Household Notebook/binder/manager

house

borrowed from the site http://libby.withnall.com/

Organizing a home can be a daunting task, but with right system it can be easy or easier to handle. Nothing is ever set in stone since we are all different and so are our styles of accomplishing things. I had big binders that I have since shrunk down to a mini binder, but I like a bigger binders to better see everything. There are tons of printables on pinterest and google is the best search engine that I use to find all the printables for what I need to create said binders.
I had a dry erase board that is our calendar. I need to get different colored markers for this one…to help keep track of who is who and when they have appointment. I still have the paper version which is great, because I carry that to Dr. appointments and can glance right there and see who has what, when and where.
Everyone has their own lovely Household “notebook, binder, manager, control journal…what have you. I have 3 binders and with good reason. The big binder is the household binder…this is for the family to use, ok more me than anyone else.
 Binder 1 is the Household Binder. I have been tweaking it and making it work for my family. You need to do the same.
 1) Time Management: weekly schedule at a glance, birthday & anniversaries, year at a glance, Christmas card keeper
2) Cleaning: Breakdown of each room weekly & monthly, detailed cleaning list
3) Homemade cleaning recipes:
4) Important contact information: In case of a medical emergency who to call and so forth.
5) DS section: his schedule, his house rules, updated medical information and detailed medical information.
6) My section: Has almost the same info as my son but pertains to me.
7) DS section: Same above but all information dealing with him and all things needed.
8) Household inventory: This is a list of all the books, DVDs, TVs appliances and more.
9) Finance: This is a list of all the bills, the account numbers and addresses that apply to them.
10) Vehicle maintenance: This section holds information pertaining to oil changes and maintenance done to the car.
Binder 3 is all about the kitchen…this is still a work in progress! So far my sections are as follows:
 1) Tips I find helpful
2) Menus….I keep all my old menus here. I write on the menu what my family liked and didn’t like.
3) Cookbooks: A list of all my cookbooks…and I do have a lot of them
4) Favorite Recipes….I need to work on this section a bit more
5) Pantry inventory: good way to know what you have how much and when you will need more
6) Freezer: See above for pantry
7) Canning and Preserving information: This is where all the information for what is ripe in each season.
You can use these sections to help give you ideas of what you like to have in your household management binder or get a glimpse of what you would like in creating your own Household Management Binder.
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PUMPKIN CHEESECAKE

pumpkin2

Every year I make this cheesecake and everyone loves it! It’s the perfect mix between pumpkin and cheesecake. I got my recipe from my Treasury of TOP Secret Recipes. I love making this cheesecake despite the crack that always happens. I really could care less about this I care more for the ohh’s and ahh’s I get from it when people try it.

PUMPKIN CHEESECAKE

1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree
3 eggs
1 tsp. pumpkin pie spice

Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a spring-form pan. Bake the crust for 5 min. 

In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.

Breakfast Apple Pie

apple

 

Gooseberry Patch CookBook: Farmer’s Market
Page: 26

1 egg, beaten   1/4 cup oil  1 cup milk  11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar  2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream

1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9′ pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender….I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream

No Bake Cookies aka Preacher Cookies

No-Bake-Cookies

 

This is a new family tradition ever since I made them the first time in North Carolina. My Granny and me call them preacher cookies, but most everyone knows them as no bakes. Everything is done on the stove and then you use your fridge that easy.

Ingredients:

2 C. sugar

  1/2 C. milk 

1/4 C. butter

3 Tbsp. baking cocoa powder
3 C. quick cooking oats 

1 tsp vanilla 

1 C. peanut butter creamy/crunchy your choice (Sunbutter if your allergic to PB)

Directions:

Mix the first 3 ingredients in a large saucepan and boil for no more than a 1 min. Remove from heat and stir in remaining ingredients. If it seems a little soupy add more oats. Stir till everything is well combined.

On wax paper drop cookie mix by Tablespoon full. Once done then place in the fridge overnight to set the cookie up. If you need to set them quick you can also put them in the freezer for about 30 min, then transfer to airtight container and store in the fridge until time you serve them.

 

Mock Keebler Soft Batch Chocolate Chip Cookies

chocolate-chip-cookies-480

 

I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! My DS can’t seem to get enough this cookie. The trick to keeping them super moist is the molasses…shhhh

Ingredients:

1 lb. of butter ( 4 sticks of butter), softened

2 eggs

2 Tbsp. molassess

2 tsp. vanilla

1/3 C. water

1 1/2 C. sugar

1 1/2 C. brown sugar ( I use light) packed

1 tsp. baking powder
1 1/2 tsp. baking soda 

1 tsp. salt 

5 C. flour 

2 pkgs. of chocolate chips or chunks

Directions:

1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.

Sugar cookies…my Granny’s recipe

cookies

 

Every year I make sugar cookies and seem to misplace the recipe. I called my granny and got this recipe. It’s been enjoyed for years in my life. I am so glad that I can pass the cookie tradition down to my son who loves to help me cook and bake. Now if I can get him over that he can’t eat dough or when they come right out the oven we will be great!
3/4 C. shortening or 6 Tbsp. of shortening and 6 Tbsp. butter soft (I do the half & half)
1 C. sugar  
2 eggs 
1 tsp. vanilla
2 1/2 C. all purpose flour
1 tsp. baking powder
1 tsp.salt
Combine the first 4 ingredients in a blender until well combined. Pour remaining ingredients into the wet mixture and mix till a ball of dough forms….about 5 mins or so. This is done quicker if you have a stand mixer. Chill the dough for an hour.
Heat the oven to 325 degrees. Roll dough out to desired thickness and cut out shapes. If the cutter seem to stick place in a little flour first then cut. Place on ungreased baking sheet and bake no more than 8 min.
Note: These will look like they are not done but trust me they are. When you bake them this way they are still nice and moist.

Mini Fruit Pies

minicherrypie

 

OK I have to say I just love, love, love World Market. I had gotten a coupon for 10$ worth the merchandise FREE!!!! So I have been looking for other things in World Market and saw this mini pie mold…and well kept trying to justify the cost of buying it…thanks so much for my coupon I got it free! 

So I made these and super yummy cherries…now the draw back is this my DS only wanted the crust and well I loved these hand held babies! I doubled the pie crust recipe which I suggest you do as well. I think I got about 8 mini pies with the mold and there were only 2 left in the whole house the night I made them. Bonus if you have a toaster oven USE it instead of the big oven. It will take a little longer but sooo worth it and you don’t heat the whole up either!

Makes 4 pies, each serving 1-2 people 

4 cups berries or cherries
2/3 cup sugar
 1/4 cup minute tapioca
 1/2 teaspoon cinnamon
A pinch of salt
Zest of a lemon 
4-6 tablespoons lemon juice, depending on how tart your berries are. 
2 tablespoons butter 
1 recipe of pie crust doubled 
1 beaten egg
 Directions
  1. Make the pie dough. It can be made up to a full day in advance, or it can be frozen.
  2. Preheat your oven to 400 degrees.
  3. Mix the berries, tapioca, sugar, lemon zest, cinnamon, salt and lemon juice together in a bowl. Crush the berries a little to bring out some more juice. Let this stand for 15 minutes.
  4. Butter or otherwise grease four 4-inch ramekins, and fill them with the berries. Mound them a little in the center, as they will cook down a bit.
  5. Cut the butter into little pieces and dot the top of the berries with them.
  6. Roll out your pie dough to less than 1/4 inch; 1/8 inch is better. Put a ramekin down on a corner of the dough and cut a circle of dough that is a little larger than the ramekin.
  7. Slice an “X” in the middle of the circle and place the dough on top of the ramekin. Crimp the edges around the rim. Repeat for the other ramekins.
  8. Paint the tops of the pies with the beaten egg.
  9. Bake at 400 degrees for 20 minutes. Check the pies and turn the heat down to 350 degrees. Ovens tend to have hot spots, so you might need to rearrange your mini pies so they bake evenly.
  10. Remove the pies when the tops are golden brown, about 10-15 more minutes. Let them rest on a rack to cool, then let them set overnight in the fridge to set up properly.
  11. If you have pie mold follow those directions. This is for making the pies with out the mold!

Pumpkin Cinnamon Strudel Muffins

pumpkin

 

So I had leftover pumpkin puree and needed something to do with it. This is the idea I came up with after doing a google/pinterest search. They are super moist and super yummy as well. I will say this, this recipe is not good for the jumbo muffins at all. Unless you want to bake them for an hour (which they were still moist) you could try it.

 

For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs or egg beaters
1 teaspoon vanilla extract
For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon
For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Directions:
 Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside. To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. DO NOT OVERMIX!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.
 

Honey Milk No Bake Balls or aka Allergy Balls

No-Bake-Granola-Balls-Recipezaar-223082.card

 

I made these one day for my son to help with his really bad allergies where ever we go. I used local honey to make these yummy super healthy treats for him. I will say this for everyone at home if your child is younger than 2 years old please do not make this recipe at all. My son is  old enough so I can and do make this for him.
With the honey alert done now to move on. I made these first without really thinking about it and towards the end ok half way through mixing I added about 1/4 C. mini chocolate chips (bitter-sweet). I will say the original recipe didn’t call for it but I am so glad that I did add them to it.
My son if I let him will eat about 6 or 7 of these little delightful yummy bites of sweetness…also known in my house as nature’s candy! I have even been known for eating a few as well. The best thing about this recipe is 2 things. 1) It’s no bake, gotta love that! 2) It’s made from items that you may already have in your pantry.
Honey Milk Balls
1 cup oats
1 cup powdered milk
1/2 cup peanut butter
1/2 cup honey
1/4 cup mini chocolate chips (optional, or anything else you like)
 
Directions
1 .Mix all ingredients until evenly combined with clean hands or a silicone spoon.
2. Form into 1-inch balls. Remember these are no bake!
3. Serve immediately if able, but can be stored in an airtight container for later.
4. Glass of milk required for a delicious treat.
Note: These can be a little pain in the rear when shaping into balls. If your keep crumbling and falling apart you can add more honey to the mix and try again. I would add more honey in small increments till they are easy to shape into balls. I also would recommend gloves.

Finishing Salts, what it is, what it does and recipes

salt

Picture from Paleoista

You’ve seen them, I’ve seen them…heck they even been on TV finishing salts. We wonder how to make them, what are they good for and where are the dang on recipes so I can make them myself.
Good questions, and here it is. “The concept of finishing salt is straightforward: fling a carefully chosen, artisan made salt across the surface of your food, and bite. As you eat, food and salt combine—first a flash of salt… then the food… a flicker of salt and now fuller food flavors, and then a faint spark of salt catches at the richest and most complex flavors of the food. With finishing salt, the relationship of salt and food evolves with every bite. The rewards are increased intensity of flavor, greater flavor complexity, exciting new textures and even aromas, and a heightened awareness of the very process of tasting food. Finishing salts promise the opportunity for a new, more intimate relationship with food.”The Meadow
I think the Meadow summed it up nicely the perfect paring of food with a little bit of flavored salt to enhance the food. There are some finishing salts that are used in baking. And yes there is the super smokey salty meaty combination of bacon salt. You heard me right BACON Salt!
I can’t take credit for any of these recipes but what I can say is for the bacon salt recipe listen to the lady a little goes a long wayyyyy. I am providing links to these lovely artisans of culinary magic. Thank them, thank them alot, because now you too can make finishing salts for over half the cost of buying them.
Flavor Salts 
Gourmet Salts
MISC.