Wednesday, August 24, 2016

Using Herbal Tea as a Room Freshener

I was trying different herbal teas and happened upon an apple one that I was hoping would taste like hot cider but reminded me more of Red Hots candy... Not what I was looking for. It did however, have a very strong fragrance that quickly filled the room and made it smell great. That night I added a tea bag to a mason jar (a ramekin or mug would work too) and poured hot water over it, then placed it on my electric candle warmer-it worked like a charm! The whole livingroom smelled like fall, cinnamon and apples-very nice:@)
These teas are around $2.25 for 20 tea bags at Walmart, and they can be reheated several times. 
That's a very affordable, natural room freshener.

Have a happy day:@)

Monday, August 22, 2016

Easy Three Ingredient Chocolate Caramel Marshmallow Fudge

Warning: This recipe is dangerously easy folks... While I can't remember eating fudge as a kid it is something I do enjoy now. And to celebrate football season being back (that's my story any way:@) I thought I'd whip up a batch of Chocolate Caramel Marshmallow Fudge. The original recipe calls for regular sweetened condensed milk, I happened to have the caramel flavor, that was very nice too.

My crew really enjoyed this fudge and said they could taste the caramel.
I made a half batch and used a 4 x 8.5" bread pan.

A pic of the milk I had. 

Chocolate Marshmallow Fudge-from That Skinny Chick Can Bake
14 oz can Sweetened Condensed Milk-I had caramel flavor
12 oz semi-sweet chocolate chips-I like Ghirardelli
3 C mini marshmallows
  1. Heat milk and chocolate in microwave safe bowl for about 30 seconds. Stir, zap a little longer until the chips have melted and it's smooth.
  2. Stir in marshmallows.
  3. Pour into an 8x8 pan that has been lined with non-stick foil. Press down a bit and spread evenly.
  4. Chill at least one hour (longer is better), cut into squares and enjoy.

Saturday, August 20, 2016

Crispy Oven Baked Frank's Sweet Ginger Rajili Wings

While I eat wings year-round they seem extra tasty during football season:@) Frank's Sweet Ginger Rajili Hot Sauce is a new food to me and one I highly recommend for wings! It would be a nice exotic addition to that wing tasting party ~someone~ keeps suggesting... I made crispy oven wings, added a smidge of butter and slathered them in the hot sauce. Seriously good stuff folks!

Here's a pic of the hot sauce, it's usually on sale at one of the local stores for around $2 a bottle.

Frank's Sweet Ginger Rajili Hot Sauce Crispy Oven Baked Chicken Wings
wings and drumlettes
cornstarch-approx 1 Tblsp per 6-8 wings, you need enough to just coat the wings
cooking spray for rack
butter-I use just a little, maybe 1/4-1/2 tsp per 5 wings
Frank's Sweet Ginger Rajili Hot Sauce
  1. Cover baking sheet with foil.
  2. Coat cooking rack with cooking spray for easier clean-up. Place rack on baking sheet.
  3. Sprinkle wings with S&P and toss with cornstarch to coat. Place on baking rack. Leave space between wings.
  4. Bake at 400 degrees for 50 minutes or until chicken is cooked through.
  5. Remove from oven, toss with butter and heavy coating of hot sauce.
Eat well, pass the napkins and have a happy day:@)

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Wednesday, August 17, 2016

Minion Deviled Eggs

Ha, every once in a while I just have to be silly... I thought these Minion Deviled Eggs would be a fun after school treat for the kids. They turned out goofy but kinda cute. Mix up your favorite deviled egg recipe and decorate.

I used green and black olives, some chive tips and candy eyes.

 The "overalls" were just some blue food dye drops added to water (maybe 10 drops per 2 Tblsp water). 
I dipped the tip of each egg until I got the color I liked, then blotted the egg on a paper towel. 
Always remember folks... Things don't have to be perfect to bring a smile to a child's face:@)

Stay out of mischief and have a happy day!

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Tuesday, August 16, 2016

Mona's Quick and Easy Refrigerator Sweet Pickles

My little planters were winding down and gave me three kirby cucumbers, not enough for a big pickling project but enough to try a half batch of Mona's Easy Refrigerator Sweet Pickles. What makes these different than my Refrigerator Bread and Butter Pickles? No celery seed or peppers (although I added a small frying pepper since I had it). This is a quick recipe that will please all the sweet pickle lovers in your life:@)
My pickles have the slightest hint of pink because I only had red wine vinegar at the time.
Note: The original recipe doesn't use pickling cukes, it uses slicing cucumbers that are peeled.

Mona's Easy Refrigerator Pickles-from All Recipes
1 1/3 C sugar
2 Tblsp salt
1 C white vinegar
6 C peeled and sliced cucumbers-I didn't peel mine
2 C sliced onion
  • Stir sugar, salt and vinegar until dissolved. Add veggies, mix well. Cover and store in fridge for at least two days, stirring occasionally.
Enjoy the last of the harvest and have a happy day:@)

Sunday, August 14, 2016

Micro Batch Peach Preserves-Makes Approximately 1/2 Pint

On today's episode of Frugal Living-Squeeze that penny til it squeals...
A friend gave me a ginormous New Jersey white peach the other day, it was gorgeous! I could have bitten right into it letting all that great peachy juice run all over myself and enjoyed it for a couple minutes, or... I could take a little time and whip up a Micro Batch of Peach Preserves to be enjoyed for several breakfasts. I opted for the latter:@)

I pitted the peach and left the skin on (the preserves were a treat just for me and I don't mind the skin at all). Gave it a few spins in the food chopper, added a little lemon juice to preserve the color and brighten the flavor and cooked it over medium heat. Let it lightly bubble over medium/low heat and kept stirring so it wouldn't scorch.
A very tasty little 30 minute project:@)

Micro Batch Peach Preserves-adapted from Coffee to Compost
For each 1 cup of chopped peaches:
1 tsp lemon juice
1/4 C + 1 Tblsp + 1 tsp sugar-or to taste-you know your crowd
  1. Add everything to skillet (I used an 8" skillet for 1 C fruit). 
  2. Bring to a boil over medium heat, reduce heat to maintain low boil. Stir constantly for about 15 minutes.
  3. Jam is done when it looks kind of clear and running a spatula down the middle of the skillet leaves a dry area the width of the spatula. There's a really good picture HERE. You can also use the plates in the freezer method to see if it gels.
  4. Pour into serialized 1/2 pint jar(s). Allow to cool, add lid and store in the fridge.
Let's stretch that summery goodness and have a happy day:@)

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Saturday, August 13, 2016

Saturday Snippets-Cute Glitter Pumpkins, Mixed Vegetable Jell-O(?) and, um... I'm melting...

Dollar Tree alert! They have some really cute Baby Boo size glittered pumpkins, I saw gold and copper colors. Also grabbed a roll of pumpkin ribbon while it was there. That will be good for either crafting or tying onto gift bags of treats for Halloween or Thanksgiving. It's coming folks, I'm just sayin'...

The three year old in me is tickled by Jello and especially old ads and flavors. However...
The three year old in me would have been horrified by the "vegetable" flavors that came out in the 50's!
(Although I will say, as far as the "salad recipes" go, this one is kinda pretty.)

And while we're talking about Jello and bad ideas... I shared this pig mold waaaay back when I started blogging:@)
This would bump Aunt Gertie's Holiday Jello Salad up a notch or two...

And I'll just end with this, I know we're all dealing with it.

Try to stay cool and have a happy day:@)