Homemade Dog Biscuits, Healthy Simple ...

and named for our shelter acquisition!

It is hard to believe Milo has been a part of our household for 15 months.
How time flies!
We adopted him  the day before Halloween. The shelter provided the "costume"

Milo is an Australian cattle dog mix and is nine years old.  Even though Dave asks him quite often, Milo will not tell  how he lost his ear. It certainly has not affected his hearing!!! Nothing gets by him, even though our windows are insulated double-pane.

He is a well-muscled 60+ pounds and very strong. You wouldn't want to enter our home uninvited!

Surprisingly he is also a particular and very gentle eater. He doesn't like veggies, nor most fruits---not even the ones that are vet-okay-ed!

We rarely feed him any people food but on rare occasions we will give him slivers of left over meat (we take outside to give him) he will sit down and take the offering one bite at a time.

He doesn't like rawhide bones, and is not crazy about many commercial dog treats.

However,

he does love his "Milo Bites", a healthy recipe I have adapted (and simplified) from another.

1 egg
1/3 cup peanut butter
1 medium-sized banana, ripe and thinly sliced.
1 Tablespoon honey
1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup wheat germ

Preheat oven to 300 degrees. Lightly grease a baking sheet or cover a baking sheet with lightly sprayed parchment paper.

Using an electric hand mixer, combine first four ingredients mixing until bananas are well "smooshed" up.

Add flours and wheat germ.

To roll out the treats, I cut open the sides of a gallon size zip lock bag,  lay it flat on my counter and dust it lightly with flour.

Actually, the zip lock bag thing is the way I roll out any dough --- rolls, biscuits, cookies, pie crusts, tortillas.  It is great, quick and makes very little mess. And because I am a creative cheapskate, I wash and reuse the cut open bag.  

I place part of dough on the “down side” of the bag, fold over the top portion to cover the dough, and roll to about 1/4 inch thickness.

I then turn the whole piece on to parchment.

And, repeat with remaining dough.

Once on the cookie sheet, I cut the whole thing all at once using a pizza cutter*.

Bake for approximately 30 minutes until  dry.

At the end of the baking time if  I don’t feel they are dry enough, I may bake them a while longer or I may just  dump them off the paper onto the cookie sheet, turn them over, break them apart and let them sit in the turned off oven. (the very first time I made them, some possibly thicker than others, were not dry enough and got a little "hairy"  in the jar. A little extra baking solved that without harming the taste.

Notes:  *You can use a cute doggy bone or other cookie cutter and cut them out one at a time but I am not only cheap with money, I am cheap and efficient (read lazy) with my time. Who cares what they look like---certainly not the dog!

(I even cut my biscuits in squares with the pizza cutter, rather than a round official biscuit cutter and to date, have not had any complaints! ) 

I usually double the recipe because I have a large cookie sheet and again, it is efficient time- and   energy-wise.

And finally. . .

               Another great thing 

about these doggy treats----               

they are not 

harmful to humans

 if ingested 

accidentally or on purpose! 

They even taste okay, or at least bearable. 

Have a happy and grateful day!

I am Simply, Gail

Candy Gifts to Copy Cat for Less - - - - Much Less!

Over the years, I have experimented with copy-catting all kinds    of commercial candies. When you have six kids and a limited budget, that is what you do!!!

It has been challenging and usually,  successful. 

Ju

When we lived in the mid-west in the 80's amd 90's I taught some homemaking classes, was published in some local newspapers and even self-published a 135+ recipe booklet sub-titled "copy-cat candies and other treats for everyday enjoyment and all occasions."

The time seems right to bring them front and center again!

And since there is no sense in "reinventing the wheel" (a saying as old as the old candy prices!) you can find them by . . . 

scrolling down the right side of the blog to find my cookbook section. Scroll down to Candy and you fill find several posts, many with variations!

I really, really like chocolate as you can see. If chocolate is not your favorite morsel I will give you a few without chocolate in my next post.

The first in the candy series covers candy bars: "Almondy Joy" "Coconut Moundling"  and "Krunch" and a sweetened condensed milk recipe  used in making some of them.  It also gives interesting now and then (1990's) prices for comparison.

Next comes  Peanut Clusters, Marshmallow-Peanut Clusters and Marshmallow Cups (one of my favorite candy bars growing up in California was "Cup-O-Gold.")

Then comes fudge---in six varieties

Followed by more posts on Peanut Clusters

Peppermint and other barks

Finally, Rounding out the category with toffee, turtles, and pecan pralines

Most also give the 1990 prices!

Further down the cookbook is simply eggnog pie and flavored popcorns.


This seems like a fitting place for the next item----it's not but it could be me!

I went to the doctor for my yearly physical. The nurse starts with certain basics.

How much do you weigh? she asks. "195," I say.  The nurse puts me on the scale. It turns out my weight is 250.

The nurse asks, "Your height?" "5 foot 11", I say. The nurse checks and sees that I only measure 5 foot 8.

She then takes my blood pressure and tells me it is very high.

"Of course it's high !" I scream. "When I came in here I was tall and slender! Now I'm short and fat !"



'til we eat again,
  I am,  Simply, Gail

Simple and Scrumptous Meringue Cookies

Dave's Mom Jennie was famous  for her "white cookies" ---- not only among family members, but in her neighborhood. They were also a frequently sought after confection for the wedding receptions of friends' children.

It amazes me how I could have, over the years, forgotten something so yummy and so simple. I remembered them this past week when we were attending a get-together where some of the attendees were on gluten-free diets.  They were a hit!!!!

Puffs of chip-filled meringues are heavenly

Along with my three- ingredient peanut butter quickies,  they top the charts for ease.

The ingredients: 
3 egg whites, 3/4 cup white sugar, 1 teaspoon vanilla and one heaping cup chocolate chips. 

The directions: Turn the oven on to 350 degrees. Cover a large cookie sheet with parchment paper or aluminum foil and set aside.

Using an electric mixer, beat the egg whites until soft peaks form. Add the sugar, about one-third at a time, beating well after each addition. Continue beating until stiff peaks form. 

Fold in the vanilla and chocolate chips. Drop by  teaspoon "fulls" onto prepared pan.  They do not spread so you can space them close together. 

Turn Oven OFF. and immediately place cookie sheet on the middle rack of oven.  Leave them (without opening the oven door) for at least 45 minutes. They should be dry to the touch (unless you live where it is humid -- they will be chewy rather than "crunchy" but still good). 

Let cool completely before removing from pan.  Makes about 36.

Just because I thought it was simple enough that even I could do it, I figured out the calorie count.  If I am correct it is 17-1/2 calories per cookie. That makes them even better!

Hints and Helps:
This was the first time I have made them with a stand mixer.  I couldn't imagine a 6-quart bowl would do anything with only 3 egg whites but boy, was I wrong! The whisk whipped them up in no time and then on low, folded in the flavoring and chips!  It was a breeze. 

Make sure your utensils are completely free from any grease or oil residue because even a teeny bit will keep the whites from peaking.

The same is true if even a teeny bit of egg yolk is in with the whites.*

You can vary the flavorings and flavors of chips.  We also love orange and mint.  Other ingredients can be added if desired.  Tinting the beaten whites with a couple of drops of  regular food coloring is also great. It is fun to experiment.

* I was sure I shared this trick on my blog before but I couldn't locate it so I went Google-searching again.  There are several sites explaining/demonstrating this method but this is the first one I came across.  It is worth watching. Even though most of us won't understand a word she is saying, the video "says" it all. I, along with several others now have a designated "squeezable" egg separator bottle.

http://www.thekitchn.com/the-best-trick-weve-seen-to-separate-eggs-video-176095

'til we eat again,
      I am Simply, Gail

P.S. The 3-ingredient peanut butter quickie cookie is listed in the cookbook on the right side of the blog, under what else . . . cookie: peanut butter quickie

Goin' Bananas for this Simple Nutty Treat

Peanut Butter, Bananas, and Chocolate ----- these yummy triplets compliment each other in many different concoctions!



If you haven't tried this one, I highly recommend it. It is quicker to make them than it is to read HOW to make them!

•  Slice ripe but still firm bananas in slices about 1/2 inch thick.  Top every other slice with a small glop of peanut butter (plain or chunky---your choice) and top with another slice of banana, pressing down slightly.

• Place each "sandwich" on a cookie sheet covered with a sheet of waxed or parchment paper.

• Freeze.

• Melt chocolate almond bark or other dipping chocolate in a microwave, following package directions. Be very careful to not overheat or get any moisture in the chocolate.

• Drop frozen "sandwiches" one at a time into melted chocolate. Use a fork to turn it until completely covered., Lift it out using the fork and gently tap the fork on the side of the bowl, letting extra chocolate drip back. 

• Return to cookie sheet; sprinkle with a little sea salt or finely chopped peanuts if desired. Repeat. 

• Return filled cookie sheet to freezer. When frozen transfer the treats  to a zip-lock bag, store in freezer, and remove as needed  wanted.

Note:  Have you ever had a problem with socks disappearing in the dryer? I am having the same problem with these little goodies disappearing somewhere, somehow, sometime, between the second freezing and the packaging.

'til we eat again,

     I am Simply, Gail

Bear with Me . . . Pleeeeze

I got a little wrapped up with life and such . . .

the time just flew . . .

and I got a little (okay a lot) behind!

If you ever find yourself in that situation here are a couple of quick, simple and yummy recipes that may bail you out---just like they did me.

Jerk Chicken and Black Beans --- 

 a hearty soup that is ready to eat almost before you are!

Combine one can of Campbell's new Chunky Jammin' Jerk Chicken with Rice and Beans OR their Fajita Soup with Rice and Beans AND one un-drained can S&W Cuban Recipe Black Beans (with onions, peppers and cumin). Heat and then, if there is a little time, allow it to simmer until you are ready for it.

Serve it in bowls and top with coarsely broken tortilla chips and sour cream as desired.

You can also use a can of plain black beans if you choose. These should be drained before adding to the chunky soup.

Leftovers are also good the second day in a flour tortilla. 

Orange Cream --- 

brings back childhood memories of a vanilla ice cream bar encased in orange Popsicle stuff. It is great either as a refreshing salad or a light dessert.

Gently combine one 8 ounce carton of frozen non-dairy topping (thawed) with one 6 or 8 ounce carton vanilla yogurt.  Gently fold in the dry mix from a small( 4-serving size) package* of orange gelatin. You can eat it right away but it is best chilled for a short while in the refrigerator.

The last time I made this, at the suggestion of Barb the friend who gave me the recipe, I only used one-half to 2/3rds (just estimated--didn't measure) of the packet and it was plenty. 

There is obviously no need to point out that Simply, Gail is no Martha Stewart (which I consider a compliment) but when I happened across her site above showing how to creatively wrap singular things up I thought it fit the two separate things I have to wrap up this post. (I apologize for the run-on sentence!)

1.  Time is probably going to continue to fly for the next month or so, so---I will by posting once a week for a while---probably on Fridays.

2.  When I started to write this post, being a little behind took me back 33 years. Our youngest son just started school and I just started to work those same hours outside the home. For the first time ever, I entered a contest. It was December 1980. The rules were how to creatively say, in 30 words or less, why I deserved a $1,000 wardrobe of my choosing from a local dress shop.

I used a long strip of adding machine tape* and using magazine cut-outs I made a telegram** type picture-gram basically explaining how I was returning to the workforce with a full life, a great husband, and six wonderful children but(t) a very bare wardrobe---using the little Miss Coppertone illustration. 

I rolled it up, stuck it in the top of a small Santa boot and mailed it off.

I guess it was pretty risque for it's day and when the winner was announced on the radio, the moderator said that while the entire presentation was clever the closing line/illustration was the deciding factor!!

* a narrow roll of paper, like today's rare but simple (rare as they are) cash register receipt, that printed out the numbers you typed in a machine you worked by pulling a handle, without the benefit of  any batteries, wires, plugs. The original meaning of "wireless" I guess!

** a document sent to deliver an urgent message to someone some distance away. Somehow each word was typed out individually by a special operator on a special machine who somehow sent it over the telephone wires to another special telephone operator (and their special machine) in the area where it was to be delivered. 

A telegram was a miracle means of contact for very important occasions/messages. We received one from New York 50 years ago on our wedding day in California ---not really that long ago in the overall scheme of things, but seeming light years away when trying to describe then with now's  technology.

Next, each word was printed out individually on really, really narrow slips of paper (kind of like the shreds of today, pasted in order on a sheet of paper and given to another person who

 immediately hand-delivered it to the recipient.

According to another long ago ad slogan ---- 

"we've come a long way, baby."

When Life Defrosts Your Freezer . . .

While hurrying to leave for a short trip this past week, I grabbed a last minute item from the freezer and left the door ajar.  Ooops!

When we returned 2-1/2 days later . . .

The difference between a spot and a stain is time. Check out this amazing (and amazingly simple) way
to clean up spills on carpet 

 It could have been a lot worse!!!

This freezer (we have two) sits on carpet in the office. When we bought the second one I debated as to whether I should try to divide our frozen items equally in case something happened to one or the other.

Fortunately I decided that would complicate keeping track of things and  I like to keep things as simple as possible.

This freezer holds mainly fruits, fruit butters, juices, nuts, baggies of pebble ice, bottles of water and and a gallon of milk

They were thawed but still cool.  My first stop was Internet searches on their safety and usability.

Restoring . . .

Since we eat very little meat, there was very little to throw out.  I did have a package of thin beef, waiting for me to try my hand at dehydrating it into jerky.  It was still in its original packaging and that package was in a plastic grocery bag so I didn't give it much thought as I went to dump it in the trash. I should have. The trash can was two feet from the freezer and the package spilled its bloody meat juice. It almost made me sick --- and definitely made me panic.

While I was frantically searching the Internet for protein/blood-based stain removal, Dave calmly got a couple of bath towels and a spray bottle of clear water. Five minutes later, I was still searching and. . .

Dave was finishing up.

There was not a single trace remaining. (Pessimist that I am, I was sure the stain would reappear when the carpet dried---along with an accompanying, and probably horrible, smell.)

Dave was a Church custodian for many years and learned this from a fellow professional. The first thing to realize in the removal of spills is to remember that the difference between a spot and a stain is TIME. Tackled immediately most spills will come up completely with water.

1. Blot up as much of the spill as you can with cloth toweling.
2. Generously spray water on the spill and let it sit for two or three minutes.
3. Blot up with more cloth toweling.
4. Repeat process as needed.

Dave did this three times. There is no stain and no odor!

Preserving . . .

 I moved the bottles of juices and apple butters to the refrigerator. Neither has made us sick.

Same with the milk but later tossed it because of how it looked.  It didn't smell bad but it was full of clumps that did not dissolve when shaken. Probably milk is so processed that it isn't possible for it to spoil in the real sense of the word but I wasn't going to take any chances.

I made several loaves of banana bread and froze those we did not eat immediately.

I let the grapes, pomegranate seeds, and a few things like that refreeze. I haven't checked them out yet.

One of my biggest concerns was the 10 pounds of crushed raspberries I had frozen to make raspberry-peach jam when the peaches were plentiful and therefore---cheap. Thankfully I had separated the berries into recipe amounts and heat-sealed the bags.  Only one, that I had already opened and lazily closed with a rubber band, leaked onto the floor and a door shelf of the freezer but not onto the carpet.

Fortunately the peaches aren't cheap enough yet.  Why would I say fortunately?  Didn't I mean unfortunately?  Nope!

We still had quarts of peaches that we had bottled two and three years ago, allowing me to "kill two birds" without the work of having to remove any of the stones---or peach skin!

and Raspberry-Peach Jam

While I love the raspberry-peach jam recipe I have used for years,

http://thecreativecheapskate.blogspot.com/2011/08/making-jam-with-sweet-juicy-ripe.html

I was never overly excited about the package of jello it required and I don't like the thought of  packaged pectin or its price. So, this time around I used another recipe I found on the Internet. It is great --- just like my grandma used to make it. It thickens by cooking "down" so you get  less but without commercial pectin or "cow hoof" jello.

It is  from Patricia Larsen on a Taste of Home site. It took first place at her local county fair. Her  basic recipe is given here with my comments in green. You can check out her readers' comments by clicking below---they include using Splenda in place of sugar.

http://www.tasteofhome.com/recipes/raspberry-peach-jam

• 2-2/3 cups finely chopped peeled peaches  (that amounted to just under two quarts, after draining them and quickly blending them)
• 1-1/2 cups crushed raspberries
• 3 cups sugar
• 1-1/2 teaspoons lemon juice

Directions

• In a Dutch oven, combine all ingredients. (I used a stock pot and while the ingredients were only a  few inches deep it still splattered out during the boiling and stirring time.) Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. (for some reason I didn't have foam with any of the batches I made.)
• Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head-space. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Note: add 1 minute to the processing time for each 1,000 feet of additional altitude over 1,000 feet. Yield: 5 half-pints.(I used pint jars which averaged out to four half-pints)

I followed the advice of one of the reader comments and used the drained bottled peaches with total success.

You should probably do as they say and not as I do

Current information for jams and jellies, as has always been with all fruits, is to process the bottles in a water bath for about 15 minutes. I ignored this advise.  While I have always processed all  fruits in a water bath, for 45 years I have followed the old practice of pouring the boiling jam into hot sterilized jars, sealing them immediately with lids and rings, and turning them upside down on a folded bath towel.  When I turn them upright they have always sealed. And have never molded.

Possibly modern research has discovered this NEED to also process the jams and jellies but sometimes "modern" is based on overreaction and/or over-the-top and unnecessary caution (maybe because of an isolated case caused by an sloppily un-sterilized jar or . . . worry of a lawsuit.)

Watch Your Savings Add Up With DIY Snacks ---

Dave read my "poem" and called it doggerel.
I had to look it up.

I know the poem is pretty corny but Dave was kind enough to tell me  there is actually  a real dictionary word for what I composed.

As I promised last post, if you take the simple step of packaging your own lunch box snacks the $avings will add up almost quicker than the time it takes you to do the packaging!

For even greater $avings, try one or more of the following recipes, and package them to fit your family's needs and appetites. With a little thought and imagination, or even (if you have to) some initial expense, you can acquire a variety of reusable containers that will satisfactorily do the job.

Notes: Heidi uses lidded yogurt cups --- over and over and over.
I bought one 24 pack of 8 ounce bottled water; they are perfect  for juices. You can even add a little powdered lemonade or other flavors to the original water when using them the first time.

$ Extend Commercial Mixes:

Gelatin Extender: Simply add three cups of water to a 3 ounce package of gelatin rather than the called for two cups. Portion as desired.  Refrigerate. Note: It takes a little longer to set up and is a little softer than regular gelatin.

Cooked Pudding Extender: Add 1 T. cornstarch and 1 additional cup of milk to a 3 ounce package of cook-type pudding mix. Cook as directed. Portion as desired. Refrigerate. Note: If you partially heat the milk before adding the pudding mix, you will save some stirring time.

Frozen Juice Concentrates:  Add some additional water, a little at a time until you find just how much you can dilute it without affecting the taste.

$$ Make Master Mixes from Scratch:

Vanilla Pudding Mix
Combine the following ingredients, blending well. Store in tightly-lidded container.
2-1/3 cups granulated sugar
1-3/4 cups cornstarch
3/4 tsp. salt

To use: In medium saucepan combine 2/3 cup pudding mix and 2-3/4 cups milk. Stir constantly until mixture thickens and begins to bubble. Cook and stir one minute longer. Remove from heat and stir in 2 T. butter or margarine and 1-1/2 tsp. vanilla flavoring. Portion as desired. Refrigerate.

Coconut Pudding:   Prepare as for vanilla pudding  but stir in  1/2 to 2/3 cup shredded coconut. You can replace vanilla extract with 1/2 tsp coconut extract if desired.

Chocolate Pudding Mix
Combine the following ingredients, blending well. Store in tightly-lidded container.
1-1/2 cups plus 2 tsp. cocoa powder
3-1/4 cups granulated sugar
1-1/3 cups cornstarch
1/2 tsp. salt

To use: Use 1 cup mix per recipe with 2-3/4 cups milk and following directions for vanilla pudding above.

"Krunch" Candy Bar
2-1/3 cups crisp rice cereal (like Rice Krispies)
1/4 cup (1/2 cube) margarine or butter
1 tsp. vanilla
1 cup chocolate chips
1/4 cup light corn syrup
1-1/2 cups powdered sugar

Put cereal in a sack and crush it to make about 1 cup. Set aside. In large saucepan, add margarine, chocolate chips, corn syrup and vanilla. Place over very low heat and stir continuously until contents are smooth and blended. Remove from heat. Use wire whisk to mix in powdered sugar. Stir in crushed cereal until thoroughly coated. Quickly press mixture evenly into buttered 9x9" pan. Refrigerate until firm. Cut into bars of desired size. Wrap in clear wrap and store at room temperature. 

Note: there are many recipes on the internet for making the marshmallow rice crispy bars that kids love.  They are quick, easy, much cheaper and, I think, better tasting than there commercial counterparts.

Soft Caramel Dip
27 caramels (if you buy them in bulk they are cheaper than in the package)
1/2 cup (1 cube) margarine
1 can sweetened condensed milk (or one recipe - below)

In microwaveable bowl, combine unwrapped caramels and margarine and heat for three minutes or until melted, checking and stirring often. Be careful not to overcook. Beat in condensed milk. Portion as desired. Serve with apple slices or pretzels.

Sweetened Condensed Milk 
1 to 1-1/2 cups dry powdered milk
2/3 cup granulated sugar
1/3 cup boiling water
4 T. (1/2 cube) margarine

Put sugar, boiling water and margarine in a blender. Process at low speed, adding dry powdered milk 1/4 cup at a time until the condensed milk is the right consistency (thick and creamy). Blend until smooth. Use in place of one can purchased "Eagle Brand" type condensed milk. Note: I have not used this in baking but it is good in non-baked items.

$$$ Do your kids like cookies that are sandwiched with frosting? Spread frosting between graham crackers for a great treat.  You can use canned frosting; for more savings, and better flavor, it is simple to make your own. The measurements don't need to be exact.  Basically, in a bowl add about half a cube of softened margarine, a sprinkle of salt, a little vanilla or other flavoring, and about 1-1/2 cups powdered sugar and a small amount of milk. Beat until smooth, adding sugar or milk a little at a time as needed to obtain consistency you want.  

It is simple to make your own Tuna, Chicken, Ham Salad Sandwich or Cracker Filling

1. Open a can of tuna, chicken or ham, drain if needed, place in a small bowl, and with a fork break into small chunks. 
2. Mix in mayonnaise or Miracle-Whip-type salad dressing to moisten. (I like to add a tiny amount of lemon juice or vinegar when I am using tuna)
3.  Add other ingredients as desired to taste: pickle relish, salt, pepper, powdered dill weed, chopped hard-boiled egg, etc. 
4. Store covered in refrigerator.

For egg salad, follow same directions, with the addition of a tiny bit of mustard, and any other additions you may like.

$$$ More . . .

For most of the commercial products you buy, you can find recipes or ways to Do It Yourself ---- almost always cheaper and almost always better tasting (and healthier)---- on the internet.  Even Twinkies!  With natural ingredients!!! Rather than the commercial Twinkies' 39 unnatural ingredients.*

If you are even tempted to buy little single serving packets of carrots, celery sticks, or whatever, look at the price and find great satisfaction in the savings of D-ing IY.

* Want to learn more about the amazing ingredients in a modern-day  Twinkie (and other manufactured food facts) check out

http://thecreativecheapskate.blogspot.com/search?q=twinkies 

or simply type Twinkie in the small upper left search box. 


It will change the way you think of foods and quite possibly what you eat.

Raspberry Chipotle Sauce. . . Quick and Easy

Ever have some one drop in and you want to offer a quick snack?

The following is a great change from basic cheese and crackers ---- although it is, basically, cheese and crackers.

Costco warehouse store sells a great raspberry chipotle* sauce. The drawback is,  like most Costco products, it is packaged in sets of two large bottles --- about 32 ounces each!  While awfully good, 64 ounces is an awfully lot of something where a little goes a long way.

(*I thought chipotle (or chilpotle) was a type of chili pepper but learned it is an Indian word meaning smoked chili and is a smoke-dried jalapeno.)

 It is pungent yet I don't think it is as hot as a plain jalapeno. Plus it has a wonderful flavor and not just heat. Still, it doesn't take much to make its point.

Get Ready --- Go!  (there is no need for it to "get set"!)

Step 1

Simply drizzle the sauce over a block of softened cream cheese and serve with wheat-thin-type crackers.

Step 2

Enjoy the unusual treat and the compliments.

MAKE YOUR OWN!

You can easily replicate the sauce by mixing the desired amount of a commercial raspberry (or any berry) jam and a very small amount of chipotle powder. I buy mine, an ounce at a time, in the bulk spice section.  Start with just a tiny amount of powder, tasting as you go, until it is the "heat" you like.

That's it!

For further savings, I make my own raspberry-peach jam, using fresh peaches and frozen raspberries.  This combination pairs perfectly with the chipotle powder. 

Check it out at 

http://thecreativecheapskate.blogspot.com/2011/08/making-jam-with-sweet-juicy-ripe.html

 + +

 If you prefer to use canned peaches, along with the frozen raspberries, check this out

http://thecreativecheapskate.blogspot.com/2012/01/making-jam-and-jelly-out-of-season.html

Often, you can duplicate a commercial product, by simply trying.  

'til we eat again,

I am Simply, Gail

Orange Julia --- as good as the original and . . . my first Quiet Book page

I have been making the following for many years and can't believe I haven't shared it with you.

It's better than plain orange juice (which is great all by itself) and easily lives up to it's expensive commercial counterpart.  Plus it is quick and simple to make.

It's 6 p.m. and still 105 degrees outside.  When I finish this post I think I will go make up a batch.  How 'bout joining us?

Orange Julia

In a blender combine:

One-half of a 12 ounce can of frozen orange juice concentrate, thawed but not reconstituted
1 cup water
1 cup milk
1/3 cup sugar
1/2 tsp. cream of tartar
1/2 tsp. vanilla
10-12 ice cubes

Place all but ice cubes in blender and mix. Add the ice cubes, a few at a time, until crushed. Serve immediately.

Peek-A-Boo Quiet Book Page

In my last post I mentioned the huge task I am undertaking -----  making 12 quiet books to leave for our posterity --- one for each of our grandkids to have for their children when that times come. 

When I first started making these 48 years ago, the page I am about to show you was simply a large felt face with felt hair and sewn on eyes and mouth. The mittens were also cut and sewn from double thicknesses of felt so the children could put their hands inside of the mittens and open them for peek-a-boo.

This time I found little mittens on clearance for 50 cents a pair, a little cheaper than the same amount of felt would cost.  I stitched them 3/4 of the way across the lower side of each cuff so they could put their hands in them.

I added the heart because it fit the "theme" and was quick and easy to do.

Instead of a face I cut  a clear plastic pocket from a heavy sheet protector (I used both sides to make it even more sturdy), and used a wide zig-zag stitch around three sides leaving the top open so a photo could be inserted.

Before I sewed the pocket on I inserted the little caption "My Family Loves Me" I made on the computer.

A Little Prep Goes a Long Way Towards Cool, Refreshing Summer Drinks . . .

Ready to Enjoy in about a Minute!

It is 4:00 in the afternoon and 

our thermometer currently

registers 114 degrees!

(same as yesterday--same forecast for tomorrow) 

And the thermometer isn't in the direct sun!!

It doesn't take much time to chop fresh fruits and stock the freezer.  Whenever beverage-friendly produce is on sale I buy a lot. This week it was 30 pounds of bananas at 39 cents per pound ---  $12.00. The regular price of bananas range from 53 to 69 cents per pound, depending on the store.

We use frozen bananas as the base for the majority of our smoothies and icy drinks.

I know many people freeze bananas whole and break them up when it is time to use them.  I don't want my hands or our blender to work that hard! We do it simply by . . .

Using:

• quart-size zip lock freezer bags
• one wide mouth container to hold the bags upright if desired. (I like to fold the edges of the bags down, so the area to be sealed doesn't get banana goop on it.)
• one damp washcloth to wash said goop from hands, as needed.
• one knife

I thinly slice 2 bananas into each bag. After doing several bags, I wipe off my hands, and one at a time, lay each bag flat on the table, seal it about 3/4th of the way closed, and using the flat of my hand, smoosh the bananas. This spreads the bananas throughout the bag and pushes out the extra air at the same time.  I seal it the rest of the way. Stack the flattened bags and freeze them. 

To use, I bend the unopened bag back and forth to loosen the frozen bananas and break off the amount I need. When I am making drinks for the two of us I usually use the entire bag.

I also reuse the bags --- over and over and over. I thoroughly rinse them out, drape them over a faucet to dry, fold them and store them in an empty cardboard tissue box in a drawer.

Currently our favorite cool-off drink is simply one package of the frozen bananas and some frozen cantaloupe cubes blended with apple juice to achieve the consistency you like. 

I use different juices and different fruits and berries for   variety. Sometimes, canned pineapple. Sometimes orange juice.  Occasionally, unflavored sparkling water. You are limited only by your likes and your imagination! 

If you want more ideas, check under beverages in the recipe list on the right hand column of this blog.

FLAVOR YOUR WATER!

You can freeze lemon slices and add a few to a pitcher of cold water.  Fresh (not frozen) cucumber slices, added to cold water also makes a refreshing drink. Both are 100 percent calorie free.

I buy frozen raspberry pieces in 10 pound blocks, defrost slightly so I can  divide the block into portion-sizes and freeze them in the zip-lock bags.

Grapes are a delicious snack to eat frozen---or to garnish a slushy fruit drink. Simple wash and stem them and spread them on a cookie sheet and freeze. This keeps them separated after you bag them. 

BAG THE ICE!

We don't have an ice maker and I hate to bother with ice cube trays so I do the same with pebble ice. Pebble ice is what butchers use in their fresh meat displays. In our local store the pebble ice machine is actually located in the butcher department. Years ago, when I would ask to buy a plastic grocery bag full they would just give it to me. Now I buy it in the freezer section, right next to the other bagged ice.

I buy a large bag, divide it as above and freeze those bags. They are perfect!  Grab the portion-sized bag, bang it on the counter once or twice and the ice is back to its pebble form. (Even when I have left the large bag in the freezer for weeks before dividing it, it still easily breaks into pebbles. Not so with crushed ice.)

HAVE A GREAT DAY!

I am Simply, Gail and I hope you find my postings helpful.

  

Healthy Cold Drinks for Hot Days

Our long Winter is finally over 

Our Spring was fleeting 

Summer is in full Blast

Dave volunteers at a horse ranch in the therapy portion of a program for addicted boys. 

Since I have never mentioned horses on this blog before (except for the rocking horse cake which you can find in the cookbook sidebar) I will answer the question before you even ask.  

No, Dave didn't know anything about horses before he started helping out but----he did know a lot about addicts!

He comes home hot and thirsty.  I have been raiding our freezer* for refreshing beverage combinations.

It has been fun coming up with winning combinations on my own --- using what we have on hand.

In their seasons, when fruits and vegetables are readily and cheaply available, both from our garden and those of friends,  local farmer's markets or fruit stands,  I  freeze some for future use.  

Our freezer currently contains 

Banana slices -- both very thinly sliced and sliced about 1/3 inch thick. 

Peach and cantaloupe chunks

Watermelon puree

Grapes  

Blueberries

Orange slices

Lemon slices

Raspberries

Tomato puree

Pomegranate seeds

Spinach leaves

Kale leaves

Cilantro-stuffed ice-cubes

Also a variety of green, red and yellow green peppers, zucchini, etc.

Plus a five-pound of pebble ice (the type that is used in meat section displays) that I have divided into 2 cup portions in zip-lock-type freezer bags.

Note: I forgot to add that I usually include one or two large dollops of my simple and foolproof homemade Greek yogurt in each of our drinks.   You can find that recipe here.  http://thecreativecheapskate.blogspot.com/search?q=greek+yogurt

We have just started making full use of our bounty in this way and the possibilities are endless.

Banana slices, cantaloupe chunks, orange slices, apple juice with chia seeds blended in for extra nutrition

Cantaloupe chunks and apple juice, garnished with a few frozen grapes dropped in the glass before serving.

A blender is necessary ---- make sure the lid is on tight! I usually keep a hand on the lid also . . . just in case.

Use whatever combinations and measurements appeal to you.

I look at this next one as an occasional treat that doesn't sound so sugary when the blender full is divided among several glasses.

Lemon Cooler --- Wash one large lemon. Remove a slice from the top and bottom of the lemon and discard. Remove 1/2 to 2/3 of the rind from the lemon and discard it, leaving the rest of the rind intact. Cut lemon into thin rounds and remove seeds. Place slices in blender container. Add 1 cup granulated sugar. Fill container with crushed ice. Add cold water to fill container 3/4 of the way. Put on the lid, holding it firmly in place, and blend on high until smooth. Serve immediately.

My next attempt will be a V-8 (vegetable) type drink.  I imagine (and hope) it will turn out like a gazpacho smoothie!

I offer more simple drinks  under  beverages  in the cookbook sidebar. 

Side note:  44 years ago I wanted a blender for Christmas.  Dave felt it was one of those "things" that would sit on the counter and collect dust but he indulged me.  

'Nother note: It is not necessary to buy one of those $300+ Cadillac models.  Most reasonable blenders will do the job.

'til we eat again,

           I am Simply, Gail ---and I try to keep everything simple

Make Your Own Plastic "Screens" for Dehydrating, Freezing, Sprouting . . .

and Sifting, in minutes at Great Cost Savings!

The screens used with dehydrators to contain small pieces and make removal of the finished product easier average around $8.00 a pair----plus $5.00 shipping if you buy them on line.

I knew there was a way to beat that price.
                                                                                                                                                                                                                                    The simple answer is the plastic canvas sheets used in crafts. You've  probably seen (and maybe even have) tissue boxes or napkin holders that have been constructed, and decorated, with yarn. Possibly made by your grandmothers?

        

The sheets come in all sizes--with many different hole-size options. The sheet shown below is a size 7 which I think means 7 holes to the inch This larger size 10-1/2 by 13-1/2 inches cost $1.49. Small sheets can cost one-third that. 

To be sure it would be "food grade" safe I contacted the company Darice.

For Dehydrating: 

I trace around the drying tray to make a pattern and cut the canvas slightly smaller so it will fit within the tray..  I cut out the center circle and one small "finger grasp" section at the edge and the sheet is good to go and go and go. I use them for drying everything, not just the small items, because the plastic makes things easier to remove. Plus, the sheets are much simpler to wash than the trays! Nesco actually calls them "Clean-A-Screens."

And since one good idea often leads to another . . .

For Freezing:

When freezing foods we are often directed to place the individual pieces to be frozen (peas, banana slices, pepper pieces, etc.) on a cookie sheet and freeze before packaging.  I don't like all the space the cookie sheet takes in my freezer, especially when each sheet only holds one layer.  The answer: Plastic canvas!  I buy the size, or cut down larger sizes, to fit my 9x13" cake pans.

Depending on the size (or rather "height") of the pieces I am freezing, I average five layers, stacking each plastic sheet, with its food, directly on top of one another.  When frozen lift off the layers one at a time and easily pop-off the frozen pieces.

Another plus: Depending on the size of the product and how you are going to store it, you can slightly bend the canvas lengthwise and funnel the items directly into their storage container.

Using the canvas as a funnel reminds me of the genius trick I found on the internet this past week.  A friend was thinning his green onions and gave me a large bunch.. I took to the internet to search the best way of preserving them --- freezing or drying?

After trimming and washing the green onions  I put them vertically, in a strainer, and let them drain for an hour or two until they were thoroughly dry. I chopped (or cut)  them into small pieces and spread them on the plastic sheets and froze them. When they were frozen I put a funnel into the neck of  clean and dry empty water bottle, folded each canvas sheet into a funnel-shape as mentioned above, and poured them into the funnel which funneled them right into the narrow-necked bottle. To use them, shake the bottle, pour out what you need, and return the bottle to the freezer. 

For Sprouting:

You can spend your money to buy fancy sprouting kits, or as Gail, the cheapskate does, you can simply and quickly make your own.

For the very basic----a jar, a rubber band, and a piece of pantyhose will do the job.

1. Put the small amount of seeds to be sprouted in a jar.
2. Add water.
3. Stretch the pantyhose over the opening and secure it with a rubber band.
4. Prop the jar at an angle (so there is more sprouting room for the seeds but so the water won't run out the opening).
5. Put it in a near-by cupboard or dark place.

And the hardest part!

Remember to drain the water (through the pantyhose) and add new water three or four times a day. I write a note and leave it by the sink!

When the sprouts are the size you want, usually in just a day or two, drain the jar, and lay it on its side in a sunny spot to green them up.

To "fancy" up the process, I cut jar-opening size circles of the plastic canvas (usually from leftover scraps) and hold them on with the jar ring  used in canning. Remember, you can buy the canvas with many size openings so you can match the openings to the size of your seeds. The rest of the process is the same.

For "Sifting":

I use the same method as I use for sprouting--- to store items I used for other food processes.  Pint jars of cornmeal,  flour, powdered sugar  for "dusting" a surface and cinnamon-sugar mixture for sprinkling on hot buttered toast and smaller-hole-size canvas for  very lightly sprinkling on apple or zucchini slices before drying --- using various size canvas openings to meet the particular need.

I am Simply, Gail and I encourage you to be creative.

It's Best to Tell the Truth and . . .

It has happened again! I have forgotten how to add the recipes from several posts to the cookbook list that runs down the side of my blog.

I have posted several GREAT recipes (at least I think they are and so do my tasters!) without being able to list them for your future reference.  I have spent hours going through my notes, digging through Google Blogger for Dummies, and experimenting --- unsuccessfully.

We have two grandchildren coming  through here in the next week or so on their way home from college. Hopefully they will be able to spend some time and will be willing to help me out.......again.

In the meantime---- please don't give up on me!

Fortunately, a few weeks ago when we were visiting, our daughter pointed out the little white search box at the top left hand side of my blog.  Can you believe ..... that's a dumb question ..... sure you can, that I didn't realize it was there.

Of course, you probably already knew about it.

Until help arrives I am going to list the recipes that don't appear in the sidebar and the wording to type in the little search box.

I am sorry for the extra work this will cause you but if you read one of the posts, wanted the recipe, and couldn't find it again, hopefully this will be worth your effort.

I have tried each of the "titles" I have put in bold, before the recipe descriptions and they will take you to the correct site.

• Chocolate "Shell" gives you the 2-ingredient recipe for the crackly chocolate topping that hardens when it hits ice cream (or frozen banana slices). 
• Blender Compost teaches you to turn your veggie and fruit trimmings into an instant compost smoothie for your garden.
• Artisan Bread reveals the simplicity to frugally making that expensive crusty-type European breads found in bakeries --- in minutes for pennies.
• Greek Yogurt shows you how to easily make this expensive yogurt  inexpensively without any special equipment.
• Donuts provides simple and simply delicious cake donuts in minutes --- Dave thinks they are the best he has ever tasted!
• Root Veggie Chips from my experimenting to create inexpensive and  healthy alternative to commercial ones.
• Zucchini Chips offers more in the dehydrating line of healthy snacks. They are so much better than they sound.
• Tartar Sauce quickly made from simple ingredients you probably already have on hand --- with none of the additives.
• Cole Slaw Dressing perfect for cabbage slaw (I am not sure where the name Cole came from) to mix up in a minute using simple ingredients.
• Microwave Potato Chips ---- to make, eat, and enjoy without any expensive specialty equipment.
• Coconut Cookies that require only one bowl and one fork to make.
• Barbecue Sauce that requires few ingredients, no cooking, and tops the most famous.
• Jello Milk Shake for a cool and colorful refreshing treat.
• Deodorant that does the job with natural, around the house, ingredients and no yucky, potentially harmful ones.

When I finally learn, I promise to

---fully write out the directions

---prominently post them in an obvious place

---immediately add the recipes to the cookbook list

Until that time, I will continue to add the search box headings to the bottom of each post.

And, I am thanking you in advance for what I hope is your patience with me.

I am Simply  Simple, Gail.

UPDATE!!!  My good friend Sandy talked me through how to put my recipes (including all of the above) in the Cook Book section.  Thanks, Sandy.

My next project will be how to make the Cook Book Section more user-friendly. In the meantime (which could be quite a long time) I hope you'll keep scrolling down to see what is there for you to make simply, cheaply, and without a bunch of added chemicals and other ingredients.

Make Your Own Chocolate "Shell" for Ice Cream and More

You know what fun it is to watch the ice cream store employee dip your ice cream cone in a runny chocolate that immediately turns to a  crackly coating for a yummy treat? 

You can make your own in minutes with only two ingredients!

Make it . . . store it in the frig . . .
ready for an instant treat at a moments notice.

This is the ideal treat to keep on hand for hot summer weather.   It's super great because it is quick, much cheaper than the commercial "shell topping" you can buy, and without a lot of unnecessary ingredients.

Simply

1. Combine 1-1/4 cups semi-sweet chocolate chips with 
1/2 cup coconut oil (measured when solid).

2. Melt in the microwave at about 70 percent power for about one minute (depending on your microwave). Do not overheat. Stir until smooth.

3. Drizzle, dip or pour over ice cream or other frozen treats* and enjoy.

Adapted from  Skip to my Lou.org 

Store remaining topping in the refrigerator in a bottle or jar. When ready to use the next time, heat in microwave for 30 seconds. Shake or stir and continue heating at 15 second intervals until liquid and well-combined. 

• This simple recipe is simply too good to limit to ice cream.  We freeze banana slices in single layers on cookie sheets, scoop them into dishes and drizzle with the topping.  Delicious!

• You can cut bananas into chunks (about four per banana), skewer each with a toothpick and freeze on cookie sheets. Dip each frozen chunk into the topping, allow excess to drip off, and return to freezer until totally set. Store in bags or containers until ready to use.

• If desired, you could roll each banana section in sprinkles or chopped nuts before the topping sets. Then return to freezer.

• Just before serving I have topped the picks with a pineapple tidbit and a maraschino cherry and set them on a bed of ice. 

I keep thinking of other things to freeze and dip.  Pretzels and marshmallows top my to try list. Sandwich cookies?

'til we eat again,

                Simply Gail