Recipes

How to Make a Decorative Pie Crust

Last Thanksgiving I set out to make a pie to serve after dinner. I wanted to have a pretty crust on my pie but in all honestly I didn’t have a clue how to make a pretty crust. I remember my Nana always had pretty crust, and my Mom always has too.  But how? You can find anything and everything online so why not a video that teaches you how to make a pretty crust?  Sure enough I found one! Here is the video and a picture of my crust! What do you think? If you are still trying to figure it out like I was watch this video! It’s great!!


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Recipes

Commonly Used Measurements & Equivalents


I found this on Allrecipes.com and thought I would share it. I cut recipes in half all the time or can’t find a measuring cup or spoon that I need. I never want to take the time to figure out the conversions or what else I can use so I consult this really great chart! Also Allrecipes.com is a great website to find a lot of wonderful recipes. Here is the direct link.
measuring cups

Commonly Used Measurements and Equivalents

By:
Allrecipes Staff
How much is a peck, a pint, or a pinch?

1/2 teaspoon

= 30 drops

1 teaspoon

= 1/3 tablespoon or 60 drops

3 teaspoons

= 1 tablespoon or 1/2 fluid ounce

1/2 tablespoon

= 1 1/2 teaspoons

1 tablespoon

= 3 teaspoons or 1/2 fluid ounce

2 tablespoons

= 1/8 cup or 1 fluid ounce

3 tablespoons

= 1 1/2 fluid ounce or 1 jigger

4 tablespoons

= 1/4 cup or 2 fluid ounces

5 1/3 tablespoons

= 1/3 cup or 5 tablespoons + 1 teaspoon

8 tablespoons

= 1/2 cup or 4 fluid ounces

10 2/3 tablespoons

= 2/3 cup or 10 tablespoons + 2 teaspoons

12 tablespoons

= 3/4 cup or 6 fluid ounces

16 tablespoons

= 1 cup or 8 fluid ounces or 1/2 pint

1/8 cup

= 2 tablespoons or 1 fluid ounce

1/4 cup

= 4 tablespoons or 2 fluid ounces

1/3 cup

= 5 tablespoons + 1 teaspoon

3/8 cup

= 1/4 cup + 2 tablespoons

1/2 cup

= 8 tablespoons or 4 fluid ounces

2/3 cup

= 10 tablespoons + 2 teaspoons

5/8 cup

= 1/2 cup + 2 tablespoons

3/4 cup

= 12 tablespoons or 6 fluid ounces

7/8 cup

= 3/4 cup + 2 tablespoons

1 cup

= 16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups

= 1 pint or 16 fluid ounces

1 pint

= 2 cups or 16 fluid ounces

1 quart

= 2 pints or 4 cups or 32 fluid ounces

1 gallon

= 4 quarts or 8 pints or 16 cups or 128 fluid ounces

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Recipes

The do’s and don’ts of loading your dishwasher

I found this article by Emily Hsieh, of Shine staff to be very interesting, and it explains why sometimes I have to re-wash things in my dishwasher. My husband loads the dishwasher just like hers. I guess I never thought about a proper technique for loading my dishwasher. Original article link.
My husband and I are divided when it comes to loading the dishwasher. My methodology is aimed at space efficiency: I line up all the plates on one side, all the cups on the other, and anything random/big in the middle. His technique, or lack of, is completely haphazard—he just throws things in the machine in the first empty spot he sees (which means only about half as many dishes fit). And as it turns out, as was reported in The New York Times, there is actually a science to this, and my approach could use some finessing too. Here are some pointers from the Consumer Reports Home and Garden blog to help your dishwasher perform at its best, and to prevent your dishes from chipping:
1.      Load large items at the sides and back of the dishwasher, so that they don’t block water and detergent from reaching other dishes.
2.     Place the dirtier side of dishes toward the center of the machine to provide more exposure to the spray. Don’t let dishes or utensils nest, or rest side by side, which can prevent water from reaching all surfaces.
3.     Use the top rack for plastic and delicate items that are dishwasher safe.
4.     Rest glassware on prongs to prevent breakage. And to prevent chipping, make sure that china, crystal, and stemware don’t touch other items. Don’t machine-wash brass, bronze, cast iron, disposable plastics, gold-colored flatware, gold-leaf china, hollow-handle knives, pewter, tin, or anything made of wood or with a wood handle. 
5.     Load silverware with handles down but place knives with the handles up. If your dishwasher has an open basket, mix spoons, forks, and knives to prevent them from sticking together.
6.     Place items with baked-on food facedown and toward the sprayer in the bottom rack.

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Recipes

1001 Uses for White Distilled Vinegar

I am always looking for ways to clean that don’t cost too much, and that are better for my family. I love how bleach cleans, but it doesn’t seem to like me. I sneeze like crazy using it. Molly passed this website on to me, and I wanted to share it with you. 1001 Uses for White Distilled Vinegar
My favorite tips is:
Deodorize the garbage disposal by pouring in 1/2 cup baking soda and 1/2 cup hot white distilled vinegar. Let sit for 5 minutes then run hot water down the disposal.

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Recipes

STOP! Drop that bread bag!



We are notorious for letting bread get stale. We don’t each a lot of sandwich bread. We always have it, but it doesn’t always get eaten. My husband eats it when he makes a peanut butter sandwich, but that is pretty much it. Typically we eat everything else on other types of bread. I always feel guilty when I have a bag of bread that goes stale. I hate wasting food, and worse money.
I decided that wasn’t happening anymore we were spending too much money on things we were not eating. I wasn’t going to stop buying the bread because my husband likes to have it when the PB is calling his name. I had to think of alternative ways of preserving it, and I have. I often take the bread and dry it out beyond belief. It’s brick hard when I am done with it. A 400 degree oven for 15+ minutes can work wonders.
I make:
  • Bread crumbs (They are much better than anything you can buy in a store)
  • Stuffing (Any turkey would love this stuffing)
  • Croutons (A few spices, olive oil, garlic powder they become restaurant quality)
  • Toast (Sure why not?)
You can keep each one of these items for weeks with an air tight container. Why waste food you have already paid for, then turn around and pay for it again in the store in a new form like bread crumbs.

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