Welcome


Welcome Friends!!!

I am a scientist at heart, and my kitchen often looks like a laboratory with all kinds of jars and containers fermenting and brewing on the counters. I love to share my recipes, my herbal remedies and health tips, and I really LOVE to save money! We have a large extended family....two sons, their wives, eleven grandkids (and often a friend or two), my sister, Lanny's brother, and my parents that come over every Tuesday night for dinner...kind of a family reunion, only weekly instead of yearly! That adds up to from 17 to 22 or more people here every week. So I have to cook big, and cook economically!

So here we go! For all my friends and family that have been encouraging me to put all my recipes and ideas in one place like this....if you don't see what you are looking for, and cannot find it by using the "Topics" or the search field below right, just let me know and I will be sure to post it as soon as I can.

Be sure to check out our African Mission Adventure - we traveled to Malawi in August 2014 and you will find photo's and stories about our trip! LanDebLewAfrica.blogspot.com!!!

Lanny and I also have started devotional blogspots that you might enjoy:
and


Friday, December 25, 2020

Soft, Buttery Home Made Yeast Rolls...YUM!!!

1-Hour Soft and Buttery Dinner Rolls


Prep Time: 45 minutes Cook Time: 15 minutes Servings: Yield: 15 servings 

Source: gimmesomeoven.com 


INGREDIENTS

1 cup water

2 tablespoons melted butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast*

3 1/2 to 4 cups all-purpose flour

1 teaspoon fine sea salt

extra melted butter, for brushing on top


DIRECTIONS

Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.

Heat the liquids. In a microwave-safe bowl or measuring cup, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.

Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.

Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.

Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.

I use my old Bosch mixer...this baby is at least 15 plus years old and I LOVE it...you should see the new ones!!




Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

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Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.


See my note below...this is where I change up the recipe a bit...

Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.

Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.

Then serve warm and enjoy!

NOTE: Above is the original recipe...I follow it to the part where you cover the formed rolls for the 15-20 minutes rise...at this point I put the rolls in the fridge because I make them real early on the day I want to use them...I usually have too much going on at the last minute to be fooling with all this...Sooooo, I cover them loosely with plastic wrap and refrigerate until 2 hours before baking...take them out and they will continue to rise until they reach room temperature. Bake them for 15 minutes and enjoy. You can actually refrigerate them for up to 48 hours before you need them. I LOVE this recipe and so will you!!


Monday, December 14, 2020

Slow Cooker Chocolate-Covered Peanut Clusters

Slow Cooker Chocolate-Covered Peanut Clusters


These are SO Yummy!!



Prep Time: 5 minutes  | Servings: 28 servings 


Ingredients:

8 ounces unsalted peanuts

    (or dry roasted peanuts)

8 ounces

    salted cocktail peanuts

6 ounces

    semisweet chocolate chips

6 ounces

    milk chocolate chips

10 ounces

    peanut butter chips

1 pound

    white almond bark or vanilla candy melts


Directions:


Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for up to 2 hours. NOTE: I stirred the ingredients every 15 minutes or so and they were melted in much less time...also, I was afraid they might burn if left unattended...


When completely melted, using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!


Nutrition:

CALORIES: 249KCAL FAT: 16G SATURATED FAT: 7G CHOLESTEROL: 3MG SODIUM: 67MG POTASSIUM: 150MG CARBOHYDRATES: 20G FIBER: 2G SUGAR: 14G PROTEIN: 6G VITAMIN A: 15% CALCIUM: 23% IRON: 1.1%


Source: https://www.browneyedbaker.com/slow-cooker-peanut-clusters/

Sunday, December 6, 2020

Christmas (or any time) Fudge!

I cannot believe that I never shared my favorite EASY candy recipes here at "Mimi's House"...my sincere apologies!

These two fudge recipes are so super easy and fail proof as well. I love the old fashioned candy: cook, stir, stir, stir, test, stir :-) but this is almost as good and much faster and easier on the elbow...

I've made these candies for many years and promise you will love them!









*************

The Original Fantasy Fudge


Candy

Prep Time: 10 m  | Cook Time: 10 m  | Servings: 117 servings 


Ingredients:

3 cups white sugar

3/4 cup margarine

2/3 cup evaporated milk

1 (12 ounce) package semisweet chocolate chips

1 (7 ounce) jar marshmallow creme

1 cup chopped walnuts

1 teaspoon vanilla extract


Directions:

Grease a 9x13-inch pan.


Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly. 


Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares. 


Notes:

To make in microwave (I've never done it this way), melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.



Nutrition:

Per Serving: 58 calories; 2.8 g fat; 8.6 g carbohydrates; 0.4 g protein; < 1 mg cholesterol; 17 mg sodium. Full nutrition


Source: https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/


*************


Easy Peanut Butter Fudge


Candy

Prep Time: 15 min  | Cook Time: prep: 15 min. + chilling  | Servings: 2 pounds (64 pieces) 


Ingredients:

2 teaspoons butter, softened

2 cups sugar

1/2 cup whole milk

1-1/3 cups peanut butter

1 jar (7 ounces) marshmallow creme


Directions:

Line an 8-in. square pan with foil; grease with butter.


In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.


Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.


Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.


Test Kitchen Tips

Drizzle individual fudge squares with melted chocolate to add some easy holiday glam.


Nutrition:

1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.


Source: https://www.tasteofhome.com/recipes/easy-peanut-butter-fudge/