green4urhome

Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

Clam Chowder

2 c. potatoes, peeled and diced
1 c. celery, diced
1 c. onion, diced (I use less)
2 cans minced clams
1/2 c. margarine
1/2 c. flour
1 qt. half-and-half
salt and pepper

My additions:
a few strips of bacon, cooked and crumbled
a little italian seasoning

Place diced vegetables in a large pot and add just enough water to cover them. Drain the clams and add the juice to the pot of vegetables. Cook for about 20 minutes or until tender. While that is cooking, melt margarine in a separate saucepan; add flour and stir to form a paste and cook for a few minutes. Slowly add the cream and mix with a wire whisk until thickened. Stir in the drained clams. Stir cream mixture into pot with vegetables; season with salt and pepper, to taste. Cook until thickened. Do not boil. Stir in some italian seasoning and top with bacon, if adding and serve with saltine crackers or sliced french bread.

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Old-Fashioned Blueberry Muffins

2 c. (10 oz.) all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 large egg
1 c. (7 oz.) sugar
4 Tbl. unsalted butter, melted and cooled
1 1/4 c. sour cream
6 oz. (1 1/2 cups) frozen blueberries, preferably wild

Topping:
1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, baking powder and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking until just combined. Add blueberries to dry ingredients and gently toss to combine. Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick). Do not overmix. Divide batter evenly between muffin cups. Sprinkle cinnamon/sugar mixture over the top of each muffin (optional). Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking. Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve. Yield: 12 muffins.

Or, if you are like me and can’t stand chunky berries, make blueberry jam and swirl it into the muffin batter instead of adding whole berries.

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Grammy’s White Sheet Cake

1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream

Frosting:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.

Preheat oven to 375 degrees. Melt butter and water in a large saucepan over medium-low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs and vanilla. Stir in the sour cream and mix until blended. Pour the batter into a well greased 11”x17” sheet pan. Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from oven and allow to cool slightly while you make the frosting. Put the butter and milk into a medium saucepan. Heat until butter is melted and bring to a simmer. Remove from heat and stir in the powdered sugar, vanilla and a dash of salt. Whisk until completely smooth. Add nuts (if desired) and spread over cake.

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Nutella No Bake Cookies

2 c. sugar
1/4 c. unsweetened cocoa powder
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
pinch of salt
1/4 c. creamy peanut butter
1/4 c. Nutella
3 c. quick-cooking oats

In a medium saucepan, combine the sugar, cocoa powder, milk and butter. Cook over medium heat, stirring until the butter is melted and sugar is dissolved. Bring to a boil. Remove from heat and stir in the vanilla, salt, peanut butter and Nutella. Last, stir in the oats and quickly drop by spoonfuls onto wax paper. Allow to harden and enjoy!

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Slowcooker Pork Chops

4 thick-cut pork chops, bone in or boneless

1 can cream of chicken soup

1 pkg. dry ranch dressing mix

4 cloves garlic, minced

1/2 c. chicken broth

pepper

Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt). Place chops in slow cooker and pour soup mixture over top. Cover and cook on high 4 hours or low 6-7 hours. Serve over rice.

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Crock Pot Fried Chicken

–18 thawed drumsticks (or however many will fit nicely into your crockpot)
–1/4 cup butter
–1/4 cup flour (I used Pamela’s)
–2 t seasoned salt
–1 T Italian seasoning
–1 t onion powder
— 1 t paprika
–1/2 t black pepper

The Directions.

–combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and plop into your crockpot. I used the shallow dish method, because we were out of freezer bags.

–when all the chicken is in the crock, pour 1/4 cup of melted butter over it.
–cook on high for 6 hours or on low for 8-10.

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Bob Evans Cheddar Baked Potato Soup

INGREDIENTS:

1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
10 ounces milk
1 pound grated Cheddar cheese
4 cups whole milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled

DIRECTIONS:

Add soup, 1/2 the broth, first measure of milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.

Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.

NUTRITION:

995 calories, 61 grams fat, 65 grams carbohydrates, 48 grams protein per cup.

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Home Schooling

I recently started homeschooling my 12 year old son using time4learning.com and I have noticed a huge change in him in just a few short weeks. He was failing 6th grade at public school and now he enjoys learning, he likes to do research on new topics and enhance his learning of things he learns in his time4learning.com leassons. He has read one book and half way through a 2nd book in a series and is so proud of himself because he has never finished reading a book before.
He enjoys talking about what he has learned and he gets up each morning ready to get to learning.
I would recommend time4learning.com to anyone for home schooling, after school or summer learning.

As a member of Time4Learning, I have been given the opportunity to review their program and share my experiences. While I was compensated, this review was not written or edited by Time4Learning and my opinion is entirely my own. For more information, check out their standards-based curriculum or learn how to write your own curriculum review.

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Chicken In A Bag

Take 1 whole chicken. Clean out and rinse.
Take 1 medium large paper bag ( large enough for the chicken with room to spare.)
Coat the chicken all over with seasoning salt.
Place in bag and use a twist tie to close, making the bag kind of puffy above the chicken.
Place on baking sheet and bake at 300 degrees for 2 hours.
Remove from bag and serve.

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Mug Banana Bread

3 T. + 1 t. all-purpose flour
1 packet stevia (or other sweetener of your choice equivalent to 2 t. sugar)
2 T. brown sugar
1/8 tsp. salt
1/8 tsp. baking powder
1/8 tsp. baking soda
1 egg
1/4 t. vanilla extract
1 T. vegetable oil
1 T. lowfat milk
half a banana, mashed
cinnamon, for sprinkling (optional)

In a large microwaveable mug lightly misted with non-stick spray, blend flour, sugars, salt, baking powder & baking soda. Add egg & mix until all the dry ingredients are incorporated. Stir in vanilla, oil & milk, then mashed banana. Microwave 1-1/2 minutes to 3 minutes, depending on your microwave.

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