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A fun way to learn Multiplication Tables!
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Lincoln Fudge
4 1/2 cups sugar
1 large can evaporated milk
1 cup butter
18 ounces chocolate chips
3 TBSP vanilla extract
1 dash salt
In a large saucepan, bring sugar and canned milk to a boil. Boil for 6 minutes while stirring constantly. Remove from heat. Add butter, chocolate chips, vanilla, and dash of salt to the sugar mixture and stir until mixed well. Pour into a greased pan. Let stand and cool for 6 hours before cutting.
Chocolate Hazelnut Toffee
1 cup butter
1 cup granulated sugar
3 TBSP water
1 TBSP light corn syrup
1/3 cup chopped hazelnuts
2/3 cup finely chopped hazelnuts
6 squares semisweet chocolate (6 to 8 squares)
In a medium saucepan, melt the butter. Add sugar, water and corn syrup to the melted butter. Cook to 290º or until a small amount will form a brittle thread in cold water.
Remove from heat. Stir in chopped hazelnuts.
Spread evenly on a buttered baking sheet.
Allow it cool.
In a double boiler, melt the chocolate.
Break the toffee into small pieces and coat with chocolate. Either by dipper, drizzling, or brushing, then roll in the finely chopped hazelnuts.
Place on wax paper and allow to cool completely.
Chocolate Covered Raisin Clusters
1 6-oz pack (1 cup) semi-sweet or milk chocolate pieces
3 TBSP light corn syrup
1 TBSP water
5-1/2 cups raisins
In a medium saucepan, combine the first three ingredients and place over hot, not boiling, water until chocolate melts while stirring frequently. You can use a double boiler for this if you have one.
Remove from heat and stir in raisins, coating them well.
Drop by teaspoonfuls onto waxed paper to form small clusters.
Chill in fridge until firm.
I am pleased to present to my readers the Fall 2011 Releases from Sylvan Dell Publishing.
My children LOVE, LOVE, LOVE the Sylvan Dell Publishing books as they have vibrant images, great stories and fun facts. I like them because the children are learning and don’t even realize it!
We have used the books I have previously reviewed for Sylvan Dell Publishing in our storytime, as additions to unit studies, and more. These books really are great for those uses or just to sit and read alone!
More info about the books:
This info is from their catalog.
Visit their blog post where you can enter to win one of these books. Just go here to enter: Five Great New Fall Releases! (Enter to Win!))
So much more than a picture book!
Visit www.SylvanDellPublishing.com for FREE Online Resources:
 | Compare and contrast different animals through predictable, rhyming analogies. Find the similarities between even the most incompatible animals . . . bat is to flit as eagle is to soar; dog is to bark as lion is to roar. Comparisons include sounds, physical adaptations, behaviors, and animal classes and are so fun, readers learn without even realizing it! Animals are to nature, as Animalogy is to fun! 32 pg, (Ages 4-8) |
| Cozy up for this great rainy day read! Prairie Storms gives you a front row seat to learn about a year of ever-changing prairie weather, and how the animals living in these grasslands adapt and survive in this harsh climate. Each month, read about a new animal, and learn about everything from how a prairie grouse can survive the January snows to how an earless lizards escapes the harsh, unrelenting drought of August. Told in lyrical prose, this story is a celebration of the great American prairies. 32 pg, (Ages 4-8) |
 | Sing along to this light-hearted romp while learning about the different food chains in Hey Diddle Diddle. Which animals come out on top, and which animals end up as snacks? Hey Diddle Diddle teaches children about the foot web, the circle of life, and the part that each living creature plays within an ecosystem. This books is so much fun, kids will have a hard time believing they’re actually learning. You’ll be singing Hey Diddle Diddle long after you close the book. 32 pg (Ages 4-9) |
 | Two friends take off on a butterfly hunt, only to find themselves tangled in a mathematics net! Written in rhyme, award-winning author Barbara Mariconda takes you along as the narrator Rose and her friend Ed race to see who can catch the most butterflies on this addition adventure. “How many in all? Let’s add them again!” shout the butterfly hunters. Who will win? Ten for Me makes math fun, easy, and entertaining, while adding a touch of the natural world into cross-curricular education. 32 pg (Ages 4-8) |
 | From pirate bugs to spittlebugs to lovely Luna moths, children will love learning about the world’s insects in Multiply on the Fly! Following in the footsteps of What’s New at the Zoo? and What’s the Difference?, this rhythmic book teaches multiplication in a way that will make children “bug” you for more. Teeming with fun facts, readers will multiply a variety of insects, including daring dragonflies, hungry honeybees, and stealthy walking sticks. The “For Creative Minds” section includes facts about the insect life cycle, matching insect activities, and enough multiplication guides to make anyone a multiplication master. 32 pg (ages 4-8) |
Disclosure: I received this product for the purpose of reviewing same. No other compensation was received for this review. The opinions expressed in this review are my personal and honest opinion. Your experience with product may vary.
Canning jars… I love them filled, unfilled, old, new, and in between.
I inherited a lot of old canning jars from my Momma.
I especially like the old style glass topped lid type jars with the bale clasp closures. I have a few of these in various sizes that I use for my spices. I have some in clear and in blue.
I also received many old blue jars with the zinc lids in various sizes from pint to 2 quart. I don’t use these to can with but I do use them to store grains, beans, and such in my kitchen.
In my recent canning season, I discovered some jars I had forgot about that I brought home from my parents’ home apparently. Some of them I had never heard of the brand and went looking online to see what I could learn about them.
I discovered in my crates of jars:
I find the old canning jars intriguing as well as useful. This site gave me a little more info on my jars: http://www.qnet.com/~glassman/info/jarfaq.htm
Do you have older jars that you love and use?
Those are nice little racks for rotating you store bought canned foods. These are made of metal. I have seen some made of plastic too.
and yes the stockpiling in me would love to have this
bad boy
but at that price... it's not gonna happen.
OR… if you are adventurous and like to DIY .. here’s how to make one from cardboard: How To Build Your Own Can Rotating Rack. Hubby made me one as a trial run. The inner shelf fell a little and it didn’t fit the veggie can anymore but did my tomato paste. I want need a lot of them as we are trying to get to the point that we are eating a lot more of what we grow vs. what we buy.
I have been making the grape juice using the direction from the ball blue book that calls for it to be water bath canned.
I ran across this recipe from Lehman's blog and how to pressure can it.
Yes, You CAN: Ridiculously Easy Home-Canned Grape Juice
I made 5 jars like this and it's easy, peasy.
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I will forward you the copy of the digest momentarily via the email you left in your comment.
Cobbler
3/4 of a stick of butter
3/4 c sugar
1 cup self-rising flour
1 cup milk
2 cans pie filling (any kind)
In a large baking dish, melt butter, set aside.
Mix flour and sugar together. Gradually add milk and mix well.
Pour over melted butter (do not stir up) and distribute evenly.
Spoon pie filling evenly over this. Do not stir.
Bake at 350 degrees for 50 minutes or until crust is golden brown.
Winner of the VeggieTales Princess and the Pop Star: A Story of Trading Places is…
Pirates Who Don't Do Anything is a favorite in our family. TY gahome2mom/gmail/com
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Winners have 72 hours from time stamp on this post to claim their prize or forfeit to an alternate winner.
Disclaimer: This is not my information but rather a compilation of the charts from Woman’s Day magazine (I think from 2000).
I tried to find the list online but to no avail as I really wanted to link to it but I did find an updated version from them here: http://www.womansday.com/Articles/Food-Recipes/Kitchen-Tips-Shortcuts/Surprising-Healing-Benefits-of-Spices.html
Allspice - This berry of the allspice tree is a spice unto itself, not a mixture of spices, as the name might suggest. The flavor resembles a combination of cloves, cinnamon and nutmeg. Use with caution—it’s quite strong. Whole: Add one or two to a cup of hot tea. Stir into slow-cooking meat and poultry stews and seafood dishes. Crush and add to marinades. Ground: Add to spice cakes. Stir into creamed spinach. Add a pinch to cherry-pie filling. Use to flavor tomato sauce. Add to mulled cider or red wine. 
Cardamom - Expensive, but a little goes a long way. Seeds (bleached white pods): Chew after a spicy or rich meal. Add to soups, stews and curries (the pod will disintegrate during cooking). Ground: Add to spice cakes, sweet pastries and cookies. Mix with sugar and sprinkle on fruit compotes. 
Cayenne (ground red pepper) - Often added to savory dishes to give them a spicy boost. Go easy, because this is a hot one. Add to chili, barbecue sauce and salsa for some extra heat. l Stir into bland egg dishes to add kick. Mix into cream-cheese spreads and guacamole.Add to cornbread batter. Stir into creamy chowders and sauces. 
Celery Seed - The flavor of celery and then some, but it doesn’t wilt or need chopping. Seeds: Add to soups, stews and pickling brine. Stir into salad dressings. Add to relishes. Ground: Add to creamy coleslaw and potato salad. Stir into egg salad. Sprinkle on split-pea soup or fish chowder just before serving. Add to tomato juice. 
Cinnamon - One of the oldest known spices, it comes from the bark of a tree. Stick: Add to fruited beef or lamb stew. Add a stick or two to pancake syrup when heating. Use as a stirrer and to season hot spiced drinks (ground cinnamon makes clear beverages cloudy). Ground: Use in Greek and Turkish dishes. Sprinkle over hot chocolate. Mix with sugar to sprinkle on baked goods. Stir into softened chocolate or vanilla ice cream. 
Cloves - These dried unopened flower buds are among the strongest aromatic spices. Use with care. Whole: Use to decorate scored ham rind. Add a few when making chili. Add to water when cooking corned beef. Add to pot when making mulled cider or wine. Ground: Add a pinch to chocolate cake batter or frosting. Stir a little into mashed sweet potatoes. Mix with honey to top pancakes and waffles. 
Cumin - A major ingredient in curry and chili powders. Seeds: Add to lime- or lemon-based meat and poultry marinades. Add some when cooking chili. Mix with cream cheese for a bread spread. Add a few to cooking water for rice and couscous. Ground: Add to lentil soup. Stir into guacamole. Add a pinch to oil-and-vinegar salad dressing. Mix with yogurt to serve with spicy curries. Stir into bean-and-rice dishes. 
Fennel - Subtle anise-like flavor and aroma. Used in Italian sausages, baked goods and sweet pickles. Seeds: Stir into yeast dough and sprinkle on baked goods before baking. Nibble a few to freshen breath. Ground: Add to meat mixture for Italian-style meatballs. Rub on pork before roasting. Sprinkle lightly on pizza. 
Ginger - Versatile, with a spicy-hot, piquant flavor. Ground: Add to meat mixture for Swedish meatballs. Mix with sugar and sprinkle on cookie dough before baking. Stir into sweetened whipped cream for a cake frosting or topping. Stir into lemonade or iced tea. Stir into applesauce. Mix with sugar and sprinkle on grapefruit halves before broiling. Add to broth when making rice pilaf. 
Mustard - Yellow seeds (also called white) are most common, but seeds grow brown and black, too. Seeds: Dry-roast seeds in a skillet until they pop. Stir into cooked leafy greens. Add to pickling brine. Add to simmering New England Dinner (corned beef, cabbage and potatoes). Add to water when poaching fish. 
Nutmeg (& Mace) - The two can be used interchangeably. Lighter-colored mace is often chosen for light-colored baked goods and foods. Freshly grated nutmeg (using a nutmeg grater or the fine holes of a metal grater) gives a more intense flavor than purchased ground nutmeg. Stir a pinch into cream soups. Substitute for cinnamon in apple pie. Add to mashed sweet potatoes and glazed carrots or parsnips. Sprinkle into creamed spinach. Stir into softened ice cream; serve on warm gingerbread or apple pie. 
Paprika - Made from dried sweet red peppers, this spice adds color and flavor. It comes hot, mild or sweet, which isn’t hot at all. Ground: Sprinkle as a garnish on otherwise colorless food. Add to flour for dredging meat, chicken or fish before frying. Add to fat before frying potatoes. Stir with grated onion into cream cheese for a sandwich spread. Rub on poultry before roasting or baking. 
Pepper - Black is most common, but add a few dried pink or green peppercorns to your mill to spice up your grind. Use milder white pepper with light foods to keep black specks from showing. Cracked or coarsely ground: Press into burgers or steaks before grilling or panfrying. Freshly ground: Sprinkle strawberries lightly with pepper and balsamic vinegar. Add to spice-cookie dough or gingerbread. Sprinkle on melon chunks. Grind over sliced tomatoes. 
Arugula - Also known as rocket, rugula and rucola, arugula is a peppery herb that resembles radish leaves. Prep: Rinse well before using. Use whole, cut bite-size or stack and cut in strips. To Use: Add to a tossed green salad. l Substitute for basil between slices of tomato and mozzarella cheese for a salad or appetizer. l Add to tuna or chicken salad sandwiches in place of lettuce. 
Baby Dill - Also referred to as dill or dill weed. These feathery fronds are best used fresh or added near the end of cooking. Prep: Rinse just before using. Remove leaves from coarse stems. Snip or chop leaves. To Use: Add to liquid when cooking salmon or shrimp. Mix with sour cream, a little vinegar and salt; toss with thinly sliced cucumbers. Add to pickled beets. Include a few sprigs when making chicken soup. Add to vinaigrette dressing. 
Basil - Robust and aromatic. Some of its intensity is muted when cooked. The many varieties include flavors that range from licorice to cinnamon and lemon. Prep: Pull leaves from stems; wash and dry well. Use leaves whole or chopped, or stack them, then roll up and cut the rolls crosswise in narrow strips. To Use: Top pizza with whole leaves. Mix chopped with mayonnaise as a spread for turkey, cheese or tomato sandwiches. Sprinkle strips on tomato soup. Add to spaghetti sauces. 
Chervil - Fern-like leaves with a mild parsley flavor and a hint of anise. It’s one of the main ingredients in the classic French seasoning fines herbes. Add at the end of cooking to retain flavor. Use sprigs as garnish. Prep: Pull leaves from stems. Wash well and dry. Chop or use whole. To Use: Sprinkle on sliced tomatoes. Stir into poultry stuffing. Add to green salads. Sprinkle on honeydew or cantaloupe melon. Add to sauces for fish. 
Chives - A delicate onion flavor with a hint of garlic. The spiky leaves and delicate flowers make attractive garnishes. Prep: Rinse if needed. Snip with kitchen scissors or thinly slice with a sharp knife. To Use: Add to beaten eggs for omelets or scrambled eggs. Stir into sour cream or plain yogurt for a baked potato topper. Stir into biscuit or dumpling batter. Mix with mayonnaise; spread on fish before broiling. Add to potato and green salads. 
Marjoram - Resembles oregano, but more subtle and slightly sweeter. The pretty pink late-summer flowers are an attractive garnish. Prep: Remove leaves from stems. Chop leaves or use whole. To Use: Add to olive oil; brush on lamb chops before broiling or grilling. Add to salads. Stir into chowders. Add to chili near end of cooking. Stir into tomato soup. Add to pasta sauces. Add a sprig when cooking lentils. 
Mint - Peppermint and spearmint are the most popular varieties, but there are many species including orange and pineapple mint. Sprigs are a lovely garnish. Prep: Pull leaves from stems. Use small leaves whole or chop or cut in strips. To Use: Crush stems, add boiling water and let steep for hot or iced mint tea. Add a few sprigs when cooking green peas. Stir into fruit salads. Add to citrus sorbets. Add to liquid when poaching pears. Sprinkle finely chopped over chilled cucumber or green-pea soup. 
Oregano - Similar to marjoram but more robust and aromatic. Use it sparingly or it will dominate other flavors. Prep: Remove leaves from stems; chop leaves. To Use: Sprinkle on tomato halves before broiling. Add a sprig or two to pot roasts. Toss with meat mixture for meatballs. Add to salad dressings. Mince and add to cheese spreads. Stir into tomato-based pasta sauces. Add a pinch to vegetable juice cocktails. 
Rosemary - Strong and distinctive. The leaves have a piney flavor and resemble pine needles. Prep: Remove the leaves by running two fingers down the stem from top to bottom. Chop leaves; save sturdy, woody stems to use as skewers for kabobs when grilling. To Use: Toss with oiled new potatoes before roasting. Stir into biscuit dough. Stuff, with garlic slivers, into slits in leg of lamb before roasting. Sprinkle on rolled-out pizza dough for focaccia. 
Sage - Aromatic, so a little goes a long way. The soft gray-green leaves make an attractive garnish for meat platters. Prep: Chop leaves or cut in shreds unless whole are called for. The flowers can be added to salads. To Use: Add a leaf to French onion soup while heating. Tuck whole leaves under poultry skin before roasting. Add to stews. Simmer with cannellini beans. Wrap around skewered cubed meats before grilling. Sauté with onions and serve with liver. Add to stuffings. 
Tarragon - Subtle licorice flavor distinguishes this aromatic herb. A must in French cooking. Prep: Pluck the long, tender leaves off the stems before chopping. To Use: Add to delicate fish soups. Stir into beaten eggs when making mushroom or cheese omelets. Add to cream sauces for poultry and fish. Let a few sprigs steep in a bottle of white-wine vinegar. Use in salad dressings or sprinkle over fish. Stir into brown mustard for a delicious new flavor. Toss with buttered carrots. 
Thyme - The intense flavor develops as it cooks. Just a pinch may be needed in quick-cooked or uncooked dishes. Prep: Remove the tiny leaves by running fingers down the stem from top to bottom. Chop leaves or leave whole if called for. To Use: Simmer in stews. Add to meat mixture for ground beef steaks or meat loaf. Sprinkle leaves on pork, fish or poultry before broiling or baking. Heat leaves in apple jelly. Use as a sauce with lamb or pork or a glaze for ham.
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| I LOVE, LOVE, LOVE Febreze! Every now and then they surprise me with sweet little gifts (or in this case a big gift). I just found out the company is making refills for the Febreze Set & Refresh available sometime this month (August) in a variety of scents. YAY!!! |  |
Febreze Set & Refresh Scents are available in:
More information on the entire Febreze product line can be found at www.febreze.com or www.facebooks.com/febreze.
So wanna know what was in the cute beach bag?
This:
I just love surprises like this… especially when they have Febreze items in them.
And yes, my frugal side kicked in and I smoothed out the blue tissue paper and saved it for future gift bags, along with the nice blue raffia tie.
Disclosure: I received this product for the purpose of reviewing same from the MLSGROUP. No other compensation was received for this review. The opinions expressed in this review are my personal and honest opinion. Your experience with product may vary.
 | Across the Wide River Author: Stephanie ReedPublisher: Kregel Publications (November 25, 2004)ISBN-13: 978-0825435768 |
This is a fictional novel about life before the Civil War and the famed Underground Railroad but with some history and truth about one family thrown in.
One stop on the Underground Railroad was the Rankin Family home just across the Ohio River on the north side. That family’s home is now a historical spot known as The Rankin House in Ripley, OH which is the main locale of this book. The Rankin Family helped runaway slaves escape to the north by giving them a place to sleep for the night… their first stop on the Underground Railroad in the north.
The Rankin Family is nothing short of a hero in my book. They risked their lives, their home, and more to help others in the true fashion of what every Christian should do. We weren’t there to witness their day to day life but you have to wonder if they were nervous, etc. After-all, they were putting their lives in danger if they were caught helping a runaway slave. Yet they did and continued to do so. An inspiring story.
The book is for published for young adult readers but adults who love historical fiction novels will enjoy this book as well. I did. My 12 year old son also enjoyed reading the book. He loves history and this was a pleasure for him to read.
Freedom
Some take it for granted.
Others consider it worth dying for.
Lowry Rankin knows all too well the cost of freedom; after all, his family’s red brick home is the first stop on the Underground Railroad north of the Ohio River.
He’s seen friends beaten for the color of their skin. He’s watched simple farmers make a difference. He’s even risked his own life transporting escaped slaves. But will Lowry be able to conquer his greatest fear when he’s called to speak out?
“This novel captures the excitement of the period, its dangers and moral dilemmas. There is romance and adventure. And, essential to the traditions of the Rankin family, there is witness to the role of God in mankind’s affairs, both great and small.”
—James B. Powers a Rankin family descendant
“Across the Wide River plunges young readers into the life and death drama of the pre-Civil War Underground Railroad.”
—Peter Marshall Author, The Light and the Glory and From Sea to Shining Sea
You can red the Across the Wide River Excerpt here.
About the Author:
| During her childhood, Stephanie Reed’s family would often pass through Ripley on their way to her grandparents’ home. The signs she read there about the Rankin house were what prompted her to write Across the Wide River and The Light Across the River. After working for nearly a decade with the Dayton Metro Library, Stephanie is now a volunteer spotter for the National Weather Service. She lives with her husband and two children in Dublin, Ohio. |  |
Disclosure: I received this product for the purpose of reviewing same. No other compensation was received for this review. The opinions expressed in this review are my personal and honest opinion. Your experience with product may vary.
Happy Anniversary to my sweet hubby!
We have been married 14 years today.
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