Grandma Call Rolls

2 packages Powdered Yeast or
1/4 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp salt
3 eggs, beaten
1 1/2 cup warm water
6 1/2 cups flour

Soften yeast in 1/4 cup warm water.  Mix shortening, sugar, eggs and 1 cup warm water, salt, and 2 1/2 cups flour in mixing bowl.  Beat with mixer or by hand until smooth.  Add remaining flour and mix in.  Dough will be soft. Let rise until doubled in bulk.  Punch down and cover with saran wrap and place in fridge overnight.  3 hours before serving, rollout and cut circle shapes with floured glass edge. Butter, fold in half, place on greased cookie sheet and let rise.  Bake at 400 degree for 15 minutes.

Jello Cake

1 box of cake mix (any flavor)

1 small box of jello or other flavored gelatin 

1 carton whipped topping

Mix and bake the cake mix according to packaging.  Cool for 15-30 minutes.  Poke holes every 1/2 inch of the cake using a fork.  Mix gelatin using 1 cup boiling water until dissolved and 1/2 cup cold water.  Carefully liquid gelatin over the entire cake. Make sure all of the holes you poked get some of the liquid in it. Chill for 3-4 hours.

Top with whipped topping.  

You can use any flavor of cake and gelatin.  For Phil's birthday I made white cake with peach jello and then cut a fresh peach for on top of the "frosting".  We have also had Pineapple cake mix and orange jello.

Enjoy!

farmer's market

I am now starting to sell at farmer's market in Warsaw, Indiana.  I'm selling homemade cookies, ready to cook pasta, and some crafts that I've made.  Hopefully you will find me there or come from farmer's market to this site!  There are lots of tasty recipes and fun things to try out.

Enjoy!

Tofu U

I found this today while searching for some prices and kinds of tofu. It is really cool you get a coupon for a dollar off each week of the month long challenge and if you complete it you get either a t-shirt or gym shorts. I think once I complete it I'll go for the gym shorts because of the fact they say "extra firm" across your butt! There is also information about which kinds are the easiest to cook with and recipes to use. I am going to try it out for the next month so be looking for the links to recipes and my alterations of those recipes. Here is a link to the website!

I used my coupon today at Owen's in Warsaw and got it for 99 cents!  It is going to be expiring soon and they just wanted to get rid of it and put it on special, worked out great for me.

5-Minute Hummus

15 ounce can chickpeas (garbanzo beans) rinsed
1 garlic clove
1/4 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons tahini (optional)-I didn't use it
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 paprika (optional) I didn't use it

In food processor, puree chickpeas garlic oil, lemon juice, tahini and salt until creamy and smooth. Add 1-2 Tablespoons water to reach desired consistency. (I had to use only 1 Tablespoon. Transfer to serving bowl and sprinkle with paprika if using.


This was so amazing and quick! I have made hummus before and it has been good as well but this one has been the best by far and the most simple. This recipe is from the May 2010 issue of Real Simple.

I have been going through my old magazines and ripping out what I want and getting rid of the rest, that is why I have so many random magazine recipes that are fairly old.

Cheesy Baked Pasta with Spinach and Artichokes

8 ounces Whole Wheat Rigatoni
14 ounce can quartered artichokes (drain and rinse)
9 package frozen creamed spinach (thawed)
1/4 cup grated Parmesan (optional)
2 cups shredded mozzarella
Black Pepper to taste

Cook pasta according to directions. Drain. Return to pot. Heat broiler. Mix 1/2 mozzarella cheese, Parmesan, spinach, and artichokes to pasta. Transfer to 8 inch baker. Broil 2-5 minutes until cheese begins to brown in places. Pepper once on plate to taste.

I received a package of this spinach from Aunt Kate after her surgery. I had no clue what to do with it and while eliminating some magazines I came across this recipe and tried it out tonight! Amazing and super fast!

This is from the April 2010 edition of Real Simple Magazine.

Cocoa Nut Crumble Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup chopped walnuts
2 (8oz) packages cream cheese
1/2 cup sugar
1/2 cup brown sugar
1/3 cup cocoa powder
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/4 butter, melted
1/2 cup chocolate chips

Preheat oven to 350. In small bowl combine graham cracker crumbs and 1/3 cup butter and walnuts, mix well. Pour into 9 inch springform pan and smash onto bottom and sides to make the crust.

(okay I cheated and used my Kitchen Aid for this because I hate working with cream cheese) Combine cream cheese with sugar and 1/2 cup brown sugar, beat until smooth. Add cocoa powder and beat until just combined. Add eggs and vanilla beat until smooth. Pour into crust.

In another small bowl combine the rest of the ingredients (flour, oatmeal, brown sugar, butter, and chocolate chips). Sprinkle over filling and slightly press down.

Bake for 30-40 minutes. I baked it until it wasn't jiggly and the topping was toasted looking. Cool 1 hour. Refrigerate 3 hours. EAT.

I found this recipe in The Everything Meals on a Budget Cookbook. My sister-in-law Sarah gave it to me for Christmas and I was able to make the cheese cake in a springform pan Phil gave me for Christmas too! What a tasty season it was!

By the way it serves 10 and is about $.74 per serving.