Friday, September 28, 2012

How to make Potato Soup

This week we’re still on the saving money kick. So I am making potato soup. I love potato soup so yay! No I don’t put cheese in mine…I have a problem with a lot of dairy at the same time so I typically keep cheese out of my soups. Yes there is milk and butter in this. Okay maybe I just don’t like cheese that much. It’s true. Milk products make me ill; I have issues digesting the milk proteins. Therefore I limit myself each day since I can have so much. Well I don’t waste what little I can have on cheese! Anyway, moving along this is what you’ll need. Well approximately what you’ll need.

Potatoes – depending on size if medium to large it’s a safe bet to say at least one per person and then one for the pot every four potatoes…I don’t know where one for the pot comes from but it helps. (I am basing this off 10 potatoes)

Carrots – 3 –4 regular size carrots, or like 20 baby carrots peeled and chopped into bite size pieces

Celery – two stalks chopped fine – I don’t like to eat it so since it’s chopped up fine I’ll stomach it

1 medium to large onion – finely chopped

Butter or margarine – 2 – 4 tbsp

Milk – 1 c or 1 can of evaporated (NOT CONDENSED) milk

Chicken stock or vegetable stock – you’ll need enough to cover the potatoes.

Okay so this is how I do it. Melt the butter or whatever in a large pot, and sauté carrots, celery, and onion. Then this next part is VERY scientific measuring. Take potatoes, wash, peel, and dice them, well cube you know what size your going to want to eat. Then add those to the large pot you sautéed those veggies. Now here is the scientific and specific measurement. Cover with stock or water and add bouillon cubes. Jeeze I mean that’s rough right there. You just want enough liquid to cover the potatoes so they can boil. Okay finished there? Great – bring to a boil, lower heat; simmer until everything is fully cooked. It’s normally like 30 minutes or so…okay now finished? Great last ten minutes add milk or can of milk stir. Runny? Yeah I know here’s a secret – add mashed potato flakes OR take a potato masher or something else with a flat bottom and mash up some of the potatoes. Guess what that does…if you said make the soup thicker you’re correct and you win…nothing it’s not that kind of blog! Anyway now serve – now you could make this in the crock-pot and put it on low all day then just add milk the last thirty minutes. Easy enough right? I usually have a peanut butter sandwich or a ham sandwich with mine – make the soup go a long way. Plus potato soup is great heated up, yum. Also nice for when you don’t feel well at all.

Wednesday, September 19, 2012

How to make Kettle Corn

We've moved - everything is in I have photo's on facebook and It was fun. Had my one year cake - thanks Stacy! Currently my favorite thing to eat is Kettle corn. People eat this all the time and pay way too much for it. It's not like kettle corn is hard to make. Go to a fair you'll get a small two quart bag for five bucks - I just filled two gallon bags for next to nothing. Actually let's do some sort of math. Un-popped pop corn kernels - 2 bucks, 1 bag of sugar, 1 dollar, oil 2 bucks. Okay there is your five bucks, now you can make kettle corn 500 times okay really no clue how to divide that out I could make kettle corn at least twenty times before I would have to buy more popcorn, but I really don't know the math breakdown. As test subject Joey say's I don't math. Not at all. Do you have a large pot? Yeah so do I. Okay do you have a lid? Great this is how we will roll.

What you will need:

Oil for popping

1/2 c of un-popped popcorn kernels
1/4 c sugar

Okay for every 1/2 c of popcorn you add 1/4 c of sugar.

Take some oil put it in you pan add the kernels and the sugar stir then add a lid turn on the stove and stay there. This will happen fast. Your oil will start to heat up and then bam out of nowhere those kernels will start popping. Here is my advice move your pot around on the burner the whole time it's hot. You should agitate the pan while the burner is on. You've made popcorn before I am sure so once you hear your kernels start to stop popping every two seconds turn off the stove move the popcorn off the burner - while still shaking that pan. You should have a large bowl waiting remove the lid - obviously stop shaking - and pour the popcorn into the bowl - now add salt if you must and Voila! Kettle corn - you're welcome! What's that you think it's amazing me too! No test subjects were hurt during the production - but their taste buds were beaten with great taste.

Ready to shake


Done! It's hot! 

Wednesday, September 5, 2012

How To Make Cake Batter Blondie's

This week I decided to make cake batter Blondie’s- no I did not get this from pintrest – it was a random email with some recipes in it. I thought these sounded the best. I will state now that they normally have white chocolate chips in them – but my mother hate’s them.  Therefore, no white chocolate chips in this one.
What you will need:
1 box of white cake mix – or yellow cake mix
1/4 c. of milk
1/4 c. of oil
1/4 c. of sprinkles – multi colored please
1 egg
Mix the mix, oil, milk, and egg together in a mixer until thoroughly mixed together and then add 1/4 c of pretty sprinkles into the batter – mix those in by hand.  Then press it into an 8x 8 pan – greased of course. Sprinkle some extra sprinkles on top, and bake at 350 for 25 – 30 minutes. Let cool – cut – and enjoy.