Tuesday, September 22, 2009

Easy Homemade Playdough

I know this isn't a yummy fall recipe, but I just had to share this fun recipe we tried today that actually worked. We had to throw all of our play dough out because it was left out in the rain and I have been keeping an eye out and it hasn't been on sale so I googled and found this recipe that really works!

Super Easy Play Dough (adapted from www.createkidcrafts.com )
• 1 cup flour

• 1 cup water

• ½ cup salt

• 1 T. cream of tartar (on sale at Publix right now :) )

• 1 package Kool-Aid mix (I used a packet of Cherry, unsweetened)

• 1 Tbsp cooking oil

Mix the dry ingredients together in a medium saucepan. Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth.

Notes: This came out perfectly, the same consistency as play dough from the store, but it smells so much better because of the Kool-Aid. If you didn't want to use Kool-Aid you could just add food coloring and a few drops of Vanilla, but this was actually way less messy because you could just stir the powder in. The recipe says you can store in an airtight container in the fridge for up to six months. The kids are having a blast!!!

Apples To Apples

Ever wonder which are the best apples to bake with? Here is a helpful list:

Best Apples for Baking

The following table lists the best baking and cooking apples in North America, as well as the era of introduction.

Fuji 1962 Sweet and juicy, firm, red skin
Granny Smith 1868 Moderately sweet, crisp flesh, green skin
Jonathan 1820s Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh 1870 Juicy, sweet, pinkish-white flesh, red skin
Newton Pippin 1700s Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island
Greening 1600s Very tart, distinctively flavored, green skin
Rome Beauty 1820s Mildly tart, crisp, greenish-white flesh, thick skin
Winesap late 1700s Firm, very juicy, sweet-sour flavor, red skin

1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples

An average apple contains:

* 80 calories
* 18 g carbohydrates
* 5 g fiber
* 170 mg potassium
* 1/2 g fat
* 0 cholesterol
* 0 sodium

Source: The Farmer's Almanac

Tuesday, September 15, 2009

Easy Week Night Turkey

Prep: 20 minutes 
Cook Time: 1 1/2 hours
Level: Easy
Serves: 4

2 Turkey legs 2 Turkey thighs or breast
1 T. olive oil
4 baking potatoes, cut in chunks
1 med. onion, sliced
5 garlic cloves, sliced
salt and pepper, to taste
1/4 C. water

Preheat oven to 350.  Place 13x9 pan in oven as it preheats so it gets hot. In a frying pan heat the olive oil.  Generously sprinkle turkey pieces with salt and pepper.  Fry in pan until both sides are a nice golden brown.  Take out the 13x9 pan from oven and put in water, onions, potatoes, lay the turkey pieces on top and sprinkle with garlic.  Put in oven uncovered for 1 1/2 hours..  Turkey needs to reach 165 on a meat thermometer.

Recipe by: Tracy Lytle

Saturday, September 12, 2009

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Prep Time:
30 min
Inactive Prep Time:
Cook Time:
45 min
12 servings



  • 1 stick plus 2 teaspoons unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled, cored and chopped apples

Crumble Topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water


Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Recipe by: Emeril Lagasse

Thursday, September 10, 2009

Wanted: Recipe Testers For Cooks Country Magazine

Would you enjoy trying out new recipes for a magazine before they're published? Cooks Country magazine is looking for willing volunteers to do just that. Tonight I made my first recipe: Tomato Macaroni and Cheese, and it was easy and delicious. Afterward I simply filled out a short survey letting the editors know what I thought. It was simple, and I enjoyed making something new and different.

Click HERE for the website - and scroll down the page until you see "Wanted Recipe Testers". Bon Appetit!

Posted by Debi