Rules for Taking a Selfie |
Tuesday, March 18, 2014
Wednesday, March 12, 2014
Waffle Iron Cinnamon Rolls
I love Cinnamon Rolls! |
Add Melted Butter |
Sprinkle Cinnamon Over Dough Add Sugar |
Roll Dough/Cut in Pieces |
Cook Cinnamon Rolls In Waffle Iron |
Copy and Save Image To Computer to Print |
Basic Dough
I use this dough recipe to make just about everything. Bread, pizza, rolls, bread sticks, etc. Just add a little more flour if you are making bread, less flour for rolls. Remember, the stickier the dough the lighter the roll.
3 cupts of very hot water as hot as you can from your tap |
Add on Tablespoon of Yeast
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Add 1/3 cup of Sugar. Sugar makes the yeast happy. |
Add 1/3 Cup of Oil. The yeast doesn't mind company. |
No Reason to wait, go ahead and add 1 teaspoon of salt |
Spray the counter so the dough doesn't stick.No reason to add more flour so spray grease is a much better option for working with the dough. |
Save Image to Your Computer to Print |
Waffle Pizza
Friday, March 7, 2014
Check Engine-Joke of the Day
Singing In the Abbey
I had to post this because I find it so funny. I laugh, but only because it is one of my favorite movies of all time. There is nothing better than the Sound of Music.
Thursday, March 6, 2014
Tuesday, March 4, 2014
A Harmless Prank
Maybe I have watched too many spy movies, but for some reason I find this to be very funny. I don't think I would really do it, but just the thought of it makes me giggle.
Gardening To Do List
Ok, so if I'm being honest, I have a lot of work to do in my yard in order for it to be as dreamy as I would like. In an ideal world, all the wonderful pins that I see on pinterest would be fast, easy, cheap, and really work.
This is what my yard looks like today.
I know that some of the gardening tips might even be a miss in Nebraska, but ultimately work for you elsewhere. For instance, my back yard is right next to a dry wooded river bed. It is beautiful in the summer, but it gets very overgrown and all kinds of animal life call it home. It makes it hard to plant and grow things when every time I turn my back something is digging or eating my harvest.
An example is one that I blogged about earlier.
This is what my yard looks like today.
Papillion, Nebraska, March 2014 |
An example is one that I blogged about earlier.
Adding an egg to my holes before I planted Grapevines Was a Miss
|
The Varmints Also Ate The Banana Peel I Put in the HoleIt's Going to Be Miracle Grow For me From Now On |
So in a nutshell, this is the plan....
Wish Me luck:)
Monday, March 3, 2014
How to Clean a Pan With No Scrubbing
Any Brand Will Do
|
How To Cook A Roast
Roast Cooked in a Crockpot |
1. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor. For best results:
a.) Pull the meat from the fridge and set it out at room temperature for a short while before cooking it. This lets the meat relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers.
b.) Make sure the pan that will be used for searing is hot, hot, hot!
2. We're using a pork roast, but you can sear all types and cuts of meat. Season it with salt (and pepper, if desired). The seasoning will stick to the moist surface of the meat and as it cooks it will form a flavorful seared crust.
- If your meat has been brined or marinated, don't add extra salt.
- Use care if the marinade was sweet or sugary: the added sugars can burn quickly in the hot pan.
3. Depending on the amount of fat in the meat, you might not need to add fat to the pan.
- If you're searing a lean cut--pork tenderloin or chops, chicken, lean beef--add about two tablespoons of vegetable or peanut oil to the pan. (Olive oil and butter have too low of a smoke point.)
- Turn the heat up to high and watch for the oil to ripple. When the oil ripples, add the meat.
- Place roasts in the pan fattiest-side down; add chicken pieces skin-side down. Take care: the hot oil will sputter and spit.
4. If the pan is too cool when you add the meat, it can stick and tear when you try to turn it. Let the meat sear for a few minutes (longer for roasts, shorter for cubed meat or steaks) before flipping it over. Seared meats leave flavorful pan drippings known as fond, which can later be used to make gravy by "deglazing" the pan.
5. Once the meat starts to color, it browns quickly, so pay attention! When one side is seared, turn the meat over.
6. Round roasts tend to roll over rather than stay put. Try to lean the meat against the edge of the pan to support it while you brown each part.
7. To sear the ends of a roast, use extra care: if the meat tips over, it can splatter hot grease over the stove and the cook. Use tongs to hold it up, if necessary.
8. Even though the outside of the meat is beautifully browned, the inside may still be raw. Finish cooking your meat by roasting it in the oven, adding it to your slow cooker, or simmering it on the stove.
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