DIY: Scrubs: Brown Sugar Autumn Body Scrub

I love doing anything DIY if I can help it, especially if it will help save money in my pocket. Though I love Sephora, sometimes the things they sell can be a bit pricey when I could just make the item myself. For instance, I recently got a sample of a Brown Sugar Scrub and body wash. I thought “I could make this then I wouldn’t have to buy this!”

So I went searching around Google and Pinterest to see if I could find any DIY Brown Sugar Scrub but as I saw some Coffee scrubs, I thought “Wait, we use Rooibos loose tea, maybe I could incorporate this too!”

More searching only to find one or the other.

So…I made my own. Here’s how to make my Brown Sugar Autumn Body Scrub (I call it a Autumn Scrub because it smells more like Fall/Autumn time to me) :

Ingredients
  • 1 cup of sugar or Brown Sugar (We don’t eat sugar in our house, so I used Truvia Crystals and added Molasses to make Brown Sugar until I got the consistency I liked, then added it to this recipe you might need only 1/3 cup if using Truvia. I did one cup and had to add more)
  • **1 tbsp Loose Leaf Rooibos Tea (or more if desired) (If you only have tea bags, just cut open the tea bags for the amount you need/desire)(You can leave this step out if you don’t want it. The tea crystals are pretty messy in the shower, but not so bad in a bath, though beware of clogging your tub)
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp ground ginger
  • 1 teaspoon vitamin E, (cut open vitamin 4-6 Vitamin E liquid gel caps)
  • 1 teaspoon vanilla extract or your favorite citrus essential oil (optional)
  • 1/3 cup liquid oil – either almond, avocado, olive, or coconut. I like Olive Oil best but we also use Almond Oil in our house so sometimes I mix them together so I get a bit of both.
  • If desired for dry skin, add a tbsp of Raw Honey
Instructions
  1. In a medium mixing bowl, combine oil, vitamin E and vanilla. Add the brown sugar and mix well.
  2. Add your oil and mix together, it shouldn’t be to dry or two wet. If the mixture is dripping off your spoon, it’s too wet.
  3. Store in a container with a tight fitting lid and use whenever you feel the urge for a spa night!
  4. The above amount makes enough for your entire body, for a few washes.

 

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This is how it should look with the tea leaves

To Use: In the shower, apply Brown Sugar Body Scrub into skin and rinse. Can be used daily.

**Trixie Tip: Please be aware that oils can make the shower and bath surfaces very slippery so remember to rinse well with hot water afterwards and wipe down so others (and yourself) do not fall. Also little rubber feet at the bottom of the shower or bath help you from sliding as well. If you don’t have that, I generally put a medium town down underneath me so I don’t fall.

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The finished product (this is without the tea leaves)

Gift Packaging Idea: Though Mason Jars are GREAT for this, not everyone has them. Instead, save plastic containers from other products and replace the label with one I made myself on the computer. I use Washi Tape and fabric and a bow. Tie it up with a colorful ribbon and you have a wonderful homemade beauty gift!

enjoy!

 

**Sugar Scrub Variations

Recipe Sunday: Granny’s Homeade Fry Bread

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When I was little, until I was eight years old I lived in a small dirty white little farmhouse on the end of old dirt road in Boone, Iowa. My parents being split up, my father and my sisters and I lived in their home with them. We have left the trailer house across the way and stayed with them, I guess so there was someone to watch us. I didn’t mind and in fact loved living there.

Being the bay of the family, I was not of dating age and the other girls would run off to spend time with friends and I would sit and listen to granny’s stories of the old farmhouse, the land and of daddy and the Hunter’s for hours. She would tell me how the house was converted from an old schoolhouse to the home we lived in, stories of how they sold off parts of the farm as they got older and stories of recipes came to be.

I remember mornings waking up to the smell of homemade bread cooking downstairs and I would come bounding down the stairs so hard I often would worry if the floor would fall beneath me. As I would get to the base of the stairs Grandpa would cold me for coming down the stairs so fast and hard but I didn’t care. All I wanted was a taste of that bread. You see, I remember a story Granny told me, being a perfectionist she was, that she wanted each of the loaves to be the same size and because of this she would always have a few extra pieces of dough left over and she would put oil in the pan and fry them up. She learned this from her mother and so on.

So when homemade bread was cooking I just knew there was going to be fry bread soon after. I didn’t even care that it was 5 am in the morning! The early bird gets the worm right? Or in this case, the early girl gets the bread!

I loved watching her make bread. To me it was like a magic art. Add a few simple ingredients.  Add this magical white dust to the bowl. Add more magical white dust to the table. all of a sudden a big blob of something came out of the bowl and would land on this powdery dust then poof, dust would go everywhere and float through the air, wafting through the kitchen on kitchen fairy wings.  She kneaded the dough over and over but not too much. Even by the time I was eight her hands were frail but that did not stop her. She worked the dough, folding it over and over til it was just right. Then she would take this slender knife with a serrated edge and slice pieces of bread and fold them in such a fashion that by itself seemed magical to make it into a perfect shape to fit into the bread tins.

Then whatever was left over and would slice off and roll then pat flattened and work almost like she was making mini pizzas and then add them to this sizzling pan of hot oil, turn the pieces over with tongs and then take them out and put them onto a plate with a hand towel. No paper towels for this lady. She believed that there was no reason to waste when using a real town was just good enough and could be washed and hung on the line at a later time.

After blotting dry she would serve them up to us one by one hot off the plate right onto ours with a jar of her homemade jam or jelly.

It was always such a treat to have fry bread because you did have to get up early to get it, it wasn’t something she always made because if her loaves were perfect that day, no dough was leftover, so it was hit and miss, but oh man, when you could get your hands on Granny’s Homemade Fry Bread. mmm, you wanted to eat it all day! Mouthwatering and delicious couldn’t even begin to describe it!

I asked Granny if she ever just made fry bread and she said yes but as often as she used to. When I was older she shared with the family and us kids many Recipes. I don’t know how exact this is, but this is her Fry Bread Recipe as best as I can remember it if you aren’t making whole loaves of bread.

I got up this morning and shared with my man my stories and my Fry Bread goodnes and he loved it. Now he wants me to make it all the time for his lunches and for tacos and other bread replacements in our house. Maybe you will too! If you make it, I would love to hear what you think, how you use it and how it went over in YOUR house?

ENJOY!

You Need-
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups warm water
4 cups shortening for frying (I used Canola oil whihc is good for High Heat cooking)
How To:
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on towel.
Sorry I didn’t get any pics while I was mixing it. i got so busy I forgot. This is after I mixed it and was getting ready to cut it up.
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I dont’ have a big kitchen like Granny and my table is not high so I used a plate and my counter to pat out the pieces.Then I let them hang in my hands a bit to stretch them out.
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Then toss them into the pan and let it simmer on one side….
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Then slip it over and sear the other side. If you have your heat at the right setting each one only is about 2/3 minutes. I actually had mine too hot at first and had to turn it down… It takes a little getting used to. Granny used to use a Cast Iron Skillet I forgot to mention. I didn’t have one. Use what you have but I do think cast iron is better. Gives the bread more
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Here is the final product and I topped mine off with a little Apple Butter we bought at Amana colonies to make it feel as close to Homemade like Granny’s as I could!
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Until Next Time,
Xoxo
Trisha Trixie
classic

Recipe Sunday: Guest Post: My Lumps by Kayali Luma

Breakfast Lumps

My family’s favorite oddball breakfast. A cross between a granola bar and a peanut butter cookie individually wrapped for on-the-go eating.

Ingredients:

1/2 C brown sugar

1 C peanut butter

2 t vanilla extract

3/4 C flour

3/4 C instant oatmeal

1 t baking soda

1/2 t salt

1/2 C milk

3/4 C raisins or morsels of your choice

1 cupcake pan and liners.

Preheat oven to 350.

Add all ingredients to mixing bowl except dried fruit/ morsels. Mix until it becomes a ball in the center of the bowl. Add morsels and fold into mix.

Line the cupcake pan with paper liners and divide the mix equally between the cups. Press with fork (like a peanut butter cookie). Bake on middle rack for 17-20 minutes.

Understand they are magic disappearing breakfast lumps and rarely survive until breakfast

 

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

I’m not much of an apron girl but I do wear something to put all my things and my stash.

I wear my Stash it Sash!

Stash 1

SHIT

The Stash it allows you to stash it on the go. You can stash your stash in your sash or anything you want to stash fast in your sash on the go!

Recipe Sunday: Applesauce Pancakes

Let’s just say I tried to make this recipe in my new cake pop maker and Pancakes are NOT the thing to cook in a Pop maker.

I got this recipe from Deceptively Delicious and substituted the Pumpkin Puree for Applesauce.

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Makes 8 servings

** Makes 8 small to medium sized pancakes ** Tastes great with maple syrup ** Can make pancake batter the night before and refrigerate.

Recipe Ingredients for Pancakes with Sweet Potato (by Jessica Seinfeld, “Deceptively Delicious”)

1 cup water
1 cup sweet potatoe, pureed (about 1/2 cup) (Substitute Applesauce)
1/4 tsp cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
1 Nonstick cooking spray
1 tbsp canola oil or vegetable oil

Recipe Directions for Pancakes with Sweet Potato (by Jessica Seinfeld, “Deceptively Delicious”)

  1. 1. In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine – the batter should be lumpy.
  2. 2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
  3. 3. Cook until bubbles form on top of the pancades and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
  4. Serve with maple syrup to taste

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They were super yum.

 

I hate Peanut Butter with mine and my hunney had Nutella.

 

Have any Recipe’s YOU want to share? Want to be a Guest Blogger for Recipe Sunday or other blog posts? Email me Trisha AT Trishatrixie DOT com

Memorial Monday Menu

I would hope you a ll know by now, I love to bake, cook, be in the kitchen, be a hostess and have parties. I am a sucker for holidays, manufactured ones too.   At this point I don’t even care if I “know” people are coming over or not. I have decided in my 40’s now that I am going to cook for me and my man and if people want to stop by I invite the misfits, the exiles and any and all who want to come and if they show up GREAT if not, “oh well”.   So this weekend my menu I decided I wanted to do consisted of things “I” wanted to make and create.

I bought a new grill (and put it together all by myself thank you oh and I tested out the grill Friday night and I even got it started all by myself nyah!)

Menu:   Frog Eyed Salad http://allrecipes.com/recipe/frog-eyed-salad/

Potato Salad made with Sour Cream instead of Mayhttp://www.inspiredtaste.net/22809/simple-potato-salad-recipe/

My man doesnt like Mayo so I used this alternative instead. Very yummy)

Premade Buffalo Wings from Fareway (Appetizers)

Premade Shrimp Bites (Schwans)

 

Chips and Salsa:  Target Peach Pineapple Salsa and a tad Queso. Yummm

Trixie’s World Famous Devilish Eggs : (Make like a normal Recipe, but add a hint of special vanilla. I use Tahitian or Madagascar) PS Also made with Sour Cream. No Mayo

Burgers :  I add Tastefully Simple”s “Everyday Grillin Seasonin, then flatten out. Add a touch of Big Daddy’s BBQ sauce then grill over coals (get yours from my pal Kara)

Brats:  For my man. I am not a Brat person but he likes them

Chicken Breast: Fareway had some great deals so I figured I would toss those on the grill too

Pasta Salad:  Rotini Pasta, cook al dente, add pesto or italian dressing. I like this simple recipe. You can also add ranch http://allrecipes.com/recipe/simple-pasta-salad/ I also mixed my own version of this Italian Dressing Recipe up http://allrecipes.com/recipe/italian-dressing-mix/

Rhubarb Pie: HOMEMADE WITH FRESH RHUBARB…need I say more??? This week I remember I had a TON of Rhubarb in my backyard so I cut that all up and froze some and saved some out to make a pie for today.

Then for the finale of flavors I made Sweet Chai Tea: Black Tea, Roobis, Cinnamon, Cadramom, Ginger, Cloves, Black Pepper, touch of nutmeg. Steep loose teas and flavors together for 10 minutes or more. Make enough pots to make a BIG pitcher. Cool in fridge or add ice to glass and enjoy. For a creamy version adda hint of milk or cream. And I saw this Recipe for Strawberry Syrup to make Sodas so I made my version but did it with

Rhubarb Syrup for Rhubarb Soda. Very yummy. Try it out! mmmm http://allrecipes.com/Recipe/Strawberry-Soda-Syrup/Detail.aspx?src=VD_Summary

Of course, I got one last thing (and we just had to try it out ahead of time… SMORES

No matter what your plans, grillin, hangin, chillin, going to memorial services, or whatever… take at least SOME time and remember WHAT this weekend is for… To remember thoe we lost in the wars they served  

 

Until next time,

XoXo Trisha Trixie

Recipe Sundays

I love finding recipes on Social Media. One thing that is useful is that we are now in the world where people are constantly taking pictures of food. Here is a cool Sunday Recipe I found online that is perfect for the Crock pot!

 

CROCK POT BACON CHEESE POTATOES:(copycat/justapinch)..you will need..1/4 lb bacon, cooked but tender and then diced,2 medium onions, thinly sliced,4 medium potatoes, sliced medium,1 bag(s) shredded cheddar cheese,1 stalk green onion, sliced in rounds butter, 1/4 tsp garlic powder,1/4 tsp onion powder,salt and pepper..
>Line crockpot with foil, then layer half each of the bacon, onions and potatoes in the crockpot.
>Season potato mixture with 1/2 of garlic and onion powders, then season to taste with salt and pepper and dot with 1/2 the butter.
>Repeat vegetable layer and seasonings – then dot with remaining butter.
>Cover with foil and cook on low for 4 1/2 hrs.
>Top with cheese, re-cover with foil and cook for an additional 20 mins … enjoy!!:

Sunday Stew by Holly: Recipe Sunday

I found out a pal of mine has a great recipe website and thought it would be fun to start adding her to my Recipe Sundays.

You can find her blog here Holly’s Stew

Here is her bio

“I love too cook! I have been since I was about 5. I like to try new things but hate when they just show the perfect picture of just the finish product. So I am making food and taking pictures on how I do it. Hope you enjoy and have fun making some yummy food!!”

Apron and Hat by Laura Lundberg and Trisha Trixie

Go check out her blog for some amazing and yummy recipes!!

 

Until next time,

XoXo Trisha Trixie

Recipe Sunday: Mom’s Meatloaf Sandwich Guest Blogger Kalamity Kelli

Today’s Recipe Sunday is Mom’s Meatloaf Sandwich from Kalamity Kelli!!

via Mom’s Meatloaf Sandwich

Thanks Kalamity for sharing this great recipe with us! For more of Kalamity Kelli watch her  (like I do, she is Fabulous) on her blog, pinterest, bloglovin (I love Bloglovin so easy to keep up with my fav bloggers), Instagram, Twitter, and there are so many other wonderful ways to follow her, you just have to go to her site to find out how!!

I love her site name too..”The Domestically impaired guide to the retro kitchen arts” ha ha love it!!

Sunday Recipe: Bisquick Box Waffles

Sometimes it is just easier to follow the box recipe and add your own flare at the end.

Here is me follow the Bisquick Heart Smart box recipe and adding my own touches.

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I use my Pampered Chef MeasureAll aka (the Plooper because when you use it the sound it makes goes ploop)

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I like to use Olive Oil

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Adding oil

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Adding Organic Valley milk
But I use 1/3 c water as well and milk and an egg

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For this I use a basic fork to stir it up. This doesn’t hurt my arthritis because its a thin mixture

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I like to use the bowl that  has the pour spout when making waffles. This bowl has measure lines but I don’t use those as I forget what is in the bowl when I do.

Mix it up scrape the sides and pour into waffle area being careful to fill the trays but not over pour

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Great waffles. Moist because of the olive oil. If you want crunchy use regular oil.

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Add strawberries and blueberries for the “yum effect”

And there u go. Yummy waffles.

Until next time,
TRISHATRIXIE
#Apronout

Recipe Sunday : 4th of July Independence Whip it Good Cake

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I love to make all sorts of Holiday things and this cake is no exception. Super fun and a great and EAsy way to show your 4th of July Spirit.

Ingredients

Original recipe makes 1 – 9×13 inch cake
  • 1 (18.25 ounce) package White cake mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 pint blueberries, rinsed and drained
  • 2 pints fresh strawberries, rinsed and sliced

Directions

  1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
  2. ** YOUR CHOICE** For added fun poke holes in cake after it cools and make up a liquid Jello Mixture Red or Blue and let set to room temp. Then pour over cake
  3. Otherwise just Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
  4. Boy some sparklers and insert into cake right before serving, Light and have a Sparkling Cake for your guests!

If you want some inspirational Trisha Trixie Items to wear, here are some items that might inspire you….

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Stay tuned for more 4th of July, Independence discussion and items this week!!

Until next time,

XoXo

Trisha Trixie

Sunday Recipes: Willams Sonoma Recipie Delectable Treat

I love Williams Sonoma. That and Pottery Barn are the two mall stores I like to visit in conjunction with each other.

The tools and fun toys for the kitchen, those are what brings people in the store. But did you know they also have food items, recipes and how to’s? Yep!

That is how I got hooked into buying not ONE but TWO Madeline Pans.

Now you are sitting there wondering…what is a Madeleine.

madeleines

“These little sponge cakes, immortalized by Marcel Proust in Remembrance of Things Past, are at their most memorable when eaten as Proust himself liked them, fresh from the oven, still warm and a little crisp on the outside. As madeleines tend to dry out quickly, home-baked ones are best. Madeleine pans were among the first baking pans that Chuck Williams brought to America in the late 1950s, and they were the most popular items for a year or two in the Williams Sonoma store. If you use a black nonstick madeleine pan, decrease the oven temperature by 25°F or shorten the baking time by a few minutes. You can find orange flower water imported from France in specialty-food shops.”

http://www.williams-sonoma.com/recipe/madeleines.html?cm_src=RECIPESEARCH

The two pans I have are these ones listed below

http://www.williams-sonoma.com/products/702084/?cm_src=RECIPE

http://www.williams-sonoma.com/products/gobel-nonstick-madeleine-plaque-pan/?cm_src=AutoRel

The other item you will need is a cooling rack

http://www.williams-sonoma.com/products/602862/?cm_src=RECIPE

Here is the Williams Sonoma Recipe (I also add a tad of Tahitian vanilla to mine which can be bought at Trader Joes)

Ingredients:

  • 1/2 cup cake flour
  • 1/2 tsp. baking powder
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tsp. orange flower water
  • 4 Tbs. (1/2 stick) softened unsalted butter
  • Confectioners’ sugar for dusting

Directions:

Position a rack in the lower third of an oven and preheat to 400°F. Generously butter the molds of a 12-place madeleine pan.Sift together the flour and baking powder into a bowl and set aside. In another bowl, using an electric mixer, beat together the egg, granulated sugar and orange flower water on medium speed for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in volume and is very thick, about 10 minutes. Using a rubber spatula, carefully fold in the flour mixture and then the butter. Spoon the batter into the prepared molds, filling each one about three-fourths full.Bake until the madeleines are light brown around the edges and on the bottom, 10 to 12 minutes. Remove from the oven and immediately remove the madeleines from the pan to a wire rack. Using a sifter or fine-mesh sieve, dust with confectioners’ sugar. Serve warm.

Makes 12 madeleines.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

Mostly you find them next to the counter in a Starbucks. But for 3 regular size Madeleines are around $2. You might think oh not bad but if you ever have read Think and Grow Rich by Bach you know that little $2 extra you are spending could add up to things you desire more in your future. For the price of making them at home the out put is nearly a dozen for the same $2. Plus the fact that you get nice homemade Madeleines not store bought and they allow you to utilize your kitchen craft and baking apron.

For baking or a Bakery, I have a few options…

One is for front of the house Bakery that uses this sort of apron for show, greeting customers, but not practical use as the ruffles are organza. This would be great for a Bakery, a Caterer who needs one for Tradeshows or events or when delivering items to clients.

Complete Apron for AHA Front.Complete Apron for AHA Back

The other Apron I have is a sturdy Country Apron, made of cotton and could go through anything. The fabric choices can be CUSTOMIZED in any way you desire. Each Trixie FULL apron is generally known for a few things common as you will see…

  • A Sweetheart neckline
  • Box Pleats or ruffles at neckline
  • Long neckties for any necklangth
  • Wide waistband
  • Long ties to either wrap around or for extra length in back
  • Two/Three ruffles at the base of bottom of skirt
  • Angled pockets for ease of use
  • They look so cute you know not know it is an Apron

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Or if you prefer a half apron, Both of these would be nice sturdy alternatives 🙂

20130617_094416 pastelperfection

I like to be comfortable in the kitchen but also want to look Fabulous for when my man is around or comes home.

Even if I have my hair in a ponytail and not a lot of makeup on the two pieces of makeup that I like to have on are Lipstick and mascara.

On Sundays I tend to go more simple so I generally wear Burt’s  Bee’s Tinted Lip Balms

It smooths my lips yet gives me a hint of color

http://www.burtsbees.com/natural-products/lip-color/tinted-lip-balm.html?cm_mmc=PPC-_-Google-_-Lips-_-tinted%20lip%20balms

For the Mascara I use a wide variety but I started out with a Sephora mascara. It is high quality for a reasonable price and YES it is MUCH better than a storebrand item

SEPHORA COLLECTION - Outrageous Volume Mascara

http://www.sephora.com/sephora-collection

No matter whether you make in sweats or skivvies, a Trisha Trixie Apron or not, once you bite into these delectable treats you will feel fabulous! I know I do. Enjoy baking this Sunday is you choose.

Until next time,

Trisha Trixie

PS. If you have any recipes, BBQ or ideas you would like to share on the Trisha Trixie Blog just fill out the contact form and let me know what you are thinking. I am looking for Ideas, Recipes or people who are interested in Guest Blogging at any time about what you do and how it would go together with the Trisha Trixie Brand

https://trishatrixiedesigns.wordpress.com/where-to-find-us/

Mad Men: BBQ Sauce Base

With summer fast approaching, I thought I might provide you with a base for creating your own secret BBQ sauce recipe.  This base provides a thing tomato base that you can add nearly anything to.

Ingredients

  • 16 ounces tomato sauce
  • 1 small onion
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon salt

Directions

In a sauce pan saute the garlic and onion with the olive oil.  Cook until you can nearly see through it.  Add lemon juice, salt and pepper, paprika, mustard, and Tabasco. Mix these up really well.  Over medium heat simmer for 5 minutes.  Stir occasionally.  Reduce the heat to low and add tomato sauce and vinegar.  Simmer for an additional 15 minutes.  From this point you can add whatever you like.

For Sweet Sauces

  • Brown Sugar
  • Honey
  • or Molasses

For Spicy Sauces

  • Chilles
  • Cayenne
  • or hot sauces

Really you can let your imagination go wild.  I have seen people use chocolate, coffee and many other crazy ingredients in their BBQ Sauce.  What might your secret ingredient be?

BBQ on the grill in Style

Now that your sauce is ready you are ready to grill. Don’t forget to check out Trisha Trixie Designs for your fashion needs.

 

 

 

Sunday Dinner: Seven Layer Taco Dip

Seven Layer Taco Dip

This week we are talking about all things outdoors.  When you are going to a picnic you need to have a quick, fun dish to bring along.  This is my handy dandy suggestion.

 

Attire Suggestion

Well, Trisha Trixie Designs are not just for the kitchen.  I’d like to recommend a few of her aprons that look like dresses.  Throw these over the top of your capris and see the smiles that will ensue.

Ingredients

  • 1 Package of taco seasoning mix
  • 1 (16 ounce) can of refried beans
  • 1 (8 ounce) package of softened cream cheese.
  • 1 (16 ounce) container of sour cream
  • 1 (16 ounce) jar of salsa
  • 1 large tomato, chop it into small cube shapes
  • 1 green pepper chopped
  • 1 small head of lettuce shredded.
  • 1 (6 ounce) can of sliced black olives (Be sure to drain them)
  • 2 cups of shredded cheddar cheese

Directions

  1. In a medium bowl, mix the refried beans and taco seasoning meat. Take this mixture and put it on the bottom of your pan (I use one that is 9 x 9 but this is up to you)
  2. Mix the sour cream and cream cheese into a medium bowl.  Spread over your refried beans.
  3. Add a layer of salsa to the pan.
  4. Add a layer of tomatoes to the pan.
  5. Add a layer of green peppers to the pan
  6. Add a layer of lettuce to the pan.
  7. Top with Cheddar cheese and black olives.
  8. Put in the refrigerator and cover for 30 minutes or longer.
  9. Serve with chips

 

Tip: I have made these in individual serving cups for special occasions.  This lets everyone have a little cup to enjoy their dip from.

 

Happy socializing!

 

Wednesday What Not: Edible plants in nature

I was speaking with a lady at work about dandelions.  She did not understand why we worked so hard in the United States to rid our yards of the dandelions.  I couldn’t understand why she was so attached to what I considered a weed.  She then told me that she had survived on dandelions while hiding from the enemies in Bosnia.

Then, I remembered that my grandmother made a dandelion soup.  Oddly enough she had lived through the depression and I wonder if her obstacles had led to the creation of this soup.  I’m not sure that I even remember eating the soup.  Oddly enough there are lots of recipes online for dandelion soup.

Greenfield Village Dandelion Soup. Photo by JanuaryBride

So, I began to wonder what other natural plants are safe to eat and the important things to know in order to not get ill from eating these plants.  The polk county conservation page had 10 rules to follow when eating edible plants;

  • Always be 110% sure to clearly identify the plant you are picking.
  • Select only healthy plants.
  • Choose the young green leaves of edible plants. Many leaves develop a chemical called “tannin” and become bitter with age.
  • Apply the rule of 10: harvest only one plant for every 10 you leave behind. Removing a few leaves, petals, fruits or seeds from several plants is better than taking all you need from one plant.
  • Harvest only what you will need for your recipe.
  • Harvest only the edible parts of a plant that are ripe. Out of season edibles can be very bitter.
  • Dismiss all rules of harvesting which begin with a sentence like “All blue berries are edible…” There are no across-the board rules.
  • If one plant in a botanical family is edible, it does not mean that all plants in the family are edible.
  • Sometimes, only a special part of a plant is edible. The rest may be indigestible or even poisonous.
  • Be knowledgeable about the area you’ve selected for harvesting. Is it part of a park? You’ll want to know if herbicides or pesticides have been used there.

So, what are some edible plants?

Some recommended by School of Self are;

Wild Foods Menu:

Acorn, Cactus, Carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, Mustard, Nasturtium and Sowthistle.

Now, I was not sure what some of these items were or how I might use them.  However, this page was very helpful.  For Example, this is the advice on preparing acorns;

I bring all the acorns home from collecting, and dry them in the oven at pilot light temperatures or very low heat. This is just to dry them and kill off bugs.

When I get around to it, I crack the shells off, and then I soak the shelled acorns in water. Generally, I soak the acorns for a few days to about two weeks, changing the water at least twice a day.

When the acorns are no longer bitter, I grind them while wet through a meat grinder.

The coarse meal is then placed in cookie pans to dry in the sun or oven.

When dry, I store in large jars in the cupboard. (I still can’t figure out how the freezer fits into all this).

The meal is then used in place of wheat flour in recipes, or half and half in various recipes.

There are, also, many books on this subject.  If I might, I’d like to recommend the Guide to Wild Foods and Useful Plants

I think this might be a fun activity to do with the kiddos!  Happy nature hunting.

Sunday Evening: Steak Marinade

Steak Marinade

Awesome_Steak_Marinade-1

This week begins are all things outdoors ideas.  So, what is more outdoors than steak on the grill?  I love this simple recipe.  You don’t need much, but you will have great flavor.

Before we get ready I must get pretty!

Attire Suggestion

chiqcshabby

This is a beautiful Shabby Chic look that is sure to make anyone feel beauty.  Be Fabulous!  All of these items are Trisha Trixie Designs and are available on our etsy page.  Come check it out.

Ingredients

  • 3 Teaspoons of Jack Daniels
  • 3 Teaspoons of worcestershire
  • 1 Cup of Italian Dressing
  • A couple of your favorite steaks
  • A big plastic ziplock type bag

Ingredients1

Directions

  1. Take a fork and poke holes in your steak
  2. Put all the ingredients in the bag and let sit for at leas 6 hours.  The longer the better!
  3. Turn up your grill and cook to your preferred temperature
  4. Serve these delicious steaks with any sides!

Sunday night dinner: Milk Fed Turnips

Milk Fed Turnips

Basic Ingredients:
3 Large Turnips: Peeled and cut into 1″ cubes
3 1/2 Cups Milk
1 Stick Butter

turn1

So, this is a great recipe because you can infinitely vary it to your
hearts content. Turnips have such a flat flavor that you can make
it taste any way you want with the addition of spices. This dish can
be any part of a meal, from a main course to dessert, the only limit
is your imagination.

turn2

So, take your turnips and put them in a medium size pan and add the
milk. You can add seasonings now, for our meal I’m adding Thyme.
Heat it all up to simmering, slowly and while stirring often or you
will burn the milk into the pan, which is no fun to clean.

turn3

While this is cooking cut up your butter into small pieces unless
it is already soft.

Simmer 20 minutes or until the turnips are easily pierced by a fork.
Once they reach that stage, drain them, keeping the liquid and remove
any stems or debris from your seasoning, if your using fresh like I
was. Put the turnips into either a large bowl for hand mashing, or
your favorite kitchen appliance to be puree’d.

Mash or puree the turnips to the consistency of stiff mashed potatoes
and then add in the butter and any other seasoning you may want. I
put in two crushed cloves of garlic at this point, we were having
these with pork chops and they went perfectly. Mix all that together
and you are almost done, if you want to be.

turn4

Now, this is the beginning consistency. You can leave it like this,
but if your going for more of a stew consistency you can also add up
to 2 cups of the reserved cooking liquid back in and continue to
puree or mash until you get the consistency your looking for. I
suggest you go slow the first time, until you know what you want.

That’s it, enjoy.

Mad Men Monday: Kabobs on the Grill

finished

 

Kabobs on the Grill 

These are the ingredients I used

1 1/2 Lb Sirloin Steak

2 Green Peppers

2 Yellow Onions (Vidalia are best)

1 Package Whole Mushrooms

1 to 2 Cups Marinade

Preparing

 

The first thing you want to do is cube the steak into pieces about an inch on the side.  Give each cube a good poke a fork and stick the whole thing in a zip lock baggie.  I haven’t listed a specific marinade, I used a teriyaki but you can use whatever you like.  A couple popular choices include barbque sauce or salad dressing, its really all about your tastes.  Get as much air as you can out of the bag and put it in the  fridge for at least two hours, overnight is better.

When your ready to cook, clean and cube your green peppers, getting rid of all the seeds, was the mushrooms and cut the onions in half, quartering each half so you have eight good chunks of onion to work with.  Drain the meat in a strainer, this will make it much easier to work with, get your skewers ready then walk away from the whole thing.

This is a great time to get your grill started.  I used charcoal with wood chips for a smoke flavor, but this recipe will work with any grill you want to put it on.  If you are used to charcoal and have never tried to add smoke, my advice is to get some wood you like, apple is our favorite,  you can get chips just about anywhere, and once your coal is going gray, put the chips in with it.  The wood may blacken but it wont burn completely  and you can get a few good uses out of it this way.

Back to the kabobs, now comes the fun messy part, putting them together.  The drier your meat the easier it will be, so you may want to pat it with paper towels before you get started.  I went pepper, meat, mushroom, onion, pepper, meat, pepper, mushroom.  I suggest you play with it and find out what you like best.  The pieces nearest the middle will cook the most, so take that into consideration.

By the time I had everything put together the grill was nice and hot and ready to go.  I put all the kabobs on together and cooked them for 7 minutes on a side, turning them twice.  This gave us a good medium steak and cooked all the vegetables well through.

grilldone

 

This is a great recipe, especially for people with differing tastes, cause you can grill anything  you can get to stay on the skewer.  I had garlic cloves I had added to mine, which is an experience I suggest anyone try.  You’ll know if the garlic is cooked because it spreads like butter.  So have fun with this, try anything you can imagine, that’s what cooking’s really all about.

Sunday Night Dinner: Stuffed Peppers

peppers

Stuffed Peppers

This is one of our favorite dishes around here.  It takes some time to cook, but is well worth the wait.

Apparel Suggestions

red apron

All availabe Through Trisha Trixie Designs.  Check out our new etsy page!

Ingredients

  • 1 pound of ground beef
  • 1/2 uncooked long grain white rice
  • 1 cup water
  • 4 green peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1 teaspoon of Italian seasoning (we prefer sicilian blend bread dipping seasoning found at local grocery stores or online)
  • Salt and pepper to taste

Directions

  1.  Preheat the oven to 350 degrees
  2. Cook the rice as directed by the package
  3. Brown the hamburger in a pan.
  4. Cut off the tops of the green peppers and remove the seeds.  Rinse well.
  5. On a baking dish, lay a piece of foil.  Lay peppers bottom down.  If they will not stand upright, cut the very bottom edges off.
  6. In a bowl mix; hamberger, cooked rice, 1 can of tomato sauce, Worcestershire sause, garlic powder, onion poweder and salt and pepper.
  7. Spoon an equal amount of this mixture into the green peppers.
  8. In a seperate bowl mix together the remaining tomato sauce and Italian Seasoning in the bowl.
  9. Pour about three tablespoons of this mixture over the stuffed peppers.  You will have some mixture left for basting.
  10. Bake for 1 hour, basting every 15 minutes until the peppers are tender.

Sunday Night Dinner: Brown sugar Chicken

Brown Sugar Chicken

Hopefully, mom does not have to cook today. However, this is a simple dish to prepare. I’m sure dad could handle it, if it makes you hungry!

chicken

This was such a yummy dish!

Apparel Suggestions

As this is an easy meal, I thought some fun picnic gear would be great! You can take this dish out on the patio and enjoy the summer (finally) weather. All items below can be purchased through TrishaTrixie designs.

picnic

 

Ingredients

  • 2 chicken breasts
  • three tablespoons of brown sugar
  • two teaspoons of olive oil
  • two teaspoons of minced garlic

Directions

  1. Turn the stove on medium and place the skillet over the burner. Let warm up for a few minutes.
  2. Turn the oven to 500 degrees (Yes, 500)
  3. Add the oil to the pan.
  4. Add the minced garlic.
  5. Stir the garlic and let it brown to soften it up.
  6. Take the skillet away from the heat.
  7. Mix in the brown sugar and stir.
  8. Put foil on a baking sheet. Place your chicken on top of the foil.chicken2
  9. Put the brown sugar/garlic mixture on top of the chicken.
  10. Bake for 20 minutes.
  11. Place on a plate with all the fixings

 

Saturday Special: Last Minute Ideas for Mother’s Day

Procrastination?  Yes, we have all been there and help is on the way.  

Hallmark has an amazing new product that you can do with the little ones called magic prints.  The products range from $9.95 to $24.95.  They are sure to melt any mother’s or grandmother’s heart.

Just Like You Magnet  Girl Double Frame with Sentiment

Of course TrishaTrixie designs has lovely jewelry designed for the fashionista in mom.  The products range from $10.00 to $20.00.

motherdayearrings

Better Homes and Gardens has some great DIY projects for the kids to complete.  My personal favorite is the pen/pencil holder.  Who else is always looking for a pen?

Mother's Day Pencil Holder and Frame

Does your mom like to bake, craft, garden or just look gorgeous?  Check out these fun, vintage inspired aprons!

Mother'sdayapron

Martha Stewart might not be the perfect ideal housewife anymore, but she has some great ideas!  Why not make mom a nice meal for Mother’s day?  This heart-shaped egg toast is sure to get a smile out of mom!

Heart-Shaped Egg in the Hole

What woman doesn’t love shoes?  There are so many various possibilities.  Does mom like comfy, flat or a nice heel?  Why not spoil her and shop now!

mother'sdayshoes

Is mom eco-friendly?  Does she do what she can to save the world?  Then check out these repurposed items for mom.  The photo cubes would be so cute on a desk!

Photo: Tara Dennis

Does mom like scarfs to brighten up her outfit?  The choices are unlimited and usually reasonable in this category.  Shop for mom!

mother'sdayscarf

We hope we were able to provide you with some last minute ideas.  At TrishaTrixie designs we would like to stop and thank all of the women in the world who take time to care for our future.  We are all blessed to have you as a part of our community!