Sparrows Landing

Be like the bird, who halting in flight
On limb too slight,
Feels it give way beneath him, yet sings
Knowing he has wings.
-Victor Hugo

This painting is on display at an awesome cafe with crépes, soups, salads, Italian sodas, and more! Cafe Terrace located 456 E. State Rd., Suite #1100 in American Fork.
http://cafeterraceut.blogspot.com

Lovebirds

My bathroom's new look. I am very pleased with how the painting turned out. I have seen so many home decor items with a similar theme and absolutely love it. It wasn't too hard to emulate in 2 tone acrylic.

Polka Dots

I came across the most awesome chocolate cookie recipe I have ever used.  Why is it awesome?  Because it is almost too easy to make...AND it's CHOCOLATE!  I found it when I was looking up an easy recipe for a kid to make to go with a handsewn apron for a birthday gift.  I actually never tried it until after it was given, but I give to two thumbs up for being kid friendly!  The other awesome thing about this recipe--you can twist it up with any flavor chips OR try another flavor cake mix (adding extra milk as needed to moisten dough).  Are you ready for the recipe? Here it is! 

Polka Dot Cookies

Ingredients

1 (19.8 ounce) package brownie mix

1/3 cup vegetable oil

2 eggs

1 cup white chocolate chips 

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. In large bowl, combine brownie mix, oil and eggs. By hand, stir until well-blended. Stir in chips.
3. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
4. Bake in heated oven for 8-12 minutes or until set. Cool 1 minute; remove from baking sheets.               

And there you have it--the most easy, great tasting recipe you will be making over and over again, in so many different combinations too!  Hey I didn't say it was HEALTHY!  You can't have it all!

Never Fail Bread Recipe

Per request by Rebecca, and since my whole neighborhood knows it already, I am posting my bread dough recipe. I use it for bread, rolls, cinnamon rolls, pizza crust, and scones. It's up to you, really.
My dear mother has been using the same recipe for years and so have I, since I was about 12, maybe earlier. Over the years I have altered ingredients and found that there are healthier substitutions that work. So here goes.

Whisk 1 egg in mixing bowl, or use 1/4 milled flax with 1 Tbsp. hot water for egg substitute and mix until gooey.
Add 1/4 c. shortening, veggie oil, or coconut oil.
Add 1/2 c. sugar, honey, Demerara, or whatever you prefer for sweetener.
Pour 4 c. piping hot water over it all and stir.
Sprinkle 2 Tbsp. yeast and let stand for 5 minutes to proof.
Add 2 tsp. salt.
1 cup at a time while mixing, add 10 cups of flour. If you choose to use a portion of wheat flour, use 3 Tbsp. yeast earlier.
Knead dough until incorporated, if hand kneading, turn 200 times. Let rise in greased bowl or on counter, covered with a damp cloth until double in size. Divide into quarters and shape into loaves. Place in greased bread pans and allow to rise to the top of the pan. Bake in preheated oven at 350 drgrees for approx. 24 minutes. Immediately dump loaves out of hot pans and cool. Do not allow to cool in pans or you will be sorry. Also, do not cut into loaves until cooled mostly through, as this causes the center to collapse into dough. Enjoy warm with butter and homemade jam. Mmmm mmmm good.

Pizza Rolls

This is a quick dinner idea if you're quick at getting some bread dough ready! Preheat your oven to 350 degrees. Roll your dough in a rectangle, smother with your favorite tomato sauce, a row of lunchmeats, a sprinkle of spinach leaves, and cover with grated cheese. Roll rectangle up like cinnamon rolls and slice to about 1 to 1 1/2 inches thick, then place on greased baking sheet. Douse each roll with some parmesan cheese and bake at 350 degrees for approximately 20 minutes! Voila!

Homemade Frozen Yogurt

For some time I have been making my own yogurt at home. Today I got the clever idea of freezing it. Not sure how it will turn out, but I know it is healthy!

I have previously posted a yogurt recipe that I continue to use and alter. Here's the skinny in how you do it quickly.
In a crockpot on WARM setting, combine 4 cups pasteurized milk. If using raw milk, boil for one minute before placing in crockpot.
Add 1/4 to 1/2 cup your favorite live yogurt culture, Vanilla or Plain. I have used many varieties, from Great Value brand to Chobani, to Stonyfield Farms.
Add a pinch of your favorite seasonings/flavors. I used cardamom,
cinnamon, and vanilla extract.
Lastly, add up to 1 cup of powdered instant milk, depending on the thickness of yogurt you prefer. I love it thick, so I add a lot.
Whisk all ingredients together and place lid on crockpot.
The mixture CANNOT cook. It is imperative that the warm setting on your crockpot does not kill the live cultures. To avoid this, I occasionally remove the lid and stir to release some heat.
Let the yogurt sit for 6-8 hours. When you check it there should be some separation of whey on top. This can be remixed in, but I prefer it thicker, so I drain it off. You may also use cheesecloth to strain off the whey if you have any.
You can eat it as it is now, sweeten it first, or add fruit, and freeze. I chose to add drained canned peaches from this summer's food storage and blend it all up together is a blender. Then I placed it in a container to freeze. If you choose to sweeten it, I recommend using honey, or Stevia. But you can also use refined granulated sugar.

Yogurt Cheese Balls

I am expounding upon my homemade yogurt recipe. If taken a step further, one can make a creamy yogurt cheese. This is the easiest (and only) cheese I know how to make. You will need cheesecloth, a deep large bowl, and a string or twistie tie. Also helpful is a permanent hook fixture and paperclip. Fold your cheesecloth in half and place in bowl. Fill with your homemade yogurt, however much will fit, then gather up the cloth and tie with the string. You can then hook the paperclip onto the tie and place on hook with bowl placed underneath to catch dripping whey. I didn't have a hook to use, so I let the yogurt hang over the side of the bowl at the top. I made sure to drain the whey accordingly so that it would not soak the ball of yogurt. The instructions I followed suggested no refrigeration while this drains for 24 hours for a more sour cheese, but if you don't enjoy the sour I guess you could let it drain in the refrigerator. After 24 hours when you unwrap the yogurt you will find a soft, spreadable cream cheese with live yogurt culture. You can use it as is, or continue to season with onion powder, garlic salt, ranch dressing powder, bacon bits, chopped nuts, or whatever you prefer. I rolled mine into cheese balls after seasoning and covered with chopped walnuts. Yum!