Yummy crock pot caramel sauce!!!

1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk
Put all ingredients together and stir. Set to low heat. Let cook for at least a couple of hours, stir often.

Apple fritters..not so guilt free :0)

Ingredients:

2/3 cup ale or beer

2 large eggs, separated

1 1/2 tsps butter, melted (or you can use vegetable oil)

3 tbsps sugar

3/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp ground allspice

3/8 tsp salt

1 cup flour (all-purpose)

4 cups sliced apples or any fruit (I used 3 large Jonagold apples)


Cinnamon powdered sugar:

1 tsp ground cinnamon

1 cup powdered sugar

Preparation method:

Whisk the beer, egg yolks, melted butter, sugar, ginger, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Whisk the flour in until just blended. Cover the bowl with a kitchen towel and let the batter sit for 30 minutes. 

Peel and core the apples, or if you don’t have a proper corer, just peel the apples. Slice the apples along latitudinal lines into 1/2-inch thick slices. If you don’t have a corer, now is when you can use a round cutter (I used a cannoli dough ring) to punch out the core of each slice. Set the slices on paper towels to drain excess moisture. Flip them over after a few minutes. Heat an inch of vegetable oil in a deep and wide pan or a deep-fat fryer to 365°F (a candy thermometer is really really handy here). 

Beat the egg whites to stiff peaks (but not dry — dry is when it looks clumpy) and fold the whites into the batter. You can preheat your oven to 250°F for keeping the fritters warm as you will have to fry them in batches. Ready your workstation near the hot oil — have the fruit and batter nearby as well as a baking sheet lined with paper towels OR a baking sheet with a cooling rack on it (I prefer the cooling rack to avoid sogginess). 

Dip each apple ring into the batter to coat, then let any excess drip off before carefully placing it in the hot oil. Don’t crowd the fritters in the oil! When the bottoms turn a deep golden color, use tongs or chopsticks to flip the fritters over. Let the other side turn deep golden and remove from the oil to the cooling rack or paper towels. 

Repeat until done (store the cooked fritters in the oven if you like). Sift the cinnamon and powdered sugar together and dust the fritters with the cinnamon powdered sugar. Serve hot and serve immediately. Makes 12 (approximately). 

            For more great recipes from this site click on the following link: cookmee.com

Dandelions dandelions everywhere and lots and lots to eat!!!

The common dandelion, enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. In almost every herbal healing tradition, the root of the dandelion has been used for the treatment of a variety of liver and gallbladder problems. In Traditional Chinese Medicine, the roots of various species of dandelions are also used as "herbs that cool the blood." The folklore attributed to dandelions is wide and varied. According to different folk tales they are able to tell the time of day by two different methods: the first one says that the number of breaths it takes to blow all the seeds off is equal to the time of day; the second says that the number of seeds left over after three strong breaths is the time of day. Dandelions are also said to be able to repel witches if gathered on Midsummer's Eve. Other magical abilities attributed to dandelions include increasing ones psychic ability and divination when used in a tea. Dandelions are through to correct the physiological reactions triggered by intense emotions that cause eyestrain or red, swollen, and painful eyes. They are used in teas and poultices for abscesses and sores, especially on the breast. The promote lactation and clear painful urinary dysfunction.

Dandelion root is a mild chloretic, that is, an agent for stimulating the release of bile from the liver into the gallbladder. The herb is used to support treatment of a variety of liver and gallbladder disorders, especially the incomplete digestion of fats. The release of bile is laxative, and accelerates the breakdown of various steroid hormones, causing an indirect, favorable effect on eczema and other skin conditions. Dandelion root also is one of the best herbal diuretics. It stimulates urination but also replaces the potassium lost to the increased volume of urine.
On top of all these wonderful properties..the bees sure love it as it is a main food source for them in the spring!

Do it yourself co-sleeper!

http://ordinaryhappilyeverafter.com/blog/2012/10/baby-boys-new-bed/
Co-sleeping is not for everyone, but for those that love it, this is a great idea!

Organic Homemade Chocolate Syrup !

http://www.melskitchencafe.com/2012/08/homemade-chocolate-syrup-for-chocolate-milk.html

So Easy and delish!!!
*Note: I can’t tell you exactly how long this syrup will keep in the refrigerator. It all depends on the freshness of your ingredients and other factors I’m not really familiar with since I’m not a certified food scientist (or a certified anything for that matter while we’re on the subject). Personally, I’m comfortable enjoying this delicious syrup for two weeks or maybe even up to a month but use your own judgment!
*Makes about 2 1/2 cups
INGREDIENTS:
3/4 cup light brown sugar
3/4 cup granulated sugar
1 cup unsweetened cocoa powder
pinch of salt
1 cup cold water
1 tablespoon vanilla extract
DIRECTIONS:
In a medium saucepan whisk together the brown sugar, granulated sugar, cocoa powder and salt until combined. Add the water and whisk until combined and no lumps remain. Heat the mixture over medium heat and bring to a boil, whisking often. Reduce the heat to medium-low and simmer, stirring occasionally, for five minutes, until the mixture is slightly thickened. Remove the pan from the heat and stir in the vanilla. Pour the sauce into a mason jar or other lidded container, let it cool to room temperature, and cover and refrigerate. Stir in a spoonful or two of the syrup into a glass of milk (adjust the amount of chocolate syrup depending on how chocolatey you like your milk).

Here is another one :0)

1 cup cocoa powder
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 tsp vanilla extract
1.  Stir all ingredients together.
2.  Boil 2 – 5 minutes, stirring rapidly, until sauce begins to thicken.
3.  Allow to cool slightly and store in container in the fridge.
This made a pint of chocolate syrup.

Gluten Free conversion chart!!! Thank you UDI's

Dehydrating extra veggies!

http://viggiesveggies.wordpress.com/2012/03/07/dehydrating-intro/

The Homestead Survival: 5 Great Reasons to Grow Vegetables Vertically

The Homestead Survival: 5 Great Reasons to Grow Vegetables Vertically: http://www.vegetablegardener.com/item/12278/5-great-reasons-to-grow-vegetables-vertically Line with burlap, add soil and plants Grayline...