Scalloped Corn Pudding Ingredients: 1 8-ounce container of sour cream 1 can (approximately 15.25 ounce) whole kernel corn (drained) 1 can (approximately 14.75 ounce) creamed corn 2 eggs 1/2 cup butter 2 tablespoons sugar 1 package (8.5 ounce) corn muffin mix Directions: Preheat the oven to 350 F. Grease a 9" x 13" baking dish […]
Year: 2010
Easy Pulled Turkey Sandwiches
Easy Pulled Turkey Sandwiches I don’t know about you, but I end up with a lot of left over turkey after Christmas. In the past we have made turkey salad or mixed it with dressing and reheated it. This year I have been given a new recipe to try that is simple and sounds yummy… […]
Gingerbread Men and Frosting
Gingerbread Men 1 cup brown sugar 1 cup dark molasses 1 cup (2 sticks) butter 1 teaspoon baking soda 1/3 cup water 1 teaspoon cinnamon 2 teaspoons ground ginger 1/2 teaspoon salt 4 cups flour In a large saucepan over medium-high heat, bring the brown sugar, molasses, and butter to a boil. Remove from the […]
FREE Elizabeth Almond Christmas Blackwork Pattern
We have a special gift for you! Elizabeth Almond has designed this beautiful blackwork design and is allowing me to share it with you! Click here for the Free Pattern! (PDF)
Wojapi and Indian Fry Bread
Wojapi (Woe-sha-pay) 2 cups berries, fresh or frozen (blueberries, blackberries, strawberries, chokecherries, etc.) 1 1/2 cup water, save 1/4 cup for mixing with cornstarch 1/4 – 1/2 cup sugar granular, to taste – Splenda works well also 2 tbsp cornstarch Directions: Put berries in a medium saucepan. Some people mash them first, I just put […]
French Dip
French Dip – by Megan I start with a frozen beef roast, between 2 and 3 pounds. Cut baking time in half by using a fresh roast. Put roast in large pot, add 2 cups water, sea salt, fresh ground pepper, garlic powder, and minced onions. Bake covered at 325 for 4-5 hours. Remove roast […]