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Posts from ‘February, 2016’

For my readers who sew


PictureRotaryCutter

For some time now I have hesitated to use my rotary cutter for various projects because the blades seemed to dull so quickly and I didn't want to have to buy new ones. After doing a little research I decided to invest in a True Sharp rotary blade sharpener. I sharpened several old blades that I had kept and have found them to be like new.

TrueSharpRotaryBladeSharpener

The sharpener is an investment (nearly $40) but I think it will quickly pay for itself since I won't have to purchase new blades very often. It is very noisy to operate and next time I use it I plan to wear ear plugs. I ordered mine from Connecting Threads when they were having a sale on cutting tools. I am not being compensated for this post but just wanted to share something that I have found to be helpful.

Now, if I could only find a way to prolong the life of those marking pens that wash out with water....

On a totally unrelated note, here is a redneck cat condo I made for Buddy and Qwill out of a small box and an old tee shirt. It was well received by both of them.

BuddyRedneckCatCondo


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Got tortillas?


TortillaCasserole

I somehow ended up with an abundance of tortilla shells recently and remembered a recipe that is sort of like a Mexican Lasagna that would help use up some of them. I used to make this quite often when all the chiildren were at home. It had been a while since I had made it for just the two of us. We really enjoyed it and decided it needs to be included in the meal rotation again. The recipe came from Betty Crocker many years ago.

Tortilla Casserole

1/2-1 pound ground beef
1/2 cup chopped onion
1 cup salsa
1/2 cup plain yogurt or sour cream
1 can cream of chicken soup
4-6 tortillas cut or torn into about 1" pieces
2 cups shredded cheddar cheese

Cook and stir the ground beef and onion until the beef is brown and onion is tender. Drain thoroughly. Spread half the salsa in the bottom of a 8" x 8" square casserole dish. Mix the remaining salsa, yogurt (or sour cream), beef mixture and chicken soup. Layer half the torn tortillas, half the soup mixture,and half the cheese on top of the salsa. Repeat the layers. Bake at 350 degrees for 30 minutes and then let the casserole stand for 10 minutes before serving. Garnish with shredded lettuce, chopped tomatoes, and black olives, if desired. Serves 4-6.


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Bucket of Muffins


BakedBucketMuffins

In my last post I mentioned that I had discovered several recipes that I make from time to time that I have never posted here on the blog. This recipe for Bucket of Muffins is one of them. I got it many, many years ago from my mother-in-law and have tweaked it a bit over the years. The recipe makes a large quantity of muffin batter that can be kept in the refrigerator for about a month and used to make muffins in just a few minutes. It's very handy when you have overnight guests or when you need to make muffins in a hurry any morning. It's also nice to share a portion of the batter with a friend or with someone to whom you are taking a meal.

IngredientsBucketMuffins

Bucket of Muffins (full recipe)

1 box Raisin Bran (15-20 oz.)
1 cup cooking oil
2 cups sugar
5 1/2 cups flour
5 tsps. baking soda
1 quart buttermilk
3 eggs, beaten
1 tsp. salt

In a large bowl stir together the flour, sugar, baking soda, salt, and Raisin Bran. In another bowl thoroughly combine the buttermilk, eggs, and oil. Combine the liquids with the dry ingredients and mix well. Store in the refrigerator for up to four weeks.

To use batter: Fill muffin cups 3/4 full of batter and bake at 375 degrees for about 18 minutes. Makes about 4 dozen.

RawBucketMuffins

If you desire to make a smaller batch here are the adjusted amounts:

3 cups Raisin Bran
2 cups of buttermilk
1/2 cup oil
1 cup sugar
2 eggs
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsps. baking soda

Keep this in mind the next time you need some muffins to round out a meal.

Becka


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