bakingmommyof3

Helpful tips and recipes for the multi tasking mom

How do you survive without a Rice bag February 28, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:42 am
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This is a universal item that everyone should have in their homes….its a heating pad when needed…it can be an ice pad…It can help achy joints or take care of any boo boo ….  it can come in any size….shape…pattern…the list is endless.  And what makes me think of it is my daughter needed one this morning for her knee.  I am assuming she slightly twisted it yesterday somehow….but this morning she was dying or so she thought…So a quick minute and a half in the microwave and after ten minutes of a hot pad on it…she is now up and around like nothing ever happened….

You can get fancy with a rice bag and make a sectioned one so that its better fitting for the neck….or you can use any scrap fabric and make one….you can even go on ETSY and order one if you prefer that method also….but its one of the things that I think every house should have….I think we have about 6….in random sizes and patterns!!!

 

Make a Rice Filled Heating Pad


Supplies:

Small amount of patterned fabric of your choice (1/4 yd. would be PLENTY), prewashed and preshrunk
Small amount of white cloth, such as muslin (1/4 yd. would be PLENTY)
Iron
Straight pins
Thread to match your fabric
White thread
Scissors
Ruler -or- a measuring tape and anything with a straight edge
Rice, 1 ½  cups

 

Instructions:

From the printed fabric cut one rectangle that is 5″ x 13″.  Cut two rectangles that are 5″ x 8″ each.  On a smaller rectangle, turn down a short edge about 3/8″ to 1/4″ and press with iron.  Turn down fold once more and press again.  Using matching thread, top stitch fold to create hem.  Repeat with other short rectangle.

Place larger rectangle, right side up, on table and then place one short rectangle, right side down on top of it, with the unfinished short side to the left, lined up with an unfinished short side of the larger rectangle.  This should place the hemmed edge of the small rectangle about 7 1/2″ away from the right end of the long rectangle.  Pin in place. 

Place other short rectangle right side down on top of both rectangles, with the unfinished short side to the right, lined up with the unfinished short side of the larger rectangle.  This should place the hemmed edge of the top rectangle about 7 1/2″ away from the pinned left end of the previous two pieces of fabric.  Pin in place.

Stitch all the way around the pinned rectangles, using a 1/4″ seam allowance.  Because these items will get a lot of handling, I have been reinforcing these seams with a zigzag stitch over the straight stitching.  Once all four sides have been stitched, trim corners slightly and turn the cover right side out and use the point of the scissors or a knitting needle to push out the corners.  Press with iron.  The result should look something like a small, long pillow sham.

From the white cloth cut two rectangles, 5″ x 13″ each.  If the fabric has a “right” side, place the rectangles right sides together.  Using white thread, sew down one long side, across a short side and down the other long side. Use about a 1/2″ seam allowance on this inner bag so that it will be slightly smaller than the cover. (Because these will get a lot of handling I’ve been going over my straight stitch with a zigzag stitch to reinforce the seams.)  Once the three sides have been sewn, fill the sleeve with rice as desired. A canning jar funnel works very well for this.  It should have plenty, but not be so full that the bag is no longer able to be molded around neck, arm, leg, etc.  Carefully tuck in the edges of the final side and sew the sleeve shut, again making a reinforced seam.

Carefully insert the filled rice bag into the cover.  To use, heat the bag, with or without the cover on, in the microwave for a minute or so.  The cover may be removed and washed.  The inside rice bag should not be washed, but it will last for quite a long time.  However, it will probably become discolored from repeated heatings.  The rice will also take on cooked, kind of nutty aroma.  (Some people also put lavender buds in with the rice)

 

 


 

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Chicken Noodle Soup for the Cold Season… February 27, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:44 am
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Some may consider it an old wives tale….that when you are sick its to bed and break out the chicken noodle soup….but its one of those things that just seems to sound good when nothing else does….  So in light on the kid having head colds and my sinuses having a grand party – I thought it would be fitting to share a Chicken noodle soup recipe….

 

Chicken Noodle Soup

INGREDIENTS:

4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
DIRECTIONS:
1. In a large stock pot, saute celery and onion in butter or margarine.
2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3. Add noodles, and simmer for 10 more minutes.

 

 

Please note this is a fairly general soup recipe…I always have to add a little of this and that – I love a little garlic and herb added to mine…I always use more veggies…and I use a chicken base – which is a lot different then using bouillon cubes…. So you can play with it and make it your own family favorite!!!

 

Hot fudge and ice cream….a perfect pair February 26, 2012

Filed under: Uncategorized — bakingmommyof3 @ 9:33 pm
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Hot fudge is one of the guilty pleasures….and add vanilla ice cream and whipped cream…a maraschino cherry and you have heaven in a bowl…..  So this is an easy and very tasty recipe for hot fudge – hope you enjoy!!!!

 

 

Old-Fashioned Hot Fudge Sauce

1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
2/3 cup heavy cream
16 fluid oz. (2 cups) light corn syrup
1 lb. semisweet chocolate, coarsely chopped
2-1/2 oz. (5 Tbs.) unsalted butter
Pinch table salt

Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.

Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Yields 5 cups

 

 

What makes being a mommy the greatest thing….. February 24, 2012

Filed under: Uncategorized — bakingmommyof3 @ 8:49 am

Little Miss went to take her teddy to school the other day….and was using a washcloth for a blanket for him. So I spent this morning fighting w scrap fabric….and this is the end result…its not perfect…its not my best…its not even remotely what I would normally put out as a project…but it will make a little girls day!!! And that look when she gets home to find teddy in his new little blanket is worth more than anyone could ever give me… It’s one of the moments that makes all the stressful things of being a mom worth every second of it… And I know this little blanket is going to be run through the mill….so for as non perfect as it is….its in its own way the most perfect thing yet…..

 

A EASY AMAZING FRUIT DIP….. February 23, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:43 am

One of the things that my kids could live on its fresh fruit….well this time of year we are a little limited to what fruits are actually worth buying…but Little Miss loves grapes – any kind any color….  well this is something to go along with those grapes,apples,oranges,fresh pineapple…. the kids have yet to find a fruit that they do not love this on….and its super simple – super easy and does not have the same sickly sweet factor that many fruit dips have…..

Our super easy Fruit Dip

1 container Sour Cream ( 16  oz.)

1/2 cup sugar

1 teaspoon vanilla extract

 

Combine – you can adjust the sugar – if you prefer a little sweeter….  mix well  and store in fridge over night – that is actually an important step – or if you need this in the afternoon mix in the am….

The reason for mixing and storing  – if you do not let it set it will have a gritty sugar in it – and you want a nice smooth dip…..

 

A easy sewing project….. February 21, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:24 am

One of my little pet peeves is pot holders – they never last,and I hate getting a pan out of the oven and having my fingers sizzling along with it.  One of the first things I ever learned to sew were pot holders.  Nothing fancy – but they were functional.  And I have found some really neat pot holders at craft fairs, markets, etc….  And then found this site that you can make them yourself from…So hope you find a pattern you like….

http://tipnut.com/potholder-patterns/

 

Candy apple Jelly…..anyone can make!!! February 19, 2012

Filed under: Uncategorized — bakingmommyof3 @ 6:09 am

 How about canning a batch of this….it makes great gifts, the kids would love it, you can try something new!!  This is a great recipe that makes a decent amount of jelly….When making jams and jelly there is a reason they are done in small batches….if you get a batch that is too large – it may not set…which is fixable but its not worth the headache and the waste of jar lids…..

Candy Apple Jelly

 

Prep Time 15 Minutes
Cook Time 5 Minutes
Servings 8 Difficulty Easy

Ingredients

  • 1-¾ ounce, weight Powdered Fruit Pectin
  • ½ cups Red Hot Candies
  • 4-½ cups Apple Juice (no Sugar Added)
  • 4-½ cups Sugar
  • 8 jars Half-pint Canning Jars, Lids And Rings

Preparation Instructions

In large saucepan or pot stir in pectin and red hots with apple juice. Bring to a boil stirring constantly until red hots are dissolved. When liquid comes to a rolling boil that can’t be stirred down, boil for one minute.

Stir in sugar and keep stirring until mixture comes to a rapid boil. When liquid comes to a rapid boil that can’t be stirred down, boil another full minute.

Remove from heat and skim off any foam.

Pour into hot jars leaving 1/4″ headspace. Hand tighten lids and process in a water bath for 5 minutes. This recipe will make about 8 half pint jars of beautiful red jelly.

*Note: You can chop up the red hot candies prior to stirring in the liquid in a food processor to assist with them dissolving.

 

 
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