Stretching your Vanilla beans

I have recently started making my own vanilla extract for a multitiude of reasons:  its easy, its economical and I can control the ingredients.  Check your bottles; there is actually added sugar in there.  Vanilla beans can be expensive so the best option I have found are these ones from Amazon.

  I have more beans than I know what to do with so I have been trying to do some research and experimenting with ways to stretch these beauties to get the most for my money. Out of the same beans/pods I can do the following four things:

1.  Vanilla extract-cut the beans down the middle and soak 3 beans per 8oz. of vodka  for approx. 2 months.  You can always continue to  add more vodka every time you use half the bottle to have a never ending supply.
2.  Grind the beans up and add them to a vanilla sugar/salt scrub.
3.  Let the beans dry out and add them to your sugar for vanilla scented sugar.
4.  Once the beans have lost most of their fragrance you can grind them up and add them to your coffee grounds when making coffee.  The flavor is subtle and smooth and always yummy. 
5.  Take that same dried bean pod and grind it up to use in your own melt and pour soap recipes.  It will add a slight vanilla aroma but also some "grit" for extra scrubbing. 

I'm sure there are many other uses for these crazy pods.  I would love to hear yours.  I keep thinking there may be a new cleaning product in my future for these things.  Carpet deodorizer with baking soda???  I'm working on it.  Please share your creations.  I still have a ton of these beans!

DIY Cafe Latte

I have a little bit of a coffee problem.  Okay.  Maybe that's not entirely true.  I have a really BIG coffee problem.  I love lattes.  All of them.  I don't really care the flavor,  I love them all.  Problem being, no matter where I go to buy them pre-made, they come with a hefty price tag.  A grande will run you around $5 a piece, give or take a few.  If I get one once a day, that really adds up.  (I don't get them that often, but you get the point).  

As a family trying to stick to a budget, this just isn't feasible.  It is a luxury that I have had to take a second look at.  I try to limit my stops now to twice a month, on Sundays, before church.   What do I do in the meantime you ask?  I have found a FABULOUS machine that is worth its weight in GOLD that makes them for me simply and quickly.  This is my baby:

You can purchase this lovely latte machine at amazon among other places.  I suggest amazon but only when its half off, which really does happen quite frequently. 

Now, minus the price of this machine each latte runs me under $1 each!  That's more than 5 for the price of one.  The ingredients couldn't be simpler; milk (duh), the brewed coffee, and some of those lovely flavored syrups you find in the coffee aisle.  Or, you can make your own syrups.  Just scour pinterest for a bazillion different recipes.  I can't tell you how grateful I am to own this little beauty.  Money aside, it also saves me trips out of the house to get my latte fix.  If you are looking for a coffeehouse alternative, this is truly the route to go.  

Don't like coffee?  You can make frothy hot chocolate too.  Just think of the possibilities!

****I have been in no way compensated for this post.  Not even with a cup of coffee.  The opinions expressed are solely my own****

How to Stretch your Vanilla Beans

I have recently started making my own vanilla extract for a multitiude of reasons:  its easy, its economical and I can control the ingredients.  Check your bottles; there is actually added sugar in there.  Vanilla beans can be expensive so the best option I have found are these ones from amazon:  Premium Bourbon-Madagascar Vanilla Beans - 1/2 lb. - Approx. 54 beans.  I have more beans than I know what to do with so I have been trying to do some research and experimenting with ways to stretch these beauties to get the most for my money. Out of the same beans/pods I can do the following four things:

1.  Vanilla extract-cut the beans down the middle and soak 3 beans per 8oz. of vodka for approx. 2 months.  You can always continue to  add more vodka every time you use half the bottle to have a never ending supply.
2.  Let the beans dry out and add them to your sugar for vanilla scented sugar.
3.  Once the beans have lost most of their fragrance you can grind them up and add them to your coffee grounds when making coffee.  The flavor is subtle and smooth and always yummy. 
4.  Take that same dried bean pod and grind it up to use in your own melt and pour soap recipes.  It will add a slight vanilla aroma but also some "grit" for extra scrubbing. 

I'm sure there are many other uses for these crazy pods.  I would love to hear yours.  I keep thinking there may be a new cleaning product in my future for these things.  Carpet deodorizer with baking soda???  I'm working on it.  Please share your creations.  I still have a ton of these beans!


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Family Favorite Christmas Cookie: Rugelach!

Ever since I was a little girl, my mom always made us, what we would call, 'walnut roll ups'.  I never knew there was a fancy name for these cookies until I was an adult.  All I knew is that I loved them and could make my entire diet focused just on them.  They are a buttery, yummy, sweet, nutty cookie that we roll in powdered sugar.  My mother used to make hers entirely by scratch and nothing could ever come close to hers. 

As I am now grown with my own kids, I wonder how my mother ever found the time to make these from scratch and always have them turn out perfect.  Oh, I tried.  But if I made these cookies, they would be the only ones I would ever make, aside from the traditional sugar cookie one.

Until about two years ago. I had a subscription to womans day and found a recipe for raspberry-walnut-rugelach .  I have never had much success with magazine recipes but had to give this one a try.  It uses the refrigerated ready-to-use pie crusts for the base of the cookie.  Let me tell you what a time saver that ONE step has saved me.  I was really skeptical at first but, was delighted with the outcome of this recipe!  It has now become a family favorite that I am able to make every year, even when short on time.  I thank God for that one!  I hope you will try it, especially, if you are a rugelach lover like we are.  You still have time, believe me!  We are making ours today. 

Enjoy and have a very Merry Christmas!

Make it Yourself Mondays: Appetizers

With the holidays upon us, and football season already here, appetizers are a hot commodity.  I am not a big fan of making them though.  I seem to always turn toward my staple recipes.  With my hubby having a football party at the house, I decided to try something new.  I am so glad I did.  The recipe that follows is adapted from this sausage cheese ball recipe:

2 lbs. ground sausage.  I used mild but I'm also a wuss.
1 1/2 C. all purpose baking mix.  I made my own or you can always use bisquick.
4 C. shredded cheddar cheese.  Calls for sharp but I used a mixture.
1/2C. of each onion and celery, diced
1 tsp. pepper

Preheat oven to 375 degrees.  Mix all ingredients together with your hands and roll into 1 inch balls.  Place on ungreased cookie sheet and bake for 18-20 minutes. Verdict:  Definately will make again and again.

My Soup-er Secret Ingredient

I love soup.  My biggest problem is that its not always cold enough down here in Florida to really enjoy.  However, this year it seems, the weather is cooling off a bit early and the brisk mornings are making me crave the stuff.  So, I have been spending this morning preparing some of my favorites for the freezer.  They are soo easy to make and, once all your veggies are prepped, you are pretty much done, other than watching the pot. I have a confession to make though.  Sometimes the broth for your basic soups (think chicken noodle or veg. beef) can be thin and, to fill me up, I need something more without just eating more fresh bread with it.  My big secret?  I will add a can of cream of 'something' soup or a container of Imagine brand organic gravy.  This makes the soup a little more heartier and adds and extra depth to the flavor.  And if you need an extra reason to add it, this makes the broth stick to the bread you're dunking all the more easier.  So...there you have it...my secret is out!

*** My apologies to the photo source. The website is down and would not link up for me***