Tres Leches Cake

Delicious for any occasion

Homemade Watercolors

For homeschoolers, or just fun at home

DIY Toothpaste

Great for good health, and a happy pocketbook

Vegetarian Meals for the Whole Family

Even picky kids will love these meat-less dishes

Sewing Projects and Tips

Even more tutorials to come soon

Monday, November 22, 2010

Turkey Time

Here's a quick time-guide for your turkey roasting:

How long will that take?
Depending on the weight of your bird, heat of your oven, and how well the air circulates in your oven, you can expect your bird to be fully cooked anywhere from 3-7 hours. You can use this chart to estimate, but be SURE to double check with a thermometer.

These times are for UN STUFFED birds...just 'cause I don't stuff :P A stuffed bird will take longer.

When is it done?
Cook your bird until a thermometer in the thickest part of the thigh reads 185 degrees.

Weight of turkey
APPROXIMATE time to cook in a 325° oven
3 to 3 1/2 hours
3 1/2 to 4 1/2 hours
4 1/2 to 5 1/2 hours
5 1/2 to 6 1/2 hours
6 1/2 to 7 hours

Saturday, November 20, 2010

My Thanksgiving Countdown

Everyone has a general time-line they like to follow leading to Turkey Day, this is my general flow:

1 week before (5-7 days before):
  • ·         Get turkey defrosting in fridge
  • ·         Organize pantry for ease & to double-check ingredients
  • ·         Buy all non-perishable ingredients
  • ·         Make a final shopping list of perishables & hang in the kitchen just-in-case something gets used (Such as cream, butter & other everyday items)
  • ·         Plan activities/get DVDs & stock up on arts& crafts items for the children’s break from school
The Monday before:
  • ·         Iron out cooking/baking schedule to allow for any changes (new guests/new requests/etc.)
  • ·         Finalize shopping list- you will be going tomorrow
The Tuesday before:
  • ·         Go shopping  for perishables & missing items
  • ·         Cut veggies for snacks/appetizers (celery & carrot sticks, etc.)
  • ·         Cut any veggies you know you will be using a large amount of & stow in the fridge in lidded containers. (Onions, celery, etc.)
  • ·         If making dressing from cubed bread, cut & put in a large zip-lock bag
  • ·         If making any dishes that freeze/store well you should make them today. (Make-a-head mashed potatoes, some casseroles, etc.)
  • ·         Organize baking items/area for the big baking day tomorrow
  • ·         Bake your booty off. If you are making your pies from scratch (I do, I’m picky) do them today. If you have rolls to make, get them done. I like to get my dough done and slow-rising in the fridge & bake them off on Thursday
  • ·         Make & pop in the fridge any dishes that do well storing overnight. (Things like Green Bean Casserole…) Pull out & defrost in the fridge any other dishes you may have frozen
  • ·         If making fresh- make your cranberry sauce
  • ·         Start any appetizers that will store well. (I begin my stuffed mushrooms)
  • ·         Put together your relish/crudités platter & tuck into the fridge
I'll post my Thursday checklist after I finalize it tomorrow! =-)

Friday, November 19, 2010

Double-Chocolate Chip Cookies

These delicious cookies are always a hit at our house, nice and chocolaty, with just the right amount of chew & crisp.

Preheat oven to 375.
In a bowl, beat together 1 1/4Cpacked brown sugar, 3/4C butter-flavored shortening & 2 Tablespoons of milk. Beat until fluffy.
Beat in 1 egg and 1 Tablespoon vanilla.
In another bowl, sift together 1 1/4C flour, 1/2C cocoa powder, 1 teaspoon salt and 3/4 teaspoon baking soda.
Stir the powdered mix into the wet/creamed mixture. Stir in 1 1/2C milk chocolate chips. Sometimes I'll add half milk chocolate and half semi-sweet.
Use a cookie scoop, or drop rounded tablespoons of dough on an ungreased baking sheet. Bake 7-10 minutes until almost set. Let cool ON THE SHEET for about 3 or 4 minutes, then cool on a rack. These are also delicious with toasted pecans tossed in.

Also, don't forget to join our Facebook page for a giveaway! =-)

Thursday, November 18, 2010

Facebook Giveaway!

We're only about 20 "fans" on Facebook to our 50-"fan" goal for a giveaway. We'll use to pick a winner when we hit 50.
We'll be sending off this CUTE little winter apron:
Well, not this exact one...yours will be brand-spankin'-new-in-the-package. =-)

Wednesday, November 17, 2010

Wordless Wednesday

Monday, November 15, 2010

Quick Meal: Pizza Pasta

Moms like to have an arsenal of SUPER-quick go-to meals to throw together when the day is just too long, and bedtime is fast approaching. Tonight's "Crap-Mom's-not-home-until-5:30" meal was Pizza Pasta.

Take a box/bag of rotini or similar shaped/sized pasta. Boil it. Throw in a jar of spaghetti sauce. Mushroom or garden varieties make for a great pizza pasta meal. Dish up & sprinkle on some cheese & cut pepperoni. Sometimes when I have some ricotta to use up I toss that in- WAAAAAY delicious!

Disposable plates are the bomb-diggity

Sunday, November 14, 2010

Refrigerator Drip Pans...Aka ZOMGoodness WTF is That Smell!?

Until this morning I was blissfully unaware that my refrigerator had a drip pan. I mean, of course if you THINK about it...why wouldn't it? But why would I think about it!?

Soooo...about 5 days ago, the back corner of my kitchen had a faint whiff of socks. Noticed, of course, only after a full day...and the midnight hour quickly approaching. After a quick sniff-around of the area, we determined it was coming from the fridge. Did something die!? Did the kids spill something under it!? Is the cat hiding food? We can clean it in the's only a few hours away after all.

Sooooo...the next morning, after pulling out & cleaning under and behind the fridge. (By the way, Cat, I know where your toys are...) The wonderful aroma of bleach cleaner filled my kitchen & I was sure the smell had left.

Sooooo...the next day...I know, right? I smell socks-mixed-with-yogurt-mixed-with-butt. Is it IN the fridge? I clean the fridge...I pull out the veggie drawer. What's that little thingie? A drain. I bet that's nasty! I pulled it out & cleaned it. It was gross. I thought I was done.

Another day of sniffing...& wondering... I ran out of things to check & clean! It was stronger...not any worse of a smell...but stronger. More ass than butt now...
Is there something up in bottom? Is that possible? Should I...look!? Maybe I'll save it for Hubby...OMFGosh, smells, I can't wait. But I have to, again it's like 1 in the morning, NOT a good time to try & take apart the fridge!

So glad I waited, with a few hours of sleep I was able to have a thought! I should totally LOOK UP on the internet HOW TO get in there first! Great idea, right? So I look it up..guess what...
I learned about drip pans!

Apparently, those little suckers not only collect the water that drips from the self-defrosting feature, but bits of food & junk as well. THEN the water mostly evaporates...leaving behind a sludge of bacteria, mess, and hell. And you're SUPPOSED to clean it. We've been here a year, never knew about it to clean it- & I doubt it's been cleaned before us. For reals...I pulled that sucker out...& THREW UP. I'm not pregnant, not weak-stomached...& I barfed like a model after Sizzler.

Sooooo....long story short...
Go, RIGHT NOW- find & clean your gosh-forsaken drip pans!

Ps...My kitchen smells lovely now, thank you.

Saturday, November 13, 2010

Six Word Saturday

Looking forward to some better days.

Friday, November 12, 2010

Can't Fail Brownies

This is my go-to recipe for chewy, delicious brownies. I have never, ever- EVER had them come out wrong. I'm sure if you used spoiled butter, or burned the hell outta them they would...but they would surely smell delicious burning...

You will need:
  • 1/2 C butter (1 stick)
  • 1 C sugar 
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 C cocoa powder
  • 1/2 C flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
Preheat your oven to 350. Grease and lightly flour an 8inch square baking pan.
Grab a large saucepan, (yes saucepan,) and gently melt your butter.
Remove pan from heat & whisk in your sugar, followed by eggs and vanilla. (The sugar should cool the butter down just enough to not cook scrambled eggs into your brownies!)
Shift together the rest of the ingredients & beat in. Use a wooden spoon or a good spatula, not a mixer- you do not want a bunch of air.
Pour into pan and bake for 30 minutes. It will NOT look done when it is, it will have quite a bit of jiggle left in the middle. Let cool before cutting.
-Yep, that is a disposable pan...these were made for a bake sale! =-) 

Thursday, November 11, 2010

Day Off?

It is a federal holiday after surely & can skip NaBloWriMO tonight? ;-)

I've spent the day in horrible back pain....trying to work through it so it doesn't lock up. So...working on making cookies for the Scouts to sell Saturday morning to help with their fund raising. I made it through 1 friggin' batch. Oh...being old is hard...

Wednesday, November 10, 2010

Wordless Wednesday: Let's Start November

Tuesday, November 9, 2010

Boxed Mixes Save Time

Nothing is better than something fresh from the oven, but many of us often settle for pre-made-grab-from-the-grocery-store-bakery-counter-fare. Wow, that's a lotta hyphens!
You don't have to settle for less than fantastic cake to save time, cake mixes have a bad wrap for not being homemade, and not being tasty enough- but is it really any worse then the preservative filled items you pick up at the store? Fresh beats pre-made any day, and a few tips can make those boxed mixes and frosting tastes like Grandma's.

My favorite cake "hacks":

- Add a few drops of vanilla or other flavorings to mixes or frosting to give a deeper, rounder flavor- almond is nice, peppermint is great in the winter
- Don't try to pipe frosting from the can, stir in a bit of powdered sugar, small amounts at a time, until it is a good piping constancy- this is especially important if you have added liquid food coloring as it thins it out
- Be extra careful to not over bake, a dried out cake is yucky-no matter where the batter came from
- Try replacing the oil called for with margarine (not butter) for a moist, slightly buttery taste
- A box of INSTANT pudding to the mix will add richness and flavor
- Remember to use room temperature eggs for the best texture
- Try adding preserves to your frosting for a fruity treat
- Sour cream added to the mix makes a great moist, rich, fluffy cake (about 3/4-1 cup)

Monday, November 8, 2010

Quick Tip: Uses for Petroleum Jelly

Here are some awesome uses for petroleum jelly, also known to some as Vaseline.

In the house:
  • Remove tapered candles from their holders easily, and quickly by rubbing a small amount into the holder before you insert the candle.
  • Rubbing a bit along the inside of that super glue lid will ease the pain of opening it the next time you want to use it.
  • Outdoor light bulbs sure can be tough to get out of their sockets when they need changing. If you rub some petroleum jelly to the threads before you put it in, it will prevent the corrosion that happens- and makes it stick.
  • Rub some jelly into leather items, to condition and restore. Jackets, baseball gloves...
  • Here's a tip that is handy- and fun! Sick of squirrels stealing your bird feed? Install your feeders on top of metal fencing poles. Then, coat with petroleum jelly. Sit back, enjoy the bird watching...and laugh at the silly squirrels who will slide off the greasy pole. A backyard entertainment two-fer!

Sunday, November 7, 2010

100 Ways to Get Your Pumpkin On

I came across this site...& I am drooling far too much to write anything else today...

Go...looooook.... enjoy that Autumn is here!

Saturday, November 6, 2010

Basic Biscuits

Biscuits are a staple in our home. Very versatile, biscuits can be a delicious addition to any breakfast, lunch or dinner. You simply start with the basic dough, then add any variety of herbs, seasonings, or toppings to create the perfect side.

Basic Biscuits:
Preheat oven to 450
Stir 2 cups flour with 1 Tablespoon baking powder and 1/2 teaspoon salt in a bowl. (Or, if you wish you can just dump 2 cups of self-rising flour into a bowl.)
Cut in 1/3 cup shortening with your fingers until the mixture looks like coarse crumbs. You must use shortening, butter in this instance will not do.
Dump in 3/4 cup milk and mix until moist. 
You can lightly knead on a floured surface (about 10 times), or use a large bowl & knead up against the sides of the bowl. That's what I do...I'm a bit lazy. Also, instead of adding a 3/4 cup of milk you can add 1 whole cup & make drop biscuits, and not knead at all.
Pat dough out to 1/2 inch thick and cut with a biscuit cutter, a glass, or even make squared biscuits with a pizza cutter. (Again...I'm a bit lazy...)
Place slightly touching (to help rise) on an un-greased sheet-pan until golden and lovely. (About 10-12 minutes.)

In addition to making drop biscuits, you can also use this dough to add things such at a teaspoon or garlic powder & some shredded cheese for delicious cheddar-biscuits. Or sprinkle in some herbs for a savory treat. Or rock them for dessert by brushing with some melted butter when almost done & topping with cinnamon sugar! The sky is the limit- you can get pretty creative with this forgiving dough.

Friday, November 5, 2010

Less Than Three Weeks

There's less than three weeks to go until Thanksgiving Day. Have you started your prepping checklists & shopping lists? I like to do mine a couple weeks ahead so I have more than ample time to grab anything forgotten before the crowds hit. I also like to make sure everything has time to thaw that needs to. A large turkey can take up to a week to thaw-out!

What are your Thanksgiving planning rituals, or tips & tricks?

Wednesday, November 3, 2010

Keep in Touch!

Or, just communicate I guess...
Disheveled Mommy also has a Twitter-
& a Facebook page. You'll have to search for the page by "Disheveled Mommy" for now, until we get enough "likers" to get a link. All proper like...

Tuesday, November 2, 2010

Quick Tip: Cleaning up Egg Mess

I am super clumsy. So clumsy in fact that I am always looking for quick ways to clean up the various things I drop, spill, smear, etc....

Next time you drop an egg on the floor, don't smear it around wiping it up. Instead dump a nice thickish layer of regular table salt over the egg & let sit for a couple minutes. Perhaps while to attend to your batter or pan... Then simply lift the now easy-to-clean clump with a spatula & toss. Then wipe away any leftover salt or white.

Monday, November 1, 2010


National Blog Posting Month. Yep. Like NaNoWriMo, only shorter...& with more recipes. ;-)

So, yeah, I thought I'd challenge myself this year & hop on that NaBloPoMo train. I almost didn't make the first day though! (Hey, it's only 11:00 here- & don't judge!) So here I sit, propped up against the wall, trying to bargain with sit with a toddler who hates me doesn't want to sleep, trying to figure out what the hell to write about. I imagine I'll have quite a few nights like this in November. I also imagine you all will get sick of my rambling life posts. (Like, I dunno...right this moment?)