How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, January 25, 2017

Peanut Butter Cookies

3/4 Peanut Butter
1/2 stick Crisco, butter flavored preferred
1 1/4 cups packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 egg
1 3/4 cup flour
3/4 tsp soda
3/4 tsp salt

Oven to 375.  Blend, leaving dry ingredients for last.  Drop onto cookie sheet, press the signature peanut butter cookie hashtag into the top using the back of a floured fork; bake for 7-8 minutes or until just barely set.

Classic Crisco Pie Crust

2 cups flour
1 tsp salt
3/4 stick butter flavored crisco
4-8 tbsp ice cold water

Blend flour and salt.  Cut shortening into the flour until it's coarse and crumbly.  Stir in enough water to hold together.

Divide.  Chill in disc-shapes for at least 30 minutes.  

Roll and prepare for desired recipe.


Thursday, January 19, 2017

Essential Oil Insect Repellant Spray

Makes 2 ounces

Ingredients:
* 1 ounce distilled or boiled water
* .75 ounces witch hazel
* 15 drops citronella EO
* 12 drops peppermint EO
* 7 drops tea tree EO

Method:
Combine all ingredients in travel size or small spray bottle or atomizer.   Shake prior to application.

Friday, January 13, 2017

Ultimate Double Chocolate Chip Cookies

Recipe courtesy of the Crisco sticks wrapper .   .

1 1/4 cups packed brown sugar
3/4 stick of Crisco
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 flour
1 tsp salt
3/4 tsp soda
3/4 cup chocolate chips
3/4 cup mini chocolate chips

Oven to 375.  
8 to 10 minutes.

Puppy Chow, Trash

Ingredients:
9 cups rice chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cup powdered sugar

1.  Measure cereal and pour into a large bowl; set aside.

2.  In a microwave safe bowl, microwave chocolate chips, peanut butter and butter.   Microwave 1 minute, then stir.   Microwave 30 seconds more.  Then stir again.   Stir in vanilla.

3.  Pour mixture over cereal and stir until the cereal is evenly coated.  Pour into a 2-gallon plastic bag.  Add powdered sugar, seal the bag and shake until well coated.  Spread on waxed paper to cool.

* Recipe courtesy of Evelyn.  Though we've made this 100 times over, Tate didn't LOVE it until she made it with Evelyn during a play date in December of 2016.recipereceipe came through their secret backyard mailbox :)

Tuesday, November 15, 2016

Butternut Squash and Baby Kale Pasta


from some random magazine -- I wish I could remember which . . . maybe the King Soopers coupon book?