Wednesday, January 23, 2013

Homemade Cough Syrup

2 of my 4 kids are too young to take commercial cough syrup, not that I like ANY of the kids to take it, and I have a house raging with cough, fever, aches and runny noses. I just fix up a jar of this and put it in the fridge. The nice thing about it is that you can take it when you need it, as often as you need it. There are no times to wait in between administering this medicine and as long as your children are older than 1 year old, there are no age restrictions or different dosing instructions. A teaspoon when you need it, as often as you need it are the only instructions.

Cough Syrup Recipe:

3 organic lemons (you're going to leave the peel on, so organic is important)
1 inch piece of ginger, peeled and sliced thin
Raw honey
pinch of cayenne pepper

Slice the lemon in half and then in very thin slices. Place it in a small saucepan and muddle it until you start to see some juice. Add the sliced ginger and gently heat until it's warm all the way through. Meanwhile, heat a jar of raw honey until it pours easily, but do not bring to a boil! Remove the lemon/ginger pan off the heat and pour into a pint jar. Cover with warm honey and stir to combine. It's done! 

I didn't forget the cayenne pepper, don't worry. When you use the cough syrup you can take it two ways 1) straight from the jar by the teaspoon full or 2) put 1 teaspoon into a coffee cup and pour 1 cup of hot water over it. Add a healthy pinch of cayenne pepper and stir. Drink and feel better!

Forgive my short post and lack of pictures. I have a house full of sickies and no time to devote to anything but them until they are well again. But, I knew someone out there may need this recipe as much as I do and I wanted to share. 

Tuesday, January 22, 2013

Smoked Sausage Pretzel Dogs


**This recipe was the Recipe of the Week in my Cooke's Frontier podcast if you'd like to give it a listen!**

Kevin works outside almost all of the time, in all weather, in all kinds of situations. He often lays on wet ground, blistering pavement and sometimes for hours. He's also one of the blessed people who have an amazing metabolism and can eat what they want all the time. During the colder months it takes a tremendous amount of food to keep him going and full. He works so hard that he just burns calories like snapping your finger, so I try to fix things that are 1) easy to heat up at work and 2) going to keep him full for a while and 3) are easy to eat.

Pretzel dogs work really well so when I saw this huge package of smoked sausages at the store on a really good sale, I picked them up thinking that I would make these pretzel dogs for Kevin. I can pop one in his lunch box and he can have a quick snack that's tasty to boot. It saves us money since he isn't buying snacks out of the machine at work or from the fast food places in town. I should also point out when these are made with regular hot dogs, my kids enjoy them as well.



I make the dough in my bread machine while I do other things and then I just wrap the dogs, boil and bake. Really, really simple and quick. The recipe I use for the pretzel dough is my all time favorite soft pretzel dough from the Food Network. It's an Alton Brown recipe and I just love it for so many things!

Soft Pretzel Dough Recipe


  • 1 1/2 cups warm water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
Put the water, sugar, salt, yeast, flour and butter in the mixing bowl of a bread machine. Let it mix and raise on the dough setting. When it is done, place it on the counter and divide it into 10 pieces. Roll them into snakes and wrap them around a hot dog, smoked sausage or other sausage of your choice. Bring a pot of water and 2/3 cup baking soda to a boil. Boil pretzels for 30-45 seconds and remove from the water and onto a clean kitchen towel lined baking sheet. When all of the dogs are done, spray a baking sheet with nonstick spray and place the dogs on it. Brush with egg wash and sprinkle with salt if desired. Bake at 425 degrees for about 15 minutes, or until the pretzel is completely deep golden brown. Remove and let cool. Enjoy or package for freezer. 


Yummy!

This recipe has been linked up to Little House Living's Old Fashioned Recipe Exchange

Thursday, January 17, 2013

Sprucing Up The Homestead

We've lived in our house for 8 years now, and we've been remodeling it that whole time. Our house needed a lot of work when we moved in- mostly cosmetic things but some of the work was absolutely necessary (like updating the wiring and putting a firm foundation under it). Well, we've finally come to the light at the end of the tunnel. This year will be the last push on the remodel and we'll be putting our house for sale late summer or early fall. We're very excited to be finishing things up and to finally live in a draft free, kitchen floor having, painted, tile on the counter tops, finished wood floor house. We're also very excited to start a new chapter and move on, but that's a story for another day. 

The sconce set sup


Our house has very high ceilings (9 feet tall in the downstairs, 8 feet in the second story) and our windows always looked a little odd because there was so much space above them. I'm not a fan of floor to ceiling curtains, so I took some time one day and looked at a lot of different window trims and ways we could dress up our plain windows. I was getting ready to paint the walls so changing the window trim at the same time only made sense. I found a lot of inspiration on Pinterest (you can find all of my boards by clicking the link) and we decided on a window trim/sconce combo we thought would look nice. 

Wall color, new trim and sconce


First, we painted our wide, flat window trim. While that was drying, Kevin drilled a 1 1/4 inch hole through the solid part of this shelf sconce. The hole is for a 1 inch dowel that we are using in lieu of a curtain rod. Next, the sconce was painted as well as a piece of 1x8 for the shelf above the window. Now that the window is done, we have decided to replace the 1x8 with 2x8 shelving material for a more substantial look. Learn from our mistake! Kevin nailed the window trim to the window casing and it was painted once again. When it dried we attached the window sconces to the window trim, not to the side, and put the curtain on the rod and through the holes we drilled. The shelf went on top and we had a nice solution to our window issues that I love and I think will be appealing to buyers when the house is for sale. 

Crooked picture, oops!


Remodeling on a tight and sometimes non-existent budget has been challenging at the best of times and frustrating at the worst times, but we've learned a lot about how we would do things again, what we would pay someone else to do, what we have no interest in tackling again and how to do everything on the cheap. Our home is going to be lovely when it's finished, and I'll be happy to have it done but it's time to be DONE. We are so looking forward to all of the little things that are left to do and seeing all of our hard work come together. 

I'll keep you updated....you'll probably see a lot of home improvement projects over the next few months. Sorry!  
 

Wednesday, January 16, 2013

Easy Weeknight Pasta Primavera



Last night, I wanted to make a pasta side dish for some baked chicken. I was thinking of making a cold pasta salad but it's been about 12 degrees here lately and a cold dish just wasn't going to work, especially for my works-out-of-doors husband. He's cold when he gets home and needs something warm and comforting when he gets home.

I did a little scouting around and found a recipe from Kraft. I changed it a little to reflect the contents of my fridge (whole milk, homemade cream cheese). This was a very easy, very delicious probably not so healthy side dish. But, hey I used all real ingredients and I feel pretty good about that :)


Pasta Primavera Recip
adapted from Pasta Primavera Alfredo

  • 1 pound penne pasta
  • 1 (8 oz) block cream cheese
  • 1/2 cup (1 stick) butter 
  • 2 cups milk (I used 1 cup milk, 1 cup heavy cream)
  • 2/3 cup grated parmesan cheese
  •  1 teaspoon garlic powder (I used a little more, taste and adjust for your tastes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cup cauliflower
  • 1 cup sliced carrots
Bring water to boil and salt; add pasta and boil according to package directions. Add vegetables to the boiling water the last 5 minutes of cooking time. While that is cooking, heat the remaining ingredients in a medium saucepan until cream cheese is completely melted and sauce is smooth. Taste and adjust for more salt, pepper or garlic. Simmer while the pasta and vegetables cook. Drain pasta and veggies and stir in sauce. 

If you'd like a thicker sauce, you can thicken it up by adding a small amount of cornstarch mixed with water. I actually did this and I used about a teaspoon of a cornstarch slurry and it was as thick as a jarred sauce. This was just to suit our preferences, it's up to you. 



If you wanted to make this a complete meal, some cooked chicken or shrimp would be fantastic! The part I loved the most though, was that it took 9 minutes to make, start to finish. I used frozen veggies (I always have those on hand) and it took no time. This will be on our menu again and again! Our kids cleaned their plates and went back for seconds and thirds. I call that a winner in my book!

Tuesday, January 15, 2013

Once A Month Shopping- Making A List and Checking It Twice


By now, you should have your recipes put into cards, your calendar all filled out and you're ready to go shopping! Making the list is one of the most important parts of Once A Month Shopping. You have to have everything you are going to need for the whole month on that list or you are going to end up making a million short trips to the grocery and probably paying far more than you should for what you need.

This is going to take a couple pieces of paper. On the first piece, go through all of your recipes and write out what you are going to need to buy. If I have recipes that use the same items, I just make hash marks by the item and count up how many I need when I get to the end. If I need different sizes of an item, I'm sure to note that as well. Do this for every breakfast, lunch, dinner, snack and dessert recipe you are planning for.

Now, go and shop your cupboards! Mark off any items that you already have (for me, this is usually things like flour, sugar, salt, oats, pepper, spices, etc). Check your freezers and stored dry goods too. Getting low on dry beans, rice, flour or sugar? Make a note that you need more.

I take my list and re-write it at this point, because it's covered in crossed out items and notes about things I need. I shop at a store that has an online store directory and I use this to organize my list into isles. I find this easier for me than dividing it up by produce, dairy, dry, canned goods, frozen, etc. I know exactly what I need from each isle and it also keeps me from forgetting something and having to go back an isle. This usually leads to me picking up something not on my list that I really don't need.

Here's a little tip that I use to make shopping in such an organized and sometimes restrictive way- give yourself permission to pick up one item that isn't on your list. This keeps me on the lookout for something I really want to try or something that is a special treat for my family.

I've had several questions about how I handle produce when shopping once a month. Well, it's pretty simple really. For the first week we plan on eating any fruits and veggies that go bad quickly (peaches, plums, lettuce, anything like that). The next couple weeks we plan on the fruits and veggies that last a little longer (apples, bananas, oranges, potatoes, bell peppers, cucumbers, cabbages, etc) with a few frozen or home-canned items added into the mix. The last week or so is frozen veggies and home-canned produce. If you are absolutely against eating frozen and canned fruits/veggies and you have a store close enough for you to go to weekly JUST for produce and you think you could get out of the store buying JUST produce, you could save some of your budget and do it that way. It's not an option for our family, but it might be for yours.

Then you get to bring home all of your groceries, put them away and feel wonderful knowing that you have 30 DAYS of food on your shelves and in your freezer! You did it! As long as you stay organized and stick to your menu plan you will have immense success with Once A Month Shopping.

Look for an expanded series on building a kitchen binder, I have a LOT of ideas to

Thursday, January 10, 2013

Once A Month Shopping- Getting It Down On A Calendar



Did you miss the first post in this new Series? Learn how to create a Kitchen Binder here and then come back to this post for your next step!

You've all been good little pupils and your homework is done right? You have recipe cards made out for Breakfast, lunch and dinner recipes and a list of the meals you plan to use for the month all laid out in front of you Good! Now get out a calendar and let’s talk about using it to your advantage.

Your going to write down all the meals for each day in that day’s calendar spot. Breakfast, lunch and dinner no matter how simple. Be sure to include what side dishes and special items (i.e. desserts) you will be making that day. When that is all filled in, you will go back and make notes at the bottom of each calendar space of things you need to do to prep your meal. For example, this Friday we are having Pizza and a salad, so in my calendar spot for Thursday I have a note that says “make pizza sauce and refrigerate” and on Friday it says “make pizza dough and mozzarella cheese”. In the morning when I glance at my calendar, I know exactly what I need to do to get my prep work done.

I also make notes about lunch treats, desserts, snacks or any other items that I don’t want to forget. Another thing I do is to circle the meal items that need taken out of the freezer in red so I know that they need thawing. It helps me out a bunch to have all of that information in one convenient place all organized and ready to go.

This is your homework. Fill in a calendar, you can use a paper one you print off, an actual hanging wall calendar or one in your phone (with alarms set to check it of course). It doesn't matter, just get you the month of recipes put down, add your prep notes and hang it where you can see it.

On Monday, we’ll make our shopping list. Have pen, paper and recipe cards ready!

Shopping Once A Month Series Posts
Part 1- Creating a Kitchen Binder

Wednesday, January 9, 2013

How To Make Fried Rice

I've linked up this recipe to Little House Livings Old Fashioned Recipe Exchange. There are always several really great recipes linked up there, go take a look for yourself!

DSC_0004

Fried rice is one of the cheapest meals you can make. Add in a little leftover chicken, pork, beef or even shrimp and you have a complete meal. Without the added protein it makes a wonderful side dish. This is how I make it and I know that it isn’t authentic at all, but this is how my family and I have come to like it and how I fix it. Use it as a base to add or subtract items you would want and make it a meal your family will love too!

Fried Rice
  • 9 cups leftover (or cooked in the morning and put in the fridge all day) rice
  • 2 cups frozen peas and carrots
  • 6 eggs
  • 4 green onions, sliced
  • 1 teaspoon garlic powder
  • 1/4 cup oil
  • soy sauce
  • salt and pepper to taste
In a large cast iron skillet, dutch oven or wok, heat your oil over medium heat (medium high if you’re using a wok). Add the veggies and sauté until the veggies are partially cooked through. Beat the eggs with a little salt and pepper and add them to the pan with the veggies. When they are soft scrambled, add in the cooked and cooled rice. Shake some soy sauce over the top and start mixing. Cook until the eggs are completely scrambled and the rice is heated through. Stir in the green onions and cook a couple more minutes, stirring all the time. Serve with more soy sauce if desired.

That’s it! That is all it takes to make up a BIG batch of fried rice. The recipe is easily halved or doubled (for a REALLY big crowd!). I’m curious, how do you make your fried rice??

DSC_0006

Tuesday, January 8, 2013

Cleaning and Uncluttering

Honestly, I should be taking pictures of my progress with cleaning up and clearing out but I'm more than a little embarrassed that we have amassed this amount of...stuff. 'Cause that's what it is, just stuff. Odds and ends that we have stashed away in a closet or dark corner somewhere. Piles of boxes we have moved, moved and stacked up but never opened. We've been married 10 years and some of these boxes I have never even LOOKED in! I had no idea what it even was. 

So, I've been sorting things out. Keeping what we love, throwing away the obvious garbage and giving away what we can. And you know what? It feels so good. We are seriously thinking about putting our house up for sale this fall and I don't want to move all of this again. I don't want to pack this much stuff. I don't really want to take a whole houseful of things that I don't love to a new home so it can feel clogged up and cluttered too. 

I want my house, whether it be this one or the net one, to feel like a home. Warm, inviting and happy. That's hard to do when you have to move this stack of crap to get to that stack of crap and hope what you are looking for is in there. I'm by no means a minimalist, I require too much stuff to be one, but minimizing what you have to live better is a truly powerful act. 

I'm sure I'm not the only one who has saved too much, been to sentimental, who thought that the leather jacket you bought 4 kids and many pounds ago is still going to be cool when you finally fit back into it (not so much...lol). It has just felt so good to tackle something like this and to finally just let it all go....just let it all go. 

So, that's what I've been up to. Well, you know, besides being a teacher, mother, wife, stepmom, writer, crafter and overall busy lady. I still have a long way to go...but I'm closer to the peaceful, clutter free house that I want today than I was yesterday or the day before. It's withing my reach! Feel encouraged if you have something big you need to tackle and have been putting it off. When you decide today is finally THE DAY to start on your project, you will never look back and wish you hadn't. That's just my take on it anyway ;)

New recipe tomorrow!! 

Monday, January 7, 2013

Once A Month Shopping- Creating A Kitchen Binder



Welcome to my new series on getting organized, saving money and time by planning your grocery trips once a month. Each post of this series will take you by the hand through the process of organizing your recipes, planning out your menus, making a shopping list, and how to fill out a calendar JUST for meals and meal prep. Soon you will be saving so much time and so much money by shopping this way.

It takes a bit of prep work, but it’s work you only have to do once! Once you have these few simple steps done, you can add to it anytime and continue to grow your Kitchen Binder! I call it a Kitchen Binder because it can have so much more than just recipes in it. Cleaning tips, websites that you like, a place to keep your receipts to track your savings and to calculate your cost per meal and so, so much more. Our Kitchen Binders are going to be a safe place to keep anything related to our kitchen, food and cooking/baking. For example, mine keeps a list of what long-term food storage I have so it’s easier for me to shop out of my pantry when I need to.

But, I’m getting ahead of myself. Today, we are going to focus on our recipes. The easiest way to get started shopping once a month is to make a list of meals that your family likes. If you have a family like mine that doesn’t mind eating the same thing twice in one month, you can write down 14 meals but if your family doesn’t like repeats you have the task of getting 31 meals down on paper. On another sheet (or the back) write out breakfast meals. Most people tend to eat the same thing for breakfast, so this may be as easy as just writing down “cereal” and a note that you want to eat it all month. Do the same for lunches, but be sure if your family eats leftovers that you make a category for that as well.

DSC_0009

Once you have your meals written down, get out your recipe (or index) cards! You are going to write your recipe and instructions on it. These are going to go into your recipe page protectors (if you opted for them) or into an envelope tucked into the front of your binder. This is going to make creating your grocery list SO much easier! You won’t forget an item to make a dish if you have the ingredients on a card in front of you while you make your list out. On my card somewhere I like to make a note if there are ways I can change the recipe (Use ground turkey or chicken, leave out olives, make a double batch-freezes well, etc.). Do this for all of your recipes, and even make a card for single items like “cereal” and be sure to include milk as an ingredient with it!

This is going to be your homework for the next couple of days. In the next series post, I’ll show you how to put this all down on a calendar in a way that keeps you totally organized and ready to go. After that we will explore how to make a grocery list for it all, how to deal with the fresh fruit and veggies issue when you are stocking up for a month and what you can and cannot freeze. I encourage you to ask questions along the way and I’ll be so glad to answer them. Remember, get your recipes written down and on Thursday we’ll take another bite out of the sometimes daunting task of meal planning and shopping.

Let me know how it goes and if you have any questions Smile

Thursday, January 3, 2013

How To Season Cast Iron


DSC_0005

I love cast iron! I only cook with it in fact, and other than my 3 quart saucepan and 3 gallon stainless steel pot, it's the only cookware I own. I have several pieces now- 8, 10 and 12 inch skillets, 3 and 6 quart dutch ovens, 2 different griddles, loaf pans, pie pans, pizza pans, square skillets, a deep covered chicken fryer, corn and cactus shaped corn stick pans, drop biscuit pans and probably a couple that I've forgotten.
The biggest problem people have with cast iron is the care and seasoning of it. Once you have a good season on your pans, very little fat or oil is needed to cook in it. Cooking in cast iron can be a very low fat and healthy affair, although I have to admit that it also lends itself very well to not-so-healthy methods of cooking too. Nothing, and I mean NOTHING, makes a better donut fryer than my deep chicken fryer. It holds the oil temperature evenly and consistently without a lot of adjustments the whole time you need to fry. I've gotten off topic....can you tell just how much I love this stuff?

You can use cast iron for cooking over an open fire ala the cowboys or pioneers, you can use it on the BBQ, over really high heat, to sauté, fry and bake. In an emergency situation I have even been known to whip up a purty tasty meal right on the top of our wood stove using a good old iron skillet. And, if you don't heed all the advice you hear and occasionally use some acidic ingredients in your cooking, you will never ever be iron deficient. My doctor was amazed that I went my entire pregnancy with our twins and was never lacking in iron. She said that was virtually unheard of....I credit my iron cookware.

A couple ground rules for using and cleaning cast iron. Always clean it immediately after use, but never use soap. Soap is a no-no of massive proportions. Gently wipe the pan out with the soft side of a sponge or with a dishcloth and dry it immediately. If you have a couple of stubborn crunchy spots, shake in a little kosher salt and scrub with a dishtowel or soft sponge. Rinse well and dry immediately. Rub a thin layer of grease on your pan after washing it. You can use shortening, lard or I have heard people having good luck with coconut oil as well, although I haven't tried it yet. I use lard or shortening, but be wary of hydrogenated fats. They seem to just make the surface of the cookware sticky rather than slick. Live and learn from my mistake. Always store your cast iron dry, wiped with a little oil and completely clean. This will prevent rust. Rust + iron = bad business.

If you purchase a cast iron pan new, it will have a protective coating on it. You need to wash that off with soap and water and I still recommend seasoning your pan even if it came pre-seasoned. The simple reason is that the more seasoning you can lay down on your pan the better off you're going to be. To season any cast iron, this is what I do. First, wash the pan with warm soapy water. This is the ONLY time that I use soap on my cast iron. Period. Dry the pan well and rub a very, very, very thin layer of shortening or lard on the pan- top, bottom, handle, everywhere. Preheat your oven to 250 degrees and place one rack in the middle of the oven with a cookie sheet on it. Put another rack on the slot directly above it and put your pan, upside down, on the rack. Bake for 30 minutes and check the pan. You are looking for dry spots where the oil has completely absorbed into the pan. You will want to rub a little more oil into those spots. Continue to bake for 30 more minutes, then turn the oven off, leaving the pan inside to cool completely off. Usually I do this as soon as I get up in the morning and by about 2 or so the pan is completely cool. I'll take the pan out and repeat the process again, leaving the pan to cool off in the oven overnight on the second time around. I try to do as much cast iron as I can fit in my oven at one time and I try to season it all once a year.

DSC_0017
Inside greased and ready to go.

DSC_0020
Don't forget the inside as well!

When the items have completely cooled off, remove them from the oven and wipe them down with a little shortening or lard. You really only need just a tiny bit, for example for my 12 inch skillet I probably only use about a teaspoon or so to wipe on the inside of the pan. Store in a dry place and you will have a pan you can pass down to your kids, and they to their kids. It is really fabulous stuff and nothing makes better cornbread! As a matter of fact, I've finally gotten my cast iron griddle to replicate the flavor of diner grilled burgers....Mmm Mmm good!
DSC_0005
I'm in the process of bringing this pan back. It needs another couple rounds in the oven, but it will be ready soon.


Don't let the little bit of special upkeep that cast iron requires to scare you away. If you treat it right, it will
treat you right all of your life.







Wednesday, January 2, 2013

New Year’s Eve Cooke Family Style


DSC_0001

On Christmas Day (and the days following), we saved up all of our wrapping paper, paper, cardboard- anything we could burn was saved in boxes in the garage to keep it nice and dry. On New Year’s Eve, we made a huge bonfire and some really yummy snacks, more on those later, and had a really fun little party with just our little family.

Here are some pictures that I snapped of the fire and merrymaking, have a look at our 2012 Tree Torching!

Tuesday, January 1, 2013

New Year’s Cookies

DSC_0003

I know, I know….these look like donuts. And, I guess technically they are BUT they've been dubbed New Year’s Cookies and that’s how they will be staying with me. This is a very traditional recipe for my maternal Grandfather’s side of the family. They all gather together and make mounds and mounds of these- or so I am told. I've never actually been able to be at one of the blessed days. Someday though, someday.

Since my Grandparents lived here in Oregon and the rest of their family was scattered across the plains and south, my Grandma would make these very year. My sister and I almost always spent New Year’s Eve at their house, staying up late and eating huge bowls of ice cream. We would try to make it to Midnight (I don’t think we ever did) and the next morning we would get to have these. Our job was to shake them in the bags of sugar or powdered sugar, and I always requested mine to be made without raisins! My Grandpa may be gone but the memory of those mornings will last forever, and now I’m making memories with this recipe and my own family.

This is a recipe out of my family cookbook and it makes a TON of them. I would guess that it makes close to 5 dozen, if not more. The best part is that they freeze beautifully so if you are going to go to the effort to make them, make the big batch and freeze what you don’t eat for later. They re-heat beautifully in the microwave and taste just as good as fresh. Have a little New Year all year long!

New Year’s Cookies
  • 1 1/2 cups warm water
  • 1/4 cup sugar
  • 4 tablespoons yeast
  • 1 cup sugar
  • 2 tablespoons salt
  • 5 tablespoons butter
  • 5 tablespoons shortening or lard
  • 3 cups warm milk
  • 1 cup raisins (I leave these out!)
  • 4 beaten eggs
  • approx. 8 cups flour
In a LARGE bowl, stir together the water, yeast and 1/4 cup sugar. Let it sit for 5 minutes and then add everything except the flour to the mix. Stir in enough flour to make a soft but not sticky dough and knead for a few minutes. Place into a greased bowl and cover loosely; let sit until doubled in size (about 1 hour). Punch down and let raise again. Heat a large heavy bottomed pot 1/2 full of oil (or a counter-top deep fat fryer) and scoop or pinch off walnut sized pieces of dough. Drop into the oil and fry until golden brown and cooked all the way through. Let them drain on a cooling rack set over a cookie sheet. Roll in sugar, cinnamon/sugar or powdered sugar.

Eat massive amounts with good, strong coffee and be prepared to feel perfection. Make some and make them your own family tradition, there are memories to be made with this recipe for sure.

May your New Year be filled with love, hope and promise. Welcome 2013!