Homemade Yogurt

Yummy homemade yogurt!!!!

Ingredients: and things you need!

1/2 gallon whole milk

1/2 cup Dannon plain yogurt with live active cultures

1 or 2 boxes of jello (your flavor of choice)(optional)

2 cups of pureed fruit of your choice (this is optional)

1 crock pot

1 blanket

1 towel

Turn Crock pot on LOW

Pour into crock pot 1/2 gallon of whole milk (I have heard some people use powdered milk)

Cook on low for 2 1/2 hours

Turn crock pot off after the 2 1/2 hours and let sit for 3 hours with the lid on

After the milk has sat for 3 hours scoop out 2 cups of the warm milk into a bowl. Add 1/2 cup of dannon plain yogurt -this is your yogurt feeder. The next time you make it you will have your own feeder.(with live active cultures)

Add one box of jello (some don't use any flavoring or some use flavored pudding for creamer yogurt-depends on your taste)

whisk and whisk and whisk

Add yogurt, jello and milk mixture back into the crock pot and cover with a towel and blanket.
Wait 8 to 9 hours before peaking!

Dip out 1/2 cup and save for your next yogurt feeder so you don't have to keep purchasing Dannon plain yogurt with live active cultures.

Add strawberries and bananas or fruit puree of your choice. My kids don't like any lumps in their yogurt so we pureed our fruit all the way up until it was smooth. We added a little sugar because my kids are used to Trix yogurt! Some people add honey to sweeten!

This will last 7-10 days in the fridge. Your feeder will last the same.
This recipe made 24 1/2 cups! I actually did a little math this is approx. 09 cents per container. I paid 52 cents per container of Trix yogurt last week with a coupon!

Velveeta Cheese Soup

Velveta Cheese Soup

Cold weather is coming, and this is a hearty way to get your family to eat a bowl full of veggies! It's versatile as well. If you don't have cauliflower, use double the broccoli; don't like celery substitute more carrots. Make it your own. It can be made ahead and kept warm in a slow cooker, or tossed together quickly at the last minute. Use a food processor to do the chopping.

1 1/2 qt water

1 sm onion, chopped small

1 cup celery, chopped fine

2 1/2 cups potatoes, diced small

1 1/2 cup carrots, diced small

5 chicken bouillon cubes

1 1/2 cup chopped broccoli

1 1/2 cup chopped cauliflower

1 lb Velveeta Cheese

2 cans cream of chicken soup

Put the water, onion, cleery, potatoes, carrots, bouillon cubes, broccoli and cauliflower in a large pot. Bring to a boil, lower heat and simmer until vegetables are tender. Stir in cream of chicken soup and cheese. Stirring constantly simmer until cheese melts (about 5 minutes). Do not boil. Serve immediately, or keep warm until serving time. Watch carefully so as not to boil or scorch the soup.

SE North Carolina Pork BBQ

SE North Carolina Pork BBQ

BBQ in North Carolina is a noun, not a verb. It refers to pulled pork in a vinegar based sauce. Try it! You'll never eat tomato based sauce again!

5-6 lb boston butt roast

The Rub:

1/4 cup New Mexico red chili powder

1 Tbls dark brown sugar

1 Tbls ground cumin

1 Tbls Kosher salt

1 Tbls sugar

1/2 Tbls fresh ground black pepper

1 tsp cayenne pepper

Mix together well and store in an airtight container.

The Finishing Sauce:

2 cups cider vinegar

1 Tbls peppercorns

1 tsp celery seed

1 tsp salt

1 Tbls hot pepper flakes

1 onion, finely chopped

1 cup water

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer slowly, uncovered, for one hour. Strain to remove peppercorns if desired. Store in sealed container in the refrigerator.

To make the BBQ:

Rub the boston butt pork roast with a generous amount of bbq rub on all sides. Place the roast fat side up in a roasting pan and cover with tight lid or seal with tin foil. Bake at 250 F for 3 - 4 hours* or until meat pulls apart with a fork. Remove the remaining fat (much of it will have cooked off) and chop or pull meat. Pour a small amount of the finishing sauce over the meat and stir gently to coat. You don't want to overdue the sauce as it will pool in the bottom of the dish and can become rather strong. More sauce can always be added at the table to satisfy individual tastes.

*Meat may be cooked in a slow cooker if desired, cook for about 6-8 hours on low.

Cornbeef and cabbage

St. Patty's day Dinner.

Cornbeef and cabbage in a slow cooker.

3 to 4lb corn beef brisket
1 large head of cabbage, quartered and cored
1 large bag of baby carrots
8 med to small potatoes

Add vegetables to bottom of slow cooker, add meat on top and pour 2 cups of water into slow cooker. Cook on high for 8 hours. Everything will turn out tender and delish!