Butterfly Fund

Wednesday, February 25, 2015

Southern Fried Catfish Nuggets

Southern Fried Catfish Nuggets



Photo
Photo by gailanng
  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 5-6

About This Recipe

"This is the only way I've ever had catfish. I can't stand to eat it fried in restaurants, it tastes muddy to me, but I can eat it this way."

Ingredients

    • 1 -2 lb catfish nuggets
    • 1 egg
    • 2 cups buttermilk ( can use regular or lowfat milk)
    • 3 cups cornmeal
    • salt and pepper ( other seasonings you want)
    • oil

Directions

  1. In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
  2. Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
  3. In another big bowl put cornmeal and seasonings to taste.
  4. Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
  5. Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
  6. If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.



Grilled Fish With Garlic, White Wine and Butter Sauce

Grilled Fish With Garlic, White Wine and Butter Sauce

Photo
Photo by Marg (CaymanDesigns)
  • Prep Time: 10 mins
  • Total Time: 1 hr
  • Servings: 2

About This Recipe

"Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste."

Ingredients

    SAUCE

    • 1 lemon, juice and zest of ( or use 1/2 lemon)
    • 1/2 cup dry white wine
    • 1 shallot, minced
    • 1 garlic clove, crushed and finely chopped ( or use 2 garlic cloves)
    • 1/2 cup unsalted butter, room temperature
    • 1 teaspoon fresh parsley, finely chopped

    FISH

    • 2 (8 ounce) white fish fillets
    • 4 tablespoons extra virgin olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper

Directions

  1. Juice lemon and set aside. In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
  2. Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
  4. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
  5. Place fish in plates and top with lemon butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.  



Tuesday, February 24, 2015

My newest cookbook went live while I was sleeping last night!

This Hillbilly's Guide to Heaven; 

Moonshine & Wine Recipes Guaranteed to Make You Smile!

Margo's Kitchen; Never trust a Skinny Cook!
[Kindle Edition]

 

This hillbilly's Guide to Heaven

 This Cookbook is only $5.00


Please understand, I only make $1.75 from each copy sold.

ALL the proceeds from this book, go to fund the down payment for our new property that we want.

We have bounced around the country for the last 13 years at the whim of Uncle Sam .

We have finally settled down in Texas, my husband's home state.

Although we are no longer active duty, (Thanks to the current administration's cutbacks of the military), my husband is still with the Texas National Guard, so as not to waste his retirement, and he actually loves the Army!.

The property that we are looking at, is going to have a new double-wide manufactured home, and because of this, we cannot get VHA financing. So we have got to come up with approximately $25000 to accomplish this.

I have three other cookbooks published also:



Monday, February 23, 2015

Just some information for you...

Just some information for you...

Throughout my blogs you will see the occasional advertisement banners.

If you click on a banner ad, I will make a few pennies here and there, even if you do NOT purchase anything.

Any banner click that you can help me with will be appreciated.

Do not click all of them on every page, only 1 click per day is all I would get credit for from you.

Thank you for your time,
Margo

A Substitution Chart

Ingredient Substitution Chart

When recipe calls for: You may substitute:
Milk: 1 cup 1/2 cup evaporated milk plus 1/2 cup water
Buttermilk or sour milk
(for baking only):
1 cup
1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup
Heavy or whipping cream
(for baking, not whipping):
1 cup
3/4 cup whole milk plus 4 tablespoons butter
Light cream: 1 cup 7/8 cup (7 oz.) milk plus 3 tablespoons butter
Cornstarch:
1 tablespoon
2 tablespoon all-purpose flour
Baking powder:
1 teaspoon
Mix together 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar, then measure out 1 teaspoon. Throw out the unused mixture.
Unsweetened chocolate:
1 square (1 oz.)
3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening
Semisweet chocolate:
1 square
1 square unsweetened chocolate plus 1 tablespoon sugar
Cake flour: 1 cup 1 cup all-purpose flour less 2 tablespoons. Stir in 2 tablespoons cornstarch.
Self-rising flour: 1 cup 1 cup all-purpose flour + 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
Packed brown sugar:
1 cup
1 cup granulated (white) sugar + 2 tablespoons molasses or dark corn syrup
Granulated (white) sugar:
1 cup
1 cup packed brown sugar
Granulated (white) sugar:
1 cup
3/4 cup honey; reduce other liquid in recipe by 1/4 cup or add 1/4 cup flour if there is no other liquid in the recipe
Granulated (white) sugar
(in recipes other than baked goods):
1 cup
2 cups sifted powdered (confectioners') sugar
Sifted powdered (confectioners') sugar:
1 cup
1/2 cup granulated (white) sugar
Margarine:
8 tablespoons or 1/2 cup
(1 stick)
8 tablespoons or 1/2 cup (1 stick) butter
Semisweet chocolate, melted:
6 squares (1 oz. each)
1 cup (6 oz.) semisweet chocolate chips, melted
Semisweet chocolate chips:
1 cup
1 cup chopped semisweet chocolate
Semisweet chocolate:
1 square (1 oz.)
1 square unsweetened chocolate plus 1 tablespoon sugar
Unsweetened chocolate:
1 square (1 oz.)
<3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening
Pecans Walnuts, almonds or hazelnuts
Chunky peanut butter Creamy peanut butter
Chopped apples Drained chopped canned apples
Fresh blueberries Frozen blueberries (do not thaw)
Active dry yeast:
1 1/4-ounce envelope
A little less than 1 tablespoon active dry yeast from a jar
Active dry yeast:
1 1/4-ounce envelope
1 .6-ounce cake compressed, fresh yeast (method of preparing recipe will need to be changed)
Orange peel, fresh, grated:
1 teaspoon
1 teaspoon dried orange peel
Lemon peel, fresh, grated:
1 teaspoon
1 teaspoon dried lemon peel
Bread crumbs, dry:
1 cup
1 cup of Quaker Quick or Old Fashioned Oats
Herbs, fresh, chopped:
1 tablespoon
3/4 to 1 teaspoon dried herbs
Honey: 1 cup 1-1/4 cups sugar plus 1/4 cup water

Getting Started With Baking

Getting Started With Baking

You've put on your apron, reviewed your recipe and you're ready to go. You can almost taste the delicious creation you're about to bake. Before you dive in, keep these things in mind:

1. Preparing for Baking

  • Grease baking pan or dish only if the recipe directs. Apply a thin layer of vegetable shortening with a paper towel or lightly coat with no-stick cooking spray.
  • Use the back of a large spoon or your fingers to press stiff batters or doughs into the baking pan or dish. Use a spatula to evenly spread moist batters.
  • Use your fingers to pat oatmeal or crumb crusts onto the bottom and sides of a baking pan or dish.

2. Baking and Testing for Doneness

  • Preheat oven 10-15 minutes before inserting the baking pan. Check oven temperature with an oven thermometer.
  • For more even baking, position oven rack in the center and bake only one baking pan at a time. If you must bake two pans, space racks so the oven is divided into thirds and switch pans top to bottom and back to front halfway through baking.
  • When testing for doneness, your best guides are time and appearance - be sure to follow the recipe instructions.

3. Baking Equipment

Any baker will tell you how essential it is to have the right equipment. Below, we have identified some of the tools required to effectively carry out your recipes. 

  • Measuring Equipment
Baking is more scientific than other cooking techniques and requires careful measuring. To ensure success, it is important to accurately measure ingredients using the correct measuring utensils. Pencils ready. Commence taking notes.

Dry Measuring Cups
Dry measuring cups allow you to fill the cup to the top and then "level off" or remove any extra with a straight edge knife or metal spatula. Available in nested sets of 4 to 8 cups. Made of metal or plastic, these cups do not have a pouring spout.
Measuring Bowls
Measuring bowls are indispensable for the accurate measuring of dry and liquid ingredients. Food measuring bowls are usually made of glass. Available in graduated sizes, glass dry measuring cups are flat-bottomed with flat edges. For measuring liquids, glass marked-in bowls are used. Lips and handles ensure easy pouring.

Measuring Spoons
Available in metal or plastic, measuring spoons are used to measure small quantities of liquid and dry ingredients.
Liquid Measuring Cups
Made of glass or plastic, these cups have a lip for pouring. Measuring cups made of glass or clear plastic are easiest to use and most accurate.

  •  Thermometers  

All ovens are not created equal! Even the most faithful of ovens can burn you and your culinary ambitions by suddenly heating to a temperature different than what was selected. The correct baking temperature is critical to successful baking, so it is important to verify that your oven thermostat is working properly.

Oven Thermometers
Oven thermometers are designed to either stand or hang on an oven rack. Since oven temperatures can vary from one part of an oven to another, position the thermometer on the oven rack where the baking sheet or pan will be placed. If there's room, keep the thermometer positioned next to the baking sheet during baking, so that you can determine if the temperature is changing too much during baking or when cookie sheets are switched. If the thermometer reads differently than the oven temperature you select, change the oven temperature accordingly (i.e., if the thermometer reads 25°F too high, reduce the temperature by 25°F). If your oven is off 75°F or more, it would be advisable to call a service technician to professionally calibrate the oven.
Oven thermometers can be purchased in the housewares department of grocery and hardware stores or anywhere baking equipment is sold. Instant read thermometers or meat and candy thermometers are NOT suitable for checking oven temperature.

Candy Thermometer
A candy thermometer is used to test the temperature during the cooking of candy, jams and jellies. It often has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan.

  • Baking Pans, Dishes & Sheets

Many different kinds of pans, dishes and sheets are used in baking, as likely evidenced by your over-flowing cabinets. It is essential that you use choose the correct size and shape to ensure the right texture and appearance of your baked good. The time has come for you to become better acquainted with your assorted pans.

Shiny Aluminum Pans
The best choice for baked goods consistent in color and texture. It prevents biscuits, quick bread loaves and coffeecakes from becoming too dark on the bottom and around the sides of the pan.
Insulated Pans
Consists of two thin sheets of aluminum with a layer of air between them. Baked goods baked in insulated baking pans may require more baking time, and they often don't brown well on the bottoms and sides.
Ovenproof Glass
Ovenproof glass loaf pans and baking dishes are sometimes used to bake quick breads, loaves and coffeecakes. Baked goods baked in glass brown well and you can see the coloring all around. When substituting a glass baking dish for a metal baking pan, reduce the oven temperature by 25°F.
Disposable Aluminum Pans
Readily available in supermarkets, these are perfect for baked goods which will be given away as gifts. While available in sizes comparable to aluminum baking pans and glass baking dishes, they are often 1/4- to 1/2-inch smaller in length, width and depth. Baking times will need to be adjusted accordingly.
Dark nonstick
These pans help keep your baked goods from sticking. However, they tend to brown their contents quickly, particularly on the edges and the bottom. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25ºF.
Springform Pan
This round pan, used for making cheesecakes and other desserts that are tricky to remove from their pans, has a bottom that is separate from the side. A clamp holds the pan together and opens to allow the side to easily be pulled away from the baked dessert.
Tart Pan
Tart pans come in many different shapes and sizes. Their removable bottom makes it easy to neatly transfer a tart to a serving plate. Tart pans come in both dark-colored and shiny pan varieties, and can also have varying depths with deeper tart pans used for quiche, and shallower pans used for delicate dessert tarts.
Pie Tins/Pans
Generally, pies are baked in a relatively deep pan with sloped sides that can hold a large amount of filling. Materials for pie plates range from ovenproof glass, glazed ceramic, heavy foil, aluminum, tinned steel, stainless steel and nonstick coated steel.
Standard Muffin Pans
Available in 12-and 6-cup pans, the standard muffin cup is about 2-3/4 inches in diameter and 1-1/8 inches deep and holds a scant 1/2 cup batter.
Jumbo Muffin Pans
Available in 6-cup pans, the jumbo muffin cups are at least 3 inches in diameter and 1-1/2 inches deep. Each jumbo muffin cup holds approximately 1 cup batter.
Mini Muffin Pans
Available in 12- and 24-cup pans, the mini muffin cup is approximately 1-3/4 inches in diameter and 7/8-inch deep. Each muffin cup holds approximately 2 tablespoons batter.
Muffin Tops (Caps) Pans
Available in 6-cup pans, each muffin top cup is approximately 3 inches in diameter and 1/2-inch deep. Each muffin top cup holds approximately 3 tablespoons batter.
Shiny Aluminum Muffin Pans
Shiny aluminum pans prevent muffins from becoming too dark around the sides.
Dark Nonstick Muffin Pans
Dark nonstick pans keep the muffins from sticking. They tend to brown muffin edges and bottoms quickly. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25°F.
Loaf Pan
Aluminum loaf pans can turn out tender cakes, while dark, nonstick or glass pans will produce a crunchy-chewy crust. You can make quick breads, brioche and meatloaf in a loaf pan.
Bundt/Tube Pan
Also known as an angel food cake pan, this deep pan has a hollow tube in the center that promotes even baking. Most tube pans have removable bottoms.
Fluted Tube Pan
The fluted sides bring a decorative look to the finished product. It comes in various sizes; a 12-cup pan is the most common.
Double Boiler
A double-pan arrangement that features two pots formed to fit together, with one sitting partway inside the other. A single lid fits both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Double boilers are used to warm or cook heat-sensitive food such as custards, delicate sauces and chocolate.
Baking Dish
Baking "dish" refers to a glass baking dish. For best results, use the correct size baking dish called for in your recipe. To measure the size of a baking dish, measure the top inside of the dish with a ruler for length or width. To determine the depth of a baking dish, measure the inside from the bottom to the top edge. To measure the volume of a baking dish, set it flat on the kitchen counter or table. Fill the dish with water, 1 cup at a time, until the water reaches the rim of the baking dish.
If you do not have the baking dish size specified in the recipe, substitute a dish of equal volume. Baking time will need to be adjusted.

Ramekin
An individual baking dish (3 to 4 inches in diameter) that resembles a miniature soufflé dish. Ramekins are usually made of porcelain or earthenware and can be used for both sweet and savory dishes - either baked or chilled. A tiny baked pastry filled with a creamy cheese custard is also referred to as a "Ramekin".
Soufflé Dish
Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish.
Baking/Cookie Sheets
Perhaps one of the most essential pieces of bakeware, these flat, rigid sheets of metal are where such comforting confections as cookies, breads and biscuits are baked. It usually has one or more turned-up sides for ease in handling. Common sizes for baking sheets are: 17x14-inch and 12x15-inch. For even heat circulation, baking sheets should be at least 2 inches smaller all around than the interior of the oven. There are a variety of kinds of baking sheets, the three most common are aluminum, dark nonstick and insulated sheets.
Aluminum Sheets
Shiny, heavy-gauge aluminum baking sheets are good heat conductors and will produce evenly baked and browned goods.
Dark Nonstick Sheets
Dark sheets absorb heat and should be used only for items on which a dark, crisp exterior is desired.
Insulated Sheets
Insulated baking sheets (two sheets of aluminum with an air space sealed between them) are good for soft cookies or bread crusts, but many baked goods will not get crisp on them.
Baking Stone
A heavy, thick plate of beige or brown stone that can be placed in the oven to replicate the baking qualities of a brick-floored bread oven. Baking stones can be round or rectangular. 
 
  • Spatulas

There isn't much good in baking delectable delights if you can't properly remove them from cooking surface. Thankfully, there is such a tool for doing so, and it has a fantastic name: "the spatula." The spatula is used for a variety of purposes including lifting and turning baked goods and spreading fillings and frostings. "Spatula" is a term that is frequently used interchangeably for the following different baking utensils:

Straight Edge Spatula
The straight edge spatula is similar in shape to a knife but rarely has a sharp edge. It is used for spreading foods like frosting, jams, cream cheese, cake and bar cookie batters, etc. It also is used when measuring dry ingredients to "level off," or remove excess ingredient from the measuring cup.
Pancake Turner
A pancake turner is sometimes referred to as a metal spatula, particularly when it is smaller in size. This utensil is wide at the base which picks up the food, and it has an easy-to-grip handle. It is used to remove baked foods from baking sheets (i.e., cookies) or foods from skillets and griddles (i.e., pancakes, eggs). The sharp edge of the metal literally "cuts" the cookie from the cookie sheet. Plastic spatulas are too thick to remove delicate, warm cookies from cookie sheets.
Rubber Scraper or Rubber Spatula
A rubber scraper or rubber spatula has a wooden or plastic handle with a flexible rubber paddle-shaped end. Used in baking, the rubber end can scrape batter from the sides of a bowl or pan and helps remove all the batter or dough from a bowl. 

  • Liners

Function and form are the staples for any accessory, and liners are no different. Liners help create a nonstick surface for baked goods, and also help prevent them from burning during baking. Liners also create an easy release and transfer from the pan to the cooling surface, and help create layered barriers during storage.

Parchment Paper
A heavy, grease- and moisture-resistant paper with a number of culinary uses including lining baking pans and wrapping foods that are to be baked. Parchment paper is available in gourmet kitchenware stores and many supermarkets.
Wax Paper
Semitransparent paper with a thin coating of wax on both sides. Because of its moisture-proof and nonstick characteristics, wax paper plays a major role in the kitchen for duties such as covering food and lining baking pans.
Aluminum Foil
Aluminum that has been rolled into a thin, pliable sheet. It's an excellent barrier to moisture, air and odors and can withstand flaming heat and freezing cold. It comes in regular weight (for wrapping food and covering containers) and heavy-duty weight (for freezer storage and lining pans and grills).
Cheesecloth
Cheesecloth is a lightweight natural cotton cloth that does not fall apart when wet and will not flavor the food it touches. Cheesecloth has a multitude of culinary uses including straining liquids, forming a packet for herbs and spices that can be dropped into a soup or stock pot and lining molds. It comes in both fine and coarse weaves and is available in gourmet shops, supermarkets and the kitchen section of many department stores. 
 
  • Electric Mixers

Electric mixers allow you to control the mixing with a range of speeds from extra slow to extra fast. Mixing with an electric mixer, as compared to mixing by hand, provides a much faster mixing action and thorough blending of ingredients within the bowl. Electric mixers come with a variety of attachments for various styles of mixing, whisking and kneading depending on the type of mixer - though try to resist the temptation to lick the beaters...especially when they are turned on.

Electric Hand-Held Mixer
An electric mixer is a kitchen appliance used to beat, mix or whip batter.
Electric Stand-Up or Table-Top Mixer
An electric mixer is a kitchen appliance used to beat, mix or whip batter. Many of the more powerful stand mixers have special attachments such as dough hooks or paddle beaters. 

  • Kitchen Equipment

Ready to take your baking to the next level? Check out these specialized tools that can assist you as you channel your inner Julia Child.

Pastry Blender
A pastry blender is made of five or six parallel U-shaped steel wires attached at both ends to a handle. It is used to cut cold butter into a flour mixture to distribute the fat without melting it, often for making pie crusts or biscuits.
Pastry Brush
A baking tool that looks similar to a small paintbrush, about 1 to 1 1/2-inches thick. Common liquids used with a pastry brush are milk, water and egg whites. Use a pastry brush to brush marinades over meats too.
Pastry Cloth
A pastry cloth is a large canvas cloth on which pastry or dough can be rolled.
Pastry Crimping Wheel
A pastry crimping wheel is a rolling-bladed tool with a fluted design. It is used to cut dough and add a decorative edge treatment to pie crusts.
Pastry Cutter
A pastry cutter has a straight-edged rolling wheel and is often used to cut narrow strips of dough for a lattice-topped pie.
Cookie Cutter
A cookie cutter is used to cut decorative shapes from dough that has been rolled out. Cookie cutters are made from aluminum, copper or plastic. Common sizes are 2-inch to 3-inch; however, cutters are available in 1/2-inch up to 12-inches.
Rolling Pin
Though this kitchen tool is used mainly to roll out dough, it's also handy for a number of other culinary tasks including crushing crackers and bread crumbs, and shaping cookies. Rolling pins can be made of almost any material including brass, ceramic, copper, glass, marble, plastic and porcelain. The favored material, however, is hardwood. The heavier pins deliver the best results because their weight and balance produce smoother doughs with less effort.
Whisk
A kitchen utensil made of a group of looped wires held together by a long handle. Whisks are used in baking for whipping ingredients such as eggs and cream to incorporate air into them. The more wires a whisk contains, the more effectively it will incorporate air into a mixture. Whisks are available in a variety of different sizes for different tasks.
Wooden Spoon
Wooden spoons do not scratch non-stick pans. The bowl end of a wooden spoon is thicker in size than a metal spoon of the same size. Therefore it is easier to mix batter because it does not cut into the batter, but rather, stirs or mixes it. Keep a variety of wooden spoons available for baking projects. Always wash and dry wooden spoons after use. Allow them to air dry.
Sifter
A mesh-bottomed kitchen utensil used to sift ingredients such as flour or confectioners' sugar. Sifters are usually made of stainless steel or heavy-weight plastic.
Pie Weights
Small ceramic or aluminum pellet-like weights used to keep an unfilled pie or tart crust from shrinking during baking. Pie weights can be found in gourmet stores and in the baking section of some supermarkets.
Kitchen Shears
A heavy-duty strong scissors with one serrated blade. Used for cutting fish, poultry, meats and produce. They can even be used to crack nuts or trim herbs into a dish. Some kitchen shears have additional tools as part of the handle, such as a can opener or screwdriver.

Make your own little Debbie Otameal Creme Pies!

 

Oatmeal Creme Pie Recipe

Yields 7-8 creme pies

Ingredients:

  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1¾ cups flour
  • ½ tsp. allspice
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 ¾ cups quick oats

Vanilla crème filling

Ingredients:

  • ½ cup butter (softened)
  • ½ tsp. ground vanilla
  • ½ tsp. vanilla extract
  • 3 cups powdered sugar
  • ¼ cup milk

Directions:

Place softened butter and both sugars into a mixing bowl on a stand mixer. Fit the mixer with a paddle attachment. Beat on medium-high until the mixture is light and creamy. Add the eggs one at a time and beat until well incorporated. In a separate small bowl whisk together the flour, ground allspice, salt and baking soda. Add the flour mixture to the stand mixer bowl. Beat on medium speed until a dough is formed. Add the oats and mix until just incorporated. Refrigerate for 1 hour.
Scoop the dough onto parchment or silpat lined baking sheets using a standard ice cream scoop. Bake at 350 degrees for 12 minutes until the cookie is lightly browned. Remove from oven and cool to room temperature.

Vanilla crème filling

Place the softened butter, ground vanilla, vanilla extract and powdered sugar into a stand mixer fitted with a whisk attachment. Turn the mixer on low and add the milk, increase speed to medium high and beat the ingredients until they are light and fluffy.

Assembly

Invert one cooled cookie and spread a layer of vanilla crème onto the cookie. Sandwich a second cookie onto the cookie with the vanilla crème. Enjoy!

Ribeye Steak with Morel Mushroom Red Wine Sauce

Ribeye Steak with Morel Mushroom Red Wine Sauce

The morel mushroom sauce is very versatile, in that it can be used to top not only steak, but also chicken, pork or turkey. If you are vegetarian, try putting it over pasta or polenta.
Ingredients
  • 2 boneless ribeye steak
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh morel mushrooms, sliced
  • 1 large shallot, minced
  • 6 fresh thyme sprigs
  • 1 cup red wine
  • 1 1/2 cups low sodium chicken broth
  • 2-3 tablespoons cold butter, cut into small pieces
  • to taste sea salt
  • to taste freshly ground black pepper
Instructions
Season your steaks with a little sea salt and pepper. Cook your ribeye steaks until medium rare. You can grill, broil or saute them. Let the steak rest while you make the morel mushroom sauce.Heat a large skillet over medium high heat. Add the olive oil.Saute the mushroom, shallots and thyme sprigs until the mushrooms soften, about 4-5 minutes.Add the red wine, increase the heat to high. Bring the wine to a boil. Let the wine reduce by about 3/4.
Add the chicken broth. Bring the broth to a boil and reduce the liquid until it is slightly thickened, about 5 minutes.Remove the pan from the heat. Strip the thyme leaves from the branches, and throw out the branch. One piece at a time, stir in the cold butter until emulsified into the sauce. The butter will thicken the sauce slightly. Season the finished sauce with sea salt and pepper to taste.Slice your steaks thinly and place onto a platter. Pour the morel mushroom sauce over the length of the steak.
Serve immediately.

Sunday, February 22, 2015

50 Easy household ideas - That I stole from A Facebook Post


1) Toothpaste: Buff a CD/DVD
Apply toothpaste to a cotton ball and wipe the disc. Wash with water afterwards and you’ve got a brand new disc!
2) Cornstarch: Untangle Knots
Sprinkling cornstarch into tough knots, such as shoe laces helps loosen them.
3) Walnut: Buff Dings out of Wood Furniture
Get rid of unsightly scratches and dings on wood furniture by rubbing a walnut on the areas. The blemishes will vanish quickly and your furniture and pocket book will be saved.
4) Club Soda: Make Your Breads Fluffier
When baking, where recipes call for water, add club soda instead to make pancakes, waffles and any other breads fluffier.
5) Salt: Keep Windows Frost Free
Pour a cup of salt into a liter of water. Sponge the liquid onto the inside of window to prevent frost from forming during the winter months.
6) Rubbing Alcohol: Remove Permanent Marker
Dab the surface that has the permanent marker on it with a cloth or cotton ball covered in rubbing alcohol to make it disappear quickly.
7) Chap stick: Stops Bleeding When Nicked Shaving
Cut yourself shaving? Just swipe some chap stick over the cut to stop that constant bleeding. No more tissue squares!
Apple Juice: Removes Dandruff
Don’t ask how it works, but it does! Instead of buying a special shampoo, just wash your hair in apple juice to rid your scalp of pesky dandruff.
9) Aspirin: Get Rid of Armpit Stains on T-Shirts
Grind up an aspirin tablet or two, then make a paste out of it using water, lemon or vinegar. Spread the paste on the stained area and let sit for an hour before washing.
10) Olive Oil: Make Pets’ Coat Shinier
Add a bit of olive oil to your pet’s food to give them a healthier, shinier coat of fur.
11) Newspapers: Clean Windows and Mirrors
Instead of using a spray and a streaky cloth, use only newspaper to clean off your mirrors and windows for a streak-free finish.
12) Baking Soda: Remove Bugs from Windshield
Mix baking soda with warm water to make a paste. Spread the paste over your windshield for fifteen minutes. Then wipe or spray off with a hose.
13) Bleach: Extend Life of Flowers in Vase
Add a few drops of bleach to vase water to prevent the build-up of the slime caused by bacteria. It works just like chlorine in a swimming pool.
14) Kitchen Dish Soap: Flea-Killing Dog Shampoo
Kitchen dish soap (not dish detergent) can double as dog shampoo for its flea killing abilities.
15) Coke: Remove Blood Stains from Clothing
Soak the stain in coke until the stain is dissolved, then wash the clothing as usual. Wash before the coke dries, though.
16) Honey: Remove Blemish Overnight
Have a blemish you need to get rid of by tomorrow? Put a dab of honey on the blemish and cover it up (it’s best to use a Band-Aid) and the honey’s natural antibacterial properties will clean out the bacteria by the morning.
17) Wax Paper: Clean Can Opener Gears
Run a few small strips of wax paper through the can opener to clean out of the bits and pieces that have built up in the gears throughout the year. The wax will also rub off on the gears to protect for future use as well.
18) WD-40: Remove Crayons from Walls
Use the lubricant and a cloth to remove stubborn crayon marks from the walls just by spraying the wall and wiping with a cloth.
19) Chalk: Keep Ants and Slugs Out of the House
Ants and Slugs Won’t Touch Chalk. So, simply draw a line in front of your doorway where you are having problems with these pesky critters and they won’t cross it, meaning they won’t be able to get into your house.
20) Vinegar: Kills Weeds and Helps Flowers Grow
Vinegar is a magic wonder when it comes to gardening. It not only kills weeds but they help flowers grow as well. Douse vinegar all around your garden to prevent weeds from popping up and to help your flowers to grow healthy and strong.
21) Mayonnaise: Remove Bumper Sticker
Spread mayonnaise on the bumper sticker and let sit for at least thirty minutes. Then, rub the sticker off with a towel, leaving a clean bumper!
22) Tin Foil Ball: Replace Dryer Sheets Permanently
Instead of using a dryer sheet ball up one or a few sheets of tin foil and toss it in the dryer. It removes the static electricity from your clothes and one can last up to a year.
23) Banana Peel: Polish Leather Shoes
Use the inside of a banana peel to give shoes a professional and natural shine that will last for quite some time.
24) Mouthwash: Cure Athlete’s Foot
Pour mouthwash on cotton balls and then swab your feet. The alcohol will disinfect the bacteria completely if you continue this for a week or so.
25) Baking Soda: Clean BBQ Grill
Mix a cup of baking soda with half a cup water to make a paste. Dip your brush into the paste and scrub the grill. The caked on pieces and black residue will come off much quicker and using baking soda is much safer and cheaper than using cleaning chemicals.
26) Coffee Grounds: Fertilizer
Coffee is full of nutrients and vitamins that are very beneficial to soil. That’s why some people include it in compost piles. If you want to get the most out of your coffee, pour the grounds on areas where you want more grass or flowers.
27) Olive Oil: Shaving Cream
The smoothness of the oil can replace the need for shaving cream, and it also provides great moisture.
28) Dryer Sheets: Gets Rid of Static Electricity
Use dryer sheets to remove static electricity from things such as clothing, TV screens or your own hair. Tame fly away strands by running a dryer sheet over them.
29) Freezer: Freeze Candles to Make Them Last Longer
Put candles in the freezer for at least 2 hours before using. Once you burn them, the wax will melt at a much slower pace, making them last much longer!
30) Two glasses of water: Cure Headache
Water is the cure to most common headaches. To make the headache go away quickly, drink two cups of water very quickly.
31) Lemons: Deodorize Garbage Disposal
Toss whole slices of lemon into the garbage disposal then run it. The acidity of the lemon will rid your sink of all odors and leave a fresh scent that usually lasts for a few months.
32) Alka Seltzer: Remove Burnt-On Grease and Food Stains
When letting your pots and pans soak, throw in one or two Alka Seltzer tablets and the caked on residue from cooking will come off easily when you scrub/wash.
33) Apple Cider Vinegar: Relieve Diarrhea
Mix two tablespoons of apple cider vinegar into eight ounces of water to soothe your stomach. The taste may not be the greatest, but the antibacterial properties of the vinegar will end the unpleasantness of the bowel problems.
34) Toothpaste: Remove Scratches from Glass
Apply toothpaste to scratch, then rub with a cloth until the scratch is gone. Make sure the glass is clean beforehand.
35) Cheerios: Relieve Pain from Poison Ivy, Chickenpox and Sunburns
Pound one to four cups of Cheerios into a powder and add to your bath to soothe your skin while you soak. You may not feel relief while in the tub, but you will soon after.
36) Buttons: Sort Earrings
Organize your earrings and prevent them from becoming entangled by using spare buttons as holders for each pair.
37) Corn Oil: Prevent Hairballs for Pets
Add a few drops of corn oil to your pets’ food to prevent hairballs from forming. The thick oil helps the fur pass through the animal’s system much quicker and easily.
38) Whipped Cream: Remove Gum from Hair
There are many remedies for removing gum from hair, but this is a lesser known one. Give it a try rather than peanut butter the next time you’re in need.
39) Coke: Remove Oil Stains from the Driveway
Oil stains are very difficult to remove pavement, but one method guaranteed to work is Coke. The highly acidic drink will eat away at the oil until clean.
40) Brown Sugar: Facial Scrub
A scrub is good to do about once a month to remove dead skin and bacteria built up in pores and remove excess oil from the skin. Brown sugar does just as well as expensive products and will definitely result in a clearer and smoother complexion.
41) Dryer Sheet: Lint Brush
You already know that dryer sheets remove lint in the dryer. Well, it can do the same thing out of the dryer, too. When you’re in a fix, use a dryer sheet. It works just as well as a lint brush, and if you like the scent, it’s an added bonus.
42) Newspaper: Deodorize food containers and Food Drawers in the Refrigerator
For that stinky Tupperware or smelly refrigerator drawer that is too much to deal with, toss in a sheet of newspaper overnight before you deal with it. The paper will absorb the smell greatly reducing it or eliminating it completely.
43) Olive Oil: Unstick a Zipper
The oil will help the zipper slide more easily, fixing the problem!
44) Salt: Cool Something Quickly
You know that feeling when you’re having a BBQ and someone asks for a drink and you realize that no one has put them in the cooler? There’s nothing worse than a warm drink on a hot day. Chill a drink quickly, by adding salt and water to your ice. The drinks will be cold in a matter of minutes; saving your party and making you look smart all at once.
45) Scotch Tape: Prevent Wall from Chipping When Nailing
The wall can leave unsightly chips when hammering in a nail. Prevent this by simply placing a piece of scotch tape over the area you’re going to nail. The wall will be held tighter, preventing chips from occurring.
46) Alka Seltzer: Soothe Insect Bites
Dissolve two tablets into a glass of water. Then use a cloth or cotton ball to apply it to the affected area. The red will go down and most importantly, the itchiness will vanish usually in fifteen minutes.
47) Lemon: Whitens Whites
Add about half a cup of lemon juice to your load of whites to makes them extra white. You can use lemon juice with bleach or detergent, so don’t worry about mixing chemicals with the acidic lemon.
48) Banana Peel: Whiten Teeth
This may sound a little odd, but rub the inside of a banana peel on your teeth twice a day for two weeks and you will receive the same effect from a teeth-whitening kit. Plus, you’ll save yourself money and the hassle of using chemicals.
49) Hair Dryer: Free Photos Stuck on Pages
If you have a photo stuck on a page that you can’t get free, try using a blow dryer on the back of the page. It will loosen the photo from the page and the adhesive holding it there.
50) Banana Peel: Heal Most Skin Problems
Bananas are the magical fruit, because they heal many common problems on the skin. By rubbing the peel on your skin, you can heal bruises and cuts and eliminate rashes, itching and warts. Basically if you have a common skin problem, it can be cured by this fruit.
I hope you can put some or all of these to good use to save money and make your home a safer environment. There are tons more DIY uses for common household items like these. make sure to share the info with your friends!
I haven't personally tried all of these yet but I think they are worth giving a try!

How to spot FAKE honey!

Studies Show Fake Honey Is Everywhere. 
Here’s How To Know The Difference


The next time you find yourself in the honey aisle of your grocery store, debating between a pricy premium, artisanal honey and the store-brand nectar contained in a plastic bear, you might want to think twice before choosing based on price.

That’s because a searing investigation of the honey market by Food Safety News found that 76% of all honey bought at grocery stores were treated with a process called “ultra-filtration,” which removes not only impurities like wax, but also all traces of pollen. And of the types of brands at grocery stores, the ones that were far-and-away the most likely to be ultra-filtered were generic brands.

There are issues with ultra-filtration in general. Many believe that pollen, and other so-called “impurities,” are actually beneficial to human health, and make honey a better choice than rival sweeteners like sugar. And there doesn’t seem to be any serious benefit to the process; it’s expensive and doesn’t significantly improve shelf-life, even though some manufacturers claim it does.

honey

But according to FSN, the biggest reason to avoid ultra-filtered honey is that pollen is the only sure-fire way to trace the source of honey to a geographic location. As a result ultra-filtered honey is often used to mask the shady origins of certain kinds of honey, especially Chinese honey, which is subject to heavy import tariffs on account of its frequent contamination by heavy metals and illegal antibiotics. Chinese honeymakers ultra-filter their honey, and then ship it through byzantine paths, to sneak their sham product onto American grocery shelves without being hit with a tariff.

Food Safety News honey samples were sent to premier melissopalynologist and professor at Texas A&M University, Vaughn Bryant. What he found was that roughly three fourths of the honey contained no pollen, making it unidentifiable and unsafe. Of that average, he found that:
100 percent of Winnie the Pooh sold in Walmart stores had all pollen removed.
100 percent of honey from individual packets from KFC and McDonald’s had all pollen removed.
77 percent of honey from big box stores like Costco, Sam’s Club, and Target had no traced of pollen.
100 percent of honey from drugstores like Walgreen’s and CVS Pharmacy had all the pollen filtered out.

He did find out, however, that honey purchased from co-ops, farmers markets and stores like Trader Joes contained the full amount of original pollen.

Many have called for the FDA to do more to prevent adulterated and smuggled honey from landing on grocery shelves, but the group has so far shrugged off the burden.
The EU, for its part, just changed labeling regulations to require that honey containers list “pollen” as an ingredient, when it is one, despite the objections of some honey farmers, who call pollen intrinsic to their produce.

One ounce of raw honey contains approximately 20 vitamins, 18 amino acids, 16 minerals, and a ton of antioxidants and phytonutrients. Raw honey is an antibacterial, antiviral, and antifungal substance. It is also highly nutritious. It contains significant amounts of B2, B3, B5, B6, C, magnesium, potassium, calcium, sodium chlorine, sulphur, and phosphate.

In the meantime, though, worried consumers do have a good option: buying honey from farmers’ markets and natural food stores. The FSN investigation found that few, if any, of the honeys sold there had been subject to ultra-filtration.

Source: Food Safety News

Cook something different tomorrow.. Plantains.. They may LOOK like a banana.. But they're not!

How to cook Plantains


A plantain may resemble a banana, but it is quite a different thing. While it’s true that they share the same family tree, they both have rather distinct identities when it comes to texture and flavor. You probably don’t need to be told this if you’ve ever tried to peel a plantain and eat it as if it were a banana. For one thing, the peel is far thicker, and generally needs to be sliced open to reveal the fruit. The fruit itself is much starchier than a banana, not to mention less sweet–making it largely unsuitable for out-of-hand eating, instead being favored as a cooked specialty.
Photo of Plantain and Banana with Sticky Note Reading "Not the Same!"
Cooking the plantains softens the texture and brings out the lightly sweet flavor, which can be used in a variety of savory or sweet dishes. In Africa, Latin American countries, and the Caribbean, plantains are considered a staple, and are most frequently served alongside savory foods.

Two simple recipes

Properly cooking your plantains is key in any recipe. Below, you’ll find two simple and extremely useful recipes which will teach you how to cook plantains.
The first recipe is for fried plantains, which are a popular side dish in Caribbean cuisine. But you’ll find that they work quite nicely with American fare, too–try substituting these for fries the next time you make a burger, or combine them with avocado in a salad for a wonderful flavor combination.
The second recipe is for baked plantains, which are baked in a butter, sugar, and rum infused mixture which caramelizes as it bakes, making for a fantastic dessert on its own, but it’s even better used as an ice cream topping or a garnish for a cake.

How to select a plantain

Although plantains are not bananas, they can similarly be purchased in various stages of ripeness. Their ripeness can be determined by their color: green is under-ripe, yellow is ripe, yellow with some spots is very ripe, and when it turns brownish black, they’re very ripe. While very ripe plantains may look past their prime, chances are they’re still in good shape inside of the peel. Feel the plantain–it should be soft, but not mushy or cracked on the exterior. The fruit becomes sweeter the more ripe the plantains become, so for sweet recipes, these more ripe plantains are favored.

How to peel a plantain

Step 1:

First, cut off either end of the plantain. Discard the end pieces.
Sliced Plantain with View of Inside

Step 2:

Slice down the length of the peel, taking care to only slice through the peel–not the fruit.
Plantain with Slice Down the Middle

Step 3:

Pull the peel off in one piece. It should come off with minimal resistance.
In Process of Peeling Peel off of Plantain

Now that you know how to handle your plantains, let’s get cooking.

Fried Plantain Pieces

Fried plantains

In the Caribbean, this dish is ubiquitous. The fried plantains are served as a side dish alongside savory foods. For the perfect lightly sweet flavor that will complement meats or rice and beans or other savory dishes, use ripe plantains for this recipe: a yellow plantain generously spotted with brown or black spots.

Ingredients

  • 2 ripe plantains
  • 1/4 cup vegetable oil (more or less, depending on the size of your pan)
  • Sea salt, pepper, or spices of your choosing

Procedure

Step 1:

Place two or three paper towels on a plate. Set nearby your stovetop, as this is where you will place the plantains to blot and cool.

Step 2:

Remove the peel from the plantains. Slice the plantains into coins about 1/4 inch thick. If you’d like, slice at a diagonal angle.
Sliced, Uncooked Plantains

Step 3:

Pour the oil into the bottom of a frying pan. It should coat the entire bottom of the pan in a thin layer–depending on the size of your pan, you either may not use all of the oil, or may require a little bit more.

Step 4:

Place the pan with oil over medium heat. When the oil begins to shimmer across the surface of the pan, add as many plantains as you can fit into a single layer into the pan (it’s OK to do more than one batch). Fry the plantains for 1 1/2 to 2 minutes, or until they have become crispy and medium brown (lift one to test before flipping them all).
Slices of Plantains Frying in Oil

Step 5:

Flip over the plantains with either a spatula or tongs, and let them fry for about 1 minute on the second side. The second side will fry faster than the first side.
Pieces of Plantain Frying in Oil

Step 6:

Remove the plantains from the pan and transfer to the paper towels waiting to the side to cool and blot the excess oil.
Friend Plantains on Paper Towel

Step 7:

Continue frying until you’ve finished all of your plantain slices. If desired, salt the plantains, and add pepper and other spices to your liking.
These plantains are best the same day made. Serve warm.

Serving suggestions:

Serve alongside spicy meat dishes; use as a taco filling; use to top salads. Or, make them a sweet snack by garnishing them with honey or whipped cream (or both) once fried.
Friend Plantains with Ice Cream and Chocolate Sauce

Sweet baked plantains

When a plantain becomes very ripe, it becomes sweeter and slightly less starchy, making it perfectly suited for sweet applications. In this recipe, plantain slices are baked in a butter, brown sugar, rum, and spice mixture which caramelizes around the fruit as it bakes, making for a warm, buttery indulgence that may call to mind Bananas Foster, but with a more subtle sweetness.

Ingredients

  • 3 large or 4 medium sized very ripe plantains
  • 1/4 cup unsalted butter
  • 1/4 cup dark rum
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Procedure

Step1:

Stir together the sugar, spices, and salt. Set aside.

Step 2:

Place half a stick of butter in a 9×13-inch baking pan.

Step 3:

Set the oven to 350 degrees. While it preheats, place the dish with the butter in the oven. It will melt within 5 minutes or so. Once it has melted, remove the pan from the oven and continue letting the oven preheat.
Butter Melting in Pyrex

Step 4:

Sprinkle the melted butter evenly with the sugar and spice mixture. Drizzle the rum on top, as evenly as you can.

Step 5:

Slice the plantains lengthwise, and place them on top of the sugar-laden dish, face down. Cover the baking dish with a sheet of foil, and place in the preheated oven.
Plantains in Baking Dish

Step 6:

Bake for 20 minutes. Remove the pan from the oven. Take off the cover, and flip each of the plantains over.
Plantains in Baking Dish in the Process of Being Flipped

Step 7:

Place the dish back in the oven, uncovered this time. Bake for 15 minutes more, or until the entire mixture is bubbling and golden brown. If you are unsure if the plantains are done, remove the pan from the oven and slice one of the plantains–it should be so tender that it slices with a spoon or fork with minimal resistance.
Baked Plantains Remove the pan from the oven, and let the slices cool until the mixture is no longer bubbling. Serve while still warm–spoon some of the butter and sugar mixture on the bottom of the pan on to each serving.

Serving suggestions:

Serve on top of pound cake; serve with ice cream; slice and layer them in a S’more.

**Taken from Craftsy**

Friday, February 20, 2015

Protect your children!

As parents, you want nothing more than to protect your children and make sure they grow up in a safe environment. Unfortunately, that’s not always possible. One father in Orlando, Florida has put his neighborhood on alert after making a disturbing discovery right in his own back yard.
window_2
According to The Blaze:
A father was mowing the lawn of his Orlando, Florida, home recently when he noticed a bald patch at the base of his daughters’ bedroom window. That night, he set out to see what was going on and what he witnessed has both him and neighbors on edge.
According to WKMG-TV, the father of 8 and 10-year-old girls, who wished to remain anonymous, said he saw a man standing on a cinder block, peeping through his daughters’ window. Given the lack of grass in the spot, he didn’t think it was the first time the girls had been spied upon.
The father chased the man, but he was able to get away. Now, the dad is warning others in the neighborhood, which is near an elementary school, about what happened.
“It’s very scary,” Charlene Murray told the news station. “It’s always been a quiet neighborhood and I’ve never had any problems. I lived here for 25 years.”
While the father put a sheet on his daughter’s window, Murray said she heard of another neighbor having their children sleep in the living room after hearing about the incident.
A note of warning to all parents, make sure the window(s) in your children’s bedrooms are covered, especially at night. If you hear suspicious noises from outside any window, do not go alone; always have a firearm with you and a cell phone to call the police if necessary. This can happen anywhere, so be prepared.

New Cookbook Released

Margo's Kitchen:
The [Islamic] Infidel's Guide to Cooking Bacon & Bacon Recipes:
[Kindle Edition]

http://www.amazon.com/dp/B00TRAI024

Only $3.99

Available at Amazon.com

 

Can be read on Computer, Kindle, or Android.


 

Help an Army Vet with his down payment!


Make your own delicious cream cheese at home!

How to make Cream Cheese at home

I posted this on a friend's page, so figured I should share it here..

This is super easy, but time consuming.

3/4 gallon whole milk (3 quarts)
1 quart whole cream
2 drops rennet
1/4 teaspoon Mesophelic Culture - You get this and the rennet either online or a specialty store. We get ours at the store we use locally for our brewing and wine making supplies.

Put milk and cream into large STAINLESS pot.
Heat on low to 80 degrees.
Remove from heat
sprinkle culture across the top of the milk
Let sit for about 5 minutes, then gently stir in a circular motion
Add 2 drops rennet (or 1/4 rennet tab mixed with 1/4 cup water)
Mix in an up and down plunging motion carefully until fully incorporated.
Now, cover and let sit for 12-16 hours
Next, using a stainless butter knife or thin plastic spatula, cut this mixture cross wise into cubes.
Now the fun part...
CAREFULLY pour this mixture into a CLEAN inside-out pillow case while over a large bowl to catch they watery whey.
Tie a knot in the top of the pillow case and hang from somewhere to drip into the bowl. I am going to be making a cloth from cotton to do this, or finally just pick up some cheap white pillow cases.
Let this hang for 12 -16 hours in a cool but not too cold area.
Carefully turn the cheese out of the case, and into a bowl that will hold it all. It will be very soft.
Now, sprinkle about 1-2 teaspoons of cheese salt or Kosher salt across the mixture and stir in with either a heavy wooden spoon or a thick plastic spoon. Mix completely.
Put in container with lid, seal, and put into fridge.
It will harden up to the texture you are used to within about 8 hours.
This recipe will make a bit more than a full quart of cream cheese. It will have nothing artificial and no preservatives in it.
Awesome for bagels and such.
The leftover whey can be fed to your dogs, cats, or even turned into ricotta cheese.. My dogs love it mixed with their food or even just drink it.

Like I said, time consuming, but oh so tasty.