Dutch Oven Pigs in a Cornfield

 I needed a recipe for a hot day, I didn't want a heavy dish. I saw several recipes for Pigs in a Cornfield on the internet. They were all delicious looking, had lots of ingredients and canned soups. I liked the idea, but needed a lighter dish so I changed up recipe some and it turned out great. The kids who sampled it all loved it. So here is my version of
Pigs in a Cornfield
1/2 pound bacon, cut in 1' pieces
4-5 potatoes, cut in 1' pieces
1 onion, diced
6 ears of corn, cut in half
6-8 kielbasa or smoked sausage, cut in half
2-4 cups of chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt

In a 12" Dutch Oven, fry bacon until crisp. Remove bacon. Line corn around Dutch Oven, next place sausage around oven. Mix spices together. Into the center layer potatoes, bacon and onions and seasonings. Pour chicken stock around outside of pan. you will want about 2" of liquid, this is to steam the corn and potatoes.
I placed 12 charcoals on the bottom and 22 on top. Once the stock begins to boil, it only takes about 30 minutes to cook, Check potatoes and when they are tender your meal is done!

Super Bubbles

I  love bubbles, I always have! As I grew older, the bubbles got bigger, and bigger! Many, both kids and adults ask for my bubble solution recipe, so here it is.

  Caroline's Super Bubbles

1 gallon water ( I use distilled)
1 Cup Original Dawn Dish soap
1/2 Cup Corn Syrup OR
      4  Tablespoon glycerin
4 ounces KY Jelly (I use store brand)

Remove 2 cups of water from the gallon and heat, add KY jelly, stir until well mixed. Add water/jelly mixture back into gallon. add dish soap and corn syrup. Stir gently to mix.  I let my bubble mixture set overnight or longer. Stir gently again before using.

Tips: Give little kids fly swatters to use as bubble wands, they can make lots of bubbles just by waving the flyswatter around.

Do not get dirt or other contaminates in the bubbles. I usually have a bucket for me and one for kids to use.

Kids love to pop bubbles, they will try to pop them before they are totally formed, so I draw a line and they aren't allowed to cross it, that gives me time to close off the bubble before they pop it!

Add food coloring to your bubble solution for prettier bubbles.

Humid air makes longer lasting bubbles. If you live in a dry climate try doing them first thing in the morning or next to a body of water.

If you don't like kids...don't do this in public, because kids will come running when they see bubbles!

Sourdough Scones & Navajo Tacos

 If you are from Utah or have family in Utah, at one point or another you have had scones. Now these are not the scones from England, in fact if you are Utah transplant living elsewhere in the world you must specify Utah Scones or British Scones. The Utah pioneers made scones and they are pretty much the same thing as Native American Fry Bread. Really all they both are is deep fried bread dough. It really doesn't matter what you call them, they are YUMMY!

I have been making scones for years, of coarse my mommy taught me. Most people serve them with honey butter. My mom always ate hers with molasses, and that is the way I like them, but it grosses my husband out.

A few weeks ago I was surfing the web looking for a new recipe to try with sourdough and I came across this blog http://maggiesmudpies.blogspot.com/2010/04/sourdough-fry-bread.html Sourdough Fry bread, really? I was so excited I had to try it. My husband and I were hooked. These are amazing. In fact, even though they are deep fried and I try not to eat to many deep fried foods, we ate them twice in one week they are so good! I did not change the recipe at all, I did cut it in half since there is just the two of us.

 For the Honey Butter, my husband did not like the recipe listed on the blog.  When I make honey Butter I mix equal parts of Honey and softened Butter, that it.
For Navajo Tacos, it seems like different families serve them different ways. We like ours with homemade chili, topped with grated cheddar cheese and then shredded lettuce. You can add tomatoes, salsa, sour cream, black olives, tabasco, whatever you fancy!
When I make the scones to serve as a snack or dessert I just roll or pat the dough to about 1/2" thick. When making Navajo Tacos I like them thinner and bigger. The great thing about them is that you make them your way! ENJOY...we sure did!

Sourdough Scones

2-1/2 teaspoons active dry yeast
2 Tablespoons warm water
1 cup scalding milk
1/3 cup oil
1/3 cup sugar
1-1/2 cups starter
5 cups flour, divided
1 teaspoon salt
Whipped honey

Mix yeast and water in a large mixing bowl until dissolved.

Heat milk, and add oil and sugar to cool the milk. Combine with yeast mixture. Add starter, 2 cups flour, and salt. Beat with mixer for 3 minutes. Add remaining 3 cups flour and knead by hand.
Place dough in a greased bowl and let rise until doubled.
Form into small bowls. Let rise for 10 minutes. Fry in deep fat until brown. I preferred to flatten the balls so the inside would be sure to get cooked.