Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
85°F
Dew Point
69°F
Humidity
59%
Wind
WSW at 12 mph
Barometer
29.68 in. F
Visibility
10.00 mi.
Sunrise
05:46 a.m.
Sunset
08:20 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 62 to 79 degrees with partly cloudy skies. Winds will range between 13 and 17 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Sunday
82°F / 56°F
Partly Cloudy
Monday
73°F / 54°F
Partly Cloudy
Tuesday
75°F / 52°F
Sunny
Wednesday
77°F / 52°F
Scattered Showers
Thursday
58°F / 51°F
Scattered Showers
Friday
73°F / 49°F
Partly Cloudy
Saturday
73°F / 49°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Sunday...Temperatures will range from a high of 82 to a low of 56 degrees with partly cloudy skies. Winds will range between 7 and 17 miles per hour from the westnorthwest. 0.42 inches of rain are expected.
This Afternoon ...Temperatures will range from 77 to 82 degrees with partly cloudy skies. Winds will remain steady around 14 miles per hour from the west.
This Evening ...Temperatures will range from 79 to 64 degrees with partly cloudy skies. Winds will range between 7 and 12 miles per hour from the northwest. No precipitation is expected.
Overnight ...Temperatures will range from 63 to 56 degrees with clear skies. Winds will remain steady around 8 miles per hour from the west. No precipitation is expected.
Monday...Temperatures will range from a high of 73 to a low of 54 degrees with partly cloudy skies. Winds will range between 5 and 17 miles per hour from the westnorthwest. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

Sept. 5, 2013 | 0 comments

JELLO IN A CAN

20-ounce can pineapple slices in its own juice

3-ounce package sugar free jello

1 cup boiling water

Pour out liquid from a 20-ounce (or more) can of sliced pineapple and discard reserve the juice for boiling liquid.)

Dissolve a 3-ounce box of sugar-free lime Jello in 1 cup boiling water (you could also use the pineapple juice and water to equal 1 cup liquid)

Pour hot Jello water over pineapple rings in the can.

Chill until set. Run hot water on the sides and bottom of can to loosen. Then cut the bottom of the can and push the mold out. Cut between pineapple slices and serve.

You can use any flavor of Jello that you wish.

*Optional: top with cottage cheese or a dollop of whipped cream.

*You could also do this with other canned fruit and flavors of Jello, but you would lose the nifty pineapple ring effect.



SWEET AND SOUR CUCUMBERS

Only 58 calories per ½ cup

2-½ whole cucumbers, skin removed and sliced 1/8-inch thick

1 medium Onion, skin removed and sliced into rings 1/8-inch thick

1/4 cup sugar

1/2 cup Cider Vinegar

1/4 teaspoon salt

Combine cucumber and onions.

In a jar put vinegar, sugar and salt together put lid on and shake until sugar and salt is dissolved.

Pour over cucumbers and onion and mix.

Cover and refrigerate for at least 2 hours

The longer they set the better they taste.



CINNAMON ROLL CAKE

Cake:

3 cups all-purpose flour

1/4 teaspoon salt

1 cup sugar

4 teaspoons baking powder

1-1/2 cups milk

2 eggs

2 teaspoons vanilla

1/2 cup butter, melted (1 stick)

Topping:

1 cup butter, softened (2 sticks)

1 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

Mix everything for cake together; except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350°F for 28-32 minutes.

While warm drizzle the glaze over the cake

Glaze:

2 cups powdered sugar

5 tablespoons milk

1 teaspoon vanilla

While warm drizzle the glaze over the cake.



CHICKEN POT PIE WITH JUST 4 INGREDIENTS

2 cups frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can condensed cream of chicken soup

1 can (16.3-ounce) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Heat oven to 375°F.

In medium bowl, combine vegetables, chicken and soup; mix well.

Press each biscuit into 5 1/2-inch round. Place one round in each of eight greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim.

Spoon a generous 1/3-cup chicken mixture into each.

Bake at 375°F 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Tips:

Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools

Search

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement