Wautoma, WI
Current Conditions
0:18 AM CDT
Partly Cloudy
Temperature
52°F
Dew Point
48°F
Humidity
87%
Wind
S at 5 mph
Barometer
30.01 in. F
Visibility
6.00 mi.
Sunrise
07:23 a.m.
Sunset
05:59 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 46 to 49 degrees with mostly cloudy skies. Winds will remain steady around 4 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Friday
63°F / 46°F
Partly Cloudy
Saturday
63°F / 37°F
Sunny
Sunday
56°F / 37°F
Scattered Showers
Monday
62°F / 44°F
Light Rain
Tuesday
50°F / 32°F
Partly Cloudy
Wednesday
49°F / 32°F
Partly Cloudy
Thursday
54°F / 37°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:18 AM CDT
Friday...Temperatures will range from a high of 63 to a low of 46 degrees with partly cloudy skies. Winds will range between 3 and 13 miles per hour from the south. No precipitation is expected.
This Afternoon ...Temperatures will range from 54 to 63 degrees with partly cloudy skies. Winds will range between 7 and 11 miles per hour from the south. No precipitation is expected.
This Evening ...Temperatures will range from 59 to 56 degrees with mostly cloudy skies. Winds will range between 6 and 10 miles per hour from the southwest. No precipitation is expected.
Overnight ...Temperatures will range from 56 to 52 degrees with partly cloudy skies. Winds will range between 9 and 13 miles per hour from the west. No precipitation is expected.
Saturday...Temperatures will range from a high of 63 to a low of 37 degrees with clear skies. Winds will range between 8 and 18 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.

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