Clean – Window Screens – Clean & Replace

https://www.usatoday.com/story/life/problem-solved/2025/04/08/how-to-replace-clean-window-screens-diy/82742561007/

To replace a window or door screen, you’ll need:

  • Replacement screen big enough to fit over the frame.
  • Screen roller tool.
  • Screen spline.
  • Tape.
  • Utility knife.

To replace a screen:

  1. Carefully remove the existing spline from your window or door. A screwdriver or similarly small tool is helpful to pry up a little bit so you can firmly grasp it and pull.
  2. Discard the old screen and spline. Some recycling centers may accept these items, or you can find clever ways to repurpose the used screen around your home and garden.
  3. Roll out the replacement screen so it covers the opening and the frame and cut it. You want a little bit of overhang.
  4. Align the screen to the frame and tape it into place. Avoid taping over the channel where the spline goes.
  5. Use the smooth side of the roller tool to gently press and roll the screen into the frame’s channel.
  6. Place some new spline above the screen and gently use the roller tool to press it into the frame’s channel.
  7. Once it’s in, use the grooved side of the roller tool to press the spline in firmly. Be careful not to cut the screen. You may need to go over the spline more than once to get it secure.
  8. Repeat these steps on the opposite side, then again on the remaining sides. Starting with the opposites will keep the screen tight and in place.
  9. Use the utility knife or scissors to remove the excess screen and put the window back into the frame.

If you can easily remove the screen to clean:

  1. Rinse it off with a hose or in the bathtub.
  2. Gently clean both sides of the screen with a mix of warm water and dish soap using a sponge or a soft brush.
  3. Rinse the soap off and repeat as needed.
  4. Wipe off the screens and excess water.
  5. Let them completely dry before reinstalling them.

ALTERNATIVE CLEANING METHOD

Use WD40 – Spray a cloth and wipe down.  Keep wiping down with clean part of cloth.

Remove dry wall anchors

Use a corkscrew.

Screw part of the corkscrew into the anchor and pull straight out.

Easter

Diane

  • Ham 10 lb, but also made a frozen half ham. Next year would need larger ham.
  • Coleslaw – 2 bags with 1/2 bag made into GF coleslaw
  • Cheesy potatoes – 2 pans
  • Candied yams – 2 pans
  • Tossed salad – 2 bags butter lettuce from Aldi, cucumber, can black olives-2 is too much
  • Fresh pineapple – 1 was just enough, no leftovers
  • Flowers for Mom

Karen

  • Dessert – 2 frozen pies
  • Pineapple bread pudding – 1 pan was enough, had leftovers
  • Green beans
  • Candy Egg for Mom and Aunt Jo

2025 at Grandma’s house.  Andy, Karen, Rachel, Rob, Gina, Joey, Grandma, Joe, Diane, Lisa, Joey & Jessie

 

Ham-Baked

Sugardale ham.

Peel the outside of the ham. Score the fat. Place face down in pan with nothing covering it and no liquids. Heat until 135°.

10 minutes per pound at 325°.

The ham cooked almost an hour quicker than we thought. Ham is already cooked and you are just heating it. Best, ham ever!

Amish Cinnamon Bread

Naan

Ciabatta

https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/

Easter Bread

Easter Sweet Bread
(Updated Recipe)

Ingredients
The Yeast Mixture
2 large household yeast + 3 Tbsp sugar
1 can (12 oz) evaporated milk (don’t use all the liquid—may not need it)
3/4 cup warm water (may not need all the liquid)

The Bread Dough
1 whole pound of butter—softened in microwave 20 to 25 seconds
8 eggs beaten with fork
2 ¾ cup sugar
1 Tbsp salt (Note: handwritten edit says: cut to 1 tsp salt)
12 to 14 cups flour (start with 12)
1/2 tsp vanilla (handwritten addition)
Topping for Bread (Double It)
1 cup flour
1 cup granulated sugar (Note: Aunt Marie only uses 2/3 cup sugar but I like it sweeter)
¾ cup soft butter (Note: handwritten edit says: 1 stick)

Instructions

Prepare Yeast: Make yeast mixture by crumbling yeast into a bowl and putting sugar over the top. Let it sit in a warm place until you see it liquefy. Sometimes I’ll stir it with a fork to move it along.

Mix Base: Cream sugar, salt, and margarine. Beat eggs into mixture and add vanilla. Start to add flour and milk/water alternately while mixing. Then beat in the yeast mixture. The dough is very sticky.

Knead & First Rise: Sprinkle extra flour and try to knead it a little bit. Put dough into a large pot and cover with a piece of cloth. Then cover the entire pot with blankets to keep it warm. Cover the entire top and sides of the pot with the blankets.

Topping: Make the topping once you put the bread into the pot to rise. Mix the ingredients like you would a pie crust.

Prep Pans: Grease your pans with Crisco and set aside. Let it rise for 2 hours and 10 minutes, punching it down once. Then throw it on the counter and knead it a little bit.

Second Rise: Fill your pans at least half way. Put the crumb topping on top of the pan. Cover the pans. (Handwritten note: “I filled it – it passed it again”)

Third Rise: Once in pans, let it rise for another 1 ½ hours. Keep house warm while making yeast bread.

Bake: Bake in 300 degree oven for approx 55 minutes—since I use different sizes of pans I try to watch to see it turn golden brown. Let it sit. Do not cut it right away. It cooks a little more as it sits and cools. Great toasted.

Baker’s Notes (Handwritten)
Yield: When I made it in 2007, it made 4 large loaves and 1 small one.
Rising: “Does not need to be more than half [full].”
Baking Story: “Got tired & threw it in oven after the [unreadable] turned oven on & it did beautifully.”
Batch Size: “Cooked longer because 4 large loaves… extra ~15 mins!”

To Try – Dipping Oil – Bonefish Copycat

  • ¾ Cup Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Crushed Red Pepper
  • ½ Teaspoon Salt

Instructions

  1. Combine all ingredients in a medium mixing bowl.
  2. Stir/whisk until fully combined.
  3. Use immediately or store in a jar or airtight container in the pantry or fridge. Good for about 2 months.

S’mores Cookie Cups

  • 1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)
  • 1/4 cup powdered sugar
  • 6 Tablespoons melted butter
  • 12 marshmallows (regular size, not mini)
  • 2 full size Hershey bars, unwrapped and divided into 24 pieces (typically one half of one of their divided pieces, although the picture looks like it showing a full piece)

Directions:

  • Preheat oven to 350F.
  • In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
  • Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
  • Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
  • Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
  • Set the oven to broil. Place the pan of s’mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
  • Top each marshmallow with one piece of the Hershey’s Chocolate Bar. Allow the s’mores to cool for 15 minutes, then use a butter knife to lift them from the pan

Aunt Karen made these and they were delicious.  Her recipe had the marshmallow on the top and the chocolate in the middle.