Wednesday, February 29, 2012
Katie's Secret Ingredient Smoothie
This is not an exact science here so I don't have measurements. Having said that, I usually use the following quantities. It makes a blender full.
-3 c. Sprite zero or Diet Twist up (whatever brand of dient lemon-lime soda) <<---psssttt, this is the secret ingredient
-4 scoops Fat Free Rainbow Sherbet (I have only found Wal-Mart brand and its great!)
-2 cups Wal-mart brand's "mixed fruit" frozen fruit (it has mangoes, pineapple, strawberries and peaches in it)
Tuesday, February 28, 2012
Recipe By OurBestBites.com
1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*
*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!
Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they're sufficiently crumbled.
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack and try not to stuff them in your face to quickly.
Friday, February 24, 2012
|photo from realmomkitchen.com|
Quick Blender Jell-o
Recipe from real mom kitchen
- 2/3 c. boiling water
- 1 (3 oz) package Jell-o
- 8-10 ice cubes
- 1 (8 oz) container of Cool-whip
- Place the boiling water in the blender and add the package of Jell-o. Place the lid loosely on your blender. Since you are using boiling water, if you put the lid on tight you could end up with an explosion. Blend for 1 to 2 minutes until the jello is dissolved.
- Add the ice cubes to the blender ONE at a time. Blend after each addition until the ice is well blended.
- Add half of the container and cool whip. Blend until combined. Pour Jell-o into desired dish/dishes. then chill until set. the original recipe said 5 minutes but I would plan on at least 30 minutes.
- Top each serving with a dollop of the remaining cool whip. Serves 6.
Wednesday, February 22, 2012
|photo from increasinglydomestic.blogspot.com|
Sunday, February 19, 2012
Christian decided about a week ago that he eats too much candy and dessert so he decided to go on a candy and dessert fast after Valentine's Day. I thought I'd try it with him. I made it til 7pm on the first day. And then my body was screaming for chocolate. Anyway, so we had some friends over for games and treats last night and I couldn't very well have all these tempting treats out without something for Christian to munch on. We both love kettle corn, but I've only ever made the microwave bags. I looked on allrecipes.com to see if they had a recipe and of course they did. So, I made it last night and it was seriously so good- it was even gone before the yummy cookies I made! I found what I call Christian's "cheat treat." :) Enjoy!
1/4 c veg oil (I used EVOO)
1/4 white or brown sugar (using brown will make it taste more caramel-y)
1/2 c unpopped popcorn kernels
salt to taste
Heat the oil in a large pan. Put 3 kernels in the pan and when they pop, dump the remaining kernels in. Sprinkle with the sugar and cover with a lid. Let it pop, shaking intermittently to avoid burning the sugar. When there's 2-3 seconds between a pop, it's done. Sprinkle with salt to taste.
Friday, February 17, 2012
|photo from thecuttingedgeofordinary.blogspot.com|
Tuesday, February 14, 2012
|photo from realmomkitchen.com|
Tex-Mex Frito Salad
- 1 (14.5 oz)can red kidney beans, rinsed and drained (I prefer Bush’s)
- 1 (14.5 oz)can pinto beans, rinsed and drained (I prefer Bush’s)
- 10.5 oz (1 dry pint) container grape tomatoes, halved or quartered depending on their size
- 1/2 (4.25 oz) can of chopped olives
- 1 yellow pepper, diced
- 4 green onions, diced
- 1 cup celery, chopped
- 2/3 of a 16 oz. Catalina Dressing
- 2 1/2 finely shredded Mexican blend cheese
- 1 (10.5 oz) bag of Chili Cheese Fritos
- In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery. Refrigerate until ready to serve.
- Before serving, mix in the cheese and dressing until well combined. Then fold in the chips and serve. You want to fold in the chips when you are ready to serve or they will become soggy.
Monday, February 13, 2012
Sunday, February 12, 2012
I halfed this recipe and cut two huge breasts lengthwise, to make four cutlets. It was plenty of marinade. I let is marinate for about 8 hours.
SAVORY CHICKEN MARINADE
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard (used regular mustard)
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley (optional...I did not have so I didn't use)
|photo from life-as-a-lofthouse.blogspot.com|
So danishes are one of my weaknesses whenever I stay in a hotel and have breakfast there. When I saw this recipe it immediately stuck out to me. Here is what I would do differently: I don't love strawberry jam, especially when it tastes fake! So I would do just cream cheese or use blackberry or blueberry preserves--but that's just me!
Strawberry Cheese Danish
Friday, February 10, 2012
|photo from thepeachkitchen.com|
2 tbsp fresh lemon/calamansi juice
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water
5 (6-inch) wheat tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar
Wednesday, February 8, 2012
Southwestern Chicken Barley Chili
1 (14.5-ounce) can diced tomatoes, undrained ( I blended mine b/c my family does not like tomato chunks!)
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
SALT to taste
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn and salt to taste. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.
The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers). Can freeze!
Tuesday, February 7, 2012
|photo from yourhomebasedmom|
Friday, February 3, 2012
|photo from alexandracooks.com|
Oh, these are so, so good! Let me say that again, these are so good. These beat out blueberry muffin boxes any day!
Buttermilk-Blueberry Breakfast Cake alexandracooks.com
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk