November 29, 2009
WOW! I can't believe how time flies!!
WOW! I cannot believe how the time flies-here it is almost Christmas-we had a wonderful Thanksgiving-I am so thankful for my little family-we had a lovely dinner and it was very low stress-we really enjoyed it-We hope everyone had a great Thanksgiving and I am so thankful for so many things that I don't even really know where to start-We live in such a wonderful country with so many freedoms- I am thankful for my religion and for a living prophet to show us the way-I am so Thankful for my Savior Jesus Christ who died for me so I can live again with my family after this life-I am thankful for my Husband who works hard to take care of us-and I am thankful for my children who drive me crazy most of the time but bring me such joy-I am so blessed to be able to stay home with them and be a Mom to my kids-and a wife to my husband-Wish you all a happy Holiday Season!!
October 28, 2009
Caramel apples
Homemade Caramel Apples
8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender-click HERE for a video of how to make sweetened condensed milk)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla
1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.
Recipe from Everydayfoodstorage.com
8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender-click HERE for a video of how to make sweetened condensed milk)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla
1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.
Recipe from Everydayfoodstorage.com
October 15, 2009
Orange Chicken
ORANGE CHICKEN
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
September 15, 2009
Thomas S. Monson | Principles From Prophets | September 15, 2009 | BYU Broadcasting
September 13, 2009
MAKE YOUR OWN BUBBLES!!
Bubble Solution Recipe
1 cup distilled water (my tap water has too many minerals)
2 Tablespoons Dawn (I think this soap works best)
1 Tablespoons glycerin (available in the pharmacy, it's a skin protectant.....it's also under $3.00)
(One bottle of glycerin will made 14 batches of soap)
Combine ingredients well in a covered container. Enjoy!
1 cup distilled water (my tap water has too many minerals)
2 Tablespoons Dawn (I think this soap works best)
1 Tablespoons glycerin (available in the pharmacy, it's a skin protectant.....it's also under $3.00)
(One bottle of glycerin will made 14 batches of soap)
Combine ingredients well in a covered container. Enjoy!
August 28, 2009
Homemade mixes-
I just found these online and they sound so easy to make-and I am sure doing it this way is much cheaper!!!
Taco Seasoning:
1 cup dried minced onion
1/3 cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon—we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients and store in a cool, dry place.
When you’re using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.
Noodle Mix
1 cup instant nonfat dry milk
2 tablespoons grated Romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.
To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).
Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.
To Use:
Preheat oven to 375 degrees. Place one cup mix in a plastic bag.
In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.
Place on a baking pan and bake for appropriate time (depending on the chicken you’re using—as a little as 20 minutes or up to an hour for bigger, bone-in pieces).
Homemade Flavored Rice Mixes
4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix (this isn’t my favorite, but I’m working on a mix for this too!)
1 teaspoon garlic powder
Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice)
Variations: to make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.
To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see recipe above) for envelope of onion soup.
Taco Seasoning:
1 cup dried minced onion
1/3 cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon—we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder
Combine all ingredients and store in a cool, dry place.
When you’re using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.
Noodle Mix
1 cup instant nonfat dry milk
2 tablespoons grated Romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.
To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).
Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.
To Use:
Preheat oven to 375 degrees. Place one cup mix in a plastic bag.
In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.
Place on a baking pan and bake for appropriate time (depending on the chicken you’re using—as a little as 20 minutes or up to an hour for bigger, bone-in pieces).
Homemade Flavored Rice Mixes
4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix (this isn’t my favorite, but I’m working on a mix for this too!)
1 teaspoon garlic powder
Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice)
Variations: to make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.
To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see recipe above) for envelope of onion soup.
August 26, 2009
Buttermilk rolls-
THESE LOOK SO YUMMY!! One of my very favorite things are cinnamon rolls-I definitely want to make these!
BUTTERMILK ROLLS
Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water
Add:
4 eggs
1 1/2 cups sugar
In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter
Add:
1 tsp. soda
4 tsp. salt
Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.
DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.
SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 2 Tablespoons softened butter, sprinkle 1 cup brown sugar, and 1 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.
Variations:
Sprinkle 3/4 cup pecans or walnuts
Sprinkle 1 cup raisins or dried cranberries
ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on rectangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.
FROSTING:
1 8 ounce package of cream cheese, softened
12 TBSP milk
6 cups powdered sugar
Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.
BUTTERMILK ROLLS
Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water
Add:
4 eggs
1 1/2 cups sugar
In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter
Add:
1 tsp. soda
4 tsp. salt
Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.
DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.
SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 2 Tablespoons softened butter, sprinkle 1 cup brown sugar, and 1 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.
Variations:
Sprinkle 3/4 cup pecans or walnuts
Sprinkle 1 cup raisins or dried cranberries
ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on rectangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.
FROSTING:
1 8 ounce package of cream cheese, softened
12 TBSP milk
6 cups powdered sugar
Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.
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