If you’re like me, the croutons are the BEST part of a salad!
This is an easy recipe for delicious homemade microwave croutons – I have been making these for years and it’s a great way to use up left over bread or even sandwich trimmin’s. It is also healthier for you as you are not buying the box ‘o preservatives from the store.
Yes, I know it uses a lot of Tupperware – if you are dying to have any of those pieces, you can check out my website www.BuyCoolTW.com, or you can use what you have on hand.
We also grab a few of these to top off that bowl of potato or tomato soup!
- 5 cups bread cubes
- ½ stick butter
- 1 tbs. crouton seasoning**
- 3 tbs. Parmesan cheese
3 tbs. garlic salt, 7 tsp. garlic powder, 7 tsp. onion powder, 2 tsp. basil, 2 tsp. oregano, 1 tsp. thyme, 1 tsp. marjoram, 1 tsp. white pepper. Put all spices into a Large Spice Shaker, seal & shake to combine. Makes enough for 10 batches of croutons
Place bread cubes in Large Deep Vent ‘N Serve and microwave on high for 2 minutes. Melt butter in 1 cup Micro Pitcher on medium for about 1 minute. Stir in seasoning and stir into bread crumb mix and microwave on high for 3-4 min, stirring once. They should be crisp and almost dry (bread cubes will crisp as they cool). Store in a Modular Mate container to keep fresh.
We used to cater a lot of events when I had my restaurant – every thing from funerals to weddings. One hot item – the cakes!
Cupcakes and Cake Pops are more the rage now – but here are a few quick tips to make them
1) Ignore what the box mix says.
OK, not entirely, but close. Add one more egg than it calls for, double the oil and cut back on the water to account for the extra oil + 2 ounces for the extra egg.
Still fill the cups 1/2 – 2/3 full – ALWAYS use paper liners or you will have crumble cakes instead of cup cakes.
2) Bake them LONGER but at a lower temperature.
If the box says 18-20 minutes at 350, do 25 minutes at 300.
The end result?
A much moister cupcake that has your friends and family begging for more. They are lighter, they are fluffier and A-MAZ-ING!
Now – to frost them. You DO want to top off your masterpiece, don’t you?
It is OK to use canned frosting!
I prefer the “whipped” kind and add 1+1/2 cups of powdered sugar to it – just on low in my Cuisinart.
Now, take that pretty frosting and pop it into a zippy bag.
Time for Chicken Freezer Meals!
BBQ recipes go on our “mad science” meal plan day and we try all sorts of new things.
This is a collection of BBQ recipes that are friendly to the diabetic person — so it will be lower in carbs and lower in sugars. (yes, I know that sugar is a carb, LOL)
FREE is the price – so check it out
It doesn’t. Seriously, it is SOOOO friggin’ easy and a great thing to know how to do if you find yourself out of stock. I haven’t seen the big deals on it yet for May, but we should soon.
Here it is – it keeps 7-10 days in the fridge nicely…you can even wash out that old ketchup bottle and use it to house your new creation.
3 things- super easy, like I told you!
1 8oz can of tomato sauce
1/4 cup of brown sugar
2 tablespoons of vinegar (any kind)
Mix it all together and you are good to go. – that is it!
I TOLD you it was easy peasy.
Do you have munchkins who think along the same lines as Miss Sarah?
Have them taste test them for you!
If you haven’t been following my series on Amish Friendship Bread you can check HERE
for the original post. We have been making several different recipes with it every 10 days and you can see those HERE on my Recipe page.
I am almost out of the recipes that my family has used …. and might be looking for a few new ones to play with. This week we made banana bread!
This recipe uses TWO cups of the Starter to make the two loaves of bread – and is in the oven in less than 10 minutes from starting it.
3-4 bananas (very ripe)
1/2 cup shortening/Crisco
2 cups Starter
1/2 cup milk
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
***1 cup chopped walnuts – or chocolate chips
Preheat the oven to 325* and grease two 9×5 bread pans. It’s VERY easy to let the munchkin’s grease the pan for you – Miss Sarah LOVES doing it.
The rest is even easier – if you have a stand mixer. Pop the shortening and bananas in the bowl and blend away! THEN, add the starter, eggs, sugar and milk. Stir JUST until it is combined and then stop. Toss in the nuts/chocolate chips and stir JUST until they are mixed in and then stop.
Why do I keep saying STOP?
Because quick breads need very little mixing. The more you mix them, the more air gets into the batter, then you have “tunnels” baked into your finished treats instead of that smooth, nice bread texture that is perfect for spreading butter on.
In a different bowl, combine the last 4 items. Fold them into the banana mixture. Pop batter into the two pans:
Then pop it into the over and bake for 60-75 minutes. Remove from oven and leave the loaves in their pan for a little bit to cool, and then pop onto the wire racks.
They will slice the best when completely cooled, but let’s face it: warm, yummy bread, with butter that is melting into it’s nooks and crannies, is simply the bomb!