Part of he 4th Of July Fun this year. The kids got to make a fun pariotic treat! This year they made “Bald Eagles”. First you take a marshmallow and put it on a fork…then you dip it in white chocolate…Then you roll it in shredded coconut real quick and set it on an Oreo. Then poke a hole in the middle to stick a whole cahsew and use cake decorating gels for eyes…Then you have the cutest little bird on your plate! All you need to do is eat it! This would be a FUN thing to do for a party that has little kids, LOL!I would love to hear if you try this!
This one is SUPER yummy, decantly rich and great to serve with some fresh fruit and juice Enjoy!
Blueberry Baked French Toast
12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
2 cups milk
1/3 cup maple syrup or other syrup
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter
Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Crepes are a very simple recipe — and very easy, yet elegant, to do! You can create breakfast, dinner or even dessert with this gems simply holding your filling.
You will need:
1 Cup Flour
1 Cup Milk
Mix well with Mixer. Coat a frying pan with a small amount of butter or spray with Pam spray. Add a small amount of mixture and move the pan around to get your mixture spread evenly. It should be thin. After a minute, flip. (this will depend on your stove. You don’t want them to burn). Should be done about 30 seconds later.
This is such an easy recipe and so good! I double this recipe and freeze them with sheets of waxed paper in-between crepes.
For breakfast, I slice strawberries and bananas up, roll them in and dust with cinnamon sugar or just drizzle a little orange juice over it.
For lunch or dinner, I fill with a creamy chicken and broccoli filling or ham and asparagus, add a little shredded cheese and golden bread crumbs. De-lish!
I finally ran out of the Vanilla that I had gotten from Mexico…and the prices for the REAL stuff is crazy! It’s SUPER easy to make your own, you just have to be a bit patient as it takes two weeks to make.
•4 vanilla beans
•1 Cup good-quality vodka
Place beans in a small, clean jar. ( I use an old jelly jar!) Do NOT split the beans (some recipe say to do just that) Cover with vodka, and tightly seal jar. Park it somewhere for at least 2 weeks, but you can go longer. The longer you let it “steep”, the stronger it gets. (vanilla flavor, not alcohol content). It’s that easy!
Now I know that a cup doesn’t seem like a lot — check out how much an 8oz bottle of REAL extract would cost you at the store! This is 48 teaspoons of yummy for baking, adding to coffee, etc.
***How about making some NOW for your holiday gift baskets? The six months it would have to set, would make it pretty darn yummy!
Servings: Makes 4 ounces (24 tsp.)
Tupperware “Burp” Bread (for those without bread machines)
I use this for cinnamon rolls – but it makes a couple of great loaves of bread too!
9 c. flour
2/3 c. sugar
1 1/2 c. water
4 eggs, beaten
1 1/2 c. milk, scalded
2 tsp. salt
2 pkg. yeast
Put flour into large Tupperware bowl. Mix other ingredients in another bowl. Make well in flour; pour in ingredients & seal lid – “burp.” Let rise until lid pops off. Add 2 sticks butter (melted); mix well & seal lid – “burp.” Let rise until lid pops off.
You can now put it into buttered bread pans and bake, make into dinner rolls and bake, or use the following to make killer cinnamon rolls!
On floured board, knead lightly. Roll out. Spread butter, sugar & cinnamon. Slice into rolls. Place in greased 9 x 13 inch pan. Let rise. Bake at 375 degrees for 25 to 30 minutes.
1 1/2 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla
Mix well and pour over rolls.
A great way to save money is to make your own mixes! They keep beautifully in Tupperware and, go a lot further than just individual packets as well as saving you money. Enjoy a few of my favorites…they can help you get dinner on the table quickly!
Spaghetti Seasoning Mix
1 TB instant minced onion, 1 TB parsley flakes, 1 TB cornstarch, ¾ tsp. Italian seasoning, ¼ tsp. instant minced garlic, 1 tsp. sugar, 1½ tsp. salt. Combine ingredients. Place in Snack cup. Makes ¹/3 C.
1/2 to 1 LB cooked ground beef, 2 cans (8oz) tomato sauce, 1 can (6oz) tomato paste, 2¾ cups tomato juice or water, ¹/3 cup spaghetti seasoning mix. Combine sauce, paste, meat, mix and water or juice. Cook 10 min in microwave, stirring occasionally. Serves 4-6
Taco Seasoning Mix
2 tsp. instant minced onion, ¼ tsp. instant minced garlic, 1 tsp. chili powder, ½ tsp. cornstarch, ½ tsp. crushed dried red pepper, ½ tsp. instant minced garlic, ¼ tsp. dried oregano. Combine all. Place in snack cup. Makes 2 TB.
1 LB cooked ground beef (1.5 cups gravel), ½ C water, 2 Tbsp seasoning mix. To prepare meat, add water and mix…simmer 4-6 min. Makes 8-10 tacos.
Chili Seasoning Mix
1 TB all purpose flour, 2 TB minced onion, 1½ tsp. chili powder, 1 tsp. seasoning salt, ½ tsp. crushed dried red pepper, ½ tsp. minced garlic, ½ tsp. ground cumin, ½tsp sugar. Combine all ingredients and store in snack cup. Makes 1 package of mix.
1/2 to 1 LB ground beef, cooked. 2 cans (15.5oz) kidney beans, 1 cans (16oz) tomatoes, 1 pkg. chili seasoning mix. Combine all in a Large Deep VnS and cook 8 minutes in microwave. Makes 4-6 servings.
This is a great tasting quick version of the traditional favorite! You will find recipes everywere that use cheese ravioli, we prefer the beef and sausage ones so I switched this up a bit. This is our version of the one off the Buitoni website, it makes for a fuller flavored meal, I really hope you try it! By senaking the spinach in it, you now have a complete meal in one dish.
2 packages BUITONI Refrigerated Beef and Sausage Ravioli , prepared according to package directions*
1 (15oz) package reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach , thawed and squeezed dry
2 large eggs , lightly beaten
1/3 cup fat free milk
2 cans (15 ounces each) Spaghetti Sauce (I use Hunt’s)
1/4 cup (.75 ounce) Freshly Shredded Parmesan Cheese
Preheat oven to 350° F. Lightly grease a 9×13 pan.
Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place half pasta in bottom of prepared dish. Add half sauce and all of the ricotta mixture. Top with half remaining pasta and half remaining sauce. Sprinkle with Parmesan cheese. COVER with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving to prevent it from being a sloppy mess when you dish it up.
*You can use just plain cheese ravioli, but you will want to add a bit of Italian Seasoning to the sauce to give it a bit more flavor.
You can buy these premade but they are no where as yummy as home made. It is super easy if you are using something like Bush’s Bake beans — you can just slice up some hot dogs and add them to it, heat and serve.
If you have something like the Van de Kamps pork N beans that I got last week, they need to be “doctored up” a bit.
Here is my recipe:
2 cans beans
1 package hot dogs, cut up
1/2 cup ketchup
1/2 cup brown sugar
1 TBSP Molasses
1/4 tsp mustard powder
Stir them all together and heat through. Enjoy!
Yes, you can use half a package of hot dogs instead of a whole one, we just have a few hot dog affectionados in our house, LOL.
I thought a dessert would round out our dinner nicely, but didn’t have anything really ready. This is where Chocolate Flower Mud Pie comes in! Half the fun is in naming your creation — the other half is in eatting it!
I whipped up instant chocolate pudding and diveded it between three small bowls. Then I added five vanila wafers to it…and it started looking like a flower to me!
Fresh whipped cream in the center and a few chocolate sprinkles to top it off and you have Chocolate Flower Mud Pie!
My two food critics licked their bowls….he he he!
This is a great “go to” recipe when you find yourself with an abundance of peanut butter or cereal. Some people call these “Special K” bars…we just call them Yummy! This recipe uses 3/4 less sugar than most recipes I have seen and it uses brown sugar instead of the white that most people use. We talked just a few weeks ago about how WHITE food is bad for you (white four, sugar, rice, bread, potatoes, etc) so this small steps makes it a tad healthier. (OK, I am just living in the world that it makes a huge difference on this sweet treat, LOL!) It DOES use the white corn syrup, it just can’t be avoided here, sorry!
These are SUPER easy to make and very tasty! Enjoy
Dannelle’s Cereal Bars
1 cup white Karo syrup
1 cup peanut butter
¼ cup brown sugar
6 cups Special K or Rice Krispies Cereal
1½ cup semisweet chocolate chips
1½ cup butterscotch chips
1. Put all of the cereal in a large bowl.
2. Melt the Karo syrup, peanut butter, and brown sugar on stove and bring to boil; stirring often.
3. Pour the mixture over the cereal and mix together. Put in to a lightly greased 9×13 pan.
4. Melt the chocolate and butterscotch chips
5. Pour this on top of the bars and let stand to harden before serving!