from Kari
Combine equal parts peanut butter, corn syrup and sugar. Melt it together in a saucepan and then just pour it on top of popcorn.
Tuesday, October 26, 2010
Omelets in a Bag
from Stephanie
Get a ziploc sandwich bag (cheap ones work too) and label them with the names of the people eating. Put two eggs (one for smaller people). Add any fixin's like cheese, peppers, salt, pepper, mushrooms, onions, etc. Zip up the bag and let the kids smash the eggs together. On the stove, boil water in a large stock pot. Put the bags in the water (as many bags as will fit in your pot). Boil for 13 minutes. Open the bag and place the eggs on a plate.
Get a ziploc sandwich bag (cheap ones work too) and label them with the names of the people eating. Put two eggs (one for smaller people). Add any fixin's like cheese, peppers, salt, pepper, mushrooms, onions, etc. Zip up the bag and let the kids smash the eggs together. On the stove, boil water in a large stock pot. Put the bags in the water (as many bags as will fit in your pot). Boil for 13 minutes. Open the bag and place the eggs on a plate.
Saturday, April 17, 2010
Wild Rice Scrambled Eggs
from Stephanie
12 eggs (beat with 1/3 cup milk)
1 cup pre-cooked long-grain wild rice (follow cooking instructions on wild rice package)
6 large fresh mushrooms, sliced
1 small green pepper, diced
1/2 cup white onion, minced
1 large fresh tomato, diced
6 slices ham, diced, or two chicken breasts, cooked and diced
1 cup shredded cheese
Season to taste
Parsley
Scramble eggs in large deep frying pan (coat with cooking spray) until "almost" done.
Take off burner and stir in wild rice, mushrooms, green pepper, onion, ham and seasonings. Mix well. Sprinkle cheese on top and garnish with diced tomatoes and parsley.
Put uncovered frying pan in oven and bake for 15 minutes. Eggs will finish cooking. Let sit for five minutes to set, then cut into six pie shaped portions and serve hot.
Note: If you are doubling the recipe transfer the mixture into a 9x13 sprayed cake pan, top with cheese & tomato, before putting into the oven. Cut into squares.
Serves 6
12 eggs (beat with 1/3 cup milk)
1 cup pre-cooked long-grain wild rice (follow cooking instructions on wild rice package)
6 large fresh mushrooms, sliced
1 small green pepper, diced
1/2 cup white onion, minced
1 large fresh tomato, diced
6 slices ham, diced, or two chicken breasts, cooked and diced
1 cup shredded cheese
Season to taste
Parsley
Scramble eggs in large deep frying pan (coat with cooking spray) until "almost" done.
Take off burner and stir in wild rice, mushrooms, green pepper, onion, ham and seasonings. Mix well. Sprinkle cheese on top and garnish with diced tomatoes and parsley.
Put uncovered frying pan in oven and bake for 15 minutes. Eggs will finish cooking. Let sit for five minutes to set, then cut into six pie shaped portions and serve hot.
Note: If you are doubling the recipe transfer the mixture into a 9x13 sprayed cake pan, top with cheese & tomato, before putting into the oven. Cut into squares.
Serves 6
Wassail
from Stephanie
10 cups apple juice
2-3 cups orange juice
4 cinnamon sticks
Add these all together in a pot and let simmer for a couple of hours.
10 cups apple juice
2-3 cups orange juice
4 cinnamon sticks
Add these all together in a pot and let simmer for a couple of hours.
IHOP Pancakes
from Stephanie
Nonstick Spray
1 1/4 cup all purpose flour
1 egg
1 1/4 cup buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Preheat skillet over medium heat. Spray skillet with nonstick spray. Using a blender or mixer, combine all remaining ingredients until smooth. Ladle approximately 1/3 cup batter onto the hot skillet, forming 5-inch circles. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. Cook pancakes on other side for the same amount of time. Makes 8-10 pancakes.
Nonstick Spray
1 1/4 cup all purpose flour
1 egg
1 1/4 cup buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Preheat skillet over medium heat. Spray skillet with nonstick spray. Using a blender or mixer, combine all remaining ingredients until smooth. Ladle approximately 1/3 cup batter onto the hot skillet, forming 5-inch circles. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. Cook pancakes on other side for the same amount of time. Makes 8-10 pancakes.
Cinnabon Cinnamon Rolls
from Stephanie
Dough
1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour
*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.
Rolls
1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted
When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.
Frosting
2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed
(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.
Dough
1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour
*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.
Rolls
1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted
When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.
Frosting
2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed
(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.
Cilantro Rice
from Stephanie
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 tsp. cumin
1 can diced green chiles
3/4 tsp. salt
1 tbls. Butter
1/2 onion, chopped
3 cups rice
Blend in blender then put in pan on stove. Add 3 cups water (sometimes I add more to make it more moist) and bring to a boil. Add three cups rice, simmer 30 minutes.
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 tsp. cumin
1 can diced green chiles
3/4 tsp. salt
1 tbls. Butter
1/2 onion, chopped
3 cups rice
Blend in blender then put in pan on stove. Add 3 cups water (sometimes I add more to make it more moist) and bring to a boil. Add three cups rice, simmer 30 minutes.
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