Honeybutter
1/2 C. butter
2 C. honey
1 egg
1 tsp. vanilla
Mix until creamy and smooth.
April 21, 2012
Watermelon Sorbet
This is a good way to use up some watermelon. We make a batch with each watermelon we get. Yummy!!
Watermelon Sorbet
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir and freeze 45 minutes. Stir, and freeze through.
Thaw Slightly and serve.
Watermelon Sorbet
1 C. water
1/2 C. sugar
4 C. watermelon chunks
1 1/2 Tbsp. lemon juice
Combine the water and sugar in a small saucepan. Bring the mixture to a boil, then simmer for 5 minutes. Pour into 8" baking pan. Puree the watermelon in a blender, then put in with the sugar mixture. Stir in the lemon juice. Place the pan in the freezer for 1 hour. Stir and freeze 45 minutes. Stir, and freeze through.
Thaw Slightly and serve.
another Pinterest new favorite
Strawberry and Cream Cheese French Toast
1 loaf french bread, cut into 1 inch slices
Whipped Cream cheese
Spread cream cheese between two slices of bread, place in a glass pan sprayed with cooking spray.
Mix together:
4 eggs
1 C. milk
1/4 C. sugar
1/4 tsp. salt
1/4 tsp cinnamon
Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25-30 minutes.
Whipped Topping:
1 pt whipping cream
1/4 C. sugar
2 tsp. almond or amaretto flavoring
Top with strawberries mixed with sugar and the whipped topping.
1 loaf french bread, cut into 1 inch slices
Whipped Cream cheese
Spread cream cheese between two slices of bread, place in a glass pan sprayed with cooking spray.
Mix together:
4 eggs
1 C. milk
1/4 C. sugar
1/4 tsp. salt
1/4 tsp cinnamon
Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25-30 minutes.
Whipped Topping:
1 pt whipping cream
1/4 C. sugar
2 tsp. almond or amaretto flavoring
Top with strawberries mixed with sugar and the whipped topping.
Yummy Caramel Sauce
Take one can of sweetened condensed milk, and peel off the label. Place on its side in your slow cooker. Fill with water 2-3 inches above the can. Cook on High 4 hours or on Low 8 hours. Turn off slow cooker and let sit for 40 minutes. Put in fridge until ready to use. Use as apple dip or topping for your ice cream. YUMMY!! It was really hard not to just eat this with a spoon!!(well, maybe I did just a little!)
Snickerdoodle Bars
I think I like these even more than the cookies! Easier to make too!!
Snickerdoodle Bars
2 1/3 C. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. brown sugar
3 eggs
1 tsp. vanilla
Filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray bottom of a 9x13 pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat butter with mixer until creamy. Beat in sugars. Add eggs and vanilla until combined. On low, beat in dry ingredients until mixed. Spoon 1/2 of the batter into pan and spread evenly. Sprinkle cinnamon and sugar over batter. Drop tsp. size amounts of batter evenly over the cinnamon. Bake 20-25 minutes or until done. Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.
Snickerdoodle Bars
2 1/3 C. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 C. butter or margarine, softened
1 1/4 C. sugar
1/2 C. brown sugar
3 eggs
1 tsp. vanilla
Filling:
1 Tbsp. sugar
1 Tbsp. cinnamon
Glaze:
1 C. powdered sugar
1-2 Tbsp. milk
1/4 tsp. vanilla
Heat oven to 350. Spray bottom of a 9x13 pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat butter with mixer until creamy. Beat in sugars. Add eggs and vanilla until combined. On low, beat in dry ingredients until mixed. Spoon 1/2 of the batter into pan and spread evenly. Sprinkle cinnamon and sugar over batter. Drop tsp. size amounts of batter evenly over the cinnamon. Bake 20-25 minutes or until done. Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.
March 26, 2012
Spam Fried Rice
My baby(my 6 year old) is still talking about this since we had it last night for dinner. He really liked it.alot. I think this is the first time any of my kids have had spam.
Spam-Fried Rice
sauce:
1/2 c. soy sauce
4 Tbsp. sugar
4 cloves of garlic, minced or pressed
2 tsp. sesame oil (omit for a less-spicy dish, I did!)
Rice:
2 Tbsp. vegetable oil, divided
5 eggs
1 onion, diced
1 (12 oz) can of spam, diced
1/2 c. red pepper, diced
2 C. your choice of corn, carrots and peas (If using frozen, thaw first)
4 C. rice, cooked and cooled
Mix sauce together and set aside.
In a wok or large skillet, heat 1 tbsp. vegetable oil on med-high heat until hot. Scramble the eggs. Remove from pan and set aside. Add another tbsp. of vegetable oil and heat. Add onion and diced spam. Cook until spam is crispy and onion is browned and transparent. Add sauce, red pepper, and vegetables. Bring to a boil, and boil for one minute. Add rice and break up any clumps that have formed. Combine the ingredients and stir until color is uniform throughout. Add scrambled eggs. mix to combine.
Spam-Fried Rice
sauce:
1/2 c. soy sauce
4 Tbsp. sugar
4 cloves of garlic, minced or pressed
2 tsp. sesame oil (omit for a less-spicy dish, I did!)
Rice:
2 Tbsp. vegetable oil, divided
5 eggs
1 onion, diced
1 (12 oz) can of spam, diced
1/2 c. red pepper, diced
2 C. your choice of corn, carrots and peas (If using frozen, thaw first)
4 C. rice, cooked and cooled
Mix sauce together and set aside.
In a wok or large skillet, heat 1 tbsp. vegetable oil on med-high heat until hot. Scramble the eggs. Remove from pan and set aside. Add another tbsp. of vegetable oil and heat. Add onion and diced spam. Cook until spam is crispy and onion is browned and transparent. Add sauce, red pepper, and vegetables. Bring to a boil, and boil for one minute. Add rice and break up any clumps that have formed. Combine the ingredients and stir until color is uniform throughout. Add scrambled eggs. mix to combine.
Orange-spinach Salad with Chicken
Ok.. so my pickiest liked the chicken.... just not the spinach or almonds. Big surprise!! I got this from readyseteat.com
Orange-spinach Salad with Chicken
1/3 C. orange ginger stir fry sauce or marinade
1 can (11 oz.) mandarin oranges, drained,juice reserved
1 Tbsp. honey
1 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg. (6 oz.) baby spinach leaves
1/4 C. slivered almonds
Stir together stir fry sauce, reserved juice, and honey in a small bowl; set aside.
Heat oil in large skillet over med-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2-3 minutes or until mixture thickens slightly. Remove from heat; cool slightly.
Divide spinach between 4 plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
Orange-spinach Salad with Chicken
1/3 C. orange ginger stir fry sauce or marinade
1 can (11 oz.) mandarin oranges, drained,juice reserved
1 Tbsp. honey
1 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg. (6 oz.) baby spinach leaves
1/4 C. slivered almonds
Stir together stir fry sauce, reserved juice, and honey in a small bowl; set aside.
Heat oil in large skillet over med-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2-3 minutes or until mixture thickens slightly. Remove from heat; cool slightly.
Divide spinach between 4 plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
Subscribe to:
Posts (Atom)
