by Sharon | Jun 10, 2015
It’s amazing the stuff you can find on Pinterest. This may have nothing to do with the KFC franchise recipe. The only thing they have in common is the name.
It is a different way of making fried chicken, though. Once upon a time women would clip recipes out of the newspaper and try them out. I found an old recipe book of my grandmother’s and there were plenty of clipping stuffed inside.
This is an interesting recipe with Italian salad dressing mix, pancake mix and spices. What a way to coat your chicken and bake it. Try it! You may like it!
by Sharon | Jun 9, 2015
With the warm weather coming our way, here’s a delicious pick-me-up to cool down the kids as well as yourself.
Mexican Frozen Hot Chocolate
You’re going to need:
- 1/2 cup chocolate syrup
- 1 cup sweetened condensed milk — I personally don’t like this, so I go for regular milk of my choice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 chocolate bar for garnish grated on the top
- 3 cups ice cubes
- whipped cream topping
Now, to put it all together:
- You’re going to put the milk, chocolate syrup, vanilla extract, ground cinnamon and ice cubes in your blender.
- Make it as smooth as possible.
- Get out a glass and squirt in some chocolate syrup, swirl it about to make a nice squiggly design inside the glass.
- Pour in your blended frozen concoction.
- Add your whipped topping if you so desire.
- Grate your candy bar on the top, if you desire.
- There you have it!
- Oops! I forgot to add a straw!
- Enjoy!
Now, if you have several of these to make you can either make them one at a time, or double or triple the recipe. It all depends upon how much your blender can handle. I’ve doubled it, but I do like to make it fresh for each serving.
by Sharon | May 24, 2015
Every once in awhile a recipe comes along that knocks your socks off. With all the variations of S’Mores, they may have come a long way from the original, but it may be trying to improve on the original. In any case, I’ve come across a great easy recipe that you can mix up and make your own variations to . . . but the major thing is to put marshmallows on the top and toast them to the consistency we all find absolutely delicious.
Here’s what you do:
- Get a box of your favorite Brownie Mix
- Buy some Snicker Bars or a package of the minis Or a candy of your choice
- And don’t forget a bag of Marshmallows — I go for the regular sized ones, but you can use the minis
Now:
- Prepare your brownie mix, preheat your oven and all that good stuff
- Cut up your Snicker bars or minis into the brownie mix
- Prepare your muffin tins/cupcake tins
- Pour or spoon the batter into the tins — or you can put the batter into a zip-lock bag, zip it up, cut a hole in the bottom and fill your tins about 3/4 full
- Bake according to the directions on the box of brownie mix
- Allow to cool 10 minutes in the tins
- Put the marshmallows on the top of each cupcake
- Place under the broiler for about a minute
- Rotate the tin and keep under the broiler until marshmallows are toasted — you may have to rotate the tin again
- Allow to cool before serving
Yummmy!! Your family will be asking for s’more.
by Sharon | May 11, 2015
This is truly a yummy idea for Memorial Day! It’s an excellent way to celebrate and honor all the brave soldiers who fought for our freedom. It’s also an excellent idea to use for Flag Day (June 14), the 4th of July, Veterans Day and all the wonderful American holidays that come around throughout the year.
I do have a recipe for you, but this is more of a technique. I enjoy anything that makes my baking projects easier. I think you’ll enjoy this.
First, the picture. You can learn so much more from a picture than the yackity-yacking of a description.
You see!! What did I tell you!! Now you can see why I’m so excited about this patriotic cupcake and why I call it more of a technique than a recipe. I know you’re way ahead of me in making other color combinations for other holidays and celebrations.
It’s now time for me to get this recipe going with ingredients and directions.
Ingredients:
- Boxed White Cake Mix or you could make it from scratch
- Red Food Coloring
- Blue Food Coloring
- 3 Quart Size Ziplock Brand Bags
- 3 Twist Ties
- Masking Tape
- Vanilla Frosting
- Red, White and Blue Sprinkles
Directions:
- I’d begin by reading the box instructions. Preheat the oven as directed. Get out the muffin tins and line them with the cupcake liners. Now mix up the cupcake batter. If you made your own cake mix, you know whether to preheat the oven and already have the muffin tins lined with cupcake liners. And you’re mixing up your batter.
- Divide the cupcake batter evenly into three bowls. In the first bowl add 10 drops of red food coloring and stir until the color is thoroughly combined. In the second bowl add 10 drops of blue food coloring and mix until the blue color is thoroughly mixed in the batter. In the third bowl, you’ll have your white batter.
- Get out your three Ziplock Bags and place the batter in the first bowl in one Ziplock Bag. Then put the batter from the second bowl into a fresh Ziplock Bag. And the third Ziplock Bag is for the third bowl of batter. You now have three bags of batter.
- Tie off each bag with a twist tie. You want them to look like triangular piping bags. This may get a bit confusing so read carefully: Gather the bags together in a straight horizontal row and position them so the bottom tips touch. (You probably already did this, but I would arrange them in order: Red, White and Blue.) Secure all three bags together at the bottom by wrapping masking tape around the bags, creating one large piping bag.
- Here’s a picture in case you got a bit confused:
- You’re going to now want to carefully cut the bottom tips out of the Ziplock Bags. You will want them to be as equal as possible so when you squeeze, you’ll get even strips of red, white and blue. I guess I don’t have to tell you, but I’d hold the bags up so the batter isn’t in the tip I’m cutting off. Then I’d very carefully turn the bags over and squeeze gently in a cupcake liner. It may run out quite freely so be ready to lift up your batter bags. You don’t want to overfill the liners. It is amazing when the batter flows out evenly to make your red, white and blue batter stripes.
- After baking according to the box directions. Let them cool before adding the frosting and the sprinkles. Since you were so good with the piping bag technique for the batter, you may want another Ziplock Bag to use for the frosting.
This is a great recipe technique that may take some practice. I like using this technique when I’m making regular muffins and cupcakes. I don’t have the drips and mess.
Have fun!
Thanks for stopping by!
by Sharon | Apr 28, 2015
Easy Recipes for Breakfast are always the best and these Bacon and Egg Cheese Bites won’t disappoint.
This recipe makes 10 servings.
You’re going to need:
- refrigerated crescent dough
- 10 pieces of partially cooked bacon
- milk
- 6 eggs
- shredded cheese of your choice
Putting it together:
- Preheat oven to 350°F
- Spray muffin tin with non-stick cooking spray
- You’ll need to unroll the crescent dough and make one big sheet by sealing the perforations. Then you’ll cut the dough into even squares.
- Place the dough into the muffin cups covering the bottom and a bit up the sides.
- In a bowl whisk your eggs with a bit of milk to make them nice and fluffy.
- Cut partially cooked bacon strips in half and place on top of the crescent dough in a criss-cross pattern as shown in the picture.
- Pour egg mixture in the muffin cup approximately 2/3 full.
- Bake for about 18 minutes or until the eggs set.
- Let cool for a few minutes.
- Loosen with a knife and pop them out of the pan.
- Serve with fruit or tomato slices and enjoy!
This is a great recipe for the family on the go!
