Here is my blog listing 17 things that I have learned in ACC 255.
1.I have learned what the purpose of a pillar article is. It is an evergreen that is based off of the chosen topic. Since I chose recipes, it focuses on recipes that are not seasonal, and shows how informative you are about your topic. More details.
2. I have learned the how to sell my products through cafepress.com
3. I have learned about managing my time more effectively as well as more efficiently.
4. I have learned how to add google adsense ads to my website and blog.
5. I now know what a sneeze page is: a composition of earlier blogs. Listing the top 5 for example, is like a recap for the best blogs to read.
6. I have learned that my website must have a purpose, a mission statement, and be designed for a target niche.
7. I have learned how to set up a blogger account, and well as posting on my blogger account as well.
8. How to get your blogger to have a purpose, whether it is a list post, a link post, a review post, analyzing a top blog in your niche, etc..
9. I have learned how to put links on my website and blog.
10. I learned how to promote my blog posts through other websites' blogs, as well as facebook.
11. I learned how to set up a contact page and a donations button.
12. I learned how to set up my freewebs (webs) account.
13. I learned how to generate traffic by submitting my website and blog URLs to search engines.
14. I learned what a landing page is. You are pursuading your audience to buy a product involved in your topic.
15. I learned that solving a problem is very important in regards to your chosen topic. It shows that you know what you are doing, and you must be able to fix an occurring problem.
16. I learned how to create this project for absolutely no money out of my pocket. This is a great start towards creating a business with little to no money.
17. Finally, I learned what an enzine article is, as well as what an ebook and a business development plan consists of.
Sunday, December 11, 2011
Wednesday, December 7, 2011
A review of past amazing recipes!
So for Thanksgiving, I made this Turtle Cheesecake and a Triple Layer Pumpkin Spice pie, and both were amazing! It was really funny because by the looks of the them, they looked like regular cheesecakes. But They were way different than a regular cheesecake. They were way better.
I liked both by comparison because both contained pecans. I liked the Triple Layer Pumpkin spice pie more because I am a big pumpkin pie fan. This was a big success. The funny part about it was that everyone was so full from eating Thanksgiving dinner, that I ended up bring most of my pies home. The ironic part is they actually tasted better than when I first made them because they spices had time to sit and soak in with the cool whip that I had used. I had my sister over a day after Thanksgiving, and she really enjoyed both desserts.
I blogged on facebook about my turtle cheesecake. It really is delectable. Take my word for it, make either one of these, and people will be begging you to make it not just for Thanksgiving.
I also made these ribs in the crockpot for dinner last week. It was funny because they hadn't even been in the crockpot for an hour, and my husband's friends were over hanging out in our basement. When they walked into the kitchen, they asked, "What smells so good?" I told them, "Ribs", and I knew that they wanted to stay for dinner. I had actually made way too many ribs, so we ended up eating them as BBQ pulled pork sandwiches. They were delicious as well. Definitely need to try them viewers!
I liked both by comparison because both contained pecans. I liked the Triple Layer Pumpkin spice pie more because I am a big pumpkin pie fan. This was a big success. The funny part about it was that everyone was so full from eating Thanksgiving dinner, that I ended up bring most of my pies home. The ironic part is they actually tasted better than when I first made them because they spices had time to sit and soak in with the cool whip that I had used. I had my sister over a day after Thanksgiving, and she really enjoyed both desserts.
I blogged on facebook about my turtle cheesecake. It really is delectable. Take my word for it, make either one of these, and people will be begging you to make it not just for Thanksgiving.
I also made these ribs in the crockpot for dinner last week. It was funny because they hadn't even been in the crockpot for an hour, and my husband's friends were over hanging out in our basement. When they walked into the kitchen, they asked, "What smells so good?" I told them, "Ribs", and I knew that they wanted to stay for dinner. I had actually made way too many ribs, so we ended up eating them as BBQ pulled pork sandwiches. They were delicious as well. Definitely need to try them viewers!
Tuesday, December 6, 2011
Goulash
I like to make goulash because it has an italian flare to it. This recipe has been in my family for years, and I would like to share it with you. My grandmother used to make this as well.
Grandma's Goulash
Ingredients:
1 lb ground hamburger
1 onion
1 green pepper
1 large can of tomato juice
2 cups elbow macaroni
1 tsp salt
1 tsp pepper
Directions:
1. Bring 1 qt pan of water to a boil. Add macaroni. Cook 7 to 9 minutes until either al-dente or cooked. Your choice. Drain after cooked.
2. While the macaroni is cooking, dice the onions and peppers. Remove seeds from peppers. Set aside.
3. Brown the hamburger until fully cooked. Drain grease. Add cooked macaroni, onions, peppers and can of tomato juice. Simmer until the veggies are tender.
4. Add salt and pepper. If you like yours spicy, and 1/2 tsp of chili powder and more pepper to taste.
5. Enjoy!
When I was a kid, I was a picky eater. My mom would make me just the elbow macaroni and the tomato juice, and I would eat it like that. The funny part is my mother ate it that way when she was a kid too. My cousins still eat it this way til this day. My husband on the other hand, doesn't prefer it this way. He likes the meaty version more. I admit, eating it this way is a preferred taste, and many may not like it just the noodles and juice. Thanks for reading my blog, and come check out my other recipes.
Grandma's Goulash
Ingredients:
1 lb ground hamburger
1 onion
1 green pepper
1 large can of tomato juice
2 cups elbow macaroni
1 tsp salt
1 tsp pepper
Directions:
1. Bring 1 qt pan of water to a boil. Add macaroni. Cook 7 to 9 minutes until either al-dente or cooked. Your choice. Drain after cooked.
2. While the macaroni is cooking, dice the onions and peppers. Remove seeds from peppers. Set aside.
3. Brown the hamburger until fully cooked. Drain grease. Add cooked macaroni, onions, peppers and can of tomato juice. Simmer until the veggies are tender.
4. Add salt and pepper. If you like yours spicy, and 1/2 tsp of chili powder and more pepper to taste.
5. Enjoy!
When I was a kid, I was a picky eater. My mom would make me just the elbow macaroni and the tomato juice, and I would eat it like that. The funny part is my mother ate it that way when she was a kid too. My cousins still eat it this way til this day. My husband on the other hand, doesn't prefer it this way. He likes the meaty version more. I admit, eating it this way is a preferred taste, and many may not like it just the noodles and juice. Thanks for reading my blog, and come check out my other recipes.
Monday, December 5, 2011
Ribs make great leftovers
I love to cook things in the crockpot because you don't have to do anything with it. You just add the ingredients and go! Last Saturday, I had put some ribs in the crockpot. I threw in some spices, garlic cloves, and onions along with it. My husband and his friends were hanging out that afternoon, and they complimented me on it. They asked, "What is that wonderful smell?" And I told them ribs. So I invited them over for dinner that night.
The ribs were so tender with the BBQ sauce on them, that they literally fell off the bone. They were absolutely amazing. This recipe can't be found anywhere else, so check it out here!
Brandi's homestyle ribs
Ingredients:
1-2 lbs of bone-in pork ribs (The ones I managed to get were meaty, and I used about 6 of them)
1 bottle of BBQ sauce
2 onions
1 tsp salt
2 tsp ground black pepper
1 container of pork rub
1 tsp of meat tenderizer
4 cloves of garlic
1 tsp ground white pepper (if you do not have it, don't worry about it)
Directions:
1. Make sure the ribs are thawed. Dice up the onions and cloves of garlic.
2. In a small bowl, combine salt, both peppers, and meat tenderizer. Mix well with a spoon.
3. In a large bowl, put in the ribs. If they are separated, this will work better. Sprinkle the pork rub on it until evenly distributed. ***You do NOT have to use the whole container of spice rub. Maybe a 1/4 of it or so. Just enough to have the rub blended on the ribs.
4. Pour salt and pepper mixture over ribs, and combine well.
5. In a crockpot, combine ribs, onions, and garlic. Add about 1 1/2 cups water. Cook on low 7 to 8 hours. If water starts to evaporate, add a little more so the ribs get tender.
6. At about the 7th hour, drain about half of the grease and water out of hte crockpot. Add half of the BBQ sauce. About 15 minutes til it's done, add the rest of the BBQ sauce.
You now have ribs that will be amazing. You can eat them either as pulled pork sndwiches, or by itself with a few side dishes. Some side dishes that compliment this dish include mashed potatoes, corn bread, and mac and cheese.
I recently visited the FoodNetwork.com website. They have some amazing recipes of course. One of my favorites is the crockpot webpage and their blogger. There's lots of recipes that you can try, and give feedback on. I posted a few comments about crockpot cooking on there. I noticed that crockpot cooking is never going out of style because it is easy and effortless. A lot of chefs are creating new recipes that involve crockery cooking. They are coming up with a lot of different recipes, such as soups and stews. I consider their section of crockery cooking to be a top blog.
This is such an awesome recipe, I had to blog about it on facebook. Not only do you get to eat ribs, but you get to eat the leftovers as BBQ pulled pork sandwiches! What could be better?
Crockpot blog here
The ribs were so tender with the BBQ sauce on them, that they literally fell off the bone. They were absolutely amazing. This recipe can't be found anywhere else, so check it out here!
Brandi's homestyle ribs
Ingredients:
1-2 lbs of bone-in pork ribs (The ones I managed to get were meaty, and I used about 6 of them)
1 bottle of BBQ sauce
2 onions
1 tsp salt
2 tsp ground black pepper
1 container of pork rub
1 tsp of meat tenderizer
4 cloves of garlic
1 tsp ground white pepper (if you do not have it, don't worry about it)
Directions:
1. Make sure the ribs are thawed. Dice up the onions and cloves of garlic.
2. In a small bowl, combine salt, both peppers, and meat tenderizer. Mix well with a spoon.
3. In a large bowl, put in the ribs. If they are separated, this will work better. Sprinkle the pork rub on it until evenly distributed. ***You do NOT have to use the whole container of spice rub. Maybe a 1/4 of it or so. Just enough to have the rub blended on the ribs.
4. Pour salt and pepper mixture over ribs, and combine well.
5. In a crockpot, combine ribs, onions, and garlic. Add about 1 1/2 cups water. Cook on low 7 to 8 hours. If water starts to evaporate, add a little more so the ribs get tender.
6. At about the 7th hour, drain about half of the grease and water out of hte crockpot. Add half of the BBQ sauce. About 15 minutes til it's done, add the rest of the BBQ sauce.
You now have ribs that will be amazing. You can eat them either as pulled pork sndwiches, or by itself with a few side dishes. Some side dishes that compliment this dish include mashed potatoes, corn bread, and mac and cheese.
I recently visited the FoodNetwork.com website. They have some amazing recipes of course. One of my favorites is the crockpot webpage and their blogger. There's lots of recipes that you can try, and give feedback on. I posted a few comments about crockpot cooking on there. I noticed that crockpot cooking is never going out of style because it is easy and effortless. A lot of chefs are creating new recipes that involve crockery cooking. They are coming up with a lot of different recipes, such as soups and stews. I consider their section of crockery cooking to be a top blog.
This is such an awesome recipe, I had to blog about it on facebook. Not only do you get to eat ribs, but you get to eat the leftovers as BBQ pulled pork sandwiches! What could be better?
Crockpot blog here
Saturday, December 3, 2011
Guess what has more uses than you think...
Here's a riddle for you. What has sugar and spice and everything nice? That would be cinnamon of course! Cinnamon has a lot of benefits involving health, uses, and flavor. It's a cheap spice, and a little goes a long way.
According to Wikipedia.com, cinnamon can be found in the inner bark of several trees from the genus Cinnamomum. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon is used all over the world, especially in the Middle East, in savory dishes that contain lamb and chicken. Cinnamon is also commonly used in desserts, ranging from apple pie to cinnamon rolls. It can also be used in breads, donuts, teas, and cocoa. It is most often mixed in with chocolate in Mexico.
Cinnamon has also been shown to help with the treatment of Diabetes. When I worked for two years as a home care aide for senior citizens, a lady I cared for would add cinnamon to her coffee. She said that it helps control her blood sugar, and decreases her wants for sugar as an additive. It may help with blood circulation as well. Many pharmacies also offer cinnamon pills that you can take as a vitamin supplement.
Cinnamon is also said to be a wonderful treatment against insects. Although an untested theory, it is said that during the hot summer months that if you sprinkle a little thin line outside any entrances to your home, it can prevent ants from entering. The spice is too intense for the insects to withstand. According to Wikipedia.com, It is also said that it can keep mosquitoes away as well for the same reason. This would be a great theory to test during the summer when you want to go camping.
Please come back and read my future blogs. Thanks again for checking my blog out.
According to Wikipedia.com, cinnamon can be found in the inner bark of several trees from the genus Cinnamomum. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon is used all over the world, especially in the Middle East, in savory dishes that contain lamb and chicken. Cinnamon is also commonly used in desserts, ranging from apple pie to cinnamon rolls. It can also be used in breads, donuts, teas, and cocoa. It is most often mixed in with chocolate in Mexico.
Cinnamon has also been shown to help with the treatment of Diabetes. When I worked for two years as a home care aide for senior citizens, a lady I cared for would add cinnamon to her coffee. She said that it helps control her blood sugar, and decreases her wants for sugar as an additive. It may help with blood circulation as well. Many pharmacies also offer cinnamon pills that you can take as a vitamin supplement.
Cinnamon is also said to be a wonderful treatment against insects. Although an untested theory, it is said that during the hot summer months that if you sprinkle a little thin line outside any entrances to your home, it can prevent ants from entering. The spice is too intense for the insects to withstand. According to Wikipedia.com, It is also said that it can keep mosquitoes away as well for the same reason. This would be a great theory to test during the summer when you want to go camping.
Please come back and read my future blogs. Thanks again for checking my blog out.
Thursday, December 1, 2011
English muffins are more than just breakfast
When I was in sixth grade, I was in a home economics class where I got to cook different things. One of them of which I had never heard of until I made it. I used to think that english muffins were only good for putting butter and jam on it, until I made this recipe.
My home economics teacher had us make muffin pizzas. It may seem like an old recipe to some, but being 12 years old at the time, it was new to me!
Ingredients:
1 jar of pizza sauce
1 16 oz bag of shredded colby jack or mozzarella cheese
hormel mini pepperoni
english muffins-plain
any extra toppings of your choice- onions, green peppers, pineapple, sausage, etc)
oregano
Directions:
1. First, half your english muffins. Spread pizza sauce on muffins. Finish off with cheese and toppings. Next, add a pinch of oregano to each one.
2. Bake in the oven at 350 degrees for about five to seven minutes or until cheese is melted.
Serve! This makes a wonderful after-school snack or a simple lunch.
There you go. It's quick, easy, and fast.
Please come back, and check out other great recipes that I will post under my blog and website. I will show you how you can plan out your weekly meals, saving you time and money. You can find this soon under my website. I hope that you are willing to try this recipe at least with your kids. It would be a fun project, and something to do with them.
My home economics teacher had us make muffin pizzas. It may seem like an old recipe to some, but being 12 years old at the time, it was new to me!
Ingredients:
1 jar of pizza sauce
1 16 oz bag of shredded colby jack or mozzarella cheese
hormel mini pepperoni
english muffins-plain
any extra toppings of your choice- onions, green peppers, pineapple, sausage, etc)
oregano
Directions:
1. First, half your english muffins. Spread pizza sauce on muffins. Finish off with cheese and toppings. Next, add a pinch of oregano to each one.
2. Bake in the oven at 350 degrees for about five to seven minutes or until cheese is melted.
Serve! This makes a wonderful after-school snack or a simple lunch.
There you go. It's quick, easy, and fast.
Please come back, and check out other great recipes that I will post under my blog and website. I will show you how you can plan out your weekly meals, saving you time and money. You can find this soon under my website. I hope that you are willing to try this recipe at least with your kids. It would be a fun project, and something to do with them.
Wednesday, November 30, 2011
Waffles with fruit
I was recently looking for a recipe to make a delicious breakfast. I like to make these in bulk, and freeze them in smaller portions so I don't have to constantly make them. They are cheaper to make than to buy the freezer waffles from the grocery store. I found a pancake recipe which you can also make into waffles.
What I like about this recipe is that they are really tasty with a side of fruit. This can be from bananas to baked apples. If you want to make pancakes, you can also add a 1/4 cup of blueberries to the batter to make blueberry pancakes.
I found this recipe, but I altered it just slightly.
Homemade pancakes
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (I used margarine)
1 tsp vanilla
spray cooking oil (such as Pam)
Directions
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth.
2. Heat a waffle iron on medium. Spray with oil. When ready, pour just enough batter to cover the inside of the iron.
*Remember that the more you fill it, the more messy it will be because it will start to leak out the sides. Generally, a waffle iron has a light on it that will turn green when it is ready to use, and it will turn red when the waffle is cooked, and ready to be removed. That is how you will know when the waffle is done. If your's has a cooking setting on it, putting it on a "3" or "4" should make it lightly golden brown.
remove when cooked.
If you would like the original recipe, go the below link:
Old-fashioned pancake recipe here
If you would like to add some sweetness, I recommend,making a side of cooked apples and toasted pecans. Recipe is as follows.
Ingredients:
*2 large green apples, skins removed and cored (green apples are tart and good for this recipe)
*1/4 cup brown sugar
*1/4 cup sugar
*1/4 toasted pecans (recipe for toasting listed below)
*1/4 tsp lemon juice
*For toasting of pecans, you have 2 options:
1. On the stove, cook the pecans in a small saucepan with 1 tbs of honey. This will create a glazed effect. Spread on waxed paper, and separate chunks. Let cool 5 minutes.
2. If you prefer non-glazed pecans, simply spread the pecans on a baking sheet, and bake at 350 degrees for about 5 minutes. By doing this, you are extracting excess flavor from the nuts.
Directions:
1. I personally like the skins on the apples, but if you don't like the waxy texture that cooked apple skins have, then I recommend peeling them. Slice the apples into thin slices, making sure all of the cores and seeds are removed. Put aside in a bowl, and toss together with the lemon juice. This will prevent the apples from browning.
2. In a medium saucepan, cook the apples over medium heat for a few minutes. Add both sugars to the mixture. Cover, and cook about 5 minutes, stirring occasionally until the apples are soft. When cooked, add the pecans. Serve on top of the waffles. Enjoy. You can also serve a side of sliced bananas and the glazed pecans for another sweet flavor.
What I like about this recipe is that they are really tasty with a side of fruit. This can be from bananas to baked apples. If you want to make pancakes, you can also add a 1/4 cup of blueberries to the batter to make blueberry pancakes.
I found this recipe, but I altered it just slightly.
Homemade pancakes
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (I used margarine)
1 tsp vanilla
spray cooking oil (such as Pam)
Directions
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth.
2. Heat a waffle iron on medium. Spray with oil. When ready, pour just enough batter to cover the inside of the iron.
*Remember that the more you fill it, the more messy it will be because it will start to leak out the sides. Generally, a waffle iron has a light on it that will turn green when it is ready to use, and it will turn red when the waffle is cooked, and ready to be removed. That is how you will know when the waffle is done. If your's has a cooking setting on it, putting it on a "3" or "4" should make it lightly golden brown.
remove when cooked.
If you would like the original recipe, go the below link:
Old-fashioned pancake recipe here
If you would like to add some sweetness, I recommend,making a side of cooked apples and toasted pecans. Recipe is as follows.
Ingredients:
*2 large green apples, skins removed and cored (green apples are tart and good for this recipe)
*1/4 cup brown sugar
*1/4 cup sugar
*1/4 toasted pecans (recipe for toasting listed below)
*1/4 tsp lemon juice
*For toasting of pecans, you have 2 options:
1. On the stove, cook the pecans in a small saucepan with 1 tbs of honey. This will create a glazed effect. Spread on waxed paper, and separate chunks. Let cool 5 minutes.
2. If you prefer non-glazed pecans, simply spread the pecans on a baking sheet, and bake at 350 degrees for about 5 minutes. By doing this, you are extracting excess flavor from the nuts.
Directions:
1. I personally like the skins on the apples, but if you don't like the waxy texture that cooked apple skins have, then I recommend peeling them. Slice the apples into thin slices, making sure all of the cores and seeds are removed. Put aside in a bowl, and toss together with the lemon juice. This will prevent the apples from browning.
2. In a medium saucepan, cook the apples over medium heat for a few minutes. Add both sugars to the mixture. Cover, and cook about 5 minutes, stirring occasionally until the apples are soft. When cooked, add the pecans. Serve on top of the waffles. Enjoy. You can also serve a side of sliced bananas and the glazed pecans for another sweet flavor.
Thursday, November 24, 2011
Happy Thanksgiving!
I would like to wish everyone a Happy Thanksgiving! I would also like to say that we should be thankful, and appreciate everything we have. Also consider those in need as well. According to a food network commercial I recently saw, did you know that one in five children go to bed hungry? It could even be someone that you know. You can help by donating to your local food bank anytime because they can always use nonperishable items. Also, don't forget the animals too! Are you a dog or cat lover? Donate to your local animal shelter today as well!
Do you know someone that either has no family in town, or no one at all to share this day with? Invite them to dinner on this day of sincerity and generosity. It will bring a smile to their face, and a belly that's full and happy as well.
You can donate today to also help provide seniors a hot meal by going to my website at http://wwww.goodtastyrecipes.webs.com
Thanks and have a Happy Thanksgiving!
Do you know someone that either has no family in town, or no one at all to share this day with? Invite them to dinner on this day of sincerity and generosity. It will bring a smile to their face, and a belly that's full and happy as well.
You can donate today to also help provide seniors a hot meal by going to my website at http://wwww.goodtastyrecipes.webs.com
Thanks and have a Happy Thanksgiving!
Sunday, November 20, 2011
Scotcharoos are a fun alternative to the normal rice krispy treat
My husband and I recently went to a family gathering, mainly to celebrate Thanksgiving. Everyone tried to bring something, and my husband wanted to make what you call "Scotcharoos". I have never tried them before, so I figured that there was a first time for everything.
These treats are amazing! They have butterscotch and chocolate chips, along with peanut butter. They are a wonderful snack, however they are a bit on the rich side. So don't forget the milk!
Scotcharoos
Ingredients:
1 cup sugar
1 cup peanut butter
6 oz. chocolate morsels
1 cup corn syrup
6 cup Rice Krispies
6 oz. butterscotch morsels
1. Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well.
Spread mix evenly in a buttered 4 x 9 inch pan.
2. Melt chocolate morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoos. When cool, cut into 2 x 2 inch squares.
For the recipe, click on the below link
Scotcharoo recipe
This recipe is quick, fast, and delicious. It's great when you want to make a delicious snack with your kids.
These treats are amazing! They have butterscotch and chocolate chips, along with peanut butter. They are a wonderful snack, however they are a bit on the rich side. So don't forget the milk!
Scotcharoos
Ingredients:
1 cup sugar
1 cup peanut butter
6 oz. chocolate morsels
1 cup corn syrup
6 cup Rice Krispies
6 oz. butterscotch morsels
1. Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well.
Spread mix evenly in a buttered 4 x 9 inch pan.
2. Melt chocolate morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoos. When cool, cut into 2 x 2 inch squares.
For the recipe, click on the below link
Scotcharoo recipe
This recipe is quick, fast, and delicious. It's great when you want to make a delicious snack with your kids.
Saturday, November 19, 2011
Garlic has its health benefits
I was recently watching a cooking show, Jamie at Home, featuring Jamie Oliver. The host was giving some information about what garlic does as a health benefit. Besides it adding flavor to food, it does many other things as well.
According to the host, garlic are a fantastic vegetable within itself. They compliment onions and cheese nicely. The later you cook something with garlic, the more you are going to taste the garlic.
According to a website, it is said through scientific study that garlic helps with the management of blood pressure and cholesterol levels. Modern science has also found that garlic acts as a natural antibiotic. Aged garlic has an antioxidant effect as well. Black garlic is even better.
However, there a few downers to garlic. You can get the harsh bad breath. This can be completely avoided. If you just want the health benefits, you can take a garlic pill supplement. Other side effects of garlic are when eaten in large amounts, raw garlic can irritate the digestive tract. However, garlic is very strong, so it doesn't take much of it anyway. It is also best to avoid garlic before surgery because it can disrupt anti-coagulants.
I like to use garlic in a lot of my dishes. But I don't consume large amounts of garlic everyday. Here is a list of my blogs that I have used garlic in.
Vegetarian dishes
Labels are worth reading
Always read your receipts
Hot out of the oven
According to the host, garlic are a fantastic vegetable within itself. They compliment onions and cheese nicely. The later you cook something with garlic, the more you are going to taste the garlic.
According to a website, it is said through scientific study that garlic helps with the management of blood pressure and cholesterol levels. Modern science has also found that garlic acts as a natural antibiotic. Aged garlic has an antioxidant effect as well. Black garlic is even better.
However, there a few downers to garlic. You can get the harsh bad breath. This can be completely avoided. If you just want the health benefits, you can take a garlic pill supplement. Other side effects of garlic are when eaten in large amounts, raw garlic can irritate the digestive tract. However, garlic is very strong, so it doesn't take much of it anyway. It is also best to avoid garlic before surgery because it can disrupt anti-coagulants.
I like to use garlic in a lot of my dishes. But I don't consume large amounts of garlic everyday. Here is a list of my blogs that I have used garlic in.
Vegetarian dishes
Labels are worth reading
Always read your receipts
Hot out of the oven
Tuesday, November 15, 2011
Homemade hot chocolate
It was starting to get cold out, and I was wanting a cup of hot chocolate. The only problem was I didn't have any instant hot chocolate mix on hand, and I didn't want to go to the store. So what was I supposed to drink? I found a really good recipe at Cooks.com that I tried. This girl that created this recipe definitely knows how to make a good cup of hot chocolate. It was way better than the instant kind. I liked it so much I had to put in under my blog so my readers could check it out. The link is listed below.
Sarah's homemade hot chocolate here
Homemade hot chocolate
Ingredients:
*1 tbsp. cocoa powder
*2 tbsp. sugar
*2 tbsp. water
*1 c. milk
*1 tsp of vanilla, if desired
*a pinch of cinnamon
*a tablespoon of heavy whipping cream, for extra creaminess
*a pinch of chocolate sprinkles
*a dollop of whipped cream
*a small handful of marshmallows, if desired
1. Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan.
2. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.
The only thing that I did differently was I added a pinch of cinnamon, some mini marshmallows, a dollop of whipped cream, some chocolate sprinkles for a decorative touch. I also added a tablespoon of heavy whipping cream for extra creaminess. This is better than the instant hot chocolate, and almost as good as the coffeehouse versions (such as Starbucks), but for a fraction of the price. If you want a a hint of mint in your hot chocolate, try melting a chocolate peppermint patty in with the cocoa powder, water, and sugar (add along with the first step). Or if you want a cappuccino flavor to it, try adding a heaping teaspoon or two of the instant cappuccino powder that is in a canister during step one also. This should create a frothy, coffee-like taste.
This is a wonderful addition to a plate of sugar cookies, or just by itself.
Sarah's homemade hot chocolate here
Homemade hot chocolate
Ingredients:
*1 tbsp. cocoa powder
*2 tbsp. sugar
*2 tbsp. water
*1 c. milk
*1 tsp of vanilla, if desired
*a pinch of cinnamon
*a tablespoon of heavy whipping cream, for extra creaminess
*a pinch of chocolate sprinkles
*a dollop of whipped cream
*a small handful of marshmallows, if desired
1. Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan.
2. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.
The only thing that I did differently was I added a pinch of cinnamon, some mini marshmallows, a dollop of whipped cream, some chocolate sprinkles for a decorative touch. I also added a tablespoon of heavy whipping cream for extra creaminess. This is better than the instant hot chocolate, and almost as good as the coffeehouse versions (such as Starbucks), but for a fraction of the price. If you want a a hint of mint in your hot chocolate, try melting a chocolate peppermint patty in with the cocoa powder, water, and sugar (add along with the first step). Or if you want a cappuccino flavor to it, try adding a heaping teaspoon or two of the instant cappuccino powder that is in a canister during step one also. This should create a frothy, coffee-like taste.
This is a wonderful addition to a plate of sugar cookies, or just by itself.
Monday, November 14, 2011
Herb crusted pork chops
Pork is one of the cheapest meats that you can buy in bulk. I found this wonderful recipe in the Home and Garden Cookbook that I have at home. I love to use recipes that don't contain a lot of salt. Using fresh or dried herbs intensifies the flavor of a dish, and is a great substitution for salt.
Campbell's soup also has a famous recipe as well that can be made anytime, but it is especially popular during the holidays. Green bean casserole is a wonderful compliment to a home-cooked meal. I found this classic recipe in the newspaper, but I'm sure that you can find it on the Campbell's website.
herb rubbed pork chops
pg. 526
4 boneless pork chops
4 tsp lemon juice
1/2 tsp dried thyme or savory, crushed
1/2 tsp dried marjoram or basil, crushed
1/4 tsp ground ginger
Directions:
1. Trim the fat off of the pork chops. Brush both sides of the pork chops with lemon juice. Stir together the thyme, marjoram, and ginger; rub on both sides of chops.
2. Place the pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until no longer pink and the juices run clear, turning once.
Green Bean Casserole
Ingredients:
2 cans cream of mushroom soup (10 3/4 oz each)
1 cup milk
2 tbs soy sauce
1/4 tsp ground black pepper
8 cups cooked cut green beans (I like fresh because of the crunch, but canned is also good)
1 can french fried onions (2 1/3 cups)
Directions:
1. Stir the soup, soy sauce, pepper, beans, and 1 1/3 cups onions in a 3 qt casserole dish.
2. Bake at 350 degrees for 25 min or until the bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
3. Bake for an additional 5 min or until the onions are golden brown.
I will offer an alternative to homemade french fried onions in a future blog. Come check it out!
Campbell's soup also has a famous recipe as well that can be made anytime, but it is especially popular during the holidays. Green bean casserole is a wonderful compliment to a home-cooked meal. I found this classic recipe in the newspaper, but I'm sure that you can find it on the Campbell's website.
herb rubbed pork chops
pg. 526
4 boneless pork chops
4 tsp lemon juice
1/2 tsp dried thyme or savory, crushed
1/2 tsp dried marjoram or basil, crushed
1/4 tsp ground ginger
Directions:
1. Trim the fat off of the pork chops. Brush both sides of the pork chops with lemon juice. Stir together the thyme, marjoram, and ginger; rub on both sides of chops.
2. Place the pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until no longer pink and the juices run clear, turning once.
Green Bean Casserole
Ingredients:
2 cans cream of mushroom soup (10 3/4 oz each)
1 cup milk
2 tbs soy sauce
1/4 tsp ground black pepper
8 cups cooked cut green beans (I like fresh because of the crunch, but canned is also good)
1 can french fried onions (2 1/3 cups)
Directions:
1. Stir the soup, soy sauce, pepper, beans, and 1 1/3 cups onions in a 3 qt casserole dish.
2. Bake at 350 degrees for 25 min or until the bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
3. Bake for an additional 5 min or until the onions are golden brown.
I will offer an alternative to homemade french fried onions in a future blog. Come check it out!
Wednesday, November 9, 2011
A twist on a classic
Have you ever wanted to try something different for the holiday season? I do. I was recently at the grocery store picking up a few things, and I love when I get an item, and there is a recipe near the advertised product. For instance, I wanted to start shopping for some desserts for thanksgiving. My main focus was to find a twist on the classic pumpkin pie. The JELL-O corporation had some recipes given out with their promoted flavor, "Pumpkin Spice". The picture on the recipe looked so delicious that there's no way that I will be dissatisfied with it. There were 2 recipes but I will only list one for right now.
Turtle Pumpkin Pie
Ingredients:
1/4 cup plus 2 tbsp caramel topping
1 graham cracker pie crust
1/2 cup plus 2 tbsp Pecan pieces, divided
1 cup cold milk
2 packages (4 servings each) Jell-O vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub cool whipped topping
Directions:
1. Pour 1/4 cup caramel into the crust; sprinkle with 1/2 pecans.
2. Beat milk, dry pudding mixes, pumpkin, and spices with a whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate at least 1 hour. Top with remaining caramel topping and pecans before serving.
I have another recipe as well that I want to try to make for Thanksgiving. It's called Triple Layer Pumpkin Spice pie. Never made it, but I will definately tell you the results.
2 cups cold milk
2 pakages JELL-O pumpkin spice pudding
1/4 tsp ground cinnamon
1 tub cool whip
1 graham cracker crust
1/2 cup pecans
1 tbs honey
1. Beat milk, pudding mixes, and cinnamon until well blended. Spead 1-1/2 cups into crust.
2. Add 1-1/2 cups cool whip to the remaining pudding. Stir gently. Spoon over layer in crust; top with cool whip. Refridgerate 1 hr or overnight.
3. Cook pecans and honey in a small pan over medium-low heat for 2-4 min. Spread onto waxed paper, and let cool. Sprinkle over cheesecake right before serving.
Turtle Pumpkin Pie
Ingredients:
1/4 cup plus 2 tbsp caramel topping
1 graham cracker pie crust
1/2 cup plus 2 tbsp Pecan pieces, divided
1 cup cold milk
2 packages (4 servings each) Jell-O vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub cool whipped topping
Directions:
1. Pour 1/4 cup caramel into the crust; sprinkle with 1/2 pecans.
2. Beat milk, dry pudding mixes, pumpkin, and spices with a whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate at least 1 hour. Top with remaining caramel topping and pecans before serving.
I have another recipe as well that I want to try to make for Thanksgiving. It's called Triple Layer Pumpkin Spice pie. Never made it, but I will definately tell you the results.
2 cups cold milk
2 pakages JELL-O pumpkin spice pudding
1/4 tsp ground cinnamon
1 tub cool whip
1 graham cracker crust
1/2 cup pecans
1 tbs honey
1. Beat milk, pudding mixes, and cinnamon until well blended. Spead 1-1/2 cups into crust.
2. Add 1-1/2 cups cool whip to the remaining pudding. Stir gently. Spoon over layer in crust; top with cool whip. Refridgerate 1 hr or overnight.
3. Cook pecans and honey in a small pan over medium-low heat for 2-4 min. Spread onto waxed paper, and let cool. Sprinkle over cheesecake right before serving.
Tuesday, November 1, 2011
Cheese Soup
I was recently given a delicious recipe by a friend of mine whose mother makes for him. She makes a delicious cheese soup that is simply savory! She was nice enough to give me her family recipe, which she treasures most.
Cheese Soup
Ingredients:
* 1 medium onion-minced fine
* 1- 49 oz can Chicken broth (Such as Sweet Sue)
* 2- 1 lb bags of California frozen mixed vegetables
* 2 cans of cream of potato soup
* 2 cans of cream of chicken soup
* 1 lb of velvetta cheese- cubed
1. Soak the minced onions in ice water for about 20 min, then drain.
2. Put onions in with 2 cups of the broth in a large pot. Bring to a boil, and simmer 1o minutes.
3. Add the 2 bags of vegetables and cook until fairly mushy. (Please note that the chef of this recipe cooks the veggies in the microwave according to the package instructions, and with a little extra water.)
4. Using a food processor, chop the vegetables to desired fineness.
5. Add the rest of the broth, the 4 cans of soup, and the cubed cheese. Lower the heat, and stir until the velvetta is melted.
Someone also commented about the recipe that they didn't add as much broth, and served it over potatoes or rice, and it was simply amazing.
I would like to take this time to promote my website. My websites provide a lot more background about myself, along with my cooking and recipe expertise. My articles on my website can help you with everyday situations, such as planning a dinner on a budget, having a get-together, or even a bake-a-thon. Need a suggestion on what to make for dinner? Need a quick-meal fix for some unexpected guests for dinner? How about something for a sweet tooth? My website has it. I also give terrific product recommendations. Here are the URLS:
my background and purpose
My website and other recipes
I have dedicated a lot of time and heart into this project, and would love for you to come see my work. I have provided lots of recipes, some of them from my own friend and family vault. You can't get them anywhere else!
Cheese Soup
Ingredients:
* 1 medium onion-minced fine
* 1- 49 oz can Chicken broth (Such as Sweet Sue)
* 2- 1 lb bags of California frozen mixed vegetables
* 2 cans of cream of potato soup
* 2 cans of cream of chicken soup
* 1 lb of velvetta cheese- cubed
1. Soak the minced onions in ice water for about 20 min, then drain.
2. Put onions in with 2 cups of the broth in a large pot. Bring to a boil, and simmer 1o minutes.
3. Add the 2 bags of vegetables and cook until fairly mushy. (Please note that the chef of this recipe cooks the veggies in the microwave according to the package instructions, and with a little extra water.)
4. Using a food processor, chop the vegetables to desired fineness.
5. Add the rest of the broth, the 4 cans of soup, and the cubed cheese. Lower the heat, and stir until the velvetta is melted.
Someone also commented about the recipe that they didn't add as much broth, and served it over potatoes or rice, and it was simply amazing.
I would like to take this time to promote my website. My websites provide a lot more background about myself, along with my cooking and recipe expertise. My articles on my website can help you with everyday situations, such as planning a dinner on a budget, having a get-together, or even a bake-a-thon. Need a suggestion on what to make for dinner? Need a quick-meal fix for some unexpected guests for dinner? How about something for a sweet tooth? My website has it. I also give terrific product recommendations. Here are the URLS:
my background and purpose
My website and other recipes
I have dedicated a lot of time and heart into this project, and would love for you to come see my work. I have provided lots of recipes, some of them from my own friend and family vault. You can't get them anywhere else!
Monday, October 31, 2011
The bookstore is a fabulous tool
I recently took a trip to a local Barnes and Noble, and the first place I went to was the magazine section. I prefer magazines over cookbooks because they aren't as bulky as a majority of the cookbooks are.
I found some awesome magazines that I wanted to share with you today. I wanted to focus on Halloween goodies that I could give my friends' lil goblins tonight. There is one slight downfall to these kinds of magazines, that being that they are really only good for that specific holiday. However, they can also be used year after year. Come check out these magazines!
I also want to note that if you have a nook, it is way cheaper to buy your magazines to install on your nook. i personally don't have a nook, but if I could afford one, I would definitely buy one so I could download all of the recipes books at a lower price. Please consider this as an alternative.
taste of Home magazine
Kraft food Halloween ideas here
Martha Stewart Living
Food Network magazine
Here is a wonderful link for all of you people that have the advanced technology with the nook or e-reader. You can download some awesome cookbooks at the below link.
E-cookbooks here
I love to use recipes that have a holiday theme because to me, that makes it more special. I love to make a variety of cookies, cakes, pies, and edible decor. Plus it is a fun and safe activity that you can do with children.
Have a safe and Happy Halloween!
I found some awesome magazines that I wanted to share with you today. I wanted to focus on Halloween goodies that I could give my friends' lil goblins tonight. There is one slight downfall to these kinds of magazines, that being that they are really only good for that specific holiday. However, they can also be used year after year. Come check out these magazines!
I also want to note that if you have a nook, it is way cheaper to buy your magazines to install on your nook. i personally don't have a nook, but if I could afford one, I would definitely buy one so I could download all of the recipes books at a lower price. Please consider this as an alternative.
taste of Home magazine
Kraft food Halloween ideas here
Martha Stewart Living
Food Network magazine
Here is a wonderful link for all of you people that have the advanced technology with the nook or e-reader. You can download some awesome cookbooks at the below link.
E-cookbooks here
I love to use recipes that have a holiday theme because to me, that makes it more special. I love to make a variety of cookies, cakes, pies, and edible decor. Plus it is a fun and safe activity that you can do with children.
Have a safe and Happy Halloween!
Thursday, October 27, 2011
Always read your receipts
I was grocery shopping one day, and I always look at my receipt to make sure that there are no errors regarding my items on it. One day, I came across that besides the receipt, the grocery store printer also printed me off some recipes as well. This is especially helpful because these recipes are based on the items I had bought in that transaction. That makes it really convenient for me since I already have the items that are needed for it.
Here is a recipe that is delicious as well as based on one of my favorite recipes at a restaurant that I frequently visit. Red Lobster has the best cheddar bay biscuits that I have ever tasted. So with this recipe, now I can make it at home at a way cheaper price, and I don't have to spend $40 on other items just to get the biscuits.
I got this recipe on a receipt from Jewel Osco. I'm not sure who created this recipe, but all I can tell you is it's from this grocery store. The only thing that I would do different since the biscuits from Red Lobster taste garlicky, so I would add a teaspoon or so of garlic powder or even a few finely smashed cloves of garlic, but I will leave that up to you.
Cheddar Cheese Biscuits
Ingredients:
2 cups all purpose flour, plus more for kneading
1 1/2 cups (6 oz) cheddar cheese
1/2 cup dry nestle carnation instant nonfat dry milk
1/4 cup chopped chives (optional)
2 tbs granulated sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup butter
1 cup plus 1 tbs water
Directions:
1. Preheat oven to 400 degrees. Lightly grease baking sheet.
2. Combine flour, cheese, dry milk, sugar, baking powder, and salt in a medium bowl. Cut in the butter with a pastry blender OR 2 knives to make course crumbs. Stir in water just until moistened.
3. Knead dough 10 times on lightly floured surface. Pat into a 8 X 6 inch rectangle. Cut into 12 biscuits. Place biscuits about 2 inches apart on prepared baking sheet.
4. Bake for 12 to 16 minutes or until light golden brown. Serve warm.
This is a delicious recipe that can be made multiple times from these ingredients. This recipe can also go with just about anything, ranging from chicken to meatloaf to a simple soup or salad. This is the only place to get this particular recipe since it was given to me randomly from a grocery store.
Wanna keep your clothes clean while you make this? Go to my store to purchase a few of my products to help stay clean while you cook.
Buy an apron here
Please keep checking back with my blogs, and thank you for visiting my blog.
Here is a recipe that is delicious as well as based on one of my favorite recipes at a restaurant that I frequently visit. Red Lobster has the best cheddar bay biscuits that I have ever tasted. So with this recipe, now I can make it at home at a way cheaper price, and I don't have to spend $40 on other items just to get the biscuits.
I got this recipe on a receipt from Jewel Osco. I'm not sure who created this recipe, but all I can tell you is it's from this grocery store. The only thing that I would do different since the biscuits from Red Lobster taste garlicky, so I would add a teaspoon or so of garlic powder or even a few finely smashed cloves of garlic, but I will leave that up to you.
Cheddar Cheese Biscuits
Ingredients:
2 cups all purpose flour, plus more for kneading
1 1/2 cups (6 oz) cheddar cheese
1/2 cup dry nestle carnation instant nonfat dry milk
1/4 cup chopped chives (optional)
2 tbs granulated sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup butter
1 cup plus 1 tbs water
Directions:
1. Preheat oven to 400 degrees. Lightly grease baking sheet.
2. Combine flour, cheese, dry milk, sugar, baking powder, and salt in a medium bowl. Cut in the butter with a pastry blender OR 2 knives to make course crumbs. Stir in water just until moistened.
3. Knead dough 10 times on lightly floured surface. Pat into a 8 X 6 inch rectangle. Cut into 12 biscuits. Place biscuits about 2 inches apart on prepared baking sheet.
4. Bake for 12 to 16 minutes or until light golden brown. Serve warm.
This is a delicious recipe that can be made multiple times from these ingredients. This recipe can also go with just about anything, ranging from chicken to meatloaf to a simple soup or salad. This is the only place to get this particular recipe since it was given to me randomly from a grocery store.
Wanna keep your clothes clean while you make this? Go to my store to purchase a few of my products to help stay clean while you cook.
Buy an apron here
Please keep checking back with my blogs, and thank you for visiting my blog.
Tuesday, October 25, 2011
Hot out of the oven
I was going to make my regular spaghetti recipe tonight, but I was suggested to try baked spaghetti instead. There are a few extra steps, but they are totally worth it! My mother-in-law suggested it, and I would have never thought to do it like this.
This recipe should feed 4-6 people.
Ingredients:
2 cloves garlic
1/4 of an onion
1 jar of spaghetti sauce
1 box of spaghetti noodles
1 lb of ground beef
1 container of Parmesan cheese
1 package of mozzarella cheese (optional)
1 tbs olive oil
pinch of salt and pepper
Directions:
1. Dice the garlic and the onions. Preheat the oven to 350 degrees.
2. Put water in a large pot. Bring to a boil. Add pasta and cook 10-12 minutes, stirring occasionally.
3. Get a large skillet, and put it on high heat. Add the onions, garlic, salt, pepper,and olive oil. Saute until the garlic turns a very light brown, and the onions are translucent, a few minutes or so should be fine.
4. Add the ground beef to the garlic mixture. Cook until fully brown, and drain the grease. Add the jar of spaghetti sauce and cook to a simmer.
4. For the pasta, when it is fully cooked, drain in a colander. DO NOT RINSE!!
5. Using a glass baking pan, add the spaghetti, then top with the sauce mixture.
6. Add the desired amount of shredded Parmesan and mozzarella cheeses to the spaghetti and sauce mixture. Do not mix! It is up to you how cheesy you would like it. The more you add, the cheesier it will be.
7. Bake for 5-10 minutes until the cheese is melted. Handle carefully as it may be hot, and enjoy.
This recipe is like lasagna except it's not as complex. The spaghetti is easier to make than lasagna is.
This recipe should feed 4-6 people.
Ingredients:
2 cloves garlic
1/4 of an onion
1 jar of spaghetti sauce
1 box of spaghetti noodles
1 lb of ground beef
1 container of Parmesan cheese
1 package of mozzarella cheese (optional)
1 tbs olive oil
pinch of salt and pepper
Directions:
1. Dice the garlic and the onions. Preheat the oven to 350 degrees.
2. Put water in a large pot. Bring to a boil. Add pasta and cook 10-12 minutes, stirring occasionally.
3. Get a large skillet, and put it on high heat. Add the onions, garlic, salt, pepper,and olive oil. Saute until the garlic turns a very light brown, and the onions are translucent, a few minutes or so should be fine.
4. Add the ground beef to the garlic mixture. Cook until fully brown, and drain the grease. Add the jar of spaghetti sauce and cook to a simmer.
4. For the pasta, when it is fully cooked, drain in a colander. DO NOT RINSE!!
5. Using a glass baking pan, add the spaghetti, then top with the sauce mixture.
6. Add the desired amount of shredded Parmesan and mozzarella cheeses to the spaghetti and sauce mixture. Do not mix! It is up to you how cheesy you would like it. The more you add, the cheesier it will be.
7. Bake for 5-10 minutes until the cheese is melted. Handle carefully as it may be hot, and enjoy.
This recipe is like lasagna except it's not as complex. The spaghetti is easier to make than lasagna is.
Monday, October 24, 2011
Breakfast from the tropics
I tried this recipe for a snack a few times, and it is amazing. This treat doesn't need a lot of ingredients, and it is very cheap to make. It has a pina colada appeal to it. It reminds me of laying on a sunny hot beach with a pina colada drink in hand. The smell of the coconut alone is like suntan oil.
This is a yogurt treat that I love to make for company, and it is a wonderful snack to eat when watching your figure. This recipe is rum-free, and all you need to top it off with is an umbrella!
Ingredients:
1/3 cup(s) reduced-fat vanilla yogurt
1/4 cup canned pineapple
1/4 cup canned mandarin oranges
1 tablespoon(s) toasted coconut or as much as you want
Directions
1. I like to use a tall clear parfait glass because it makes it look more presentable. Start with the pineapple, next the yogurt, then the mandarin oranges, then yogurt again, rotating into multiple layers of each. Then top your creation with toasted coconut.
Tips & Techniques
To toast coconut: Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes. I recommend the dry skillet method because it is faster and easier.
Please check out my other blogs as well as my website. I want to also note that you can get the parfait glasses at places like walmart and pier one imports. You can get them in plastic, so you don't have to worry about breaking them, or in glass for extra elegance.
Here is the original website where I got the website. This recipe doesn't layer them like I do.
yogurt parfait website here
This recipe also goes great with a cup of coffee. You can get a very appealing coffee mug at my store, among other products.
Buy a coffee cup here
This is a yogurt treat that I love to make for company, and it is a wonderful snack to eat when watching your figure. This recipe is rum-free, and all you need to top it off with is an umbrella!
Ingredients:
1/3 cup(s) reduced-fat vanilla yogurt
1/4 cup canned pineapple
1/4 cup canned mandarin oranges
1 tablespoon(s) toasted coconut or as much as you want
Directions
1. I like to use a tall clear parfait glass because it makes it look more presentable. Start with the pineapple, next the yogurt, then the mandarin oranges, then yogurt again, rotating into multiple layers of each. Then top your creation with toasted coconut.
Tips & Techniques
To toast coconut: Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes. I recommend the dry skillet method because it is faster and easier.
Please check out my other blogs as well as my website. I want to also note that you can get the parfait glasses at places like walmart and pier one imports. You can get them in plastic, so you don't have to worry about breaking them, or in glass for extra elegance.
Here is the original website where I got the website. This recipe doesn't layer them like I do.
yogurt parfait website here
This recipe also goes great with a cup of coffee. You can get a very appealing coffee mug at my store, among other products.
Buy a coffee cup here
Sunday, October 23, 2011
homemade glory
One night, my husband and I were bored with nothing to do. We were craving something sweet. I looked in the fridge, and found a tube of honey flavored biscuit dough. So I decided to deep-fry the biscuit dough. As they were cooking, they started to expand, and turn a light golden brown. I rolled them in cinnamon-sugar, and viola! These are homemade doughnut holes, and they are delicious!
It's actually really simple to do, and it doesn't require a lot of ingredients. This is a wonderful breakfast or snack that would be good if you want something sweet or just a pick-me-up.
Ingredients:
biscuit dough
1 tbs cinnamon
1/4 cup sugar
oil for frying
Directions:
1. Combine the cinnamon and sugar in a small bowl. Set aside.
2. Heat your deep fryer up to about 374 degrees. If you do not have a deep fryer, then just heat a pan of vegetable oil. Make sure it's pretty hot.
3. Slowly add the balls of dough. Please be careful because hot grease can splatter.
4. Fry the balls of dough until they are a golden brown. Depending on the roundness of them, you may have to flip them during cooking so they cook evenly.
5. Remove the fried dough carefully onto a plate covered with paper towels.
6. Roll the dough balls in the cinnamon-sugar mixture.
You now have a snack that is just as good as a bakery.
Since you are dealing with hot oil, I suggest buying a durable oven mitt and an oil skimmer as well. Here are a few valuable products that I would recommend.
buy a durable oven mitt here
buy an oil skimmer here
An oil skimmer will help pick up your doughnuts, or at least turn them, and it also helps save the oil by reducing the debris in the oil, thus making it reusable. This helps save money and time.
These delicious doughnuts would compliment a cup of coffee or a glass of milk or orange juice. Enjoy!
It's actually really simple to do, and it doesn't require a lot of ingredients. This is a wonderful breakfast or snack that would be good if you want something sweet or just a pick-me-up.
Ingredients:
biscuit dough
1 tbs cinnamon
1/4 cup sugar
oil for frying
Directions:
1. Combine the cinnamon and sugar in a small bowl. Set aside.
2. Heat your deep fryer up to about 374 degrees. If you do not have a deep fryer, then just heat a pan of vegetable oil. Make sure it's pretty hot.
3. Slowly add the balls of dough. Please be careful because hot grease can splatter.
4. Fry the balls of dough until they are a golden brown. Depending on the roundness of them, you may have to flip them during cooking so they cook evenly.
5. Remove the fried dough carefully onto a plate covered with paper towels.
6. Roll the dough balls in the cinnamon-sugar mixture.
You now have a snack that is just as good as a bakery.
Since you are dealing with hot oil, I suggest buying a durable oven mitt and an oil skimmer as well. Here are a few valuable products that I would recommend.
buy a durable oven mitt here
buy an oil skimmer here
An oil skimmer will help pick up your doughnuts, or at least turn them, and it also helps save the oil by reducing the debris in the oil, thus making it reusable. This helps save money and time.
These delicious doughnuts would compliment a cup of coffee or a glass of milk or orange juice. Enjoy!
Friday, October 21, 2011
Recipes on the go
Have you ever been on the go, and you wanted something to drink but you don't want coffee or a soda? How about a delicious smoothie? One of my favorite recipes is when they are portable. I love to make smoothies because all you have to do is throw everything in a blender, press a button, and you are good to go! Plus you can take it on the go for a quick and easy breakfast. I usually forget to grab something for breakfast, so being able to "drink" my breakfast is just wonderful. I also want to dually note that even though nutritional value is not part of my website, I still want to note that this is a very healthy breakfast or snack that is loaded with vitamins.
Here are a few suggestions as to what you can do to make a delicious smoothie.
You will need:
fresh or frozen fruit (I recommend fresh)
1/2 cup vanilla yogurt
ice
1/4 cup milk
A blender
I love making smoothies, especially ones with strawberries and bananas. I try to avoid blackberries and raspberries because they contain a lot of seeds. However, it is your choice. You can make lots of different combinations of smoothies, whether it is strawberry-banana, strawberry-blueberry, mango-banana, among others.
Directions
1. First, you will need your choice of fruit. I will give strawberries and bananas as an example. Wash the strawberries, and cut the tops off. Cut the bananas up as well.
2. Next, put the fruit inside the blender. Add ice. Blend.
3. Add yogurt and milk. Blend well.
You now have a quick and delicious breakfast or snack on the go.
Come check out this book for more tips on making smoothies.
Here are a few suggestions as to what you can do to make a delicious smoothie.
You will need:
fresh or frozen fruit (I recommend fresh)
1/2 cup vanilla yogurt
ice
1/4 cup milk
A blender
I love making smoothies, especially ones with strawberries and bananas. I try to avoid blackberries and raspberries because they contain a lot of seeds. However, it is your choice. You can make lots of different combinations of smoothies, whether it is strawberry-banana, strawberry-blueberry, mango-banana, among others.
Directions
1. First, you will need your choice of fruit. I will give strawberries and bananas as an example. Wash the strawberries, and cut the tops off. Cut the bananas up as well.
2. Next, put the fruit inside the blender. Add ice. Blend.
3. Add yogurt and milk. Blend well.
You now have a quick and delicious breakfast or snack on the go.
Come check out this book for more tips on making smoothies.
Tuesday, October 18, 2011
Restaurant inspired buffalo wings
There have been a few people that have actually come up to me, and have asked me why I haven't posted my restaurant-inspired buffalo wing recipe on my blog, or at least on my website. I haven't forgotten, and people that know me know that I always keep my promises. So here you go. I am not going to take all of the credit for it though. I found a really good recipe for it, but I've made it so many times that I have slightly changed it to my liking. All I can tell is that they are amazing. Way better than any restaurant I have been to.
The really funny part is I am now known as the hot wing Goddess by a few friends. I appreciate the comment greatly because I feel valued for my cooking. Thanks again to my friends who have given me this title.
Anyway here are the changes I have made to my recipe. I make about five pounds to start with because they do go fast for a group of people. I would also like to note that if you buy them frozen then they are pretty well broken down into applicable size. If you buy them for example in a huge package from a butcher like Kroger, then you will have to cut the wings in half because they are really big, are harder to eat, and take slightly longer to cook. However, you can always keep them in their huge size if people like to eat them that way.
Please note that this is a recipe for 20 chicken wings, which feeds about ten people. The original recipe can be found below. This recipe also works best with a deep fryer.
Restaurant-style buffalo wings
Ingredients
4 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper (chili powder will work too)
1/4 teaspoon salt
3/4 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp meat tenderizer
20 chicken wings
oil for deep frying
For sauce:
1/2 cup butter
1/2 cup hot sauce or Frank's wing sauce (it's a thicker consistency)
1/4 tsp ground black pepper
1/2 tsp garlic powder
Marinating:
1/2 tsp meat tenderizer
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp cayenne pepper or chili powder
1/4 tsp paprika
Directions
1. Combine marinating ingredients in a large bowl, and add chicken. Make sure the chicken is evenly covered. Marinate in the fridge for at least an hour.
2. In a small bowl mix together the flour, paprika, cayenne pepper, both kinds of pepper, meat tenderizer, garlic powder, onion powder and salt. You should be able to smell the seasonings in the mixture. Pour into a large zip-lock bag.
3. Place chicken wings ( I usually put five at a time) into the bag, and shake it until the chicken is evenly coated.
4. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Fry coated wings (I usually do five or so at a time) in hot oil for 10 minutes, or until parts of wings begin to turn brown. Test a few with a meat thermometer for internal temperature. When done, place on a plate with some paper towels to soak up the excess grease.
5. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
6. Place wings in serving bowl, add hot sauce mixture and stir together. Serve with a side of celery and bleu cheese/and or ranch dressing.
I also want to note that in my previous article about hot wings, I had mentioned that if you would like hot wings, add a tablespoon of white vinegar, and taste test to see if the hotness is to your liking. You can always add more.
Original recipe provided here
Buffalo wings here
The really funny part is I am now known as the hot wing Goddess by a few friends. I appreciate the comment greatly because I feel valued for my cooking. Thanks again to my friends who have given me this title.
Anyway here are the changes I have made to my recipe. I make about five pounds to start with because they do go fast for a group of people. I would also like to note that if you buy them frozen then they are pretty well broken down into applicable size. If you buy them for example in a huge package from a butcher like Kroger, then you will have to cut the wings in half because they are really big, are harder to eat, and take slightly longer to cook. However, you can always keep them in their huge size if people like to eat them that way.
Please note that this is a recipe for 20 chicken wings, which feeds about ten people. The original recipe can be found below. This recipe also works best with a deep fryer.
Restaurant-style buffalo wings
Ingredients
4 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper (chili powder will work too)
1/4 teaspoon salt
3/4 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp meat tenderizer
20 chicken wings
oil for deep frying
For sauce:
1/2 cup butter
1/2 cup hot sauce or Frank's wing sauce (it's a thicker consistency)
1/4 tsp ground black pepper
1/2 tsp garlic powder
Marinating:
1/2 tsp meat tenderizer
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp cayenne pepper or chili powder
1/4 tsp paprika
Directions
1. Combine marinating ingredients in a large bowl, and add chicken. Make sure the chicken is evenly covered. Marinate in the fridge for at least an hour.
2. In a small bowl mix together the flour, paprika, cayenne pepper, both kinds of pepper, meat tenderizer, garlic powder, onion powder and salt. You should be able to smell the seasonings in the mixture. Pour into a large zip-lock bag.
3. Place chicken wings ( I usually put five at a time) into the bag, and shake it until the chicken is evenly coated.
4. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Fry coated wings (I usually do five or so at a time) in hot oil for 10 minutes, or until parts of wings begin to turn brown. Test a few with a meat thermometer for internal temperature. When done, place on a plate with some paper towels to soak up the excess grease.
5. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
6. Place wings in serving bowl, add hot sauce mixture and stir together. Serve with a side of celery and bleu cheese/and or ranch dressing.
I also want to note that in my previous article about hot wings, I had mentioned that if you would like hot wings, add a tablespoon of white vinegar, and taste test to see if the hotness is to your liking. You can always add more.
Original recipe provided here
Buffalo wings here
Sunday, October 16, 2011
Gardens are a great money saver.
My mother was recently discussing with me about recipes that I can try that help save me money. She suggested for people that currently have a garden, to actually think about and use what they are growing.
My grandmother grows cucumbers, tomatoes, green peppers, among other vegetables. One of the biggest differences in taste is when it comes to broccoli, it tastes slightly spicier when it is fresh from a garden. Not like a hot taste, just a fresher appeal. You can only get that in a garden.
My uncle currently grows cucumbers, tomatoes, peppers, onions, and other things as well. Whenever he makes his hot pasta salad, he uses stuff from his garden. This can save a lot of time and money. You can find his hot pepper recipe under my website,
hot pasta salad here
Another thought when I think about gardening is what about fresh herbs? They are generally easy to grow, and they don't take up a lot of space. You can grow a variety of herbs such as mint leaf (such as catnip and spearmint), basil, dill, among other herbs. This is a cheap alternative to going to the store to buy fresh herbs, which can be expensive. I must note that each herb varies in where they grow best, whether it is inside or outside, sunlight or no sunlight. I am not an expert, but I was bringing up the whole idea of growing your own vegetables and herbs as a money saver.
For more information regarding herb-growing, please visit here
helpful gardening here
Here is a list of pros and cons as to why you should have a garden:
Pros:
*You can grow any vegetables that you want, as much as you want
*Over time, it turns out to be cheaper
*It has a fresher appeal
*Turns extra space in your yard into usable space
*can save time by not having to run to the store to pick up produce
*Is a fun activity
Cons:
*It is expensive to start
*Maintenance can be a challenge
*You must have the space to do it
*can be time-consuming at first
See what you can grow. Do your research and start saving money!
My grandmother grows cucumbers, tomatoes, green peppers, among other vegetables. One of the biggest differences in taste is when it comes to broccoli, it tastes slightly spicier when it is fresh from a garden. Not like a hot taste, just a fresher appeal. You can only get that in a garden.
My uncle currently grows cucumbers, tomatoes, peppers, onions, and other things as well. Whenever he makes his hot pasta salad, he uses stuff from his garden. This can save a lot of time and money. You can find his hot pepper recipe under my website,
hot pasta salad here
Another thought when I think about gardening is what about fresh herbs? They are generally easy to grow, and they don't take up a lot of space. You can grow a variety of herbs such as mint leaf (such as catnip and spearmint), basil, dill, among other herbs. This is a cheap alternative to going to the store to buy fresh herbs, which can be expensive. I must note that each herb varies in where they grow best, whether it is inside or outside, sunlight or no sunlight. I am not an expert, but I was bringing up the whole idea of growing your own vegetables and herbs as a money saver.
For more information regarding herb-growing, please visit here
helpful gardening here
Here is a list of pros and cons as to why you should have a garden:
Pros:
*You can grow any vegetables that you want, as much as you want
*Over time, it turns out to be cheaper
*It has a fresher appeal
*Turns extra space in your yard into usable space
*can save time by not having to run to the store to pick up produce
*Is a fun activity
Cons:
*It is expensive to start
*Maintenance can be a challenge
*You must have the space to do it
*can be time-consuming at first
See what you can grow. Do your research and start saving money!
Thursday, September 29, 2011
Best of Brandi's Blog
One of the things that I love to do most are to find delicious recipes that I can share with others. I remember as a kid I tried to make malt o meal cocoa wheats. I hope you as my readers remember those. It didn't go so well. I was nine, so I didn't expect to be a pro. But as I got older, I got more experienced with my cooking skills. I am a much better cook obviously now than when I was nine. As for the college student phase, I surprisingly didn't eat a lot of ramen noodles either. I cook more than I ever have, and I created my website and blog to help give recipes that are easy and cheap.
This is a collection of top articles that I have written that are just awesome! This includes awesome ways on how to save money to help make wonderful recipes while on a budget. Please Read!
These are the highlights of my blog-posts that I find are the most helpful for being on a budget. They range from stocking up on a few items that you may buy on a regular basis, restaurant style inspirations, as well as a cookie recipe. They are definitely worth to time to check out and read.
saving money is worth reading about. Read me.
Eating restaurant food has never been cheaper. Click here.
Cookie monster would love to read this
Check this out, it's awesome
There will be more to come so check my blog and websites often.
This is a collection of top articles that I have written that are just awesome! This includes awesome ways on how to save money to help make wonderful recipes while on a budget. Please Read!
These are the highlights of my blog-posts that I find are the most helpful for being on a budget. They range from stocking up on a few items that you may buy on a regular basis, restaurant style inspirations, as well as a cookie recipe. They are definitely worth to time to check out and read.
saving money is worth reading about. Read me.
Eating restaurant food has never been cheaper. Click here.
Cookie monster would love to read this
Check this out, it's awesome
There will be more to come so check my blog and websites often.
Tuesday, September 27, 2011
What to do with your extra salad dressings
I am referring to my previous article, Eating on a Budget Doesn't Have to be Difficult. I had said that I liked to stock up on spaghetti sauce and salad dressings because I know that we will use those items every so often.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Well, my step-mom gave me the idea about using salad dressing as a marinade. One evening, I was having my sister and her husband over for dinner, and we were going to have pork chops. But since it's starting to get colder outside, we're not wanting to make the effort of heating up the grill and grilling the chops. So I marinated the pork chops (my recommendation for tender pork chops is to marinate them before you go to work or errand running) with Italian dressing. Later, i cooked them on my griddle. They were amazing.
There's nothing really to the recipe because I just gave it to you. Just make sure the pork chops are cooked all the way, maybe 4 minutes on each side. I recommend again using a meat thermometer to test the internal temperature of the pork. Serve them with some veggies and you have an awesome quick meal.
I will give you another tip that my step-mom gave me as well. When going to the grocery store, always look at the pork loins (the huge whole ones) because they tend to be cheaper than the already cut up ones. You can ask the butcher there to cut it up for you, and you can literally have triple the pork chops than the pre-cut ones. That's another way to save money. I would take the pork chops home, and then portion them for proper dinner sizes (family of 2,4 etc...) and stick the unused portions in the freezer for future use.
I will post more recipes under my blog, along with other money saving tips in regards to being on a budget. Please come check out my website, and find interesting things on there, as well as a product review.
Monday, September 26, 2011
A Recipe that Costs Practically Nothing
Have you ever been home, and you feel like baking something because you're having a sugar buzz? However, there's one little problem. You don't have that many ingredients to bake much of anything. Well here's a recipe out of the Better Homes and Gardens Cookbook that you can use to make something out of nothing. It's shortbread, and all it requires are three easy ingredients.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Ingredients:
1 1/4 cups all-purpose flour
3 tbs sugar
1/2 cup butter
That's it to make a delectable cookie that will satisfy your sweet tooth for a while.
Directions:
1. Combine in a mixing bowl flour and sugar. Cut in butter until it resembles fine bread crumbles.
*Since I'm primarily focusing on easy recipes, I chose to make shortbread rounds because they don't require a pastry cutter.
2. On a lightly floured surface, roll dough to 1/2 inch thick. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake 20-25 minutes.
*Here's a helpful hint to those who don't have a rolling pin on hand. A plain, smooth drinking glass will do just as well. Just dust a small amount of flour on your hands and the glass, and that should help you in the process.
I'm not taking the credit for this recipe whatsoever. Here is the bibliography for the cookbook that I used for this recipe.
Byal, Nancy, Lemmon, Jean, & Others. Better Homes and Gardens: New Cookbook. (p. 201). Meredith Publishing Group. 1996.
Although there are times when cookbooks are not always available on hand. That's why it's easy to just to come to my website and my blog because I have an assortment of recipes readily available for you. I will give the sources of where I got them as well.
Friday, September 23, 2011
A dip that pops
I recently was talking to a good friend of mine about new recipes that we have made. My friend said that he didn't want to make jalepeno poppers with cream cheese because they involve too much work, so he created a wonderful substitute. Instead of deep-fried jalapenos, he made a dip that can be served with tortilla chips or crackers, and it is baked. He brought the dip to a family gathering, and they all gave their feedback. It was a total success! He was happy to share his recipe with me, and I asked him if I could post it on my blog, givng him the full credit. He wanted to be nice and share it with all of my readers.
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Ingredients:
2 8oz packages of cream cheese
1 cup Mayonnaise
2 4oz cans of Jalapenos
2 4oz cans of Green Chiles
2 oz Panko bread crumbs
6 oz Parmesan cheese (freshly grated)
Method
1. Preheat oven to 400 degrees
2. Mix softened cream cheese and mayonnaise
3. Stir in Green Chiles, jalapenos
4. Put mixture in a baking dish.
5. Mix Panko and Parmesan cheese and sprinkle cream cheese mixture.
6. Bake for 25-30 min or until the cream cheese mixture is hot and the topping is lightly browned.
Serve with toasted crusty bread or your choice of hearty corn chip (it's thick so no thin chips! They break too easily).
My friend also likes to cook as a hobby, and he is very good at it. Don't be surprised if I post more of his recipes on here soon!
Thursday, September 22, 2011
Labels are Worth Reading
Ever wonder if any recipes you find on soup labels are actually worth making the effort?
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
In one case, yes it is totally worth it.
I found a wonderful chicken lemon broccoli rice recipe that is delicious. It was one of the first recipes that I have first tried. I saw it on the back of a can of Campbell's broccoli soup, and it looked good, so I made it when I was sixteen. I didn't cook much at the time, so making it meant a lot to me as a teenager.
You may be able to still find it on the Campbell's soup label, but you can also get it on their website as well.
Cambell's website click me to see.
Ingredients:
1 lemon
1 tablespoon vegetable oil
1 chicken (2 1/2 to 3 pounds), cut up
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
1/4 cup water
1 clove garlic, minced
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
1. Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat.
3. Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices.
4. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
Topping off the chicken and rice with the lemon slices makes it look really nice and delicious.
Come check out my blog for other great dinner ideas and tips for cooking on a budget! I have personally tried this recipe, and it is great. That's why you should read it here because I have given you my feedback about it. Check out my website as well!
Wednesday, September 21, 2011
food that has heat
One of my favorite foods that I like to make is hot wings. They are real popular for super bowl parties or just for the occasional get together. I found this recipe online that literally tastes better than the sit-down restaurants. And you can choose the hotness level.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Buffalo wings are always a hit at my parties!
I found a famous restaurant-style buffalo wing recipe that will knock your socks off (Not really though, you can make them as hot as you want. These are not spicy at all. A secret trick to making the wings hot is adding white distilled vinegar. Start with a tablespoon, then taste-test to see if the hotness is to your satisfaction.)
This is one of the best recipes that I have ever tried. It is always a hit when I make them. Although a budget is always kept in mind, chicken wings are a little pricey, but they feed a lot of people, and they are cheaper to make at home than going out to a place like Hooters or Buffalo Wild Wings. Again, you don't have to tip anyone either! I will post the recipe at a later date.
This buffalo wing recipe is one of the best wing recipes that I have ever tried. It works best with a deep fryer, but I understand that the good quality deep fryers are kind of pricey, so even a huge cooking pot to use on the stove works just as good. I also recommend using an electric meat thermometer, which are about $10 to $15 at a kitchen store. They are worth the money because it properly measures the internal temperature of meat, especially poultry.
Be sure to serve your hot wings with celery and a side of bleu cheese for an appetizer that surely no one will forget!
Please check out my other blogs as well as my website. You won’t be disappointed.
Monday, September 19, 2011
Recipes that make it feel like you're on vacation
I like to try different things in regards to recipes. I like to try new things. Chicken is one of the most inexpensive meats next to pork that you can buy, and you can make it in a ton of different ways.
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
One of the most popular ways to use chicken is to make a chicken quesadilla. It doesn't require a lot of ingredients either.
This recipe feeds four people
This is a similar recipe that I found, but I prepared differently.
Chicken flautas feed me here.
Chicken Quesadillas
Ingredients:
4 boneless skinless chicken breasts
1 jar of salsa
1 tbs lime juice
36 (6 in) small flour tortillas
1 package shredded colby jack or Monterrey jack cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin
spray vegetable oil or pam
additives:
sour cream
Directions:
1. Cut up the chicken on a cutting board, do not reuse the cutting board. Mix together the chicken, 1/2 the jar of salsa, salt, pepper, cumin, and lime juice.
Let marinate about half an hour. When ready, continue with next step.
2. In a pan, spray with Pam. Cook the chicken until fully cooked until no longer pink over medium-high heat.
3. In a separate pan, spray with the Pam, and put over medium heat. One at a time, put the tortillas in it, and enough just to slightly soften it, on each side. Set aside.
4. After all of the tortillas are done, one at a time, pile the cooked chicken and a little salsa for each one. Top with the cheese. Put in the pan, and heat til it starts to melt the cheese, and slightly crisp the tortilla over medium heat. Top with another tortilla. Being careful, flip the "sandwich" over. Cook until slightly crisp. Do this for all of the sandwiches. This is the hardest part of the recipe I promise.
5. Serve with sour cream, rice and beans (if you wish),additional salsa or hot sauce if you like. Enjoy!
Sunday, September 18, 2011
Food that fits the weather
As the weather starts to get colder, people are going to become a little more choosy about what they want to eat. In the fall, people tend to start eating more soup and chili. They are the perfect and simple solution to a quick meal fix.
Chili being the main focal point, it is very easy to make. I recently found out that some of the recipes on items that I buy on a normal basis are quite valuable. On the back of a McCormick chili packet offers a wonderful chili recipe that doesn't need too many ingredients, and it is very cheap to make. I altered this version slightly. The only difference is I add the salt, pepper, chili powder, ketchup, and I DON'T use a can of tomatoes. I added it once, and I didn't like the texture. So I just don't add it. Otherwise, this is a favorite of mine.
Thick, meaty, and hearty. Those are my goals when I make this.
To make my chili, you will need these ingredients:
2 cans tomato sauce
1 package McCormick chili mix
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 can dark red kidney beans undrained
1 can light red kidney beans undrained
1 lb ground beef
1 onion
1/2 cup ketchup
Optional:
saltine crackers
shredded cheese
sour cream
Directions:
1. Dice the onions.
2. Brown the ground beef in a pan. (You can choose to drain the grease if you are a little health conscious. I like to leave a some in for flavor. Add salt. chili powder, and pepper.
3. Add the onions. Cook til the onions are no longer crunchy.
4. Add both cans of tomato sauce and chili mix.
5. Add both cans of beans, cook to a boil.
Serve with optional items. It is awesome with sour cream! This is a very cheap dinner solution that will feed about 4 people.
Chili being the main focal point, it is very easy to make. I recently found out that some of the recipes on items that I buy on a normal basis are quite valuable. On the back of a McCormick chili packet offers a wonderful chili recipe that doesn't need too many ingredients, and it is very cheap to make. I altered this version slightly. The only difference is I add the salt, pepper, chili powder, ketchup, and I DON'T use a can of tomatoes. I added it once, and I didn't like the texture. So I just don't add it. Otherwise, this is a favorite of mine.
Thick, meaty, and hearty. Those are my goals when I make this.
To make my chili, you will need these ingredients:
2 cans tomato sauce
1 package McCormick chili mix
1 tsp chili powder
1 tsp salt
1 tsp pepper
1 can dark red kidney beans undrained
1 can light red kidney beans undrained
1 lb ground beef
1 onion
1/2 cup ketchup
Optional:
saltine crackers
shredded cheese
sour cream
Directions:
1. Dice the onions.
2. Brown the ground beef in a pan. (You can choose to drain the grease if you are a little health conscious. I like to leave a some in for flavor. Add salt. chili powder, and pepper.
3. Add the onions. Cook til the onions are no longer crunchy.
4. Add both cans of tomato sauce and chili mix.
5. Add both cans of beans, cook to a boil.
Serve with optional items. It is awesome with sour cream! This is a very cheap dinner solution that will feed about 4 people.
Saturday, September 17, 2011
creativity makes all the difference
With Thanksgiving being just around the corner, I am currently trying to come up with ideas for what to bring to the table. You obviously have the turkey, the stuffing, the cranberry sauce, and let's not forget the green bean casserole. How about dessert? About 9 years ago, I found a recipe that I knew would be a hit. People in my family love cheesecake, but they also love pumpkin pie. So why not have both?
I found a recipe for a delicious pumpkin cheesecake that is simply divine, and it's easy to make. I found the original pumpkin cheesecake recipe in a magazine, and I lost it. But the below one is also wonderful, and I plan on bringing it to this year's Thanksgiving.
I am such a cheater when it comes to making my own crust. I despise doing it. So I just buy an all-ready made crust because it's easier and time-saving. However, making a homemade one- Yes is way better, but it's a lot more work. Do at your own risk. This recipe makes enough for 16 servings. If you follow my recipe, you will need to buy at least 2 or 3 all-ready made graham cracker crusts. However, if you don't want to make 16 servings worth, you can go to the website, and simply change the serving size, which will result in less ingredients. I would make the given size because I am bringing it to a Thanksgiving dinner, and lots of people will be there. Some may want seconds.
Libby's pumpkin cheesecake enjoy here
Libby's Pumpkin Cheesecake
Ingredients:
for crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
*omit the above 3 ingredients if you are using an all-ready made graham cracker crust.
for filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
There you have it. Plenty of pumpkin cheesecakes to go around. Please be thankful for what you get, and always share!
I found a recipe for a delicious pumpkin cheesecake that is simply divine, and it's easy to make. I found the original pumpkin cheesecake recipe in a magazine, and I lost it. But the below one is also wonderful, and I plan on bringing it to this year's Thanksgiving.
I am such a cheater when it comes to making my own crust. I despise doing it. So I just buy an all-ready made crust because it's easier and time-saving. However, making a homemade one- Yes is way better, but it's a lot more work. Do at your own risk. This recipe makes enough for 16 servings. If you follow my recipe, you will need to buy at least 2 or 3 all-ready made graham cracker crusts. However, if you don't want to make 16 servings worth, you can go to the website, and simply change the serving size, which will result in less ingredients. I would make the given size because I am bringing it to a Thanksgiving dinner, and lots of people will be there. Some may want seconds.
Libby's pumpkin cheesecake enjoy here
Libby's Pumpkin Cheesecake
Ingredients:
for crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
*omit the above 3 ingredients if you are using an all-ready made graham cracker crust.
for filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
There you have it. Plenty of pumpkin cheesecakes to go around. Please be thankful for what you get, and always share!
Friday, September 16, 2011
Eating on a budget doesn't have to be difficult
In today's economy, people are starting to tighten their pocketbooks. This includes deciding on how to spend less on groceries. I'm trying to primarily focus on how to save money when it comes to the foods you can buy. However, I have discovered that couponing can also help save some money. I went to a wonderful couponing seminar hosted by Kimberly McCormick because I am a college student on a limited budget. Her seminar teaches people how to coupon, as well as to help donate the extras to charities (such as local food banks). The website is listed below. However, I'm not going to go into full detail about couponing, but just to give a prime example.
I recently found a good deal on ragu pasta sauce and wish-bone salad dressing. I make spaghetti with a tossed salad as a side dish at least once every couple of weeks, so I like to stock up regularly on these items since I use them often. For example, I recently found that Jewel Osco had a special on when you purchase 10 items, you save five dollars. They had a variety of items to purchase, but I chose 6 ragu pasta sauces, and 4 wish-bone dressings. I had coupons for these items, which means that I am going to save money. This is how much I paid for these:
6 ragu pasta sauces at 99 cents each - $0.60 (I save $0.60 when I buy 3 jars)=
$0.99 X 6 = $5.94- $1.20 ($0.60 X 2=$1.20 since I had 2 coupons)= $4.74 for 6
4 wish-bone dressings at 99 cents each - $1.50 (I save $1.50 when I buy 2 bottles)=
$0.99 X 4= $3.96- $3.00($1.50X 2 since I had 2 coupons)= = $0.96 for 4
Additional coupon tips can be found by clicking on the below link
click here for couponing
This is just a prime example of how to save money while on a budget.
Here is how you can make the spaghetti that I make when I stock on Ragu:
To make this for 4 people:
Ingredients:
1 16 oz package spaghetti
1 jar Ragu pasta sauce (your choice of what kind)
1 lb hamburger (totally optional)
Directions:
1. In a large pot, boil some water. Add spaghetti. Cook 8 to 10 minutes.
2. In a saucepan, brown hamburger. (If you don't add hamburger, skip this step).
3. Add sauce to saucepan, heat to a simmer.
4. Add to pasta.
You now have a wonderful spaghetti. You can also serve it with an optional salad and your choice of wish-bone dressing. Enjoy!
I encourage you to come to check out my blogs and my website because I encourage people to enjoy the food that they cook, as well as be on a budget.
I recently found a good deal on ragu pasta sauce and wish-bone salad dressing. I make spaghetti with a tossed salad as a side dish at least once every couple of weeks, so I like to stock up regularly on these items since I use them often. For example, I recently found that Jewel Osco had a special on when you purchase 10 items, you save five dollars. They had a variety of items to purchase, but I chose 6 ragu pasta sauces, and 4 wish-bone dressings. I had coupons for these items, which means that I am going to save money. This is how much I paid for these:
6 ragu pasta sauces at 99 cents each - $0.60 (I save $0.60 when I buy 3 jars)=
$0.99 X 6 = $5.94- $1.20 ($0.60 X 2=$1.20 since I had 2 coupons)= $4.74 for 6
4 wish-bone dressings at 99 cents each - $1.50 (I save $1.50 when I buy 2 bottles)=
$0.99 X 4= $3.96- $3.00($1.50X 2 since I had 2 coupons)= = $0.96 for 4
Additional coupon tips can be found by clicking on the below link
click here for couponing
This is just a prime example of how to save money while on a budget.
Here is how you can make the spaghetti that I make when I stock on Ragu:
To make this for 4 people:
Ingredients:
1 16 oz package spaghetti
1 jar Ragu pasta sauce (your choice of what kind)
1 lb hamburger (totally optional)
Directions:
1. In a large pot, boil some water. Add spaghetti. Cook 8 to 10 minutes.
2. In a saucepan, brown hamburger. (If you don't add hamburger, skip this step).
3. Add sauce to saucepan, heat to a simmer.
4. Add to pasta.
You now have a wonderful spaghetti. You can also serve it with an optional salad and your choice of wish-bone dressing. Enjoy!
I encourage you to come to check out my blogs and my website because I encourage people to enjoy the food that they cook, as well as be on a budget.
Wednesday, September 14, 2011
Sesame Pasta Salad
This is one of my favorite recipes that I love to make. I love it so much, I don't care if it's hot or cold. This is a pasta salad that you can eat with or without meat.
I got this recipe off of allrecipes.com, and I absolutely love it.
Sesame chicken pasta salad
Ingredients
•1/4 cup sesame seeds
•1 (16 ounce) package bow tie pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar ( a substitute you can use is 1/3 cup apple cider vinegar plus 1 tbs sugar. However, it creates a slightly more tangy taste. My hubby likes this combination more than the rice vinegar)
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat
•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onions
Directions
1.Heat a skillet over medium-high heat. Add the sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Good food click me.
When I was grocery shopping for the ingredients for this recipe, I found out that some of these ingredients, believe it or not, were hard to find. so my personal advice (which is why I recommend you come to check out my blog first because I give you such valuable information) is to check out oriental shops first. When it comes to the sesame seeds (which can be double the price in local grocery stores), the rice vinegar, and the sesame oil, you can get these at a more reasonable price.
If you absolutely cannot find the sesame seeds at a grocery store or oriental shop, you could try this website, where you can buy a variety of spices and other oriental products.
sesame seeds buy here
If you cannot find the sesame oil, you can buy it at the below link.
Sesame seed oil buy here
It is is a little pricey, but this is something that you can use sparingly and it will last you a long time. It has a strong smell so please be cautious.
Here is a link to find rice vinegar if you are having trouble finding it.
rice vinegar buy me buy me!!!
The first time I made this, I accidentally forgot to add the chicken, and I was curious as to what it tasted like. So you can eat it with or without chicken, but it's a personal preference. You can also add vegetables such as snow peas or carrots but again, it's up to you. I don't add any.
I got this recipe off of allrecipes.com, and I absolutely love it.
Sesame chicken pasta salad
Ingredients
•1/4 cup sesame seeds
•1 (16 ounce) package bow tie pasta
•1/2 cup vegetable oil
•1/3 cup light soy sauce
•1/3 cup rice vinegar ( a substitute you can use is 1/3 cup apple cider vinegar plus 1 tbs sugar. However, it creates a slightly more tangy taste. My hubby likes this combination more than the rice vinegar)
•1 teaspoon sesame oil
•3 tablespoons white sugar
•1/2 teaspoon ground ginger
•1/4 teaspoon ground black pepper
•3 cups shredded, cooked chicken breast meat
•1/3 cup chopped fresh cilantro
•1/3 cup chopped green onions
Directions
1.Heat a skillet over medium-high heat. Add the sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3.In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4.Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Good food click me.
When I was grocery shopping for the ingredients for this recipe, I found out that some of these ingredients, believe it or not, were hard to find. so my personal advice (which is why I recommend you come to check out my blog first because I give you such valuable information) is to check out oriental shops first. When it comes to the sesame seeds (which can be double the price in local grocery stores), the rice vinegar, and the sesame oil, you can get these at a more reasonable price.
If you absolutely cannot find the sesame seeds at a grocery store or oriental shop, you could try this website, where you can buy a variety of spices and other oriental products.
sesame seeds buy here
If you cannot find the sesame oil, you can buy it at the below link.
Sesame seed oil buy here
It is is a little pricey, but this is something that you can use sparingly and it will last you a long time. It has a strong smell so please be cautious.
Here is a link to find rice vinegar if you are having trouble finding it.
rice vinegar buy me buy me!!!
The first time I made this, I accidentally forgot to add the chicken, and I was curious as to what it tasted like. So you can eat it with or without chicken, but it's a personal preference. You can also add vegetables such as snow peas or carrots but again, it's up to you. I don't add any.
Tuesday, September 13, 2011
You get to decide
I love certain dishes that let me decide on if I want meat in it, or if it’s hot or cold. Sounds impossible, right? However, it’s totally possible. Most of the time, these preferences would only fit pasta salads. I found a wonderful sesame pasta salad in which I can have it with or without chicken, and it can be hot or cold.
Sesame pasta salad is easy to make, and it is very filling. I think I remember eating it for almost a full week straight. The first time I made it, I didn’t know what to expect. I brought it to my father-in-law’s birthday party, and I had a few people asking me for the recipe. I love to try new things, and this is definitely one of my favorite recipes.
I didn’t know this until now, but according to Wikipedia.com, sesame seeds are high in iron, magnesium, manganese, copper, and calcium. This is definitely a nutritional benefit. The website also claims that sesame seeds help with reducing cholesterol levels. Sesame seeds are known for its nutty flavor, especially when heated.
For more information about sesame seeds, click on the link below.
sesame seeds website
When I first went shopping for the ingredients for this recipe, I didn’t know where to start. My husband suggested going to an oriental store instead of a local grocery store because they tend to be cheaper, and they will have everything at one location that other stores may not carry. He was right. Local grocery stores tend to not sell as many oriental foods, therefore they charge higher prices.
I will give this recipe on a later blog. In regards to the recipe itself, it does not contain a lot of vegetables like the traditional pasta salad. That is also up to you. Please come check out my blog and see what other goodies are on there.
Sesame pasta salad is easy to make, and it is very filling. I think I remember eating it for almost a full week straight. The first time I made it, I didn’t know what to expect. I brought it to my father-in-law’s birthday party, and I had a few people asking me for the recipe. I love to try new things, and this is definitely one of my favorite recipes.
I didn’t know this until now, but according to Wikipedia.com, sesame seeds are high in iron, magnesium, manganese, copper, and calcium. This is definitely a nutritional benefit. The website also claims that sesame seeds help with reducing cholesterol levels. Sesame seeds are known for its nutty flavor, especially when heated.
For more information about sesame seeds, click on the link below.
sesame seeds website
When I first went shopping for the ingredients for this recipe, I didn’t know where to start. My husband suggested going to an oriental store instead of a local grocery store because they tend to be cheaper, and they will have everything at one location that other stores may not carry. He was right. Local grocery stores tend to not sell as many oriental foods, therefore they charge higher prices.
I will give this recipe on a later blog. In regards to the recipe itself, it does not contain a lot of vegetables like the traditional pasta salad. That is also up to you. Please come check out my blog and see what other goodies are on there.
Monday, September 12, 2011
famous chefs
Over the years, I have became aware of some famous chefs that are in the business, and are very successful at what they do. Here is a post list of some of the most well-named chefs.
• Paula Deen
• Rachel Ray
• Bobby Flay
• Emeril Legasse
• Julia Childs
• Barefoot Contessa
Some of these chefs use complex ingredients that are hard to handle. However, they also explain how to handle these ingredients. They also demonstrate this on their cooking shows. For example, Emeril Legasse focuses on Italian cuisine while Paula Deen makes comfort food. However, all of the chefs share one thing in common. They have a passion for cooking. I'm bringing up a few of my favorite chefs to help generate an idea of what kind of food to cook. These chefs are influences for people in general. I know that there are lots more. In fact, too many to list.
However, my favorite is Paula Deen. She makes this awesome potato salad that I’ve brought to a few barbeques.
Here is Paula Deen's famous potato salad
Food Network See here
Ingredients:
*12 cups cubed red potatoes
*1 cup chopped green bell pepper (about 1 medium)
*1/2 cup minced red onion
*1/2 cup extra-virgin olive oil
*1/3 cup red wine vinegar
*2 tablespoons Dijon mustard
*2 tablespoons mayonnaise
*1 1/2 teaspoons salt
*1/2 teaspoon ground black pepper
Directions:
1.Cut the potatoes, peppers, and onions.
2.Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
3.In a large bowl, combine potatoes, bell pepper and onion.
4.In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
This recipe will definitely test your taste buds. Paula Deen is awesome, and I'm hoping you'll love this recipe.
• Paula Deen
• Rachel Ray
• Bobby Flay
• Emeril Legasse
• Julia Childs
• Barefoot Contessa
Some of these chefs use complex ingredients that are hard to handle. However, they also explain how to handle these ingredients. They also demonstrate this on their cooking shows. For example, Emeril Legasse focuses on Italian cuisine while Paula Deen makes comfort food. However, all of the chefs share one thing in common. They have a passion for cooking. I'm bringing up a few of my favorite chefs to help generate an idea of what kind of food to cook. These chefs are influences for people in general. I know that there are lots more. In fact, too many to list.
However, my favorite is Paula Deen. She makes this awesome potato salad that I’ve brought to a few barbeques.
Here is Paula Deen's famous potato salad
Food Network See here
Ingredients:
*12 cups cubed red potatoes
*1 cup chopped green bell pepper (about 1 medium)
*1/2 cup minced red onion
*1/2 cup extra-virgin olive oil
*1/3 cup red wine vinegar
*2 tablespoons Dijon mustard
*2 tablespoons mayonnaise
*1 1/2 teaspoons salt
*1/2 teaspoon ground black pepper
Directions:
1.Cut the potatoes, peppers, and onions.
2.Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
3.In a large bowl, combine potatoes, bell pepper and onion.
4.In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
This recipe will definitely test your taste buds. Paula Deen is awesome, and I'm hoping you'll love this recipe.
Sunday, September 11, 2011
Do it like the pros
My sister recently gave me some feedback on a wonderful cookbook that she lent me. The cookbook is hard to find, but it contains some delicious recipes that real restaurants serve. The book is called Top Secret Restaurant Secrets 1: Creating Kitchen Clones from America's Favorite Restaurant Chains.
The reason why you should check out my blog is because I managed to get real-life feedback about the recipes. My sister is really opinionated, and she would tell you if the recipe was horrible. Below is some feedback about the famous IHOP french toast. I threw in the recipe as well. Who knew that this simple recipe would taste so good!
> IHOP French Toast pg. 159
My husband and I love going to this restaurant, but it really puts a damper on our wallets. When I came across this recipe, it saved us time, money, and a drive by staying home and making the food ourselves.
IHOP French Toast p. 159
2 eggs
1/2 cup milk
1 tsp vanilla
3 tbs all-purpose flour
1/8 tsp salt
3 tsp butter
6 slices thick sliced bread (or texas toast)
1 tbs powdered sugar
on the side:
butter
pancake syrup
1. Beat the eggs in a bowl.
2. Add the milk, vanilla, flour, and salt to the eggs. Beat with an electric mixer. Be sure that the flour is well combined.
3. Heat a large skillet over medium heat. When the surface is hot, melt a tsp of butter.
4. Dip the bread, one slice at a time, into the batter, coating well. Drop the bread onto the skillet, and cook 2-3 minutes on each side or until golden brown. Repeat for each slice of bread.
5. Cut bread diagonally, and lay overlapping on a plate. Sprinkle with 1/2 tbs powdered sugar. Serve with butter and syrup. Enjoy!
Come check out my blogs for additional recipes and start cooking.
The reason why you should check out my blog is because I managed to get real-life feedback about the recipes. My sister is really opinionated, and she would tell you if the recipe was horrible. Below is some feedback about the famous IHOP french toast. I threw in the recipe as well. Who knew that this simple recipe would taste so good!
> IHOP French Toast pg. 159
My husband and I love going to this restaurant, but it really puts a damper on our wallets. When I came across this recipe, it saved us time, money, and a drive by staying home and making the food ourselves.
IHOP French Toast p. 159
2 eggs
1/2 cup milk
1 tsp vanilla
3 tbs all-purpose flour
1/8 tsp salt
3 tsp butter
6 slices thick sliced bread (or texas toast)
1 tbs powdered sugar
on the side:
butter
pancake syrup
1. Beat the eggs in a bowl.
2. Add the milk, vanilla, flour, and salt to the eggs. Beat with an electric mixer. Be sure that the flour is well combined.
3. Heat a large skillet over medium heat. When the surface is hot, melt a tsp of butter.
4. Dip the bread, one slice at a time, into the batter, coating well. Drop the bread onto the skillet, and cook 2-3 minutes on each side or until golden brown. Repeat for each slice of bread.
5. Cut bread diagonally, and lay overlapping on a plate. Sprinkle with 1/2 tbs powdered sugar. Serve with butter and syrup. Enjoy!
Come check out my blogs for additional recipes and start cooking.
Restaurant Secrets Revealed
One of my favorite things about cooking is when I can have the same recipe that is being served in a restaurant, except at home! Eating at home saves money, and it gives you the opportunity to test out your cooking skills. Plus, you can add all of the extras without paying the extra costs.
For example, you go to a fast food restaurant, and you want tomato on your sandwich. You will have to pay extra for it, which is expensive considering it's only one slice of tomato. So instead of paying for one slice, you can go to the grocery store, and get a whole tomato for almost the same price. By doing this, you are getting more for your money.
I love the cookbooks that you can buy that will give you great restaurant recipes. Starting with some delicious soup recipes, you are sure to find something great to start with.
My sister lent me a wonderful cookbook titled Top Secret Restaurant Recipes 1: Creating Kitchen Clones from America's Favorite Restaurant Chains. I haven't personally made any of the recipes yet, but my sister has. She has given me a review of one of the recipes that she has tried out.
Big Boy Cream of Broccoli Soup pg. 54
I have never eaten at a Big Boy Restaurant, but I love broccoli soup. So when I saw this recipe, I had to try it. It was AMAZING! Now that I have a taste of something similar to what the actual restaurant would serve, I'd be willing to give the restaurant a try. However, it's filling to know that I can make it at home and have as much as I want!
You should come to my website because you may have never heard about this book if it weren't for me or my sister. My sister says it's a wonderful book, and it helps save you money by not having to go out.
What I like about restaurant inspired recipes are that you are saving money because you are spending less than you would in a restaurant for more food at home. Think about the tips that you add on-top of your food bill!
If you would like your own copy of this book, click on the below link
Top Restaurant Secrets Revealed get it here
There will be plenty more blogs about recipes from this book, so please come check it out!
For example, you go to a fast food restaurant, and you want tomato on your sandwich. You will have to pay extra for it, which is expensive considering it's only one slice of tomato. So instead of paying for one slice, you can go to the grocery store, and get a whole tomato for almost the same price. By doing this, you are getting more for your money.
I love the cookbooks that you can buy that will give you great restaurant recipes. Starting with some delicious soup recipes, you are sure to find something great to start with.
My sister lent me a wonderful cookbook titled Top Secret Restaurant Recipes 1: Creating Kitchen Clones from America's Favorite Restaurant Chains. I haven't personally made any of the recipes yet, but my sister has. She has given me a review of one of the recipes that she has tried out.
Big Boy Cream of Broccoli Soup pg. 54
I have never eaten at a Big Boy Restaurant, but I love broccoli soup. So when I saw this recipe, I had to try it. It was AMAZING! Now that I have a taste of something similar to what the actual restaurant would serve, I'd be willing to give the restaurant a try. However, it's filling to know that I can make it at home and have as much as I want!
You should come to my website because you may have never heard about this book if it weren't for me or my sister. My sister says it's a wonderful book, and it helps save you money by not having to go out.
What I like about restaurant inspired recipes are that you are saving money because you are spending less than you would in a restaurant for more food at home. Think about the tips that you add on-top of your food bill!
If you would like your own copy of this book, click on the below link
Top Restaurant Secrets Revealed get it here
There will be plenty more blogs about recipes from this book, so please come check it out!
Saturday, September 10, 2011
Halloween
The leaves are about to turn from shades of green to the fall colors of red, orange, and brown. People are starting to go out and look for the best costume. Jack o' lanterns and candy corns are the sole sign. Halloween is almost here!
Halloween is one of my favorite holidays because you get to decorate your house, and make some fabulous treats. Cupcakes, cookies, cakes, and candy apples are wonderful treats to make for friends and family. The primary colors to use for Halloween are orange, purple, black, and grey. I try to stay away from red when making baked goods because it is unappealing when it looks like blood. However, if that is the sole purpose for making that item is to scare people, then go for it.
One of the most simplest recipes to make for a nice Halloween snack are rice krispie treats.
I got the standard rice krispie recipe from the Kelloggs website, or it can also be found on the back of the rice krispies box.
Kelloggs Website Visit here
Rice Krispies Treats:
3 tbs butter or margarine
4 cups miniature marshmallows
6 cups rice krispies treats
chocolate sprinkles, try with fun Halloween shapes like bats or spiders
Directions:
Melt the butter in a sauce pan over low heat. Add the marshmallows, and stir until well blended. Remove from heat. Add the rice krispies, and mix until well blended. Spray a 13x2x9 inch pan with cooking spray, along with a spatula. Pour the mixture into the pan, and spread evenly. Sprinkle the chocolate sprinkles evenly over the pan. Allow to cool. Cut into bars. Enjoy!!!
Since you are dealing with the stove, please be careful with the hot butter when cooking!!!
There are more recipes to come besides this one. This is just a start. Please be advised that due to the dangers of past Halloween events, it is not a good idea to hand out your own homemade treats to trick or treaters that you don't know. Please don't take this personally.
Halloween is one of my favorite holidays because you get to decorate your house, and make some fabulous treats. Cupcakes, cookies, cakes, and candy apples are wonderful treats to make for friends and family. The primary colors to use for Halloween are orange, purple, black, and grey. I try to stay away from red when making baked goods because it is unappealing when it looks like blood. However, if that is the sole purpose for making that item is to scare people, then go for it.
One of the most simplest recipes to make for a nice Halloween snack are rice krispie treats.
I got the standard rice krispie recipe from the Kelloggs website, or it can also be found on the back of the rice krispies box.
Kelloggs Website Visit here
Rice Krispies Treats:
3 tbs butter or margarine
4 cups miniature marshmallows
6 cups rice krispies treats
chocolate sprinkles, try with fun Halloween shapes like bats or spiders
Directions:
Melt the butter in a sauce pan over low heat. Add the marshmallows, and stir until well blended. Remove from heat. Add the rice krispies, and mix until well blended. Spray a 13x2x9 inch pan with cooking spray, along with a spatula. Pour the mixture into the pan, and spread evenly. Sprinkle the chocolate sprinkles evenly over the pan. Allow to cool. Cut into bars. Enjoy!!!
Since you are dealing with the stove, please be careful with the hot butter when cooking!!!
There are more recipes to come besides this one. This is just a start. Please be advised that due to the dangers of past Halloween events, it is not a good idea to hand out your own homemade treats to trick or treaters that you don't know. Please don't take this personally.
Friday, September 9, 2011
vegetarian dishes
Sometimes when I have guests over, they prefer to have a meat-less entree. This can be a very difficult task because you want it to be delicious and satisfying. I found this recipe (When I made it I altered it, but I gave both versions), and it is meat free. I often use it as a dip and serve it with tortilla chips, but it can be made as a meal.
Bean and Rice dip-Allrecipes.com
Bean and Rice dip
ingredients:
3/4 cup white rice
1 1/2 cups chicken broth (I'm not using actual meat so I figured this would be o.k.) (You can also substitute vegetable broth if you insist)
1 can black beans
1 tsp cumin
2 cloves garlic, minced
1 tsp olive oil
1 onion chopped
1/4 tsp cayenne pepper (you can substitute chili powder if you don't have cayenne)
additives:
1 can crushed tomatoes with green chiles, mild
1/2 tsp salt
1/2 tsp black pepper
1 bag of tortilla chips
sour cream
Directions
1.Heat olive oil in a stockpot over medium heat.
2.Add the onion and garlic and saute.
3 Add rice, and saute for 2 minutes.
4.Add the broth, stir. Cook to a boil.
5.Cover, turn heat to a simmer. Cook about 20 minutes
6.Add spices and beans (If you plan on adding the salt, pepper, and can of tomatoes, add them here)
7.Serve with a dollop of sour cream and tortilla chips
I found this recipe on allrecipes.com This recipe is from the WEBB cooks. Articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. I gave the link for all who want the information on it.
I personally prefer the way I choose to make it. My version of this delicious recipe can only be found here, so come check out my web page.
Bean and Rice dip-Allrecipes.com
Bean and Rice dip
ingredients:
3/4 cup white rice
1 1/2 cups chicken broth (I'm not using actual meat so I figured this would be o.k.) (You can also substitute vegetable broth if you insist)
1 can black beans
1 tsp cumin
2 cloves garlic, minced
1 tsp olive oil
1 onion chopped
1/4 tsp cayenne pepper (you can substitute chili powder if you don't have cayenne)
additives:
1 can crushed tomatoes with green chiles, mild
1/2 tsp salt
1/2 tsp black pepper
1 bag of tortilla chips
sour cream
Directions
1.Heat olive oil in a stockpot over medium heat.
2.Add the onion and garlic and saute.
3 Add rice, and saute for 2 minutes.
4.Add the broth, stir. Cook to a boil.
5.Cover, turn heat to a simmer. Cook about 20 minutes
6.Add spices and beans (If you plan on adding the salt, pepper, and can of tomatoes, add them here)
7.Serve with a dollop of sour cream and tortilla chips
I found this recipe on allrecipes.com This recipe is from the WEBB cooks. Articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. I gave the link for all who want the information on it.
I personally prefer the way I choose to make it. My version of this delicious recipe can only be found here, so come check out my web page.
Thursday, September 8, 2011
Food with Meaning
One of my favorite things about cooking is when they are based off of famous movies. Have you ever watched a movie where there's a scene that involves food, and you wonder, "What is that?" or "How do you make that?" or "That looks good". Well, now you can actually make a recipe from a movie. I found a book that contains recipes based off of the movie, Forest Gump.
I love this book because it gives the atmosphere of Winston Groom's novel, as well as the movie. Titled The Bubba Gump Shrimp Co. Cookbook, you can make food inspired by the movie itself. According to the cookbook, "Now you can open to any page...and just like Forest's mama said about life..."You never know what you're gonna get". This book contains over 75 recipes of delicious Gump family shrimp secrets.
To find this book, here is the annotated bibliography:
Groom, Winston. The Bubba Gump Shrimp Co. Cookbook. 1994. Time Inc. Custom Publishing Book.
You can order a copy of your own here
Forest Gump cookbook here
Here is a good recipe that is on page 8 of the cookbook:
Ingredients:
2-3 lbs jumbo shrimp
1 can of beer
4 onion tops
4 celery stalk tops
Instructions:
This recipe from the actual cookbook is a little informal, so I simplified it a little bit. Heat a big iron pot on the stove. Throw in the onions and the celery tops until they start to wilt. When the contents start to make a whistling sound, pour in 1/4 can of the beer. Cook until it starts to boil. Throw in the shrimp, cover with a lid, and wait about 4 minutes or so. Open the lid, and check to see if the shrimp have turned pink. Stir, and then pour in another 1/4 can of the beer, and cover again. Cook another 2 to 3 minutes, and the shrimp should be pink. If they are not cooked, stir again and let them cook another minute. Make sure they are completely cooked.
Serve the shrimp with lemon wedges and corn on the cob. Serve also with butter on the side. It will be a delicious and inspiring meal that surely won't be forgetten!
This book is hard to find, and it would be easier for you to just come to my website to check out the hottest recipes around! Plus, I am a creative and enthusiastic person, coming up with a movie recipe theme to put on my website.
I love this book because it gives the atmosphere of Winston Groom's novel, as well as the movie. Titled The Bubba Gump Shrimp Co. Cookbook, you can make food inspired by the movie itself. According to the cookbook, "Now you can open to any page...and just like Forest's mama said about life..."You never know what you're gonna get". This book contains over 75 recipes of delicious Gump family shrimp secrets.
To find this book, here is the annotated bibliography:
Groom, Winston. The Bubba Gump Shrimp Co. Cookbook. 1994. Time Inc. Custom Publishing Book.
You can order a copy of your own here
Forest Gump cookbook here
Here is a good recipe that is on page 8 of the cookbook:
Ingredients:
2-3 lbs jumbo shrimp
1 can of beer
4 onion tops
4 celery stalk tops
Instructions:
This recipe from the actual cookbook is a little informal, so I simplified it a little bit. Heat a big iron pot on the stove. Throw in the onions and the celery tops until they start to wilt. When the contents start to make a whistling sound, pour in 1/4 can of the beer. Cook until it starts to boil. Throw in the shrimp, cover with a lid, and wait about 4 minutes or so. Open the lid, and check to see if the shrimp have turned pink. Stir, and then pour in another 1/4 can of the beer, and cover again. Cook another 2 to 3 minutes, and the shrimp should be pink. If they are not cooked, stir again and let them cook another minute. Make sure they are completely cooked.
Serve the shrimp with lemon wedges and corn on the cob. Serve also with butter on the side. It will be a delicious and inspiring meal that surely won't be forgetten!
This book is hard to find, and it would be easier for you to just come to my website to check out the hottest recipes around! Plus, I am a creative and enthusiastic person, coming up with a movie recipe theme to put on my website.
Wednesday, September 7, 2011
Quick dinners
One of the things that I love to do when cooking is when I can leave it unattended. I know it's crazy, but it is possible. And it's easy to do!
One of the ways of cooking, is with a crock-pot. All you have to do is combine your favorite meat, along with some veggies, seasonings, a can of broth, some water, and you are good to go.
Here's a helpful recipe that I have used for a 4 to 5 qt crock-pot:
One pot roast boneless beef chuck roast (up to 3 lbs depending on how many people you want to feed)
one lb bag of baby carrots
4-6 red potatoes
one large onion
3 stalks of celery
1 tsp rosemary
1 tsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 can beef broth
1/2 cup water
Place the crock-pot on low, if you want to cook it for 7 to 8 hrs. In a bowl, combine all of the seasonings. Rub the seasonings all over the roast. Wash all of the vegetables. Cut the onion, celery, and potatoes. Leave the skin on the potatoes. Add the beef broth to the crock-pot, and put the seasoned roast in it. Next, add all of the veggies, making sure they surround the meat. Add the water. Cover with a lid, and let it cook. Do not lift the lid, as it will let out the heat, interfering with the cooking process. There should be excess liquid due to the meat and vegetables. Cook until roast is tender and completely cooked.
I want you to visit my website because you can only get this recipe here. This makes a wonderful and easy meal for people who like to combine ingredients and not have to worry about it.
There are several reasons as to why you should come to my website and try this recipe:
*It's only found here
*It's easy
*It can be left unattended
*Not much time needs to be put into it
*It's delicious
Enjoy!!!
Here is a good website where you can buy a good quality crockpot.
Crock pot what's cookin'? You will if you buy this
here is a suggested cookbook that has some crockpot recipes in it.
One of the ways of cooking, is with a crock-pot. All you have to do is combine your favorite meat, along with some veggies, seasonings, a can of broth, some water, and you are good to go.
Here's a helpful recipe that I have used for a 4 to 5 qt crock-pot:
One pot roast boneless beef chuck roast (up to 3 lbs depending on how many people you want to feed)
one lb bag of baby carrots
4-6 red potatoes
one large onion
3 stalks of celery
1 tsp rosemary
1 tsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 can beef broth
1/2 cup water
Place the crock-pot on low, if you want to cook it for 7 to 8 hrs. In a bowl, combine all of the seasonings. Rub the seasonings all over the roast. Wash all of the vegetables. Cut the onion, celery, and potatoes. Leave the skin on the potatoes. Add the beef broth to the crock-pot, and put the seasoned roast in it. Next, add all of the veggies, making sure they surround the meat. Add the water. Cover with a lid, and let it cook. Do not lift the lid, as it will let out the heat, interfering with the cooking process. There should be excess liquid due to the meat and vegetables. Cook until roast is tender and completely cooked.
I want you to visit my website because you can only get this recipe here. This makes a wonderful and easy meal for people who like to combine ingredients and not have to worry about it.
There are several reasons as to why you should come to my website and try this recipe:
*It's only found here
*It's easy
*It can be left unattended
*Not much time needs to be put into it
*It's delicious
Enjoy!!!
Here is a good website where you can buy a good quality crockpot.
Crock pot what's cookin'? You will if you buy this
here is a suggested cookbook that has some crockpot recipes in it.
Easy no-bake eats
I know that there are a lot of people out there that have busy lives and such. I know a lot of moms that are always on the run, and are always looking for creative snacks to feed their kids. This can be a fun and colorful way of getting the kids involved in cooking. It is easier than cookies, and a little healthier. This could also be a quick breakfast pick for fellow college students. I found an easy no-bake recipe on the pillsbury website.
Pillsbury Website click here
This is a cheerio-trix cereal bar that is a substitute for rice crispy treats.
This is a very satisfying snack that my husband loves!
Ingredients:
1/4 cup margarine or butter
4 cups mini marshmallows
3 cups cheerios
3 cups trix (you can even substitute fruit loops)
1 cup salted peanuts
Directions:
Spray a 9 inch square pan with nonstick cooking spray. Spray the spatula as well. Melt the butter in a pan over medium heat. Add the marshmallows; stir constantly. Remove from heat. Add both cereals and the peanuts. Next, pour the mixture into the greased pan. Spread evenly. Cool completely. Next, cut into bars. For easy transportation, cut, and wrap individually into bars.
This is a wonderful recipe that is one of my favorites. It's easy to make, and it doesn't require a lot of ingredients.
*Caution-when making, the butter/ margarine may be hot, so please be careful!
From my understanding, I got this recipe from the Pillsbury website because I am a subscriber to their newsletter. This was a recipe on their website, so it may only be available for a short time. I will have this delicious recipe on my website, so it is readily available for you.
Pillsbury Website click here
This is a cheerio-trix cereal bar that is a substitute for rice crispy treats.
This is a very satisfying snack that my husband loves!
Ingredients:
1/4 cup margarine or butter
4 cups mini marshmallows
3 cups cheerios
3 cups trix (you can even substitute fruit loops)
1 cup salted peanuts
Directions:
Spray a 9 inch square pan with nonstick cooking spray. Spray the spatula as well. Melt the butter in a pan over medium heat. Add the marshmallows; stir constantly. Remove from heat. Add both cereals and the peanuts. Next, pour the mixture into the greased pan. Spread evenly. Cool completely. Next, cut into bars. For easy transportation, cut, and wrap individually into bars.
This is a wonderful recipe that is one of my favorites. It's easy to make, and it doesn't require a lot of ingredients.
*Caution-when making, the butter/ margarine may be hot, so please be careful!
From my understanding, I got this recipe from the Pillsbury website because I am a subscriber to their newsletter. This was a recipe on their website, so it may only be available for a short time. I will have this delicious recipe on my website, so it is readily available for you.
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