tag:blogger.com,1999:blog-41727343392597424262024-03-13T06:25:00.169-07:00good and tasty recipesBrandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4172734339259742426.post-5209176182623420852012-01-11T20:54:00.000-08:002012-01-11T20:54:05.848-08:00green pepper casseroleHere is a delicious recipe that I got out of a cookbook, except with a few minor changes.<br />
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1 lb ground beef<br />
1 jar spaghetti sauce<br />
1/4 cup Worcestershire sauce<br />
1 1/4 cups instant white rice<br />
3 large green bell peppers<br />
chili pepper<br />
hot tabasco sauce<br />
1 cup shredded cheese<br />
*Optional- add a can of crushed tomatoes<br />
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1. Brown the beef in a skillet until fully cooked. Drain fat. Add spaghetti sauce, and worcestershire sauce. Heat to a boil. Stir in rice. Remove from heat, and let stand 10 minutes.<br />
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2. Half and de-seed peppers. Cut into 1 1/2 in pieces. Place into a 2-quart microwave sauce baking dish with 1/4 cup water. Cover. Microwave 5 minutes and until the peppers are tender, stirring twice. Drain water. (Steaming them in a steamer also works). Combine with beef mixture. You can also add a can of crushed tomatoes for added acidity and texture. Add 1-2 tbs hot sauce, depending on the chosen hotness level. Sprinkle lightly with chili pepper. Sprinkle with cheese, and microwave for 1-2 minutes or until the cheese is melted. You can also bake it too at 350 degrees until the cheese is melted, approximately 5-7 minutes.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-70278830144947335532011-12-11T13:44:00.000-08:002011-12-11T13:46:12.833-08:0017 things that I have learned in ACC 255Here is my blog listing 17 things that I have learned in ACC 255. <br />
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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.<br />
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2. I have learned the how to sell my products through cafepress.com<br />
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3. I have learned about managing my time more effectively as well as more efficiently.<br />
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4. I have learned how to add google adsense ads to my website and blog.<br />
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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.<br />
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6. I have learned that my website must have a purpose, a mission statement, and be designed for a target niche.<br />
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7. I have learned how to set up a blogger account, and well as posting on my blogger account as well.<br />
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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..<br />
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9. I have learned how to put links on my website and blog.<br />
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10. I learned how to promote my blog posts through other websites' blogs, as well as facebook.<br />
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11. I learned how to set up a contact page and a donations button.<br />
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12. I learned how to set up my freewebs (webs) account.<br />
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13. I learned how to generate traffic by submitting my website and blog URLs to search engines.<br />
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14. I learned what a landing page is. You are pursuading your audience to buy a product involved in your topic.<br />
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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.<br />
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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.<br />
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17. Finally, I learned what an enzine article is, as well as what an ebook and a business development plan consists of.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-53429250443200914962011-12-07T19:33:00.000-08:002011-12-07T19:46:14.483-08:00A 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.<br />
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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.<br />
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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.<br />
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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!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-25407822038789056022011-12-06T10:19:00.000-08:002011-12-06T10:27:16.123-08:00GoulashI 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.<br />
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Grandma's Goulash<br />
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Ingredients:<br />
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1 lb ground hamburger<br />
1 onion<br />
1 green pepper<br />
1 large can of tomato juice<br />
2 cups elbow macaroni<br />
1 tsp salt<br />
1 tsp pepper<br />
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Directions:<br />
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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. <br />
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2. While the macaroni is cooking, dice the onions and peppers. Remove seeds from peppers. Set aside.<br />
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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.<br />
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4. Add salt and pepper. If you like yours spicy, and 1/2 tsp of chili powder and more pepper to taste.<br />
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5. Enjoy!<br />
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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.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-53021056731785291922011-12-05T07:14:00.000-08:002011-12-07T19:54:46.172-08:00Ribs make great leftoversI 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.<br />
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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!<br />
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Brandi's homestyle ribs<br />
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Ingredients:<br />
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1-2 lbs of bone-in pork ribs (The ones I managed to get were meaty, and I used about 6 of them)<br />
1 bottle of BBQ sauce<br />
2 onions<br />
1 tsp salt<br />
2 tsp ground black pepper<br />
1 container of pork rub<br />
1 tsp of meat tenderizer<br />
4 cloves of garlic<br />
1 tsp ground white pepper (if you do not have it, don't worry about it)<br />
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Directions:<br />
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1. Make sure the ribs are thawed. Dice up the onions and cloves of garlic. <br />
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2. In a small bowl, combine salt, both peppers, and meat tenderizer. Mix well with a spoon.<br />
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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 <b>NOT</b> 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.<br />
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4. Pour salt and pepper mixture over ribs, and combine well.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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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?<br />
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<a href="http://blog.foodnetwork.com/fn-dish/2011/12/02/slow-cooker-recipes/">Crockpot blog here</a>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-86700200075933371992011-12-03T20:31:00.000-08:002011-12-05T06:47:23.346-08:00Guess 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.<br />
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According to Wikipedia.com, cinnamon can be found in the inner bark of several trees from the genus <i>Cinnamomum</i>. 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. <br />
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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.<br />
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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.<br />
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Please come back and read my future blogs. Thanks again for checking my blog out.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-44374902697291798362011-12-01T20:41:00.000-08:002011-12-07T21:20:15.982-08:00English muffins are more than just breakfastWhen 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. <br />
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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!<br />
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Ingredients:<br />
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1 jar of pizza sauce<br />
1 16 oz bag of shredded colby jack or mozzarella cheese<br />
hormel mini pepperoni<br />
english muffins-plain<br />
any extra toppings of your choice- onions, green peppers, pineapple, sausage, etc)<br />
oregano<br />
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Directions:<br />
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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. <br />
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2. Bake in the oven at 350 degrees for about five to seven minutes or until cheese is melted.<br />
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Serve! This makes a wonderful after-school snack or a simple lunch.<br />
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There you go. It's quick, easy, and fast.<br />
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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.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-83967858464621159552011-11-30T21:15:00.001-08:002011-12-05T06:52:43.330-08:00Waffles with fruitI 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.<br />
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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.<br />
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I found this recipe, but I altered it just slightly.<br />
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Homemade pancakes<br />
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Ingredients:<br />
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1 1/2 cups all-purpose flour<br />
3 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 tablespoon white sugar<br />
1 1/4 cups milk<br />
1 egg<br />
3 tablespoons butter, melted (I used margarine)<br />
1 tsp vanilla<br />
spray cooking oil (such as Pam)<br />
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Directions<br />
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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.<br />
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2. Heat a waffle iron on medium. Spray with oil. When ready, pour just enough batter to cover the inside of the iron. <br />
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*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.<br />
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remove when cooked.<br />
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If you would like the original recipe, go the below link:<br />
<a href="http://allrecipes.com/Recipe/good-old-fashioned-pancakes/Detail.aspx">Old-fashioned pancake recipe here</a><br />
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If you would like to add some sweetness, I recommend,making a side of cooked apples and toasted pecans. Recipe is as follows.<br />
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Ingredients:<br />
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*2 large green apples, skins removed and cored (green apples are tart and good for this recipe)<br />
*1/4 cup brown sugar<br />
*1/4 cup sugar<br />
*1/4 toasted pecans (recipe for toasting listed below)<br />
*1/4 tsp lemon juice<br />
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*For toasting of pecans, you have 2 options: <br />
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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.<br />
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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.<br />
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Directions:<br />
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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.<br />
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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.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-13267237502000548432011-11-24T19:38:00.000-08:002011-11-24T19:48:48.198-08:00Happy 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!<br />
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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.<br />
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You can donate today to also help provide seniors a hot meal by going to my website at http://wwww.goodtastyrecipes.webs.com<br />
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Thanks and have a Happy Thanksgiving!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-46931902120828419302011-11-20T20:30:00.000-08:002011-12-05T06:57:52.185-08:00Scotcharoos are a fun alternative to the normal rice krispy treatMy 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. <br />
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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!<br />
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Scotcharoos<br />
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Ingredients:<br />
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1 cup sugar<br />
1 cup peanut butter<br />
6 oz. chocolate morsels<br />
1 cup corn syrup<br />
6 cup Rice Krispies<br />
6 oz. butterscotch morsels<br />
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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.<br />
Spread mix evenly in a buttered 4 x 9 inch pan.<br />
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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.<br />
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For the recipe, click on the below link<br />
<a href="http://www.cooks.com/rec/view/0,1710,158171-247200,00.html">Scotcharoo recipe</a><br />
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This recipe is quick, fast, and delicious. It's great when you want to make a delicious snack with your kids.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-52237861476866682832011-11-19T09:31:00.001-08:002011-12-06T10:07:12.893-08:00Garlic has its health benefitsI was recently watching a cooking show, <i>Jamie at Home</i>, 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.<br />
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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.<br />
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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. <br />
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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.<br />
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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.<br />
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<a href="http://goodtastyrecipes.blogspot.com/2011/09/safety-and-sanitation.html">Vegetarian dishes</a><br />
<a href="http://goodtastyrecipes.blogspot.com/2011/09/labels-are-worth-reading.html">Labels are worth reading</a><br />
<a href="http://goodtastyrecipes.blogspot.com/2011/10/always-read-your-receipts.html">Always read your receipts</a><br />
<a href="http://goodtastyrecipes.blogspot.com/2011/10/hot-out-of-oven.htmlHot out of the oven">Hot out of the oven</a>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-47288956393143980382011-11-15T17:17:00.000-08:002011-11-15T17:30:46.114-08:00Homemade hot chocolateIt 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.<br />
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<a href="http://www.cooks.com/rec/view/0,173,133176-250198,00.html">Sarah's homemade hot chocolate here</a><br />
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Homemade hot chocolate <br />
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Ingredients:<br />
*1 tbsp. cocoa powder<br />
*2 tbsp. sugar<br />
*2 tbsp. water<br />
*1 c. milk<br />
*1 tsp of vanilla, if desired<br />
*a pinch of cinnamon<br />
*a tablespoon of heavy whipping cream, for extra creaminess<br />
*a pinch of chocolate sprinkles<br />
*a dollop of whipped cream<br />
*a small handful of marshmallows, if desired<br />
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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. <br />
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2. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.<br />
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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. <br />
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This is a wonderful addition to a plate of sugar cookies, or just by itself.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-51424766567558033782011-11-14T20:39:00.000-08:002011-11-21T07:46:19.243-08:00Herb crusted pork chopsPork 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. <br />
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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.<br />
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herb rubbed pork chops<br />
pg. 526<br />
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4 boneless pork chops<br />
4 tsp lemon juice<br />
1/2 tsp dried thyme or savory, crushed<br />
1/2 tsp dried marjoram or basil, crushed<br />
1/4 tsp ground ginger<br />
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Directions:<br />
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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. <br />
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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.<br />
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Green Bean Casserole<br />
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Ingredients:<br />
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2 cans cream of mushroom soup (10 3/4 oz each)<br />
1 cup milk<br />
2 tbs soy sauce<br />
1/4 tsp ground black pepper<br />
8 cups cooked cut green beans (I like fresh because of the crunch, but canned is also good)<br />
1 can french fried onions (2 1/3 cups)<br />
<br />
Directions:<br />
<br />
1. Stir the soup, soy sauce, pepper, beans, and 1 1/3 cups onions in a 3 qt casserole dish.<br />
<br />
2. Bake at 350 degrees for 25 min or until the bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.<br />
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3. Bake for an additional 5 min or until the onions are golden brown.<br />
<br />
I will offer an alternative to homemade french fried onions in a future blog. Come check it out!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-44357500743105609782011-11-09T17:24:00.000-08:002011-12-07T19:40:47.026-08:00A twist on a classicHave 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. <br />
<br />
Turtle Pumpkin Pie<br />
<br />
Ingredients:<br />
<br />
1/4 cup plus 2 tbsp caramel topping<br />
1 graham cracker pie crust<br />
1/2 cup plus 2 tbsp Pecan pieces, divided<br />
1 cup cold milk<br />
2 packages (4 servings each) Jell-O vanilla instant pudding<br />
1 cup canned pumpkin<br />
1 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1 tub cool whipped topping<br />
<br />
Directions:<br />
<br />
1. Pour 1/4 cup caramel into the crust; sprinkle with 1/2 pecans.<br />
<br />
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.<br />
<br />
Refrigerate at least 1 hour. Top with remaining caramel topping and pecans before serving.<br />
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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.<br />
<br />
2 cups cold milk<br />
2 pakages JELL-O pumpkin spice pudding<br />
1/4 tsp ground cinnamon<br />
1 tub cool whip<br />
1 graham cracker crust<br />
1/2 cup pecans<br />
1 tbs honey<br />
<br />
1. Beat milk, pudding mixes, and cinnamon until well blended. Spead 1-1/2 cups into crust.<br />
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.<br />
<br />
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.<br />
<br />
<iframe src="http://rcm.amazon.com/e/cm?t=gootasrec-20&o=1&p=8&l=as1&asins=B005R7OAL6&ref=tf_til&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-57892182565059985342011-11-01T15:08:00.000-07:002011-11-09T17:06:39.739-08:00Cheese SoupI 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.<br />
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Cheese Soup<br />
<br />
Ingredients:<br />
<br />
* 1 medium onion-minced fine<br />
* 1- 49 oz can Chicken broth (Such as Sweet Sue)<br />
* 2- 1 lb bags of California frozen mixed vegetables<br />
* 2 cans of cream of potato soup<br />
* 2 cans of cream of chicken soup<br />
* 1 lb of velvetta cheese- cubed<br />
<br />
1. Soak the minced onions in ice water for about 20 min, then drain.<br />
<br />
2. Put onions in with 2 cups of the broth in a large pot. Bring to a boil, and simmer 1o minutes.<br />
<br />
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.)<br />
<br />
4. Using a food processor, chop the vegetables to desired fineness. <br />
<br />
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.<br />
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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.<br />
<br />
<br />
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:<br />
<br />
<a href="http://www.goodtastyrecipes.webs.com">my background and purpose</a><br />
<br />
<a href="http://www.goodtastyrecipes2.webs.com">My website and other recipes</a><br />
<br />
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!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-49145401600449946732011-10-31T09:10:00.000-07:002011-11-08T15:58:19.580-08:00The bookstore is a fabulous toolI 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. <br />
<br />
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!<br />
<br />
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.<br />
<br />
<a href="http://www.barnesandnoble.com/p/magazine-taste-of-home-one-year-subscription/15365133?ean=2000003306428&itm=10">taste of Home magazine</a><br />
<br />
<a href="http://www.barnesandnoble.com/w/kraft-halloween-kraft/1003047258?ean=9780696209017&itm=22&usri=halloween%2brecipes">Kraft food Halloween ideas here</a><br />
<br />
<a href="http://www.barnesandnoble.com/p/magazine-martha-stewart-living-one-year-subscription/18097109?ean=2000003305650&itm=1">Martha Stewart Living</a><br />
<br />
<a href="http://www.barnesandnoble.com/p/magazine-food-network-magazine-one-year-subscription/18246503?ean=2000003474882&itm=2">Food Network magazine</a><br />
<br />
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.<br />
<br />
<a href="http://0d6767pkomrn5y6pr9qnx51ld8.hop.clickbank.net/">E-cookbooks here</a><br />
<br />
<br />
<br />
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.<br />
<br />
Have a safe and Happy Halloween!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-4926849405996498692011-10-27T19:34:00.000-07:002011-12-06T10:00:35.031-08:00Always read your receiptsI 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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Cheddar Cheese Biscuits<br />
<br />
Ingredients:<br />
2 cups all purpose flour, plus more for kneading<br />
1 1/2 cups (6 oz) cheddar cheese<br />
1/2 cup dry nestle carnation instant nonfat dry milk<br />
1/4 cup chopped chives (optional)<br />
2 tbs granulated sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/3 cup butter<br />
1 cup plus 1 tbs water<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 400 degrees. Lightly grease baking sheet.<br />
<br />
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.<br />
<br />
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. <br />
<br />
4. Bake for 12 to 16 minutes or until light golden brown. Serve warm.<br />
<br />
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. <br />
<br />
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.<br />
<br />
<a href="http://www.cafepress.com/goodtastyrecipesonlinestore">Buy an apron here</a><br />
<br />
<br />
Please keep checking back with my blogs, and thank you for visiting my blog.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-29682302549724788932011-10-25T17:29:00.000-07:002011-10-25T17:29:43.344-07:00Hot out of the ovenI 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.<br />
<br />
This recipe should feed 4-6 people.<br />
<br />
Ingredients:<br />
2 cloves garlic<br />
1/4 of an onion<br />
1 jar of spaghetti sauce<br />
1 box of spaghetti noodles<br />
1 lb of ground beef<br />
1 container of Parmesan cheese<br />
1 package of mozzarella cheese (optional)<br />
1 tbs olive oil<br />
pinch of salt and pepper<br />
<br />
Directions:<br />
<br />
1. Dice the garlic and the onions. Preheat the oven to 350 degrees. <br />
<br />
2. Put water in a large pot. Bring to a boil. Add pasta and cook 10-12 minutes, stirring occasionally.<br />
<br />
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. <br />
<br />
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.<br />
<br />
4. For the pasta, when it is fully cooked, drain in a colander. DO NOT RINSE!!<br />
<br />
5. Using a glass baking pan, add the spaghetti, then top with the sauce mixture.<br />
<br />
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.<br />
<br />
7. Bake for 5-10 minutes until the cheese is melted. Handle carefully as it may be hot, and enjoy.<br />
<br />
This recipe is like lasagna except it's not as complex. The spaghetti is easier to make than lasagna is.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-72969897305960493382011-10-24T16:20:00.000-07:002011-11-08T16:06:12.059-08:00Breakfast from the tropicsI 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. <br />
<br />
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!<br />
<br />
Ingredients:<br />
<br />
1/3 cup(s) reduced-fat vanilla yogurt<br />
1/4 cup canned pineapple <br />
1/4 cup canned mandarin oranges<br />
1 tablespoon(s) toasted coconut or as much as you want<br />
<br />
Directions<br />
<br />
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.<br />
<br />
Tips & Techniques<br />
<br />
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.<br />
<br />
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.<br />
<br />
Here is the original website where I got the website. This recipe doesn't layer them like I do.<br />
<a href="http://www.delish.com/recipefinder/pina-colada-yogurt-parfait-recipe-9479">yogurt parfait website here</a><br />
<br />
This recipe also goes great with a cup of coffee. You can get a very appealing coffee mug at my store, among other products.<br />
<a href="http://www.cafepress.com/goodtastyrecipesonlinestore">Buy a coffee cup here</a>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-18106526765584957222011-10-23T15:16:00.000-07:002011-11-06T09:58:01.634-08:00homemade gloryOne 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!<br />
<br />
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. <br />
<br />
Ingredients:<br />
biscuit dough<br />
1 tbs cinnamon<br />
1/4 cup sugar<br />
oil for frying<br />
<br />
Directions:<br />
<br />
1. Combine the cinnamon and sugar in a small bowl. Set aside.<br />
<br />
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.<br />
<br />
3. Slowly add the balls of dough. Please be careful because hot grease can splatter.<br />
<br />
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.<br />
<br />
5. Remove the fried dough carefully onto a plate covered with paper towels. <br />
<br />
6. Roll the dough balls in the cinnamon-sugar mixture.<br />
<br />
You now have a snack that is just as good as a bakery.<br />
<br />
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.<br />
<br />
<a href="http://www.breadtopia.com/store/kevlar-oven-mitt.html?gclid=CMa01oy1gqwCFYEDQAodxUkRJg">buy a durable oven mitt here</a><br />
<br />
<a href="http://www.amazon.com/Camp-Chef-Deep-Skimmer-Skm-06/dp/B000MS8FAW/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1319497059&sr=1-14">buy an oil skimmer here</a><br />
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.<br />
<br />
These delicious doughnuts would compliment a cup of coffee or a glass of milk or orange juice. Enjoy!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-57030762727257296742011-10-21T13:04:00.000-07:002011-11-09T17:58:14.984-08:00Recipes on the goHave 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.<br />
<br />
Here are a few suggestions as to what you can do to make a delicious smoothie. <br />
<br />
You will need:<br />
fresh or frozen fruit (I recommend fresh)<br />
1/2 cup vanilla yogurt<br />
ice<br />
1/4 cup milk<br />
A blender<br />
<br />
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.<br />
<br />
Directions<br />
<br />
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.<br />
<br />
2. Next, put the fruit inside the blender. Add ice. Blend.<br />
<br />
3. Add yogurt and milk. Blend well.<br />
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You now have a quick and delicious breakfast or snack on the go.<br />
<br />
Come check out this book for more tips on making smoothies.<br />
<iframe src="http://rcm.amazon.com/e/cm?t=gootasrec-20&o=1&p=8&l=as1&asins=0446695793&ref=tf_til&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-30028495367406127532011-10-18T10:59:00.000-07:002011-10-27T19:13:16.967-07:00Restaurant inspired buffalo wingsThere 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. <br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Restaurant-style buffalo wings<br />
<br />
Ingredients<br />
<br />
4 cups all-purpose flour<br />
3/4 teaspoon paprika<br />
3/4 teaspoon cayenne pepper (chili powder will work too)<br />
1/4 teaspoon salt<br />
3/4 tsp garlic powder<br />
1/2 tsp onion powder<br />
3/4 tsp ground black pepper<br />
1/2 tsp ground white pepper<br />
1/2 tsp meat tenderizer<br />
20 chicken wings<br />
oil for deep frying<br />
<br />
For sauce:<br />
1/2 cup butter<br />
1/2 cup hot sauce or Frank's wing sauce (it's a thicker consistency)<br />
1/4 tsp ground black pepper<br />
1/2 tsp garlic powder<br />
<br />
<br />
Marinating:<br />
1/2 tsp meat tenderizer<br />
1/2 tsp ground black pepper<br />
1/2 tsp ground white pepper<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
1/4 tsp salt<br />
1/2 tsp cayenne pepper or chili powder <br />
1/4 tsp paprika<br />
<br />
Directions<br />
<br />
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. <br />
<br />
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. <br />
<br />
3. Place chicken wings ( I usually put five at a time) into the bag, and shake it until the chicken is evenly coated. <br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
Original recipe provided here <br />
<a href="http://allrecipes.com/Recipe/restaurant-style-buffalo-chicken-wings/detail.aspx">Buffalo wings here</a>Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-18894054118438526522011-10-16T18:21:00.000-07:002011-10-16T18:30:55.735-07:00Gardens 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.<br />
<br />
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. <br />
<br />
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, <br />
<a href="http://www.goodtastyrecipes2.webs.com">hot pasta salad here</a> <br />
<br />
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.<br />
<br />
For more information regarding herb-growing, please visit here<br />
<a href="http://www.savvygardener.com/Features/herbs.html">helpful gardening here</a><br />
<br />
Here is a list of pros and cons as to why you should have a garden:<br />
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Pros:<br />
*You can grow any vegetables that you want, as much as you want<br />
*Over time, it turns out to be cheaper<br />
*It has a fresher appeal<br />
*Turns extra space in your yard into usable space<br />
*can save time by not having to run to the store to pick up produce<br />
*Is a fun activity<br />
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Cons:<br />
*It is expensive to start<br />
*Maintenance can be a challenge<br />
*You must have the space to do it<br />
*can be time-consuming at first<br />
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See what you can grow. Do your research and start saving money!Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-60557146268769281092011-09-29T11:53:00.000-07:002011-10-11T16:28:47.521-07:00Best of Brandi's BlogOne 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.<br />
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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!<br />
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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.<br />
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<a href="http://goodtastyrecipes.blogspot.com/2011/09/eating-on-budget-doesnt-have-to-be.html">saving money is worth reading about. Read me.</a><br />
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<a href="http://goodtastyrecipes.blogspot.com/2011/09/restaurant-secrets-revealed.html">Eating restaurant food has never been cheaper. Click here.</a><br />
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<a href="http://goodtastyrecipes.blogspot.com/2011/09/recipe-that-costs-practically-nothing.html">Cookie monster would love to read this</a><br />
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<a href="http://goodtastyrecipes.blogspot.com/2011/09/apple-day-makes-everything-ok.html">Check this out, it's awesome</a><br />
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There will be more to come so check my blog and websites often.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0tag:blogger.com,1999:blog-4172734339259742426.post-84782680583340009732011-09-27T18:07:00.000-07:002011-10-03T19:28:20.261-07:00What to do with your extra salad dressingsI am referring to my previous article, <i>Eating on a Budget Doesn't Have to be Difficult</i>. 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.<br />
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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.<br />
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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.<br />
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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.<br />
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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.Brandi Wrighthttp://www.blogger.com/profile/07112094649129781259noreply@blogger.com0