I have had the hardest time getting the littlest child, he is two, to consume fruits and vegetables. He is a steak and potatoes guy through and through, always has been. Yes I have succumb to hiding vegetables again because if he sees anything that […]
Month: August 2009
When my oldest does not like something he tells me “Mom, we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over […]
Timbales are a custard like dish from as far back as the 18th century. They are an egg-cellent source of protein. Add meat and vegetables for added vitamins to round off a complete meal.
1 cup peas, cooked
1 cup cooked tilapia or cod, flaked (4 oz.)
1 tbsp snipped fresh cilantro
1/4 tsp salt
1/4 tsp pepper
Heat oven to 375° F. Lightly coat 8 (2 to 3-ounce) ramekins with cooking spray; set aside. Whisk together eggs, then stir in peas, fish, cilantro, salt, and pepper. Spoon mixture into ramekins.
Bake for 16 minutes or until puffed, set, and lightly browned. Loosen with a thin metal spatula.
When I think of Waldorf Salad I conjure up chopped apples, walnuts, celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to […]
I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, as do we all.
I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.
Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees.
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.
For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.
I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to […]
When I lived in West Palm Beach Florida, a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back […]
For family night my brother’s daughter Breigh asked if they could make caramel corn. This their family’s story.
“We did not have vanilla, but our corn syrup had vanilla in it. The original recipe called for a cup of popcorn and oil. Instead I used two normal sized bags of buttered Microwave popcorn. It was so much easier and faster.
I took two 13×9 glass baking pans and emptied the first bag into one. I sprinkled some almonds into the popcorn, then poured half the caramel over the popcorn and nuts then stirred it together. By then the second bag was finished. I repeated the steps into the second glass pan. It almost seemed like there was too much popcorn as I mixed, but the end result turned out great. You could use 1.5 bags of popcorn for a thicker caramel coating, but I thought what we did was perfect. Everyone else loved it too
We baked the corn for 15 minutes. The recipe says you need to stir every 5 minutes, I didn’t do that. Once the 15 minutes were over, we took the pans out of the oven to let things cool. After a few minutes you can break away the top layer and place it into a large bowl. The bottom layer will still be really hot. I did this to speed up the cooling process, It only took a few more minutes to cool off the bottom layer. Be careful, hot caramel on your skin really hurts. You want the corn going into the bowl completely cool or else everything will stick together again.
We only had a spoon, sauce pan and the two glass baking pans to clean up, which was easy with some warm water.
I may try this again tomorrow.”
2 bags buttered microwave popcorn
3/4 cup packed brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla extract
Preheat oven to 275 degrees F.
Mix sugar, butter, corn syrup into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla.
Meanwhile, start popping the popcorn during the last 5 minutes. Keep warm until ready to use.
Empty the popcorn into two 13X9 inch baking pans. Pour caramel over the popped popcorn and stir. Bake for 25 to 30 minutes in the preheated oven for 15 minutes, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.