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I love to knit,crochet and read.My mil taught me to crochet.I am a self taught knitter.

Thursday, October 10

Salmon Patties Southern Style

Salmon Patties Southern Style

This is the recipe my mother has used for years and taught me a long time ago. Here is what you will need for these:

1 15oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)

Open the can of salmon and drain the liquid off of it.
Pour the salmon in a bowl and pick through it and remove the skin and any bones you see. Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that. Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.
Shape into uniform size patties about 1/2 inch thick. The mixture should stick together well. Pour enough oil in a pan to cover the bottom and heat to medium. Place the salmon in the pan. Fry on each side until golden brown. Remove to a paper towel lined plate.



Photo: Salmon Patties Southern Style

This is the recipe my mother has used for years and taught me a long time ago.   Here is what you will need for these:

1  15oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)

Open the can of salmon and drain the liquid off of it.  
Pour the salmon in a bowl and pick through it and remove the skin and any bones you see.  Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that. Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.
 Shape into uniform size patties about 1/2 inch thick.  The mixture should stick together well.  Pour enough oil in a pan to cover the bottom and heat to medium.  Place the salmon in the pan. Fry on each side until golden brown.  Remove to a paper towel lined plate.
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Saturday, August 17

Pizza Crescents

Crescents, pepperoni, 1/2 string cheese, roll up, sprinkle w/garlic powder, bake 12-15 min. Serve w/pizza sauce. I have to try this!!!

Cupcake Pizzas

Cupcake Pizzas

Ingredients
Pillsbury Refrigerated Pizza Dough
Pizza Sauce
Shredded Cheese
Pepperoni
Cupcake Tin

Directions
Preheat oven to 425 degrees (as the package directed) and grease the cupcake pan.separated the dough into 4 equal parts; there wasn’t enough to do more but maybe you could get 6 in cupcake pan. Push the dough into the molds; try to make the dough cover the sides.Cover dough with pizza sauce, cheese and pepperoni~Bake for 10-15 minutes.

For more tips and tricks~ https://www.facebook.com/groups/GET.FIT.WITH.JEN.82/


Thursday, July 25

Corn Dog Casserole

Corn Dog Casserole

1 package hot dogs
2 packages Jiffy cornbread mix
2 cups shredded cheddar cheese
2/3 cup milk
2 eggs

Preheat oven to 350 degrees. Cut the hot dogs into quarters and saute for 3-5 minutes. Set aside.

Mix cornbread according to package. Mix in cheese and sauteed hot dogs.

Pour into 9 x 13 dish and bake for 20-25 minutes or until golden on top.

Important: Do not over bake.

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Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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Creamy Baked Macaroni and Cheese

This Is The Best !!!!!!!!! Just Like Mommas!!!!!!!

Momma's Creamy Baked Macaroni and Cheese
Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ... for mor GREAT recipes join me here at Kathy & Friends Journey to a Healthy Life

EASY PEANUT BUTTER FUDGE

EASY PEANUT BUTTER FUDGE

2 sticks butter
1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar

Melt the butter and peanut butter (you may use microwave). Stir in vanilla. Beat in powdered sugar. Quickly spread into a buttered 8x8-inch square buttered dish. Chill to set. Cut into 64 squares.

Easy Fudge

Easiest fudge recipe in the world, can't mess it up if you tried.

1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve.

Monday, June 17

Chicken & Dumplin Casserole

CHICKEN & DUMPLIN CASSEROLE

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown


Salsa

Salsa


STOP!! Don't buy all those store made salsa's with all the nasty preservatives in it. You can easily make your own and it will taste much better then the stuff you've been getting in the store.

Simple and delicious: Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.


STOP!!  Don't buy all those store made salsa's with all the nasty preservatives in it.  You can easily make your own and it will taste much better then the stuff you've been getting in the store.  

Simple and delicious: Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.

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Wednesday, May 29

Fudge Topped Brownies

FUDGE TOPPED BROWNIES


INGREDIENTS:
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup cream
  • 1 cup flour
  • 2/3 cup cocoa, sifted
  • 1 cup (2 sticks) butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla
  • Frosting: 
    • 2 cups semisweet chocolate chips
    • 1 can (14 oz.) sweetened condensed milk
    • 1 1/2 teaspoons vanilla
    Instructions:
    1. Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.
    2. Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and 2 teaspoons vanilla in large bowl; beat till all combined. Spread batter in prepared pan.
    3. Bake 40 minutes or until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the and 1 1/2 teaspoons vanilla.
    4. Immediately spread over hot brownies (I waited 2 minutes before pouring it on). Allow to cool on wire rack then refrigerate. To serve, cut into bars.
    5. Makes 24 to 36 brownies.
    *NOTE-TO MAKE THEM THICKER I MADE THE BROWNIE RECIPE AND BAKED IT IN A 9 INCH PAN AND THEN HALVED THE FROSTING TO POUR ON TOP! DELISH!!!!

Monday, May 27

No Dough Pizza

No dough pizza. For when you absolutely want pizza but not all the carbs
Found this on a friends wall 

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.



Sunday, May 26

Hershey Syrup Brownies

Fight Back (Hershey's Syrup) Brownies Preheat oven to 400 Degrees F

1 stick 1/2 c , unsalted butter, room temp
1 cup sugar
16 oz chocolate syrup
4 eggs
1 1/4 c flour
1 tsp vanilla

Grease a 15x10x1 pan. Cream butter and sugar, until light and fluffy. Beat in chocolate syrup, eggs, and vanilla, mix well. Add flour. Mix well. Pour batter, which will be thin, in prepared pan. Bake 17-20 min.
Remove from oven.
As the cake is baking, prepare the frosting, which you can put on the cake right out of the oven. The frosting tastes like melted ice cream. Are you with me?

Chocolate Frosting

1/4 cup cocoa
5 Tbsp butter
5 tbsp milk
21/2 -3 cups powdered sugar
1 tsp vanilla

Put powdered sugar in a large mixing bowl. In a small sauce pan combine. butter cocoa, and milk Heat until mixtures comes to just a boil, stirring constantly. Be careful not to let it scorch. Pour mixture over powdered sugar and beat until smooth with an electric mixer. Spread warm frosting over warm brownies and you have heaven. These brownies are so moist, and keep well, if they aren't eaten first. They are very addictive and they freeze well.

Fight Back (Hershey's Syrup) Brownies  Preheat oven to 400 Degrees F

 1 stick 1/2 c , unsalted butter, room temp
 1 cup sugar
 16 oz chocolate syrup
 4 eggs
 1 1/4 c flour 
 1 tsp vanilla 

 Grease a 15x10x1 pan.  Cream butter and sugar, until light and fluffy.  Beat in chocolate syrup, eggs, and vanilla, mix well. Add flour.  Mix well.  Pour batter, which will be thin, in prepared pan. Bake 17-20 min.
 Remove from oven.
 As the cake is baking, prepare the frosting, which you can put on the cake right out of the oven.  The frosting tastes like melted  ice cream.  Are you with me?

 Chocolate Frosting

 1/4 cup cocoa
 5 Tbsp butter
 5 tbsp milk
 21/2 -3 cups powdered sugar
 1 tsp vanilla 

 Put powdered sugar in a large mixing bowl.  In a small sauce pan combine. butter cocoa, and milk Heat until mixtures comes to just a boil, stirring constantly. Be careful not to let it scorch. Pour mixture over powdered sugar and beat until smooth with an electric mixer. Spread warm frosting over warm brownies and you have heaven.  These brownies are so moist, and keep well, if they aren't eaten first.  They are very addictive and they freeze well.

Tuesday, May 14

Strawberry Cobbler

Strawberry Cobbler




Preheat oven to 325 degrees F. Clean, rinse and drain the strawberries; slice. Combine the sliced strawberries with 1/3 cup of the sugar. Depending on the sweetness of your strawberries, you may need more or less to sweeten them.


Toss and set aside to macerate, stirring occasionally. Once the sugar is dissolved well, taste and add additional sugar if needed and let sit until the juices re-form. Stir in lemon juice.


Butter an 8 x 8 inch casserole dish; set aside. Whisk together the flour, the remaining sugar and the lemon zest. Beat together the milk and egg, add to the flour mixture, along with the melted butter and whisk until smooth.


Distribute the strawberries evenly into the prepared baking dish and pour the batter over the top. You may also do it in reverse, batter first, topped with berries, and some folks put the butter in the bottom, then the fruit and batter, or the batter and then the fruit. It's all good.


Bake at 325 degrees F for about 55 minutes to one hour, or until golden brown on top. Scoop into individual dishes and serve warm with a drizzle of cream, a dollop of whipped cream or a scoop of homemade ice cream.


Try not to eat every bit of it yourself - not that I'd know a thing about that! {wink, wink} Double ingredients for a 9 x 13 inch baking dish, if you have more folks to share it with.


Thursday, May 9

keeping fruits fresh longer

not that any fruit stays in my fridge long enough to do this..lol..still thuoght it might be interesting to keep on hand..



FABULOUS TIDBITS ~ HOW TO KEEP STRAWBERRIES FRESH MUCH LONGER!

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To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.
Then place strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!”   Shared By Cindy Wagner

Easy Cheesy Breadsticks


Easy Cheesy Breadsticks from Baby Rose
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
Easy Cheesy Breadsticks from Baby Rose
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce

Monday, May 6

Chicken N Dumplings

oh man there is nothing like homemade dumplings..they are good in everything.i make sweet pea dumplings,chicken and dumplings,and of course just plain dumplings..and any other way i can think of to add them in..So good.....................


CHICKEN ‘N DUMPLIN’S
Dumplings are biscuits in disguise…….you can substitute chicken broth for the milk and add some pepper if you like.
The secret to making good dumplings is to roll out the dumplings and cut them and then let them sit for a few minutes before dropping them in the cooking pot. This allows the air to slightly dry the outer surface of the dumplings and then they won’t fall apart when they hit the hot liquid.
You’ll need a nice chicken (or some chicken breasts or thighs) which has been simmered with salt and pepper for about an hour or longer until you can easily pull the meat from the bone, and one recipe of biscuit dough. Grandma would have chosen a big fat hen for this dish. You can simmer some carrot, onion and celery in your broth while cooking the chicken if you want to. You can substitute cold chicken broth for the milk in the biscuit dough if you want to and add a little pepper. Remove meat from liquid and cool a little before pulling off bones and cutting into bite-sized pieces.

Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening at room temp.
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. You can also pat out the dough on a floured surface and using a bread knife or similar utinsil, cut into 2” squares or anyway your heart desires. (If using this recipe to make biscuits: Cut out biscuits using a 2” biscuit cutter. Bake at 400 degrees F for 12 to 15 minutes until golden brown. (*Cooks note: If using self-rising flour, omit baking powder and salt.)

Turn the heat up under the broth, and drop biscuits gently into liquid without touching them. Let them simmer until they rise like a biscuit and float . After a few minutes, gently turn the biscuits over. After a few minutes you can push these dumplings down and put more uncooked ones on top if you want. DO NOT STIR! STIRRING WILL MAKE THE DUMPLINS MELT!

Turn the heat off and put a lid on the pot. Let it set a little while to make sure the dumplins are cooked all the way through before serving. When you get all your dumplin’s cooked, return the deboned chicken meat to the pot and gently stir until the liquid thickens slightly. Reheat if necessary.

Chicken Crescent Roll Ups

CHICKEN CRESCENT ROLL UPS
Sounded to good to pass up!

INGREDIENTS:
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)

Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)

Roll out and separate the crescent rolls.
In each triangle,

place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.

Once you have all 8 rolled up,

place them along the bottom of a lightly greased casserole dish.

Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.

Bake for 1 hour at 350F degrees.

~ From Baby Rose
CHICKEN CRESCENT ROLL UPS
Sounded to good to pass up!

INGREDIENTS:
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)

Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)

Roll out and separate the crescent rolls.
In each triangle,

place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.

Once you have all 8 rolled up,

place them along the bottom of a lightly greased casserole dish.

Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.

Bake for 1 hour at 350F degrees.

~ From Baby Rose

Sunday, May 5

Easiest Pecan Bars

Easiest Pecan Bars "EVER"
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook. No link attached, but go on over there and visit. I think you'll like their page.

~
Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook.  No link attached, but go on over there and visit.  I think you'll like their page.

~

Pizza Grilled Cheese


Homemade Coffee Creamer


Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Ok, so for whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

    14oz sweetened condensed milk
    1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well.  I like to add them to a mason jar and shake it like crazy. You could also opt to use an old (washed) creamer container. 

French Vanilla Creamer

    2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

    2 teaspoons vanilla bean paste

Chocolate

    2-3 tablespoons chocolate syrup
    (1 tsp vanilla extract, optional)

Chocolate Almond

    1 tablespoon cocoa powder 
    1 teaspoon almond extract

Strudel

    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon almond extract

Vanilla Caramel

    2 tablespoons  caramel ice cream topping
    2 teaspoons vanilla extract

Chocolate Raspberry

    2 teaspoons cocoa powder
    2 tablespoons raspberry syrup

Irish Cream

    2 tablespoons chocolate syrup
    1 teaspoon instant coffee
    1-2 teaspoons vanilla extract
    1 teaspoon almond extract

Coconut

    2 teaspoons coconut extract


Samoa (like the Girl Scout Cookies)

    2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
    2 tablespoons chocolate syrup
    2 tablespoons caramel ice cream topping

Peppermint Patty

    2 tablespoons chocolate syrup
    1 teaspoon peppermint extract

Cinnamon Vanilla

    2 teaspoons cinnamon
    2 teaspoons vanilla extract

Pumpkin Spice

    3 tablespoons pureed pumpkin
    1 teaspoon pumpkin pie spice
    4 tablespoons maple syrup
    1 teaspoon vanilla extract

Honey Vanilla

    1/4 cup honey
    2 teaspoons vanilla extract

Homemade Coffee Creamer - over 2 dozen flavor possibilities and one base recipe!

Almond Joy

    1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
    1 teaspoon almond extract
    2 tablespoons chocolate syrup

Sweet Cream

    Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
    2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
    1 teaspoon almond extract

Chocolate Orange

    2 tablespoons chocolate syrup
    1-2 teaspoons orange extract

Hazelnut

    2 teaspoons hazelnut extract

Chocolate Hazelnut

    2 tablespoons chocolate syrup
    2 teaspoons hazelnut extract

Cinnamon Cake

    2 teaspoons cinnamon
    2 teaspoons vanilla extract

Salted Caramel

    2-3 tablespoons caramel ice cream topping
    1/2 teaspoon salt

Eggnog

    replace milk in base recipe with equal amount of heavy cream
    1 teaspoons vanilla extract
    2 teaspoons rum extract
    1 teaspoon ground nutmeg

Toasted Almond

    2 teaspoons almond extract

 

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly.  You don’t want grainy creamer!  Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

I stick a piece of tape on my mason jar lid with the expiration date from the milk I used.  I use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!!  And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/
Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Ok, so for whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. I like to add them to a mason jar and shake it like crazy. You could also opt to use an old (washed) creamer container.

French Vanilla Creamer

2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

2 teaspoons vanilla bean paste

Chocolate

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond

1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel

2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry

2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream

2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut

2 teaspoons coconut extract


Samoa (like the Girl Scout Cookies)

2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty

2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla

2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice

3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla

1/4 cup honey
2 teaspoons vanilla extract

Homemade Coffee Creamer - over 2 dozen flavor possibilities and one base recipe!

Almond Joy

1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream

Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange

2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut

2 teaspoons hazelnut extract

Chocolate Hazelnut

2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake

2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel

2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond

2 teaspoons almond extract



Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

I stick a piece of tape on my mason jar lid with the expiration date from the milk I used. I use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

Saturday, May 4

Hamburger Stew

HAMBURGER STEW


Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.


HAMBURGER STEW
Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Tuesday, April 30

Chicken-N-Dressing Casserole

oh wow i dont think it could get any better than this..definitely on list of things to do.i love dressing and gravy.



CHICKEN-N-DRESSING CASSEROLE (easy)

4 chicken breasts cooked and cubed
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30-45 minutes or until set.

http://lynn-southernwithatwist.blogspot.com/2012/08/i-wanted-to-share-very-simple-but-tasty.html

Sunday, April 28

Tips - Ingredient Substitutions


Tips - Ingredient Substitutions

Ingredient Substitution Chart

Alcohol/Liqueur

When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice

This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda

There is no recommended substitute for baking soda.

Butter

Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk

1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet

3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Chocolate, Sweet Baking (German)

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened

1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.

Coffee

1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays

Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch

2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar

There is no recommended substitution for cream of tartar.

Egg Whites

Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils

It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener)

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake

1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising

1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Honey

1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

Meringue Powder

You can't substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

Milk, Whole

1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

Molasses

1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

Oil

1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

Pumpkin Pie Spice

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Shortening

1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream

1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar

1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

Sugar, Light Brown

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes

1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have done this and I absolutely can't tell the difference.

Wine

1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow’s milk
Rice Milk: 1 cup rice milk = 1 cup cow’s milk
Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow’s milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow’s milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

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