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Sun Jun 23, 2013 3:23 pm |
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Da-ku! I just made the french toast in a cup with my granddaughters, and they loved it! I let them crack the eggs, add the cinnamon, tear up the bread, and put it in the microwave. It was easy, and they got to feel like they cooked breakfast! Just wanted to let you know, and say thanks for the recipe. 
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Wed Jun 26, 2013 1:41 pm |
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You're very welcome! Glade your granddaughters loved it, it's good to hear someone else loves a quick an' simple recipe like I do! 
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Here's one for the summer:
S'mores Mug Cake
1/3 Cup of flour
2 Tablespoon cocoa powder
1/8 teaspoon baking powder
pinch of salt
2 Tablespoon butter
2 squares of graham cracker (crushed)
1 1/2 oz milk chocolate (chopped)
1/2 teaspoon vanilla
1 large egg
2 Tablespoon sugar
1 1/2 large marshmallows
Add 1 1/2 of crushed graham crackers and 1 tablespoon of butter, mix. In separate bowl, add most of the chocolate and a tablespoon of butter. Microwave until butter is melted. Mix the now melted butter and graham cracker to make the crust.
Add egg, 1/2 teaspoon vanilla, and 2 tablespoons sugar. Mix 1/3 cup flour, 2 tablespoons cocoa powder, 1/8 teaspoon baking powder, pinch of salt in with the egg mixture. (Will be a dry mixture)
Add melted chocolate and butter mixture.
Take half of chocolate mixture add on top of crust, add one marshmallow. Add other half of chocolate mixture, microwave for 1 minute an' 30 seconds. Add 1/2 marshmallows, rest of the chocolate, and rest of crushed graham cracker. Microwave for about 15 seconds, just to melt marshmallow. Will be hot!~ Let cool and enjoy!
Hope I made the recipe easy to follow, I typed a little too quickly!
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 Knight of Zantarni
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Mon Jul 01, 2013 3:04 am |
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I have something quick and simple for anyone to make. Some of you may have heard about it or have seen it elsewhere, but I will share it anyway!
Creamy Banana Ice Cream
Take about 2-3 ripe/overripe bananas, slice them up and freeze them in a zip-lock bag. When they are done freezing take them out and throw them in a food processor (I used an electric food chopper before and it worked fine) until smooth. I like to add Nutella, but you can get creative and add anything you like. ( This site has more ideas.) That's it. Enjoy!
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Mon Jul 01, 2013 2:40 pm |
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Oh those look delicious.
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Thu Jul 11, 2013 11:42 pm |
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Here's a easy recipe sent by my mom.
Melt away cookies w/cream cheese frosting..
NO EGGS .... EASY recipe
Melt-aways
1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour
In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
Mix all ingredients together. Color with food coloring if desired.
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And a really good meal recipe.
SLOW-COOKER SALSA CHICKEN!
Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
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Dedicated Citizen
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Tue Jul 23, 2013 5:36 pm |
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I found a few that looked really yummy. <3
Baked Tortellini
Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Pesto Sauce
Ingredients
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Recipe from The Food Network
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Tue Jul 23, 2013 8:44 pm |
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Ooo nice looking recipes. 
(64/43 posts for today)
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Wed Jul 24, 2013 6:04 pm |
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OK, this isn't a recipe...it's more an amazing ingredient! If you live anywhere near a Wegman's, this amazingness can be yours, too!
It's called "Garlic Cheese finishing butter" and it's wonderful! We made toast with sourdough bread and spread this on it, and it was the best garlic toast ever. I kid you not. Ever.
I've used it instead of sauce on tortellini, and I used it instead of regular butter in mashed potatoes, to give them a nice garlicky taste. I have more plans for it, but those are the things I've tried so far, and it never disappointed me. Just thought I should share.
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Wed Jul 24, 2013 6:45 pm |
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Oh my that sounds totally awesome. I will have to see if we have that around here at all.
(66/42 posts for today)
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Sun Jul 28, 2013 5:41 pm |
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My favorite sauce for pierogies and an alternative to the traditional sour cream:
Ingredients:
 1/2c of cream cheese (garlic flavor is my favorite, but with all the choice out there, you can spice as you wish! ^___^)
About 1/2c of cheese of your choice
Milk as needed to get a nice, creamy consistency.
Directions:
Heat and mix all the above ingredients in a small pot until thoroughly blended.
Scoop a little over your served pierogies - go easy on it, it's very rich!
Top with a sprinkle of chives (fresh is best)
The nice thing about this sauce is it's versatility - While playing with the cream cheese flavors (or getting the plain and playing with whatever spices you want to add) this can easily be used as a pasta sauce, a veggie sauce or even a creamy sauce for meats like chicken.
Just keep in mind that the cheeses used really do make it rich, so you don't need a lot!
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Tue Jul 30, 2013 5:43 am |
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Oh my that sounds really yummy Tisi. 
( 32/40 posts for today)
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Dedicated Citizen
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Tue Aug 13, 2013 9:08 pm |
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A friend made some Japanese Curry and I loved it so much, I bummed the recipe from her :3 (I'm actually making it right now, lol)
Curry
6 boneless, skinless chicken thighs with most of the fat removed - cut into 1 inch pieces 1 tsp baking soda dissolved in about 1/4 cup water Cooking oil
1 large sweet onion, peeled, halved then quartered and pieces separated
3 celery stalks, cut into 1 inch pieces
3 large russet potatoes, peeled and chunked into roughly 1 inch cubes
1 package of baby carrots
1/2 head of cauliflower, florets separated and halved (optional, I know that not everyone appreciates the stuff, so when making it for a crowd, I usually replace it with an equal amount of the other veggies instead.)
4 blocks of S&B Golden Curry Sauce Mix (I use Medium Hot when feeding other people, Hot when making it for myself.)
Chicken flavored Better than Bouillon or Minor's soup base (I use this in place of salt to suit my taste. Don't use bouillon cubes, substitute with prepared chicken broth instead.)
Enough water (or chicken broth, if using) to cover ingredients
Add the baking soda to the chicken meat, allow the meat to tenderize for 30 minutes, and then wash the baking soda from the meat. This step can be omitted but results in tender meat like that found in restaurant dishes. Lightly sauté chicken pieces in a little cooking oil in a large frying pan until pieces are golden. Don't worry about cooking them completely - you just want a little color on the pieces. Don't crowd your pan. Split the amount and fry in two batches if necessary. Place the partially cooked chicken in a large stew pot. Deglaze the frying pan with water (or chicken broth), scraping the bottom to get up all the tasty bits. Add this to the stew pot and add enough water or broth to cover. Bring to a boil. Add two of the blocks of curry and the onions. Stir to dissolve the blocks. (If you are using water and the Better than Bouillon paste or soup base, add a healthy Tbs at this point. You will be adding more later to adjust the saltiness to suit your taste.) When contents returns to a boil, add the celery and potatoes. Add a little more water or stock if needed to barely cover vegetables. Simmer until the celery and potatoes soften slightly then add the carrots. Return to a simmer and add the cauliflower and remaining two curry blocks. Cook over med-low until vegetables are tender. Taste and add salt or Bouillon paste (dissolved in a small amount of water) as desired. Serve with steamed rice.
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Notes:
This is how she gave the recipe to me. I've tweaked it a little but I feel it's pretty straight forward. If anyone is actually wanting to try it and has questions, I'd be happy to answer to the best of my abilities. Though, I leave out the chicken because my husband is vegetarian (I might as well be too at this point, lol).
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Wed Aug 14, 2013 6:39 am |
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That sounds really yummy.
(99/38 post for today)
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Wed Aug 14, 2013 5:48 pm |
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Here's a recipe I go off the internet when I was looking for something to do with the blueberries before they went bad. I started out looking for coffee cake, but I found this and made it instead. We had it for dessert the next few nights with whipped cream, and it was wonderful!
Blueberry Crumb Cake
Ingredients
1/2 stick Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
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FOR THE TOPPING:
3/4 sticks Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt
Preparation Instructions
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar.(I softened the butter by putting it in the microwave for about 20 seconds.) Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed. (Fold the berries in gently)
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. (I used a food processor...a lot faster and easier)Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown.
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Dedicated Citizen
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Wed Aug 14, 2013 6:11 pm |
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-drools-
Blueberry crumb cake!!!!
So delicious!
Gah, I wish there was a way to make it healthier....I can replace the whole milk with fat free milk and I can use some 'healthier' butter.....
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