My SIL got this from CakeCentral.com, she had as a note on her FB, so I'm posting it on here for when I'm brave enough to try it out.
Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours
Thursday, August 26, 2010
Wednesday, August 25, 2010
Fried Rice
from the Better Homes and Gardens
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
Saturday, August 21, 2010
Ol' Fashioned Banana Pudding
Like G'ma used to make...
From Bakerella
Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 c cold water
1 (3.5 oz) package instant pudding and pie filling
2 c (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
* In a large mixing bowl, combine sweetened condensed milk and water.
* Add pudding mix and beat until well blended.
* Chill 5 minutes in refrigerator.
* Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
* Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
* Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
* Garnish as desired.
* Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
She says "* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I can’t, then that’s it. Either way, It will be good!"
I used thawed cool whip though and it tasted great
From Bakerella
Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 c cold water
1 (3.5 oz) package instant pudding and pie filling
2 c (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
* In a large mixing bowl, combine sweetened condensed milk and water.
* Add pudding mix and beat until well blended.
* Chill 5 minutes in refrigerator.
* Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
* Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
* Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
* Garnish as desired.
* Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
She says "* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I can’t, then that’s it. Either way, It will be good!"
I used thawed cool whip though and it tasted great
Wednesday, August 18, 2010
Meal in a Pumpkin
from my SIL, Kera's cooking blog.
I REALLY want to try this upcoming fall because I LOVE pumpkin.
Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
I REALLY want to try this upcoming fall because I LOVE pumpkin.
Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
Monday, August 16, 2010
Greek Salad
From MyRecipes.com
Serves 8
Ingredients
2 English cucumbers, cut into 1/2-inch cubes
2 lbs tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 c coarsely chopped parsley
1 1/3 c drained pitted kalamata olives, halved if large
1/2 c extra-virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese
Salt and fresh-ground pepper
Directions
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Serves 8
Ingredients
2 English cucumbers, cut into 1/2-inch cubes
2 lbs tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 c coarsely chopped parsley
1 1/3 c drained pitted kalamata olives, halved if large
1/2 c extra-virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese
Salt and fresh-ground pepper
Directions
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Friday, August 13, 2010
Italian Beef & Barley Soup
(From Crockpot: Soups & Stews)
serves 6
Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)
Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.
3. Cook on low 8-10 hours (or until beef is tender)
Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.
serves 6
Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)
Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.
3. Cook on low 8-10 hours (or until beef is tender)
Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.
German Potato Salad
(From Family Circle All-Time Favorite Recipes)
Serves 12
Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin
Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar
Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain
2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.
3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.
4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.
5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.
6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.
Serves 12
Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin
Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar
Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain
2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.
3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.
4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.
5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.
6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.
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