Candy Sushi PDF Print E-mail
Thursday, 13 May 2010 17:49
Last weekend we had a going away party for my brother who is in the Air Force. Since he is headed to Japan (Literally. As I type this he is on a plane headed over there) the party was Japanese themed and I had volunteered to bring candy sushi. I saw a recipe a year or so ago and bookmarked it because I thought it looked fun.


I was wrong.


I had originally planned to do a recipe post showing everyone how to make these cute little things, but they turned out to be the
biggest pain in my butt. Since I was already throwing food against the wall, yelling and crying I decided not to add to my stress by taking pictures of the whole thing.


But IF you want to know how to make them, I will give you the recipe. Just take some Prozac first. It may help.





Its a rather simple recipe. You need 1 cup of Rice Krispies cereal, 4 fruit roll ups (preferably green, but any flavor will do), 4 red twizzlers, 8 large marshmallows and 2 tablespoons of butter.

Here's what ya do. 

In a small saucepan, melt marshmallows with the butter over low heat. Add the rice cereal and stir to coat; let cool slightly. (And by slightly, it means slightly. Like, 2-3 min.)

Cut licorice to the length of the fruit roll-up. Unroll the fruit roll-up and peel off the plastic film.
Note: This is where I started cursing the world. I live in South Georgia. Its blasted hot and humid down here. So the fruit roll ups did not peel off the plastic film as much as they tore into 5 thousand little sticky shreds. So a word to the wise: Put the fruit roll ups in the fridge for 5-10 minutes prior to unrolling. It works SO much better that way!

Place about 1/4 of the rice cereal mixture on the edge of each roll-up.
(Just eye ball it. Basically you need to make sure there is enough to cover 1/2 of the fruit roll up.)

Place (and push) the twizzler in the center of the rice mixture and roll up the candy sushi. Dip a knife in water to keep it from sticking and cut into 2-inch pieces.



Here is a visual. I wanted all of the fruit roll ups to be green, but NO ONE IN THIS GOSH AWFUL TOWN SOLD GREEN FRUIT ROLL UPS. *ahem* So I had to use a combination of Shrek tongue tattoo mini fruit roll ups and a multi colored pack. Which worked out fine in the long run, but during the whole process I was quite sure the world was ending.


Ok, so I may have some issues that need to be worked out. This candy sushi thing really messed with my psyche.




Here are all of the completed candy sushi. In order to make this many you need to quadruple the recipe or something.





And much to my surprise, the candy sushi really did taste pretty good. I mean, I expected it to be WAY to chewy, but it wasn't too bad! In fact, I would almost say that it was worth the 3 hours I spent in the kitchen.

Almost.
:)
 
Breakfast Muffin... Or Something PDF Print E-mail
Thursday, 22 April 2010 17:52
Over here in the Titus household we LOVE breakfast foods, and when I found this recipe for a ham and cheese egg cup I knew I had to make brinner. Immediately.

So that is what I did. Last night we had breakfast, and it was wonderful. And because I am a nice person, I will share this treasure that I found (thanks again to Tasty Kitchen!).

Here is what you will need.



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One dozen eggs,




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Twelve pieces of deli sliced ham,




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And two cups of cheese (give or take).





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Once you have all of your ingredients ready, go ahead and grease a 12 cup muffin pan.





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Now put one slice of ham in each muffin cup. All I had on hand was extra thin deli ham, so I used two slices. Which is really cramping Daniel's style when it comes to having meat on his sandwiches. But if you have normal deli sliced ham you will be good to go with just one!




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Put some cheese inside of each piece of ham.

And just for your info... the original recipe called for frozen spinach to go on top of the cheese. Seeing as how my husband will NOT eat spinach, I passed on this ingredient. But I think it would be a great way to get some veggies into the kids (or hubby's)!





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Now crack an egg on top of the cheese!

I did this two ways. The original recipe just said to crack the egg and then pop it into the oven. But Zachariah is not a fan of seeing a whole yolk. He gets a little weirded out then refused to eat the egg. Needless to say, he prefers scrambled eggs. So I beat an egg and then poured it into the ham and cheese cup. I did that six times... that way I could have half scrambled and then half the "normal" way.





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See, the scrambled works well too!





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Salt and pepper to taste and then pop these bad boys into an oven that has been preheated to 350 degrees and cook for about 20 minutes.





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I could have probably gotten away with only cooking these for 15 minutes, so I think you will just have to keep an eye on them. Oven temperatures vary.
Regardless, they were DELISH.





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Here are the two different kinds. I enjoyed both of them, but I must say that I think the scrambled muffin cup wins by a tiny bit. It just turned out to be the most perfect comfort food. In fact, I ate one just a little bit ago for a mid afternoon snack! So, so good.





Since the muffin pan is pretty well coated with cooking spray these suckers come out pretty easily. Just run a knife around the sides and you will have no problem at all!


Here is the recipe... enjoy!


Ham and Cheese Egg Cup
Ingredients:
12 eggs
12 slices deli ham
2 cups cheddar cheese
1 box frozen spinach (optional)

Directions:
Spray a twelve cup muffin pan with cooking spray and put a piece of ham in each cup. Sprinkle cheddar cheese in each piece of ham. Put (thawed) spinach on top of cheese and then crack an egg on top. Salt and pepper to taste. Bake in 350 degree oven for 20 minutes, or until done.
 
Lemonade PDF Print E-mail
Thursday, 15 April 2010 17:57

I am not a huge lemonade fan. The bitterness is just too much for me. Now I can down some Chick-Fil-A lemonade in half a millisecond, but that is usually the only lemonade I can handle.

Until last night.

Dun dun dun!

Out of the blue I decided I wanted to make some Lemonade. It may have had something to do with the fact that I had an adorable three year old over at my house the other day and she asked for some lemonade to drink. Usually the mention of lemonade has no affect on me ever wanting to drink any... but I just could not get it out of my head. So yesterday afternoon we headed to the grocery store to get a bag-o-lemons so I could try my hand at making some fresh lemonade.

I'm not gonna lie. I don't even know why I am doing a "recipe post" on something this simple. I guess I am kind of desperate for things to blog about these days. Ah well. Here is the simple yet yummy lemonade recipe I found online yesterday!





You are going to need 6-7 lemons, depending on how large they are. (I used seven, just so ya know.)





Roll the lemon around between the counter and your hand in order to get the juices flowing in there. It makes juicing a lemon SO much easier when you do this first.





After you get done rolling the lemons around on your counter, slice them in half.





Such a pretty yellow! I need to figure out how practical it would be to grow my own lemons. I mean, can I just plant a lemon tree or something? I am sure those are a bit pricey. But boy would it be convenient to just run out to the backyard when I wanted to make some lemonade!





Quick tip: If you hold the lemons like this while squeezing them you will be less likely to have those pesky seeds floating around in your lemon juice.





Rachel ray taught me this a couple years ago. I have been forever grateful.





See! The little seeds just pop up to the top of the lemon for you to grab and throw away. Convenient!






After about seven lemons are squeezed you should end up with one cup of juice. IF you happen to be a lemon short I would not look down on you for using store bought lemon juice to top it off. But only if you have too! The fresh squeezed stuff is the best.





Now you are going to need 6-7 cups of water (I used somewhere between 6.5 and 7. I am a wimp when it comes to tangy drinks)...





And one cup of sugar. (I am eventually going to try and work us down to 1/2 a cup)






Now mix the lemon juice, water and sugar together in a pitcher (add more water if need be). The recipe said to use a one gallon pitcher, but all I had was a half gallon and it held everything perfectly. So don't sweat the one gallon thing.





Stir everything together and wala, you have some fresh lemonade!





I HAD a full glass right before this picture was taken but I couldn't contain myself. I just had to take a gulp. It was sooooo good. You know whats even better? It has zero preservatives or artificial sweeteners. Score! I will seriously never buy lemonade from the store again. This is just too easy not to make. Try it, I think you will like it!!

Fresh Lemonade

Ingredients:
6-7 lemons (1 cup of lemon juice)
6 cups water
1 cup sugar

Juice lemons and mix the lemon juice, water and sugar into a one gallon pitcher. Serve with fresh lemon slices. Enjoy!

 
MSG Free Ranch Dressing PDF Print E-mail
Thursday, 25 March 2010 19:55

I like salads. And I like raw veggies. I do not eat either of those things without ranch dressing. Its a staple! And much to my surprise, I recently discovered that Zachariah will eat raw carrots, broccoli, celery AND salad... as long as he has ranch dressing on the side. (He loves to dip foods.) Here is the kicker. Ranch dressing has MSG in it. MSG is incredibly bad for you. And it is in SO MUCH of what we consume. (I will try and do a whole post on MSG sometime in the future. Your welcome.) Since I care about my son and the things he is consuming, I have tried to drastically cut out foods that contain MSG. Salad dressing is one of them.

That obviously caused a problem with the salad/veggie consumption, so I decided to make my own salad dressing. I found a super easy recipe and ended up loving it. The ingredient list, while not extremely healthy, contains no MSG. So I am a happy camper!




Here is what you need to make you own MSG free dressing. Mayonnaise, sour cream, salt, ground pepper, dried parsley, dried chives, dried dill weed, onion powder and garlic powder. I had every one of these ingredients in my pantry with the exception of sour cream. That is the only thing I had to buy. Not to shabby for a spur of the moment ranch dressing recipe!




I obviously have no rhyme or reason to the purchasing of my spices. I mean, seriously here folks. There is not a single brand that has a friend in that picture. Sad. I need to go through my spices and figure out which brand is dominating my cabinet. I'll be sure to keep you posted on this pressing matter.





Take a whole cup of mayo and half a cup of sour cream and dump them in a bowl.






Then throw in 1/2 teaspoon dried chives, 1/2 teaspoon dried parsley, 1/2 teaspoon dried dill weed, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. (Oh, and if you add a splash of lemon juice it gives the dressing a better consistency.)





Whisk them together and then, wala! You have some nice homemade ranch dressing. Seriously, it takes like five minutes. When eliminating MSG out of salad dressing is that simple, why would you not give it a try?





And just so you know, I ate a whole entire head of broccoli immediately after I whisked these ingredients together.





And I enjoyed every





last






bite.


Homemade Ranch Dressing

Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Splash of lemon juice

Directions: Whisk all ingredients together in a bowl. Keep in airtight container in the fridge for up to three(ish) weeks.

 
Crock Pot Chicken And Rice PDF Print E-mail
Tuesday, 09 March 2010 12:25

I don't know about you, but I love me some crock pot dinners. They are so stinking easy to make and they usually taste great! (I say "usually" because there are some really bad slow cooker recipes out there. Trust me, I know from experience. *shudder*)

My favorite time to have a crock pot meal is Sunday for lunch. I throw some stuff together when I wake up in the morning and then by the time we get back from church our lunch is ready! Talk about perfect. This Sunday we had crock pot chicken and rice and I decided to show you how to make this super simple meal! That is, if you don't already make it on a regular basis. In that case you may want to find another blog to read for today. This may be a yawn. :)


You will need four ingredients. 3 "cream of" soups, water, rice and chicken.

*The original recipe calls for 1 cream of chicken, 1 cream of celery and 1 cream of mushroom. But my husband will die a horrible death if he is forced to eat anything with the word celery or mushroom on the package, so we use three cream of chickens.




Poor in all three "cream of" soups




and 1/2 cup of water into the crock pot.




Give it a little stir to mix the two together.




Then add 1 cup of long grain rice. I prefer to use brown rice, but you can use whatever floats your boat.




And this is where you can stir your rice into your water/cream of mixture. Sometimes I do that, sometimes I forget. This time I happened to forget. The meal is just fine either way, just know you have the option.




Now plop the chicken breasts on top and plop on the lid. Sorry. The word plop should never be used twice in one sentence. I just cant help myself sometimes.




You can cook it on low for 8 hours or on high for 4 hours. It all depends on how much time you have. I can never get my act together in time to cook it for 8 hours, so mine is always set on high.




Four hours later, this is what it looked like. You might notice that it is a tad bit soupy looking. Have no fear. That only happened because I forgot to stir the darn rice into the mixture before hand. If this happens to you, you can go ahead and give it a little stir a five or so min. before serving.




See, I told you the meal is fine either way. :) Ring the triangle and let everyone know that dinner is ready, because now you are ready to serve this super easy meal. Just add a veggie and some bread and you should be good to go!




Unlike me, Zachariah likes his chicken completely separate from his rice. And yes... that is a Christmas plate. He just wont let me put it away with the other Christmas stuff. Trust me, I have tried.




And just in case you were wondering, here is what Zachariah's full plate looked like. Chicken, rice, broccoli casserole and a muffin. Not to shabby for a picky two year old. He ate every bit of it too. That is actually the main reason I love this meal. If my toddler will scarf it down I am a happy camper. Enjoy! :)

Ingredients:
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup (if you have a picky eater, use three cream of chicken)
1/2 cup water
1 cup long-grain rice
4 lg chicken breasts

Directions: In a slow cooker, combine the soups, water and rice. Place the chicken on top. Cover and cook on low for 8 hours or on high for 4 hours.

 
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