The last but certainly not least is the Rolo Cookies! Which are my favorite, I cannot get enough of these, I just want to eat every single cookie that comes out of the oven. Even though these are the most complicated ones.
Rolo Cookies
Cookie Batter-
2.5 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup margarine
2 teaspoon vanilla
2 eggs
1 cup chopped pecans
Outer Layer-
48 Rolos
Sugar
Chopped Pecans
Almond Bark
Mix all of the batter ingredients together and refrigerate for several hours. You may have to melt butter to create a good consistency. After the dough has refrigerated, roll the dough into a little ball and completely submerged the Rolo with all dough. You shouldn't be able to see any of the Rolo. Then press the one side of the dough ball into the sugar and chopped pecans and placed onto a cookie sheet.
Bake at 375 for 7-10 minutes
After the cookies are baked, drizzle the melted almond bark on top of the cooled cookies.
Good news, bad news. This are the most challenging, but they are the most delicious. These are a Christmas must for me. Normally my aunt makes them, and she did these year too, but this year we took the challenge upon ourselves.
We started off a little rough, because I dumped all the ingredients in at once. My mom had a hay day, but fast forward it all worked out. We actually started this on a Saturday and finished them the next day. It was starting to become a huge mess, and we needed to take a break.
Then next day, pajamas in all, we started the process. It was refrigerated, which helped a lot. So we took a small, but large enough amount to cover the entire Rolo. Then flattened out the top, and placed it in a mixture of sugar and pecans. Try and place the mixture only on the top so it stays on. The first batch we made, didn't really turn out, we placed 12 balls on the sheet. This didn't work out, because they all ran together. So we started taking a few off and they turned out a lot better, and started looking like circle cookies (like how cookies are suppose to look). Then just carefully melt the almond bark and drizzle it on.
These are so yummy, my favorites. Its like a normal cookie, with a surprise in the middle.
Monday, December 28, 2015
Chocolate Drop Cookies (411)
(Next up for our baking day was Chocolate Drop Cookies! This are so cute when all is said and done.
Chocolate Drop Cookies
1/2 cup vegetable oil
4 oz. unsweetened chocolate (melted)
2 cups white sugar
4 eggs
2 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioners sugar
Mix oil, chocolate, and sugar. Blend in one egg at a time, add vanilla. Then stir in flour, baking powder, and salt. Chill several hours before baking. Drop and roll the dough into confectioners sugar and then place on a cookie sheet.
Bake at 350 for 10-12 minutes you don't want to over bake these cookies.
You add in all the ingredients, using one egg at a time. Once everything it all mixed together, place in the fridge to chill so that is easier to create a cookie dough ball. Take a scoop and place in a bowl of confectioners sugar, also known as powered sugar and roll the ball in that. then place on the cookie sheet and place into the oven. When taking them out of the oven, the insides may look like they aren't done, but they will continue to cook after taken them out of the oven. They will also look really cool because as they expanded while cooking they create a cool effect with the powered sugar.
These are really cute and really yummy. We put them out at a Christmas get together and they were a huge hit and we still have a lot left, they definitely make a lot. My cousins loved them, they all said that they were the best things they have ever tasted.
I highly recommend making these, they are on the challenging end, but totally worth it in the end. Just make sure to not over bake the cookies, and to make sure to completely cover the dough balls in powered sugar. And be careful when you bite into the deliciousness to not inhale the powder and choke. I may have done that a few times before. And its so festive to wash it down with a glass of milk. Writing this is making me want to go grab one and devour it right now.
Go out a spend time with family and bake some cookies. This is a perfect way to come together as a family, and have some yummy food, before the New Years dieting begins. I will be taking part in that. Go make this cookies and you will be in love.
Chocolate Drop Cookies
1/2 cup vegetable oil
4 oz. unsweetened chocolate (melted)
2 cups white sugar
4 eggs
2 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioners sugar
Mix oil, chocolate, and sugar. Blend in one egg at a time, add vanilla. Then stir in flour, baking powder, and salt. Chill several hours before baking. Drop and roll the dough into confectioners sugar and then place on a cookie sheet.
Bake at 350 for 10-12 minutes you don't want to over bake these cookies.
You add in all the ingredients, using one egg at a time. Once everything it all mixed together, place in the fridge to chill so that is easier to create a cookie dough ball. Take a scoop and place in a bowl of confectioners sugar, also known as powered sugar and roll the ball in that. then place on the cookie sheet and place into the oven. When taking them out of the oven, the insides may look like they aren't done, but they will continue to cook after taken them out of the oven. They will also look really cool because as they expanded while cooking they create a cool effect with the powered sugar.
These are really cute and really yummy. We put them out at a Christmas get together and they were a huge hit and we still have a lot left, they definitely make a lot. My cousins loved them, they all said that they were the best things they have ever tasted.
I highly recommend making these, they are on the challenging end, but totally worth it in the end. Just make sure to not over bake the cookies, and to make sure to completely cover the dough balls in powered sugar. And be careful when you bite into the deliciousness to not inhale the powder and choke. I may have done that a few times before. And its so festive to wash it down with a glass of milk. Writing this is making me want to go grab one and devour it right now.
Go out a spend time with family and bake some cookies. This is a perfect way to come together as a family, and have some yummy food, before the New Years dieting begins. I will be taking part in that. Go make this cookies and you will be in love.
Monday, December 21, 2015
Sugar Cookies (401)
Since it's the week of Christmas, what's a better way than baking cookies with family. This weekend we did exactly that. We made four different types of cookies, Chex Mix, and Magic Cookie Bars. Today, I'm going to be sharing my family Sugar Cookie recipe.
Sugar Cookies:
1 cup Sugar
1 stick margarine
1/2 cup Crisco
1 Egg
dash of Salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2.5 cups Flour
1 teaspoon vanilla
Bake at 350 for 8 minutes
Mix together the soften margarine, Crisco, egg, vanilla, and sugar together. If you having trouble because of wet ingredients, microwave it and it will be perfect. Then add in the rest of the ingredients and mix until you get the perfect cookie dough consistency. Now, scoop the sugar cookie onto a cookie sheet, before placing them into the oven, take a glass and coat it with sugar and press down the dough balls. This will create perfect circles and create the perfect sugar coating and how they get their name. If you want to cut out the dough into different shapes, roll out the dough and press the cutter and create a cute object of whatever your heart desires. Then into the oven they go and wait 8 minutes for deliciousness.
Take them out of the oven, and now your that much closer to being able to chowing down on the cookies by the dozen. Wait until the cookies are cooled and frost them. You can add color and create something festive or just use white frosting (this is what I did) or not even put frosting on them. And finally you can sprinkle on some sprinkles and create a masterpiece of cookie decorating.
This weekend my aunt also put on a cookie decorating for all the nieces and nephews. This can get a little chaotic with the five different colors of frosting and hundreds of different kinds of sprinkles. And the little ones dumping an entire bottle of sprinkles on one cookie, but they're just getting creative! :) And the different kinds of color combinations are endless.
Back to the cookies I made, they are simple but elegant and way too delicious. I especially love when they are frozen, yummmtastic!! Maybe there are a little too yummy, since all I want to do is eat them all, like literally the whole box. Happy baking and happy holidays!
Sugar Cookies:
1 cup Sugar
1 stick margarine
1/2 cup Crisco
1 Egg
dash of Salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2.5 cups Flour
1 teaspoon vanilla
Bake at 350 for 8 minutes
Mix together the soften margarine, Crisco, egg, vanilla, and sugar together. If you having trouble because of wet ingredients, microwave it and it will be perfect. Then add in the rest of the ingredients and mix until you get the perfect cookie dough consistency. Now, scoop the sugar cookie onto a cookie sheet, before placing them into the oven, take a glass and coat it with sugar and press down the dough balls. This will create perfect circles and create the perfect sugar coating and how they get their name. If you want to cut out the dough into different shapes, roll out the dough and press the cutter and create a cute object of whatever your heart desires. Then into the oven they go and wait 8 minutes for deliciousness.
Take them out of the oven, and now your that much closer to being able to chowing down on the cookies by the dozen. Wait until the cookies are cooled and frost them. You can add color and create something festive or just use white frosting (this is what I did) or not even put frosting on them. And finally you can sprinkle on some sprinkles and create a masterpiece of cookie decorating.
This weekend my aunt also put on a cookie decorating for all the nieces and nephews. This can get a little chaotic with the five different colors of frosting and hundreds of different kinds of sprinkles. And the little ones dumping an entire bottle of sprinkles on one cookie, but they're just getting creative! :) And the different kinds of color combinations are endless.
Back to the cookies I made, they are simple but elegant and way too delicious. I especially love when they are frozen, yummmtastic!! Maybe there are a little too yummy, since all I want to do is eat them all, like literally the whole box. Happy baking and happy holidays!
Monday, December 14, 2015
A Christmas Tradition (334)
Every year my family and I go to the Amana Colonies for a pre-Christmas tradition. We have not missed a year of their delicious food, it is the perfect touch to get in the Christmas mood. My parents grab everyone that wants to come. We take my grandma, my aunts, my brothers and his kids, everyone. And it is such a great time.
The Ox Yoke Inn, is literally the cutest restaurant ever. The Amana Colonies is a German area of Iowa, and I love going there. Way upstairs they had a stuffed bear (like it was living) and a stuffed moose. And it has bunches of steins.
This restaurant is a family style. Everyone at my table normally gets the chicken, they have the best chicken ever. And lots of sides to go with it. You start with coleslaw and the best cottage cheese you'll ever find. There is also bread that they bring out, and the have the best strawberry jam ever. They actually sell their jam, it is so good. My aunt always buys it, every single year. They then bring out your chicken and more sides. They have mashes potatoes, corn, green beans, gravy, and sauerkraut (it is a German restaurant). All of their food is so good. They just kept bringing more and more out. That might annoy your waiter, but just leave a good tip. You definitely will get what you pay for. If you live around that part of Iowa or you are willing to make a drive, go to this place you will not regret it. We always go there for all types of family functions year round.
This town is also the cutest area ever too. They have shops all lined up. You can go and buy all kinds of knit-knacks, wine, ice cream, candles, and furniture. When I was in elementary school, we took field trips to the Amana Colonies and toured around.
You can't go wrong, when you go to the Amana Colonies.
The Ox Yoke Inn, is literally the cutest restaurant ever. The Amana Colonies is a German area of Iowa, and I love going there. Way upstairs they had a stuffed bear (like it was living) and a stuffed moose. And it has bunches of steins.
This restaurant is a family style. Everyone at my table normally gets the chicken, they have the best chicken ever. And lots of sides to go with it. You start with coleslaw and the best cottage cheese you'll ever find. There is also bread that they bring out, and the have the best strawberry jam ever. They actually sell their jam, it is so good. My aunt always buys it, every single year. They then bring out your chicken and more sides. They have mashes potatoes, corn, green beans, gravy, and sauerkraut (it is a German restaurant). All of their food is so good. They just kept bringing more and more out. That might annoy your waiter, but just leave a good tip. You definitely will get what you pay for. If you live around that part of Iowa or you are willing to make a drive, go to this place you will not regret it. We always go there for all types of family functions year round.
This town is also the cutest area ever too. They have shops all lined up. You can go and buy all kinds of knit-knacks, wine, ice cream, candles, and furniture. When I was in elementary school, we took field trips to the Amana Colonies and toured around.
You can't go wrong, when you go to the Amana Colonies.
Chocolate Croissants! (414)
http://sallysbakingaddiction.com/2014/08/28/20-minute-chocolate-croissants/
If you having a chocolate addiction, and love croissants. This is the place for you.
I have been to St Maarten/St. Martin twice. Both times we stayed at this hotel across from a French bakery. Every morning my dad would go and get us croissants, I had to always be the princess and get the chocolate chip one's. Nothing was better than a fresh croissant from a little French bakery. I was so in love. I sit here writing this eating eggs. I would give anything to have those delicious things back. Maybe these weren't freshly homemade, in a French bakery, and probably not even comparable to the ones I made, but they were so delicious too.
This is a fairly simple recipe. Which I don't mind because that means its low stress. I made these on a Sunday morning out of the blue and my parents and I just kept eating them. Good thing I only made 8 of them. You start by separating the 8 dough triangles, mine keep ripping apart as I tore, so I just had to smooth them out and then they were good as new. Then you just sprinkle chocolate chips on them, I never really measured, I like chocolate and who doesn't so I added a lot. As it says in the recipe "use your best judgment." Then you just roll them up, start from the larger end and work your way to the point. You may have to redo it a few times and/or smooth it out. The next part, I was a little confused on why we do it. But it helps to create a golden brown crust. Beat up an egg, and smooth a little bit over the roll up croissants. My got all over the pan, so I feel like it was too much to be worth it, and you can't taste it at all. Then you just stick it into the oven for around 12 minutes.
I placed all of my finished croissants onto a small plate, the recipe shows you putting chocolate syrup on the top. I didn't because I was going for a close resemblance to what I had in St Maarten. I also made hot chocolate and it was so cute, and since it is almost Christmas it put me into the Christmas sprit. I would totally recommend making these, they are so easy and so simple and so cute.
If you having a chocolate addiction, and love croissants. This is the place for you.
I have been to St Maarten/St. Martin twice. Both times we stayed at this hotel across from a French bakery. Every morning my dad would go and get us croissants, I had to always be the princess and get the chocolate chip one's. Nothing was better than a fresh croissant from a little French bakery. I was so in love. I sit here writing this eating eggs. I would give anything to have those delicious things back. Maybe these weren't freshly homemade, in a French bakery, and probably not even comparable to the ones I made, but they were so delicious too.
This is a fairly simple recipe. Which I don't mind because that means its low stress. I made these on a Sunday morning out of the blue and my parents and I just kept eating them. Good thing I only made 8 of them. You start by separating the 8 dough triangles, mine keep ripping apart as I tore, so I just had to smooth them out and then they were good as new. Then you just sprinkle chocolate chips on them, I never really measured, I like chocolate and who doesn't so I added a lot. As it says in the recipe "use your best judgment." Then you just roll them up, start from the larger end and work your way to the point. You may have to redo it a few times and/or smooth it out. The next part, I was a little confused on why we do it. But it helps to create a golden brown crust. Beat up an egg, and smooth a little bit over the roll up croissants. My got all over the pan, so I feel like it was too much to be worth it, and you can't taste it at all. Then you just stick it into the oven for around 12 minutes.
I placed all of my finished croissants onto a small plate, the recipe shows you putting chocolate syrup on the top. I didn't because I was going for a close resemblance to what I had in St Maarten. I also made hot chocolate and it was so cute, and since it is almost Christmas it put me into the Christmas sprit. I would totally recommend making these, they are so easy and so simple and so cute.
Panini's (468)
This Black Friday we scored a deal in the food making department, if you want to call it that. While we were at Kohl's this interesting box caught my eye. A family I used to baby sit for had one of these, and I would always use it when they want a grilled cheese. I really liked it because of how easy it was to use. So I convinced my parents to buy it, because with a mail in rebate it was only 10 dollars. So we put it in our cart and bought.
I decided to make a sandwich one night when my mom told me we were having leftovers, for the 8th night in a row, slight exaggeration but I don't like leftovers. So I just made a sandwich, also putting what I like on it and stuck in there. Slammed the lid down, and waited. Not really knowing what to expect, it was so good. So the other night my mom and I made them again, while my dad was at a softball meeting. And I'm going to take you along with me. And there are pictures, who doesn't love pictures.
So first things first, you got to heat up your press. Start by warming it up to the highest heat and close the lid. Then start making your sandwich, you can do whatever kind of meat you enjoy the most, or follow recipes to come up with your perfect sandwich. My favorite type of meat is turkey, so I made a turkey sandwich, but my mom made a roast beef sandwich. Apparently that night we had a lot of options to chose from. And my favorite type of cheese is muenster cheese. I could probably have an entire blog dedicated to that cheese and how good it is. I also put mayo had my bread, if you aren't a big mayo fan, put on butter or whatever your heart desires, its your sandwich so have some fun with it. So then I folded by sandwich (is that the right terminology). I put the two halves together and stuck it in the machine. This next part can't really be optioned out. You'll need butter both rights of the bread that will touch the grill. This ensures that it won't stick. Then just close the press and be an eye on when your cheese is melted, and when your bread it the perfect color.
I really enjoy these, and am really glad we picked one up while they were so cheap. It's differently really nice to have around and its a lot easier to just press down a handle rather than having the constantly be flipped your sandwich over a stove. Whatever creation you come up with while using these device, you'll be sure to love.
I decided to make a sandwich one night when my mom told me we were having leftovers, for the 8th night in a row, slight exaggeration but I don't like leftovers. So I just made a sandwich, also putting what I like on it and stuck in there. Slammed the lid down, and waited. Not really knowing what to expect, it was so good. So the other night my mom and I made them again, while my dad was at a softball meeting. And I'm going to take you along with me. And there are pictures, who doesn't love pictures.
So first things first, you got to heat up your press. Start by warming it up to the highest heat and close the lid. Then start making your sandwich, you can do whatever kind of meat you enjoy the most, or follow recipes to come up with your perfect sandwich. My favorite type of meat is turkey, so I made a turkey sandwich, but my mom made a roast beef sandwich. Apparently that night we had a lot of options to chose from. And my favorite type of cheese is muenster cheese. I could probably have an entire blog dedicated to that cheese and how good it is. I also put mayo had my bread, if you aren't a big mayo fan, put on butter or whatever your heart desires, its your sandwich so have some fun with it. So then I folded by sandwich (is that the right terminology). I put the two halves together and stuck it in the machine. This next part can't really be optioned out. You'll need butter both rights of the bread that will touch the grill. This ensures that it won't stick. Then just close the press and be an eye on when your cheese is melted, and when your bread it the perfect color.
I really enjoy these, and am really glad we picked one up while they were so cheap. It's differently really nice to have around and its a lot easier to just press down a handle rather than having the constantly be flipped your sandwich over a stove. Whatever creation you come up with while using these device, you'll be sure to love.
Sunday, December 6, 2015
Thanksgiving Desserts
You love desserts. I love desserts. Everyone loves desserts. I ate so much food but of course I saved room for dessert. As did everyone. We got to splurge sometime or another. We had a lot of desserts and really its the only time I actually eat pie and bars.
On Thursday, we had two amazing desserts that my aunt made: Pecan Pie and Fruit Cocktail Bars. Personally, I had the Pecan Pie. I love pecan pie, nothing quite like it. Especially top with a heaping amount of whip cream. And you can get so creative with making it look so pretty.
On Saturday, there were so many desserts. French Silk Pie, Banana, Pie, and tons of other pies. And of course my mom's specialty PUMPKIN BARS. We make them look so cute, and make them taste so good. We sprinkle fall sprinkles on top and make them look so cute and so festive for the wondrous holiday. Pumpkin Bars are so easy, pumpkin, sugar, you know the usual baking stuff. And cream cheese frosting. YES PLEASE.
I hope you had a great holiday and are ready for the quickly approaching holiday. I hope I could give you ideas about what to serve at your holiday parties and I hope you have a great rest of the year, and Happy Holidays! Hope you spend lots of time with friends and family.
On Thursday, we had two amazing desserts that my aunt made: Pecan Pie and Fruit Cocktail Bars. Personally, I had the Pecan Pie. I love pecan pie, nothing quite like it. Especially top with a heaping amount of whip cream. And you can get so creative with making it look so pretty.
On Saturday, there were so many desserts. French Silk Pie, Banana, Pie, and tons of other pies. And of course my mom's specialty PUMPKIN BARS. We make them look so cute, and make them taste so good. We sprinkle fall sprinkles on top and make them look so cute and so festive for the wondrous holiday. Pumpkin Bars are so easy, pumpkin, sugar, you know the usual baking stuff. And cream cheese frosting. YES PLEASE.
I hope you had a great holiday and are ready for the quickly approaching holiday. I hope I could give you ideas about what to serve at your holiday parties and I hope you have a great rest of the year, and Happy Holidays! Hope you spend lots of time with friends and family.
Thanksgiving Favorite Part 2
For my second gathering with my family, which was held at my aunts house this year, was just as good, if not better than the one on Thursday. I got to see family, that live far away and some that live close by. But I got to meet my new baby cousin who is just the cutest little thing ever. And yet again we had delicious food. With some similarities, there are so differences.
Of course we had turkey on top of turkey. And loads and loads of mashed potatoes. And piles and piles of corns. Lots of food none of the less. And there are a few things that this side of my family makes that is special to them. My cousin makes homemade stuffing, which is apparently my grandma's favorite. I like it but boxed stuffing is my favorite. My aunt (one of many) makes this delicious pea salad. It consists of cheese, eggs, mayonnaise, and peas. I really like it but it may not be everyone's cup of tea. Someone also makes a fruit salad, with apples, and grapes, and other delicious fruits. I love it.
This year must not have been the year for turkeys, while making my aunt and uncle were sleeping they started it in the middle of the night. They had a pan liner, and put the turkey inside and started it. They failed to put water in the pan and the liner melted and they woke up to thick smoke in their house. NOT GOOD! So they had to go out at 6 am to get a new turkey. I didn't know exactly what happened, but it smelled like something had burned when we walked in. It was bad. But the new turkey was really good. *clap, clap*
Its really fun to say goodbyes, and say see you in a few weeks for Christmas. I love my family. I had a great Thanksgiving and can't wait until Christmas.
Of course we had turkey on top of turkey. And loads and loads of mashed potatoes. And piles and piles of corns. Lots of food none of the less. And there are a few things that this side of my family makes that is special to them. My cousin makes homemade stuffing, which is apparently my grandma's favorite. I like it but boxed stuffing is my favorite. My aunt (one of many) makes this delicious pea salad. It consists of cheese, eggs, mayonnaise, and peas. I really like it but it may not be everyone's cup of tea. Someone also makes a fruit salad, with apples, and grapes, and other delicious fruits. I love it.
This year must not have been the year for turkeys, while making my aunt and uncle were sleeping they started it in the middle of the night. They had a pan liner, and put the turkey inside and started it. They failed to put water in the pan and the liner melted and they woke up to thick smoke in their house. NOT GOOD! So they had to go out at 6 am to get a new turkey. I didn't know exactly what happened, but it smelled like something had burned when we walked in. It was bad. But the new turkey was really good. *clap, clap*
Its really fun to say goodbyes, and say see you in a few weeks for Christmas. I love my family. I had a great Thanksgiving and can't wait until Christmas.
Thanksgiving Favorites Part 1
Even though Thanksgiving was over a week ago now, we can still talk about it, and about how everything was. I had two Thanksgivings to attend, one held on Thursday for a large lunch type of thing which we hosted. And we also had a Thanksgiving on Saturday, which was huge consisting of a lot family, which fortunately we did not have to host this year. I had a great time eating the wonderful foods and seeing family. Both are normally just a once a year type of thing which is really fun. Everyone has different traditions, and I'm going to share what I eat with you guys, and maybe you can talk this items and put them into what you make for this holiday.
On Thanksgiving Day, we normally have a handful of people come over for a luncheon, lunch-dinner type of thing around 12:30-1:00. We have a bunch of food and its always really, really nice and quiet. A calm before the storm (storm meaning Black Friday shopping). We obviously have turkey. We start to thaw the turkey around the weekend before that filling Thursday. We don't get up super early to put the turkey in, we put it in around 7:00 a.m. We season it to perfection with a variety of different seasonings we have in our spice cabinet. We turn up the heat, so that it browns the turkey, and then we turn it down so it cooks the all the juicy meat. We make sure that is done, by checking with a meat thermometer. Once it is all cooked we take it out (which is about 12:30) and start to cut it, or carve it. This year, while my dad was cutting, the turkey accidently fell on the floor. I know, I know, we kind of 10 second ruled it. It was still good, and a little dirt never hurt anyone??? We still had a lot of turkey that didn't touch the ground. And the turkey looked beautiful, when it came out.
Not only are there loads and loads of turkey, but we can't forget about the sides. They're what make or break the meal. You can't just have turkey, well you can, but its good to have variety. We love to have sides of corn, mashed potatoes, green bean casserole, stuffing, and bread rolls. We normally just make the boxed stuffing, but you can use what kind you like. I personally like boxed stuffing more. Just follow those directions and make it to your liking. For the corn, we make a bag of frozen corn. I love corn so that is a huge must. We also make tons of potatoes, we boil them up and then mash them with a mixer, making sure to add in milk to make them so creamy. We also dump in all the ingredients to make the green bean casserole. That is honestly so easy to make, you literally just dump in the ingredients, with consist of green beans, cream of mushroom soup, and French's French Fried Onions. And we buy lots of rolls, my cousin eats like fifty of them, and I love them too, so they are definitely an essential.
Thanksgiving, is such a favorite of mine. I love food, and the comfort food that is severed on Thanksgiving screams family. I love being able to see all of my family and eating all the delicious food. It is a nice little stepping stone, with a little break before Christmas. My family and I watch the parade together and going shopping together, its a family tradition. Something I love about traditions is how they differ from person to person. It's truly what the holidays are about.
On Thanksgiving Day, we normally have a handful of people come over for a luncheon, lunch-dinner type of thing around 12:30-1:00. We have a bunch of food and its always really, really nice and quiet. A calm before the storm (storm meaning Black Friday shopping). We obviously have turkey. We start to thaw the turkey around the weekend before that filling Thursday. We don't get up super early to put the turkey in, we put it in around 7:00 a.m. We season it to perfection with a variety of different seasonings we have in our spice cabinet. We turn up the heat, so that it browns the turkey, and then we turn it down so it cooks the all the juicy meat. We make sure that is done, by checking with a meat thermometer. Once it is all cooked we take it out (which is about 12:30) and start to cut it, or carve it. This year, while my dad was cutting, the turkey accidently fell on the floor. I know, I know, we kind of 10 second ruled it. It was still good, and a little dirt never hurt anyone??? We still had a lot of turkey that didn't touch the ground. And the turkey looked beautiful, when it came out.
Not only are there loads and loads of turkey, but we can't forget about the sides. They're what make or break the meal. You can't just have turkey, well you can, but its good to have variety. We love to have sides of corn, mashed potatoes, green bean casserole, stuffing, and bread rolls. We normally just make the boxed stuffing, but you can use what kind you like. I personally like boxed stuffing more. Just follow those directions and make it to your liking. For the corn, we make a bag of frozen corn. I love corn so that is a huge must. We also make tons of potatoes, we boil them up and then mash them with a mixer, making sure to add in milk to make them so creamy. We also dump in all the ingredients to make the green bean casserole. That is honestly so easy to make, you literally just dump in the ingredients, with consist of green beans, cream of mushroom soup, and French's French Fried Onions. And we buy lots of rolls, my cousin eats like fifty of them, and I love them too, so they are definitely an essential.
Thanksgiving, is such a favorite of mine. I love food, and the comfort food that is severed on Thanksgiving screams family. I love being able to see all of my family and eating all the delicious food. It is a nice little stepping stone, with a little break before Christmas. My family and I watch the parade together and going shopping together, its a family tradition. Something I love about traditions is how they differ from person to person. It's truly what the holidays are about.
Sunday, November 22, 2015
Preview for next week!
Gobble, Gobble! Its almost Turkey Day and I'm so excited! Since this is a food blog, I'm going to be sharing all of the wonderful I eat with you. Thursday, since we will be doing most of the cooking, I'm going to share exactly how we put together! Through the stress and the fun of Thanksgiving.
I plan to tell you exactly how we go able, preparing a turkey. By the way it's Sunday and we already have our turkey in the fridge to thaw out.
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For your information, I have two Thanksgivings to go two, one on Thursday and one on Saturday. And YOU'RE INVITIED to come along with me and explore all the different foods I eat.
I am excited to have a little break, to hang with my family, shop, and of course eat. And I may be watching the Macy's Thanksgiving Day Parade. But I'm not quite ready to endure the over played Christmas songs and over played Christmas movies. Also not excited for the freezing cold weather, even though it snowed the other day. And will have snow for Thanksgiving, but its part of the deal, and I'm excited to have some fun with my family. asdfk lajlsd flajlsd jflka jlsdjfklasjdljfl;akjsdlfjlakjs
I plan to tell you exactly how we go able, preparing a turkey. By the way it's Sunday and we already have our turkey in the fridge to thaw out.
megan megan megakd kaj sdkfjl;kajlsdjfalkjsdlfjkals dflkjlasjelfkjaisdfjklwjeofiojsldfkjlaskjdl fkkjlasdfkasdlfkjl;jalsdjflj asdkfl jakldfj lakjdlf;j al;sdkjfl;as dkjfl ;akjdfljlkjl;fjkl fjsk ls jl kkjfd laskjd
For your information, I have two Thanksgivings to go two, one on Thursday and one on Saturday. And YOU'RE INVITIED to come along with me and explore all the different foods I eat.
I am excited to have a little break, to hang with my family, shop, and of course eat. And I may be watching the Macy's Thanksgiving Day Parade. But I'm not quite ready to endure the over played Christmas songs and over played Christmas movies. Also not excited for the freezing cold weather, even though it snowed the other day. And will have snow for Thanksgiving, but its part of the deal, and I'm excited to have some fun with my family. asdfk lajlsd flajlsd jflka jlsdjfklasjdljfl;akjsdlfjlakjs
Homemade Chicken Pot Pie
We all have those foods that just scream Home Sweet Home. We all have those recipes that we just beg our mothers to make, whether that meal is super easy or super challenging. At my house we normally don't eat chicken pot pie on a daily basis. Or even that often, but when we do I savor it and love every little piece of it. However, it is so easy but so good. Especially the homemade version's, store bought is okay, but is just bound to get burnt, and it takes so damn long to make. And I prefer the taste of the homemade pies better, who's with me? me akjsd jfkawjekflajsldjflkajsl;ejfkjalsdkjflajs dlkfj ajsdlfj aljsdflajsld;jfl;akjsdlfjalsjdfljaslk fjlasdfjls;dfj l;sdj flk;akjsdl;kfj l;ajksdl;fjkl;asjdfljk asdj
Like I said, this is so easy, it is also really versatile, so get ready to add or take away the veggies and ingredients that you love. For us, we love adding potatoes, carrots, chicken, peas, and cream of chicken soup. lk;ak;sdkf aksd;'fk;'slkd;fka ;skdf; adsl;fk;aksd;kfl;aks;'dlkf;'aks;d'kf;'aksdf;lks;a
So here's what you do: cut up 4 potatoes and 6(large) carrots
Boil: 2 cooked Chicken Breasts-cooked, 1 cup frozen peas, 1 can of Cream of Chicken Soup
Mix together well and cover with a tube of crescent rolls and then cover with foil and bake 375 degrees for 30 minutes.
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I did say it was pretty simple, did I kept my promise? My sister actually made this for us the other day, expect she added broccoli and mushrooms, and a lot of pepper, like a lot of pepper, like way to much pepper. But it was still really delicious, just I'm not as big of a fan of pepper as she and her husband are. It was still a home cooked meal, that left me wanting more and more.
But isn't that what home cooked meals are supposed to do, leave people feeling satisfied and grateful for the loving family that they get to be apart of. Aren't they suppose to leave you feeling comforted and warm and I guess you could say inspired. asdkfjalksjdlfj ka sjk k k k dfkajsd kajsldfj l;akjsdljfk
Especially now that we are getting closer and closer to the holidays, its all about family. T-minus 4 days until Thanksgiving, and super good comforting food. Its all about being with your family, and eating good food, that makes you feel grateful and at home. And that should be what the holidays are all about, and sometimes the true meanings of holidays get lost through gifts and shopping and all that fancy stuff. me e e e e e e ee ee e e e e e e e e e ee e e e ei ii iajd ojfk j j j j k koo oo oo o
Don't overlook everything your family does, and makes. So make sure you say Thanks!
Like I said, this is so easy, it is also really versatile, so get ready to add or take away the veggies and ingredients that you love. For us, we love adding potatoes, carrots, chicken, peas, and cream of chicken soup. lk;ak;sdkf aksd;'fk;'slkd;fka ;skdf; adsl;fk;aksd;kfl;aks;'dlkf;'aks;d'kf;'aksdf;lks;a
So here's what you do: cut up 4 potatoes and 6(large) carrots
Boil: 2 cooked Chicken Breasts-cooked, 1 cup frozen peas, 1 can of Cream of Chicken Soup
Mix together well and cover with a tube of crescent rolls and then cover with foil and bake 375 degrees for 30 minutes.
asdlkf;aksd;fk;aklsd kd;lfa sd;lfjaksdljfiaksjdl kj alksdjf alsdjkflajsldf kjd jlkj lajkdslfjla sdjfka df
I did say it was pretty simple, did I kept my promise? My sister actually made this for us the other day, expect she added broccoli and mushrooms, and a lot of pepper, like a lot of pepper, like way to much pepper. But it was still really delicious, just I'm not as big of a fan of pepper as she and her husband are. It was still a home cooked meal, that left me wanting more and more.
But isn't that what home cooked meals are supposed to do, leave people feeling satisfied and grateful for the loving family that they get to be apart of. Aren't they suppose to leave you feeling comforted and warm and I guess you could say inspired. asdkfjalksjdlfj ka sjk k k k dfkajsd kajsldfj l;akjsdljfk
Especially now that we are getting closer and closer to the holidays, its all about family. T-minus 4 days until Thanksgiving, and super good comforting food. Its all about being with your family, and eating good food, that makes you feel grateful and at home. And that should be what the holidays are all about, and sometimes the true meanings of holidays get lost through gifts and shopping and all that fancy stuff. me e e e e e e ee ee e e e e e e e e e ee e e e ei ii iajd ojfk j j j j k koo oo oo o
Don't overlook everything your family does, and makes. So make sure you say Thanks!
Thursday, November 19, 2015
Taco Tuesdays
Who doesn't love tacos? Who doesn't love Tuesdays? Wait, I don't, I want it to be the weekend not towards the beginning of the week. But tacos are great anytime of the week. I could eat them every single day of the week, well that and Chinese food. This post is about Mexican, so let us stick with that. Tacos are so customizable and can become really creative. I'm going to tell you how I made my tacos and how I made them so that you can see what my family and I do for the nights we have the delicious tacos. Again, I can not stress this enough do what you like and what you want to make your food the best things ever.
For the meat, I love beef! The possibilities are endless, you could make beef, chicken, shrimp, etc. Or none, I used to not eat any meat on mine, but as I could older, I thought I'd try it, and now that's how I eat them. To make your meat, the best I would add taco seasoning, just to add the right flavor.
Shells! I normally eat soft shells, but occasionally I will eat hard shell. Do what every you like. If you do like hard shells but face the problem of having trouble of filling the shell with goodness, stick your shell in-between the rings of the shell and just lay it on your plate. It props it up so that you don't have to be holding it the whole time and its a win-win for everyone. For soft shells, if you want that extra something-something, place it in the microwave (for lazy girls like me) or if you really feel adventurous meat it up on the stove.
The extras! I normally put on lettuce, tomatoes, cheese, black olives, and black beans. They are so many different things that can be placed for your extra stuff with the meat. Its kind of like building a sandwich, sometimes you add this and sometimes you don't. Make your taco, so that you just want to devour it. You definitely can not go wrong, tacos are tacos and always so delicious.
The condiments! Some of these include queso, sour cream, salsa, guacamole,etc. If I had queso my tacos would be to die for, but since I didn't the last time, I will have to remember it for the next time. I love sour cream and salsa, as long as I stick to mild salsa. Guacamole is not my favorite and not a fan by any means.
So the next time you have tacos, get creative and have some fun with it.
Sunday, November 15, 2015
Why food?
At the beginning of the school year we were forced in blogging for a grade, every single week, 1200 words. This can be challenging most of the time when you don't have time to make something or you just don't want to and procrastinate. For my blog I wanted to make something that I could keep interest in and keep doing all year long. It was between sports and food. Both have their ups and downs, so I picked food. I found it a great opportunity to make some different creations that my family has never seen before and to expand my cooking skills.
Cooking relaxes me, and gives me something to look forward to. Cooking also helps me become a better me and helps learn to overcome certain situations. When something failed and went wrong, even though I'm so frustrated, I overcome it and find a solution to the madness. And when something really good turns out, I look forward to feeding my family and sometimes friend was I just made. It isn't half bad eating it later, too and knowing just how good that thing is.
This is also teaches me to time manage and plan out what I'm going to make, when I'm going to make it, and what stuff I need to make it. This is really good for me since I want to be a student-athlete in college, I need to know exactly when my workouts and practices are to schedule when to do my homework. This is also good, to show dependence. For example, if I'm making a meal then my family is counting on me to cook. Not only just cook, I also need to do my homework and do softball drills all in a small window of time frame.
Food is something that everyone comes in contact with, and SHOULD COME IN CONTACT WITH! Everyone eats, and there are millions of recipes waiting to be made and experimented with. I want to be one of those people to try something new, something unique.
I love being able to create and change something about a recipe. Just because it says to do something doesn't mean I need to follow what it is telling me to do. Especially in cooking. Its fun to just be able to sprinkle on as much garlic as I want, because that's what I want my end result to taste like. Not only is this a school project, but its a project for me to challenge myself into being a great person and a great cook.
Cooking relaxes me, and gives me something to look forward to. Cooking also helps me become a better me and helps learn to overcome certain situations. When something failed and went wrong, even though I'm so frustrated, I overcome it and find a solution to the madness. And when something really good turns out, I look forward to feeding my family and sometimes friend was I just made. It isn't half bad eating it later, too and knowing just how good that thing is.
This is also teaches me to time manage and plan out what I'm going to make, when I'm going to make it, and what stuff I need to make it. This is really good for me since I want to be a student-athlete in college, I need to know exactly when my workouts and practices are to schedule when to do my homework. This is also good, to show dependence. For example, if I'm making a meal then my family is counting on me to cook. Not only just cook, I also need to do my homework and do softball drills all in a small window of time frame.
Food is something that everyone comes in contact with, and SHOULD COME IN CONTACT WITH! Everyone eats, and there are millions of recipes waiting to be made and experimented with. I want to be one of those people to try something new, something unique.
I love being able to create and change something about a recipe. Just because it says to do something doesn't mean I need to follow what it is telling me to do. Especially in cooking. Its fun to just be able to sprinkle on as much garlic as I want, because that's what I want my end result to taste like. Not only is this a school project, but its a project for me to challenge myself into being a great person and a great cook.
Meatloaf or Meatloaf
For this homegrown recipe, no measurements are needed all you need to do is estimate and add what you like and don't like. Like my philosophy is do what you want. This is just one way my family makes it, so pick and choose.
Meatloaf:
1.5 lbs of Hamburger
1 pack of Lipton Soup Mix
1 egg- beaten
1/2 cup of bread crumbs
1/4 cup of milk
1/4 cup of barbeque sauce
Add in all ingredients to a bowl and mix. You will need to use your hands for these, which is oddly soothing but your hands get hella cold. Then place in a loaf pan. Also be sure to wash your hands after cause eww bacteria from the meat, which is not good.
Finally put in oven and bake for one hour at 350 degrees.
For this recipe, DO NOT feel the need to exactly measure every little bit, its a lot better when everything is thrown together. And add other ingredients you like. For example, my dad makes meatloaf with oatmeal. And it is so good. Either way have fun with it and make it the way you like.
j pjkljal;jdf asndkl;f ja9s fojkwoihjks;ljfpi9whe ojflknjosihdfo;kjasdp09u iwojfopasijdo fiajks f;josiufowjk is of;jao jifojiwfl;jsdf9i wjkeosihfoknafl;kj woiejfn;lkasnfo[iwh ojnsjfjoiw o;jDF9UAO;WEKJFL;AJNSDFLNALKSD FOIJALSDKJF OKIJASL F;KJALO;DSKJFLJK FLKJAF9IOWHFKASJF LKJL;JALSJFLJ ALSKDJFLJLSDJFAKJFLJLAJLSDFDFASDF
For this homegrown recipe, no measurements are needed all you need to do is estimate and add what you like and don't like. Like my philosophy is do what you want. This is just one way my family makes it, so pick and choose.
Meatloaf:
1.5 lbs of Hamburger
1 pack of Lipton Soup Mix
1 egg- beaten
1/2 cup of bread crumbs
1/4 cup of milk
1/4 cup of barbeque sauce
Meatloaf:
1.5 lbs of Hamburger
1 pack of Lipton Soup Mix
1 egg- beaten
1/2 cup of bread crumbs
1/4 cup of milk
1/4 cup of barbeque sauce
Add in all ingredients to a bowl and mix. You will need to use your hands for these, which is oddly soothing but your hands get hella cold. Then place in a loaf pan. Also be sure to wash your hands after cause eww bacteria from the meat, which is not good.
Finally put in oven and bake for one hour at 350 degrees.
For this recipe, DO NOT feel the need to exactly measure every little bit, its a lot better when everything is thrown together. And add other ingredients you like. For example, my dad makes meatloaf with oatmeal. And it is so good. Either way have fun with it and make it the way you like.
j pjkljal;jdf asndkl;f ja9s fojkwoihjks;ljfpi9whe ojflknjosihdfo;kjasdp09u iwojfopasijdo fiajks f;josiufowjk is of;jao jifojiwfl;jsdf9i wjkeosihfoknafl;kj woiejfn;lkasnfo[iwh ojnsjfjoiw o;jDF9UAO;WEKJFL;AJNSDFLNALKSD FOIJALSDKJF OKIJASL F;KJALO;DSKJFLJK FLKJAF9IOWHFKASJF LKJL;JALSJFLJ ALSKDJFLJLSDJFAKJFLJLAJLSDFDFASDF
For this homegrown recipe, no measurements are needed all you need to do is estimate and add what you like and don't like. Like my philosophy is do what you want. This is just one way my family makes it, so pick and choose.
Meatloaf:
1.5 lbs of Hamburger
1 pack of Lipton Soup Mix
1 egg- beaten
1/2 cup of bread crumbs
1/4 cup of milk
1/4 cup of barbeque sauce
1-Minute Chocolate Chip Cookie
http://www.thecomfortofcooking.com/2013/05/1-minute-chocolate-chip-cookie-in-a-mug.html
Now that it is getting further and further away from summer, I'm going to reminisce on my favorite food I would love to make day to day. I distinctly remember watching the Cubs vs. Reds game and Kyle Schwarber was having a great game and a great series, and I wanted to make myself a little treat, so onto Pinterest I go to find a delicious and quick recipe. My sister used to make me brownies, and cake in a mug before so I figured finding something along those lines. Then I found this masterpiece and fell in love. "Me want cookie" -Cookie Monster. That's exactly how I felt, and you can add whatever toppings to create your vision of a dessert.
This recipe is so easy, anyone can honestly make it. And even talking about this gets me hungry for this yummy-ness. Maybe I'll go home and make a cookie and watch Scream Queens.
The ingredients are so simple, and you'll definitely find these laying around your house. All you need is a little bit of butter, sugar, brown sugar, vanilla, a sprinkle of salt, egg yolk, flour, and most importantly CHOCOLATE CHIP! For the salt, it says 1/8 teaspoon, I've never actually measured it out and just shake the salt shaker until I felt that there was enough salt. For the egg yolk, all you do it crack open the egg a little bit, and let the white part of the egg and let it separate from the yellow, yolk. Now, since eggs are super expensive right now, if you can find a use for egg whites is would be a lot better than just throwing it away. But if you can't well then, whatever.
I normally make this in a bowl, but the next time I make it I'm going to try and make it mug. After all the ingredients are mixed up nicely, place it in the microwave for sixty seconds, but be careful my friends, sometimes it will be too long, especially when using a bowl, and it won't taste as fresh as a fresh-baked cookie out of the oven. To have the perfect presentation, add a scoop of ice cream and drizzle chocolate syrup on top. The perfect snack.
Megan megan mwegan oihfasdhjf iasdhf;l as9dfuj;dkfj oasijkf wpl;akjsdfljhifjo wjfojasldf9iawhe;lk as-]f09w,joajhfoknasofhiw np9as dfolkaj sf9woejkasfnsfn w0eoasjf9asf; n[9iawhfkj as9fow;hjfoiuhasfk aw098tlwehr oa8dhf
Now that it is getting further and further away from summer, I'm going to reminisce on my favorite food I would love to make day to day. I distinctly remember watching the Cubs vs. Reds game and Kyle Schwarber was having a great game and a great series, and I wanted to make myself a little treat, so onto Pinterest I go to find a delicious and quick recipe. My sister used to make me brownies, and cake in a mug before so I figured finding something along those lines. Then I found this masterpiece and fell in love. "Me want cookie" -Cookie Monster. That's exactly how I felt, and you can add whatever toppings to create your vision of a dessert.
This recipe is so easy, anyone can honestly make it. And even talking about this gets me hungry for this yummy-ness. Maybe I'll go home and make a cookie and watch Scream Queens.
The ingredients are so simple, and you'll definitely find these laying around your house. All you need is a little bit of butter, sugar, brown sugar, vanilla, a sprinkle of salt, egg yolk, flour, and most importantly CHOCOLATE CHIP! For the salt, it says 1/8 teaspoon, I've never actually measured it out and just shake the salt shaker until I felt that there was enough salt. For the egg yolk, all you do it crack open the egg a little bit, and let the white part of the egg and let it separate from the yellow, yolk. Now, since eggs are super expensive right now, if you can find a use for egg whites is would be a lot better than just throwing it away. But if you can't well then, whatever.
I normally make this in a bowl, but the next time I make it I'm going to try and make it mug. After all the ingredients are mixed up nicely, place it in the microwave for sixty seconds, but be careful my friends, sometimes it will be too long, especially when using a bowl, and it won't taste as fresh as a fresh-baked cookie out of the oven. To have the perfect presentation, add a scoop of ice cream and drizzle chocolate syrup on top. The perfect snack.
Megan megan mwegan oihfasdhjf iasdhf;l as9dfuj;dkfj oasijkf wpl;akjsdfljhifjo wjfojasldf9iawhe;lk as-]f09w,joajhfoknasofhiw np9as dfolkaj sf9woejkasfnsfn w0eoasjf9asf; n[9iawhfkj as9fow;hjfoiuhasfk aw098tlwehr oa8dhf
Sunday, November 1, 2015
Rolo Cheescake Bars
http://hugsandcookiesxoxo.com/2012/05/rolo-cheesecake-barsinsanely-delish.html
Warning: most delicious dessert you will eat
Chocolate and caramel fans, these are for you. Rolo cookies are to die for good, and these are no exception. To me this recipe look for difficult, but just break it down and it will be a lot easier to handle than if you don't. The presentation on these are beautiful and so cute and a perfect dessert for spending quality time with family, during the holidays.
I would recommend using a 9x13 pan like is says, mine was currently in use with my dinner so I had to use a 9x14, I had enough ingredients to cover it so that would be sparsely covered. I only had a package of graham crackers that wasn't quite 3 cups but it still worked out. Then melt in butter and sugar and pressed into your pan. Then bake that and let it cool. Something I definitely need to work on is my patience, please let it cool before placing next layer on. I was also working against time, since the oven was needed for dinner for the night. I placed my cream cheese layer, eggs (which I just realized I forgot to add), sugar, flour, and Rolos. Luckily the forgetting of eggs didn't effect the total outcome of the recipe, I was in a hurry to get everything done. Finally the last layer is chocolate chips and butter. Honestly this is a super buttery dessert, but who doesn't love butter (and garlic too). Then let it sit overnight before diving into it.
TO CUT YOU WILL NEED A BIG KNIFE. This was so tasty and fairly simple that I thought it was so good. A lot of calories but its worth the splurge. I love Rolos, so I loved these and could not step away from the pan. I wanted them all. My family was really impressed with them and loved them too. Next week, I'm thinking more healthy than chocolate on chocolate desserts. Even if they just call my name.
Warning: most delicious dessert you will eat
Chocolate and caramel fans, these are for you. Rolo cookies are to die for good, and these are no exception. To me this recipe look for difficult, but just break it down and it will be a lot easier to handle than if you don't. The presentation on these are beautiful and so cute and a perfect dessert for spending quality time with family, during the holidays.
I would recommend using a 9x13 pan like is says, mine was currently in use with my dinner so I had to use a 9x14, I had enough ingredients to cover it so that would be sparsely covered. I only had a package of graham crackers that wasn't quite 3 cups but it still worked out. Then melt in butter and sugar and pressed into your pan. Then bake that and let it cool. Something I definitely need to work on is my patience, please let it cool before placing next layer on. I was also working against time, since the oven was needed for dinner for the night. I placed my cream cheese layer, eggs (which I just realized I forgot to add), sugar, flour, and Rolos. Luckily the forgetting of eggs didn't effect the total outcome of the recipe, I was in a hurry to get everything done. Finally the last layer is chocolate chips and butter. Honestly this is a super buttery dessert, but who doesn't love butter (and garlic too). Then let it sit overnight before diving into it.
TO CUT YOU WILL NEED A BIG KNIFE. This was so tasty and fairly simple that I thought it was so good. A lot of calories but its worth the splurge. I love Rolos, so I loved these and could not step away from the pan. I wanted them all. My family was really impressed with them and loved them too. Next week, I'm thinking more healthy than chocolate on chocolate desserts. Even if they just call my name.
Chocolate Chex Mix
http://www.chef-in-training.com/2012/03/better-than-sex-chex-mix/
For the sack of my blog, I decided to change the name of this recipe, but none of the less it is the best thing I have ever tasted. This is such a nice snack to make for game day, movie night, or even holidays. I found this to be super easy and so good, but as a warning it is super messy. I found this to be some what of a comfort as November is now starting and Fall is full on. My family and I just kept eating it and eating it, even with a delicious dinner my sister made. But I kind of changed this recipe a little bit and did what I want, so onto the recipe.
For starters, the next time I go on a cereal craze for breakfast I will be eating Chocolate Chex Cereal. On the original website, it said that it was difficult to find, I found mine super easy at my local grocery store. After placing that in a separate bowl. Mixing and melting all the butter, brown sugar, light corn syrup, and baking soda pour that over the Chex Mix. At this point the directions are a little foggy, and had to figure some of the recipe on my own. You are suppose to then put it into the microwave for 3 minutes, but I totally forget before spreading it onto a cookie sheet. So I kept going and it didn't really effect anything, well not that I know of. The next bit of ingredients said to add peanut butter cups, which I did have some left over, and miniature marshmallows. I didn't add this just because of personal favorite tastes. But I did add a cup of caramel, rather than a half a cup, just because I love caramel. It did say to add a little bit of heavy cream with it, but I didn't have any so I just added a splash of milk that I stirred it with. I did lick the spoon full of leftover batter I stirred with and it was so tasty. Then I just melt a lot of white chocolate chips and milk chocolate chips to drizzle on top. Again, I totally forgot to sprinkle the salt on top, which would give it a salty/sweet taste, but I still enjoyed it. Then I just put it in the fridge for around 2-3 hours, and then everyone devoured it.
I found this a really cute idea, it was so good and fairly easy to make. I think this is such a good idea around the holidays, and I most likely will be making it for family functions coming up in the nearing holiday season.
For the sack of my blog, I decided to change the name of this recipe, but none of the less it is the best thing I have ever tasted. This is such a nice snack to make for game day, movie night, or even holidays. I found this to be super easy and so good, but as a warning it is super messy. I found this to be some what of a comfort as November is now starting and Fall is full on. My family and I just kept eating it and eating it, even with a delicious dinner my sister made. But I kind of changed this recipe a little bit and did what I want, so onto the recipe.
For starters, the next time I go on a cereal craze for breakfast I will be eating Chocolate Chex Cereal. On the original website, it said that it was difficult to find, I found mine super easy at my local grocery store. After placing that in a separate bowl. Mixing and melting all the butter, brown sugar, light corn syrup, and baking soda pour that over the Chex Mix. At this point the directions are a little foggy, and had to figure some of the recipe on my own. You are suppose to then put it into the microwave for 3 minutes, but I totally forget before spreading it onto a cookie sheet. So I kept going and it didn't really effect anything, well not that I know of. The next bit of ingredients said to add peanut butter cups, which I did have some left over, and miniature marshmallows. I didn't add this just because of personal favorite tastes. But I did add a cup of caramel, rather than a half a cup, just because I love caramel. It did say to add a little bit of heavy cream with it, but I didn't have any so I just added a splash of milk that I stirred it with. I did lick the spoon full of leftover batter I stirred with and it was so tasty. Then I just melt a lot of white chocolate chips and milk chocolate chips to drizzle on top. Again, I totally forgot to sprinkle the salt on top, which would give it a salty/sweet taste, but I still enjoyed it. Then I just put it in the fridge for around 2-3 hours, and then everyone devoured it.
I found this a really cute idea, it was so good and fairly easy to make. I think this is such a good idea around the holidays, and I most likely will be making it for family functions coming up in the nearing holiday season.
Strawberry Dole Whip
http://chocolatecoveredkatie.com/2015/04/23/strawberry-dole-whip-recipe/
Have you ever been to Disney? Magic Kingdom? Have you ever have the original dole whip? The last time I was there, I planned on getting one after strategic Pinterest planning. It is probably the healthiest food item in the park, so I had to make a version of it myself. Rather than Pineapple, which isn't my favorite fruit, this recipe used Strawberries. In the summers especially, I love smoothies, my favorites being strawberry/banana versions. Nothing better. This is such a yummy, healthy, easy treat to make as an evening snack.
In my freezer we have had a 24 oz container of strawberries for years, and I finally found a way to use them. Again, since I have no patience and I neglected to thaw out the strawberries, I put them in the microwave for a little bit. I also ended up using 3 cups rather than 2 cups, just to use them up and because it was too difficult to divide. We only had regular milk so I just used that. I'm not big into the "new and improved" different milks, which all these great nutrients. Milk is milk so just use what you want to use. I just used regular sugar, again use the sweetener you use and love on a daily basis. Love it and use it. While, the recipe says to use lemon juice, I didn't have any on hand so I couldn't use it, and I felt that it was just fine without it. Then I just put a dash of salt, and then mixed it up with a hand mixer.
I failed to read that to create the swirl, to freeze it for a few minutes before serving it. I tried the bag method even though it was a little soft and it slightly created the well know swirl. My mom and I ate it and we both we in love. It was so tasty and you could eat it without feeling the need to watch your calories. I felt that the similarity between a smoothie and this was too much the same to be called something different from it. I still really enjoyed it and I will be making this again in the near future.
Have you ever been to Disney? Magic Kingdom? Have you ever have the original dole whip? The last time I was there, I planned on getting one after strategic Pinterest planning. It is probably the healthiest food item in the park, so I had to make a version of it myself. Rather than Pineapple, which isn't my favorite fruit, this recipe used Strawberries. In the summers especially, I love smoothies, my favorites being strawberry/banana versions. Nothing better. This is such a yummy, healthy, easy treat to make as an evening snack.
In my freezer we have had a 24 oz container of strawberries for years, and I finally found a way to use them. Again, since I have no patience and I neglected to thaw out the strawberries, I put them in the microwave for a little bit. I also ended up using 3 cups rather than 2 cups, just to use them up and because it was too difficult to divide. We only had regular milk so I just used that. I'm not big into the "new and improved" different milks, which all these great nutrients. Milk is milk so just use what you want to use. I just used regular sugar, again use the sweetener you use and love on a daily basis. Love it and use it. While, the recipe says to use lemon juice, I didn't have any on hand so I couldn't use it, and I felt that it was just fine without it. Then I just put a dash of salt, and then mixed it up with a hand mixer.
I failed to read that to create the swirl, to freeze it for a few minutes before serving it. I tried the bag method even though it was a little soft and it slightly created the well know swirl. My mom and I ate it and we both we in love. It was so tasty and you could eat it without feeling the need to watch your calories. I felt that the similarity between a smoothie and this was too much the same to be called something different from it. I still really enjoyed it and I will be making this again in the near future.
Sunday, October 25, 2015
Oreo Milkshake
http://apumpkinandaprincess.com/2014/05/double-chocolate-oreo-milkshake.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+APumpkinAndAPrincess+(A+Pumpkin+And+A+Princess)
Maybe this week, should be called Oreo Week since I keep using Oreos. I'm not complaining about it, I loved them. I was really hungry for ice cream this week and was so tempted to stop at an ice cream shop and give in to the temptation. So I quenched my craving with the delicious DIY milkshake. Cue the song "Milkshake" and Melissa McCarthy's dancing from Identity Thief.
The recipe calls it double chocolate, but I'd rather have it as just an Oreo Milkshake and take out the chocolate chips that were added. I used a hand mixer and it did not want to chop up the chocolate into sip-able pieces, which caused them to get stuck in the straw, which is just a pain. I also added like an entire ice cream container because it was so liquidly. Using the hand mixer was honestly really difficult but I made it work. It says that your suppose to take some crumbled Oreos and milk and freeze them, just skip this step because it is unneeded. It just created a bigger mess for more than it's worth. Especially if it isn't about presentation, and just trying to quickly make this for an afterschool snack. So I placed the crumbled Oreos on the top, with an entire Oreo just to take a picture, to show you guys and make it look all fancy. Also, the ice cream I used in this was severely freezer burnt, but it did not effect the taste one bit.
I really enjoy this, especially since is tasted just like an Oreo Blizzard from Diary Queen which is my favorite thing to get. This was really easy and quick to make and definitely a pick me up after a day at school. Definitely a really cute idea for a family night or movie night, something where you have a little fun and splurge on your food ideas. Its really cute if you have the glasses that Steak-n-Shake have that are chilled and so perfect for milkshakes. I was in love with this drink and sad when it was gone.
Maybe this week, should be called Oreo Week since I keep using Oreos. I'm not complaining about it, I loved them. I was really hungry for ice cream this week and was so tempted to stop at an ice cream shop and give in to the temptation. So I quenched my craving with the delicious DIY milkshake. Cue the song "Milkshake" and Melissa McCarthy's dancing from Identity Thief.
The recipe calls it double chocolate, but I'd rather have it as just an Oreo Milkshake and take out the chocolate chips that were added. I used a hand mixer and it did not want to chop up the chocolate into sip-able pieces, which caused them to get stuck in the straw, which is just a pain. I also added like an entire ice cream container because it was so liquidly. Using the hand mixer was honestly really difficult but I made it work. It says that your suppose to take some crumbled Oreos and milk and freeze them, just skip this step because it is unneeded. It just created a bigger mess for more than it's worth. Especially if it isn't about presentation, and just trying to quickly make this for an afterschool snack. So I placed the crumbled Oreos on the top, with an entire Oreo just to take a picture, to show you guys and make it look all fancy. Also, the ice cream I used in this was severely freezer burnt, but it did not effect the taste one bit.
I really enjoy this, especially since is tasted just like an Oreo Blizzard from Diary Queen which is my favorite thing to get. This was really easy and quick to make and definitely a pick me up after a day at school. Definitely a really cute idea for a family night or movie night, something where you have a little fun and splurge on your food ideas. Its really cute if you have the glasses that Steak-n-Shake have that are chilled and so perfect for milkshakes. I was in love with this drink and sad when it was gone.
Chocolate Peanut Butter No-Bake Dessert
http://www.letsdishrecipes.com/2012/03/chocolate-peanut-butter-no-bake-dessert.html
Lover of chocolate? Lover of peanut butter? Lover of both, the irresistible combination of chocolate and peanut butter? Then listen up cause this is for you. This a truly unique dessert that can only be described as something out of this world. The simplicity of this is what truly amazes me, it is so easy, especially since there is no baking required. I've never made a layered dessert before and I really enjoyed how you make them, adding little by little. Mixing different concoctions together, creating a divine creation of creamy layers. Ummm, count me in.
For the crushed Oreos, I got all fancy and used a meat tenderizer, to created little pieces to place on the bottom for the first layer. I love Oreos and would've loved to add the whole container of Oreos just to the bottom only. This layer also reminded me of ice cream cake from Diary Queen because of bottom layer of cookie crumbled deliciousness. Next layer, cream cheese, peanut butter, and confectioners sugar. Of course, patience is a virtue and since I don't have any patience to let the cream cheese soften now it own, I had to placed it in the microwave for a few seconds. Then just mixed everything together. A little FYI, confectioners sugar is just powered sugar. Then after that you "fold" in half of the container of Cool Whip. This recipe used a lot of learned words and jargon that honestly got me very confused. So I just mixed everything together and them spread over the crumbled cookie goodness. Next, probably my favorite part about this, is to place peanut butter cups in the previous layer. I created a design, but you can do whatever your heat desires and place them how you want. Just promise me to have some fun with it. Next layer, mix the chocolate pudding, powered sugar, and milk all together. Warning: the smell that will be coming from the bowl may want you to consume the entirety of it, but please reframe from doing so. Then just add this on the and create the top layer. Then to garnish the top, just crumbled some more Oreos. You can also add some more peanut butter cups, or whatever candy you want, just have some fun with it and make it look gorgeous. It looks really cool, it you use a glass bowl then you can see all the layers. Then just place in the fridge until you are ready to eat and you will enjoy it.
This is so yummy, and so simple I will be making it again. I would recommend cutting smaller pieces since it is so rich and creamy. Maybe a glass of milk would be nice to serve with it too.
Lover of chocolate? Lover of peanut butter? Lover of both, the irresistible combination of chocolate and peanut butter? Then listen up cause this is for you. This a truly unique dessert that can only be described as something out of this world. The simplicity of this is what truly amazes me, it is so easy, especially since there is no baking required. I've never made a layered dessert before and I really enjoyed how you make them, adding little by little. Mixing different concoctions together, creating a divine creation of creamy layers. Ummm, count me in.
For the crushed Oreos, I got all fancy and used a meat tenderizer, to created little pieces to place on the bottom for the first layer. I love Oreos and would've loved to add the whole container of Oreos just to the bottom only. This layer also reminded me of ice cream cake from Diary Queen because of bottom layer of cookie crumbled deliciousness. Next layer, cream cheese, peanut butter, and confectioners sugar. Of course, patience is a virtue and since I don't have any patience to let the cream cheese soften now it own, I had to placed it in the microwave for a few seconds. Then just mixed everything together. A little FYI, confectioners sugar is just powered sugar. Then after that you "fold" in half of the container of Cool Whip. This recipe used a lot of learned words and jargon that honestly got me very confused. So I just mixed everything together and them spread over the crumbled cookie goodness. Next, probably my favorite part about this, is to place peanut butter cups in the previous layer. I created a design, but you can do whatever your heat desires and place them how you want. Just promise me to have some fun with it. Next layer, mix the chocolate pudding, powered sugar, and milk all together. Warning: the smell that will be coming from the bowl may want you to consume the entirety of it, but please reframe from doing so. Then just add this on the and create the top layer. Then to garnish the top, just crumbled some more Oreos. You can also add some more peanut butter cups, or whatever candy you want, just have some fun with it and make it look gorgeous. It looks really cool, it you use a glass bowl then you can see all the layers. Then just place in the fridge until you are ready to eat and you will enjoy it.
This is so yummy, and so simple I will be making it again. I would recommend cutting smaller pieces since it is so rich and creamy. Maybe a glass of milk would be nice to serve with it too.
BANANA Chocolate Chip Cookies
http://www.lifeloveandsugar.com/2015/02/11/banana-chocolate-chip-cookies/
Scenario time, again: so maybe you have a bunch of bananas going bad, or maybe you're just in the mood for a little bit of chocolate and a little bit of the yummy banana flavor which I can not get enough of. Personally, I'm all about bananas, I love them. Whether it's a banana smoothie, banana bread, or banana and peanut butter I love it all. And this summer, I had a lot, I mean like a lot of bananas going bad, so I mashed them up and froze. Now that it's October I figured that I might as well use them (I still have a lot in my freezer, even after this). This past week and a half, I've also been really craving chocolate chip cookies. And rather than being basic and just going with chocolate chips, I decided to add some flavor. Ever I found this recipe, I've been wanting to make them, so just what... I made them. And no regrets, they are delicious and taste exactly like banana bread.
For starters, this are super easy. FYI, I will start doing more challenging foods, just once softball is done for fall. Yet, I somehow made it challenging by running out of flour and having to run to the store in the middle of mixing everything together. It was a pain, but I overcame it and they turned out great. Since this recipe uses brown sugar, I get to share just how much I love it. The smell is the best and I love packing brown sugar, it reminds of going to the beach and building a sand castle, and I also love the beach. PLEASE REMEMBER TO PACK YOUR BROWN SUGAR or your cookies will not turn out! One thing I questioned while making these cookies, was why eggs weren't one of the ingredients in the recipe and questioned how they were going to turn out. Luckily, they turned out and you will have a lot of cookies on your hand.
These cookies are so easy and so good. I brought them to school one day and everyone was in love. All my friends kept eating them and eating them, one teacher add four of them. They really are so simple, I just have to make things complicated and run out of flour. I also justified them that since they have Bananas in them they were someone what healthy.
Scenario time, again: so maybe you have a bunch of bananas going bad, or maybe you're just in the mood for a little bit of chocolate and a little bit of the yummy banana flavor which I can not get enough of. Personally, I'm all about bananas, I love them. Whether it's a banana smoothie, banana bread, or banana and peanut butter I love it all. And this summer, I had a lot, I mean like a lot of bananas going bad, so I mashed them up and froze. Now that it's October I figured that I might as well use them (I still have a lot in my freezer, even after this). This past week and a half, I've also been really craving chocolate chip cookies. And rather than being basic and just going with chocolate chips, I decided to add some flavor. Ever I found this recipe, I've been wanting to make them, so just what... I made them. And no regrets, they are delicious and taste exactly like banana bread.
For starters, this are super easy. FYI, I will start doing more challenging foods, just once softball is done for fall. Yet, I somehow made it challenging by running out of flour and having to run to the store in the middle of mixing everything together. It was a pain, but I overcame it and they turned out great. Since this recipe uses brown sugar, I get to share just how much I love it. The smell is the best and I love packing brown sugar, it reminds of going to the beach and building a sand castle, and I also love the beach. PLEASE REMEMBER TO PACK YOUR BROWN SUGAR or your cookies will not turn out! One thing I questioned while making these cookies, was why eggs weren't one of the ingredients in the recipe and questioned how they were going to turn out. Luckily, they turned out and you will have a lot of cookies on your hand.
These cookies are so easy and so good. I brought them to school one day and everyone was in love. All my friends kept eating them and eating them, one teacher add four of them. They really are so simple, I just have to make things complicated and run out of flour. I also justified them that since they have Bananas in them they were someone what healthy.
Sunday, October 18, 2015
Ronald McDonald House Cooking
This year my softball team wants to focus on volunteering and focusing on others. Last year during our season we had a charity night, where we raised money for the Ronald McDonald House in my town. We raised around two thousand dollars for the house to buy food and supplies needed for families that have to stay in the hospital with sickly kids. At the house people can volunteer to cook meals for them and serve to help brighten their day. Me and four other teammates made walking tacos for them and had a great time doing it.
Being a ball player we live and strive on ballpark food. One of those foods are walking tacos, a personal favorite we knew that they would like it. Rules of the house is that you are to bring in the food and cook it at the hospital. We ran into struggles because, for starters they don't have a stove in the kitchen and we had to cook meat. They had a skillet iron that we used and when we went to add the taco seasoning we could not get the excess water to evaporate. We "argued" over whether we should have the lid on or off, and I won that battle and the top stayed on. But still it wouldn't evaporate, eventually it did after we sat down and chilled on our phones. We also made brownies. We just used brownie mixes and combined two of them for a big brownie pie. Again we ran into troubles of it not baking. It was very runny and had to be cooked a few extra minutes. We kept an eye on them and even had a little bite of them. They were a little gooey and amazing.
We actually only saw a couple people come and grab food we still had a good time together, and cooking for something bigger than us. We know in our hearts that they enjoyed everything and it helped us give back to our community and we learned a couple things about cooking.
Being a ball player we live and strive on ballpark food. One of those foods are walking tacos, a personal favorite we knew that they would like it. Rules of the house is that you are to bring in the food and cook it at the hospital. We ran into struggles because, for starters they don't have a stove in the kitchen and we had to cook meat. They had a skillet iron that we used and when we went to add the taco seasoning we could not get the excess water to evaporate. We "argued" over whether we should have the lid on or off, and I won that battle and the top stayed on. But still it wouldn't evaporate, eventually it did after we sat down and chilled on our phones. We also made brownies. We just used brownie mixes and combined two of them for a big brownie pie. Again we ran into troubles of it not baking. It was very runny and had to be cooked a few extra minutes. We kept an eye on them and even had a little bite of them. They were a little gooey and amazing.
We actually only saw a couple people come and grab food we still had a good time together, and cooking for something bigger than us. We know in our hearts that they enjoyed everything and it helped us give back to our community and we learned a couple things about cooking.
Garlic and Herb Chicken
http://thefrugalgirls.com/2015/01/crockpot-garlic-herb-whole-chicken-recipe.html
With my busy nights filled with practice, lessons, and homework. My one free night, well actually I had a lesson later, I used that to cook. And whenever I help out and cook my mom loves it, since she doesn't have to. Some of my favorites to cook are desserts and appetizers, but that night I wanted to make an entire dinner. I'm proud of myself, I can call that an accomplishment. During my drive back from Chicago the weekend prior, I found the Garlic and Herb Whole Chicken, I figure since I like chicken and garlic why not give this a chance. I found it to be really easy and a nice opportunity to use some of the chicken, freezing in the jam-packed freezer.
For starters I used two pounds of boneless, skinless chicken breasts rather than a whole chicken. This alters how you put marinate the spices into the chicken, but I thought it worked out. After you place the chicken in the crockpot (unfrozen) cut the lemon into fourths and squeeze onto the lemon. Just be careful of the seeds that might come out, just try your best to take them out, but they aren't going to change anything about your chicken. Also rather than using the specific spice they used, I found a spice called Montreal Chicken which had everything that the other spice had. I put the chicken on low when I left for school, and around four p.m. I turned it off and kept the chicken for warmth, so it wouldn't dry out. For reference, on high cook for four hours, on low cook for eight hours. Perfect for school and work days.
Since I was making an entire meal out of them, I had to come up with sides to this delightful entrée. Most meals at my house, we eat with side salads, so I made salads. We also eat a lot of meals with rice or pasta packets, so I made a chicken and broccoli rice packet which only take twenty minutes to make. I also made canned corn, which we haven't had in forever. And I love corn, I'm from the Midwest so stereotype confirmed. This all paired with the moist chicken was amazing. You could taste the lemon and garlic in the chicken which I really liked. It was a different taste that I really enjoyed.
I would really recommend this chicken to anyone. It's really easy to make and you can just take a breather and have it cook all day while you're at work and then there it is for you when you come home. I normally don't use lemon, but it was so cook I'm going to look for more lemon infused recipes.
With my busy nights filled with practice, lessons, and homework. My one free night, well actually I had a lesson later, I used that to cook. And whenever I help out and cook my mom loves it, since she doesn't have to. Some of my favorites to cook are desserts and appetizers, but that night I wanted to make an entire dinner. I'm proud of myself, I can call that an accomplishment. During my drive back from Chicago the weekend prior, I found the Garlic and Herb Whole Chicken, I figure since I like chicken and garlic why not give this a chance. I found it to be really easy and a nice opportunity to use some of the chicken, freezing in the jam-packed freezer.
For starters I used two pounds of boneless, skinless chicken breasts rather than a whole chicken. This alters how you put marinate the spices into the chicken, but I thought it worked out. After you place the chicken in the crockpot (unfrozen) cut the lemon into fourths and squeeze onto the lemon. Just be careful of the seeds that might come out, just try your best to take them out, but they aren't going to change anything about your chicken. Also rather than using the specific spice they used, I found a spice called Montreal Chicken which had everything that the other spice had. I put the chicken on low when I left for school, and around four p.m. I turned it off and kept the chicken for warmth, so it wouldn't dry out. For reference, on high cook for four hours, on low cook for eight hours. Perfect for school and work days.
Since I was making an entire meal out of them, I had to come up with sides to this delightful entrée. Most meals at my house, we eat with side salads, so I made salads. We also eat a lot of meals with rice or pasta packets, so I made a chicken and broccoli rice packet which only take twenty minutes to make. I also made canned corn, which we haven't had in forever. And I love corn, I'm from the Midwest so stereotype confirmed. This all paired with the moist chicken was amazing. You could taste the lemon and garlic in the chicken which I really liked. It was a different taste that I really enjoyed.
I would really recommend this chicken to anyone. It's really easy to make and you can just take a breather and have it cook all day while you're at work and then there it is for you when you come home. I normally don't use lemon, but it was so cook I'm going to look for more lemon infused recipes.
Cinnamon Twists with Cream Cheese Frosting
http://www.itsalwaysautumn.com/2014/07/09/super-easy-cinnamon-twists-cream-cheese-frosting.html#_a5y_p=3464500
Slowly, but surely I'm starting to get back into the swing of things for school. So I decided to get up thirty minutes early just to make a breakfast, I'm a trooper. And it's starting to get colder and colder out and fall is finally in the air. Personally, cinnamon screams fall spice, and of course every other time of year too. I also really love cinnamon rolls, but run into the struggle of never having a can of them the house. And one Sunday afternoon I received a Pinterest message from my sister saying "make these plz" so I made them and ate a bunch. The cinnamon roll twists are so easy, so quick, and so good.
Considering that there are five people living in my house right now, so I made two packets of breadstick dough. For your information, cans of breadstick dough are very unique, I had to go to two stores just to find them, but luckily Hy-Vee had them. The picture that on the recipe, makes the twists look super easy, and flawless. Honestly, I was trying to hurry just to still get to school on time. Since I had two packages of dough, I used two of the breadsticks, folded them in half then in half again and then twisted them together. This helped them all fit onto one cookie sheet and to help them be more condensed. More likely than not, you will need to melt more butter but that is quick and easy to be done. Also after I was completely done rolling the dough I took the rest of my cinnamon and sugar and placed a little bit on the top of the twists. Something I really like about this recipe is that is only takes around 10 minutes in the oven which I love for school mornings. The frosting is super easy too, and rather than using it as a dipping sauce, I just drizzled it on top of the twist.
I ate two before school, they were warm and soft, and so delicious. There was one left over so I ate that as an afterschool pick-me-up. Even though it was room temperature it was still the best thing I have ever tasted. I loved these. As my sister and brother-in-law said, "Taste is 10/10 and presentation is 11/10." They even told me to quote that in my blog that's just how much they enjoyed them.
Slowly, but surely I'm starting to get back into the swing of things for school. So I decided to get up thirty minutes early just to make a breakfast, I'm a trooper. And it's starting to get colder and colder out and fall is finally in the air. Personally, cinnamon screams fall spice, and of course every other time of year too. I also really love cinnamon rolls, but run into the struggle of never having a can of them the house. And one Sunday afternoon I received a Pinterest message from my sister saying "make these plz" so I made them and ate a bunch. The cinnamon roll twists are so easy, so quick, and so good.
Considering that there are five people living in my house right now, so I made two packets of breadstick dough. For your information, cans of breadstick dough are very unique, I had to go to two stores just to find them, but luckily Hy-Vee had them. The picture that on the recipe, makes the twists look super easy, and flawless. Honestly, I was trying to hurry just to still get to school on time. Since I had two packages of dough, I used two of the breadsticks, folded them in half then in half again and then twisted them together. This helped them all fit onto one cookie sheet and to help them be more condensed. More likely than not, you will need to melt more butter but that is quick and easy to be done. Also after I was completely done rolling the dough I took the rest of my cinnamon and sugar and placed a little bit on the top of the twists. Something I really like about this recipe is that is only takes around 10 minutes in the oven which I love for school mornings. The frosting is super easy too, and rather than using it as a dipping sauce, I just drizzled it on top of the twist.
I ate two before school, they were warm and soft, and so delicious. There was one left over so I ate that as an afterschool pick-me-up. Even though it was room temperature it was still the best thing I have ever tasted. I loved these. As my sister and brother-in-law said, "Taste is 10/10 and presentation is 11/10." They even told me to quote that in my blog that's just how much they enjoyed them.
Sunday, October 11, 2015
Garlic Butter Chessy Crescent Rolls
http://rasamalaysia.com/garlic-butter-cheesy-crescent-rolls/
WARNING: BEST SERVED WARM!!
So the Cubs are getting further and further into the playoffs and I'm
spending my days doing watching them and mastering my softball skills in hopes
of getting recruited. I've been loving these little appetizer snacks that who
doesn’t loves. This crescent roll snacks made me want to sit down and eat all
eight of them I made. But I saved some for my family so they could share in
with the goodness. Butter and garlic are the two necessities in cooking any
food. You can never add to much garlic to any recipe that you ever make. Just
make sure you have a pack of gum nearby, but I think that it's totally worth.
For starters, this angels sent from above are the easiest, quickest, most delicious
foods that I have ever made and will be on the redo list. You only need a few ingredients
that I already had previously in my possession; crescent rolls, string cheese,
garlic, parsley, and butter. For my crescent rolls, I used the HyVee brand, big
and flaky. When I opened them, some were torn, but the dough was easily molded
back together, so all was well and good. You then roll your string cheese in
the dough; I rolled from the small end to the top and smoothed the edges to
create a piece of art reminding me of a doughnut whole. Who doesn't love
doughnut wholes, although these are nothing like them. Next, just melt the
butter, and stir in your two spices. Don't forget, butter is good for, it fuels
the heart, don't be afraid of adding an extra scoop to fully drown the dough in
a heavenly sauce. Then just cook them for ten minutes. Super easy! Super quick!
Super tasty!
These are so good; I will be remaking this in the near future. Everyone
loved them. So while watching the big baseball and football games coming up,
just add more butter and garlic. And get creative with them.
Peanut Butter (jelly time?)
Now if you’re like my AP Lang class and enjoy eating peanut butter out of the jar in huge amounts, this is for you. Most of my classmates bring a jar of peanut butter to share with their tablemates, I don't participate in this, but a lot of people take out their spoons and take a scoop and eat it while learning about diction. Hour 3 has the reputation of being the "Peanut Butter Hour" but shoutout to MIZZAY for allowing the consumption of it.
Peanut Butter is amazing in so many recipes and by itself that is if you
aren't allergic, and if you are allergic, my condolences. I don't think there
is something you can’t put peanut butter in that isn't tasty. Of course, there
are peanut butter sandwiches, which are my breakfast sandwiches of choice. You
can put them into smoothies, have them with bananas, or even eat them with
pickles (one of my teammates eat them like this, I don't know if I can bring
myself to try this). Peanut Butter cookies are really good too. The point is
that the list of recipes where peanut butter is an ingredient is endless.
Most people consider peanut butter to be nutritious and healthy based on
the fact that it is full of protein but according to authoritynutrition.com
there are positives and negatives with peanut butter. A positive for starters,
is that peanut butter isn't really a processed food. Peanut Butter also is a
balanced energy source, because of the 20 grams of carbs, 25 grams of protein,
and 50 grams of fat it has and the many nutrients vital to health. But with all
the nutrients, peanut butter has potentially harmful substances in them,
aflatoxins is a fungus that lives underground, where peanuts grow. However,
aflatoxins are very rare to get. Something that you can't run from is the fatty
acid that is present. When people sit down and start eating the whole jar it
can cause harm because it's almost impossible to stop after a little bit of it
and it's really hard to resist the sweet taste of the PB.
Good news is that you probably won't have any complications if you only eat
a little bit at a time, but if you sit down with a spoon and a whole jar that’s
when the problems occur. But we all have those days where we just need to sit
down and eat an entire jar, it's okay, have those days just not every day. I
love peanut butter and won't stop eating it now, so grab those shovels, and
look on the bright side.
Breakfast of the Champs
For a weekend full of softball games four/five hours away. I depend on a
good breakfast to get me going in the morning on the days I'm playing from 9 am
to midnight. I love having a big breakfast of all my favorite things. Cue the
song from The Sound of Music. I enjoy the start of my day of foods that
you thought you could only get at a restaurant. I just have the best mom who
gives me the fuel to power through my games. As they say "Breakfast is the
most important meal of the day."
I did a little research and according to Johns Hopkins breakfast is
important because of the energy and nutrients that are provided, higher
concentration, and maintaining a healthy body weight. The importance of
breakfast is outstanding, that’s why I love my big family breakfasts on the
weekend before an outing of softball. My mom always makes me eggs, bacon, sausage,
and toast. And finishing with a glass or two of orange juice. Now I just have
to say the cliché, full and focused but the protein that is packed in these
foods is outstanding. So eat them!
Now with a lot of my tournaments and weekends of ball being far enough
away, where I have to spend at least one night in a hotel, I have to eat the
free breakfast the hotel provides. Some hotels you luck out and get something
tasty, other hotels you only have a few options. This weekend, I was lucky and
the hotel had these really delicious eggs with cheese stuffed inside, sausage,
and oatmeal as well as pastries and cereals. And course I always to straight to
the waffle machine, just because I never get to have waffles or pancakes at
home. But most hotels you don't have a lot of options that have a lot of
protein in them. The pancakes only have 2.2 grams of protein compared to eggs
that have 6 grams. Whenever I eat waffles, they normally fill me up so I don't
want to eat an egg or a meat with it, but I always get hungry a few short hours
after consumption. So do hotels really provide you with the right foods to keep
you full and focused, I personally don't believe so.
I love breakfast, even though most mornings it's a grab and go type of meal
but I know I'm still going to be full until lunch at noon. I know the
population is mostly split on who eats breakfast and who doesn't. But truly eat
breakfast and be the champion of the day.
Sunday, October 4, 2015
Pepperoni Pizza Braid
http://www.tablespoon.com/recipes/pepperoni-pizza-braid/e12197ca-54de-46e1-8282-0d3e82addb5d/?utm_source=pinterest&utm_medium=Social&utm_content=delish&utm_campaign=pepperoni+pizza+braid&crlt.pid=camp.aWSuspOqVlRm
During my usual stroll through Pinterest, I came across something extraordinary. Something that combines one of everyone's favorite breakfast, lunch, and dinner. PIZZA! Who doesn't love pizza, and the simplicity of this recipe makes me glad I live five minutes away from a Hy-Vee. There so many ingredients that I already had and stuff I could easily acquire. Now, I had this as a Thursday night dinner pick me up before a weekend of softball, but it would be a perfect game day snack, or when you are on the go. The Pepperoni Pizza Braid is so easy and leaves you wanting more.
The first time I made a braided cuisine was the braided Danish that I made and wrote about a few weeks ago. One of the things I recommended and would've changed if I could do it over again was to roll out the dough. This thing I did just that. I thought I worked a hundred percent better and left a smooth canvas to work with. After smoothing it out for a total of ten minutes to make sure it was absolutely perfect, I'm a perfectionist what can I say, I cut it into equal parts on the length of the dough. Rather than using pizza sauce, I just used spaghetti sauce, which was conveniently sitting in my pantry. Personally, I found that there was no difference in regular pizza sauce and this. They both had similar taste which I thoroughly enjoyed. If you readily have a jar of any red sauce sitting in a cupboard just use that and the amount you have left use to make your favorite Italian dish. While preparing this, I didn't use exact measurements, which is what I recommend you do. Do what you want and what you like. I just sprinkled on the cheese until I thought that I had a sufficient amount to what I enjoy. Same with pepperoni, if you don't care for pepperoni use whatever you like. Cooking uses imagination, so do what you want and what you like and leave the rest out. After adding the topping all you have to do is braid the sides. It is super easy, just cross the two sections together and make your dinner companions question how you their pizza look so cool. Finally just bake.
I loved this dinner, it was super easy and left me amazed how good it was. Just remember that when you cook, add what you want and add a little extra of what you love. Have fun making this and GET CREATIVE!
During my usual stroll through Pinterest, I came across something extraordinary. Something that combines one of everyone's favorite breakfast, lunch, and dinner. PIZZA! Who doesn't love pizza, and the simplicity of this recipe makes me glad I live five minutes away from a Hy-Vee. There so many ingredients that I already had and stuff I could easily acquire. Now, I had this as a Thursday night dinner pick me up before a weekend of softball, but it would be a perfect game day snack, or when you are on the go. The Pepperoni Pizza Braid is so easy and leaves you wanting more.
The first time I made a braided cuisine was the braided Danish that I made and wrote about a few weeks ago. One of the things I recommended and would've changed if I could do it over again was to roll out the dough. This thing I did just that. I thought I worked a hundred percent better and left a smooth canvas to work with. After smoothing it out for a total of ten minutes to make sure it was absolutely perfect, I'm a perfectionist what can I say, I cut it into equal parts on the length of the dough. Rather than using pizza sauce, I just used spaghetti sauce, which was conveniently sitting in my pantry. Personally, I found that there was no difference in regular pizza sauce and this. They both had similar taste which I thoroughly enjoyed. If you readily have a jar of any red sauce sitting in a cupboard just use that and the amount you have left use to make your favorite Italian dish. While preparing this, I didn't use exact measurements, which is what I recommend you do. Do what you want and what you like. I just sprinkled on the cheese until I thought that I had a sufficient amount to what I enjoy. Same with pepperoni, if you don't care for pepperoni use whatever you like. Cooking uses imagination, so do what you want and what you like and leave the rest out. After adding the topping all you have to do is braid the sides. It is super easy, just cross the two sections together and make your dinner companions question how you their pizza look so cool. Finally just bake.
I loved this dinner, it was super easy and left me amazed how good it was. Just remember that when you cook, add what you want and add a little extra of what you love. Have fun making this and GET CREATIVE!
Friday, October 2, 2015
Quick Lunch: Chicken Salad
Most mornings I have a total of five minutes to make my lunch, because who actually wants to eat cafeteria food, and make/eat my breakfast before running out the door to grab the last parking space. Rather than eating my normal turkey sandwich which gets a little boring and hard to eat after a while. So the other day, I was looking in my pantry and refrigerator and the perfect elements to turn my lunch hour into something a little more exciting.
For this recipe you will need:
-canned chicken breast
-green onions (chopped)
-mayonnaise
Whenever I make this, I just dump in the ingredients and just eye ball it rather than using exact measurements. If you're feeling a little extra daring you can add a little garlic to the mix, just make sure to add a scant amount at a time or you might need some gum. Also when making this the canned chicken needs to be drained and pulled apart, rather than just one big piece of chicken. Add the chicken to the bowl and sprinkle the green onions to your taste on top. Then add a scoop of mayonnaise to your liking and stir all together. Pick up a bit and have yourself a little taste tests and make sure it is superb.
To serve, you can either eat it in a tortilla or on bread, like a chicken sandwich which too is good. If you're making it like a sandwich, I find that it's better on the tortilla, personally. This time I used club crackers and made it like a dip to eat. I like being able to scoop it up, and find it better that way. This meal added a little color to my lunch this week and I found it quicker to make than a sandwich, I also really hate making sandwiches, but I definitely really enjoyed this and all my friends were asking me what I was really. This meal, strikes me as unique and sometime a little different than just a normal sandwich that everyone else also eats. This will definitely be my go-to meal for lunch this year.
For this recipe you will need:
-canned chicken breast
-green onions (chopped)
-mayonnaise
Whenever I make this, I just dump in the ingredients and just eye ball it rather than using exact measurements. If you're feeling a little extra daring you can add a little garlic to the mix, just make sure to add a scant amount at a time or you might need some gum. Also when making this the canned chicken needs to be drained and pulled apart, rather than just one big piece of chicken. Add the chicken to the bowl and sprinkle the green onions to your taste on top. Then add a scoop of mayonnaise to your liking and stir all together. Pick up a bit and have yourself a little taste tests and make sure it is superb.
To serve, you can either eat it in a tortilla or on bread, like a chicken sandwich which too is good. If you're making it like a sandwich, I find that it's better on the tortilla, personally. This time I used club crackers and made it like a dip to eat. I like being able to scoop it up, and find it better that way. This meal added a little color to my lunch this week and I found it quicker to make than a sandwich, I also really hate making sandwiches, but I definitely really enjoyed this and all my friends were asking me what I was really. This meal, strikes me as unique and sometime a little different than just a normal sandwich that everyone else also eats. This will definitely be my go-to meal for lunch this year.
Thursday, October 1, 2015
Funfetti Gooey Bars
http://www.crazyforcrust.com/2013/07/funfetti-gooey-bars/
Scrolling through Pinterest is one of my favorite things to do on a daily basis. I always find really creative recipes that strike me as delicious and yummy treats. While surfing on there the other day, I found the Funfetti Gooey Cake Bars that just spoke to me as a goody I had to make. My family would be really excited when they saw that I had made yet another dessert to share with them.
The recipe claims that these bars are the best, gooey bars that are out there. I found that to be true, however these bars were my first ever to make, so I have no way to judge if they truly are THE BEST! They are very, very gooey. I find that they taste a lot like Cake Pops which have similar characteristics. So eat with caution as you dive in the pan, as they come out of the oven.
For the ingredients, there just a few and I had most of them somewhere around my house. The recipe calls for one yellow cake mix and sprinkles, rather than mixing those two elements together, I just used a confetti cake mix, that I had prior to making these sweets. In my house, we don't own a 9x9 pan, so I used the smallest pan I could find locate. I suggest using a more petite pan, because when pouring in the cake mix it won't cover the entire pan. Which is what I ran into, so I had to make a second batch of dough to be placed on top proceeding the layer of chocolate chips sprinkled in-between the two layers of cake.
When the timer finally sang its song and they were completely done baking, I attempted to take the bars out of the pan and put them in a separate container, but they crumbled apart. The reason for this is just because they are undeniably soft so grab a fork or spoon and shovel it into your mouth. Have a little faith that your taste buds will be dancing.
Scrolling through Pinterest is one of my favorite things to do on a daily basis. I always find really creative recipes that strike me as delicious and yummy treats. While surfing on there the other day, I found the Funfetti Gooey Cake Bars that just spoke to me as a goody I had to make. My family would be really excited when they saw that I had made yet another dessert to share with them.
The recipe claims that these bars are the best, gooey bars that are out there. I found that to be true, however these bars were my first ever to make, so I have no way to judge if they truly are THE BEST! They are very, very gooey. I find that they taste a lot like Cake Pops which have similar characteristics. So eat with caution as you dive in the pan, as they come out of the oven.
For the ingredients, there just a few and I had most of them somewhere around my house. The recipe calls for one yellow cake mix and sprinkles, rather than mixing those two elements together, I just used a confetti cake mix, that I had prior to making these sweets. In my house, we don't own a 9x9 pan, so I used the smallest pan I could find locate. I suggest using a more petite pan, because when pouring in the cake mix it won't cover the entire pan. Which is what I ran into, so I had to make a second batch of dough to be placed on top proceeding the layer of chocolate chips sprinkled in-between the two layers of cake.
When the timer finally sang its song and they were completely done baking, I attempted to take the bars out of the pan and put them in a separate container, but they crumbled apart. The reason for this is just because they are undeniably soft so grab a fork or spoon and shovel it into your mouth. Have a little faith that your taste buds will be dancing.
Sunday, September 27, 2015
Cheesy Party Burgers
http://www.kevinandamanda.com/recipes/dinner/cheesy-party-burgers-aka-diamond-burgers.html
We are currently in the middle of Week 3 NFL football and postseason push for MLB (go cubs go!). In my house if I'm not playing somewhere we are watching some sporting event on TV. Who doesn't love game day styled foods and appetizers for dinner. Last Sunday was nachos and this week was burgers, if this doesn't scream Sunday sports day then I don't know what does. This aren't your regular burgers but are different the perfect thing to try on lazy days.
Imagine me for a second, walking up and down the isles of the grocery stores by myself, sprinting to get in and out as fast I possibly can, I get to the bread isle and just pick something. I found this Sliders buns with I thought would work perfectly since they are about half the size of regular hamburger buns. In the recipe they said to use dinner rolls, but I was in such a hurry that day I just grabbed those and they worked. My philosophy is bread is bread, they both work. Also I didn't add mustard powder because we don't own any, and we didn't feel the need to go out and buy some. The burgers were still delicious without! Instead of adding tomatoes with green chilies, I just added tomatoes without since I'm favorite food isn't green chilies. Another scenario, you're out for dinner and you order a burger, bacon or not. Who doesn't love bacon, so I deiced to add it since it was a loaded burger recipe. Since there are five people living in my house right now, I decided to make two pounds of beef rather than one just so we would all be filled up to watch football or the Cubs. The glaze that is drizzled on top, is the most delightful thing I have ever tasted. That doubtlessly transformed the burgers into something spectacular.
This recipe was so good, and something different that is definitely going to be made again. Don't expect to pick it up and eat, you will have to use a fork. It almost is like a sloppy joe but I was still impressed. It was so quick and easy, I could quickly get back to the game that was on and kept updated with the score. This recipe left everyone reaching for more food.
We are currently in the middle of Week 3 NFL football and postseason push for MLB (go cubs go!). In my house if I'm not playing somewhere we are watching some sporting event on TV. Who doesn't love game day styled foods and appetizers for dinner. Last Sunday was nachos and this week was burgers, if this doesn't scream Sunday sports day then I don't know what does. This aren't your regular burgers but are different the perfect thing to try on lazy days.
Imagine me for a second, walking up and down the isles of the grocery stores by myself, sprinting to get in and out as fast I possibly can, I get to the bread isle and just pick something. I found this Sliders buns with I thought would work perfectly since they are about half the size of regular hamburger buns. In the recipe they said to use dinner rolls, but I was in such a hurry that day I just grabbed those and they worked. My philosophy is bread is bread, they both work. Also I didn't add mustard powder because we don't own any, and we didn't feel the need to go out and buy some. The burgers were still delicious without! Instead of adding tomatoes with green chilies, I just added tomatoes without since I'm favorite food isn't green chilies. Another scenario, you're out for dinner and you order a burger, bacon or not. Who doesn't love bacon, so I deiced to add it since it was a loaded burger recipe. Since there are five people living in my house right now, I decided to make two pounds of beef rather than one just so we would all be filled up to watch football or the Cubs. The glaze that is drizzled on top, is the most delightful thing I have ever tasted. That doubtlessly transformed the burgers into something spectacular.
This recipe was so good, and something different that is definitely going to be made again. Don't expect to pick it up and eat, you will have to use a fork. It almost is like a sloppy joe but I was still impressed. It was so quick and easy, I could quickly get back to the game that was on and kept updated with the score. This recipe left everyone reaching for more food.
Oreo Stuffed Chocolate Chip Cookies
http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/
Craving sweets and in that baking mood to create these distinctive delights. This triple layer cookie made of cookies and the best thing since sliced bread. You without a doubt will be reaching for more and more. Truly, you are only eating one cookie not three so justify your hankering with that.
I love these cookies, previously I have made cupcakes with Oreos and are the most appetizing things ever. So I figured that these cookies won't be half bad either. And my gut was right, they were so delicious. Over the past three days I consumed numerous amounts of them and the first one I had was just out of the oven, and was gooey and soft. And there is nothing better than fresh, soft cookies that you don't need an axe to bite into. The only negative things for about these cookies are the presentation. When I opened the oven after they baked, they look like a cookie cake.
When baking there is little margin for error. The first problem I faced was instead of measuring in teaspoons, I measured in tablespoons. So I had to start all over and was starting to get really mad and anxious. When I went sandwich the cookies and roll them into a ball, I found that I couldn't because they were really sticky and got all over my hands. So I got crafty and used two spoons, but it didn't really work out.
This recipe makes two dozen monstrous cookies. In the instructions it also says serve with a glass of milk, I recommend that just because these cookies are chocolate overload and very rich, it might be nice to have something to wash them down with. Either way they were still a huge hit at my house, and arguments were had about who got the last cookie. Everyone kept sneaking over to the box to see snatch one up if there were some there.
Craving sweets and in that baking mood to create these distinctive delights. This triple layer cookie made of cookies and the best thing since sliced bread. You without a doubt will be reaching for more and more. Truly, you are only eating one cookie not three so justify your hankering with that.
I love these cookies, previously I have made cupcakes with Oreos and are the most appetizing things ever. So I figured that these cookies won't be half bad either. And my gut was right, they were so delicious. Over the past three days I consumed numerous amounts of them and the first one I had was just out of the oven, and was gooey and soft. And there is nothing better than fresh, soft cookies that you don't need an axe to bite into. The only negative things for about these cookies are the presentation. When I opened the oven after they baked, they look like a cookie cake.
When baking there is little margin for error. The first problem I faced was instead of measuring in teaspoons, I measured in tablespoons. So I had to start all over and was starting to get really mad and anxious. When I went sandwich the cookies and roll them into a ball, I found that I couldn't because they were really sticky and got all over my hands. So I got crafty and used two spoons, but it didn't really work out.
This recipe makes two dozen monstrous cookies. In the instructions it also says serve with a glass of milk, I recommend that just because these cookies are chocolate overload and very rich, it might be nice to have something to wash them down with. Either way they were still a huge hit at my house, and arguments were had about who got the last cookie. Everyone kept sneaking over to the box to see snatch one up if there were some there.
DIY Slurpees? (hack or a whack)
http://www.cleanandscentsible.com/2014/05/diy-slurpees.html
Attempt number one: The first time I tried this, it completely failed. I don't drink pop (New Year's Resolution) so I tried one with a Sparkling Ice and one with a Diet Coke (I did it for science). I came home school and quickly rushed to try to get this done. I took my drinks from the refrigerator and shook them for ten seconds each and placed them in the freezer. In the instructions it says to place in freezer between 3 1/2 hours and 4 hours. Mine completely froze in an hour. I went back to the instructions and found that I was doing some of the steps incorrectly. When opening the bottle I didn't aggressively open it in one motion. Then close back up and place upside down. What I had was a huge mess and was really disappointed that it didn't work out. As summer is coming to an end and the hot weather no longer exists, I was hoping for a last chance of summer. The first attempt was a huge whack and just made a huge mess for me to clean up.
Attempt number two: This time I only used a Diet Coke and started from room temperature rather than from a fridge. For starters, this turned out a lot better than the first attempt, but it still wasn't perfect like the website I got the recipe from. Since I started from room temperature, it took longer to chill and I did end up freezing it again, but I figured it out. This time I also opened the pop in one motion, closed it and put it upside down. This time I also opened it over the sink, rather than the counter. It still ended up being somewhat slushie but not completely slush-like. I ended up keeping the pop in the freezer for three to four hours. having the magic number a little closer to four hours.
I think this a cute idea to keep the summer vibe around for a little longer, but we are going to have to face it sometime that its fall now. Rather than reaching for making these, I would much rather drive to a gas station or an ice cream store and buy them that way. That way it will be completely frozen and not mostly liquids with a little bit of ice that melts within two seconds of being out of the cold.
Attempt number one: The first time I tried this, it completely failed. I don't drink pop (New Year's Resolution) so I tried one with a Sparkling Ice and one with a Diet Coke (I did it for science). I came home school and quickly rushed to try to get this done. I took my drinks from the refrigerator and shook them for ten seconds each and placed them in the freezer. In the instructions it says to place in freezer between 3 1/2 hours and 4 hours. Mine completely froze in an hour. I went back to the instructions and found that I was doing some of the steps incorrectly. When opening the bottle I didn't aggressively open it in one motion. Then close back up and place upside down. What I had was a huge mess and was really disappointed that it didn't work out. As summer is coming to an end and the hot weather no longer exists, I was hoping for a last chance of summer. The first attempt was a huge whack and just made a huge mess for me to clean up.
Attempt number two: This time I only used a Diet Coke and started from room temperature rather than from a fridge. For starters, this turned out a lot better than the first attempt, but it still wasn't perfect like the website I got the recipe from. Since I started from room temperature, it took longer to chill and I did end up freezing it again, but I figured it out. This time I also opened the pop in one motion, closed it and put it upside down. This time I also opened it over the sink, rather than the counter. It still ended up being somewhat slushie but not completely slush-like. I ended up keeping the pop in the freezer for three to four hours. having the magic number a little closer to four hours.
I think this a cute idea to keep the summer vibe around for a little longer, but we are going to have to face it sometime that its fall now. Rather than reaching for making these, I would much rather drive to a gas station or an ice cream store and buy them that way. That way it will be completely frozen and not mostly liquids with a little bit of ice that melts within two seconds of being out of the cold.
Sunday, September 20, 2015
Spicy Foods and Taste Buds
Jalapenos, Chilies, Hot Sauce. Aren't my favorite things in the world and frankly I can't stand the burning of my mouth after I eat them and beg for milk to soothe the burning of my lips. But I went out of my comfort zone and tried a jalapeño with my nachos tonight while watching a football game. I made sure to have a glass of milk just incase I couldn't handle it. I also kind of loaded up my chip with lots of cheese, chicken, sour cream, and salsa. I took the bite and didn't find it bad at all, so I'm thinking that my taste buds might have matured or I just loaded it up enough to not taste it as much. But either way that got me thinking about the genetics of taste buds, because my mom and sister love spicy foods, but my dad isn't as much of a fan.
There are different types of tasters that determine how you taste, there are "supertasters," "regular tasters," and "non-tasters." These are determined on genetics, what type of tasters your family and your age. When you are younger you have more taste buds and this can explain sensitivity to spice. (http://www.nutritionatc.hawaii.edu/HO/1998/19.htm). Phenylthiocarbamide is a chemical substance that is in your taste buds, that is transferred through genetics. PTC establishes what type of foods create sensitivity to you are don't.
If you ever wonder why your one parent likes spicy or a certain food, but the other isn't the biggest fan of that food is because of genetics. Even if both your parents like a certain type of food but you don't it could be because of the maturity of your taste buds, and you may come to like that same food when you get older.
There are different types of tasters that determine how you taste, there are "supertasters," "regular tasters," and "non-tasters." These are determined on genetics, what type of tasters your family and your age. When you are younger you have more taste buds and this can explain sensitivity to spice. (http://www.nutritionatc.hawaii.edu/HO/1998/19.htm). Phenylthiocarbamide is a chemical substance that is in your taste buds, that is transferred through genetics. PTC establishes what type of foods create sensitivity to you are don't.
If you ever wonder why your one parent likes spicy or a certain food, but the other isn't the biggest fan of that food is because of genetics. Even if both your parents like a certain type of food but you don't it could be because of the maturity of your taste buds, and you may come to like that same food when you get older.
Crock Pot Chicken Santa Fe
http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
As I walked into the house after an exhausting day of school, something smelled DELICIOUS! This something was Chicken Santa Fe. With a busy week of school and softball and other commitments, I took the opportunity on a Sunday night to prep for the week ahead. This ended up being a functional, quick meal that I could easily figure out and make. Cooking is more an estimation rather than baking where you need exact measure. I sprinkled spices and sauces and was able to produce a scrumptious meal bringing Mexican cuisine a little closer to home.
This recipe is a calorie friendly meal, having only 190 calories per one cup. Not to mention how easy it is, all you have to do is throw in some veggies into a pot and you're good to go. When dumping in your can goods, the tomatoes and green chilies you don't need to drain the juices out, because you need some liquid while cooking the chicken in the crock pot. When working with black beans, make sure to drain and wash the beans in the can. If you don't your meal may be a little salty, but I prefer black beans drained. When I made this I didn't have any fresh cilantro, so I used dried cilantro that comes in the spice container. While making this recipe I learned what scallions are! all they are, are green onions *laughing emoji*. Now you just shake some spices on top of your veggies, and maybe do a little dance while you do it. Lastly you put the chicken on top, at my house we like to sprinkle fajita seasoning on top of the chicken to add appetizing flavor. If not cooking right away put the crock in the refrigerator until you are ready to cook.
Now all you have to is turn on your crock pot in the morning, go to work or school, and magic is brewing all day. Chicken Santa Fe is best over rice. Just quickly make minute rice and you're good to go. I also like to put cheese, sour cream, and salsa over top of it. I love this meal and always look forward to eating it.
As I walked into the house after an exhausting day of school, something smelled DELICIOUS! This something was Chicken Santa Fe. With a busy week of school and softball and other commitments, I took the opportunity on a Sunday night to prep for the week ahead. This ended up being a functional, quick meal that I could easily figure out and make. Cooking is more an estimation rather than baking where you need exact measure. I sprinkled spices and sauces and was able to produce a scrumptious meal bringing Mexican cuisine a little closer to home.
This recipe is a calorie friendly meal, having only 190 calories per one cup. Not to mention how easy it is, all you have to do is throw in some veggies into a pot and you're good to go. When dumping in your can goods, the tomatoes and green chilies you don't need to drain the juices out, because you need some liquid while cooking the chicken in the crock pot. When working with black beans, make sure to drain and wash the beans in the can. If you don't your meal may be a little salty, but I prefer black beans drained. When I made this I didn't have any fresh cilantro, so I used dried cilantro that comes in the spice container. While making this recipe I learned what scallions are! all they are, are green onions *laughing emoji*. Now you just shake some spices on top of your veggies, and maybe do a little dance while you do it. Lastly you put the chicken on top, at my house we like to sprinkle fajita seasoning on top of the chicken to add appetizing flavor. If not cooking right away put the crock in the refrigerator until you are ready to cook.
Now all you have to is turn on your crock pot in the morning, go to work or school, and magic is brewing all day. Chicken Santa Fe is best over rice. Just quickly make minute rice and you're good to go. I also like to put cheese, sour cream, and salsa over top of it. I love this meal and always look forward to eating it.
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