Cinnamon Toast Crunch Cereal
Vanilla Ice Cream (Breyers Natural is good)
Crunch up cereal to a fine powder (put in ziplock bag and crunch)
Scoop vanilla ice cream in nice round balls and roll in cereal powder. Place ice cream balls back in freezer covered with plastic wrap. You have to work quickly so ice cream doesn't melt.
Optional--you can serve with whipped cream and a cherry on top if you like.
Hint--don't place ice cream balls on metal cookie sheet directly, make sure it is covered with plastic wrap or wax paper. Then cover the ice cream balls with plastic wrap.
Tuesday, May 5, 2009
Taco Salad
Tostito Chips
lettuce
tomatoes
cheese
olives
kidney beans
sour cream
salsa
anything else your family loves
Put above ingredients in separate bowls and let the family build their own taco salad.
lettuce
tomatoes
cheese
olives
kidney beans
sour cream
salsa
anything else your family loves
Put above ingredients in separate bowls and let the family build their own taco salad.
Easy Chicken Bake (crockpot)
6 boneless, skinless chicken breasts
1 can cream of mushroom soup (condensed)
3/4 C evaporated milk
1/4 t garlic salt
1/8 t paprika
1/4 C parsley, fresh chopped, optional
Place chicken in greased 4 to 6 quart slow cooker. Mix together sop, milk and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and vegetable.
1 can cream of mushroom soup (condensed)
3/4 C evaporated milk
1/4 t garlic salt
1/8 t paprika
1/4 C parsley, fresh chopped, optional
Place chicken in greased 4 to 6 quart slow cooker. Mix together sop, milk and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and vegetable.
Strawberry Salad with Poppy Seed Dressing
3/4 C sugar
1 1/2 t red onion
1 t ground mustard
1/3 C red wine vinegar
1 C canola oil
1 T poppy seeds
In a small bowl or in blender, combine sugar, red onion, and mustard. Add vinegar mix well. Gradually add oil while mixing on medium speed. beat for one minute or until very thick. Stir in poppy seeds and cover and regrigerate. Serve over salad greens. Garnish with strawberries, slivered or candied almonds, and dried cranberries.
1 1/2 t red onion
1 t ground mustard
1/3 C red wine vinegar
1 C canola oil
1 T poppy seeds
In a small bowl or in blender, combine sugar, red onion, and mustard. Add vinegar mix well. Gradually add oil while mixing on medium speed. beat for one minute or until very thick. Stir in poppy seeds and cover and regrigerate. Serve over salad greens. Garnish with strawberries, slivered or candied almonds, and dried cranberries.
Aunt Martha's Old Fashioned Cinnamon Rolls
Combine in a Bosch mixer (or something similar):
3 C flour
1 C non-fat powdered milk
1 C instant mashed potato flakes
1 C sugar
2 t salt
Mix dry ingredients then add:
2 eggs
1/2 C butter or margarine, melted
3 1/2 C warm water
Mix and then add:
2 T instant yeast
6-8 C flour until dough cleans the side and bottom of bowl.
Put 2-3 T oil on the counter. Empty dough on counter and let rest for five minutes. This resting period relaxes the gluten so the dough is easier to handle. Divide dough into two pieces. Roll the first piece into a rectangle 18"x15" Brush dough with 2 T softened butter. Spread dough with 1/2 C cinnamon-sugar mixture. Starting with 18" edge, roll the dough jelly roll style and pinch to seal the edge. Cut 1 1/4" slices. Place on greased pan. Repeat with second portion of dough. Allow to rise 30-45 minutes in a warm area. Bake at 350 degrees for 15-20 min. Allow to cool for 5 minutes before frosting. Makes 30-36 cinnamon rolls.
Cinnamon-Sugar Mixture
1/2 C brown sugar
1/2 C white sugar
1-2 T cinnamon
Frosting
2 C powdered sugar
3 T butter or margerine (softened)
1/2 t vanilla
3-4 T milk
Mix with hand mixer--adjust liquid or sugar to get desired consistency.
3 C flour
1 C non-fat powdered milk
1 C instant mashed potato flakes
1 C sugar
2 t salt
Mix dry ingredients then add:
2 eggs
1/2 C butter or margarine, melted
3 1/2 C warm water
Mix and then add:
2 T instant yeast
6-8 C flour until dough cleans the side and bottom of bowl.
Put 2-3 T oil on the counter. Empty dough on counter and let rest for five minutes. This resting period relaxes the gluten so the dough is easier to handle. Divide dough into two pieces. Roll the first piece into a rectangle 18"x15" Brush dough with 2 T softened butter. Spread dough with 1/2 C cinnamon-sugar mixture. Starting with 18" edge, roll the dough jelly roll style and pinch to seal the edge. Cut 1 1/4" slices. Place on greased pan. Repeat with second portion of dough. Allow to rise 30-45 minutes in a warm area. Bake at 350 degrees for 15-20 min. Allow to cool for 5 minutes before frosting. Makes 30-36 cinnamon rolls.
Cinnamon-Sugar Mixture
1/2 C brown sugar
1/2 C white sugar
1-2 T cinnamon
Frosting
2 C powdered sugar
3 T butter or margerine (softened)
1/2 t vanilla
3-4 T milk
Mix with hand mixer--adjust liquid or sugar to get desired consistency.
Popcorn Balls
4 T unsalted butter, plus more for buttering hands
1 ten-oz bag miniature marshmallows
1/4 cup light-brown sugar, firmly packed
3 quarts popped popcorn
1 C M&Ms(can use holiday colors for different occasions)
1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat.
2. Pour popcorn and M&Ms into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment-lined baking sheet to dry slightly.
1 ten-oz bag miniature marshmallows
1/4 cup light-brown sugar, firmly packed
3 quarts popped popcorn
1 C M&Ms(can use holiday colors for different occasions)
1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat.
2. Pour popcorn and M&Ms into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment-lined baking sheet to dry slightly.
Subscribe to:
Comments (Atom)