3 pkgs gelatin
9 oz Jell-O
2 1/2 C boiling water
8 oz whipping cream
Mix the first 3 together till dissolved. (make sure it is mixed well so you don't have clumps.) Pour the mix into a 9 x 13. Then pour the whip cream into the mix. Let it set in the fridge about 4 hours or so. The whip cream will settle on the top as it cools.
These are super easy to make! We cut them in different shapes and have made all sorts of flavors.
Tuesday, August 4, 2009
Monday, August 3, 2009
Thai Peanut Noodle Salad
I came across this website the other day and I just love it! All the recipes look tried and true and so yummy! This one turned out delish in my opinion, the dressing is to die for! We are having it again tonight. Oh, and I made it without chicken to have as a side. I will be perusing that site again for more recipes and will be sure to post the good ones!
Ingredients:
8 oz Linguine Fini (or regular linguine) cooked
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Cook pasta and run under cold water. Toss with a bit of oil to keep it from sticking. Mix up all veggies. Place pasta down in bowl first, then cover with the vegetables. Pour on the salad dressing and then add the peanuts.
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce (I didn't use this)
2-4 T water
Blend all in blender and then refrigerate.
Ingredients:
8 oz Linguine Fini (or regular linguine) cooked
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Cook pasta and run under cold water. Toss with a bit of oil to keep it from sticking. Mix up all veggies. Place pasta down in bowl first, then cover with the vegetables. Pour on the salad dressing and then add the peanuts.
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce (I didn't use this)
2-4 T water
Blend all in blender and then refrigerate.
Monday, July 27, 2009
Fun with the kids: Ice Cream in a bag
This is another fun treat we made when my sister and her kids were staying with us. The ice cream was definitely soft serve consistency, but it was super yummy, especially when we crushed some Oreos on top. Just be careful when you open the inner bag that you don't get any salt on your ice cream.
Ingredients:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt (I just used Kosher salt)
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
Ingredients:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt (I just used Kosher salt)
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!
Soft Pretzels!
We made these when my sister and her family were here. The kids had a blast making their pretzels all different shapes , although the classic pretzel shape and some simple twists turned out the best. Eat them with some Frenches classic yellow mustard for best results!
Ingredients
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I just used Kosher Salt)
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Ingredients
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I just used Kosher Salt)
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Thursday, June 4, 2009
Cream of Coconut Cake
I have been craving a coconut cake but I don't think I've ever made one. I found this recipe on allrecipes.com and I modified it a little and it is sooo good! I made it three days ago and it is still really moist and wonderful! (You can find cans of cream of coconut in the alcohol aisle at the grocery store. It's with the mixed drink ingredients.)
INGREDIENTS
- 1 (18.25 ounce) package white cake mix
- 3 eggs (add yolks with everything else and then add the whites at the end when everything is well combined)
- 1/4 cup vegetable oil
- 1 cup cream of coconut
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
Frosting
6 oz. softened cream cheese
1/4 cup softened butter/marg
3-4 cups powdered sugar
1 tsp. vanillla
remaining cream of coconut
1 tsp. coconut extract
milk for desired consistency (maybe 2-3T.)
- about 1/2 container of Cool Whip
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan. (I lined the bottom of 9" rounds with parchment paper and sprayed them with Pam. It was the first time the cakes came out perfect.)
- Bake at 350 degrees F (175 degrees C) for about 30-35 minutes. Let cake cool for about 5 minutes and then turn out onto cooling racks. Poke holes in the top and spread remaining Cream of Coconut on warm cakes (reserve some for frosting). Allow to completely cool and then frost with cream cheese frosting and top with flaked coconut.
- To Make Frosting: Combine all ingredients except Cool Whip and whip until nice and smooth and a little thick. Then add Cool Whip to make it fluffy. Spread over cooled cake. Top with flaked coconut.
This is the link to the original recipe.
Tuesday, June 2, 2009
Favorite Chicken Marinade
1 c soy sauce
2 cans 7-up
2 Tbsp horseradish
1/2 tsp garlic powder
Combine in bowl or bag. Throw in chicken or turkey breasts and let soak up to 24 hours, the longer the better.
2 cans 7-up
2 Tbsp horseradish
1/2 tsp garlic powder
Combine in bowl or bag. Throw in chicken or turkey breasts and let soak up to 24 hours, the longer the better.
Salsa
Here's Chili's salsa. Way yummy!
1 14.5 oz can tomatoes w/ chilies
1 14.5 oz whole tomatoes with juice
4 tsp jalapenos, canned and diced
1/4 c yellow onion, diced
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar
Put jalapenos and onions into food processor and blend for a few seconds. Add the rest and blend, but do not puree. Chill and eat.
*I tried it with the 4 tsp jalapenos and my mouth was on fire. If you like runny nose salsa, follow exact directions, otherwise I would try it with half as many jalapenos.
1 14.5 oz can tomatoes w/ chilies
1 14.5 oz whole tomatoes with juice
4 tsp jalapenos, canned and diced
1/4 c yellow onion, diced
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar
Put jalapenos and onions into food processor and blend for a few seconds. Add the rest and blend, but do not puree. Chill and eat.
*I tried it with the 4 tsp jalapenos and my mouth was on fire. If you like runny nose salsa, follow exact directions, otherwise I would try it with half as many jalapenos.
Subscribe to:
Posts (Atom)