August 29, 2010

Stir Fry - Veggie Style

1 lb chopped broccoli
1 c sliced onions
1 c sliced red bell peppers
2 cups mushrooms cook

Heat large pan over medium high heat. Add about 2 tbl of olive oil. Add broccoli and cook for 3 minutes; add onion and cook for 2 more minutes. Add bell pepper and cook for 2 more minutes. Then add mushrooms and cook for two more minutes. Add salt and pepper to taste.
Serve over rice and add cashews and teriyaki sauce as desired. Enjoy!

Homemade "Play-Dough"

My mom used to make this for the 6 kids in her home. It may not be "food" but it is made out of food-stuff and won't kill your kids if eaten!

2 1/2 c flour
2 pkg kool aid (unsweetened)
1/2 c salt
3 Tbl oil
2 c BOILING water

Add all ingrediants together one by one; mix thoroughly. Store in zip top bags. You can experienment with different flavors or Kool-Aid/Flavor-Aid for different flavors and colors. Let kids enjoy!

Hot Wings

12 to 24 chicken wings
3 tbl butter
1 clove garlic, minced
1/4 cup hot sauce (pick your favorite)
1/2 teaspoon salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce.

You can also use barbecue sauce or honey and bbq sauce instead of hot sauce.


Homemade Snackcakes

You know those snack cakes? The ones that are really bad for you and have a shelf life of FOREVER. This is just like that, only better.

4 egg whites
1 box pound cake mix
2/3 cup water

2 teaspoons very hot water
1/4 teaspoon salt
1 jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended. Fold egg whites into the cake batter and slowly combine until completely mixed. Pour the batter into greased muffin tins. Bake at 325 for 30 minutes.

For the filling, combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.

When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling. Using a cake decorator or pastry bag, inject each cake with filling through all three holes.


August 25, 2010

Glazed Carrots

This recipe is for my brother, who came home from living in Australia for two years with a taste for glazed carrots. I toyed with the recipe with honey and sugar and could never get it right. I found this recipe and modified it to my liking. Let's see how it goes.

8-10 carrots, peeled and cut into slices
2 Tbl. butter
1/ tsp. salt
1 cup ginger ale

In a large sauce pan over medium heat, melt the butter. Add the carrots and then the ginger ale. Cover and bring to a simmer. Stir and reduce the heat to low. Cook for 5 minutes. Remove the lid, increase the heat to high and cook until the ginger ale is reduced to a glaze (about 5 minutes). Enjoy with turkey, mashed potatoes and gravy. Perfect for those upcoming Thanksgiving feasts.

August 09, 2010

Amish White Rolls

So, there is nothing that I love MORE than rolls on Sunday afternoon. I could eat bread all day long. And, sometimes, it is even better than any cookie. So, I found this recipe for an Amish white bread and put a Wilde twist on it. Needless to say, 2 dozen rolls were devoured by my family in less than 24 hours.

2 c warm water
2/3 c sugar
1 1/2 tbls yeast
1 1/2 tsp salt
1/4 c vegetable oil
6 c flour

In a large bowl, dissolve the yeast into the water. Add the sugar and stir until dissolved. Allow mixture to proof for about 10 minutes. Mix in salt and oil. Then, add in flour one cup at a time, mixing as you go. Knead dough until smooth. Place in a well oiled bowl and allow to rise for about 1 hour. Divide dough into 2 inch rolls and place in a greased cake pan. Allow to rise for 30 minutes more. Bake at 350 for 30 minutes.

This recipe yields a sweet dense roll. Best served with butter and jam OR with ham for breakfast.