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Monthly Archives: October 2015

Homemade Playdough

This recipe is easy to make and comes out with some good homemade playdough.

Ingredients:

  • 1 cup Flour
  • 1/3 cup Salt
  • 2 tsp Cream of Tartar
  • 1 cup Water
  • 1 TBSP Vegetable Oil
  • Food Coloring

Directions:

  • Mix all ingredients together in a 2 qt sauce pan.
  • Cook over low/medium heat, stirring.
  • Once it begins to thicken, add food coloring.
  • Continue stirring until mixture thickens and collects into a ball.
  • Remove dough and let cool.
  • Store in an airtight container.

Applesauce Cake

This is an oldie but goodie. I remember my mom making this for us all the time when we were kids.

Ingredients:

  • 2 cups Flour
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 tsp Baking Soda
  • 1 cup Raisins
  • 1 cup Chopped Walnuts
  • 8 TBSP (1/2 cup) Butter, melted
  • 16 oz Applesauce
  • Icing

Directions:

  • Preheat oven to 350. Flour a 9×9 in pan.
  • In a large bowl, sift together Flour, Sugar, Salt, Cinnamon, Cloves, and Baking Soda
  • Add in Nuts, Raisins, Melted Butter, and Applesauce, beat until well blended.
  • Pour into pan and bake 45-50 mins.
  • Cool and ice with vanilla or cream cheese Icing.

Old-Fashioned Beef Stew

  • 2 tablespoons flour
  • 12 ounces stew beef (or sirloin tips)
  • 2 tablespoons cooking oil
  • 3 cups vegetable broth
  • .5 cup water
  • .5 cup red wine
  • 1 medium onion, cut into wedges
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoons beef bouillon
  • 1 teaspoon dried oregano
  • .5 teaspoon dried marjoram
  • .25 teaspoon ground black pepper
  • 1 bay leaf
  • 3 medium potatoes, cubed
  • 1 cup frozen whole kernel corn
  • 2 medium carrots, sliced
  1. Place flour in a bag. Shake meat cubes in bag until coated. Brown in Dutch oven in hot oil, working in batches.
  2. Stir in broth, water, wine, onion, Worcestershire sauce, bouillon, oregano, marjoram, pepper, and bay leaf. Bring to a boil, reduce to simmer. Cover and simmer for 1.25 hours or until meat is nearly tender.
  3. Stir in veggies. Return to boil, reduce heat, cover and simmer for 30 minutes. Discard bay leaf and serve.

Funfetti Cake Bars

This recipe is so so simple, but so tasty. Funfetti cake has always been my favorite.

Ingredients:

  • 1 box Funfetti cake mix
  • 2 large Eggs
  • 8 TBSP Butter, softened
  • 1 container Pink Funfetti Icing

Directions:

  • Preheat oven to 375 F, grease a 13×9 in pan
  • In a large bowl, mix together cake mix, eggs, and butter.
  • Pour into greased pan.
  • Bake 12-15 minutes.
  • Ice when cooled.

Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake

INGREDIENTS
  • One 32 ounce bag frozen tater tots
  • 6 slices thick-cut bacon
  • 3 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
  • 2/3 cup 2% milk (whole milk would be fine too)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
INSTRUCTIONS
  1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate to drain. Once bacon cools, crumble it into small pieces, and set it aside.
  2. Coat the inside of your crock pot with non-stick cooking spray.
  3. Dump half the frozen tater tots into the crock pot, and spread into an even layer. Top tots with 1/3 of the cheese and 1/2 the crumbled bacon.
  4. Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
  5. Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
  6. Cover your crock pot and cook on HIGH on 3 hours, or until chicken is no longer pink in the center. Serve warm.

Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry

Ingredients:

  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice

Directions:

  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.