This Cooking Blog Is Dedicated To My Children and Grandchildren

Sunday, July 31, 2011

Crackers With A Twist

Here are the ingredients for the cracker recipe.
1 1/2 cup of Canola oil
Box of crackers
Package of Ranch dressing mix
1 tsp of crushed red pepper flakes

Mix oil, red pepper flakes, & ranch dressing mix together.

Then pour over crackers.

Turn your jar on the side and then every 30 minutes or so turn a different way.
Up, upside down, sideways, etc.
This is so the oil distrubutes evenly.

I let mine sit in the jar with the oil overnight.
Then I removed the crackers and put in another jar.
You would think the crackers would be soft and oily but
they are crisp and dry.

The crackers are delicious!
Next time I will add a little more red pepper.
Crackers with a twist!

Tuesday, February 22, 2011

Homemade Pancake Syrup

I fried some deer sausage and then I used my
homemade bisquick mix and made Pancakes.
Then I put some homemade butter on them. 
Oh Yummy! 
Then I made my homemade Pancake Syrup!!!

The container is just an old buttermilk jug that I had saved.
I labeled it with some masking tape.
It's not very fancy but it works.

1 3/4 c. white sugar
1/4 c. brown sugar
1 c. water
Combine and bring to a boil. Cover and cook 3 minutes. Cool slightly. Add:
Then add:  1/2 tsp. vanilla or 1/2 tsp. maple flavoring
(If I don't have the flavoring it is still good.)
Cover saucepan for a few minutes as syrup cooks to melt down crystals.

Sunday, February 20, 2011

Cinnamon Sugar Bread

Cinnamon Sugar Bread

   (Makes 1 1/2 lb. loaf)
1 cup milk
1/4 cup butter or margarine ( I used butter )
1 egg
3 cups bread flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon ( can use less) I used 2
2 teaspoons yeast
Place in bread machine in order per instructions with your machine
Bake using sweet bread setting ( if you do not have setting, then bake on white bread setting
When done let sit in pan on wire rack to cool 10 minutes before removing from pan.
Thank you for this wonderful recipe Angela!!!
Go visit her blog.  It is great!!!!

Saturday, February 12, 2011

Banana Nut Bread

Banana Nut Bread
1 1/3 cups mashed very ripe bananas (2 large)
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Original Bisquick® mix
1/2 cup chopped nuts

Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl.
Stir in Bisquick mix and nuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 day.

Homemade Butter

1 Cup of Heavy Whipping Cream
1/4 tsp. Salt
Whip cream until like whipping cream. Then add salt.
Keep beating until you see butter.  Then it will separate the buttermilk
from the butter.  Drain.  Wash. Then you have butter & buttermilk.
Thank you to Patti for sharing this with me.
Butter & Buttermilk
What more do you need?

Monday, January 31, 2011

Banana Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Saturday, January 22, 2011

Chocolate Chip Meringue Cookies

•6 large egg whites

•1 1/4 cups superfine sugar

•2 cups (one 12-ounce bag) semisweet chocolate chips

•Confectioners' sugar, for dusting

•Cocoa powder, for dusting (Optional)


1.Heat oven to 175 degrees. Line several baking sheets with parchment paper and set baking sheets aside.

2.In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over beaten egg whites, and whisk in on low speed.

3.Increase speed of mixer; whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in chocolate chips.

4.Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.

5.Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners’ sugar and cocoa powder.

Tuesday, January 4, 2011

Retzels Or Polos Candy?

This candy is so good and easy!
I found these on Heidi's Blog so she deserves all the credit!

Place mini pretzels on cookie sheet.

Place Rolo candy on top of pretzels.

Place in oven @ 350 degrees for 5 - 7 minutes or as Heidi says....
until something magical happens.

Add a "Sweet Hunter" & "Sweet Grands" and you don't have any left!
Thank you Heidi!