Mini Puff Cheesecakes

posted in: Candy, Desserts | 0

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg, beaten
  • 3/4 cup cream cheese, softened
  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup thawed frozen whipped topping
  • 36 fresh raspberries or semi-sweet chocolate pieces

Directions

  1. Heat the oven to 375°F.
  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18×9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.
  3. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.
  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners’ sugar and vanilla extract.  Fold in the whipped topping.
  5. Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners’ sugar, if desired.
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Seasoned Baked Rice

posted in: Main Dishes | 0

baked mushroom chicken rice4

Ingredients: (serves 4)
1.5 cups uncooked rice

2 chicken thigh

100g fresh mushrooms of your choice , sliced thickly

some minced garlic 1 cup cream (dairy) 1/2 cup chicken stock

1 teaspoon salt (adjust according to taste)

some black pepper

some grated mozzarella cheese

dried parsley
Method:

  1. Wash and cook rice with rice cooker.
  2. Bring a pot of water to the boil, put in the chicken thigh and boil till the chicken is almost cooked. Let cool and shred the chicken into bite sizes. Reserve half cup of the chicken stock.
  3. Heat up a deep pan, with some cooking oil (or butter) stir fry minced garlic and mushrooms. Add in the shredded chicken meat. Add pepper and salt to taste. Continute to stir fry till the mushrooms become soft.
  4. Add in the cream, stir well. Add in the chicken stock and bring to a boil. (Note, always add cream BEFORE the chicken stock, otherwise the mixture may not be smooth.)
  5. Add in the cooked rice. Stir and let it cook for a few mins or until the sauce is almost fully absorbed by the rice.
  6. Place rice into a heatproof baking dish. Cover top with grated cheese.
  7. Bake in a pre-heated oven at 200 degC, till the cheese turns golden brown. Sprinkle with some dried parsley. Serve immediately.
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Sweet and Sour Chicken over Rice

posted in: Main Dishes | 0

Description: Breaded fried chicken strips seasoned with ginger, garlic, and onion, in a reddish sweet and sour sauce served over rice

Yield: 4 servings Ingredients:

2 pounds boneless skinless chicken breast, sliced into bite-sized pieces

1 cup flour

1 teaspoon ginger

1/4 teaspoon pepper

2 teaspoons garlic salt

1 teaspoon onion powder

1/2 teaspoon seasoned salt

1/2 cup oil

Sweet and Sour Sauce:

3/4 cup sugar

2 1/2 Tablespoons cornstarch

2 1/2 teaspoons white vinegar

1 cup water

2 Tablespoons soy sauce

3 Tablespoons ketchup

Rice

Instructions: 1. In a medium-sized container with a tight-fitting lid, mix flour, ginger, pepper, garlic salt, onion powder, and seasoned salt. Add chicken pieces, put lid on, and shake to coat.

2. In a large skillet, heat oil over medium heat. Drop in floured chicken, and fry until chicken in browned and fully cooked. Drain on paper towels.

3. In large saucepan, whisk sugar, cornstarch, vinegar, water, soy sauce, and ketchup. Heat until mixture boils, stirring constantly to avoid lumps. When mixture is thickened, add chicken pieces and toss to coat.

4. Serve chicken and sauce over hot rice.

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Sausage for Sausage Roll

posted in: Breakfast | 0

3 lb hamburger

2 eggs

3/4 tsp. garlic

2 tsp. onion powder

4 tsp. celery salt

1/2 TBSP. Worcestershire sauce

4 c. bread crumbs, blended in the blender

1/2 tsp. black pepper

4 c. water

1/2 tsp. nutmeg

2 tsp. salt

 

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Uncle Carl’s Fudge Bars

posted in: Desserts, Snacks | 0

2 1/2 c. flour

2 c. brown sugar

1 tsp. vanilla

2 eggs

1 c. butter

3 c. oats

1 bag chocolate chips

1 can sweetened condensed milk

1 TBSP butter

 

Soften butter. Mix flour, brown sugar, vanilla, eggs, and 1 c. butter together. Add oats. Combine.

Melt chocolate chips and 1 TBSP butter. Add sweetened condensed milk. Stir well.

Grease pan. Press half of the oat mixture into pan. Spread chocolate mixture on top. Hamburger patty style, put the rest of the oat mixture on top. Bake 350 degrees for 20 minutes.

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Best Caramels

posted in: Candy, Christmas, Desserts | 0

2 C. Sugar

1 C. Packed brown sugar

1 C. Corn syrup

1 C. Evaporated milk

1 pint Heavy whipping cream

1 C. Butter

1 1/2 tsp. Vanilla

Grease a 12 x 15 ” pan. In a medium-sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of mixture with a candy thermometer while stirring on medium heat. When the thermometer reaches 250 degrees Fahrenheit remove from heat. Stir in vanilla and nuts if you want. Transfer mixture quickly to greased pan and let cool completely. Cut and wrap in wax paper.

Notes: Make thicker caramels by using a smaller pan. Consequently it will take longer to cool, though. It takes quite a while to get to 250, so about when your arm gets tired from stirring, turn the heat up to medium-high. What this does is gets it to the desired temperature quicker AND when the caramels are dry it adds a special effect on the way they turn out. It’s hard to describe!

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Beth’s Rolls

posted in: Breads | 0

These are my tweaked version of the Golden Corral Copycat Rolls (which still aren’t as good as real Golden Corral’s).

You can use a kitchen aid mixer, as I have done many times in the past, but the best results are with hand made, because then you can really feel your dough and see if it really needs that extra 1/2 cup flour.

Also, you can use water instead of milk, or even fake milk, and margarine instead of butter, but it does not taste the same!

Beth’s Rolls

1 TBSP yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg
4 – 4 1/2 cups sifted flour

In a large bowl, stir the yeast into the very warm water. Take your 1/3 c. sugar and spill some in with your yeast, about a TBSP. Stir yeast mixture. Set aside.

Take your hot milk and put it in a medium bowl.  (I use the 8 c. measuring cup for a doubled recipe, or the 4 c. measuring cup for a single batch, and it leaves plenty of room.) Stir in the rest of your sugar, and your salt, and butter. Stir until butter melts. If your milk isn’t hot enough, scoop the butter out and melt it in the microwave. Cool the milk mixture to where you can stick your finger in for awhile and not have it uncomfortably warm. In a small bowl, beat your egg. Add it to the milk mixture. (If the milk mixture isn’t quite cool enough, the egg will cool it down enough so it won’t kill your yeast.)

Add the milk mixture to the yeast mixture and stir. Beat 3 cups of sifted flour in, one cup at a time. Add another cup and start kneading in your bowl. You may or may not need the last 1/2 c. flour. After kneading the dough until soft, not sticky, put into a large, greased bowl. Turn over once to get both sides greased. Cover and set to rise until double, about 1 1/4 – 1 1/2 hours. (Be sure to not let them over rise, unless you have punched them first! I once ‘ruined’ a batch this way.. leaving them for a few hours. They just weren’t as light and fluffy as they should have been. )

Punch dough and knead a few times till all smooth again. Divide dough in half. Take each half and cut them in half. Take the quarters and cut each of them into three pieces. Now if you did this correctly, you should have twelve chunks of dough, roughly all the same size. Shape these into rolls and place in a greased 9×13″ pan. (I use 10-11×14-15″ pan. If I am doubling, sometimes I just use a jelly roll pan). Cover and let rise until doubled, 30-40 minutes.

Bake at 375 degrees for 18-20 minutes. If you want, butter the tops. (I wouldn’t recommend buttering it before cooking, because you might squash them.) Enjoy!

Add extra sugar for doughnut dough. Cut into circles with the middles cut out, or whatever shape you want them in. Let rise 30-40 minutes, then gently slip into hot oil, and deep fry until both sides are golden.

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Carrot Cake

posted in: Cakes | 0

This is Mom’s favorite recipe for carrot cake.

2 cups sugar

2 cups flour

2 t. baking soda

2 t. cinnamon

1 t. salt

Mix in:

3 cups grated carrots

4 eggs

Beat then slowly add:

1 1/2 cups oil

Pour into greased pan. Bake at 325º for 35-45 minutes or until center is done. Let cool

Cream Cheese Frosting

3 8oz. pkgs. cream cheese

1 stick of butter softened

2 cups sifted powdered sugar

Cream together cream cheese and butter until creamy. Gradually stir in the powdered sugar.

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Titanic

Suppose I said, “There’s a great-looking girl down the street. Let’s go look through her window and watch her undress, then pose for us naked, from the waist up. Then this girl and her boyfriend will get in a car and have sex–let’s listen and watch the windows steam up!”

You’d be shocked. You’d think, What a pervert!

But suppose instead I said, “Hey, come on over. Let’s watch Titanic.”

Christians recommend this movie, church youth groups view it together, and many have shown it in their homes. yet the movie contains precisely the scenes I described.

So, as our young men lust after the girl on the screen, our young women are trained in how to get a man’s attention.

How does something shocking and shameful somehow become acceptable because we watch it through a television instead of a window?

In terms of the lasting effects on our minds and morals, what’s the difference?

Yet many think, Titanic? Wonderful! It wasn’t even rated R!

Every day Christians across the country, including many church leaders, watch people undress through the window of television. We peek on people committing fornication and adultery, which our God calls an abomination.

We’ve become voyeurs, Peeping Toms, entertained by sin.

~~~~

This is an excerpt from Randy Alcorn’s little book, The Purity Principle. I highly recommend it for husbands, wives, sons and daughters. I would suggest reading it before passing it onto your teenagers.

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Pi Day!

posted in: Educational Stuff, Just Fun | 0

Ah, Pi Day! If you are a homeschooler, or just a brainiac, you will have a special appreciation for this day. For those of you, who really don’t care to even know what Pi Day is, listen up! Even you might have an interest after reading this!

Pi, Greek letter (π), is the symbol for the ratio of the circumference of a circle to its diameter. Pi Day is celebrated by math enthusiasts around the world on March 14th. Pi = 3.1415926535. In other words, simply, it is the circumference of a circle divided by its diameter.

Visual of Pi

 

Another visual of Pi

I hope these visuals will give you a better idea of Pi.

You are probably asking yourself, “what does this have to do with me? I am done with school, my brain is full, and I really don’t care.” Well, this is where it gets really good: Enthusiasts all over the world have adopted Pi Day to be March 14th (3.14) the day to enjoy…. you guessed it… Pie!

There are many dinner type pies you could try: pot pie, pizza pie, impossible pie are a few ideas. For dessert, indulge yourself in math and enjoy apple, berry, chocolate, pumpkin, coconut, or any hundreds of pies you could bake up, or purchase. (Surely there must be something about calories not counting when you are doing something in the name of education, right?)

See how this works? Mom teaches the kids, the kids and mom get some math and home economics in (baking) and dad and the whole family gets to enjoy the fruits of their education together!

You might also enjoy reading, Sir Cumference and the Dragon of Pi (A Math Adventure) for further fun and education.

For further online reading:

Enjoy!

 meringue

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