4 slices of white bread
3 Tbsp of milk
3 tsp of butter
1 tsp Ground Cinnamon
Beat 3 eggs in a medium-large size bowl (you want the bowl big enough to
dip one piece of bread in) add milk and beat egg and milk together.
Doing 1 piece of bread at a time, dip the bread in the egg mixture, flip
bread over to make sure the egg mixture covers the whole slice of
bread. You want to have you stove set on a medium heat setting. Put 1
tsp of butter in the pan before putting the bread in the pan, cook until
toast is golden brown on both sides. Do this with each slice. Once all
the slices are cooked, sprinkle them with cinnamon to taste. Drizzle the
maple syrup, and enjoy!
*You can also sprinkle powdered sugar on the French toast for a sweeter taste!
From Natalie S.
1 Cup of Sugar (or less, I use 3/4 cup which makes for a much less sweet drink)
6 Green Tea Bags
Use a small to medium pot to boil about 4 cups of water with the tea bags already added. Once you bring to a boil set aside for about 20 minutes. Add 1 cup of sugar to a gallon size pitcher. Add boiled tea to pitcher. Remove the bags as you pour. Stir until sugar has dissolved and then fill pitcher with cold water.
This is my go-to beverage now. It used to be regular sweet tea which is made from a black tea with 2 cups of sugar. I've found that the benefits from green tea and also the benefits of less sugar are great for the whole family. The BEST green tea that I've found is Uncle Lee's Organic Green Tea. Believe me...I've tried MOST of the green teas available. It has wonderful taste with a very fresh, almost flowery aroma. This tea is great hot too!
1/2 cup popcorn kernels
1/8 cup vegetable oil
1 teaspoon salt
The above is an estimate of what you will need. It depends on the size of the pot you use. For the correct amount of oil, you will need enough to cover the bottom of the pan to almost 1/8 of an inch. Add the salt to the oil. If you like really salty popcorn use 2 tsp instead of just 1. Then add the kernels and cover about 75% of the surface of the pan. Put a lid on it and stick it on the stovetop on high. Stay next to it while you cook...it won't take long. Give the pot a shake when the popping starts to slow and cook for another 20 seconds or less. Remove from heat as soon as the popping slows significantly. Let the pot sit for about a minute or just long enough for the popping to stop. Give it a taste and add a little extra salt if needed.
**The oil is key to making it taste great! If you don't add enough, it will be dry and the salt won't stick. If you add melted butter you will get soggy popcorn. So be sure to use enough oil and add some salt BEFORE you cook it.
- 3 Cups Bisquick Mix (Or Pioneer Mix)
- 2 Tablespoons Sugar
- Dash of salt
- 12 oz can of beer
Another great recipe from Carol H!
- 1 package Frozen Crawfish Tails
- 1 box Jiffy Cornbread Mix
- 1 can Original Rotel
- 2 eggs
- 1 stick of butter
- 1 bundle of green onions or chives
- 1 small yellow onion
- 2 cups shredded Colby/Monterrey Jack Cheese
- 2 Tbls. liquid crab boil
Chop the onion and green onions. Put everything in a larger bowl and mix it thoroughly. Pour into a 13X9 pan sprayed with cooking spray to keep it from sticking. Put it in the oven that was pre-heated to 350 degrees. Cook until browned, about 45-55 minutes. Cut it up in squares. This is one of my favorite recipes ever! Here is a picture of mine (above) after coming out of the oven. You will love this. Not cheap to make however because crawfish tails are not cheap but it is so worth it for holidays, special days or like us, if you just really want some!
|Prepped and ready for the oven!|
2 Tablespoons Salted Butter
2 Teaspoons salt
Toss whole pecans in a mixture of butter and salt until evenly coated. Bake pecans (single layer) on a cookie sheet at 350 for about 10 minutes. Let cool before eating or chopping.
You may or may not this little trick for making super fast work of shredding chicken, or any meat really. First, cook the meat until it's done. Tear it up into your mixing bowl. You will need a decent mixer and bowl for this. Turn the regular beater on and in less than a minute you will have perfectly shredded chicken, pork, etc. I use it constantly for making casseroles, chicken salad, many things! It saves the tedious effort of trying to chop the meat up and it works extremely well for making bar-b-que. I use it to make fast chicken and rice, dumplings, etc. Hope you get some help out of this little tip.
- 2 lbs chicken tenders
- 3 cups flour
- 2 cups buttermilk
- 1 egg
- 2 tsp salt
- 1 tsp pepper
- 1/2 bottle hot sauce (Franks Red Hot Wings)
- 8 tablespoons butter
Now to batter the chicken. Dip each piece of chicken in flour, then buttermilk, then back in the flour. Double dipping in the flour gives them a nice thick breading that soaks up the hot sauce better. Do this to all of the chicken. Then add the chicken to the grease. Be sure to have enough room for each piece so the chicken doesn't cook together. You should cook the chicken for about 10-15 minutes a batch. Keep in mind that if the chicken is thicker you will need to cook longer. Check the thickest piece of the chicken after 10 minutes to make sure it's cooked thoroughly.
Time to mix your buffalo sauce. Melt the stick of butter and mix with hot sauce in a large bowl. Add about 7 or 8 pieces if chicken and toss in the sauce until coated. Repeat until all of your chicken is coated. Pictures are below to help guide you along.
- 2 cans of pizza dough
- 1 jar of pizza sauce
- 1 small bag of pepperoni
- 16 oz mozzarella cheese
- 1 small onion
- 1 small can of olives
- 1 small can of mushrooms
- 1 lb of Italian sausage
- 3 tablespoons oil
- 1/2 tablespoon thyme
- 1/2 tablespoon oregano
- 1/2 minced garlic clove
With all of these ingredients you can make 4 large strombolis or 6 smaller ones. I made a total of 5 and ended up freezing a couple for lunches. Make sure you reheat them in the oven and not the microwave! See photos to help you along.
|Coen says "HI!"|
- 1 can of yams (29 oz can)
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 8 Tablespoons Butter
- 1 cup margarine
- 2 cups sugar
- 1tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 3 cups all-purpose flour (SWAN'S DOWN is BEST)
- 1 T butternut flavoring
- 3 eggs
- 1/2 cup margarine (or butter)
- 8 oz cream cheese
- 1 T butternut flavoring
- 1 box confectioners' sugar
- 1 1/2 cups chopped pecans
FROSTING: Cream margarine (or butter) and cream cheese. Add butternut flavoring. Gradually add sugar until you've added whole box. Mix in the pecans.
1 bag of frozen vegetables (microwave steamable)
1 can cream of chicken and mushroom
2 cans of crescent rolls
1 T butter
12-14 ounces of chicken (canned is easiest)
1/16 tsp thyme
dash of salt and pepper
Put the chicken/veggie mixture in the microwave for 2 minutes, stir, then micro for 2 more minutes. *The reason we are warming before adding to dish to cook is because the crescent rolls cook very fast.* Add mixture to crusted pie dish and spread evenly. Now, use your remaining can of crescents to form the top crust. Just piece together the best you can and use the whole can. I had enough to overlap pieces and make a good thick crust.Cook at 375 until top is golden brown. About 20 minutes.
Look how clean the pie comes out of the dish since you buttered it!
Time: about 30 minutes
- 48 oz chicken broth *x2 for a soupier soup. I use 1 because I like less broth and more substance
- 12 oz bag of egg noodles
- 1 rib celery
- 1 cup carrots (french cut)
- 2 cans of chicken (Fire-Roasted is fantastic)
Next, drain canned chicken. In a small pot, add 1 cup of chicken broth, carrots, celery, and chicken and bring to a boil for 7 minutes.
Once noodles are almost done, drain away water and add back to pot. Pour the rest of the chicken broth into the noodles.
Note* This soup is very full of noodles and chicken with less broth than usual. That's how I like it but if you prefer a soupier soup, add another 48 ozs of broth.
Total cost: $10