Monday, December 24, 2007
For a 9X13 pan
1 bag of hashbrowns (not O'brien style)
2 sticks butter
16 oz. sour cream
2 cans Cream of Chicken soup
2 1/2 cups grated sharp cheddar cheese
Mix all of the above ingredients together. Put into a greased 9X13 pan. Cover with tin foil and bake at 350 degrees for 1-1 1/2 hours. Remove foil the last 20 minutes of cooking.
Sunday, December 23, 2007
This is a new one this year as well. We have always added pineapple and brown sugar to our ham but never ginger ale...
1 (4 pound) fully-cooked spiral cut ham
1 (20 ounce) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale
Preheat the oven to 350 degrees F (175 degrees C).
Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top.
Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Saturday, December 22, 2007
6 1/4 cups boiling water, divided
5 (85 g) packages Jello gelatin, your favourite flavours
1 cup coconut milk, divided
This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
Lightly spray a bundt pan or 9x13 pan with non stick spray.
Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved.
Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process.
Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.
Spoon over jello in pan.
Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.)
REPEAT process with each remaining jello flavor.
***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.
Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.
Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.
20 Rhodes frozen rolls
Spray a bundt pan with cooking spray and line the bottom with the rolls
In a saucepan combine:
1/2 cup butter
1 cup dark brown sugar
1 package COOK AND SERVE vanilla or butterscotch pudding (instant will be a disaster)
1 1/2 tsp cinnamon
Pour this over the top after it has all melted together. Wait for the dough to get almost to the top of the bundt pan, cook at 350 degrees for 20-25 minutes. As soon as they come out of the oven flip them over on a plate and enjoy the goodness!
The more difficult version includes making your own dough. For those of you who received my Sticky Buns this Christmas this is the recipe I used. No frozen easy peasy stuff here...
1 cup water
1 egg, scrambled
3 1/4 cups bread flour
4 TBSP sugar
3 TBSP dry milk
1/4 cup butter
1 tsp. salt
1 1/2 tsp active dry yeast
Make dough. Let rise once. Make into rolls place into bundt pan and continue as above.
Thursday, December 20, 2007
Does anyone hate ironing as much as I do? Just a random question...
1 package (1 lb) good quality sausage
1 green pepper-chopped
1/2 onion -chopped
Brown the above ingredients and put into a crockpot
Add to the crockpot:
8 oz. sour cream
8 oz. cream cheese
2 cans of 14 1/2 oz. stewed tomatoes. Del Monte makes a mexican style that is fabulous. We also blend up the tomatoes so they are not chunky.
Cook on low for at least 5-6 hours. Serve with tortilla chips. "Scoops" chips work great! My friend Lisa has discovered that is great over broccoli....I have yet to try that one. :)
Wednesday, December 19, 2007
1 1/2 sticks of butter (3/4 cup)
1 cup sugar
1/4 cup molasses
Cream these ingredients together in a large mixing bowl.
In a smaller bowl stir together the following dry ingredients:
2 cups flour
2 tsp. soda
1/2 tsp. salt1
1/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Add the dry ingredients by parts to the butter mix, combining well each time. Mix well and refrigerate for 1 hour - overnight. Roll small spoonfuls into balls, coat in sugar and place on cookie sheet 2 1/2 inches apart. Bake @ 350 for 8-10 minutes. Bake to golden brown for soft, chewy cookies or to darker deep brown for a crispier Snap.
Tuesday, December 18, 2007
Frog Eye Salad
We usually half this recipe.
1 lb acini di pepe pasta (located with pasta)
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 (15 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple in juice, crushed (reserve juice)
1 (20 ounce) can pineapple chunks in juice (reserve juice)
2 TBSP lemon juice
1 pint Cool Whip we like extra creamy
Prepare acini de pepe as directed on box.
In saucepan beat eggs with wire whisk until foamy.
Stir in flour, salt, sugar and pineapple liquid.
Cook over low heat until thick and bubbly.
Remove from heat and add lemon juice.
In large bowl combine acini de pepe with egg mixture and chill.
Fold in Cool Whip.
Fold in oranges and pineapple.
Cover and chill thoroughly.
Monday, December 17, 2007
2 eggs (or the equivalent Egg Beaters egg substitute)
1 (14ounce) can sweetened condensed milk
1 teaspoon vanilla
1 quart milk
1 pint whipped cream
Beat together eggs, condensed milk and vanilla.
Slowly beat in milk.
Gently fold in whipped cream.
If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
Sprinkle nutmeg on top to taste.
Sunday, December 16, 2007
Carnation Famous Fudge
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Friday, December 14, 2007
Friday, November 2, 2007
We went trick or treating with the Brock family. The base had trick or treating hours from 5:30-8:30 and the kiddos almost lasted the entire time! We had some incredible Vandenberg fog that night which was so perfect for the evening.
Courtney wanted a poofy purple dress like Breanna got for her birthday, so Grandma Seely stayed up a few nights and handcrafted this masterpiece.
For Courtney's birthday, she wanted a barbie birthday cake. So Kevin craftfully mastered the art of inserting a Barbie into a bowl cake and literally threw the spinkles at it to create the "splattered" effect. Thank you Lisa Brock for the use of your bowls and house!
Whew! We are at the end of our month long birthday celebration. It starts on September 22 and ends on October 15. Kevin and I take a deep long breath when the last party invitee leaves the last party. We miss you Owen family. This is the first birthday celebration year you have missed!
Sunday, October 7, 2007
Saturday, September 8, 2007
We made it out to Waller Park in Santa Maria which has an enormous duck pond. This is the same pond we brought Breanna to when she was Derek's age ... weird!
Breanna decided she'd like to try being in a play, auditioned for "Cinderella" and was picked to be a mouse. She was a little "cheesy" (hee hee).
Breanna has also decided to follow in her dad's footsteps (literally) by taking up climbing just about anything around.
Inevitably summer had to end, and the kids had to start school. Notice the fog that hangs out nearly every morning/night around here.
Last, but not least, as a welcoming to California, I got strep throat. Following a couple days of taking my penicillin, I made a discovery ... I'm ALLERGIC to penicillin! Behold my spots!
And there you have it. More pictures to come as we get out and explore (hopefully with less spots though)!