Sunday, September 25, 2011

Plastic Scoops- kitchen tips

You know those plastic scoops that come in canisters of cocoa, cappuccino, and coffee? Don't throw those away! Wash 'em and keep one in your flour container for scooping flour. They work great for sugar, rice, and oatmeal too.
I keep one in my kitty's bag of food to fill her food bowl. *smile*

Monday, September 19, 2011

Stewed Tomatoes Recipe

Out of canned stewed tomatoes? It's easy to make your own.

Stewed Tomatoes
Prep time: 5 minutes   Total time: 15 minutes

1 16oz. can tomatoes, cut up

1 tablespoon sugar
1 teaspoon instant minced onion
2 teaspoons minced green bell pepper
1/2 teaspoon instant celery flakes

Combine all ingredients in a saucepan; bring to a boil. Cover and simmer 10 minutes.
Cool; add to the recipe. Also great served as a side dish. Serves 4. *smile*

Friday, September 16, 2011

Grape Dogs-Hot Dog Appetizer

When I told my hubby I was mixing together chili sauce and grape jelly for this recipe he said “What on earth?” I think he thought I was nuts! LOL! I have to admit, it sounds weird, but the final result is yummy. The tangy sauce paired with hot dogs, cocktail wienies, or meatballs makes a crowd-pleasing appetizer.

Grape Dogs
Approx. 32 Servings  Prep time: 5 min.  Total time: 30 min.

1 bottle (12 ounces) chili sauce
1 cup grape jelly
2 tablespoons lemon juice
2 packages (1 pound each) hot dogs

Slice hot dogs into 1 inch pieces. In a large skillet, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted, stirring occasionally. Add hot dogs. Reduce heat; simmer on low for 20 minutes, stirring occasionally. Serve immediately or keep warm in a 1-1/2-qt. slow cooker.

Variation: Add a little hot sauce to turn up the heat.

Monday, September 12, 2011

Food Measurement Equivalents to Remember

Here's a few helpful measurement equivalents to keep in mind. I found these in an old cookbook; (what the heck is a gill anyway?) You never know, there may be a time when you are stuck on a desert island, with just a tablespoon, and find yourself having to cook dinner for the natives! Ha! *smile*

3 teaspoons = 1 tablespoon                         4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup                          8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup                       12 tablespoons = 3/4 cup
16 tablespoons = 1 cup                                 1/2 cup = gill
2 cups = 1 pint                                                 4 cups = 1 quart

4 quarts = 1 gallon                                          8 quarts = 1 peck
4 pecks = 1 bushel                                         16 ounces = 1 pound
32 ounces = 1 quart                                        8 ounces liquid = 1 cup

1 ounce liquid = 2 tablespoons                     Dash = less than 1/8 teaspoon

Friday, September 9, 2011

Monkey Caramel Rolls- Biscuit Recipe

These rich, caramely rolls are a snap to make with refrigerated biscuits. Let the kids help toss the biscuit pieces in the sugar. A fun and sweet breakfast treat!

Monkey Caramel Rolls

Prep Time: 10 min   Total Time: 30 min

Makes 10 rolls

1/3 cup butter or margarine, melted

1/3 cup packed brown sugar
1/8 teaspoon cinnamon
3 tablespoons granulated sugar
1 can (10.2 oz) large-size refrigerated biscuits, (5 biscuit size)

Grease a regular-size muffin pan. In a bowl mix butter, brown sugar and cinnamon. Use a fork to break up any brown sugar lumps. Spoon 1 and 1/2 teaspoons of mixture into 10 muffin cups. Open biscuits. Cut each biscuit in half, making 10 pieces. Cut these 10 halves in two. This will make a total of 20 biscuit pieces.

Put biscuit pieces and granulated sugar in a bowl; toss the pieces to evenly coat with sugar. Place two pieces of dough in each muffin cup. Bake at 350 degrees for 16 to 21 minutes or until golden brown. Remove from oven. Cool 1 minute. Remove muffins from pan with a spoon. Spoon any caramel left in the bottom of the pan over the rolls. Serve warm.

Adapted from a Pillsbury recipe.

Monday, September 5, 2011

Freezing Ground Beef- A non-stick tip

When buying family-size packs of ground beef and dividing it up for the freezer use this non-stick tip- Tear off a piece of aluminum foil and place it on the counter. Tear off a piece of waxed paper and place it on top of the foil.
(This will create a barrier between the meat and the foil.) Wrap and freeze.

When you thaw the ground beef, the waxed paper will keep the meat from sticking to the foil. No more peeling the foil with your fingers! This will work for other ground meats as well. *smile*

Friday, September 2, 2011

Homemade Thousand Island Dressing- Salad Dressing Recipe

I just made this dressing and I can't stop eating my salad to type this, the dressing is so good! I usually avoid Thousand Island dressing at salad bars it looks so funky and orange, but this homemade version is delish.
Homemade salad dressings are simple to make but really impress family and friends. Make some and everyone will think you're a whiz in the kitchen. *smile*

Homemade Thousand Island Dressing

Prep time: 15 minutes  Total time: 15 minutes

3/4 cup finely chopped celery
1 boiled egg, finely chopped
1/4 cup dill relish
1 teaspoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 cup ketchup
1/2 teaspoon hot sauce
1 cup mayonnaise

Mix all ingredients together. Chill in fridge. Makes 2 cups.

Adapted from a recipe by Johnson City Soda Factory Restaurant, Johnson City, TX