I was in a very creative mood about two weeks ago (sorry it’s taken me so long to blog about it! lol)….but anyways! – I wanted to try making something super easy, so i went looking for a recipe that fit my mood…i guess that was pudding!? (random huh? lol) Anyways! I compared around 8 different recipes and finally decided to take an element from each recipe and combined/mix ingredients till i got the right constancy and taste. So i’ve made this pudding literally like 5 times with-in the past 2 weeks! 😉 …..every time i make a new batch i find out the next morning that it’s all gone! The kids just devourer it! So here is the resulting recipe of my crazy experiment! Hope ya’ll like it!
2 cups Milk
3/4 cup Sugar
1/3 cup Hershey’s Cocoa Powder
Pinch of Salt
2-3 Tbs. Cornstarch (the amount sometimes varies depending on the day idk why! lol)
1 teaspoon Vanilla
Directions: In a medium size sauce pan, whisk in the Sugar, Cocoa Powder, Salt, & 1 cup Milk; Heat over a medium flame & stir mixture often so as not to burn it. Once the temperature is just under boiling, sift in the cornstarch and then add the other 1 cup of milk then the Vanilla. Stir to get rid of any lumps. Let the mixture almost reach boiling point – this is when it really starts to thicken, so make sure you stir it consistently. Once the mixture reaches your preferred thickness, pour into a glass dish and place into the fridge to cool. (unless you like to serve it right away! 😉 ) Then just serve when your ready!
(Hint #1: Vanilla Ice Cream is awesome scooped on top for when served warm…but you didn’t hear me say that! lol)
(Hint #2: For an extra chocolate kick i like melting about 1/2 cup of chocolate chips into the mixture by pouring them in after the cornstarch has been fully dissolved!)
~ I’m sure you’ll all hate me now because you want to make this 😉 … so i’m going to sign off now (Mawhahahahaha! lol) ~
Happy Monday! This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )
1 box No-Bake Lasagna Noodles
1 large jar Alfredo Sauce
2 cups diced Carrots
2 cups diced Zucchini
1 medium size onion, chopped
1 cup finely chopped Kale
16 ounces Ricotta Cheese
1 bag /3 cups Mozzarella Cheese
Salt & Pepper
Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.
Crock-Pot Directions: Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)
Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂
Source: By: Joseph Stromberg — American food,Food History | blogs.smithsonianmag.com/foodThe chicken wing, now a ubiquitous bar food, was often thrown out or cooked into stock as recently as the 1960′s. Image via Flickr user Mike Saechang
With the Super Bowl around the corner, it seems that buffalo chicken wings may have become the country’s favorite football-watching food. While the annual rumors that we’re running out of wings simply aren’t true, wings have indeed become the most expensive part of the chicken due to their popularity when fried and covered in buffalo sauce.
Few of us realize, though, that less than 50 years ago, wings were considered one of the least desirable cuts of the chicken—a throwaway part often cooked into stock—and “buffalo” was just a wooly ungulate that wandered the Plains.
Despite the recency of the invention, the event itself is shrouded in mystery. Nevertheless, there is one thing we…
Hey Everybody! This was one of the first recipes posted here when we started blogging so I’ve decided to Re-blog it simply because it has become the most popular and most searched-for recipe here on Sweet 16’s Country Kitchen! ~ You all make our blogging experience so enjoyably fun, so thanks for the love! 🙂 🙂 🙂
Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has always thought it just the best thing since, since….well, just since!- when the pita’s rise from a very flat rolled-out-round shape, to a puffed-up tasty bread that they can fill with veggies and dip, or just eat plain. Even the simple everyday things in life can be enjoyed by making them seem special. 😉
1 cup Water
1 tablespoon Olive Oil
3 cups unbleached white bread Flour, – plus extra for sprinkling
1 1/2 tsp. Salt
1 tsp. Sugar (or you can use a small spoonful of honey)
1 tsp. rapid-rise active dry Yeast
Directions: Start by pouring the water and oil in the bread-machine [or if not using a machine- place in a bowl large enough…
Delicious I tell you! This decedent and almost sinful little thing consists of brie & fruit preserves folded together into a crescent pastry dough and baked. It’s quick, it’s easy (great for when you need something to serve for company!) and it’s perfect with fruit, french bread or crackers! 🙂
1 Jar Apricot Preserves (or favorite preserve)
1 can Crescent Roll Dough
4-6 ounces (in weight) Brie Cheese
Preheat oven according to crescent roll directions. (usually 350-375°)
On a baking sheet or baking stone, roll out the crescent dough to create one large piece, overlapping and gently crimping sections together where needed.
Spread a thin (or not so thin if you want to use more) layer of the preserves all over the dough.
Place the brie in the middle of the dough. (You don’t have to remove the casing, but if you’re like me, go for it. Or you could just remove the top of the casing.)
Carefully wrap the brie with the dough delicately crimping the edges to keep in place.
Bake in preheated oven according to crescent roll directions (about 15 minutes) or until crescent dough begins looking golden brown.
When finished baking, transfer baked brie with a spatula to a serving dish.
Serve right out of the oven with fresh fruit, french bread or crackers. If you wish, let it cool in the refrigerator for several hours & than warm it and serve.
Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together! It’s intensely rich and creamy, so it tastes like a real treat!
1/2 cup quick Oats
1/3 cup Whole Milk, Almond or Coconut Milk
1/4 cup Yogurt (plain, or flavored)
2 1/2 Tablespoons Cream Cheese
Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
1 small Carrot (shredded)
Jam, Preserves, fresh or dried Fruit
Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)
Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring! 🙂
Tips & Extra’s :
I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like!
I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!
This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol
I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂
♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try! ♥
Homemade Cranberry Sauce has become a holiday tradition at my house. It’s probably one of my favorite things about the holidays actually… There’s just something so fun about making it because it’s just so super simple! 😉
2 packages of fresh Cranberry’s
2 cups Sugar
2 cups Water
Directions: Empty Cranberry’s in a medium size saucepan, than add Water and Sugar. Turn the stove-top heat to a medium/high until the mixture begins to boil (make sure to stir often so it does not boil over). Let boil for 5-10 minuets. (depending on the thickness you desire) After the sauce is thickened, let it cool enough for serving, or refrigerate for up to 4 days.
P.S -We’ve enjoyed this cranberry sauce piping hot and poured over turkey, and also by letting it cool a bit longer and then using as a cheese-cake topping! (my personal favorite!)
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
Directions: In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out (bread) boules and serve immediately.
-Oh, One last thing! I will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉
Today i’m sharing one of my favorite ways to make applesauce! ~ And hopefully my directions aren’t too hard to follow or understand! 😉
Apples (works best with those that have been around a while, and just need to be used for cooking)
1/2 -1 teaspoons Cinnamon
1/4 teaspoon Cloves
Sugar (i used much less with this recipe because the apples were so sweet, but i’d say use 1/2 -1 cup – depending on how large your batch is)
Directions: Peal and core your apples, then chop into about four big pieces. In a large pot heat water to a constant boil, then add the apples. About halfway through the cooking time add a 1/2 teaspoon of Cinnamon on-top of the whole mixture. • Because the cooking times vary with different variates of apples, all i can tell you about the cooking time is to boil until the apples are very soft and squishy. -I found that to be around-about 1/2 an hour, but again that depends on what kind of apples you use.• Once done, drain your apples into another pot (or large bowl) and mash until desired consistency is reached, Add your Sugar(to taste) and more Cloves and Cinnamon(if desired) at this point, and then enjoy!
And that’s it! – Pretty easy right? Let me know how you like this recipe, and if you find anyway to improve upon it! 🙂
Thought i would share with you all a recipe that came from mom’s expertise experimenting in the kitchen a few weeks ago. – Leave a comment for me if you find or think of any “perfections” that could be made to it! 😉
2 lbs. Boneless-Skinless Chicken Breasts
1/2 cup Water (you don’t have to add this, but if you use only one can of RO*TEL’s you will probably need it.)
2 cups (shredded/sliced) Colby Jack Cheese (you can use more or less depending on how you like it)
Directions:Now, there are really two ways of making this recipe…Either way is fine, just your own preference which way you like best. -We do it both ways. 😉
#1. Spread a can of the RO*TEL into the bottom of the crock-pot first, and THEN place your chicken in on top and cover with the water and second can of RO*TEL.
#2. Put your chicken in the crock-pot, cover with water, and both cans of RO*TEL.
After you’ve assembled your chicken and toppings, Let cook in Crock-Pot on low/med. for about 6hrs. Or if you need it done sooner, cook on High for about 3hrs.) – After the chicken is fully cooked, sprinkle the cheese right on top and let it melt there for a bit. Serve over Rice or with Tortilla Chips and Sour Cream. Serves approx. 6
Happy Cooking & Bon Appètit!
Disclaimer: This not a paid advertisement.I can assure you that the RO*TEL company has never heard of me before. – i just love their products and want to share! Over and Out! 😉
A friend of mine made this recipe for a get-together, and we all loved it, so i got her recipe! It’s great for larger gatherings, and since it’s almost the 4th of July i thought i would share it with you!
1 lb. Cheddar Cheese (grated = 4 cups)
8 oz. Cream Cheese
3/4 cup Ranch Dressing
1 tsp. grated Onion
2 tbsp. Celery (chopped fine or diced)
1-2 cups. Chopped nuts
Directions: Soften Cream Cheese. Then in large mixing bowl, mix all ingredients together thoroughly. – form into a ball shape and roll in chopped nuts. Serve with crackers, or veggies! Keep Refrigerated until ready to serve. Serves between 8-14 people.
“If you have a special need today, focus your full attention of the goodness and greatness of your Father rather than the size of your need. Your need is so small compared to His ability to meet it.” ~Author unknown
This is a wonderful and festive peanut butter, chocolate, dip.
Festive Apple Dip
1 pkg 8oz. cream cheese – softened
1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 cup mini marshmallows
1 jar (11 3/4+oz.) hot fudge
2 TBSP. chopped mixed nuts or chopped peanuts
3 med red+green apples – wedged ( Honey Crisp and Granny Smith apples are the best with this dip!)
2 TBSP. lemon juice
In a small mixing bowl, beat the cream cheese, peanut butter, brown sugar and vanilla. Stir in marshmallows. Spoon half into a 3 cup bowl; spread with half of hot fudge. Repeat layers. Sprinkle with nuts. Toss the apples with lemon juice. Sever with dip.