Forget Hard Boiling Eggs – Steamed Eggs are Easy to Peel

found this here http://whatscookingwithkids.com/2011/05/27/forget-hard-boiling-eggs-steamed-eggs-are-easy-to-peel/

Hard Cooked Eggs – Steaming Method

You’ll need:

1.5 quarts of water
1 dozen eggs
1 steamer basket, ideally one that nests into the top portion of a pot

1.Put the eggs into the steamer tray.
2.Fill the pot with 1.5 quarts of water (if your steamer tray nests into the top portion of your pot). If you are using a small tray that sits on the bottom of your pan, you may not be able to use enough water to steam the eggs for the desired length of time.
3.Set the steamer into the pot and turn on the heat. Cover the pan.
4.Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
5.Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them.
6.Store them in the refrigerator.

Orange Marmalade Coffee Cake

1 cup sweet orange marmalade (or you can use apricot)
2 tablespoons (or more to taste) chopped, lightly toasted walnuts
1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
1 teaspoon ground cinnamon
2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine

Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon.

In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture.

Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately. Yield: Serves 8

Rainbow Jello

found this here http://glorioustreats.blogspot.com/2011/05/taste-rainbow-jello.html




How to make rainbow jello ~
You'll need one small box of jello for each color you want... so in this case, red, orange, yellow, green, blue, and purple. And one large tub of cool whip.


Prepare purple (or whatever color you want on the bottom) jello as directed, using the "quick chill" method, meaning add some ice. Pour jello into glasses, (or a 9'x13' baking dish sprayed lightly with cooking spray), reserving about 1/3 of the liquid jello. Put glasses, or dish in the refrigerator and chill for 15-30 minutes, or until slightly set. Mix about 1/3 cup of cool whip into the remaining purple jello. Pour the jello/cool whip mixture on top of the slightly set purple jello already in the glasses (or dish).
Repeat process for each color.


I've seen recipes that use sour cream, or yogurt in place of the cool whip, so feel free to do that if it saves you a trip to the store =)


Once set, top with some additional cool whip and sprinkles if desired.

Lime Curd Filling

Lime Curd:

6 large or extra large egg yolks
Zest of 2 large limes
½ cup fresh lime juice
¾ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired.
Chill completely before pouring into the baked shell. Top with meringue.

Orange Curd Filling

Orange Curd Filling

6 extra large egg yolks
Zest of one large orange, finely minced
½ cup good quality frozen orange juice concentrate
½ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before pouring into the baked shell. Top with meringue.

Converting Regular Recipes to Crockpot.

With summer right around the corner...I thought this might be good to know!
HOW TO ADAPT REGULAR RECIPES TO CROCKPOT COOKING


In most cases, all ingredients can go into your Crock Pot in the beginning and cook all day. Many preparatory steps are unnecessary when using the crock pot. A few hints:


- Allow sufficient cooking time

- Cook with cover on

- Remember liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less.

- It's "one step" cooking: many steps in the recipe may be deleted. Simply add ingredients to the crock-pot at one time and cook 8 to 12 hours (add any liquid last).

- Vegetables do not overcook as they do when boiled in your oven or in your range. Therefore, everything can go into your crock-pot at one time. Exception: milk, sour cream or cream should be added during the last hour.
Time Guide:

If recipe says 15 to 30 minutes, cook in crockpot 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW

If the recipe says 35 to 45 minutes, cook in crockpot 3 to 4 hours on HIGH, or 6 to 10 hours on LOW

If the recipe says 50 minutes to 3 hours, cook in crockpot 4 to 6 hours on HIGH, or 8 to 18 hours on LOW


Most uncooked meat and vegetable combinations will require at least 8 hours on low.


Liquids:

Use less in slow cooking -- usually about half the recommended amount. One cup liquid is enough for any recipes unless it contains rice or pasta.


Herbs and Spices:

Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half recommended amount. If you use ground herbs and spices, add during the last hour of cooking.


Beans:

Dried beans, especially red kidney beans, should be boiled before adding to a recipe.

Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after boiling.

Beans must be softened completely before combining with sugar and/or acid foods (sugar and acid have a hardening affect on beans and will prevent softening).
After boiling beans 10 min., reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.


Sauteing vegetables:

Generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception is eggplant, which should be parboiled or sauteed, due to strong flavor.

Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible and place in bottom of crock-pot with meat on top.


Pasta and rice:

If recipes calls for cooking noodles, macaroni, etc. Cook before adding to crock-pot. Don't overcook - just till slightly tender.

If cooked rice is called for, stir in with other ingredients. Add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best cooking results in all-day cooking.


Milk:
Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk etc. and can cook for extended times.


Soups:
Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients to crock-pot then add water only to cover.

If thinner soup is desired, add more liquid at serving time.

If milk-based recipes have no other liquid for initial cooking, add 1 to 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

Maple Salmon

Allrecipes.com

Yield 4 servings

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Creamy Cajun Shrimp Pasta

1 (8oz.) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and de-veined
1 garlic clove, minced
1/4 cup all-purpose flour
1 Tablespoon Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 Tablespoon lemon juice

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-6 minutes or until al dente (or however you like it ); drain. *I add some butter to the noodles when cooking them so they don't stick together.

2) Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute ton each side. Stir in garlic and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. * I add a little more butter (about another tablespoon or so)to the flour/Cajun mixture. Cook stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat and season with salt and lemon juice. Return shrimp to sauce, stir to coat and serve over cooked pasta.

Amish Soda Cracker Pudding Recipe

18 soda crackers
1/2 cup brown sugar
1/4 cup butter
2 Tbls. peanut butter
3 cups milk
2 eggs
2 Tbls. cornstarch
1 cup white sugar
1 tsp. vanilla
1/2 cup coconut

Directions:

Melt butter and penut butter. Add to brown sugar and the cracker crumbs and mix well. Place in pan, pressing crumbs to sides and bottom. Reserve 1/4 of the crumbs for topping.

In a sauce pan, combine milk, eggs, cornstarch and white sugar and boil over medium heat until thickened. Add vanilla and coconut. Pour slowly over crumbs and refrigerate. When cool, sprinkle remaining crumbs over top.

1950s Tuna Noodle Casserole

Ingredients:

1 lb bag of broad egg noodles
1 LARGE of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna, drained

2 small bag of frozen peas (optional)
1 bag of salted potato chips crushed
salt and fresh ground black pepper to taste

How to make it:
Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag.
Combine the cream of mushroom soup with a can of milk.
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.

Place in a buttered casserole dish.
Sprinkle remaining chips on the top.
Bake at 350* for 35-40 minutes.

Banana Cake

1 Box French Vanilla or White Cake Mix
1 Box Instant Banana Pudding
1/2 cup oil
1/2 cup water
4 eggs
3-4 really ripe bananas
1 cup chopped walnut or pecans (optional)
1 cup choc. chips (optional)

Mix all the ingredients and bake at 350 for 45-50 minutes. Very yummy and moist!

Tea Cake Cookies

Tea Cake Cookies
1 cup shortening
1 cup sugar
2 eggs
3 cup plain flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla

Preheat oven to 375 degrees. Cream sugar and shortening. Add eggs and vanilla. Beat well. Sift flour, baking powder and salt and add to first mixture. Roll about 1/4-1/2 inch thick and cut with cookie cutter. Bake 8-10 minutes. COOKIES DO NOT BROWN! Sprinkle with sugar if desired before cooking; or after cool, ice (I use powdered sugar and water colored to desired color).

Cookies and Cream Popcorn

Found this recipe here http://www.singforyoursupperblog.com/



1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look)

Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.

Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.

Homemade Spagetti Sauce and Meatballs

found this here http://luvsclassics.wordpress.com/2010/08/27/

Spaghetti sauce

Into a large stock pot, add:
2 (28 ounce) cans Tomato Puree
1 can water
1 (6 oz.) can tomato paste
1 small onion 1 stalk of celery with leaves
1 tsp. salt
dash of pepper
1 tsp. sugar
1 potato ( raw)- Cut-up and cleaned (a thickening agent)
1 tsp basil

I added 2 cloves of garlic, whole and 1 raw carrot that was scrubbed to the large stock pot.
oregano
parsley (add at the end of cooking)
dash of olive oil
1 pinch of baking soda

Cook on stove on low heat for 3 – 4 hours. If sauce gets too thick as cooking, add water.

After simmering one hour, add cooked meatballs, or sausage or cooked pork chop with bone in.

Meatballs:

1 lb. ground beef
1 lb ground pork or veal
1 egg
1 1/4 cup breadcrumbs
salt and pepper to taste
chopped onion or 1 TBSP Lipton brand Onion soup mix
ketchup
microwave 5 minutes and turn.
or cook in iron pan on low to medium heat slowly and turn until all sides browned.
or you can bake the meatballs in a 350 degree F. oven on a cookie sheet with a little canola oil for 20 minutes. Then after draining meatballs on paper towels, I placed in the tomato sauce and left to simmer on the stove for 1 hour on low heat.

Brown Rice (made with white rice )

1 cup white rice
1 can French Onion Soup
1 Can Beef Broth (or Beef Consumme)
1 stick of melted butter

Cook on 350 for 1 hour!!! YUMMMM

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.