We had fun making this Snowman Cake. They always turn out a little different from the one before. Use whatever you have to decorate him!
Here’s how we made him, step by step. John is the baker this time! We had fun coming up with things to decorate with!
Let me know if you try one. Feel free to send pictures!
Want something simple yet elegant? Here’s a recipe we made by accident. I’m not a real fan of oatmeal. I don’t like sugar in it, either. John always asks me if I want some of his. I usually don’t, but this one day I did. I wasn’t ready to eat it when he was so he put it back on the burner. We love fresh frozen blueberries heated up in it and I love bananas in it, too, but usually just added on top after served. He had added the bananas and put it back on the burner on low. I ate it about 1/2 hour later. The bananas caramelized & tasted like plaintains! Oh, the oatmeal was so good! Mmm, warm oatmeal heated w/blueberries and caramelized bananas! Here’s the recipe:
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John loves Caramel Corn so he made this tonight and I have to say it is delicious! We found the Pop Secret Jumbo popcorn at Target this afternoon and he came home and made this. So much better than buying it already made. Extra good! Here’s the recipe he used.
We used the Lifetime Cookware stainless steel 9 X 13 pans and the 2 qt. Lifetime Cookware stainless steel saucepan for mixing the caramel ingredients. Use a wooden utensil while mixing ingredients so it doesn’t absorb the heat.
Homemade Caramel Corn Recipe
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Flan Recipe Ingredients
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Serve warm or cold.
Happy Valentine’s Day!
This is a great recipe to serve your loved ones! Delicious! Definitely one of Annie’s favorites and she doesn’t even like chocolate that much! Use the large electric skillet for this one!
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NOTE: This cake is best scooped out of the pan it is baked in & served while warm with a big scoop of vanilla ice cream or whipped cream to help soften the richness of the cake.
John and I travelled to FL for Christmas this year and stopped at Cracker Barrel on the way home for dinner. One of their new sides is a Brussel Sprout and Kale Salad that we just loved. I went online to get the recipe and pretty much followed it. If you’ve never had this salad and never been to Cracker Barrel, you have to try this salad! We made it on New Year’s Eve and we just finished it up today, 1-3-18. I hope you will like it as much as we did! By the way, I had it with the lightly fried (cornmeal) Catfish. YUM Getting hungry again!
Copycat Cracker Barrel Brussel Sprouts n Kale Salad 2017
Shredded brussel sprouts and kale, craisins, and toasted pecans dressed in a maple vinaigrette
Ingredients
Maple Viniagrette
DIRECTIONS Shred or thinly slice kale and brussel sprouts and put in salad bowl. Toast pecans in skillet over high heat for 60-90 seconds.Add pecans and craisins to bowl. Blend all vinaigrette ingredients well.Pour vinaigrette over salad and stir to evenly coat. Serve immediately or refridgerate and use. Mix will hold well in a tight container for several days. Absolutely delicious!
https://www.sixcleversisters.com/copycat-cracker-barrel-brussel-sprouts-n-kale-salad-recipe/
Zucchini Burgers
I have an Amish friend who had made these the other day for lunch and they sounded so good! My sister brought me a huge zucchini today so I decided to make these for dinner tonight. I have to say, they are delicious!
ZUCCHINI BURGERS
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These are so easy to make and delicious! Enjoy them!
Continue reading Delicious and Extremely Easy Coconut Macaroons
. I will post to you here and you can post it there in your blog. Ive done pizza but regular dough that i make. Count on me with your blog. Inwill start sharing it with my friend in Puerto rico. Have a good night.Here is my recipe. You have to make it and taste it. Let me know how much you like it.
Here is my chicken recipe. (She calls it Spanish Pollo al caldero. )
Ingredients
-1 whole chicken cut in pieces
– Chicken bouillon*
-6 Spanish olives**
-Sprinkle some of 1 envelope of Sazón Goya***
-1/2 tsp of Oregano
-1/2 tsp of cumin
-Roasted red peppers (pimiento morrón) and some of its juice.
– Onion
-Balsamic vinegar
-Bay leaves
-1 tsp of fresh garlic
– Few leaves of fresh cilantro (optional)
Directions
◦ Cut the chicken into pieces and put it in a bowl with water, white vinegar and some salt. Rub it and rinse it. It is just the take out the greasy feeling from it.
◦ Preheat the skillet at 350. I would add some water or a tsp of olive oil even though while cooking it will release fat and water. So this can be optional. I do it so the chicken wont stick on the skillet.
◦ I don’t seasoned the chicken because of my hbp but once the chicken is in the skillet I add over it the garlic, spread oregano, cumin, some sazon for color and it has salt too so just a bit, but you can use paprika instead, some roasted red peppers and some of its juice, 3 bay leaves, like 6 olives cut in pieces, some onion and 1/2 chicken bouillon. You can add the entire bouillon because for you it might be under salt. Maybe you feel that all the juices where the chicken is cooking will feel salty but since the chicken is not seasoned it will be good.
◦ Let it boil a few minutes, turn over the pieces and add balsamic vinegar as much as you like. I normally add like 1/4 c or less.
◦ Put the lid on and lower the heat to simmer. I even put it a little less than simmer and it has cooked great too.
◦ I haven’t taken the time of cooking. I just let it cook and check like every 30 minutes to see if the water in it hasn’t dried out and turn the chicken over again. And of course taste the juice of the chicken. You will notice that the chicken, when done, will be so tender that the bone will come out without any effort.
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