Bread
3 cups flour
1 tsp. salt
1 1/2 Tbsp. bkg powder
1 1/2 cup vegetable oil
2 1/4 cup sugar
2 Tbsp. poppy seeds
3 eggs
1 1/2 cup milk
1 tsp. almond extract
1 1/2 tsp. vanilla
Glaze
1 Tbsp. melted butter
1/2 tsp. almond extract
1/2 tsp. vanilla
1/4 cup orange juice
3/4 cup sugar
Mix bread ingredients. Bake at 350 degrees for 1 hour. Poke holes in bread and pour glaze on immediately after removing bread from oven. Let cool.. Enjoy!
Yield: 2 loaves
Saturday, June 18, 2011
Pumpkin Brownies
I got this from my friend when I was on a pumpkin kick, but I haven't tried anything yet...
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt
Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.
**I'm totally making these the non-food storage way, I'm sure they'll still be great! Enjoy!
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt
Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.
**I'm totally making these the non-food storage way, I'm sure they'll still be great! Enjoy!
Wednesday, May 25, 2011
Orzo and Tomato Salad
Ryan's Aunt made this for Brynlee's baby blessing. It was to die for. It was so dang good that I immediately got the recipe. I have made it already and it just got better and better everyday. Ryan and I ate it all...oh and Kayden loved it too!
1 1b orzo (in the pasta section)
2 cups cherry tomatoes, halved (save 6 for garnish)
2 cups fresh mozzarella chunks
1/2 bag spinach, chopped
1/2 cup fresh basil, chopped
Zest of 2 lemons
Freshly grated parmesan
2 cloves garlic, minced
2 lemons, juiced
1/2 cup olive oil
1 tsp salt
1/2 tsp ground pepper
Cook orzo in salted water until done. Strain and cool. Whisk together the garlic, lemon juice, oil, salt and
pepper. When orzo is cool toss in tomatoes, mozzarella and oil mixture. Add more salt and pepper if
needed. Cover and refrigerate until ready to serve. Before serving, toss in spinach and basil. Transfer to
serving bowl. Garnish with remaining tomatoes, lemon zest and parmesan. Serve chilled.
1 1b orzo (in the pasta section)
2 cups cherry tomatoes, halved (save 6 for garnish)
2 cups fresh mozzarella chunks
1/2 bag spinach, chopped
1/2 cup fresh basil, chopped
Zest of 2 lemons
Freshly grated parmesan
2 cloves garlic, minced
2 lemons, juiced
1/2 cup olive oil
1 tsp salt
1/2 tsp ground pepper
Cook orzo in salted water until done. Strain and cool. Whisk together the garlic, lemon juice, oil, salt and
pepper. When orzo is cool toss in tomatoes, mozzarella and oil mixture. Add more salt and pepper if
needed. Cover and refrigerate until ready to serve. Before serving, toss in spinach and basil. Transfer to
serving bowl. Garnish with remaining tomatoes, lemon zest and parmesan. Serve chilled.
Tuesday, May 10, 2011
Chicken & Lentil Soup
I got this out of one of my Biggest Loser books. It doesn't call for chicken but it is good to add in. I have to have some kind of meat.
Ingredients:
1 tablespoon olive oil
3 cups chopped onion (I like white)
1/2 cup diced carrots
1/2 cup diced celery
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 tablespoon minced garlic (I add way more)
1 can (14 1/2 ounces) fire roasted diced tomatoes
1 tablespoon fresh chopped oregano
2 teaspoons fresh chopped thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili pepper
6 cups chicken or vegetable stock
1 cup cooked lentils
2 cups cooked chicken breast, diced
1 medium zucchini, chopped
1/4 cup chopped fresh cilantro or Italian parsley
1 tablespoon grated lemon peel
Instructions:
1. Cook lentils according to package instructions.
2. Grill / saute 2 skinless, boneless chicken breasts. Cool and then chop.
3. Heat olive oil over medium heat. Add onion and cook for 5 minutes.
4. Add carrots, celery, and bell peppers and cook for another 4 minutes or until soft.
5. Add garlic and cook for 1 more minute being careful not to burn the garlic.
6. Add tomatoes and spices and simmer for about 5 minutes.
7. Add broth and bring to a boil.
8. Reduce the heat to low and add the cooked lentils and zucchini. Cook about 4 minutes or until zucchini is tender.
9. Add in the cooked chicken
10. Stir in the cilantro or parsley, and the lemon peel.
It says it makes 12 1-cup servings.
This is a very chunky soup. Too much so for my taste. So before step 8 I take about 1/2 of the soup, place it in the blender or using a stick blender, and puree it smooth.
P.S. This is a very chunky soup. I don't like
Ingredients:
1 tablespoon olive oil
3 cups chopped onion (I like white)
1/2 cup diced carrots
1/2 cup diced celery
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 tablespoon minced garlic (I add way more)
1 can (14 1/2 ounces) fire roasted diced tomatoes
1 tablespoon fresh chopped oregano
2 teaspoons fresh chopped thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili pepper
6 cups chicken or vegetable stock
1 cup cooked lentils
2 cups cooked chicken breast, diced
1 medium zucchini, chopped
1/4 cup chopped fresh cilantro or Italian parsley
1 tablespoon grated lemon peel
Instructions:
1. Cook lentils according to package instructions.
2. Grill / saute 2 skinless, boneless chicken breasts. Cool and then chop.
3. Heat olive oil over medium heat. Add onion and cook for 5 minutes.
4. Add carrots, celery, and bell peppers and cook for another 4 minutes or until soft.
5. Add garlic and cook for 1 more minute being careful not to burn the garlic.
6. Add tomatoes and spices and simmer for about 5 minutes.
7. Add broth and bring to a boil.
8. Reduce the heat to low and add the cooked lentils and zucchini. Cook about 4 minutes or until zucchini is tender.
9. Add in the cooked chicken
10. Stir in the cilantro or parsley, and the lemon peel.
It says it makes 12 1-cup servings.
This is a very chunky soup. Too much so for my taste. So before step 8 I take about 1/2 of the soup, place it in the blender or using a stick blender, and puree it smooth.
P.S. This is a very chunky soup. I don't like
Monday, February 28, 2011
Vanilla Pudding Cinnamon Rolls...
Need I say more...these are DELICIOUS and AMAZING and I AM ADDICTED! I got them off my friends blog here. You can't go wrong making these. I used my Bosch for this and it was so easy. I just put everything in the bosch and let it do the muscle work. So here is the recipe!!!
Rolls:
Punch down dough gently and split into 2 sections. Roll out one section at a time on floured board. Make a rectangle that is 18 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. (I didn't say this was healthy!) In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half of mixture over the top. Roll up the short side very tightly (this way you'll get bigger rolls with LOTS of swirly-ness on the inside). With knife put a notch every 1 1/2 inches. Cut with a serrated knife. Place on lightly greased cookie sheet 1 inch apart (12 on a sheet). Repeat with remaining dough and filling. Cover rolls and let rise until double again (probably 20-30 minutes in the oven).
Bake at 350 degrees for about 13-15 minutes. Remove before they start to turn golden (don’t overbake). Frost warm rolls with the following cream cheese frosting. Makes about 28 very large rolls.
8 ounces cream cheese
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour (I use 6.5 - 7 cups)
Filling:
1 cup butter, softened (I used a 1/4 c. on each half. When I used 1 c. it seemed like too much!)
2 cups brown sugar
1 cup butter, softened (I used a 1/4 c. on each half. When I used 1 c. it seemed like too much!)
2 cups brown sugar
4 teaspoons cinnamon
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Let set in fridge for 5 minutes.
To the pudding, add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. (I think I ended up having to use 6 1/2 c. flour. Otherwise it's too hard to roll out.) Place dough in a greased bowl. Cover and let rise until doubled.
To the pudding, add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. (I think I ended up having to use 6 1/2 c. flour. Otherwise it's too hard to roll out.) Place dough in a greased bowl. Cover and let rise until doubled.
Punch down dough gently and split into 2 sections. Roll out one section at a time on floured board. Make a rectangle that is 18 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. (I didn't say this was healthy!) In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half of mixture over the top. Roll up the short side very tightly (this way you'll get bigger rolls with LOTS of swirly-ness on the inside). With knife put a notch every 1 1/2 inches. Cut with a serrated knife. Place on lightly greased cookie sheet 1 inch apart (12 on a sheet). Repeat with remaining dough and filling. Cover rolls and let rise until double again (probably 20-30 minutes in the oven).
Bake at 350 degrees for about 13-15 minutes. Remove before they start to turn golden (don’t overbake). Frost warm rolls with the following cream cheese frosting. Makes about 28 very large rolls.
Cream Cheese Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
3 tablespoons milk
Combine butter and cream cheese and mix well. Add vanilla and sugar and mix again. Then add milk for desired consistency.
Combine butter and cream cheese and mix well. Add vanilla and sugar and mix again. Then add milk for desired consistency.
Monday, February 21, 2011
Creamy Cheesy Cauliflower Soup
This is a very quick and easy soup that is also fairly healthy. At least I like to think so since I am eating cauliflower. The pepper jack cheese gives it a very nice kick. But I think several different types of cheeses would work if you wanted to use something else.
Ingredients:
2 tablespoons butter
1 onion
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1 cup chicken stock
1 head cauliflower
1 teaspoon dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Directions:
1. Melt butter in a pot. Slice onions and add to the butter. Cook for a few minutes.
2. Add flour and mix. Cook onions and flour for a couple of minutes.
3. Add salt, milk, and stock. Stir.
4. Cut up cauliflower and add to the pot. Bring to a boil and cook for about 10 minutes until cauliflower is tender. You can also use frozen cauliflower florets.
5. Either using a stick blender or blender blend the mixture until smooth.
6. Return mixture to the pot. Add in dijon mustard and cheeses. Stir until cheese is melted and soup is smooth.
I also added crushed garlic in step #3 since I like garlic so much.
Ingredients:
2 tablespoons butter
1 onion
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1 cup chicken stock
1 head cauliflower
1 teaspoon dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Directions:
1. Melt butter in a pot. Slice onions and add to the butter. Cook for a few minutes.
2. Add flour and mix. Cook onions and flour for a couple of minutes.
3. Add salt, milk, and stock. Stir.
4. Cut up cauliflower and add to the pot. Bring to a boil and cook for about 10 minutes until cauliflower is tender. You can also use frozen cauliflower florets.
5. Either using a stick blender or blender blend the mixture until smooth.
6. Return mixture to the pot. Add in dijon mustard and cheeses. Stir until cheese is melted and soup is smooth.
I also added crushed garlic in step #3 since I like garlic so much.
Saturday, January 1, 2011
A few of our favorite recipes this Holiday season
Bacon, Olive and Onion Cheeseball
Ingredients **
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
6 slices bacon, browned until crispy, patted dry and chopped
1/2 can black olives, drained and chopped
3 green onions, thinly sliced
Mix together. Wrap tightly in plastic wrap and chill until serving. You can also roll this in roasted nuts before chilling. We made our's into a monster face instead of covering it with nuts because it was way funner to eat that way. And if monsters know that we eat monster heads, they will be less likely to terrorize us.
**You can change these ingredients to fit whatever you like. Just keep the cheese the same and drain everything really well.
Cream Cheese Blueberry Pie
Ingredients
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
8 ounces whipped topping
1 tsp. vanilla
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
Directions
1 - In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream. Spread into pastry shell.
2 - In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
This was a terrific yet tart dessert, which I thought was nice when there were so many incredibly sweet things to eat. It did not take much time to make and was easy to make ahead.
Cheese Fondue (I think this will be our traditional Christmas lunch.)
Ingredients
1 cup apple or white grape juice
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 package Li'l Smokies
apple slices
Directions
Simmer juice in pot. Toss shredded cheese with flour. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time to simmering juice. Stir after each addition of cheese until melted. When all the cheese has melted, stir in salt and nutmeg. Keep warm in crock pot or rice cooker. Serve with cut-up French bread, Li'l smokies, and apple slices.
Cheesy Mashed Potato Layer Bake
4 large white potatoes, baked and peeled
3 large sweet potatoes, baked and peeled
1 (8 ounce) cube Cream Cheese, divided
1/2 cup Sour Cream, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Grated Parmesan Cheese
1/4 cup Shredded Sharp Cheddar Cheese, divided
1 small onion, divided
Directions
1 - Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese, sour cream and onion to each bowl; season with salt and pepper. Mash with potato masher or mixer until creamy. You may need to add milk to the white potatoes to get them to a creamy consistency.
2 - Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2 qt. or 9x13 clear glass dish. Repeat layers.
3 - Bake15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
I thought this was so pretty. It looked like a Christmas ornament. And I was very excited to find a cheesy potato recipe that included sweet potatoes.
Caramel Dipping Sauce
1/3 cup water
1 1/2 cups white sugar
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt
Directions
1 - Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 10 - 15 minutes.
2 - Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
I used this to dip apples in as well as drizzle over a pumpkin cheesecake. It tastes like homemade caramels. Way better then the stuff you buy at the store!
Dry Ranch Dressing Mix
1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
1 tsp. dried dill weed
Mix together. Use in place of the Ranch seasoning mix.
This tastes just like the store bought stuff, and it is way cheaper.
I have found that if I mix this with a container of sour cream, take a portion of that out and mix with seasoned rice vinegar, it tastes very similar to Ranch Dressing and (depending on the type of sour cream you use) does not have near the additives.
Peppermint Marshmallows
Ingredients
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
3/4 - 1 teaspoon peppermint extract
confectioners' sugar
1 - Grease a 9x13 baking dish. Add confectioners' sugar and coat the pan. Set aside.
2 - Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
3 - While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
4 - Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
5 - Allow the marshmallow candy to rest for 4 hours or overnight. Set out a layer of wax paper covered with confectioners' sugar. Loosen marshmallows from the edge of the dish. Dump out onto wax paper. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the confectioners' sugar and store in an airtight container.
This recipe is very fun for kids. If you don't care for the peppermint flavoring, the vanilla alone is great. Instead of cutting these in squares, you can use cookie cutters.
Ingredients **
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
6 slices bacon, browned until crispy, patted dry and chopped
1/2 can black olives, drained and chopped
3 green onions, thinly sliced
Mix together. Wrap tightly in plastic wrap and chill until serving. You can also roll this in roasted nuts before chilling. We made our's into a monster face instead of covering it with nuts because it was way funner to eat that way. And if monsters know that we eat monster heads, they will be less likely to terrorize us.
**You can change these ingredients to fit whatever you like. Just keep the cheese the same and drain everything really well.
Cream Cheese Blueberry Pie
Ingredients
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
8 ounces whipped topping
1 tsp. vanilla
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
Directions
1 - In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream. Spread into pastry shell.
2 - In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
This was a terrific yet tart dessert, which I thought was nice when there were so many incredibly sweet things to eat. It did not take much time to make and was easy to make ahead.
Cheese Fondue (I think this will be our traditional Christmas lunch.)
Ingredients
1 cup apple or white grape juice
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 package Li'l Smokies
apple slices
Directions
Simmer juice in pot. Toss shredded cheese with flour. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time to simmering juice. Stir after each addition of cheese until melted. When all the cheese has melted, stir in salt and nutmeg. Keep warm in crock pot or rice cooker. Serve with cut-up French bread, Li'l smokies, and apple slices.
Cheesy Mashed Potato Layer Bake
4 large white potatoes, baked and peeled
3 large sweet potatoes, baked and peeled
1 (8 ounce) cube Cream Cheese, divided
1/2 cup Sour Cream, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Grated Parmesan Cheese
1/4 cup Shredded Sharp Cheddar Cheese, divided
1 small onion, divided
Directions
1 - Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese, sour cream and onion to each bowl; season with salt and pepper. Mash with potato masher or mixer until creamy. You may need to add milk to the white potatoes to get them to a creamy consistency.
2 - Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2 qt. or 9x13 clear glass dish. Repeat layers.
3 - Bake15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
I thought this was so pretty. It looked like a Christmas ornament. And I was very excited to find a cheesy potato recipe that included sweet potatoes.
Caramel Dipping Sauce
1/3 cup water
1 1/2 cups white sugar
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt
Directions
1 - Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 10 - 15 minutes.
2 - Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
I used this to dip apples in as well as drizzle over a pumpkin cheesecake. It tastes like homemade caramels. Way better then the stuff you buy at the store!
Dry Ranch Dressing Mix
1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
1 tsp. dried dill weed
Mix together. Use in place of the Ranch seasoning mix.
This tastes just like the store bought stuff, and it is way cheaper.
I have found that if I mix this with a container of sour cream, take a portion of that out and mix with seasoned rice vinegar, it tastes very similar to Ranch Dressing and (depending on the type of sour cream you use) does not have near the additives.
Peppermint Marshmallows
Ingredients
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
3/4 - 1 teaspoon peppermint extract
confectioners' sugar
1 - Grease a 9x13 baking dish. Add confectioners' sugar and coat the pan. Set aside.
2 - Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
3 - While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
4 - Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
5 - Allow the marshmallow candy to rest for 4 hours or overnight. Set out a layer of wax paper covered with confectioners' sugar. Loosen marshmallows from the edge of the dish. Dump out onto wax paper. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the confectioners' sugar and store in an airtight container.
This recipe is very fun for kids. If you don't care for the peppermint flavoring, the vanilla alone is great. Instead of cutting these in squares, you can use cookie cutters.
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