Monday, May 22, 2017

Strawberry Shortcake

Ingredients:
-2 cups flour
-2 tsp baking powder
-1/4 tsp baking soda
-2 TBS sugar
-3/4 tsp salt
-1 1/2 cups heavy cream

Preheat oven to 400 degrees F.
Sift together dry ingredients. Add cream and mix until just combined. Do not over mix. Put in greased 8 in square pan. Cook 18-20 minutes.
Recipe from FoodNetwork.com

Wednesday, April 19, 2017

macaroons (non-french)





sushi rice and sauce

Sauce:
Mayo with 4 parts may and 2 part chili paste


Rice:






Tuesday, April 11, 2017

Pot Popcorn

1 Tbsp coconut oil
2 Tbsp butter (you can also substitute this for coconut oil for a total of 3 TBSP coconut oil)
POPCORN salt, 1/2-3/4 tsp
Minimum 4 qt pot.
Potholders
  1. Put the pot on the stove on med-high heat.
  2. Put in 1 tbs of coconut oil and 3 kernels of popcorn - cover the pot with the lid. 
  3. When ALL THREE kernels pop, your oil is hot enough. Pour in 1/2 c. popcorn and 2 tbsp butter into the pot and cover with a lid. 
  4. Frequently, shake the pot vigorously. Keep those kernels moving around. This is even more important the more kernels that pop. The vigorous shaking will allow the unpopped kernels to fall to the bottom of the pot and also keep the already popped kernels from burning by keeping them off the bottom of the pot. 
  5. You are done when you can count 2-3 seconds between any kernels popping. 
  6. Immediately take off the lid, remove pot from heat, and dump entire contents into paper bag. I use pot holders to do this since the pot is hot and I like to move swiftly during this step. 
  7. Pour 3/4 tsp popcorn salt into the bag. 
  8. Close the top of the paper bag and shake to (a) evenly disperse the salt and (b) to use the bag to soak up and remove excess oil on any popcorn. Or just put it in a bowl if you don't have a bag, like I usually do :)

Monday, March 6, 2017

white bean chicken chili

3 chicken breasts
1 can rotel
1 can corn
1 can cream of chicken soup
1 can (14 oz) broth
1 can white beans
1 can chili pinto beans
salt
cumin
chili powder

Cook on high 8 hrs in crock pot
Shred chicken once done cooking and top with mexican cheese

from my friend toni jones