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Step 1: Skewer the hot dogs with uncooked spaghetti
Step 2: Place in a pot of boiling water
Step 3: Boil for 10 – 12 minutes until spaghetti is completely cooked.
Step 4: The finished product – ENJOY!
5-Minute Recipe For Chocolate mug cake
(It’s dangerous because NOW everyone is only five minutes away from a delicious chocolate cake!)
11.17.10.1.Who Wants Mother Wells Mac & Cheese Recipe
11.17.10.2.Caller Requests Chris’s Mac & Cheese Recipe
Be prepared to make this a lot. Everybody LOVES it!
Ingredients
Directions
Preheat oven to 350 degrees.
Boil macaroni for only 5 minutes – should be VERY chewy, too chewy to eat. Drain, rinse and set aside.
In a dutch oven on the stove top over medium heat, melt Smart Balance (or butter, if you prefer). When it’s melted, sprinkle in the flour and whisk until completely incorporated. Pour in milk and whisk until mixed, then sprinkle in mustard powder and whisk in. Take 1/4 cup of the milk mixture and whisk into the beaten egg to temper, then whisk egg into milk mixture, whisking until it thickens. Reduce heat. Now add most of the shredded cheese, reserving enough to sprinkle on the top when you bake it. Completely melt the shredded cheese into the sauce, stirring or whisking constantly. Add in the other seasonings and taste. If the sauce tastes good to you, it’s time to add in the macaroni. Stir pasta in until it’s all completely covered in the cheese sauce. Spread remaining shredded cheese on top and sprinkle with paprika because it makes it prettier. Bake at 350 degrees for 25 – 30 minutes until top is bubbling and turning golden.
Thank me later!
Lemon Swirl Cream Cheese Pie
Homemade Lemon Curd
1 tsp fresh lemon zest
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup butter, cut into small pieces
Vanilla Wafer Almond Crumb Crust
1 1/2 cups vanilla wafer cookie crumbs
3/4 cup finely ground toasted almonds
2 tsp lemon zest
1/8 tsp of salt
7 tbsp butter, melted and cooled
Lemon Cream Cheese Filling
2 (8-oz) packages cream cheese, room temperature
2/3 cup sugar
2 large eggs
1/2 cup sour cream
1/2 tsp vanilla extract
Reserved Lemon Curd (from above)
Garnish
1/2 cup heavy whipping cream
2 tbsp confectioners’ sugar
1/2 tsp vanilla extract
12-15 fresh raspberries
1 small lemon, cut into thin slices and quartered
If you are a vegetarian or are just trying to embrace Meatless Mondays, watch your waistline or eat a little greener, finding great meals without meat is pretty simple. Of course, that task becomes a little more complicated when picky eaters come into the mix and won’t touch those tasty greens or try anything that remotely resembles a lentil. Regardless of your reasons for seeking out vegetarian meals, these recipes will help you win the hearts and palates of even the pickiest eater and could become family favorites of kids, students and spouses alike.
I use organic ingredients as much as possible, although in this recipe, usually the dried fruit, vanilla and wheat germ haven’t been. Otherwise, they’re mostly organic ingredients.
Preheat oven to 400 degrees.
2 cups oats
3/4 cup wheat germ
1/2 cup sunflower seeds
3/4 cup unsalted roasted peanuts, crushed
1/2 cup slivered almonds
2/3 cup brown sugar (or less if you prefer)
1/2 cup honey
4 Tbsp butter (can use Smart Balance or other butter substitute)
2 tsp vanilla extract
1/2 tsp Kosher salt
8 oz. dried fruit (Craisins, blueberries, chopped apricots, raisins, whatever you like)
Mix the almonds, peanuts, sunflower seeds, oats and wheat germ in a baking dish with sides. Toast them in the oven for about 12 minutes, stirring every couple of minutes so they don’t burn. After they’re toasted, take the pan out and turn the oven off.
Get an 11 x 13 glass baking dish and line with wax paper that’s lightly sprayed with Pam cooking spray.
In a saucepan, add, the sugar, honey, butter, salt & vanilla and bring to a nice simmer, stirring so it doesn’t burn (this part smells so good!).
In a large bowl, thoroughly mix the toasted stuff together with the warm liquid (I use my hand mixer, which incorporates everything very nicely).
Dump the whole mixture into the prepared glass dish on top of the sprayed waxed paper. Spread it out evenly to the sides of the dish using a wooden spoon. Take a second piece of sprayed wax paper and lay over the top of the granola. Using a flat measuring cup (or your hands if you like) press down HARD all over the granola to compact it tightly. This will help the bars stay firmly together after they’ve set.
Wait about three hours until the granola has cooled completely, then turn it out over a cutting board. Using a large knife, cut into squares or bars. Wrap each individually in plastic wrap or Press & Seal, then store in the pantry.
These are delicious and really stay with you. Plus, the kids LOVE them! Enjoy!
Girl Scouts, your youthful entrepreneurial ambitions are lofty. But you dominate the minty-cookie market, and some healthy competition would be good for you. So we present our versions of three of your most anticipated springtime treats. Your Tagalongs cannot compete with our real-peanut-butter Left-Behinds. Your Thin Mints are thin on flavor compared to our Slim Mints. Our Fijis will take down your Samoas. We think our cookies deserve a badge all their own.
TIME/SERVINGS
Total: 1 hr 30 mins
Active: 30 mins
Makes: 8 cakes
INGREDIENTS
3 large eggs, separated
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Vanilla Cream
INSTRUCTIONS
1. Heat the oven to 325°F and arrange a rack in the middle. Butter and flour the wells of the baking pan; set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks on medium speed, adding sugar a little at a time, until mixture is thick and light in color, about 5 minutes. In a separate large bowl, whisk egg whites until medium peaks form. Fold whites into yolk mixture until well incorporated. Sift flour and baking powder into batter, and fold just until incorporated. Mix in vanilla extract.
3. Divide batter evenly among the baking pan wells and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.
4. Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.
5. Once cakes are cool, flip each over, and with a straw or the end of a spoon make three incisions running the length of the cake. Scoop Vanilla Cream into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).
6. Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.
Prep time: 15 minutes
Cook time: 30-45 minutes
Yield: 6-8 servings
Ingredients:
Topping:
Mix together sweet potatoes, granulated sugar, ½ cup butter, rum, eggs and vanilla. Spread into a greased 9×13 inch baking dish.
Mix together 1/3 cup melted butter, pecans, brown sugar and flour. Spoon on top of sweet potato mixture. Bake at 350 degrees for 30-45 minutes. Potatoes should be nice and fluffy and delicious!
