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Homemade Creme-Filled Eggs Recipe

Here’s a recipe that will save you money during Easter.

Ingredients:

  • 1 cup sweet unsalted butter (softened)2 teaspoons salt
  • 4 teaspoons vanilla extract
  • 1 can sweetened condensed milk
  • 10 cups white sugar
  • 1 Tablespoon brown sugar
  • 1 teaspoon yellow food coloring
  • 1 pound semi-sweet chocolate
Directions:
    1. Combine butter, salt and vanilla in a bowl.
    2. Beat content in the bowl with an electric mixer until light and fluffy
    3. Add the condensed milk and continue to mix together.
    4. Then slowly add the sugar 1 cup at a time.
    5. After mixture has become quite stiff, place on a counter with sugar sprinkled on surface.
    6. Knead the mixture for 5-10 minutes until it becomes smooth.
    7. Roughly take 1/4 of the mixture, add yellow food colouring and then continue to knead. coloring to it and knead it in.
    8. Once the food colouring is evenly distributed, divide into 20 small balls.
    9. Divide the white dough into about 20 larger, egg shape pieces.
    10. Press into the center of each and place one of the yellow balls into the white mixture.
    11. Gently work the white filling around the yellow ball, covering it completely.
    12. Gently shape each piece into an oval and put aside.
    13. Place the chocolate melts in the microwave for 15 second increments, stirring between each, until melted and smooth.
    14. Finally, take a fork to dunk each egg into the chocolate to coat it completely and then place on wax paper.

*Note:  The eggs should be kept in the fridge until served.

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Peeps (Marshmallow Chicks) Recipe

Here’s a recipe so you can make these yummy treats at home. It’s so easy to do but beware, it can get messy.

What You Will Need:

  • 3 cups sugar
  • Yellow food colouring
  • 1 tsp vanilla extract
  • 1 tablespoon chocolate chips
  • 13 x 9inch baking pan
  • 1 package of unflavored gelatin

What You Will Need to do:

1.    Pour 2 cups of sugar into a plastic bag. Add a few drops of yellow food colouring to the sugar. Massage the contents in the bag together, while adding extra food colouring, if necessary.  Using a plastic bag seems to be the easiest way to mix these ingredients together well.

2.   Combine the gelatin and 5 tablespoons of cold water in a small bowl and stir. After the contents of the bowl are completely mixed.

3.    Line a 13 x 9inch baking pan with plastic wrap, oil and then dust the bottom and sides with some of the sugar mixture you made in step 1.

4.   Next, mix 1 cup of sugar and 4 tablespoons of cold water into a saucepan and slowly bring to a boil.  I can’t stress the slowly part enough as it’s so easy to burn the sugar.

5.    After, remove the pan from the heat and add the gelatin to the contents in the saucepan.  Stir the gelatin into the saucepan slowly to avoid lumps.

6. Once the gelatin is just warm, pour the contents in the saucepan into a bowl and then use an electric mixer to mix.  When the contents have become a whitish colour, add the vanilla, 3-5 drops of the food colouring and continuing mixing until the candy is stiff.

7.    Pour the mixture into the prepared, plastic wrap pan.  Even out the top and then sprinkle the sugar mixture that you made in step 1 over the mixture. Let the pan stand at room temperature until dry.  Don’t be surprised if this takes a couple of hours.

8.    When ready to cut, place contents of the pan onto a cutting board.

9.  Now take either a chick or bunny cookie cutter and cut out your Peeps.

10.    Melt roughly 1 tablespoon of chocolate chips in the microwave and then use a toothpick to make eyes for your Peeps.

 

DIY/Frugal Tip ~ Chip Clip as Bookmark

Here’s a great way to keep your cookbooks open when you’re trying to make a recipe.  Use a chip clip to your cookbook.

 

 

Garlic-Herb Cheesy Potatoes Recipe

The following recipe is such a yummy treat for a potluck or just your average evening.

 Garlic-Herb Cheesy Potatoes Recipe

What You Will Need:

–   1/2 cup butter or margarine, melted

–   2 cups herb-seasoned croutons, coarsely crushed

–   1 bag frozen southern-style diced hash brown potatoes, thawed

–   2 cups shredded Cheddar cheese

–   1 cup chive-and-onion sour cream potato topper

–   1/4 cup chopped onion (about 1/2 an onion)

–   1/4 teaspoon pepper

–   1 can of condensed cream of mushroom soup

–   1 container garlic-and-herb spreadable cheese

 

What You Will Need to do:

  • Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
  • In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
  • Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.


Orange Slice Cake Recipe

Orange Slice Cake Recipe

 

This is a recipe that I found at the My Recipes website.  It is much easier than it looks.  Head over to the website to find out how you can make yours.

Pasta Frittata Recipe

 

Here is a unique change to the average pasta, frittata recipe which I found at the Today’s Parent website with a few personal changes for ease:

 

 

What You Will Need:

–   2 tsp of butter

–   1 thinly sliced small zucchini

–   1 sliced green onion

–   ½ tsp of basil

–   ½ tsp of salt

–   2 cups of cooked pasta of your choice (when I’ve made this recipe in the past, I used penne)

–   6 whisked eggs

–   ½ cup of grated cheese of your choice (for this particular recipe I usually use marble cheese)

 

What You Will Need to do:

1.   Preheat your broiler.

2.   On the stovetop over medium heat, melt butter in a medium frying pan.

3.   Add zucchini, onion, basil and salt and stir-fry until zucchini is tender.  This will take about 4 minutes.

4.   Add the cooked pasta and stir until hot.

5.   Then add eggs.  Stir to disperse zucchini and pasta evenly.  Allow the bottom of the egg mixture to set.

6.   Then, lifting up one side of the frittata with a spatula while tilting the pan, let some of the runny egg run underneath.

7.   When the entire frittata is nearly set, sprinkle with cheese.  Place under the broiler until completely set, about 30 seconds.

Creamy Mushroom and Barley Pilaf Recipe

 Roberto Caruso

 

I can’t think of words to describe how delicious this recipe is which I found at the Chatelaine website with some few personal changes to make things easier and more efficient:

 

What You Will Need:

–   1 Tbsp of olive oil

–   1 finely chopped shallot (I’ve made this recipe without and it still tastes great)

–   1 cup of pearl barley

–   2 Tbsp of sherry

–   2 cups of sliced shiitake mushrooms

–   3 cups of vegetable broth

–   1 ½ cups of beech mushrooms (I’ve made this recipe with all shiitake mushrooms and it turned out just as good)

–   ¼ cup of grated parmesan cheese

–   fresh thyme leaves for garnish

 

What You Will Need to do:

1.   In a heated saucepan, add the olive oil and then shallot.

2.   Cook until it starts to soften.  This will probably take about a minute. 

3.   Add barley and stir until glossy.  This will also take about a minute. 

4.   Now add the sherry and stir often until barley has absorbed all of the liquid.

5.   Next, add shiitakes and broth.

6.   Bring to a boil, then reduce heat to medium-low.  Simmer, covered, stirring occasionally, until barley is tender, 18 to 20 minutes.

7.   Separate enokis and stir into pilaf.  Cook for 2 more minutes.  

8.   Stir in parmesan and season with pepper. Garnish with thyme and enjoy!

 

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