Quick Tip of the Week...

I have decided to do a little tip of the week segment--not really a recipe kind of thing I know, but some of these kitchen tips I'll share with you have truly been cooking lifesavers!!!
Today's tip is a recipe for a Pan Coating. I first discovered it when I was making Becks 1st birthday cake. It was a 3D snowman cake. I had no room for error on this & I was waking up at night from dreams...nightmares...of the cake sticking in the pan. Since I found this recipe, no more nightmare--well at least not about my cakes sticking. I works so great for bundts or any pan with a lot of detail.

Pan Coating

1/2 cup vegetable oil
1/2 cup shortening
1/2 cup flour

Put all ingredients in a medium bowl. Beat with an electric mixer until smooth. Use pastry brush to coat pan.
*I make a triple it and just keep it in a marked Tupperware in my fridge. It doesn't get solid because of the oil

Last night for Dinner...

I have found that for some reason a lot of people are kind of FreAked out about Meatballs. I don't know exactly why, but seriously these are totally worth going out of your comfort zone & trying! They are the perfect mix of flavor. You wont be disappointed!

{WaiKiki MeaTbaLls}

WhaT yoU'll NeEd...

1 1/2 lbs. ground beef
2/3 cup saltine cracker crumbs
1/4 cup minced onion
1 egg
1 1/2 tsp. salt
1/2 tsp. ginger powder

SauCe...

2 TBSP cornstarch
1/2 cup brown sugar
1-13 oz. can pineapple chunks (reserve syrup)
1/3 cup white vinegar
1 TBSP soy sauce
1 chopped bell pepper (optional)

WhaT yOu Do...

In a medium bowl mix together meat, crackers, onion, egg, salt & ginger. Mix well- just get in there with your hands...it's not gonna kill ya! But, if you're like my mom & get crazy if stuff gets under you nails, feel free to through on a pair of latex gloves. Mix well & form into balls. They don't have to be a certain size, just make sure they are all pretty close to the same so they cook evenly.

Heat 1-2 TBSP oil in a large pot or skillet. Add meatballs & brown- turning occasionally . When brown, remove from pan onto a plate(you're gonna put them back in the pot in just a minute.)

In a small bowl mix cornstarch & brown sugar. Then add pineapple juice, vinegar & soy sauce. Mix well. Pour into hot pot or skillet. Bring to a boil & cook until thickened. Add meatballs back in as well as pineapple & bell pepper.

Serve with white rice...I live Calrose Sticky rice!!!

Carmel Apple Cresents

(adapted from the Pioneer Woman Apple Dumplings)

2 Granny Smith apples
2 packages refrigerated crescent rolls
2 sticks butter
1 1/2 cups sugar
2 teaspoons vanilla
1 cup Mountain Dew
cinnamon

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 45-55 minutes. Serve with ice cream & or fresh whipped cream. Make sure to spoon some of the "special sauce" from the pan & over the top.

Crockpot Chicken Tacos

2 to 3 ckn breasts ( I use ckn tenders...I just add them until it looks like enough)

1 can chicken broth

1 pkg. taco seasoning

1 cup salsa

1 can corn

1 can black beans (drained)

Place all ingredients in the crockpot for 3 to 4 hours on HIGH. Just before serving, shred Chicken, mix 1 cup sour cream, and 1/2 cup shredded cheese.

It will be runny. I like to fry up scones and make navajo tacos. Maceys had some frozen scone dough that I like best. I take them out of the freezer just before frying and put them in the microwave for 30 sec. to thaw. Then stretch them and fry 'em up...Or serve in taco shells or flour tortillas. My husband eats it like soup so you could try that too:)

Top with:

Cheese

Lettuce

tomatoes

onions

salsa

avocados

or anything else that sounds good

ENJOY!!!!

TONIGHTS "SIT CHAT"

I am proud to say that I am a member of this recipe club,
but tonight... well if you weren't there you really missed out!! The
Host's Husband came into the kitchen and said "Is this all you
do in your club? Eat?" Yes of coarse we eat but we also chat, I,
myself really just listen to everyone else chat. So I came home with
the idea of posting "sit chat", tonights little chat..............

food
quilts
kids
showers
when to stop bathing your kids together
furniture
busy bitty
clothes
heated toilet seat (we want to try this ali)
14 headed shower (we want to try this too)
toilet that shoots water on your bum (oh and this, ali)
mesh panties after giving birth
what your kids call their special parts :)
your kids telling your bishop that their parents are in the shower.. oops
"missing" visiting teaching
never too old for treats at church
the squirt bottle the hospital gives you after birth: i obviously don't get this one!
too many hard boiled eggs for easter
"I promise to post my recipe tonight!"

......and much much more!!!!

Honey Cashew Green Beans

gO GrEeN

WhAt yOu'Ll NeEd...

1 lb fresh green beans

3 Tbs butter

1/2 c chopped salted cashews

2 Tbs honey

WhAt tO Do...

Steam green beans till tender. Saute cashews and butter on medium/low heat (and keep your eye on those cuz I burnt my nuts the first time:) cook for 5 minutes. Add the honey and continue to cook for 1 minute, continue to stir. Pour mixture over green beans and eat up!

Chicken Spaghetti- yummo!

2cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry’s Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper-

Salt & Pepper to taste-
additional cup grated sharp cheddar cheese
Boil chicken for as longs as you can and cut up chicken two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional one cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)