I just read an awesome post over at The Farm Girl Recipes featuring a recipe for these fancy dinner rolls in a jar as well as offering other great foods that were cooked or served in canning jars.
In a medium bowl, combine all ingredients except oil. Mix well until no large lumps are left. In a skillet, heat oil over medium-low heat until shimmering. Fill a 1/4 measuring cup slightly less than full of batter and slowly dribble into hot oil to form a mound about 2.5″ in diameter. The patties will not be totally submerged. Cook until golden brown ruffles form around edges. About 5 minutes. Flip with tongs or spatula and cook for another 3 to 4 minutes until cooked through. Remove from oil and drain on paper towels.
5. For tacos: Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and chopped avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla.
1. In a medium pot, bring the water to a boil. Add the tapioca and stir immediately so the balls don't stick to each other. Reduce heat to a slow boil and leave for 12 to 14 minutes until the tapioca is half cooked (mostly clear with a small white dot in the center). Stir occasionally to prevent the tapioca from sticking to the bottom of the pot. Be careful not to overcook; we want the tapioca chewy, not mushy.
2. Meanwhile, cut the bananas in half lengthwise and then again into 1-inch chunks. Set aside.
3. When the tapioca is ready as mentioned above (it will become thick and viscous), add the coconut milk and salt and stir until blended. Here's a little trick to make this dessert richer and creamier. Though the can tells us to shake well before using, I like to stick it to the man and not shake. Instead, I open the can and scoop out just the coconut cream that rises to the top. Of course whether you shake it like a Polaroid picture or not, the dessert will still taste great.
4. When the tapioca mixture reaches a boil again, add the banana pieces and stir until evenly distributed. Lower the heat and simmer for 2 minutes or until the bananas are tender, giving the flavors a chance to meld together. Remove from heat.
5. Because the sweetness of this dessert depends largely on the ripeness of the bananas you use, it’s best to add sugar to taste. So before dumping in more sugar, first taste the soup. If you want it sweeter, add 1 tsp of sugar, stir until blended, and taste again. Repeat until desired.
6. Serve with the chopped peanuts as a topping.
Serves 6-8 or 1 monster sweet tooth. Refrigerate unused portion and reheat before serving leftovers.
Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the salsa and cook until heated through, about 2 minutes more. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.
Heat oven to 325°F. Generously grease 15x10x1-inch jelly-roll pan. Stir butter into dry cake mix in large bowl with fork until mixture is completely blended and all of cake mix is moistened; sprinkle evenly into prepared pan. Press down firmly. Sprinkle chocolate chips, peanut butter chips, coconut and nuts in order, over crumb mixture. Drizzle sweetened condensed milk evenly over top. Bake 30 to 35 minutes or until slightly bubbly and very lightly browned. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.
Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired. Yield: 4 servings.
I love allowing my children to be creative. Whether it is baking or arts and crafts I try to allow them opportunities to use their imagination and skills. When there is a chance to allow them to do this without making a big mess then I love that activity. Opti Art is just that sort of activity. From Faber Art Opti Art is the easy and fun way for every one to become a fashion designer. Simply color , place and pop the little gemstones into place and the fun has begun.
We all know that tween girls love to be creative. Opti-Art is perfect for this age because while it is easy it allows girls to be creative. The perfect sleep over and party idea that will allow every one to have a bit of fun.
Girls love hair accessories and rings and each of the Opti Art sets have a super cool "opti" effect that makes trendy designs pop. The simple technique of coloring in the designs, placing the Opti Art gemstones over it and suddenly you will see your designs POP!!!! I can only imagine girls chatter over their latest designs, showing off their new opti art piece to their friends, and talking about the next get together will they will be able to do it all over again.
I can remember the friendship pins and braided clips when I was a tween girl. Now I believe that Opti-Art may just be the next big fun fashion ideas for teens. Take a look at the gem stone designs and all the different ways that the creations can turn out. Awesome is the word that comes to my mind.
The butterfly frame set is the perfect gift for any little princess. I also think this kit would be the perfect sleep over set allowing each girl to create their own frame and placing a picture of their friends and them having fun in the frame.
Buy: you can purchase Opti - Art kits from their website https://www.opti-art.com/ and from select JoAnn craft stores.
Win: One of Annies Home readers will win this Opti Art kit The Opti Art Deluxe Jewelry Box.
We would like to thank Opti-Art for supplying us with product to base our review on. The thoughts and opinions shared in this post belong to me and were not persuaded in any way.
The shirt we received is handcrafted with care. The shirt is anti - microbial and moisture wicking so that it stays comfortable when you are wearing it. The shirt was creaated by hand using vivid action baseball photos. The colors of this shirt are brightOther and the softness of the silky feeling shirt were perfect for wear during the summer weather. Check out to see if your favorite star from the NBA or MLB is available. Stars from the NHL will be available soon as well.
Celebrate MLB All-Star Game in style! Now til 7/12 use ALLSTAR2011 & get 25% off + FREE shipping @Three60Gear!
Giveaway starts now and ends August 2, 2011. Good luck Email must be in comment or on blog profile.
sprinkle chicken, beef and pork generously with 2 tablespoons Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using slotted spoon, transfer meats and sausage to large bowl; set aside. Return any accumulated juices from bowl to pot.
Add bell peppers, onions, celery, garlic and bay leaves to pot. Season with 1 1/2 tablespoons Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.
Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya to taste with salt, black pepper and hot pepper sauce. Fold in green onions.
Spoon jambalaya into bowls and serve.
To prepare the pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 1/2 tablespoons sugar, 1/2 teaspoon salt, and the baking powder in a food processor; pulse 3 times. Add the shortening; pulse 4 or 5 times or just until combined. Place flour mixture in a bowl. Gradually sprinkle ice water over the flour mixture; toss until moistened. Turn dough out onto a lightly floured surface, and gently knead 3 to 4 times. Press mixture into a 4-inch disk. Place between 2 sheets of plastic wrap; chill 30 minutes. Preheat oven to 375°.
Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they’re the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.
Frost the cupcake. Using the stitching of a real baseball as your guide, recreate the pattern with the red licorice (or with red frosting and a writing tip).With chocolate frosting and a writing tip, sign the ball with the name of your child's favorite player.
Time for a summer time tea. I found many beautiful tea sets as I traveled along on the internet road.
Wash the cucumber then peel - or score - it lengthwise. Cut it into thin slices. Place the cucumber slices between some paper towels in order to soak up some of the moisture. Pepper and salt the slices to taste.
When you are ready to eat, put a thin layer of butter on each slice of bread - this will help the bread not to get soggy. Then place some cucumber slices on the bread slices. Cut off the crust and cut diagonally twice. You will have 4 triangles.
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify.