Homemade Marshmallows

Homemade Marshmallows

1 cup water - divided in 1/2
3 1/4oz envelopes unflavored gelatin (Knox)
2 cups sugar
2/3 cup light corn syrup
1/4 tsp salt
1 tbsp pure vanilla extract
1/2 cup cornstartch
1/2 cup powdered sugar

also: medium saucepan (1 1/2 q), candy thermometer, stand mixer, 9x13 pan with foil greased well!, pizza cutter, spatula, cling wrap

1.) Line pan with tin foil and grease foil well, set aside.
2.) Pour 1/2 cup water into stand mixer
3.) Sprinkle in the 3 pkg of gelatin, mix slightly then let sit.
4.) In a saucepan heat remaining water, sugar, corn syrup, and salt over medium heat until sugar dissolves.
5.) Increase heat to medium-high and boil about 4 minutes until mixture reaches 248 degrees (just under hard ball). Remove from heat.
6.) Start mixer on low (~1) and slowly add sugar mixture into gelatin mixture in a thin stream. Slowly increase speed to high (~6 or 8) for 12 minutes, or until super-fluffy.
7.) Add vanilla and mix in. Pour into greased pan using a spatula to help.
8.) Wet hands and press into pan evenly. Cover with oiled cling wrap and let sit 3 hrs.
9.) Right before 3 hrs are up, mix together cornstarch and powered sugar in a large bowl.
10.) Turn out marshmallow slab and coat with powdered mixture - slice into 1 1/2 squares (pizza cutter wet works good). Toss each square in powdered mixture until un-sticky.

Store about 2-3wks in a tight container. They melt awesome in hot choco!!! I recommend Burdicks!!

New Year's Cheeseball!

Mom's Cheeseball - probably from Mickey Babcock!

2 pkg cream cheese - softened and room temp
1 8oz shredded cheese
2 tsp Worcheshire sauce
10 oz can crushed pinapple - drained
1/2 pkg of Onion soup mix
chopped walnuts to cover

1.) combine with hands and divide into 2 balls
2.) roll in chopped walnuts
3.) refrigerate to harden before serving ~1hr

This was made at a RS meeting - it totally got high praise!! Check it out!

Greek Quinoa and Avocados
from Better Homes and Gardens Cookbook, 14th edition, with modifications

1 cup quinoa
2 cups water
2 roma tomatoes, finely chopped
1 cup shredded spinach
1/3 cup red onion, finely chopped
3 tablespoons lemon juice3 tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, peeled and diced
1/2 cup crubled feta cheese
optional:about 1 cup chicken, cooked and diced

1. Combine quinoa and water in a saucepan, bring to boiling and simmerfor about 15 minutes until liquid is absorbed. (I do this in a ricecooker.) 2. In a medium bowl, combine quinoa, tomatos, spinach, onion, andchicken, if using, and stir to combine. 3. In a small bowl, whisk together lemon juice, olive oil and salt,then pour over quinoa mixture and toss to coat. At this stage, thesalad can be stored for about a day in the refrigerator. 4. Before serving, add diced avocados and feta cheese and toss together gently.

Delish Coconut Bars

I got this recipe from our last book club host. These are wonderful!!!!


GOOEY COCONUT BARS

1 box French Vanilla cake mix

2 eggs

1 stick butter or margarine, melted

8 oz cream cheese, softened

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 box (1 lb) powdered sugar

1 1/2 cups coconut

Heat oven to 375. Spray a 13x9 pan.

Mix first three ingredients and press into bottom and 1 inch up sides of pan.

Mix next 6 ingredients and pour over crust.

Bake for 40-45 min, or until golden brown on top.

Cool completely, then cut into small squares.

Mom's Baked Beans

The first time I had these beans was Thanksgiving 2003. Aaron and I had just started dating and we had dinner with his mom, his Aunt Lynn, and Grandpa Sharpe. I thought these were so excellent and I make them all the time - though maybe I should start making them in the crock-pot - It's too hot to bake something in the oven for an hour here! I keep losing the recipe so I thought I would post it here for easy access!

Calico Baked Beans

1 can white beans or pork and beans

1 can red kidney beans

1 can Butter beans

1/4 cup chopped onions
1 clove garlic minced
1 Tbsp butter

1/2 cup ketchup

2 Tbsp brown sugar

1 teas dry mustard

1 teas salt

2 Tbsp vinegar

1/2 can water

Preheat oven to 350 degrees. I'm not sure the specifics of how Mom Adams puts them together, but I rinse the beans in a strainer in the sink first. While they are draining, I saute the onion and garlic in the butter until the onion is soft and clear. Then I pour everything together (beans, onion mixture, and sauce ingredients, and water) in a small casserole dish and combine well. Then I bake them for an hour covered. These are great addition to any BBQ - or any meal really.

Pumpkin Pie Trick

This is a great way to get a nice consistency - and a way to save a bit of money - with your pumpkin pie this year. Follow the directions for Libby's pumpkin pie - but use powdered milk instead of canned evaporated milk. I use a 2 cup pyrex measurer. Fill the measuring cup to 1 1/2 cup line with powdered milk, then add water until the liquid reaches the same 1 1/2 mark. Mix well - then gradually add to your pie mixture. It seems to combine the pie a little better and keep it at a creamy custardy consistency without any curdling. It works really well for us. Happy Thanksgiving!

Cream Cheese Chicken Puffs

This is a favorite at our house especially with Claire. We serve it with mashed potatoes and broccoli usually.

4 puffs: (I usually double)

1-2 chicken breasts cubed and cooked (1 large one does well for four puffs)
1 8 oz. block of cream cheese (I use neufchatel)
2-3 chopped green onions
2 tbsp salted butter
pepper to taste
1 can of Pillsbury (or store brand) Crescent Roll dough
bread crumbs

gravy:

2 tbsp butter
2 tbsp flour
3 chicken bouillon cubes
1 cup milk
1 cup water (maybe more depending on your desired thickness, and richness)
parsley flakes

or

1 can cream of chicken soup
1 can (from soup) milk

Puff directions:

I boil the chicken in water in a pot, then shred it or cube it into tiny pieces. Saute the onions in butter for a few minutes, then add your block of cream cheese until it melts together. Add chicken and pepper to cream cheese mixture. In the pan, I separate the mixture into four even parts. Take the Crescent roll dough and piece two triangles together to make a square (I like the new dough sheets you can buy, then you just cut them into four squares)- spoon chicken/cheese mixture in the center of each square - fold the points up to the middle and squeeze sides together to enclose the mixture. Repeat with each puff. Sprinkle your puff with bread crumbs. Place on cookie sheet and bake 375 degrees for about 11-15 minutes (follow directions on the dough can). This makes 4 puffs. I usually double the recipe.

Gravy directions:

Melt butter in pan on medium heat, once bubbling, add flour, mix constantly, it will thicken up, add milk and water very gradually, mixing constantly until you have the gravy, let it come to boiling for approx a minute, add the bouillon and parsley, mix thoroughly. (this takes some practice) You can always get a Hollandaise sauce packet from the grocery store to use or use the cream of chicken soup. This usually makes enough for the 8 puffs.