Kitchen Crafts 'n' More

Sunday, October 29, 2006 Bed and Breakfast Baking Recipes - Pumpkin Cranberry Muffins Recipe

Cranberry-Pumpkin Muffins
presented by Blue Mountain Mist Country Inn and Cottages
Submitted to KCnm Blog by Deb A.

2 eggs, slightly beaten
2 cups sugar
1/2 cup cooking oil
1 cup pumpkin
2 1/4 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup chopped cranberries
Combine eggs, sugar, oil and pumpkin, mix well. Combine flour, spice, soda, and salt in a bowl. Make a well in the center and pour pumpkin mixture into well. Stir just until dry ingredients are moist. Stir in cranberries.
Spoon into greased muffin pans. Bake at 350 degrees for about 30 minutes. Makes 1 1/2 dozen

Posted by HappySlob :: 2:21 PM :: 1 comments

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Bed and Breakfast Recipes - Pineapple Coconut Muffins

Pineapple Coconut Muffins
presented by Art and Orchids Bed and Breakfast
~Submitted to KCnM by Deb A~

1 1/3 cups sweetened flaked coconut
1/2 cup milk
2 cups all-purpose flour
1/4 cup pineapple juice
1 cup sugar
1/4 cup oil
1 Tbsp baking powder
1/4 cup butter, melted
1 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup crushed pineapple, drained well

Heat oven to 350 degrees.
Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. In a large mixing bowl, combine flour, sugar, baking powder and salt. In a small bowl, melt butter in microwave. Add to it milk, oil, butter, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.
Fill 12 non-stick muffin pans two-thirds full. Bake for 25-30 minutes or until they test done. Cool in pan on a wire rack.

Posted by HappySlob :: 2:20 PM :: 0 comments

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Delicious Gifts Ideas from the Kitchen - Butter Rum Cashews

Submitted by Christi

These would be wonderful stored in a cutesy gift tin, lined with waxed or parchment paper. I think you could get creative and also create butter rum nuts with pecans, almonds, or any other type of nut.

1 cup granulated sugar
3/4 cup rum
2 cups cashews, whole and unsalted
2 ounces butter

Generously oil a baking sheet and set aside. Bring the sugar and rum to
boil in a saucepan. Cook for 3 minutes, until candy thermometer reads
234 degrees F. Remove from heat and add the cashews, stirring constantly
to coat with syrup. The sugar
will become white and grainy after about 30 seconds. Return saucepan to
heat and re-melt sugar, adding a few drops of water if needed. Watch
carefully - do not burn. When the syrup has turned a rich caramel color,
about 2 minutes, and the nuts sound hollow at the tap of a spoon, remove
from heat and stir in butter. Transfer mixture to prepared baking sheet,
spreading out in one layer, separating any pieces that are stuck
together. Cool completely. Store airtight for 2 weeks. Yield: 2 cups

Posted by HappySlob :: 2:17 PM :: 0 comments

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Household Hints - Stephanie's Tip on Getting Rid of Soap Scum in Shower

Clean soap scum in tub and shower, with Stephanie's tip:
"use a fabric softener sheet to get rid of soap scum in the tub and shower walls. Works great!"
Household Hints Blog - Fresh Hints All the Time!
The Happy Slob's Guide to Housecleaning Blog - Fun and
laid back housecleaning tips for the rest of us. :)

Posted by HappySlob :: 2:15 PM :: 0 comments

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Household Hints - Stephanie's Tip on Getting Rid of Soap Scum in Shower

Clean soap scum in tub and shower, with Stephanie's tip:
"use a fabric softener sheet to get rid of soap scum in the tub and shower walls. Works great!"
Household Hints Blog - Fresh Hints All the Time!
The Happy Slob's Guide to Housecleaning Blog - Fun and
laid back housecleaning tips for the rest of us. :)

Posted by HappySlob :: 2:14 PM :: 0 comments

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Saturday, October 21, 2006 Question Answered - Toaster Oven Ideas and Recipes for Pat

Recently, Pat wrote in asking for ideas on how to use her toaster oven, since she'd purchased it from a garage sale and hadn't received a booklet in the box. Here are what some of our readers suggested:

Rose says:
"I've gotten things at garage sales without a booklet. What I do is go to the company that made it's website(like and e-mail them, telling them what the product is and the product number. They can usually send you a pdf file which you can copy. Good luck."

Toni wrote in with all sorts of helpful links:
"Hi Christina,

Hope you and the family are all well. Thankyou for putting out a wonderful newsletter.
There are lots of toaster oven recipes on the net to be found. Below are a few links though a couple of them might just be one single recipe but nonetheless a recipe :)

All Blessings,

If you have more ideas for Pat, please send them in to me at

Posted by HappySlob :: 9:40 AM :: 0 comments

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Today's Home Business Idea - Office Cleaning Business

This is an ideal business for anyone interested in starting their own successful home based business. For relatively little cost up front, you can start an office cleaning business and very quickly have a great little family business. If you're looking for a business to start, this is one you should check out.

This resource,Instant Office Cleaning Business Kit , shows how to run a successful office cleaning business and make $1000s a month. (Some make $54,000 a year - part time.) And, since the hours are generally in the evening, it's great for Moms to start with a friend! That way, you still spend the days at home with your kids.

Far from a scam, an office cleaning business is one of those TRUE business opportunities that is a great idea if you like to clean, and want to bring in some extra income.

Posted by HappySlob :: 9:29 AM :: 0 comments

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Copycat Recipes - Whole Food Markets Oatmeal Cookies Recipe

WHOLE FOOD MARKETS' Oatmeal Cookies - Copycat Recipe
Healthy Oatmeal cookies recipe - no white flour.

Submitted by Dorina, who says: "Wholefoodmarkets -- I swear they make the best oatmeal cookies. Just bought some today!"

4 TB organic butter, softened
3 TB organic canola oil
1/2 cup organic Sucanat, evaporated cane juice
1 organic egg
2 tsp vanilla extract
1/2 tsp sea salt
1 cup organic rolled oats, either quick-cooking or regular (quick cooking will make a finer textured cookie)
1/4 cup organic wheat germ, preferably toasted
1 cup organic whole wheat pastry flour
3/4 tsp baking powder
1/2 cup organic raisins or chocolate chips or carob chips
1/2 cup toasted pecans, finely chopped
Preheat oven to 375°°F.
With a wire whisk, combine the softened butter with the canola oil until completely blended. Whisk in the Sucanat, egg, vanilla and salt. Set aside.
In a separate bowl, combine the oats, wheat germ, pastry flour and baking powder.
Add the dry ingredients to the liquid ingredients and stir well to combine thoroughly. Stir in the raisins or chips and the pecans.
Drop by rounded spoonfuls onto 2 baking sheets, either sprayed or lined with parchment paper. Bake the cookies, one sheet at a time, for 10 to 12 minutes. Cool on wire racks.
Nutrition Info
Per Serving (about 2 cookies): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 3g dietary fiber, 4g protein, 21g carbohydrate, 25mg cholesterol, 85mg sodium


Posted by HappySlob :: 9:25 AM :: 0 comments

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Quick and Easy Decorating Idea - Candles Add Ambience

Here's a quick and easy decorating idea to add ambience to any room in your home. A cluster of lit candles is a gorgeous way to add a soothing atmosphere to any space. Just make sure to use them in a room where you are -- don't leave any candles unoccupied. And be extra careful when using them if you have kids in the house.

Some great bargains on gorgeous candles include:

An ideal gift for a friend who loves coffee AND candles. :)


Posted by HappySlob :: 9:18 AM :: 0 comments

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Caramel Apple Cupcakes Recipe - Cupcakes Recipes

Submitted by Christi, who wrote: "I like this recipe. Very yummy :)"

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package spice cake mix
2 cups tart apples -- peeled and chopped
20 caramel candies
3 tablespoons milk
1 cup pecans -- toasted & finely chopped
12 Popsicle stick

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
Bake at 350ºF for 20 minutes or until a wooden pick comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool

In a saucepan, cook the caramels and milk over low heat until smooth.
Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into
the center of each cupcake. Yield: 1 dozen

* This recipe was tested with Hershey caramels.

"Source: Quick Cooking magazine - September/October 2001"

Posted by HappySlob :: 9:16 AM :: 0 comments

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Twice Baked Sweet Potatoes Recipe

Submitted by Shannon, who wrote in with these comments:

I'm including the original recipe, and then the "tweaking" options.
Even people who claim to hate sweet potatoes have RAVED about this

6 medium sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened (I used 12 oz)
1/3 to 1/2 cup brown sugar
2 tablespoons margarine
1 tablespoon real vanilla
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).
Rub sweet potato skins with salad oil VERY LIGHTLY with a paper
towel. Too much oil and you won't be able to do a thing with them!
Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour,
or until soft.
Meanwhile, in a large bowl combine cream cheese, brown sugar,
margarine, vanilla, salt and pepper.
Cut potatoes in half and scoop flesh into the bowl with the other
ingredients. Be sure to leave a little flesh in the skins so they
retain a boat shape. Mix well and fold in walnuts. Spoon mixture
into potato skins.
Bake for 5 minutes, or until heated through.

Now...several people commented on my recipe, stating that working
with the taters was too hard because of all the oil. That's because
they used too much. It's really just a tiny bit of oil. I rubbed it
on with a paper towel. The only reason the oil step is recommended
is so they won't stick to the aluminum foil.

Three options here:
1. If you want, skip the oil and foil step. Bake as directed then
make the boats.
2. Peel the potatoes and bake them, then mash them up and mix all the
ingredients and make it a casserole! I did this, and it was MUCH
3. Microwave the potatoes (no foil!!) and then either make the little
boats or mash them and make the casserole.

I opt for the casserole each year now because it's so much easier!

Posted by HappySlob :: 9:10 AM :: 0 comments

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Wednesday, October 18, 2006 Household Hints - Removing Sticky Price Tags & Using Baking Soda in Baking

Today's helpful household hints on the Household Hints Blog are:

- 3 Ways to Remove ANY Sticky Pricetag or Label
- How to use baking soda in recipes (to replace the salt)

Thanks to all of you readers who keep sending in your great, tried and true ideas!

Posted by HappySlob :: 1:02 PM :: 0 comments

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Shannon's Soup Recipe (2 Different Versions)

This soup is so good. I'm putting in two versions because I had the
right version at my uncle's house, and I made the second version,
tweaking it out of necessity.

Submitted by Shannon

1 lb breakfast sausage (I used medium flavored, but spicy is good,
2 cans beef broth
2 cans diced tomatoes
1 cup water
1 16 oz bag Reames Frozen Egg Noodles (If you can't find the REames
brand, any frozen, homestyle type of noodle will do)
1 16 oz bag frozen mixed veggies (I think it had corn, carrots, green
beans, and lima beans)
1 can pork & beans (I think it's 14.5 oz or whatever the normal size
can is)
Fresh grated Parmesan cheese

In a large pot, brown sausage. Drain and add broth, tomatoes and
water. Bring to a boil. Add Egg noodles and bring to a boil.
Reduce to low. Cover and simmer for 15 to 20 minutes. Add frozen
veggies and pork & beans. When everything is hot, serve with cheese
sprinkled over the top.

Now for my version...

1 lb breakfast sausage (I used medium flavored, but spicy is good,
2 cans beef broth
2 cups water
4 beef boullion cubes
3 t Lawry's Seasoned Salt
1 16 oz bag Reames Frozen Egg Noodles
1 can tomato sauce (I grabbed the wrong thing at the market)
1 16 oz bag frozen mixed veggies (corn, carrots, peas, lima beans)
1 16 oz bag frozen okra
1 can pork & beans (I think it's 14.5 oz or whatever the normal size
can is)
Fresh grated Parmesan cheese

In a large pot, brown sausage. Drain and add broth, water, and
seasonings. Bring to a boil. Add Egg noodles and bring to a boil.
Add tomato sauce. Stir. Reduce to low heat. Cover and simmer for
about 15 to 20 minutes. Add frozen veggies and pork & beans. I
opted not to get parmesan cheese because it was so expensive, so I
just got a French Baguette and we smeared a bit of butter on it and
it was great with the soup. And because we had the bread, we didn't
need crackers. It was FANTASTIC!

We didn't have quite enough leftovers for everyone the next day, so I
added the other can of tomato sauce, 4 more boullion cubes, and
another couple cups of water to spread it out a little, and it was
fantastic again.

1. Gorgeous Cast Iron Enamel Coated LE CREUSET Pots and Pans - the Ultimate Soup Pot - Le Creuset 6-3/4-Quart Oval French Oven, Red
2. A Fabulous Ladle to spoon up that soup into bowls with style -
OXO Good Grips1057952 Brushed Stainless Steel Ladle - This Oxo Good Grips variety is a favorite of mine.
3. And of course, great soup bowls. Oversized soup bowls that not only look great, but satisfy even the largest appetite - Pfaltzgraff Evening Sun 16-Piece Dinnerware Set, Service for 4
Because homemade soup is so good you'll want a LARGE portion!

Posted by HappySlob :: 12:48 PM :: 0 comments

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Simple and Delicious Crab Cakes Recipe

Delicious Crab Cakes
Thanks to PJ for sending in this great recipe.

2 Tbsp butter
1/4 cup green onion, finely chopped
1/4 cup red or green bell pepper, finely chopped
1 tsp Worcestershire sauce
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
8 oz. crab meat
1/4 tsp hot pepper sauce
1/2 cup dry unseasoned bread crumbs
1/4 tsp white pepper
2 egg whites, beaten to a froth
1 lime, cut into 6 wedges


Melt the butter in a skillet, add the onion and parsley and sauté the vegetables over medium-heat for 3 minutes, Stirring often. Reduce the heat to low and add the remaining ingredients, except the egg whites, and cook about 3 minutes longer, stirring gently to keep the mixture light. Remove the skillet from the heat, allow the contents to cool a bit, then gently fold in the egg whites. Lightly shape the mixture into six cakes. Spray a nonstick skillet with cooking spray and heat it to medium-high. Sauté the cakes for 5 minutes on each side. Serve with tartar sauce or cocktail sauce. Serves 6

Posted by HappySlob :: 12:33 PM :: 0 comments

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Homemade Artificial Snow Recipe - Make Your Own

This is just one of those really NEAT recipes for wintertime crafts. :) Plus, it's very simple, with only two ingredients to make homemade artificial snow. This is a great one to bookmark and keep handy:

Posted by HappySlob :: 12:19 PM :: 0 comments

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Pat's Turkey Chili Recipe for the Slow Cooker (Crockpot)

Submitted by Pat - thanks! :) Sounds yummy.

Hi Christina,

I revised my turkey chili recipe and thought I would pass it on to you. I made a batch this week since it is colder out and it turned out great!

Pat in Michigan

1 28 oz can stewed tomatoes
1 6 oz can tomato paste
3/4 cup water
1 can each pinto, black and kidney beans
1 small onion, diced
1/4 cup green pepper, diced
2 t chili seasoning
1 lb ground turkey
Brown turkey, green pepper and onion until turkey is cooked through.
Drain off grease and put in slow cooker.
Add stewed tomatoes after running through a blender.
Add all beans and water.
Add tomato paste and chili seasoning.
Stir well.
Cook on high setting for two hours.
Reduce heat and cook three hours more on low setting.
Makes 5 quarts

Posted by HappySlob :: 12:16 PM :: 0 comments

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Wednesday, October 11, 2006 Pickled Beets with Caraway Recipe

Pickled Beets With Caraway
Submitted by Jeannie

This recipe comes from an Estonian-born grandmother. There was alwaysa jar of her pickled beets in our family fridge. The torch has been passed and now I make sure there is always a jar in hers.

4 lb (1-3/4 kg) beets, scrubbed
2-1/2 cups water
1-1/2 cups cider vinegar
3/4 cup granulated sugar
2 tsp coarse pickling salt
4 tsp caraway seeds

Put beets in roasting pan with 1 cup water. Cover tightly with foil.Roast in preheated 375F oven 1 to 2 hours, until tender. When coolenough to handle, peel and slice 1/2-inch thick. If beets are large, cuthalf-moon slices. In canning pot, sterlize four, 500-millitre jars. Turn heat down andkeep hot. In seperate pot, sterilize lids and keep hot. In medium saucepan over high heat, bring remaining 1-1/2 cups water,vinegar, sugar and salt to boil. Put 1 teaspoon of caraway seeds in each jar. Pack with beets. Fill jarswith hot vinegar brine, leaving 1/2-inch headspace. Release air bubblesand top up with more brine. Wipe rims and seal with two-piece lids. Slowly lower jars back into canning pot. If water level is too high,scoop some out, but make sure jars are covered by at least an inch.Cover and bring to boil over high heat; boil jars 20 minutes. Remove jars. Cool, undisturbed, for 24 hours. If any jars have notsealed (lid remains convex), refrigerate and consume within a month. Makes 4 jars.

Posted by HappySlob :: 9:19 AM :: 0 comments

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Old Fashioned Peach Cake Recipe

Old Fashioned Peach Cake
Submitted by Jeannie

1 white cake mix
1/4 c flour
1 t baking powder
1/2 c chopped nuts
21 oz. can peach pie filling
3 eggs
1/2 t lemon extract
1/2 c sugar
1/2 c flour
1/4 c butter, softened

Preheat over to 350°. Combine first 7 ingredients in a large mixerbowl. blend at low speed until moistened, then beat 2 minutes on medium.Spread into a greased 13x9" pan. Combine remaining ingredients, sugar,flour and butter in a bowl with a fork until crumbly. Sprinkle over thebatter. Bake for 40 to 50 minutes until center springs back whentouched.

Posted by HappySlob :: 9:18 AM :: 0 comments

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Healthy Grilled Caesar Salad Recipe (with Turkey Breast)

Grilled Caesar Salad

1 package turkey breast cutlets
1/3 cup plus 3 tablespoons bottled Caesar salad dressing (oil and vinegar base, not creamy)
8 cups packed sliced romaine lettuce
1 cup garlic or garlic and herb croutons
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

Place cutlets in a shallow dish or plastic bag. Pour 3 tablespoons dressing over cutlets, turning to coat. Cover dish or close bag securely; marinate inrefrigerator at least 30 minutes or up to 4 hours. Prepare barbecue grill. Drain cutlets, discarding marinade. Grill over medium-hot coals 2 to 3 minutes per side or until no longer pink in center. Transfer to carving board. In a large bowl, combine lettuce and croutons. Add remaining 1/3 cup dressing; toss and transfer to 4 serving plates. Carve cutlets crosswise into 1-inch strips; arrange over salad. Sprinkle with cheese and pepper. Serves 4.Per serving: 420 calories, 20 g fat, 37 g protein, 55 mg cholesterol, 22 g carbohydrate, 950 mg sodium, 2 g fiber, 2 g saturated fat.

Posted by HappySlob :: 9:16 AM :: 0 comments

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Meatballs with Gravy Recipe

Meatballs and Gravy
Submitted by PJ

1 1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onions
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper, divided
1 pinch nutmeg
3 teaspoons vegetable oil, divided
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1/4 cup water
2 tablespoons cornstarch
1/4 teaspoon fresh grated lemon rind
1/4 teaspoon dried thyme

Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4teaspoon pepper and the pinch of nutmeg in medium bowl. Shape mixtureinto 1 inch balls. Heat 1 1/2 teaspoons oil in large skillet overmedium heat. Add half of the meatballs and cook until browned, about6 to 8 minutes; drain oil. Transfer meatballs to paper towel linedplate. Repeat with remaining 1/12 teaspoon oil and meatballs. Addbeef and chicken broths to skillet, return meatballs to skillet.Bring to a boil; reduce heat, cover and simmer, 30 minutes. In a small bowl combine water and cornstarch, stir well to make aslurry. Add to meatballs and broth. Bring to a gentle boil tothicken. Add remaining pepper, grated lemon peel and thyme. Cookslowly 5 minutes longer. Serve over mashed potatoes, butterednoodles, or steamed white rice.

Posted by HappySlob :: 9:14 AM :: 0 comments

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Vanilla Chocolate Chip Cake Recipe

Vanilla Chocolate Chip Cake
Submitted by Dorina

Servings: 8
1 box yellow cake mix
2 eggs
1 box vanilla pudding mix
1/2 cup vegetable oil
1 (8-ounce) container sour cream
1 bag mini chocolate chip morsels
Nonstick cooking spray
White flour to dust pan

Combine the first 5 ingredients in a mixing bowl. Mix with an electric beater for 5 minutes.

Stir in the morsels. Spray a Bundt pan with cooking spray and dust with flour. Pour the cake mixture into the pan. Bake at 350 degrees F for 50 to 55 minutes, or until done.

Posted by HappySlob :: 9:12 AM :: 0 comments

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Shannon's Healthy Baked Salmon Recipe

Shannon's Healthy Baked Salmon Recipe
Shanon D. writes: "This is a Shannon original, so if you don't like it...ZIP IT! ;-)"
We'll love it, Shannon, I promise! hehe

1 cup brown rice (Basmati, Saffron, White...whatever your fave is)
2 1/2 cups water
1 pound salmon fillet
1/4 to 1/2 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
2 teaspoon lemon pepper
Foil lined pan--make sure the foil hangs out on all sides so when you cover it with foil, it makes a sort of "bag".

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large, foil lined pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice. In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil. Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Some people have said they don't like the rice cooked with the fish because the OJ makes the rice taste different. Serve it on the side if you prefer. We liked it in the dish. We also added 3 cups of baby carrots to the pan. It all cooked together and tasted great. We served this with some steamed asparagus, and for dessert we had some fresh fruit, broiled with a bit of coconut and almond butter on top. It was so good, and it was really healthy, too!

Posted by HappySlob :: 9:09 AM :: 0 comments

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Sunday, October 08, 2006 Chicken Skewers with Curry Dip


Soak wooden skewers, if using, before you begin the rest of the meal.

For the sauce:
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
1/3 cup mayonnaise (reduced-fat will work)
1/4 cup nonfat plain yogurt

For the chicken:
1 pound boneless, skinless chicken breast
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika (optional)

Combine curry powder, cayenne and vegetable oil in a small pan or microwave-
safe dish, and heat on high for 30 to 60 seconds, or until the
spices become aromatic. Remove, cool, then combine with mayonnaise
and yogurt.

Sprinkle chicken with salt, pepper and paprika, if desired. Cut the
chicken into long strips or 1-inch cubes, and place the meat on
skewers. Cook over high or medium-high heat until cooked through,
about five minutes.

Serve chicken skewers with curry sauce, rice (preferably basmati)
and cherry tomatoes seasoned with salt, pepper, cilantro and onion
and drizzled with a little olive oil.

Makes 4 servings.

Nutrition: 280 calories, 13 grams fat, 36 grams protein, 4 grams
carbohydrate, 540 milligrams sodium.

Posted by HappySlob :: 11:05 AM :: 0 comments

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Ooey Gooey Stuffed Cupcakes Recipe (from Emeril)

Ooey-gooey Stuffed Cupcakes
By Emeril Lagasse
Submitted by: Christi

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Sifted Cocoa Powder -- for chocolate cupcakes
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg -- cracked into a small cup or saucer
1 stick unsalted butter -- softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
1 cup heavy cream
8 ounces semisweet chocolate -- chopped
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12
paper muffin-tin liners and place 4 paper muffin-tin liners inside
another muffin tin. Add 2 tablespoons of water to each of the paperless
muffin wells. In the bowl of an electric mixer, combine the flour,
sugar, cocoa powder, baking soda, and salt. Add the remaining
ingredients, adding the hot water last. Beat with an electric mixer
until smooth. Divide the batter evenly among the paper muffin-tin liners.

In a small bowl, beat the cream cheese with the sugar. Fold in the
chocolate chips and coconut. Drop the cream cheese mixture into the
center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes
rise and a toothpick inserted into the center comes out clean. Remove
from the oven and transfer to a wire rack to cool completely. Drizzle
chocolate sauce over cupcakes when serving.

Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare
simmer over low heat. Place the chocolate pieces in a medium bowl. Add
the cream into the chocolate and let sit for 3 minutes. Add the vanilla
and whisk until the chocolate melts and the sauce thickens.

Yield: 16 cupcakes Prep Time: 20 minutes Cook Time: 25 minutes
Difficulty: Medium

Source: "Emeril Lagasse"

=> CUPCAKES ALL OVER THE PLACE: (And it's a nice problem to have...)

Cupcakes: From the Cake Mix Doctor
Kaiser Bakeware Kaiserflex Silicone Muffin Baking Cups, Set of 6
Betty Crocker Decorating Cakes and Cupcakes (Betty Crocker Books)
Small Cupcake Stand, Wilton

Posted by HappySlob :: 10:50 AM :: 0 comments

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Saturday, October 07, 2006 How to Melt Chocolate and More Household Hints

Melting chocolate isn't as hard a task as you might think. Just make sure to use a double boiler that fits over the pot well, so as not to get any water into the chocolate. It is any drops of water that will cause the chocolate to seize up.

More household hints

Posted by HappySlob :: 9:56 PM :: 0 comments

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Chicken Stew in a Bread Bowl Recipe

Chicken Stew in a Bread Bowl
~Submitted by PJ~

Have you ever had Chicken Stew in a Bread Bowl? Tim Horton's used to carry it and it was a real treat. When they quit making it my family and I were really disappointed. Recently I was in a bakery that sells `soup/stew bread bowls'. I decided I'd give it a try and we love it. If you can't find bread bowls use extra large buns or small bread loaves.
2 or 3 boneless chicken breasts, cut into bite size pieces
2 cups cubed potatoes
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 tsp. parsley flakes
Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning.
Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy!) Whisk 4 tbs. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary).
Cut out the center of the bread bowls and fill with stew.
NOTE: I always decide how much meat and vegetables to use by how many people will be eating and how much they eat!

Posted by HappySlob :: 9:53 PM :: 1 comments

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Thursday, October 05, 2006 Easy Cream Pie Making Tip

Easy Cream Pie Making Tips
Submitted by Joyce - thank you! :)

Here is one of my favorites.
For any cream pie recipe and it even works with lemon meringue.

Easy cream pies

Gather all ingredients and put them in a microwave safe bowl (except
for the egg whites) Mix very well and microwave on high for three or
four minutes at a time stirring each time until the mixture is
thickened, remove from microwave fill 9" browned pie crust, beat egg
whites for meringue and brown the meringue in the oven as directed in
the conventional recipe.

This is handy during the Holidays as you don't have to stand over the
stove for ever stirring when you have several pies to make, as this
recipe can be doubled just fine.

Pie lovers -- fresh steaming pie recipes, updated all the time at Enjoy! (I know your family & friends will too...)

For loads of helpful household hints visit

Posted by HappySlob :: 4:31 PM :: 0 comments

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Collections of Toaster Oven Recipes

I did a little special research for Pat (who today was asking about special toaster oven recipes) and found these great Toaster Oven cookbooks available on Amazon. For more info on any of them, simply click on one. :) Enjoy, toaster oven lovers!

Posted by HappySlob :: 4:28 PM :: 0 comments

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Looking for Toaster Oven Recipes

One of our readers, Pat, asked:

"I recently got a fairly decent toaster ovenat a garage sale but no booklet...I havesearched the search engines and founda few but not much...would you put outthis request for me please...Thanks."

If any of you can help with toaster oven recipes, please email them to me at Thanks!

Posted by HappySlob :: 4:23 PM :: 0 comments

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Tuesday, October 03, 2006 Rice Krispies Recipes - Crispy Fudge

Reminiscent of those yummy chocolate and rice crisps chocolate bars. Delish! This recipe too is from the Rice Krispies website.

1/4 cup butter or margarine
1/4 cup corn syrup
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
1/2 cup icing sugar, sifted
2 cups RICE KRISPIES* cereal1. In saucepan, combine butter, corn syrup and chocolate chips. Cook over low heat, stirring constantly, until smooth++. Remove from heat. 2. Stir in vanilla and icing sugar, mixing until smooth. Add cereal, mixing well. 3. Spread in lightly-buttered 2 L (8") square pan. Chill until set, about 30 minutes. Cut into bars. Store in refrigerator. ++Microwave Directions: Microwave butter and syrup at HIGH 1 - 1 1/2 minutes or until melted and starting to bubble, stirring after 45 seconds. Stir in chocolate until mixture is smooth.
This recipe has been tested using KELLOGG'S* products. Results with other products may vary.

Posted by HappySlob :: 10:06 AM :: 0 comments

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Rice Krispies Recipes - Rice Krispies Chocolate Mint Squares

RICE KRISPIES* Chocolate Mint Squares
From the Rice Krispies website - a new twist on the old Rice Krispies Squares recipe. Yummericious.

1/4 cup margarine or butter
250 g (1 pkg -- about 40) regular marshmallows or 5 cups miniature
6 cups RICE KRISPIES* cereal
1/2 tsp vanilla (optional)
2 tbsp unsweetened cocoa powder
1 tsp chocolate flavouring
1 ½ tsp peppermint flavouring

1. Heat margarine in a large saucepan over low heat. Add cocoa powder and marshmallows and stir in until completely melted.

2. Add in chocolate and peppermint flavouring. Stir in vanilla and KELLOGG’S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan.

3. Allow mixture to cool slightly. Cut into squares.
MICROWAVE METHOD:Melt margarine and marshmallows in large bowl at HIGH for 3 minutes, stirring after 2 minutes. Add in chocolate and peppermint flavouring and stir until smooth. Follow steps 2 above.
This recipe has been tested using KELLOGG'S* products. Results with other products may vary.

Posted by HappySlob :: 10:03 AM :: 0 comments

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Spicy Thai Beef Noodle Soup Recipe

Spicy Thai Beef-Noodle Soup

Weight Watchers POINTS® Value | 4

Servings | 8

Preparation Time | 10 min
Cooking Time | 17 min

Level of Difficulty | Easy

soups | To make a complete meal out of this rich, mildly spicy soup
with hints of green onions and ginger, pair it with a mixed green

6 oz packaged rice noodles, or vermicelli
2 tsp peanut oil
4 medium scallion(s), green and white parts, divided and chopped
1 medium jalapeño pepper(s), seeded and minced
1 Tbsp ginger root, minced
6 oz lean beef round, or sirloin, trimmed of fat and diced
7 cup fat-free beef broth
2 Tbsp low-sodium soy sauce
1/2 cup frozen green peas, baby size
2 Tbsp cilantro, chopped
1 tsp hot pepper sauce, or to taste

Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.

Heat oil in a medium saucepan over medium-high heat. Add white
portion of onions, jalapeño and ginger and sauté 1 minute. Add beef
and sauté until browned all over, 3 minutes, stirring constantly.
Add broth and soy sauce and bring mixture to a boil.

Reduce heat to medium-low, partially cover and simmer 10 minutes (if
necessary, skim fat from the surface during cooking).

Add noodles and peas and simmer until noodles are just tender, 3
minutes. Remove from heat and add green portion of scallions,
cilantro and pepper sauce. Serve hot.

Yields about 1 cup per serving.

Posted by HappySlob :: 8:39 AM :: 0 comments

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Cheddar Garlic Biscuits Recipe

Cheddar Garlic Biscuits
Submitted by PJ

2 Cups All-Purpose Flour
1 tsp. Salt
2 tsp. Baking Powder
1 Garlic Clove, Minced
1/2 C. Butter (no substitutes)
1/2 C. Cheddar Cheese
2/3 C. Milk

Mix the flour, salt, baking powder and garlic in a large bowl.
Cut 5 1/2 Tbsp. of the butter in chunks and add it to the flour
mixture and cut it in with a pastry cutter or fork until the
mixture has relatively small pieces of butter throughout. Add the
cheese and mix, then the milk and mix only until combined
(over-working the mixture will lead to tough biscuits). If
mixture is sticky, add a little flour. Shape into biscuits a
couple inches wide and an inch or so tall with your hands and
place on the baking sheet that you roasted the chicken
& vegetables on (don't clean it... the drippings add flavor to
the biscuits). Bake in a 425 degrees F oven for about 12 minutes
until bottoms are golden brown. Melt the remaining 2 1/2 Tbsp.
butter and drizzle over the biscuits. Makes 9-12 biscuits.

Posted by HappySlob :: 8:37 AM :: 0 comments

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Roasted Chicken Soup Recipe

Roasted Chicken Soup
~Submitted by PJ~

1 lb. Boneless Skinless Chicken Breast
4 Carrots, Cut Into 1/2-Inch Slices
2 Celery Stalks, Cut Into 1/2-Inch Slices
Cooking Oil
Seasoning Salt
Chicken Bouillon Cubes
Onion Powder
1 garlic clove, minced
Salt and Pepper

Place the chicken breast on a baking pan along with the carrots
and celery. Sprinkle with seasoning salt (amount is up to you)
and drizzle with a little oil, then mix all together with a large
spoon, spatula or your hands. Roast in a 375 degrees F oven for
30-35 minutes or until chicken is done and carrots and celery are
tender. While chicken mixture is roasting, fill a dutch oven about 1/3 of the way with water and add enough chicken bouillon
cubes to give it good flavor. Also add the onion powder, garlic
and salt and pepper. When chicken mixture is done, add it to the
water/bouillon mixture and heat on medium-high until heated
through. Serves 4.

Posted by HappySlob :: 8:34 AM :: 0 comments

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Monday, October 02, 2006 Today's Helpful Household Hints to Share

Today's helpful household hints on the Household Hints Blog are:

- Easy Ways to Freeze Ripened Bananas
- How to prevent discoloration of fabrics in the laundry
- How to make your batteries last longer
- An herb that gets rid of skin tags


Posted by HappySlob :: 8:02 AM :: 0 comments

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Chocolate Walnut Bread Pudding Recipe

Chocolate Walnut bread pudding
Submitted by Christi

6 cups cubed stale Italian bread
1 cup chopped toasted walnuts
4 cups milk
3 tablespoons unsalted butter
3/4 cup packed light-brown sugar
1/8 teaspoon salt
4 ounces semisweet chocolate
1 ounce unsweetened chocolate
4 eggs
2 teaspoons vanilla

White Chocolate Sauce:
1 cup heavy cream
2 tablespoons granulated sugar
1/8 teaspoon salt
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
3 ounces white chocolate
1/4 teaspoon vanilla

1. Heat oven to 350F. Grease shallow 2-quart baking dish with butter. Add bread, walnuts to dish.2. Combine 2 cups milk, butter, sugar, salt in saucepan. Bring to simmer; stir to melt butter. Remove from heat. Add chocolates; let stand 5 minutes. Whisk until smooth.3. Whisk eggs, vanilla and remaining milk in bowl. Whisk into chocolate mixture; pour over bread.4. Bake in 350F oven for 35 to 40 minutes or until set in center.5. Sauce: Bring cream, sugar and salt in saucepan to simmer. Stir in cornstarch; simmer, stirring, until thickened, about 1 minute. Remove from heat. Stir in white chocolate and vanilla until smooth. Serve with warm or room-temperature pudding. Serves 12.

Posted by HappySlob :: 7:23 AM :: 0 comments

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Buttermilk Biscuits Recipe

Buttermilk Biscuits
Submitted by Dorina - Thanks!
Serves: 6

2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard

Sift the dry ingredients in a large bowl. Cut in the lard with two knives until a coarse texture is obtained. Add buttermilk and knead gently but thoroughly. The dough should be soft not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees.

Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.) Transfer biscuits to a dark baking sheet and bake until golden brown about 10-12 minutes.

Posted by HappySlob :: 7:14 AM :: 0 comments

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Candy Recipes - 2 Minute Microwave Fudge Recipe

Here is a delicious Fudge recipe per the request of one of your readers. It is very easy and their aren't many dirty dishes with this one but most of is delicious.
~ Cathy

2 Minute Microwave Fudge

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 tsp. vanilla 1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for two minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15 to 20 minutes until set.

Find DELICIOUS Candy & Fudge Recipes all the time on the Candy Recipes Blog

Posted by HappySlob :: 7:11 AM :: 0 comments

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Another Friendship Cake Recipe

Hi...Kat in Texas here. Karen R was looking for a recipe. This is a recipe I have for a Friendship Fruit Cake. Hope this helps.

1 cup brandy
1 cup sugar
1-cup pineapple chunks
Let stand 2 weeks. Stir occasionally
1 cup sugar
1 cup peaches
Let stand 2 weeks. Stir occasionally
1 cup sugar
1 cup cherries
Let stand 2 weeks. Stir occasionally
1 cup oil
1 ½ cup sugar
3 cups flour
3 eggs
1 tsp. soda
¼ tsp. salt
3 cups drained fruit, reserve juice
2 tsp. vanilla
Chopped pecans
Preheat oven to 300*. Combine oil sugar and eggs. Add flour, soda and salt. Slowly add fruit, vanilla and nuts. Bake in greased and floured tube pan for 1-½ hours.
NOTE: You keep 1 cup of fruit juice and give the other cup of juice to a friend to start her cake in place of brandy.

Posted by HappySlob :: 7:09 AM :: 0 comments

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Recipes Found: Maple Pumpkin Butter Recipes

Big thanks to Collette, who sent in these delicious Maple Pumpkin Butter recipes. Sounds like a perfect autumn treat!

Maple Pumpkin Butter
Maple syrup and pumpkin combine to make this a richly flavored butter that is simple to prepare. You may want to make double, as it tends to disappear quickly! The butter would also make a delicious tart filling.
List of Ingredients
· 2 cups pureed, cooked pumpkin
· 1/4 cup plus 2 TBSP. pure Grade A maple syrup
· 1/2 cup packed light brown sugar
· 1 tsp. cinnamon
· 1/2 tsp. vanilla extract
· Pinch of mace
· 1/2 tsp. salt

Combine all ingredients in a 2-quart heavy-bottomed saucepan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.

Cool and refrigerate for up to 1 month, or pour into clean, hot canning jars and process in a hot water bath for 10 minutes. Makes approx. 2 cups.

Maple Pumpkin Butter (using canned pumpkin)

1 (15 oz.) can 100% pure pumpkin (do not use pumpkin pie mix)
1/2 cup apple cider
1 cup granulated sugar
2 tablespoons maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon

1. Mix all ingredients together in a large saucepan.

2. Bring mixture to a full boil over medium high heat.

3. Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. Remove from heat.

4.When slightly cooled, pour into clean jars and refrigerate or store for up to 2 months in airtight container in refrigerator.

Posted by HappySlob :: 7:04 AM :: 0 comments

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