Sweet Dreams Chocolate Fudge Candy Recipe : Kitchen Care. Kitchen Helpers. I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. This quick reference guide is so nice! For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts! Angus-Beef-Chart.jpg (JPEG Image, 1856x1216 pixels) Main Course. Bacon Roses.
Lobster. Desserts. Mixes in a Jar Recipes. Today's Letters: {Campfire Orange Cakes} Look out S'mores, there's a new campfire dessert in town. Not only are these FUN and EASY to make, they taste UNFREAKINBELIEVABLE. Ingredients:1 box of Pillsbury Classic Yellow Cake Mix1 cup of water1/3 cup of oil3 eggs10-12 oranges (we used 2 and discarded the extra batter) 1. Using a knife, slice off the tops of the oranges about a half inch from the top. Be sure and save the tops since they will be used later on. 2. 3. 4. 5. 6. We even think this would be a fun dessert to make for company. Original recipe found here and featured on Apartment Therapy here. Caramels. Recipie Sites. Side Dish. Breads/Bisquets. Corn Dogs from Scratch. With Independence Day falling on a Monday this year, there’s going to be a lot of celebrating over the weekend. If you dance around the foodie blogosphere, you’ll find lots and lots of sweet 4th of July treats out there to choose from, and yes, I’ll be posting one or two as well, but today I wanted to post something a little more savory.
Most people like to grill out to celebrate the Fourth, but sometimes it’s too rainy, or maybe even too cold (after my time in Minnesota, I definitely believe it’s possible to have a cold 4th of July). Obviously, you can still make the requisite burgers and dogs, but why not have something a little more fun and a little more impressive, for hardly any extra work? Homemade corn dogs are a regular at my house. I made them the first time several years ago after reading the label on the store bought, frozen kind. Have you ever read those labels?! If you want to keep eating them, I suggest you skip the label and continue on in blissful ignorance. 1. 2. 3. Live Green - Top 5 Reasons Why Cast Iron Is The Greenest Choice For Non-Stick Cooking. Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly.
Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. When I was a bride, my Granny gave me two of her cast iron skillets. Cast iron has been around for hundreds of years. If you don’t already have a cast iron skillet, here are a few reasons to go to your nearest resale shop or garage sale and begin looking for one. Top 5 Reasons Why Cast Iron Cookware Is So Green...Cast iron is naturally non-stick. Eco-easy clean up. It’s good for you. How To Properly Season Cast Iron Cookware First, wash your cast iron cookware. Heating the cookware creates the oxidation that prevents rust and makes the surface non-stick. Newly seasoned cast iron will take on a dark brown coating. How do I re-season a used cast iron piece? Caring For Your Cast Iron Cookware. A Little France in Your Toast.
Appitizer. Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe.