I got a Babycakes Donut Maker for only $9 the other day. So I had to take it home and try it out right away. I used the recipe that came with it. It was ok. Not perfect, but not bad. I love the donut maker, though. So easy to use and the donuts come out looking perfect.
Sour Cream Donuts
1⅓ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
¼ cup sour cream
1 teaspoon vanilla
Combine dry ingredients in a mixing bowl.
In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
Fill each cooking reservoir with about 2 tablespoons of batter.
Bake about 4 to 5 minutes or until a toothpick inserted into donut comes out clean.
Glaze or coat with powdered sugar or cinnamon-sugar, as desired.
Makes about 2 dozen donuts 2 weeks ago
I came up with this one myself. It’s a combination of Monkey Bread and Apple Fritters. Super yummy!
1 can Grand’s butter biscuits
1 can apple pie filling (diced if you can find it)
1 C powdered sugar
Preheat oven to 375 degrees. Spray a muffin tin with butter flavored baking spray.
In a small tupperware bowl combine sugar and cinnamon. Tear each biscuit into small chunks and drop into tupperware bowl. Put lid on bowl and shake until all pieces are covered. Do this with 4 biscuits.
Drop pieces into the bottom of the muffin tin. Use one biscuit for every 3 spaces. This should give you 12 fritters.
Spoon small amount of apple pie filling over biscuits. Careful not to use too much or they will not hold together when they bake. (This recipe will only use about half of the pie filling. You can use 2 cans of biscuits in order to use it up, making 24 biscuits in stead of 12)
With remaining biscuits, repeat the previous steps, covering the apples.
If desired, spoon some of the sugar cinnamon mixture over each fritter.
Place in oven and bake for 13 minutes.
In a small bowl, combine powdered sugar and water, 1 tbsp at a time, until you get desired icing consistency. Set aside until fritters are baked.
Remove fritters from oven and spoon icing over the top of each one.
Cool and serve. 1 month ago
Made this for the kids. It was pretty good. I think next time I’ll either use a smaller pan or double up the cake mix so it’s a thicker cake. But it was pretty good.
Oreo Poke Cake
1 chocolate cake mix
2 pkgs. instant oreo pudding
1 pkg. oreo cookies.
Bake cake according to package directions. Cool completely. Using the end of a wooden spoon, poke holes all over the top of the cake. Make and pour 2 packages of instant Oreo pudding over cake. (I couldn’t find oreo pudding so I used white chocolate) Refridgerate 1 hour. Top with crushed Oreo cookies and serve. 2 months ago
This was on the back of my graham cracker box, so I thought I would give it a try. They were good; kind of like a giant peanut butter cup. The girls LOVE them.
Chocolate Graham Cracker Peanut Butter Bars
10 squares chocolate graham crackers
1 jar peanut butter
¾ C butter, softened
1 lb. powdered sugar
2 C chocolate chips
Puree graham crackers in a food processor. Set aside
Using an electric mixer, cream together peanut butter and butter until smooth. Add powdered sugar. Mix until smooth, then add graham cracker crumbs. Beat until well blended and moist.
Spread mixture into an 8×8 pan. Melt the chocolate chips and pour over mixture.
Refrigerate 3 to 4 hours. Cut and serve. 2 months ago
My kids wanted me to make a pie for π Day. I decided to make something with whatever I had in the cupboard, and this is what I came up with. It turned out pretty good. They liked it anyway.
Peanut Butter Cup Pie
1 pkg chocolate graham crackers
4 tbsp. butter, melted (more if needed)
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 C. milk, divided
10 peanut butter cups
1/2 C peanut butter
1 pkg. cream cheese, warmed to room temperature
1 tub whipped cream
1/2 C mini chocolate chips
In a food processor, puree graham crackers until no large chunks remain. Pour into pie dish. Pour butter into graham crackers and mix thoroughly. Press into bottom of pie dish and refrigerate while preparing remaining ingredients.
In a mixing bowl, combine chocolate pudding mix and 1 1/2 Cups of the milk. Mixture should be thick, but if too thick add more milk, 1 tablespoon at a time. In a food processor, puree peanut butter cups into small chunks. Add to chocolate pudding mixture. Pour mixture onto pie crust and spread evenly.
In a separate mixing bowl, combine vanilla pudding and remaining milk. Add peanut butter and mix well. Using an electric mixture, mix in small amounts of cream cheese until well mixed.
Fold in about half of the tub of whipped cream with a spatula. (do not use the mixer. It will lose it’s light, fluffy texture) Spread over chocolate layer.
Garnish with remaining whipped cream if desired. Sprinkle with mini chocolate chips. 3 months ago
I cooked meat by myself for the first time in over 15 years. So with that, and the left overs, and the mushroom topping, I’m calling this one done! 3 months ago
The jury is still out on this one. It tasted ok, but the cake was tough. I wonder if a shorter cooking time might help. I did serve this with some left over cream cheese ice cream, and they tasted good together. My daughter really liked it, but she also commented on how tough it was.
Five Minute Chocolate Mug Cake
4 Tbsp. flour
4 Tbsp. sugar
2 Tbsp. cocoa
3 Tbsp. milk
3 Tbsp. oil
3 Tbsp. chocolate chips (opt.)
Small splash vanilla extract
Add dry ingredients to large coffee mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil; mix well. Add the chocolate chips (if using) and vanilla extract; mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little and tip out onto a plate if desired. Serves 2. 3 months ago
I bought an ice cream maker for my kids, so I found a recipe to try out on it. The ice cream maker leaves much to be desired, and I ended up just throwing the mix in the freezer. (it was one of those that you don’t use ice or salt. I wasn’t impressed with it’s performance) I was worried that it would come out hard and wouldn’t be as good as it should be coming out of an ice cream maker, but really, it was very good. Nice consistency, like what you would buy in a store. And the taste was really good. My kids said it tasted like rice pudding, so if you like rice pudding, then this is one you should try out.
Cream Cheese Ice Cream
5 cups half-and-half
2-1/2 cups sugar
4 beaten eggs
3 8-ounce pkg. cream cheese
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. 3 months ago
More food in a cup. I ran across this recipe today and my daughter MADE me make it for lunch. I have to say my muffins turned out nothing like the ones in the picture. The fault was my own, however. I was out of cupcake papers and neglected to grease my pan. So they were kind of messy. I think next time I’ll try making them in a pan and just cutting them into nice squares. That being said, they tasted wonderful. My daughter was in heaven and cannot wait for me to make them again.
Corn Dog Muffins
1 box corn muffin mix (I use Jiffy.)
3/4 cup milk
1 Tbsp brown sugar
1/2 cup cheddar cheese
4 hot dogs
1. Preheat oven to 400.
2. Cut up hot dogs (either slice them into circles or dice them).
3. Mix together the corn muffin mix, egg, milk, and brown sugar. Batter will be slightly lumpy.
4. Add cheese and hot dogs. Stir until mixed well.
5. Pour 1/4 cup mix into greased (use non-stick spray) muffins cups. Makes 12 muffins. 3 months ago
I wanted to make lasagna cups, but realized I didn’t have the right ingredients. Thought why not make pizza cups instead. (once we picked the lasagna cups, we were stuck on bitesized food. LOL) They were really good. Kids LOVED them. When I made these, I made half with pepperoni and half with mushrooms. (I don’t like pepperoni and my daughter doesn’t like mushrooms)
Pizza in a Cup
1 can Grands flaky biscuits
1 lb. ground beef
1/4 C. diced onions
1 can tomato sauce
1 can sliced mushrooms
Preheat oven to 350 degrees. Pull biscuits in half. (you can only do this if you have the flaky biscuits) Press each half into the bottom of a greased muffin tin, pressing up to the top of the tin, forming a cup. Set aside.
In a frying pan, cook hamburger and onions until beef is no longer pink. Spoon a small amount of beef into the bottom of each biscuit cup. Spoon tomato sauce over hamburger. Be generous, but don’t overdo it.
Add mushrooms and mini pepperonis. Top with cheese. Bake for approximately 15 minutes, or until biscuits are cooked through. Enjoy! 3 months ago
This one is actually one I made up today. Stuck home in blizzard conditions with a bunch of clearance valentine candy that I don’t need to eat, so I thought I would make something with it. I loved the way it looked when it was done. So cute! Haven’t cut into it yet, but we ate bits of the top we cut off when I leveled the cake, and it was delicious!
UPDATE: Obviously we’ve eaten the cake since I posted this. It was so good. I didn’t know how the meringue would taste on the cake. It was perfect. My kids loved it.
Valentine Left Over Candy Cake
1 box yellow cake mix
10-15 pieces valentine chocolates (doesn’t matter what kind, although I think caramel works best)
3 egg whites
1 tsp. rum extract
6 tbsp. sugar
crushed walnuts or pecans
Preheat oven to 350 degrees. Prepare cake mix as directed on box. Set aside.
Place chocolates in a glass microwavable bowl. Heat in microwave for approximately 20 seconds, then stir. If mixture is still thick, heat 10-15 seconds more.
Pour half of the chocolate mixture into the cake batter and stir. Chocolate mixture will clump up slightly in the cake batter. That’s ok. Make sure it is evenly spread throughout the cake batter.
Grease and flour your cake pan. Do a good job because the caramel in the batter will stick to the pan otherwise. Pour cake batter in pan. Bake for 45-55 minutes, or until toothpick comes out clean.
After removing the cake from the oven, immediately flip out onto a baking sheet. (I have a cake cutter, so I usually cut the top off the cake to make it nice and even)
Reheat remaining chocolate mixture until it is smooth and spreadable again. (do not overheat. It will burn easily. 10-15 seconds at a time is good) Pour mixture over cake and spread evenly. Allow to cool and set aside.
Prepare meringue and spread all over cake. Sprinkle with crushed pecans. Place in oven for 8 to 10 minutes or until peaks are slightly browned. Cool and serve.
To prepare meringue: In a medium sized mixing bowl, whip egg whites and rum extract until stiff peaks form. Slowly add sugar, one tablespoon at a time. Meringue should hold it’s shape. 3 months ago
I’ve heard of this before, but never tried it. Had some left over chili that I wanted to make for lunch, but my daughter wanted macaroni and cheese. I was torn. Didn’t want to waste the chili, but the mac & cheese sounded good too. So I made both, then mixed them together. It was so good. Why I never tried this sooner is beyond me!
Chili Mac & Cheese
1 box Deluxe shells and cheese
1 lb. ground beef
½ onion, chopped
¼ C green peppers, minced
1 tbsp. minced garlic
1 pkg. chili seasoning
1 can sliced mushrooms
1 can chili beans
1 can kidney beans
1 can pinto beans
1 can black beans
1 can baked beans
1 can great northern beans
1 can red beans
Salt and pepper to season
In a large skillet, cook beef, onions, peppers and garlic until beef is no longer pink. Drain grease and pour meat mixture in a large pot. Add remaining ingredients. (I use about half the chili seasoning for a less spicy chili) Heat to almost boiling, then reduce heat to simmer. Allow to simmer about 20-30 minutes. Add salt and pepper to fit your taste.
Prepare shells & cheese according to package directions.
Mix macaroni and chili, one to one. Serve. 3 months ago
My daughter loves crepes, but I’ve never tried making them. I had some cream cheese, whipped cream and strawberries that needed to be used up, so I thought it would be a good time to give it a try. I wasn’t real sure about the batter at first. It was a lot thicker than my pancake batter, and those always turn out so light and fluffy. Crepes are supposed to be flat. I guess ingredients make the difference, though, because my crepes came out perfectly. The kids loved them!
Best Ever Strawberry Crepes
2/3 c flour
2/3 c milk
1/2 tbsp butter, melted
Dash of salt
1/2 block cream cheese
1 tbsp sugar
1/2 tsp vanilla
1/2 c. Strawberries, sliced
Heat small skillet with non-stick spray over med. Heat.
Combine crepe ingredients and beat until smooth. Pour about 1/4 cup of batter into skillet and tilt skillet around to spread batter thinly and evenly. Cook only a minute or so on one side (until it is lightly browned) and flip to cook other side.
Repeat 5 more times.
Place cream cheese in bowl and heat in microwave for 30 seconds. Cream cheese should be smooth and easy to stir. Stir in sugar and vanilla.
Spread cream cheese mixture inside center of crepe. (You don’t need much, it’s very rich!)
Spread top with strawberry preserves.
Fold sides of crepe shut like a burrito.
Place fold side down on plate and top with a dollop of whip cream and sliced strawberries. 3 months ago
German pancake. 4 months ago
caramel and bourbon caramel. 4 months ago
A friend gave me this recipe. She said her mom made these for her when she was little and she loved them. She thought my daughter would like them too. So I made them this morning. My daughter was in love! She can’t wait to make them again!
4 slices whole wheat or white bread
1/4 C soft style cream cheese
3 tbsp sugar
1 1/2 tsp cinnamon
1/4 C butter or margarine, melted
Trim the crust from the bread slices. Spread 1 tbsp cream cheese on each bread slice. Roll up the bread slices with cream cheese facing inward. Slice roll into thirds.
Stir together sugar and cinnamon. Dip each roll into melted butter, then into sugar mixture. Place rolls onto baking sheet, seam side up. If you want them to look more like snails, pull the seam away from the roll slightly.
Bake at 350 degrees or until brown and crispy. Serve immediately. 5 months ago
12 more makes 38. homemade pizza-two kinds, bread, sour dough bread, pineapple cake, green bean casserole, that weird egg thing with the sweetheart, the cheesy sammiches, roasted potatoes, beer biscuits, fancy mashed potatoes, and the delicious blackberry infused vodka. 5 months ago
Another project for my daughter’s wedding. My mom made these for every event; weddings, graduations, parties, etc. They were always amazing. I never learned to make them while she was still alive. I came across her recipe a while back and decided that since she wasn’t here to make them for my daughter’s wedding, it was up to me to continue the tradition. So I gave it a shot. They turned out so good. They are beautiful and taste wonderful. My daughter will be so pleased!!
Cream Cheese Mints
8 oz block cream cheese
2 lb. bag of powdered sugar
1 tsp. peppermint extract
granulated sugar (for dipping mints in)
Cream the cream cheese until smooth. Slowly add powder sugar. It works best if you add a cup or two at a time and mix thoroughly before adding more. When it starts to get thicker, you can use your hands to knead in powdered sugar. Keep adding until mixture has a play-dough time texture and you can form it without it being too sticky. Save some powdered sugar to add later.
To color, add food coloring and knead it in with your hands. Food coloring may make the mixture sticky again. If this happens, add more powdered sugar until you get the desired consistency again.
When mixture is ready to use, break of small pieces and roll into a ball, slightly larger than a marble. Roll ball in granulated sugar, then press into mint mold. (must use a silicone mold. Plastic molds will not release the mints.) Immediately turn out onto a tray with lined with wax paper. 5 months ago
I somehow got talked into making my daughter’s wedding cake. Of course the best cake designs use fondant, so I’ve been doing my homework. After reading reviews on all the different types of fondant, their ease of use and taste, I learned that the highest rated fondant that didn’t break the bank was homemade marshmallow fondant. The wedding isn’t until March, but since I’ve never used fondant before, I decided I needed to start practicing now. I want her cake to be beautiful! So I made up a batch tonight. It has to sit overnight, so no idea on how well it works, but as far as how it looks and tastes: excellent! I can’t wait to start playing with it!!
16 oz white marshmallows
2 tbsp. water
2 lb. powdered sugar
Melt marshmallows and water in a double boiler or microwave. If melting in a microwave, cook 30 seconds at a time, stirring each time, until marshmallows are completely melted. Add more water if needed.
Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.
Add remaining sugar and continue kneading. (add more powdered sugar in tablespoons as you are kneading. Micture should not be sticky)
Grease your hands and the bowl.
Let fondant rest overnight. It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
Discard all the crusty residues.
If fondant is too hard, place about 30 seconds in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinness.
To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform. For easier coloring, if you are coloring it all the same color, you can add color to marshmallow mixture before pouring into powdered sugar.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don’t loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set. 5 months ago
Made these for the kids tonight. We forgot about the cheese sticks when we bought groceries, so I had to use shredded cheese instead, but they were still really good. The kids absolutely loved them.
1 can refrigerated crescent rolls
40 slices pepperoni
4 pieces of mozzarella string cheese, cut in half
Preheat oven to 375.
Unroll crescent rolls and separate into 8 triangles. Place 5 slices of pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce. 5 months ago
This isn’t actually a recipe I found, but more one I made up, trying to duplicate the butterfinger pie they have at Burger King. Well, I must’ve done a pretty good job, because everyone loved it!
1 pkg. cream cheese, softened
1 pint heavy whipping cream
4 tbsp. sugar
2 Butterfingers bars
1/4 C. peanut butter.
Magic Shell topping
2 graham cracker pie crusts
In a mixing bowl, beat cream cheese until softened.
Add whipping cream and beat until thick and fluffy.
Add sugar and mix.
In a food processor, chop Butterfingers bars into tiny pieces.
Add 3/4 of Butterfingers pieces to cream mixture and mix.
Pour cream mixture into pie shells.
Drizzle magic shell topping over pies, then sprinkle reserved butterfingers pieces over pies.
Refrigerate until magic shell is set or until ready to serve.
P.S. I also tried DoctorTeeth’s recipe for Tuscan Chicken and it was wonderful. You should all try it! 5 years ago
Tried this one last night. The girls & I liked it. (actually, the girls raved about it!) My husband, not so much, but then he doesn’t really like things like that! If you like clam chowder or those type of soups, this one is worth trying!! (oh, btw, you can find most of the recipes I’m trying and most of my own recipes at grouprecipes.com. It’s a great site. Check it out!)
Green Bean Chowder
2 cups ham; diced into bite size pieces
4 potatoes; diced into bite size pieces
4 cups total frozen veggies; (green beans, peas, carrots, snow peas, etc.)
1 large onion; cut how you like
garlic; how ever much you like
1 can cream of mushroom soup
4 TBSP milk
1 cup sour cream
1 cup water
basil, oregano, salt, pepper, etc.
1 28oz. can diced tomatoes with juice
Mix mushroom soup, milk, sour cream, water, and spices in LARGE bowl. (I only have a 5-qt crockpot so I had to mix it in my huge roasting pan! If you have a larger size, you should be able to mix it in the pot.) Then mix in ham, potatoes, veggies, onion, and garlic. Put into crockpot. Pour can of tomatoes with juice on top of other ingredients. Cook on low heat for about 6 – 7 hours. 5 years ago
Again, a recipe I just made up, but I’m going to list it since it’s one I’ve never made before. (it is kind of a combo of two recipes I recently discovered and liked) This turned out so well, that my family ate the whole cake in only two days! Wow, I’ve never seen a cake go that fast in my house!!! Anyway, here’s the recipe.
Chocolate Cherry Bomb
1 box chocolate cake mix
1 pkg. instant chocolate pudding
3/4 C. vegetable oil
1 can cherry coke
1 can cherry pie filling
Preheat oven to 350.
In large mixing bowl, mix together first 5 ingredients.
Fold in cherry pie filling. (If you want, reserve some to put on top of finished cake)
Pour batter into a 9×13 greased and floured cake pan.
Bake at 350 for 45 minutes, or until toothpick inserted into cake comes out clean.
Cool to room temperature and frost with chocolate frosting.
Serve. 5 years ago
Found this posted on grouprecipes.com. They were so easy and turned out soooo good! I wish all new recipes I tried were this great!!
KFC Honey BBQ Wings
20 chicken wings, tips removed
2 C flour
2/3 C milk
1 bottle KC Masterpiece original bbq sauce
1/4 C honey
Oil for deep frying
Wash chicken wings and remove tips
Shake off excess water
Place eggs and milk in a bowl and mix well- set aside
Mix BBQ sauce and honey-set aside
Put flour in bag and toss wings to lightly coat
Roll wings in egg wash and toss back in flour
Repeat 2-3 times to create a heavy coating
Heat oil to 350 degrees F
Fry wings until golden brown. Drain on paper towels
Preheat oven to 325 degrees F
Dip wings in honey bbq mixture and place on a greased cookie sheet. Do not allow wings to touch each other
Bake 15-20 minutes until they no longer look shiny 5 years ago
Found this on Allrecipes.com I changed it just a little. (says to bake, but I fried up in a wok) This was such a great recipe, and I was so tickled to find it. When my husband and I were first married, we lived in a Chicago suburb. Something we loved to do was to drive to Gurnee and go to the Asian place in Gurnee Mills. We would order a big dish of Bourbon Chicken and share it. This is one of our favorite memories. Well, it’s been over 10 years since we’ve lived in Chicago, and we haven’t had Bourbon Chicken since. So when I came across this recipe, I had to try it. To my delight, it was a wonderful recipe, and my husband loved it. It sure brought back some lovely memories for the both of us! I hope you all enjoy it as well.
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
1/4 cup bourbon
1/2 teaspoon garlic powder
1 tbsp minced garlic
Place chicken breasts in a 9×13 inch baking dish.
In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon, garlic powder and minced garlic.
Mix together and pour mixture over chicken.
Cover dish and place in refrigerator. Marinate overnight.
Heat a wok or pan with small amount of oil.
Remove dish from refrigerator and remove cover. Cut chicken into bite size pieces.
Remove chicken from marinade into wok, and cook until chicken is cooked through.
Serve over rice. 5 years ago
A recipe from a friend at grouprecipes.com. This was really good, but I had to make it twice to get it right. The first time, I burned it. The second time I tried a smaller pan and watched it as it cooked to make sure I wouldn’t burn it. It was delicious. I can’t wait to make it again.
Ham and Hash Brown Casserole
2 cup diced ham
1-8 oz package of shredded cheddar cheese
1/2 onion diced
1 can mushroom soup
1-30 oz. package frozen shredded hash brown potatoes or make your own.
1 cup sour cream
Preheat oven to 350*
Mix all ingredients together
Put into greased 13×9 baking pan
Bake for 2 hour. 5 years ago
This was really good, although I think shrimp would’ve been better than salmon. My family loved it, though!
Creamy Salmon with Green Beans
1 large salmon fillet (about 3/4 pound)
2 tablespoons butter or margarine
1 large ripe tomato, cut into 1/2-inch pieces
1 small onion, coarsely chopped
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 package (9 ounces) frozen cut green beans, partially thawed
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
5 tablespoons grated Parmesan cheese, divided
Hot cooked angel hair pasta
1. Rinse salmon and pat dry with paper towels. Remove skin and bones; discard. Cut salmon into 3/4-inch pieces.
2. Heat wok over medium-high heat 1 minute or until hot. Add butter. Swirl to coat bottom; heat 30 seconds. Add salmon; stir-fry gently 3 to 4 minutes or until fish flakes easily when tested with fork. Remove to large bowl; cover and keep warm.
3. Add tomato and onion to wok; stir-fry about 5 minutes or until onion is tender. Stir in flour until well mixed. Increase heat to high. Stir in broth and beans; cook until sauce boils and thickens. Add salmon, half-and-half, salt and pepper; cook until heated through. Add half of cheese; toss until well mixed. Spoon salmon mixture over angel hair pasta. Sprinkle with remaining cheese. Garnish as desired. 5 years ago
I’ve had these before, but never knew how easy they were to make until we tried it out today. Soooo simple. The kids love them!
Oreo Bon Bons
1 package Oreo Cookies
1 block cream cheese, softened
1 package Chocolate Almond Bark
Place Oreo Cookies in a baggie and smash until it is the consistency of dirt.
Mix softened cream cheese into smashed cookies.
Form into balls and place on wax paper.
Melt chocolate according to package directions in microwave. Cover balls in chocolate. Place in refrigerator.
Cool and serve.
Note: Can substitute any flavor of almond bark. 5 months ago