Monday, May 24, 2010

Marshmallow Popcorn

There is only one problem with this fabulous is really quite addicting!!  This is a family favorite, especially on a movie night.  I can't believe I haven't posted this until now.  We have two versions of this ooey gooey delight.  Marshmallow (which is a lot like a rice crispy treat) or Caramel Popcorn.

Marshmallow Popcorn

1 bag of mini marshmallows
1 stick of butter
2 bags of microwave popcorn (or 3/4 C of kernels air popped)

I like to sift out all the unpopped kernels so we don't have any broken teeth!  Melt butter and then add marshmallows.  When all is melted together, pour over popped popcorn.  Spread out on a greased cookie pan and let cool.  Try not to eat it all at once!!

For Caramel version, follow as above, just add 3/4 C brown sugar to butter and marshmallows.  Place in oven at 350 degrees and bake for just a few minutes to give it a crispy crunch!

Sunday, May 9, 2010

Angel Food Cake

Happy Mother's Day!  This recipe was SOOO yummy!  Let's just say that there are no leftovers.  This recipe comes from Eating Gluten Free.

Angle Food Cake

1 1/2 c. egg whites (10 - 12 large)
1 1/2 c. powdered sugar
1/2 c. potato starch
1/2 c. corn starch
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1 tsp. lemon zest or almond flavoring (optional)

Let egg whites sit in a large mixing bowl until room temperature. Thoroughly sift together the powdered sugar and starches, sifting 2 or 3 times.

Add cream of tartar and vanilla to egg whites. Beat until soft peaks form, then slowly add sugar (2 - 3 Tbs. at a time) and continue beating until stiff peaks form. Fold dry ingredients into the egg whites, 1/2 cup at a time. Pour into an ungreased 10-inch tube pan. Use a knife to gently cut through the batter to release any large air pockets.

Bake on the lowest rack of a 350° oven for 40 - 45 minutes, or until the top springs back when touched. Remove cake from oven and turn upside down, in pan, to cool. Cool completely, then loosen cake from the sides of the pan. Remove from pan and serve with Fresh strawberries and whip cream.

Saturday, May 8, 2010

Dirty Rice

I can't take credit for this recipe.  My sister Michelle passed this one on to me and it was delicious!
 Thanks Sis.

Dirty Rice

1/4 cup Oil
1/4 cup Flour (rice or sweet rice flour)
2 oz Butter
1 Onion finely chopped
2 Garlic cloves crushed
1 Green Pepper
1 Celery Stalk
6 oz of Chicken breast cubed
8 oz of  Sausage Sliced (I used Hillshire Farms Polska Kielbasa Sausage)
2 tsp Chicken Stock Powder
1 tsp Tabasco Sauce
1 tsp Garlic Powder
1tsp Onion Powder
1/2 tsp Dried Thyme
1/2 tsp White Pepper...I just use Black
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
1/2 tsp Dried Oregano
2 Cups Long Grain Rice
3 Cups Chicken Stock.

Heat oil in pan, when hot, sprinkle with flour, mix together and whisk for 3 or four minutes, (whisking continuously) until the mixture is nut brown in color, but not burnt. Remove the roux from the pan to stop further cooking.

Heat the butter in a pan and add onion, garlic, green pepper, and celery. Cook stirring often for five minutes, or until the the veggies are soft, but not browned. Transfer to a plate.

Add the chicken and pork to the pan and cook for 2 or 3 minutes. Return veggies to the pan and cook another 3 minutes. Stir in the Roux, Stock Powder, Tabasco, the garlic and onion powder and the herbs and spices. Stir well for a minute or two.

Then stir in the rice and chicken stock. Bring slowly to a boil, reduce heat to very low and simmer, stirring often for thirty minutes, or until the rice is tender. Serve immediately.