Earlier this week I made up a chicken and rice recipe. Surprisingly, it actually turned out really well! I forgot to take pictures of the finished product :/. Here are some of the ingredients, though:
This was delicious! I made it for a Christmas party we had (Yes, I know, I’m a little late posting this :/).
Anyway, I followed this recipe (I also copied it below), but did not add the gummy worms or chocolate rocks. Instead, I put red and green M&Ms on top. If you decide to use M&Ms, I would recommend putting them on top right before you are ready to serve it. Otherwise, the color runs into the dessert (I learned from experience) .
I also recommend only making this for a big get-together! If you have much of this leftover you will want to eat it ALL, and it’s extremely unhealthy. Continue reading
My husband and I love the meat loaf recipe on the back of the Lipton Onion Soup Mix box. The only problem is it takes a whole hour to bake. Who has time for that? I’ve seen several posts on Pinterest showing meat loaf in muffin tins, so I decided to give it a try.
Here’s the original recipe, along with my muffin tin variation:
- 1 envelope Lipton Onion Soup Mix
- 2 lbs. ground beef
- ¾ cup plain dry bread crumbs
- 2 eggs
- ¾ cup water
- 1/3 cup ketchup
- Preheat oven to 350 degrees. In large bowl, combine all ingredients.
- In 13×9 inch baking or roasting pan, shape into loaf. (Or, put into muffin tins. For me, this recipe made 15 meat loaf muffins.)
- Bake 1 hour or until done. Let stand 10 minutes. (Or, if you put the meat loaf in muffin tins, cook 20-25 minutes or until done.)
I’ve discovered a way to seed cucumbers!
Ok, so most cooks out there probably already know how to do this, but I’m relatively new to this whole cooking thing, so I was super excited when I discovered this little trick ON MY OWN!
I love pasta salad. When I make it, I typically put cucumbers in it; however, I’m not really a fan of the seeds. Well, now I can easily put cucumbers in the pasta salad with no seeds…I just use a spoon!
Peel the cucumber (if you choose). Cut it in half lengthwise. Then use a spoon to scrape the seeds out. I know, I know, most of you cooks out there are rolling your eyes at me – but I was so excited when I thought of this trick!
Let me just start by saying…these are DELICIOUS!!!
My friend and coworker told me about this Southwestern Stuffed Pepper recipe she found on Pinterest. This recipe is really not that difficult, but it is more difficult than most recipes I’ve tried (I’m still pretty new to this cooking thing), so I was a little worried about how it would turn out. Let’s just say, I’ve made it more than once .
Check out these pictures. One is MY stuffed peppers, the other is the recipe owner’s stuffed peppers. Can’t tell the difference, can ya?
I planned to wake up bright and early one day a few weeks ago to make beef stew in the slow-cooker. However, that ‘bright and early’ plan didn’t quite work the way I planned. By the time I was ready to throw everything into the slow-cooker, I didn’t have time to cook the food for 10-12 hours on low as the recipe called for (unless we wanted to eat supper at 10:00pm, which wasn’t very appealing to me!). Instead of eating at bed-time, I looked for a slow-cooker conversion chart online and discovered a couple helpful websites.
This website simply gives you the high/low slow-cooker conversions (pictured to the left), plus other slow-cooker information that is probably helpful, I just didn’t have the time to read it.
This website gives you time conversions for a conventional oven, in addition to the high/low slow-cooker conversions, which I thought was super helpful!
I just love the slow-cooker. It makes cooking sooo easy! I’ll share some of my recipes one of these days.
What slow-cooker tips and tricks do you know?