October 12, 2008 at 3:43 pm
Ever since I met Stephanie O’Dea at the BlogHer conference, who blogs at A Year of Crockpotting, I’ve wanted to try a crockpot recipe. Only, I don’t own a crockpot, which made it a little hard. So I called up my mother, who is the warehouse supervisor for the miscellany of our lives, and behold, she conjured up a crockpot from the back storeroom (aka her 2-bedroom apartment)!
Note its olive green complexion, which was as popular in kitchen appliances in the 70’s as disco and wide lapels. This crockpot was a wedding gift that outlasted my parents’ marriage. I decided to test how well Rival built their slow-cookers with the Crockpot Applesauce Chicken from Stephanie’s site.
4 frozen chicken breast halves or thighs
1 1/2 cups of applesauce
1 T dried onion flakes, or 1 yellow onion, chopped finely
1 T apple cider vinegar
1/4 tsp cinnamon
1/2 tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to […]
October 3, 2008 at 11:00 pm
I usually eat oatmeal for breakfast in the mornings because I am sleepy and lazy at seven o’clock in the morning. It’s easier to dump a packet of oats in a bowl, add water and microwave it than to prepare an omelet or scrambled eggs. However, the protein in eggs is good for me and keeps me fuller longer, so I sometimes make peanut butter crepes on the weekends. They’re pretty quick too, though I have to clean more bowls, beaters and skillets later.
I grabbed this recipe from Erin Shea’s site, Lose the Buddha over a year ago, though she calls them peanut butter pancakes. I prefer to call them crepes since it sounds more egg-like. I’m sure someone will tell me why it’s absolutely erroneous for me to be calling them crepes, but I don’t care, they’ll always be crepes to me. I also doubled the recipe because I am tall and hungry.
Peanut Butter Crepes
1 large egg
5 egg whites
1 Tablespoon Splenda (or sugar or another sweetener)
2 Tablespoons peanut butter
Combine ingredients in a blender […]
September 20, 2008 at 2:27 pm
Yesterday someone on Twitter said that “lime jello + orange jello = awesome” and this statement instantly lighted up the part of my brain storing the memory of Jell-O 1-2-3.
Jell-O 1-2-3 was a triple-layered product that had normal Jell-O on the bottom, a foamy layer on the top, and the most scrumptious, creamy, mixture of the other two layers sandwiched in the middle. The product was discontinued in 1996, which means Jell-O 1-2-3 has not been available since before I could drive (legally).
I googled around and quickly found a hack recipe for Jell-O 1-2-3 at the Kraft Foods site. (They must get asked about it a lot.) It seemed simple enough, so I tried making it last night. Here is the recipe followed by my experience.
1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin, or any flavor
3/4 cup boiling water
1/2 cup cold water
1/2 cup thawed COOL WHIP LITE Whipped Topping
DISSOLVE dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add […]
September 14, 2008 at 8:08 am
This is my recipe binder.
See its plastic, mayonnaise-proof covering? See its overly designed pages? See how I’ve collected all my favorite recipes into one binder?
Recently I’ve received several requests for recipes I’ve given a thumbs-up to which presumably won’t make the scale numbers go up too. I also talked to a food blogger a couple months ago who said the weekends are her highest traffic days because people search for recipes on the weekends. I put one and one together, and I didn’t get three, so I’m going to start posting my favorite recipes on the weekend for those of you who want to try new dishes.
We’ll start out with Catfish Tuscany (made with orange roughy in Indiana).
I was strolling through the fish section of the grocery store when I saw the big yellow “Manager’s special” sticker slapped on a package of catfish. I’d never eaten catfish, but I love cats and I love deals, so I bought it. Then I had absolutely no idea what to do with it. So I got on the […]
February 28, 2007 at 8:21 am
My friend preformed in The Vagina Monologues this weekend in addition to helping plan the event which raised thousands of dollars for the local YWCA and rape assistance program. I’m so proud of her! She also works full time, takes 15 hours of classes, and wrapped individual presents for each cast member, complete with ribbons made out of some strange substance called “wraphia” which is the inbred child of ribbon and hay. I don’t know how she does all this. Maybe she secretly has a twin sister and they’ve been pretending to be the same person for the past umpteen years I’ve known her/them.
I wanted to help her celebrate the climax of all her hard work, so I undertook some thematic baking. If you are exceedingly moral or are put off by vulgar flour-based imagery, stop reading now. And if you are exceedingly moral, why are you reading my blog anyway? :)
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