Quick Milk Substitution In Cupcakes

Quick Milk Substitution In Cupcakes

Today I started to make mini cupcakes with my little sister. Turns out I didn’t have milk. I don’t know if it would work for anything but cakes/cupcakes because I didn’t try, but instead of the 1/2 cup of milk I needed I substituted in 1/4 cup of water and 1/4 cup of sour cream. They turned out lovely!

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Baked Mac and Cheese

Baked Mac and Cheese

Every great dinner needs plenty of great sides, this side is easy, cheap and a hit with everyone!

What you need


Equipment:

  • Pot for boiling pasta.
  • Baking dish (No smaller than 9 X 9, you will most likely also serve in this dish.)
  • Measuring cups / Spoons.
  • Strainer. 
  • Spatula / Serving spoon.
  • Knife.

Ingredients:

  • 1 lb pasta (any kind, I like bowties or shells.)
  • Salt.
  • Half box of Velveeta cheese. 
  • 1 tbsp butter.
  • 1/8 cup milk.

(Optional)

  • Ricotta cheese. 
  • Parmesan cheese.
  • Sour cream.

The Steps:

  • Preheat oven to 350 degrees.
  • Cook entire box of pasta in salted water until al dente. 
  • While pasta is cooking, cut the Velveeta into chunks. 
  • Drain pasta.
  • Pour pasta into the baking dish with the 1/8 cup of milk. 
  • Melt the butter and pour into pasta. 
  • Salt to taste. 
  • Stir.
  • Place the Velveeta chunks throughout the pasta.
  • (Optional) Dollop ricotta and/or sour cream into pasta and stir. Sprinkle parmesan over the top.
  • Bake until cheese is bubbly and edges are slightly browned.

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Easy Roasted Potatoes

Easy Roasted Potatoes

An easy, filling side that’s sure to be a crowd pleaser.

What you need:


Equipment: 

  • Large cookie sheet. 
  • Knife.

Ingredients:

  • 8 – 10 small potatoes.
  • 2 tbs. Salt
  • 2 tbs. Pepper
  • 1/4 Cup Olive Oil 

*Potatoes can be seasoned to taste with any spices you like.


The Steps:

  • Preheat oven to 350.
  • Wash potatoes.
  • Cut potatoes into chunks.
  • Coat potatoes with oil.
  • Season potatoes with salt and pepper. 
  • Cook potatoes for 45 minutes or until tender. 

OLYMPUS DIGITAL CAMERA *This picture was taken after most of these were eaten and there were more on the pan in the kitchen.

Easy Garlic Kale Chips

Easy Garlic Kale Chips

In the last few months I have become  more and more concerned with my health as well as the health of my generation. My diet sadly consists of mostly meats and starches. I realized this when a friend, a mentor if you will, pointed out to me that our generation eats more and more and cooks less and less. Since that moment I have been working toward improving my diet and educating my peers about how to do the same.

It has been no easy task. I have scoured the internet as well as watching multiple shows on healthier food, I haven’t found much that sounds appetizing to me. Here’s the problem: I am picky. I was spoiled when it came to food for years. I didn’t eat vegetables, I didn’t eat mushy fruits, I didn’t eat oatmeal. Basically if it was green or it wasn’t served at a fast food restaurant I wouldn’t eat it. Mostly I ate snack food. Chips, popcorn, snack cakes. I wish I could say that this was far in the past, but it’s not. I still eat this way.

That fact is what made me realize that the search for healthier snacks was the first step in my healthy diet.

A few years ago when I was at the grocery store, one of my favorite places to be, I came across a bag of kale chips. The only thing I knew about kale at the time was that I’d seen it as a garnish at a buffet once. I was bewildered, but soon the feelings of confusion faded into apathy. I didn’t have any interest in eating healthier, and I especially didn’t have any interest in kale.

Fast forward to this year, about three weeks ago. Our school was on spring break so I decided to head up to see my aunt and uncle a few towns over. My aunt and I were in the middle of making dinner when she pulled out a baking sheet, some vegetable oil and the kale out of the fridge. We were making a stew so naturally I was confused. Is there kale in this stew? 

I asked what she was going to make, and she told me she was making kale chips. I flashed back to the time at the grocery. The bewilderment from the store came flooding back.

After trying them I was shocked. They were crunchy and had sort of a spinach flavor to them, but it wasn’t off-putting. I soon thought about what I could do with her basic recipe. I decided to go home and play with the flavoring a bit. This recipe is my favorite one so far.

This is my recipe for garlic kale chips.

What you need:


Equipment:

  • Cookie sheet
  • Medium sized bowl. (Optional.)
  • Oven.

Ingredients:

  • 1 Bunch of kale (per batch. You may not use all of it, that is okay.)
  • 1 tbsp salt (approximately, per batch.)
  • 1 tbsp garlic powder (approximately, per batch.)
  • 1/8 – 1/4 cup vegetable or olive oil. (enough to coat the kale entirely.)

The Steps:

  • Preheat oven to 350 degrees.
  • Wash and dry kale thoroughly. (Wet kale will make chips soggy.)
  • Toss kale with oil in the bowl or on the cookie sheet, whatever is easiest for you. Make sure it is well covered but not dripping.
  • Lay kale down in an even layer on the cookie sheet. 
  • Season kale with salt and garlic. 
  • Cook until crispy. They will shrink up and turn a little brown on the edges. 10 – 15 minutes should do. 

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Hatching Chick Deviled Eggs

Hatching Chick Deviled Eggs

As most of you know, Easter was last Sunday. I spent two days with my aunt working on a dinner, this recipe was definitely my favorite thing that we made and it was well received by the guests. I had been scrolling through Tumblr looking for things to add to my queue for the next two days  (I knew that I’d be busy visiting family and preparing for the get together) and that’s when I saw it. There was a picture of the eggs and I thought they were absolutely adorable, but sadly there was no link. That’s when I went to Pinterest, my go to site for mystery recipes. I found them, tons of hatching deviled egg recipes. I’d reached my goal. After looking at at least six I realized that they were basically all the same, only with different recipes for filling and slight differences in the cutting method. Once I started to see a pattern I decided to just wing it and to use my aunt’s filling recipe. This is my tutorial for hatching deviled eggs.

What you need:


Equipment:

  • Large pot (for boiling eggs.)
  • One large serving platter.
  • Cutting board.
  • Small knife.
  • 2 Small bowls (for capers and carrots.)
  • Three plates (to separate egg pieces.)

Ingredients:

For Filling – (Note: you can use any recipe for filling that you want, this is just the one I chose to use.)

  • 24 hard boiled eggs. 
  • 1 Cup Mayonnaise or Miracle Whip 
  • 1/2 Cup Sweet pickle relish 
  • 1 tbs mustard

For Decoration –

  •  Capers (about 48.)
  • Shredded carrots. (Use either whole carrots or buy the smallest bag you can find of pre shredded carrots.) 

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