Okay Superwife fans… I’m so impressed by my mom’s adherance to her new diet that I’m directing you all to go read her blog right now. She just posted two new recipes (Turkey Taco Salad and Cauliflower Pizza), and if she didn’t live in another state I would be pounding down her door with a fork in my hand right this second, demanding that she make delicious healthy food for me (and I’m pregnant, so pounding on doors with a fork in my hand is legal).
Plus, she’s funny (duh, where do you think I get it from?) and writes a lot of stories about my little brother and sisters. Please check her out and throw her in your reader!
PS. Wanna be on my blogroll (or need me to brag about your blog)? Leave a ommentÂ here or email me! [email protected] :)
Adam’s grandma Sue gave us some caramel corn (cracker jacks!) during Christmas, and I haven’t been able to stop thinking about how delicious it was… so I asked for the recipe. Surprisingly, it’s SUPER easy!! I thought the recipe’s yield was a little large until I realized it HAS to be that way, because you inevitably eat about a quarter of it before it’s even finished (especially if your Dad, Mr. Cracker Jim, is over). :)
Baked Caramel Corn / Homemade Cracker Jacks
- 6 quarts popped corn
- 1/2 lb butter
- 2 cups dark brown sugar
- 1/4 cup dark corn syrup (Karo)
- 1/4 cup dark molasses
- 1 tsp cream of tartar
- 1 tsp baking soda
- can of spanish peanuts, if you’d like
Pop the corn (I use my WhirleyPop)Â and spread in large roasting pan (really, a LARGE one… I used one of those disposable aluminum ones). In a large sauce pan, oil butter, sugar, corn syrup, molasses and cream of tartar until bubbly (stirring constantly). If you’ve ever made toffee, cook it just a little less than you would that. If you haven’t… then basically just cook until it bubbles, then keep stirring for about 3 minutes. You’ll see the consistency change pretty drastically. :)Â Remove mixture from heat, and stir in (very well) baking soda. Pour over corn, add peanutsÂ if using themÂ and stir well. I used two serving spoons to mix the corn/caramel together. Bake one hour @ 225, stirring thoroughly every 15 minutes. Turn out on wax paper, let cool and enjoy!
Shortly before my grandfather died a few years ago, he passed along to me an awesomely delicious and easy beer bread recipe. For some reason I thought of it earlier this week and I’ve been craving it ever since… so today I caved. :) I love that this recipe is so basic, and you can tweak it to make it yours in so many different ways. I hope you enjoy!
Grandpa Bill’s Beer Bread (3-1-3-1)
Prep Time: 5 min ; Cook Time: 60 min
- 3 cups flour
- 1 “heapin'” tablespoon baking powder
- 3 tablespoons sugar
- 1 beer (any kind)
Mix dry ingredients in a medium bowl, then add beer & mix well (I use my hand). Grease a bread pan (butter or Pam works fine), then put mixture into pan. Smooth the top of the batter out with a wet rubber spatula (run the spatula under water for a second, the batter will be very sticky). Bake 50 min at 350 degreesÂ (watch it though, all ovens are not alike!)… then butter the top of the loaf and bake for 5-10 more min. Voila!
For variations, I use different types of beer and add extra ingredients to complement… some loaves I’ve made in the past include:
-Pumpkin Beer w/pecans
-Apricot Beer w/ dried cherries
-Guinness or Chocolate Stout with chocolate chips
and today’s creation… Alaskan White Beer with shredded orange peel and Craisins (I also used wheat flour)
Okaaaay… I promised Miss Molly when I took over the SuperWife blog that I would continue to post recipes from time to time. Now please realize it’s difficult for me to actually write out recipes, as I am a hands-on chef… meaning, I don’t ever use recipes. I canÂ glance atÂ a recipeÂ once or twice, just to get a general idea ofÂ what the main ingredients are, then I create something of my own. I rarely use measuring cups or spoons, (unless I’m baking, which is more ofÂ a chemistry that needs exact measurements) so I promise to try my best to estimate for your re-creation. I’d prefer to just be telling you “a handful of this” and “a few grinds of this” and “however many of this you have left in the fridge” – because that’s how I cook… but I realize not everyone can do that.
I should also note that I am not a vegan… not sure if I mentioned that in my first post, but i thought it would be pertinent for past readers to know. THIS recipe, however, is at least vegetarian. :) So… heeeere we go:
Easy On-The-Go Quiche Cups
I think I first made these when a roommate of mine was on the South Beach diet a few years ago, so the original (base) recipe probably came from that diet plan. I love making these because they’re suuuper quick, and you can freeze them and re-heat for the next few mornings when you’re rushing out the door (to work, to the gym, to play, whatever)!
Prep Time: 5 min / Bake Time: 25 min / Total: 30MIN!
- 16oz liquid egg whites or egg substitute (I used 1 carton of the Kirkland Real Eggs from Costco)
- 1 cup shredded cheese (your choice; I used pepper jack today)
- 1/2 large whiteÂ onion,Â diced
- Â 2 cups fresh spinach, chopped
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- Italian seasoning to taste (this is totally optional, but I add Italian seasoning to everything because I’m Italian!)
Preheat oven to 350. Grease a muffin pan; I used a 12-cup silicone muffin pan (no grease needed), but I’ve also used mini-muffinÂ pans in the past for even smaller quiche-bites.Â Â Combine all ingredients in a medium bowl & mix well with a fork. Spoon mixture evenly into muffin cups. Bake for 25 minÂ (or until a knife comes out clean).Â Â Â Voila!
*Note: this is only a very basic recipe. I’ve switched it up many times, adding veggies like bell peppers, mushrooms, red onions, chives, etc. Adam prefers me to add a few drops of hotsauce or red pepper occasionally. I’ve also used cheddar and mozzarella cheeses, and obviously this can be made using real eggs. I use the Costco egg whites because they have WAY less calories and I don’t have to separate the eggs. Have fun experimenting! :)