I can't say I have many hobbies, I really don't. I keep telling myself I need to get one, to have something for "me"
I hope to start scrap booking because I LOVE pics of my babies so we'll see bout that.
Day 21 - a recipe
OK, this is sooooo my thing. I love cooking, baking, eating!!
I used to be so afraid to step in the kitchen, my MIL is an amazing cook, I mean she just doesn't mess up. I was so insecure because when Dan & I first met I really only knew how to make a few things & he was always talking about how knock down drag out GOOD his mama's cooking was. So eventually I tried what she does.....I looked at a recipe.
One day she said to me "I'm just lucky cuz I can read a recipe"
At first I thought she was bein sarcastic (insert insecure Daughter in Law *here*) but then I realized she was serious. She meant just take a crack at the recipe & see what happens. Lo & behold it worked! I can cook!!
SOoooOOOOooo.....here's a few of my faves
Monkey Bread~My kids love this on Sunday mornings
1 Pkg (3.5 oz) vanilla pudding mix
3/4 cup sugar
1 T Cinnamon
1/2 cup chopped pecans
1/2 melted butter
3 tubes (10 oz each) refrigerated buttermilk biscuits
Combine pudding, sugar, cinnamon, & pecans in Ziploc bag & mix together. Coat individual biscuits in melted butter then shake in pudding mixture. Place in bundt pan sprayed w/ cooking oil. Continue with all biscuits are in pan, Bake @ 350 for about 25 minutes. Allow to cool for 10 minutes then invert onto serving plate. Best served warm.
Slow Cooked Mac-n-Cheese (my family demands this at the holidays)
1 Pkg (16oz) elbow macaroni
1/2 cup stick butter, melted
2 eggs, beaten
1 can (12oz) evaporated milk
1 can (10 oz) Campbell's condensed Cheddar Cheese Soup
1 cup milk
$ cups shredded Cheddar cheese, divided
paprika
Cook macaroni according to pkg directions, drain. Place in a 5 quart slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk, & 3 cups cheese. Pour over macaroni, stir to combine. Cover & cook on low for 4 hours. Sprinkle w/ remaining cheese & some paprika. Cook 15 minutes longer or until cheese is melted.
*I always top w/ an extra stick of butter, sliced in pats*
Honestly, I could go on for a long long time posting recipe after recipe but it's late & now I'm hungry =)
1 Pkg (3.5 oz) vanilla pudding mix
3/4 cup sugar
1 T Cinnamon
1/2 cup chopped pecans
1/2 melted butter
3 tubes (10 oz each) refrigerated buttermilk biscuits
Combine pudding, sugar, cinnamon, & pecans in Ziploc bag & mix together. Coat individual biscuits in melted butter then shake in pudding mixture. Place in bundt pan sprayed w/ cooking oil. Continue with all biscuits are in pan, Bake @ 350 for about 25 minutes. Allow to cool for 10 minutes then invert onto serving plate. Best served warm.
Slow Cooked Mac-n-Cheese (my family demands this at the holidays)
1 Pkg (16oz) elbow macaroni
1/2 cup stick butter, melted
2 eggs, beaten
1 can (12oz) evaporated milk
1 can (10 oz) Campbell's condensed Cheddar Cheese Soup
1 cup milk
$ cups shredded Cheddar cheese, divided
paprika
Cook macaroni according to pkg directions, drain. Place in a 5 quart slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk, & 3 cups cheese. Pour over macaroni, stir to combine. Cover & cook on low for 4 hours. Sprinkle w/ remaining cheese & some paprika. Cook 15 minutes longer or until cheese is melted.
*I always top w/ an extra stick of butter, sliced in pats*
Honestly, I could go on for a long long time posting recipe after recipe but it's late & now I'm hungry =)
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