Homemade Marshmellows

http://tastykitchen.com/recipes/desserts/homemade-marshmallows-2/

• ¼ cups Cornstarch
• ⅓ cups Confectioner's Sugar
• 1 envelope (1 Oz. Packet) Unflavored Gelatin
• ⅓ cups Water
• ⅔ cups Granulated Sugar
• ½ cups Light Corn Syrup
• 1 pinch Salt
• 1 teaspoon Vanilla Extract

In a small bowl, sift together the cornstarch and confectioner’s sugar.

Lightly grease an 8″x8″ baking dish. Sprinkle 1 tablespoon of the cornstarch/sugar mixture into the baking dish, tilting it this way and that to cover the bottom and sides. Leave the remaining cornstarch/sugar mixture in the baking dish.

In a small saucepan, sprinkle the gelatin into the water, and let soak for 5 minutes. Add the granulated sugar to the gelatin, stirring occasionally over medium low heat until the gelatin and the sugar dissolve completely.

Using a standing mixer, add to the bowl the gelatin mixture, corn syrup, salt, and vanilla, and beat on high speed for 15 minutes, until peaks form.

Spread the marshmallow mixture into your prepared pan (this is the sticky, sticky, sticky part, because I used my fingers to move the mixture in the pan). Smooth the top as best as you can. Now just let the mixture sit for 2 hours.

Using a wet knife, slide the knife around the edges to loosen, then cut into quarters.

Sprinkle the remaining cornstarch/sugar mixture onto a large baking sheet. Put the marshmallow quarters, top side down, onto the baking sheet. Cut each quarter into nine pieces, then roll each of those pieces into the cornstarch/sugar mixture, making sure to cover all sides. Place the marshmallows on a cake rack, then cover it all with paper towels to dry overnight (the surface of the marshmallows will be slightly dry at that time). I also put a paper towel under the cake rack to catch any of the cornstarch/sugar mixture.

Store the marshmallows in an airtight container. They’ll keep for up to a month … if they last that long!

Rubarb Recipes

http://tastykitchen.com/blog/2011/06/the-theme-is-rhubarb/

Curried Chicken Quinoa with Peas

Ingredients

• 1 Tbsp olive oil
• About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
• 1 small red onion, chopped
• 2 garlic cloves, crushed
• 1 15 oz. can petite diced tomatoes
• 1 Tbsp curry powder
• 1/2 Tbsp chili powder
• 1 tsp nutmeg
• 2 cups water or chicken broth
• 1 cup quinoa
• 1 12 oz. bag frozen peas
• Salt and pepper to taste

Directions

• Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven.  Saute for about 10 minutes, or until chicken pieces are mostly cooked.
• Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg.  Stir until combined and let cook for about 5 minutes.
• Stir in the water and bring to a bubble.  Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.  With about 5 minutes left to cook, stir in the frozen peas.
• Turn heat to low and keep warm until ready to serve.
• Makes 4 adult portions.

http://www.onedishdinners.com/2011/04/curried-quinoa-chicken-recipe.html

Chocolate Cake in a Mug

4 Tbsp Flour
4 Tbsp Sugar
1 Heaping Tbsp Cocoa
3 Tbsp Milk
3 Tbsp Oil
2 Tbsp whipped egg
Splash of Vanilla
Chocolate chips (3 Tbsp)

Mix together
Put in microwave for 2:30.

Cookies and Cream Cheesecake Bars

• 1 pound Oreo Cookies
• 4 Tablespoons Unsalted Butter, melted
• 24 ounces, weight Cream Cheese, At Room Temperature
• ¾ cups Granulated Sugar
• ¾ cups Sour Cream At Room Temperature
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 3 whole Large Eggs, At Room Temperature

Preparation Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Cooking Tips:
These work best served on flattened out cupcake papers with a fork stuck on top.

Chili Dog Casserole

Ingredients

• 2 (15 ounce) cans chili with beans
• 1 (16 ounce) package beef frankfurters
• 10 (8 inch) flour tortillas
• 1 (8 ounce) package Cheddar cheese, shredded

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
3. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

N

Chicken Noodle Soup Casserole

Added by 4littlefergusons on January 7, 2011 in Casseroles,Main Courses

 4.50 Mitt(s) | 2 Rating(s)

Chicken noodle soup reminds me of being sick. However, I love the flavors and this casserole was the perfect solution to my dilemma! It really hit the spot on a cold winter evening, and my kids gobbled it up!

• Related Blog Post
• Print Recipe

• Prep Time 10 Minutes
• Cook Time 40 Minutes
• Difficulty Easy
• Servings 
• System US Metric

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• 12 ounces, weight Egg Noodles (I Prefer Angel Hair)
• 1 whole Onion, Chopped
• 2 cloves Garlic, Pressed
• ½ cups Carrots, Chopped
• ½ cups Celery, Chopped
• ¼ cups Butter
• 1 can Cream Of Mushroom Soup (10 Ounce Can)
• 1 can Cream Of Chicken Soup (10 Ounce Can)
• ½ cups Sour Cream
• Salt And Pepper, to taste
• 1 Tablespoon Dried Parsley
• 1 package (1 Sleeve From A Standard, 16 Ounce Box) Ritz Crackers, Crushed

Preparation Instructions

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done, about 20 minutes.

Cook the noodles in boiling water according to package instructions.

While the noodles are cooking, cut up the chicken into 1/2 inch pieces. Drain pasta and set aside. Finely chop onions, carrots and celery.

In a pot saute onion, pressed garlic, carrots, and celery in the butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.

Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.

Bake at 350F for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.