Tuesday, March 16, 2010

Hawaiian Haystacks

This is one of those make up as you go, add what you have, type of meals, made entirely out of staple foods!
For the chicken and gravy base I just cooked chicken in my crock-pot on low with a little water, veggies and seasonings.  6 hours later I drained & rinsed the chicken and put it back in the crock-pot with cream of chicken soup (or cream of mushroom or both!!) thinned with some chicken stock.
Used my rice cooker to make about 3 cups white rice 
then prepared my toppings...

crunchy chow mein noodles
shredded cheddar cheese
toasted coconut
toasted almonds
green onions
Mandarin oranges

anything tropical really or with and interesting texture (crunchy, chewy etc!)

Just pile it all on there - they go together surprisingly well
for little kids I make individual piles, they seem to take to it a bit better if it is all separated, maybe so they can eat all of the cheese and oranges and no celery idk!

Tuesday, March 09, 2010

Chocolate mayo cake-just try it!

Ok, I promise not to do anymore posts for a while to give everyone else a turn. :) Sorry! This is yet another hand-me-down, but from my other grandma who grew up in Germany during WWII. It is the most moist and delicious cake you will ever eat....well, that's homemade. And I absolutely PROMISE it tastes NOTHING like mayonnaise! I tried it out on my in-laws, and you don't do anything to upset in-laws. :) (They loved it, by the way.) So, just try it.

Chocolate Mayo Cake

1 C warm water
3 1/2 Tbsp. cocoa
1 1/4 C sugar
1/2 tsp. salt
2 C flour
2 tsp. soda
1 C mayo
1 tsp. vanilla

Mix everything together in one bowl.

Pour into greased pan(s). (Random note: I always coat the pans with butter (or tons of spray), then sprinkle some flour over that. This way, the cakes just slide right out of the pans.)
For two layers bake at 350 for 30 - 35 minutes.
For one layer? (We don't bake one layer cakes at my house, so I have no idea how long to cook one layer...just keep checking it and don't let it burn.) :)

Frost with cool whip, frosting, or cream cheese frosting. (also, at this point, you will probably lose your camera that you gave to your two year old to take pictures with, so revert to using your camera phone...)
(you can just buy the cream cheese frosting from the store, but I've never tried it and this kind is superb)

Cream Cheese Frosting

8 oz. cream cheese, softened. (HAS to be Philadelphia brand-spend the extra 20 cents-trust me)
2 Tbsp. butter, softened (margarine is fine)
2 tsp. vanilla
4 C powdered sugar

Mix all ingredients together except the powdered sugar.
When mixed well, slowly add the powdered sugar.
If too thick, add a few drops of milk.
If too thin, add more powdered sugar.

TA-DA! Enjoy!!!

Sunday, March 07, 2010

Grandma's Rolls

At my family's Thanksgiving and Christmas get together's, you will want to eat a minimum of 10 rolls. They are DELISH! I realized the other day that I am a big girl now and can make the rolls whenever I want.....except that I need the recipe. I called my grandma and asked for the coveted recipe, so now I am going to share with you! Your welcome. :)

Easy Grandma's Rolls

1 pkg yeast (or 1 tbsp)
1/4 C shortening (NOT butter or margarine!!)
1 tsp salt
1 C milk
1/4 C sugar
3 1/2 C flour
1 egg, well beaten

Soften yeast in 1/4 C warm water. (I wasn't sure how to "soften" yeast, so I just dissolved it like I normally would do for bread.) Put shortening, sugar and salt into a large bowl. Scald milk, pour over shortening, sugar and salt and stir until shortening is melted. Cool until lukewarm. Add 2 C flour and beat 1 minute at medium speed; add softened yeast and the beaten egg. Beat batter smooth at medium speed for 1/2 minute. With a WOODEN spoon, stir in 1 1/2 C more flour and beat batter for 2 minutes until smooth.
Cover and let rise until double (about one hour).

Then stir down and beat thoroughly with a wooden spoon. Let rise again until double in bulk (about 30 minutes). Stir down and shape into rolls of your choice.
(In my family, it's a tradition do always do these kind-with the three sides to make it easy to pull apart.)

But, just know, if you are going to do these this way (which I totally recommend), make SURE you have extra Crisco ready. It will help tons when rolling the dough into balls.

Place on sheet (or in muffin tins) and let rise again until they are the size that you want.

Bake at 400 degrees for about 10 minutes (ovens do vary, so watch carefully). When they start to brown on top, they will be done all the way through.

I know that you are asking why these are so special since they are so super easy (like everything I make...), but seriously...you HAVE to try them at least once. You'll never be satisfied with store-bought rolls again. :) Enjoy!!


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