Formula:
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.
Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)
* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.
1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538
Tuesday, August 24, 2010
Sweet Tender Muffins
3 cups all purpose Flour
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
Luau Chicken
Recipe from Leah and Ben Tuifua
Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar
Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs
Marinate overnight or for at least 4 hours
Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar
Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs
Marinate overnight or for at least 4 hours
Apple/Snicker Salad
From My Friend Kristy Tibbs
5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip
Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.
5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip
Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.
Wednesday, August 11, 2010
Brushetta
Bruschetta
Ingredients
¼ cup olive oil
1 clove garlic, minced ( I didn’t have garlic so I sprinkled garlic powder)
1 loaf (1 pound) French Bread, cut in half lengthwise. (I used sourdough cut into thin slices)
1 package Cream Cheese, softened
3 TBSP Grated Parmesan Cheese
2 TBSP Chopped pitted Nicoise olives ( I omitted)
1 cup chopped plum tomatoes ( I used grape/cherry tomatoes)
Fresh Basil Leaves
Mix oil and garlic, spread on cute surfaces of bread. Bake at 400 degrees F. for 8 -10 minutes or until toasted. Cool.
Mix Cream Cheese and Parmesan cheese with electric mixer on medium speed until blended.
Stir in Olives, spread on cooled bread halves.
Top with tomatoes and basil leaves. Cut into slices.
****I mixed dried basil in with the Cream and Parmesan Cheese
Recipe from Favorite Brand Name "All -New Best- Loved Recipes of all time"
Tri Tip Roast
http://www.ehow.com/how_2310614_make-tri_tip-roast.html
Instructions.Things You'll Need:
•1 tri tip roast, 2-1/2 lb.
•1/4 cup marsala wine
•2 tbsp. olive oil
•2 tsp. Monterey steak seasoning
•1 tsp. dried parsley
1.Step 1
Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.
2.Step 2
Combine wine, olive oil, and spices. Pour over meat.
3.Step 3
Place in oven, uncovered, and bake at 425 for 45 minutes.
4.Step 4
Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. The roast will continue to cook as it stands.
5.Step 5
Slice thinly on the diagonal to serve. Save pan juices and serve alongside, if desired.
on 7/23/2009 THE BEST TENDEREST TRI TIP RECIPE (2.5 lbs) or any size
Season tri tip on both sides with a lot of your favorite herbs pepper garlic etc.
You can let is sit in refrig or immediately put it on rack in a pan in oven and roast at 425 for 10-15 min ONLY.
TURN OVEN DOWN TO 200-225 and roast for 45 min a pound taking into consideration the 15 min of high heat.
Check internal temp and depending when it gets to 130 its rare/medium rare or wait till its done to your liking remembering it continues to cook slightly after you take it out of oven
THIS METHOD WILL GIVE YOU END TO END SAME TYPE OF DONENESS thru out the roast.
IT WILL BE VERY VERY TENDER FROM THE LOW COOKING!!!
Note if you get an untrimmed tri-tip, slash the fat on the top in 3 or 4 places till you just get down to roast trying not to cut into meat.
Read more: How to Make Tri-Tip Roast eHow.com http://www.ehow.com/how_2310614_make-tri_tip-roast.html#ixzz0wMsxjrPG
Instructions.Things You'll Need:
•1 tri tip roast, 2-1/2 lb.
•1/4 cup marsala wine
•2 tbsp. olive oil
•2 tsp. Monterey steak seasoning
•1 tsp. dried parsley
1.Step 1
Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.
2.Step 2
Combine wine, olive oil, and spices. Pour over meat.
3.Step 3
Place in oven, uncovered, and bake at 425 for 45 minutes.
4.Step 4
Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. The roast will continue to cook as it stands.
5.Step 5
Slice thinly on the diagonal to serve. Save pan juices and serve alongside, if desired.
on 7/23/2009 THE BEST TENDEREST TRI TIP RECIPE (2.5 lbs) or any size
Season tri tip on both sides with a lot of your favorite herbs pepper garlic etc.
You can let is sit in refrig or immediately put it on rack in a pan in oven and roast at 425 for 10-15 min ONLY.
TURN OVEN DOWN TO 200-225 and roast for 45 min a pound taking into consideration the 15 min of high heat.
Check internal temp and depending when it gets to 130 its rare/medium rare or wait till its done to your liking remembering it continues to cook slightly after you take it out of oven
THIS METHOD WILL GIVE YOU END TO END SAME TYPE OF DONENESS thru out the roast.
IT WILL BE VERY VERY TENDER FROM THE LOW COOKING!!!
Note if you get an untrimmed tri-tip, slash the fat on the top in 3 or 4 places till you just get down to roast trying not to cut into meat.
Read more: How to Make Tri-Tip Roast eHow.com http://www.ehow.com/how_2310614_make-tri_tip-roast.html#ixzz0wMsxjrPG
http://www.ehow.com/how_2310614_make-tri_tip-roast.html
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