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All posts for the month April, 2014

Rhubarb Dump Cake

Published April 30, 2014 by Grammyspot

Rhubarb Dump Cake

Rhubarb Dump Cake

More like a crisp than a cake, but it doesn’t get much easier or yummier than this!

Ingredients:

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

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OVEN-BAKED SEAFOOD WITH CITRUS AND PINK PEPPER

Published April 30, 2014 by Grammyspot
Oven Baked Seafood

Oven Baked Seafood

OVEN-BAKED SEAFOOD WITH CITRUS AND PINK PEPPER

Ingredients:
2 seafood fillets
1 lemon
1 mandarin orange
Pink pepper
Rosemary
Parsley

Method:
Make the marinade: squeeze the lemon and the mandarin orange, add the pink pepper, the chopped rosemary and the parsley.
Add fish to marinade for at least 20-30 minutes.
Bake in the oven preheated to 200°C with the leftover liquid, for 20 minutes.

http://scentedlittlepleasures.blogspot.it/2014/01/spigola-al-forno-con-agrumi-e-pepe-rosa.html

OVEN ROASTED VEGGIES

Published April 24, 2014 by Grammyspot

OVEN ROASTED VEGGIES

 

 

 OVEN ROASTED VEGGIES

Ingredients:

1 bundle of asparagus
1 bag WHOLE frozen green beans (fresh if in season)
1 small bag of snow peas
2 medium to small yellow squash
1 zucchini
1 small bag of baby carrots
1 package of grape tomatoes
1 small bag of baby red potatoes
extra virgin olive oil. ( I used Coconut oil. Yummy)
2 tablespoons Rosemary
2 1/2 tablespoons Basil
Salt
1 1/2 tablespoons Garlic Salt

Directions:

Pre-heat the oven to 200/425 degrees
Cut squash and potatoes into chunks. For the asparagus, snap at the appropriate areas for them. This is usually about 1 to 1 1/2 inches from the bottom of the asparagus. Then cut Asparagus in half. Not down the middle in half, but across. We want to leave the spears intact.
Next, you will want to mix the vegetables in one bowl.
Once the vegetables are in the bowl, sprinkle your olive oil all around the top of them. Add all of the seasonings on top. With your CLEAN hands, fold all of the vegetables and seasoning together. Keep mixing until you are sure that the ingredients are nice and spread out. Cover the dishes with foil, and bake for 30 minutes. Take off the foil and bake for another 10 to 15 minutes.

Orange Bunny Rolls

Published April 15, 2014 by Grammyspot

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Yield: 10 small bunnies or 4 large ones

Recipe from Better Homes and Gardens

Note: This recipe states to use cardamom. Cardamom can be rather costly and I didn’t have any on hand so I used allspice but you can certainly use cinnamon or nutmeg as well.

Ingredients

4 cups all-purpose flour
1 package active dry yeast
3/4 tsp ground cardamom or allspice
1 1/4 cups milk
1/2 cup butter, margarine, or shortening
1/3 cup sugar
1/2 tsp salt
2 eggs
2 tblsp finely shredded orange peel or 1 tblsp finely shredded lime peel
1/4 cup orange juice or 2 tblsp lime juice and 2 tblsp water

Orange or Lime Icing
1 1/2 cups sifted powder sugar
Orange:
1 tsp finely shredded orange peel
2 – 3 tblsp orange juice
Lime:
1 tsp finely shredded lime peel
2 – 3 tblsp milk

Instructions

In a large mixing bowl combine 2 cups of the flour, the yeast, and cardamom. Set aside.
In a medium saucepan heat and stir milk, the butter, the 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.
Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange or lime peel, orange or lime juice, and as much of remaining flour as you can.
Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.
Lightly grease two cookie sheets. (Large bunnies will go on one sheet, the small bunnies will go on the other.) For large bunnies, roll one portion of dough into a 14×10-inch rectangle. Cut rectangle in half crosswise. Divide one portion of this dough in half and roll each half into a rope about 16 inches long. On one of the lightly greased cookie sheets, overlap one end of strip over the other to form a loop; bring the end that’s underneath up over the top end, letting one end extend on each side to make ears. Pat tips of ears to shape in point. Make a second large bunny with remaining rope.
Cut remaining half of rectangle into 6 strips, 10 inches long. Roll 5 strips of the dough into ropes about 12 inches long. Shape 5 small bunnies as above on the second baking sheet.
With remaining strip of dough, shape 2 large balls and 5 small balls of dough for the tails. Moisten ball and place atop dough at bottom of loop. Press tails onto dough.
Repeat with remaining dough making 2 more large bunnies and 5 more small bunnies. After shaping, cover and let rise until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 375 degree F. Bake small bunnies 11 to 12 minutes or until golden brown. Bake large bunnies for 13 to 15 minutes or until golden brown. Remove from cookie sheets; cool on wire racks. Frost while warm with Orange or Lime Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

Icing:

In a small bowl combine 1-1/2 cups sifted powdered sugar and 1 teaspoon finely shredded orange or lime peel.
For Orange Icing, stir in enough orange juice (2 to 3 tablespoons) to make of drizzling consistency.
For Lime Icing, stir in enough milk (2 to 3 tablespoons) to make of drizzling consistency.

How to Keep Your House Clean During the Summer

Published April 15, 2014 by Grammyspot

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Sure, summertime is fun, but cleaning up constant messes isn’t. Try these kid-friendly cleaning tips to ensure a safe,fun and clean summer.

Chewing gum – Whether it’s stuck on the bottom of your shoe or in a pocket, leave item in the freezer overnight and gently chip away. For stubborn gum, use a small amount of paint thinner.

Crayon on the walls – As ingenious as your child’s art may be, the best way to remove it from walls is to rub the stain with a small amount of paint thinner and wipe with a clean, dry cloth.

Play-Doh in the carpet – Place a large amount of dry-cleaning solvent on a clean white towel. Leave the towel on the affected area for one minute, lift and gently rub the playdough away, moving towel in one
direction.

Dirt and Dust – It’s everywhere! Ask children to remove shoes before coming into the house to keep as many allergens outside as possible. Vacuum entryways often to remove allergy and asthma contaminants.

Fingerprints – Buff surfaces with a clean cloth dampened with a neutral disinfectant. This will not only remove fingerprints, but childhood germs as well.

Lipstick on your collar (or wall!) – Little girls love to play with make-up. Scrape excess wax away with a soft spatula. Pretreat clothing with a small amount of dishwashing liquid and rinse. Mix 1/3 part white vinegar to 2/3 part water to gently blot stain away or wipe surfaces
clean.

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