My Little Crafty Corner

Archive for the ‘Baking/Cooking’ Category

I bought a bag of this from Gordons last week, and now I am on the search for different recipes to try with it.

Tonight I made it with a pineapple teriyaki glaze with rice and corn.

I want to try this one next:

Hawaiian Fish with Pineapple

Ingredients

2 (4 ounce) mahi mahi fillets
2 cups lemon juice
dried thyme to taste
dried basil to taste
1 (8 ounce) can pineapple chunks, drained
1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.

2. Arrange the mahi mahi fillets in the prepared baking pan. Pour lemon juice over the fillets, and sprinkle with thyme and basil. Top each fillet with pineapple. Pour milk into the pan, not directly on the fish.

3. Bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.

This would be fun to do with the kids!

Pop tarts

Ingredients

1 (15 ounce) package refrigerated pie crusts
1/4 cup strawberry jam, divided
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.

2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.

3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners’ sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

I think this will be on the menu for next week, as I have some chicken breasts in the freezer that need to be cooked soon.

Ingredients

6 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
6 string cheese sticks
6 slices ham
1/2 cup butter, melted
1 cup seasoned dry bread crumbs
toothpicks

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.

3. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

I have been craving this for a while now! If only peaches were in season!

Ingredients

3 cups sliced fresh peaches
1 cup white sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg, beaten
2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 inch square baking dish.

2. Place sliced peaches in prepared baking dish. Mix together 1 cup sugar, lemon juice, lemon zest, and almond extract. Place in oven while preparing shortcake (heating peaches first helps prevent dough from getting soggy).

3. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir just until flour is moistened. Spread over hot peaches. Sprinkle top with remaining sugar.

4. Bake in preheated oven for 35 to 40 minutes, or until top is golden brown.

I have some ribs in the crock pot for dinner tonight. I am hoping they turn out!

Country Style Ribs in the crock pot

1/3 cup soy sauce
1/2 cup ketchup
1 TBSP mustard
3 TBSP brown sugar
2 cloves minced garlic
2 TBSP apple cider vinegar

Brown the ribs in oil on the stove, then place in the crock pot. Mix together the sauce ingredients, pour over ribs and cook for 8-10 hours on low or 4-6 on high.

So I made this dessert tonight. It wasn’t bad, but not something I probably will make again, we shall see if my hubby likes it once he gets home.

I have a cake in the oven for tomorrow’s birthday of my oldest. I am going to need some sort of diet supplements for sure. All these sweets in the house! Not to mention its that time of the month, and my main craving right now is salty things. As soon as it cools, I will wrap it, so it doesn’t dry out until I can decorate it tomorrow.

Thankfully the next birthday isn’t until April!

I am still kicking around in the back of my head about a home business I could do to bring in some extra home income. Photography seems like a fun thing to do, but more and more people are getting into taking photos, so I think it will be over saturated. Knitting might be the way to go, but being injured right now isn’t helping.

If I had the money I would love to open up a little bakery/cafe. Baking has been a passion of mine for such a long time! I loved working in the bakery years ago. All those yummy smells! Being able to create some fun desserts and different kinds of breads was so much fun!

One day my dream will come true!

Doesn’t this sound yummy!?!

1/2 cup flour
14 cup sugar
3/4 tsp baking powder
1/3 cup milk
1 tbs vegetable oil
1/2 tsp vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tbs unsweetened cocoa powder
1 cup boiling water

In a bowl combing the flour, 1/4 cup sugar, and baking powder. Add the milk, oil, and vanilla; stir until smooth. Mix in the peanut butter. Pour the mixture into the crock pot. In the same bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in the boiling water. Pour the mixture over the batter, do not stir.

Cover; cook on high for 2 to 3 hours.