Momma Mel

Experiments in the kitchen

October 14, 2011
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Experiments in the kitchen usually end in one of three ways: a pleasant surprise, a grin-and-bear-it dinner where everyone eats the bare minimum, or a pizza delivered straight to the door within 30-45 minutes.  There is one exception to this, and that is when it comes to dessert. I have yet to screw up dessert so bad that it won’t be eaten at all. So today when I decided I needed something sweet, and realized we had no eggs, I decided to experiment. I had a chocolate cake mix, water, and oil, but no eggs.

‘Hmm.’ I thought. ‘Eggs are kind of runny and gooey. What else is runny and gooey? Sweetened condensed milk.’

This doesn’t really work if you are trying for a thick cupcake-in-an-ice-cream-cone. It does, however work with a thin, cookie thickness cake thing, but not the cupcakes. The cupcakes were a tasty, but ooey, gooey mess!

 Here is what I had in mind:

Here is what happened:

Pretty much a fail, right?

Wrong! We decided to turn them into…

Frankenstein’s Monster!

I guess the moral of the story is, when life gives you VERY messed up cupcakes, melt some chocolate and eat them anyway!

Until next time!

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Double Trouble…

October 9, 2011
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So since life has been crazy (sick momma, sick kids, sick momma again, State cheerleading competition, homecoming, etc.) it has been a while since I’ve posted. So you get TWO recipes today! Woohoo!

The first I did was a chicken enchilada recipe from the Miller Marley Schools of Dance cookbook. Nana bought this from our old pastor’s wife as a fundraiser for her son, who was a dancer at Miller Marley. The people who made the cookbook used cool/cheesy lines for the sections- such as ‘Souper Warm Ups and Jazzed Up Salads’ for the soup and salad section. I do love some good cheesiness!

Chicken Enchiladas by Chris Waring

4 split chicken breast

1 Cup chopped onion

2 (4 0z) cans green chilies, chopped

12 tortillas

1 cup sour cream

1 can cream of chicken soup

1/2 pound shredded Cheddar

1/2 pound shredded Monterey Jack

Cook, debone, and cube chicken. Saute onion lightly. Add chicken, chilies and 2/3 of each cheese. Roll tortillas with chicken mixture and place, seam down, in a 9×13 inch greased baking dish.

Combine soup and sour cream. Pour over enchiladas. Top with remaining cheese. Bake for 20-35 minutes at 350 degrees.

I kind of followed the recipe, as I like my enchiladas with shredded chicken instead of cubed chicken. So I put four boneless, skinless chicken breast in the crockpot with some mild salsa for about four hours, then I shredded it with two forks, which takes a whole lot longer than I expected it to take, but in my opinion, it was worth it. I also bought enchilada sauce in a can at the store and did six with the sauce from the recipe and six with the sauce from the can. Nana prefered the recipe sauce, Hubster prefered the can sauce, I liked them both. There were only leftovers until lunch the next day, when they very quickly disappeared. Overall, it was a yummy dinner- my picky two and a half year old even ate some!

Ok, so recipe number two is one of our family’s new favorites: Chocolate Butterscotch Cereal Bars. Yummy. This is from the Nestle Toll House Best Loved Cookies cookbook, which Nana has no idea where she got this book. (I have a feeling this is going to happen more and more often as I ask her where she got them). So from this cookbook that magically appeared in the house, we get this delicious recipe that tastes like a rice crispy treat mixed with a Reese’s peanut butter cup. Oh. My. Goodness. These didn’t even last a day.

Chocolate Butterscotch Cereal Bars

1 Cup granulated sugar

1 Cup light corn syrup

1 Cup creamy peanut butter

6 Cups crisp  rice cereal

1 Cup semi-sweet chocolate chips

1 Cup Butterscotch chips

Combine sugar and corn syrup in large saucepan, bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into greased 13×9 inch baking pan.

Microwave chocolate and butterscotch morsels in medium, microwave safe bowl on high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars.

The first time I made these, I followed the instructions exactly- and it was amazing. The second time, I didn’t have any butterscotch or chocolate chips, just a little bit of baking chocolate. So I made it as instructed, put about half of the mixture in a small baking pan and drizzled some melted chocolate over the top. The other half I rolled into balls (Riley calls them Christmas balls instead of Rice Crispy balls). They are/were delicious, and were gone by the end of the day. I will be making these again!

So that’s the recipes for now. Until next time, keep cooking!


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About author

A little bit about me- I am a Mom and a Wife as my full time job. We are a homeschooling family with four kids. I love Jesus, reading, crafting, tea, and nerdy stuff.

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