Sunday, 30 January 2011


I am kind of in a slump.  I was hoping my cute followers would help me out.  How would you like to put one of your recipes on here.  I think it would be so much fun to get to know each other and share something of yours.  Here are the requirements.

You have to tell me why you love the recipe.
Take a picture of the finished product.
Give me the recipe.
Email me at with all the info.
Leave a comment telling me which recipes you have tried on here and either loved or hated.
Send a picture of the cute chef with it. (optional)

Isn't that simple.  If you are worried about the picture part I can make the recipe and take my own picture.  I would love to hear from you and share the magic that goes on in your kitchen. 

Friday, 28 January 2011

Caramel Popcorn

My hubby loves carmel popcorn. I myself prefer boring old regular popcorn. The other day my cute neighbor made some and brought it over. My hubby LOVED it. He asked her for the recipe. He got all excited when she text it to me. It is fairly easy but I will say it did make me extra nervous to pour it over the popcorn.
2 cups butter
2 cups brown sugar
1 can sweetended condensed milk
1 cup Karo syrup
5 bags of popcorn or if you air pop about 1 1/2 cups of kernels.  Pop it first:)
Boil to a soft ball stage. (235 degrees)  It is easiest to use a candy thermometer but if you don't have one click on the link. Once it has come to a soft ball stage remove from heat and let it cool a bit.  About 5-10 minutes.  You can check by placing a piece of popcorn in the caramel.  If it shrinks down it is still to hot.  If not proceed.  I poured little amounts, about a cup at a time, stirred, and poured again.  Do this until it is only poured over the top.  Enjoy.


Soft Ball Stage

Making candy is fun but some of the terms are a bit unnerving.  Soft ball stage is 235-240 degrees.  If you don't have a candy thermometer you can just get a bowl of ice cold water and place a drop in it.  take that out and see if it will roll in your fingers without sticking to your fingers and form a ball that is squishy.  It takes about 5 minutes of boiling to reach this stage. 

Wednesday, 19 January 2011

Spanish Rice

I don't have any cute stories to use with this recipe. My hubby walked into the kitchen and said "I want Spanish Rice with our Fajitas". His wish was my command. It turned out really good, but really SPICY. I will put optional on what made it spicy. It was yummy, but it was HOT!
1 cup long grain white rice
1 T vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
1/2 tsp chili powder (optional)
1/2 tsp Cheyenne pepper (optional)

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, chili powder, Cheyenne pepper, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.