How To Dye Noodles (For Noodle Necklaces)

The other day I wanted to use colored noodles for a craft in Preschool on St. Patty's Day.  I found a few different recipes, but this one had a couple of good points: it was super easy, and it was edible.  You know, just in case the kiddos take it home and munch on it (and I wouldn't put it past a couple of them).

Colored Noodles
from: instructables.com

vinegar
food coloring
dry noodles
ziploc bags

Place some noodles in a baggie.  Pour one teaspoon of vinegar in with the noodles.  Drop 4-5 drops of food coloring in with the noodles, too.  Seal it up and shake those noodles all around until the color is evenly distributed.  On a cookie sheet lined with wax paper, spread the colored noodles out to dry.  When they are dried, string them on some yarn for a colorful (and edible :) necklace. 

Perfectly Baked Sweet Potato

I have recently made the switch from baked potato to baked sweet potato (at least mentally).  I am loving these!  Here is a recipe for a perfectly baked sweet potato.  I've tried it a couple of times, and it was perfect each time!  After I bake these, I prepare them just like a regular baked potato, with butter, sour cream and salt and pepper.  We've even done a little bacon bits on them, and that was extra delicious.

Perfectly Baked Sweet Potato
by:empoweredsustenance.com

Wash your sweet potatoes.  Poke each of them with a fork a few times.  Line the bottom of your oven with a sheet of tin foil.  Don't wrap the sweet potatoes with tin foil, and don't cook them on a baking sheet.  All you need to do is set them directly on the middle oven rack.  The tin foil on the bottom of the oven will catch any syrup drips that fall from your sweet potatoes.  Don't preheat your oven, just turn it on to 425 degrees after you put your sweet potatoes on your oven rack.  Bake it for 45 minutes, for 2-3 inch diameter sweet potatoes (1 hour for up to 4 inches, 1 hour 15 minutes for larger).  At the end of 45 minutes, turn the oven off, but leave the door closed.  Let the sweet potatoes sit in the oven for another 30 minutes, or so.  When you eat these, the skins should come right off.

Easy S'mores Treats

Years ago, when my girls were little, I made this treat up for a change from rice crispy treats.  It is just as easy, and so delicious.  It is like having s'mores, without the mess or the open fire.  Although those are both great things about s'mores. :)

Easy S'mores Treats
by: Carolyn

1/4 c. butter
5 c. mini marshmallows
6 c. Golden Grahams cereal
1 c. milk chocolate chips

In a large sauce pan, over medium heat, melt the butter.  Add the marshmallows and melt them while stirring constantly.  Pour in the Golden Grahams and stir until they are all covered with the marshmallows.  Take it off of the heat and dump it in to a 9X13 pan.  Smooth it flat and sprinkle the chocolate chips on top.  They will get very gooey after a few minutes.  You can either cut into it and eat them in their gooey state (more s'more like) or let them cool and eat them then.  Either way, it is delicious!

Coconut Cake

My sisters and I made this dessert one night when Nicole was in town.  As I am obsessed with all things coconut right now, it sounded delicious.  It was delicious.  However, there are a few changes that I will make when I make it again someday.  And I am going to put them into the recipe. One thing is that the original recipe calls for almond extract, but I thought it overpowered the coconut flavor.  So I say, leave it out! Or even add some coconut extract.  Also, I made mine in a bundt cake pan, but it would be so yummy as a layered cake, with whipping cream in between each layer.  Mmmm.  

Coconut Cake
adapted from: allrecipes.com

3 c. cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
2 c. white sugar
4 eggs
1 c. coconut milk
1 tsp. vanilla
1 tsp. coconut extract (optional)
1/2 c. shredded coconut
fresh whipping cream for topping

In a medium bowl, stir together the flour, baking powder and salt.  In another bowl, mix the butter and sugar until fluffy.  Stir in the eggs, one at a time.  Alternate stirring in the flour mixture and the coconut milk until it is all added and well combined.  Stir in the vanilla, coconut extract and shredded coconut.  Pour your batter into a greased and floured cake pan and bake it at 375 degrees for 20 minutes, or until a toothpick inserted into the center comes out clean.  After it has cooled, serve it with fresh whipped cream.   

Slow Cooker Tangy Pork Chops

There is nothing like a picture of a big slab of meat to make you want to use this recipe, right?  Here was the other option:

Is it any better surrounded by delicious food, if it is half eaten?  Oh well.  Just trust me, this was a great recipe for pork chops.  I had pork chops in my freezer, but I am a little tired of the cream of mushroom soup version that I usually use.  So I found a new recipe on allrecipes, and I was so happy with the way this turned out!  The flavor was a little different, which was refreshing.  It was still very easy to prepare, and my house smelled delicious when we got home from church.  We ate ours with baked potatoes and green veggies and it worked really well together.  I doubled the sauce, which was totally unnecessary, but if you decide to do that, you could serve this over rice and there would be a lot of the sauce for your rice.

Slow Cooker Tangy Pork Chops
adapted from: allrecipes.com

1/4 c. olive oil (I'm out, so I used Canola)
1 c. chicken broth
2 cloves garlic, minced
1 Tbsp. paprika
1 Tbsp. garlic powder
1/2 Tbsp. chicken boullion
1 tsp. oregano
1 tsp. basil
1 Tbsp. dried, chopped onion
salt and pepper
4 pork chops

In your slow cooker, combine the oil, chicken broth, minced garlic, paprika, garlic powder, chicken boullion, oregano, basil and onion and stir it all together.  With a sharp knife, cut slits into the top of each pork chop and sprinkle them with salt and pepper.  Place the pork chops in the slow cooker and spoon some of the sauce over the top.  Cover and cook on low for 6-8 hours, or on high for 4 hours.  Occasionally baste your pork chops with the sauce while they are cooking.

Slow Cooker Brown Sugar Ham

This year, I made a Christmas ham twice.  Once for our Christmas party at church, and once for my family's Christmas party.  Both times I used this recipe and the flavor came out delicious!  It is also such an easy way to cook your ham for a big meal, like Christmas or Easter.  You can put it in a few hours before and then forget about it and focus on everything else you are cooking!


Slow Cooker Brown Sugar Ham
slightly adapted from: fivehearthome.com

7-8 pound spiral sliced ham (fully cooked)
2 c. pineapple juice
2 c. brown sugar
4 tsp. Dijon mustard
4 tsp. balsamic vinegar
4 tsp. honey

In your crock pot, stir together the pineapple juice, brown sugar, Dijon mustard, balsamic vinegar and honey, until the sugar is dissolved.  Slice your ham off the bone, and lay it in your crock pot.  Using a basting brush, gently baste the sauce over all your ham.  Do this occasionally while it is cooking.  Cook on low for about 4 hours, or until ham is hot (it should be 140 degrees).  Be careful not to over cook your ham.  I did this the second time, and it came out in tiny shreds.  But it still tasted great, and it was easier to chew, right?!

Slow Cooker Zesty BBQ Chicken Sandwiches

It has been so long since I have cooked anything new!  Life has been a little too crazy for anything but quick and easy around here.  Earlier this week, I needed a slow cooker menu item and wasn't in the mood for my usual recipes.  I found this one on Allrecipes.com, and it turned out great!

Slow Cooker Zesty BBQ Chicken Sandwiches
from: allrecipes.com

6 frozen chicken breasts (I halved this whole recipe and it was perfect for my family)
12 oz. barbecue sauce (a tip here: use a good quality sauce. I used Sweet Baby Rays)
1/2 c. italian dressing
1/4 c. brown sugar
2 Tbsp. Worcestershire sauce

In a bowl, stir together the barbecue sauce, italian dressing, brown sugar and worcestershire sauce.  Place your frozen chicken breasts in your slow cooker and pour the sauce over the top.  Cook on high for 3-4 hours, or on low for 6-8 hours.  When the chicken is cooked, shred it and stir it well before serving.