Easy Homemade Marshmallow Cream "Fluff"

Making your own homemade Marshmallow Cream “Fluff” is simple! The light, fluffiness is delicious when you pair it up with peanut butter or spread it over your favorite dessert.
 
 
Ingredients Needed:
3 egg whites
2 c. light corn syrup
1/2 tsp. salt
2 c. sifted confectioners’ sugar
1 T. vanilla extract
 
Directions:
Using an electric mixer, in a large mixing bowl, combine egg whites, corn syrup, and salt. Beat for approximately 10 minutes on medium-high until thick. Reduce speed of mixer to low and gradually add the confectioners’ sugar until completely mixed. Then add the vanilla extract and beat until well blended. 
 
Yields approx: 2 quarts
 
Storage: Store covered, in plastic container in refrigerator for up to 2 weeks. Freeze for up to 2 months.
 
 

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Homemade Chili (Stove or Crockpot)

Always on the search for a good recipe, a long time ago, I set out to find a match for Wendy’s chili because it is one of my favorites. Since I am the self-declared “Google Queen” I started there. I then went to my other favorite option Pinterest.
Source
I tried several different recipes claiming to be “Wendy’s copycat recipes”. Let me just say that if Wendy’s chili taste like some of these recipes posted and claiming to be a match in your neck of the woods…. I am SO SO sorry for you! Yuck-o!
Source
However, after many failed attempts I finally came across one that I liked. Unfortunately, I can not link to its original author because it was just an uploaded cell phone screen shot as a pin, with no link back. *I hate that* (If someone can show me the original website that published this particular recipe, I would be more than happy to link it to them.)
Anywho, I tried it and I loved it. Now that one of my dear friends and assistant Samantha has posted on her Facebook recently asking for a good chili recipe, I figured now would be a great time to share this delicious recipe.
So…. this one is for YOU Sam!!

Wendy’s Copycat Chili

Ingredients:
2 lbs fresh ground beef
1 qt tomato juice
1 (29oz) can tomato puree
1 (15oz) can red kidney beans, drained
1 (15oz) can pinto beans, drained
1 1/2 cup onion, chopped
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use more or less to taste)
1 tsp ground cumin (use more for added flavor)
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp sugar
1/8 tsp cayenne pepper

Stovetop Instructions:
In a large skillet, brown ground meat with onions, celery, and bell peppers. Drain fat & liquid. Place the meat mixture in a 6-qt pot along with all remaining ingredients. Cover the pot and allow chili to simmer for 1 to 1 1/2 hours, stirring every 15-20 minutes.

Crockpot Instructions:
In a large skillet, brown ground meat with onions, celery, and bell peppers. Drain fat & liquid. Place the meat mixture in crockpot along with all remaining ingredients. Cover the pot and allow to cook on low for 3-4 hours.

Blessings from the South!

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Easy Chicken Pot Pie

Another Cool Weather Favorite…..
Easy Chicken Pot Pie
Ingredients
2 cans cream of potato soup
1 bag frozen vegetables (peas/corn/carrot/green bean mix)
1 small onion
2 cloves garlic
4 chicken breasts,cooked and cubed
Salt & Pepper
1 frozen pie crust
1 egg, beaten
Preheat oven to 400°F
1. Sautée the onion and garlic in oil.
2. Microwave the veggies until just under tender.
3. Add the chicken, cream of potato soup, vegetables and S&P to taste.
4. Transfer to a casserole dish or four ramekin dishes.
5. Unroll the pie crust on top of the casserole dish or cut to size of ramekins.
6. Brush the egg on top.
7. Cut a few slits in the crust and bake at 400°F for about 40 minutes or until crust is golden brown.
Note:
If you prefer a soupier consistency, add milk or cream. However, don’t add too much, or it will spill over the top and cause the oven to have crusty burnt pieces things on the bottom of the oven. In this case, you will probably want to place the ramekins on a cookie sheet while baking.
Enjoy!!

3 Fruits You Might Be Eating The Hard Way

[Image credit: FoodBeastTv]
We all know how to eat an apple the correct way, right? Wrong! Last week, FoodBeast posted a video entitled “How to Eat an Apple Like a Boss” that quickly went viral. From what the video shows, one should eat the apple from the top down, thereby eliminating the almost 30% waste from eating the apple from the outside into the core. So that got me to searching [yes I Google everything] to find what other fruits we may be eating incorrectly.

[Image credit: Crazy Bananas]
Crazy Bananas shows us that most people start peeling the from the longer stem, but if you peel from the bottom, it will be easier and the banana wont have all those stringy pieces left on it. Since this is also the way a monkey would eat a banana, it makes perfect sense to me.

[Image credit: Homemadesimple]
What about the pomegranate? Well there is a truly easy way to get all of the scrumptious seeds out using water. All you have to do is cut the fruit in half then submerge the fruit in cold water. This will allow it to pull right apart with very little mess. Perfect right?

 

 

Mandarin Orange Chicken

This recipe can be made with chicken or tofu, but if you are making both chicken and tofu, but I think you have to keep a close eye on this cooking, since they don’t cook at exactly the same rate. I personally don’t care for tofu, so I have no idea what it would taste like in the recipe.
Mandarin Orange Chicken
Ingredients:
1 package skinless, boneless chicken breasts OR
1 pkg Extra Firm Tofu, cut into 1/4″ slices
1/3 cup Soy Ginger Sauce
1 TB honey
1 small can mandarin oranges
1 TB olive oil
1 TB minced garlic
2 cups fresh broccoli flowerets
1 small can water chestnuts 
steamed white or brown rice
Preheat oven to 400° F.
Brush both sides of the chicken or tofu slices with sauce and arange in a 6 x 9 baking dish, overlapping as needed. Mix sauce with honey and spoon on top of the tofu or chicken. Top with orange slices. Bake 30 minutes, or until the tofu is lightly browned. In a large sauté pan or wok, heat olive oil and saute garlic until lightly browned. Add broccoli and water chestnuts and cook until crisp-tender. Serve over rice and baked tofu or chicken with additional sauce on the side.
Let me know what you think!

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Corn, Avocado, and Tomato Salad

I found  this great summer salad on Paula’s Home Cooking, courtesy of my cooking idol, Paula Deen. Surprisingly, this particular P.D. recipe contains no Crisco, bacon fat or sour cream. [I looooove Paula Deen’s fatty homestyle cooking, but unfortunately, my hips don’t.] Now that Paula has been diagnosed with diabetes she is cleaning up her cooking, so many of her recipes are taking on a healthier nature.
Corn, Avocado, and Tomato Salad
Ingredients:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Enjoy!!

Product Review: Proctor Silex Electric Knife

Call me crazy, but this is probably one of my most used kitchen gadgets. No doubt, Thanksgiving would be a bust in my house without it, because I couldn’t carve a turkey to save my life without it, but that isn’t the only thing I use it for.
Over the years I have become a pro at making sandwich trays all because of this amazing little gadget. I simply spread the bread out across the counter, make the sandwiches and then stack the sandwhiches 3-4 high and WHAM, I go to cutting. Ahhhhh, lets tackle 3 large sandwich trays in a matter of an hour.
How about cutting fruit & veggies? Easy-peasy with an electric knife!
This thing really is a time & life saver and at a VERY affordable price…. why doesn’t everyone own one of these? They retail for less than $30.00!!
Cheers from the Deep South!