Easiest recipe ever. Perfect as a backup dessert during a dinner party I recently had. One of my guests couldn’t eat the main attraction (which was very sad because the chocoflan was incredible). So, I made these quick and easy churros for him. A quick bake, dunk in some butter and a roll in cinnamon sugar. These airy delights were absolutely delicious!
from Six Sisters
1 sheet frozen pastry puff sheet, thawed (usually they come in a 2 pack . . . if you want to make both sheets, just double the recipe)
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted
Preheat oven to 450 degrees F. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon. Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.
Makes 18 churros.
Or, donuts…if you prefer it that way. Whichever way you like, these are amazingly good. They quite possibly belong atop my ease/deliciousness chart. Whenever I make something, I mentally rate it on a scale of how simple or difficult the recipe is versus how delicious the food turns out. No, I’m not OCD enough to have an actual spreadsheet or anything like that. It’s just a running filing system in my brain. If something is incredibly good, but takes a whole lot of effort it becomes a special occasion kind of treat or meal. Something can taste amazing, but if it requires three hours in the kitchen, I won’t make it often…no matter how delectable it is. Then there are the magical things that are impossibly easy and mind blowingly delicious. Like these light and sweet, melt in your mouth doughnuts. I could make these every single day. And never grow tired of them. Except, then I’d gain about 200 pounds. It would almost be worth it to get to eat these on a daily basis. Move aside Krispy Kreme. See ya’ Dunkin…I’m making my own doughnuts from now on. Continue reading
One of my all time favorite light meals is Chinese Chicken Salad. I always thought it was hard to make, until my friend Emily shared her recipe with me. Wow. So easy and scrumptious. I love it! Crunchy almonds mixed with a slightly sweet, slightly tangy sauce take a plain old bag of coleslaw mix to a whole new level. Rip apart a rotisserie chicken and toss it all together for an incredibly quick and easy delicious meal! I love to make this salad to take camping as well. We take a big batch of this, throw it in the cooler and munch on it for lunch and dinner. Fantastic. Continue reading
This quick casserole includes great flavors like artichokes, tomatoes and olives. Tossed together in with chicken, pasta and cheese it takes boring chicken casserole to a new (delicious) place. It’s an amazing meal for a busy weeknight. You could use any leftover chicken you’ve already cooked, shred up a rotisserie chicken or quickly cook up some fresh chicken to use in this dish. I paired this with my Pear and Feta Salad and some hearty rolls for a perfect easy Friday night meal. Yum yum! Continue reading
First of all. I’m back! I was pounded with the cold/flu season and was basically non-functioning for about 6 weeks. Last week I emerged from my bed to find that the world had changed in my absence. None of my kid’s clothes fit, I couldn’t get shoes on their feet because they too had grown – and I don’t even want to talk about the mountains of laundry. After digging out all last week, I finally feel myself again and am ready to bake! Woo-hoo! Sorry for the total void these past few weeks. It was no fun to be sick that long…and I’m pretty much the worst most pathetic sick person on the planet. It’s true, you can ask my husband.
I had my parents over for dinner last night and threw together this quick and easy cobbler for dessert. If you like biscuit toppings for your cobblers, this isn’t the one for you. It’s more of a cakey cobbler. The prep time is literally about 5 minutes. The batter bakes up around the fruit and the sweet smell will fill your house. You can use any combination of fruit. I used raspberries and peaches. Yuuuumy! Continue reading
Why buy expensive marinades when making your own is so easy? And, you can control the ingredients – add a little heat, spices or whatever you fancy! Take this simple, basic marinade and let your imagination run wild! The key to tender flavorful pork chops is not to over cook them. If they are gray all the way thru, they will be tough and flavorless. The trick is to cook the chops only until they read 140° on an instant read thermometer. Take them off the heat and allow them to rest about 5 minutes. The internal temperature will rise to 145 – 150° and they will be perfectly juicy with a pale rosy center. Delicious! Paired with some potatoes of your choosing and a veggie, this makes a complete meal in no time that your family will devour.
This is a quick and easy way to make delicious, flavorful chicken. I use fresh lemon and herbs, but if all you have is the green lemon juice bottle and some dried spices – they’ll work in a pinch. Serve up with some rice and veggies. Perfect, simple, fast meal. Photo of the completed meal is below the recipe – here it is in the Ziploc doing it’s marinade thing while it defrosts.
Easy Chicken Marinade
I know what you’re thinking. I don’t need a recipe for rice crispy treats. I’ve made them since I was 12 years old. The recipe is on the back of the cereal box for Pete’s sake! Just hear me out. Have you ever had a rice crispy treat that was too dry? Too skinny? Skimpy on the mallow? Yeah – I think we all have. Cause if you use the recipe on the box, that’s just what you get. So, here it is…my perfected gooey delicious rice crispy treat recipe. It yields big thick buttery marshmallow treats that are as delicious for grown-ups as they are for the munchkins. (click on the pic and look at it reeeeeaaaaaaally big if you don’t believe me) You need a BIG BIG bowl for this recipe though. I’m talking like the one you use for chex mix, or to put tortilla chips in at parties for chip n’ dip. Big.
Gooey Rice Crispy Treats
Rice Crispy Treats
11 1/2 C rice crispies
16 oz marshmallows (mini or big…just a 16 oz bag…not the little 10 oz one)
8 T butter (1 stick)
1. Place stick of butter in a big bowl. Take butter wrapper and use it to lightly grease a 9×13 inch casserole dish. Keep butter wrapper handy.
2. Melt the butter in the microwave in a big bowl. Watch it closely. Take it out when there’s just a little left unmelted, then stir hot butter until all of it melts.
3. Put marshmallows into the same bowl and stir to coat. Melt marshmallows in the microwave, stirring frequently. When mallows are just melted, remove from microwave and add rice crispies to the bowl.
4. Using a rubber spatula, stir until well coated.
5. Using the butter wrapper, press cereal mixture into the prepared 9×13 dish. Allow to cool then cut into squares.