I love doing a bit more with my corn on the cob than just butter salt and pepper..... Here is a recipe i just love and you will too!!!
I remember, back when I was a pre teen. I had decided i wanted to decorate sugar cookies for Christmas. I pulled out my moms famous big batch recipe (which is now lost, *sad sigh*) and proceeded to mix it up. My mom didnt have a full measuring spoon set, just a large Tablespoon, but i felt confident that i could "figure it out". I did fairly fine... got it all mixed, and baked. They baked perfectly in our oven.
As they were cooling, i called my friend to come over and help me decorate while i made some icings. I thought i was the coolest person to bake my own cookies. We had sat down, decorated a couple and decided to try our masterpieces.
PfHHHHhhhgaht! *spit spit*
The cookies, even with their super sweet icing were horrible!!! They were so salty, you could barely get the taste out of your mouth. As i reviewed the recipe, i noticed it said 1 tsp for the salt, and i had put in 1 Tbsp!
Moral of the story is to not think so highly of yourself that you lose focus on the task at hand!
Merry Christmas
now.. i need some cookies....
Here is a cookie recipe, i made in 2007, that you cant mess up!!!
~............Merry Christmas..............~
**This is NOT gluten free.
I was just given the how to on making these rolls the other day, and i was bummed. It called for a can of crescent rolls and... well there is the gluten thing! LOL. So here i am thinking, with all those wonderful ladies out there cooking, is there a gluten free crescent roll recipe that could be used as a substitute?
THERE IS!!!!
This is a recipe that I found posted by several ppl, im not sure who the original person is, but it definitely was not me... so...
Crescent Rolls
1/2 stick butter (note - that is 1/4 cup), room temperature
3/4 cup small curd cottage cheese
1 cup gf flour mix
1 tsp xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBS sugar
In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.
Wrap in plastic wrap and chill 2 hours (I left mine overnight, as I wanted it ready in the morning).
Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter).
Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.
BUT!!!! Dont cook them!!! this is why that part of the recipe is small. The goal here is not Cresent Rolls but Resurrection Rolls, right?
So... Here is how you do Resurrection Rolls...
Got your kids?
You need:
Crescent dough (in triangles)
Large Marshmellows
Melted butter
Cinnamon and Sugar mixed together
Got that?
Now, give each child a triangle and explain to them that it represents the Tomb that Jesus was placed in.
Now give them a marshmellow that represents the body of Jesus.
Dip the marshmellows into the butter, then roll in the cinnamon and sugar. Explain how during that time bodies were anointed before burial with oils and spices.
Place the marshmellow on the dough and very carefully wrap it around the marshmallow, Making sure all the seams are pinched together well. (thus the marshmellow wont oooze out of the seams)
Now you can bake! We have the oven preheated to 350 from the Crecent Recipe, right? Now we place the rolls onto parchment sheets and bake for 20 to 30 minutes.
Allow them to cool.
When your child breaks open the "tomb" they will find it hollow and empty. The body of Christ is no longer there. Celebrate Jesus's life and God's wonderous love together!
Angela
Here is a recipe I pulled together on Tuesday. It was Randy's birthday and he wanted meat that tasted good. I had these delicious thick pork chops, so i thought... id make a sauce.
So... here is what i did.
Slow Cooked Pork Chops
Ingredients:
2 Tablespoons Oil
Salt and Pepper
1 Tablespoon liquid smoke (colgin's is gluten free)
1 can tomato sauce
3 Tablespoons Splenda Brown Sugar Blend
2 Tablespoons Worcestershire sauce (lea and perrins is gluten free)
1/2 teaspoon cider vinegar
Take about 2 table spoons of Oil and heat in a skillet. Then add pork chops and lightly salt and pepper. I sprinkled about 1 tablespoon of liquid smoke on each one. Lightly cook on all sides. No need to cook all the way through.
Place in a crock pot, hopefully in one layer , and then mix the sauce, brown sugar, Worcestershire sauce and vinegar in a bowl. Then poor over the top of the chops. Slow cook on low for approximately 4 1/2 hours. BE very careful of over cooking pork chops though, they can dry out.
(sorry no pictures! Hubby ate way to fast!)
Also! Watch out! Im learning to cook gluten free, and I experiment like crazy, and now there is a blog that has inspired me with a challenge called "Friday Foody Fix" Im going to be creating new things and doing my best to be gluten free!
Would love for anyone who makes this to please share your opinions!!
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