Easter Cream Puffs

Don't forget about these Easter Cream Puffs that Kaitlyn posted last year for Easter weekend. I think Amy should be up for making them for her kids this year ☺.

One of these days I will post a new recipe, just not today!

Caramel Corn Pops

I LOVE these! And they are so, so easy. (And they are much easier on the teeth than popcorn!)







1 - 8 oz. bag of "Barrel O' Fun Corn Pops (in the chip department)

1/2 c. butter (1 stick)

1/2 c. corn syrup

1 c. brown sugar

1 tsp. baking soda

Boil butter, corn syrup and brown sugar for 2 minutes. Remove from heat and add soda - stir to cause foaming. Pour over pops. (add cashews or peanuts if you like)

I omitted the next step:

( put it in the oven at 250 for 45 minutes stirring every 10 minutes. Pour onto wax paper. Break apart)

Italian Cream Sodas

Shara introduced our family to these yummy drinks. They are so good and fun to create! One of my favorites so far is Vanilla/Mango. Mark likes the Mango/Blood Orange. However the Peach and Pina Colada (Pineapple/Coconut) aren't too bad either! You Southerners can purchase the flavors at "Smart and Final" - We in the north have to order them online.

Here's the "recipe":

http://becomingbetty.blogspot.com/2009/10/italian-cream-sodas.html

Lemony Skillet Chicken

This recipe was called "Lemony Skillet Chicken" but every time I read the title I thought of this:



He he.

Lemony Skillet Chicken

1 T. olive oil
2 T. butter, divided
4 boneless, skinless chicken breasts
2 T. all-purpose flour
2/3 C. chicken broth (I used my powdered chicken buillion 2/3 tsp. and 2/3 C water)
3 T. lemon juice
1/2 t. salt
1 t. dried chives

Heat oil and one tablespoon butter in a skillet over medium heat. Coat chicken in flour and add to skillet. Saute for about 6 minutes on each side, turning once, until chicken juices run clear. Remove chicken from skillet; keep warm. Add broth, lemon juice, salt, and chives to skillet and bring to a boil. Remove from heat; stir in remaining butter. Return chicken to skillet and spoon sauce over chicken, turning to coat. Serves 4.

We ate this over rice, but it seemed like it needed a little more sauce. I haven't tried making more sauce and the proportions yet. So, if you figure it out before I do, let me know!



Oh...and I got this out of my Gooseberry Patch Fast Fix Meals cookbook.

It really didn't take that long to make. In fact, it probably took less time than saying Lemony Snicket Likes Lemony Skillet Chicken 10 times fast.

Pasta Salad

I don't even know how I found this website and recipe, but it was good!

There aren't too many amounts given for the ingredients, you just have to balance it how you want it -- I did use a whole package of bacon instead of just a handful of pieces and more sundried tomatoes and pesto than it said to and it was delicious. Also, the recipe says it's better served cold, but I liked it warm and even reheated a bowl of it for my lunch today.

PASTA SALAD

About 500grams spiral pasta
Olive Oil
Sundried Tomatoes
Crumbled Feta
Bacon pieces
Basil Pesto

Cook the pasta and drain (in advance if you have time, it’s better served cold), sprinkle with olive oil.

Cook about a handful of bacon pieces, so they are nice and crispy, add to pasta with any oil in pan.

Cut about a tablespoon of sundried tomato into little pieces, add to pasta with some of the oil from the sundried tomatoes jar.

Stir about 2 tablespoons of pesto into the pasta.

Sprinkle with a small handful of crumbled feta cheese.

Toss everything together, and you’re done!

Apricot Chicken

I know many of you have Apricot Chicken recipes that you love.

I love this one. It takes less than 30 minutes to make, and when I get home from work that is the type of recipe I need. I got this out of the Taste of Home: Simple & Delicious Cookbook I got for my wedding. Enjoy!

Apricot Chicken

4 boneless, skinless chicken breast halves
salt and pepper to taste
2 Tbsp. butter
1 can (15 oz) apricot halves
3 tsp. cornstarch
1/4 C. apricot preserves
2 TBSP white wine vinegar
4 green onions chopped (optional: Jereld doesn't like green onions...so we don't buy them at my house)

Hot cooked rice (optional)

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for turning occassionally until cooked through and the juices run clear. Remove and keep warm.

Drain apricots, reserving juice. Cut apricots into 1/2 in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions (if you want). Serve with rice if desired.


YUMMY!

Enjoy the picture:

Ice Cream Toppings!

Jen and 3 kids came over tonight so we ended up having an impromptu ice cream party! I already had 2 ice cream toppings here that Jen had made and sent home with me last Sunday, and I also had some leftover Coconut Syrup that I had made for breakfast when Amy was here. We tried the Coconut Syrup on some vanilla ice cream tonight and it was DELICIOUS! So here are 3 links for some really yummy ice cream toppings.

Hot Fudge Sauce, by Your Home Based Mom

Butterscotch Sauce (which tastes like a saltier caramel), by Smitten Kitchen

Coconut Syrup - great for breakfast or ice cream!, by The Sisters' Cafe