Makes 1 dozen
1 1/2 cups shredded coconut (about 5 ounces)
Yellow and light-blue food coloring
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
Sunday, March 28, 2010
Posted by Kelsie Odoms-Rucker at 10:58 AM
Wednesday, March 10, 2010
One batch only makes a tiny bit, we did 4x the batch
1/2 cups salt
1 cups flour
1 cups water
1 tbsp oil (I dont add any oil)
2 tsp cream of tartar
Heat in pan on medium heat until "doh" forms. Stir slowly. Add food coloring.
Posted by Kelsie Odoms-Rucker at 12:41 PM
Monday, March 8, 2010
1 salmon fillet
Kerkland herbed seafood rub
Bacon grease or bacon
Wash off that Salem (I always use get mine from Costco), pat dry and set foil, sprinkle on herbed seafood rub, add a couple pieces of bacon or a 3 table spoons of bacon grease, drizzle on lemon juice and some onions.
Close on salmon in foil, throw it on the bbq. Flip every 10 min for about 25 min until done
Posted by Kelsie Odoms-Rucker at 5:44 PM
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large
mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Posted by Kelsie Odoms-Rucker at 5:20 PM
Saturday, March 6, 2010
Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Whipped cream (optional)
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Posted by Kelsie Odoms-Rucker at 7:59 PM
Posted by Kelsie Odoms-Rucker at 7:54 PM
Tuesday, February 23, 2010
Here's a good example of the whole exceeding the sum of its parts: Add food coloring to a simple mixture of flour, salt, and water, and you get puffy, glossy paints that sparkle with salt crystals when dry.
• ½ cup salt
• ½ cup all-purpose flour
• ½ cup water
• Food coloring
Mix together the salt, flour, and water; the mixture should be about the consistency of pudding.
Posted by Kelsie Odoms-Rucker at 11:34 AM
Saturday, February 13, 2010
3 cups fresh ground wheat
¼ cup honey
3 eggs beaten
¼ cup oil
1 cup kefir or butter milk
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon Neolife vit. C (if you have it)
Sift all dry ingredients together, beat eggs, oil, honey and 1 cup kefir or butter milk. Add warm water. Use 1 cup, stir a little then if you need a thinner batter use another cup of worm water. If you want to make waffles use a thicker batter. Don’t add the third cup of liquid. Use just one extra cup of water. Beat egg whites to stiff. Now fold whites into batter. There will be bumps in the batter. For the grill, heat to325-350 degrees for the waffle iron heat it until it shows red and goes off. Then bake the waffles. When iron light goes off the waffle is done. Pancakes one done when bubbles.
1 cup maple syrup and 3 table spoons molasses
Grammy’s Pancakes rules
No smashing the pancakes
Flip only once
Serve HOT with butter, fruit and yogurt
Posted by Kelsie Odoms-Rucker at 9:36 AM
Monday, February 8, 2010
Heart-shaped cookie cutter
Card stock or paper
The Coakley sisters attach a favorite sugar-cookie or play-dough recipe to their cutting-edge valentines, but you can keep it simple with a heart-shaped message that says, "You're cut out to be mine
Posted by Kelsie Odoms-Rucker at 8:20 PM
this colorful new twist on a classic treat is a great gift for your child to give to anyone she's sweet on this February 14.
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn
To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.
Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.
Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.
With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.
Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.
Posted by Kelsie Odoms-Rucker at 8:15 PM
When Cupid invites guests over, this is the beverage he serves. For the first time ever, he has graciously agreed to share his magic recipe--which also happens to make an excellent dessert drink for Valentine's Day dinner.
12-ounce can pink lemonade concentrate
1 cup raspberry sherbet
12-ounce can of lemon/lime soda (we used 7-Up)
In a pitcher, mix the lemonade concentrate with the recommended amount of water.
In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.
Add the soda, stir, and serve. Makes 3 cups
Posted by Kelsie Odoms-Rucker at 7:34 PM
* 1 can (6 oz size) frozen orange juice
* 1 cup water
* 1 cup milk
* 1/2 cup sugar
* 1 teaspoon vanilla
* 12 ice cubes
1. Mix together in blender at high speed for 30 seconds. Serve immediately.
Makes: 2 servings, YUMM!
Posted by Kelsie Odoms-Rucker at 7:27 PM
350 for 12-15 min
1c brown sugar
1c white sugar
½ tsp salt
1 tsp baking powder
1c nuts & coconut
Frosting -Powdered sugarCream cheeseButterMilk Vanilla
Posted by Kelsie Odoms-Rucker at 1:06 PM
6c rice chex (Melt 1c chocolate chips and ½ butter together) ½ peanut butterWhen putting mixture on rice chex add powder sugar Put in freezer for 1-2 hrs.
Posted by Kelsie Odoms-Rucker at 1:06 PM
500g bacon bones or ham bones smoked 250g dried split peas 1 med onion finely chopped 1 tsp salt 1 1/2 litres water pepperPut all ingrediants in large saucepan. Simmer slowly for 2-3 hours until peas are soft. For a very creamy soup remove bones and puree soup in a blender or push through a... sieve. Cut meat from bones and return to soup. Serves 6. Enjoy.
- Missy Odoms
Michele Russsell Fav!
3 lbs chicken wings
1/2 cup Sriracha sauce
1/4 cup butter
2 T chopped cilantro
juice from 1/2 fresh lime
If the wings are not already prepared for use, chop off the useless section and cut the remaining section into the two separate parts.
Bake wings in single layer at 425 for 45 minutes; remove from oven, let cool slightly.
Mix sauce ingredients; toss with wings.
Broil wings on low, 4-5 inches from heat, turning and basting as needed.
Posted by Kelsie Odoms-Rucker at 8:21 AM
Karl Odoms Fav!
Cook Time: 25 min
Yield: 4 servings
• 1 (4 to 5-pound) whole chicken, cut into parts
• 1 teaspoon poultry seasoning
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 (14.5-ounce) can chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh basil leaves
Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto
Posted by Kelsie Odoms-Rucker at 8:14 AM
¼ cup lemon juice
1 Tbs vanilla
8 oz cream cheese
1 can Sweet and condensed
Poor into gram cracker crust, refrigerate at least 2 hr to set up. Add cherry pie filling on top.Also try blueberry pie filling, strawberry pie filling or whatever you would like. Enjoy
Posted by Kelsie Odoms-Rucker at 8:09 AM