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onion poultry seasoning 1 tsp 3 4 tsp ground sage plus 1 4 tsp dried thyme sour cream 1 cup 1 cup plain yogurt sugar 1 cup 1 cup packed brown sugar or 2 cups sifted confectioners sugar tomato juice 1 cup 1 2 cup tomato sauce plus 1 2 cup water tomato sauce 2 cups 3 4 cup tomato paste plus 1 cup water posted by tiki_lady no comments email this blogthis share to x share to facebook share to pinterest labels helpful tips thursday april 25 2013 blueberry muffins via cake mix i think i am back i have to blog strictly using my phone but this is doable i think these were a huge success in our house and even better because i have gone into the lazy mode of baking and cooking sweet heart loved them so much that she pranced around singing while holding two muffins in hand oh i wish i were the muffin man can t you just smell them inhale deeply they were uber easy to make they only changes i made were i used a yellow cake mix and i chose to use a few table spoons of flour to generously dust my blueberries they were frozen and i knew the flour would prevent them from sinking to the bottom like the old titanic i found my recipe through pinterest and went to this blog there were not many comments and usually i like to read all the comments so i can avoid any pit falls or alter accordingly blueberry muffins 1 1 2 to 2 cups fresh blueberries dusted with flour if frozen 1 package of white cake mix i used yellow 1 package of instant vanilla pudding 4 eggs 1 2 cup oil 3 4 cup milk 1 teaspoon almond extract or vanilla i loved the almond flavor beat everything all together except for blueberries until well blended and smooth around 3 minutes with an electric mixer then fold in the blueberries at the end fill muffin cups 3 4 full and bake 350 for 20 to 25 minutes bake at 350 until browned she also suggest adding a streusel topping by combining 1 2 flour 1 teaspoon cinnamon 1 4 cup brown sugar 2 tablespoon softened butter and 1 4 cup chopped walnuts mixed all together evenly sprinkle a little on each muffin before baking if you do try this recipe leave me a comment and pop on over to this blog and let her know how much you loved it also the editing software for my android isn t the best but i m glad i can post now posted by tiki_lady 2 comments email this blogthis share to x share to facebook share to pinterest labels bread breakfast muffins how to make an apron from a man s dress shirt another one of my pins we are having a young women s in excellence night and it is a recipe cooking theme i thought i would make these quickly for my daughters i read all 3 tutorials and then i basically took all three and winged it and did my own mixing a little from here and a little from there i do not sew i do not sew i do not sew let me repeat i do not sew i can do your basic and my first apron took me an hour and the second apron took me 30 minutes ruffles included so if i choose to make one for myself perhaps i could get it down to 15 minutes would i do this craft again heck yeah super easy and super cute i m thinking christmas or birthday gifts pair it with a cook book or a recipe or even a cookie mix in a jar endless possibilities while cleaning i had a woman ask me where did i get such a cah ute apron i gleamed with pride and replied moi the three sites that i was inspired from was posted by tiki_lady no comments email this blogthis share to x share to facebook share to pinterest sunday october 9 2011 chocolate chip pumpkin bread 3 cups all purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 4 eggs 2 cups sugar 2 cups of canned pumpkin 11 2 cups canola oil 1 1 2 cups semisweet chocolate chips in a large bowl combine the flour cinnamon salt and baking soda in another bowl beat the eggs sugar pumpkin and oil stir into dry ingredients just until moistened fold in chocolate chips pour into two greased 8x4 loaf pans bake at 350 decrees for 60 70 minutes cool for 10 minutes before removing from pans to wire racks yield 2 loaves posted by gretchen no comments email this blogthis share to x share to facebook share to pinterest labels bread wednesday april 27 2011 angel food cake this is so light and perfect i absolutely love the texture of this cake it is most definitely worth the time and the effort to create this lovely piece of heaven i tried this recipe out from gourmet i followed directions exactly with no adaptions i would like to add cocoa to half the batter and try a black and white angel food cake i think it would be to die for you can go directly to the sight for the recipe by clicking here angel food cake serves8 active time 30 min start to finish 2 hr adapted from rick ellis february 2000 this classic spongecake is thought to have originated with german settlers a thrifty use of the many egg whites left over after making noodles apocryphal perhaps delicious nonetheless my sister asked me to make this as her wedding cake to dress it up i flavored it with ginger and served it with sliced peaches tossed with sugar and bourbon 1 1 2cupslarge egg whites 10 to 11 1tablespoonwarm water 1cupsifted cake flour not self rising sift before measuring 1 1 4cupssuperfine granulated sugar 1tablespoonground ginger optional 2teaspoonsvanilla 1teaspooncream of tartar 1 2teaspoonsalt special equipment a 10 by 4 inch tube pan with removable bottom and a standing electric mixer accompaniment sweetened whipped cream and fresh berries make cake layers preheat oven to 375ºf put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm sift together flour 1 4 cup sugar and ginger 4 times onto a sheet of wax paper beat whites in standing electric mixer on medium speed until frothy add vanilla cream of tartar and salt increase speed to medium high and beat just until soft peaks begin to form gradually beat in remaining cup sugar 2 tablespoons at a time occasionally scraping down side of bowl increase speed to high and beat until stiff glossy peaks form do not overbeat sift one third of flour mixture over whites beat on low speed just until blended sift and beat in remaining flour in 2 more batches gently pour batter into ungreased tube pan and smooth top run a rubber spatula or long knife through batter to eliminate any large air bubbles bake cake in lower third of oven until golden and a tester comes out clean about 40 minutes remove cake from oven and immediately invert pan if pan has legs stand it on those otherwise place pan over neck of a bottle cool cake completely upside down turn pan right side up run a long thin knife around outer edge of pan with a smooth not sawing motion do the same around center tube remove outer rim of pan and run knife under bottom of cake to release invert to release cake from tube and invert again onto a serving plate serve cake with whipped cream and berries cooks notes angel food cake was traditionally torn apart using 2 forks or a many pronged cake breaker to preserve its prized texture however gently sawing with a modern serrated knife also works well cake may be made 1 day ahead and kept covered at room temperature posted by tiki_lady 1 comment email this blogthis share to x share to facebook share to pinterest labels cake dessert sweet potato casserole i can not believe that i had not posted this recipe to the blog i have used this for every holiday and every gathering that i have been to ever since my friend cheryl c made it at her home for our easter gathering with her family my husband s aunt teresa makes a sweet potato casserole similar to this as well my friend c got it from her neighbor who may have gotten it from southern living lol i believe the topping makes this dish most unique and scrumptious it is always requested my mother in law always asks me for the recipe and i believe she has it down now it brings groans of delight and smiles of pleasure when this dish makes its presence at our table sweet potato casserole yields 9x13 pan bake 350 prep 20 min time 35 min ingredients 3 cups mashed sweet potatoes 2 eggs 1 cup sugar 1 2 tsp salt 1 stick butter 5 ounces evaporated milk 1 tsp vanilla topping mix in seperate bowl should crumble 1 2 stick melted butter 2 3 cup brown sugar 1 3 cup flour 1 cup pecan peices mix all together place in greased 9x13 pan top with topping and bake at 350 degrees for 30 35 minutes posted by tiki_lady 1 comment email this blogthis share to x share to facebook share to pinterest labels holiday sweet potato vegetables tuesday april 26 2011 rainbow waffles we always have a great time for the holidays and i love to have fun and celebrate we had many of our traditional st patty s traditions along with a few new ones my children absolutely loved these and had a great time eating them their little pot of gold was sliced bananas way fun my recipe comes from betty crocker herself it is my favorite go to never fail nice and fluffy recipe waffle recipe yields 4 waffles com ingredients 1 3 4 cups all purpose flour 1 tbl spoon baking powder 1 4 tsp salt 2 egg yolks 1 3 4 cups milk 1 2 cup cooking oil 2 egg whites in a mixing bowl combine flour baking powder and salt in another bowl beat egg yolks slightly beat in milk and oil add egg yolk mixture to flour mixture all at once stir just til combined but still slightly lumpy in a small bowl beat egg whites till stiff peaks tips stand straight gently fold beaten egg whites into flour and egg yolk mixture leaving a few fluffs of egg whites do not over mix pour 1 to 1 1 4 cups batter onto waffle grid of preheated lightly greased waffle maker close lid do not lift lid until done use fork to lift out using food coloring tint waffle batter in separate bowls or cups or for easy pouring use wilton bags or ziploc bags starting with red place in center of waffle grid and as each color out will need more batter roy g biv red orange yellow green blue indigo violet posted by tiki_lady 1 comment email this blogthis share to x share to facebook share to pinterest labels breakfast holiday kids st patricks saturday april 23 2011 how to make hawaiian haystacks hawaiian haystacks it seems like if you stick a pineapple on it it s called hawaiian lol but this is such a wonderful dish i know my sister in law made it for us many many years ago then i haven t had them since it s been 10 long years since these have graced my palette some friends had us over for dinner and this is what she served i have craved them ever since that night what was i thinking never to make them i finally did it and i m so glad i did the basic ingredients is chicken cream of chicken rice and any topping you wanted to put on it hawaiian haystacks sauce 2 cans cream of chicken soup 2 cups chopped cooked chicken 1 cup chicken broth mix and heat toppings in order rice chow mein noodles chopped tomatoes chopped celery chopped green red and yellow peppers cheese pineapple mandarin oranges olives almonds coconut etc mix the cream of chicken soup with the chicken broth on medium heat add cooked chicken shredded or chopped place a scoop of rice into each bowl spoon one to two ladles full of sauce over the top of each scoop set out toppings in small bowls on the table add cheese first so it will melt then other toppings to individual taste although it may seem strange to combine pineapple and coconut with savory flavors posted by tiki_lady no comments email this blogthis share to x share to facebook share to pinterest labels dinner hawaiian haystacks kids cake mix corn bread a good friend of ours came to one of our dinner nights and brought a new recipe that she tried out it s corn bread and is made with a cake mix base interesting it was really very delish i would catergorize it under a dessert because of its sweetness thanks lisa for sharing i got this recipe from cooks com yields 32 servings prep 15 min bake 350 time 30 35min cake mix corn bread los angeles sweet corn bread 1 18 1 2 oz pkg yellow cake mix the kind without pudding 1 15 oz pkg corn bread mix mix cake and corn bread batters according to package directions blend together and turn into 2 greased 9 inch square baking pans bake at 350 degrees for 30 to 35 minutes or until corn bread springs back when lightly touched yields about 32 servings posted by tiki_lady no comments email this blogthis share to x share to facebook share to pinterest labels bread dessert snickerdoodle cookies ever since a fell in love with my recent recipe of snickerdoodle bundt cake i knew i had to let him experience the love of the snickerdoodle cookie in our ward in nc the fort mill ward a family named the jensen s shared this great recipe it was perfect it was slightly crunchy on the outside and ever so delicate and buttery and soft and even a bit chewey on the inside i have no idea why i don t make these more often they are magnificent they are delicious the mr as well as a absolutely love these this is definitely my go to recipe for snickerdoodles yields 2 dozen cookies preheat 400 degrees time 8 10 minutes snickerdoodles ingredients 1 2 cup butter softened 1 2 cup shortening 1 1 2 cup 2 eggs 2 3 4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1 4 tsp salt topping combine in seperate bowl 2 tbl spoons sugar and 2 tsp cinnamon mix together butter shortening sugar and eggs blend in dry ingredients shape dough into balls and roll in topping mixture bake at 400 degrees for 8 10 min i will also dip each baked cookie once they come out of the oven in the sugar mixture again posted by tiki_lady no comments email this blogthis share to x share to facebook share to pinterest labels cookies wednesday april 20 2011 snowballs russian tea cakes italian butter nuts mexican wedding cakes this is a cookie with a thousand names but whatever you call them they are delicious i think even the greeks have a wedding crescent tradition using this recipe i have always loved these cookies i have loved them from my childhood no one else liked them because they were powdery and maybe a bit on the dry side but that was what i adored and i loved the texture and the way they would stick to the roof of my mouth they have a small crunch on the outside smoothe and buttery on the inside met with small flecks of chopped pecans i am so nostalgic just reminiscing of this little ball of powder i adore these and will find any excuse to make them my sister calls them snow balls and once again jennifer made them for her christmas platter i too add them to my holiday platters i have a word of warning for these cookies you must be careful not to over bake they can easily serve as golf balls or knock a tooth out this recipe originates from the betty crocker cookbook yield 4 dozen prep time 20 min cook time 12 min preheat 400 degrees ingredients 1 cup butter room temperature 1 2 cup sifted powdered confectioners sugar 2 teaspoons pure vanilla extract 2 1 4 cups all purpose flour if you don t want to patiently watch these you can reduce the flour to 1 3 4 cup flour 1 4 teaspoon salt 3 4 cup finely chopped toasted nuts powdered con...