Kitchen Meets Culinary Clutz

KtBug came home from school the other day raving about an Ambrosia-like concoction that was so delicious she just had to buy the ingredients to make it for everyone at home. KtBug's friend said that his mother called it Pink Sh--, so we'll just call it Pink Stuff..

BbGirl gets to be the Guinea Pig and try Kt's Pink Stuff first.

KtBug folding the ingredients into the Cool Whip, Yum!

1. Spoon Cool Whip into a large bowl.
2. Dice Strawberries and Bananas.
3. Fold Strawberries, Bananas and Marshmallows into Cool Whip and serve.

• 2 cups granulated sugar
• 2/3 cups light corn syrup
• 3/4 cup water
• 1 dram (1 tsp) Flavor Oil
• 1/2 tsp Food Coloring
• Powdered Sugar (optional)

1. In large saucepan, mix together sugar, corn syrup and water.  Stir over medium heat until sugar dissolves.
2. Bring mixture to a boil without stirring.  When syrup temperature reaches 260°F, add color. Do Not Stir; boiling action will incorporate color into syrup.  
3. Remove from heat at 300°F or when drops of syrup form hard, threads in cold water.
4. After boiling action ceases, add flavoring and stir.  Use caution when adding flavoring to avoid rising steam.
5. Pour syrup into lightly oiled candy molds or onto greased cookie sheet and score to mark squares.
6. When cool, break into pieces and dust with powdered sugar to prevent sticking.  Store in airtight container.

• 3- to 3 ½ -pound cut-up broiler-fryer chicken
• ¼ cup ( ½ stick ) margarine or butter
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper

1. If the chicken is frozen, place in the refrigerator the night before you plan to use it or for at least  12 hours.  Cut and discard fat from chicken with kitchen scissors or knife.  Rinse chicken under cold water, and pat dry with paper towels.
2. Heat the oven to 425°F.  Place the margarine in a rectangular pan, and melt in the oven, which will take about 3 minutes.
3. Mix the flour, paprika, salt and pepper in a large plastic bag.  Place the chicken, a few pieces at a time, in the bag, seal the bag and shake to coat with flour mixture.  Place the chicken, skin sides down, in a single layer in margarine in pan.  
4. Bake uncovered 30 minutes.  Remove chicken from oven, and turn pieces over with tongs.  Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces (170°F for breasts; 180°F for thighs and legs).  If chicken sticks to the pan, loosen it gently with a turner or fork.

Good Afternoon,

Boy, what a weekend! The windstorm blew through Oklahoma furiously all weekend and, for a brief moment, we lost power when the transformer on a pole exploded sending sparks down onto the dry grass below.  Thankfully two good Samaritans jumped out of their car to stomp out the fire. 


Here is a lovely muffin recipe to whip up for the kiddos before they have to catch the bus in the morning. If the kids are nice enough to spare you a handful, call your girlfriends over for Muffins & Coffee (after the kids have left, of course!)


Enjoy,

Good Evening Friends,

I don't have a recipe to post this evening but if you'd like a recipe for marshmallow lullabies & sugary-sweet dreams then try a shooter of Chocolate truffle liquor (Godiva Liqueur Chocolate or maybe a nice Vermeer Cream Dutch Chocolate will do), topped with a swizzle of Whipped Lightening and chase it with an hour's worth of Celtic Thunder.

While settling down for the evening I decided to surf the app store for new apps. When what to my wandering eyes should appear but an app called Blogger, and 4 letters that spelled the word, "FREE"!

1. Empty entire box of Chex cereal into a large bowl (If you own a Tupperware Thatsa Bowl, use it!).
2. Into a 3-cup microwavable bowl (Pampered Chef Micro-cooker works great!), measure chocolate chips, peanut butter and butter, then microwave for one minute; stir.  Microwave about 30 seconds more or until mixture is smooth. 
3. Stir in vanilla extract.                    
4. Pour mixture over cereal and turn to coat with a large spoon until all cereal is completely coated. 
5. If your bowl has a tight fitting lid, add confectioners’ sugar, seal with lid and give it a couple good shakes – rattles – and rolls, until the cereal is well-coated and snowy white.  (If no lid is available, then grab yourself a 2-gallon Ziploc bag, dump your chocolate coated cereal inside, dump in the confectioners’ sugar, seal tight and shake – shake – shake until each piece of cereal is well-coated with that snowy-white goodness! (If there is more than one child making this, each child can take a turn shaking the bag, yay!)
6. Your party snack can be stored in an airtight container inside the refrigerator.