Tablespoon vs. Teaspoon

Categories: tablespoon, teaspoon
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Published on: December 30, 2012

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A tablespoon and a teaspoon are both units of measurement used commonly in cooking.

A tablespoon is the larger of the two with 3 teaspoons being contained in a single tablespoon is commonly abbreviated in recipes as TBS.

A teaspoon is the smaller unit of measure and it is commonly abbreviated in recipes as tsp.

Mini cinnamon rolls from crescent rolls

Categories: cinnamon rolls, dessert, recipe
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Published on: December 22, 2012

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There was a bit of a sale on Pillsbury crescent rolls and we had to get through some of the tubes of dough before they went bad so I put together this recipe

 

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Mini cinnamon rolls from crescent rolls
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tube of Pillsbury crescent rolls
  • 2 tablespoons butter (melted)
  • 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
Instructions
  1. Preheat oven to 375F
  2. Unroll crescent rolls and apply thin layer of melted butter
  3. Sprinkle on sugars and cinnamon evenly across butter.
  4. Divide into 4 rectangular pieces (natural existing lines)
  5. Roll each segment (widest end) into a roll
  6. Use kitchen shears to cut rolls about ½ inch and add to cookie sheet
  7. Bake for 7-8 minutes or just until golden.

Chocolate chip peppermint waffle recipe

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Published on: December 22, 2012

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Wanting to get even more into the Christmas spirit I decided to make up a little recipe to make some waffles full of Christmas cheer.

Chocolate chip peppermint waffle recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 egg
  • 1 cup flour
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 2 tablespoons white sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 teaspoon cocoa powder
  • 1 teaspoon peppermint extract
  • ¼ cup chocolate chips
Instructions
  1. Preheat waffle iron. Beat eggs, milk, vegetable oil, white sugar, and extracts until fluffy.
  2. Add remaining ingredients and mix until well combined.
  3. Pour mix into hot waffle iron and cook until it is golden brown.

 

Make your own Trader Joes pumpkin bread and muffin mix

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Published on: December 16, 2012

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imageEvery fall my wife stocks up on Trader Joes Pumpkin Bread & Muffin mix but then is saddened when it eventually no longer available.  After about the 4th loaf was created I decided to make up my own.  Not only does this help save some time when it comes to pumpkin bread time it also saves some money when not paying $3 a box from Trader Joes.

Making your own mix is very simple just take the ingredients below and mix well.  This will make enough pumpkin pie mix for 4 loafs of pumpkin bread.  Given the amount of flour involved I typically will empty out and reuse the old flour bag to hold my freshly created pumpkin/muffin mix.

Now obviously this is not limited to pumpkin bread mix, you can do this with any other baked goods as well (brownies, cake, etc.)

Trader Joes Pumpkin Bread & Muffin Mix Recipe
 
Ingredients
  • 7 cups all purpose flour
  • 4 tsp. baking soda
  • 6 cups sugar
  • 1 tsp. salt
  • 4 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp. ginger
  • ½ tsp. cloves
Instructions
  1. Mix well…

 

Pumpkin Bread & Muffin Recipe

Ingredients
  • 3 cups homemade pumpkin mix
  • 1 cup pumpkin
  • 2 eggs
  • 1/2 cup vegetable oil
Directions
  1. Preheat oven to 350 F.
  2. Combine eggs and oil and mix until emulsion begins to form and then add pumpkin puree
  3. Add 3 cups of pumpkin mix and stir until combined
  4. Pour into one lightly greased and floured bread loaf pans.
  5. Bake for 1 hour and test if done by inserting a knife into the middle of the loaf and when it comes out clean it is done.
  6. Let cool for 30 minutes and start eating or top with aluminum foil and place into your refrigerator and let cool overnight.

 

Proper Food Storage Saves Money

Categories: guest post
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Published on: May 14, 2012

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You have started clipping coupons and have managed to significantly trim your grocery bill. You’ve found ways to save on healthy and nutritious foods, for your whole family. You have even found ways to make healthy foods palatable to even the fussiest of eaters.

So don’t undermine all of your hard work with poor food storage.  It may seem like a no-brainer: frozen food goes in the freezer, cold foods go to cold storage, and everything else goes into the cupboards or pantry.

But did you know that the inside of the refrigerator has warm spots? Or that storing cheese in plastic is not the best idea?

Every day we make seemingly minor food storage mistakes that can lead to faster spoilage and greater waste. And, in the worst case scenario, it can jeopardize food safety.

Keep meats, fish, and poultry in the original packaging, whenever possible. Transferring these items from container to another increases the risk of bacterial contamination, or cross contamination.  However, you can put the unopened meat package inside a sealed plastic bag to prevent juices from dripping onto other foods, or onto the refrigerator shelves.

If food does drip into the refrigerator, clean it up immediately to prevent cross contamination.

If you absolutely must transfer meats to another container, like for freezing smaller portions, transfer them as quickly as possible and freeze them immediately.

If you have to transfer different meats, work with one meat at a time and wipe down surfaces to prevent cross contamination.

Keep soft dairy products, like yogurt, milk or cottage cheese, in their original containers. If you transfer a portion to a serving container, do not return the unused portion to the original package. Either wrap the serving container in plastic or throw the unused portion away.

Keep hard cheeses in the original container until you use them, then wrap them in wax paper before putting them inside a plastic bag. If you are storing the cheese for more than a few days, consider storing it in wax paper only. The wax paper will protect the cheese from exposure to air, which can dry it out; but prevent excess moisture, which can cause mold growth.

Do not wash produce until you intend to use it. Washing can leave moisture on the product, causing faster spoilage when it’s stored in the refrigerator.

Store leftovers and used food in air-tight containers and label them with the date that you packaged them.

The door, and the area near the light are the warmest parts of the refrigerator. Only use these areas to store items that do not need to be kept at a more constant temperature.

Refrigerate leftovers within two hours of preparation. And allow hot foods to cool inside the refrigerator, not on the counter top.

Periodically clean your refrigerator and pay close attention to the rubber gasket around the door. That gasket is what creates the seal and keeps your food fresh. Dirt on the gasket can disrupt the seal.

Do not overfill your refrigerator. The cold air needs room to circulate to be most effective.   Conversely, keeping your freezer full will actually help it run more efficiently.

Only use your refrigerator freezer for short-term storage – foods that you plan to use within the month. Use a separate freezer for long-term storage, and open it as little as possible to maintain the interior temperature.

The fact is, there are more ways to protect your food investment than can be listed here. But agencies like the UK Food Standards Agency and the US Department of Health and Human Services, both offer a wealth of food safety information for you and your family.

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