Misc. Recipes

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How to Make Butter in Under 5 minutes

16 ounces of heavy cream, chilled
1/2 teaspoon salt

Pour cream and salt into bowl of stand mixer and mix on high. In essence,
you'll be making whipped cream....only you're going to whip the cream
beyond this point. About 3 minutes.
Soon it will deflate and start to look like scrambled eggs.

Keep beating a few more seconds. You'll notice water start to separated from the butter.
This is actually buttermilk and can be saved for future use.

Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water.

Homemade Kettle Corn

1/4 cup vegetable oil
1/2 cup popping kernels
1 1/2 tbsp white sugar..I USE SPLENDA
1 tsp salt

In a large, non-stick skillet with lid, warm oil over medium heat.
Once the oil is hot enough (you will be able to tell by flicking water onto the pan –if it bubbles, then it’s ready), add the popcorn kernels, swishing the pan around the coat them in the oil.
Add the sugar and make sure the kernels are coated. This is what will give the popcorn its candy coating.

Growing Fresh Celery


From www.chickensintheroad.com

Cheese Sauce

4 oz cream cheese
4 oz sharp Cheddar cheese
1/2 cup water
1 tablespoon chopped cilantro
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Fresh black pepper to taste

Blend cheeses together in a small nonstick saucepan. Heat on low to melt cheeses and stir constantly to prevent burning. Stir in water, cilantro and
spices until well blended.

Sauce will thicken as it cools.

Makes 24 tablespoons

Nutritional Info: (per tablespoon)
Calories: 36
Carbs: 0 grams
Protein: 1.5 gram
Fat: 3 grams

Mango Salsa

1/2 C. mango, peeled and diced small
1/2 C. jicama, peeled and diced small
1/2 C. red onion, peeled and diced small
1 Jalapeno, seeded and finely diced
pinch of salt
2 TBSP lime juice
1 TSBP sweet chili sauce (Mae Ploy or Yeo's recommended brands)

Combine ingredients and serve with grilled chicken or fish.

Swimming pool hair care - to keep blonde/highlighted hair from turning green

2 TBSP baking soda
1/4 C. lemon juice
1 tsp mild shampoo

Mix together all ingredients until well blended.
Wet hair and massage mixture well into hair and scalp, making sure hair ends are coated.
Cover hair with plastic bag or shower cap and leave on 30 minutes.

Rinse hair well and shampoo as usual

Vidalia Onion Dip

3 lg chopped vidalia sweet onions
2 C water
1/2 C sugar
1/2 C. vinegar
1/3 C. to 1/2 cup mayonnaise
1 tsp. celery seed

Soak onions overnight in sugar, water and vinegar.
Drain well. Add mayonnaise and celery seed to spreading consistency.

Serve on crackers.

Cheesecake Dip For Strawberries

8 ounces cream cheese -- softened
1/3 cup sugar
1 each egg -- beaten
1 teaspoon vanilla
1 quart Strawberries -- fresh

Mix the cream cheese and the sugar well. Add the beaten egg and the vanilla; mix well. Microwave for 1 minute and stir.
Microwave another minute and stir again. Repeat this step until the dip reaches the desired consistency.
Be sure to scrape the sides of the bowl when you beat.
This dip can be served warm or cold.
You may spoon the dip over sliced strawberries or dip whole berries in.

How to Make Pie Pastry Dough with Food Processor

How to Proof Yeast

Self Rising Flour

1-1/2 C. all-purpose flour
1/2 tsp. salt
1-1/2 tsp. baking powder

Mix well.

Store in an airtight container.

Blue Cheese Dip

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.Chill.
Serve with celery sticks and Buffalo Chicken Wings

Serving Size : 4

Chicken Wings- How to.

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings.
The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty.
Usually, you cannot get them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh.
Wash them in cold water, split them at the joint and remove the tips.

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips.

Yield: about 2 cups.

Garden Salsa

4 to 5 medium tomatoes, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
2 to 3 tablespoons chopped pimiento-stuffed olives
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 can (8 ounces) tomato sauce
2 tablespoons olive oil
4 teaspoons lime juice
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
Tortilla chips

In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper.

Salt Dough Ornaments

2-3 C. flour
1 C. sugar
1 C. water

Mix all ingredients. Knead 4-6 minutes.
Shape into ornaments or cut with cookie cutters.
You can divide dough into balls and use food coloring to make different colors.

Sugared Pecans/Walnuts

1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.

Makes 2 Cups

Zucchini Bake

4-5 medium zucchini, grated
1 C. Bisquick
1 C. cheddar cheese, grated
2 eggs, beaten
Salt and pepper

Preheat oven to 375 degrees.
Combine all ingredients in a medium-sized bowl, stirring well.
Pour mixture into a greased casserole dish and bake to about 45 minutes.

Zucchini Pizza

4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce or homemade sauce
Preheat oven to 400 degrees.
In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs.

Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.
Bake until mixture is lightly browned (about 15 minutes). In a large skillet, brown hamburger.

Zucchini Stuffing

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

Steak Sauce

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-qt. saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes.
Strain if desired. Cover and refrigerate.

Yield: about 3 cups.

No Yeast Pizza Dough

2-1/2 cups flour
2-3/4 tsp. baking powder (if using baking soda, use half and omit salt)
1 tsp. salt
1 Tbs. oil
3/4 to 1 cup water

Mix dry ingredients, add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a
floured surface for 3-4 minutes.

Bake at 400 for 15-25 minutes.


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Peach Cheesecake Ice Cream

3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches

Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.

Makes 8 servings.

Vanilla Whipped Cream

1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
1 Teaspoon Vanilla Extract

Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Do not over beat .

Makes 2 Cups

Lemon Skin Toner

1/2 cup lemon juice
1 cup distilled water
2/3 cup witch hazel

Combine all ingredients. Pour into a clean bottle or decorative cosmetics container. Shake well before using.
Apply with a clean cotton ball.

Note: Lemon is a strong astringent, dilute with water before using, being careful to keep away from eyes

Lemon Astringent

1/2 C. witch hazel
1/4 C. lemon juice


Apply to face and neck with a clean cotton ball.

for oily skin

Lemon Soak (for dry, rough feet)

1 bowl warm water
Juice of 1 lemon
Add lemon juice to warm water in bowl. Soak feet for 15 to 20 minutes.

Natural Lemon Skin Exfoliant

1/2 to 2/3 C. granulated sugar
Juice of 1 lemon

Mix sugar and lemon juice to form a paste.
While showering invigorate your skin with the paste. Use the inside of the
lemon rind to rub heels and elbows.

Strawberry Toner

1/2 C. mashed strawberries
1/2 C. sour cream or plain yogurt

Purée ingredients in a blender at low speed until sell mixed and fluffy.
Apply to face and neck; rinse with tepid water after 30 minutes.
If mask is too runny after blending, refrigerate for one hour. Make mask the day you plan to use it.

For oily skin.