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Posts posted by Drewsmommy

  1. Even if you dye them you can soak them in hot water first when you are ready to use them. The shells are permeable. The water seeping through helps to create a slick surface between the egg and the shell (that's the way it seems to me, anyway).

  2. For a large crowd I usually do mostacolli, broasted chicken (Kroger's is really good), or hot dogs/hamburgers. Sides are usually pasta salad, fruit salad, rolls with butter, and corn or corn casserole (very sweet without using sugar, and the kids love it).

    Of course, it needs to be kid friendly, which in our house means skipping anything beyond the normal kid fare. My boys won't touch cole slaw, salad or baked beans with a 50-foot pole. It's nice to have a side like that for the adults, though.

    Sloppy Joe's are a great idea. It's easy, kid friendly, and good for the crockpot. Keep the kids corraled in the kitchen, though!

    Here's another tip...buy the disposable aluminum pans. They are great for make-ahead items (just cover and pop in the freezer), and zero cleanup afterward. Just toss 'em. You could even make a few trays of lasagna ahead of time in those. Buy the 99-cent loaves of Italian bread from Kroger, slice, spread with butter/garlic, wrap in foil, and freeze until party day. Then pop in the oven to heat. Personally, I would just buy the big bags of salad from Costco and call it a day. They have a Parisan salad that is fantastic (cranberries, walnuts, feta, and it comes with the dressing).

    Have fun!

  3. Tip for refilling the whites...

    Spoon your yolk mixture into a ziplock baggie and seal. Snip off a tiny corner of the bag and pipe it into the egg whites. Looks pretty, and there is less mess.

    (sometimes I also add a tiny bit of horseradish to my deviled eggs as well. My mom likes to add a bit of pickle relish to hers, but I don't care for that.)

  4. you think it is ok to use bananas that are a bit bruised ????

    Absolutely! My grandma always bakes using bananas that are black as night. Many bakers do. I have banana bread in the oven now and used bananas covered in the brown spots, and found myself wishing they were darker.

    The riper they are, the stronger the banana flavor.

  5. I'm not a banana bread fan, but I had one once made from a yellow cake mix (doctored) that was fabulous!

    I've also seen a few that call for buttermilk instead of regular milk. Buttermilk, IMO, although vile on its own, makes just about any baked good better.

    So if you don't get a good one here, I would head over to allrecipes and do an ingredient search on bananas, cake mix, and buttermilk. Or sour cream. Sour cream adds a density and a wonderful flavor to cakes I have baked, so I assume it would be great in banana bread, too. I've seen a couple recipes with the sour cream on there. Then when you get your results, sort by ratings and read the reviews.

  6. So we've been on a pancake kick lately. It's fast, easy, cheap and good. I mean, there's really no way to mess up pancakes. Just start tossing stuff in!

    Well, what mom doesn't like to sneak in some extra nutrition whenever possible, right? So last week I made them with 100% carrot juice from Bolthouse Farms and threw in some wheat germ. They gobbled them up.

    Tonight I made them with applesauce, Benefiber, and cinnamon and they scarfed them down. DH loved those.

    Now if only I could find a way to load them up with spinach without making them GREEN. I think they would suspect something... :whistle:

  7. To toast the almonds and noodles, do you just put them on a cookie sheet in the oven for a few minutes on low?

    Exactly. You can go up to 325 or 350 degrees. Keep a close eye on them and stir gently every few minutes. Shouldn't take more than 10-20 minutes total. (I have never toasted ramen noodles before, so these may be prone to burning faster than nuts. I toast whole almonds, and those take 20 minutes or so).

  8. Nappa cabbage is just your everyday cabbage, just a fancy way of saying it. Save yourself the trouble and use the pre-shredded bagged stuff (slaw).

    I have never made it, but the one I had used sunflower seeds and a sweet vinegrette dressing. Great...I just confused you more, huh? LOL

  9. Wow, I didn't know kids actually ate salad! :lmbo:

    Andrew wouldn't touch it with a 10-foot pole until I started growing lettuce in the garden. Now he's constantly tearing pieces off and eating it right off the plant. Crazy kid.

    Could you make it like a modified salad bar? Like have little containers of salad fixin's that they can add as needed? Nothing too crazy -- just a few things.

  10. Are you looking for a bread appetizer?

    I have two ideas. One is bruschetta. You can buy the bruschetta topping at Costco and either pick up some garlic bagel chips from there and top those, or slice some crusty bread, toast it lightly on a tray, then rub with a garlic clove and top with the bruschetta topping.

    Second...swiss cheese bread ring

    2 tubes of refrigerated bread dough (i.e., Pillsbury -- over in the refrigerated cookie dough section)

    1 bunch of green onions, chopped

    1 stick o' butter, melted

    shredded swiss cheese (or other melty cheese of your preference)

    poppy seeds

    Grease a round bundt pan or jello mold. Sprinkle poppy seeds on the bottom. Remove bread from tube and slice into 1-inch slices. Place in bottom of pan, slightly overlapping each slice. Sprinkle green onion and part of the swiss cheese over the bread dough. Pour part of the melted butter over. Sprinkle more poppy seeds. Repeat layers. Bake according to tube breading directions (time and temp), or until bread is golden brown. Slice and serve warm.

  11. Thanks, Matt! I think I may try that stew recipe tomorrow. They both sound great!

    BTW, did you notice on Food Network that tomorrow they are airing the rerun of Iron Chef America: Mario Battali/Rachael Ray vs. Bobby Flay/Giada DeLaurentis? I thought you would like that. :winksmiley02: Your two dream babes (besides Al, that is).