Mama's Maple Syrup

There is nothing like a big baked breakfast on Sunday mornings or to mix it up have breakfast for dinner. Either way, in this house we do not use store bought syrup. It's just nasty compared to Mama's! I have been making and storing it for almost 6 years now and do not plan on goin back. This is such an amazing recipe and kinda a family thing I don't wanna put it out there for just anyone to read (even though I am pretty sure no one reads this blog.) If you find this and would like the recipe just let me know!

I be Jammin

I love Jam! I love to make Jam! I sing "I be Jammin! I be Jammin in my kitchen makin Jam!" It sounds great! You know you wish you could hear me sing my songs....

Grape Jam done Freezer Style:

3 C. Bottled Grape Juice
5 1/4 C. Sugar
1 yellow box Sure Jell Fruit Pectin

Put the Grape Juice in the Sugar and stir till combined. Let sit for 10 minutes.

Bring 3/4 C. Water to a boil and add Pectin. Simmer for 1 minute. Add Pectin to Sugar and Grape mixture and stir for 3 minutes. Fill clean containers and put lids on. Set aside for at least 24 hours. Grape Jam can take up to 1 week to set. Then freeze up to one year. Thaw frozen Jam in fridge before using. Serve with Seven Weak Muffins. (Scroll down for Recipe)

TA-DAH! Now go get Jammin!

Fruit Pizza

Sugar cookie dough rolled out into shape of pizza. Bake according to directions. Cool.

Take 8 oz. Cream Cheese and 1/4 C. Sugar and mix. Spead onto Cookie. Top with fruit of your choice. Drizzle with Raspberry Sauce.

Chicken Marinade

This is the best marinade ever! I have never had better chicken. It's also pretty bitchen on shrimp.I promise this will make you go back for seconds!

1 C. Soy Sauce
1/2 C. Vegetable Oil
1 T. Cooking Sherry
3 T. Brown Sugar
3 Cloves of Garlic, crushed
4 Boneless Chicken Breasts


In a small bowl, mix soy sauce, veggie oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinade in the refigerator for at least 1 hour before grilling.

Been Long

I know that I haven't posted for quite some time, but now that I'm more free I want to get back at it so stay tuned...

Sopapillas

I feel like a true Mexican! I finally made Sopapillas! They are a traditional Mexican dessert and so yummy!

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Soften yeast in lukewarm water. Set aside.

Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.

Stir in beaten egg and yeast mixture. Gradually add flour.

Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.

Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.

Heat oil to 350°F.

Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.

Drain on absorbent paper and serve with powdered sugar sprinkle

THATS IT!
~SIMPLE AND DELICIOUS!~

Tasty Salad

3 C. Romaine Hearts; torn in pieces
1. C. Tomatoes; chopped
1/2 C. Purple Onion; chopped
1/2 C. Cucumber; chopped
2 Avocados; cut into tiny squares
1/3 C. Gorgonzola Cheese; crumbled
1/4 C. Toasted Coconut

Combine all ingredients. Crumble cheese over salad. Top with Toasted Coconut. Serve with any dressing. We used Ranch and it was Delicious!