Almond Meringue Cookies

Almond Meringue Cookies

Hi, everyone!
I'm going to share a holiday staple from my house to yours today.
I've been baking these for a few years now and my family definitely expects these to be around the house come Autumn. They are super easy to make, Delicious, Light & Airy, & you can use so many different flavor combinations.
 It's great!

This recipe usually makes 2 batches depending on size.

Ingredients:
4 egg whites
1 Tsp Almond Emulsion
1 Tsp Cream of Tartar
3/4 cup sugar ( I tend to use less because I like mine less sweet)

Directions:
Preheat oven to 225
Whip egg whites on low until frothy, then add  Cream of Tartar slowly.

Continue to whip on low until soft peaks form. Slowly add sugar & Almond emulsion & turn to medium speed & continue to whip until stiff peaks form & will stand up on their own. Spoon mix onto a cookie sheet lined with parchment paper & bake for 2 - 3 hours. Let cool for 1 hour before eating.

Enjoy these yummy cookies & feel free to share your experience with me!

Angels Yam CakeBake

Happy 7th Birthday to the baby of the bunch! My Angel girl (that's her nick and middle name) turned 7 today and being low on funds and energy I decided to do a cake that was as unique as my youngest child. And man, this is some unique stuff I'm about to share! I can almost guarantee that this probably has never been done before (my twisted little mind is a plethora of unique) and while it may sound as odd as a duck wearing a raincoat, I can assure you it tastes FANTASTIC! 

1 can Princella Yams
1/2 Bag of Angel Food Cake
Molasses
Sweetened Condensed Milk
1 cup Brown Sugar
1 teaspoon Cinnamon
4 tbs Butter/Margarine
2 tsps Flour or Corn starch

Preheat oven to 350°

In cake pan empty can of yams & distribute evenly across pan (mostly drained)

Drizzle molasses and condensed milk over yams until all of them have a drizzle.

Combine butter, brown sugar, cinnamon , and flour until creamy smooth and then spread over yams.

Place in oven and bake for 10 min. Take pan out and fold angel food cake mix into yams. Place in oven again and bake until mix rises and is golden brown.

Please excuse the angel food white mess around the pan , i am not known for my neatness. 

Pig Eyes Casserole

I am so happy to have this recipe for you all today! This is a very unique recipe that I have never seen made by anyone else and it was sheer inspiration that led to this recipe. Its simple, yes...but it packs a powerful flavor punch! And it will help you stretch your budget. (and your pant size if you're not careful lol)

Matt & I were trying to figure out what kind of casserole we could make with what we had on hand and that would give us enough for leftovers the next day. I roamed around pinterest for awhile and saw some great recipes but none of which I thought had the flavor i wanted. Well i started thinking about all the casseroles that my mom and grandmother used to make and the updated versions of those that I've seen lately and Matt and I came up with this! Matt calls it Pig Eyes Casserole (because of the sausage) which is weird but its also funny and cute. 

Ingredients:

Casserole

1 30 oz Bag of Potatoes O'brien (you can sub with Southern Style or even tater tots but I prefer O'brien because of the veggies) 

2 Packs of Frozen Sausage Links (you can brown ahead of time if you wish)

1 whole onion minced or chopped finely

1 cup Sour Cream

1 Prepared Package of Sausage Gravy 

1 can of Cream of Chicken Soup

1 1/2 cups of Cheddar Cheese

1/2 cup of Shaved Parmesan Cheese 

Salt & Pepper to taste

Topping Ingredients:

3 cups Corn Flakes

3 tbs Butter or Margarine (melted)

Directions:

Preheat Oven to 350

Combine melted butter & corn flakes until all flakes are coated with butter

Set aside.

In large bowl mix onion, sour cream, gravy, cream of chicken soup, both cheeses, potatoes and sausage together until very well mixed. 

Pour into large casserole dish (i used a 9x13 and it fit perfect) and pat even.

Take the Topping and sprinkle evenly on top of casserole

Bake at 350 for 30 to 40 minutes. 

This recipe will knock your socks off!! 

Lemon Coconut Asparagus & Shrimp

Happy Sunday Everyone!

Hope the weather is improving where you are. Its been extremely warm here in California the last 3 days. Were talking Mid 80s! I personally dont like warm weather. I am a Rain & Clouds kinda girl. 

I miss the fall & winter when spring is even mentioned. 

Anywho. There are some upsides to warm weather. And that would be... seasonal VEGGIES! 

Case in point....Asparagus. 

There are a few different types of asparagus, (I just learned this , this spring) and I bet they're all delicious.

 I however stuck to what I know, which is the thick long asparagus.

I had  originally intended to make some coconut lime shrimp skewers from a recipe I found on Pinterest, since my husband was grilling tri-tip,  but when I got home from the store yesterday I realized id forgotten the lime & coconut milk. (Insert  Harry Nilsson song here) 

Then i re-read the recipe and it calls for at least an hour of marinading so I scratched it. 

Im glad i did though because I came up with this recipe in a matter of 5 minutes using what I had on hand . Now for this one i didnt measure anything out . It was mostly drizzles. Im not exactly what you would call a technical cook but what I lack in measurements ,i made up for in taste!   

  Hope you enjoy it as much my kids & I did! 

Preheat oven to 400 degrees

I also toasted some coconut ahead of time and rolled them in it before it was served.
We really love our coconut

Ingredients

1 stalk of thick asparagus

Large Peeled & deveined shrimp ( About 20 of them)

Lemon Juice (drizzle to taste) 

Olive Oil (drizzle to taste) 

Pinch of Coarse Sea Salt

Honey (drizzle to taste) 

Balsamic Vinegar (drizzle to taste) 

Sweet Coconut Flakes (a handful)

Place asparagus on cookie sheet and separate.
Spread shrimp throughout

Drizzle liquid ingredients to your own taste

Spread coconut flakes as even as ya can across the asparagus

Bake on 400 for about 20 minutes or until Asparagus is tender but firm. 

Serve Immediately.

Crockpot Sweet Pineapple Brown Sugar Pork Chops

Happy Sunday everyone!

Hope your weekend has been good to ya.

Matt & I spent some quality time perusing recipes this weekend for my crockpot.

He is a picky eater but trying to eat better recently.

So hes opening up his palate (so to speak) to foods he may or may not have tried, and may or may not have liked before.

Case in point. Pork!

I found this little gem over at Momswhothink.com (check it out, Its a great site!)

 Im not a big fan of Teriyaki sauce anymore so I did tweak her recipe a bit .

My tweaked version is below.

Ok enough chit chat...Heres the good stuff!

Original Recipe is here

http://www.momswhothink.com/crock-pot-recipes/sweet-pineapple-brown-sugar-pork-chops.html

Ingredients:

6 boneless pork chops

1 large can pineapple slices (including juice)

1 bottle of Hoisin Garlic Sauce

3 Tablespoons dark brown sugar

Directions:

1. Place all 6 pork chops in your crockpot.

Pour the hoisin sauce, pineapple slices with juice, and brown sugar on top.

2. Cook on low 6 hours and serve over rice.

I used the leftover juice from the crockpot to boil the rice in and OMG ....It was sooooo flavorful!