Cinnamon Roll Pie

11 Apr

Ingredients:
• One store bought package of cinnamon rolls

Directions:
• Start with one roll and place in center of pan, then with the rest, unravel and continue the swirl pattern.
• Bake as directed and Frost hot pie out of the oven. Cut serving like a pie! Enjoy!
Cinnamon Roll Pie
Taylor

Homemade Egg Drop Soup

10 Apr

Ingredients:
• 1 qt. chicken broth
• 1/4 c. cornstarch
• 1 egg, well beaten
• 2 tbsp. chopped scallions
• pepper

Directions:
• Mix cornstarch with 1/4 cup cold broth; set aside. Heat remaining broth to boiling; add cornstarch, and mix well. Simmer several minutes to thicken.
• Remove from heat, and slowly pour beaten egg into soup, stirring constantly with wooden spoon so egg forms fine threads. If you have chopsticks, drizzle the beaten egg down the chop stick for extra fine egg threads! You can also use a fork to pour through.
• Pour into bowls and sprinkle with scallions and black pepper

Homemade Egg Drop Soup
Taylor

Pecan Pie Bars

10 Apr

Ingredients:

For crust:

  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • ½ teaspoon salt

For topping:

  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans

 

Directions:

  • Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  • First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
  • Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  • While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
  • Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  • Return the pan to the oven and bake an additional 20 minutes.
  • Remove the pan and allow the bars to fully cool in the pan.
  • Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pecan Pie Bars
Taylor

Peppermint Snow Ice Cream

7 Apr

Ingredients:

  • 1c. Milk
  • 1/3c. Sugar
  • 1T of any flavoring extract( I used peppermint for this one) (Other ideas can be, Vanilla, strawberry, banana, orange, root beer etc.)
  • Snow

Directions:

  • Mix 1 cup of Milk with 1/3 cup of sugar until sugar dissolves.
  • Add 1T of any flavor extract that you want your ice cream (you can also add food coloring to match)
  • Add clean snow until you reach the consistancy you like, and enjoy!

 

Peppermint Snow Ice Cream

 

Taylor

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Stained Glass Candy

7 Apr

Ingredients:
• 2c. Sugar
• ¾ c. Water
• 2/3 c. light corn syrup
• 1t. gourmet flavoring
• Food coloring

Directions:
• Stirring constantly, mix sugar, water, and corn syrup over medium heat until sugar dissolves
• Bring mix to a boil on medium heat WITHOUT stirring.
• Continue to let it boil without stirring until it reaches 260 degrees and add food coloring ( do not stir the boiling will do it for you).
• Once it reaches 300 degrees remove from heat and add flavoring and pur into a greased cooking sheet to cool completely
• When it is completely cooled, break with a hammer into pieces and place into container with powdered sugar so candy doesn’t stick.
Stained Glass Candy

Taylor

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Sugary Sweet Wontons

3 Apr

Ingredients:
Won Ton Wraps
4oz. Cream Cheese softened
3T Sugar
1t. Cinnamon

Directions:
Cream the cream cheese, sugar, and cinnamon together and then add a Tablespoon of mixture onto each won ton wrap.
Use water to moisten the the outside edge of each wonton as you fold. Take each corner and bring together in the middle and use pressure to make sure they wont open during frying.
Drop into deep fryer and remove once they are a gold brown on all sides.

Sugary Sweet Wontons

Recipe by Taylor Somerlott

Yummy Roasted Potatoes

3 Apr

Ingredients:
5-6 medium sized potatoes (I like using red potatoes or Russet potatoes), skins on, scrubbed and diced
3-4 tablespoons olive oil
1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 425 degrees.
Line a large baking sheet (I use a 15x10x1″ jelly roll pan) with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.

In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.

Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don’t get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.
Makes 4-5 servings.

Yummy Roasted Potatoes

Recipe by Taylor Somerlott

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