Wednesday, July 27, 2016
Bunco Chicken Pasta Salad 

4-6 chicken breasts
1 box bowtie pasta, cooked
2 c. red grapes
2 c. green grapes
4 c. chopped apples
2 c. chopped celery
1 c. slivered almonds
2 - 20 oz. cans pineapple tidbits (drained)

 2 c. mayo
1 - 16 oz coleslaw dressing
1 1/2 tsp salt
1/8 tsp thyme
1/8 tsp ginger
1/8 tsp pepper

Cook, drain, and cool pasta. Add all the good stuff, and toss with dressing. Keep chilled.

From one of Julie Wheeler's awesome Bunco Friends

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posted by SuperCoolMom at 8:58 PM | Permalink | 0 comments
Friday, February 5, 2016
Sarah's Cinnamon Rolls
1 pkg. yeast or 2 1/4 teaspoons yeast
1/4 c. lukewarm water
1 tsp. sugar
1 1/2 tsp salt
2 Tbsp. shortening
2 Tbsp. sugar
2 c. warm water
2 Tbsp. vinegar or lemon juice
6 c. sifted flour (approx.)

Butter, Brown sugar, Cinnamon

Add yeast to lukewarm water and 1 teaspoon sugar. Let stand 5 minutes. Add salt, shortening and remaining sugar to warm water. Add softened yeast and 3 cups flour. Beat well. Add enough additional flour to make a soft dough. Place remaining flour on board, turn out dough on floured board and knead until smooth and elastic (15 minutes by hand, at least) or about 6 min in a stand mixer. Place in greased bowl, turn over, so that greased side is on top, cover with cloth and let rise until doubled in bulk. After rising roll into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way.  Roll it into a rectangle again. Spread top with butter, then generously sprinkle with brown sugar and cinnamon. Roll. Cut into 1" discs using a thread and place in greased bread pans, sides touching. Cover with a a cloth and let rise until doubled in bulk. Bake in hot oven (400 degrees F.) about 20 minutes. Frost with Cream Cheese Frosting. Makes about 2 dozen cinnamon rolls.

(Yes, you may have recognized Aunt Beth's Never Fail White Bread Recipe. Just be sure you knead it well and let it rise until doubled, or they won't be as light and fluffy as you'd want.)

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posted by SuperCoolMom at 10:17 AM | Permalink | 0 comments
Sarah's Cream Cheese Frosting
1/2 cup butter (1 stick), softened
8 oz Cream Cheese, softened
2 lbs powdered sugar
2 to 4 tablespoons milk (adjust as needed for desired consistency)
2 tsp vanilla

Soften butter and cream cheese, beat together until smooth. Slowly add in powdered sugar, add 1 T. milk as needed to attain desired consistency. Add 2 tsp vanilla. Mix well. Spread over cooled cinnamon rolls or cake. Lick the spoon. Scrape the bowl. Refrigerate leftovers.

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posted by SuperCoolMom at 10:14 AM | Permalink | 0 comments
Wednesday, June 4, 2014
So, you're going gluten free...
This is really an open letter to my sister who is just getting started. Her whole family is going to go gluten free this summer, so I thought I'd give her some tips.

What you'll need...
1. Go buy 

The How Can It Be Gluten Free Cookbook

A Test Kitchen Handbook

. It is worth every dime. You will never regret it, and it will pay for itself in three loaves of wonderful bread.

2. Go buy yourself a kitchen scale. Mine is an OXO® Good Grips® Food Scale (Try Marshall's or Tuesday Morning.) I paid $20, and it works great!

3. At Smart and Final, purchase a 6 L/6 qt plastic container, or something similar.

4. Buy a 4 lb bag of rice flour. (Lotus Market in Mesa has a great price.)
    And from Shar's Bosch Kitchen Center, on Gilbert just South of Baseline, purchase "Bob's Red Mill"
  • Brown rice flour
  • Potato starch (not flour)
  • Tapioca starch
  • Xantham gum (Ouch! Prepare to be shocked by the price. But it will last forever.)
  • Non-fat Milk Powder (They have it in a nice little plastic container.)
  • Almond Flour
5.  On your way back home, stop at Trader Joe's for a bag of gluten free oats. (You're going to be grinding them up in your blender to make oat flour for the sandwich bread recipe.)

6. Next, go to Sprouts for Psyllium Husk Powder (it's by the laxatives, yum. But you'll need it if you want to make awesome bread and pizza crust.

7. At Walmart or wherever, buy yourself some 4 cup and 5 cup gladware containers. Pick up some butter, brown sugar, and chocolate chips, because the first recipe you should try is the Chocolate Chip Cookies!! (I do not recommend making their Oatmeal Cookies, and substituting coconut flour for the almond flour. It was not ideal. I'm just sayin'. Stick to the recipes and you won't go wrong.)

8.  Make up a double batch of America's Test Kitchen Gluten Free Flour Mix. Why a double batch? Because it will use your whole 4 lb bag of white rice flour, and most of the bag of brown rice flour, and it will fit perfectly in your 6 qt container! You can store it in the cupboard, but I suggest storing the bags of extra ingredients in a gallon bag in the freezer. Since you don't know how long it will be before you use up your batch. It took me about a month, but I wasn't baking daily or anything.

9.  Other ingredients that you hopefully have in your fridge or pantry - salt, baking powder, baking soda, instant or rapid rise yeast, sugar, eggs, etc.

My awesome tip - Plan your menu for the week. Measure the flour and dry ingredients for any baked goods you will be making into your gladware containers, write on them with a sharpie, listing the contents, what you need to add to complete the recipe, and baking time and temp! You'll still want to refer to the ATK cookbook for baking, mixing, and storage details but it will take most of the pain out of GF baking for you, and hopefully you will never get desperate enough to purchase one of those premade, outrageously expensive boxes of baking mix.

BTW, the cost of a loaf of this homemade bread is around $5, and it was about the same for a batch of 2 dozen chocolate chip cookies.

Enjoy!! Let me know how it goes!!

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posted by SuperCoolMom at 1:42 AM | Permalink | 0 comments
Friday, December 10, 2010
Lemon Squares

1 c. butter
dash of salt
1/2 c. powdered sugar
2 c. flour

Mix and press into 13x9 inch pan. Bake at 350 degrees for 15 minutes.

4 eggs, beaten
2 c. sugar
1/4 c. flour
6 Tbsp. lemon juice

Mix until fluffy, pour over crust and bake for 25 minutes. Sprinkle with powdered sugar after you take out of the oven. Cool and cut into squares.

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posted by SuperCoolMom at 8:58 PM | Permalink | 7 comments
Wednesday, November 11, 2009
Knot Rolls from Karen Rowley
3 cups milk
3/4 c. butter, sliced

Put milk in microwave container and add butter to it. Put it in microwave starting at 2 minutes and then 30 second intervals until butter is melted.

While milk & butter are in the microwave, mix together:

1 cup instant potato flakes
3/4 cup sugar
1 T. salt

Add milk mixture to dry ingredients. Mix until blended.

Add 2 cups flour. Mix well.
Add in 4 beaten eggs. Mix until blended.
Add in 1 T. and 1 1/2 tsp. instant yeast (fast rising) and mix.

Slowly add 5 more cups of flour while mixing. When all flour is added, mix for 7-8 minutes on low speed. Add 1 more cup of flour as needed at the end of mixing to make sure all the dough is not sticking to the edges of the bowl.

Put the dough in a greased (spray - like Pam) bowl, cover with sprayed Saran wrap, and let rise for 1 hour. After rising, divide dough in half and roll one half into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way. Cut dough into 1 inch strips and tie into a "knot". Put dough on greased cookie sheet (about 9 per pan). Do the same thing with the second piece of dough.

Let rise 2-3 hours and bake at 375 degrees F. for 11-12 minutes.

Thanks Karalyn (who taught me) and Karen (who taught her)! You rock girls!

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posted by Supercool Hotmama at 5:46 PM | Permalink | 4 comments
Monday, July 27, 2009
The BEST homemade playdough EVER! (Modeling Dough recipe from Discovery Toys)

1 c. flour
1 c. water
1 T. oil
1/2 c. salt (I use superfine popcorn salt! so smooth, so creamy!)
1 t. cream of tartar
food coloring (I add a package of unsweetened koolaid powder - color and smell! Knead it in after cooking.)

Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine.

Not edible.
Can be used over and over again.
Keeps 3 months unrefrigerated. One recipe fits perfectly in a margarine tub or frosting container.

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posted by Supercool Hotmama at 1:00 AM | Permalink | 1 comments