I have kids too and you seem to think out of the box like I do (good thing) Like for my sons pirate party I made a fruit salad out of a water melon boat and made cannon balls of fruit to place inside. We had "crabby patties" and squidwards on the grill (mini hamburgers on dinner rolls and hotdogs up like squids *the legs curl up when you cook them " ) The parents liked the mini hamburger idea cause they would try all my pirated toppings too :) Anywho I saw on another website about rice cripy treats and wondered if you like raw cake batter? Make your rice krispe treats as usual but before putting in the cereal add one box of cake mix ... funfetti would work ... and walla cake batter rice crispy treats!
1 tablespoon olive oil 1 tablespoon butter 1 lb ground beef 2 cloves garlic, minced 2/3 cup chopped onions 1 green bell pepper, chopped (optional) 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon flour 1 cup water or beef broth 2 teaspoons Worcestershire 3/4 cup ketchup toasted hamburger or sandwich buns
In a skillet, melt butter in olive oil. Add beef, garlic, onions, salt and pepper. Cook until meat loses red color, stirring occasionally. Drain off any excess fat. Stir in water or broth, Worcestershire sauce, flour and ketchup. Simmer, stirring occasionally, for 15-20 minutes or until desired consistency.
Serve in toasted buns.
Any leftovers may be frozen for up to 6 months or refrigerated for 3-4 days.
Topping: 1 cup pecans 1/4 cup melted butter 1/4 cup white sugar 1/3 cup brown sugar 1 teaspoon cinnamon Pour melted butter, white and brown sugar and cinnamon into a food processor or blender. Process until combined. Add pecan and pulse several times until coarsely chopped (do not over process).
Cake: 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup soft shortening 1 cup sugar 1 teaspoon vanilla extract 1 cup sour cream
Preheat oven to 350°F. Butter a 9" spring form pan generously. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again. Pour half the batter into the spring form pan and spread with the spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping. Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.
I have kids too and you seem to think out of the box like I do (good thing) Like for my sons pirate party I made a fruit salad out of a water melon boat and made cannon balls of fruit to place inside. We had "crabby patties" and squidwards on the grill (mini hamburgers on dinner rolls and hotdogs up like squids *the legs curl up when you cook them " ) The parents liked the mini hamburger idea cause they would try all my pirated toppings too :) Anywho I saw on another website about rice cripy treats and wondered if you like raw cake batter? Make your rice krispe treats as usual but before putting in the cereal add one box of cake mix ... funfetti would work ... and walla cake batter rice crispy treats!
ReplyDeleteSLOPPY JOES
ReplyDelete1 tablespoon olive oil
1 tablespoon butter
1 lb ground beef
2 cloves garlic, minced
2/3 cup chopped onions
1 green bell pepper, chopped (optional)
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
1 cup water or beef broth
2 teaspoons Worcestershire
3/4 cup ketchup
toasted hamburger or sandwich buns
In a skillet, melt butter in olive oil. Add beef, garlic, onions, salt and
pepper. Cook until meat loses red color, stirring occasionally. Drain off any excess fat. Stir in water or broth, Worcestershire sauce, flour and ketchup. Simmer, stirring occasionally, for 15-20 minutes or until desired consistency.
Serve in toasted buns.
Any leftovers may be frozen for up to 6 months or refrigerated for 3-4
days.
SOUR CREAM COFFEE CAKE
ReplyDeleteTopping:
1 cup pecans
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
Pour melted butter, white and brown sugar and cinnamon into a food
processor or blender. Process until combined. Add pecan and pulse
several times until coarsely chopped (do not over process).
Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup soft shortening
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
Preheat oven to 350°F. Butter a 9" spring form pan generously. In a mixing bowl, whisk together flour, baking powder, baking soda and
salt. In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again. Pour half the batter into the spring form pan and spread with the
spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping. Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.