Category Archives: milk

Taste Test Tuesday: Jiffy Cornbread

Yes, that’s right this post says Jiffy cornbread. I was originally going to write about something else but Sunday dinner inspired this post. Growing up there was always some type of bread to go with dinner, whether it be biscuits, yeast rolls (yes, made from scratch), cornbread or spoonbread. You just knew that you were having brad with EVERY Sunday dinner, you just didn’t know what kind. Then you had to decide which recipe was going to be used lol.

I love me some Jiffy cornbread, shoot I love cornbread in general. Call me ‘country’ if you want, I don’t care. LOL Jiffy gives you so many options. There is a recipe on the back of the box for the cornbread, so you can use that. Me…… well I add some extra stuff in mine, I’ll add about 2 teaspoons of vanilla extract and a tablespoon of mayonnaise. The vanilla was an accident and has stuck with me for years and the mayo is something I got from my gramma. It does make the cornbread a little fluffier. I love it this way.

 

Now there are times where I will add other items like broccoli (about 2 cups) and cheese (about 1 cup, shredded); cheesy broccoli cornbread is so good and you get your veggies. Other times I’ll make hush puppies and add 1/2 cup of finely chopped onions and 1/4 cup of flour. You can’t always find hush puppies in the store, so why not make your own.

Do you have any variations of cornbread? Let me know!!

 


Ice cube trays are not just for making ice

 

They come in plastic, metal, rubber and have a variety of colors and shapes. Ice cube trays are not just for making ice any more. These tray will help you with your cooking needs. Check out some of these creative ideas.

Stock – Fill stock in trays and use for sauces, soups, etc.

Herbs – Mix fresh herbs in with water or stock to use later on soups, sauces, or sautes.

Coffee – Got milk? Add these cubes for iced coffee.

Lemons – Put them in juices and iced tea; instant Arnold Palmer.

Pesto – Freeze to use year round

Caramelized Onions – Easy access for future dinners

Baby Food – Do you make your own? Or need space in the cabinet? Freeze and thaw when ready to enjoy. 4-6 months = 2 cubes; 6-9 months = 4 cubes; 9-12 months= 6 cubes 

Drinks – Freeze the actual drink and use them as cubes instead water.

Tomato Paste – Use when a recipe calls for small portions (ex. 1 or 2 tsp.)

Egg Whites – Freeze for later use when a recipe only calls for the yolks.

Wine – Freeze and use in your next batch of spaghetti sauce or scampi.

Popsicles – Got juice? Make Popsicles with sticks.

Jell-O – Great idea for kids portion.

Dessert Buffet – Fill each compartment with sprinkles, nuts, candy, etc.

Now below are some non-cooking ideas for ice cube trays


Jewelry – Place small items in the compartments for safe keeping.

Screws & Bolts – Easy to find when you need to hang a picture on the wall.

Paint – Kids want to paint pictures? Add a different color to each section.

Vitamins & Pills – Separate your medicine for the week.

We hope you enjoyed these creative ways to use ice cube trays. Got any other ideas? Let us know!



Foodie Friday’s: Shrimp & Grits

It’s Friday, we’ve made it through another week. The weekend is here and you can relax. This’s week’s recipe is definitely a favorite of mine. I grew up eating this dish almost every weekend. To me it was viewed as a treat because seafood was involved. As kids we all knew Friday & Saturday were seafood days in our family.

Friday nights at grandma’s house was a full-blown Fish Fry, which included Porgies, Whiting, Red Snapper, Salmon or whatever my grandparents had in the freezer from their fishing trips. Saturday mornings were filled fish & grits, shrimp & grits, crab cakes, fried green tomatoes, okra, and what ever else the grandkids asked for. So today I thought I would share one of the many Shrimp & Grits recipes that I have. I hope you enjoy this recipe as much as I have.

Simple Shrimp & Grits

Ingredients

  • 3/4 cup yellow stone-ground grits or Quaker Grits
  • 3 cups milk
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon butter
  • 1 small onion, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon Old Bay seasoning (or your favorite seasoning)

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low.
  2. Cook, stirring occasionally, until silky, about 10 minutes.
  3. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with Old Bay, and cook 4 to 5 minutes, or until shrimp turn pink.
  4. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Makes 4 Servings

Add-In’s:

  • Shredded Cheddar Cheese
  • Bacon
  • Green Onions
  • Sausage
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Taste Test Tuesday: ‘got milk Magic Straws’

Happy Tuesday!! Thanks for stopping by the kitchen today. Last week we talked about kids going back to school. This week we are keeping up with that theme. Today’s post is something your kids will like to try and it may even get them to drink all of their milk.

got milk Magic Straws

We decided to test these straws on a group of kids and adults. The results were amazing. Do your kids like strawberry or chocolate milk more than just plain milk? This may help ease the pain. These got milk straws are very easy to use, you can pack them and take them any where; great idea for the kids lunch boxes for school. The straws are lactose and gluten free, no preservatives, no artificial colors or flavors and less sugar than the flavored syrups you would normally add to milk.

We tested a few of the flavors, Cookies & Cream- the kids thought they were eating Oreos; Strawberry – the adults liked it a lot better than the syrup version; Chocolate – both adults and kids thought this was a good one; Strawberry Banana – the adults and the kids said they had a hard time distinguishing the flavor of the straws. We’re sure if we would have had the whole line of straws available it would have made for a great day of drinking…our milk that is.

 
How To Use The Straws

Step 1: Dip your magic straw into a glass of plain milk. Do not cut the straw.

Step 2: Take a long sip

Step 3: Watch the beads magically transform your milk into a tasty treat.

Here are a list of flavors available. Don’t see a flavor that you like? You can send them a message to create one. Check it out here.

  • Banana
  • Chocolate
  • Chocolate Candy Cane
  • Chocolate Peanut Butter
  • Cookies & Cream
  • Orange Cream
  • Strawberry
  • Strawberry Banana
  • Vanilla Milkshake
  • Wild berry
On your next trip to the grocery store, check to see what flavors they carry and treat yourself or the little ones in your life to a delicious milk snack.
Thanks for joining us today in the kitchen, we’re so glad to have you.

Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Patriotic Strawberries 

Ingredients

  • 12oz of white chocolate chips
  • Strawberries
  • Blue sugar or edible glitter 

Directions

  1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
  2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
  3. Place on wax paper to harden.

Red, White & Blue Nachos

 

Ingredients

  • Blue Corn Tortilla Chips
  • Monterrey Jack or Pepper Jack Cheese, shredded
  • Salsa
  • Sour Cream

Directions

  1. Preheat oven to 350 degrees.
  2. Spray foil lined baking dish with cooking spray.
  3. Line blue tortilla chips on a foil line baking dish.
  4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
  5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Patriotic Gelatin Salad Recipe 

Ingredients

  • 2 packages (3 ounces each) berry blue gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 4 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 2 envelopes unflavored gelatin
  • 2 cups milk
  • 1 cup sugar
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons vanilla extract


Directions

  • In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
  • Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
  • Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
  • Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
  •  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
  • Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
  • Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
  •  Chill several hours or overnight.     


Strawberry & Cream Sorbet
 
Strawberry Sorbet Sensation Recipe  

Ingredients
  • 2 cups strawberry sorbet, softened
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 cup sliced fresh strawberries

Directions
  • Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
  • Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.