Asian Egg Drop Soup

I actually feel embarrassed at how simple this is to make and that I've paid a few dollars for a bowl here and there. Stupid American! Now I'll just make it at home! The girls even love "eggie soup" and I've decided now to only make double-batches. (Wonder if I could can this...?)

Egg Drop Soup

4 cups chicken broth

1/8 tsp ground ginger (I left this out cuz I don't love it)

2 TBS sesame oil

2 TBS chives or green onions

1 1/2 TBS cornstarch

3 eggs (more or less to your liking)

Throw in everything except the cornstarch and eggs to a large soup pot.

Take out about 1 cup of broth. Stir in the cornstarch to the cool broth. Set aside.

Heat up the broth to boiling.

Crack the eggs in a soup or cereal bowl and mix them around - or you could just slowly dump them in while stirring the broth. The eggs will fully cook since the broth is boiling.

Last, add in the cornstarch thickened cup of broth.

Shazam. Now, pay me $3.95 and I'll give you a fortune cookie!

Zucchini Brownies

Zucchini Brownies

I know it sounds weird, but I've made these several times and no one guesses that there is zucchini in these... If you're skeptical, it's worth a shot for all the extra zucchini at this time of year!

2 cups shredded zucchini (frozen from last year works too!)

1/2 cup vegetable oil

1 egg (eggs make these more cake-ish, so if you want fudge brownies, leave out the eggs - they still turn out fine)

1 1/2 cups sugar

2 tsp vanilla

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups flour (wheat flour works great)

1/2 cup chopped nuts or chocolate chips - optional

Combine all ingredients. Grease a 9x13 pan.

Bake at 350 for 25-30 mins.

Frosting

6 TBS cocoa powder

1/4 cup melted margarine

2 cups powdered sugar

1 TBS milk (use more or less for desired consistency)

1/2 tsp vanilla

Combine and spread over cooled brownies. SUPER YUM!

Blueberry Oat Scones

Misty the little tree hugger, found this cool site weelicious.com and it's got some pretty fun recipes for kids. I tried this one and it was pretty good. I'd even make it again.

Blueberry Oat Scones (Makes 10 ice cream scooper sized scones)‬

2 Cups All Purpose Flour
1 Cup Quick Oats (I used regular oats)
4 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (I used margarine)
3/4 Cup Buttermilk (3/4 cup milk plus 1 tsp vinegar, microwave for 1 min=buttermilk)
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (I used freeze dried blueberries and just put them in the buttermilk to hydrate)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.

Hot Cocoa Mix

If you're a hot cocoa princess like me, and only like the expensive stuff, you can try this mix.


4 cups powdered milk
4 cups powdered sugar (less if desired)
3 cups Nesquik powder
2 cups powdered creamer
2/3 cup Nestle Cocoa Powder
1 tsp salt


Mix dry ingredients in HUGE bowl.
Add 1/3 cup mix to 1 cup hot water.

Easy Pizza Sauce

This goes very well with the pizza dough recipe. Then all you need is cheese and some toppings.


1 can (15oz) tomato sauce
1 can (6oz) tomato paste
1 tablespoon oregano
1 1/2 teaspoons garlic powder
1 teaspoon paprika



In medium bowl, mix all ingredients together. Makes enough for 2 pizzas. Freezes well for later use too!

Rachie's Salsa

Super easy.

1/2 small white onion
6 roma tomatoes
1/2 bunch cilantro
1 - 8oz can tomato sauce or paste
1 lime, juiced
cumin
garlic
salt
hot sauce (we like Pico Pica)


In food processor or blender, pulse onions until finely chopped.
Add tomatoes, cilantro, tomato sauce, lime juice and pulse again.
Add seasonings to taste.
Put in fridge overnight to let flavors blend.

The Dip

Megan is a goddess. She brought this dip in once and we've needed it like crack ever since.



2 packets Hidden Valley Ranch - Buttermilk Recipe


1 small jar Best Foods Mayo


1 16oz tub sour cream



Mix it all together and it's ready to go!



It's that easy and so good.

Kid Friendly: CornDog Muffins

• 2 (8.5 ounce) packages cornbread mix
• 2 tablespoons brown sugar
• 2 eggs
• 1 1/2 cups milk
• 1 cup grated Cheddar cheese
• 8 hot dogs, cut in half or pieces

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Carmel Corn

8 Cups popped corn

1/2 cup corn syrup
1/2 cup butter
1/2 cup brown sugar
1/2 tsp salt

In heavy saucepan, combine corn syrup, butter, brown sugar and salt. Stir on medium heat until just boiling. Remove from heat. Pour over popcorn and stir until evenly coated.

Chex Muddy Buddies

Great snack to bring to dispatch - everyone gets a little giggly!

9 Cups Chex Cereal
1 Cup semi sweet chocolate chips
1/2 Cup peanut butter
1/4 Cup margarine
1 tsp vanilla
1 1/2 Cups powdered sugar


Pour cereal into large bowl, set aside.

In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Put powdered sugar in large plastic bag; pour cereal into bag. Seal and shake until pieces are well coated.

Granola Bars

I made some Craisin/Cashew bars for Ryan and they were YUMMY! Chocolate chip bars are tough because of the heat, but it's worth it!

1 Cup Honey
1 Cup Brown Sugar
1 Cup Butter

5 Cups Rolled Oats (more or less for consistency)
Mix ins: coconut, broken up pretzels, nuts, dried fruit, etc.



Bring honey, brown sugar, and butter to just boiling in medium sauce pan.
Add to large bowl with oats and mix well.
Once oats are covered evenly, add in your Mix Ins.
Press granola mix into greased 9x13 pan. Let cool and cut into bars.
Store in airtight container, separated by wax paper so bars don't stick together.



*If adding chocolate chips (or something else that will melt) let the granola bars cool slightly. Then press in the chocolate chips ON TOP of the pressed out mix.