Martha A. Cheves's Blog, page 153

Biscuit Cups

This one is just in time for the Holidays.

To make Biscuit Cups you will need a can of Pillsbury Grands tube type refrigerated biscuits (size depends on how many cups you are making) and foil.

Preheat oven to 350 degrees. Pull out 1 sheet of foil about 25" long for each cup. Crumple the foil to form 3 1/2" balls. Slightly flatten one side so it won't roll around. Place foil balls on a cookie sheet. Separate your biscuits. Roll each biscuit until it becomes about a 5 1/2" circle. Place...

Getting Ready for Thanksgiving #14

Several people have asked how long do I cook my turkey. Here is an estimated cooking time in a 325 Degree oven.

Tip #14

12-14lbs. 4 - 4 1/2 hours
14-16lbs. 4 1/2 - 5 hours
16-18lbs. 5 - 5 1/2 hours
18-20lbs. 5 1/2 - 6 hours
20-22lbs. 6 - 6 1/4 hours
22-24lbs. 6 1/4 - 6 1/2 hours

Hope this helps

Pancake/Waffle Syrups

These are good!!!

Butter Pecan Syrup (makes about 2 cups)

1 1/2 cups maple syrup
2 Tbl. butter
1/2 cups pecans, toasted and chopped
1 tsp. vanilla
pinch of salt

Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, about 5 minutes.

Blueberry Syrup (makes about 1 3/4 cups)

1/2 cup frozen blueberries
1 1/2 cup maple syrup
1/4 tsp. grated lemon zest
pinch of salt

Mash blueberries in a small saucepan over medium heat until moisture has evaporated, about 5 minutes. Wh...

Canned Food Storage

A quick tip.

Did you know that if you stored your canned goods upside down the tops stay cleaner, plus the contents will come out a lot easier.

Ginger Anytime

Now and then I run across a recipe idea that requires ginger and not the powdered kind. A lot of times I would reject a recipe that required ginger because I really didn't want to buy and have to throw away the unused portion. Then I ran across this tip.

Buy fresh ginger, chop in a food processor and place in a jar with a tight fitting lid. Pour enough sherry over your ginger to cover, screw on the lid and put into the refrigerator. If you run low on ginger or sherry, just add more. The...

Oil Dispenser

If you have a bottle of Worcestershire sauce in your house you have a potential oil dispenser. When the bottle is empty give it a good, through washing. When the bottle is completely dry, it's ready to add your oil. The Worcestershire bottle is the perfect size and shape and you won't have the problem of oil dripping down the side. So don't throw that Worcestershire bottle away. Recycle it!

Soy Sauce Mist

It never fails that when I use soy sauce I have a tendency of adding too much. I've found a solution for this. Place your soy sauce in a mister bottle. Then when you're stir frying, grilling or just seasoning your food with soy sauce you can apply the perfect amount.

Getting Ready for Thanksgiving #13

A tradition around my house for Thanksgiving is to have either a pumpkin or sweet potato pie... or both. But have you ever baked a pie and had the edge of the crust brown too quickly? There is a simple solution for that problem.

Tip #13
Cut out the center of a disposable aluminum pie tin and save the ring. Lay this ring on top of your rust during cooking if the edges are becoming too brown.

Bath Salts

Lounging in a hot tub can be so relaxing and when you add a little Bath Salts scented with your favorite perfume it's even better. But getting that perfect scent can be expensive, unless you make your own. Here is a simple recipe for making your own Bath Salts.

This also makes a great Christmas gift.

1 cup Epson Salt
1 Tsp. Glycerin
1 drop of your favorite perfume

Mix well and enjoy.

Shrimp & Wild Rice

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If you don't like shrimp this can be made with chicken, pork or beef. If I change the meat, I still use the seafood seasoning in this dish. It gives a flavor to the rice that is simply wonderful. This dish has almonds which give it a little crunch but they can be omitted. This shrimp dish is easy to make and served with a salad and bread gives you a quick, delicious meal.