Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, December 16, 2011

DIY: Colored Play Rice

Like almost everything else I do, or know how to do, this comes from waaaaay back when I was a ittle kid.

When my younger brother was learning to walk, he burned his hands. Severely.  He was toddling along, and started to fall, when he grabbed one of our old-fashioned radiators. It left the palms of his hands completely covered in blisters, and I think this is probably the only time I have ever seen my mother in abject terror, and probably the first (& only time) I didn't ask "Why?" before doing as she told me to do. After we got him to the hospital, he spent 3 weeks in the burn unit. The doctor's weren't sure if he'd have full use of his hands from the scarring, so we were given activities to do with him to help stretch the skin, and improve his fine motor skills. He basically had to re-learn how to use his hands.

One of the things was playing in rice. Pick it up, scoop it, squish it, spread it out, etc.

My mom also discovered that she couldn't keep my hands out of it, either. It was permanently added to mom's arsenal of rainy day things to do.
Such a simple, yet amusing thing, and best of all, dirt cheap.

The one problem with play rice is... It looks like regular rice. And once my dad tried to cook it. Only when he saw all the fuzzies, cracker bits, floor pepper, etc, float to the surface, did he realize his mistake.

So I have a fix for that, which is pretty simple... Color some of the rice. Which also comes from my mom, although she never did it. I adapted her colored toasted coconut recipe for using with rice.

What you need:
A big ol' bag of cheap, white rice.
Some type of food coloring- drops, paste, gel, or Kool-Aid packets.
13x9 cake pan, lined with tinfoil. If you want to do 2 colors at once, use 2 small pans, or divide the pan with tinfoil.
Glass or stainless steel bowl
Soup or tablespoon
Slightly warm tap water
Oven preheated to 350

Paste, gel, or Kool-Aid: Take your bowl, put about 1-2 tbs of water in it, and mix in the food coloring/K.A. until it's dissolved. Pour in about a cup of rice, mix until covered. If there are puddles of color at the bottom, add more rice. You want the rice to look glossy, but not have a lot of extra water.
If using liquid color: Put the rice in the bowl first, then drip and mix until the rice is covered.
(will try to add pictures the next time I do these steps... Doh!)

Spread the rice out into your baking pan, it doesn't have to be perfect.
Pop it into the oven for 2-3 minutes.
Remove from oven, and stir. The rice should be mostly dry already, try to get any rice that has stuck to the tinfoil off, and crush up any clumps.
Shove it back in there for another 2 minutes, then repeat the stirring.
The rice should now be dry, if you didn't put too much water.
If it's still wet, put it back in, and stir at 1 minute (or less) intervals. Watch it like a hawk, seriously! It will start becoming brown lightning quick once it's fully dry. Let it cool, and mix it with your white rice.
You can also layer it in jars, and make it pretty for an easy gift! (see below)

Finished results:



The pink & blue rice was made using Wilton paste colors, Christmas Red & Sky Blue. Yeah, it looks orange, but that's my camera. It's actually hot pink. I was not impressed, so I tried something else to get red...

Older siblings will also like it....


Watch out for this position, though, it means you're going to have a roomfull of rice in 3...2...1...

Gifting: Layer your colors with white rice in a way that is pleasing to you... Very simple. The ones with the wavy lines was as easy as poking a chopstick down the sides to make the dips, like sand bottle art. These are going to live with my mom & my brother for my nephew to play with. I'm sure my brother will at least get a kick out of it. :)
 These were all done with Kool-Aid... Green is Lemon-Lime, bright red is Cherry, and the darker red is Black Cherry :)



Saturday, September 10, 2011

Cheezus Bizkits

For anyone who doesn't know, I'm not Christian, and I don't wish to offend anyone. Ok, getting that out of the way...
I worship Cheezus. I am the High Priestess of Cheezus. In the Pantheon, we also have Saint Bacon, Saint Garlic and some assorted others. But Cheezus, Bacon and Garlic are the most important ones. You can worship Cheezus in his many forms of tasty noms. These are what is served during communion. Send donations to the Church of Cheezus to my PayPal account, thanks! Then we can haz more Bizkits! ^.^

You will need:
1 8 oz. rectangular block of your most favorite Cheeze. (We like to use Extra Sharp Cheddar, or Jalapeno Jack)
1 8 serving size of crescent rolls (Any brand, reduced fat variety)
Cooking spray
1 13x9 or similar pan
Tinfoil to line said pan
That's it. That's all you need. And... BEGIN!

Preheat oven to 350 degrees F.
While oven is preheating, get drunk. Ehhem. I mean...
Line your pan with tinfoil, and spray the bottom with cooking spray. Then...
CUT THE CHEEZE! (immature giggle) into 8 equal portions, approximately 1 oz each, like thus:

Then, open your rolls. (Mine 'sploded all over the place, so these came out all a mess, and no pictures)
Separate your rolls, then wrap the Cheeze.



After you've wrapped it, smush the sides together, so they form somewhat-evenly covered blocks.


Then, when you've wrapped & smushed, STABBY STAB STAB!!!


Ok, not really. Make nice pretty holes in the tops so you can see the Cheeze, and arrange them so they are equally distant from each other like you have OCD.



I sprinkled these ones with garlic powder for extra nomness.
Bake for 15 minutes, then turn the pan if your oven sucks like ours does, then bake for 6 more minutes.
Then comes the hard part. Waiting for the Cheeze Lava to cool, so you can eat them.

Voila! Cheezus Communion Bizkits! Some will always be 'splody, but that's ok. They are still totally nom.

Wednesday, August 18, 2010

SHE'S DEAD! (happiness & a recipe to celebrate!)

In honor of Andariel's death- yep that's right, she's finally toast, we can celebrate now!- I'm sharing a favorite recipe of mine. How that came about was... Her squashing was a family event. Jack chased her down the stairs Monday night while I was giving Alex a bath. GW looked to see what he was torturing, and said "WOW! That's a huge spider!" Hands full of naked, wet, shrieking, squirmy baby, I scream, "KILL HER!! KILL HER NOW!!!" So he obediently smushes her for me, and shows me her ravaged corpse. I am filled with unholy glee. And then Alex pees in his bath water. Moving on...

OK, so, the recipe. Right...

When TJ asks me to make "a pudding", he doesn't mean a cake, or just a package of pudding. What he means is my recipe derived (and improved upon, in our opinion) from Dirt Cups. It's so easy, I can make it in my sleep. That's probably a bad idea. But I can make it even if I'm seriously sleep-deprived. I made it the day after we came home from the hospital. So I'm going to share it, because it's fabulously yummy. Kids can help, even little 'uns.

Cooking is an art, and should be fun.

What you need:
A rolling pin or just something that'll crush stuff. (I've used a hammer before... That was FUN!!)
A plastic baggie, preferably zipper kind, the bigger the better. I recommend a gallon-sized freezer bag.
A rubber spatula, or large spoon. Or both. Yes, both. Or even just 2 large spoons. Whatever.
A big bowl for mixing in.
A container to put crushed cookies in.
Something to put your finished creation in. I use a 2 qt. Pyrex baking dish.

Ingredients:
1 4-serving size package of instant pudding
1 8 oz container of frozen whipped topping, thawed.
1 1.1 lb package of Oreos (minus 6-8 cookies)

What you do:
Step 1: 
This is the fun part... CRUSH!! the cookies. Smash the everlivin' hell outta them. Really. If you're using a hammer, use the side, not the end. It's more efficient, and won't break the bag. (From personal experience, cleaning up crushed cookies sucks.) It doesn't have to be perfect and evenly smushed. Chunks are all good. Use your spatula (or spoon) to scrape the cookies off the baggie into a bowl. Lick the baggie clean.
Step 2:
In the large bowl, mix the pudding up according to the package directions, and chuck it in the fridge to set for 5 minutes. Remember the 6-8 cookies you set aside? Eat them now. After at least 5 minutes, or when your cookies are gone, take the pudding out, and dump the whipped topping in the bowl. Mix the pudding & topping (gently) together. Then add about 1/2 to 1 cup of the crushed cookies, and mix. If it doesn't look like enough cookies to you, put in some more.
Step 3:
Divide the remaining cookies into thirds. Put 1/3 of them in the bottom of your serving dish. Add 1/2 of the pudding mix. Repeat the layers with the remaining cookies and pudding. You should have a layer of cookies on the top. Lick the bowl. If your bowl is too deep to get your face in, feel free to use your fingers. Mmmmm....
Step 4:
This is the hard part. Put your creation in the fridge to set for at least an hour. If you can't wait, fine. Be that way. But I like it when the cookies get soft, and the flavors mingle a bit.
Step 5:
NOM NOM NOM NOM NOM!!!!

You may have noticed I didn't specify any flavors of pudding or cookies. I meant to do that. I will only offer some suggestions as a starting point. Get creative, and tell me what you used... We're always looking for new ideas to change it up!

We have tried and liked:

Mint cookies & chocolate pudding

Original & chocolate pudding

Golden cookies & vanilla pudding, with bananas mixed in... You'll need about 3 perfectly ripe (very yellow, with some brown dots) bananas. Chop up 1 1/2, and mix into the pudding with the crushed cookies. Cut the other 1 1/2 into circles, and layer on top of the cookies in the first & 2nd layers (none on top).
I left it in the fridge overnight before we ate it. It. Was. Divine. After about 5 days or so, the bananas start to ferment, and it will taste funky. At that point, you probably shouldn't eat it. Trust me.
You could probably do the same with any other fresh fruit, but I couldn't tell you how much fruit to use. Strawberries sound really good right now.

Next we're trying peanut butter Oreos with French vanilla pudding. I have everything to make it. I just need to do it. It should be yum.