Kristin's Yummy Stuff

This is a little something I learned while I lived down in the south. I don't normally enjoy iced tea, but this is fabulous and so refreshing on a hot day. Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate. *the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. Enjoy!! I found this recipe at http://www.grits.com/tea.htm

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date". 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wra

This was always my dad's favorite cake as I was growing up. The original recipe called for boxed icing mix but has since been discontinued. 3 1/2 Sticks butter or margarine, softened (14 oz) 1 3/4 c Sugar 6 Eggs 2 3/4 c Powdered sugar 2 1/4 c Flour 1 c Unsweetened cocoa powder 2 c Chopped walnuts (8 oz.) ** 1 1/2 tb (to 2 Tbsp.) milk "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350°F. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powder

Rachael Ray rocks! I saw her show 30 minute meals again today and have to try this. I'll let you know how it turns out. Sounds delicious and easy. 1/3 cup sliced almonds, a couple of handfuls 1 quart chicken stock 1 lemon, zested 2 to 3 sprigs fresh thyme 4 tablespoons butter, divided 1 1/2 cups white rice 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets Salt and pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 tablespoons extra-virgin olive oil, 2 turns of pan 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends 6 or 7 large button mushrooms, sliced 1/3 cup half-and-half 1 rounded tablespoon Dijon mustard 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped 2 scallions, chopped Toast almonds in a small skillet until golden. Set aside. Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy! For the Cake 1 cup chopped pecans or walnuts 1 box yellow cake mix (see note below) 1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water (or you can use pineapple juice) 1/2 cup vegitable oil 1/2 cup Malibu Rum For the Glaze 1/4 pound butter 1/4 cup water 1 cup Brown Sugar 1/2 cup Malibu rum Whipped Cream (Optional) NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool. For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and