Whisk Bliss and Me on TV

I got up super early today to share with my local area the great things about Shirley J and their products. It was so fun getting to know all the people on the set. They were so nice and helpful throughout the whole thing.

In this video I am showing how easy it is to make a cheese sauce that can become Mac & Cheese, Broccoli Cheddar Soup, Nacho sauce, Cream of Cheese Soup, and so much more!

Unfortunately I wasn't able to finish the recipe. BUT!!! After we went on you just add cheese and macaroni for Mac & Cheese. Then add your cheese and broccoli for the soup!

Boston Creme Cupcakes

So I found a similar recipe online and thought, why not?

 

I really enjoyed making them because they were super easy and yep, delicious. I am not a huge crème filling fan, but these have changed my mind. They look super hard to make, but they aren't. I hope you enjoy them as much as I do!

Ingredients:
Cake

 3 1/2 c. Shirley J Universal Muffin & Cake Mix(or 1-21 oz box)
1 1/2 c. Water
3 Eggs

Chocolate Glaze

4 oz Semi-Sweet Chocolate, Chopped Fine
1/2 c. Heavy Cream (Not Whipping)
1 tsp Vanilla
Pinch Pinch Salt

Filling

 2 ea. Egg Yolk
1 tsp Vanilla
3/4 c. Shirley J Universal Dessert Creme(or 1-5 oz pouch) 1 3/4 c. Water

Directions:

 Cake:

Mix ingredients on low speed for 30 seconds. Switch to medium speed and blend for 2-3 minutes. Bake in cup cake tins. Remove cake from pans and place on a wire cooling rack . While cake is baking prepare filling below.

Custard filling:

In a sauce pan prepare one batch of dessert crème according to package directions using 1 ¾ c water instead of 2. Begin cooking over medium heat; while whisking vigorously drop egg yolks into pudding mixture. Bring mixture to boil, whisking constantly, add vanilla, stir and cool.

Assembly:

Cut small holes and dig out the middle of the cup cakes so that you have an indentation to put the crème in. Pour cooled custard mixture in each cupcake.

 

Chocolate Glaze:

Heat the chocolate, cream, salt and vanilla in a sauce pan over medium low heat, stirring until melted and smooth, about 2 minutes. Let mixture cool for 10 minutes, stirring occasionally, then carefully pour over the cupcakes. Smooth glaze with icing spatula if needed and allow glaze to drizzle down the sides. Refrigerate for minimum of 30 minutes before serving.

Interesting facts about Emergencies

I thought it interesting that over 50% of Americans have experienced an emergency, but only 12% have actually been prepared. I wish to change that and help you be better prepared!

Think about your children, could you honestly say that you wouldn't be sad if they went hungry because you didn't think about storing some extra food or water in your house. How about educating yourself? Do you have 20 minutes a week to read up about emergency preparedness? You do if you spend 5 minutes less on Facebook, Pinterest, Twitter, etc a day! It can be done!

I too need to do some preparing. I need to educate myself on cooking without electricity. How will I make bread? dinner? etc. Yeah I have a BBQ, but that's not enough for 14 days or more.
Let's get to work!

Source: movoto.com via Amy on Pinterest

Onion Baked Chicken

I like to try new recipes. I always feel like I am in a rut when it comes to cooking. We make a 2 weeks meal schedule and I always have the standbys: tacos, spaghetti, pizza, and alfredo. I love them and my family loves them, but come on....we need something new.

A few years back I purchased 101 things to do with Chicken and I never used it. So, I did this week.

The recipe calls for:
1 T of Onion Seasoning
3 T Butter
3 to 4 lbs of chicken
sliced onion (I used dehydrated onions from my food storage)

Directions: Place defrosted chicken in a baggie with the Onion Seasoning. Shake it up. Melt your butter. Place your chicken in a 9 by 13 inch pan. Pour your butter over the chicken. Lay the sliced onion on top of the chicken and bake at 350 degrees for 35 minutes. Simple, easy and it smelled and tasted sooooooo gooooooooddddd!

 

Let me tell you why I LOVE this seasoning so much! I love it because I am saving money! This little container replaces 30 Lipton Onion Soup Mixes. Yep! 30!! This container is only $8.95!! The average Lipton Soup Mix is $1 a packet! Also, I love it because it contains no Gluten! So if you have Celiac's you can consume this! Now just so you know, it isn't made in a Gluten Free environment so there could be some cross contamination. However, many Celiacs have no problem with it.

Food Storage, easy fix

See these cans above. I have no problem with them. I have used them in the past. I am just sharing with you an easy way to replace 22 of the cans above.

How you ask?

It's with Whisk Bliss Original and if you need Gluten Free you can replace them with Gluten Free Whisk Bliss.

Awesome right?

Plus, you can make soooooo many other recipes with Whisk Bliss.

The best part is: there are no preservatives, you just add water, no added MSGs, no transfat, no saturated fat, and no hydrogenated oils.

Read more here.

If you would like to try some please comment below and I will send you some to try!

Easy Rice Pudding

So, I thought it might be fun to do a dessert. I hate making desserts, cookies, anything that is sweat and fun in my house. Why you ask? I end up eating more that I should. Yep, I have little self control when it comes to sweats. Plus, I am trying to loose the little extra weight I gained after I stopped nursing my baby.

This recipe reminded me of my time in Houston. I had a lot of Arroz con Leche and this recipe reminded me of it.

Anyways....enough about me.

It took longer to cook the rice than it did to make the sauce. Super easy! Super delicious!

Ingredients:

1 package of Whisk Bliss Dessert Creme
1/4 t. cinnamon
1 t. vanilla
2 c. water
2 c. cooked rice
1/2 c. raisins


Directions:
Combine water, Dessert Creme, and vanilla. Mix on medium speed for two minutes. Add cooked rice, raisins, and cinnamon, stirring by hand to incorporate. Serve with sweetened whipped cream. (I didn't serve it with whipped cream and enjoyed it. I also ate it hot and cold.)

Ham & Cheese Ziti

Dinner tonight!

This is a modified recipe. The original recipe called for butter, flour, and milk. I was able to reduce the time it took to cook, the amount of calories (1065 calories!! That's a whole meal!), and the fat content just by using Whisk Bliss Original or Gluten Free.

Ingredients:

 

16oz packages ziti noodles

1 cup Whisk Bliss Original or Gluten Free

2 cloves garlic, minced

4 1/2 c. water

4 cups Colby cheese, shredded

8 oz cooked ham (deli style), cut into thin strips

3/4 cups Parmesan cheese, grated

Directions

Cook and drain pasta according to instructions (you may need to do it in two batches if your larges pot isn’t large enough.

This is what the cheese sauce looked like. Ignore the dirty stove, please!

In large saucepan mix water and Whisk Bliss and bring to a simmer, on the stove. Add garlic

Once simmering, allow to continue to thicken for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour over cooked ham and noodles.

You can bake this or freeze for later. I thought that after baking that there needed to be more sauce. Just a thought.