<![CDATA[Homemade Wonders - Blog]]>Tue, 21 Mar 2017 16:45:41 -0400Weebly<![CDATA[Caramel Corn Crunch]]>Fri, 23 Dec 2016 18:45:33 GMThttp://homemadewonders.com/blog/caramel-corn-crunchI love giving homemade gifts at Christmas time! Something homemade really tells a story about how you took the time out of your own life to think of someone else. That you cared enough to spend your time making something the other person would enjoy.
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This caramel corn crunch makes a great gift during the holidays. It's sweet and crunchy, plus it just looks so darn pretty! It doesn't take much time and is perfect for that needed last minute gift.

I made a few batches of this for our church Christmas party this week. We were having a white-elephant gift exchange and I decided this year I was going to give a gift that someone would actually enjoy receiving. Who wouldn't love a big 'ol bag of caramel corn?? A few frosted sugar cookies to go along side it and I had a gift I was proud to take to the exchange.

I even had enough leftover to snack on when I was done. Yum!
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Caramel Corn Crunch
9 cups popped popcorn
9 cups rice Chex cereal
1 cup sliced almonds
1 cup butter, cubed
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

In a very large heat-proof bowl, (you want the largest one you own, seriously!) combine the popcorn, cereal and almonds; set aside.

In a large saucepan, melt the butter; stir in the corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally.


Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly. I like to pour a little, stir, pour a little more, stir, etc.

Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes.

Spread on waxed paper to cool. Store in airtight containers.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Grilled Parmesan Corn]]>Thu, 15 Sep 2016 15:42:39 GMThttp://homemadewonders.com/blog/grilled-parmesan-cornShow of hands....who has been going to their local farm stand at least once a week?
Isn't is awesome to support local farmers?
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Our town has really been trying to get local food to the people. We have a brand new farmer's market right downtown every Saturday and while for the moment it only has a few vendors, I'm hoping that it will grow over the next few years. I've been getting some amazing produce every Saturday including cucumbers that I turned into pickles and some kale that was absolutely delish!

Besides the farmer's market, I also found a farm stand at the very end of last season and couldn't wait to see what they offered this year. That is where I got this amazing sweet corn on the cob. It was so plump and juicy and the color was gorgeous! I knew this corn had to be made into something extra special when I brought it home. Usually I'm a boil it and add butter and salt kind of girl, but these beauties deserved the grill. Garlic and cheese and grilled to perfection!
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Grilled Parmesan Corn

6 ears corn, shucked and cleaned
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons parsley, minced

Heat grill to medium-high heat.

In a medium saucepan, melt butter. Turn off heat and add oil, garlic, Worcestershire sauce, salt and pepper. Stir until combined.

Brush corn with butter mixture. Place corn on grill. Grill about 10 minutes, rotating occasionally until each side is cooked.

Remove corn from grill and top with cheese and parsley.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Baked Pineapple Ginger Chicken]]>Mon, 11 Jul 2016 19:02:30 GMThttp://homemadewonders.com/blog/baked-pineapple-ginger-chicken
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I am beyond blessed to have friends that love to share their own homemade wonders as much as I do. I was gifted these beautiful jars of pineapple jam a few weeks ago and I knew right away I had to use them for something extra special.
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We're huge fans of sweet & spicy asian flavors and pineapple fits into that very well. The jam mixed with some soy sauce, ginger and sriracha for kick, makes the most delicious sauce for crispy oven baked chicken pieces.

Serving it over a bed of rice with pineapple chunks and a few veggies makes a perfect summer night meal. It's a taste of the tropics right on your plate!
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Baked Pineapple Ginger Chicken

1 1/2 pounds chicken breasts, cut into bite size pieces
2 eggs
2 tablespoons water
nonstick cooking spray
1/2 teaspoon coconut oil (or olive oil)
1 can (8 oz,) pineapple chunks, drained, reserving pineapple juice for sauce

Chicken Breading
1 cup flour
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt

Pineapple Ginger Sauce
Juice from drained pineapple chunks
1/3 cup pineapple jam or preserves
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup brown sugar
3 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1 teaspoon Sriracha
1/2 teaspoon salt
2 teaspoons cornstarch


Line a baking sheet with aluminum foil; spray foil with cooking spray.

In a large bowl, whisk eggs and water together.

Combine breading ingredients in large gallon size ziplock bag. Dip the chicken pieces in the egg wash, let excess drip off then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.

Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.

While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.

In a large bowl, toss baked chicken with sauce using a spatula until evenly coated. Serve with rice and pineapple chunks. Garnish with sliced green onions if desired.

**This is also wonderful served with some stir-fried pea pods and carrots  or whatever other vegetables you desire.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Grilled Brussel Sprouts]]>Thu, 23 Jun 2016 18:47:28 GMThttp://homemadewonders.com/blog/grilled-brussel-sprouts
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My kids are just as picky about their vegetables as anyone else. One likes corn, another only wants peas, but thankfully they can all agree that brussel sprouts are awesome! Which is a really good thing considering how much their momma loves them.

Our absolute favorite way to prepare them has always been pan fried with bacon and I never thought that would change. I mean they have bacon! How can you go wrong with bacon??

But then I discovered grilling the brussel sprouts.

Mind blown.

They get this melty texture and grilling them brings out all those sweet, long roasting flavors. They are quite literally transformed to the most delicious sprouts I've ever had.

Honestly they barely even need the glaze after the olive oil and salt & pepper. But use the glaze. You'll thank me for it later.
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Grilled Brussel Sprouts


1 pound brussel sprouts, as uniform in size as possible
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons brown sugar

Heat grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.

Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil and salt & pepper; toss to combine.

Allow the sprouts to cool until you can handle them. Skewer 5 to 6 brussels sprouts onto each metal skewer with the stem ends facing in the same direction.

In a small bowl, combine the vinegar and the brown sugar.

Place the skewers onto the grill. Cover and cook for 5 minutes. Lightly drizzle with vinegar mixture.

Turn the skewers over and continue to cook for another 5 minutes. Drizzling again with the vinegar mixture.

Serve immediately.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Lemon Garlic Shrimp]]>Tue, 14 Jun 2016 18:02:52 GMThttp://homemadewonders.com/blog/lemon-garlic-shrimp
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I'm beginning to think summer will never arrive in our corner of the world. We keep hovering in the 50s with rain and only the occasional peak of sunshine.

Since I can't get summer in the out of doors, I've decided to bring summer into the kitchen and nothing screams summer to me better than citrus and grilling! And the shrimp just seems so tropical and reminds me of the beach. If I can't be warm, I'll at least pretend it's summer time.

This dish is so easy and quick! From start to finish we can have this done in 15 minutes!

And the flavors!! The bright pop of lemon, the fresh taste of summer herbs and the butter to bring it all together. Yum! But the best part is every single one of my kids begs for seconds.
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Lemon Garlic Shrimp
serves 4

12 oz. medium shrimp, peeled and deveined
4 lemons, 2 thinly sliced and halved (save the other 2 for juicing)
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter, melted
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil


Preheat grill to medium high heat. Carefully spray grill grates with nonstick spray.

Thread shrimp and lemon halves onto skewers.
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Melt butter in a small skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil. Cook until fragrant, about 2 minutes; season with salt and pepper, to taste.

Place shrimp skewers on grill. Brush on butter mixture. Cook shrimp 3-4 minutes. Flip skewers over and brush again with butter mixture. Cook an additional 3-4 minutes or until shrimp is done.

Serve shrimp skewers immediately.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Gnocchi with Meat Sauce]]>Fri, 27 May 2016 17:13:35 GMThttp://homemadewonders.com/blog/gnocchi-with-meat-sauce
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Today is a big day around here. My oldest is turning 18 and graduating from high school  and I can barely believe it's possible. Where has the time gone? I swear it was only a few days ago that she was running around in pigtails and just learning her letters. I'm not ready for this!

The next few days are going to be packed full of graduation and open houses not to mention all the family coming in that we haven't seen in years. I'm so afraid we are going to fall into the fast food trap as we go from event to event. I really don't want to do that so I'm trying to plan a few quick and easy meals that can be put together on the fly with little effort.

This gnocchi dish is going to the top of that meal list. From start to finish I can make this in 15 minutes. I can even push it to 10 if I don't let the sauce simmer too long. Gnocchi cooks so quickly and when paired with the meat sauce it makes a quick but filling meal. Serve it with a salad and you're done!
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Gnocchi with Meat Sauce

1 lb ground beef
1½ cups diced onion
2-3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
2 lb gnocchi
freshly grated Parmesan cheese
shredded fresh basil


Heat a large skillet over medium-high heat. Add the ground beef, onion and garlic and cook until the beef is cooked through, breaking up the beef as it cooks. Add in the tomatoes, brown sugar, oregano, basil, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi rises to the surface of the water. Remove with a slotted spoon. Add the cooked gnocchi to the meat sauce and stir to combine.

Serve topped with freshly grated Parmesan cheese and shredded basil, if desired.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Raspberry Coconut Stuffed French Toast]]>Tue, 24 May 2016 16:11:35 GMThttp://homemadewonders.com/blog/raspberry-coconut-stuffed-french-toast
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We've really been into breakfast foods lately. Maybe it's because they're quick, but I think it's because they taste more like dessert. Lol!

The one breakfast food we can't get enough of is this crazy delicious stuffed french toast. All that sweet coconut mixed with the tart raspberry jam.....I'm drooling just thinking about it. And this stuffed version is just as easy to make as any regular french toast. It only takes an extra step to fill the bread before frying.
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Stuffed French Toast
Serves 4

16 slices thick sliced bread (french bread, challah, Texas toast, etc.)
Coconut Cream Cheese Filling, recipe follows
French Toast Batter, recipe follows
2 to 4 teaspoons vegetable oil
1/2 cup raspberry jam
Powdered sugar
Shredded sweetened coconut

Coconut Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1/4 cup sour cream
1 cup shredded sweetened coconut
1/4 cup honey
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

French Toast Batter:
4 eggs
3/4 cup whole milk
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
pinch ground nutmeg

Coconut Cream Cheese Filling:

In a large mixing bowl, using an electric mixer, mix together the cream cheese and sour cream. Add in the coconut, honey, coconut extract and vanilla extract, and mix until combined.

French Toast Batter:

Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

Assembling the French Toast:

Spread the coconut filling evenly over 8 of the bread slices. Spread the raspberry jam evenly over the other 8 bread slice. Put 1 coconut slice and 1 raspberry slice together to make a sandwich.
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Add 2 teaspoons of the oil to a pan set over medium heat.

Dip each stuffed toast sandwich into the French Toast Batter, coating completely.

Place some toast sandwiches into the hot pan (be careful not to crowd them) and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast sandwiches, adding more oil as needed to the pan.

Sprinkle the coconut on the plates, then dust each with powdered sugar and serve with maple syrup.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[DIY Makeup Remover Pads]]>Thu, 19 May 2016 19:31:06 GMThttp://homemadewonders.com/blog/diy-makeup-remover-pads
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What do you do when you have a house full of teenage girls that go through beauty products faster than you ever thought possible? Start making your own.

These makeup remover pads cost just pennies to make so when you find yourself replacing them every couple weeks you won't mind quite as much how fast they go through them.

These pads are also so much better for your face than store bought ones. There are only 3 ingredients besides the water and they are all extremely gentle and mild on your skin. Not to mention they are probably all in your house right now if you've been doing any DIY projects at all.
DIY Makeup Remover Pads

Small glass jar with lid (a small mason or jelly jar works great)
Circle cotton pads
2 tablespoons Fractionated Coconut Oil (Where to buy)
1 teaspoon liquid Castile soap (Where to buy)
2-3 tablespoons distilled water
5 drops Lavender Essential Oil

In a small bowl, mix together the coconut oil, castile soap, water and lavender oil.

Fill your glass jar with the cotton pads.

Pour the oil mixture over the cotton pads. Screw the lid on tightly and shake to coat the pads. Let jar sit for about an hour. Then flip the jar over and let it sit for another hour.  Just long enough to let the coconut oil mixture distribute through the cotton pads. You want them moist enough to remove your makeup but not dripping or over saturated.

After you do this last step if you open your jar and feel they aren’t moist enough then just add about a half a tablespoon more of coconut oil and repeat the sitting and flipping over of the container.

How To Use:
Use one pad at a time to remove makeup from your face. Dispose of pad after use. Keep the lid on the jar to prevent the pads from drying out.


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I used Young Living Essential Oils when I made this recipe! I love the Seed to Seal Guarantee and the process behind distilling their oils. You know that you are getting Therapeutic Grade Essential Oils.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Fish Tacos with Cilantro Slaw]]>Thu, 05 May 2016 16:33:01 GMThttp://homemadewonders.com/blog/fish-tacos-with-cilantro-slaw
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Happy Cinco de Mayo!! It's definitely a day for celebration around here as we LOVE Mexican food! What could be better than a little spice, some smooth creaminess and a whole lotta vegetables all wrapped up in a compact package.
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I love these fish tacos because they just scream spring and summer to me. Fishing season has started up here so there is a fresh catch nearly every day and the citrus reminds me of sandy beaches and summer heat. It's an amazing combination and a nice change from the heavier meat and potato diet of the winter months.

You can add almost any topping you want onto these. We all love our homemade Pico de Gallo, but salsas, cheese, onion, cilantro and sour cream would all be great choices too.
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Fish Tacos with Cilantro Slaw

For the Slaw:
¼ cup oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
1-2 cloves garlic
½ teaspoon salt
juice of 2 limes
½ cup sour cream, Greek yogurt, or mayo
4-5 cups shredded green and/or red cabbage (or 1 8oz. bag of coleslaw mix)

For the Fish:
1 pound thick-cut cod or other white fish
2 tablespoons olive oil
1 tablespoon butter
1 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
¼ teaspoon salt

Tortilla shells

SLAW:
In a small blender, add the oil, water, onions, cilantro, garlic, salt and lime juice. Blend until chopped/chunky. Add the sour cream/yogurt/mayo and blend again until just combined (you don't want it totally smooth green). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

Fish:
Preheat the oven to 350*F.

In a small bowl, mix the seasoning ingredients together.

Pat the fish dry with paper towels and place it on a large sheet of waxed paper. Sprinkle the seasoning liberally on top of the fish, gently rubbing it in as you go. Turn the fish over and repeat.

Place a large, non-stick skillet on the stove over medium-high heat. When the pan is hot, add the olive oil and the butter. Carefully lay the fish in the pan, and allow it to cook for about 40 seconds. Continue to cook the fish until it has a dark (but not black) crust of color on the bottom. Gently rotate it around as it cooks to help it evenly brown. This process should take 2-3 minutes. Gently turn the fish over and place the pan in the oven for 10 to 15 minutes or until the fish is cooked through and easily flakes apart.

To assemble the tacos, place a little slaw in the bottom of the tortilla followed by a few pieces of the fish.

Serve with homemade pico de gallo, salsa, sour cream, or cilantro. 
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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<![CDATA[Oven Pancake]]>Mon, 02 May 2016 16:50:35 GMThttp://homemadewonders.com/blog/oven-pancake
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You know all those videos of people fighting over toys at the mall during Christmas time? The ones that just seem so unreal that they could never be true? Well, I don't know about fighting over toys, but when I brought this oven pancake to our church ladies morning coffee a few weeks ago we descended on it much like those toy people. Within minutes the pan was completely empty and we were clutching our pieces like they were gold and  fighting over the few crumbs left in the pan.

It really was that good.

It's got this soft almost gooey like texture rather than a typical cake like texture of normal pancakes. That's a lot of it's charm. It melts in your mouth and that hint of cinnamon is just...wow!.....Yum!

Five minutes is all it takes to get this in the oven so it makes a great morning dish, but we also love to have it at dinner time on those night where we are time crunched and need something delicious and quick. I've even been known to make it for dessert when I'm craving something warm and sweet.

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Oven Pancake

2 cups milk
4 eggs
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
powdered sugar

Place butter in a 9×13 stoneware baking dish or 12-inch cast iron skillet. DO NOT use glass.

Set baking dish (with butter) in the oven and preheat to 400 degrees.

In a blender, combine milk, eggs, flour, sugar, vanilla and cinnamon.

When the butter is completely melted, pour the batter into the baking dish.

Cook 25-35 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
Remove from oven.

Pancake will puff over the top of the pan. As it cools down, it will collapse on it itself. This is normal.

Let pancake cool slightly, then dust with powdered sugar just before serving.


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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.




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