Category Archives: 21. Korbyn’s Corner

Mummy Dogs

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Korbyn and his sister were at it again!  They kicked me out of the kitchen and made this great snack for us.  Fun to make and fun to eat!!!

 

Mummy Dogs

1 tube of crescent rolls

Cheese Slices

Hot Dogs

 

Heat oven to 375

Unroll dough; separate at perforations, creating 4 rectangles

Press perforations to seal

With a sharp knife or a rotary pizza cutter, slice each rectangle lengthwise into about 10 pieces

Slice cheese slices into quarters

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog

About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”

On greased cookie sheet, place wrapped hot dogs (cheese side down)

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot

Use ketchup and mustard, draw features on “face”

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Spider Deviled Eggs

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Spider Deviled Eggs

 

Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

With a sharp knife, cut across the egg making 2 half’s

Scoop out the yolk and set aside

Mix yolks with mayonnaise or miracle whip, mustard, relish, sugar and garlic powder

Start with a small amount of the mayonnaise or miracle whip. You can always add more if the mixture is to dry

You can put the mix in a pastry bag or use 2 spoons to fill each egg white

Place these on a bed of lettuce to keep them from moving around

 

Cut olives in half and place 1 half on each filled egg as the spider body

Cut the other olive half into 4 strips

Cut each stripe in half so you end up with 8 thin olive pieces for legs

Arrange 4 olive legs on each side for the spider body

 

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Chicken Noodle Casserole

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Chicken Noodle Casserole

Serves 8

 

12 ounce package noodles, cooked firm, according to package directions

2 cups cooked chicken, chopped

2 (10.75 oz) cans cream of (your choice) soup

1 cup sour cream

1/2 cup cooked peas

1/2 cup cooked carrots

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup crushed crackers

1/2 stick butter

 

Preheat oven to 350 degrees

In a large mixing bowl, stir together soups and sour cream

Mix in garlic and onion powder, salt and pepper

Add chicken and pasta

Carefully mix all ingredients until well blended

Pour into a 9×13 baking dish

In a small sauce pan melt butter over medium heat

Remove from heat and stir in crushed crackers

Evenly top casserole with butter crackers

Bake covered for 30 minutes

Uncover and bake for another 10 minutes or until center is bubbly

 

Cereal Coated French Toast

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We saw this offered when we were on a cruise, but decided to try and make it at home instead. My grand kids loved it!!!

 

Cereal Coated French Toast

Makes 4 Slices

 

1 1/2 -2 cups crushed cereal of your choice, I used Fruity Pebbles

3 eggs

1 tablespoon milk

1/2 teaspoon vanilla

4 slices bread

 

Preheat skillet over medium-low heat

Place crushed cereal in a flat bottom bowl, reserve half in another bowl

Whisk eggs, milk and vanilla in another bowl

Dip bread into egg mixture and flip

Let excess egg mixture dip off

Place bread into crushed cereal

Pour reserved crushed cereal on top of bread and gently press into bread

Carefully flip bread in cereal, spoon cereal onto top and sides if needed and gently press into bread

Place cereal coated bread onto skillet

Let cook for about 4 minutes per side

Serve with butter and syrup

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Waffle Iron Grilled Cheese Sandwiches

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Korbyn was creative in the kitchen last night.  These sandwiches came out pretty good too!

 

Waffle Iron Grilled Cheese Sandwiches

Makes 2 Sandwiches

 

2 tablespoons mayonnaise

2 teaspoons mustard

4 slices bread

4 slices cheese

Soft butter

 

Preheat a waffle iron according to manufacturer’s instructions

Mix mayonnaise and mustard together in a bowl

Spread onto 1 side of each bread slice

Add sliced cheese over mayo-mustard layer of 2 bread slices

Cover cheese layer with a second bread slice, creating 2 whole sandwiches

Spread butter on one side of sandwich

Place sandwich, butter side down, on the waffle iron

Butter the top of the sandwich and close lid so it is just resting on the sandwich

Wait until the bread begins to soften from the heat before starting to gently close the waffle iron

Apply more pressure to the top part of the iron, eventually closing it

Cook until browned, 2 to 3 minutes

Repeat with the remaining sandwich

 

* We used sandwich bread with the crust cut off

Dirt Dessert

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April Fools Day, is one of Korbyn’s favorite days.  Today he decided to make a dessert that would be perfect for today!

 

Dirt Dessert

Makes 10 cups

 

1 (3.9oz) package of chocolate flavored instant pudding

2 cups cold, fresh milk

8 ounce tub whipped topping

15 or more, Oreo cookies finely crushed and divided in half

Gummy worms

10 clear plastic cups (6-7 oz size)

 

Whisk pudding mix and milk in a large bowl for 2 minutes

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Let stand 5 minutes

Stir in whipped topping and ½ of the cookie crumbs

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Spoon mixture evenly into cups

Only fill about half way

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Top with remaining cookie crumbs

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Refrigerate for about an hour

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Top with worms right before serving

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Enjoy!!!

Strawberry Pretzel Dessert

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Korbyn was back in the kitchen again.  This time he made this awesome dessert!

 

Strawberry Pretzel Dessert

1 cup crushed pretzels, they should resemble chunky nuts

1/4 cup sugar, divided

1/3 cup butter or margarine, melted

6 ounces Cream Cheese, softened

1 Tbsp. milk

1/2 cup whipped topping

1 cup boiling water

1 package (3 oz.) Strawberry Flavor Gelatin

3/4 cup cold water

2 cups fresh strawberries, sliced

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Makes 8 individual dessert jars

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

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Scoop 2 tablespoons of pretzel crust filling into each jar, pressing slightly into bottom of jar

Place the jars on a cookie sheet, bake for no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Layer each jar with 2 tablespoons cream cheese mixture.  Spread all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

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Refrigerate 30 minutes or until it starts to thicken

Place 2 tablespoons of fresh, sliced strawberries over cream cheese layer

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Pour gelatin over strawberries

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Refrigerate 3 hours or until firm

Top each jar with a scoop of whipped cream and a fresh strawberry right before serving

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Makes 9 servings

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

Press onto bottom of a greased 9×9-inch pan

Bake no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Spread the cream cheese mixture all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

Refrigerate 30 minutes or until it starts to thicken

Place fresh, sliced strawberries over cream cheese layer

Pour gelatin over strawberries

Refrigerate 3 hours or until firm

Slice into squares

Top each square with a scoop of whipped cream and a fresh strawberry right before serving

 

 

If your gelatin sets to hard before you use it, microwave for 10-15 seconds at a time to soften it.  It will reset hard again in the refrigerator.