The World's Best Bubbles

I found this online and though it might be fun!

1 1/2 quarts of water
1/2 cup light corn syrup
1 cup liquid dish soap
Mix water and corn syrup until completely blended. Slowly stir in soap. Will last several weeks in an airtight container

Balsamic and Strawberries with Mascarpone Cheese

Yes, I am aware of how this sounds, but it really is super!!!  Please please please try this!!!

1/3 C Balsamic Vinegar
2t plus 4T Sugar
1/2 t fresh lemon juice
1/2 C chilled mascarpone cheese
1/2 C chilled whipping cream
1/2 t vanilla
3- 1 pint strawberries hulled and halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Divide berries and syrup among 6 bowls. Top with mascarpone mixture.

Brown Sugar Cake

Stephanie Reece

Need a quick pot-luck cake or a quick mid-week, after work cake?  This is your baby!!

1 pkg (2 layer size) yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding
4 eggs
2/3 C sour cream
1/2 C oil
2/3 C water
1 C packed brown sugar
1 C chopped walnuts or pecans
2t powdered sugar

Preheat oven to 350*. Beat first 6 ingredients 3 min or until well blended.  Add brown sugar, nuts. Mix well.  Pour in well greased bundt pan for 60 min or until a toothpick inserted comes out clean. Cool cake in pan for 15 min., then invert onto plate and sprinkle powdered sugar on top.  Enjoy!

Peanut Sauce

After a few years and many failed tries and trying to make this yummy dipping sauce I happened to be in the right place at the right time. We usually bought our peanut sauce from a Thai restaurant and the lady that made it (would never share the recipe) would always call Steve "Mr. Peanut Sauce" cause we were there a lot just for the sauce. I'm so happy to share it all with you.

2 Tablespoons Tamarind Liquid

4-5 Tbs. Chunky Peanut butter

1-2 Tbs. Red curry paste

6 Tbs. Sugar

4 Tbs. Fish sauce

1 1/2 cups Coconut Milk

Directions:

1- In saucepan add coconut milk & heat it up at Medium heat.

2- Stir in curry paste & break into small pieces and mix well.

3- When you see red oil simmering to the top, add peanut butter, sugar, fish sauce, and tamarind liquid.

4- Stir.

** Add water if to thick, few tsp.

Needs to be Salty sweet and Sour

We use this to dip our Sticky rice and Chicken Satay!! YUM!

Super Nachos

My two VERY dear friends, Melody and Abbey married brothers.  This is a family recipe of theirs that their moms made for them and now, these two make it too.  I think there is something sweet about your spouse cooking something for you that your mom used to make you.  It shows thoughtfulness.  On a side note: these two married big time hunting enthusiasts, so more times than not the meat in this dish is usually from a deer!!

1 box Velveeta cheese
1 lb. ground beef
1 sm can diced green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg can of red enchilada sauce or an envelope of red enchilada sauce and mix your own

*Brown meat and drain fat.  Combine all ingredients in a crock pot and heat through.  Turn on warm and eat with tortilla chips!!