Chicken Alfredo Pasta and/or Pizza

Chicken Alfredo Pasta

5-6 medium chicken breasts, boiled and chopped into 1 inch cubes *(you can also use a whole rotisserie chicken OR just purchase a whole uncooked chicken and boil, whole raw chicken is cheaper)

6 big handfuls Penne pasta, approx. 6 cups

3 table spoons butter
1 small package fresh mushrooms, sliced (or get whole and slice them, they’re cheaper)
1 medium onion, chopped
3 tablespoons minced garlic
5 – 6 Roma tomatoes, diced
2 jars chicken alfredo sauce, brand/flavor of your choice
Chicken bouillon powder
Pepper
Garlic salt
Garlic powder
Onion salt
Salt
Milk (to thin the sauce a little and rinse the jars)
½ - 1 cup grated parmesan cheese (container)
*1 can Corn, drained (optional)
 


In a pot place the chicken breast in and add water, place on the stove and add about 3 table spoons garlic and salt to add some flavor to the chicken so it’s not so plain tasting. Boil until it is done, let drain and cool so you can handle it. Cut into cubes and set aside.

In another pot (or use the same one you used for the chicken), fill with water place on stove over medium to high heat. Add about 2-3 tablespoons salt, stir and let come to a boil. Add pasta, stir, and reduce heat to medium. And cook until pasta is soft but chewy.

While the pasta is cooking, In a sauté pan, over medium heat add butter. Once melted, add mushrooms, onion, garlic, tomatoes and *corn (make sure there is an even balance in color and variety of the items in the pan). Sauté until onions are clear in color and soft. Add a little bouillon powder and pepper to cook in the flavor for a few minutes. Add the jars of sauce. Pour a little milk in each jar and shake until the sauce is off the jar and pour into the pan this also thins out the sauce a little. Stir and add spices to desired liking. If the sauce is thick (like gravy or a little thinner). Add about a 1 cup milk to make it creamy but not too watery in texture. Add the cooked pasta; stir gently so it does not break. If you see that the pasta is a little “dry” looking then add some more milk. Once the pasta is evenly coated with the sauce add your chicken and continue to stir gently. Garnish with additional parmesan on top if you want.

 

 

PIZZA RECIPE INSTEAD OF PASTA:

 

Get the plain French bread from bakery section of store (without the butter stuff on it).

1 Jar of alfredo sauce
Saute veggies without corn (approx. 1/2 the amount as listed)
Chicken
Mozzarella shredded cheese
Parmesan cheese

 

Make your sauce as above directions. Pour some sauce with veggie mixture on bread, top with chicken on top of the sauce, and some mozzarella cheese on top bake at 350 for about 10-12 minutes, sprinkle parmesan on top. Serve. Easier to eat with a fork and knife.

 

-OR-

 

If you rather have regular pizza. Just use pizza dough instead of French bread. Bake according to dough directions.

 

IF YOU WANT MY DOUGH RECIPE LET ME KNOW

 

 

 

 

Sarah :)

Jell-O Pudding Pecan Pie

Jell-O Pudding Pecan Pie

1 (3 ¼ oz.) pkg. Jell-O Instant vanilla pudding & pie filling
1 cup dark corn syrup
¾ cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch pie shell



Blend pie filling mix with corn syrup. Gradually stir in evaporated milk and egg. Then add pecans. Pour into pie shell. Bake at 375* until top is firm and just begins to crack – about 40 minutes. Cool at least 3 hours.



Enjoy!
SARAH :-)

Cakies

Cakies

 

1 box cake mix *any brand/flavor

1/2 cup oil
2 eggs
1 container frosting *optional and flavor of choice *SEE SIDE NOTES
Chocolate chips or any flavor of choice *SEE SIDE NOTES

 

Mix all ingredients well. Roll into 1 inch balls. Bake in a preheated oven at 350* for 8-10 minutes. If they do not look done or for larger cookies, bake 10-12 minutes.  

 

Side Notes:

*I usually bake cookies (regardless of size) 10-12 minutes.

 

*We prefer to make the red velvet, chocolate, strawberry, or carrot cake mixes. Then frost with cream cheese frosting.

*At times I’ll also add chocolate or cherry chips into the red velvet, chocolate or strawberry mix.

Enjoy!!!
SARAH :-)

Chili Beans

Chili Beans

2 lbs ground beef
3-4 Heaping Tablespoons Minced garlic
1 (29 oz.) can tomato sauce
2 cups V-8 juice *Regular or spicy
1 (29 oz.) can kidney beans (with liquid)
1 (29 oz.) can pinto beans (with liquid)
1 cup diced green bell pepper
½-1 cup Green chili peppers *optional, if you want spicy
1 cup diced celery
3 medium tomatoes, chopped
1–1 ½ medium onion, chopped small *SEE SIDE NOTES
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
Chicken bouillon powder
Garlic salt
Garlic powder
Onion powder
Salt
2 ½ cups water

TOPPINGS:     *ALL optional:
Shredded cheese
Diced onion
Hot sauce



Brown beef and break up to bite size crumbles in a skillet over medium heat; drain off fat.
 In a large pot, combine the beef plus all remaining ingredients and spices, give a good stir. Add any additional ingredients to make sure that there is an even blend of everything. Add spices to desired liking. Bring to a simmer over low heat. Continue to cook, stirring every so often to prevent sticking/burning until the celery is soft *if you want to cook chili faster, then sauté the celery in some butter until soft while the other ingredients are cooking together. Once celery is soft give final taste to add any additional ingredients. Serve with crackers on the side, diced onion and shredded cheese on top if you like.



Side Notes:
*For spicier chili, add additional black pepper and cayenne OR jalapeño chili peppers.

*OPTIONAL, you can add onions to the chili and cook them (along with the celery) until soft OR you can sprinkle raw onions on top when you serve chili beans in a bowl.  If you choose to serve in the bowl you will only need approx ½ onion chopped small. * I like to cook some in for flavor and sprinkle some on top.



Enjoy!!!
SARAH:-)

Home Made Yoo-Hoo drink

Home Made Yoo-Hoo drink :

8 ozs.Cold coffee , sweetened
8 ozs. Milk
1 Tbls. Ovaltine mix

 

 

 Mix well ,
 

 Enjoy!
SARAH!

Green Chili ~ NOT Chili Beans

Green Chili          

for smothered burritos
 

4-5 (small/med) pork chops, diced small
1 medium onion, chopped
3-4 heaping Tablespoons Minced garlic
Oil (approx. 1 Tablespoon)
Flour
1 (14.5 oz.) can petite diced tomatoes OR 1 (8 oz.) can tomato sauce
Chicken broth OR cold water *Can use both. I prefer broth
4-6 chili’s, chopped small *alternate: Ortega brand (can) OR a frozen brand
Chicken bouillon powder
Garlic salt
Garlic powder
Onion powder
Pepper
Salt



 Dice your pork chops and onion. Place in a pot with garlic and just enough oil to prevent sticking. On medium heat fry until pork is done. Add flour, (this step all depends how thick or thin you want it), I always enough to make sure the items already in the pan is well coated (I can see the flour coating) plus a little more which is just loose in the pan. Fry (toast) the flour for about 45 seconds – 1 minute, stirring to prevent sticking. Add whole can of tomatoes (unless you prefer sauce) and immediately add the broth/water covering about 1-2 inches above the pork mix. *Make sure the water is as cold as you can get it and the broth is at least room temp, this will prevent clumps and stop the cooking process long enough to dissolve flour. STIR immediately and continue to stir to make sure the flour does not clump *I like to use a wire whisk for this step. While your waiting for the chili to get back to temp and thicken add chili. Continue to cook until it has thickened to a gravy texture. Once it’s to desired thickness add spices to your liking and let cook a few minutes to set flavor.



 Side Notes:
*If liquid is still too thin after it has began to boil and cooked for about 10 minutes, in a separate bowl add ½ cup flour and enough water to make it stir-able (thick like pancake mix). Stir mixture well and make sure no clumps are in there. Add half mixture at a time until thickened cooking about 5 minutes to see how thick it is, repeat this process until it has reached desired thickness. Make sure to stir chili while adding this extra flour because it WILL clump immediately (reason for me using a whisk). *Once you make chili a few times and make it in the same pan, you will know more or less how much flour you will need and won’t need to use this process.

*Add spices after you get desired thickness because if you add them before this process, you will be adjusting/adding more spices because the flavor is gone.

*if you want to eat like a soup, make chili like a thinner gravy and add fried potatoes

 Enjoy!
SARAH :-)

Oreo Dirt Cake

OREO DIRT CAKE

 

1/2 stick softened butter
8 oz. cream cheese
1 c. powdered sugar
1 lg. pkg. Oreo cookies, crumbled
2 sm. pkg. vanilla instant pudding
3 1/2 c. milk
16 oz. Cool Whip

 

 Blend first 3 ingredients together in large bowl. In medium size bowl mix pudding and milk until thick. Add pudding mix and Cool Whip, gently folding in Cool Whip. Make layers starting with 1/3 to 1/2 of cookies. Pour over some of pudding mix; then another layer of cookies, then another layer of pudding mix.

 

 Enjoy!
SARAH :-)

Caramel Pecan Logs

CARAMEL PECAN LOGS

 

 

1/2 c. soft butter

1/2 tsp. vanilla

1/3 c. white corn syrup
1 lb. powdered sugar
1 lb. light caramels
2 tbsp. cream or milk

 Add powdered sugar to butter mixture. Mix and knead with hands until thoroughly blended and smooth. Shape 2 or 3 (10") logs and wrap in damp cloth. Let ripen several hours or overnight. Heat caramels and milk (don't get too hot). Spoon on cold log and roll in pecan halves. Pecans may be put on individually. Wet hands before starting on logs. Only have one log out at a time. Spray Pam on foil and wrap. Refrigerate.
 

 Enjoy!
SARAH :-)

Lasagna

 

Lasagna

 

Ingredients:

for the Sauce,

2 cups canned, diced tomatoes

2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, parsley *fresh or in jar
11/2 teaspoons Italian Seasoning
11/2 teaspoons of my seasoning, recipe follows at the bottom
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated

 

 Directions:
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.

Preheat oven to 350 degrees F.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.



 My House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups



 Enjoy!!!
SARAH :-)

Condensed Milk Fudge

Condensed Milk Fudge

Easiest fudge recipe in the world, can't mess it up if you tried.

1 can Eagle brand condensed milk ( 14 oz )

1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish

1 cup chopped walnuts ( optional )

Toss all ingredients in to a mircowave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve. Keep in fridge because it will get soft.

 

Enjoy!

SARAH:-)

Butterscotch Fudge

Butterscotch Fudge

Recipe from Betty Crocker Cook Book

1 1/2 cups packed brown sugar
1/2 cup butter
1 (5 oz) can evaporated milk
1 (7 oz) jar marshmallow creme ( you could most likely substitute actual marshmallows in this)
1 bag (110z) or about 2 cups butterscotch chips
1 cup chopped pecans (and a few more for garnishing if desired)
 

 

Grease the bottom and sides of a 8 inch square baking dish.
In a large saucepan cook the brown sugar, butter and milk over medium heat until butter is melted.
Stir in the marshmallow creme and heat to boiling and boil about 5 minutes or until you reach 234F on a candy thermometer, stirring occasionally.

No candy thermometer?
Cook until a small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water.

Remove from heat, add butterscotch chips, stir until smooth, stir in pecans.

Spread in pan and let stand 2 hours or until firm. Cut into pieces. The recipe suggests 6 rows by 8 rows, but you can make the pieces as little or as large as you'd like.



Enjoy!
SARAH:-)

Fried Honey Bananas

Fried Honey Bananas

Low fat snack, also makes a great topping for....well... anything :)

 


 Mix together equal parts water and honey (1 tbsp each) and set aside. Slice the banana and brown in a frying pan, couple minutes each side (use cooking spray on the pan).

While still in the pan, pour the honey/water mixture over the bananas... sprinkle a little cinnamon and enjoy.


Enjoy!!!
SARAH :-)

Jell-O Cookies

Jell-O cookies

1 and 3/4 cups flour
1/2 tsp. baking powder
3/4 cups softened butter
1/2 cup granulated sugar
1 egg white
½ tsp. vanilla

2- three oz. packages of Jell-O (you can double the recipe and have 4 packs of Jell-O)



Beat the butter and sugar together. Add the egg white and vanilla. In a separate bowl mix the flour and baking powder then combine with butter mixture. Divide the dough in half and knead one small box of Jell-O into each half. Shape into balls and flatten onto an ungreased cookie sheet 2 inches apart with a spoon or fork. Bake at 350 for 10 minutes. Let cool for a couple minutes before removing from cookie sheet.

Enjoy!
SARAH:-)

Potato Salad

Ok, here is a requested recipe however, my measurements are only guesses. So, I can only suggest to add less than what I suggest (mainly for the mayo/mustard) unless you can tell it will need more right away. This recipe would be easier to put together if I was actually making it myself and then can write down what exact amount I add. I'll do my best to update this recipe soon so it can be more exact once we get settled and I can make it. However, here you go and I hope it turns out well for you.
 


 

 Potato Salad
 

 5 pound bag potatoes
4-5 Tablespoons minced, garlic
½-1 bag celery, chopped
1-2 cans jumbo black olives, chopped
1-1½ large onion, chopped
8-10 hard boiled eggs, chopped
½-1 jar pickles, chopped
½ - ¾ large jar Mayo *NOT miracle whip unless you want it to be sweet
3-4 Tablespoons mustard
Salt
Pepper
*Garlic salt, optional



 Peel, rinse, & dice potatoes to about 1 inch squares. Make sure to cut potatoes about the same size and thickness so they cook evenly. Place in pot of water along with garlic and salt (approx. a palm full) *this cooks flavor into the potatoes instead of them just being plain tasting. Boil and stir about every 10 minutes just to make sure potatoes are not sticking to the bottom of the pot. While potatoes are cooking get a sauce pan and boil the eggs with a couple pinches of salt (or about 1 Tablespoon). Once the eggs begin to boil they should be done in about 8-10 minutes. Once eggs are done, place in cold water and peel immediately. In the mean, time cut up your other items and place in a bowl. Be sure to check the potatoes every so often for softness, if you can poke a fork through the potato then taste a piece, if they are done (you don’t want them soft like mush just soft not crunchy) turn off heat and drain with strainer, put back in the pot. Add mayo (start with a little less than half unless you can tell it needs more), mustard (start with 2 Tablespoons), salt and pepper to your liking then stir good but gently add more if too dry. Add all other ingredients and stir good but gently (gently because the more you stir it, the more smashed they will get. You want some chunks). Give it a taste and look to see if everything looks balanced out. Add any additional ingredients to even the color and spices to your liking. Serve immediately or place in fridge until cold


 *Mustard is more for color and a little bit of taste. Some prefer to have a strong taste and some don’t. So, if you like the taste/color then leave it. If you want more, feel free to add more. I prefer to let
people add more mustard when they serve a plate.



Side Notes:
 *If you want to prepare only enough for dinner, boil enough potatoes like you usually would for mashed potatoes. Then add all ingredients to make an even balance. Measurements are only a guess. You may want to try adding less at first to make sure you don’t add too much and then dread it later.

4-6 stalks celery, chopped
½ - 1 can jumbo black olives, chopped
½-1 onion, chopped
3-4 eggs, diced
2-3 pickles, chopped
¼ jar mayo approx. * may need more or less
1-2 Tablespoon mustard



 Enjoy!

SARAH :-)

Pancake Squares

Here's a quick recipe for you and the family to enjoy for breakfast in the morning. They are not fried, they have no oil and the great thing about this recipe is that you will not have to stand over the stove and cook 1 at a time.  Another bonus about this recipe is that I can make the mixture the night before then in the morning just mix the batter well, put in pan and cook.

Pancake squares   

Oven Baked *Serves 4-6
 

 

3/4 cup milk

2 tablespoons melted butter
1 large egg
1 tablespoon sugar
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt (1/4 is half of a 1/2 teaspoon)
*optional ingredients- cinnamon, blueberries, chocolate chips or anything you choose.

 

 Preheat oven to 350. Grease an 8x8 baking dish. In a large bowl beat together the milk, butter, and egg. Add sugar, then in a small bowl mix together flour and baking powder and salt. Add to liquid mixture. Mix well. *Mix in any additional ingredients if you want, EXAMPLE: cinnamon, chocolate chips, frozen blueberries or diced up frozen strawberries. Pour into pan. Hit pan on counter a couple times to make sure its even . Put in oven on middle rack and bake for 20-25 minutes. If you insert a tooth pick in the middle and its clean when you pull it out.... Its done. Spread butter on top while it still hot.

Enjoy!
SARAH :-)

Baked Rigatoni

Hey all!!! I know it's not a very good picture, but can promise it tastes a heck of a lot better than it really looks pictured. I didn't have good lighting and was trying to take a picture real fast with my broken phone before it turned off and also was trying to get a picture taken before we all started digging into it. Here is a recipe that I made without getting any ideas from a written recipe. It's actually one of many family favorites and go to recipes I (and now my mom) use for potlucks. I last made this dish 1 year ago for my husband and father-in-laws pool league pot luck. This recipe was 1st made is off the top of my head. It came from trying to put something together real fast for my hungry hard working husband and not really having anything to cook in the house. So, the first time I made it my mom had half the items and I had the other half. I then thought, " Hmmm, I'll invite our parents over to dinner and she always asks me what she needs to bring". I know, I know, I used my mom for some food items but hey! Look at the bright side, it worked out pretty darn well for the both of us in the end because I was running out of time to get dinner done on time and she hates to cook or clean. Well...so do I, but hey it worked out and I'll leave it at that. Back to the point, I will admit I have had this dish in a restaurant before however, this is completely my own style and take on it. No recipe mock or remake here. I hope you enjoy! BON APPETIT!

 

Baked Rigatoni

 

 

6 handfuls of rigatoni *approx 6 cups

6 tablespoons Oil approx. *used to keep the pasta from sticking
3 tablespoon butter1 large onion, chopped
1 - 1 1/2 kalbosi sausage, sliced. *start with 1
4 celery stalks, sliced
3 Tablespoon minced garlic
1 large can mushrooms, drained OR about 2 cups fresh *I prefer fresh and have to slice them. I usually use 1/2 - 3/4 of pkg.
1 can OR jar Spaghetti sauce *I prefer Hunts garlic & mushroom flavor in a can. Use any flavor or brand of preference
1 small can tomato sauce
Garlic powder
Onion powder
Chicken bouillon powder
Pepper
Salt
Garlic salt
Basil
Oregano
4-5 cups Shredded mozzarella *2 cups if your not a big fan of cheese OR unless you absolutely hate cheese then leave it out.

 

In a pot fill with water (I prefer to use hot because it starts to boil faster) oil and salt, bring to a boil. Add pasta stir every little bit. While water is trying to boil and pasta is cooking use this time to make your sauce. In a frying pan on medium heat saute' the butter, onion, sausage, celery, garlic and mushrooms. *add more of any ingredient if you choose, or leave out any ingredient. When you saute' the items make sure there is an even balance between the mixture/color. While it's cooking add the spices so it can begin to cook flavor into the food (make sure and taste a little piece to make sure its not too salty because the sausage already has salt). Once celery is soft, add spaghetti sauce and tomato sauce, and stir together. Reduce to low heat and continue to cook the sauce that way the spices get into the sauce. Add any additional spices until your happy with the flavor (I usually add a little more of all spices). Once pasta is done (not soggy, but is slightly chewy), remove from heat, drain water out and pour into a large baking dish. Add the sauce into the baking dish. Mix well. If the pasta does not have enough sauce add another small can of tomato sauce and make sure to taste and see if you need to add any additional spices. Even out the pasta and evenly put the shredded cheese on top. Cover with foil. Bake in a preheated oven at 350* for 40-45 minutes or until cheese is completely melted. *if you choose to not use cheese, then you don't need to bake the pasta. Just mix pasta and sauce together in the same pot you used for boiling the pasta.

 

Side Note:

*This meal serves well with Parmesan sprinkled on top. I usually serve this dish with fried chicken from the store and side salad

 

Enjoy!!!

SARAH :-)

Spanish Rice

Hello, Gang!!! It's been a while I know. But I have moved across the country from Colorado to Georgia. Currently unsettled at the moment. I'm currently looking for a home for the family and a job for myself. However, I am trying my best to get back into the process of things and trying to keep my end of the bargain as promised. I have also made a face book group page called: "Sarah's Recipe Binder" I have decided to make it for you all who want to share recipes and get to know my cooking techniques/style a little better. I am going to update this blog as I update the group page that way you will have it either place. I have had several people ask for recipes in which if you know me personally, I don’t usually share anything with anyone unless they are there watching me. Even then, I still don’t tell anyone how I do things or even how much I add to what I cook. I feel my recipes are personal and am trying to make a living out of it. I look at it this way; restaurants don't give out their secret recipes... So why should I give mine? I am just glad people enjoy my cooking. The thing is, I have only told but 3 people about this blog and my new group page. So, if you happen to come across this blog, I believe you should consider yourself lucky. All in all, I really hope that my recipes turn out well for you and become a family favorite. Now.... let’s get down to the nitty gritty!!! (Being said with Nacho Libre's voice)

You can finally say "FINALLY"!!! It's not made by a southern female or a non-Hispanic/Mexican person who claims to be one. Don't get me wrong, there are a lot of people from other cultures who can honestly cook, very well I might add. However, most of the time it still just don’t taste right.. Hope you enjoy. Here is my recipe, my way....

 

 

 

Spanish Rice

1 Tablespoon oil
1 cup white rice
1/2 medium onion, chopped
1 Small can tomato sauce
2 1/8 cup chicken broth or water
Chicken bouillon powder (not cubes, unless you crush them)


 
Over medium heat, In a sauce pan (that don't stick when you cook) add oil, rice and onion. Stir every minute or so and fry until rice is light golden brown. Once it's golden, add can of tomato sauce, stir and let cook about 30 seconds. Add broth, stir well. While it's coming to a boil add your chicken bouillon). Once you see the rice without liquid on top taste a little bite. If it's soft, it's done. If not, cover and keep cooking.

Side Note:
*NEVER stir rice! It will become one sticky mess if you do. Once rice starts to boil, give one last quick stir, cover, then leave it alone. So make sure you cook it in a non-stick pan. It makes your job a lot easier and you won't get burnt rice. You may need to invest in a good pan for this.



Enjoy!
SARAH :-)

Colored Sugar

Here is a recipe I have tried for my self. On my first attempt I made a purple colored sugar. Mine didn’t come out as dark as I wished but just wanted to try it out and see if it really worked. I was wanting a dark purple, however mine came out lavender color. I think that it will and can be very helpful in saving money as well as its completely frugal. I have gone to the store so many times and purchased colored sugar, never used it, lost it, went to the store bought more sugar, never used it, found the others that I’ve lost, and STILL never used it. Its such a waste of money for people to purchase the colored sugar especially if your like me and never find it or never use it. However, I have been coming up with some recipies I definitely want to use sugar on, but I’m not paying nearly $3.00 for 1 little thing of colored sugar (and that’s only 1 color). So, needless to say I have a recipe for coloring your sugar. Its fast, easy, and saves you $3.00 per color. Realistically a 5 lb. bag of sugar at my local Wal-mart costs $1.98 and food coloring at my dollar store is about $1.50 a box and I can make all the colors in the world on the box of the food coloring box as well as other colors that are not even sold! I can use the rest of the sugar for my baking, sweet tea or what ever my heart desires. You can even use salt in replace of the sugar if your just going to make a craft and glue it on something. So here you go folks! Hope this is helpful and money saving for you J

~SARAH~

 

     

 

 

Colored Sugar (or Salt)

 

 

½ cup sugar (or salt)

1 teaspoon food coloring

Baking pan

Wax paper (or foil)

 

Directions:

Preheat at 350*

Pre mix your food coloring in a separate small dish.

Add the food coloring to the sugar. Adjust color if not satisfied.

Lay wax paper of foil on the baking sheet. Pour sugar on foil spread thin and even on the sheet.

Bake 10 min.

Let cool.

Store in a container or zip lock baggie

 

Side Note:

*If you want to make less sugar (or salt) reduce the amount to:

¼ cup sugar

½ teaspoon food coloring

Enjoy!!!

SARAH :-)