Glow in the dark bubbles

Okay, it is finally time to branch out of the kitchen.  A couple of months ago I had wanted to try the glow in the dark bubbles on our Girl Scout campout.  But I had read mostly failures.  So I finally decided to try it on our vacation.  

What I had read said to activate the glowstick and then pour it into the bubbles.  I just had the cheap bubbles from Walmart.  It was difficult to cut open the glowstick without making a mess.  I resorted to using a pocket knife because the scissors were hard to control and were taking a long time.  Once I poured the glowing liquid in, we shook it up to mix it.  We found that it didn't mix in at all.  So the bottom of the bubble container glowed.

I give this idea an F.  I had also tried glow in the dark paint as well and it failed too.  So my advice is save your money for another project.

At least the s'mores were a hit!

Homemade Teriyaki Sauce

I went to a local restaurant and ordered their Teriyaki Chicken.  It came with grilled chicken breast and grilled pineapple.  I've tried to replicate it because I loved it .  This recipe is a great dipping sauce or glaze.  I just used dried ginger since that was all I had.  So heat up the grill and make some yummy teriyaki chicken!

From:  Aunt Peg's Recipe Box

TERIYAKI SAUCE

2 c. cool water

3/4 c. brown sugar

1/4 c. white sugar

2/3 c. soy sauce

1 tsp. crushed garlic from a jar (or about 2 tsp. powdered garlic)

1/2 tsp. crushed ginger from a jar

4 Tbsp. corn starch
1 Tbsp. sesame seeds (optional)

In a medium size mixing bowl combine all the ingredients and whisk together until sugar is dissolved. Make sure the corn starch has been very well mixed in.  Pour mix into a medium size stock pan, and bring to a boil over medium high heat, whisking constantly.  Allow the sauce to cook on a low boil until thickened.  The sauce naturally darkens as it heats.  Remove from the heat, and use with your favorite dishes, or as a dip for potstickers, eggrolls, and other yummy things. Stir in sesame seeds if desired. You can also add rice vinegar or sesame oil to change the flavors up.

Cream of Chicken Soup mix

How many recipes do you have that uses condensed cream of something soup?  It seems like every casserole uses it and so I bet it is a staple of your pantry.  Shortly after we moved to this house, a sister at church shared this recipe to make your own.  So I tried it the next time I needed some and my family thought it tasted a lot better.  I was sold!  Now we're saving lots of money and eating healthier.

Cream of Chicken Soup Mix (equivalent to 8 cans)

2 cups nonfat dry milk

3/4 cup cornstarch

2 tbsp. dried onion

1/2 tsp. pepper

1 tsp. dried basil

1 tsp. dried thyme

1/4 cup chicken bouillon 

Mix thoroughly and store in air tight container.

To use:

Stovetop:  Mix 1/3 cup mix and 1 1/4 cup cold water in small saucepan.  Stir constantly over low heat until thickened.  Use as equivalent to one can of condensed soup.

Microwave:  Mix 1/3 cup mix and 1 1/4 cup cold water in medium bowl.  Heat for 4-5 minutes, stirring several times.  Use as equivalent to one can of condensed soup.

Blueberry Rhubarb Shortbread Bars

I had rhubarb growing like crazy  in my garden.  This is the first year it has been really happy and we could harvest some.  So I had been looking around Pinterest for some recipes.  I made some adjustments, like lots of fruit, and I loved it.  These were a hit with everyone, even my picky teenage boy.

Blueberry Rhubarb Shortbread Bars (adapted from Keep It Sweet Desserts)

Crust

• 1 1/2 cups unsalted butter, softened
• 1 1/4 Cup powdered sugar, sifted
• 3/4 Cup granulated sugar
• 1 Tablespoon vanilla extract

3 Cup all-purpose flour

• Fruit filling
• 6 Large rhubarb stalks (about 5 cups chopped rhubarb)
• 1/3 Cup water
• 1/2 Cup granulated sugar
• 1 1/2 Tablespoon cornstarch
• 1 1/2 Cup blueberries

Grease a 9x13 pan and preheat the oven to 325.  Beat the butter, powdered sugar and granulated sugar until light and fluffy.  Add the vanilla.  Stir in flour until just incorporated.  Press half the dough into the greased pan.  Bake 15 minutes or until edges are golden brown. Wrap remaining dough in plastic wrap and refrigerate.

While the crust is cooling prepare the filling.  Combine everything except the blueberries in a medium saucepan.  Cook over medium heat, stirring frequently, until thickened.  Turn off heat and gently fold in blueberries.  

Pour fruit filling over cooled crust.  Crumble remaining dough over the filling.  Return to oven for 30 minutes or until golden brown.  Cool completely before cutting.

We enjoyed them served with vanilla ice cream!