Grandma’s Popovers

My mom has always raved about a specific meal of my grandmother’s that she used to make, called “Chicken à la King”. Part of this recipe includes popovers, for which you pour the chicken with cream sauce dish over. My mom just had to have my “grandmother’s recipe” for these popovers and finally when visiting recently, we obtained it. Little did we know, there was nothing too special about it. Clipped from a magazine article was a basic recipe for popovers that my grandmother handed over. Nothing too complicated… it consisted of merely 4 ingredients. Obviously I was excited to attempt and make these.

The four ingredients:

Milk
Flour
Eggs
Salt

First Step:

Preheat the oven to 450° and grease the bottom and sides of a muffin pan liberally (this recipe yields 6 popovers).

Second Step:

Mix 1 cup of flour with 1/2 teaspoon salt in a large mixing bowl.

Third Step:

Beat 2 eggs together with 1 cup of milk in a separate bowl, then whisk together with flour mixture.

Fourth Step:

Divide mixture into six, and place muffin pan in the oven. Cook for 15 minutes, and then adjust your oven down to 350° for another 20 minutes (without actually opening the oven!)

Final Step:

Remove popovers from oven and serve hot!

These popovers are perfect to make with soup, especially cream of mushroom, which is what I ended up pairing them with. It was absolutely delicious, and a low calorie meal perfect for lunch. You can also use this recipe when making “Chicken à la King”, which is how my grandmother use to make it for my mom.

Rainbow Jello Shots

This past weekend marked the beginning of my last spring break as a college student. Although I am not going to a tropical paradise like many of my fellow classmates, I am still excited over the free time that I will have this week. My good friend, Kyle, recently turned 22, and what better way to celebrate this occasion than some fun, rainbow jello shots?

Here is what you will need:

Vodka or Rum
3 packs jello (one flavor of each color: red, yellow, & blue)
Mini-muffin pan
1 cup measuring cup
Vegetable Oil
Water

First Step:

Grease mini-muffin pan with vegetable oil, and wipe off with paper towel to leave slight residue for easy removal. Pour red jello mixture into large bowl in preparation.

Second Step:

Bring 1 cup water to a boil and add to jello mix, stirring for about 5 minutes until dissolved.

Third Step:

Add 1 cup alcohol of your choice (I chose to use Bacardi Rum because it’s my favorite), and stir. Ladle liquid into the mini-muffin pan, filling a little less than a third full, and refrigerate for 20 minutes.

Fourth Step: 

Remove your mini-muffin pan from the refrigerator and repeat the same process for the yellow jello mix, gently ladling over the red layer. Refrigerate for another 20 minutes.

Fifth Step:

Repeat process for the blue jello mix. Refrigerate now for several hours or overnight so that the layers can adhere together.

Final Step:

Remove from fridge, and gently pull to loosen the sides of the jello (I found running a toothpick around the edges useful for this) to pop them out. Enjoy these beautiful, rainbow jello shots with friends!

Tips:

  • Choose flavors that sound good together. I opted for pineapple over lemon for my yellow flavor, as it sounded like it would go better with the other berry flavors to me.
  • Stay away from flavored vodkas if you choose to go that route, since there are already several flavor combinations going on with this jello shot.
  • This recipe is decently strong, so I would suggest using less alcohol and more water if you want “better tasting” jello shots.

Homemade Rice Pudding

Sincere apologies for being MIA lately… my life has been getting pretty hectic recently between school & getting ready for graduation. But here is a quick & easy post on a new way to make rice!

The other day while craving something other than eating my leftover cooked rice with soy sauce, I decided to attempt to make some creamy, homemade rice pudding. (and succeeded!)

Here are the Ingredients that I used:

Rice
Sugar
Milk
Vanilla Extract
Butter
Salt
An Egg
Cinnamon

First Step:

If you haven’t yet, cook 3/4 cup rice in order to end up with a full one and a half cups.

Second Step:

Add one and a half cups of milk (or substitute silk like I did), 1/3 cup sugar, and 1/4 teaspoon of salt to cooked rice in a saucepan over medium heat, and cook for 20 minutes. (Optional: Add a cinnamon stick while cooking for more flavor)

Third Step:

Beat one egg and add to saucepan, along with an additional half cup milk and cinnamon to taste. Stir while cooking for another 2 minutes.

Last Step:

Remove from heat and stir in 1 tablespoon butter, along with 1/2 teaspoon vanilla extract. Enjoy warm or refrigerate to eat cold later!

This recipe uses ingredients that you probably can find in your kitchen already, and is a sweet dish that won’t leave you feeling too guilty. If you’re looking for a way to switch up your usual routine of cooking with rice, this is definitely worth a try!

Chocolate Truffles

As promised, here is the how-to on the easy chocolate truffles featured in my last post filled with Valentine’s Day goodies.

All you need is:

Chocolate Chips
Sweetened Condensed Milk
M&Ms (Optional)
Mini Muffin Cups

First Step:

Combine three cups of chocolate chips with 14 ounces of sweetened condensed milk in a saucepan and stir over medium/low heat until melted.

Second Step:

Transfer mixture into a bowl and place into the refrigerator for two hours.

Third Step:

Make small rounded balls with your truffle mix and roll in decorative sugars. (optional: insert an M&M in the middle of your truffle for a crunchy surprise!)

Last Step:

Place in mini muffin cups on a tray, refrigerate for a couple hours and you’re done!

I would suggest making these truffles smaller than you would think, as they are very rich in flavor. Personally, I felt as if I were biting into a ball of fudge, so if you’re a fudge-lover I would recommend trying this recipe. For how cute they look and the cost of making them, they were definitely worth the time!

Sugar Overload

So yesterday I briefly mentioned that I would be making a special post featuring all of the goodies that my roommate, Kristen, and I made this past Valentine’s Day. Today I will finally share all of these delicious pictures with you!

Our goodies ranged from boxed mixes to “from-scratch” recipes including chocolate truffles (which I will be posting a “how-to” about in the near future) to two different types of cupcakes. We started off by making a list of things that we knew we wanted to make, and then figuring out what ingredients we would need.

Here is the list that we made: 

Pink Puppy Chow
Ghirardelli Brownies
Chocolate Truffles (from scratch)
Funfetti Cookie Sandwiches
Yellow Cake Cupcakes
Red Velvet Cupcakes (from scratch)

From this list we pooled together these ingredients:

Granulated Sugar, Powdered Sugar, Flour, Chocolate Chips, Peanut Butter, Baking Powder, Baking Soda, Sweetened Condensed Milk, Vanilla Extract, Marshmallows, Cocoa Powder, Vinegar, Buttermilk, Funfetti Cake Mix, Ghirardelli Brownie Mix, Food coloring, M&Ms, Sprinkles, Baking Cups, Storage Containers

Pink Puppy Chow:

(If you missed out on my “Pink Puppy Chow” post, you can check it out here.)

Ghirardelli Brownies:

Brownies are a classic, and one that we didn’t want to leave out. We decided to use a box mix, but nonetheless they turned out delicious! (You can’t go wrong with Ghirardelli)

Chocolate Truffles:

We were inspired to make these truffles from scratch after stumbling upon a recipe on Pinterest. They were super easy to make, and you can find the original recipe here or check back for a Spilled Melk. post in the near future!

Funfetti Cookie Sandwiches:

Kristen had mentioned that Funfetti cake was one of her boyfriend’s favorites, but we decided to add a twist by making cookies instead. I’ve made them before, sandwiching them together with frosting, but we decided to go even further with it by dying the frosting pink and using cookie-cutters to create heart shapes for a creative Valentine’s Day treat.

Yellow Cake Cupcakes:

Although these cupcakes were made from a box mix, we were able to add our own personal touch by decorating them with pink frosting. I chose to top mine with peach rings since they are one of my boyfriend’s favorite candies (and mine too, which is why I conveniently had them to use).

Red Velvet Cupcakes:

I call these my “Diglett Cupcakes” because they unintentionally look like the Pokémon, Diglett, because of the chocolate-covered cherries I topped them with. These were inspired by a recipe we found online that you can view here, and are covered with a cream cheese/marshmallow icing.

After days and hours of hard work, Kristen and I were pleased with how all of our baked goods turned out. We were able to package them up nicely with different sized tins that we found at our local GFS, for mere cents.

Although we may have gone a little overboard, and it will probably take our boyfriends over a month to eat everything, it was well worth it. They loved everything and appreciated the time and effort we put into it, making it a Valentine’s Day success!

Pink Puppy Chow

This year, me and my roommate, Kristen, made tons of baked goods together to give to our boyfriends on Valentine’s Day. Pink Puppy Chow is just one of the many goodies that will be featured in a special Valentine’s post on Spilled Melk. in the near future.

Okay, so there’s actually no difference between traditional puppy chow and “pink” puppy chow, other than that I added the seasonal Valentine’s Day M&M’s. But this little addition makes it the perfect treat to give to all your special someones, and although Valentine’s Day may be over until next year, you can use original M&M’s or forget them altogether for this year-round recipe.

Here is everything that you will need:

Chex Cereal
Peanut Butter
Chocolate Chips
Powdered Sugar
M&Ms

First Step:

Heat one cup of chocolate chips on low until completely melted. (stir frequently to make sure it doesn’t burn!)

Second Step:

Add a half cup of peanut butter to the melted chocolate and mix well.

Third Step:

Carefully pour in a whole box of Chex cereal and combine until fully covered. (I usually use plain Chex, however tried cinnamon for this. I liked it, but if you don’t like cinnamon, I wouldn’t suggest it.)

Fourth Step:

Pour one and a half cups powdered sugar into a bag, add the chocolate/peanut-butter/Chex mixture and shake vigorously!

Final Step: 

Mix in M&M’s and serve!

It can literally take as little as ten minutes to make this addicting snack, and with the help of your friends, even less time to eat. If you’ve never tried it, I would definitely recommend making it right now. Literally right now (go).

Nutella Fudgesicles

At a recent trip to Hobby Lobby I found these great popsicle molds that were on clearance for only $1.79. Having seen a few variations of recipes for nutella fudgesicles, I decided that I needed to snatch these up and try them out for myself. I chose to make two different types of fudgsicles, one more traditional and the other with banana.

I only needed 3 main ingredients:

Nutella
Chocolate Milk
Bananas
Popsicle Molds
Blender
Whisk

For Traditional Fudgsicles:

No blender required! Mix a half cup of nutella with one and a half cups chocolate milk. (I chose to use chocolate silk because I am lactose intolerant which worked just as well!)

Whisk together until well combined.

For Banana Fudgsicles:

I used 3 bananas with a half cup of nutella for this recipe, which makes just about 2 cups. I would suggest doubling this and using 6 bananas with 1 cup of nutella, however, if you aren’t making the traditional ones as well.

Break up the bananas to add into the blender along with the nutella. Blend until the mixture is combined.

Last Step:

Pour your mixture(s) into your popsicle molds and pop into the freezer for several hours until completely frozen. (I chose to leave mine overnight just in case)

Run the frozen fudgesicles under warm water to release them from the molds and enjoy!

This would obviously be better in the summer as a refreshing treat on a hot day, but is so easy to do that I would recommend trying it no matter the season. The only warning that I give is that, if you’re like me, you will make a mess! Otherwise, enjoy the nutella-y-goodness that is these fudgesicles!