Fresh taste straight from the can

So, all growing up our mother made spaghetti sauce from tomato sauce and spices. When I started living on my own, I realized that a jar of sauce was not only faster, but tasted as good. I recently decided that I would make my spaghetti sauce from "scratch" since I've been snowbound for several days. My trick to making it taste fresh and delish? I pureed a tomato (Roma) in my Magic Bullet and added it to my simmering sauce. It really gives an extra gardeny flavor to a can of sauce!

Russian Cream and Cake

I love Russian Cream and cakes in glasses. So for New Year's Eve I did both. I first heard about Russian Cream on one of my favorite blogs, She Blogs She Blogs. Here is how you make it,

RUSSIAN CREAM

INGREDIENTS

4 Cups Cream

2 Cups Sugar mixed with 1 tablespoon unflavored Knox gelatin

2 Cups Sour Cream

1 Tablespoon Vanilla

DIRECTIONS:

Mix your gelatin with your sugar. Then, pour your cream in a saucepan on medium heat. Add your sugar/gelatin mixture to your cream until everything is thoroughly dissolved. Continue stirring your cream over medium heat until it is hot to touch, but not boiling. Then cool your mixture. (The freezer can help with this.) Once it's warm or room temp, whisk in the sour cream and vanilla.

I have made this a few different times. I like to make a cookie shell to put it in too. I have made it with 1% and 2% milk and it has turned out well both times. Also, if you don't have sour cream, I have used yogurt before. It always takes longer to set up then you think it should. It goes faster in smaller amounts, like glasses. I have made it in half too and it works out just as well.

For New Year's I made a home made white cake and colored it pink and purple. I then layered it with the Russian Cream. I wish I had let the cream set up in a different bowl so that I would have layered it better. I still liked how these turned out.

Renae found it, we made it, Randi ate it.

 

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The one good thing about Renae being unemployed is that she finds all sorts of amazing things on the internet for us to try! The original version of this was just an egg with some bacon sticking out of it. We, however, decided to jazz it up a bit. Mom's fridge was a great help providing us with ham, cheese, tomato, olives, and eggs. We used canned crescent roll dough and a muffin tin (as you see) to make the base and then just filled with "stuff" and topped with an egg. You do have to be careful not to fill it too full before the egg goes in or it spills over the side. And that is bad. We baked at 350 for about ten minutes, or until the egg looked cook.

They looked and tasted great! Very fun idea for fancy individual breakfasts.