Fondant with marshmallows and powdered sugar

1 bag minature marshmallows (melted)
powdered sugar
1/2 tsp vanilla or almond extract

melt the marshmallows, stir until smooth and cool enough to touch. Add powdered sugar in portions until the mixture becomes workable with your hands.

I would recommend stirring until it comes together to the point you can't anymore to avoid this.
Then pick up the ball and keep working in the powdered sugar until it is not longer sticky and you can easily roll it out with a rolling pin. Cut and shape and place on your cake.

Slime

Supplies:

School Glue (Clear or White)
Water
Borax solution (1/2 cup borax to 1 liter water, best mixed in an empty pop bottle)
Food coloring
popcycle sticks

Directions:

Pour aprox 1/4 to 1/2 cup glue into a disposable plastic cup.
Pour aprox 1/4 to 1/2 cup water into the glue so you have the same amount as the glue.
Put in a few drops of food coloring.
Add only a very small amout at a time of the borax solution and stir, the solution will soon start to thicken and adhere to the stirring stick.

The original link for this I found through Amy. I added just small amounts at a time of the borax as needed while stirring until it was the right consistency. You will want to stop while it is still sticky as you roll with your hands the slime forms nicely and what was once stuck on your skin works itself back into the main ball of slime you are now holding.

Store in an airtight container in the fridge to prolong its stability.

My first attempt I used the 1/2 and 1/2 however, I did the borax saturated water and it thickened really stiff and was kind of a bouncy ball except broke really easily when bounced a few times. Here's what it looked like. So don't make that same mistake.

Video tutorial

Corn on the cob cooked over coals

Place your unshucked corn directly onto the hot coals and turn regularly as they cook. You may wet the outer layer first to help keep the inside moist. Cook for 15 minutes. Peel off the husks and top with butter.

Dutch oven smothered creamy chicken

1 can cream of chicken soup
1 cup sour cream
3/4 to 1 can can milk (evaporated milk)
3 Tbsp dried onions
1 boullion cube
1 Tbsp Greek seasoning
1 1/2 cups rice
4 to 6 chicken breasts

Combine all ingredients and place chicken breasts into the sauce covering chicken after you have sprayed your dutch oven. Cook with 12 hot coals on the bottom and 12 hot coals on the top aprox 45 minutes to 1 hour depending on the thickness of your chicken.

Dutch Oven Mixed Berry Cobbler

Ingredients:
2 cups mixed berries
1 1/2 cups water
4 Tbsp tapioca
4 Tbsp sugar
1 tsp vanilla
1 white/yellow cake mix (dry)
1/2 cup butter, cubed

Place water in bottom of sprayed dutch oven and mix in vanilla, pour in fruit and sprinkle with sugar then coat evenly with tapioca, adding the cake mix evenly over that and finally placing the cubed butter evenly around the cake mix layer.

Cover and place 12 hot coals on the bottom and 12 hot coals on the top. It takes aprox 45 min to 60 min to cook although you can have it as gooey or set as you prefer your cake mix. You will smell it as it gets closer to completion.

Top with fresh cream.

Honey-Whole Wheat Bread

3 Cups stone-ground whole wheat or graham flour
1/3 Cup honey
1/4 Cup shortening
1 Tbsp salt
2 Pkg regular or quick-acting active dry yeast
2 1/4 Cups very warm water (120 to 130 degrees)
3 to 4 Cups all purpose or unbleached flour
Butter or Margarine, softened

Mix whole wheat flour, honey, shorteneing, salt and yeast in large bowl; add warm water. Blend 1 minute on low speed, scraping bowl frequently. Stir in enouth of the all purpose flour, 1 cup at a time, to make dough easy to handle.

Knead dough 10 minutes on floured surface or in mixer, then place in greased bowl. Cover; let rise in warm place until double, 40 to 60 minutes. (Ready if indentation remains when touched.)

Punch down dough; divide. You can either portion out and put directly into bread pans or:
divide in half and roll out to 18 x 9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.

Place loaves seam side down in 2 greased laf pans, 9" or 8 1/2" or 8 small pans 3" x 4 1/2". Brush lghtly with butter and you can sprinkle with whole wheat flour or blended oats.

Let riseuntil double 35 to 50 minutes.

Heat oven to 375 degrees. Place loaves on low rack so that tops of pans are in center of oven bake until deep golden sounding hollow when tapped 40 to 45 minutes.

Potato Casserole (Funeral Potatos)

5 Large potatoes or shredded potatoes frozen 1" deep in 9x13 dish
3 Tablespoons butter melted
1 can 10 1/2 ounces cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup of regular or sharp cheddar cheese shredded
3/4 cup cornflake crumbs or dry bread crumbs mixed with melted butter
2 tablespoons melted butter
3 tablespoons parmesan cheese

Boil unpared potatoes until tender. Drain and peel. Shred coarsely. Place in 2 or 3 quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions and cheese. Pour evenly over potatoes. Eo not mix. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8 to 10 servings.

Bouncy Balls

Thanks Amy for sharing this.

2 Tbsp water
1/2 tsp borax
Mix the 1st 2 ingredients in a small paper cup label this cup borax and stir.

In another small paper cup mix and label this cup ball.
1 T glue
1 to 3 drops food coloring
1 tsp cornstarch

Add 1/2 tsp borax solution to the ball cup and let sit 10 to 15 seconds without stirring to allow chemicals to bond initially then stir until too stiff to stir then use your hands to roll into a ball shape. Keep rolling until ball holds shape and is no longer sticky.

Ball will keep in and enclosed container for a couple of days, just remove and roll round again.

Creme Bruele French Toast

Egg coating:
6 eggs

3/4 cup cream or 1 1/2 cup half and half instead of cream and milk
3/4 cup milk

1 tsp vanilla
1 tsp orange extract
cinnamin and nutmeg to taste optional


Carmel Sauce: (you may want to double this if you like it sweeter)
1/2 cup butter
1 cup brown sugar
2 Tbsp lt corn syrup
Mix together in saucepan and heat until melted smooth and pour into greased 9x9 baking dish.


1 loaf french bread cubed and placed over carmel sauce.


Pour Egg mixture evenly over bread take care to soak each piece evenly.


Soak overnight covered in the refridgerator.

Bake at 350 degrees for 30 to 50 minutes. Serve warm.

Moulten Chocolate Cakes

1 pkg (6 squares) Bittersweet Baking Chocolate (I used semi-sweet)
10 Tbsp butter
Melt the chocolate and butter until smooth, cool.

add:
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
(I substituted 1 1/2 cup processed egg product so there wouldn't be raw egg)

add eggs one at a time stirring in with a wire wisk until all mixed and pour into greased 6 oz. custard cups, ramkins or other 6 oz size baking dishes and bake 14 to 15 min in 425 degree pre-heated oven. Edges will be firm with the center remaining very soft. Let stand 1 min and loosen sides with a knife and tip out onto plate dust with powdered sugar and top with raspberries or your other favorite topping. Serve warm for best results and effect.

I love this season to pick the raspberries from my yard to add to my dishes.