Cooking Mamas

Tried and True Family Recipes

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Grilled Chicken

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Grilled Chicken

It's a family affair! Tender grilled chicken, seasoned with my husband's sweet and spicy rub, served over my brother's Classic Caesar Salad...YUM!!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

Instructions

  • Spray the outdoor grill with non-stick spray or brush with olive oil, then preheat to medium-high
  • The grill is ready when you can only hold your hand over the heat for 2-3 seconds. Have a spray bottle ready to spray flames which may shoot up when chicken is first placed on the grill.
  • Prep chicken by trimming all the visible fat and membranes from the chicken breasts.
  • Rinse chicken under cold water and pat dry with paper towels. Brush each piece of chicken with olive oil, then liberally sprinkle with Dan's Sweet & Spicy Rub.
  • Grill chicken for 4-6 minutes, flip them over and grill for another 4-6 minutes for a total of 8-12 minutes or until an instant-read thermometer reaches 160 degrees. Remove from heat, loosely cover with foil and allow to rest for 5 minutes before serving.
  • Actual cooking time will depend on how hot your grill is, temperature of the chicken, and the temperature outdoors, so keep an eye on it and don't leave the grill unattended.

Notes

Recipe Links:
Dan's Sweet and Spicy Rub
Classic Caesar Salad

Angel Food Cake

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Angel Food Cake

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Angel Food Cake

Serve our delicious sponge cake drizzled with chocolate sauce, fresh berries and whipped cream!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1 3/4 c. granulated sugar ground and separated
  • 1 c. cake flour sifted
  • 1/4 tsp. salt
  • 12 egg whites Must be room temperature
  • 1/3 c. warm water
  • 1 tsp. almond extract
  • 1 1/2 tsp. cream of tartar
  • Chocolate sauce for drizzling
  • Fresh berries for serving
  • Whipped cream for serving

Instructions

  • Preheat oven to 350 degrees.
  • In a food processor, process sugar for 2 minutes to make it superfine
  • Sift half of the sugar with the cake flour and salt and set aside.
  • Separate egg whites and yolks. Add whites to stand mixer or large bowl and whisk or mix on medium with the whisk attachment. Add in water, extract, and cream of tartar. After a few minutes of mixing, slowly add in the other half of the sugar not sifted with the cake flour.
  • Once the whites are holding medium peaks, remove from mixer. Dust the tops of the whites with about 1/3 of the flour mixture and carefully fold the flour into the whites using a flat spatula. Don't stir the flour in or you'll break up all the air bubbles. Work around the edges of the bowl folding the flour into the whites.
  • Continue dusting with flour and folding until all the flour is just incorporated.
  • Add batter to a ungreased Bundt or tube pan. Bake for 35 minutes and check for doneness with a wooden toothpick.
  • Cool cake upside down on a wire rack for about an hour. Then carefully remove it by sliding a knife around the outside. Serve drizzled with chocolate sauce, fresh berries and whipped cream, if desired.

Ted’s Buttermilk Biscuits

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Teds Buttermilk Biscuits

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Ted's Buttermilk Biscuits

I found my brother's recipe for buttermilk biscuits tucked away in my mom's cookbook. It's from his 8th grade Home Economics class back in 1977. ~Dusty
Course: Bread
Cuisine: American
Author: Ted Hutchins

Ingredients

  • 2 c. all-purpose flour
  • 1/4 tsp. salt
  • 1 T. baking powder
  • 1/4 c. vegetable shortening
  • 2/3 c. buttermilk
  • 1 T. sugar
  • 1 T. dried herbs your choice (optional)

Instructions

  • Preheat oven to 450 degrees.
  • In a large mixing bowl, combine flour, salt and baking powder. With a pastry blender or fork cut in shortening until it resembles coarse crumbs
  • Combine milk, sugar and herbs, if using. Slowly stir in milk mixture using a fork. The mixture should form soft dough. You may not need to use all of the milk, do not make dough too sticky.
  • Pour dough onto lightly floured surface. Knead gently 8-10 times. Roll or pat out dough to 1/2-inch thick and cut with a floured biscuit cutter.
  • Place on an un-greased baking sheet. Brush with melted butter, if desired. Bake for 8-10 minutes or until golden brown.

Eggless Chocolate Chip Cookie Dough

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Eggless Chocolate Chip Cookie Dough

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Eggless Chocolate Chip Cookie Dough

If you're a cookie dough fan like I am, then you'll love this recipe! Enjoy it by the spoonful, it's safe to eat because there are no eggs in it!
Course: Dessert
Cuisine: American
Author: Shelli Burton-Olin

Ingredients

  • 1/2 c. butter room temperature
  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1 1/4 c. all-purpose flour
  • 1/8 tsp. salt
  • 1 T. milk
  • 1/2 tsp. vanilla extract
  • 2/3 c. chocolate chips

Instructions

  • In a large bowl, beat together the butter, sugar, brown sugar, flour, salt, milk and vanilla, until well combined.
  • Stir in the chocolate chips.
  • Enjoy by the spoonful, it's safe to eat, because there's no raw eggs in it!
  • Cook's Note: Store cookie dough in an airtight container in the refrigerator or freezer until ready to eat!

Cioppino

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Cioppino

A classic fisherman's stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels and crab, seasoned with oregano, thyme and red pepper flakes. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Course: Soup
Cuisine: Italian
Servings: 6

Ingredients

  • 3 T. olive oil
  • 1 med. onion diced
  • 1 rib celery chopped
  • 4 cloves garlic minced
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 3 (14.5 oz.) cans diced tomatoes with juice
  • 1/2 c. roasted red peppers diced
  • 1/2 c. dry white wine
  • 2 c. beef stock
  • 1 c. bottled clam juice
  • 2 lbs. King or Dungeness crab legs (shell on) cut into 2-inch pieces, optional
  • 24 littleneck clams scrubbed
  • 18 mussels scrubbed
  • 1/2 lb. sea scallops (without shells)
  • 1 lb. med. shrimp peeled and de-veined, tails left on
  • 1 lb. firm, skinless white fish (such as red snapper, sea bass, halibut, or cod) cut into 1-inch pieces
  • 2 T. freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/4 c. fresh parsley leaves

Instructions

  • In a large stockpot, heat oil over medium heat. Add onions and celery. Sauté until vegetables are soft and translucent. Stir in minced garlic, thyme, oregano and red pepper flakes.
  • Add diced tomatoes with juice, roasted red pepper, white wine, beef stock and clam juice; Bring to a simmer and cook, uncovered, for 20 minutes.
  • Add crab legs, clams and mussels. Simmer, covered, until crab shells turn bright pink and the clams and mussels open, about 10 minutes.
  • Add scallops, shrimp and fish pieces. Simmer, covered, until fish is opaque and the shrimp are pink, about 2-3 minutes. Discard any un-opened clams or mussels.
  • Stir in lemon juice. Season with salt and pepper to taste. Ladle into bowls and sprinkle with parsley. Serve with crusty bread.

Welcome to Cooking Mamas

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Welcome

to

Cooking Mamas

formerly

 “Stirring Up Memories“

 

It took longer than expected, but boy oh boy, are we EXCITED about all of the new changes to our site!!

A big THANK YOU to Jennifer Strumbel with Flying Orange for her design and vision, and Renee Thomas for helping us move each and every recipe to our new home!

There are so many things to talk about, so let’s get started! Here are some of our new features:

 

  1. Larger Recipe Photos – No more squinting!

 

  1. Step by Step Instructions – Easier to follow!

 

  1. Cook’s Notes – At the end of most recipes. 

 

  1. Rate & Review Recipes – Rate our members recipes. Tell us what you think. Your opinion is important to us. Besides, it’s fun to try new recipes!

 

  1. Submit a Recipe – Do you have a great recipe you’d like to share with others? We’d love to feature you, your blog or website, and delicious dishes! Join our community of home cooks and chefs. Create an account and share your favorite recipes with photos (not required, but recommended)

 

  1. Collect and save your favorite recipes to your own Recipe Box (In the very near future)

 

  1. Connect with us on Facebook, Pinterest and Twitter

 

  1. Join our mailing list to receive our weekly newsletter.

 

  1. Shop our Store for cookbooks, eBooks (coming soon) and more…

 

  1. Check out our Blog – Where we share our adventures in the Kitchen, Dieting (an ongoing process), Tips & Techniques, Our favorite things, and so much more!

 

Tell us what you think, we’d love to hear from you!  We’re continually adding new recipes and features to our website, so check back often!

  

Cheers!

  

Feedback@CookingMamas

We take your suggestions seriously!!

Cinnamon Churros with Chocolate Dip

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Cinnamon Churros with Chocolate Dip

Deep fried, cinnamon-sugar coated Mexican doughnuts, with melted chocolate for dunking!
Course: Dessert
Cuisine: Mexican
Servings: 10 churros

Ingredients

  • CINNAMON SUGAR:
  • 1/4 c. granulated sugar
  • 1/4 tsp. ground cinnamon
  • CHURROS :
  • 1 c. water
  • 1/2 c. butter or margarine
  • 1 T. granulated sugar
  • 1/4 tsp. salt
  • 1 c. self-rising flour or all-purpose flour
  • 3 eggs
  • Peanut or vegetable oil for frying
  • CHOCOLATE :
  • 6 oz. specialty chocolate chopped, any flavor

Instructions

  • Cinnamon Sugar: Mix the 1/4 cup sugar with the cinnamon on a plate and set aside.
  • Churros: In a saucepan, over medium-high heat, combine water, butter or margarine, 1 tablespoon sugar and salt; bring to a boil. Using a wooden spoon, stir in all the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.
  • Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to a piping bag fitted with a star decorating tip.
  • Heat about 3 inches of oil in a large, heavy bottomed, high-sided pot over medium-high heat until the oil reaches 375 degrees.
  • To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife or scissors and gently dropping them into the oil. Turn frequently with tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees between each batch. Drain the churros on paper towels and then toss in cinnamon sugar to coat while still warm.
  • Chocolate: Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the churros on a serving platter and serve with melted chocolate.
  • Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Choose your favorite flavored chocolate, we like orange!

Apple Pie Enchiladas

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AppleEnchiladas

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Apple Pie Enchiladas

Course: Dessert
Cuisine: Mexican
Servings: 6
Author: Allie McNutt-Connor

Ingredients

  • 1 (21 oz.) can apple pie filling
  • 6 (8-inch) flour tortillas
  • 1 tsp. ground cinnamon
  • 1/2 c. butter
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1/2 c. water

Instructions

  • Grease a13x9-inch baking dish with butter or spray with non-stick spray.
  • Spoon one heaping 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared baking dish.
  • In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour syrup over enchiladas and let stand 45 minutes.
  • Preheat the oven to 350 degrees. Bake for 20 minutes, or until golden.
  • Serve warm with a scoop of vanilla ice cream. Sprinkle with cinnamon and drizzle with syrup.

Cucumber Salsa

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Cucumber Salsa

Light, refreshing, and only 16 calories per 1/4 cup! Serve with baked pita or tortilla chips.
Course: Appetizers
Cuisine: Mexican

Ingredients

  • 2 c. cucumber peeled, seeded and finely chopped
  • 1/2 c. tomato seeded and finely chopped
  • 1/4 c. red onion chopped
  • 4 1/2 tsp. fresh cilantro minced
  • 2 T. Fresh Parsley minced
  • 1 jalapeño pepper seeded and chopped
  • 1 clove garlic minced or pressed
  • 1/4 c. reduced fat sour cream
  • 1 1/2 tsp. lemon juice
  • 1 1/2 tsp. lime juice
  • 1/4 tsp. ground cumin
  • 1/4 tsp. seasoned salt
  • Baked pita chips or tortilla chips for serving

Instructions

  • In a small bowl, combine the cucumber, tomato, red onion, cilantro, parsley, jalapeño and garlic.
  • In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
  • Pour dressing over cucumber mixture and toss gently to coat. Serve immediately.

Homemade Flour Tortillas

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Homemade Flour Tortillas

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Homemade Flour Tortillas

Just a few simple ingredients and you've got fresh homemade tortillas!
Course: Bread
Cuisine: Mexican
Servings: 12 tortillas

Ingredients

  • 3 c. unbleached flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4-6 T. lard
  • 1 1/4 c. warm water

Instructions

  • Mix flour, baking powder and salt in a large bowl. Add lard and mix-in with both hands. Add warm water slowly until your dough is soft. Knead the dough for a few minutes.
  • Pull dough into a dozen balls. Roll out your balls with a rolling pin to 1/8 inch think. (The thickness is important because you want the tortilla to be crispy on the outside a gooey on the inside.)
  • Lay one raw tortilla in a very hot skillet for just a few seconds on each side, just until nice brown-tone spots form on the surface. Repeat with remaining tortillas.

Cinnamon Monkey Bread with Caramel Sauce

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MonkeyBread

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Cinnamon Monkey Bread with Caramel Sauce

Irresistible bite size cinnamon pull-apart bread with sweet caramel sauce.
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 3/4 c. granulated sugar
  • 2 tsp. ground cinnamon
  • 4 (7.5 oz.) cans refrigerated biscuits
  • 1/2 c. butter or margarine melted
  • 3/4 c. packed brown sugar

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 12-cup Bundt cake pan with non-stick cooking spray.
  • Mix granulated sugar and cinnamon in a 1-gallon Ziploc bag, set aside.
  • Separate biscuits and cut each one into quarters.
  • In batches, shake quarters in the bag to coat with cinnamon sugar; place in prepared pan.
  • In a small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
  • Bake for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.

Banana Cream Pie with Gingersnap Cookie Crust

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Banana Cream Pie with Gingersnap Cookie Crust

You'll go BANANAS over our pie!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • GINGERSNAP CRUST :
  • 2 c. gingersnap cookie crumbs
  • 5 T. melted buter
  • VANILLA CUSTARD :
  • 2/3 c. granulated sugar
  • 1/4 c. all-purpose flour
  • 2 T. cornstarch
  • 1/4 tsp. salt
  • 2 c. whole milk light cream
  • 4 lg. egg yolks slightly beaten
  • 2 T. butter cubed
  • 1 tsp. vanilla extract or 1/2 vanilla bean, split, seeds scraped out
  • 5 med. bananas sliced 1/4-inch thick

Instructions

  • GINGERSNAP CRUST: Finely grind gingersnap cookies in a food processor (yielding 2 cups). Pour into a large mixing bowl and add melted butter, stir until well combined. Press the crumb mixture firmly into the bottom and up the sides of 9-inch pie pan. Place the crust in the freezer to get hard while you make the filling.
  • VANILLA CUSTARD: Combine the sugar, flour, cornstarch and salt in a saucepan. Add the milk or light cream and egg yolks, whisk together until well combined.
  • Heat over medium-low heat, stirring/whisking constantly, until the mixture is thick and just begins to bubble. Remove from heat and add butter and vanilla extract or vanilla bean, if using. Stir to combine. Let the mixture cool for 15-20 minutes, stirring occasionally to prevent a skin from forming on the top of the cream.
  • Meanwhile, slice the bananas. Spread 1/2 of the banana slices evenly across the bottom of the pie shell. Pour 1/2 of the custard over the banana slices. Repeat with remaining ingredients, being sure to cover all bananas with vanilla custard so that the bananas don't turn brown. Chill the pie in the refrigerator for several hours.
  • Before serving, decorate as desired. We piped on homemade whipped cream and decorated with 2 sliced bananas and a Gingersnap cookie.

Notes

Cook's Note: Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake.

Slow Cooker 3-Envelope Pot Roast or Sliders

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Slow Cooker 3-Envelope Pot Roast or Sliders

This pot roast is fall apart tender, add baby red potatoes and carrots if desired, to absorb all the delicious flavors from the roast and seasonings. Perfect for roast beef sliders too!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 (2-1/2 to 3 lb.) beef chuck roast
  • 1 c. beef broth or water
  • 1 c. salsa
  • 1 envelope onion soup mix
  • 1 envelope Italian dressing mix
  • 1 envelope brown gravy mix

Instructions

  • In a large bowl, whisk together water or broth, salsa and the 3 seasoning packets.
  • Place the roast in the bottom of the slow cooker. Pour seasoning mixture over roast. Add baby red potatoes and carrots if desired.
  • Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
  • Slice the roast against the grain and serve with potatoes and carrots OR shred with forks for Roast Beef Sliders.

Balsamic-Maple Glazed Ham

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Balsamic-Maple Glazed Ham

Smoked ham basted with a sweet maple and balsamic glaze, served with a side of roasted root vegetables.
Course: Entrée
Cuisine: American
Servings: 10

Ingredients

  • 1/4 c. Balsamic vinaigrette dressing
  • 1/4 c. Maple syrup
  • 1 T. Grey Poupon Dijon mustard
  • 1 (7 lb.) bone-in smoked ham shank or butt end portion
  • 2 lbs. parsnips trimmed, peeled and cut into 1/2-inch-wide spears
  • 1-1/2 lbs. baby carrots
  • 3 T. olive oil

Instructions

  • Preheat oven to 325 degrees. Mix dressing, syrup and mustard, set aside.
  • Place ham, fat-side up, in roasting pan. Diagonally score ham (see instructions below); cover with foil. Bake 1 hour.
  • Remove foil. Brush ham with 1/3 of the glaze. Bake, uncovered, 1 hour or until heated through (140º), brushing with remaining glaze every 20 min.
  • Meanwhile, toss parsnips and carrots with olive oil in large shallow pan. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.
  • Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425 degrees. Continue to roast vegetables 15 min., turning every 5 min. Serve with ham.
  • How to Score a Ham: Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes.
  • Cook's Note: After carving the ham, reserve the bone for making Split Pea Soup.

Apple Strudel

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5 from 1 vote

Apple Strudel

Warm apple cinnamon filling wrapped in a light and flaky puff pastry. Enjoy with your favorite cup of coffee OR a big scoop of vanilla ice cream!
Course: Dessert
Cuisine: German
Servings: 8

Ingredients

  • 1 (2 sheets) pkg. puff pastry thawed at room temperature
  • 2-3 apples peeled, cored and chopped
  • 1/2 tsp. cinnamon
  • 2 T. granulated sugar
  • 2 T. all-purpose flour
  • 1/4 c. finely chopped walnuts
  • 1/4 c. golden raisins
  • 3 T. light brown sugar
  • 2 T. granulated sugar
  • 2 T. bread crumbs
  • 1 egg beaten
  • 1 tsp. water

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Peel, core, and chop apples into 1/2" cubes. You will need 2 cups of chopped apples. Place them in a bowl and add cinnamon, 2 tablespoons sugar, and flour. Set aside.
  • In another bowl, combine finely chopped walnuts, raisins, brown sugar, 2 tablespoons of sugar, and bread crumbs. Set aside.
  • Lightly flour a flat surface. Roll out one sheet of puff pastry into a 10 x12-inch rectangle. Spread 1/2 of nut mixture in a line, along the longest end of the pastry, leaving a 2-inch border. Place 1/2 of the apples on top of the nut mixture. Starting at the 2-inch border, gently lift the pastry over the apple filling and start rolling into a log. Pinch the ends and tuck under. Transfer to the baking sheet, seam side down. Repeat with remaining puff pastry sheet using the same method.
  • In a small bowl, combine the egg with water and brush the tops with egg wash. Make slits at an angle on top to allow the steam to escape.
  • Bake for 30 to 35 minutes until the crust gets nicely golden brown. Cool slightly and dust with confectioner's sugar if desired. Serve warm with vanilla ice cream.

Lime Sherbet Punch

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Lime Sherbet Punch

A refreshing, tangy, green punch made with lime sherbet, ginger ale and pineapple juice!
Course: Beverage
Cuisine: American
Servings: 18

Ingredients

  • 2 quarts Lime sherbet
  • 1 (2 liter) bottles ginger ale
  • 1 (46 fl. oz.) can pineapple juice
  • 1 (4 oz.) jar maraschino cherries drained
  • 1 lemon sliced
  • 1 lime sliced

Instructions

  • Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well.
  • Stir in maraschino cherries and float lemon and lime slices in the punch bowl.

Jello Eggs with Cream Cheese Filling

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Jello Eggs with Cream Cheese Frosting

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Jello Eggs with Cream Cheese Filling

Jiggly, Jello Easter eggs, what could be more fun?
Course: Dessert
Cuisine: American

Ingredients

JELLO EGGS:

  • 1 (3.4 oz.) pkg. jello any flavor
  • 1 1/4 c. boiling water

CREAM CHEESE FILLING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. granulated sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1/2 c. heavy cream

Instructions

  • JELLO EGGS: Lightly spray the egg mold (available at hobby stores) with non-stick cooking spray. Snap the mold together and set it on a small tray to catch any spills.
  • Combine the jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour the mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors as you like, until all your eggs are filled. Chill for at least 4 hours. (Makes 3 whole jello eggs, or 6 halves)
  • When you're ready to un-mold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next, use a melon ball tool to make a well in the large end of each egg half.
  • CREAM CHEESE FILLING: In a mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form.
  • Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until ready to serve. (Makes enough to fill about 24 egg halves)

Notes

Recipe adapted from Butter Yum: http://www.butteryum.org/blog/2011/04/jello-easter-eggs-with-vanilla-cream.html

Homemade Bubbles

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Homemade Bubbles

Kids of all ages delight in blowing bubbles. For more colorful bubbles add a few drops of food coloring.
Servings: 5 cups

Ingredients

  • 4 c. water
  • 1 c. dish washing liquid such as dawn
  • 1/4 c. light corn syrup
  • 1 container plastic tub or jug with lid for mixing and storing
  • Various bubble wands

Instructions

  • Pour water, dish washing liquid, and corn syrup into a plastic container with lid. stir or shake to combine.
  • After mixing, let solution settle, then pour into a flat container, making it easier to dip your various wands.
  • Dip purchased bubble wands or homemade bubble blowers into the mixture, then wave the wands slowly in the air.
  • Seal unused portion for later use.