Black olivescarrots
cream cheese
toothpicks
Black olives for the head and body. Carrots as the beak, and a slice of carrot with a wedge cut out for the feet. and cream cheese stuffed in the body olive with a wedge cut out.
From allrecipes.com
30.12.09
21.12.09
Mango Rasberry pizza
CRUST
1 cup flour
1/4 cup powdered sugar
8 tbsp.margarine
FILLING
8 oz. cream cheese
1/2 cup sugar
3 - 4 large mangos, peeled and sliced
GLAZE
1 cup crushed raspberries (frozen work great)
1/2 cup water
3/4 cup sugar
2 tsp. cornstarch
Directions
To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.
We recently received a lot of large mangos from a local co-op this one sounded really yummy!
1 cup flour
1/4 cup powdered sugar
8 tbsp.margarine
FILLING
8 oz. cream cheese
1/2 cup sugar
3 - 4 large mangos, peeled and sliced
GLAZE
1 cup crushed raspberries (frozen work great)
1/2 cup water
3/4 cup sugar
2 tsp. cornstarch
Directions
To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.
We recently received a lot of large mangos from a local co-op this one sounded really yummy!
3.12.09
Wheat thins
1 3/4 c. whole wheat flour
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder
Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder
Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.
Tamale Pie
1 lb. hamburger or 1 can of ground beef
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)
Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.
Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.
Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.
Serves 8-10
*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)
Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.
Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.
Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.
Serves 8-10
*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.
16.11.09
Stuffed Bell Peppers
6 large bell peppers
1 lb ground beef
2 tablespoons finely chopped onions
1 cup cooked rice (measured dry, before cooking)
1 teaspoon salt
1 cup cooked rice (measured dry, before cooking)
1 teaspoon salt
1 clove garlic, finely chopped
1 {15 oz} can tomato sauce {I use a can of diced tomatoes instead.}
3/4 cup shredded mozzarella cheese
1 {15 oz} can tomato sauce {I use a can of diced tomatoes instead.}
3/4 cup shredded mozzarella cheese
Directions
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes or 1 cup of the tomato sauce. Heat through.
Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes or 1 cup of the tomato sauce. Heat through.
Stuff each pepper with hamburger mixture; stand upright in baking dish. Cover with foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.*For an even healthier/money saving version use less meat and more rice or substitute the meat for brown rice. or use chicken
14.11.09
1 Point Pumpkin Chocolate Chip Cookies
1 Large can pumpkin
2 boxes spice cake mix
2 - 3 c chocolate chips
Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
This recipe makes about 4-5 dozen, so half it if you want.
2 boxes spice cake mix
2 - 3 c chocolate chips
Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
This recipe makes about 4-5 dozen, so half it if you want.
Glace' Icing
1 lb powdered sugar (about 3 3/4 cups)
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)
With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.
Add food coloring and get creative.
Recipe from ourbestbites.com
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)
With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.
Add food coloring and get creative.
Recipe from ourbestbites.com
Cream Cheese Brownies
Mix together:
2 brownie mixes
6 eggs
1/2 c water
Spread mixture into a greased jelly roll pan.
Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips
Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).
2 brownie mixes
6 eggs
1/2 c water
Spread mixture into a greased jelly roll pan.
Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips
Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).
The Best Multi-Purpose Cookie Dough Ever
1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)
Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.
Bake at 315 degrees for 17-19 minutes.
Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.
I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)
Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.
Bake at 315 degrees for 17-19 minutes.
Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.
I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!
Orange Glazed Rolls
Rolls:
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
29.10.09
Emily's Granola
Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed
In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.
*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.
1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.
"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.
"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.
I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed
In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.
*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.
1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.
"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.
"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.
I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.
Sue's Granola
Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ
In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ
In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
14.10.09
Dish Detergent
2 C. Baking soda
2 C. Borax
optional:
Tang maybe 2 Tbsp for citrus smell, and to get rust/spots out
Mix well and use 1-2 Tbs depending on how much your dishwasher may hold.
Works really well!
Cost = .02 cents per load
From Extraordinary uses for ordinary things Book
2 C. Borax
optional:
Tang maybe 2 Tbsp for citrus smell, and to get rust/spots out
Mix well and use 1-2 Tbs depending on how much your dishwasher may hold.
Works really well!
Cost = .02 cents per load
From Extraordinary uses for ordinary things Book
27.9.09
Lentil-Rice Casserole
3 cups chicken broth or use water and 1 tablespoon vegetable seasoning
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes
*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes
*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!
17.9.09
Homemade Liquid Laundry Detergent
5 gallons of hot water
1 Fels-Naptha Soap Bar
1 c. washing soda (not baking soda but washing soda)
1/2 c. borax
Directions:
Grate soap into a saucepan with 4 c. (out of the 5 gallons) of hot water and dissolve over med-high heat.
Fill a 5 gallon bucket 1/2 full of hot tap water and add melted soap, borax, and washing soda. Stir until dissolved. (Stir it very well)
Fill bucket to the top with more hot water.
Stir, and cover and let sit over night. It will thicken.
*Optional 10-15 drops of essential oil (lavendar, rosemary, etc.) Stir this in just before you cover. Or fragrance oil works too. You can actually get tide, or clean linen fragrance oils online for pretty inexpensive or try walmart.
*Makes 5 gallons. Top loaders use 1/4 cup per load (Approx. 180 loads)-Front Load Machines- 1/8 Cup per load (Approx. 640 loads). If you have the extra large top loaders you will need to use more, or add a little more soda and borax.
The cost for supplies is initially: 1 box of borax about $2.50, 1 box of Washing soda about $3.10, 1 Bar of Fels Naptha $1.09. There’s enough borax to make about 25 Gallons in one box, and the washing soda to make about 25 gallons also.
The total cost per batch is: Borax: $.50, Washing Soda $.60, Fels Naptha $1.09. for a total of $2.19 for 5 Gallons which makes enough for about 180 loads so less than $0.02 per load.
This works great for your 1 year supply because you can store it dry. For example, our family would only have to store 1 box of Borax and one box of washing soda and 3 bars of the Fels Naptha. (Assuming you can get clean water).
1 Fels-Naptha Soap Bar
1 c. washing soda (not baking soda but washing soda)
1/2 c. borax
Directions:
Grate soap into a saucepan with 4 c. (out of the 5 gallons) of hot water and dissolve over med-high heat.
Fill a 5 gallon bucket 1/2 full of hot tap water and add melted soap, borax, and washing soda. Stir until dissolved. (Stir it very well)
Fill bucket to the top with more hot water.
Stir, and cover and let sit over night. It will thicken.
*Optional 10-15 drops of essential oil (lavendar, rosemary, etc.) Stir this in just before you cover. Or fragrance oil works too. You can actually get tide, or clean linen fragrance oils online for pretty inexpensive or try walmart.
*Makes 5 gallons. Top loaders use 1/4 cup per load (Approx. 180 loads)-Front Load Machines- 1/8 Cup per load (Approx. 640 loads). If you have the extra large top loaders you will need to use more, or add a little more soda and borax.
The cost for supplies is initially: 1 box of borax about $2.50, 1 box of Washing soda about $3.10, 1 Bar of Fels Naptha $1.09. There’s enough borax to make about 25 Gallons in one box, and the washing soda to make about 25 gallons also.
The total cost per batch is: Borax: $.50, Washing Soda $.60, Fels Naptha $1.09. for a total of $2.19 for 5 Gallons which makes enough for about 180 loads so less than $0.02 per load.
This works great for your 1 year supply because you can store it dry. For example, our family would only have to store 1 box of Borax and one box of washing soda and 3 bars of the Fels Naptha. (Assuming you can get clean water).
Tomato Carrot Spice Cake
Serves: 16
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
Tomato Soup Spice Cakes
1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting
Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting
Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
4.8.09
Hummus
2 tsp minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt
Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt
Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)
28.7.09
Italian Zucchini Crescent Pie
4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls
Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.
Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)
For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.
(Source: L. Bodily)
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls
Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.
Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)
For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.
(Source: L. Bodily)
27.7.09
Zucchini Casserole
2 pounds zucchini, sliced (6 cups)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted
Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.
Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted
Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.
Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)
Chocolate Butter Cream Frosting
2 tablespoons butter or margarine, room temperature
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk
In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.
NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk
In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.
NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)
Butter Cream Frosting
Frosts 10-inch tube cake.
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk
In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk
In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)
Chocolate Zucchini Country Cake
3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken
Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.
NOTE: Coconut or grated orange rind may be added to batter before baking.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken
Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.
NOTE: Coconut or grated orange rind may be added to batter before baking.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)
Zucchini Drop Cookies
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped
Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped
Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)
Baked Stuffed Zucchini
4 medium zucchini squash
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese
Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.
Note: Any stuffing mixture may be used.
(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese
Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.
Note: Any stuffing mixture may be used.
(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)
Egg-Fried Zucchini Crisps
3/4 pound (3 medium) zucchini
1/4 cup flour
1 egg
1/8 teaspoon salt
Butter, margarine, or bacon drippings
Soy sauce (optional)
Green onion, chopped (optional)
Wash and dry zucchini; slice off ends. Slice in 1/8-inch disks. Place flour on plate or in shallow bowl. Dip zucchini disks into flour; shake off excess. Beat egg and salt with a fork in a shallow bowl. Dip floured zucchini into beaten egg, and fry in a single layer in hot butter, turning once.
Serve plain or dipped into a mixture of soy sauce and green onions.
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown & Maurine Hegsted, pgs. 42,43)
1/4 cup flour
1 egg
1/8 teaspoon salt
Butter, margarine, or bacon drippings
Soy sauce (optional)
Green onion, chopped (optional)
Wash and dry zucchini; slice off ends. Slice in 1/8-inch disks. Place flour on plate or in shallow bowl. Dip zucchini disks into flour; shake off excess. Beat egg and salt with a fork in a shallow bowl. Dip floured zucchini into beaten egg, and fry in a single layer in hot butter, turning once.
Serve plain or dipped into a mixture of soy sauce and green onions.
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown & Maurine Hegsted, pgs. 42,43)
26.7.09
Cole Slaw Supreme
4 cups finely shredded cabbage
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
9.7.09
Poppy Seed Dressing
Delicious served over Strawberry-Spinach Salad.
1/4 cup cider vinegar
1/3 cup sugar
2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive or vegetable oil
2 teaspoons poppy seeds
Place all ingredients except poppy seeds in blender and mix well. Stir in poppy seeds. Keeps in the refrigerator up to 2 weeks.
1/4 cup cider vinegar
1/3 cup sugar
2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive or vegetable oil
2 teaspoons poppy seeds
Place all ingredients except poppy seeds in blender and mix well. Stir in poppy seeds. Keeps in the refrigerator up to 2 weeks.
27.5.09
flaxseed hair gel
1 c. spring water, or boiled water (to keep out impurities)
2 Tbsp flaxseed
2 drops essential oil for fragrance (optional, but avoid using the citris types-lemon, tangerine,lime etc-they are phototoxic when exposed to light within 12 of application)
*all optional:
a few drops of vitamin e moisture
2 Tbsp aloe vera juice for moisture,
1/4-1/2 t epsom salf-curl enhancer (
1/2 t. hemp oil or shea butter (makes it more of a cream than gel)
1/2 tsp honey or agave necter for hold and moisture
1/2 tsp beneficial oil (sweet almond oil, or apricot kernal oil for example)
1/4 tsp xanthan gum for added thickness
Combine water and flaxseed in a small pot over med heat and bring to a boil. stiring continuously wait till the white foam apears add keep stirring on heat for about another minute or two. Then take off heat and immediately pour into a bowl through fine strainer. you may need to stir in the strainer to get more out.
you can repeat this process using the same seeds and get more gel out. I did it 3 or 4 times with the same batch.
once the gel has cooled, stir in your Essential oil, and other mix in's a put the gel into a jar or squirt bottle. and put in the fridge till you are ready to use. without preservatives it lasts about a week or two in the fridge. But if you made more you can keep it in the freezer and unthaw the amount you need. takes about 6-8 minutes to make.
This stuff is really cheep to make. You can get flaxseed at a grocery store in bulk for .50 cent a pound or at a nature store. the higher the quality of seeds the more you can reuse them. It is great stuff but you will need to use about 2 oz. at at time. Fights the frizz, and has lasting hold and is very light in your hair. Many girls on naturallycurly.com swear by it. One of them sells it on etsy for 15$ for 8oz. good stuff and costs pennies to make.
*** read comments before you make it for tips
2 Tbsp flaxseed
2 drops essential oil for fragrance (optional, but avoid using the citris types-lemon, tangerine,lime etc-they are phototoxic when exposed to light within 12 of application)
*all optional:
a few drops of vitamin e moisture
2 Tbsp aloe vera juice for moisture,
1/4-1/2 t epsom salf-curl enhancer (
1/2 t. hemp oil or shea butter (makes it more of a cream than gel)
1/2 tsp honey or agave necter for hold and moisture
1/2 tsp beneficial oil (sweet almond oil, or apricot kernal oil for example)
1/4 tsp xanthan gum for added thickness
Combine water and flaxseed in a small pot over med heat and bring to a boil. stiring continuously wait till the white foam apears add keep stirring on heat for about another minute or two. Then take off heat and immediately pour into a bowl through fine strainer. you may need to stir in the strainer to get more out.
you can repeat this process using the same seeds and get more gel out. I did it 3 or 4 times with the same batch.
once the gel has cooled, stir in your Essential oil, and other mix in's a put the gel into a jar or squirt bottle. and put in the fridge till you are ready to use. without preservatives it lasts about a week or two in the fridge. But if you made more you can keep it in the freezer and unthaw the amount you need. takes about 6-8 minutes to make.
This stuff is really cheep to make. You can get flaxseed at a grocery store in bulk for .50 cent a pound or at a nature store. the higher the quality of seeds the more you can reuse them. It is great stuff but you will need to use about 2 oz. at at time. Fights the frizz, and has lasting hold and is very light in your hair. Many girls on naturallycurly.com swear by it. One of them sells it on etsy for 15$ for 8oz. good stuff and costs pennies to make.
*** read comments before you make it for tips
11.5.09
Extra Gentle yogurt mask
*Really good for sensitive skin. Gently softens and tones, use lowfat or nonfat yogurt.
1/4 c. yogurt
1/4 cucumber peeled
Blender yogurt and cucumber in a blender or food processor. pour in a bowl.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply using a cotton pad- mask will be runny- all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. Then rinse with warm water.*Use only once a week.
1/4 c. yogurt
1/4 cucumber peeled
Blender yogurt and cucumber in a blender or food processor. pour in a bowl.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply using a cotton pad- mask will be runny- all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. Then rinse with warm water.*Use only once a week.
Strawberry Mask
* Strawberries have natural astringent qualities, and tighten and tone skin.
3-4 mashed strawberries. (frozen work too, just thaw)
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
3-4 mashed strawberries. (frozen work too, just thaw)
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
Apple Mask
*All skin types. Softens and tones.
1/2 grated apple
1 tsp honey
1 tbsp uncooked regular oatmeal (grind in a food processor)
Combine all ingredients. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Lay back and apply all over face and neck avoiding eye area. let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
1/2 grated apple
1 tsp honey
1 tbsp uncooked regular oatmeal (grind in a food processor)
Combine all ingredients. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Lay back and apply all over face and neck avoiding eye area. let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
Banana Honey Mask
*All skin types. Softens and moisturizes.
1 Ripe banana
1 Tbsp honey
Mash together.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
1 Ripe banana
1 Tbsp honey
Mash together.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
Honey Souffle Mask
Tightens pours, and gently hydrates skin. Keep all raw egg from broken skin.
1 egg white
1 tsp honey
2 drops lavender essential oil (optional)
In a small bowl, beat the egg white until frothy and peaks form. Gently fold in honey and essential oil if using any.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
1 egg white
1 tsp honey
2 drops lavender essential oil (optional)
In a small bowl, beat the egg white until frothy and peaks form. Gently fold in honey and essential oil if using any.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
Oatmeal Honey Mask
All skin types, helps soften, tone, moisturize and clears blackheads.
3 Tbs regular uncooked oatmeal grind to flour
2 Tbs Honey
Combine in a bowl.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
3 Tbs regular uncooked oatmeal grind to flour
2 Tbs Honey
Combine in a bowl.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.
Oatmeal Mask
All skin types, if skin is dry use whole milk or cream, otherwise use low fat or nonfat milk. Oatmeal will soften and tone your skin.
3 Tbsp regular, uncooked oatmeal. Grind to a flour.
2 Tbsp milk or cream (if your skin isn't too dry try powdered milk-add appropriate amount of water)
Combine ingredients.
*Use only once a week. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.
3 Tbsp regular, uncooked oatmeal. Grind to a flour.
2 Tbsp milk or cream (if your skin isn't too dry try powdered milk-add appropriate amount of water)
Combine ingredients.
*Use only once a week. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.
Strawberry Almond Scrub
Strawberries have a natural astringent properties that tighten your pores, and leabve your face feeling toned and fresh.
2 tsp baking soda
1 tsp ground almonds
1 ripe strawberry (or you can use a frozen one just thaw it out)
Mix baking soda and ground almonds. slice a strawberry and mash it all together with a fork to make a paste. Apply to face, rub gently in circular motions avoiding eye area. Rinse with warm water.
2 tsp baking soda
1 tsp ground almonds
1 ripe strawberry (or you can use a frozen one just thaw it out)
Mix baking soda and ground almonds. slice a strawberry and mash it all together with a fork to make a paste. Apply to face, rub gently in circular motions avoiding eye area. Rinse with warm water.
Polishing Facial Scrub
Works with all skin types, safe to use every day. Reduces the size of pores. Leaves face soft and clean.
2-3 tsp. baking soda
a little water.
Pour baking soda into hand and make a paste with warm water. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.
2-3 tsp. baking soda
a little water.
Pour baking soda into hand and make a paste with warm water. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.
Cornmeal exfoliating scrub
Great gentle scrub. But use more than 2-3 times a week.
2-3 tsp of cornmeal
a little water
Pour cornmeal in your hands and add a little water. Stir together with your finger to make a paste. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.
2-3 tsp of cornmeal
a little water
Pour cornmeal in your hands and add a little water. Stir together with your finger to make a paste. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.
Lavender Mist (Hair and burns)
Lavender has cleansing properties, so it will make your hair smell good but will also give it a quick fix for cleaning and revitalizing. Lavender is really good for burns too (if they are not really serious). It takes away the pain from mild burns like sunburns and I use it when I burn myself cooking.
1/2 gallon water
5 drops pure (not synthetic) lavender essential oil
3 empty spray bottles
Fil a large pot with the water.
Cover, bring to a boil. Simmer for an hour to get rid of impurities, (check occationally to make sure it hasn't boiled away)
remove from heat, add lavender oil, stir and replace lid.
Let steep until cool, and pour into empty spritz bottles.
Spritz as need.
1/2 gallon water
5 drops pure (not synthetic) lavender essential oil
3 empty spray bottles
Fil a large pot with the water.
Cover, bring to a boil. Simmer for an hour to get rid of impurities, (check occationally to make sure it hasn't boiled away)
remove from heat, add lavender oil, stir and replace lid.
Let steep until cool, and pour into empty spritz bottles.
Spritz as need.
Revitalizing Hair Tonic
The potato-starch-peach combo strengthens and revitalizes damaged, dry or dull hair
3-4 medium potatoes
2 c. water
1 peach peeled
peel and wash potatoes and cut into chunks. add water and refrigerate overnight in a covered bowl. the next day, drain and save the water. (use the potatoes for dinner)
Puree the peach, then mix with the potato water.
apply the mixture to hair and comb through. Leave on for 20-30 minutes
Rinse with water and style as usual.
3-4 medium potatoes
2 c. water
1 peach peeled
peel and wash potatoes and cut into chunks. add water and refrigerate overnight in a covered bowl. the next day, drain and save the water. (use the potatoes for dinner)
Puree the peach, then mix with the potato water.
apply the mixture to hair and comb through. Leave on for 20-30 minutes
Rinse with water and style as usual.
Deep Scalp Treatment (Hair)
This really exfoliates, and aids a dry, flaking scalp.
1 c. Heavy Cream (or reddi whip)
Pour into palms and then massage into scalp. Wait 5-10 min, then rinse well with cool water.
1 c. Heavy Cream (or reddi whip)
Pour into palms and then massage into scalp. Wait 5-10 min, then rinse well with cool water.
Home Clairifying Treatment (Hair)
This removes heavy product buildup and leaves hair clean and shiny.
1 Tbs Baking soda
1 c. warm water
Combine in a spray bottle and shake.
Wet condition and blot-dry hair as usual
Spray with mixture, and allow to sit a minute or so, then rinse with cool water.
Blot dry again and style as usual.
1 Tbs Baking soda
1 c. warm water
Combine in a spray bottle and shake.
Wet condition and blot-dry hair as usual
Spray with mixture, and allow to sit a minute or so, then rinse with cool water.
Blot dry again and style as usual.
Deep Oil treatment (Hair)
This really nurishes the ends of your hair. Especially great in the winter.
1-3 teaspoons olive oil (amount depends on length of hair)
2-4 drops pure essential lavendar oil
Combine oils and apply to the ends of your hair and wrap hair with clear plastic wrap for 30 minutes. Rinse well with:
Lemon juice (amount of a large lemon) combined with usual amount of conditioner.
and then with water.
1-3 teaspoons olive oil (amount depends on length of hair)
2-4 drops pure essential lavendar oil
Combine oils and apply to the ends of your hair and wrap hair with clear plastic wrap for 30 minutes. Rinse well with:
Lemon juice (amount of a large lemon) combined with usual amount of conditioner.
and then with water.
Deep Pack Chakra (Hair)
Great protein treatment to help strengthen and add life and bounce to your hair. If you have wavy or curly hair, it will help to strengthen your curl pattern. (but if you straighten you hair it will straighten easily)
1Tbsp powdered egg
1 Tbsp powdered milk
1/2 tsp honey (add a few drops of hot water to soften)
1 c pasta water (for added nutrients) or plain boiled water
3 Tbsp heavy cream (optional)
Combine first three ingredients to form a past and then add water. If using the cream add in last. pour over well rinsed (but not freshly shampooed) hair.
Make a turban out of clear plastic wrap, wrap hair and allow mixture to penetrate for 1 hour or more.
Rinse well and condition.
1Tbsp powdered egg
1 Tbsp powdered milk
1/2 tsp honey (add a few drops of hot water to soften)
1 c pasta water (for added nutrients) or plain boiled water
3 Tbsp heavy cream (optional)
Combine first three ingredients to form a past and then add water. If using the cream add in last. pour over well rinsed (but not freshly shampooed) hair.
Make a turban out of clear plastic wrap, wrap hair and allow mixture to penetrate for 1 hour or more.
Rinse well and condition.
1.5.09
Re-hydration Formula
"Dehydration results from excessive loss of body fluids. dehydration may follow episodes of diarrhea, vomiting, prolonged fever, and any condition where there is a rapid and extreme loss of body fluid. Some signs of diarrhea include: frequent bowel movements that the person cannot control, watery stools, little urine or dark yellow urine, more than normal thirst, dry mouth and tongue, sunken fontanelle, sunken or dry eyes, fast, weak pulse, flushed/dry skin, skin that does not spring back immediately when pinched, lethargy, irritability or confusion. If someone has two or more of the signs of dehydration, it is important to restore fluids as soon as possible. a simple oral re-hydration solution can be made by mixing the following ingredients:"
1/4 teaspoon real salt
1/4 teaspoon no salt
1/4 teaspoon baking soda
2 1/2 teaspoons sugar
Mix into 4 cups water
Give the person small sips of the solution every five minutes, even if he vomits, until he begins to urinate normally. The drink can be given with fruit juices as a flavoring. The person may also drink green coconut water, thin vegetable soup/broth, or the water in which rice or barley has been cooked.
(Source: Storage Rocks)
21.4.09
Drop Sugar Cookies
These are quick and easy to make and can be made with ingredients from your food storage. Can use part whole wheat flour to make them healthier.
2 eggs, slightly beaten
2/3 cup salad oil
2 teaspoons vanilla
2-3 teaspoons grated lemon rind (optional)
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Stir together eggs and oil. Add vanilla and grated lemon rind. Blend in sugar. Sift together flour, baking powder, and salt, and add to sugar mixture. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with the bottom of a glass that has been greased and dipped in sugar. Bake at 400 degrees F. for 8 to 10 minutes or until delicate brown around edges.
Yield 2 1/2 to 3 dozen
2 eggs, slightly beaten
2/3 cup salad oil
2 teaspoons vanilla
2-3 teaspoons grated lemon rind (optional)
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Stir together eggs and oil. Add vanilla and grated lemon rind. Blend in sugar. Sift together flour, baking powder, and salt, and add to sugar mixture. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with the bottom of a glass that has been greased and dipped in sugar. Bake at 400 degrees F. for 8 to 10 minutes or until delicate brown around edges.
Yield 2 1/2 to 3 dozen
9.4.09
Easter Eggs
These are fun and easy to make using 100% food storage items! Oh, and did I mention that they're delicious?! Yep, very delicious!
MARSHMALLOW FILLED
FLAVORED FILLING
Dissolve 4 tablespoons Jell-o (any flavor) in 1 cup boiling water. Dissolve 2 envelopes gelatin in 4 tablespoons cold water. Then pour into jello water, add 2 cups sugar, pinch of salt and 1 teaspoon vanilla. Beat until thickens and forms soft peaks, consistency of whipped cream. Pour into flour mold, let set. Dip in melted chocolate. Pour chocolate on top. Let set.(Source: Laurie M.)
27.3.09
pizza fondue
In a pot heat 2 - 28 oz can of crushed tomatoes, 1 tbs or more Italian seasoning, 1 tsp dried fennel (this gives it the pizza sauce flavor), 1 garlic clove minced, 1 tbsp dried onions, salt and pepper to taste.
Add favorite pizza toppings -1 c. diced pepperoni, bacon, ground beef Canadian bacon and pineapple, or bell peppers etc. let simmer 5-10 min or longer-the longer the better.
While mixture simmers, toast and cut up bread into "dipping sticks" about 1 1/2'' with the length of the bread. It is a great way to use up bread that needs to be eaten. or use bread sticks, or foccacia.
Just before serving add 1 cup grated mozzarella stir till melted.
To serve-the idea of fondue is to dip out of the same pot, but it is easier to just pour the sauce into your separate bowls. Also if everyone wants different toppings keep them aside so they can add their own to their own bowls.
Add favorite pizza toppings -1 c. diced pepperoni, bacon, ground beef Canadian bacon and pineapple, or bell peppers etc. let simmer 5-10 min or longer-the longer the better.
While mixture simmers, toast and cut up bread into "dipping sticks" about 1 1/2'' with the length of the bread. It is a great way to use up bread that needs to be eaten. or use bread sticks, or foccacia.
Just before serving add 1 cup grated mozzarella stir till melted.
To serve-the idea of fondue is to dip out of the same pot, but it is easier to just pour the sauce into your separate bowls. Also if everyone wants different toppings keep them aside so they can add their own to their own bowls.
mix-in's for bread recipes
With everyone making homemade bread lately I thought I would share some mix-in's that have helped my DH keep eating it even though DH isn't a big bread eater!
*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!
Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!
Or just use 1/2 c. cheese chunks
Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.
Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual
Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.
Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.
*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!
Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!
Or just use 1/2 c. cheese chunks
Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.
Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual
Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.
Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.
17.3.09
Green Potatoes for Six
6 medium potatoes
3 stalks broccoli
1/4 cup milk
3/4 cup grated cheese
2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon pepper
Bake the potatoes (scrubbed, with shallow slits lengthwise around the middle) until done at 400 degrees F. for 30-60 minutes. Peel broccoli stems. Steam the whole stalks until just tender; chop fine. Carefully cut potatoes in half (the slit makes it easier) and scoop the insides into a bowl with the broccoli. Add 1/2 the cheese, the margarine, salt, pepper, and milk. Mash all together, until the mixture is pale green with dark green flecks. Heap into potato jackets and sprinkle with remaining cheese. Return to oven to heat through (10 minutes.)
3 stalks broccoli
1/4 cup milk
3/4 cup grated cheese
2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon pepper
Bake the potatoes (scrubbed, with shallow slits lengthwise around the middle) until done at 400 degrees F. for 30-60 minutes. Peel broccoli stems. Steam the whole stalks until just tender; chop fine. Carefully cut potatoes in half (the slit makes it easier) and scoop the insides into a bowl with the broccoli. Add 1/2 the cheese, the margarine, salt, pepper, and milk. Mash all together, until the mixture is pale green with dark green flecks. Heap into potato jackets and sprinkle with remaining cheese. Return to oven to heat through (10 minutes.)
Presto! Pasta with Pesto
"The combination of Parmesan cheese, pasta and punchy ingredients in pesto makes it a sure hit with kids. You'll love it, too.Ingredients
1 1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dishDirections
Chop the basil leaves in a food processor or blender.
Add the walnuts and chopped garlic cloves. Process until finely ground.
With the machine running, slowly add the olive oil.
Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.
Cook pasta according to package instructions.
Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6."
(Source: www.familyfun.com)
27.2.09
Rouladin
Round Steak or London Broil (have butcher cut it thin)
Salt
Pepper
Bacon
1 Can Beef Broth
Onions
Mushrooms
2 Tablespoons Flour
Water
Toothpicks
Cut meat in 3 x 4 inch pieces. Salt and pepper meat. Cut bacon in half and cook slightly to get grease out. Place a piece of bacon in center of a piece of meat and roll up. Secure with a toothpick. Brown meat on both sides. Remove meat from pan and saute' sliced onions and mushrooms in drippings. Add meat back to pan, pour in beef broth and simmer for an hour or add everything to a crock pot and slow cook on high for 1 hour then change to low for 3 hours. When meat is cooked through, remove the meat to make gravy. Take 2 Tablespoons of flour and add water to make a paste. Whisk into beef broth and cook until thickened. Serve with mashed potatoes.
Salt
Pepper
Bacon
1 Can Beef Broth
Onions
Mushrooms
2 Tablespoons Flour
Water
Toothpicks
Cut meat in 3 x 4 inch pieces. Salt and pepper meat. Cut bacon in half and cook slightly to get grease out. Place a piece of bacon in center of a piece of meat and roll up. Secure with a toothpick. Brown meat on both sides. Remove meat from pan and saute' sliced onions and mushrooms in drippings. Add meat back to pan, pour in beef broth and simmer for an hour or add everything to a crock pot and slow cook on high for 1 hour then change to low for 3 hours. When meat is cooked through, remove the meat to make gravy. Take 2 Tablespoons of flour and add water to make a paste. Whisk into beef broth and cook until thickened. Serve with mashed potatoes.
13.2.09
Chocolate Dipped Strawberries
1 bag (6 ounces) semisweet chocolate chips
1 tablespoon shortening
Strawberries, washed and dried thoroughly
Colored sugars, decors, crushed candies, vanilla-flavored coating (optional)
Line a jelly roll pan with waxed paper. Heat chocolate chips and shortening in a heavy sauce-pan over low heat, or in the microwave, stirring frequently until smooth. Remove from heat. Dip strawberries three-quarters of the way into chocolate, and place on waxed paper. Sprinkle with sugar, decors, or candies, or drizzle with melted vanilla-flavored coating, if desired. Refrigerate uncovered about 30 minutes or until chocolate is firm.
Yield: 2 to 3 dozen strawberries.
Tip: Other fruits such as red grapes, cherries, raspberries, or small cookies are also delicious dipped.
(Source: "The Domestic Diva's Party Cookbook," by Patricia F. Hemming and Keely J. Hemming, pg. 34)
1 tablespoon shortening
Strawberries, washed and dried thoroughly
Colored sugars, decors, crushed candies, vanilla-flavored coating (optional)
Line a jelly roll pan with waxed paper. Heat chocolate chips and shortening in a heavy sauce-pan over low heat, or in the microwave, stirring frequently until smooth. Remove from heat. Dip strawberries three-quarters of the way into chocolate, and place on waxed paper. Sprinkle with sugar, decors, or candies, or drizzle with melted vanilla-flavored coating, if desired. Refrigerate uncovered about 30 minutes or until chocolate is firm.
Yield: 2 to 3 dozen strawberries.
Tip: Other fruits such as red grapes, cherries, raspberries, or small cookies are also delicious dipped.
(Source: "The Domestic Diva's Party Cookbook," by Patricia F. Hemming and Keely J. Hemming, pg. 34)
6.2.09
Honest Cherry Cake
This is one of my dad's favorite cakes. His mother used to make it for him. I remember my mother making it for our family. Delicious!
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 cup chopped nuts
3/4 cup shortening
1 1/4 cups sugar
3 eggs, beaten
1/2 cup milk, OR 1/4 cup milk and 1/4 cup cherry juice
1 bottle home-bottled Bing cherries
Sift flour and remaining dry ingredients. Cream sugar and shortening. Add eggs to the creamed mixture and beat. Add flour mixture and the liquid alternately. Add cherries and nuts. Bake in 9 x 13-inch pan about 45 minutes at 350 degrees F. Frost with chocolate frosting.
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 cup chopped nuts
3/4 cup shortening
1 1/4 cups sugar
3 eggs, beaten
1/2 cup milk, OR 1/4 cup milk and 1/4 cup cherry juice
1 bottle home-bottled Bing cherries
Sift flour and remaining dry ingredients. Cream sugar and shortening. Add eggs to the creamed mixture and beat. Add flour mixture and the liquid alternately. Add cherries and nuts. Bake in 9 x 13-inch pan about 45 minutes at 350 degrees F. Frost with chocolate frosting.
3.2.09
Orange Chocolate Chip Cookies
2 1/4 cups flour
1/2 teaspoon salt
1 cup shortening
1 cup sugar
3 ounces cream cheese, softened
2 eggs
4 teaspoons orange juice
3 teaspoons grated orange rind
6 ounces chocolate chips
Combine ingredients and bake on a greased cookie sheet for 12 minutes at 350 degrees F.
FROSTING:
2 cups powdered sugar
3 ounces cream cheese
1 teaspoon orange juice
1 tablespoon orange rind
Mix all ingredients together and beat well. Frost cookies.
(Source: "The Gathering of Friends - Volume 1" by Michelle Huxtable and Alyse Christensen, pg. 123)
1/2 teaspoon salt
1 cup shortening
1 cup sugar
3 ounces cream cheese, softened
2 eggs
4 teaspoons orange juice
3 teaspoons grated orange rind
6 ounces chocolate chips
Combine ingredients and bake on a greased cookie sheet for 12 minutes at 350 degrees F.
FROSTING:
2 cups powdered sugar
3 ounces cream cheese
1 teaspoon orange juice
1 tablespoon orange rind
Mix all ingredients together and beat well. Frost cookies.
(Source: "The Gathering of Friends - Volume 1" by Michelle Huxtable and Alyse Christensen, pg. 123)
28.1.09
Homemade Egg Noodles
1 small egg, well-beaten
1 Tablespoon milk
1/4 teaspoon salt
1/2 cup flour
Combine egg, milk, and salt in a mixing bowl. Stir in flour until a stiff dough forms. Cover and let rest 10 minutes. Roll out very thin. Allow dough to dry about 20 more minutes. Roll up the dough loosely and cut strips 1/4" to 1/2" through the entire roll. Carefully unroll strips and cut to desired lengths. Drop into boiling salted water or soup. Cook, uncovered, 10-12 minutes.
(Source: "Mormon Pantry - Cooking for Two" by Debbie G. Harman, pg. 58)
1 Tablespoon milk
1/4 teaspoon salt
1/2 cup flour
Combine egg, milk, and salt in a mixing bowl. Stir in flour until a stiff dough forms. Cover and let rest 10 minutes. Roll out very thin. Allow dough to dry about 20 more minutes. Roll up the dough loosely and cut strips 1/4" to 1/2" through the entire roll. Carefully unroll strips and cut to desired lengths. Drop into boiling salted water or soup. Cook, uncovered, 10-12 minutes.
(Source: "Mormon Pantry - Cooking for Two" by Debbie G. Harman, pg. 58)
21.1.09
Taco Soup
1 onion, chopped (or 1/4 cup dried onions)
1 (16 ounce) can red chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can refried beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken stock
2 (10 ounce) cans diced tomatoes, undrained
1 can chopped green chilies, drained
1 (1.25 ounce) package taco seasoning
1 (12.5 ounce) can chicken, undrained
sliced olives (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, diced tomatoes, green chilies, canned chicken, and olives in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker to low heat, cover, and cook for 5 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 (16 ounce) can red chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can refried beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken stock
2 (10 ounce) cans diced tomatoes, undrained
1 can chopped green chilies, drained
1 (1.25 ounce) package taco seasoning
1 (12.5 ounce) can chicken, undrained
sliced olives (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, diced tomatoes, green chilies, canned chicken, and olives in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker to low heat, cover, and cook for 5 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
13.1.09
Cinnamon Chips
4 flour tortillas
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter
Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.
(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter
Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.
(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)
Fruit Salsa
1 cup strawberries
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar
Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.
(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar
Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.
(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)
11.1.09
Oven-Roasted Vegetables
2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste
Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)
Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.
Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.
(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste
Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)
Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.
Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.
(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)
7.1.09
Pear Walnut Salad
2 large heads of Romaine lettuce
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing
Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds
Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing
Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds
Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.
6.1.09
Seasoned Potato Wedges and Peas
8-10 yellow potatoes
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix
Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.
Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard
And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil
Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.
(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix
Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.
Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard
And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil
Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.
(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)
3.1.09
Peppermint Angel Food Dessert
3/4 cup crushed red and white peppermint stick candy
1/2 cup milk
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
2 teaspoons water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup
Put candy in milk; heat and stir until dissolved. Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipped cream. Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer. Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 servings.
(Source: Lion House Recipes, pg. 88)
1/2 cup milk
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
2 teaspoons water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup
Put candy in milk; heat and stir until dissolved. Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipped cream. Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer. Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 servings.
(Source: Lion House Recipes, pg. 88)
1.1.09
Thrifty Lima Pot
1-1/2 cups (12 oz.) large dry lima beans
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired
Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)
(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired
Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)
(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)
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