This is a spin off of a recipe I found on Allrecipes.com. I made several changes to it and now prefer this recipe over any other!
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding
2 eggs
2 tsp. vanilla extract
semisweet chocolate chips
walnuts (optional)
Preheat oven to 350 degrees F. Sift together the flour baking soda, baking powder and salt, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add the dry instant pudding mix until just blended. Stir in the vanilla and the eggs one at a time. Don't over mix. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 9-12 minutes, but no longer!!! The cookies should look a little underdone.
25.8.08
Meatball Subs
Yields: a lot. I made 1/2 the recipe for Spencer and myself, and we had enough for 6-8 subs. Depending on how many meatballs you use for each bun. Great for feeding a large group. Or freeze left over meatballs for another meal.
Meatballs:
1 cup unseasoned bread crumbs
2 lbs Ground beef
1 C. Parmesan cheese
1/2 C milk
1/2 C beef broth, divided
1/2 C parsley
3 eggs, beaten
2 T oregano
1 T garlic, minced
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
Mix all ingredients first, except beef (use about a little less than half the divided beef broth in the mix). Then add meat and mix well. Form golf ball-sized meatballs and place on foil lined (for easier cleanup) baking sheet. Pour a little beef broth over each one. Bake at 450 for 20 -25 minutes. The whole recipe makes about 25-30 meatballs.
Sauce:
2 can crushed tomatoes (other canned tomatoes --whole, diced, etc.-- pureed in blender work too)
Sprinkle basil, oregano, red pepper, fresh garlic minced and simmer in large pot while meat balls bake. Add cooked meatballs, and stir to coat.
Buns: Put a slice of mozzarella, provolone, swiss (whatever you prefer) on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted. Scoop a little sauce and as many meatballs as you can fit on the bun, and enjoy this delectable wonder! You'll be wanting more as soon as you're finished with the first one... it's that good!
Meatballs:
1 cup unseasoned bread crumbs
2 lbs Ground beef
1 C. Parmesan cheese
1/2 C milk
1/2 C beef broth, divided
1/2 C parsley
3 eggs, beaten
2 T oregano
1 T garlic, minced
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
Mix all ingredients first, except beef (use about a little less than half the divided beef broth in the mix). Then add meat and mix well. Form golf ball-sized meatballs and place on foil lined (for easier cleanup) baking sheet. Pour a little beef broth over each one. Bake at 450 for 20 -25 minutes. The whole recipe makes about 25-30 meatballs.
Sauce:
2 can crushed tomatoes (other canned tomatoes --whole, diced, etc.-- pureed in blender work too)
Sprinkle basil, oregano, red pepper, fresh garlic minced and simmer in large pot while meat balls bake. Add cooked meatballs, and stir to coat.
Buns: Put a slice of mozzarella, provolone, swiss (whatever you prefer) on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted. Scoop a little sauce and as many meatballs as you can fit on the bun, and enjoy this delectable wonder! You'll be wanting more as soon as you're finished with the first one... it's that good!
21.8.08
Refried Bean Soup
2 teaspoons olive oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14.5 oz.) vegetable broth or fat-free chicken broth
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15.5 oz.) black beans
1 can (15.5 oz.) red kidney beans
1 can (16 oz.) fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste
Heat the oil in a 4.5 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender.
Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4.
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14.5 oz.) vegetable broth or fat-free chicken broth
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15.5 oz.) black beans
1 can (15.5 oz.) red kidney beans
1 can (16 oz.) fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste
Heat the oil in a 4.5 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender.
Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4.
Chocolate Cream Pie
Makes one 9-inch pie.
9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/3 cup cocoa
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream
Bake pie shell. Mix sugar, cornstarch, cocoa, and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.
9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/3 cup cocoa
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream
Bake pie shell. Mix sugar, cornstarch, cocoa, and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.
Vanilla Cream Pie
Makes one 9-inch pie.
9-inch baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream
Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.
9-inch baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream
Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.
Cookie Pie Crust
Makes one 9-inch pie crust.
1 1/2 cups cookie crumbs (vanilla or chocolate wafers or gingersnaps)
1/4 cup margarine or butter, melted
Heat oven. Mix crumbs and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.
1 1/2 cups cookie crumbs (vanilla or chocolate wafers or gingersnaps)
1/4 cup margarine or butter, melted
Heat oven. Mix crumbs and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.
Graham Cracker Pie Crust
Makes one 9-inch pie crust.
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup margarine or butter, melted
Heat oven. Mix crumbs, sugar and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup margarine or butter, melted
Heat oven. Mix crumbs, sugar and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.
Pink Peppermint Pie
9-inch Graham Cracker Crust or Chocolate Cookie Crust
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons crushed peppermint candy
Bake pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons crushed peppermint candy
Bake pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.
Dad's Banana Cream Pie
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons flour
1/4 teaspoon salt
1 egg
1 tablespoon butter
1 teaspoon vanilla
3 cups milk
Mix first four ingredients. Add 1/2 cup milk and mix until smooth. Add rest of milk and cook until boiling. Boil 2 minutes. Add beaten egg while stirring briskly. Cook one minute longer. Add butter and vanilla. Cool to room temperature. Pour into baked crust layered with bananas (about 2 for a large pie.) Serve with whipped cream. Garnish with banana slices.
1/4 cup cornstarch
2 tablespoons flour
1/4 teaspoon salt
1 egg
1 tablespoon butter
1 teaspoon vanilla
3 cups milk
Mix first four ingredients. Add 1/2 cup milk and mix until smooth. Add rest of milk and cook until boiling. Boil 2 minutes. Add beaten egg while stirring briskly. Cook one minute longer. Add butter and vanilla. Cool to room temperature. Pour into baked crust layered with bananas (about 2 for a large pie.) Serve with whipped cream. Garnish with banana slices.
Debbie's Lemon Pie Filling
1/3 cup cornstarch
1 cup sugar
1 3/4 cup water
Bring to a boil and clear in color. Take off heat and add:
1 beaten egg
1 juice of lemon (more if you want tart)
2 tablespoons butter or margarine
When mixture cools, pour in cooked pie shell. Chill. (Makes enough to fill one pie.)
1 cup sugar
1 3/4 cup water
Bring to a boil and clear in color. Take off heat and add:
1 beaten egg
1 juice of lemon (more if you want tart)
2 tablespoons butter or margarine
When mixture cools, pour in cooked pie shell. Chill. (Makes enough to fill one pie.)
Pastry Pie Crusts
3 cups flour
1 1/4 cup shortening
1 teaspoon salt
Cut with pastry blender until fully mixed. Then add:
1 beaten egg
5 tablespoons cold water
1 tablespoon vinegar
Mix with spoon or fork. Roll out on waxed paper and place in pie plates. Bake at 400 degrees for about 10 minutes or until lightly browned. Add desired filling after cooling. (Or use uncooked shell to make pies that must be baked.)
1 1/4 cup shortening
1 teaspoon salt
Cut with pastry blender until fully mixed. Then add:
1 beaten egg
5 tablespoons cold water
1 tablespoon vinegar
Mix with spoon or fork. Roll out on waxed paper and place in pie plates. Bake at 400 degrees for about 10 minutes or until lightly browned. Add desired filling after cooling. (Or use uncooked shell to make pies that must be baked.)
11.8.08
miniature carmel apples
granny smith apple
butterscotch chips or peanut butter chips
sprinkles or nuts
mellon baller
sucker sticks or mini skewers
Using the melon baller scoop out balls from the apple leaving some of the skin on each ball. Insert a skewer in the skin part of the apple ball. Pat apple ball dry. Dip the ball into melted butterscotch or peanut butter chips and make sure the ball is covered to the skin (to seal off exposed apple.) Dip directly into sprinkles or anything else you can think of. Cool in fridge, and enjoy! kids love 'em!
see step by step pictures at http://farm2.static.flickr.com/1040/1443911368_73fe4faaff.jpg?v=0 or google images miniature carmel apples, they have really fun and fancy ones too
butterscotch chips or peanut butter chips
sprinkles or nuts
mellon baller
sucker sticks or mini skewers
Using the melon baller scoop out balls from the apple leaving some of the skin on each ball. Insert a skewer in the skin part of the apple ball. Pat apple ball dry. Dip the ball into melted butterscotch or peanut butter chips and make sure the ball is covered to the skin (to seal off exposed apple.) Dip directly into sprinkles or anything else you can think of. Cool in fridge, and enjoy! kids love 'em!
see step by step pictures at http://farm2.static.flickr.com/1040/1443911368_73fe4faaff.jpg?v=0 or google images miniature carmel apples, they have really fun and fancy ones too
6.8.08
Zucchini Pancakes
2 cups coarsely grated zucchini
2 eggs, beaten
1 1/2 tablespoons chopped onion
1 teaspoon minced garlic (or substitute garlic salt for salt in recipe)
salt and pepper to taste
1/2 cup grated dried parmesan cheese
5 tablespoons all purpose flour
1 tablespoon cooking oil
2 dashes paprika
Mix all ingredients together. Cook like potato pancakes until golden crisp. For extra flair, serve with garnish of sour cream or just butter and salt.
3.8.08
Microwave S'mores
This is a great "fast snack" for summer (or anytime) when you don't want to heat up the kitchen.1 graham cracker, halved
About 16 chocolate chips
1 large marshmallow
On a microwave safe plate, place one-half graham cracker. Put chocolate chips on cracker. Set marshmallow on top of chocolate chips. Place in microwave for approximately 15 seconds on high (or until marshmallow puffs up.) Remove from microwave and place other half of graham cracker on top of puffed marshmallow. Enjoy!
1.8.08
Snickerdoodles
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter or margarine
2 cups sugar
2 eggs
1/4 cup milk1 teaspoon vanilla
3 tablespoons sugar
1 teaspoon ground cinnamon
Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt. Beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degree F. oven about 8 minutes or till light golden. Makes about 66.
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