4 medium potatoes, diced
1 large onion, chopped
1 quart water
1/4 cup (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1 1/2 cups (6 oz.) shredded sharp cheese (I use mild cheese)
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives (optional)
Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. Serves 4 to 6
30.9.08
26.9.08
Black Bean Salsa
1 can corn, drained
1 can black beans, drained and rinsed
2 tomatoes, chopped in chunks
1 avocado, chopped in chunks
Juice of one fresh lime
1/2 bunch fresh cilantro (optional)
1/2 cup chopped onion
1 envelope Italian dressing
Mix all ingredients together in a medium size bowl. Serve with tortilla chips!
25.9.08
Peach-Berry Dessert
When I half this recipe I use one quart bottled peaches and bake in a 9x9-inch baking dish.
3 (15-ounce) cans sliced peaches, drained
1/2 teaspoon almond extract
Juice of 1 lemon
1 1/2 cups fresh or frozen blueberries, blackberries, or boysenberries
3/4 cup butter or margarine, melted
1 cup flour
1 1/4 cups packed brown sugar
1 1/4 cups quick Quaker Oats
Vanilla ice cream
Place peaches in a 9x13-inch baking dish. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl, combine butter or margarine, flour, brown sugar, and oats. Sprinkle over top of peaches. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream. Makes about 8 servings.
Note: Similar amounts of fresh, frozen, or bottled peaches in place of canned peaches are wonderful in this recipe.
Sweet and Sour Meatballs
I used an ice cream scoop to form the meatballs. This was a big hit at our house. I will definitely make these again.
1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large meatballs each.
SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large meatballs each.
SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
20.9.08
Monkey Pull-a-Part Bread
Using a batch of dough made in an automatic bread machine makes this easy and economical.Bread Dough
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, melted
Put sugar and cinnamon in bowl and mix. In a separate bowl, put in stick of butter or margarine and melt in microwave. Pull off small pieces of bread dough and roll into a ball. Dip ball into melted butter and then into cinnamon and sugar mixture. Place into well-greased Bundt pan. Do this with all bread dough. After that mix leftover sugar and cinnamon mixture and butter together and pour over bread in pan. Let rise. Bake at 350 degrees F. for 35 minutes or until golden brown.
19.9.08
Onion-Roasted Potatoes
1 envelope Lipton Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil
1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil
1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.
10.9.08
Dad's Black Bean Burgers
This recipe is one my father came up with to use his food storage. He tried other recipes and made adjustments until he got it just how he likes it. Thanks for sharing Dad!
1 (15 oz.) can black beans, rinsed and drained
1/2 green bell pepper
1/2 sprig celery
1 medium onion
1 clove garlic
1 egg, lightly beaten
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 cup bread crumbs
6 tablespoons salsa
1/4 cup reduced-fat sour cream
4 leaves lettuce
4 slices cheddar cheese
4 hamburger buns
In a large bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, celery, onion and garlic, then stir into mashed beans.
In a small bowl, stir together egg, chili powder and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.
Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-inch thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
1 (15 oz.) can black beans, rinsed and drained
1/2 green bell pepper
1/2 sprig celery
1 medium onion
1 clove garlic
1 egg, lightly beaten
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 cup bread crumbs
6 tablespoons salsa
1/4 cup reduced-fat sour cream
4 leaves lettuce
4 slices cheddar cheese
4 hamburger buns
In a large bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, celery, onion and garlic, then stir into mashed beans.
In a small bowl, stir together egg, chili powder and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.
Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-inch thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
27.8.08
Mouth Watering, Soft Chocolate Chip Cookies
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.
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.
31.7.08
Pizza-in-a-Roll
As you like it -- add or change whatever pizza ingredients that you enjoy.
1 loaf frozen bread dough
1/2 cup pizza or spaghetti sauce
4 oz. pepperoni or 1/4 lb. ground beef, browned
1 onion, diced (optional)
1 green pepper, diced (optional)
Sliced olives (optional)
Sliced mushrooms (optional)
1 cup shredded cheese
Thaw bread for 2 hours. Roll out to 12x9-inch rectangle. Spread with sauce. Top with remaining ingredients. Roll up jellyroll fashion from long side. Seal edges, place on greased baking sheet, seam down. Let rise 1 hour. Make 3 slashes across the top. Bake at 375 degrees F. for 30 minutes. Slice to serve.
1 loaf frozen bread dough
1/2 cup pizza or spaghetti sauce
4 oz. pepperoni or 1/4 lb. ground beef, browned
1 onion, diced (optional)
1 green pepper, diced (optional)
Sliced olives (optional)
Sliced mushrooms (optional)
1 cup shredded cheese
Thaw bread for 2 hours. Roll out to 12x9-inch rectangle. Spread with sauce. Top with remaining ingredients. Roll up jellyroll fashion from long side. Seal edges, place on greased baking sheet, seam down. Let rise 1 hour. Make 3 slashes across the top. Bake at 375 degrees F. for 30 minutes. Slice to serve.
Porcupine Meatballs
1 1/2 pounds ground beef
1/2 cup uncooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dry minced onion
1 tablespoon Worcestershire sauce
1 can tomato soup mixed with 1 can water
Mix first six ingredients and mold into meatballs. Drop into soup. Cover and simmer for about an hour, or until rice is tender.
1/2 cup uncooked rice
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dry minced onion
1 tablespoon Worcestershire sauce
1 can tomato soup mixed with 1 can water
Mix first six ingredients and mold into meatballs. Drop into soup. Cover and simmer for about an hour, or until rice is tender.
30.7.08
Mexican Casserole
1 lb. ground beef
1 onion, diced
1 teaspoon salt
1 can chili
1 can tomato soup
Corn chips
Grated cheese
Brown ground beef and onion. Drain fat. Add salt, chili and tomato soup. Line casserole dish with corn chips. Put ground beef mixture on top. Top with grated cheese and corn chips. Bake at 400 degrees F. until hot and cheese is melted.
1 onion, diced
1 teaspoon salt
1 can chili
1 can tomato soup
Corn chips
Grated cheese
Brown ground beef and onion. Drain fat. Add salt, chili and tomato soup. Line casserole dish with corn chips. Put ground beef mixture on top. Top with grated cheese and corn chips. Bake at 400 degrees F. until hot and cheese is melted.
Beef Stroganoff
I used leftover steak cut in thin slices in place of ground beef.1 lb. ground beef
1 onion, chopped
1 teaspoon granulated beef bouillon
1 teaspoon onion powder
1/8 teaspoon garlic powder
1 can cream of mushroom soup
1/3 soup can water
3/4 to 1 cup sour cream
Brown ground beef with onion. Add beef bouillon, onion powder, garlic powder, canned soup and water. Heat together. Add sour cream. Heat. Serve over rice or pasta. Serves 6.
Skor Cake
1 German chocolate cake mix
1 (21 oz.) jar Mrs. Richardson's Caramel fudge sauce
1 can sweetened condensed milk
1 (12 oz.) container Cool Whip
6 Skor candy bars, crushed
Make cake as directed. With handle of wooden spoon, poke holes in done cake. Pour condensed milk in holes and over cake. Microwave fudge sauce so it will pour easily. Pour over cake. Refrigerate until cool. Just before serving, spread Cool Whip on top. Sprinkle crushed candy bars on top.
Variation: You can make a yellow or white cake and top with caramel or butterscotch topping.
1 (21 oz.) jar Mrs. Richardson's Caramel fudge sauce
1 can sweetened condensed milk
1 (12 oz.) container Cool Whip
6 Skor candy bars, crushed
Make cake as directed. With handle of wooden spoon, poke holes in done cake. Pour condensed milk in holes and over cake. Microwave fudge sauce so it will pour easily. Pour over cake. Refrigerate until cool. Just before serving, spread Cool Whip on top. Sprinkle crushed candy bars on top.
Variation: You can make a yellow or white cake and top with caramel or butterscotch topping.
Strawberry Delight Sheet Cake
1 white cake mix
2 cups powdered sugar
1 package Danish dessert
8 oz. cream cheese, softened
8 oz. Cool Whip
2 packages frozen strawberries
Make white cake as directed on package. Pour into greased and floured sheet cake pan. Bake as directed. Whip together the cream cheese and powdered sugar, then whip in the Cool Whip. Make it smooth enough to spread. Spread evenly over cooled cake clear to the edges. Make the Danish dessert for the pie filling. Add the 2 packages frozen strawberries. Mix until melted. Pour over cream cheese mixture. Chill before serving.
2 cups powdered sugar
1 package Danish dessert
8 oz. cream cheese, softened
8 oz. Cool Whip
2 packages frozen strawberries
Make white cake as directed on package. Pour into greased and floured sheet cake pan. Bake as directed. Whip together the cream cheese and powdered sugar, then whip in the Cool Whip. Make it smooth enough to spread. Spread evenly over cooled cake clear to the edges. Make the Danish dessert for the pie filling. Add the 2 packages frozen strawberries. Mix until melted. Pour over cream cheese mixture. Chill before serving.
Easy and Moist Pineapple Cake
1 yellow cake mix
1 pkg. Vanilla pudding (either size)
1 (20 oz.) can crushed pineapple
1 (8 oz.) package cream cheese
Whipped cream for topping
Bake cake according to package directions. Mix pudding, pineapple and cream cheese together. Spread on top of cooled cake. Top with whipped cream. Refrigerate one hour before serving.
1 pkg. Vanilla pudding (either size)
1 (20 oz.) can crushed pineapple
1 (8 oz.) package cream cheese
Whipped cream for topping
Bake cake according to package directions. Mix pudding, pineapple and cream cheese together. Spread on top of cooled cake. Top with whipped cream. Refrigerate one hour before serving.
Eclair Sheet Cake
1/2 cup butter, softened
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs
Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.
8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge
Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.
Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.
Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs
Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.
8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge
Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.
Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.
Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.
Miniature Cheesecakes
36 vanilla wafers
2 (8 oz.) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Fruit topping (canned fruit pie filling of choice)
Beat cream cheese, sugar, eggs, lemon juice,and vanilla until light and fluffy. Line small muffin pans with paper baking cups and place vanilla wafer in each. Fill 2/3 full with cheese mixture. Bake at 350 degrees F. for 15 minutes or until set. Top each with pie filling. Chill. Makes 3 dozen.
2 (8 oz.) packages cream cheese
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Fruit topping (canned fruit pie filling of choice)
Beat cream cheese, sugar, eggs, lemon juice,and vanilla until light and fluffy. Line small muffin pans with paper baking cups and place vanilla wafer in each. Fill 2/3 full with cheese mixture. Bake at 350 degrees F. for 15 minutes or until set. Top each with pie filling. Chill. Makes 3 dozen.
Heather's Oatmeal Cake
1 cup quick oats
1 1/4 cup boiling water
1/2 cup butter
2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla
TOPPING
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup nuts
1/4 cup evaporated milk
1 teaspoon vanilla
Pour boiling water over quick oats. Add butter. Let stand until melted. Add eggs, brown sugar, and white sugar; stir. Mix together flour, soda, cinnamon, nutmeg, and salt. Add to oat mixture. Add vanilla. Bake in 9x13-inch pan at 350 degrees F. for 35 minutes.
While cake is baking, mix topping ingredients together. Spread topping on cake while cake is still hot and cook under broiler for about 3 minutes or light brown and bubbly.
1 1/4 cup boiling water
1/2 cup butter
2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 1/3 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla
TOPPING
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup nuts
1/4 cup evaporated milk
1 teaspoon vanilla
Pour boiling water over quick oats. Add butter. Let stand until melted. Add eggs, brown sugar, and white sugar; stir. Mix together flour, soda, cinnamon, nutmeg, and salt. Add to oat mixture. Add vanilla. Bake in 9x13-inch pan at 350 degrees F. for 35 minutes.
While cake is baking, mix topping ingredients together. Spread topping on cake while cake is still hot and cook under broiler for about 3 minutes or light brown and bubbly.
Grandma's Cake
Growing up, this was the cake my mom would make for Strawberry Shortcake (without the Coconut Frosting).
4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening
Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.
Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.
Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.
COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)
Combine ingredients. Spread over hot cake. Broil until lightly brown.
4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening
Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.
Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.
Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.
COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)
Combine ingredients. Spread over hot cake. Broil until lightly brown.
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
FROSTING
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until cake is golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove form the heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake. Yield: 16-20 servings.
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
FROSTING
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts (optional)
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until cake is golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove form the heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake. Yield: 16-20 servings.
Chocolate Sheet Cake
You may substitute buttermilk with 1/2 tablespoon vinegar plus 1/2 cup milk. Let sit for 5 minutes.
2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.
CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla
In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.
2 cups sugar
2 cups flour, stirred and measured
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup (2 sticks) butter or margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
In a large mixing bowl stir together sugar, flour, soda and cinnamon. In medium saucepan combine butter, cocoa and water; bring to boil over medium heat, cooking until butter is melted. Add to sugar-flour mixture; blend. Whip together buttermilk and eggs; blend into batter thoroughly. Stir in vanilla. Pour into greased and floured 15.5x10.5-inch jellyroll pan and bake at 375 degrees F. for 15 to 20 minutes or until done.
CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
1/4 cup cocoa
1/3 cup milk
3 1/2 cups (1 lb.) powdered sugar
1 teaspoon vanilla
In medium saucepan combine butter, cocoa and milk. Bring to boil; simmer about 3 minutes. Remove from heat. Stir in remaining ingredients, blending until smooth. Spread immediately over hot cake.
29.7.08
Cottage Pudding
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Cream together shortening and sugar. Add egg and vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8x8x2-inch pan at 350 degrees F. for 35 minutes or until done. Serve warm with lemon sauce.
LEMON SAUCE
1/2 cup sugar
2 teaspoons cornstarch
dash of salt
1 cup water
2 beaten egg yolks
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel (optional)
Mix together in a saucepan: sugar, cornstarch and salt. Gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add butter, lemon juice and lemon peel. Blend thoroughly and serve warm.
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Cream together shortening and sugar. Add egg and vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk. Beat well. Bake in a greased and floured 8x8x2-inch pan at 350 degrees F. for 35 minutes or until done. Serve warm with lemon sauce.
LEMON SAUCE
1/2 cup sugar
2 teaspoons cornstarch
dash of salt
1 cup water
2 beaten egg yolks
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel (optional)
Mix together in a saucepan: sugar, cornstarch and salt. Gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into egg yolks. Return to hot mixture and continue stirring and cooking for 1 minute. Add butter, lemon juice and lemon peel. Blend thoroughly and serve warm.
Bonnie's Cherry Chocolate Cake
This cake is very rich!
1 pkg. chocolate cake mix
1 (21 oz.) can cherry pie filling
2 eggs
1 teaspoon almond extract
Combine cake mix, pie filling, eggs, and extract in a large bowl. Mix with spoon. Pour batter into 9x13-inch pan. Bake for 30 minutes at 350 degrees F.
FROSTING:
1 cup sugar
1/3 cup milk
5 tablespoons butter
1 (6 oz.) pkg. chocolate chips
1 teaspoon vanilla or almond flavoring
Combine sugar, milk, and butter in a 2-qt sauce pan and place on medium heat. (Or use microwave and use a glass bowl.) Bring to a boil, stirring. Boil 1 minute. Add chocolate chips and flavoring. Beat until glossy. Frost cake while warm but not hot.
1 pkg. chocolate cake mix
1 (21 oz.) can cherry pie filling
2 eggs
1 teaspoon almond extract
Combine cake mix, pie filling, eggs, and extract in a large bowl. Mix with spoon. Pour batter into 9x13-inch pan. Bake for 30 minutes at 350 degrees F.
FROSTING:
1 cup sugar
1/3 cup milk
5 tablespoons butter
1 (6 oz.) pkg. chocolate chips
1 teaspoon vanilla or almond flavoring
Combine sugar, milk, and butter in a 2-qt sauce pan and place on medium heat. (Or use microwave and use a glass bowl.) Bring to a boil, stirring. Boil 1 minute. Add chocolate chips and flavoring. Beat until glossy. Frost cake while warm but not hot.
28.7.08
Budget Macaroni and Cheese
1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese
Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.
Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese
Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.
Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.
27.7.08
Coconut Fudge Cake
Growing up, this cake was often chosen by me and my siblings for our "birthday" cake. I think the filling is my favorite part!
2 cups sugar
2 eggs
3/4 cup cocoa
2 teaspoons baking powder
1 cup hot water
1 cup *buttermilk
1 teaspoon vanilla
1 cup cooking oil
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup chopped nuts
In large bowl combine sugar, oil, and eggs. Beat one minute at high speed. Sift dry ingredients and add alternately with combined hot water and sour milk or buttermilk. Stir in chopped nuts. Generously grease and lightly flour 10-inch tube pan or Bundt pan. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter. Top with remaining batter. Bake at 350 degrees F for 70 to 75 minutes. (Check at 50 to 55 minutes) or until top springs back when lightly touched in center. Cool. To serve, top with chocolate icing, if desired.
*In place of buttermilk, you may use 1 tablespoon lemon juice or vinegar added to milk to equal one cup, stir. Let sit 5 minutes.
FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet or milk chocolate pieces
Beat cream cheese until fluffy. Add sugar, vanilla, and egg and continue to beat until well blended. Stir in coconut and chocolate pieces. Use as directed above.
2 cups sugar
2 eggs
3/4 cup cocoa
2 teaspoons baking powder
1 cup hot water
1 cup *buttermilk
1 teaspoon vanilla
1 cup cooking oil
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup chopped nuts
In large bowl combine sugar, oil, and eggs. Beat one minute at high speed. Sift dry ingredients and add alternately with combined hot water and sour milk or buttermilk. Stir in chopped nuts. Generously grease and lightly flour 10-inch tube pan or Bundt pan. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter. Top with remaining batter. Bake at 350 degrees F for 70 to 75 minutes. (Check at 50 to 55 minutes) or until top springs back when lightly touched in center. Cool. To serve, top with chocolate icing, if desired.
*In place of buttermilk, you may use 1 tablespoon lemon juice or vinegar added to milk to equal one cup, stir. Let sit 5 minutes.
FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet or milk chocolate pieces
Beat cream cheese until fluffy. Add sugar, vanilla, and egg and continue to beat until well blended. Stir in coconut and chocolate pieces. Use as directed above.
Cranberry Cream Cheese Pull-a-Parts
These are sooo good!
1 pkg. Craisins
24 Rhodes Rolls - thawed, but still cold
1/4 cup melted butter
1 cup sugar, divided
2/3 cup or 6 oz. cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 teaspoon Craisins into each thawed roll. Place into a 9x13-inch greased pan. Combine butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over rolls. Cover with plastic wrap. Let rise until double in size. Combine 1/2 cup sugar, rinds, and remaining Craisins. Sprinkle over risen rolls. Bake at 350 degrees F. for 25 minutes or until rolls in the center are done. Combine powdered sugar and lemon juice. Drizzle over the top of warm rolls.
1 pkg. Craisins
24 Rhodes Rolls - thawed, but still cold
1/4 cup melted butter
1 cup sugar, divided
2/3 cup or 6 oz. cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each grated orange and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 teaspoon Craisins into each thawed roll. Place into a 9x13-inch greased pan. Combine butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over rolls. Cover with plastic wrap. Let rise until double in size. Combine 1/2 cup sugar, rinds, and remaining Craisins. Sprinkle over risen rolls. Bake at 350 degrees F. for 25 minutes or until rolls in the center are done. Combine powdered sugar and lemon juice. Drizzle over the top of warm rolls.
Favorite French Bread
2 1/4 cups warm water (115 degrees)
2 tablespoons sugar
2 tablespoons active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). if desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until brown. Cool on racks.
NOTE: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
2 tablespoons sugar
2 tablespoons active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). if desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until brown. Cool on racks.
NOTE: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
26.7.08
Chicken Alfredo Spaghetti Pizza
1 (7 oz.) package spaghetti, uncooked
1/2 cup milk
1 egg, beaten
Vegetable cooking spray
1 cup cooked chicken chunks
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 (1.25 oz.) package Alfredo sauce mix
2 tablespoons butter or margarine
3/4 cup milk
1/4 cup Parmesan cheese
2 cups sliced fresh mushrooms
2 cups shredded mozzarella cheese
Prepare spaghetti as package directs. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan.
Make Alfredo sauce according to package directions. Spread over spaghetti mixture. Top with cooked chicken chunks, onion, green peppers, tomatoes, Parmesan cheese, mushrooms and cheese.
Bake in 350 degrees F. oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Spaghetti Pizza
1 (7 oz.) package spaghetti, uncooked
1/2 cup skim milk
1 egg, beaten
Vegetable cooking spray
1/2 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 teaspoon Italian seasoning
1 teaspoon any salt-free herb seasoning
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
2 cups shredded part-skim mozzarella cheese
Prepare spaghetti as package directs. In medium bowl, blend milk and egg; add spaghetti and toss to coat. Spray 15x10-inch jellyroll pan with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Top with mushrooms and cheese. Bake in 350 degrees F. oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Sloppy Joes
1 pound ground beef
1 onion, chopped
1 green pepper, chopped
1 rib celery, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon mustard
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons white vinegar
1 (8 oz.) can tomato sauce
Brown ground beef and onion. Add rest of ingredients. Simmer 20 to 30 minutes. Serve on buns.
1 onion, chopped
1 green pepper, chopped
1 rib celery, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon mustard
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons white vinegar
1 (8 oz.) can tomato sauce
Brown ground beef and onion. Add rest of ingredients. Simmer 20 to 30 minutes. Serve on buns.
24.7.08
Shrimp Scampi
1 lb. shelled raw medium shrimp, thawed and rinsed
1 fresh lemon (not the bottled stuff), juiced
Zest from the fresh lemon
1 stick butter (not margarine)
1 Tbsp. fresh chives, minced
1/4 tsp. dillweed
Cook shrimp and lemon zest and lemon juice in nonstick skillet on medium heat, just until shrimp turn opaque and curl up. (Turning shrimp over once.) Using tongs, place shrimp in a bowl and cover to stay warm. Simmer remaining liquid in skillet for 1-2 minutes on low heat until slightly reduced. Turn heat to very low and place the stick of butter in skillet. Using a wooden spoon, move the stick of butter around the pan as it melts, mixing the liquid and melting butter together. Sauce should begin to thicken as butter melts. (It's important to keep sauce from boiling, or the butter will separate and won't thicken.) Stir in dillweed and chives. Add the shrimp back in and serve with rice.
Our family loves this more than any restaurant's Shrimp Scampi
Pioneer Scalloped Potatoes
4 cups peeled and thinly sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons onion, finely sliced or grated
2 tablespoons butter or margarine
1/8 teaspoon baking soda*
2 cups milk (about)
In a 2-quart baking dish -- layer potatoes, salt and pepper, flour, onion, and bits of butter. Add baking soda to milk, then pour it over the potatoes. Use enough milk so that it can just be seen between the top slices of potato. Cover and bake at 350 degrees F. for about 20 minutes. Remove cover and continue to bake about another 40 minutes, or until potatoes are fork tender and milk is mostly absorbed. Top will brown slightly. 6 servings
*Soda may be eliminated, but it keeps the cooked mixture from looking curdled.
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons onion, finely sliced or grated
2 tablespoons butter or margarine
1/8 teaspoon baking soda*
2 cups milk (about)
In a 2-quart baking dish -- layer potatoes, salt and pepper, flour, onion, and bits of butter. Add baking soda to milk, then pour it over the potatoes. Use enough milk so that it can just be seen between the top slices of potato. Cover and bake at 350 degrees F. for about 20 minutes. Remove cover and continue to bake about another 40 minutes, or until potatoes are fork tender and milk is mostly absorbed. Top will brown slightly. 6 servings
*Soda may be eliminated, but it keeps the cooked mixture from looking curdled.
Pioneer Stew
1 1/4 cups (8 oz.) dried pinto or kidney beans
3 cups cold water
2 bay leaves
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, finely diced
1 can (1 lb.) whole kernel corn, drained
1 can (1 lb.) tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour
1/2 cup (2 oz.) sharp Cheddar cheese, shredded
In large saucepan place washed and drained beans, cold water, bay leaves and 1 teaspoon salt. Bring to boil; cover and simmer 2 minutes. Remove from heat; let stand for 1 hour. Return to heat; simmer 1 1/4 hours. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender; drain off fat. Add meat to mixture, corn, tomatoes, chili powder and salt to taste to beans; simmer 20 minutes. Combine flour with 2 tablespoons water. Stir into stew; cook and stir until bubbly. Stir in cheese. Serves 8.
3 cups cold water
2 bay leaves
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green pepper, finely diced
1 can (1 lb.) whole kernel corn, drained
1 can (1 lb.) tomatoes, undrained
1 1/2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour
1/2 cup (2 oz.) sharp Cheddar cheese, shredded
In large saucepan place washed and drained beans, cold water, bay leaves and 1 teaspoon salt. Bring to boil; cover and simmer 2 minutes. Remove from heat; let stand for 1 hour. Return to heat; simmer 1 1/4 hours. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender; drain off fat. Add meat to mixture, corn, tomatoes, chili powder and salt to taste to beans; simmer 20 minutes. Combine flour with 2 tablespoons water. Stir into stew; cook and stir until bubbly. Stir in cheese. Serves 8.
23.7.08
Health Nut Blueberry Muffins
A healthier alternative to the traditional blueberry muffins, and really good too!
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 - 3/4 c. sugar (depending upon how sweet you want them)
1/4 c. oat bran
1/4 c. quick oats
1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. blueberries (fresh or dried)
1 banana, mashed OR 1/2 c. applesauce
1/2 c. walnuts (optional)
1 c. buttermilk
1 egg
1 TBSP vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin cups.
In large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick oats wheat germ, baking powder, baking soda, and salt. Gently stir in the blueberries and walnuts. In a seperate bowl, mix together the mashed bananam buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15-18 minutes or until the tops of the muffins spring back when lightly touched.
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 - 3/4 c. sugar (depending upon how sweet you want them)
1/4 c. oat bran
1/4 c. quick oats
1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. blueberries (fresh or dried)
1 banana, mashed OR 1/2 c. applesauce
1/2 c. walnuts (optional)
1 c. buttermilk
1 egg
1 TBSP vegetable oil
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin cups.
In large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick oats wheat germ, baking powder, baking soda, and salt. Gently stir in the blueberries and walnuts. In a seperate bowl, mix together the mashed bananam buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15-18 minutes or until the tops of the muffins spring back when lightly touched.
Carla's Chicken Casserole
4 boneless, skinless chicken breasts
About 1 dozen corn tortillas
1/2 onion, chopped
2 cans cream of chicken soup
1 can diced green chilies
1 cup sour cream
1/4 teaspoon garlic salt or powder
2 cups cheddar cheese, grated
Steam or cook chicken breasts, cut up into bite-size pieces. Mix chopped onion, soup, green chilies, sour cream, and garlic salt or garlic powder together in bowl. Layer in greased 9x13-inch baking pan the chicken, sauce, and tortillas ending with chicken on top. Sprinkle with cheese. Cover and bake 30 minutes at 350 degrees F.
About 1 dozen corn tortillas
1/2 onion, chopped
2 cans cream of chicken soup
1 can diced green chilies
1 cup sour cream
1/4 teaspoon garlic salt or powder
2 cups cheddar cheese, grated
Steam or cook chicken breasts, cut up into bite-size pieces. Mix chopped onion, soup, green chilies, sour cream, and garlic salt or garlic powder together in bowl. Layer in greased 9x13-inch baking pan the chicken, sauce, and tortillas ending with chicken on top. Sprinkle with cheese. Cover and bake 30 minutes at 350 degrees F.
Shredded BBQ Chicken Sandwiches
This meal was brought in by a dear friend (Judith) after the birth of our youngest. She served it with grapes, carrot sticks and celery sticks with ranch dip, potato chips, and Rolo Cookies. It was a big hit with our family! Thanks Judith!
1 (4 lb.) bag frozen boneless, skinless chicken breasts (8 to 9 breasts)
1 (16 oz.) bottle BBQ sauce (we like KC Masterpiece original)
1 cup water
2 dozen hamburger buns or French rolls
In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on medium heat. Before serving, shred chicken with two forks to put it apart and mix in sauce well (add additional sauce to taste.) Spoon onto buns or rolls.
1 (4 lb.) bag frozen boneless, skinless chicken breasts (8 to 9 breasts)
1 (16 oz.) bottle BBQ sauce (we like KC Masterpiece original)
1 cup water
2 dozen hamburger buns or French rolls
In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on medium heat. Before serving, shred chicken with two forks to put it apart and mix in sauce well (add additional sauce to taste.) Spoon onto buns or rolls.
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