2 boxes chocolate fudge cake mix
4 eggs
1/3 cup flour
2/3 cup oil (veggy)
Mix together
Make a ball, put one piece of "rolo" candy in the middle, wrapping mix around it . Place balls on greased cookie sheet. Bake 350 for 10 to 12 min. When done spread melted "andes mints" over top of each cookie.
Tuesday, March 22, 2011
JACKIE'S CHEESE SOUP
4-5 CUPS OF POTATOES, CUBED
2 CUPS OF CARROTS, CHOPPED
2 CUPS OF CELERY, CHOPPED
1 CUP ONIONS, CHOOPED FINE
2 1/2 CUPS WATER
Bring to boil 20 min. ADD pkg. chopped broccoli the last 7 min & stir in
1 cube of butter
6 chicken boullion cubes
1 tsp dry mustard
1/2 pepper
2 lbs "velveeta cheese," cut in chunks
2 cups milk mixed with 3 cans of cream of chicken soup
do not boil, stir often until cheese melts.
YUMMMMMMMMMMMMMMMMM!!!!!
2 CUPS OF CARROTS, CHOPPED
2 CUPS OF CELERY, CHOPPED
1 CUP ONIONS, CHOOPED FINE
2 1/2 CUPS WATER
Bring to boil 20 min. ADD pkg. chopped broccoli the last 7 min & stir in
1 cube of butter
6 chicken boullion cubes
1 tsp dry mustard
1/2 pepper
2 lbs "velveeta cheese," cut in chunks
2 cups milk mixed with 3 cans of cream of chicken soup
do not boil, stir often until cheese melts.
YUMMMMMMMMMMMMMMMMM!!!!!
TATOR TOT CASSEROLE
1 Lb. hamburger
Large pkg. frozen tator tots
Can: Cream of Chicken soup
Milk in can after emptying out soup
In a 9x13 pan spread raw hamburger. Spread tator-tots over hamburger. Cover with soup. Fill can with milk and pour over casserole. Spread evenly. Bake at 350 for 30 min. YOUR KIDS WILL LOVE IT!
Large pkg. frozen tator tots
Can: Cream of Chicken soup
Milk in can after emptying out soup
In a 9x13 pan spread raw hamburger. Spread tator-tots over hamburger. Cover with soup. Fill can with milk and pour over casserole. Spread evenly. Bake at 350 for 30 min. YOUR KIDS WILL LOVE IT!
Toffee Bars
1/2 cup butter, melted
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 tsp. baking soda
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 (6 oz.) package semi-sweet chocolate chips*
Preheat oven to 350 degrees. In a medium bowl, combine 6 tablespoons butter, oats, brown sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 X 9 inch pan; bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remaining 2 Tbsp. butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thicken slightly, about 15 minutes. Stir often as the mixture burns quickly. Pour over crust. Return to oven; back 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chip on top. *(I like to use mini chocolate chips. They melt faster and I love chocolate so I always add a little more.) Spread while still warm. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24-36 bars.
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 tsp. baking soda
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 (6 oz.) package semi-sweet chocolate chips*
Preheat oven to 350 degrees. In a medium bowl, combine 6 tablespoons butter, oats, brown sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 X 9 inch pan; bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remaining 2 Tbsp. butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thicken slightly, about 15 minutes. Stir often as the mixture burns quickly. Pour over crust. Return to oven; back 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chip on top. *(I like to use mini chocolate chips. They melt faster and I love chocolate so I always add a little more.) Spread while still warm. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24-36 bars.
Grandma’s Simple Mexican Rice or Conchitas
4 cups of white rice (I like jasmine) or 1 bag of small shells (Conchitas)
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste
In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste
In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.
Asian Chicken Salad
Dressing:
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
Black Bean Burgers
1 cup frozen mixed veggies, thawed
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
Spinich Basi Pasta Salad
1 (16 oz.) package bow tie pasta*
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
Granola
2 cups regular rolled oats
1 cup coarsely chopped or sliced, almonds, walnuts, cashews
½ cup coconut (optional)
½ cup shelled sunflower seeds (optional)
¼ cup toasted wheat germ (optional)
½ cup honey or maple syrup
2 Tbsp cooking oil (coconut oil is good too)
Flax Seed (optional)
In a large bowl, mix oats, nuts, coconut, seeds, wheat germ. This is a very forgiving recipe. I like to add a mixture of rolled oats and regular oats. You can really add whatever you like. The flax seed and wheat germ addition are a great way to add extra nutrients, but very optional. Stir in honey or maple syrup and oil. I like to add straight honey and then add a maple extract to flavor. Spread evenly on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 300 degrees for 30-35 minutes or until lightly browned, stirring after 15 minutes. Be careful not to burn. Let cool completely before breaking into clumps. You can add raisins, craisins or any other dried fruit at this time. Place granola in an air tight container for up to 1 week. Or you can store in the freezer for up to 2 months.
1 cup coarsely chopped or sliced, almonds, walnuts, cashews
½ cup coconut (optional)
½ cup shelled sunflower seeds (optional)
¼ cup toasted wheat germ (optional)
½ cup honey or maple syrup
2 Tbsp cooking oil (coconut oil is good too)
Flax Seed (optional)
In a large bowl, mix oats, nuts, coconut, seeds, wheat germ. This is a very forgiving recipe. I like to add a mixture of rolled oats and regular oats. You can really add whatever you like. The flax seed and wheat germ addition are a great way to add extra nutrients, but very optional. Stir in honey or maple syrup and oil. I like to add straight honey and then add a maple extract to flavor. Spread evenly on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 300 degrees for 30-35 minutes or until lightly browned, stirring after 15 minutes. Be careful not to burn. Let cool completely before breaking into clumps. You can add raisins, craisins or any other dried fruit at this time. Place granola in an air tight container for up to 1 week. Or you can store in the freezer for up to 2 months.
Raspberry Lemon-Limeade Punch
2 liter of Ginger ale
1 raspberry lemonade concentrate
1 limeade concentrate
1 bag of red raspberries
Just mix it all together and there you have it!
1 raspberry lemonade concentrate
1 limeade concentrate
1 bag of red raspberries
Just mix it all together and there you have it!
Monday, March 21, 2011
Pinwheels
8 oz. cream cheese, soften
8 oz. sour cream
4 oz. chopped ham
1 sm. can chopped olives
1 sm. can diced chilies
1/4 cup chopped green onion
Mix together. Spread in 10-12 flour tortillas. Roll up and refridgerate for several hours. Slice into desired amounts.
8 oz. sour cream
4 oz. chopped ham
1 sm. can chopped olives
1 sm. can diced chilies
1/4 cup chopped green onion
Mix together. Spread in 10-12 flour tortillas. Roll up and refridgerate for several hours. Slice into desired amounts.
Tamale Pie
Fry 1 lb. of ground beef with 1 onion, 1 glove of garlic, 1 bell pepper all chopped fine. Add 1 lg can of whole tomatoes, cut in quarters, add 1 can corn, 1 can whole black olives. Add spices: 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. ground coriander, 1/4 tsp. oregano, 1/4 tsp black pepper, 1/8 tsp cloves, 1/8 tsp garlic powder, 1 1/2 tsp salt.
Cook slowly for 15 minutes.
Mix in a seperate bowl: 1 cup yellow corn meal, 1 cup milk, 3 beaten eggs.
Then add corn meal to beef mixture, mix well. Pour into large deep casserole pan. Bake at 350 for 1 hour.
Cook slowly for 15 minutes.
Mix in a seperate bowl: 1 cup yellow corn meal, 1 cup milk, 3 beaten eggs.
Then add corn meal to beef mixture, mix well. Pour into large deep casserole pan. Bake at 350 for 1 hour.
Sunday, March 20, 2011
Apple Pancakes
Batter
2 tablespoons melted butter
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
pinch of salt
1/8 teaspoon nutmeg
Blend all ingredients and let stand while you get the fruit filling ready and preheat oven to 425.
Fruit filling
4 tablespoons butter (I just use the rest of the stick: 6 tablespoons)
1/2 cup sugar
1/2 teaspoon cinnamon ( I use much more, up to a tablespoon)
1/8 teaspoon nutmeg
1 large apple sliced
Melt butter in 10 inch cast iron skillet. Add the remaining ingredients and saute apples for a few minutes until mixture bubbles.
Pour batter over the fruit filling mixture and bake at 425 for 15 minutes. Reduce heat to 375 for another 10 minutes. Top with powdered sugar and serve in skillet immediately out of oven.
I use the church's dried apples. I measure 2 cups and cover with water. I put in microwave for a minute and then just let them sit while I mix the batter. I drain them before I put them in the batter.
Enjoy!
Koki & Lynne Takahashi
2 tablespoons melted butter
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
pinch of salt
1/8 teaspoon nutmeg
Blend all ingredients and let stand while you get the fruit filling ready and preheat oven to 425.
Fruit filling
4 tablespoons butter (I just use the rest of the stick: 6 tablespoons)
1/2 cup sugar
1/2 teaspoon cinnamon ( I use much more, up to a tablespoon)
1/8 teaspoon nutmeg
1 large apple sliced
Melt butter in 10 inch cast iron skillet. Add the remaining ingredients and saute apples for a few minutes until mixture bubbles.
Pour batter over the fruit filling mixture and bake at 425 for 15 minutes. Reduce heat to 375 for another 10 minutes. Top with powdered sugar and serve in skillet immediately out of oven.
I use the church's dried apples. I measure 2 cups and cover with water. I put in microwave for a minute and then just let them sit while I mix the batter. I drain them before I put them in the batter.
Enjoy!
Koki & Lynne Takahashi
Pumpkin Waffles
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature
4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts
In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar.
Add buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.
Ladle the batter into a hot, will oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done.
Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.
Serves 4
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature
4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts
In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar.
Add buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.
Ladle the batter into a hot, will oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done.
Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.
Serves 4
"Christmas" Breakfast Egg Casserole
1/2-3/4 lb. sharp cheddar cheese
10 slices white bread, crusts removed, buttered and cut into cubes
10-12 eggs, beaten
3 or more cups milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
dash of tabasco
Assorted fillings: cubed ham, cooked bacon or sausage cut into pieces, sauteed mushrooms onions or chiles
In a buttered 9x13 pan spread half of the bread and cheese. Put on top whatever fillings you wish, spreading evenly over casserole. Top with remaining bread and cheese. Combine eggs, milk, salt, mustard, paprika and tabasco. Pour over bread. Make sure that egg mixture covers bread and cheese. If you don't have enough, add more milk if necessary. Let casserole sit overnight. Bake at 325 for about an hour or until knife come out clean. Cut into squares to serve.
10 slices white bread, crusts removed, buttered and cut into cubes
10-12 eggs, beaten
3 or more cups milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
dash of tabasco
Assorted fillings: cubed ham, cooked bacon or sausage cut into pieces, sauteed mushrooms onions or chiles
In a buttered 9x13 pan spread half of the bread and cheese. Put on top whatever fillings you wish, spreading evenly over casserole. Top with remaining bread and cheese. Combine eggs, milk, salt, mustard, paprika and tabasco. Pour over bread. Make sure that egg mixture covers bread and cheese. If you don't have enough, add more milk if necessary. Let casserole sit overnight. Bake at 325 for about an hour or until knife come out clean. Cut into squares to serve.
Teriyaki Sauce
3/4 cup soy sauce
1/2 cup sugar
1 tsp. ground ginger
1 clove garlic
great on chicken or beef
1/2 cup sugar
1 tsp. ground ginger
1 clove garlic
great on chicken or beef
Poppy Seed Dressing
Whisk
4 parts honey
4 parts vinegar
Add
2 parts mustard
2 parts poppy seed
slowly whisk in
16 parts oil
4 parts=4 Tablespoons
16 parts=3/4 cups
4 parts honey
4 parts vinegar
Add
2 parts mustard
2 parts poppy seed
slowly whisk in
16 parts oil
4 parts=4 Tablespoons
16 parts=3/4 cups
Tex-Mex Bean Salad with Creamy Salsa Dressing
serves 4
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.
Pear Jello Salad
1 pkg. lime jello
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears
Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears
Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time
KFC Cole Slaw
4 cup cabbage (1/2 head)
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice
Tomoko Johnson
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice
Tomoko Johnson
Mesa Grill's Southwestern Potato Salad
Recipe courtesy Bobby Flay donated by Tomoko Johnson
prep time: 20 min.
cook time: 15 min.
serves 8
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
prep time: 20 min.
cook time: 15 min.
serves 8
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Pomegranate Salad
Large strawberry jello (wild strawberry best)
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip
Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip
Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.
Chicken Chutney Salad
2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds
Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt
Toss together first 6 ingredients.
Combine and add the remaining ingredients.
Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.
Patricia Pomeroy Durrett, Audrey's sister
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds
Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt
Toss together first 6 ingredients.
Combine and add the remaining ingredients.
Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.
Patricia Pomeroy Durrett, Audrey's sister
Spinach and Pear Gorgonzola Salad
1 bag baby spinach
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size
Poppy seed dressing
3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic
Combine ingred. shake well & refrigerate!
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size
Poppy seed dressing
3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic
Combine ingred. shake well & refrigerate!
Saturday, March 19, 2011
Fruit Dip
1 package cream cheese
1 can pineapple drained
1 can mandrines drained
1 Cool Whip 12 oz.
(Use two packages of cream cheese to firm it up for pretzels)
1 can pineapple drained
1 can mandrines drained
1 Cool Whip 12 oz.
(Use two packages of cream cheese to firm it up for pretzels)
Pretzel Salad
3/4 cup margarine
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries
Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries
Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15
Fresh apple cake
4 cups shredded apple
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts
2 eggs, beaten
1 tsp. vanilla
2 cups flour
2 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 package butterscotch chips
Cream oil, sugar and eggs together. Stir or beat in apples, nuts and vanilla. Mix and add all the dry ingredients. Mix or beat well. Pour into well greased pan and bake at 350 for one hour. If using a Bundt pan, cool before removing from pan.
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts
2 eggs, beaten
1 tsp. vanilla
2 cups flour
2 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 package butterscotch chips
Cream oil, sugar and eggs together. Stir or beat in apples, nuts and vanilla. Mix and add all the dry ingredients. Mix or beat well. Pour into well greased pan and bake at 350 for one hour. If using a Bundt pan, cool before removing from pan.
Ortange Fluff
1 small carton cottage cheese
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired
Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired
Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!
Tortellini Chicken Salad
1 pkg. cheese tortellini (fresh or frozen)
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing
Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing
Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.
Best cookies ever
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
3 cups chopped nuts
5 cups uncooked oatmeal
2 teaspoons vanilla
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 24 ounce bag chocolate chips
1 chocolate bar grated
Cream butter, sugar, eggs and vanilla. Add chocolate chips and then all the dry ingredients.
Make golf ball size cookies- place 2 inches apart on ungreased cookie sheets and bake in 375 degree oven for 6 mins.
Add variety by using: raisins, m&ms, white chocolate chips etc.
2 cups sugar
2 cups brown sugar
4 eggs
3 cups chopped nuts
5 cups uncooked oatmeal
2 teaspoons vanilla
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 24 ounce bag chocolate chips
1 chocolate bar grated
Cream butter, sugar, eggs and vanilla. Add chocolate chips and then all the dry ingredients.
Make golf ball size cookies- place 2 inches apart on ungreased cookie sheets and bake in 375 degree oven for 6 mins.
Add variety by using: raisins, m&ms, white chocolate chips etc.
Sweet Pumpkin Dip
2 8 ounce boxes of cream cheese softened
1 15 ounce can 100% pumpkin
2 cups sifted powdered sugar
1 teaspoon Cinnamon
1/2 teaspoon ginger
Blend cream cheese and pumpkin in a large mixing bowl until smooth. Add sugar, cinnamon and ginger. Mix thoroughly cover and refrigerate 1 hour.
Serve with fresh fruit, bite-size cinnamon graham crackers, ginger snap cookies, pretzels or vanilla wafers.
1 15 ounce can 100% pumpkin
2 cups sifted powdered sugar
1 teaspoon Cinnamon
1/2 teaspoon ginger
Blend cream cheese and pumpkin in a large mixing bowl until smooth. Add sugar, cinnamon and ginger. Mix thoroughly cover and refrigerate 1 hour.
Serve with fresh fruit, bite-size cinnamon graham crackers, ginger snap cookies, pretzels or vanilla wafers.
Pear Salad
1 head leaf lettuce, torn into bite-size pieces
3 pears-peeled, cored and chopped
5 ounces Feta, crumbled
1 avocado-peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, toss lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
3 pears-peeled, cored and chopped
5 ounces Feta, crumbled
1 avocado-peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, toss lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Tomato, Avocado Salad
5 small tomatoes cut up
2 cucumbers peeled cut up
1/2 purple onion thinly sliced
2 ripe avocados cut into bite size pieces
1/2 bottle any Italian dressing
salt and pepper to taste
Mix all together and add dressing just before serving.
2 cucumbers peeled cut up
1/2 purple onion thinly sliced
2 ripe avocados cut into bite size pieces
1/2 bottle any Italian dressing
salt and pepper to taste
Mix all together and add dressing just before serving.
Rice Chex Snacks
Mix in a bowl:
12 ounces rice chex
1 1/2 cup coconut
1 cup slivered almonds
Boil and stir for 7 mins:
1 1/2 cups butter
1 1/2 cups sugar
1 cup light Karo syrup
Remove from heat and add 1 tsp baking soda stir and over cereal mixture. Spread on two greased cookie sheets. Bake at 250 for 5 mins.
12 ounces rice chex
1 1/2 cup coconut
1 cup slivered almonds
Boil and stir for 7 mins:
1 1/2 cups butter
1 1/2 cups sugar
1 cup light Karo syrup
Remove from heat and add 1 tsp baking soda stir and over cereal mixture. Spread on two greased cookie sheets. Bake at 250 for 5 mins.
Dill Cucumber Salad
5 small tomatoes cut up
2 cucumbers sliced up
1/2 purple onion thinly sliced dressing
1/2 cup mayo
1 teaspoon dill (dry or fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix together in a bowl and add dressing mixture
2 cucumbers sliced up
1/2 purple onion thinly sliced dressing
1/2 cup mayo
1 teaspoon dill (dry or fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix together in a bowl and add dressing mixture
Turkey Wild Rice Salad
2 cups cubed turkey breast
2 cups cooked wild rice
1 cup seedless red grapes
1/2 cup chopped celery
1/2 cup dried cranberries or cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette
In a large bowl, combine the first eight ingredients and toss to coat. Refrigerate until ready to serve.
2 cups cooked wild rice
1 cup seedless red grapes
1/2 cup chopped celery
1/2 cup dried cranberries or cherries
1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette
In a large bowl, combine the first eight ingredients and toss to coat. Refrigerate until ready to serve.
Hootenanny-Monster Pancake
1/4 cup butter
1 cup milk
6 eggs
2 Tbl vanilla
1 cup flour
3 Tbl sugar
1/2 tsp salt
Place butter in 9X13 pan. Place in oven while it is preheating to 400 degrees
Place all the remaining ingredients in a blender. Blend thoroughly
Pour into pan with melted butter
Bake 15-20 min. Sprinkle with powder sugar and serve with hot syrup, honey butter, jam etc.
1 cup milk
6 eggs
2 Tbl vanilla
1 cup flour
3 Tbl sugar
1/2 tsp salt
Place butter in 9X13 pan. Place in oven while it is preheating to 400 degrees
Place all the remaining ingredients in a blender. Blend thoroughly
Pour into pan with melted butter
Bake 15-20 min. Sprinkle with powder sugar and serve with hot syrup, honey butter, jam etc.
Cynthia's French Toast
1 9x13
1/2 loaf 24oz. pre-sliced bite size stiff dense sourdough (exposed overnight to dry)Mix:
1/2 cube melted butter
6 eggs1/2 cube melted butter
1/2 c. sugar
5 cups half and half
1 t. vanillaPour over bread
Cover and bake at 350 for 25-30 min until golden on top
Syrup:
In a saucepan on the stove:
1 box brown sugar
2 cubes butterCook 7-10 min set off to side. After cooking, let cool, then add 1/2 cup cream.
Stuffed French Toast
1 8 ounce package cream cheese
1/2 cup strawberry jam or your favorite flavor
1 loaf french bread or Texas toast
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
Soften cream cheese and mix in jam. Set aside. Cut the french bread into 1 inch slices. Cut a hole into the side of each slice of bread. Put cream cheese mixture into a Ziploc bag cut a corner to use as a pipping bag. Fill each with cream cheese mixture. Mix together egg, milk, vanilla, and cinnamon. Dip each slice on both sides. Fry them up and serve with syrup.
1/2 cup strawberry jam or your favorite flavor
1 loaf french bread or Texas toast
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
Soften cream cheese and mix in jam. Set aside. Cut the french bread into 1 inch slices. Cut a hole into the side of each slice of bread. Put cream cheese mixture into a Ziploc bag cut a corner to use as a pipping bag. Fill each with cream cheese mixture. Mix together egg, milk, vanilla, and cinnamon. Dip each slice on both sides. Fry them up and serve with syrup.
Very Vanilla French Toast
1 cup milk
1 package (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 teaspoon ground cinnamon
8 slices Texas toast
3 teaspoons butter
In a bowl, whisk the milk, pudding mix, eggs and cinnamon for 2 min. Or until will blended. Dip toast in pudding mixture, coating both sides. Melt butter on a griddle, cook french toast for 2-4 minutes on each side or until golden brown
serves 4 (can be doubled)
1 package (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 teaspoon ground cinnamon
8 slices Texas toast
3 teaspoons butter
In a bowl, whisk the milk, pudding mix, eggs and cinnamon for 2 min. Or until will blended. Dip toast in pudding mixture, coating both sides. Melt butter on a griddle, cook french toast for 2-4 minutes on each side or until golden brown
serves 4 (can be doubled)
Mom's Banana Shake
3-4 chunks frozen bananas
1 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of nutmeg (optional)
Right before your bananas go brown, break them into chunks and freeze in Ziploc bags. In a blender put milk, vanilla, cinnamon and 3-4 banana pieces. The bananas will make the drink icy with out adding any ice. Blend for 1 to 2 minutes.
1 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of nutmeg (optional)
Right before your bananas go brown, break them into chunks and freeze in Ziploc bags. In a blender put milk, vanilla, cinnamon and 3-4 banana pieces. The bananas will make the drink icy with out adding any ice. Blend for 1 to 2 minutes.
Easy Tamale Pie
2 pounds hamburger
1 large onion, chopped
1 bunch celery tops, chopped
2 large cans tomatoes with liquid
2 cans whole kernel corn with liquid
2 cups yellow cornmeal
1 can olives, whole, chopped or sliced
Salt and pepperr
3-4 tablespoons chili powder
(May add garlic or green peppers, if desired)
2 cups grated cheese (jack, cheddar, or parmesan)
Brown hamburger in large pan. When almost done, add onion and celery. When onion and meat are done, then add tomatoes, corn, cornmeal, olives, chili powder, and part of the grated cheese. Add salt and pepper. Mix together. Pour into greased casserole and top with grated cheese. Bake at 400 degrees for 45 minutes or until cheese bubbly. -Juanita Sannar
1 large onion, chopped
1 bunch celery tops, chopped
2 large cans tomatoes with liquid
2 cans whole kernel corn with liquid
2 cups yellow cornmeal
1 can olives, whole, chopped or sliced
Salt and pepperr
3-4 tablespoons chili powder
(May add garlic or green peppers, if desired)
2 cups grated cheese (jack, cheddar, or parmesan)
Brown hamburger in large pan. When almost done, add onion and celery. When onion and meat are done, then add tomatoes, corn, cornmeal, olives, chili powder, and part of the grated cheese. Add salt and pepper. Mix together. Pour into greased casserole and top with grated cheese. Bake at 400 degrees for 45 minutes or until cheese bubbly. -Juanita Sannar
Eggs to Go
6 eggs lightly beaten
3 tablespoons butter, melted
1 1/2 cups chopped deli ham
1/2 cup dry bread crumbs
1/2 cup cheddar cheese
1 tablespoon minced chives (optional)
In a large bowl, combine all the ingredients. Fill greased muffin cups 3/4 full. Bake at 375 degrees for 15-20 minutes or until knife inserted near the center comes out clean. Serve warm.
Yield 12
3 tablespoons butter, melted
1 1/2 cups chopped deli ham
1/2 cup dry bread crumbs
1/2 cup cheddar cheese
1 tablespoon minced chives (optional)
In a large bowl, combine all the ingredients. Fill greased muffin cups 3/4 full. Bake at 375 degrees for 15-20 minutes or until knife inserted near the center comes out clean. Serve warm.
Yield 12
Minnestroni Soup
1 can 28oz stewed tomatoes
1 pound hamburger, browned and drained
1 quart water
2 large carrots, sliced ½-inch thick
2 cans 8oz tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
½ teaspoon ground basil
1 teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon garlic salt
2 tablespoons dry onion
1 can 15oz garbanzo beans, drained
1 can 16oz green beans, drained
1 can 15oz kidney beans, drained
1 ¼ cups mostaccioli macaroni
¼ cup parmesan cheese
Combine water and carrots and cook until tender. Add all of the other ingredients, except macaroni and cheese. Bring to a boil, then add macaroni, and cook until macaroni is tender. Serve, and top with cheese. -Juanita Sannar
1 pound hamburger, browned and drained
1 quart water
2 large carrots, sliced ½-inch thick
2 cans 8oz tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
½ teaspoon ground basil
1 teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon garlic salt
2 tablespoons dry onion
1 can 15oz garbanzo beans, drained
1 can 16oz green beans, drained
1 can 15oz kidney beans, drained
1 ¼ cups mostaccioli macaroni
¼ cup parmesan cheese
Combine water and carrots and cook until tender. Add all of the other ingredients, except macaroni and cheese. Bring to a boil, then add macaroni, and cook until macaroni is tender. Serve, and top with cheese. -Juanita Sannar
Chicken Stroganoff
4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ soup cans water
6 mushrooms, sliced
2 green onions, sliced
Sour cream, large dallop
Parsley flakes
Pepper to taste
Pasta-I think egg noodles work the best, but rotini, or shells is good, too.
Empty soup cans into crockpot. Add water, then whisk.
Add mushrooms and green onions. Add chicken breasts. Turn crockpot on low, cover and simmer all day.
A few minutes before serving, cook pasta. Stir into the crockpot sour cream, parsley, and pepper. Serve by spooning chicken stroganoff over pasta. -Juanita Sannar
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ soup cans water
6 mushrooms, sliced
2 green onions, sliced
Sour cream, large dallop
Parsley flakes
Pepper to taste
Pasta-I think egg noodles work the best, but rotini, or shells is good, too.
Empty soup cans into crockpot. Add water, then whisk.
Add mushrooms and green onions. Add chicken breasts. Turn crockpot on low, cover and simmer all day.
A few minutes before serving, cook pasta. Stir into the crockpot sour cream, parsley, and pepper. Serve by spooning chicken stroganoff over pasta. -Juanita Sannar
Chicken Enchiladas
1 cooked chicken or chicken breasts (approx 3 lbs), shredded or cubed
1 can cream of chicken soup
1 cup sour cream
1 (4oz) can green chilis
Salt to taste
Approx 18 flour tortillas, soft taco size
1 small bottle green taco sauce
2 cups grated cheddar cheese
2 cups grated Monterey Jack cheese
Mix chicken, soup, sour cream, green chilis, cheese, and salt in a large bowl.
On a plate, dip both sides of each tortilla into a mixture or ½ taco sauce, ½ hot water. Place 2 tablespoons mixture onto tortilla. Roll and put into a greased baking dish (both ends of tortilla will be open). Sprinkle grated cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Makes 18-20. -Juanita Sannar
1 can cream of chicken soup
1 cup sour cream
1 (4oz) can green chilis
Salt to taste
Approx 18 flour tortillas, soft taco size
1 small bottle green taco sauce
2 cups grated cheddar cheese
2 cups grated Monterey Jack cheese
Mix chicken, soup, sour cream, green chilis, cheese, and salt in a large bowl.
On a plate, dip both sides of each tortilla into a mixture or ½ taco sauce, ½ hot water. Place 2 tablespoons mixture onto tortilla. Roll and put into a greased baking dish (both ends of tortilla will be open). Sprinkle grated cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Makes 18-20. -Juanita Sannar
Sausage and Egg Casserole
1 lb. ground sausage
9 pieces bread
6 eggs
2 cups milk
grated cheese
Brown loose sausage and drain. Cube the bread and place it in a greased casserole pan. Put the sausage on top. In a separate bowl beat the eggs and milk together. Add some salt and pepper and 1 Tbsp. prepared mustard. Pour over bread & sausage. Add grated cheese on top. Cover and bake at 350 for 1 hour, uncovering for the last 15 min.
9 pieces bread
6 eggs
2 cups milk
grated cheese
Brown loose sausage and drain. Cube the bread and place it in a greased casserole pan. Put the sausage on top. In a separate bowl beat the eggs and milk together. Add some salt and pepper and 1 Tbsp. prepared mustard. Pour over bread & sausage. Add grated cheese on top. Cover and bake at 350 for 1 hour, uncovering for the last 15 min.
Rice Krispy Chicken
Rice Krispies (crunched)
1 cube melted butter
Chicken pieces
Dip chicken in melted butter, then dip in Rice Krispies. Put in casserole dish and bake at 350 degrees for 30-45 minutes (until brown). -Juanita Sannar
1 cube melted butter
Chicken pieces
Dip chicken in melted butter, then dip in Rice Krispies. Put in casserole dish and bake at 350 degrees for 30-45 minutes (until brown). -Juanita Sannar
Taco Soup
1- 1 ½ pound ground beef
1 medium onion, chopped
1 (16oz) can stewed tomatoes
1 (16oz) can corn, un-drained
1 (8oz) can tomato sauce
½-1 package taco seasoning
1 (16oz) can kidney beans, un-drained
Grated cheese
Sour cream
Brown beef with onion and drain off fat. Add the rest of the ingredients, except for the cheese and sour cream. Bring to a boil and simmer 45 minutes. Can serve with tortilla chips and garnish with cheese and sour cream. Good reheated. -Juanita Sannar
1 medium onion, chopped
1 (16oz) can stewed tomatoes
1 (16oz) can corn, un-drained
1 (8oz) can tomato sauce
½-1 package taco seasoning
1 (16oz) can kidney beans, un-drained
Grated cheese
Sour cream
Brown beef with onion and drain off fat. Add the rest of the ingredients, except for the cheese and sour cream. Bring to a boil and simmer 45 minutes. Can serve with tortilla chips and garnish with cheese and sour cream. Good reheated. -Juanita Sannar
Breadsticks
2 ¼ cups water
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme
Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme
Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan
Biscuit Cheese Bread
1 pound sausage, bacon, or ham
2 rolls Pillsbury biscuits
2 cups grated cheese (any kind)
8 eggs, lightly whisked
Fry Meat, cool, and crumble. Cut biscuits into 4 pieces per biscuit; add biscuit pieces to egg, stir until covered. Add meat and cheese; stir into mix.
Pour into Pam sprayed Bundt pan (a loaf pan doesn’t work). Bake at 350 degrees for 35-45 minutes or until done. Serves 12-15. Can eat hot or good to make ahead and freeze. -Udell Smith
2 rolls Pillsbury biscuits
2 cups grated cheese (any kind)
8 eggs, lightly whisked
Fry Meat, cool, and crumble. Cut biscuits into 4 pieces per biscuit; add biscuit pieces to egg, stir until covered. Add meat and cheese; stir into mix.
Pour into Pam sprayed Bundt pan (a loaf pan doesn’t work). Bake at 350 degrees for 35-45 minutes or until done. Serves 12-15. Can eat hot or good to make ahead and freeze. -Udell Smith
Pumpkin Bread
3 cups sugar
1 cup oil
2/3 cup milk
4 eggs
2 cups pumpkin (or 1-15 oz can)
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cup chopped nuts
½ cup chopped raisins (optional)
Streusel Topping (optional)
½ cup sugar
2 tablespoons flour
¼ cup finely chopped nuts
½ teaspoon cinnamon
2 tablespoons margarine or butter, softened
Heat oven to 350 degrees. Grease and flour bottoms only of 2 (9”x5”) or 3 (8”x4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.
In a large bowl, combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup. Level off.
Add flour, soda, salt, cinnamon, nutmeg, and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)
Topping (optional): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350 degrees for 60-75 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. “very moist; can be make several days ahead and freezes well" -Donna Sorenson
1 cup oil
2/3 cup milk
4 eggs
2 cups pumpkin (or 1-15 oz can)
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cup chopped nuts
½ cup chopped raisins (optional)
Streusel Topping (optional)
½ cup sugar
2 tablespoons flour
¼ cup finely chopped nuts
½ teaspoon cinnamon
2 tablespoons margarine or butter, softened
Heat oven to 350 degrees. Grease and flour bottoms only of 2 (9”x5”) or 3 (8”x4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.
In a large bowl, combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup. Level off.
Add flour, soda, salt, cinnamon, nutmeg, and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)
Topping (optional): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350 degrees for 60-75 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. “very moist; can be make several days ahead and freezes well" -Donna Sorenson
Holiday Cranberry Salad
1 lb. raw clean cranberries
1 C. chopped nuts (walnuts or pecans)
1 1/4 C. sugar
2 big apples
1 C. small marshmallows
1 C. diced celery
1 pint whipping cream
Grind frozen cranberries and apples together. Add sugar, marshmallows, nuts and celery. Whip the cream and fold in. Chill. Colorful bright salad great for Thanksgiving.
1 C. chopped nuts (walnuts or pecans)
1 1/4 C. sugar
2 big apples
1 C. small marshmallows
1 C. diced celery
1 pint whipping cream
Grind frozen cranberries and apples together. Add sugar, marshmallows, nuts and celery. Whip the cream and fold in. Chill. Colorful bright salad great for Thanksgiving.
Pumpkin Apple Muffins
2 ½ cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs slightly beaten
1 cup pumpkin
½ cup vegetable oil
2 cups finely chopped apples
Streusel Topping
2 tablespoons flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons butter or margarine
In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients and stir just until moistened. Stir in apples. Spoon batter into 18 paper lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees for 18-20 min or until toothpick comes out clean.
Combine flour, sugar and cinnamon, cut in butter until mixture is crumbly.- Lena Sannar
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs slightly beaten
1 cup pumpkin
½ cup vegetable oil
2 cups finely chopped apples
Streusel Topping
2 tablespoons flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons butter or margarine
In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients and stir just until moistened. Stir in apples. Spoon batter into 18 paper lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees for 18-20 min or until toothpick comes out clean.
Combine flour, sugar and cinnamon, cut in butter until mixture is crumbly.- Lena Sannar
Cowboy Caviar
2 tablespoons red wine vinegar
1 ½ teaspoons salad oil
1 ½ teaspoons hot sauce
1 clove minced garlic
1/8 teaspoon pepper
Salt to taste
1 can black eye peas
1 can shoe peg corn
1 can black beans
2/3 cup chopped cilantro
2 avocados, chopped
2-4 roma tomatoes, chopped
2/3 cup green onions
Whisk vinaigrette and add to the rest of the ingredients. Serve with tortilla chips. -Ladonna Counihan
1 ½ teaspoons salad oil
1 ½ teaspoons hot sauce
1 clove minced garlic
1/8 teaspoon pepper
Salt to taste
1 can black eye peas
1 can shoe peg corn
1 can black beans
2/3 cup chopped cilantro
2 avocados, chopped
2-4 roma tomatoes, chopped
2/3 cup green onions
Whisk vinaigrette and add to the rest of the ingredients. Serve with tortilla chips. -Ladonna Counihan
Cheese Balls
1 pound grated cheese
1 pound grated jack cheese
1 cup Ortega green chilis , chopped
½ cup chopped nuts
Mix all ingredients except nuts. Form into balls, 3-4 inches in diameter. Roll in chopped nuts. Refrigerate to store. Serve at room temperature. -Udell Smith
1 pound grated jack cheese
1 cup Ortega green chilis , chopped
½ cup chopped nuts
Mix all ingredients except nuts. Form into balls, 3-4 inches in diameter. Roll in chopped nuts. Refrigerate to store. Serve at room temperature. -Udell Smith
Cherry Bars
Pastry:
1 cup flour
½ cup real butter
3 tablespoons sugar
Mix until smooth. Best if done with hand. Spread and pack in 8 inch square pan. Bake at 350 degrees for 25 minutes.
Filling:
2 eggs, slightly beaten.
Add:
1 cup superfine sugar
¼ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup chopped nuts
½ cup shredded coconut
½ cup quartered maraschino cherries
Mix, then spread over pastry (no need to cool). Bake at 350 degrees for 25 minutes.- Jill Hayden
1 cup flour
½ cup real butter
3 tablespoons sugar
Mix until smooth. Best if done with hand. Spread and pack in 8 inch square pan. Bake at 350 degrees for 25 minutes.
Filling:
2 eggs, slightly beaten.
Add:
1 cup superfine sugar
¼ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup chopped nuts
½ cup shredded coconut
½ cup quartered maraschino cherries
Mix, then spread over pastry (no need to cool). Bake at 350 degrees for 25 minutes.- Jill Hayden
Snickerdoodles
Mix thoroughly:
1 cup soft shortening, part butter
1 ½ cup sugar
2 eggs
Sift together and stir in:
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.) Temperature 400 degrees. Bake 8-10 minutes. Makes about 5 dozen 2 inch cookies. -Susan Ence
1 cup soft shortening, part butter
1 ½ cup sugar
2 eggs
Sift together and stir in:
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.) Temperature 400 degrees. Bake 8-10 minutes. Makes about 5 dozen 2 inch cookies. -Susan Ence
Old-Fashioned Sugar Cookies (soft, thick cookies)
1 cup oleo
1 ½ cups sugar
2 eggs
4 ½ cups sifted flour
2 teaspoons lemon extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
Cream oleo and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the sour cream, mixing after each addition until smooth. Blend in flavoring. Wrap in waxed paper and chill overnight or until firm enough to roll. Roll on floured board to ¼ inch thickness Cut and place on un-greased baking sheet. Sprinkle with additional sugar and bake at 375 degrees about 12 minutes. Makes 5 dozen cookies. -Susan Ence
1 ½ cups sugar
2 eggs
4 ½ cups sifted flour
2 teaspoons lemon extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
Cream oleo and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the sour cream, mixing after each addition until smooth. Blend in flavoring. Wrap in waxed paper and chill overnight or until firm enough to roll. Roll on floured board to ¼ inch thickness Cut and place on un-greased baking sheet. Sprinkle with additional sugar and bake at 375 degrees about 12 minutes. Makes 5 dozen cookies. -Susan Ence
Dangerous Chocolate Cake-5 minute chocolate mug cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips
Small splash of vanilla extract
1 large mug
Add all the of the dry ingredients to a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and the vanilla. Put the mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip onto a plate if desired. Eat! This cake could serve two but you don’t have to share!
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips
Small splash of vanilla extract
1 large mug
Add all the of the dry ingredients to a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and the vanilla. Put the mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip onto a plate if desired. Eat! This cake could serve two but you don’t have to share!
Stuffed Zuchini Boats
5-6 small zucchinis
½ cup carrots, thinly sliced
½ cup celery
½ cup onion
½ cup mushroom
2 tablespoons olive oil
2 cups cooked rice
2 cans mushroom soup
1 pound ground beef
1 cup cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
In a large saucepan, sautee carrots, celery, onions, and mushrooms in oil. Cut ends off of each side of the zucchini. Cut in half and cut the half length wise. Scoop out seed with a mellon baller.
Blanch in boiling water for 5 minutes. Place in 9x13 pan, sprayed with Pam. Brown hamburger and cook rice. Add veggies and two cans of mushroom soup. Stuff each zucchini.
Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until heated thoroughly. -Barbie Squires
½ cup carrots, thinly sliced
½ cup celery
½ cup onion
½ cup mushroom
2 tablespoons olive oil
2 cups cooked rice
2 cans mushroom soup
1 pound ground beef
1 cup cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
In a large saucepan, sautee carrots, celery, onions, and mushrooms in oil. Cut ends off of each side of the zucchini. Cut in half and cut the half length wise. Scoop out seed with a mellon baller.
Blanch in boiling water for 5 minutes. Place in 9x13 pan, sprayed with Pam. Brown hamburger and cook rice. Add veggies and two cans of mushroom soup. Stuff each zucchini.
Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until heated thoroughly. -Barbie Squires
Yummy Cheese Ball
1 package ranch dressing mix
1 package cream cheese
½ cup milk
½ cup mayonnaise
1 bag shredded Colby jack cheese (about 2 cups)
1 bag shredded cheddar cheese (about 2 cups)
Mix dressing mix, cream cheese, milk and mayonnaise with hand mixer (will still be lumpy). Add shredded cheese. Form into a ball. Refrigerate. (I like to make this the night before so it can have time to firm up.) This makes one large ball or 2 small balls.
1 package cream cheese
½ cup milk
½ cup mayonnaise
1 bag shredded Colby jack cheese (about 2 cups)
1 bag shredded cheddar cheese (about 2 cups)
Mix dressing mix, cream cheese, milk and mayonnaise with hand mixer (will still be lumpy). Add shredded cheese. Form into a ball. Refrigerate. (I like to make this the night before so it can have time to firm up.) This makes one large ball or 2 small balls.
Cowboy Caviar
4 tablespoons red wine vinegar
1 teaspoon hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
*Mix for sauce*
1 can black beans
1 can 11oz corn (I like niblets)
2/3 cup thinly sliced green onions
¼ cup diced cilantro
½ pound roma tomatoes, diced (about 4-5)
2 firm avocados, diced
Salt to taste
Cut avocados and put dressing over it. Mix everything else and add. Stir gently so avocados don’t mush. Serve with tortilla chips. This is a yummy alternative to salsa. -Dawn Roberts
1 teaspoon hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
*Mix for sauce*
1 can black beans
1 can 11oz corn (I like niblets)
2/3 cup thinly sliced green onions
¼ cup diced cilantro
½ pound roma tomatoes, diced (about 4-5)
2 firm avocados, diced
Salt to taste
Cut avocados and put dressing over it. Mix everything else and add. Stir gently so avocados don’t mush. Serve with tortilla chips. This is a yummy alternative to salsa. -Dawn Roberts
Clam Chowder
10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme
Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme
Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law
Banana Nut Bread
3 large mashed bananas
½ cup vegetable oil
2 eggs
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped walnuts
Mix eggs, bananas, and vegetable oil together. Then add sugar, flour, salt, baking soda, baking powder, vanilla, and walnuts. Mix together. Put in greased loaf pan and bake at 350 degrees for 1 hour. Makes 2 small loaves or 1 big one. (We skip the walnuts for Jake and add milk chocolate chips instead.)
½ cup vegetable oil
2 eggs
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped walnuts
Mix eggs, bananas, and vegetable oil together. Then add sugar, flour, salt, baking soda, baking powder, vanilla, and walnuts. Mix together. Put in greased loaf pan and bake at 350 degrees for 1 hour. Makes 2 small loaves or 1 big one. (We skip the walnuts for Jake and add milk chocolate chips instead.)
Moist and Rich Carob Bread
½ cup carob powder
2 large eggs
¾ cup mashed banana
½ cup water
1/3 cup vegetable oil (can be reduced or omitted)
1 teaspoons vanilla extract
1 ¾ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts
In mixing bowl, beat carob powder, eggs, and banana. Add water, oil, and vanilla. Beat well. Stir in flour, baking powder, baking soda, and walnuts. Beat well and pour batter into oiled 9x5 inch loaf pan. Bake at 325 degrees for 45 minutes or until knife inserted in center comes out clean. Cool on a wire rack before slicing.
2 large eggs
¾ cup mashed banana
½ cup water
1/3 cup vegetable oil (can be reduced or omitted)
1 teaspoons vanilla extract
1 ¾ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts
In mixing bowl, beat carob powder, eggs, and banana. Add water, oil, and vanilla. Beat well. Stir in flour, baking powder, baking soda, and walnuts. Beat well and pour batter into oiled 9x5 inch loaf pan. Bake at 325 degrees for 45 minutes or until knife inserted in center comes out clean. Cool on a wire rack before slicing.
Oh Henry Bars
1 cup light Karo syrup
1 cup sugar
1 cup “chunky” peanut butter
5 cups Rice Krispies (or any cereal)
1 cup coconut (optional)
Mix sugar and Karo together and heat in microwave 3 minutes until sugar dissolves. Add peanut butter to hot syrup and stir. Mix dry ingredients. Pour syrup over and mix well. Spread in 9x13 inch pan.
Melt 1 large package (2 cups) chocolate chips with 2 tablespoons shortening in microwave. Stir. Spread melted chocolate on top. Score while warm.
1 cup sugar
1 cup “chunky” peanut butter
5 cups Rice Krispies (or any cereal)
1 cup coconut (optional)
Mix sugar and Karo together and heat in microwave 3 minutes until sugar dissolves. Add peanut butter to hot syrup and stir. Mix dry ingredients. Pour syrup over and mix well. Spread in 9x13 inch pan.
Melt 1 large package (2 cups) chocolate chips with 2 tablespoons shortening in microwave. Stir. Spread melted chocolate on top. Score while warm.
Triple treat
2 cubes margarine
½ cup unsweetened cocoa
2 cups sugar
4 eggs
1 teaspoons vanilla
1 ½ cups flour
1 cup chopped nuts
1 (10 ½ oz) package miniature marshmellows
Mix together margarine and sugar. Add vanilla and eggs, mix together. Add cocoa and flour and mix well. Add nuts and bake in 350 degree oven on greased pans (one 9x12 inch and one 8x8 inch or 1 large cookie sheet with high sides) for 20-30 minutes, until done. When brownie mix is done, turn off oven, top brownies with package of marshmallows and put back in oven until marshmallows become puffy (just a few minutes). Cool and top with topping mix. Cut when cooled completely.
Topping mix
1 cube margarine
½ cup canned milk, remove 1 tablespoon
1 box powdered sugar
1/3 cup cocoa
1 cup nuts
1 teaspoon vanilla
Heat margarine and milk until melted. Pour over remaining ingredients and mix until smooth. Put over marshmallows and spread. -Jennifer Myers
½ cup unsweetened cocoa
2 cups sugar
4 eggs
1 teaspoons vanilla
1 ½ cups flour
1 cup chopped nuts
1 (10 ½ oz) package miniature marshmellows
Mix together margarine and sugar. Add vanilla and eggs, mix together. Add cocoa and flour and mix well. Add nuts and bake in 350 degree oven on greased pans (one 9x12 inch and one 8x8 inch or 1 large cookie sheet with high sides) for 20-30 minutes, until done. When brownie mix is done, turn off oven, top brownies with package of marshmallows and put back in oven until marshmallows become puffy (just a few minutes). Cool and top with topping mix. Cut when cooled completely.
Topping mix
1 cube margarine
½ cup canned milk, remove 1 tablespoon
1 box powdered sugar
1/3 cup cocoa
1 cup nuts
1 teaspoon vanilla
Heat margarine and milk until melted. Pour over remaining ingredients and mix until smooth. Put over marshmallows and spread. -Jennifer Myers
Breakfast Apple Cobbler in a Crock-pot
4 medium sized apples peeled
1/4 cup honey
1 tsp. cinnamon
1 tsp. butter, melted
2 cups granola cereal
Spray inside of crock-pot with nonstick cooking spray. Place apples in the slow cooker and mix remaining ingredients. Cover and cook on low for 7-9 hours or on high for 2-3 hours
Serve with milk. Makes 4 servings.
1/4 cup honey
1 tsp. cinnamon
1 tsp. butter, melted
2 cups granola cereal
Spray inside of crock-pot with nonstick cooking spray. Place apples in the slow cooker and mix remaining ingredients. Cover and cook on low for 7-9 hours or on high for 2-3 hours
Serve with milk. Makes 4 servings.
Tamale Casserole Supreme
1 pound ground beef
1/2 pound chorizo (Mexican sausage)
1 -14 1/2 ounce can whole kernel corn
1 can Ro-tel tomatoes cut up
3 1/2 ounces sliced black olives
1 tbsp. seasoning salt
1 pkg taco seasoning mix
1 egg well beaten
1 1/4 cup cornmeal
1/2 grated jack or cheddar cheese
Brown beef and chorizo together. Drain most of fat. Pre-mix egg, milk and cornmeal. Put all the other ingredients except cheese into crock-pot (Including meat). Mix thoroughly. Place egg, milk, cornmeal mixture on top. Cook 5-6 hours on High or 10-12 hours on Low.
Add cheese 5-10 minutes before serving.
1/2 pound chorizo (Mexican sausage)
1 -14 1/2 ounce can whole kernel corn
1 can Ro-tel tomatoes cut up
3 1/2 ounces sliced black olives
1 tbsp. seasoning salt
1 pkg taco seasoning mix
1 egg well beaten
1 1/4 cup cornmeal
1/2 grated jack or cheddar cheese
Brown beef and chorizo together. Drain most of fat. Pre-mix egg, milk and cornmeal. Put all the other ingredients except cheese into crock-pot (Including meat). Mix thoroughly. Place egg, milk, cornmeal mixture on top. Cook 5-6 hours on High or 10-12 hours on Low.
Add cheese 5-10 minutes before serving.
Creamy Italian Chicken
4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1 cube butter
1/2 cup water
8 ounces cream cheese
1 can condensed cream of chicken or cream of mushroom soup undiluted
1 - 4 ounce can mushroom stems and pieces drained
Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over the chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices tun clear. Serve over pasta.
1 envelope Italian salad dressing mix
1 cube butter
1/2 cup water
8 ounces cream cheese
1 can condensed cream of chicken or cream of mushroom soup undiluted
1 - 4 ounce can mushroom stems and pieces drained
Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over the chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices tun clear. Serve over pasta.
BBQ Pork Sandwiches
1 Tbsp. vegetable oil
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns
Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.
Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns
Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.
Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.
Swiss Chicken YUM-YUM!!!
5 Chicken breasts, split, skinned and boned
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced
Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.
Family's Favorite!
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced
Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.
Family's Favorite!
Mindy's Chicken Enchiladas
1 whole Chicken
or
2 to 6 chicken breasts
3 Med Onions
1 Bell pepper (grated)
1 can cream of chicken soup
1 small carton sour cream
1 small can mild diced chilies
1 pkg corn tortillas
1 pkg Monterey Jack cheese (grated)
1 envelope Enchilada sauce
Coarsely chop one onion, add 1 tsp. salt and cook chicken until tender. Shred chicken into bite sized pieces. Chop 2 onions and add to shredded chicken along with Bell pepper, soup, sour cream, chilies, and 2/3 of grated cheese. Mix together well.
Prepare Enchilada sauce as directed. Dip tortillas into Enchilada sauce one at a time, place 1/2 cup chicken mixture on each tortilla, roll up each tortilla and place into rectangular baking dish. Repeat until all the chicken mixture and tortillas are used.
Sprinkle the remaining cheese over the enchiladas, then pour the remaining enchilada sauce over the cheese. Bake uncovered in 350 degree oven for twenty minutes.
or
2 to 6 chicken breasts
3 Med Onions
1 Bell pepper (grated)
1 can cream of chicken soup
1 small carton sour cream
1 small can mild diced chilies
1 pkg corn tortillas
1 pkg Monterey Jack cheese (grated)
1 envelope Enchilada sauce
Coarsely chop one onion, add 1 tsp. salt and cook chicken until tender. Shred chicken into bite sized pieces. Chop 2 onions and add to shredded chicken along with Bell pepper, soup, sour cream, chilies, and 2/3 of grated cheese. Mix together well.
Prepare Enchilada sauce as directed. Dip tortillas into Enchilada sauce one at a time, place 1/2 cup chicken mixture on each tortilla, roll up each tortilla and place into rectangular baking dish. Repeat until all the chicken mixture and tortillas are used.
Sprinkle the remaining cheese over the enchiladas, then pour the remaining enchilada sauce over the cheese. Bake uncovered in 350 degree oven for twenty minutes.
Whipped Potatoes
1 cup Margarine or Butter
1 - 8 oz. cream cheese
1 tsp. seasoning salt
1 tsp. salt
1 tsp. onion salt
1/2 tsp. pepper
5 ob cooked (boiled) potatoes - peeled
While hot put in mixer and whip.
1 - 8 oz. cream cheese
1 tsp. seasoning salt
1 tsp. salt
1 tsp. onion salt
1/2 tsp. pepper
5 ob cooked (boiled) potatoes - peeled
While hot put in mixer and whip.
Rosemary Mashed Potatoes and Yams with Garlic and Parmesan
Prep time: 20 min.
Cook time: 1 hr. 35 min.
Serves: 10
Ingredients
8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees . Put garlic in a small ovenproof bowl and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
4. Bake for 45 minutes, until heated through and golden on top.
Wonderful Dish!
Cook time: 1 hr. 35 min.
Serves: 10
Ingredients
8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Directions:
1. Preheat oven to 350 degrees . Put garlic in a small ovenproof bowl and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.
4. Bake for 45 minutes, until heated through and golden on top.
Wonderful Dish!
Friday, March 18, 2011
Cranberry Mellow Dessert
16 oz. can whole-berry cranberry sauce
8 oz. can crushed pineapple, drained
2 cups whipped topping
2 cups miniature marshmallows
1 tsp. lemon juice
In a large bowl, combine the cranberry sauce, marshmallows, pineapple, and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving time.
8 oz. can crushed pineapple, drained
2 cups whipped topping
2 cups miniature marshmallows
1 tsp. lemon juice
In a large bowl, combine the cranberry sauce, marshmallows, pineapple, and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving time.
Pumpkin Pudding
1 small can pumpkin
1 small package sugar free vanilla pudding
1 tsp. pumpkin pie spice
1 small tub fat free cool whip
Mix all ingredients together, chill and enjoy.
1 small package sugar free vanilla pudding
1 tsp. pumpkin pie spice
1 small tub fat free cool whip
Mix all ingredients together, chill and enjoy.
Crustless Pumpkin Slices
1 large can pumpkin
4 eggs slightly beaten
1 1/2 cups sugar
1 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
3 1/3 cups evaporated milk
Mix ingredients in the order given. Pour into a 9X13 pan that has been greased and dusted with corn meal. Sprinkle 1/2 box of dry yellow cake mix over top of pumpkin mixture. Sprinkle chopped nuts (if wanted) over that. Next, melt 1 cube of butter and pour over last. Bake at 425 degrees for 15 minutes. Reduce temperature to 350. Bake for 45 minutes longer. Cool. Serve with whipped cream.
4 eggs slightly beaten
1 1/2 cups sugar
1 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
3 1/3 cups evaporated milk
Mix ingredients in the order given. Pour into a 9X13 pan that has been greased and dusted with corn meal. Sprinkle 1/2 box of dry yellow cake mix over top of pumpkin mixture. Sprinkle chopped nuts (if wanted) over that. Next, melt 1 cube of butter and pour over last. Bake at 425 degrees for 15 minutes. Reduce temperature to 350. Bake for 45 minutes longer. Cool. Serve with whipped cream.
Cake Mix Pumpkin Dessert
1 box yellow cake mix
1/2 cup butter
1 egg
Mix cake mix, butter, and egg. Reserve 1 cup mixture for topping. Press the rest into bottom of 9X13 pan.
FILLING
2 cups pumpkin
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
salt
2 eggs
1/3 cup milk
1/2 cup sugar
Mix and pour over crust.
Topping: Mix reserved cake mix mixture with 1/4 cup butter and 1 tsp. cinnamon. Sprinkle over top. Bake at 350 degrees for 1 hour and 5 min. Serve with whipped cream or ice cream.
1/2 cup butter
1 egg
Mix cake mix, butter, and egg. Reserve 1 cup mixture for topping. Press the rest into bottom of 9X13 pan.
FILLING
2 cups pumpkin
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
salt
2 eggs
1/3 cup milk
1/2 cup sugar
Mix and pour over crust.
Topping: Mix reserved cake mix mixture with 1/4 cup butter and 1 tsp. cinnamon. Sprinkle over top. Bake at 350 degrees for 1 hour and 5 min. Serve with whipped cream or ice cream.
Pumpkin Squares
2 cups pumpkin
4 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
Mix pumpkin, eggs, oil, vanilla. Then mix all the dry ingredients together and slowly add to the wet. Pour into ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. Cool before frosting.
FROSTING
2 lbs. powdered sugar
8 oz. softened cream cheese
1 cube butter, melted
4 Tbs., or more of canned milk
1 tsp. vanilla
Cream together and frost the cooled bars. Top each square with a walnut half or a candy pumpkin.
4 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
Mix pumpkin, eggs, oil, vanilla. Then mix all the dry ingredients together and slowly add to the wet. Pour into ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. Cool before frosting.
FROSTING
2 lbs. powdered sugar
8 oz. softened cream cheese
1 cube butter, melted
4 Tbs., or more of canned milk
1 tsp. vanilla
Cream together and frost the cooled bars. Top each square with a walnut half or a candy pumpkin.
Mandarin Orange Pineapple Cake
1 package golden butter cake mix
11 oz. can mandarin oranges (do NOT drain juice)
3/4 cup oil
4 eggs
1 tsp. orange extract
FROSTING
13 1/2 oz. cool whip
3 oz. instant vanilla pudding (dry)
20 oz. can crushed pineapple
Mix cake mix with mandarin oranges and juice and oil. Add eggs one at a time. Mix well. Grease and flour 3 8-inch cake pans. Divide batter evenly between pans. Bake at 350 degrees for 20-25 min. Cool thoroughly.
Mix cool whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 min. Frost cake and keep refrigerated.
11 oz. can mandarin oranges (do NOT drain juice)
3/4 cup oil
4 eggs
1 tsp. orange extract
FROSTING
13 1/2 oz. cool whip
3 oz. instant vanilla pudding (dry)
20 oz. can crushed pineapple
Mix cake mix with mandarin oranges and juice and oil. Add eggs one at a time. Mix well. Grease and flour 3 8-inch cake pans. Divide batter evenly between pans. Bake at 350 degrees for 20-25 min. Cool thoroughly.
Mix cool whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 min. Frost cake and keep refrigerated.
Carrot Cake
2 cups flour
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cup cooking oil
4 1/2 cups grated carrots
4 eggs lightly beaten
1/2 cup nuts
1 cup raisins
Preheat oven to 350 degrees. In a large bowl mix flour, soda, salt, cinnamon, and sugar together. Add oil carrots, eggs and nuts. Pour batter into a greased 9X13 pan and bake for 50-60 min. or pour into 2 greased round cake pans and bake for 30-40 min.
CREAM CHEESE FROSTING
Cream together:
8 oz. cream cheese
1 stick butter
Add:
1 lb. package powder sugar
2 tsp. vanilla
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cup cooking oil
4 1/2 cups grated carrots
4 eggs lightly beaten
1/2 cup nuts
1 cup raisins
Preheat oven to 350 degrees. In a large bowl mix flour, soda, salt, cinnamon, and sugar together. Add oil carrots, eggs and nuts. Pour batter into a greased 9X13 pan and bake for 50-60 min. or pour into 2 greased round cake pans and bake for 30-40 min.
CREAM CHEESE FROSTING
Cream together:
8 oz. cream cheese
1 stick butter
Add:
1 lb. package powder sugar
2 tsp. vanilla
Chicken Crepes
Crepes:
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8
JJ's Pound Cake
Sift together and set aside
3 Cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In Mixing bowl
1 Cup butter
2 Cup Sugar
4 Eggs unbeaten
1 tsp. vanilla
1 tsp Lemon extract or 1 tsp grated lemon rind
1 Cup buttermilk
Beat butter, sugar, eggs, vanilla and lemon or lemon rind for 2 1/2 minutes scraping bowl while beating. Add sifted flour mixture alternately with 1 cup buttermilk. Scrape bowl while beating, beat only enough to blend well about 2 1/2 minutes.
Pour in greased-floured pans Bake at 350 for 1 hour or until toothpick comes out clean.
Pour in grease-floured *pan(s) Bake at 350 for 1 hour and10 minutes
*
3 Cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In Mixing bowl
1 Cup butter
2 Cup Sugar
4 Eggs unbeaten
1 tsp. vanilla
1 tsp Lemon extract or 1 tsp grated lemon rind
1 Cup buttermilk
Beat butter, sugar, eggs, vanilla and lemon or lemon rind for 2 1/2 minutes scraping bowl while beating. Add sifted flour mixture alternately with 1 cup buttermilk. Scrape bowl while beating, beat only enough to blend well about 2 1/2 minutes.
Pour in greased-floured pans Bake at 350 for 1 hour or until toothpick comes out clean.
Pour in grease-floured *pan(s) Bake at 350 for 1 hour and10 minutes
*
Carrot Cake
2 Cups sugar
2 Cups flour
2 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/4 Cup oil
3 Cups grated carrots
1/2 tsp. salt
Mix everything together scraping sides of mixing bowl.
Pour into a 13 x 9 inch or 2 rounds
Bake at 350 degree for 30 minutes
Frosting:
1/2 cup of milk (use more or less if needed)
1 lb powder sugar (1 box)
1 8 oz cream cheese
1 cube of butter
1 small pkg of coconut
1 cup chopped nuts (any will do)
Mix butter, sugar, and milk until smooth. You may need more or less milk.
Frost cake when cooled top with coconut and nuts.
2 Cups flour
2 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/4 Cup oil
3 Cups grated carrots
1/2 tsp. salt
Mix everything together scraping sides of mixing bowl.
Pour into a 13 x 9 inch or 2 rounds
Bake at 350 degree for 30 minutes
Frosting:
1/2 cup of milk (use more or less if needed)
1 lb powder sugar (1 box)
1 8 oz cream cheese
1 cube of butter
1 small pkg of coconut
1 cup chopped nuts (any will do)
Mix butter, sugar, and milk until smooth. You may need more or less milk.
Frost cake when cooled top with coconut and nuts.
Leek Soup
6-8 potatoes diced
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.
Simmer about 1 hour. Let stand for 2 hours. Serves 8
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.
Simmer about 1 hour. Let stand for 2 hours. Serves 8
Corn Chowder with Fresh Herbs and Smoked Ham
2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham
In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham
In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)
Chocolate Passion Truffles
GANACHE (Center)
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream
Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.
OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts
Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).
Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream
Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.
OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts
Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).
Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.
Pumpkin Cake in a Jar
2/3 cups shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups water
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 cups chopped walnuts
Sterilize 8 wide mouth pint jars. Grease with shortening. Cream shortening and sugar together. Mix remaining ingredients. Put in jars and on baking sheet and fill about 1/2 full with cake batter.
Bake at 325 degrees for 45 minutes or until toothpick comes out clean. Put clean, hot lids on jars as they come out of the oven. Screw on the jar band and let cool 24 hours. The lids seal as the bread cools.
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups water
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 cups chopped walnuts
Sterilize 8 wide mouth pint jars. Grease with shortening. Cream shortening and sugar together. Mix remaining ingredients. Put in jars and on baking sheet and fill about 1/2 full with cake batter.
Bake at 325 degrees for 45 minutes or until toothpick comes out clean. Put clean, hot lids on jars as they come out of the oven. Screw on the jar band and let cool 24 hours. The lids seal as the bread cools.
Caramels
1 cup butter
2 1/4 cups packed brown sugar
1 14 oz.-can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla
Generously butter a 9X9X2" pan; set aside. In a heavy 3 qt. saucepan melt the butter over low heat. Add sugar, sweet milk, and corn syrup; mix well. Cook over medium heat, stirring occasionally, to 248 degrees (firm ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface). Remove from heat and stir in vanilla. Pour into buttered pan. When cool cut into squares with a wet sharp knife. Wrap each in wax paper or clear plastic wrap. Makes about 2 3/4 lbs. These are really good with pecans added.
2 1/4 cups packed brown sugar
1 14 oz.-can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla
Generously butter a 9X9X2" pan; set aside. In a heavy 3 qt. saucepan melt the butter over low heat. Add sugar, sweet milk, and corn syrup; mix well. Cook over medium heat, stirring occasionally, to 248 degrees (firm ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface). Remove from heat and stir in vanilla. Pour into buttered pan. When cool cut into squares with a wet sharp knife. Wrap each in wax paper or clear plastic wrap. Makes about 2 3/4 lbs. These are really good with pecans added.
Carob-Carob Chip Cookies
Blend:
1/2 cup mashed banana (about 1 medium)
1/2 cup oil (you may use less)
2 eggs
1/2 tsp. vanilla extract
Stir in:
1 1/2 cups whole wheat flour
1/2 cup carob powder
1 cup rolled oats or granola
1/2 tsp. baking soda
1 1/2 cups unsweetened carob chips
2 cups chopped nuts, if desired
Mix well. Drop batter by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for about 10 minutes or until firm to the touch. Cool on wire racks.
1/2 cup mashed banana (about 1 medium)
1/2 cup oil (you may use less)
2 eggs
1/2 tsp. vanilla extract
Stir in:
1 1/2 cups whole wheat flour
1/2 cup carob powder
1 cup rolled oats or granola
1/2 tsp. baking soda
1 1/2 cups unsweetened carob chips
2 cups chopped nuts, if desired
Mix well. Drop batter by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for about 10 minutes or until firm to the touch. Cool on wire racks.
Cheesecake
Crust:
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans
Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)
*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.
Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans
Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)
*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.
Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling
Chocolate Fondue
12 oz of dark chocolate (chips or roughly chopped if from a block)
8 oz of heavy cream
a pinch of salt
Dippables such as strawberries, banana pieces cut into 1 inch chucks, dried apricots, candied ginger, apple pieces
Method
1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other diappables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
8 oz of heavy cream
a pinch of salt
Dippables such as strawberries, banana pieces cut into 1 inch chucks, dried apricots, candied ginger, apple pieces
Method
1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other diappables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Fast & Easy Rocky Road Fudge
1 12 oz pkg. semi sweet chocolate chips
1 12 oz pkg. butterscotch chips
1/2 Cups peanut butter
Mix these ingredients in medium saucepan, until the chips are melted over low heat - stir
Take off heat and add 3 cups of mini marshmallows
1 cup salted peanuts. Mix well
Spread on a foil covered pan. Let set until firm.
1 12 oz pkg. butterscotch chips
1/2 Cups peanut butter
Mix these ingredients in medium saucepan, until the chips are melted over low heat - stir
Take off heat and add 3 cups of mini marshmallows
1 cup salted peanuts. Mix well
Spread on a foil covered pan. Let set until firm.
Pumpkin Cake
1 29 oz can pumpkin
3 eggs
4 tsp pumpkin pie spices
1 can evaporated milk
1 cup sugar
1/2 tsp salt
1 box of yellow cake mix
Mix first 6 ingredients together and pour into a greased and floured 9x13 baking pan.
Sprinkle one box of yellow cake mix on top
Drizzle one cube melted butter over the cake mix
Sprinkle with chopped nuts
Bake at 350 degree for 60 minutes
3 eggs
4 tsp pumpkin pie spices
1 can evaporated milk
1 cup sugar
1/2 tsp salt
1 box of yellow cake mix
Mix first 6 ingredients together and pour into a greased and floured 9x13 baking pan.
Sprinkle one box of yellow cake mix on top
Drizzle one cube melted butter over the cake mix
Sprinkle with chopped nuts
Bake at 350 degree for 60 minutes
Black Forest Mini Cheesecakes
18 to 24 vanilla wafer cookies
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled
1. Heat oven to 325 degree Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling, cover; refrigerate leftover cheesecakes. 1 1/2 to 2 dozen cheesecakes.
Sour Cream Topping: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled
1. Heat oven to 325 degree Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling, cover; refrigerate leftover cheesecakes. 1 1/2 to 2 dozen cheesecakes.
Sour Cream Topping: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
Best Chocolate Chip Cookies Every!
1 Cup shortening (butter flavor is good)
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 tsp. hot water
1 1/2 Cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Cups oats
1 regular size package of semi sweet chocolate chips
3/4 Cup chopped pecans (or any nut)
1. Sift flour, salt and baking soda together
2. Cream together shortening, sugars and eggs. Add hot water and vanilla, mix well.
3. Mix in flour mixture, then oats, chocolate chips and nuts.
4. Scoop amount of dough with spoon and place on a ungreased baking sheet.
5. Bake at 350 degree for approximate 12 minutes.
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 tsp. hot water
1 1/2 Cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Cups oats
1 regular size package of semi sweet chocolate chips
3/4 Cup chopped pecans (or any nut)
1. Sift flour, salt and baking soda together
2. Cream together shortening, sugars and eggs. Add hot water and vanilla, mix well.
3. Mix in flour mixture, then oats, chocolate chips and nuts.
4. Scoop amount of dough with spoon and place on a ungreased baking sheet.
5. Bake at 350 degree for approximate 12 minutes.
Snickerdoodles
2 3/4 Cups all purpose four
1/4 Tsp. salt
1 Tsp. baking soda
1/2 Cup unsalted butter, room temperature
1/2 Cup Shortening
1 1/2 Cups granulated white sugar
2 large eggs
2 Tsp. pure vanilla extract
2 Tsp. cream of tartar
2 Tbsp. sugar
2 tsp. ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).
Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8-10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in a airtight container, at room temperature, for about 10-14 days.
Makes about 6 doz.
1/4 Tsp. salt
1 Tsp. baking soda
1/2 Cup unsalted butter, room temperature
1/2 Cup Shortening
1 1/2 Cups granulated white sugar
2 large eggs
2 Tsp. pure vanilla extract
2 Tsp. cream of tartar
2 Tbsp. sugar
2 tsp. ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).
Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8-10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in a airtight container, at room temperature, for about 10-14 days.
Makes about 6 doz.
Thursday, March 17, 2011
Baked Beans
1 (1 lb. 15 oz.) can pork and beans
1/2 cup chili sauce
1/3 cup brown sugar
3 Tablespoon chopped onion
2 Tablespoons green pepper, chopped
1/2 tsp. salt
3 slices of bacon, cut in small pieces, ham can be used in place of bacon
Combine all ingredients. Bake at 350 degrees for 45 minutes in an uncovered dish.
1/2 cup chili sauce
1/3 cup brown sugar
3 Tablespoon chopped onion
2 Tablespoons green pepper, chopped
1/2 tsp. salt
3 slices of bacon, cut in small pieces, ham can be used in place of bacon
Combine all ingredients. Bake at 350 degrees for 45 minutes in an uncovered dish.
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