(goes great with Pineapple Slaw)
1 tablespoons Miracle Whip
1/4 cup A1 Thick and Hearty Sauce, divided
1/4 cup tomatoes, chopped
1 pound ground beef
1/4 cup chopped onions
1 French baguette, 16-20 -inches long
4 slices cheese
Preheat grill to medium-high heat. Mix Miracle Whip and 1/2 teaspoon steak sauce. Stir in tomatoes and set aside.
Mix meat, remaining steak sauce and onions. Shape into 4 oval patties. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half.
by: Terri
Grill patties until cooked through. Top each patty with once cheese slice. Add baguette, cut side down-to grill. Grill 1 minute. Fill baguette with cheeseburgers and top with dressing mixture.
Sunday, November 29, 2009
Deep Fried Oreos
1 package Oreos
2 cups Bisquick
2 eggs
1 1/2 cups milk
3 teaspoons oil
enough oil for frying
Blend Bisquick, eggs, milk and 3 teaspoons oil until smooth. Dip Oreos in mixture in place in hot oil. Cook until golden brown, turning once.
by: Terri
2 cups Bisquick
2 eggs
1 1/2 cups milk
3 teaspoons oil
enough oil for frying
Blend Bisquick, eggs, milk and 3 teaspoons oil until smooth. Dip Oreos in mixture in place in hot oil. Cook until golden brown, turning once.
by: Terri
Pineapple Slaw
3 cups coleslaw blend
1/3 cup pineapple tidbits, reserving 2 tablespoons juice
1/4 cup Miracle Whip
Toss all ingredients, cover and refrigerate at least 30 minutes before serving.
by: Terri
1/3 cup pineapple tidbits, reserving 2 tablespoons juice
1/4 cup Miracle Whip
Toss all ingredients, cover and refrigerate at least 30 minutes before serving.
by: Terri
Fettuccini Alfredo
8 ounces fettuccini, uncooked
1 1/4 cups chicken broth
4 teaspoons flour
1/3 cup cream cheese spread
3 tablespoons Parmesan cheese
1/8 teaspoon nutmeg
2 tablespoons parsley
salt and pepper
Cook pasta as directed on package and drain.
While pasta is cooking, combine broth and flour in medium saucepan. Stir in cream cheese spread and nutmeg. Cook 2 minutes, stirring constantly, until mixture boils and thickens.
Toss cooked pasta with sauce and 2 tablespoons Parmesan. Sprinkle with remaining Parmesan and parsley. Season to taste with salt and pepper.
by: Terri
1 1/4 cups chicken broth
4 teaspoons flour
1/3 cup cream cheese spread
3 tablespoons Parmesan cheese
1/8 teaspoon nutmeg
2 tablespoons parsley
salt and pepper
Cook pasta as directed on package and drain.
While pasta is cooking, combine broth and flour in medium saucepan. Stir in cream cheese spread and nutmeg. Cook 2 minutes, stirring constantly, until mixture boils and thickens.
Toss cooked pasta with sauce and 2 tablespoons Parmesan. Sprinkle with remaining Parmesan and parsley. Season to taste with salt and pepper.
by: Terri
Onion Cheese Bread
1/2 cup onion, chopped
1 egg, beaten
1/2 cup milk
1 1/2 cup packaged biscuit mix
1 cup shredded sharp cheddar
2 tablespoons parsley flakes
2 tablespoons melted butter
Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400 * for 20 minutes or until toothpick inserted in center comes out clean.
by: Terri
1 egg, beaten
1/2 cup milk
1 1/2 cup packaged biscuit mix
1 cup shredded sharp cheddar
2 tablespoons parsley flakes
2 tablespoons melted butter
Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400 * for 20 minutes or until toothpick inserted in center comes out clean.
by: Terri
Pizza Casserole
1 pound ground beef, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1/2 pound pepperoni
1 can mushrooms (optional)
1 large jar spaghetti sauce
1 cup spiral macaroni, cooked and drained
1 cup elbow macaroni, cooked and drained
1 cup mini shell macaroni, cooked and drained
2 cups grated mozzarella cheese
After browning and draining ground beef, add onion, green pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add all macaroni and sauce. Place in casserole dish, cover with cheese and bake at 350* for 25 minutes or until cheese is melted.
1 medium onion, chopped
1 medium green pepper, chopped
1/2 pound pepperoni
1 can mushrooms (optional)
1 large jar spaghetti sauce
1 cup spiral macaroni, cooked and drained
1 cup elbow macaroni, cooked and drained
1 cup mini shell macaroni, cooked and drained
2 cups grated mozzarella cheese
After browning and draining ground beef, add onion, green pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add all macaroni and sauce. Place in casserole dish, cover with cheese and bake at 350* for 25 minutes or until cheese is melted.
Cubed Steak Casserole
Cubed steak
4 medium potatoes, diced and cooked
1 medium onion, sliced
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup milk
flour
Roll steak in flour and brown on both sides. Put steak in casserole dish. Put onion on top of steak, then add green beans, potatoes, soup and milk. Bake at 375* for 25-30 minutes.
by: Terri
4 medium potatoes, diced and cooked
1 medium onion, sliced
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup milk
flour
Roll steak in flour and brown on both sides. Put steak in casserole dish. Put onion on top of steak, then add green beans, potatoes, soup and milk. Bake at 375* for 25-30 minutes.
by: Terri
Hamburger Vegetable Soup
1 1/2 pounds hamburger, cooked and drained
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"
Put everything in large pot and cook until potatoes are done.
by: Terri
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"
Put everything in large pot and cook until potatoes are done.
by: Terri
Hamburger Vegetable Soup
1 1/2 pounds hamburger, cooked and drained
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"
Put everything in large pot and cook until potatoes are done.
by: Terri
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"
Put everything in large pot and cook until potatoes are done.
by: Terri
Pimento Cheese Spread
1 lg can evaporated milk
1 lb American cheese grated
2 tbsp vinegar
1 tsp dry mustard
1 7oz pimentos drained and chopped
1/2 tsp salt
dash cayenne
paprika sprinkled on top
Heat milk in double boiler, add cheese to hot milk. Stir until melted and smooth. Cool stirring occasionally, add remaining ingredients. This keeps well in fridge covered for several weeks. Can use sharp or medium cheddar.
by: Kathy
1 lb American cheese grated
2 tbsp vinegar
1 tsp dry mustard
1 7oz pimentos drained and chopped
1/2 tsp salt
dash cayenne
paprika sprinkled on top
Heat milk in double boiler, add cheese to hot milk. Stir until melted and smooth. Cool stirring occasionally, add remaining ingredients. This keeps well in fridge covered for several weeks. Can use sharp or medium cheddar.
by: Kathy
Saturday, November 28, 2009
Wild Rice Soup
Ingredients
1 box wild rice (Uncle Ben's or equivalent)
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups half and half (I use fat free)
2 cups diced chicken or turkey
Directions
Prepare rice according to package directions.
Melt the butter or margarine in a large pot over medium heat. Add the onion
and celery and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and half & half
and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.
by: txstitcher
1 box wild rice (Uncle Ben's or equivalent)
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups half and half (I use fat free)
2 cups diced chicken or turkey
Directions
Prepare rice according to package directions.
Melt the butter or margarine in a large pot over medium heat. Add the onion
and celery and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and half & half
and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.
by: txstitcher
Turkey Casserole
2 C diced turkey
1 bag frozen broccoli pieces
1 C mayo
1 can Cream of Chicken soup
1 tsp curry powder
2 C shredded cheddar cheese
4 pieces of bread, diced
put broccoli in an 8 x 10 baking dish and put in microwave. Cook til almost done. Mix in turkey. Mix mayo, soup, and curry powder and spread over turkey and broccoli mixture. Top with cheese and bread cubes. Bake in 375 degree oven till cheese is melty and bubbly and the bread cubes are toasted.
by: Gerri
1 bag frozen broccoli pieces
1 C mayo
1 can Cream of Chicken soup
1 tsp curry powder
2 C shredded cheddar cheese
4 pieces of bread, diced
put broccoli in an 8 x 10 baking dish and put in microwave. Cook til almost done. Mix in turkey. Mix mayo, soup, and curry powder and spread over turkey and broccoli mixture. Top with cheese and bread cubes. Bake in 375 degree oven till cheese is melty and bubbly and the bread cubes are toasted.
by: Gerri
Ten Layer Chocolate Cake
Ingredients:
2 cups sugar
2 sticks unsalted butter, cut into chunks (1 cup)
5 eggs
3 cups flour
1/4 teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
Start making the icing when the first layers go in the oven. Put the cake together as the layers are finished. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two and three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
Chocolate Icing For Ten-Layer Cake
2 cups sugar
1 cup evaporated milk
5 ounces unsweetened chocolate
1 stick unsalted butter
1/2 to 1 teaspoon vanilla
Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.
by: Lindy
2 cups sugar
2 sticks unsalted butter, cut into chunks (1 cup)
5 eggs
3 cups flour
1/4 teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
Start making the icing when the first layers go in the oven. Put the cake together as the layers are finished. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two and three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
Chocolate Icing For Ten-Layer Cake
2 cups sugar
1 cup evaporated milk
5 ounces unsweetened chocolate
1 stick unsalted butter
1/2 to 1 teaspoon vanilla
Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.
by: Lindy
Peanut Butter Fudge
3 cups sugar
2/3 cups cocoa
1 can evaporated milk
1/4 tsp salt
Mix these four ingredients together and cook over medium heat stirring constantly. Boil till it reaches soft stage on an candy thermometer.... The way I check to see if it is the right consistency is after it has boiled for awhile I drop a small amount in a cup of ice cold water. If you are able to roll that piece of chocolate into a ball then it is ready.
Next stir in 1 stick of butter, a big heaping tablespoon spoon of peanut butter, and a dash of vanilla, about 1/2 tsp.
Mix this well it will harden fast so move quickly. Pour into a 9x11 dish* I spray mine lightly with a non stick spray* and put into fridge till is becomes hard.
This is an easy recipe and is is delicious :)
Hope you enjoy
by: Natasha
2/3 cups cocoa
1 can evaporated milk
1/4 tsp salt
Mix these four ingredients together and cook over medium heat stirring constantly. Boil till it reaches soft stage on an candy thermometer.... The way I check to see if it is the right consistency is after it has boiled for awhile I drop a small amount in a cup of ice cold water. If you are able to roll that piece of chocolate into a ball then it is ready.
Next stir in 1 stick of butter, a big heaping tablespoon spoon of peanut butter, and a dash of vanilla, about 1/2 tsp.
Mix this well it will harden fast so move quickly. Pour into a 9x11 dish* I spray mine lightly with a non stick spray* and put into fridge till is becomes hard.
This is an easy recipe and is is delicious :)
Hope you enjoy
by: Natasha
Pumpkin Dump Cake
1 20 oz can pumpkin pie mix
2 eggs, slightly beaten
2/3 c. canned milk
1 box yellow cake mix
2 sticks butter
1 c. pecans
Mix pumpkin, eggs, milk together. Pour mix in 9x13 inch pan. Spread dry cake mix over mix. Slice butter and spread evenly over dry cake, spread pecans over butter. Bake at 350 degrees for 1 hour. Cool Whip
by: ChrisW
2 eggs, slightly beaten
2/3 c. canned milk
1 box yellow cake mix
2 sticks butter
1 c. pecans
Mix pumpkin, eggs, milk together. Pour mix in 9x13 inch pan. Spread dry cake mix over mix. Slice butter and spread evenly over dry cake, spread pecans over butter. Bake at 350 degrees for 1 hour. Cool Whip
by: ChrisW
Cherry Dump Cake
1 large can cherry pie filling (29 oz)
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts
Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.
I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.
Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.
by: Debbie
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts
Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.
I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.
Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.
by: Debbie
Cherry Dump Cake
1 large can cherry pie filling (29 oz)
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts
Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.
I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.
Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.
by: Debbie
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts
Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.
I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.
Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.
by: Debbie
Corn Chowder II
2 packages Ramen Noodles (chicken)
1 can cream corn
1 can whole kernel corn (drained)
1 cup milk
2 cups water
cheese
bacon bits
Break noodles up and boil in 2 cups of water along with seasoning packages. Add both cans of corn, 1 cup milk and continue to boil until noodles are completely cooked.
Add cheese (can be sharp, mild, American) add bacon bits and serve.
So good and easy!
by: Momyar
1 can cream corn
1 can whole kernel corn (drained)
1 cup milk
2 cups water
cheese
bacon bits
Break noodles up and boil in 2 cups of water along with seasoning packages. Add both cans of corn, 1 cup milk and continue to boil until noodles are completely cooked.
Add cheese (can be sharp, mild, American) add bacon bits and serve.
So good and easy!
by: Momyar
AuntCarol’s Chicken Corn Chowder
• 1 whole chicken (3 pounds or less)
• 2 tablespoons butter
• 1-1/2 quarts of water
• 1 box (32-oz.) chicken broth undiluted (or 4 cups)
• 1 large onion, peeled and quartered
• 3 ribs of celery, including leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon saffron
• 12 oz. package noodles, medium width
• 1 can creamed corn
• 1 can whole corn, drained
• 3 hard boiled eggs, chopped coarsely
• 1 tablespoon dried parsley
• a sprinkle of sugar, if desired
• more salt and pepper, if desired
• more chicken broth, if desired
Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1-1/2 quarts of water, broth, celery, onion, salt, pepper and saffron. Bring to a boil, then simmer, covered, for an hour until chicken is tender. Remove the chicken and add the corn and the noodles and cook until the noodles are soft. Remove the meat from the bones, cut into pieces and return to the pot. Add the eggs and parsley, even a little sprinkle of sugar and a little more salt and pepper to taste, and an extra can of chicken broth stirred in, if you want…
by: Aunt Carol
• 2 tablespoons butter
• 1-1/2 quarts of water
• 1 box (32-oz.) chicken broth undiluted (or 4 cups)
• 1 large onion, peeled and quartered
• 3 ribs of celery, including leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon saffron
• 12 oz. package noodles, medium width
• 1 can creamed corn
• 1 can whole corn, drained
• 3 hard boiled eggs, chopped coarsely
• 1 tablespoon dried parsley
• a sprinkle of sugar, if desired
• more salt and pepper, if desired
• more chicken broth, if desired
Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1-1/2 quarts of water, broth, celery, onion, salt, pepper and saffron. Bring to a boil, then simmer, covered, for an hour until chicken is tender. Remove the chicken and add the corn and the noodles and cook until the noodles are soft. Remove the meat from the bones, cut into pieces and return to the pot. Add the eggs and parsley, even a little sprinkle of sugar and a little more salt and pepper to taste, and an extra can of chicken broth stirred in, if you want…
by: Aunt Carol
Chicken Salad
• 2 cups chicken, cooked off and shredded or chunked
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons WHITE vinegar
• some chopped red onion
• a little bit of salt & pepper
• bread or roll of your choice
~ optional ~
• bacon, crumbled up
• cherry tomatoes, cut in half
• cheddar cheese, chunked up
Mix ingredients together. Chill for several hours. Spread chicken mixture on bread with a lettuce leaf or two.
by: Aunt Carol
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons WHITE vinegar
• some chopped red onion
• a little bit of salt & pepper
• bread or roll of your choice
~ optional ~
• bacon, crumbled up
• cherry tomatoes, cut in half
• cheddar cheese, chunked up
Mix ingredients together. Chill for several hours. Spread chicken mixture on bread with a lettuce leaf or two.
by: Aunt Carol
Mimi's Corn Chowder
Source: Mimi's Cafe in Torrance
Yield: 9 servings
1/4 cup butter, (1/2 stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed peeled boiling potatoes, (1/2-inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
Dash white pepper
3 tablespoons flour
1 quart half and half cream
Melt butter in saucepan over medium heat. Add onion and celery and saute 5 minutes until soft but not brown. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes. Whisk flour into 1 cup half and half. Stir into soup. Add remaining 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.
by: ladycat13
Yield: 9 servings
1/4 cup butter, (1/2 stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed peeled boiling potatoes, (1/2-inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
Dash white pepper
3 tablespoons flour
1 quart half and half cream
Melt butter in saucepan over medium heat. Add onion and celery and saute 5 minutes until soft but not brown. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes. Whisk flour into 1 cup half and half. Stir into soup. Add remaining 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.
by: ladycat13
Corn Chowder
This is the way I make it, and it's the result of trying different combinations and ingredients from different recipes. My husband loves it.
6 slices pork bacon
5 medium potatoes. peeled and diced
2 large onions, peeled and diced
1 15oz can creamed corn
2 15oz cans yellow corn, drained
1 can milk (any kind, I use skim)
salt and pepper to taste.
Water
In a large pot, fry the bacon until it is crisp, then remove the bacon to a paper towel to drain.
Put onions into the bacon grease, stir, and cook until browned. Add the potatoes and stir. Add just enough water to cover the onions and potatoes. And stir. Cover and adjust heat so that the water is bubbling, but not vigorously.
When the potatoes are soft, add the corn, milk, salt, and pepper. Stir...and then stir some more. :oD
Allow to simmer until you want to serve it. Just before you begin to ladle it into bowls, crumble up the bacon and add it to the soup.
And stir some more.
NOW you can ladle it into the bowls.
by: LibbyD
6 slices pork bacon
5 medium potatoes. peeled and diced
2 large onions, peeled and diced
1 15oz can creamed corn
2 15oz cans yellow corn, drained
1 can milk (any kind, I use skim)
salt and pepper to taste.
Water
In a large pot, fry the bacon until it is crisp, then remove the bacon to a paper towel to drain.
Put onions into the bacon grease, stir, and cook until browned. Add the potatoes and stir. Add just enough water to cover the onions and potatoes. And stir. Cover and adjust heat so that the water is bubbling, but not vigorously.
When the potatoes are soft, add the corn, milk, salt, and pepper. Stir...and then stir some more. :oD
Allow to simmer until you want to serve it. Just before you begin to ladle it into bowls, crumble up the bacon and add it to the soup.
And stir some more.
NOW you can ladle it into the bowls.
by: LibbyD
Retha's Thick Corn Chowder
2 cups water-2 chicken bouillon cubes dissolved in water.
10 oz. pkg. frozen broccoli
10 oz. pkg. frozen cauliflower
1 8 oz. cream cheese (cubed)
16 oz. Velveeta (cubed)
1- can of whole kernel corn-with liquid.
Cook broccoli and cauliflower in the water until tender. Stir in the cream cheese and Velveeta and stir constantly until melted. Be careful because it will scorch easily if you don't keep stirring.
Add corn, liquid included.
To thicken
1 1/2 c. powdered milk
3/4 c. flour
Stir together. Cut in 1 stick of butter until crumbly. Add 2 cups cold water and stir until the flour mixture is dissolved. The butter will not dissolve.
Stir this in the soup and stir until thick and butter is melted.
You can substitute potatoes for the broccoli and cauliflower and add more corn if desired. You can also make it vegetarian by not using the bouillon and gluten free by using corn starch instead of flour.
I have won a Soup contest with this recipe.
by: Retha/wy
10 oz. pkg. frozen broccoli
10 oz. pkg. frozen cauliflower
1 8 oz. cream cheese (cubed)
16 oz. Velveeta (cubed)
1- can of whole kernel corn-with liquid.
Cook broccoli and cauliflower in the water until tender. Stir in the cream cheese and Velveeta and stir constantly until melted. Be careful because it will scorch easily if you don't keep stirring.
Add corn, liquid included.
To thicken
1 1/2 c. powdered milk
3/4 c. flour
Stir together. Cut in 1 stick of butter until crumbly. Add 2 cups cold water and stir until the flour mixture is dissolved. The butter will not dissolve.
Stir this in the soup and stir until thick and butter is melted.
You can substitute potatoes for the broccoli and cauliflower and add more corn if desired. You can also make it vegetarian by not using the bouillon and gluten free by using corn starch instead of flour.
I have won a Soup contest with this recipe.
by: Retha/wy
Thursday, November 26, 2009
Lemon Crisps
1 box Pillsbury Moist Supreme Lemon Premium Cake Mix
1/3 cup veg. oil
2 eggs
1/4 cup sugar
1 cup powdered sugar
2-3 tbsp. lemon juice
yellow colored sugar
Heat oven to 375. In a large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheets. Place some sugar in a shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4-inch thickness.
Bake for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
In a small bowl, combine powdered sugar and lemon juice til smooth. Drizzle over cookies and sprinkle with colored sugar before icing sets.
MAKES; 4 doz cookies
Enjoy!
by: sandi
1/3 cup veg. oil
2 eggs
1/4 cup sugar
1 cup powdered sugar
2-3 tbsp. lemon juice
yellow colored sugar
Heat oven to 375. In a large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheets. Place some sugar in a shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4-inch thickness.
Bake for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
In a small bowl, combine powdered sugar and lemon juice til smooth. Drizzle over cookies and sprinkle with colored sugar before icing sets.
MAKES; 4 doz cookies
Enjoy!
by: sandi
Monday, November 23, 2009
Mushrooms Vinaigrette
1/4 cup balsamic vinegar
1/3 cup water
1 small bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 medium clove garlic, halved
dash ground red pepper
1 pound mushrooms, cleaned & halved
Combine all ingredients except mushrooms in a medium saucepan, bring to boil over high heat, add mushrooms, stir, reduce heat, simmer, covered, 8 minutes or until tender.
Transfer mushrooms & liquid to glass bowl, cool to room temperature, cover, & refrigerate at least 2 hours. Remove mushrooms from marinade & serve.
by: Ann
1/3 cup water
1 small bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 medium clove garlic, halved
dash ground red pepper
1 pound mushrooms, cleaned & halved
Combine all ingredients except mushrooms in a medium saucepan, bring to boil over high heat, add mushrooms, stir, reduce heat, simmer, covered, 8 minutes or until tender.
Transfer mushrooms & liquid to glass bowl, cool to room temperature, cover, & refrigerate at least 2 hours. Remove mushrooms from marinade & serve.
by: Ann
Pizza Tot Casserole
2 lbs. ground beef
2 med. green peppers, chopped
2 med. onions, chopped
2 (11 oz.) cans condensed, Italian tomato soup, undiluted
2 (4 oz.) jars sliced mushrooms, drained
4 c. mozzarella cheese, shredded
2 (32 oz.) pkgs, frozen tater tots
In a skillet, cook the beef, pepper and onion until meat is no longer pink, drain. Add soup and mushrooms. Transfer half of the meat mixture to each of two greased 13x9x2 inch baking dishes. Top each with cheese and then potatoes. Bake, uncovered at 400 for 30 to 35 minutes or until golden brown.
by: sefidah
2 med. green peppers, chopped
2 med. onions, chopped
2 (11 oz.) cans condensed, Italian tomato soup, undiluted
2 (4 oz.) jars sliced mushrooms, drained
4 c. mozzarella cheese, shredded
2 (32 oz.) pkgs, frozen tater tots
In a skillet, cook the beef, pepper and onion until meat is no longer pink, drain. Add soup and mushrooms. Transfer half of the meat mixture to each of two greased 13x9x2 inch baking dishes. Top each with cheese and then potatoes. Bake, uncovered at 400 for 30 to 35 minutes or until golden brown.
by: sefidah
Slow Cooker Tator Tot Casserole
2 oz bag of frozen tator tots
1 lb ground beef, browned (I add in some worchestershire sauce too when browning)
1/2 tsp salt
1/4 tsp pepper
2 14 1/2 oz cans of green beans
10 3/4 can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk
Line slow cooker with frozen tater tots. Combine remaining ingredients. Pour over potatoes. Cover and cook on high 3 hours. Sprinkle individual servings with grated cheese.
by: maesroses
1 lb ground beef, browned (I add in some worchestershire sauce too when browning)
1/2 tsp salt
1/4 tsp pepper
2 14 1/2 oz cans of green beans
10 3/4 can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk
Line slow cooker with frozen tater tots. Combine remaining ingredients. Pour over potatoes. Cover and cook on high 3 hours. Sprinkle individual servings with grated cheese.
by: maesroses
Hot Cranberry Cider
Ingredients
1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice
Directions
Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.
I use a pot
by: lindy
1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice
Directions
Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.
I use a pot
by: lindy
LOGAN'S POTATO SOUP
2/3 cup butter
2/3 cup flour
6 cups milk
4 large baked potatoes, cooled, cut into 1-inch cubes
water (as needed)
salt and pepper to taste
1 cup sour cream
TO SERVE:
5 oz shredded Cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped
In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.
Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.
Add sour cream and heat through.
TO SERVE:
Serve immediately, topped with cheese, bacon and green onions.
2/3 cup flour
6 cups milk
4 large baked potatoes, cooled, cut into 1-inch cubes
water (as needed)
salt and pepper to taste
1 cup sour cream
TO SERVE:
5 oz shredded Cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped
In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.
Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.
Add sour cream and heat through.
TO SERVE:
Serve immediately, topped with cheese, bacon and green onions.
Savory Rice
2 cups uncooked regular rice
2 cans (10.5 oz.) condensed beef broth (this is a regular size can of Campbell's soup)
2 soup can water
2 medium onions, chopped (I think it is too much onion, and I use onion flakes instead)
1/2 cup butter or margarine, softened
2 cans (6 oz. each) sliced mushrooms, drained
1 teaspoon salt
In ungreased 2 quart casserole, mix all ingredients.
Cover, bake 1 hour at 325 degrees.
Stir once or twice.
Because of the beef broth, it will be a "brownish" color.
And, can easily be halved for a smaller dish.
by: Sue A/TX
2 cans (10.5 oz.) condensed beef broth (this is a regular size can of Campbell's soup)
2 soup can water
2 medium onions, chopped (I think it is too much onion, and I use onion flakes instead)
1/2 cup butter or margarine, softened
2 cans (6 oz. each) sliced mushrooms, drained
1 teaspoon salt
In ungreased 2 quart casserole, mix all ingredients.
Cover, bake 1 hour at 325 degrees.
Stir once or twice.
Because of the beef broth, it will be a "brownish" color.
And, can easily be halved for a smaller dish.
by: Sue A/TX
Rice Dish
3 cups of water
2 cups of Uncle Ben's Converted Rice
1 can of mushrooms and include the juice
1/3 cup of oil
1/3 cups of soya sauce
1 pkg of onion soup mix
Mix together in a casserole dish
Do not cover - and do not stir again
Bake on 350 for 45 minutes or until juice is gone
Best rice ever...you can add celery, chicken, green onions...whatever you want
by: Betty
2 cups of Uncle Ben's Converted Rice
1 can of mushrooms and include the juice
1/3 cup of oil
1/3 cups of soya sauce
1 pkg of onion soup mix
Mix together in a casserole dish
Do not cover - and do not stir again
Bake on 350 for 45 minutes or until juice is gone
Best rice ever...you can add celery, chicken, green onions...whatever you want
by: Betty
Artichoke Rice Salad
2 large Family size Chicken Rice a Roni
prepare as directed / let cool
Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar
let rice cool down
mix all together - add mayo - again as much or less as you like
refrigerate...enjoy!
by: Rosemary
prepare as directed / let cool
Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar
let rice cool down
mix all together - add mayo - again as much or less as you like
refrigerate...enjoy!
by: Rosemary
Glorified rice, but it's a dessert.
Small box of Minute rice
medium container of heavy cream
small can of crushed pineapple
1 cup of sugar
splosh or so of vanilla
Cook the rice, per the package instructions. Put in a bowl. Drain the can of pineapple and add to the bowl. Add the cup of sugar. Stir together. Add the heavy cream. Stir again. Add the vanilla. Mixture will look soupy. Put in fridge and allow to "draw through" for a few hours. Overnight is best.
If my grandmother was feeling fancy, she'd garnish it with a cherry. I don't.
by: rspory
medium container of heavy cream
small can of crushed pineapple
1 cup of sugar
splosh or so of vanilla
Cook the rice, per the package instructions. Put in a bowl. Drain the can of pineapple and add to the bowl. Add the cup of sugar. Stir together. Add the heavy cream. Stir again. Add the vanilla. Mixture will look soupy. Put in fridge and allow to "draw through" for a few hours. Overnight is best.
If my grandmother was feeling fancy, she'd garnish it with a cherry. I don't.
by: rspory
Chocolate brownies Gluten free
I cook this one all the time. It is a favourite for everyone in our house not just the gluten free ones.
You will find it needs a little bit longer in the oven than stated. I usually do it for about 45 minutes, but you do have to let it set before eating.
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Note: I usually cook this for amount 35 – 45 minutes so the edges are crunchy. If you cook it as instructed, if will be really moist and gooey.
You will find it needs a little bit longer in the oven than stated. I usually do it for about 45 minutes, but you do have to let it set before eating.
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Note: I usually cook this for amount 35 – 45 minutes so the edges are crunchy. If you cook it as instructed, if will be really moist and gooey.
Lemon Cake
Ingredients
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Beacon Hill Brownies
1 pkg (8 squares) Unsweetened chocolate
1 cup butter (or margarine)
5 eggs
3 cups sugar
1 tablespoon vanilla
1½ cups flour
2 cups coarsely chopped walnuts
Melt chocolate and butter in saucepan over low heat, stirring constantly, until smooth. Cool slightly.
Beat eggs, sugar, and vanilla in a large mixer bowl at HIGH speed for 10 (TEN) minutes. Blend in chocolate mixture on LOW speed. Add flour, beating just until blended. Fold in walnuts. Spread into 13x9 greased baking pan. Bake at 375* for 35-40 minutes. DO NOT OVER BAKE Cool in pan.
These are sinful, and definitely NOT on my diabetic menu. LOL
By: Gayle
1 cup butter (or margarine)
5 eggs
3 cups sugar
1 tablespoon vanilla
1½ cups flour
2 cups coarsely chopped walnuts
Melt chocolate and butter in saucepan over low heat, stirring constantly, until smooth. Cool slightly.
Beat eggs, sugar, and vanilla in a large mixer bowl at HIGH speed for 10 (TEN) minutes. Blend in chocolate mixture on LOW speed. Add flour, beating just until blended. Fold in walnuts. Spread into 13x9 greased baking pan. Bake at 375* for 35-40 minutes. DO NOT OVER BAKE Cool in pan.
These are sinful, and definitely NOT on my diabetic menu. LOL
By: Gayle
Fudgey Brownie
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cups vegetable oil-split
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
Stir cocoa and baking soda in a mixing bowl. Blend in 1/3 cup of vegetable oil. Add boiling water, stir until mixture thickens (yes it will thicken). Stir in sugar, eggs and remaining 1/3 cup of cooking oil, stir until smooth. Add flour and vanilla, blend completely (I just use a wooden spoon to do the mixing). Pour into greased 9x13 inch baking pan. Bake at 350 degrees for 35 to 40 minutes.
You can add nuts or chocolate chips for extra gooiness.
by: Kristine
1/2 teaspoon baking soda
2/3 cups vegetable oil-split
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
Stir cocoa and baking soda in a mixing bowl. Blend in 1/3 cup of vegetable oil. Add boiling water, stir until mixture thickens (yes it will thicken). Stir in sugar, eggs and remaining 1/3 cup of cooking oil, stir until smooth. Add flour and vanilla, blend completely (I just use a wooden spoon to do the mixing). Pour into greased 9x13 inch baking pan. Bake at 350 degrees for 35 to 40 minutes.
You can add nuts or chocolate chips for extra gooiness.
by: Kristine
Thursday, November 19, 2009
Frosted Jello Salad
1 6oz lemon jello pkg
2 c boiling water
12 oz 7-up
4 bananas, cubed
2 cans crushed pineapple, drained
2 c mini marshmallows
Dissolve jello in boiling water. Add pineapple. Let cool. Add 7-up. Add marshmallows and bananas. Let set.
Topping
Cook 1 egg, 2 Tbsp flour, 2Tbsp butter, 1/2 c sugar, 1/2 c pineapple juice until slightly thick. Cool. Whip 1 c cream and fold in with cooked mixture. Spread on salad and sprinkle with nuts.
2 c boiling water
12 oz 7-up
4 bananas, cubed
2 cans crushed pineapple, drained
2 c mini marshmallows
Dissolve jello in boiling water. Add pineapple. Let cool. Add 7-up. Add marshmallows and bananas. Let set.
Topping
Cook 1 egg, 2 Tbsp flour, 2Tbsp butter, 1/2 c sugar, 1/2 c pineapple juice until slightly thick. Cool. Whip 1 c cream and fold in with cooked mixture. Spread on salad and sprinkle with nuts.
Wednesday, November 18, 2009
Big Weenie Casserole
1 lb smoked sausage 1 (10 oz) cream of onion soup
2½ cups of milk 2½ cups uncooked pasta
1 cup frozen peas 1 cup shredded mozzarella cheese
1½ cups (1 can) French's fried onions
Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain.
Combine soup and milk in a separate bowl and whisk till smooth. Pour into the greased casserole. Stir in pasta, sausage, peas and half of the cheese and onions.
Cover tightly with foil and bake for 45 minute.
Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake an additional 5-6 minutes till golden brown.
Let rest for 5-10 minutes.
Serves 6 (or 2½, LOL)
by: pkguist
2½ cups of milk 2½ cups uncooked pasta
1 cup frozen peas 1 cup shredded mozzarella cheese
1½ cups (1 can) French's fried onions
Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain.
Combine soup and milk in a separate bowl and whisk till smooth. Pour into the greased casserole. Stir in pasta, sausage, peas and half of the cheese and onions.
Cover tightly with foil and bake for 45 minute.
Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake an additional 5-6 minutes till golden brown.
Let rest for 5-10 minutes.
Serves 6 (or 2½, LOL)
by: pkguist
Coleslaw II
I use a modified version of what is supposed to be KFC's recipe:
1/3 c sugar (I use Splenda)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice
I use prepackaged angel hair coleslaw, the finely shredded stuff with no carrots or purple cabbage. When I mix it I add peeled, chopped Granny Smith apple, then just before serving (or it turns pink!) I stir in dried cranberries.
by: Linda
1/3 c sugar (I use Splenda)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice
I use prepackaged angel hair coleslaw, the finely shredded stuff with no carrots or purple cabbage. When I mix it I add peeled, chopped Granny Smith apple, then just before serving (or it turns pink!) I stir in dried cranberries.
by: Linda
Kansas Slaw
Mix together:
1 bag coleslaw mix (or 1 small head cabbage, shredded)
1 grated carrot (optional)
1 or 2 bunches green onions, sliced
3 T. raw sunflower seeds
1/3 c. almonds, chopped
noodles only from 1 pkg. ramen chicken soup mix, crushed
Dressing - whisk together:
1 1/2 T. sugar
3 1/2 T. apple cider vinegar
3 T. olive oil
packet of seasoning from ramen soup pkg.
Toss dressing with salad, chill, and serve.
by: Lisa (Texan)
1 bag coleslaw mix (or 1 small head cabbage, shredded)
1 grated carrot (optional)
1 or 2 bunches green onions, sliced
3 T. raw sunflower seeds
1/3 c. almonds, chopped
noodles only from 1 pkg. ramen chicken soup mix, crushed
Dressing - whisk together:
1 1/2 T. sugar
3 1/2 T. apple cider vinegar
3 T. olive oil
packet of seasoning from ramen soup pkg.
Toss dressing with salad, chill, and serve.
by: Lisa (Texan)
Coleslaw
One of mine that receives nice compliments is -
1 bag of cole slaw (the shredded cabbage) in the produce dept
1 can of crushed pineapple, drained
1 chopped apple (any kind, whatever is on hand)
pecans or other nuts, optional (be careful because of allergies)
stir in Poppy seed dressing.
by: Sue A/TX
1 bag of cole slaw (the shredded cabbage) in the produce dept
1 can of crushed pineapple, drained
1 chopped apple (any kind, whatever is on hand)
pecans or other nuts, optional (be careful because of allergies)
stir in Poppy seed dressing.
by: Sue A/TX
Tuesday, November 17, 2009
Sausage Stuffed Mushrooms
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
by: Lindy
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
by: Lindy
Double Cranberry Cake (more like quick bread, really)
(From Robin Hood Flour website)
Batter
3 cups All Purpose Flour
2 tsp baking powder
¼ tsp salt
1 cup butter, softened
1 ½ cups sugar
4 eggs
2 tbsp lemon zest
1 tsp vanilla extract
1 cup milk
2 cups fresh or frozen cranberries
1 cup dried cranberries
Glaze
1 ½ cups icing sugar
2 1/2 tsp lemon juice
Preparation
Preheat oven to 350F (180C). Grease a 10” (4L) tube pan. Combine flour, baking powder and salt in a bowl. Reserve. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
Glaze: combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.
Tips
When baking this cake in two 8 ½” x 4 ½” (1.5L) loaf pans, bake at 350F (180C) for 60-70 minutes or until a toothpick inserted in center of cakes comes out clean.
Batter
3 cups All Purpose Flour
2 tsp baking powder
¼ tsp salt
1 cup butter, softened
1 ½ cups sugar
4 eggs
2 tbsp lemon zest
1 tsp vanilla extract
1 cup milk
2 cups fresh or frozen cranberries
1 cup dried cranberries
Glaze
1 ½ cups icing sugar
2 1/2 tsp lemon juice
Preparation
Preheat oven to 350F (180C). Grease a 10” (4L) tube pan. Combine flour, baking powder and salt in a bowl. Reserve. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
Glaze: combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.
Tips
When baking this cake in two 8 ½” x 4 ½” (1.5L) loaf pans, bake at 350F (180C) for 60-70 minutes or until a toothpick inserted in center of cakes comes out clean.
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
by: Martha
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
by: Martha
Monday, November 16, 2009
Peppermint Bark II
Melt semi sweet chocolate (or the chocolate bark) and spread in a pan or on
waxed paper. Cool.
Melt white chocolate and carefully spread on top of the chocolate.
Immediately sprinkle chopped peppermints on top.
Break in pieces when hardened and store in tin. If I'm giving a gift
sometimes I reverse the order of chocolate so there is some with chocolate
on the top, just for visual variety.
I make mine in a jelly roll pan and refrigerate to harden. I don't like the
peppermints too large or powdered, so I nit pick it to get just the perfect
sized pieces. I have been known to put what I don't use into vanilla ice
cream with some chopped chocolate.
by: ClaudiaB
waxed paper. Cool.
Melt white chocolate and carefully spread on top of the chocolate.
Immediately sprinkle chopped peppermints on top.
Break in pieces when hardened and store in tin. If I'm giving a gift
sometimes I reverse the order of chocolate so there is some with chocolate
on the top, just for visual variety.
I make mine in a jelly roll pan and refrigerate to harden. I don't like the
peppermints too large or powdered, so I nit pick it to get just the perfect
sized pieces. I have been known to put what I don't use into vanilla ice
cream with some chopped chocolate.
by: ClaudiaB
Peppermint Bark
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Sunday, November 15, 2009
German Chocolate Cake
1 German Chocolate Cake Mix
4 eggs
1/2 C oil
1C water
1/2 C chopped pecans
Combine all those ingredients and mix WELL. THEN, add a can of that store-bought German Chocolate Cake coconut frosting. Mix for AT LEAST 2 minutes more. (if you don't your cake will turn out flat.) 350 Degrees, 9 x 13 x 2 pan... for approx 55 minutes. SINFUL, ABSOLUTELY SINFUL
4 eggs
1/2 C oil
1C water
1/2 C chopped pecans
Combine all those ingredients and mix WELL. THEN, add a can of that store-bought German Chocolate Cake coconut frosting. Mix for AT LEAST 2 minutes more. (if you don't your cake will turn out flat.) 350 Degrees, 9 x 13 x 2 pan... for approx 55 minutes. SINFUL, ABSOLUTELY SINFUL
Saturday, November 14, 2009
Breakfast Casserole II
4 frozen hash brown patties
8 oz grated cheese (cheddar or cheddar/jack)
1/2 pound of cooked sausage or diced fully cooked ham
6 large eggs
1/2 cup milk (I use water)
1 small can mushrooms (optional)
1/4 teaspoon ground mustard
1 T dehydrated onions w/ 1 T water
Salt,pepper,parsley,basil, to taste
1. Place hash browns in a single layer in a 9 inch square baking dish (first either line the bottom and sides with parchment paper or grease very heavily) Sprinkle with cheese, mushrooms and ham or sausage.
2. In a bowl, beat eggs, milk, mustard, re hydrated onions and seasonings. Pour over cheese and meat.
Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown.
Note: mine is usually ready to serve after the first hour
Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.
Note: double the recipe and use a 9 x 13 x 2-inch glass baking dish
by: Rita E in AZ
8 oz grated cheese (cheddar or cheddar/jack)
1/2 pound of cooked sausage or diced fully cooked ham
6 large eggs
1/2 cup milk (I use water)
1 small can mushrooms (optional)
1/4 teaspoon ground mustard
1 T dehydrated onions w/ 1 T water
Salt,pepper,parsley,basil, to taste
1. Place hash browns in a single layer in a 9 inch square baking dish (first either line the bottom and sides with parchment paper or grease very heavily) Sprinkle with cheese, mushrooms and ham or sausage.
2. In a bowl, beat eggs, milk, mustard, re hydrated onions and seasonings. Pour over cheese and meat.
Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown.
Note: mine is usually ready to serve after the first hour
Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.
Note: double the recipe and use a 9 x 13 x 2-inch glass baking dish
by: Rita E in AZ
Crockpot Chili Verde
4 lbs Pork Chuck Roast or Shoulder/Butt
1 small onion diced
10 diced tomatillos (I chop onion and tomatillos together in cuisinart)
1 quart diced tomatoes
4 cloves minced garlic (I use 1 heaping tblspn preminced)
2 t cumin
1 T oregano
1/4 cup chopped cilantro
1 green bell pepper, diced
4 oz can diced green chilies
2 t salt
2 teaspoons of sage
1/2 t red pepper flakes
Spray crock pot with non-stick spray. put pork roast in bottom of crock pot. Add rest and mix around roast. Slow cook 8 - 10 hours. Pull pork apart and serve with tortillas, rice and beans.
1 small onion diced
10 diced tomatillos (I chop onion and tomatillos together in cuisinart)
1 quart diced tomatoes
4 cloves minced garlic (I use 1 heaping tblspn preminced)
2 t cumin
1 T oregano
1/4 cup chopped cilantro
1 green bell pepper, diced
4 oz can diced green chilies
2 t salt
2 teaspoons of sage
1/2 t red pepper flakes
Spray crock pot with non-stick spray. put pork roast in bottom of crock pot. Add rest and mix around roast. Slow cook 8 - 10 hours. Pull pork apart and serve with tortillas, rice and beans.
Crockpot Cowboy Beans For a Crowd
1 large can of Baked Beans
1 can Chili Beans
1 Can Butter Beans(drained)
1 Can Kidney Beans(drained)
1 Can Great Northern Beans(drained)
1 lb pork sausage (I use bkfst) browned
1 lb bacon, fried and chopped
1/2 onion, chopped
3/4 cup of molasses
1 cup Ketchup
3/4 cup of Brown sugar
1/2 cup water
Combine all in crockpot and cook on Medium 4 hours or 6 - 8 hours on low
1 can Chili Beans
1 Can Butter Beans(drained)
1 Can Kidney Beans(drained)
1 Can Great Northern Beans(drained)
1 lb pork sausage (I use bkfst) browned
1 lb bacon, fried and chopped
1/2 onion, chopped
3/4 cup of molasses
1 cup Ketchup
3/4 cup of Brown sugar
1/2 cup water
Combine all in crockpot and cook on Medium 4 hours or 6 - 8 hours on low
Thursday, November 12, 2009
Crock Pot Pork Chops
A wonderful recipe I use and real simple cause you use the crock pot....
6 - 8 lean pork chops (about 1" thick)
1/2 cup flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder or garlic of your choice
2 Tbsp. oil
1 big can chicken and rice soup
Dredge pork chops in mixture of flour,salt,dry mustard and garlic
brown chops in oil in large skillet. Placed browned chops in crock pot / add
soup. cover and cook on low for 6 - 8 hours...or on high for 3 1/2 hours
Give a try~~~
they actually sound very nummy right now!!
by:Nancy
6 - 8 lean pork chops (about 1" thick)
1/2 cup flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder or garlic of your choice
2 Tbsp. oil
1 big can chicken and rice soup
Dredge pork chops in mixture of flour,salt,dry mustard and garlic
brown chops in oil in large skillet. Placed browned chops in crock pot / add
soup. cover and cook on low for 6 - 8 hours...or on high for 3 1/2 hours
Give a try~~~
they actually sound very nummy right now!!
by:Nancy
Apple Pork Chops
1 20 oz can apple pie filling
6 boneless pork chops
1 pkg Stove Top chicken stuffing
Spray 9x13 pan with Pam
spread apple pie filling in bottom of pan
Place chops on top of filling
Prepare stuffing as directed, spread on chops
Preheat oven to 350 degrees
Cover pan with foil, bake for 40 minutes
Remove foil, bake for additional 15 minutes
by: Mads
6 boneless pork chops
1 pkg Stove Top chicken stuffing
Spray 9x13 pan with Pam
spread apple pie filling in bottom of pan
Place chops on top of filling
Prepare stuffing as directed, spread on chops
Preheat oven to 350 degrees
Cover pan with foil, bake for 40 minutes
Remove foil, bake for additional 15 minutes
by: Mads
Pumpkin Pancakes
2 C. Flour
3 T Brown Sugar
1 T. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. All Spice
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 tsp. Ginger
1/2 tsp. Salt
1 1/2 C. Milk
1 15 oz. Can Pumpkin (Libby)
1 egg (slightly beaten)
2 tsp. Vanilla
2 T. Vegetable Oil
2 T. Vinegar
1)Mix all wet ingredients together with a mixer (low speed)
2)Fold in dry ingredients, stir by hand.
Cook these on about 300 degrees if you have a electric griddle. The secret is cook slow and spread them out thinly using the back of your spoon.
It took me awhile to get my heat just right.
DO NOT thin your batter with milk or water. This washes away your pumpkin flavor.
Butter and sprinkle with powdered sugar and syrup!
by: Debbie
3 T Brown Sugar
1 T. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. All Spice
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 tsp. Ginger
1/2 tsp. Salt
1 1/2 C. Milk
1 15 oz. Can Pumpkin (Libby)
1 egg (slightly beaten)
2 tsp. Vanilla
2 T. Vegetable Oil
2 T. Vinegar
1)Mix all wet ingredients together with a mixer (low speed)
2)Fold in dry ingredients, stir by hand.
Cook these on about 300 degrees if you have a electric griddle. The secret is cook slow and spread them out thinly using the back of your spoon.
It took me awhile to get my heat just right.
DO NOT thin your batter with milk or water. This washes away your pumpkin flavor.
Butter and sprinkle with powdered sugar and syrup!
by: Debbie
Pumpkin Chip Cookies
2 eggs
1 cup oil
2 cups pumpkin
2 cups sugar
Mix above
4 cups flour
3 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tsp milk
12 oz MILK chocolate chips
Add to above mixture, mixing together.
Bake 350* 10-12 mins on greased cookie sheet.
by: Janen
1 cup oil
2 cups pumpkin
2 cups sugar
Mix above
4 cups flour
3 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tsp milk
12 oz MILK chocolate chips
Add to above mixture, mixing together.
Bake 350* 10-12 mins on greased cookie sheet.
by: Janen
Pumpkin Trifle
1 box Betty Crocker Gingerbread mix, baked according to box directions, and crumbled
4 small boxes instant vanilla pudding mix (original recipe said butterscotch pudding)
4 c. milk
15 or 16 oz. can sold-pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 tsp. ground nutmeg
16 oz. Cool Whip (fat-free or Lite), thawed
Mix the 4 boxes of vanilla pudding and the 4 c. milk in a big mixing bowl for 2 minutes
with an electric mixer. Then mix in the canned pumpkin and all the spices for 2 more
minutes.
Then layer everything in the trifle bowl.
Layer everything in a trifle bowl. Finish with some crumbled gingerbread on top.
Makes 18 servings
by: Christina
4 small boxes instant vanilla pudding mix (original recipe said butterscotch pudding)
4 c. milk
15 or 16 oz. can sold-pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 tsp. ground nutmeg
16 oz. Cool Whip (fat-free or Lite), thawed
Mix the 4 boxes of vanilla pudding and the 4 c. milk in a big mixing bowl for 2 minutes
with an electric mixer. Then mix in the canned pumpkin and all the spices for 2 more
minutes.
Then layer everything in the trifle bowl.
Layer everything in a trifle bowl. Finish with some crumbled gingerbread on top.
Makes 18 servings
by: Christina
Tuesday, November 10, 2009
Belgian Waffles
2 eggs
1 teaspoon salt
1 Tablespoon sugar
1/2 cup vegetable oil
1 package yeast dissolved in 1/4 cup warm water
2 cups warm milk
3 cups flour
Beat eggs well - add salt, sugar, yeast and oil. Then add flour and milk alternately. Cover and let rise (overnight) in refrigerator or at least one day. Dough may be kept 4 to 5 days in refrigerator. Enjoy!
by: xsgail
1 teaspoon salt
1 Tablespoon sugar
1/2 cup vegetable oil
1 package yeast dissolved in 1/4 cup warm water
2 cups warm milk
3 cups flour
Beat eggs well - add salt, sugar, yeast and oil. Then add flour and milk alternately. Cover and let rise (overnight) in refrigerator or at least one day. Dough may be kept 4 to 5 days in refrigerator. Enjoy!
by: xsgail
Basic Waffle Recipe
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 Tb. sugar
3 eggs, separated
1 1/2 c. milk
1/4 vegetable oil (I use canola oil)
1 tsp. vanilla extract (optional-I use it)
1. Sift dry ingredients together in a bowl.
2.Beat egg whites until stiff.
3.Add yolks, milk, and oil to the dry ingredients. Using a
hand mixer, mix together thoroughly.
4.Gently fold egg whites into batter.
5.Pour 1 1/2 cups of batter onto a preheated, conditioned waffle grid in an "x" pattern. Close and bake.
Makes about 12 4-inch waffles or 6 6" round waffles.
by: Deb
2 tsp. baking powder
1/2 tsp. salt
1 Tb. sugar
3 eggs, separated
1 1/2 c. milk
1/4 vegetable oil (I use canola oil)
1 tsp. vanilla extract (optional-I use it)
1. Sift dry ingredients together in a bowl.
2.Beat egg whites until stiff.
3.Add yolks, milk, and oil to the dry ingredients. Using a
hand mixer, mix together thoroughly.
4.Gently fold egg whites into batter.
5.Pour 1 1/2 cups of batter onto a preheated, conditioned waffle grid in an "x" pattern. Close and bake.
Makes about 12 4-inch waffles or 6 6" round waffles.
by: Deb
Oatmeal Waffles
1 ½ cups quick cooking oatmeal (not instant)
½ cup whole wheat flour
1 tsp soda
1 tsp sugar
½ tsp salt
2 cups buttermilk
2 eggs
2 tbsp butter, melted
Combine dry ingredients. Combine wet ingredients and then add to the dry ingredients. Makes 6-8 waffles
by: Linda
½ cup whole wheat flour
1 tsp soda
1 tsp sugar
½ tsp salt
2 cups buttermilk
2 eggs
2 tbsp butter, melted
Combine dry ingredients. Combine wet ingredients and then add to the dry ingredients. Makes 6-8 waffles
by: Linda
Monday, November 9, 2009
Taffy Apple Salad
large can Chunk Pine apple drained and save juice
2 Cups mini marshmallows
1 Large cool Whip
3 diced apples unpeeled (red) add more if you wish.
1 1/2 Cups Spanish peanuts (skins off)
Night Before
In sauce pan mix pineapple juice 1 1/2 cup sugar 1 egg
well beaten.
1 1/2 t white vinegar 1 t flour
Cook on med heat, heat till thick, stir constantly
refrigerate overnight
The next day add sauce, cool whip mix together. Add everything but peanuts in large bowl, just before serving add peanuts mix and serve.
It is wonderful, I make this for every thanksgiving and Christmas.
by: Diane
2 Cups mini marshmallows
1 Large cool Whip
3 diced apples unpeeled (red) add more if you wish.
1 1/2 Cups Spanish peanuts (skins off)
Night Before
In sauce pan mix pineapple juice 1 1/2 cup sugar 1 egg
well beaten.
1 1/2 t white vinegar 1 t flour
Cook on med heat, heat till thick, stir constantly
refrigerate overnight
The next day add sauce, cool whip mix together. Add everything but peanuts in large bowl, just before serving add peanuts mix and serve.
It is wonderful, I make this for every thanksgiving and Christmas.
by: Diane
Pumpkin Bread II
Here is a very good one and is a knock off of Starbuck's pumpkin bread recipe.
1 cup margarine
3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup chopped nuts
Directions
1. Cream together margarine, sugar, and eggs.
2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
3. Beat well.
4. Pour into 2 well greased loaf pans or
makes 24 muffins.
5. Bake at 350 degrees for 55-60 minute (for loaves)or until toothpick comes out clean.
Number of Servings: 24
by: Sandrajean
1 cup margarine
3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup chopped nuts
Directions
1. Cream together margarine, sugar, and eggs.
2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
3. Beat well.
4. Pour into 2 well greased loaf pans or
makes 24 muffins.
5. Bake at 350 degrees for 55-60 minute (for loaves)or until toothpick comes out clean.
Number of Servings: 24
by: Sandrajean
Pumpkin Chocolate Chip Bread
From Chef Bonnie Mair of the Hub Cafe in Heber City, Utah
3 ½ cups of flour
2 cups of sugar
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cloves
2/3 cup vegetable oil
2/3 cup orange juice
4 eggs
1 teaspoon vanilla
2 cups of canned pumpkin
1 ½ cups of semi-sweet chocolate chips
Preheat oven at 350. Mix all ingredients together and pour into pans sprayed with pam spray. Bake for 25 to 30 minutes. Pour out of pans and cool on cooling rack.
3 ½ cups of flour
2 cups of sugar
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cloves
2/3 cup vegetable oil
2/3 cup orange juice
4 eggs
1 teaspoon vanilla
2 cups of canned pumpkin
1 ½ cups of semi-sweet chocolate chips
Preheat oven at 350. Mix all ingredients together and pour into pans sprayed with pam spray. Bake for 25 to 30 minutes. Pour out of pans and cool on cooling rack.
Downeast Maine Pumpkin Bread
This recipe make THREE loaves of Pumpkin Bread with 1 can of pumpkin. It is moist and flavorful and excellent. I have made it for my family for quite a few years.
INGREDIENTS
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
by:manikki
INGREDIENTS
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
by:manikki
Pumpkin Bread
Ingredients:
3 cups flour
1 ½ cups sugar
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
¾ tsp. ground nutmeg
½ tsp. baking powder
¾ tsp. ground cloves
3 eggs
1 – 15 oz (small) canned pumpkin
1 cup vegetable or canola oil
1 cup raisins (optional)
½ cup chopped walnuts (optional)
Directions:
Preheat oven to 350. Grease two loaf pans and set aside. In large mixing bowl, mix the first 8 ingredients. In medium bowl with a fork, beat the eggs, pumpkin, and oil until blended. Stir the egg mixture into the flour mixture just until flour is moistened. Stir in raisins and walnuts (if desired). Spoon evenly into loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes, remove from pans. To make mini-loaves, bake for 20 minutes. Should be the same or less for muffins.
by: Dorothy
3 cups flour
1 ½ cups sugar
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
¾ tsp. ground nutmeg
½ tsp. baking powder
¾ tsp. ground cloves
3 eggs
1 – 15 oz (small) canned pumpkin
1 cup vegetable or canola oil
1 cup raisins (optional)
½ cup chopped walnuts (optional)
Directions:
Preheat oven to 350. Grease two loaf pans and set aside. In large mixing bowl, mix the first 8 ingredients. In medium bowl with a fork, beat the eggs, pumpkin, and oil until blended. Stir the egg mixture into the flour mixture just until flour is moistened. Stir in raisins and walnuts (if desired). Spoon evenly into loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes, remove from pans. To make mini-loaves, bake for 20 minutes. Should be the same or less for muffins.
by: Dorothy
Scrumptious Pumpkin Bread
JCS Christmas Ornament Issue 1999 by In Splendid Detail, Ltd.
4 eggs, well beaten
1 (14 ounce) can pumpkin
½ cup buttermilk
½ cup applesauce
2/3 cup cold water
2 ¼ cups flour (high altitude add ½ cup more)
1 cup cornmeal
2 ½ cups sugar
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
½ cup raisins (optional)
½ cup dried cranberries (optional)
Beat together eggs, pumpkin, buttermilk, applesauce and water.
Sift flour, cornmeal, sugar, spices, salt and baking soda together.
Add dry ingredients (add raisins and cranberries now, if desired) to pumpkin mixture and mix well.
Grease five small loaf pans and pour batter into loaf pans. Bake bread at 350 for one hour, then lower temperature to 325 and bake for another 15 minutes.
Once cool, wrap with Christmas ribbon and colored cellophane or plastic wrap for delicious gifts.
Note: I didn’t add the raisins but did add one whole package of orange flavored craisins. At the altitude in Colorado Springs, I baked it for the hour at 350 and then it didn’t need the additional 15 minutes.
by: Linda
4 eggs, well beaten
1 (14 ounce) can pumpkin
½ cup buttermilk
½ cup applesauce
2/3 cup cold water
2 ¼ cups flour (high altitude add ½ cup more)
1 cup cornmeal
2 ½ cups sugar
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
½ cup raisins (optional)
½ cup dried cranberries (optional)
Beat together eggs, pumpkin, buttermilk, applesauce and water.
Sift flour, cornmeal, sugar, spices, salt and baking soda together.
Add dry ingredients (add raisins and cranberries now, if desired) to pumpkin mixture and mix well.
Grease five small loaf pans and pour batter into loaf pans. Bake bread at 350 for one hour, then lower temperature to 325 and bake for another 15 minutes.
Once cool, wrap with Christmas ribbon and colored cellophane or plastic wrap for delicious gifts.
Note: I didn’t add the raisins but did add one whole package of orange flavored craisins. At the altitude in Colorado Springs, I baked it for the hour at 350 and then it didn’t need the additional 15 minutes.
by: Linda
Macaroni Salad
8 oz. box elbow macaroni
8 oz. bottle of Italian dressing
8 oz. sharp cheddar cheese, cubed
8 oz. sour cream
1 green pepper
1 medium onion
4 stalks celery
*dice/slice veggies
cook macaroni according to directions; drain. Add Italian dressing and let marinate several hours (or overnight). Add all ingredients and stir together. Yummy.
by: Robin
8 oz. bottle of Italian dressing
8 oz. sharp cheddar cheese, cubed
8 oz. sour cream
1 green pepper
1 medium onion
4 stalks celery
*dice/slice veggies
cook macaroni according to directions; drain. Add Italian dressing and let marinate several hours (or overnight). Add all ingredients and stir together. Yummy.
by: Robin
Pineapple Casserole
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
by: Terri (SC)
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
by: Terri (SC)
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup butter
2 eggs
1 Tbsp vanilla
Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup self rising flour
1/3 cup butter
Mix 1st 5 ingredients well place in baking dish. Mix topping and spread on top, bake 20-25 minutes @350.
by: Kathy
1 cup sugar
1/2 cup butter
2 eggs
1 Tbsp vanilla
Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup self rising flour
1/3 cup butter
Mix 1st 5 ingredients well place in baking dish. Mix topping and spread on top, bake 20-25 minutes @350.
by: Kathy
Cranberry-Apple Crumble
Can be a side dish or dessert.
Filling:
3 c peeled and sliced Granny Smith apples (about 3-4 apples)
2 c fresh or frozen (thawed) cranberries
1 t finely minced orange zest (not the white part)
1/2 t salt
1 t butter, for greasing the pan
3/4 c sugar
Topping:
2 sticks unsalted butter (16 T), melted
1 t salt
1 c (packed) light brown sugar
2 t ground cinnamon
1/2 grated nutmeg
1 c chopped pecans
1 c rolled oats
2/3 c flour
For the filling: in a large mixing bowl, toss cranberries and apples with zest and salt. Transfer to a buttered, 9x13-inch baking dish. Pour sugar evenly over the mixture. Preheat oven to 350*
For the topping: Combine all topping ingredients in the work bowl of a food processor. Pulse until mixture is crumbly and butter is well coated. Spoon topping mixture evenly over the fruit mixture. Bake until topping is golden and fruit is bubbling, about 45 minutes.
You can also substitute peaches or pears for the apples, and blueberries or blackberries for the cranberries.
Tina/NJ
Filling:
3 c peeled and sliced Granny Smith apples (about 3-4 apples)
2 c fresh or frozen (thawed) cranberries
1 t finely minced orange zest (not the white part)
1/2 t salt
1 t butter, for greasing the pan
3/4 c sugar
Topping:
2 sticks unsalted butter (16 T), melted
1 t salt
1 c (packed) light brown sugar
2 t ground cinnamon
1/2 grated nutmeg
1 c chopped pecans
1 c rolled oats
2/3 c flour
For the filling: in a large mixing bowl, toss cranberries and apples with zest and salt. Transfer to a buttered, 9x13-inch baking dish. Pour sugar evenly over the mixture. Preheat oven to 350*
For the topping: Combine all topping ingredients in the work bowl of a food processor. Pulse until mixture is crumbly and butter is well coated. Spoon topping mixture evenly over the fruit mixture. Bake until topping is golden and fruit is bubbling, about 45 minutes.
You can also substitute peaches or pears for the apples, and blueberries or blackberries for the cranberries.
Tina/NJ
Sunday, November 8, 2009
Graham Cracker Pie
For the crust I use the recipe on the graham cracker crumb box.
Custard pie filling:
3 egg yolks (save whites for meringue)
1/4 cup sugar
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon vanilla
mix sugar & cornstarch in saucepan. Add milk and cook over low heat. Beat egg yolks and add to milk mixture. Cook, stirring until thick. Add vanilla and poor into prepared shell.
Make meringue using 6 T sugar and 1 tsp. vanilla.
Spread on custard filling sealing edges. Bake a few minutes to slightly brown meringue.
by: Susan
Custard pie filling:
3 egg yolks (save whites for meringue)
1/4 cup sugar
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon vanilla
mix sugar & cornstarch in saucepan. Add milk and cook over low heat. Beat egg yolks and add to milk mixture. Cook, stirring until thick. Add vanilla and poor into prepared shell.
Make meringue using 6 T sugar and 1 tsp. vanilla.
Spread on custard filling sealing edges. Bake a few minutes to slightly brown meringue.
by: Susan
Applesauce Muffins
2 sticks margarine softened
2 cps sugar
2 eggs
1 tsp vanilla
4 cps plain or all purpose flour
1 tsp allspice
2 tsp cinnamon
1 tsp clove
2 tsp soda
2 cps applesauce
1 cp chopped pecans or walnuts
Preheat oven to 350 degrees. Use liners or prepare muffin pans with light coating of oil. I use PAM.
Cream margarine, eggs and sugar. Add vanilla. Add other ingreds.Fill liners or pans 1/2 full and bake til done, depending on size of pan.
Batter can be made and refrigerated for 2-3 weeks.
This is the recipe from a restaurant in Tuscaloosa, Al called Cypress Inn. They serve these with every meal.
by: Crickett
2 cps sugar
2 eggs
1 tsp vanilla
4 cps plain or all purpose flour
1 tsp allspice
2 tsp cinnamon
1 tsp clove
2 tsp soda
2 cps applesauce
1 cp chopped pecans or walnuts
Preheat oven to 350 degrees. Use liners or prepare muffin pans with light coating of oil. I use PAM.
Cream margarine, eggs and sugar. Add vanilla. Add other ingreds.Fill liners or pans 1/2 full and bake til done, depending on size of pan.
Batter can be made and refrigerated for 2-3 weeks.
This is the recipe from a restaurant in Tuscaloosa, Al called Cypress Inn. They serve these with every meal.
by: Crickett
Apple Meringue Squares
2/3 c. butter or margarine
2/3 c sugar.
Combine and beat well.
Add 2 egg yolks, 2/3 c soft fine bread crumbs,mix well.
Add 1 1/3 cups sifted flour, 1 1/2 tsp baking powder and 1/4 t salt and mix well. Dough will be very stiff.
Spread half of the dough in the bottom of a greased 10x6x2"
pan.
Peel core and slice 2 med sized apples and layer over dough.
Sprinkle with 1/4 t cinnamon and 2T sugar.
Cover with remaining dough.
Bake at 375 degrees for 25 minutes.
Beat the 2 egg whites until stiff, add a pinch of salt and 1/4 c of sugar (a spoonful at a time). Beat until stiff.
Spread over cake. Bake in 350 degree oven 10-12 mins or until meringue is brown.
Cool and enjoy!
by: Doreen
2/3 c sugar.
Combine and beat well.
Add 2 egg yolks, 2/3 c soft fine bread crumbs,mix well.
Add 1 1/3 cups sifted flour, 1 1/2 tsp baking powder and 1/4 t salt and mix well. Dough will be very stiff.
Spread half of the dough in the bottom of a greased 10x6x2"
pan.
Peel core and slice 2 med sized apples and layer over dough.
Sprinkle with 1/4 t cinnamon and 2T sugar.
Cover with remaining dough.
Bake at 375 degrees for 25 minutes.
Beat the 2 egg whites until stiff, add a pinch of salt and 1/4 c of sugar (a spoonful at a time). Beat until stiff.
Spread over cake. Bake in 350 degree oven 10-12 mins or until meringue is brown.
Cool and enjoy!
by: Doreen
Meatloaf IV
We are a weird family and like lots of stuff in the meatloaf. I don't measure, sorry.
We use
1 to 1-1/2 stacks of ritz crackers.
1 egg
lipton onion soup mix
hamburger
small can of crushed pineapple
some honey
ketchup
mustard
mushroom
mrs. dash
bbq sauce
mix it all up and cook. Top it with some ketchup. Takes about 1-1/2 hours at 350. Enjoy!!!
by: Patsy
We use
1 to 1-1/2 stacks of ritz crackers.
1 egg
lipton onion soup mix
hamburger
small can of crushed pineapple
some honey
ketchup
mustard
mushroom
mrs. dash
bbq sauce
mix it all up and cook. Top it with some ketchup. Takes about 1-1/2 hours at 350. Enjoy!!!
by: Patsy
Meatloaf III
My Meatloaf was never to my taste until last year when Mary, here at 123, posted that she used an envelope of McCormack's Taco Seasoning or Sloppy Joe mix/powder in 1 lb. of hamburger. I sometimes use a pork and beef combo but not always.
I use onion, egg & crumbs too but this tops it off.
by: Lois
I use onion, egg & crumbs too but this tops it off.
by: Lois
Meatloaf II
I use ground turkey AND ground beef together, about 1/2 & 1/2. Chopped onion, fresh bread crumbs, egg, mustard, salt & pepper. Last 20 mins of baking I spread Heinz Chili sauce over the top. Yummmmm....my families favorite for over 30 years.
by: Nikki
by: Nikki
Meatloaf
I use ground beef, lot's of onion, bar-be-Que sauce, catsup, salsa, grated cheddar cheese, egg and minute rice for the filler. I mix it all together and bake it in a loaf pan.
Before baking I cover the top with catsup and poke holes in it with a fork.
by: Retha
Before baking I cover the top with catsup and poke holes in it with a fork.
by: Retha
AuntCarol’s Meat Loaf
Looking for something easy??? Something that tastes good, too!!! Then you must try this recipe soon – because you can be enjoying a meat loaf dinner in less than 1 hour – from start-to-finish – so what are you waiting for – lets eat!!!
Ingredients
• 1 pkg. (1.5 oz.) McCormick Meat Loaf Seasoning Mix
• 1 pound lean ground beef
• 1 tablespoon olive oil, optional
• 1/2 cup chopped onion
• 1 egg
• 1/4 cup milk
• 1 slice bread, finely crumbled
• 1 pkg. (0.87 oz.) McCormick Brown Gravy Mix (optional)
Combine ground beef, chopped onion, egg, milk and bread with scant package of Seasoning Mix (scant meaning you use only 3/4s of the package). Mix well.
Shape into a loaf (I shape mine into the small round glass VISIONS casserole dish).
Bake in preheated 375 deg. oven, covered for about 30 minutes – uncovered for about another 15 minutes.
If you want a little gravy on the side here’s what I do – when I take the cover off of the meat loaf after it has baked for 30 minutes, I drain the broth off of the Meat Loaf right then into my 1-cup measuring cup – then I put the meat loaf back into the oven for another 15 minutes to brown up – to that little bit of meat loaf broth, I add cold water to equal 1 cup – then I empty gravy mix into a small saucepan. With a whisk, gradually stir in your cup of broth/water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Simmer 1 minute or until thickened.
Note: We like this meat loaf served with mashed potatoes and I always say FAKE brown gravy, and green beans – along with a side dish of applesauce - oh yum!!!
by:Aunt Carol
Ingredients
• 1 pkg. (1.5 oz.) McCormick Meat Loaf Seasoning Mix
• 1 pound lean ground beef
• 1 tablespoon olive oil, optional
• 1/2 cup chopped onion
• 1 egg
• 1/4 cup milk
• 1 slice bread, finely crumbled
• 1 pkg. (0.87 oz.) McCormick Brown Gravy Mix (optional)
Combine ground beef, chopped onion, egg, milk and bread with scant package of Seasoning Mix (scant meaning you use only 3/4s of the package). Mix well.
Shape into a loaf (I shape mine into the small round glass VISIONS casserole dish).
Bake in preheated 375 deg. oven, covered for about 30 minutes – uncovered for about another 15 minutes.
If you want a little gravy on the side here’s what I do – when I take the cover off of the meat loaf after it has baked for 30 minutes, I drain the broth off of the Meat Loaf right then into my 1-cup measuring cup – then I put the meat loaf back into the oven for another 15 minutes to brown up – to that little bit of meat loaf broth, I add cold water to equal 1 cup – then I empty gravy mix into a small saucepan. With a whisk, gradually stir in your cup of broth/water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Simmer 1 minute or until thickened.
Note: We like this meat loaf served with mashed potatoes and I always say FAKE brown gravy, and green beans – along with a side dish of applesauce - oh yum!!!
by:Aunt Carol
Turkey Meatloaf
Meatloaf #1
1 1/2 lb ground turkey
1 can flavored diced tomatoes
1 egg
bread crumbs
chopped onion
a little water
Meatloaf #2
1 1/2 lb ground turkey
1/3 cup ketchup
1 egg
chopped onion
lots of Italian seasoning or lots of basil and oregano
a little water
bread crumbs
Meatloaf #3
1 1/2 lb ground turkey
chopped onion
1 egg
bread crumbs
a little water
lots of Cajun seasoning
As you can tell I don't do measurements. I just make my meatloaf on a whim and add the ingredients as I see fit at the moment. I've also done them with chili sauce instead of ketchup. I'll have to try the barbecue sauce mentioned. You really can do a lot of different things with meatloaf, experiment!
by: Kathy T
1 1/2 lb ground turkey
1 can flavored diced tomatoes
1 egg
bread crumbs
chopped onion
a little water
Meatloaf #2
1 1/2 lb ground turkey
1/3 cup ketchup
1 egg
chopped onion
lots of Italian seasoning or lots of basil and oregano
a little water
bread crumbs
Meatloaf #3
1 1/2 lb ground turkey
chopped onion
1 egg
bread crumbs
a little water
lots of Cajun seasoning
As you can tell I don't do measurements. I just make my meatloaf on a whim and add the ingredients as I see fit at the moment. I've also done them with chili sauce instead of ketchup. I'll have to try the barbecue sauce mentioned. You really can do a lot of different things with meatloaf, experiment!
by: Kathy T
Saturday, November 7, 2009
Hashbrown Casserole
1 package frozen hashbrown casseroles
1 8 oz container sour cream
1 can cream of chicken soup
2 cups cheddar cheese
Cornflakes
1 stick butter melted
Combine 1st 4 ingredients and put in a 9 x12 baking dish. Top with cornflakes and melted butter. Bake at 350 for 30 minutes.
1 8 oz container sour cream
1 can cream of chicken soup
2 cups cheddar cheese
Cornflakes
1 stick butter melted
Combine 1st 4 ingredients and put in a 9 x12 baking dish. Top with cornflakes and melted butter. Bake at 350 for 30 minutes.
Million Dollar Pie
2 Graham Cracker Crusts
Sweetened flaked coconut
1 tsp vanilla
1 can sweetened condensed milk
1 20oz crushed pineapple drain well
1/4 cup lemon juice
1 8oz whipped topping
Combine condensed milk, pineapple lemon juice, vanilla, fold in whipped
topping pour into pie crust chill at least 3 hours.
by: Kathy
Sweetened flaked coconut
1 tsp vanilla
1 can sweetened condensed milk
1 20oz crushed pineapple drain well
1/4 cup lemon juice
1 8oz whipped topping
Combine condensed milk, pineapple lemon juice, vanilla, fold in whipped
topping pour into pie crust chill at least 3 hours.
by: Kathy
Coconut Dream Cake
1 yellow or white cake mix
1 can of sweetened condensed milk
1 can coconut cream (Coco Lopez)
1 whipped topping
Sweetened flaked coconut
Bake cake to directions in 9x13 pan. While cake is baking mix the sweetened
condensed milk and coconut cream together set aside.
When cake is done and hot out of oven poke holes and pour coconut/milk
over hot cake. Let cool completely then frost with whipped topping and
sprinkle with coconut. Refrigerate leftovers.
Pina Colada cake
Same as above, drain well (save juice) from large can of crushed
pineapple. Add juice to sweetened condensed milk and coconut cream mix
well pour over hot cake. Let cool completely spread crushed pineapple
over cooled cake add whipped topping and flaked coconut.
by:Kathy
1 can of sweetened condensed milk
1 can coconut cream (Coco Lopez)
1 whipped topping
Sweetened flaked coconut
Bake cake to directions in 9x13 pan. While cake is baking mix the sweetened
condensed milk and coconut cream together set aside.
When cake is done and hot out of oven poke holes and pour coconut/milk
over hot cake. Let cool completely then frost with whipped topping and
sprinkle with coconut. Refrigerate leftovers.
Pina Colada cake
Same as above, drain well (save juice) from large can of crushed
pineapple. Add juice to sweetened condensed milk and coconut cream mix
well pour over hot cake. Let cool completely spread crushed pineapple
over cooled cake add whipped topping and flaked coconut.
by:Kathy
Loaded Potato Potluck
8 medium potatoes peeled and cut into 1 in. chunks
1 cup evaporated milk
1/2 c. sour cream
1 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese divided
6 slices bacon, cooked, and crumbled, divided
sliced green onions (optional)
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350 degrees. Grease 2 1/2 to 3 quart casserole dish. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with handheld mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese remaining bacon, and green onions. Bake for an additional 3 minutes or until cheese is melted.
1 cup evaporated milk
1/2 c. sour cream
1 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese divided
6 slices bacon, cooked, and crumbled, divided
sliced green onions (optional)
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350 degrees. Grease 2 1/2 to 3 quart casserole dish. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with handheld mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese remaining bacon, and green onions. Bake for an additional 3 minutes or until cheese is melted.
Eggnog Spiced French Toast
2 eggs
1 Can (12 oz) evaporated milk
2 T Sugar
2 tsp. Rum extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
8 Slices (1/2 in. thick) firm, day old bread, divided
Non-stick Cooking spray
Powdered sugar
maple syrup
Beat eggs, evaporated milk, sugar, rum extract, cinnamon, and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture, turning over to evenly moisten both sides. Spray large skillet with nonstick cooking spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.
by: Lynette
1 Can (12 oz) evaporated milk
2 T Sugar
2 tsp. Rum extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
8 Slices (1/2 in. thick) firm, day old bread, divided
Non-stick Cooking spray
Powdered sugar
maple syrup
Beat eggs, evaporated milk, sugar, rum extract, cinnamon, and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture, turning over to evenly moisten both sides. Spray large skillet with nonstick cooking spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.
by: Lynette
Friday, November 6, 2009
Double Decker Pumpkin Pie
Ingredients:
1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do not use the mix, only the pure pumpkin)
2-3.4 oz pkgs vanilla pudding
1 cup milk
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
First you will want to make the base layer.
Beat cream cheese, 1 Tsp milk, and sugar in a large mixing bowl until blended. Stir in 1/2 tub cool whip. Spread into the crust.
Next, you will make the pumpkin part of the pie:
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices AT LEAST two minutes. Mixture should be very thick. Spread over cream base, refrigerate for four hours and you're done
1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do not use the mix, only the pure pumpkin)
2-3.4 oz pkgs vanilla pudding
1 cup milk
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
First you will want to make the base layer.
Beat cream cheese, 1 Tsp milk, and sugar in a large mixing bowl until blended. Stir in 1/2 tub cool whip. Spread into the crust.
Next, you will make the pumpkin part of the pie:
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices AT LEAST two minutes. Mixture should be very thick. Spread over cream base, refrigerate for four hours and you're done
Thursday, November 5, 2009
Apple Cheesecake
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans
Preheat oven to 350°F (175°C).
Remove 3/4 cup of apple pie filling and set aside.
Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
Bake for 35 minutes, or until center is set. Cool on a wire rack.
Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly.
Decorate the edge with pecan halves and sprinkle the top with chopped pecans
. Refrigerate until ready to serve.
Makes 12 servings
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans
Preheat oven to 350°F (175°C).
Remove 3/4 cup of apple pie filling and set aside.
Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
Bake for 35 minutes, or until center is set. Cool on a wire rack.
Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly.
Decorate the edge with pecan halves and sprinkle the top with chopped pecans
. Refrigerate until ready to serve.
Makes 12 servings
Jalapeno Corn
1 can whole kernel corn, well drained (you can use 2 cans if you prefer less cheesy
8 oz. pkg cream cheese, softened
1/4 cup jalapeno chopped (I use pickled)
1/2 cup sugar
1/4 stick butter
Heat butter, cream cheese and sugar then add corn. add salt, black pepper and jalapeno pepper to taste.
by:Glenda
8 oz. pkg cream cheese, softened
1/4 cup jalapeno chopped (I use pickled)
1/2 cup sugar
1/4 stick butter
Heat butter, cream cheese and sugar then add corn. add salt, black pepper and jalapeno pepper to taste.
by:Glenda
Three Corn Casserole
• 1/2 cup butter, softened
• 1 cup dairy sour cream
• 1 egg
• 1 can (16 oz) whole kernel corn, drained
• 1 can (16 oz) cream style corn, undrained
• 1 package (9 oz) corn muffin mix
• 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, 45 minutes.
Add cheese; stir well.
Cook additional 15 minutes, or until dish is slightly puffed.
by:Vickie
• 1 cup dairy sour cream
• 1 egg
• 1 can (16 oz) whole kernel corn, drained
• 1 can (16 oz) cream style corn, undrained
• 1 package (9 oz) corn muffin mix
• 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, 45 minutes.
Add cheese; stir well.
Cook additional 15 minutes, or until dish is slightly puffed.
by:Vickie
Shoepeg Corn Salad
1 can leseur english peas, drained
1 can white shoe peg corn, drained
1 can water chestnuts, drained and chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 small jar pimentos, drained
1/2 cup oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp salt
whisk oil, sugar, vinegar and salt until sugar is dissolved. add the other ingredients. put lid on the bowl and turn several times to mix the salad.
this is one of our favorites and i'm always asked for the recipe. it is very simple and really is better if made ahead so it is convenient! i like to use the leseur peas because they are smaller and the 'pea taste' (that sounds gross!!) isnt overbearing.
by:jayokie
1 can white shoe peg corn, drained
1 can water chestnuts, drained and chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 small jar pimentos, drained
1/2 cup oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp salt
whisk oil, sugar, vinegar and salt until sugar is dissolved. add the other ingredients. put lid on the bowl and turn several times to mix the salad.
this is one of our favorites and i'm always asked for the recipe. it is very simple and really is better if made ahead so it is convenient! i like to use the leseur peas because they are smaller and the 'pea taste' (that sounds gross!!) isnt overbearing.
by:jayokie
1 Day Sourdough Bread
1-1/2 C bread flour
2 T instant potatoes
2 T sugar
1 pkg. yeast
1-1/2 C lukewarm water
4-1/2 C bread flour
1/3 C sugar
1/2 C oil
2 t salt
Enough lukewarm water to make a fairly stiff dough
In a large mixing bowl, mix first 5 ingredients well and let sit 1-1/2 hours or until doubled in size. Add remaining ingredients. Turn out on floured board. Knead 5 minutes. Put back in bowl that has been oiled. Cover; let sit for 1 hour or until doubled. Remove and make into 3 loaves. Brush top with oil. Cover. Let rise until doubled. Bake at 325 degrees until done (about 20-25 minutes). Remove from pans. Butter top while hot.
2 T instant potatoes
2 T sugar
1 pkg. yeast
1-1/2 C lukewarm water
4-1/2 C bread flour
1/3 C sugar
1/2 C oil
2 t salt
Enough lukewarm water to make a fairly stiff dough
In a large mixing bowl, mix first 5 ingredients well and let sit 1-1/2 hours or until doubled in size. Add remaining ingredients. Turn out on floured board. Knead 5 minutes. Put back in bowl that has been oiled. Cover; let sit for 1 hour or until doubled. Remove and make into 3 loaves. Brush top with oil. Cover. Let rise until doubled. Bake at 325 degrees until done (about 20-25 minutes). Remove from pans. Butter top while hot.
Wednesday, November 4, 2009
Apple Dapple Cake
3 cups flour
1 tsp. salt
1 tsp. soda
1 ½ cup pecans chopped fine
3 cups finely chopped apples
1 cup Wesson oil
2 cups sugar
3 eggs
2 tsp. vanilla
Mix oil, sugar, eggs, and vanilla. Sift together flour, salt, soda, and add to the first mixture. Fold in pecans and apples. Bake in tube (bundt) pan at 350º for 1 hour.
Sauce:
1 cup brown sugar
1/4 cup milk
3/4 cup oleo
1/2 teaspoon vanilla
Mix and cook 3 minutes; Poke holes in top and pour over cake while cake is warm. Let cake cool some before removing from pan.
by: Barb
1 tsp. salt
1 tsp. soda
1 ½ cup pecans chopped fine
3 cups finely chopped apples
1 cup Wesson oil
2 cups sugar
3 eggs
2 tsp. vanilla
Mix oil, sugar, eggs, and vanilla. Sift together flour, salt, soda, and add to the first mixture. Fold in pecans and apples. Bake in tube (bundt) pan at 350º for 1 hour.
Sauce:
1 cup brown sugar
1/4 cup milk
3/4 cup oleo
1/2 teaspoon vanilla
Mix and cook 3 minutes; Poke holes in top and pour over cake while cake is warm. Let cake cool some before removing from pan.
by: Barb
Cheesy Potatoes
32 oz of Hashbrowns
1 can of cream of onion soup
16 oz sour cream
1/2 cup of milk
2 cups shredded cheddar cheese
Salt and Pepper to taste
Place the hashbrowns in a greased 9 x 13 pan, mix teh remaining ingredients togetether and pour over the hashbrowns. Bake in a preheated oven at 350 degrees for about 1 1/2 to 2 hours.
by:Shellie/NE
1 can of cream of onion soup
16 oz sour cream
1/2 cup of milk
2 cups shredded cheddar cheese
Salt and Pepper to taste
Place the hashbrowns in a greased 9 x 13 pan, mix teh remaining ingredients togetether and pour over the hashbrowns. Bake in a preheated oven at 350 degrees for about 1 1/2 to 2 hours.
by:Shellie/NE
Gingerbread Trifle
1 gingerbread cubed
1 small package of Vanilla instant pudding
made up with 2 cups of milk
1 container of Cool Whip thawed
4 Skor bars chopped up
Layer in glass bowl in order
1/2 of gingerbread
1/2 of vanilla pudding
1/2 of Cool Whip
1/2 of Skor Bars
Layer again in order
Top with Gingerbread man cookie
by:brenda
1 small package of Vanilla instant pudding
made up with 2 cups of milk
1 container of Cool Whip thawed
4 Skor bars chopped up
Layer in glass bowl in order
1/2 of gingerbread
1/2 of vanilla pudding
1/2 of Cool Whip
1/2 of Skor Bars
Layer again in order
Top with Gingerbread man cookie
by:brenda
Tuesday, November 3, 2009
Baked Pork Loin
This is so simple and so good. You have to follow the directions exactly though. A friend didn't and hers was way overcooked. It does work.
Preheat oven to 500F.
Lay pork loin on a large sheet of aluminum foil.
Rub pork loin in olive oil. Salt and Pepper to taste. You can add 1/2 pack of Good Seasonings dry Italian mix, if you choose. We like it better with just salt & pepper. Fold foil around the pork loin to hold in the juices.
Cook for 5 min. per pound. So a 3 lb pork loin would cook for 15 minutes. Turn OFF the oven BUT DO NOT OPEN THE OVEN DOOR FOR 2 HOURS. I promise you it will be perfectly cooked every single time.
I prepare this sometimes on Sunday mornings and plan it to turn off the oven as I am walking out the door to church. The pork loin is ready when I get home. LOL!!
by:Becky
Preheat oven to 500F.
Lay pork loin on a large sheet of aluminum foil.
Rub pork loin in olive oil. Salt and Pepper to taste. You can add 1/2 pack of Good Seasonings dry Italian mix, if you choose. We like it better with just salt & pepper. Fold foil around the pork loin to hold in the juices.
Cook for 5 min. per pound. So a 3 lb pork loin would cook for 15 minutes. Turn OFF the oven BUT DO NOT OPEN THE OVEN DOOR FOR 2 HOURS. I promise you it will be perfectly cooked every single time.
I prepare this sometimes on Sunday mornings and plan it to turn off the oven as I am walking out the door to church. The pork loin is ready when I get home. LOL!!
by:Becky
Crockpot Pork
Chop 1 onion & place in bottom crock pot
Pour 1 can cola(Coke or Ginger Ale) & 1 cup apple cider vinegar in crock pot
Add 2 Tablespoons of red pepper flakes
1 teaspoon salt
1 teaspoon garlic powder
Place 4-5 lb pork roast in Crock pot
Cover with lid
Cook on high 3 hours.
Cook on low 3 hours.
Drain all liquid off roast & save the goodies(Bits of onions & red pepper flakes).
Shred or chop meat
Return meat & goodies to crock pot.
Pour you favorite bbq sauce over this & stir well.(I use 1 bottle of Georges Grilling Sauce & 1/2 bottle of Sweet Baby Rays Sauce).
Simmer until its heated.
The amounts of onions, pepper flakes,garlic & salt can be adjusted to your tastes. Other seasonings may be used.
Serve as a main dish with cole slaw candied yams baked beans & cornbread muffins.
Or
Make Sandwiches using hamburger buns & cole slaw.
by:camesh
Pour 1 can cola(Coke or Ginger Ale) & 1 cup apple cider vinegar in crock pot
Add 2 Tablespoons of red pepper flakes
1 teaspoon salt
1 teaspoon garlic powder
Place 4-5 lb pork roast in Crock pot
Cover with lid
Cook on high 3 hours.
Cook on low 3 hours.
Drain all liquid off roast & save the goodies(Bits of onions & red pepper flakes).
Shred or chop meat
Return meat & goodies to crock pot.
Pour you favorite bbq sauce over this & stir well.(I use 1 bottle of Georges Grilling Sauce & 1/2 bottle of Sweet Baby Rays Sauce).
Simmer until its heated.
The amounts of onions, pepper flakes,garlic & salt can be adjusted to your tastes. Other seasonings may be used.
Serve as a main dish with cole slaw candied yams baked beans & cornbread muffins.
Or
Make Sandwiches using hamburger buns & cole slaw.
by:camesh
Smothered Pork Chops
Mix 1/4c. flour with 1/4 t. salt
Dip each pork chop to coat and fry in pan until outsides are med brown.
Add: 2 onion, 2 garlic cloves to pan and cook briefly until 1/2 cooked.
Mix: 1/2 c. spaghetti sauce or chili sauce
2 T vinegar
2 T brown sugar
1 T warchestershire sauce
1 t. dry mustard
Then add everything to crock pot and cook until tender. Probably 4 hrs on high.
by:amandac
Dip each pork chop to coat and fry in pan until outsides are med brown.
Add: 2 onion, 2 garlic cloves to pan and cook briefly until 1/2 cooked.
Mix: 1/2 c. spaghetti sauce or chili sauce
2 T vinegar
2 T brown sugar
1 T warchestershire sauce
1 t. dry mustard
Then add everything to crock pot and cook until tender. Probably 4 hrs on high.
by:amandac
Dirt Cake
INGREDIENTS
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
DIRECTIONS
Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
DIRECTIONS
Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
Mexican Chicken (King Ranch Chicken)
INGREDIENTS:
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
Serve with spanish rice!
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
Serve with spanish rice!
Crockpot Teriyaki Chicken
2 frozen chicken breasts
1-20oz can sliced pineapple, with juice
teriyaki sauce
Place 2 or more pieces of chicken in the crock pot with 1 can of sliced pineapple and cover with teriyaki sauce. I usually add about a cup of water. Cook for 6 hours on high and serve over rice!
I also slice three different colored peppers, red onion, and mushrooms and cook over medium heat in a skillet with teriyaki and serve on the side. YUM!
1-20oz can sliced pineapple, with juice
teriyaki sauce
Place 2 or more pieces of chicken in the crock pot with 1 can of sliced pineapple and cover with teriyaki sauce. I usually add about a cup of water. Cook for 6 hours on high and serve over rice!
I also slice three different colored peppers, red onion, and mushrooms and cook over medium heat in a skillet with teriyaki and serve on the side. YUM!
Chili's Salsa
1 (10 oz) can original Rotel (what I use, it just calls for tomatoes with chilies)
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon cilantro
juice from 1/2 lime
In the food processor, blend the onion and jalapenos. Next add the tomatoes, rotel, cilantro, lime and spices. The recipe calls for it to not be pureed, but mine usually is.
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon cilantro
juice from 1/2 lime
In the food processor, blend the onion and jalapenos. Next add the tomatoes, rotel, cilantro, lime and spices. The recipe calls for it to not be pureed, but mine usually is.
Squash Casserole
2 cups shredded cheese
2 cups boiled squash
1 cup chopped onion
1 can cream of mushroom soup
2 eggs, beaten
2 cups crumbled saltine crackers
1 cup milk
1/2 stick of butter
salt and pepper
Mix all together and transfer to casserole dish. Bake at 400* for 30-40 minutes or until top browns. Enjoy!
by:Terri
2 cups boiled squash
1 cup chopped onion
1 can cream of mushroom soup
2 eggs, beaten
2 cups crumbled saltine crackers
1 cup milk
1/2 stick of butter
salt and pepper
Mix all together and transfer to casserole dish. Bake at 400* for 30-40 minutes or until top browns. Enjoy!
by:Terri
Ice cream cake
hazelnut crust, 1 to 1 1/2 liter of vanilla ice cream, frozen raspberries
thawed with a bit of sugar, whipped cream if desired.
Crust makes 4 ( I usually cut the portion in half as there is no way we can
eat 2 desserts)
125 gram white sugar
125 gram flour
125 gram butter
125 gram very finely chopped hazelnuts
1/2 egg
Mix the ingredients and divide dough in 4 portions. Roll out very thin
between two layers of baking paper in about a 9 inch circle. Bake at 180 C
until crisp but not burnt, maybe 8-10 minutes depending on your oven.
when done put chocolate on 2 of the 4 crust and spread the chocolate. If
you want make patterns in the smelted chocolate.
assemble dessert
Take 1 crust without chocolate and place on tray. Place 1 or 1 1/2 liter on
ice cream on the crust ( I usually just cut out chunks of the box and place
them so the are almost even. Pour the raspberries over the ice cream and
place a chocolate covered crust on top. If you want decorate with whipped
cream by covering the sides and possibly make small "dots" on the top (
looks pretty on the chocolate but not necessary.
If you don't have frozen raspberries, strawberries work fine too and I have
been known to use jam if I had to make a dessert on very short notice. My
favorite is still raspberry with strawberry and blackberry tied as a number
2 . I should probably try blueberries sometime.
thawed with a bit of sugar, whipped cream if desired.
Crust makes 4 ( I usually cut the portion in half as there is no way we can
eat 2 desserts)
125 gram white sugar
125 gram flour
125 gram butter
125 gram very finely chopped hazelnuts
1/2 egg
Mix the ingredients and divide dough in 4 portions. Roll out very thin
between two layers of baking paper in about a 9 inch circle. Bake at 180 C
until crisp but not burnt, maybe 8-10 minutes depending on your oven.
when done put chocolate on 2 of the 4 crust and spread the chocolate. If
you want make patterns in the smelted chocolate.
assemble dessert
Take 1 crust without chocolate and place on tray. Place 1 or 1 1/2 liter on
ice cream on the crust ( I usually just cut out chunks of the box and place
them so the are almost even. Pour the raspberries over the ice cream and
place a chocolate covered crust on top. If you want decorate with whipped
cream by covering the sides and possibly make small "dots" on the top (
looks pretty on the chocolate but not necessary.
If you don't have frozen raspberries, strawberries work fine too and I have
been known to use jam if I had to make a dessert on very short notice. My
favorite is still raspberry with strawberry and blackberry tied as a number
2 . I should probably try blueberries sometime.
Chocolate cookies
125 gram butter (1 stick + 1tbsp)
100 gram flour
6 tbsp white sugar
6 tbsp brown sugar
1 egg
100 gram chopped hazelnuts
100 gram chopped chocolate ( you can use morsels, I think it is called in
English, if you prefer)
1 small tsp baking soda
All the ingredients are mixed together. Put on a baking tray with spoons at a
good distance ( they really spread out as they bake) and bake at 180 C.
Makes about 60.
Note these are no American style cookies that are soft and chewey. These
are fairly thin and crisp. They are easy to make but they also burn easy. You
have to watch them the last 1-2 minutes carefully. They are my family's
favorite cookie.
by:Tove
100 gram flour
6 tbsp white sugar
6 tbsp brown sugar
1 egg
100 gram chopped hazelnuts
100 gram chopped chocolate ( you can use morsels, I think it is called in
English, if you prefer)
1 small tsp baking soda
All the ingredients are mixed together. Put on a baking tray with spoons at a
good distance ( they really spread out as they bake) and bake at 180 C.
Makes about 60.
Note these are no American style cookies that are soft and chewey. These
are fairly thin and crisp. They are easy to make but they also burn easy. You
have to watch them the last 1-2 minutes carefully. They are my family's
favorite cookie.
by:Tove
Walnut Chocolate Biscotti
Chocolate and Walnut Biscotti
Biscotti di Cioccolato ed Noci
Makes about 3 dozen
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups King Arthur unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces good quality milk chocolate (Callebeaut), coarsely chopped
1 cup chopped walnuts
Preheat the oven to 325F.
Line two baking sheets with parchment paper and set aside.
Whisk the butter and sugar together in a large bowl until light an d fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
Use a wooden spoon and mix in the flour, baking powder and salt. Mix well. Stir in the chocolate and walnuts.
Divide the dough and transfer half to each baking sheet. Flour your hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.
Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Carefully transfer them to a cutting board and allow them to cool about 5 minutes. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes or until they are dry and nicely browned.
Transfer the biscotti to cooling racks. Store airtight or freeze.
by:Mary
Biscotti di Cioccolato ed Noci
Makes about 3 dozen
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups King Arthur unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces good quality milk chocolate (Callebeaut), coarsely chopped
1 cup chopped walnuts
Preheat the oven to 325F.
Line two baking sheets with parchment paper and set aside.
Whisk the butter and sugar together in a large bowl until light an d fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
Use a wooden spoon and mix in the flour, baking powder and salt. Mix well. Stir in the chocolate and walnuts.
Divide the dough and transfer half to each baking sheet. Flour your hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.
Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Carefully transfer them to a cutting board and allow them to cool about 5 minutes. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes or until they are dry and nicely browned.
Transfer the biscotti to cooling racks. Store airtight or freeze.
by:Mary
Almond Biscotti
1/2 C Butter or margarine softened
1-1/4C sugar, divided
3 eggs
1 t. almond, vanilla or anise extract
2+ C flour (depends on how sticky dough is)
2 t. baking powder
dash salt
1/2 C chopped almonds
2 t. milk
Cream butter & 1C sugar. Add eggs one at a time. Stir in extract. Combine dry ingredients, add to creamed mixture. Stir in almonds. Line baking sheet w/greased foil. Half dough & make 12x3" loaves on foil. Brush with milk and sprinkle with sugar. Bake 375 for 15-20 minutes or til golden brown & firm to touch. Reduce heat to 300 and place loaves on cooling rack for 15 min. Then slice diagonally 1/2" thick. Place cut sides down on ungreased sheets. Bake 10 minutes each side. Makes approx. 3-1/2 doz.
by:CathyK
1-1/4C sugar, divided
3 eggs
1 t. almond, vanilla or anise extract
2+ C flour (depends on how sticky dough is)
2 t. baking powder
dash salt
1/2 C chopped almonds
2 t. milk
Cream butter & 1C sugar. Add eggs one at a time. Stir in extract. Combine dry ingredients, add to creamed mixture. Stir in almonds. Line baking sheet w/greased foil. Half dough & make 12x3" loaves on foil. Brush with milk and sprinkle with sugar. Bake 375 for 15-20 minutes or til golden brown & firm to touch. Reduce heat to 300 and place loaves on cooling rack for 15 min. Then slice diagonally 1/2" thick. Place cut sides down on ungreased sheets. Bake 10 minutes each side. Makes approx. 3-1/2 doz.
by:CathyK
Roasted Butternut Sqaush Soup
From chef and author Wolfgang Puck
1996
Ingredients
3 C Butternut Squash, Chopped
1/2 C Orange Juice
1/3 C Dark Brown Sugar
1 Cinnamon Stick
1/4 C Sweet Butter
1 C Leek, Chopped
1/2 C Onion, Chopped
1 Granny Smith Apple, Chopped
4 C Chicken Stock
1/3 C Heavy Cream (Optional)
Salt
Freshly Ground White Pepper
1/4 C Extra Virgin Olive Oil
1 C Butternut Squash, Diced
1/4 C Sage Leaves
1/8 C Italian Parsley
1/2 C Canola Oil
6 Sage Leaves
Directions
In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately
1996
Ingredients
3 C Butternut Squash, Chopped
1/2 C Orange Juice
1/3 C Dark Brown Sugar
1 Cinnamon Stick
1/4 C Sweet Butter
1 C Leek, Chopped
1/2 C Onion, Chopped
1 Granny Smith Apple, Chopped
4 C Chicken Stock
1/3 C Heavy Cream (Optional)
Salt
Freshly Ground White Pepper
1/4 C Extra Virgin Olive Oil
1 C Butternut Squash, Diced
1/4 C Sage Leaves
1/8 C Italian Parsley
1/2 C Canola Oil
6 Sage Leaves
Directions
In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange juice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
In a heavy bottom stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only - rough chopped, 1/2 cup onion and 1 granny smith apple - peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 C chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five minutes and add the optional 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender till very smooth.
In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
Place 1/4 cup sage leaves, 1/8 cup Italian parsley and 1/2 cup Canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
In a small pan with a little peanut oil, fry 6 large sage leaves till crispy and drain on paper towels.
Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one teaspoon sage oil over each, and lay one sage leaf on each soup. Serve immediately
Lemon Bars II
Crust:
8 tablespoons unsalted butter, softened
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Topping:
1 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup strained fresh lemon juice
2 to 3 tablespoons powdered sugar, for dusting
Equipment:
8-inch square pan, lined on the bottom and up all 4 sides with foil
Preheat oven to 350 F. Position a rack in the lower third of the oven.
To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt.
Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan. Bake for 25 to 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
To make the topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300F and slide the rack out without removing the pan. Pour the filling over the hot crust.
Bake for 20 to 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2-inch bars. May be stored, airtight, in the refrigerator. Lemon Bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
by:mary
8 tablespoons unsalted butter, softened
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Topping:
1 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1/2 cup strained fresh lemon juice
2 to 3 tablespoons powdered sugar, for dusting
Equipment:
8-inch square pan, lined on the bottom and up all 4 sides with foil
Preheat oven to 350 F. Position a rack in the lower third of the oven.
To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt.
Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan. Bake for 25 to 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
To make the topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300F and slide the rack out without removing the pan. Pour the filling over the hot crust.
Bake for 20 to 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2-inch bars. May be stored, airtight, in the refrigerator. Lemon Bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
by:mary
Lemon Coconut Bars
1 box Angel Food Cake (plain)
1 cup coconut
1 can lemon pie filling
Oven 350. Beat above ingredients together. Put in a 13x9 greased pan. Bake 25 minutes. Cool on wire rack.
Topping
1/3 cup butter
1/2 tsp. vanilla
3 oz. cream cheese softened
1 cup powdered sugar
Toasted coconut/walnuts
Beat first four ingredients until creamy. Spread on cooled bars. Sprinkle with toasted coconut/walnuts Enjoy!
by:Sefidah
1 cup coconut
1 can lemon pie filling
Oven 350. Beat above ingredients together. Put in a 13x9 greased pan. Bake 25 minutes. Cool on wire rack.
Topping
1/3 cup butter
1/2 tsp. vanilla
3 oz. cream cheese softened
1 cup powdered sugar
Toasted coconut/walnuts
Beat first four ingredients until creamy. Spread on cooled bars. Sprinkle with toasted coconut/walnuts Enjoy!
by:Sefidah
Lemon Bars
1 1/2 c. ap flour (reserve 3 T. to add to filling)
1/2 c. powdered sugar
3/4 c. COLD butter
4 eggs, beaten
1 1/2 c. white granulated sugar
1 t. baking powder
1/2 c. lemon juice (fresh or bottled)
Preheat oven to 350F.
Combine flour & powdered sugar. Cut in butter until crumbly. Press onto bottom of a lightly greased 9x13 cake pan and bake for 13 minutes.
While it's baking, combine eggs, white sugar, baking powder, lemon juice and the reserved 3 T. flour and mix well. Pour over the baked crust and bake the entire thing for 20-25 minutes. Cool, sprinkle with powdered sugar if you'd like.
Store covered in the fridge but serve at room temp.
by:ajkzmom
1/2 c. powdered sugar
3/4 c. COLD butter
4 eggs, beaten
1 1/2 c. white granulated sugar
1 t. baking powder
1/2 c. lemon juice (fresh or bottled)
Preheat oven to 350F.
Combine flour & powdered sugar. Cut in butter until crumbly. Press onto bottom of a lightly greased 9x13 cake pan and bake for 13 minutes.
While it's baking, combine eggs, white sugar, baking powder, lemon juice and the reserved 3 T. flour and mix well. Pour over the baked crust and bake the entire thing for 20-25 minutes. Cool, sprinkle with powdered sugar if you'd like.
Store covered in the fridge but serve at room temp.
by:ajkzmom
Pumpkin Cheesecake Bars
1 (16-ounce) package white pound cake mix
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped walnuts or pecans
Preheat oven to 350 F. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13 x 2-inch baking pan. Set aside.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle nuts on top.
Bake 30- 35 minutes or until a knife inserted into the center comes out clean. Cool to room temperature, then chill in refrigerator. Cut into bars
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped walnuts or pecans
Preheat oven to 350 F. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13 x 2-inch baking pan. Set aside.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle nuts on top.
Bake 30- 35 minutes or until a knife inserted into the center comes out clean. Cool to room temperature, then chill in refrigerator. Cut into bars
Greek Salad and Dressing
Greek Salad
1 large head Romaine Lettuce
1/2 half red onion, sliced
1 English Cucumber, sliced
1 cup Kalamata olives
1 cup Greek Feta, crumbled
Dressing:
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly ground pepper
by:NorseArcher
1 large head Romaine Lettuce
1/2 half red onion, sliced
1 English Cucumber, sliced
1 cup Kalamata olives
1 cup Greek Feta, crumbled
Dressing:
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly ground pepper
by:NorseArcher
Microwave Ice Cream Cone Cake
1 small (9 ounce) package cake mix, any flavor
1 egg
12 ice cream cones (flat bottom)
6 tablespoons water
ice cream
Mix cake mix with egg and water according to directions. Place about two
tablespoons of batter in each cone (about half full). Put cones in paper-lined
plastic cupcake tray and microwave six at a time at 50% power for 2 to 3
minutes or until toothpick comes out clean. Turn tray halfway through cooking
time. Let cool, then serve with scoop of ice cream.
We used to just do one cone at a time on a paper-towel. And we used to ice the cake part, and it would really look like an ice cream cone until you bit into it!
I made this last night using regular self raising flour and it was a little dry but not so much that you could not eat it.
1 egg
12 ice cream cones (flat bottom)
6 tablespoons water
ice cream
Mix cake mix with egg and water according to directions. Place about two
tablespoons of batter in each cone (about half full). Put cones in paper-lined
plastic cupcake tray and microwave six at a time at 50% power for 2 to 3
minutes or until toothpick comes out clean. Turn tray halfway through cooking
time. Let cool, then serve with scoop of ice cream.
We used to just do one cone at a time on a paper-towel. And we used to ice the cake part, and it would really look like an ice cream cone until you bit into it!
I made this last night using regular self raising flour and it was a little dry but not so much that you could not eat it.
Rhubarb Muffins
2/3 C. Salad Oil
1 C. Sugar
3/4 C Brown Sugar
1 Egg
1 tsp. Salt
1 tsp. Baking soda
1 Tsp. vanilla
2-1/2 C Flour
1 C Buttermilk
Muffin Topping:
1 Tbsp Butter or Margarine
1/2 C Sugar
1/2 tsp. cinnamon
Beat ingredients together with an electric mixer in order
given. Fold 1-1/2 cups diced rhubarb; pour into greased
muffin tins (I used paper liners). Mix together topping
ingredients. I used a fork to mix my topping ingredients until it was crumbly. Sprinkle topping on muffins. Bake
at 350 for 20 to 25 minutes. These muffins turn out very moist so I would recommend using paper liners instead of greasing the tins.
1 C. Sugar
3/4 C Brown Sugar
1 Egg
1 tsp. Salt
1 tsp. Baking soda
1 Tsp. vanilla
2-1/2 C Flour
1 C Buttermilk
Muffin Topping:
1 Tbsp Butter or Margarine
1/2 C Sugar
1/2 tsp. cinnamon
Beat ingredients together with an electric mixer in order
given. Fold 1-1/2 cups diced rhubarb; pour into greased
muffin tins (I used paper liners). Mix together topping
ingredients. I used a fork to mix my topping ingredients until it was crumbly. Sprinkle topping on muffins. Bake
at 350 for 20 to 25 minutes. These muffins turn out very moist so I would recommend using paper liners instead of greasing the tins.
Irish Soda Bread Scones
Ingredients:
3 Cups of Flour
¼ Cup of Sugar
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Cream of Tartar
1 Stick of Unsalted Butter, cut into small pieces
1 Cup of Raisins
1 ½ Cups of Buttermilk
10x Confectioners Powdered Sugar
Preheat oven to 350 degrees. In bowl of electric mixer, blend flour, sugar, baking powder, baking soda, and cream of tartar.
Add butter to flour mixture and mix for 2 minutes, or until butter is the size of small peas and is well incorporated into the flour mixture. Add raisins. Mix. Then add buttermilk. Continue mixing about 1 minute. (if you don’t have an electric mixer and are doing this by hand, turn onto a floured board and knead a minute).
Using a large spoon, drop mixture onto ungreased cookie sheets. Bake for 25 minutes, or until brown and crusty. Makes about 1 dozen Scones. Sprinkle with 10x confectioners powdered sugar when cooled.
This is a wonderful treat to serve your guests for part of a breakfast or brunch meal…looks fancy when piled high on a plate that is lined with paper doilies! ;)
3 Cups of Flour
¼ Cup of Sugar
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
¼ Teaspoon Cream of Tartar
1 Stick of Unsalted Butter, cut into small pieces
1 Cup of Raisins
1 ½ Cups of Buttermilk
10x Confectioners Powdered Sugar
Preheat oven to 350 degrees. In bowl of electric mixer, blend flour, sugar, baking powder, baking soda, and cream of tartar.
Add butter to flour mixture and mix for 2 minutes, or until butter is the size of small peas and is well incorporated into the flour mixture. Add raisins. Mix. Then add buttermilk. Continue mixing about 1 minute. (if you don’t have an electric mixer and are doing this by hand, turn onto a floured board and knead a minute).
Using a large spoon, drop mixture onto ungreased cookie sheets. Bake for 25 minutes, or until brown and crusty. Makes about 1 dozen Scones. Sprinkle with 10x confectioners powdered sugar when cooled.
This is a wonderful treat to serve your guests for part of a breakfast or brunch meal…looks fancy when piled high on a plate that is lined with paper doilies! ;)
Ding Dong Cake
Devil's Food Cake Mix
Prepare devil's food cake mix according to directions. When cake cools, split layers in half. Spread filling between layers. Top with frosting.
Filling
4 Tbsp. flour (doesn't say but I would think plain)
1 C. sugar
1 C. milk
dash of salt
1/2 C. margarine
1/2 C. shortening
1 tsp. vanilla
Mix flour and salt then add milk. Cook in saucepan over low heat until thick. Cool to room temp. Beat in butter & shortening until smooth. Add sugar and vanilla beating until fluffy.
Frosting
12 oz. bag chocolate chips
4 Tbsp. light corn syrup
1 stick margarine
Combine all ingredients in saucepan. Stir over low heat until chips are melted. Spread on cake.
by:Norsearcher
Prepare devil's food cake mix according to directions. When cake cools, split layers in half. Spread filling between layers. Top with frosting.
Filling
4 Tbsp. flour (doesn't say but I would think plain)
1 C. sugar
1 C. milk
dash of salt
1/2 C. margarine
1/2 C. shortening
1 tsp. vanilla
Mix flour and salt then add milk. Cook in saucepan over low heat until thick. Cool to room temp. Beat in butter & shortening until smooth. Add sugar and vanilla beating until fluffy.
Frosting
12 oz. bag chocolate chips
4 Tbsp. light corn syrup
1 stick margarine
Combine all ingredients in saucepan. Stir over low heat until chips are melted. Spread on cake.
by:Norsearcher
Eastern Shore Barbecue Marinade
2 beaten eggs
5 tsp. poultry seasoning
1 tsp. black pepper
2 tsp. salt
2 c. vinegar
1 c. vegetable oil
Mix together. Marinate chicken pieces. Baste with marinade while grilling
5 tsp. poultry seasoning
1 tsp. black pepper
2 tsp. salt
2 c. vinegar
1 c. vegetable oil
Mix together. Marinate chicken pieces. Baste with marinade while grilling
Cookie Dough Dip recipe
Well, I think that's what she called it...
We had a party in nutrition class last night, and one of my classmates brought in a dip. She brought chocolatey chip Teddy Grahams to eat with it, but I'm thinking it might be good on vanilla wafers or Chips Ahoy, too.
1 block of cream cheese -- softened
1 stick of butter -- softened
2 Tablespoons of brown sugar
1 teaspoon of vanilla
3/4 cup of confectioner's sugar
1 bag of mini chocolate chips
by:Norsearcher
We had a party in nutrition class last night, and one of my classmates brought in a dip. She brought chocolatey chip Teddy Grahams to eat with it, but I'm thinking it might be good on vanilla wafers or Chips Ahoy, too.
1 block of cream cheese -- softened
1 stick of butter -- softened
2 Tablespoons of brown sugar
1 teaspoon of vanilla
3/4 cup of confectioner's sugar
1 bag of mini chocolate chips
by:Norsearcher
Aunt Carol’s Spaghetti Sauce
Once you taste this HOMEMADE Spaghetti Sauce, you’ll never buy store-bought sauce ever again – along with a loaf of that “Pane Italiano Italian Bread” from GIANT that’s crusty on the outside and soft and chewy on the inside – makes this meal “ohh so good” –
Ingredients
• 1 can (11.5 oz.) V-8 juice
• 3 cans (12 oz. size) HUNTS or CONTADINA tomato paste
• 6 cans water (using empty tomato paste cans)
• 2 large onions – chopped (I used the yellow cooking onions)
• 1/4 cup CARAPELLI olive oil for sautéing and baking
• 3 stalks celery – chopped
• 1 tablespoon parsley
• 2 fresh garlic cloves – minced
• few squirts TABASCO hot sauce
• 1/2 teaspoon sweet basil
• 1/2 teaspoon thyme
• 1 teaspoon Italian seasoning
• 1/4 teaspoon oregano
• 2 to 3 tablespoons sugar (I use 2 most times)
• 1 to 1-1/2 cups KRAFT grated Romano cheese
• salt and pepper to taste
• 1 can (14.5 oz) REDPACK or HUNTS petite diced tomatoes (optional)
• 1 jar (4.5 oz) of GREEN GIANT sliced mushrooms, drained (optional)
Brown onion and celery in olive oil. Mix all other ingredients in large pot. Add onion and celery using oil also. Cook about half an hour or so over low heat. Serve over BARILLA No. 5 spaghetti or pasta of your choice, cooked according to package directions.
My spaghetti sauce with meatballs is what we like the best… but you can brown up a pound of lean ground beef to go with… or brown up some hard-to-find HILLSHIRE FARMS hot links – cut in 2-inch pieces (GIANT sells these around these parts --- DO NOT use Beef Hot Links !! Talk about awful !!) or you can brown up some HATFIELD Sweet Italian Sausage links…
Note: This makes a GR8 pizza sauce too… just don’t add the sugar !!
by: Aunt Carol
Ingredients
• 1 can (11.5 oz.) V-8 juice
• 3 cans (12 oz. size) HUNTS or CONTADINA tomato paste
• 6 cans water (using empty tomato paste cans)
• 2 large onions – chopped (I used the yellow cooking onions)
• 1/4 cup CARAPELLI olive oil for sautéing and baking
• 3 stalks celery – chopped
• 1 tablespoon parsley
• 2 fresh garlic cloves – minced
• few squirts TABASCO hot sauce
• 1/2 teaspoon sweet basil
• 1/2 teaspoon thyme
• 1 teaspoon Italian seasoning
• 1/4 teaspoon oregano
• 2 to 3 tablespoons sugar (I use 2 most times)
• 1 to 1-1/2 cups KRAFT grated Romano cheese
• salt and pepper to taste
• 1 can (14.5 oz) REDPACK or HUNTS petite diced tomatoes (optional)
• 1 jar (4.5 oz) of GREEN GIANT sliced mushrooms, drained (optional)
Brown onion and celery in olive oil. Mix all other ingredients in large pot. Add onion and celery using oil also. Cook about half an hour or so over low heat. Serve over BARILLA No. 5 spaghetti or pasta of your choice, cooked according to package directions.
My spaghetti sauce with meatballs is what we like the best… but you can brown up a pound of lean ground beef to go with… or brown up some hard-to-find HILLSHIRE FARMS hot links – cut in 2-inch pieces (GIANT sells these around these parts --- DO NOT use Beef Hot Links !! Talk about awful !!) or you can brown up some HATFIELD Sweet Italian Sausage links…
Note: This makes a GR8 pizza sauce too… just don’t add the sugar !!
by: Aunt Carol
Pierogies
This is my mother-in-law's recipe, passed down from my husband's grandma who came from the Ukraine. Plan to set aside a whole day for this. You won't be disappointed, and your family will want this more than once a year! At least it does make a lot of pierogies that can be frozen and cooked later. They are the best. I have modified this recipe to amounts that work well for me.
Filling:
Start cooking potatoes first.
About 12 large potatoes, cut up slightly, boiled in water until tender, and mashed with potato masher (don't add milk or water)
1 pkg. farmer's cheese, shredded
1 onion, diced and sauteed in 2 TBSP butter or margarine
salt and pepper to taste
Make filling and set aside, covered.
Start Dough:
1 lb. tub of Smart Balance or other margarine, softened
1 1/2 (16 oz) containers regular sour cream
1 1/2 c. milk
9 eggs
3 tsp. salt
Mix all well in very large bowl.
Add about 3/4 pkg flour or until it makes a soft dough.
Knead a few minutes.
Place a small amount of dough on well floured, long cutting board. (Walmart has one). Sprinkle plenty of flour on top. You want these sticky enough to hold together, but not to stick to the cutting board.
Roll out. Use a coffee cup to cut circles. Place a teaspoon of mashed potato dough in center of each circle. Fold one side over. Pinch with fingers along one edge to seal. (Some seal better than others- if you get any filling on edge, it will not seal well).
If you have leftover dough, roll out again and recut.
Place these on cooking sheet lined with wax paper, one deep, until ready to cook, or freeze right away, being careful that none touch each other (or they will be hard to get apart). If you are freezing, cover trays well with foil. (They really don't do well when stacked- one layer is best. They either stick to the wax paper or each other).
Keep dough covered as much as possible while working as it drys out.
If you have either leftover filling or dough, you could cover and refrigerate, and make extra of the other another day. It usually works out evenly for me, though.
To cook:
(If frozen, lay out in refrigerator a day ahead, or they could be difficult to get the wax paper off them).
Place in salted, boiling water for a few minutes. (Don't delete this step). If you don't boil first, they will taste raw after being fried.
Take out of boiling water with a slotted spoon, and place in margarine in a frying pan on fairly low heat. These do tend to burn and stick. Try to turn them over quickly or move them a little so that they get some margarine on them and don't stick as much.
Fry until golden brown on both sides. (Optional: Fry diced onion with them for better flavor).
Serve with plenty of salt, pepper, (we use the big flake pepper), and sour cream.
For a true Ukrainian supper, serve these pierogies with sour cream, and Kielbasa (pronounced kibossy)(I use the low-fat) which has been sliced into 1/4" slices around the ring, fried in a little oil until browned, then serve with mixture of bottled red cabbage and horseradish, mixed and eaten with the kielbasa
Filling:
Start cooking potatoes first.
About 12 large potatoes, cut up slightly, boiled in water until tender, and mashed with potato masher (don't add milk or water)
1 pkg. farmer's cheese, shredded
1 onion, diced and sauteed in 2 TBSP butter or margarine
salt and pepper to taste
Make filling and set aside, covered.
Start Dough:
1 lb. tub of Smart Balance or other margarine, softened
1 1/2 (16 oz) containers regular sour cream
1 1/2 c. milk
9 eggs
3 tsp. salt
Mix all well in very large bowl.
Add about 3/4 pkg flour or until it makes a soft dough.
Knead a few minutes.
Place a small amount of dough on well floured, long cutting board. (Walmart has one). Sprinkle plenty of flour on top. You want these sticky enough to hold together, but not to stick to the cutting board.
Roll out. Use a coffee cup to cut circles. Place a teaspoon of mashed potato dough in center of each circle. Fold one side over. Pinch with fingers along one edge to seal. (Some seal better than others- if you get any filling on edge, it will not seal well).
If you have leftover dough, roll out again and recut.
Place these on cooking sheet lined with wax paper, one deep, until ready to cook, or freeze right away, being careful that none touch each other (or they will be hard to get apart). If you are freezing, cover trays well with foil. (They really don't do well when stacked- one layer is best. They either stick to the wax paper or each other).
Keep dough covered as much as possible while working as it drys out.
If you have either leftover filling or dough, you could cover and refrigerate, and make extra of the other another day. It usually works out evenly for me, though.
To cook:
(If frozen, lay out in refrigerator a day ahead, or they could be difficult to get the wax paper off them).
Place in salted, boiling water for a few minutes. (Don't delete this step). If you don't boil first, they will taste raw after being fried.
Take out of boiling water with a slotted spoon, and place in margarine in a frying pan on fairly low heat. These do tend to burn and stick. Try to turn them over quickly or move them a little so that they get some margarine on them and don't stick as much.
Fry until golden brown on both sides. (Optional: Fry diced onion with them for better flavor).
Serve with plenty of salt, pepper, (we use the big flake pepper), and sour cream.
For a true Ukrainian supper, serve these pierogies with sour cream, and Kielbasa (pronounced kibossy)(I use the low-fat) which has been sliced into 1/4" slices around the ring, fried in a little oil until browned, then serve with mixture of bottled red cabbage and horseradish, mixed and eaten with the kielbasa
Snickers - Apple Salad
1 (8 oz.) container Cool Whip
3 apples, diced
3 regular size SNICKERS® candy bars, frozen
Mix together the Cool Whip and apples. Smash the SNICKERS® bars and add to the salad. Best if you allow to stand for a little while before serving.
by:Norsearcher
3 apples, diced
3 regular size SNICKERS® candy bars, frozen
Mix together the Cool Whip and apples. Smash the SNICKERS® bars and add to the salad. Best if you allow to stand for a little while before serving.
by:Norsearcher
Pecan Coconut Cookies
1 c. butter, softened
1 c. brown sugar
1 c. white granulated sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. salt
1 t. baking soda
1 1/4 c. uncooked quick oats
2 c. unsweetened flaked coconut (if you can only find sweetened coconut, reduce white sugar in half)
1 c. chopped pecans
Cream butter and both sugars together. Add in eggs and vanilla.
Sift together the flour, salt and baking soda. Add to the butter/sugar mixture.
Stir in the oats, coconut, and pecans. Mix well and refrigerate for 30 minutes.
Heat oven to 350.
Drop rounded teaspoon size balls of dough on a greased cookie sheet and bake 7-9 minutes.
Note: As soon as you see the tops start to brown, take them out!
by:Michelle (ajkzmom)
1 c. brown sugar
1 c. white granulated sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. salt
1 t. baking soda
1 1/4 c. uncooked quick oats
2 c. unsweetened flaked coconut (if you can only find sweetened coconut, reduce white sugar in half)
1 c. chopped pecans
Cream butter and both sugars together. Add in eggs and vanilla.
Sift together the flour, salt and baking soda. Add to the butter/sugar mixture.
Stir in the oats, coconut, and pecans. Mix well and refrigerate for 30 minutes.
Heat oven to 350.
Drop rounded teaspoon size balls of dough on a greased cookie sheet and bake 7-9 minutes.
Note: As soon as you see the tops start to brown, take them out!
by:Michelle (ajkzmom)
Chicken
Dredge chicken breasts in honey mustard dressing, then in dry bread crumbs. Fry lightly in olive oil until done. This is very good and I have used French dressing when I was out of the other with very good results.
by:Norsearcher
by:Norsearcher
Baked Zucchini Sticks
Slice a zucchini into sticks and dip them in a beaten egg
white with salt and pepper and some chili powder.
Put 3 T Italian bread crumbs into a baggie. Throw the
zucchini sticks a few at a time into the baggie and
shake until covered.
Spray Pam on a cookie sheet. Place zucchini sticks
on the sheet in a single layer. Spray Pam on top.
Bake at 400 for about 20 min. Broil for a few minutes
to get them crunchy. Sprinkle with Parmesan cheese.
by:Norsearcher
white with salt and pepper and some chili powder.
Put 3 T Italian bread crumbs into a baggie. Throw the
zucchini sticks a few at a time into the baggie and
shake until covered.
Spray Pam on a cookie sheet. Place zucchini sticks
on the sheet in a single layer. Spray Pam on top.
Bake at 400 for about 20 min. Broil for a few minutes
to get them crunchy. Sprinkle with Parmesan cheese.
by:Norsearcher
Zucchini Onion Bake
I didn't have the cheddar cheese so I used Swiss. LOL And fried the onion in the butter instead of cooking w/ the onion. Also added the Swiss to the white sauce. Will try it with the Cheddar next time. :)
1 1/2 lbs. zucchini thinly sliced 1 c. onion ditto
1 Tbs. butter 2 Tbs. flour 1 tsp. salt 1 c milk
dash cayenne 1/2 c shredded cheddar
1/2 c buttered crumbs
Cook zucchini & onion in small amount of water 5 minute. Drain well. Melt butter in pan, blend in flour, salt, cayenne. Add milk and thicken. Mix sauce & zucchini & place in baking dish. Top w/ cheese and crumbs. Bake @ 350º for 25 min.
by:Norsearcher
1 1/2 lbs. zucchini thinly sliced 1 c. onion ditto
1 Tbs. butter 2 Tbs. flour 1 tsp. salt 1 c milk
dash cayenne 1/2 c shredded cheddar
1/2 c buttered crumbs
Cook zucchini & onion in small amount of water 5 minute. Drain well. Melt butter in pan, blend in flour, salt, cayenne. Add milk and thicken. Mix sauce & zucchini & place in baking dish. Top w/ cheese and crumbs. Bake @ 350º for 25 min.
by:Norsearcher
French Onion Soup
1 TBL butter
2 TBL olive oil
2 pounds 4oz large yellow onions, peeled, halved and thin sliced
3 large garlic cloves finely chopped or minced
2TBL flour
7 oz dry white wine
8 ¾ cups beef stock (you can use bouillon cubes)
3 TBL Cognac or Brandy
6 slices French bread
7oz Gruyere cheese
Salt and pepper
Melt butter with oil over medium heat in large heavy-bottomed pan. Add onions and cook, covered for 10-12 minutes until softened, stirring occasionally. Add garlic and sprinkle with salt and pepper.
Reduce heat and continue cooking uncovered for 30-35 minutes (usually takes me the better part of an hour) until a deep golden brown, stirring time to time until they start to colour, then more frequently – do not burn, scrape bottom of pan often as they will stick. DO NOT hurry this step, the flavour comes from the slow cooking of the onions so they caramelize and then the brewing in the stock. The first time I made it the fire was too hot and they were brown in minutes…the soup was bland, but improved overnight. The next time, I slowed it down and – WHAM – the flavour was there immediately!
Sprinkle flour and stir to blend. Stir in wine and bubble for 1 minute. Add the stock, bring to boil, scraping bottom and sides, stirring to combine. Reduce heat to low, add Cognac or brandy simmer gently for 45 minutes stirring occasionally.
Toast the bread under the grill on one side, turn and top with cheese, place under the grill until cheese melts.
Place toast in bowl and ladle soup on top.
Serves 6 - Improves in flavour overnight
by:Norsearcher
2 TBL olive oil
2 pounds 4oz large yellow onions, peeled, halved and thin sliced
3 large garlic cloves finely chopped or minced
2TBL flour
7 oz dry white wine
8 ¾ cups beef stock (you can use bouillon cubes)
3 TBL Cognac or Brandy
6 slices French bread
7oz Gruyere cheese
Salt and pepper
Melt butter with oil over medium heat in large heavy-bottomed pan. Add onions and cook, covered for 10-12 minutes until softened, stirring occasionally. Add garlic and sprinkle with salt and pepper.
Reduce heat and continue cooking uncovered for 30-35 minutes (usually takes me the better part of an hour) until a deep golden brown, stirring time to time until they start to colour, then more frequently – do not burn, scrape bottom of pan often as they will stick. DO NOT hurry this step, the flavour comes from the slow cooking of the onions so they caramelize and then the brewing in the stock. The first time I made it the fire was too hot and they were brown in minutes…the soup was bland, but improved overnight. The next time, I slowed it down and – WHAM – the flavour was there immediately!
Sprinkle flour and stir to blend. Stir in wine and bubble for 1 minute. Add the stock, bring to boil, scraping bottom and sides, stirring to combine. Reduce heat to low, add Cognac or brandy simmer gently for 45 minutes stirring occasionally.
Toast the bread under the grill on one side, turn and top with cheese, place under the grill until cheese melts.
Place toast in bowl and ladle soup on top.
Serves 6 - Improves in flavour overnight
by:Norsearcher
Monday, November 2, 2009
Ranch Baked Quesadillas
Ingredients
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup Hidden Valley® The Original Ranch® dressing
1/4 cup diced green chilies, rinsed and drained
4 9-inch flour tortillas, warmed
Salsa, Hidden Valley® The Original Ranch® dressing and guacamole, optional
Preparation
Prep Time: 20 min.
Bake Time: 15 min.
Preheat oven to 350°F.
Combine chicken, cheese, Ranch and chilies in medium bowl. Divide chicken mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, Ranch and guacamole, if desired.
Serves: 4
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup Hidden Valley® The Original Ranch® dressing
1/4 cup diced green chilies, rinsed and drained
4 9-inch flour tortillas, warmed
Salsa, Hidden Valley® The Original Ranch® dressing and guacamole, optional
Preparation
Prep Time: 20 min.
Bake Time: 15 min.
Preheat oven to 350°F.
Combine chicken, cheese, Ranch and chilies in medium bowl. Divide chicken mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, Ranch and guacamole, if desired.
Serves: 4
Sourdough Bread and Starter
1 cup Sourdough starter
2-1/2 cups all-purpose flour
2 cups warm water (105-115*)
3-3/4 to 4-1/4 cups all-purpose flour
3 T sugar
1 t. salt
1/4 t. baking soda
3 T vegetable oil
Mix 1 cup Sourdough starter, 2-1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place 8 hours.
Add 3-3/4 cups of the flour, the sugar, salt, baking soda and oil to mixture in bowl. Stir with wooden spoon until smooth and flour is completely absorbed. Dough should be just firm enough to gather into a ball. If necessary, add remaining 1/2 cup flour gradually, stirring until all flour is absorbed.
Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4 inch deep slashed in each loaf. Let rise until double, about 45 minutes.
Heat oven to 375*. Brush loaves with cold water. Place cookie sheet in center of oven. Cookie sheet should not touch sides of oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheet; cool on wire racks.
Starter - if you need it
1 t. active dry yeast
1/4 cup warm water (105 - 115*)
3/4 cup milk
1 cup all-purpose flour
Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in flour gradually. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2 to 3 days.
When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tightly fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 cup starter in recipe; reserve remaining starter. Add 3/4 cup milk and 3/4 cup flour to reserved starter. Store covered at room temperature until bubbles appear, about 12 hours; refrigerate.
Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t active dry yeast in 1/4 cup warm water. Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter.
by:Kathy via Betty Crocker!
2-1/2 cups all-purpose flour
2 cups warm water (105-115*)
3-3/4 to 4-1/4 cups all-purpose flour
3 T sugar
1 t. salt
1/4 t. baking soda
3 T vegetable oil
Mix 1 cup Sourdough starter, 2-1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place 8 hours.
Add 3-3/4 cups of the flour, the sugar, salt, baking soda and oil to mixture in bowl. Stir with wooden spoon until smooth and flour is completely absorbed. Dough should be just firm enough to gather into a ball. If necessary, add remaining 1/2 cup flour gradually, stirring until all flour is absorbed.
Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. Dough is ready if indentation remains when touched.
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4 inch deep slashed in each loaf. Let rise until double, about 45 minutes.
Heat oven to 375*. Brush loaves with cold water. Place cookie sheet in center of oven. Cookie sheet should not touch sides of oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheet; cool on wire racks.
Starter - if you need it
1 t. active dry yeast
1/4 cup warm water (105 - 115*)
3/4 cup milk
1 cup all-purpose flour
Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in flour gradually. Beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2 to 3 days.
When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tightly fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 cup starter in recipe; reserve remaining starter. Add 3/4 cup milk and 3/4 cup flour to reserved starter. Store covered at room temperature until bubbles appear, about 12 hours; refrigerate.
Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t active dry yeast in 1/4 cup warm water. Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter.
by:Kathy via Betty Crocker!
Authentic German Potato Salad
3 c. peeled & sliced potatoes 4 slices of bacon
1 sm. diced onion 1/4c. white vinegar 2 Tbs. water
3 tbs. white sugar 1 tsp. salt (I omit)
pepper to taste
Place potatoes in pot and ad enough water to cover. Bring to a boil and cook for about 10 min. or till tender.
Cut bacon across the slice in 1/4" pieces & cook over med. high heat till browned and crisp. Remove from pan
Add onion to bacon grease and cook till tender. Add the bacon, vinegar, water, sugar, salt (if used) & pepper. Bring to a boil and add the potatoes. Mix well and serve.
This is easily doubled and I have tripled it too. Delish. Even better the next day if any is left.
by:Lois
1 sm. diced onion 1/4c. white vinegar 2 Tbs. water
3 tbs. white sugar 1 tsp. salt (I omit)
pepper to taste
Place potatoes in pot and ad enough water to cover. Bring to a boil and cook for about 10 min. or till tender.
Cut bacon across the slice in 1/4" pieces & cook over med. high heat till browned and crisp. Remove from pan
Add onion to bacon grease and cook till tender. Add the bacon, vinegar, water, sugar, salt (if used) & pepper. Bring to a boil and add the potatoes. Mix well and serve.
This is easily doubled and I have tripled it too. Delish. Even better the next day if any is left.
by:Lois
Crockpot Italian Beef
2-5 lb. roast (chuck or round)
4 beef bouillon cubes or 4 t of bullion paste
1 5/8 oz. pkg. Good Seasonings Italian salad dressing mix
1 16 oz. jar pepperoncini peppers - DO NOT DRAIN
Place roast in crock pot. Add bouillon cubes and dressing mix. Pour entire jar of peppers WITH JUICE over roast (DO NOT DRAIN.)
Cook 6-8 hours on HIGH.
When roast is tender and falling apart, shred beef. Just stick 2 forks right in crock pot and shred.
Serve on fresh toasted rolls with cheddar cheese.
by:Norsearcher
4 beef bouillon cubes or 4 t of bullion paste
1 5/8 oz. pkg. Good Seasonings Italian salad dressing mix
1 16 oz. jar pepperoncini peppers - DO NOT DRAIN
Place roast in crock pot. Add bouillon cubes and dressing mix. Pour entire jar of peppers WITH JUICE over roast (DO NOT DRAIN.)
Cook 6-8 hours on HIGH.
When roast is tender and falling apart, shred beef. Just stick 2 forks right in crock pot and shred.
Serve on fresh toasted rolls with cheddar cheese.
by:Norsearcher
Red Lobster Cheddar Bay Biscuits II
– make these cheesy garlicky biscuits at home.
2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder
Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
by:Debbie, Craftycat31
2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder
Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
by:Debbie, Craftycat31
Sausage Dip
1 package of Jimmy Dean Hot Sausage (16oz package)
1 package of Jimmy Dean Maple Sausage (16oz package)
1 brick of cream cheese (8 oz)
1 can of Rotel tomatoes and Green peppers
Brown the sausages together and drain. Add the can of Rotel (drained) and the brick of cream cheese to the sausages and combine and heat thoroughly and serve.
Very tasty
by: Shellie
1 package of Jimmy Dean Maple Sausage (16oz package)
1 brick of cream cheese (8 oz)
1 can of Rotel tomatoes and Green peppers
Brown the sausages together and drain. Add the can of Rotel (drained) and the brick of cream cheese to the sausages and combine and heat thoroughly and serve.
Very tasty
by: Shellie
Potato Puffs
2 1/2 cups cold mashed potatoes approx 4 large all purpose potatoes
1tsp baking powder
1 egg
1/2 all purpose flour
1tsp chili powder
1tsp salt
1/8tsp pepper
1/4 cup milk
1T finely minced onion
1/4 tsp Tabasco sauce
Beat together all ingredients until thick and fluffy. Drop rounded teaspoonfuls into hot oil and fry until golden, drain onto paper towels.
by:mary!
1tsp baking powder
1 egg
1/2 all purpose flour
1tsp chili powder
1tsp salt
1/8tsp pepper
1/4 cup milk
1T finely minced onion
1/4 tsp Tabasco sauce
Beat together all ingredients until thick and fluffy. Drop rounded teaspoonfuls into hot oil and fry until golden, drain onto paper towels.
by:mary!
Blueberry Feather Muffins
1/3 cup sugar
1/4 cup butter or margarine
1 egg
2 1/3 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla
1 1/2 cup blueberries
Mix 1/3 cup sugar and butter until fluffy.Beat egg.Stir in flour mixed with baking powder,salt,cinnamon,alternately with the milk, beginning and ending with the flour. stir in vanilla.Beat well. Gently fold in blueberries.Spoon batter into greased muffin pans.Top with 1/2 cup sugar,1/3 cup flour, 1/4 cup butter, mixed.Bake at 375* for 25 minutes.
by:sandymn
1/4 cup butter or margarine
1 egg
2 1/3 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla
1 1/2 cup blueberries
Mix 1/3 cup sugar and butter until fluffy.Beat egg.Stir in flour mixed with baking powder,salt,cinnamon,alternately with the milk, beginning and ending with the flour. stir in vanilla.Beat well. Gently fold in blueberries.Spoon batter into greased muffin pans.Top with 1/2 cup sugar,1/3 cup flour, 1/4 cup butter, mixed.Bake at 375* for 25 minutes.
by:sandymn
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