1 Loaf Italian Bread Cubed.
4c Milk
1 1/2c Sugar
3 Eggs
1 stick butter (melted)
Vanilla to taste.
Cube bread and soak in milk, set aside. Combine eggs and sugar. Whisk until light and fluffy (color is a light yellow). Grease pan (9 x 13) with some melted butter. Add butter and vanilla to egg and sugar mixture and whisk well. Add bread and mix. Pour into greased pan and bake at 350 degrees for approx 1 hour. Done when knife is inserted in center and comes out clean.
Sauce.
1 c Sugar
1 stick butter
Wild Turkey to taste. (I use approx. 1/4 cup)
1 egg.
Slice butter in small sauce pan and add sugar. Over medium heat whisk constantly until fluffy and boiling. Remove from heat and add Wild Turkey. Let cool slightly then add beaten egg and whisk again.
Pour sauce over bread pudding.
Enjoy!
Rosemary
Tuesday, December 27, 2011
Saturday, November 19, 2011
Lefse
8 cups riced potatoes
1/2 cup whipping cream
1 stick butter
3 tsp sugar
2 tsp salt
Mixed all ingredients - cool in fridge overnight
Add 3 scant cups flour
hamburger patty size - roll out this and fry on griddle at 450 degrees depending on your griddles age!!
Mary
1/2 cup whipping cream
1 stick butter
3 tsp sugar
2 tsp salt
Mixed all ingredients - cool in fridge overnight
Add 3 scant cups flour
hamburger patty size - roll out this and fry on griddle at 450 degrees depending on your griddles age!!
Mary
Sunday, November 6, 2011
Horseradish Sauce
Horseradish Sauce
1 1/2 tsp powdered dry mustard
1 1/2 tsp warm water
Combine the above two ingredients and let it sit for 10 minutes. Then add the following and mix well:
1 T horseradish (I love Silver Springs brand)
1/3 cup sour cream
1/3 cup mayonnaise (not Miracle Whip)
By: Rita
1 1/2 tsp powdered dry mustard
1 1/2 tsp warm water
Combine the above two ingredients and let it sit for 10 minutes. Then add the following and mix well:
1 T horseradish (I love Silver Springs brand)
1/3 cup sour cream
1/3 cup mayonnaise (not Miracle Whip)
By: Rita
Eight Can Soup
1 pound lean ground beef, browned
1 can (10 3/4 ounce size) condensed tomato soup, undiluted
1 can (10.5 ounce size) condensed vegetable soup, undiluted
1 can (15 ounce size) chili with beans
1 can (15 ounce size) chili without beans
1 can (15 ounce size) mixed vegetables, undrained
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (10 ounce size) diced tomatoes with green chili peppers, undrained
1 can (15 ounce size) whole kernel corn, undrained
PREPARATION:
Add all the ingredients to a 6-quart (no smaller) Crock Pot and stir until completely mixed together. DO NOT drain liquid! DO NOT add additional liquid either. Simply heat on High for about 30 to 45 minutes or until mixture starts to bubble; then turn to Low.
COOK'S NOTES:
That's it! It's ready-to-serve! However, I've found that if you allow this soup to continue cooking on Low for about 3 to 4 hours before serving, it will taste even better because the flavors will have melded together nicely.
NUTRITION:
380 calories, 17 grams fat, 41 grams carbohydrates, 21 grams protein per serving.
Phyllis - KY
1 can (10 3/4 ounce size) condensed tomato soup, undiluted
1 can (10.5 ounce size) condensed vegetable soup, undiluted
1 can (15 ounce size) chili with beans
1 can (15 ounce size) chili without beans
1 can (15 ounce size) mixed vegetables, undrained
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (10 ounce size) diced tomatoes with green chili peppers, undrained
1 can (15 ounce size) whole kernel corn, undrained
PREPARATION:
Add all the ingredients to a 6-quart (no smaller) Crock Pot and stir until completely mixed together. DO NOT drain liquid! DO NOT add additional liquid either. Simply heat on High for about 30 to 45 minutes or until mixture starts to bubble; then turn to Low.
COOK'S NOTES:
That's it! It's ready-to-serve! However, I've found that if you allow this soup to continue cooking on Low for about 3 to 4 hours before serving, it will taste even better because the flavors will have melded together nicely.
NUTRITION:
380 calories, 17 grams fat, 41 grams carbohydrates, 21 grams protein per serving.
Phyllis - KY
Saturday, October 29, 2011
Crock Pot Pork Loin
Basically, one pork loin (because it is just the 2 of us I tend to get the small ones - 10-15 oz.
Mix together:
1/3 cup water
2 T brown gravy mix (I use low sodium)
2 T Onion Soup Mix
3 T soy sauce.
Mix all ingredients together.
put pork loin into crock pot
smear 1-2 T crushed garlic over pork loin,
pour the other ingredients over the pork loin
Cook on HI for 4 hours or low for 6 hours
Watch that it does not cook dry (I tend to have to add 1/4 water after 2 hours on high or 4 hours on low) My crock pot cooks almost at a boil on BOTH settings LOL!)
Anyway, it is soooo good. The gravy is just to DIE for and the loin is moist and tender.
I like this recipe because I can scale it down for smaller loin (10 oz) or scale it up for large 4 lb loin.
Mix together:
1/3 cup water
2 T brown gravy mix (I use low sodium)
2 T Onion Soup Mix
3 T soy sauce.
Mix all ingredients together.
put pork loin into crock pot
smear 1-2 T crushed garlic over pork loin,
pour the other ingredients over the pork loin
Cook on HI for 4 hours or low for 6 hours
Watch that it does not cook dry (I tend to have to add 1/4 water after 2 hours on high or 4 hours on low) My crock pot cooks almost at a boil on BOTH settings LOL!)
Anyway, it is soooo good. The gravy is just to DIE for and the loin is moist and tender.
I like this recipe because I can scale it down for smaller loin (10 oz) or scale it up for large 4 lb loin.
Thursday, October 27, 2011
Cool Whip Cookies
1 (8 oz.) Cool Whip, thawed
2 eggs
1 pkg. lemon cake mix, dry (you can use any other)
1/3 c. confectioners sugar
Beat together the cool whip and eggs. Add the cake mix and continue to mix. Dough will be very thick. Refrigerate for 1 hour. Drop by 1/2 teaspoonfuls into a bowl of confectioner sugar and roll to coat. Place on cookie sheet and bake at 350 for 8-12 min. till bottoms are golden brown. These don't look like they're done, but they are.
Tastes great!
Yield: I got 93 cookies
I cooked mine for 12 minutes.
by: sandi
2 eggs
1 pkg. lemon cake mix, dry (you can use any other)
1/3 c. confectioners sugar
Beat together the cool whip and eggs. Add the cake mix and continue to mix. Dough will be very thick. Refrigerate for 1 hour. Drop by 1/2 teaspoonfuls into a bowl of confectioner sugar and roll to coat. Place on cookie sheet and bake at 350 for 8-12 min. till bottoms are golden brown. These don't look like they're done, but they are.
Tastes great!
Yield: I got 93 cookies
I cooked mine for 12 minutes.
by: sandi
AuntCarol's Pie Crust – Never-Fail Type
This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –
Ingredients
• 1 egg
• 3/4 teaspoon salt
• 1 tablespoon WHITE vinegar
• 7 tablespoons water
• 1 cup shortening (CRISCO)
• 3 cups flour
BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).
ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.
Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling – and REMEMBER all fruit pies should be baked on the lowest rack in your oven –
Ingredients
• 1 egg
• 3/4 teaspoon salt
• 1 tablespoon WHITE vinegar
• 7 tablespoons water
• 1 cup shortening (CRISCO)
• 3 cups flour
BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).
ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.
Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling – and REMEMBER all fruit pies should be baked on the lowest rack in your oven –
Sunday, October 16, 2011
Spaghetti Alla Carbonara
Ingredients for 4 people
1. 400 g spaghetti
2. 200 g smoked bacon,
3. 4 eggs
4. Grated Parmesan cheese 80
5. 40 g Butter
6. Oil
7. Salt and pepper
Preparation
1 Cook the spaghetti in boiling water and a little salt for about 5/7 minutes.They have not to be too cook.
2 Meanwhile, diced bacon or pork bacon, melt them in a pan with a little oil, browning started to add a little water and cook over moderate heat for about 10 minutes.
3 Beat the 4 eggs eggs in a bowlas to make a common pancake, and add the grated Parmesan and a generous pinch of black pepper. Prepare a deep pan to disolve the butter and put inside the drained pasta, the bacon prepared with the greasy sauce.
4 Mix gently with two forks do not break the spaghetti, then add the eggs with cheese, stir until the eggs resulting coagulated. Serve immediately, piping hot.
Note : Everytime you cook spaghetti never they must be broken before to be dive in the water to be cooked.
by:Rossana
1. 400 g spaghetti
2. 200 g smoked bacon,
3. 4 eggs
4. Grated Parmesan cheese 80
5. 40 g Butter
6. Oil
7. Salt and pepper
Preparation
1 Cook the spaghetti in boiling water and a little salt for about 5/7 minutes.They have not to be too cook.
2 Meanwhile, diced bacon or pork bacon, melt them in a pan with a little oil, browning started to add a little water and cook over moderate heat for about 10 minutes.
3 Beat the 4 eggs eggs in a bowlas to make a common pancake, and add the grated Parmesan and a generous pinch of black pepper. Prepare a deep pan to disolve the butter and put inside the drained pasta, the bacon prepared with the greasy sauce.
4 Mix gently with two forks do not break the spaghetti, then add the eggs with cheese, stir until the eggs resulting coagulated. Serve immediately, piping hot.
Note : Everytime you cook spaghetti never they must be broken before to be dive in the water to be cooked.
by:Rossana
Tiramisu
300 gr. biscuits (ladyfinger)
500 gr. mascarpone chees
4 eggs
7 tablespoons sugar
1 cup espresso coffee
Unsweetened cocoa powder
Beat the egg yolks and 5 tablespoons of sugar, mascarpone cheese and (add 3 tablespoons of rum if you wish but is optional), then the whipped egg whites. Mix coffee, (rum )and 2 tablespoons of sugar, dilute with a little water and soak the biscuits. In an alternative press a layer of biscuits in one of the cream mixture until you run out the ingredients. Chill for at least 1 hour. Sprinkle with cocoa.
Usually I do it without rum so can be eaten from the children too
The meaning of the name of this dessert is : keep me up.
by Rossana
500 gr. mascarpone chees
4 eggs
7 tablespoons sugar
1 cup espresso coffee
Unsweetened cocoa powder
Beat the egg yolks and 5 tablespoons of sugar, mascarpone cheese and (add 3 tablespoons of rum if you wish but is optional), then the whipped egg whites. Mix coffee, (rum )and 2 tablespoons of sugar, dilute with a little water and soak the biscuits. In an alternative press a layer of biscuits in one of the cream mixture until you run out the ingredients. Chill for at least 1 hour. Sprinkle with cocoa.
Usually I do it without rum so can be eaten from the children too
The meaning of the name of this dessert is : keep me up.
by Rossana
Sunday, October 2, 2011
Chocolate Candy Bar Bread Pudding
Try making Chocolate Candy Bar Bread Pudding with your favorite chocolate candy bar. The popular ones are peanut butter and creamy coconut, but the options are endless! Cooking Time: 2 hr
Ingredients
2 cups packed brown sugar
1/3 cup unsweetened cocoa
1 cup milk
1/2 cup butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
5 cups torn firm white bread
1 cup chopped chocolate-coated caramel and creamy nougat bars
Caramel topping
Additional chopped chocolate-coated caramel and creamy nougat bars Instructions
1. In a medium bowl, stir together first 6 ingredients until blended. Stir in bread and candy. Pour into a lightly greased 3-to 4-quart slow cooker.
2. Cover and cook on LOW setting 2 hours, or until center is set but still jiggles. Top each serving with caramel
topping and additional chopped candy.
by: Vickie
Ingredients
2 cups packed brown sugar
1/3 cup unsweetened cocoa
1 cup milk
1/2 cup butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
5 cups torn firm white bread
1 cup chopped chocolate-coated caramel and creamy nougat bars
Caramel topping
Additional chopped chocolate-coated caramel and creamy nougat bars Instructions
1. In a medium bowl, stir together first 6 ingredients until blended. Stir in bread and candy. Pour into a lightly greased 3-to 4-quart slow cooker.
2. Cover and cook on LOW setting 2 hours, or until center is set but still jiggles. Top each serving with caramel
topping and additional chopped candy.
by: Vickie
Sunday, September 25, 2011
Pumpkin Cake Squares
1 c. sugar
2 large eggs
1 c. canned pumpkin
1/2 c oil
1 C flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt
Preheat oven to 350. Grease 9" square pan.
In bowl, beat sugar and eggs at med speed.
Beat in oil and pumpkin. At low speed add the
dry ingred. Beat one minute.
Pour batter into pan. Bake 25-30 min or till
pick inserted in center comes out clean. Cool
on wire rack.
by: burton31
2 large eggs
1 c. canned pumpkin
1/2 c oil
1 C flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp salt
Preheat oven to 350. Grease 9" square pan.
In bowl, beat sugar and eggs at med speed.
Beat in oil and pumpkin. At low speed add the
dry ingred. Beat one minute.
Pour batter into pan. Bake 25-30 min or till
pick inserted in center comes out clean. Cool
on wire rack.
by: burton31
Sunday, September 18, 2011
Pumpkin Cake
Cake:
1 pkg. yellow cake mix (NOT butter recipe)
3 large eggs
1 C. apple juice
1 can pumpkin pie filling
1 pkg.instant cheesecake-flavored Jello pudding
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Frosting:
1 container vanilla frosting
2 tsp. cinnamon
Preheat oven to 350 F. Grease and flour bundt cake pan. To make the cake, combine cake mix,eggs,juice,pumpkin,cinnamon,and nutmeg in large
bowl. Beat at medium speed for 4 minutes. Pour evenly into pan. Bake for 35-45 minutes or until toothpick inserted in center of cake comes out clean.Flip out of pan onto a cooling rack.Cool on rack for 30 minutes.
To make frosting, combine vanilla frosting and cinnamon.Stir until blended.Put in microwave for 15 seconds, or until softened. Drizzle over cooled cake.
Store tightly wrapped in the refrigerator for up to a week.
*You can make this in 2 round cake pans. If you do,double the frosting recipe and use the frosting in between the layers and ice the entire cake.
by: Leta
1 pkg. yellow cake mix (NOT butter recipe)
3 large eggs
1 C. apple juice
1 can pumpkin pie filling
1 pkg.instant cheesecake-flavored Jello pudding
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Frosting:
1 container vanilla frosting
2 tsp. cinnamon
Preheat oven to 350 F. Grease and flour bundt cake pan. To make the cake, combine cake mix,eggs,juice,pumpkin,cinnamon,and nutmeg in large
bowl. Beat at medium speed for 4 minutes. Pour evenly into pan. Bake for 35-45 minutes or until toothpick inserted in center of cake comes out clean.Flip out of pan onto a cooling rack.Cool on rack for 30 minutes.
To make frosting, combine vanilla frosting and cinnamon.Stir until blended.Put in microwave for 15 seconds, or until softened. Drizzle over cooled cake.
Store tightly wrapped in the refrigerator for up to a week.
*You can make this in 2 round cake pans. If you do,double the frosting recipe and use the frosting in between the layers and ice the entire cake.
by: Leta
Tuesday, August 23, 2011
Glazed Kielbasa
2 lbs kielbasa cut up
1 cup brown sugar
3 tbsp spicy brown mustard
4 hours in the crockpot
1 cup brown sugar
3 tbsp spicy brown mustard
4 hours in the crockpot
Tuesday, August 16, 2011
Cool Whip Pie
2/3 cup boiling water
1 4 serving size jell o brand gelatin - any flavor
ice (cubes)
1/2 cup cold water
8 oz pkg cool whip
1 graham cracker crust
Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Rita E in AZ
Sour Cream Pie
8 oz sour cream
8 oz whipped cream
8 oz cream cheese
1/3 cup sugar
Mix it all together and put in premade graham crust.
Sour cream pie lol My kids love this! I usually put crushed pinapple on top. Ive tried cherries and strawberries but the kids ask for pinapple
by: NellyQ
8 oz whipped cream
8 oz cream cheese
1/3 cup sugar
Mix it all together and put in premade graham crust.
Sour cream pie lol My kids love this! I usually put crushed pinapple on top. Ive tried cherries and strawberries but the kids ask for pinapple
by: NellyQ
Margarita Pie
**warning**this pie is intensely lime flavored!
1 graham cracker pie crust
8 oz cream cheese, softened
1 cup organic vanilla Greek yogurt (I use Oikos)
1/4 cup sugar
1/4 cup liquid margarita mixer
3 Tablespoons fresh lime juice
Beat cream cheese until soft and smooth. Add sugar. lime juice and mixer to cream cheese and mix until blended. Add yogurt and mix until just blended. Pour into pie crust and freeze until firm.
***take pie out of freezer a bit ahead of serving time or it will be too frozen to cut, speaking from experience!!***
Wild1
Sunday, August 14, 2011
Banana Bread
3 medium ripe bananas mashed, the riper the better (1 cup)
1 tsp baking soda
mix the baking soda with the bananas and set aside
2 oz butter or margarine
2 eggs beaten
cream the butter and mix in the beaten eggs one at a time
when thoroughly mixed add the mashed bananas, stir
add:
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
mix until combined, pour into loaf pan and bake at 350 for 50 minutes or until done
note: you can add 1 cup of chocolate chips if you like
Winifred
1 tsp baking soda
mix the baking soda with the bananas and set aside
2 oz butter or margarine
2 eggs beaten
cream the butter and mix in the beaten eggs one at a time
when thoroughly mixed add the mashed bananas, stir
add:
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
mix until combined, pour into loaf pan and bake at 350 for 50 minutes or until done
note: you can add 1 cup of chocolate chips if you like
Winifred
Blueberry Muffin
1/2 c. butter, at room temp.
1 c granulated sugar
2 large eggs
1 tsp vanilla
2 tsp Baking powder
1/4 tsp salt
2 cup flour
2 1/2 c blueberries (mash 1/2 c. with a fork)
1/2 c milk
1 tablespoon sugar mixed with 1/4 tsp. ground nutmeg(I use cinnamon instead, love that much better)
Heat over to 375 degrees
Don't use paper muffin cups. Use foil or muffin tin, greased.
Beat butter until creamy.
Beat in the sugar until pale and fluffy.
Beat in eggs, one at a time.
Beat in vanilla, baking powder and salt.
Mixed mashed berries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour & milk.
Fold in remaining blueberries.
Scoop batter into muffin cups.
Sprinkle with nutmeg (cinnamon)sugar.
Bake 25-30 min. or until golden brown.
Let muffins cool at least 30 min. in the pan before removing.
Enjoy,
Dian/NB
1 c granulated sugar
2 large eggs
1 tsp vanilla
2 tsp Baking powder
1/4 tsp salt
2 cup flour
2 1/2 c blueberries (mash 1/2 c. with a fork)
1/2 c milk
1 tablespoon sugar mixed with 1/4 tsp. ground nutmeg(I use cinnamon instead, love that much better)
Heat over to 375 degrees
Don't use paper muffin cups. Use foil or muffin tin, greased.
Beat butter until creamy.
Beat in the sugar until pale and fluffy.
Beat in eggs, one at a time.
Beat in vanilla, baking powder and salt.
Mixed mashed berries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour & milk.
Fold in remaining blueberries.
Scoop batter into muffin cups.
Sprinkle with nutmeg (cinnamon)sugar.
Bake 25-30 min. or until golden brown.
Let muffins cool at least 30 min. in the pan before removing.
Enjoy,
Dian/NB
Tuesday, August 9, 2011
Crockpot Peach Cobbler
3/4 cup baking mix, such as Bisquick
1/3 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons butter or margarine, melted
1/2 can evaporated milk
3 large ripe peaches, mashed
3/4 teaspoon cinnamon
Lightly grease crockpot or spray with nonstick cooking spray.
In large bowl, combine baking mix and sugars. Add eggs and vanilla extract. Stir. Pour in butter and milk and stir. Mix in peaches and cinnamon until well mixed. Pour into crockpot. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Serve warm topped with vanilla ice cream if desired.
by: mistylynn
Sunday, August 7, 2011
Coconut Brownies
1/2 C. butter
2 C. sugar
4 eggs
3 tsp. vanilla
1-1/2 C. sifted flour
1/2 C. cocoa
1/2 tsp. salt
1 C. flaked coconut
1/2 C. chocolate chips
2 Tbs. sugar
1/2 C. chopped walnuts, optional
Directions
Melt butter over low heat, then remove. Add 2 C. sugar. Beat. Add eggs and vanilla. Blend. Add flour, cocoa, salt. Mix. Stir in coconut. Pour into greased 9x13 pan. Sprinkle remaining ingredients over top. Bake at 350 for 30 minutes. Cool in pan and cut into bars.
by: Sefidah
2 C. sugar
4 eggs
3 tsp. vanilla
1-1/2 C. sifted flour
1/2 C. cocoa
1/2 tsp. salt
1 C. flaked coconut
1/2 C. chocolate chips
2 Tbs. sugar
1/2 C. chopped walnuts, optional
Directions
Melt butter over low heat, then remove. Add 2 C. sugar. Beat. Add eggs and vanilla. Blend. Add flour, cocoa, salt. Mix. Stir in coconut. Pour into greased 9x13 pan. Sprinkle remaining ingredients over top. Bake at 350 for 30 minutes. Cool in pan and cut into bars.
by: Sefidah
Friday, August 5, 2011
Real Tomato Soup
3 medium tomatoes, peeled and quartered or 16-ounce can tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime juice OR lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh parsley (optional)
Instructions
1.If desired, seed the fresh tomatoes.
2.In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, tomato paste, parsley, chicken bouillon granules, lime juice or lemon juice, sugar and the hot pepper sauce.
3.Bring to boiling. Reduce heat and simmer, covered about 20 minutes or till celery and onion are very tender. Cool the mixture slightly.
4.Place one-third of the mixture in a blender container. Cover and blend till smooth. Repeat with the remaining mixture.
5.Return all of the mixture to the saucepan; heat through. If desired, garnish with additional parsley.
by: mistylynn
1 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime juice OR lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh parsley (optional)
Instructions
1.If desired, seed the fresh tomatoes.
2.In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, tomato paste, parsley, chicken bouillon granules, lime juice or lemon juice, sugar and the hot pepper sauce.
3.Bring to boiling. Reduce heat and simmer, covered about 20 minutes or till celery and onion are very tender. Cool the mixture slightly.
4.Place one-third of the mixture in a blender container. Cover and blend till smooth. Repeat with the remaining mixture.
5.Return all of the mixture to the saucepan; heat through. If desired, garnish with additional parsley.
by: mistylynn
Tomato Chicken Casserole
8 chicken breasts
3 fresh tomatoes, peeled and coarsely chopped
OR 1 can whole tomatoes, chopped
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
2 tablespoons parsley, minced
1/2 cup grated low fat cheese
Instructions
1. Arrange chicken snugly but not overlapping in shallow baking dish.
2. Combine tomatoes, garlic, onion, salt, pepper, bay leaves, cumin, oregano, basil, and parsley in a bowl mix well. Pour over chicken.
3. Cover. Bake at 350 degrees F for 45 minutes or until chicken is tender.
4. Sprinkle with cheese, cover and bake for 15 minutes longer or until juices run clear when chicken is pierced with a fork. Serve on top of rice.
by: mistylynn
3 fresh tomatoes, peeled and coarsely chopped
OR 1 can whole tomatoes, chopped
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
2 tablespoons parsley, minced
1/2 cup grated low fat cheese
Instructions
1. Arrange chicken snugly but not overlapping in shallow baking dish.
2. Combine tomatoes, garlic, onion, salt, pepper, bay leaves, cumin, oregano, basil, and parsley in a bowl mix well. Pour over chicken.
3. Cover. Bake at 350 degrees F for 45 minutes or until chicken is tender.
4. Sprinkle with cheese, cover and bake for 15 minutes longer or until juices run clear when chicken is pierced with a fork. Serve on top of rice.
by: mistylynn
Cool Cauliflower & Fresh Tomato Casserole
1 pound cauliflower florets
4 fresh tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/4 cup Swiss cheese, shredded
1/4 cup dry breadcrumbs
2 teaspoons unsalted butter, melted
Instructions
1.Preheat oven to 350 degrees F.
2.Place cauliflower in a steamer basket over boiling water.
3.Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
4.Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper.
5.Combine cheeses in a bowl and sprinkle over cauliflower mixture.
6.Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.
by: mistylynn
4 fresh tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/4 cup Swiss cheese, shredded
1/4 cup dry breadcrumbs
2 teaspoons unsalted butter, melted
Instructions
1.Preheat oven to 350 degrees F.
2.Place cauliflower in a steamer basket over boiling water.
3.Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
4.Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper.
5.Combine cheeses in a bowl and sprinkle over cauliflower mixture.
6.Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.
by: mistylynn
Sunday, July 24, 2011
Aunt Carol’s Macaroni Salad
Mix in blender and then bring to a boil:
• 2 cups sugar
• 1 cup apple cider vinegar
• 8 eggs
• 2 tablespoons mustard
• 6 tablespoons butter, melted
Cool completely. Then stir in:
• 1 cup mayonnaise (I used Hellmann’s)
Pour the above dressing on:
• 1 pound macaroni, cooked
• 1 onion, chopped
• 1 green pepper, chopped
• 1 carrot, chopped
Mix well and then refrigerate overnight. Enjoy!
Option by someone else:
*I added to the mayo about 2 good tablesppons sour cream and about a 1/2
tsp celery seed. Also used sweet onions, and replaced one whole green
pepper with 1/2 red and 1/2 green, added salt.
• 2 cups sugar
• 1 cup apple cider vinegar
• 8 eggs
• 2 tablespoons mustard
• 6 tablespoons butter, melted
Cool completely. Then stir in:
• 1 cup mayonnaise (I used Hellmann’s)
Pour the above dressing on:
• 1 pound macaroni, cooked
• 1 onion, chopped
• 1 green pepper, chopped
• 1 carrot, chopped
Mix well and then refrigerate overnight. Enjoy!
Option by someone else:
*I added to the mayo about 2 good tablesppons sour cream and about a 1/2
tsp celery seed. Also used sweet onions, and replaced one whole green
pepper with 1/2 red and 1/2 green, added salt.
Wednesday, July 20, 2011
Blueberry Delight Spoon Dessert
3/4 cup oatmeal (Quaker Quick Oats) dry
1 (18.25 oz) box vanilla cake mix with pudding in the mix (Betty Crocker Super Moist)
1 (20 oz) can blueberry pie filling
preheat slow cooker for 10 mins on high
spray cooker with Pam
in large bowl mix together oatmeal and dry cake mix
place 1/3 of dry mix on the bottom of slow cooker
place 1/2 the can of pie filling over dry ingredients
repeat ending with dry mix on top
cover and cook on high 1 1/2 hrs or low for 3 1/2 - 4 hrs
serve from slow cooker, do not invert
12 (3oz) servings
249 cals
4g fat
0 cholesterol
50g carbs
2g fiber
3g protein
283mg sodium
1 (18.25 oz) box vanilla cake mix with pudding in the mix (Betty Crocker Super Moist)
1 (20 oz) can blueberry pie filling
preheat slow cooker for 10 mins on high
spray cooker with Pam
in large bowl mix together oatmeal and dry cake mix
place 1/3 of dry mix on the bottom of slow cooker
place 1/2 the can of pie filling over dry ingredients
repeat ending with dry mix on top
cover and cook on high 1 1/2 hrs or low for 3 1/2 - 4 hrs
serve from slow cooker, do not invert
12 (3oz) servings
249 cals
4g fat
0 cholesterol
50g carbs
2g fiber
3g protein
283mg sodium
Wednesday, July 6, 2011
Baked Ham and Cheese Rolls
12 pack of King's Hawaiian Rolls
2/3 pound baked shaved ham
1 8-oz pkg shredded Swiss Cheese
1 stick butter, melted
2 Tablespoons Worcestershire Sauce
1 Tablespoon honey mustard plus extra for spreading
2 teaspoons dried onion flakes
1 teaspoon poppy seed
Cut rolls in half. Spread rolls top and bottom with honey mustard. Place bottom halves of the rolls in pan, separated, but close together. Cover rolls with hand and sprinkle with cheese. Place tops on each. In a mixing bowl, mix together melted butter, Worcestershire sauce, honey mustard, onion flakes and poppy seeds. Pour sauce mixture evenly over rolls. Cover with foil and refrigerate overnight. Uncover or loosely cover with foil and bake in a preheated 350 degree oven for about 20 minutes or until cheese is melted. Serve hot. May be doubled.
by:beckytn
2/3 pound baked shaved ham
1 8-oz pkg shredded Swiss Cheese
1 stick butter, melted
2 Tablespoons Worcestershire Sauce
1 Tablespoon honey mustard plus extra for spreading
2 teaspoons dried onion flakes
1 teaspoon poppy seed
Cut rolls in half. Spread rolls top and bottom with honey mustard. Place bottom halves of the rolls in pan, separated, but close together. Cover rolls with hand and sprinkle with cheese. Place tops on each. In a mixing bowl, mix together melted butter, Worcestershire sauce, honey mustard, onion flakes and poppy seeds. Pour sauce mixture evenly over rolls. Cover with foil and refrigerate overnight. Uncover or loosely cover with foil and bake in a preheated 350 degree oven for about 20 minutes or until cheese is melted. Serve hot. May be doubled.
by:beckytn
Tuesday, July 5, 2011
Squash Casserole II
Ingredients
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine
Directions
1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes
by: Ozzysmom
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine
Directions
1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes
by: Ozzysmom
Monday, June 27, 2011
Chicken dip
4 oz sour cream
4 oz softened cream cheese
3 t your favorite seasoning blend (we use a rub or taco seasoning)
1 c cheese
1 large can of chicken (Or 1 c of shredded chicken)
Mix all together and refrigerate for a couple of hours to allow the flavors to blend.
Serve with vegetables or crackers. Delish!
by: susieq419
4 oz softened cream cheese
3 t your favorite seasoning blend (we use a rub or taco seasoning)
1 c cheese
1 large can of chicken (Or 1 c of shredded chicken)
Mix all together and refrigerate for a couple of hours to allow the flavors to blend.
Serve with vegetables or crackers. Delish!
by: susieq419
Watermelon feta cheese salad
One bag spring mix salad fixin's
Watermelon, cut into bite-size pieces
a red onion, chopped
one smallish container, feta cheese (I prefer the one without the herbs, but you can experiment)
Toss all the ingredients together.
Dress with balsamic vinegar.(the original recipe called for the dark balsamic, but, for looks' sake, I use golden balsamic. Brown splotches on watermelon look funny.
You may want to put a card telling what this is if you are serving it at a cookout. People have told me they thought it was tomatoes. They still like it, I think they like it more when they taste it, but you gotta warn people.
by: Rachel
Watermelon, cut into bite-size pieces
a red onion, chopped
one smallish container, feta cheese (I prefer the one without the herbs, but you can experiment)
Toss all the ingredients together.
Dress with balsamic vinegar.(the original recipe called for the dark balsamic, but, for looks' sake, I use golden balsamic. Brown splotches on watermelon look funny.
You may want to put a card telling what this is if you are serving it at a cookout. People have told me they thought it was tomatoes. They still like it, I think they like it more when they taste it, but you gotta warn people.
by: Rachel
Sauerkraut salad
I have not tried this 1 but intend to I ran across it the other day
1 lg can sauerkraut drain well
1 cup celery chopped
1 lg onion chopped
1 green pepper chopped
1 can pimientos chopped
1+1/4 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
Mix sauerkraut, celery, onion, green pepper,and pimientos, set aside. Mix sugar, vinegar and oil. Mix all ingredients stir and let stand 2 days stirring occasionally.
Refridgerate and it will keep for weeks
Kathy
1 lg can sauerkraut drain well
1 cup celery chopped
1 lg onion chopped
1 green pepper chopped
1 can pimientos chopped
1+1/4 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
Mix sauerkraut, celery, onion, green pepper,and pimientos, set aside. Mix sugar, vinegar and oil. Mix all ingredients stir and let stand 2 days stirring occasionally.
Refridgerate and it will keep for weeks
Kathy
Rice Salad
1 can 4oz. sliced mushrooms drained
1 tomato chopped
2 cups minute rice Not cooked
1 cup Italian dressing
1 cup water
1 cup diced cucumbers
1/2 cup chopped green onions
1 16oz can green peas drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover let stand 5 to 10 minutes. Stir rice put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes, toss refrigerate till ready to serve.
by: sweetums
1 tomato chopped
2 cups minute rice Not cooked
1 cup Italian dressing
1 cup water
1 cup diced cucumbers
1/2 cup chopped green onions
1 16oz can green peas drained
Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover let stand 5 to 10 minutes. Stir rice put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes, toss refrigerate till ready to serve.
by: sweetums
Grape Salad
2 lbs green grapes
2 lbs red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
Wash grapes--remove from "stems". Set aside
Cream cream cheese, sour cream and sugar together. Add vanilla. Gently mix together.
You can add finely chopped pecans.
By: irene69
2 lbs red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
Wash grapes--remove from "stems". Set aside
Cream cream cheese, sour cream and sugar together. Add vanilla. Gently mix together.
You can add finely chopped pecans.
By: irene69
Rachaels Layered Salad
Basic ingredients:
Iceberg lettuce
Bacon
Red onion
Califlower
Peas
Mayonnaise
Romano or Parmesan cheese (if using an entire head of lettuce, use entire container of good quality cheese in dressing. If using 1/2 head lettuce, use 1/2 container of cheese.)
Salt & pepper (to taste) but allow that cheese and bacon will add saltiness to the salad.
Optional ingredients: hard boiled egg, green onions, fresh spinach, broccoli etc... Perhaps some sunflower seeds or pine nuts.
For a main dish add layers of cooked chicken, turkey, pancetta etc...
Directions:
Arrange in serving bowl, lettuce, red onion, cauliflower, peas and any other choices in layers.
Mix mayonnaise and cheese together, spread over top of salad, cover and place in refrigerator.
Cook bacon, chop and set aside to top salad before tossing.
Enjoy!
Georgia
Iceberg lettuce
Bacon
Red onion
Califlower
Peas
Mayonnaise
Romano or Parmesan cheese (if using an entire head of lettuce, use entire container of good quality cheese in dressing. If using 1/2 head lettuce, use 1/2 container of cheese.)
Salt & pepper (to taste) but allow that cheese and bacon will add saltiness to the salad.
Optional ingredients: hard boiled egg, green onions, fresh spinach, broccoli etc... Perhaps some sunflower seeds or pine nuts.
For a main dish add layers of cooked chicken, turkey, pancetta etc...
Directions:
Arrange in serving bowl, lettuce, red onion, cauliflower, peas and any other choices in layers.
Mix mayonnaise and cheese together, spread over top of salad, cover and place in refrigerator.
Cook bacon, chop and set aside to top salad before tossing.
Enjoy!
Georgia
Pasta Shell Salad
Key Ingredients – as much or as little as you like
Pasta shells
Frozen peas
Cherry tomatoes
Mayonnaise
Ranch buttermilk dressing
Shredded mozzarella cheese
Bacon bits
1. Cook pasta, drain and lightly coat with mayonnaise. Set aside.
2. Mix rest of ingredients together.
3. Gently toss all together.
4. Can eat right away or chill. Flavors blend better if chilled first before serving.
AbbieIA
Pasta shells
Frozen peas
Cherry tomatoes
Mayonnaise
Ranch buttermilk dressing
Shredded mozzarella cheese
Bacon bits
1. Cook pasta, drain and lightly coat with mayonnaise. Set aside.
2. Mix rest of ingredients together.
3. Gently toss all together.
4. Can eat right away or chill. Flavors blend better if chilled first before serving.
AbbieIA
Baked Beans
1 large can baked beans
1 can chili beans
1/4 or 1/2( original recipe calls for 1/2 cup) brown sugar. I use 1/4
1/4 cup mustard
1/2 cup ketchup
1 onion chopped
1+1/2 Lbs. ground beef
4 slices bacon
Brown ground beef and onion together with salt, pepper to taste (drain).
Mix and pour all ingredients except bacon into 9x13 lightly sprayed pan. Place bacon on top and bake 350 45-60 minutes.
by: sweetums
1 can chili beans
1/4 or 1/2( original recipe calls for 1/2 cup) brown sugar. I use 1/4
1/4 cup mustard
1/2 cup ketchup
1 onion chopped
1+1/2 Lbs. ground beef
4 slices bacon
Brown ground beef and onion together with salt, pepper to taste (drain).
Mix and pour all ingredients except bacon into 9x13 lightly sprayed pan. Place bacon on top and bake 350 45-60 minutes.
by: sweetums
Peach Salsa
We make a peach salsa that's killer. (You can sub the peaches for black-eye peas to make a more fiber-rich, less sweet salsa).
One can Mexican-style diced tomaotes (drain thoroughly)
One jalapeno, seeds, veins removed, diced
Peach: (you can use a fresh peach, peeled and diced or a can of peaches, drained, diced)
a sprig of chopped cilantro
1/2 teaspoon diced garlic
1/2 chopped white onion
Thoroughly mix ingredients in glass bowl and cover. Refrigerate overnight. (you may choose to drain off the liquid)
Serve cold with warm chips!
by: bronzemom
One can Mexican-style diced tomaotes (drain thoroughly)
One jalapeno, seeds, veins removed, diced
Peach: (you can use a fresh peach, peeled and diced or a can of peaches, drained, diced)
a sprig of chopped cilantro
1/2 teaspoon diced garlic
1/2 chopped white onion
Thoroughly mix ingredients in glass bowl and cover. Refrigerate overnight. (you may choose to drain off the liquid)
Serve cold with warm chips!
by: bronzemom
Corn Bread Salad
Layer these in a dish:
Crumbled corn bread
pinto beans (I use Luck's right out of the can)
tomatoes, chopped
green pepper, chopped
onion, chopped
corn (right out of the can; I omit this because I don't care for corn)
cheddar cheese, shredded
ranch dressing
Very good, especially the next day.
Robin - NC
Crumbled corn bread
pinto beans (I use Luck's right out of the can)
tomatoes, chopped
green pepper, chopped
onion, chopped
corn (right out of the can; I omit this because I don't care for corn)
cheddar cheese, shredded
ranch dressing
Very good, especially the next day.
Robin - NC
BBQ Chicken
I have an awesome chicken recipe. First, I brine the chicken over night. I usually take frozen chicken out of the freezer and put it into the brine. Then I pat it down with a paper towel, season and grill. I have BBQ sauce and buffalo sauce for those who want it. It's never failed me.
Brine: (for eight pieces of chicken. Double or triple as necessary)
2 quarts of warm water
1/4 cup light brown sugar
1/4 cup kosher salt
4 tbsp worchestershire sauce
5 cloves of chopped garlic
Tabasco sauce ( I just do a couple of chugs)
Fresh thyme
Fresh rosemary
Chicken seasoning:
Garlic power
Cayenne pepper to taste
Poultry seasoning
Websters Chicago Steak seasoning
BBQ sauce:
1 bottle of KC Masterpiece
1/2 cup red cider vinegar
Red pepper flakes to taste
1 tbsp garlic powder
1 tsp mustard powder
Buffalo sauce
I bottle of ranch dressing
Add Texas Pete buffalo sauce to desired spiciness
Hope yal enjoy!
Leslie, Tx
Brine: (for eight pieces of chicken. Double or triple as necessary)
2 quarts of warm water
1/4 cup light brown sugar
1/4 cup kosher salt
4 tbsp worchestershire sauce
5 cloves of chopped garlic
Tabasco sauce ( I just do a couple of chugs)
Fresh thyme
Fresh rosemary
Chicken seasoning:
Garlic power
Cayenne pepper to taste
Poultry seasoning
Websters Chicago Steak seasoning
BBQ sauce:
1 bottle of KC Masterpiece
1/2 cup red cider vinegar
Red pepper flakes to taste
1 tbsp garlic powder
1 tsp mustard powder
Buffalo sauce
I bottle of ranch dressing
Add Texas Pete buffalo sauce to desired spiciness
Hope yal enjoy!
Leslie, Tx
Sunday, June 26, 2011
Rhubarb Bread
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)
In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.
Enjoy!
What I like about both these recipes is that they are yummy, moist and low fat!
Wilma BC
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)
In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.
Enjoy!
What I like about both these recipes is that they are yummy, moist and low fat!
Wilma BC
Rhubarb Pecan Muffins
2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt (I cut this in half)
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup finely chopped fresh rhubarb
In large bowl combine flour, sugar, baking powder, baking soda, salt and nuts
In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full.
Bake at 350F 25 to 30 minutes.
Enjoy!
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt (I cut this in half)
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup finely chopped fresh rhubarb
In large bowl combine flour, sugar, baking powder, baking soda, salt and nuts
In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full.
Bake at 350F 25 to 30 minutes.
Enjoy!
Saturday, June 25, 2011
Banana Nut Bread
2 cups all-purpose flour
1 cup rolled oats
2 tsp. baking soda
1 cup vegetable shortening (I've always used Imperial Margarine)
2 cups sugar
2 cups mashed ripe bananas
4 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and dust with oatmeal, a 1 to 2 1/2 qt tube pan.
Combine flour, oats, and baking soda. Toss. Set aside.
In mixing bowl, cream shortening and sugar. Stir in bananas, eggs, and walnuts.
Add dry ingredients; mix on low speed until blended. Poor into tube
pan and bake in preheated 350 degree oven for 1 hour and 20 minutes,
or until toothpick inserted near center comes out clean. Cool in pan
for 5 minutes, then turn out on rack to cool completely.
Maple Glaze (If desired. We prefer it without the glaze.)
Combine 1 cup confectioners sugar, 1 Tablespoon lemon juice, and 1/2
teaspoon Maple Flavoring. Gradually stir in enough water to make an
icing of smooth pourable consistency. Pour over Banana Nut Bread.
by: Leta
1 cup rolled oats
2 tsp. baking soda
1 cup vegetable shortening (I've always used Imperial Margarine)
2 cups sugar
2 cups mashed ripe bananas
4 eggs
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and dust with oatmeal, a 1 to 2 1/2 qt tube pan.
Combine flour, oats, and baking soda. Toss. Set aside.
In mixing bowl, cream shortening and sugar. Stir in bananas, eggs, and walnuts.
Add dry ingredients; mix on low speed until blended. Poor into tube
pan and bake in preheated 350 degree oven for 1 hour and 20 minutes,
or until toothpick inserted near center comes out clean. Cool in pan
for 5 minutes, then turn out on rack to cool completely.
Maple Glaze (If desired. We prefer it without the glaze.)
Combine 1 cup confectioners sugar, 1 Tablespoon lemon juice, and 1/2
teaspoon Maple Flavoring. Gradually stir in enough water to make an
icing of smooth pourable consistency. Pour over Banana Nut Bread.
by: Leta
Rhubarb Crisp
1 cup light brown sugar
1 cup all purpose flour
3/4 cup quick rolled oats
1/2 cup melted oats
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
In mixing bowl combine brown sugar,flour oats,butter,cinnamon. Mix together til crumbly. Press half of the brown sugar and oats mix into a buttered 8 inch square baking dish. Top with sliced rhubarb. In a saucepan combine 1 cup granulated sugar,cornstarch,1 cup water,vanilla. Cook together til clear then pour over rhubarb. Top remaining with crumb mixture and bake at 350 for 45 to 55 min. Its good!!! I made it for a 9x13 just doubled it I only used 5 cups rhubarb. and baked it the same time.
Rhonda Ia
1 cup all purpose flour
3/4 cup quick rolled oats
1/2 cup melted oats
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
In mixing bowl combine brown sugar,flour oats,butter,cinnamon. Mix together til crumbly. Press half of the brown sugar and oats mix into a buttered 8 inch square baking dish. Top with sliced rhubarb. In a saucepan combine 1 cup granulated sugar,cornstarch,1 cup water,vanilla. Cook together til clear then pour over rhubarb. Top remaining with crumb mixture and bake at 350 for 45 to 55 min. Its good!!! I made it for a 9x13 just doubled it I only used 5 cups rhubarb. and baked it the same time.
Rhonda Ia
Rhubarb Berry Crisp
4 c rhubarbs pieces (I recommend peeling them)
2 c sliced strawberries, or any other berry
1 c sugar
1 1/3 c flour, divided
1/2 tsp cinnamon
1 c brown sugar
1 c old fashioned rolled oats (I have successfully used both quick cook and instant, in a pinch)
1/4 tsp nutmeg
1/2 c butter, melted and cooled
Melt butter in microwave and set aside to cool.
In large bowl combine rhubarb, berries, sugar, 1/3 c flour and cinnamon. Mix well and transfer to a greased 9x13 baking dish.
In another bowl (or heck, use the same bowl and save on dishes!) combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create topping. Dump the topping onto the rhubarb mixture and spread evenly. Bake at 350 for 35-40 min, or until the top is nicely browned and the juices are bubbling up. Serve warm with ice cream, or chilled. Tried and true and oh so good!
Linda
2 c sliced strawberries, or any other berry
1 c sugar
1 1/3 c flour, divided
1/2 tsp cinnamon
1 c brown sugar
1 c old fashioned rolled oats (I have successfully used both quick cook and instant, in a pinch)
1/4 tsp nutmeg
1/2 c butter, melted and cooled
Melt butter in microwave and set aside to cool.
In large bowl combine rhubarb, berries, sugar, 1/3 c flour and cinnamon. Mix well and transfer to a greased 9x13 baking dish.
In another bowl (or heck, use the same bowl and save on dishes!) combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create topping. Dump the topping onto the rhubarb mixture and spread evenly. Bake at 350 for 35-40 min, or until the top is nicely browned and the juices are bubbling up. Serve warm with ice cream, or chilled. Tried and true and oh so good!
Linda
Monday, June 20, 2011
Robusto Chicken
4 Chicken breast halves; skin, bone
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
Enjoy!
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.
Enjoy!
Sunday, June 19, 2011
Sour Cream Chicken Enchiladas
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Bacon Cheese Chicken
2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
The Directions.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
The Directions.
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
Tuesday, May 31, 2011
Rosa Marina Salad
1 box Orzo (16 oz)
1 can crushed Pineapple (20 oz)
1 can Chunk Pineapple (20 oz)
1 Large can Mandarin Oranges
1 jar maraschino Cherries (10 oz)
2 eggs
3/4 cup sugar
2 Tbsp Flour
1 Tbsp Corn starch
16 oz. Cool Whip
1-2 cups pecans, toasted and chopped
Cook pasta according to package directions, drain, rinse and cool.
Drain the juice from the cans of pineapple, oranges and cherries into a large sauce pan. Reserve the fruit.
Beat in the eggs, sugar flour and cornstarch. Cook until thickened. Allow to cool somewhat and mix into the pasta. Cover and pop in the fridge overnight.
The next morning loosen up the pasta mixture with a sturdy spoon.
Add the fruit and nuts.
Fold in the Cool Whip
by: Mary!
1 can crushed Pineapple (20 oz)
1 can Chunk Pineapple (20 oz)
1 Large can Mandarin Oranges
1 jar maraschino Cherries (10 oz)
2 eggs
3/4 cup sugar
2 Tbsp Flour
1 Tbsp Corn starch
16 oz. Cool Whip
1-2 cups pecans, toasted and chopped
Cook pasta according to package directions, drain, rinse and cool.
Drain the juice from the cans of pineapple, oranges and cherries into a large sauce pan. Reserve the fruit.
Beat in the eggs, sugar flour and cornstarch. Cook until thickened. Allow to cool somewhat and mix into the pasta. Cover and pop in the fridge overnight.
The next morning loosen up the pasta mixture with a sturdy spoon.
Add the fruit and nuts.
Fold in the Cool Whip
by: Mary!
Monday, May 30, 2011
Blueberry Sour Cream Coffee Cake
3/4 cup butter, softened
1 and 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 cups sifted all-purpose, plain flour
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream
Filling:
1/4 cup packed brown sugar
1 Tablespoon all-purpose, plain flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding to batter.)
GLAZE:
1 cup confectioner's sugar (powdered sugar)
2-3 Tablespoons milk
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10 inch tube pan. Combine brown sugar, flour and cinnamon filling; sprinkle half over the batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake 350* for about an hour, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
10-12 servings.
1 and 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 cups sifted all-purpose, plain flour
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream
Filling:
1/4 cup packed brown sugar
1 Tablespoon all-purpose, plain flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding to batter.)
GLAZE:
1 cup confectioner's sugar (powdered sugar)
2-3 Tablespoons milk
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10 inch tube pan. Combine brown sugar, flour and cinnamon filling; sprinkle half over the batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake 350* for about an hour, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
10-12 servings.
Lemonade Cake
4 eggs
3/4 c. vegetable oil
3/4 c. HOT water
1 pkg. lemon Jello
1 lemon cake mix
1 6oz. can frozen Lemonade concentrate
3/4 c. sugar
Mix hot water and Jello, set aside. Beat eggs, oil and cake mix. Add water/Jello mixture and beat 4 minutes. Pour into greased and floured tube pan. Bake in 325 degree oven until toothpick comes out clean, about 35-40 minutes.
Mix sugar and thawed lemonade concentrate. Punch holes in cake with fork (I use an ice pick so the holes go deeper). Slowly spoon lemonade mixture over HOT cake. Let cake sit for awhile before serving.
by: Leta
3/4 c. vegetable oil
3/4 c. HOT water
1 pkg. lemon Jello
1 lemon cake mix
1 6oz. can frozen Lemonade concentrate
3/4 c. sugar
Mix hot water and Jello, set aside. Beat eggs, oil and cake mix. Add water/Jello mixture and beat 4 minutes. Pour into greased and floured tube pan. Bake in 325 degree oven until toothpick comes out clean, about 35-40 minutes.
Mix sugar and thawed lemonade concentrate. Punch holes in cake with fork (I use an ice pick so the holes go deeper). Slowly spoon lemonade mixture over HOT cake. Let cake sit for awhile before serving.
by: Leta
Saturday, May 21, 2011
Coconut Dream Cake II
1 Coconut Supreme Cake Mix (duncan hines)
1 can of sweetened condensed milk
1 can of cream of coconut (coco lopez) put can in hot water to liquify it
1 8oz whipped topping
Sweetened flaked coconut
Mix cake according to directions pour into 9x13 lightly greased and floured pan bake according to directions, while cake is baking mix sweetened condensed milk and cream of coconut together when cake is done poke small holes in cake and pour sweetened condensed/cream of coconut mixture over hot cake. Let cool completely then spread whipped topping over cake and sprinkle coconut on top.
Pina Colada Cake
Make same as above pour mixture on let cake cool well add 1 can of well drained crushed pineapple over cake then whipped topping and top with coconut.
Refridgerate leftovers.
Kathy
1 can of sweetened condensed milk
1 can of cream of coconut (coco lopez) put can in hot water to liquify it
1 8oz whipped topping
Sweetened flaked coconut
Mix cake according to directions pour into 9x13 lightly greased and floured pan bake according to directions, while cake is baking mix sweetened condensed milk and cream of coconut together when cake is done poke small holes in cake and pour sweetened condensed/cream of coconut mixture over hot cake. Let cool completely then spread whipped topping over cake and sprinkle coconut on top.
Pina Colada Cake
Make same as above pour mixture on let cake cool well add 1 can of well drained crushed pineapple over cake then whipped topping and top with coconut.
Refridgerate leftovers.
Kathy
Saturday, May 14, 2011
Apricot Chicken
1 envelope Lipton onion soup
8 oz bottle Russian Dressing
10 oz jar Apricot Preserves.
Mix soup,dressing & jar of apricot preserves. Pour over 3 to 3 1/2 lb of chicken legs (amt doesn't have to be accurate) & bake at 350 degrees - basting occasionally. Serve hot w/plain white rice & extra sauce.
8 oz bottle Russian Dressing
10 oz jar Apricot Preserves.
Mix soup,dressing & jar of apricot preserves. Pour over 3 to 3 1/2 lb of chicken legs (amt doesn't have to be accurate) & bake at 350 degrees - basting occasionally. Serve hot w/plain white rice & extra sauce.
Fruit Dip
1 package powered sugar
1 container cool wip
Mix well, cover, refrigerate and serve w/ fresh fruit.
by: Bronzemom
1 container cool wip
Mix well, cover, refrigerate and serve w/ fresh fruit.
by: Bronzemom
Sour cream ranch dill dip
1 16 oz. container of GOOD sour cream
1/2 cup Mayo
1/2 tsp. fresh chopped dill
1 package powered ranch mix
Mix all ingredients well, cover, refrigerate for one hour.
Serve w/ fresh veggies / chips
by: bronzemom
1/2 cup Mayo
1/2 tsp. fresh chopped dill
1 package powered ranch mix
Mix all ingredients well, cover, refrigerate for one hour.
Serve w/ fresh veggies / chips
by: bronzemom
Wednesday, April 20, 2011
Blueberry French Toast Casserole
• 12 slices white bread, crusts removed
• 2 8-oz. pkgs. cream cheese
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup
Cut bread into 1-in cubes; place half in a greased 13 x 9 x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Serves 6 to 8
by: heidiho
• 2 8-oz. pkgs. cream cheese
• 1 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup or other syrup
Cut bread into 1-in cubes; place half in a greased 13 x 9 x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Serves 6 to 8
by: heidiho
French Toast Custard
8-10 slices French bread, 1 inch thick, cubed
Place into a buttered deep casserole dish.
In a blender put:
5 tbsp butter
4 eggs
2 egg yolks
½ cup sugar
2 tbsp vanilla
¼ tsp nutmeg
3 cups milk
1 cup whipping cream
(If it won’t all fit into the blender, put half the milk in and blend, pour into a bowl and then add the rest of the milk and the cream).
Pour over the bread and gently push the bread down so that it gets moistened. Cover and let stand overnight in the refrigerator.
Take from frig 30 minutes before cooking. Set casserole into a larger casserole that you can add water to. Add at least an inch of water. Bake at 350 degrees for about 60-70 minutes. Test with a knife inserted into the middle. It should come out clean. (It sometimes takes longer with it in the water bath but otherwise I have found that it gets too crisp on the bottom)
Serve with raspberry compote and/or powdered sugar.
Raspberry Compote
2 cups fresh raspberries or 1 ¾ cups frozen ones (the ones without sugar)
1 tbsp lemon juice
½ -3/4 cups powdered sugar
Puree all in blender. Force through a fine mesh sieve into a bowl, discarding seeds. May need to add a little more sugar to taste.
Enjoy!!!
Linda in Colorado Springs
Place into a buttered deep casserole dish.
In a blender put:
5 tbsp butter
4 eggs
2 egg yolks
½ cup sugar
2 tbsp vanilla
¼ tsp nutmeg
3 cups milk
1 cup whipping cream
(If it won’t all fit into the blender, put half the milk in and blend, pour into a bowl and then add the rest of the milk and the cream).
Pour over the bread and gently push the bread down so that it gets moistened. Cover and let stand overnight in the refrigerator.
Take from frig 30 minutes before cooking. Set casserole into a larger casserole that you can add water to. Add at least an inch of water. Bake at 350 degrees for about 60-70 minutes. Test with a knife inserted into the middle. It should come out clean. (It sometimes takes longer with it in the water bath but otherwise I have found that it gets too crisp on the bottom)
Serve with raspberry compote and/or powdered sugar.
Raspberry Compote
2 cups fresh raspberries or 1 ¾ cups frozen ones (the ones without sugar)
1 tbsp lemon juice
½ -3/4 cups powdered sugar
Puree all in blender. Force through a fine mesh sieve into a bowl, discarding seeds. May need to add a little more sugar to taste.
Enjoy!!!
Linda in Colorado Springs
Orange Meringue Pie
3/4 cup sugar
1/4 cup cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
1 tablespoon butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked
Orange peel strips, optional
In a large saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.
In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.
Bake at 375° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
By: Sandrajean
1/4 cup cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
1 tablespoon butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked
Orange peel strips, optional
In a large saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.
In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.
Bake at 375° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
By: Sandrajean
Saturday, April 16, 2011
Chocolate Peanut Butter Cookies
1 box devils food cake mix
1 cup peanut butter
2 eggs
1/3 cup (or maybe a little more) water
Mix peanut butter, eggs & water until completely blended
Stir in dry cake mix, and add a splash more water if needed.
Drop by TBSP's onto ungreased cookie sheet and bake at 350 F about 8-10 minutes.
Simchah
1 cup peanut butter
2 eggs
1/3 cup (or maybe a little more) water
Mix peanut butter, eggs & water until completely blended
Stir in dry cake mix, and add a splash more water if needed.
Drop by TBSP's onto ungreased cookie sheet and bake at 350 F about 8-10 minutes.
Simchah
Tuesday, April 12, 2011
Skillet Barbecue Chicken
3 or 4 boneless skinless chicken breasts or thighs
1 Can of Coke, Diet Coke or Coke Zero
1 cup Ketchup
1 onion, sliced
1 Green pepper, cut into slices
4 TBS Canola oil
Brown chicken and vegetables in oil in large frying pan. In bowl, mix ketchup and Coke, then pour over chicken. Cook covered for 30 minutes, then remove cover and let cook for 15 more minutes. Serve over noodles or rice.
This is super easy. I heard about it at Weight Watchers, but it doesn't taste "diet". My DH loves it!
Cathy
1 Can of Coke, Diet Coke or Coke Zero
1 cup Ketchup
1 onion, sliced
1 Green pepper, cut into slices
4 TBS Canola oil
Brown chicken and vegetables in oil in large frying pan. In bowl, mix ketchup and Coke, then pour over chicken. Cook covered for 30 minutes, then remove cover and let cook for 15 more minutes. Serve over noodles or rice.
This is super easy. I heard about it at Weight Watchers, but it doesn't taste "diet". My DH loves it!
Cathy
White Wine Chicken
Shake (one at a time) 6 boneless, skinless thighs in a bag containing 1/4 c flour, 1/4 teas salt, 1/4 teas pepper, 1/4 teas paprika.
Brown in 2 Tbl oil in an ovenproof skillet (I used a cast iron skillet and it worked well.)
Mix 1/2 c white wine and 1/2 c chicken broth. Pour over chicken; cover tightly and bake at 350 for 30-40 minutes or until done.
by:garnet
Brown in 2 Tbl oil in an ovenproof skillet (I used a cast iron skillet and it worked well.)
Mix 1/2 c white wine and 1/2 c chicken broth. Pour over chicken; cover tightly and bake at 350 for 30-40 minutes or until done.
by:garnet
Smothered Bacon Chicken
2 skinless, boneless chicken breast halves
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.
by:gabbycat
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.
by:gabbycat
Friday, March 18, 2011
Eclair Cake
Bottom Layers
1 (1 lb.) box graham crackers
2 (3 1/2 oz.) pkg. French Vanilla instant pudding mix
3 1/2 c. milk
1 (8 oz.) container Cool Whip
Butter bottom of a 13” x 9” pan. Line with whole graham crackers. Mix pudding with milk and beat 2 minutes on medium speed. Blend in Cool Whip. Pour half of mixture over graham crackers. Place second layer of graham crackers on top; then remaining pudding mixture; and another layer of graham crackers. Refrigerate for 2 hours; then frost.
Frosting
1 can chocolate frosting, or use your own favorite chocolate frosting recipe.
Refrigerate cake at least 24 hours before serving.
by:heidiho
1 (1 lb.) box graham crackers
2 (3 1/2 oz.) pkg. French Vanilla instant pudding mix
3 1/2 c. milk
1 (8 oz.) container Cool Whip
Butter bottom of a 13” x 9” pan. Line with whole graham crackers. Mix pudding with milk and beat 2 minutes on medium speed. Blend in Cool Whip. Pour half of mixture over graham crackers. Place second layer of graham crackers on top; then remaining pudding mixture; and another layer of graham crackers. Refrigerate for 2 hours; then frost.
Frosting
1 can chocolate frosting, or use your own favorite chocolate frosting recipe.
Refrigerate cake at least 24 hours before serving.
by:heidiho
Thursday, March 10, 2011
Slow Cooker Corn Chowder
1 lb. bacon slices
1 cup chopped onion
4 cups diced & peeled red potatoes
1 large sweet pepper
2 (20 oz.) bags frozen whole kernel corn (about 8.5 cups)
2 (15 oz.) cans creamed corn
2 cups chicken broth
2 heaping Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
2 cups whole milk
2 Tablespoons butter
1. In a large skillet, fry the bacon until crisp, remove bacon and set aside. Add the chopped onion and diced potatoes to the bacon drippings and saute for 5 minutes; drain well in colander.
2. Combine all ingredients but the milk and butter in the slow cooker. Cook on LOW heat for 6-7 hours.
3. During the last half hour of cooking, add milk and butter
1 cup chopped onion
4 cups diced & peeled red potatoes
1 large sweet pepper
2 (20 oz.) bags frozen whole kernel corn (about 8.5 cups)
2 (15 oz.) cans creamed corn
2 cups chicken broth
2 heaping Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
2 cups whole milk
2 Tablespoons butter
1. In a large skillet, fry the bacon until crisp, remove bacon and set aside. Add the chopped onion and diced potatoes to the bacon drippings and saute for 5 minutes; drain well in colander.
2. Combine all ingredients but the milk and butter in the slow cooker. Cook on LOW heat for 6-7 hours.
3. During the last half hour of cooking, add milk and butter
Wednesday, March 9, 2011
Chicken Scaloppini
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
½ cup Italian seasoned breadcrumbs
2 teaspoons olive oil, divided
½ cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness.
Combine egg white and water in shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; then breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.
Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
Points plus value: 6
1 large egg white
2 teaspoons water
½ cup Italian seasoned breadcrumbs
2 teaspoons olive oil, divided
½ cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness.
Combine egg white and water in shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; then breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.
Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
Points plus value: 6
Oven-Roasted Corn on the Cob
3 PointsPlus points
4 servings
2 tbsp cilantro, finely chopped
2 tbsp lime juice
1 tbsp olive oil
1 tbsp water
4 ears corn on cob, shucked
preheat oven to 450F. 4 sheets aluminium foil.
In shallow bowl, combine 1st four ingredients. Roll corn in mixture, place on foil. Brush each ear with remaining cilantro oil, wrap and place in hot oven. Bake for 25 min. turning occasionally. (Also great on the Grill)
4 servings
2 tbsp cilantro, finely chopped
2 tbsp lime juice
1 tbsp olive oil
1 tbsp water
4 ears corn on cob, shucked
preheat oven to 450F. 4 sheets aluminium foil.
In shallow bowl, combine 1st four ingredients. Roll corn in mixture, place on foil. Brush each ear with remaining cilantro oil, wrap and place in hot oven. Bake for 25 min. turning occasionally. (Also great on the Grill)
Fettuccine with Chicken and Broccoli
PointsPlus™ Value: 9
Servings: 4
1 pound(s) broccoli
6 oz uncooked pasta
4 tsp olive oil
16 oz uncooked boneless, skinless chicken breast
1 tsp sea salt
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 small raw onion
4 clove(s) (medium) garlic clove(s)
2 cup(s) radicchio
2 Tbsp reduced fat parmesan cheese
1/4 tsp black pepper
1/4 cup(s) basil
Cook broccoli and transfer with slotted spoon to bowl. In same water cook fettuccine; drain.
In large skillet, heat 2 tsp. oil; add chicken, salt, oregano, and red pepper. Saute until cooked through. transfer out. In skillet, heat remaining 2 tsp. oil; saute onion and garlic until tender. Stir in Broccoli and radicchio. Stir frequently, until tender. Add fettuccine, sprinkle with cheese and black pepper. Serve topped with chicken and sprinkled with basil.
Servings: 4
1 pound(s) broccoli
6 oz uncooked pasta
4 tsp olive oil
16 oz uncooked boneless, skinless chicken breast
1 tsp sea salt
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 small raw onion
4 clove(s) (medium) garlic clove(s)
2 cup(s) radicchio
2 Tbsp reduced fat parmesan cheese
1/4 tsp black pepper
1/4 cup(s) basil
Cook broccoli and transfer with slotted spoon to bowl. In same water cook fettuccine; drain.
In large skillet, heat 2 tsp. oil; add chicken, salt, oregano, and red pepper. Saute until cooked through. transfer out. In skillet, heat remaining 2 tsp. oil; saute onion and garlic until tender. Stir in Broccoli and radicchio. Stir frequently, until tender. Add fettuccine, sprinkle with cheese and black pepper. Serve topped with chicken and sprinkled with basil.
Monday, March 7, 2011
Chili
1 lb. extra lean ground beef
2 cans stewed tomatoes (I didn't have, so used diced)
2 cans chili beans
1 onion, chopped
1 green pepper, chopped
1 tsp. each: salt, pepper, chili powder and cayenne powder (I didn't use the cayenne)
Brown meat. Drain. Saute onion, then add rest of ingred. Cover and simmer for 1 hour.
Makes 6 servings= WW=6 points each
2 cans stewed tomatoes (I didn't have, so used diced)
2 cans chili beans
1 onion, chopped
1 green pepper, chopped
1 tsp. each: salt, pepper, chili powder and cayenne powder (I didn't use the cayenne)
Brown meat. Drain. Saute onion, then add rest of ingred. Cover and simmer for 1 hour.
Makes 6 servings= WW=6 points each
Caramel Apple Salad
6 med. cored and chopped apples
1 small container fat free cool whip
1 cup mini marshmallows
1 8 oz. canned crushed pineapple, undrained
1 small box sugar free butterscotch pudding mix, dry (do not prepare)
Mix all together and chill for one hour
1 cup= 3 points
1 small container fat free cool whip
1 cup mini marshmallows
1 8 oz. canned crushed pineapple, undrained
1 small box sugar free butterscotch pudding mix, dry (do not prepare)
Mix all together and chill for one hour
1 cup= 3 points
Friday, March 4, 2011
No Crust Coconut Cream Pie
4 eggs, well beaten
1 1/2 cup sugar
1/2 cup flour
2 cup milk
7oz. pkg. coconut
1 stick melted butter. (1/2 cup)
Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350F. YUMMY!
by: Gabbycat
1 1/2 cup sugar
1/2 cup flour
2 cup milk
7oz. pkg. coconut
1 stick melted butter. (1/2 cup)
Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350F. YUMMY!
by: Gabbycat
Monday, February 21, 2011
Orange Salad
24 ounces small curd cottage cheese
8 ounces thawed Cool Whip
1 regular size pkg. orange Jello (use dry)
1 large can mandarin oranges, well drained
Combine all in a large mixing bowl. Cover and refrigerate for at least 2 hours. Enjoy!
by: Chessa
8 ounces thawed Cool Whip
1 regular size pkg. orange Jello (use dry)
1 large can mandarin oranges, well drained
Combine all in a large mixing bowl. Cover and refrigerate for at least 2 hours. Enjoy!
by: Chessa
Tuesday, February 15, 2011
Hot milk sponge cake
1 cup sifted all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
2 eggs
1 cup sugar
1 teaspoon vanilla
Sift together flour, baking powder, and salt. Heat milk and butter till butter melts; keep hot. Beat eggs still thick and lemon colored, about 3 minutes on high speed of electric mixer. Gradually add sugar, beating constantly at medium speed for 4 t0 5 minutes. Add sifted dry ingredients to egg mixture, stir just till blended. Stir in hot milk mixture and vanilla; blend well. Turn batter into greased and floured 9x9x2 inch pan. Bake 350 for 25 to 30 minutes. Don't invert; cool in pan.
by Mary!
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
2 eggs
1 cup sugar
1 teaspoon vanilla
Sift together flour, baking powder, and salt. Heat milk and butter till butter melts; keep hot. Beat eggs still thick and lemon colored, about 3 minutes on high speed of electric mixer. Gradually add sugar, beating constantly at medium speed for 4 t0 5 minutes. Add sifted dry ingredients to egg mixture, stir just till blended. Stir in hot milk mixture and vanilla; blend well. Turn batter into greased and floured 9x9x2 inch pan. Bake 350 for 25 to 30 minutes. Don't invert; cool in pan.
by Mary!
Wednesday, February 9, 2011
Honey Wheat Bread
1-1/2 cups water
1/3 cup honey (add these 2 ingredients first)
2-1/4 cups bread flour
2 cups whole wheat flour
2 tsp. salt
2 tbsp. dry milk
2 tbsp. shortening
Mix all dry ingredients together and add. Make a well with your finger and add 2 tsp. yeast.
NOTE: I used butter instead of shortening. I used King Arthur unbleached bread flour and King Arthur dry milk.
xsmaggie
1/3 cup honey (add these 2 ingredients first)
2-1/4 cups bread flour
2 cups whole wheat flour
2 tsp. salt
2 tbsp. dry milk
2 tbsp. shortening
Mix all dry ingredients together and add. Make a well with your finger and add 2 tsp. yeast.
NOTE: I used butter instead of shortening. I used King Arthur unbleached bread flour and King Arthur dry milk.
xsmaggie
Monday, January 31, 2011
Snowcap Salmon
4 salmon steaks, cut 3/4" thick or
whole salmon filet, about 1 1/2 lbs.
1 cup thinly sliced celery
1 cup pared and diced or sliced carrots
1/2 cup diced green peppers
1/4 cup (or more) chopped onion
2 Tbs butter, melted
1 Tbs lemon juice
1/2 tsp seasoned salt
Black pepper to taste
1/2 cup sour cream
Paprika
Preheat oven to 400 degrees. Toss celery with carrots, green pepper and onion in a shallow dish, 12 x 8 x 2’. Spread in even layer. Arrange salmon steaks in single layer on top. Mix melted butter and lemon juice in a cup; brush over salmon. Sprinkle salt and pepper over top. Cover; bake 20 minutes. Uncover. Spread sour cream over salmon, dividing evenly then sprinkle paprika lightly over cream. Bake, uncovered 10 minutes or until fish flakes easily.
by: Becky
whole salmon filet, about 1 1/2 lbs.
1 cup thinly sliced celery
1 cup pared and diced or sliced carrots
1/2 cup diced green peppers
1/4 cup (or more) chopped onion
2 Tbs butter, melted
1 Tbs lemon juice
1/2 tsp seasoned salt
Black pepper to taste
1/2 cup sour cream
Paprika
Preheat oven to 400 degrees. Toss celery with carrots, green pepper and onion in a shallow dish, 12 x 8 x 2’. Spread in even layer. Arrange salmon steaks in single layer on top. Mix melted butter and lemon juice in a cup; brush over salmon. Sprinkle salt and pepper over top. Cover; bake 20 minutes. Uncover. Spread sour cream over salmon, dividing evenly then sprinkle paprika lightly over cream. Bake, uncovered 10 minutes or until fish flakes easily.
by: Becky
Potato Crusted wild Pacific salmon
Ingredients
2 medium Yukon Gold or Russet potatoes, skins on
2 green onions, chopped
4 5-oz salmon fillets
salt and freshly ground pepper to taste
2 tablespoons canola oil
2 tablespoons Dijon mustard
Directions
Preheat oven to 425°F (240°C).
In a large pot of boiling salted water, parboil the whole potatoes for about 10 minutes. (Parboiling means boiling until a knife inserted indicates they are still a bit firm inside.) Remove from heat and let cool completely (so they will be less starchy and won't stick together). Once cooled, remove skins from the potatoes. In a medium bowl, grate the potatoes, then combine with the green onions, season with salt and pepper, and set aside.
Season the salmon with salt and pepper. In a large-ovenproof skillet on medium-high, heat the oil. Sear the salmon skin-side up for 2 minutes until browned.
Remove salmon from the pan and brush the seared side of the salmon with the mustard. Spread 1/4 cup of the potato and onion mixture on top of each fillet. (The mustard adds a nice flavor as well as adhering the potato to the fish.)
Return the salmon back to the skillet, potato side down. Cook until the crust is golden brown. Flip the salmon over and place the pan into the oven for 3 to 4 minutes, or until the fish is slightly pink in the middle.
2 medium Yukon Gold or Russet potatoes, skins on
2 green onions, chopped
4 5-oz salmon fillets
salt and freshly ground pepper to taste
2 tablespoons canola oil
2 tablespoons Dijon mustard
Directions
Preheat oven to 425°F (240°C).
In a large pot of boiling salted water, parboil the whole potatoes for about 10 minutes. (Parboiling means boiling until a knife inserted indicates they are still a bit firm inside.) Remove from heat and let cool completely (so they will be less starchy and won't stick together). Once cooled, remove skins from the potatoes. In a medium bowl, grate the potatoes, then combine with the green onions, season with salt and pepper, and set aside.
Season the salmon with salt and pepper. In a large-ovenproof skillet on medium-high, heat the oil. Sear the salmon skin-side up for 2 minutes until browned.
Remove salmon from the pan and brush the seared side of the salmon with the mustard. Spread 1/4 cup of the potato and onion mixture on top of each fillet. (The mustard adds a nice flavor as well as adhering the potato to the fish.)
Return the salmon back to the skillet, potato side down. Cook until the crust is golden brown. Flip the salmon over and place the pan into the oven for 3 to 4 minutes, or until the fish is slightly pink in the middle.
Alaska Salmon Bake with Pecan Crunch Coating
2 tablespoons Dijon mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped parsley
4 salmon fillets (4-6 oz. each)
Mix together mustard, butter, and honey; set aside.
Mix together bread crumbs, pecans, and parsley; set aside.
Season each salmon fillet with salt and pepper. Place on a greased baking sheet or broiler pan. Brush each fillet with the mustard-honey mixture and then pat the bread crumb mixture onto the top. Bake at 450 degrees for 10 minutes per inch of thickness (at thickest part). Salmon should flake when tested with a fork. Serve with lemon juice or wedges.
I'm not a big fan of salmon and DH is not a big fan of mustard, but this one works well for us.
Lu
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped parsley
4 salmon fillets (4-6 oz. each)
Mix together mustard, butter, and honey; set aside.
Mix together bread crumbs, pecans, and parsley; set aside.
Season each salmon fillet with salt and pepper. Place on a greased baking sheet or broiler pan. Brush each fillet with the mustard-honey mixture and then pat the bread crumb mixture onto the top. Bake at 450 degrees for 10 minutes per inch of thickness (at thickest part). Salmon should flake when tested with a fork. Serve with lemon juice or wedges.
I'm not a big fan of salmon and DH is not a big fan of mustard, but this one works well for us.
Lu
Pan-Seared Salmon with Citrus Herb Vinaigrette
Vinaigrette:
1 t minced orange zest
1/4 c orange juice
1 t minced lime zest
6 T lime juice
2 t honey or to taste
1 1/2 t dried basil
1 1/2 t chopped fresh mint
1/2 t each kosher salt and black pepper, or to taste
1/4 canola oil
Combine all ingredients in a medium bowl and blend thoroughly. Taste and adjust seasoning as needed with salt, pepper, or honey. Set aside.
2 8 oz salmon fillets
oil
kosher salt and black pepper
Season fish well with salt and pepper. Heat 2 T oil in a non-stick skillet until very hot. Lay fish in skillet, skin side up. Sear, about 5 minutes. Carefully turn fish over and sear another 5-6 minutes or until fish is opaque and flakes easily with a fork. Remove from heat. Place a fillet on each plate and drizzle with citrus vinaigrette.
Tina/NJ
1 t minced orange zest
1/4 c orange juice
1 t minced lime zest
6 T lime juice
2 t honey or to taste
1 1/2 t dried basil
1 1/2 t chopped fresh mint
1/2 t each kosher salt and black pepper, or to taste
1/4 canola oil
Combine all ingredients in a medium bowl and blend thoroughly. Taste and adjust seasoning as needed with salt, pepper, or honey. Set aside.
2 8 oz salmon fillets
oil
kosher salt and black pepper
Season fish well with salt and pepper. Heat 2 T oil in a non-stick skillet until very hot. Lay fish in skillet, skin side up. Sear, about 5 minutes. Carefully turn fish over and sear another 5-6 minutes or until fish is opaque and flakes easily with a fork. Remove from heat. Place a fillet on each plate and drizzle with citrus vinaigrette.
Tina/NJ
Saturday, January 22, 2011
Buttercream Icing
Ingredients:
1 stick of butter
1 stick - (or one cup) of Crisco butter flavored shortening.
(the stick form sold at the store is already equal to one cup of shortening..easier to use!)
1 16 ounce box of 10x powdered confectioners sugar
1/4 cup of water
1 teaspoon of vanilla (I put the vanilla in the 1/4 cup of water)
MIX all ingredients in a standing mixer for a FULL 10 minutes!
(I stop the mixer and scrape down the sides of bowl once to make sure it is all getting mixed well)
That's it! I usually put this icing on a devils food cake that I have baked (box mix) ;)
The raves and reviews you will get will be amazing, I can guarantee it!
I have had friends tell me they eat the cake for breakfast after I have brought it over for them the night before! LOL!
one tip...
I use a little bit less water than the 1/4 cup.
Hope you enjoy it as much as we all do.
God Bless Lillian, I aspire to be just like her one day!
Louise in FL
1 stick of butter
1 stick - (or one cup) of Crisco butter flavored shortening.
(the stick form sold at the store is already equal to one cup of shortening..easier to use!)
1 16 ounce box of 10x powdered confectioners sugar
1/4 cup of water
1 teaspoon of vanilla (I put the vanilla in the 1/4 cup of water)
MIX all ingredients in a standing mixer for a FULL 10 minutes!
(I stop the mixer and scrape down the sides of bowl once to make sure it is all getting mixed well)
That's it! I usually put this icing on a devils food cake that I have baked (box mix) ;)
The raves and reviews you will get will be amazing, I can guarantee it!
I have had friends tell me they eat the cake for breakfast after I have brought it over for them the night before! LOL!
one tip...
I use a little bit less water than the 1/4 cup.
Hope you enjoy it as much as we all do.
God Bless Lillian, I aspire to be just like her one day!
Louise in FL
Potato pancake wedges
3 medium potatoes about 1 lb.
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter
Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.
by: Mary!
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter
Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.
by: Mary!
Friday, January 7, 2011
Spaghetti and Meatballs
3 hoagie rolls
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
coarse salt and ground pepper
3/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
sugar
Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
by: Mary
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
coarse salt and ground pepper
3/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
sugar
Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
by: Mary
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