Melt 1 stick margarine in 250 oven.
Add 12 shakes of Worchestershire sauce
Sprinkle Garlic salt and mix.
In a big bowl or brown paper bag mix:
4 cups corn Chex
4 cups rice Chex
1 cup Kix
1 cup Cheerios
2 cups corn bran cereal
1 cup pretzels
2 cups nuts ( several kinds is best)
1 cup Wheat nuts.
Add all at once margarine mix and Stir for at least 5 minutes
Bake 45 minutes, stirring well after each 15 minutes and sprinkling with more garlic salt to taste.
Friday, December 19, 2008
Saturday, November 22, 2008
Cinnamon Popcorn
4 quarts popped popcorn
1 cup butter or margarine
2/3 cup sugar
1 tablespoon cinnamon
Place popped popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for one minute; Stir. Microwave one minutes longer or until the butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15 x 10 baking pans. Bake uncovered at 350 degrees for 10 minutes. Cool. Store in an airtight container
1 cup butter or margarine
2/3 cup sugar
1 tablespoon cinnamon
Place popped popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for one minute; Stir. Microwave one minutes longer or until the butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15 x 10 baking pans. Bake uncovered at 350 degrees for 10 minutes. Cool. Store in an airtight container
Hot Apple Raspberry Cider
8 cups apple cider
1 cup frozen raspberry juice, concentrate, thawed
1/4 cup sugar
1 stick cinnamon
Combine all ingredients in a saucepan. Heat over medium heat, stirring constantly until the mixture starts to simmer. Reduce heat and simmer for 10 minutes. Remove cinnamon stick and serve.
1 cup frozen raspberry juice, concentrate, thawed
1/4 cup sugar
1 stick cinnamon
Combine all ingredients in a saucepan. Heat over medium heat, stirring constantly until the mixture starts to simmer. Reduce heat and simmer for 10 minutes. Remove cinnamon stick and serve.
Friday, November 14, 2008
Aloha Bread
1/2 c butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 Tbsp grated orange peel
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup flaked coconut
1/2 cups chopped nuts (optional)
1/2 cups crushed pineapple
1. In a mixing bowl cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
2. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a creased 9- in. x 5-in. x 3-in loaf pan.
3. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Note: I use a large muffin tin and large muffin cup papers and bake for 20 minutes.
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 Tbsp grated orange peel
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup flaked coconut
1/2 cups chopped nuts (optional)
1/2 cups crushed pineapple
1. In a mixing bowl cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
2. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a creased 9- in. x 5-in. x 3-in loaf pan.
3. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Note: I use a large muffin tin and large muffin cup papers and bake for 20 minutes.
Thursday, November 13, 2008
Strawberry Delight
Crust:
1/2 c. butter
1 c flour
1/4 c brown sugar
1/2 c nuts (optional)
Mix and bake at 3:50 degrees for 15 minutes. Sitr to make crumbs
Filling:
1 pkg frozen strawberries
1 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
2 egg whites
Put everything in large bowl and beat for 20 minutes at high speed scraping sides often.
Add 8 oz coolwhip.
Put half the crumbs on bottom of 9x13" pan - put filling on top - then top with remaining crumbs. Freeze for at least 6 hours
1/2 c. butter
1 c flour
1/4 c brown sugar
1/2 c nuts (optional)
Mix and bake at 3:50 degrees for 15 minutes. Sitr to make crumbs
Filling:
1 pkg frozen strawberries
1 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
2 egg whites
Put everything in large bowl and beat for 20 minutes at high speed scraping sides often.
Add 8 oz coolwhip.
Put half the crumbs on bottom of 9x13" pan - put filling on top - then top with remaining crumbs. Freeze for at least 6 hours
Wednesday, November 12, 2008
Rocky Road Brownies
Use your favorite chocolate brownie recipe for a 9 x 13" pan
Cream until light and fluffy:
9 oz cream cheese
6 Tbsp butter
3/4 c sugar
Add:
1 egg
6 Tbsp flour
1/2 tsp vanilla
Mix well after each addition
Spread cream cheese mixture over the top of the brownies
Sprinkle with 6 oz chocolate chips and 1/2 c walnuts (optional)
Bake at 350 degrees for 25 minutes. Remove and sprinkle with 4 cups mini marshmellows. Return to oven for 2 minutes. Cool
Frosting
Melt together and cool:
4 Tbsp cocoa powder
6 Tbsp butter
Add: 3 oz cream cheese
1/4 cup milk 1/2 tsp vanilla
Powdered sugar enough for good spreading consistency
Frost cooled brownies
Cream until light and fluffy:
9 oz cream cheese
6 Tbsp butter
3/4 c sugar
Add:
1 egg
6 Tbsp flour
1/2 tsp vanilla
Mix well after each addition
Spread cream cheese mixture over the top of the brownies
Sprinkle with 6 oz chocolate chips and 1/2 c walnuts (optional)
Bake at 350 degrees for 25 minutes. Remove and sprinkle with 4 cups mini marshmellows. Return to oven for 2 minutes. Cool
Frosting
Melt together and cool:
4 Tbsp cocoa powder
6 Tbsp butter
Add: 3 oz cream cheese
1/4 cup milk 1/2 tsp vanilla
Powdered sugar enough for good spreading consistency
Frost cooled brownies
Monday, November 3, 2008
Chicken Roll-ups
2 cups chopped chicken
2 ribs celery, chopped
3/4 cup chopped mushrooms
1 small chopped onion
1 8-ounce package cream cheese, softened
2 cans refrigerated crescent rolls
1/2 cube butter, melted
1 package seasoned bread crumbs
Mix above ingredients together. Roll out each crescent roll thin. Add chicken mixture and roll them up. Dip each roll in melted butter and then seasoned bread crumbs.
Bake at 375 degrees for 15 to 20 minutes.
Gravy for chicken roll-ups:
1 can condensed cream of chicken soup
2 coups chicken broth
Heat together and pour over rolls.
Personally, I'd rather go without the gravy or do the dipping thing.
2 ribs celery, chopped
3/4 cup chopped mushrooms
1 small chopped onion
1 8-ounce package cream cheese, softened
2 cans refrigerated crescent rolls
1/2 cube butter, melted
1 package seasoned bread crumbs
Mix above ingredients together. Roll out each crescent roll thin. Add chicken mixture and roll them up. Dip each roll in melted butter and then seasoned bread crumbs.
Bake at 375 degrees for 15 to 20 minutes.
Gravy for chicken roll-ups:
1 can condensed cream of chicken soup
2 coups chicken broth
Heat together and pour over rolls.
Personally, I'd rather go without the gravy or do the dipping thing.
Friday, October 31, 2008
Warm Caramel Apple Cake
Prep Time: 30 min.
Total Time: 1 hour 25 min.
Makes: 15 servings
Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly
sliced (about 2 1/3 cups)
1 box Betty CrockerSuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping:
2/3 cup Betty Crocker Whipped fluffy white frosting
(from 12-0z container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350 degrees F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smithy and Braeburn are good apple choices to use in this recipe.
Total Time: 1 hour 25 min.
Makes: 15 servings
Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly
sliced (about 2 1/3 cups)
1 box Betty CrockerSuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping:
2/3 cup Betty Crocker Whipped fluffy white frosting
(from 12-0z container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350 degrees F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smithy and Braeburn are good apple choices to use in this recipe.
Wednesday, October 22, 2008
Buttermilk Biscuits
3 cups flour
4 t. baking powder
1 t. baking soda
1/4 t. salt
1 T. sugar
3/4 cup cold butter
1 1/3 cup cold buttermilk
Preheat oven to 425 degrees.
Mix flour & other dry ingredients together. Cut in butter until the mixture forms coarse pieces.
Add the buttermilk and stir until just moistened. (Don't over mix it!)
Roll and cut with biscuit cutter. ( I usually only get 8-10 very large biscuits, the thicker, the
better)
Place on a greased baking sheet with edges touching!(Very important)
Bake for about 15 min. or until tops are just golden brown. When you take them out of oven,
remove from pan immeadiately.
I love biscuits, but couldn't make great ones, until I found this recipe! Be sure to use cold
butter and buttermilk, it makes all the difference!
4 t. baking powder
1 t. baking soda
1/4 t. salt
1 T. sugar
3/4 cup cold butter
1 1/3 cup cold buttermilk
Preheat oven to 425 degrees.
Mix flour & other dry ingredients together. Cut in butter until the mixture forms coarse pieces.
Add the buttermilk and stir until just moistened. (Don't over mix it!)
Roll and cut with biscuit cutter. ( I usually only get 8-10 very large biscuits, the thicker, the
better)
Place on a greased baking sheet with edges touching!(Very important)
Bake for about 15 min. or until tops are just golden brown. When you take them out of oven,
remove from pan immeadiately.
I love biscuits, but couldn't make great ones, until I found this recipe! Be sure to use cold
butter and buttermilk, it makes all the difference!
Chicken Cordon Bleu Pasta
2 packages penne pasta, cooked to package directions
1 pkg bacon, cooked and broken into bite-sized pieces
2 pounds boneless grilled chicken breast cut into bite-sized pieces
one bunch chopped green onion
1 package fresh sliced mushrooms
2 - 4 cloves garlic, minced
Sauce:
1 cube butter
2 8 oz packages cream cheese
2 - 3 cups milk
1 1/2 cups parmesan cheese
4 cups grated mozarella cheese
prepare chicken and bacon and set aside. While pasta is cooking, saute green onions, minced garlic and mushrooms. Set aside. For sauce, melt butter, add cream cheese and milk. Cook on medium heat until simmering. Add parmesan cheese. Mix well. Remove from heat. Add cooked pasta, mushroom mixture, and chicken and bacon. Place in 2 9 x 13 pans. Sprinkle with mozarella. Place under broiler until cheese is melted and bubbly.
1 pkg bacon, cooked and broken into bite-sized pieces
2 pounds boneless grilled chicken breast cut into bite-sized pieces
one bunch chopped green onion
1 package fresh sliced mushrooms
2 - 4 cloves garlic, minced
Sauce:
1 cube butter
2 8 oz packages cream cheese
2 - 3 cups milk
1 1/2 cups parmesan cheese
4 cups grated mozarella cheese
prepare chicken and bacon and set aside. While pasta is cooking, saute green onions, minced garlic and mushrooms. Set aside. For sauce, melt butter, add cream cheese and milk. Cook on medium heat until simmering. Add parmesan cheese. Mix well. Remove from heat. Add cooked pasta, mushroom mixture, and chicken and bacon. Place in 2 9 x 13 pans. Sprinkle with mozarella. Place under broiler until cheese is melted and bubbly.
Lemon Crumb Muffins
6 cups all purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 Tablespoons grated lemon peel
2 Tablespoons lemon juice
Streusel:
3/4 cups flour
3/4 cup sugar
1/4 cup cold butter
Glaze:
1/2 cup sugar
1/3 cup lemon juice
In a large bowl, combine the flour, sagar, baking soda and salt. in anothe bowl whisk the eggs, sour cream, butter, lemon peel and lemon juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 20 - 25 minutes or until a tooth pick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze intredients. Drizzle over warm muffins. Makes about 40 muffins.
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 Tablespoons grated lemon peel
2 Tablespoons lemon juice
Streusel:
3/4 cups flour
3/4 cup sugar
1/4 cup cold butter
Glaze:
1/2 cup sugar
1/3 cup lemon juice
In a large bowl, combine the flour, sagar, baking soda and salt. in anothe bowl whisk the eggs, sour cream, butter, lemon peel and lemon juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 20 - 25 minutes or until a tooth pick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze intredients. Drizzle over warm muffins. Makes about 40 muffins.
Yummy Cheese Ball
1 8oz pkg cream cheese
1 bottle pineapple cheese spread
finely chopped green onion
finely chopped pecans
Mix together the cheese and onions. Form into ball. Roll in pecans. Refrigerate 24 hours before serving.
1 bottle pineapple cheese spread
finely chopped green onion
finely chopped pecans
Mix together the cheese and onions. Form into ball. Roll in pecans. Refrigerate 24 hours before serving.
Friday, October 17, 2008
Taco Soup
1 lb. hamburger
½ onion, diced
1 can chili
1 can corn
1 can red kidney beans
1 can green chilies
1 can stewed tomatoes
1 can tomato soup with 1 can water
shredded cheese
1 bag tortilla chips
1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients except cheese & chips.
4. Cook until hot.
5. Serve with shredded cheese on top & chips.
½ onion, diced
1 can chili
1 can corn
1 can red kidney beans
1 can green chilies
1 can stewed tomatoes
1 can tomato soup with 1 can water
shredded cheese
1 bag tortilla chips
1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients except cheese & chips.
4. Cook until hot.
5. Serve with shredded cheese on top & chips.
Minestrone Soup
3 slices bacon, chopped
1 c. onion, diced
½ c. celery, diced
2 large garlic cloves, minced
1 tsp. basil
1 can beef broth
1 can bean with bacon soup
1 ½ cans water
1 pt. tomatoes
½ c. uncooked small macaroni or spaghetti
½ tsp. salt
1 c. cabbage, shredded (optional)
1 c. zucchini, diced
1. Cook bacon, onions, celery & garlic until cooked.
2. In a large pot, break bacon inside, add onions, garlic, & basil.
3. Stir in rest of ingredients, except cabbage & zucchini.
4. Bring to a boil, cover, reduce heat, & simmer for 15 minutes.
5. Add cabbage & zucchini.
6. Cook 10 minutes more or until done.
1 c. onion, diced
½ c. celery, diced
2 large garlic cloves, minced
1 tsp. basil
1 can beef broth
1 can bean with bacon soup
1 ½ cans water
1 pt. tomatoes
½ c. uncooked small macaroni or spaghetti
½ tsp. salt
1 c. cabbage, shredded (optional)
1 c. zucchini, diced
1. Cook bacon, onions, celery & garlic until cooked.
2. In a large pot, break bacon inside, add onions, garlic, & basil.
3. Stir in rest of ingredients, except cabbage & zucchini.
4. Bring to a boil, cover, reduce heat, & simmer for 15 minutes.
5. Add cabbage & zucchini.
6. Cook 10 minutes more or until done.
Licorice Caramels
1 can sweetened condensed milk
2 cups sugar
2 squares butter
1/2 teaspoon salk
1 1/2 cups light Karo syrup
1 1/2 t. anise flavoring
1/2 bottle black food coloring
Mix all except flavoring and food coloring in a large kettle. Cook to soft ball stage (235). Remove from heat and stir in flavoring and food coloring. Stir well and pour into a buttered dripper pan, set in refrigerator to cool. Cut into squares and wrap in waxed paper.
2 cups sugar
2 squares butter
1/2 teaspoon salk
1 1/2 cups light Karo syrup
1 1/2 t. anise flavoring
1/2 bottle black food coloring
Mix all except flavoring and food coloring in a large kettle. Cook to soft ball stage (235). Remove from heat and stir in flavoring and food coloring. Stir well and pour into a buttered dripper pan, set in refrigerator to cool. Cut into squares and wrap in waxed paper.
Chili
yield: 8 servings
1 lb. hamburger
1 medium onion, diced
4 cans tomato sauce (8 oz. each)
1 can tomato paste (6 oz.)
2 cans red kidney beans (15 ¼ oz. each)
1 ½ pkg. dry chili mix
shredded cheese (optional)
sour cream (optional)
1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients.
4. Cook until hot.
5. Serve over warm rice.
6. T0p with shredded cheese & sour cream if desired.
1 lb. hamburger
1 medium onion, diced
4 cans tomato sauce (8 oz. each)
1 can tomato paste (6 oz.)
2 cans red kidney beans (15 ¼ oz. each)
1 ½ pkg. dry chili mix
shredded cheese (optional)
sour cream (optional)
1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients.
4. Cook until hot.
5. Serve over warm rice.
6. T0p with shredded cheese & sour cream if desired.
Sweet Chex mix
1 16 oz. box rice chex
2 cups coconut
1 cup sliced almonds
1 cup white Karo syrup
1 cup sugar
3/4 cup butter
Bring karo syrup, sugar, and butter to a boil for 1 minutes. Combine chex, coconut, and almonds. Pour mixture over chex mixture and stir.
2 cups coconut
1 cup sliced almonds
1 cup white Karo syrup
1 cup sugar
3/4 cup butter
Bring karo syrup, sugar, and butter to a boil for 1 minutes. Combine chex, coconut, and almonds. Pour mixture over chex mixture and stir.
Caramel Brownies
1 German Chocolate Cake Mix
1/3 Cup evaporated milk
1 cube soft butter
Mix together. Spray pan. Use 2/3 of the dough, press into bottom of pan. Cook 6 minutes at 350 degrees. Meanwhile, mix
40 caramels
1/4 cup evaporated milk
Cook until smooth.
After the 6 minutes, remove the brownies from oven. Drop caramel mixture by spoonfuls onto the brownies. Top with 1 cup milk chocolate chips and the remaining dough. Bake 15 - 18 minutes more at 350 degrees
1/3 Cup evaporated milk
1 cube soft butter
Mix together. Spray pan. Use 2/3 of the dough, press into bottom of pan. Cook 6 minutes at 350 degrees. Meanwhile, mix
40 caramels
1/4 cup evaporated milk
Cook until smooth.
After the 6 minutes, remove the brownies from oven. Drop caramel mixture by spoonfuls onto the brownies. Top with 1 cup milk chocolate chips and the remaining dough. Bake 15 - 18 minutes more at 350 degrees
Teriyaki Chicken
Teriyaki Chicken
yield : 6-8 servings
1 c. soy sauce
1 c. sugar
1 c. water
1 tsp. fresh garlic
1 tsp. fresh gingerroot
green onion (optional)
5 lbs. chicken
1. Mix all the ingredients together except chicken.
2. Marinate the chicken in the sauce for as long as you like.
3. Bake in a pot on the stove for about 30-35 minutes for bone-in chicken.
4. For boneless chicken, the cooking time won’t be as long.
5. Serve with warm rice, potato salad, & corn!
yield : 6-8 servings
1 c. soy sauce
1 c. sugar
1 c. water
1 tsp. fresh garlic
1 tsp. fresh gingerroot
green onion (optional)
5 lbs. chicken
1. Mix all the ingredients together except chicken.
2. Marinate the chicken in the sauce for as long as you like.
3. Bake in a pot on the stove for about 30-35 minutes for bone-in chicken.
4. For boneless chicken, the cooking time won’t be as long.
5. Serve with warm rice, potato salad, & corn!
Black Bean and Pumpkin Chili
I haven't actually tried this recipe yet, but it sounds so good to me. Seasonally appropriate now.
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tbsp. olive oil
3 cups chicken broth
2 15 0z. cans black beans, rinsed and drained
2 1/2 c. cubed cooked turkey
1 15 oz. can solid pack pumpkin
1 14 1/2 oz. can diced tomatoes, undrained
2 tsp. parsley flakes
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt
In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings ( 2 1/1 qts)
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tbsp. olive oil
3 cups chicken broth
2 15 0z. cans black beans, rinsed and drained
2 1/2 c. cubed cooked turkey
1 15 oz. can solid pack pumpkin
1 14 1/2 oz. can diced tomatoes, undrained
2 tsp. parsley flakes
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt
In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings ( 2 1/1 qts)
Hunter's Delight
1/2 lb. bacon
2 1/2 pounds red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs. boneless venison steak, cubed
2 cans (14 3/4 oz) cream style corn
3 tbsp. Worcestershire sauce
1 tsp. sugar
1/2 to 1 tsp seasoned salt
In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt, pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.
Yield: 8 servings
2 1/2 pounds red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs. boneless venison steak, cubed
2 cans (14 3/4 oz) cream style corn
3 tbsp. Worcestershire sauce
1 tsp. sugar
1/2 to 1 tsp seasoned salt
In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt, pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.
Yield: 8 servings
Crab Parmesan Toasts
1 can cream of mushroom or celery soup
1 1lb. flaked crab meat ( I use the fake stuff)
1/2 c. chopped celery
1/4 c. sliced green onions
1/8 tsp. grated lemon peel
1 tbsp lemon juice
1 loaf French Bread
1/2 c. grated Parmesan cheese
In medium bowl stir together soup, crab meat, celery, onions lemon peel and lemon juice.
Diagonally slice bread into 26 slices. Arrange on two cookie sheets. Broil 4" from heat 2 minutes, turning once, until toasted. Spread two tablespoons crab mixture on each bread slice. Sprinkle with Parmesan and paprika. Broil 5 minutes or until lightly browned. Serve immediately.
1 1lb. flaked crab meat ( I use the fake stuff)
1/2 c. chopped celery
1/4 c. sliced green onions
1/8 tsp. grated lemon peel
1 tbsp lemon juice
1 loaf French Bread
1/2 c. grated Parmesan cheese
In medium bowl stir together soup, crab meat, celery, onions lemon peel and lemon juice.
Diagonally slice bread into 26 slices. Arrange on two cookie sheets. Broil 4" from heat 2 minutes, turning once, until toasted. Spread two tablespoons crab mixture on each bread slice. Sprinkle with Parmesan and paprika. Broil 5 minutes or until lightly browned. Serve immediately.
Raspberry Cake
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 c. milk
1 tsp. vanilla
2 c. fresh raspberries of one 10-12 oz. package frozen raspberries, thawed and drained
Sift dry ingredients together. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Fold dry ingredients to creamed mixture alternately with milk. Beat well. Add vanilla.
Pour 2/3 of the batter into greased 9x13" pan. Sprinkle over with the berries- cover with remaining batter. Bake at 375 degrees for 25-30 minutes until center tests done with toothpick.
When cool, glaze with the following icing:
3 tbsp cream
1 tbsp butter
1/2 tsp vanilla
1 1/2 c. powdered sugar
Beat until well blended.
This recipe was given to me by one of my third grade students when I got married. It is delicious without the glaze as well. I made this frequently when I was a newlywed and call it Honeymoon Cake.
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 c. milk
1 tsp. vanilla
2 c. fresh raspberries of one 10-12 oz. package frozen raspberries, thawed and drained
Sift dry ingredients together. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Fold dry ingredients to creamed mixture alternately with milk. Beat well. Add vanilla.
Pour 2/3 of the batter into greased 9x13" pan. Sprinkle over with the berries- cover with remaining batter. Bake at 375 degrees for 25-30 minutes until center tests done with toothpick.
When cool, glaze with the following icing:
3 tbsp cream
1 tbsp butter
1/2 tsp vanilla
1 1/2 c. powdered sugar
Beat until well blended.
This recipe was given to me by one of my third grade students when I got married. It is delicious without the glaze as well. I made this frequently when I was a newlywed and call it Honeymoon Cake.
Sweet and Sour Chicken
2 chickens cut up ( or substitute for special cuts such as thighs, drummies, or breasts)
Mix together following ingredients:
1 small bottle of Russian Salad dressing
1 10 oz. jar of apricot preserves
1 pkg. Lipton Onion Soup mix
Place chicken in large baking dish. Pour sweet and sour sauce over chicken. Bake 1 1/2 hours at 325-350 degrees or until chicken is done. Serve with hot cooked rice and pineapple chunks.
Mix together following ingredients:
1 small bottle of Russian Salad dressing
1 10 oz. jar of apricot preserves
1 pkg. Lipton Onion Soup mix
Place chicken in large baking dish. Pour sweet and sour sauce over chicken. Bake 1 1/2 hours at 325-350 degrees or until chicken is done. Serve with hot cooked rice and pineapple chunks.
Thursday, October 16, 2008
Banana Oatmeal cookies
1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 3/4 cup oatmeal
1 tsp. vanilla
1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 cup (or more!) chocolate chips
Cream butter and sugar, add egg, banana and oatmeal. Add vanilla, then dry ingredients. Mix well. Fold in chocolate chips. Bake 10 minutes at 350.
1 cup sugar
1 cup mashed bananas
1 egg
1 3/4 cup oatmeal
1 tsp. vanilla
1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 cup (or more!) chocolate chips
Cream butter and sugar, add egg, banana and oatmeal. Add vanilla, then dry ingredients. Mix well. Fold in chocolate chips. Bake 10 minutes at 350.
Scalloped Pork Chops and Potatoes
Quick, easy and delicious!
4 potatoes
1 Tbsp. chopped onion
salt and pepper
4 pork chops
crumbled corn flakes
milk
Slice potatoes into buttered casserole dish. Sprinkle with onion, salt and pepper. Cover with milk. Sprinkle chops with salt and pepper. Cover thickly with crumbled corn flakes on both sides. Place chops on potatoes and cover with remaining corn flakes. Bake at 350 for 1 hour.
4 potatoes
1 Tbsp. chopped onion
salt and pepper
4 pork chops
crumbled corn flakes
milk
Slice potatoes into buttered casserole dish. Sprinkle with onion, salt and pepper. Cover with milk. Sprinkle chops with salt and pepper. Cover thickly with crumbled corn flakes on both sides. Place chops on potatoes and cover with remaining corn flakes. Bake at 350 for 1 hour.
Taco Turnovers
1 T. yeast
3 T. sugar
1 1/2 c. water
3+ c. flour
3 T. oil
1 tsp. salt
1 lb. hamburger
1 pkg. taco seasoning mix (mix according to package instructions)
1 lb. cheese
Mix first 6 ingredients. Divide into twelve balls. Roll into 5"-6" circles. Mix meat and taco mix together. Fill circles with meat and cheese. Fold over and crimp closed. Bake at 375 until golden brown.
3 T. sugar
1 1/2 c. water
3+ c. flour
3 T. oil
1 tsp. salt
1 lb. hamburger
1 pkg. taco seasoning mix (mix according to package instructions)
1 lb. cheese
Mix first 6 ingredients. Divide into twelve balls. Roll into 5"-6" circles. Mix meat and taco mix together. Fill circles with meat and cheese. Fold over and crimp closed. Bake at 375 until golden brown.
Tae Kwon Do Chicken
8-10 chicken thighs
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste
Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.
My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste
Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.
My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.
Wednesday, October 15, 2008
Sweet Bacon wrapped chicken
1/4 pound boneless, skinless chicken breasts,
1 pound sliced bacon
2/3 cup brown sugar
2 Tablespoons chili powder
Cut chicken breasts into 1 inch strips. Cut each bacon strip in half. Wrap each chicken piece with bacon and secure with toothpick. Mix together the brown sugar and the chili powder. Roll wrapped chicken in sugar mixture and place on a baking sheet. Bake at 350 degrees for about 35 minutes or until chicken is cooked through and bacon is crisp.
1 pound sliced bacon
2/3 cup brown sugar
2 Tablespoons chili powder
Cut chicken breasts into 1 inch strips. Cut each bacon strip in half. Wrap each chicken piece with bacon and secure with toothpick. Mix together the brown sugar and the chili powder. Roll wrapped chicken in sugar mixture and place on a baking sheet. Bake at 350 degrees for about 35 minutes or until chicken is cooked through and bacon is crisp.
Almond Balls
2 cubes real butter
1/2 t. vanilla extract
1 can sweetened condensed milk
5 cups powdered sugar
1/2 t. almond extract
Mix with beaters. Place in plastic bowl. Cover and put in fridge until firm. Put a little conrnstarch in your hand and roll candy in small balls. Dip in chocolate and roll in toasted chopped almonds. (to toast the almonds place in over at 300 degrees for 30 minutes).
1/2 t. vanilla extract
1 can sweetened condensed milk
5 cups powdered sugar
1/2 t. almond extract
Mix with beaters. Place in plastic bowl. Cover and put in fridge until firm. Put a little conrnstarch in your hand and roll candy in small balls. Dip in chocolate and roll in toasted chopped almonds. (to toast the almonds place in over at 300 degrees for 30 minutes).
Five hour stew
Oven 250 degrees
2 lbs. boneless chuck (elk and venison are excellent choices as well)
1 lb. can tomatoes
2-3 fresh carrots
4-5 potatoes
(adjust to taste, I also add a can of corn and green beans)
2 onions
1 Tblsp. sugar
2 cups cut up celery
3 Tblsp quick-cooking tapioca
2 Tsp salt
1/4 Tsp pepper
1 can water chestnuts, drained and sliced
Combine all ingredients in 3 qt. casserole. Do NOT brown meat. Stir gently to blend. Cover and bake 5 hours at 250 degrees. Do not stir. 1/4 cup red wine or sherry may be added just before serving.
2 lbs. boneless chuck (elk and venison are excellent choices as well)
1 lb. can tomatoes
2-3 fresh carrots
4-5 potatoes
(adjust to taste, I also add a can of corn and green beans)
2 onions
1 Tblsp. sugar
2 cups cut up celery
3 Tblsp quick-cooking tapioca
2 Tsp salt
1/4 Tsp pepper
1 can water chestnuts, drained and sliced
Combine all ingredients in 3 qt. casserole. Do NOT brown meat. Stir gently to blend. Cover and bake 5 hours at 250 degrees. Do not stir. 1/4 cup red wine or sherry may be added just before serving.
Monday, October 13, 2008
Easy Italian Casserole
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, crushed
15 oz can tomato sauce
1 small can mushrooms, drained
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper
2 cups Bisquick
1/2 cup milk
1 egg
8 slices of cheddar cheese
1/4 cup grated Parmesan cheese
Brown and drain hamburger. Add onion, garlic, sauce, mushrooms and spices. Cook for 10 minutes. Mix Bisquick, milk and egg. Spread Bisquick mixture in a 9 x 9 baking dish. Top with 4 slices of cheese, meat mixture and more cheese. Top with parmesan cheese. Bake at 400 degrees for 20 minutes.
1/2 cup chopped onion
1 clove garlic, crushed
15 oz can tomato sauce
1 small can mushrooms, drained
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper
2 cups Bisquick
1/2 cup milk
1 egg
8 slices of cheddar cheese
1/4 cup grated Parmesan cheese
Brown and drain hamburger. Add onion, garlic, sauce, mushrooms and spices. Cook for 10 minutes. Mix Bisquick, milk and egg. Spread Bisquick mixture in a 9 x 9 baking dish. Top with 4 slices of cheese, meat mixture and more cheese. Top with parmesan cheese. Bake at 400 degrees for 20 minutes.
Sure Fire Wonders (The Best No Bake Cookies)
2 cups sugar
1 bag (12 oz.) semi-sweet chocolate chips
1 stick butter (not margarine)
1/2 cup milk
dash of salt
Mix all together. Boil gently for 2 - 3 minutes, then add:
1/3 cup peanut butter
1/2 teaspoon vanilla
1/2 cup chopped nuts
3 cups oatmeal
1/2 cup coconut (if desired)
Drop by spoonful onto waxed paper
1 bag (12 oz.) semi-sweet chocolate chips
1 stick butter (not margarine)
1/2 cup milk
dash of salt
Mix all together. Boil gently for 2 - 3 minutes, then add:
1/3 cup peanut butter
1/2 teaspoon vanilla
1/2 cup chopped nuts
3 cups oatmeal
1/2 cup coconut (if desired)
Drop by spoonful onto waxed paper
Kaylene's Cheese Ball
I keep losing this recipe, so if I post it here, hopefully I will be able to find it at Christmastime.
8 o. cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan Cheese
1/2 cup chopped thin-sliced deli Ham (Buddig Honey Ham)
1/4 cup chopped green onions
Mix all together. Put in small plastic bowls and refrigerate
8 o. cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan Cheese
1/2 cup chopped thin-sliced deli Ham (Buddig Honey Ham)
1/4 cup chopped green onions
Mix all together. Put in small plastic bowls and refrigerate
Thursday, October 9, 2008
Piccata di Pollo
I had this in Washington D.C. last spring and it was soooo yummy I had to find a receipt. It was served with steamed vegetables and I felt very sanctimonious about my light dinner.....until I saw it has lots of butter!
Piccata di Pollo
(Chicken with Lemon and Caper Sauce)
INGREDIENTS
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 (3-ounce) chicken cutlets
* Flour for dredging chicken
* 1/4 cup dry white vermouth
* 1/4 cup chicken stock or low-sodium chicken broth
* 1 lemon, thinly sliced and seeded
* 2 tablespoons drained capers
* Chopped Italian parsley, for garnish
INSTRUCTIONS
1. Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot. Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess. Best if skin is removed first.
2. Brown the chicken on both sides. . Transfer to a plate when done. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits. Add 1/4 cup chicken stock and cook until syrupy.
3. Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.
4. Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley. Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.
Piccata di Pollo
(Chicken with Lemon and Caper Sauce)
INGREDIENTS
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 (3-ounce) chicken cutlets
* Flour for dredging chicken
* 1/4 cup dry white vermouth
* 1/4 cup chicken stock or low-sodium chicken broth
* 1 lemon, thinly sliced and seeded
* 2 tablespoons drained capers
* Chopped Italian parsley, for garnish
INSTRUCTIONS
1. Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot. Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess. Best if skin is removed first.
2. Brown the chicken on both sides. . Transfer to a plate when done. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits. Add 1/4 cup chicken stock and cook until syrupy.
3. Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.
4. Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley. Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.
Wednesday, October 8, 2008
Meatballs Bavarian
Make up a whole bunch of smallish meatballs -- hamburger is fine. Put them in a crockpot and cover with equal parts of tomato ketchup (or catsup) and cheap beer (the alcohol cooks off). Cook on "Low" or "Medium" all day, stirring just enough that the stuff doesn't stick. I forgot -- periodically skim off the grease as the stuff cooks. How much grease you get depends upon the fat content of the ground meat you used.
Serve with toothpicks as an oderve or appetizer, or over noodles or rice as a main dish. It freezers well, too.
You do NOT need more seasonings, but you CAN tell everyone that the recipe is a family secret.
Serve with toothpicks as an oderve or appetizer, or over noodles or rice as a main dish. It freezers well, too.
You do NOT need more seasonings, but you CAN tell everyone that the recipe is a family secret.
Tuesday, October 7, 2008
Carmel Dumplings
Sauce:
3/4 cup sugar, carmelized in heavy skillet
2 cups hot water
3/4 cup sugar
2 teaspoons butter
1/8 teaspoon salt
Cook until smooth.
Dumplings:
2 cups flour
2 teaspoons baking powder
5 tablespoons shortening
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Mix as for biscuit dough. Drop by tablespoons in hot carmel sauce. Cook over medium heat for 30 minutes with lid on. Serve with warm whipped cream
3/4 cup sugar, carmelized in heavy skillet
2 cups hot water
3/4 cup sugar
2 teaspoons butter
1/8 teaspoon salt
Cook until smooth.
Dumplings:
2 cups flour
2 teaspoons baking powder
5 tablespoons shortening
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Mix as for biscuit dough. Drop by tablespoons in hot carmel sauce. Cook over medium heat for 30 minutes with lid on. Serve with warm whipped cream
Stroganoff Casserole
1 pound ground beef
1/2 teaspoon garlic salt
2 Tablespoons flour
1 small carton sour cream
2 Tablespoons dried chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 package noodles
sliced mushrooms
Cook noodles. Drain well. Brown beef, onion and garlic well. Add flour and soups. Simmer 10 minutes. Add sour cream and stir well. Add noodles and mushrooms. Place in a casserole dish. Top with grated cheese if desired. Bake at 350 degrees for 15 to 20 minutes
1/2 teaspoon garlic salt
2 Tablespoons flour
1 small carton sour cream
2 Tablespoons dried chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 package noodles
sliced mushrooms
Cook noodles. Drain well. Brown beef, onion and garlic well. Add flour and soups. Simmer 10 minutes. Add sour cream and stir well. Add noodles and mushrooms. Place in a casserole dish. Top with grated cheese if desired. Bake at 350 degrees for 15 to 20 minutes
Bear Lake Raspberry Freezer Jam
3 1/2 cups crushed fruit
4 1/2 cups sugar
1 cup white Karo syrup
1 package pectin
Warm mixture just enough to dissolve the sugar. Add pectin and pour into sterilized freezer jars and freeze. YUMMY!!!
4 1/2 cups sugar
1 cup white Karo syrup
1 package pectin
Warm mixture just enough to dissolve the sugar. Add pectin and pour into sterilized freezer jars and freeze. YUMMY!!!
Chicken Pot Pie Casserole
2 boneless, skinless chicken breasts, cubed
1 cup frozen mixed vegetables
1 can cream of chicken soup
1/2 soup can milk
1 package stove top stuffing
shredded Swiss Cheese
Place the chicken breasts in the bottom of a 9 x 13 pan. Layer the mixed vegetables over the top. Prepare stuffing mix according to package directions, then layer on top of vegetables. Sprinkle with the swiss cheese. Mix the soup with the milk and pour over top. Bake at 350 degrees for one hour or until bubbly and chicken is done.
1 cup frozen mixed vegetables
1 can cream of chicken soup
1/2 soup can milk
1 package stove top stuffing
shredded Swiss Cheese
Place the chicken breasts in the bottom of a 9 x 13 pan. Layer the mixed vegetables over the top. Prepare stuffing mix according to package directions, then layer on top of vegetables. Sprinkle with the swiss cheese. Mix the soup with the milk and pour over top. Bake at 350 degrees for one hour or until bubbly and chicken is done.
Chicken and Noodles
3 1/2 pounds chicken
2 quarts water
2 teaspoons salt
3 large carrots, sliced
2 large stalks of celery, sliced
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon dried parsley
8 oz noodles
3/4 cup butter
3/4 cup flour
1 can evaporated milk
In a large kettle, combine chicken, water and salt. Bring to a boil and reduce heat to low. Cover and cook until tender, about 1 1/2 fours. While cooking, prepare noodles and vegetables. Combine milk and flour for thickening. Remove cooked chicken and cool. Bone and set aside, leaving chicken in bite-size pieces. In the hot liquid, add vegetables, seasonings and parsley. Cook until vegetables are almost tender, about 12 minutes. Drop in noodles. Cook until done, 8 - 10 minutes. Add butter. Reduce heat until no longer boiling. Add flour and milk mixture. Increase heat to boiling, stirring constantly. Add chicken and heat through and serve.
2 quarts water
2 teaspoons salt
3 large carrots, sliced
2 large stalks of celery, sliced
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon dried parsley
8 oz noodles
3/4 cup butter
3/4 cup flour
1 can evaporated milk
In a large kettle, combine chicken, water and salt. Bring to a boil and reduce heat to low. Cover and cook until tender, about 1 1/2 fours. While cooking, prepare noodles and vegetables. Combine milk and flour for thickening. Remove cooked chicken and cool. Bone and set aside, leaving chicken in bite-size pieces. In the hot liquid, add vegetables, seasonings and parsley. Cook until vegetables are almost tender, about 12 minutes. Drop in noodles. Cook until done, 8 - 10 minutes. Add butter. Reduce heat until no longer boiling. Add flour and milk mixture. Increase heat to boiling, stirring constantly. Add chicken and heat through and serve.
Best Zucchini Bread
3 eggs, beaten until fluffy
2 cups sugar
1 cup oil
3 Tablespoons vanilla
2 cups grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 8oz can crushed pineapple
1 cup crushed walnuts
Mix all together. Bake at 350 degrees for one hour. Makes 2 loaves. Remove from pans, cool, and wrap in aluminun foil.
2 cups sugar
1 cup oil
3 Tablespoons vanilla
2 cups grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 8oz can crushed pineapple
1 cup crushed walnuts
Mix all together. Bake at 350 degrees for one hour. Makes 2 loaves. Remove from pans, cool, and wrap in aluminun foil.
Banana Splits
1 cup chocolate chips
1/2 cup butter
1 can evaporated milk
2 1/2 cups powdered sugar
graham cracker crumbs
4 sliced bananas
vanilla ice cream, cut in 1 inch slices
chopped walnuts
1/2 pint whipping cream, whipped
Melt chocolate chips, butter, evaporated milk an powdered sugar in a saucepan. Cook until thick (8 to 10 minutes). Cool. cover bottom of a 9 x 13 pan with crumbs. Slice bananas over top of crumbs. Place ice cream slices over top of bananas. press walnuts gently into ice cream. Top with cooled chocolate sauce. Top with whipped cream. Sprinkle with more crumbs. Freeze. Remove from freezer 20 minutes before serving. Cut into squares.
1/2 cup butter
1 can evaporated milk
2 1/2 cups powdered sugar
graham cracker crumbs
4 sliced bananas
vanilla ice cream, cut in 1 inch slices
chopped walnuts
1/2 pint whipping cream, whipped
Melt chocolate chips, butter, evaporated milk an powdered sugar in a saucepan. Cook until thick (8 to 10 minutes). Cool. cover bottom of a 9 x 13 pan with crumbs. Slice bananas over top of crumbs. Place ice cream slices over top of bananas. press walnuts gently into ice cream. Top with cooled chocolate sauce. Top with whipped cream. Sprinkle with more crumbs. Freeze. Remove from freezer 20 minutes before serving. Cut into squares.
Chicken Lasagna Casserole
2 small boxed lasagna noodles, broken
2 cans chicken broth
1 pint half and half
1 box frozen petite peas
1 10 oz can chicken ( or cooked cubed leftover chicken)
dried minced onion
1/3 cup margarine
1/3 cup flour
salt and pepper to tastes
dash of garlic powder
dash of onion powder
2 cups shredded mozarella
1/3 cup parmesan cheese.
Boil lasagna noodles. In a sauce pan, melt margarine, mix in flour. Add chicken broth and half and half. Bring to a boil, stirring until thickened. In a large bowl, add remaining ingredients. Add drained cooked noodles, and the thickened sauce. Mix well and pour into casserole dish. Bake at 350 degrees until heated through and bubbly.
2 cans chicken broth
1 pint half and half
1 box frozen petite peas
1 10 oz can chicken ( or cooked cubed leftover chicken)
dried minced onion
1/3 cup margarine
1/3 cup flour
salt and pepper to tastes
dash of garlic powder
dash of onion powder
2 cups shredded mozarella
1/3 cup parmesan cheese.
Boil lasagna noodles. In a sauce pan, melt margarine, mix in flour. Add chicken broth and half and half. Bring to a boil, stirring until thickened. In a large bowl, add remaining ingredients. Add drained cooked noodles, and the thickened sauce. Mix well and pour into casserole dish. Bake at 350 degrees until heated through and bubbly.
Pizza Meatballs
1 pound ground beef
1 cup dry bread crumbs
1/2 cup milk
2 Tablespoons minced onion
1 teaspoon garlic powder
1/2 teaspoon pepper
4 oz. Mozarella cheese, cubed
3 Tablespoons flour
2 Tablespoons vegetable oil
12 oz jar of pizza sauce
Noodles, precooked
Combine beef, crumbs, milk, onion, garlic powder and pepper. Mix well. Form into balls around a cube of mozarella cheese. Roll in flour and brown in vegetable oil. Place in casserole dish and pour sauce over meatballs. Bake at 350 degrees for 45 minutes. Serve over noodles
1 cup dry bread crumbs
1/2 cup milk
2 Tablespoons minced onion
1 teaspoon garlic powder
1/2 teaspoon pepper
4 oz. Mozarella cheese, cubed
3 Tablespoons flour
2 Tablespoons vegetable oil
12 oz jar of pizza sauce
Noodles, precooked
Combine beef, crumbs, milk, onion, garlic powder and pepper. Mix well. Form into balls around a cube of mozarella cheese. Roll in flour and brown in vegetable oil. Place in casserole dish and pour sauce over meatballs. Bake at 350 degrees for 45 minutes. Serve over noodles
Date Balls
1 cube butter (NOT MARGARINE)
1 cup sugar
1 beaten egg
2 tablespoons milk
1 cup chopped dates
1 cup Rice Krispies
1 cup chopped nuts
coconut
Mix butter, sugar, egg and milk. Cook until it comes away from side of pan. Add dates and cook 10 minutes longer. Stir in Rice Krispies and nuts. Shape into balls and roll in coconut.
1 cup sugar
1 beaten egg
2 tablespoons milk
1 cup chopped dates
1 cup Rice Krispies
1 cup chopped nuts
coconut
Mix butter, sugar, egg and milk. Cook until it comes away from side of pan. Add dates and cook 10 minutes longer. Stir in Rice Krispies and nuts. Shape into balls and roll in coconut.
Yellow Cake as we like it
2 1/2 cups flour
1 2/3 cups sugar
2/3 cup shortening
1 teaspoon salt
3/4 cup milk
3 1/2 teaspoons baking powder
1/2 cup milk
3 whole eggs
1 teaspoon vanilla
Mix the flour, sugar, shortening, salt and 3/4 cup milk. Beat for 2 minutes, then add baking powder. Mix for another 2 minutes. Add remaining ingredients. Mixing well. Bake at 375 degrees for 45 minutes in a 9 x 13 pan. 20 minutes for layers
1 2/3 cups sugar
2/3 cup shortening
1 teaspoon salt
3/4 cup milk
3 1/2 teaspoons baking powder
1/2 cup milk
3 whole eggs
1 teaspoon vanilla
Mix the flour, sugar, shortening, salt and 3/4 cup milk. Beat for 2 minutes, then add baking powder. Mix for another 2 minutes. Add remaining ingredients. Mixing well. Bake at 375 degrees for 45 minutes in a 9 x 13 pan. 20 minutes for layers
Peanut Butter Cups
Paper cups (like muffin papers, except smaller)
Dipping chocolate or large package of semi-sweet chocolate chips
1 cup peanut butter, creamy
1 cube margarine or butter
1 cup powdered sugar
Melt the chocolate in the microwave, being very careful not to burn it. One minute should be enough. Melt the peanut butter and the butter. Remove from heat and add sifted powdered sugar. If too thin, add more sugar. Let cool.
Place some chocolate of the back of a spoon. Use it to coat the sides and bottom of the papers. Not too much chocolate on the bottom. Let coated papers set until hard. Spoon cooled peanut butter mixture into the set coated papers. Don't fill quite to the top, but smooth out the peanut butter as much as possible. Top with more melted chocolate, smoothing with back of spoon. Let chocolate set up, then hide from the kids.
Dipping chocolate or large package of semi-sweet chocolate chips
1 cup peanut butter, creamy
1 cube margarine or butter
1 cup powdered sugar
Melt the chocolate in the microwave, being very careful not to burn it. One minute should be enough. Melt the peanut butter and the butter. Remove from heat and add sifted powdered sugar. If too thin, add more sugar. Let cool.
Place some chocolate of the back of a spoon. Use it to coat the sides and bottom of the papers. Not too much chocolate on the bottom. Let coated papers set until hard. Spoon cooled peanut butter mixture into the set coated papers. Don't fill quite to the top, but smooth out the peanut butter as much as possible. Top with more melted chocolate, smoothing with back of spoon. Let chocolate set up, then hide from the kids.
Famous Moroni Barbecued Turkey
1 pint wesson oil
1 tsp horseradish
1 quart 7-up
1/2 teaspoon garlic powder
1 pint soy sauce
10 pounds boneless turkey breast
Combine all ingredients together. Marinate turkey strips or pieces in a plastic container with a cover. Refrigerate 18 - 24 hours. Barbecue the meat SLOWLY. Do not overcook. Turn frequently. Dip the meat in extra sauce with each turn. Cook until meat is white.
1 tsp horseradish
1 quart 7-up
1/2 teaspoon garlic powder
1 pint soy sauce
10 pounds boneless turkey breast
Combine all ingredients together. Marinate turkey strips or pieces in a plastic container with a cover. Refrigerate 18 - 24 hours. Barbecue the meat SLOWLY. Do not overcook. Turn frequently. Dip the meat in extra sauce with each turn. Cook until meat is white.
Valentine's Day Cheesecake
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
5 8oz packages cream cheese
1 3/4 cup sugar
1 1/2 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 egg yolks
5 large eggs
3 Tablespoons flour
1/4 cup heavy cream
16 oz. sour cream
2 teaspoons vanilla
2 - t teaspoons sugar
2 pints fresh strawberries
1 package Danish Dessert
Combine 1 cup flour, lemon peel and vanilla. Make well in center with fork. Blend in egg yolk and butter. On bottom of a spring-form pan, make a ball with 1/3 of the dough. Roll out to edges. Divide the rest of the dough into three parts. Cut 6 strips of waxed paper 3 inches wide. Roll each dough to 2 1/4 x 9 inches. Place on sides of pan. Blend cheese, sugar, flour, peels and vanilla. Beat in eggs and yolks, one at a time. Beat until smooth. Beat in cream. Pour into pan. Bake at 450 degrees for 10 minutes, then turn over to 250 degrees for 50 minutes. For topping, mix sour cream 2 teaspoons vanilla and 2 - 4 teaspoons sugar. Mix well and carefully spoon onto cheesecake. Return to oven for 10 minutes. Cool 2 hours. Make glaze with the Danish Desser, 1/4 cup sugar, and water according to package directions. Add strawberries, cut side down. Pour on glace. Refrigerate for 8 hours before serving.
1/4 cup sugar
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
5 8oz packages cream cheese
1 3/4 cup sugar
1 1/2 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 egg yolks
5 large eggs
3 Tablespoons flour
1/4 cup heavy cream
16 oz. sour cream
2 teaspoons vanilla
2 - t teaspoons sugar
2 pints fresh strawberries
1 package Danish Dessert
Combine 1 cup flour, lemon peel and vanilla. Make well in center with fork. Blend in egg yolk and butter. On bottom of a spring-form pan, make a ball with 1/3 of the dough. Roll out to edges. Divide the rest of the dough into three parts. Cut 6 strips of waxed paper 3 inches wide. Roll each dough to 2 1/4 x 9 inches. Place on sides of pan. Blend cheese, sugar, flour, peels and vanilla. Beat in eggs and yolks, one at a time. Beat until smooth. Beat in cream. Pour into pan. Bake at 450 degrees for 10 minutes, then turn over to 250 degrees for 50 minutes. For topping, mix sour cream 2 teaspoons vanilla and 2 - 4 teaspoons sugar. Mix well and carefully spoon onto cheesecake. Return to oven for 10 minutes. Cool 2 hours. Make glaze with the Danish Desser, 1/4 cup sugar, and water according to package directions. Add strawberries, cut side down. Pour on glace. Refrigerate for 8 hours before serving.
Chicken Cordon Bleu Casserole
2 pounds skinless chicken breasts, cut into chunks
Bread crumbs
1 egg mixed with 1/2 cup milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk
Dip chunks of chicken in egg and milk mixture then into bread crumbs, coating well. Brown in a hot skillet with a little oil until golden. Place chicken in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with milk and pour over all. Bake at 350 degrees for 30 minutes.
Bread crumbs
1 egg mixed with 1/2 cup milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk
Dip chunks of chicken in egg and milk mixture then into bread crumbs, coating well. Brown in a hot skillet with a little oil until golden. Place chicken in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with milk and pour over all. Bake at 350 degrees for 30 minutes.
Marinated Shrimp Salad
2 cups uncooked macaroni
1/4 cup salad oil
1/4 cup ketchup
1/8 cup sugar
1/8 cup vinegar
1/2 onion, diced
1 green pepper
raw cauliflower, broken in small pieces
chopped celery
1 can shrimp
1/4 quart Miracle Whip
salt and pepper
Cook macaroni and marinate in salad oil, ketchup, sugar, vinegar and onion overnight. The next day add raw vegetables and shrimp to macaroni and cover with dressing. Add salt land pepper to taste.
1/4 cup salad oil
1/4 cup ketchup
1/8 cup sugar
1/8 cup vinegar
1/2 onion, diced
1 green pepper
raw cauliflower, broken in small pieces
chopped celery
1 can shrimp
1/4 quart Miracle Whip
salt and pepper
Cook macaroni and marinate in salad oil, ketchup, sugar, vinegar and onion overnight. The next day add raw vegetables and shrimp to macaroni and cover with dressing. Add salt land pepper to taste.
Olive Garden Sauteed Chicken Mushroom Alfredo
3 boneless, skinless chicken breast strips, cubed
1/4 cup chopped onion
1 clove of garlic, minced
8 - 10 large mushrooms, quartered or sliced
1 pkg bowtie pasta, cooked al dente
Alfredo sauce
parsley
grated romano
Saute the chicken, onion, garlic and mushrooms in a little butter until the chicken is cooked. Pour over cooked pasta, then cover all with the Alfredo sauce, parsley and grated romano cheese and serve.
Alfredo Sauce
6 Tablespoons butter
1 1/2 cup heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon flour
salt and pepper
sprinkle of nutmeg
Gently heat in a saucepan until thick and hot, being very careful not to scorch. Pour over pasta
1/4 cup chopped onion
1 clove of garlic, minced
8 - 10 large mushrooms, quartered or sliced
1 pkg bowtie pasta, cooked al dente
Alfredo sauce
parsley
grated romano
Saute the chicken, onion, garlic and mushrooms in a little butter until the chicken is cooked. Pour over cooked pasta, then cover all with the Alfredo sauce, parsley and grated romano cheese and serve.
Alfredo Sauce
6 Tablespoons butter
1 1/2 cup heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon flour
salt and pepper
sprinkle of nutmeg
Gently heat in a saucepan until thick and hot, being very careful not to scorch. Pour over pasta
Wednesday, September 24, 2008
Hot Nero Sandwiches
Hoagie rolls
Canadian bacon
sliced pepperoni
Mayonnaise
Sliced tomatoes
Mozzarella cheese
margarine
Spread Hoagie Rolls lightly with margarine. Place in a hot frying pan and lightly brown. Remove to plate and spread with mayonnaise. Place 3 slices of Canadian Bacon in frying pan, gently overlapping to make a line about the length of your hoagie roll. Place sliced pepperoni on top of canadian bacon. Top with mozzarella cheese. Heat through until cheese is melted (you may want to cover with a lid to get the cheese to melt faster). Using a large spatula, scoop out of pan and place on toasted hoagie rolls. Top with sliced tomatoes.
Canadian bacon
sliced pepperoni
Mayonnaise
Sliced tomatoes
Mozzarella cheese
margarine
Spread Hoagie Rolls lightly with margarine. Place in a hot frying pan and lightly brown. Remove to plate and spread with mayonnaise. Place 3 slices of Canadian Bacon in frying pan, gently overlapping to make a line about the length of your hoagie roll. Place sliced pepperoni on top of canadian bacon. Top with mozzarella cheese. Heat through until cheese is melted (you may want to cover with a lid to get the cheese to melt faster). Using a large spatula, scoop out of pan and place on toasted hoagie rolls. Top with sliced tomatoes.
Country Casserole
1 box frozen mixed vegetables
1/2 cup chopped ham
1 large package cream cheese
1/2 cup milk
mashed potatoes
shredded cheese
Layer in casserole dish.
Vegetables, ham, Cream cheese and milk mixture, potatoes, cheese.
Bake at 350 degrees for 30 minutes or until bubbly.
1/2 cup chopped ham
1 large package cream cheese
1/2 cup milk
mashed potatoes
shredded cheese
Layer in casserole dish.
Vegetables, ham, Cream cheese and milk mixture, potatoes, cheese.
Bake at 350 degrees for 30 minutes or until bubbly.
Toll-House Cookie Pie
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 small pkg chocolate chips
1 cup walnuts, chopped
1 9-inch unbaked pie shell
Cream butter, sugar, eggs and vanilla until light and fluffy. Blend in flour. Stir in nuts and chocolate chips. Pour into pie shell. Bake below oven center at 325 degrees for 50 - 55 munutes or until toothpick comes out clean. Serve warm with vanilla ice cream on top.
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 small pkg chocolate chips
1 cup walnuts, chopped
1 9-inch unbaked pie shell
Cream butter, sugar, eggs and vanilla until light and fluffy. Blend in flour. Stir in nuts and chocolate chips. Pour into pie shell. Bake below oven center at 325 degrees for 50 - 55 munutes or until toothpick comes out clean. Serve warm with vanilla ice cream on top.
Snow White Turkey Salad
4 cups diced cooked turkey
1 cup thinly sliced celery
1 cup minced green pepper
1/4 cup finely chopped onion
1 cup mayonnaise
1/4 cup whipping cream, whipped
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/8 teaspoon pepper
Combine turkey, celery, green pepper and onion in a bowl. Set aside. In another bowl, combine mayo, whipped cream, bouillon granules, salt and pepper. Mix well. Fold into turkey mixture. Refrigerate until serving time (at least 2 hours). Mound turkey salad on crisp lettuce leaves or place into a cream puff pastry.
1 cup thinly sliced celery
1 cup minced green pepper
1/4 cup finely chopped onion
1 cup mayonnaise
1/4 cup whipping cream, whipped
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/8 teaspoon pepper
Combine turkey, celery, green pepper and onion in a bowl. Set aside. In another bowl, combine mayo, whipped cream, bouillon granules, salt and pepper. Mix well. Fold into turkey mixture. Refrigerate until serving time (at least 2 hours). Mound turkey salad on crisp lettuce leaves or place into a cream puff pastry.
Junior Mint Chocolate Mousse
2 Tablespoons baking cocoa
2 Tablespoons milk
2 Tablespoons butter
5 boxes ( 1.6 oz.) Junior Mints
1/2 teaspoon vanilla
1 12 oz. bowl of Cool Whip
Combine cocoa, milk, butter and Jr. Mints over low heat until melter. Cool. Add vanilla and cool whip. Spoon into dessert glasses and chill.
2 Tablespoons milk
2 Tablespoons butter
5 boxes ( 1.6 oz.) Junior Mints
1/2 teaspoon vanilla
1 12 oz. bowl of Cool Whip
Combine cocoa, milk, butter and Jr. Mints over low heat until melter. Cool. Add vanilla and cool whip. Spoon into dessert glasses and chill.
Impossible Breakfast Casserole
1 lb. pork sausage
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
The Best Chicken and Rice
4 chicken breasts, skinned and boned
1 cup uncooked rice
1 package Lipton's Onion-Mushroom Soup Mix
1 can cream of chicken soup
2 soup cans of hot water
1 cup sliced mushrooms
Preheat oven to 375 degrees. Place chicken breast pieces in a 9 x 13 baking pan. Sprinkle with rice and soup mix. Mix chicken soup and water well. Pour over rice and chicken. Top with mushrooms. Cover pan with foil and bake for 1 1/2 hours. You can stretch this recipe by adding a little more rice.
1 cup uncooked rice
1 package Lipton's Onion-Mushroom Soup Mix
1 can cream of chicken soup
2 soup cans of hot water
1 cup sliced mushrooms
Preheat oven to 375 degrees. Place chicken breast pieces in a 9 x 13 baking pan. Sprinkle with rice and soup mix. Mix chicken soup and water well. Pour over rice and chicken. Top with mushrooms. Cover pan with foil and bake for 1 1/2 hours. You can stretch this recipe by adding a little more rice.
Lucy's Spaghetti Sauce
3/4 cup canola oil
2 teaspoons chopped parsely
2 teaspoons dried chopped onion
1 teaspoon garlic powder
3 chicken legs (brown a little before adding other meat)
1 lb. ground beef
1 teaspoon salt
pepper to taste
1 teaspoon allspice
6 cups tomato sauce
1 cup water
2 teaspoons oregano
1 teaspoon thyme
Brown the chicken legs in the oil, then add the ground beef and brown well. Add remaining ingredients and simmer for at least three hours. Remove chicken legs. Pour over cooked pasta and serve.
2 teaspoons chopped parsely
2 teaspoons dried chopped onion
1 teaspoon garlic powder
3 chicken legs (brown a little before adding other meat)
1 lb. ground beef
1 teaspoon salt
pepper to taste
1 teaspoon allspice
6 cups tomato sauce
1 cup water
2 teaspoons oregano
1 teaspoon thyme
Brown the chicken legs in the oil, then add the ground beef and brown well. Add remaining ingredients and simmer for at least three hours. Remove chicken legs. Pour over cooked pasta and serve.
Almond Poppy Seed Muffins
1 1/2 cups flour
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon almond extract
2 Tablespoons poppy seeds
Heat oven to 350 degrees. In a large bowl, sift the flour, sugar, baking powder, salt and poppy seeds. In a small bowl, whisk together the oil, milk, eggs and almond extract. Pour the milk over the dry ingredients and stir just until moistened. Fill in greased muffin tins 3/4 full. Bake for 25 - 30 minutes until golden brown.
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon almond extract
2 Tablespoons poppy seeds
Heat oven to 350 degrees. In a large bowl, sift the flour, sugar, baking powder, salt and poppy seeds. In a small bowl, whisk together the oil, milk, eggs and almond extract. Pour the milk over the dry ingredients and stir just until moistened. Fill in greased muffin tins 3/4 full. Bake for 25 - 30 minutes until golden brown.
Wedding Mints
2 8oz pkg softened cream cheese
1 1/2 cubes Parkay margarine (No Substitutes)
4 lbs. powdered sugar (maybe a little more)
2 - 4 capfuls peppermint extract ( start with 2)
food coloring if desired
Mix to play dough consistency. Knead well. Roll into balls. Roll balls in granulated sugar and then press into a mold. Pop out of molds and let dry before boxing.
1 1/2 cubes Parkay margarine (No Substitutes)
4 lbs. powdered sugar (maybe a little more)
2 - 4 capfuls peppermint extract ( start with 2)
food coloring if desired
Mix to play dough consistency. Knead well. Roll into balls. Roll balls in granulated sugar and then press into a mold. Pop out of molds and let dry before boxing.
Jan's Macaroni Salad
elbow or salad macaroni
3 fresh tomatoes
2 cans tuna, drained
1/2 lb. cheddar cheese, cubed
1/2 pkg frozen petite peas
1/2 onion, chopped
2 cups Miracle Whip
1 cup Mayonnaise
Heavy cream
Salt and pepper
1/2 cup sliced olives
Boil up a ton of macaroni until tender. Drain and cool. Mix tuna, cheese, peas, onion, olives and macaroni. Mix Mayonnaise and Miracle Whip. Thin down with the heavy cream. Season with salt and pepper and then pour over the salad. Garnish with sliced tomato wedges. If this doesn't feed an army you did something wrong.
3 fresh tomatoes
2 cans tuna, drained
1/2 lb. cheddar cheese, cubed
1/2 pkg frozen petite peas
1/2 onion, chopped
2 cups Miracle Whip
1 cup Mayonnaise
Heavy cream
Salt and pepper
1/2 cup sliced olives
Boil up a ton of macaroni until tender. Drain and cool. Mix tuna, cheese, peas, onion, olives and macaroni. Mix Mayonnaise and Miracle Whip. Thin down with the heavy cream. Season with salt and pepper and then pour over the salad. Garnish with sliced tomato wedges. If this doesn't feed an army you did something wrong.
Caramel Pecan Cheesecake Pie
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 unbaked pie shell
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie shell. Sprinkle with pecans. In a small bowl, whisk remaining eggs, gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. (You can loosely cover with foil after 20 minutes if pie is browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours before slicing.
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 unbaked pie shell
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie shell. Sprinkle with pecans. In a small bowl, whisk remaining eggs, gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. (You can loosely cover with foil after 20 minutes if pie is browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours before slicing.
Baked Macaroni and Cheese
4. cups uncooked elbow macaroni (or wheely kind or whatever!)
1 1/2 sticks of butter or margarine
3 cups grated cheddar cheese
1 cup grated mozzarella cheese
5 cups milk (I usually do about 3 cups of milk and 2 cups of water. . .)
Salt and Pepper to taste
Preheat oven to 350 degrees. Layer macaroni, butter, and cheeses in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake for one hour. Do not cover.
Tuesday, September 23, 2008
Favorite Baked Beans
4-6 slices of bacon, brown and crumble; set aside
1# ground beef
1 small onion, chopped; brown together and drain well
1 large can pork and beans
1 can garbanzo beans
1 can kidney beans
Drain and rinse the garbanzo and kidney beans.
1 can tomato soup
1 tsp. dry mustard
1 TBSP Worcestershire Sauce
1/2 c. brown sugar
Dash of liquid smoke (optional)
Combine all ingredients in a large casserole or oven safe bowl and cover with foil. Bake 350 degrees for at least one hour.
1# ground beef
1 small onion, chopped; brown together and drain well
1 large can pork and beans
1 can garbanzo beans
1 can kidney beans
Drain and rinse the garbanzo and kidney beans.
1 can tomato soup
1 tsp. dry mustard
1 TBSP Worcestershire Sauce
1/2 c. brown sugar
Dash of liquid smoke (optional)
Combine all ingredients in a large casserole or oven safe bowl and cover with foil. Bake 350 degrees for at least one hour.
Pumpkin Cookies w/Caramel Frosting
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts
Cream shortening and sugar. Add pumpkin and egg and cream well. Add combined dry ingredients and mix well. Add vanilla an nuts. Bake 375 degrees for 12-14 minutes.
Frosting:
3 TBSP. butter
4 tsp. milk
1/2 c. brown sugar
Cook until dissolved. Cool and stir in 1 c. podered sugar and 1 tsp. vanilla. Frost cookies while they are still warm.
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts
Cream shortening and sugar. Add pumpkin and egg and cream well. Add combined dry ingredients and mix well. Add vanilla an nuts. Bake 375 degrees for 12-14 minutes.
Frosting:
3 TBSP. butter
4 tsp. milk
1/2 c. brown sugar
Cook until dissolved. Cool and stir in 1 c. podered sugar and 1 tsp. vanilla. Frost cookies while they are still warm.
Tostadas
1# ground beef, brown and drain
1 pkg. spaghetti sauce mix, add to cooked, drained ground beef and prepare as directed
(or) 1 bottle of spaghetti sauce
1 small can of chopped green chiles
1 small can of choped olives
1 large can of refried beans
Bring the ground beef and spaghetti sauce to a simmer and add the remaining ingredients. Simmer together for 30 minutes. Serve on a flour tortilla (*fried until crisp and drained) with a selection of the following:
shredded lettuce
chopped onions
chopped tomatoes
shredded cheese
salsa
*You can spray tortillas with nonstick spray and bake 450 degrees for 8 minutes to crisp, but it's just not the same.
1 pkg. spaghetti sauce mix, add to cooked, drained ground beef and prepare as directed
(or) 1 bottle of spaghetti sauce
1 small can of chopped green chiles
1 small can of choped olives
1 large can of refried beans
Bring the ground beef and spaghetti sauce to a simmer and add the remaining ingredients. Simmer together for 30 minutes. Serve on a flour tortilla (*fried until crisp and drained) with a selection of the following:
shredded lettuce
chopped onions
chopped tomatoes
shredded cheese
salsa
*You can spray tortillas with nonstick spray and bake 450 degrees for 8 minutes to crisp, but it's just not the same.
EZ Baked Chicken
8 Boneless, skinless chicken breast halves
2-3 oz. pkg. thinley sliced ham
8 thin slices lean bacon
1 c. Sour Cream
1 can Cream of Chicken Soup
Opt. dash of Kitchen Bouquet
Place 8 slices of ham on the bottom of a 9x13 pan which has been sprayed with Pam. Wrap one bacon slice around each chicken breast and place on ham slices. Place an additional slice of ham over each chicken breast. Combine sour cream, soup, and Kitchen Bouquet and spread over the chicken. Refrigerate overnight and bake covered with foil at 275 degrees for 2 1/2 to 3 hours. Serves 8.
2-3 oz. pkg. thinley sliced ham
8 thin slices lean bacon
1 c. Sour Cream
1 can Cream of Chicken Soup
Opt. dash of Kitchen Bouquet
Place 8 slices of ham on the bottom of a 9x13 pan which has been sprayed with Pam. Wrap one bacon slice around each chicken breast and place on ham slices. Place an additional slice of ham over each chicken breast. Combine sour cream, soup, and Kitchen Bouquet and spread over the chicken. Refrigerate overnight and bake covered with foil at 275 degrees for 2 1/2 to 3 hours. Serves 8.
Monday, September 22, 2008
Salted Nut Chews
1 package Pillsbury Plus yellow cake mix
1/3 cup softened butter
1 egg
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
12 oz. peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts
Combine cake mix, butter and egg. Press into a 9 x 13 pan and bake for 15-18 minutes at 350 degrees. Immediately sprinkle with marshallows and put back in oven until they begin to puff. Heat, stirring constantly until melted the corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Remove from heat and stir in Rice Krispies and peanuts. Spread quickly on top of marhsmallow mixture. Cool and cut into bars.
1/3 cup softened butter
1 egg
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
12 oz. peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts
Combine cake mix, butter and egg. Press into a 9 x 13 pan and bake for 15-18 minutes at 350 degrees. Immediately sprinkle with marshallows and put back in oven until they begin to puff. Heat, stirring constantly until melted the corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Remove from heat and stir in Rice Krispies and peanuts. Spread quickly on top of marhsmallow mixture. Cool and cut into bars.
Ham Casserole
2 cups diced ham
2 cups cubed cheddar cheese
1/2 cup chopped onion
4 cups of boiled and cubed potatoes
white sauce made from butter, flour and milk
Place ham and cheese in the bottom of a casserole dish. Sprinkle with onion. Pour the boiled and cubed potatoes on top. Make a white sauce from butter, flour and milk. Pour over potatoes. Salt and pepper to taste. Bake at 350 degrees for 45 minutes or until hot and bubbly.
2 cups cubed cheddar cheese
1/2 cup chopped onion
4 cups of boiled and cubed potatoes
white sauce made from butter, flour and milk
Place ham and cheese in the bottom of a casserole dish. Sprinkle with onion. Pour the boiled and cubed potatoes on top. Make a white sauce from butter, flour and milk. Pour over potatoes. Salt and pepper to taste. Bake at 350 degrees for 45 minutes or until hot and bubbly.
Cherry Oatmeal Cookies
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 cup oatmeal
1 cup dried cherries
1 cup toffee bits
Mix butter, sugar, egg and vanilla. Stir in remaining ingredients and mix well. Divide into 3 round logs and wrap in saran wrap and chill in fridge. Bake on parchment paper for about 12 minutes at 350 degrees. This was Dr. Hess' Secret recipe .
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 cup oatmeal
1 cup dried cherries
1 cup toffee bits
Mix butter, sugar, egg and vanilla. Stir in remaining ingredients and mix well. Divide into 3 round logs and wrap in saran wrap and chill in fridge. Bake on parchment paper for about 12 minutes at 350 degrees. This was Dr. Hess' Secret recipe .
Peanut Butter Fudge
Peanut Butter Fudge
2 cups sugar
1 /2 cup milk
Bring to a boil and boil for 3 minutes.
Add:
1 1 /3 cup chunky peanut butter
1 (7 oz) jar marshmallow creme
Mix well and pour into a 8" pan
and chill.
2 cups sugar
1 /2 cup milk
Bring to a boil and boil for 3 minutes.
Add:
1 1 /3 cup chunky peanut butter
1 (7 oz) jar marshmallow creme
Mix well and pour into a 8" pan
and chill.
Better than sex cake
1 German Chocolate Cake Mix
1 can sweetened condensed milk
1 small jar caramel ice cream sauce
1 8oz. container of Cool Whip
1 Heath candy bar, crushed
Bake cake in a square pan according to package directions.
After removing from oven, poke holes in the cake with the
end of a wooden spoon. Pour caramel sauce and sweetened
condensed milk over the cake. Cool. When cake is cool, frost
with Cool Whip and put crushed Heath bar on top. Keep
refrigerated until ready to serve.
1 can sweetened condensed milk
1 small jar caramel ice cream sauce
1 8oz. container of Cool Whip
1 Heath candy bar, crushed
Bake cake in a square pan according to package directions.
After removing from oven, poke holes in the cake with the
end of a wooden spoon. Pour caramel sauce and sweetened
condensed milk over the cake. Cool. When cake is cool, frost
with Cool Whip and put crushed Heath bar on top. Keep
refrigerated until ready to serve.
Yummy Homemade Barbecue Sauce
1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke
1/2 teaspon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
1. Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke
1/2 teaspon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
1. Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
Taco Casserole
1 pound ground beef
1 can (15ounces) chili beans in sauce, undrained
1 can (8 ounces) tomato sauce
2 Tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded cheddar cheese
shredded lettuce and additional taco sauce if desired.
Heat oven to 350 degrees. Brown beef over medium heat until done. Drain. Stir in beans, tomato sauce, taco suace, chili powder and garlic powder. Heat to boiling. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
1 can (15ounces) chili beans in sauce, undrained
1 can (8 ounces) tomato sauce
2 Tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded cheddar cheese
shredded lettuce and additional taco sauce if desired.
Heat oven to 350 degrees. Brown beef over medium heat until done. Drain. Stir in beans, tomato sauce, taco suace, chili powder and garlic powder. Heat to boiling. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
Puffy French Toast
1 cup flour
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
Parmesan Chicken
6 - 8 boneless, skinless chicken breasts
1 pint dairy sour cream
2 cups milk
1 package Ritz crackers, crushed
1 /2 cup grated Parmesan cheese
2 teaspoons garlic salt (to taste)
Mix sour cream and milk until smooth. Pour into a zip-lock bag
and add chicken breasts. Allow chicken to marinate at least 4
hours but overnight is best. Place crackers into another zip-lock
bag and crush. Add Parmesan cheese and garlic salt. Mix well.
Remove chicken from the milk mixture and place in zip-lock with
the crumb mixture. Shake well to coat. Arrange in a baking dish.
Bake at 350 degrees for 45 minutes or until chicken is done.
This recipe comes from Kathy Kent of the Oneida Public Library
1 pint dairy sour cream
2 cups milk
1 package Ritz crackers, crushed
1 /2 cup grated Parmesan cheese
2 teaspoons garlic salt (to taste)
Mix sour cream and milk until smooth. Pour into a zip-lock bag
and add chicken breasts. Allow chicken to marinate at least 4
hours but overnight is best. Place crackers into another zip-lock
bag and crush. Add Parmesan cheese and garlic salt. Mix well.
Remove chicken from the milk mixture and place in zip-lock with
the crumb mixture. Shake well to coat. Arrange in a baking dish.
Bake at 350 degrees for 45 minutes or until chicken is done.
This recipe comes from Kathy Kent of the Oneida Public Library
Fresh Apple Cake
CAKE
4 c. peeled apples
2 c. sugar
2 c. flour
1 ½ t. baking soda
2 t. cinnamon
1 t. salt
2 eggs
3/4 c. vegetable oil
2 t. vanilla
1 c. chopped pecans
DESSERT SAUCE
1 c. sugar
1 /2 c. butter
1 /2 c. heavy cream
1 t. vanilla
For cake, stir together apples, and sugar in a large bowl. Add dry
ingredients. In separate bowl, beat eggs, oil, and vanilla. Stir egg
mixture into apple mixture. Stir in pecans. Pour into a greased
13x9x2 pan. Bake for 50 minutes at 350 degrees. Serve with warm Dessert Sauce.
For Dessert Sauce, place all ingredients into a saucepan and stir
together. Bring to a boil over medium heat and cook for 3 minutes. Pour over cake when ready to serve.
4 c. peeled apples
2 c. sugar
2 c. flour
1 ½ t. baking soda
2 t. cinnamon
1 t. salt
2 eggs
3/4 c. vegetable oil
2 t. vanilla
1 c. chopped pecans
DESSERT SAUCE
1 c. sugar
1 /2 c. butter
1 /2 c. heavy cream
1 t. vanilla
For cake, stir together apples, and sugar in a large bowl. Add dry
ingredients. In separate bowl, beat eggs, oil, and vanilla. Stir egg
mixture into apple mixture. Stir in pecans. Pour into a greased
13x9x2 pan. Bake for 50 minutes at 350 degrees. Serve with warm Dessert Sauce.
For Dessert Sauce, place all ingredients into a saucepan and stir
together. Bring to a boil over medium heat and cook for 3 minutes. Pour over cake when ready to serve.
BYU-IDAHO Salad
Poppy Seed Dressing
¾ T. Poppy Seeds ¾ t. salt
¾ Cup oil 2 T. prepared mustard
1/3 cup white vinegar
1/3 cup sugar
Mix and serve over salad.
Spinach Salad
1 head lettuce ½ lb. bacon cooked and crumbled
1 bunch spinach 1 cup mandarin oranges
¾ lb. sliced mushrooms ½ cup slivered almonds
¾ lb. grated Swiss cheese 3 T. sugar
1 red onion, sliced
Cook sugar and almonds together over low heat to caramelize. Mix lettuce,
Spinach, mushrooms, cheese and onion together. Spread bacon, oranges & almonds on top. Serve with poppy seed dressing.
¾ T. Poppy Seeds ¾ t. salt
¾ Cup oil 2 T. prepared mustard
1/3 cup white vinegar
1/3 cup sugar
Mix and serve over salad.
Spinach Salad
1 head lettuce ½ lb. bacon cooked and crumbled
1 bunch spinach 1 cup mandarin oranges
¾ lb. sliced mushrooms ½ cup slivered almonds
¾ lb. grated Swiss cheese 3 T. sugar
1 red onion, sliced
Cook sugar and almonds together over low heat to caramelize. Mix lettuce,
Spinach, mushrooms, cheese and onion together. Spread bacon, oranges & almonds on top. Serve with poppy seed dressing.
Cream Cheese Chicken
1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.
*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.
*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.
Taco Soup
2 lbs. Ground beef
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
Beef Enchiladas
1 ½ pounds ground beef
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
Sour Cream Chicken Enchiladas
2 tablespoons margarine
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
Freezer Funeral Spuds
2 lbs. Frozen hash browns
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
Astroburgers
3 ½ cups warm water
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
Salisbury Steak
1 ½ lbs ground beef
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
Frozen Fruit Salad
8 oz cream cheese
3/4 cup sugar (or an equivalent amount of artificial sweetner)
1 pkg frozen raspberries
2 sliced bananas
large Cool Whip
1 large can crushed pineapple
Cream together the sugar with the cream cheese. Add the thawed berries (with juice). Add pineapple (drained) and bananas. Fold in Cool Whip. Place in a 8 x 13 pan (or individual serving containers) and freeze. Remove from freezer 20 minutes before serving.
3/4 cup sugar (or an equivalent amount of artificial sweetner)
1 pkg frozen raspberries
2 sliced bananas
large Cool Whip
1 large can crushed pineapple
Cream together the sugar with the cream cheese. Add the thawed berries (with juice). Add pineapple (drained) and bananas. Fold in Cool Whip. Place in a 8 x 13 pan (or individual serving containers) and freeze. Remove from freezer 20 minutes before serving.
Breakfast Burritos
1 pkg sausage links, sliced thin
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
Harvest Pork Roast
1 envelope Lipton's Onion Soup Mix
1 1/2 cups water
1/4 cup soy sauce
2 Tablespoons brown sugar
1/2 teaspoon ground ginger
Pork roast of your choice
4 large yams, peeled and cut in chunks
3 tablespoons water
2 tablespoons flour
Mix first 5 ingredients and place in a slow cooker. Add pork roast and cook on low for 8 hours or overnight, turning meat several times. One hour before serving, turn slow cooker to high and add yams. Just before serving, remove pork and yams to a plate. Mix flour and water and add to remaining juices. Bring to a boil for gravy. Serve gravy over the pork and yams.
1 1/2 cups water
1/4 cup soy sauce
2 Tablespoons brown sugar
1/2 teaspoon ground ginger
Pork roast of your choice
4 large yams, peeled and cut in chunks
3 tablespoons water
2 tablespoons flour
Mix first 5 ingredients and place in a slow cooker. Add pork roast and cook on low for 8 hours or overnight, turning meat several times. One hour before serving, turn slow cooker to high and add yams. Just before serving, remove pork and yams to a plate. Mix flour and water and add to remaining juices. Bring to a boil for gravy. Serve gravy over the pork and yams.
Saturday, September 20, 2008
Microwave Carmels
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk
Melt butter in microwave. Stir in other ingredients until mixed well. Microwave on high for 6-7 minutes, checking often. Take out of microwave and stir in 1 teaspoon vanilla. Pour into a buttered pan. Cool. Cut and roll in waxed paper. Bring to consortium meetings.
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk
Melt butter in microwave. Stir in other ingredients until mixed well. Microwave on high for 6-7 minutes, checking often. Take out of microwave and stir in 1 teaspoon vanilla. Pour into a buttered pan. Cool. Cut and roll in waxed paper. Bring to consortium meetings.
Opulent Chicken
Boneless Skinless Chicken Breasts or tenders
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water
8 slices of Swiss Cheese
1/2 cup melted butter
1 tube garlic flavored ritz crackers, crushed
Place chicken in a 9 x 13 pan. Arrange Swiss Cheese on top. Mix soup, sour cream and water. Pour over Swiss Cheese. Mix the cracker crumbs and butter. Sprinkle on top. Bake at 275 degrees for about 2 1/2 hours. Serve over rice.
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water
8 slices of Swiss Cheese
1/2 cup melted butter
1 tube garlic flavored ritz crackers, crushed
Place chicken in a 9 x 13 pan. Arrange Swiss Cheese on top. Mix soup, sour cream and water. Pour over Swiss Cheese. Mix the cracker crumbs and butter. Sprinkle on top. Bake at 275 degrees for about 2 1/2 hours. Serve over rice.
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