1/2 cups soy sauce
1/2 cup canola oil
1 cup Sprite
1/2 tsp horeradish
1/2 tsp garlic salt or minced garlic
6 - 8 turkey breast tenders
Mix first five ingredients in a gallon zipper bag. Add turkey and marinate in fridge at least 2 hours but better overnight. Grill and cook until done. Enjoy!
Thursday, September 15, 2011
Yummy Peach Slush
8 cups diced fresh peaches
6 cups orange juice
2 cans crushed pineapple with juice
3 big cans mandarin oranges with juice
2 bags frozen raspberries
2 cups red or green seedless grapes
4 cups sugar (OR Agave syrup to equal)
Mix all together and place 3 cups of fruit in a quart freezer bag.
Banana can be added when ready to serve.
Thaw slightly then mix with 7-up or Sprite and serve
6 cups orange juice
2 cans crushed pineapple with juice
3 big cans mandarin oranges with juice
2 bags frozen raspberries
2 cups red or green seedless grapes
4 cups sugar (OR Agave syrup to equal)
Mix all together and place 3 cups of fruit in a quart freezer bag.
Banana can be added when ready to serve.
Thaw slightly then mix with 7-up or Sprite and serve
Monday, September 12, 2011
Lasagna Soup
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
Add; Stir In:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t thinly sliced fresh basil
Serve Soup Over; Garnish With:
1 cup fresh mozzarella cheese, diced
Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil.
Makes about 8 cups
Sunday, September 11, 2011
Caramel apple cheesecake bars
From Paula Deen
Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
S
Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
S
Parmesan crusted chicken
From bestfoods.com
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
INSTRUCTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
INSTRUCTIONS
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Strawberry spinach salad
9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted
Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste
Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.
In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.
*Make it into a meal by adding some sliced grilled chicken.
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted
Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste
Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.
In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.
*Make it into a meal by adding some sliced grilled chicken.
Loaded mashed potato casserole
Loaded Mashed Potato Casserole
5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
5 1/2 cups mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese, softened
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled
Preheat oven 350 degrees.
Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.
Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
Serves 12 people.
5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
5 1/2 cups mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese, softened
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled
Preheat oven 350 degrees.
Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.
Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
Serves 12 people.
Orange Cremesicle fruit dip
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) small package instant vanilla pudding mix
1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed
Fruit for dipping such as strawberries, apples, grapes, pineapple
Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.
Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.
1 (3.4 ounce) small package instant vanilla pudding mix
1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed
Fruit for dipping such as strawberries, apples, grapes, pineapple
Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.
Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.
Crockpot lasagna
1 lb. ground beef
1 onion chopped
2 cloves garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) cottage cheese
5 ounces parmesan cheese
8 ounces mozzerella cheese
16 ounces lasagna noodles (uncooked)
1 1/2 tsp salt
1 tsp oregano
Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, and oregano. Cook until warm. Spoon a layer of meat sauce into the bottom of the crockpot. Add a double layer of uncooked noodles (break to fit) and top with cheeses (mix all cheeses together in a bowl prior to adding). Repeat sauce, noodles, cheese. Add 1/2 cup water around outside of lasagna (I did not do this as it looked wet enough when I made it and it turned out great). Cover and cook on low for 4-5 hours.
1 onion chopped
2 cloves garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) cottage cheese
5 ounces parmesan cheese
8 ounces mozzerella cheese
16 ounces lasagna noodles (uncooked)
1 1/2 tsp salt
1 tsp oregano
Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, and oregano. Cook until warm. Spoon a layer of meat sauce into the bottom of the crockpot. Add a double layer of uncooked noodles (break to fit) and top with cheeses (mix all cheeses together in a bowl prior to adding). Repeat sauce, noodles, cheese. Add 1/2 cup water around outside of lasagna (I did not do this as it looked wet enough when I made it and it turned out great). Cover and cook on low for 4-5 hours.
Coconut poke cake
1 white cake mix or you could try chocolate
1 (14 oz.) can cream of coconut (NOT coconut milk)
find in the mixed nonalcoholic drink section
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) package frozen whipped topping, thawed
1 (8 oz.) package flaked coconut, I prefer mine toasted
Prepare and bake white cake mix in a 9″x13″ pan according to package directions.
While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned or in the oven. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.
Remove cake from oven and immediately poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.
Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.
1 (14 oz.) can cream of coconut (NOT coconut milk)
find in the mixed nonalcoholic drink section
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) package frozen whipped topping, thawed
1 (8 oz.) package flaked coconut, I prefer mine toasted
Prepare and bake white cake mix in a 9″x13″ pan according to package directions.
While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned or in the oven. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.
Remove cake from oven and immediately poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.
Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.
Friday, September 9, 2011
RIce Pudding
1 cup rice (cooked with 2 cups water)
Add 1 quart milk
1 small can evaporated milk
1 cup sugar
2 Tablespoons lemon juice
handful of raisins
6 well beaten eggs
Mix together. Sprinkle nutmeg over the top. Bake slow at 300 degrees
until knife comes out clean.
Add 1 quart milk
1 small can evaporated milk
1 cup sugar
2 Tablespoons lemon juice
handful of raisins
6 well beaten eggs
Mix together. Sprinkle nutmeg over the top. Bake slow at 300 degrees
until knife comes out clean.
Chicken Parmesan
4 chicken breasts
1/2 stick butter, melted
1 cup Parmesan cheese
1 cup Italian breadcrumbs
1/2 teaspoon garlic powder
jar of Spaghetti sauce
mozzarella cheese
Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.
Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Bake for 30 minutes. Spoon spaghetti sauce over the chicken and sprinkle mozzarella cheese on top for the last 5-10 minutes of baking. Serve over spaghetti with extra warm spaghetti sauce.
1/2 stick butter, melted
1 cup Parmesan cheese
1 cup Italian breadcrumbs
1/2 teaspoon garlic powder
jar of Spaghetti sauce
mozzarella cheese
Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.
Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Bake for 30 minutes. Spoon spaghetti sauce over the chicken and sprinkle mozzarella cheese on top for the last 5-10 minutes of baking. Serve over spaghetti with extra warm spaghetti sauce.
Deviled Dip
8 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
paprika, salt and pepper to taste
Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers or celery. I like this because I cannot eat bread.
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
paprika, salt and pepper to taste
Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers or celery. I like this because I cannot eat bread.
Frosted Cream Cheese Sugar Cookie Bars
1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour
FROSTING:
1/2 cup butter softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 tablespoons milk
1 teaspoon vanilla
food coloring or icing paste
In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more.
In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely.
To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve.
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour
FROSTING:
1/2 cup butter softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 tablespoons milk
1 teaspoon vanilla
food coloring or icing paste
In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more.
In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely.
To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve.
Thursday, September 8, 2011
Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 teas. vanilla
Sift together:
3 Cups flour
1 teas. salt
1 teas. soda
2 teas. cinnamon
1/4 teas. nutmeg
1/2 teas. baking powder
Add dry ingredients to egg mixture and stir well.
If desired add 1/2 cup chopped nuts
Pour into 2 well greased loaf pans (4 1/2" x 8 1/2")
Bake 1 hour at 325 (toothpick will come out clean)
Makes 2 loaves (or 8 mini loaves. Cook minis for only 40 min.)
Cornpone or Corn Muffins
From: The Cracker Kitchen by Janis Owens (641.597 OWE) pg. 79
1 ½ cups plain cornmeal
½ cup self-rising flour
1 tsp baking powder
Pinch of salt
1 ½ cups buttermilk
2 Tbsp bacon drippings or (for the health conscious) canola oil
1. Preheat the oven to 350 degrees
2. Combine the dry ingredients in a large bowl, then add the buttermilk and fat, just like for basic cornbread. Beat well.
3. Pour into either a greased cornpone baker or into a greased muffin pan (mini or regular size).
4. Bake until brown, 12 to 15 minutes for regular muffins or a little less for the pones. Most pone pans only make 10 pones at a time, so prepare yourself to make two or three batches (and careful with that pan for it will burn you).
5. Makes 1 dozen muffins.
1 ½ cups plain cornmeal
½ cup self-rising flour
1 tsp baking powder
Pinch of salt
1 ½ cups buttermilk
2 Tbsp bacon drippings or (for the health conscious) canola oil
1. Preheat the oven to 350 degrees
2. Combine the dry ingredients in a large bowl, then add the buttermilk and fat, just like for basic cornbread. Beat well.
3. Pour into either a greased cornpone baker or into a greased muffin pan (mini or regular size).
4. Bake until brown, 12 to 15 minutes for regular muffins or a little less for the pones. Most pone pans only make 10 pones at a time, so prepare yourself to make two or three batches (and careful with that pan for it will burn you).
5. Makes 1 dozen muffins.
Cornbread
From: Martha Stewart’s Baking Handbook (641.815 STE) pg. 51-52
Makes one 8 inch square. Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapenos, seeded and finely chopped, to the corn before sautéing.
1/3 cup vegetable shortening, plus more for the pan
1 Tbsp unsalted butter
1 cup corn kennels, fresh or frozen
1 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¾ tsp salt
1 cup stone-ground yellow cornmeal
1 cup milk
1 large egg, lightly beaten
Preheat the oven to 425 degrees. Coat an 8 inch square baking pan with vegetable shortening; set aside. Melt butter in a medium sauté pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes,. Remove from heat, and set aside to cool slightly. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not over mix. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester inserted in the center comes out clean, 18-20 minutes. Transfer to a wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 1 day.
Makes one 8 inch square. Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapenos, seeded and finely chopped, to the corn before sautéing.
1/3 cup vegetable shortening, plus more for the pan
1 Tbsp unsalted butter
1 cup corn kennels, fresh or frozen
1 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¾ tsp salt
1 cup stone-ground yellow cornmeal
1 cup milk
1 large egg, lightly beaten
Preheat the oven to 425 degrees. Coat an 8 inch square baking pan with vegetable shortening; set aside. Melt butter in a medium sauté pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes,. Remove from heat, and set aside to cool slightly. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not over mix. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester inserted in the center comes out clean, 18-20 minutes. Transfer to a wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 1 day.
Pumpkin Roll
This is the pumpkin roll that Lou would make for Kathy Watson every year on her birthday.
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 tsp. grated lemon peel
1/2 cup sourdough starter (milk works, too)
3/4 cup plus 2 tablespoons flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsps. pumpkin pie spice
1/2 cup powdered sugar
Creamed Cheese Filling, see below
Whipped Cream Topping, see below
1/2 cup chopped pecans
Cream Cheese Filling
2 (3 oz.) pkgs. cream cheese, softened
1/4 cup butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Whipped Cream Topping (topping piped through a pastry bag makes your pumpkin roll attractive)
1/2 cup whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Generously grease and flour a 15"x 10" baking sheet with raised edges; set aside. Preheat oven to 375 degrees. In a large bowl, beat eggs with electric mixer 5 minutes or until thick. Gradually beat in granulated sugar, pumpkin, lemon peel and sourdough starter; set aside. In a medium bowl, stir together flour, baking powder,
baking soda, salt and pumpkin pie spice. Beat into sourdough mixture (or milk) until blended. Pour into prepared pan. Bake in preheated oven 12-15 minutes or until surface springs back when touched with your fingers. Spread a cloth larger than the baking pan on a flat surface. Lightly sprinkle powdered sugar over cloth. Invert baked cake onto cloth. Remove pan. Use a sharp knife to cut 1/4 inch from all sides of cake. Discard cuttings or use for another purpose. Fold end of cloth over 1 short side of cake. Gently roll up cake and cloth. Place seam side down on a wire rack. Cool to room temperature. Prepare Cream Cheese Filing and Whipped Cream Topping. Gently unroll cooled cake. Spread filling over cake. Sprinkle with chopped nuts. Carefully roll up filled cake, removing towel as you roll. Place seam side down on serving plate. Pipe Whipped Cream Topping in swirls along top of roll or spread over top of roll. Arrange pecan halves on top of piped topping. Refrigerate at least 30 minutes before cutting. To serve, cut in 1 inch slices. Makes about 8 servings.
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 tsp. grated lemon peel
1/2 cup sourdough starter (milk works, too)
3/4 cup plus 2 tablespoons flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsps. pumpkin pie spice
1/2 cup powdered sugar
Creamed Cheese Filling, see below
Whipped Cream Topping, see below
1/2 cup chopped pecans
Cream Cheese Filling
2 (3 oz.) pkgs. cream cheese, softened
1/4 cup butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Whipped Cream Topping (topping piped through a pastry bag makes your pumpkin roll attractive)
1/2 cup whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Generously grease and flour a 15"x 10" baking sheet with raised edges; set aside. Preheat oven to 375 degrees. In a large bowl, beat eggs with electric mixer 5 minutes or until thick. Gradually beat in granulated sugar, pumpkin, lemon peel and sourdough starter; set aside. In a medium bowl, stir together flour, baking powder,
baking soda, salt and pumpkin pie spice. Beat into sourdough mixture (or milk) until blended. Pour into prepared pan. Bake in preheated oven 12-15 minutes or until surface springs back when touched with your fingers. Spread a cloth larger than the baking pan on a flat surface. Lightly sprinkle powdered sugar over cloth. Invert baked cake onto cloth. Remove pan. Use a sharp knife to cut 1/4 inch from all sides of cake. Discard cuttings or use for another purpose. Fold end of cloth over 1 short side of cake. Gently roll up cake and cloth. Place seam side down on a wire rack. Cool to room temperature. Prepare Cream Cheese Filing and Whipped Cream Topping. Gently unroll cooled cake. Spread filling over cake. Sprinkle with chopped nuts. Carefully roll up filled cake, removing towel as you roll. Place seam side down on serving plate. Pipe Whipped Cream Topping in swirls along top of roll or spread over top of roll. Arrange pecan halves on top of piped topping. Refrigerate at least 30 minutes before cutting. To serve, cut in 1 inch slices. Makes about 8 servings.
South of the Border Black Bean Soup
2 (15 oz) cans black beans rinsed and drained
1 (14.5 oz) can whole tomatoes (chopped)
1 (14.5 oz) can diced tomatoes w/ green chillies
1 (14.5) can vegetable broth
3/4 c chopped onion
1 (4 oz) can green chillies
1 1/2 c frozen corn
3 T chili powder
2 t cumin
1 t garlic
Simmer in crockpot from 7- 9 hours.Toppings- 4 green onions , sour cream, shredded cheese, sliced avocado
serve with corn chips
1 (14.5 oz) can whole tomatoes (chopped)
1 (14.5 oz) can diced tomatoes w/ green chillies
1 (14.5) can vegetable broth
3/4 c chopped onion
1 (4 oz) can green chillies
1 1/2 c frozen corn
3 T chili powder
2 t cumin
1 t garlic
Simmer in crockpot from 7- 9 hours.Toppings- 4 green onions , sour cream, shredded cheese, sliced avocado
serve with corn chips
Beef Enchiladas
1 pound of cooked hamburger
1 can of corn, drained
1 can diced tomatoes, undrained any flavor
1 cup salsa, undrained
1 cup of minute rice, not cooked
1 small can tomato sauce
cheese, for inside and top
corn tortillas
Enchilada sauce, for top
Mix first 8 ingredients and roll in tortillas. Drizzle enchilada sauce over the top. not too much though. Top with grated cheese and cook for 1/2 hour or so.
1 can of corn, drained
1 can diced tomatoes, undrained any flavor
1 cup salsa, undrained
1 cup of minute rice, not cooked
1 small can tomato sauce
cheese, for inside and top
corn tortillas
Enchilada sauce, for top
Mix first 8 ingredients and roll in tortillas. Drizzle enchilada sauce over the top. not too much though. Top with grated cheese and cook for 1/2 hour or so.
Pineapple Upside Down Cake
1 ½ c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 Tb. butter
1 egg
½ c. milk
1 tsp. vanilla
4 Tb. butter
½ c. brown sugar
Small can of pineapple rings
Maraschino Cherries
38
Cream 4 Tb. butter, 3/4 c. sugar, add egg and vanilla until smooth. Combine flour, baking powder and salt. Sift. Add milk and flour mixture by alternating until gone.
In an eight-nine inch round cake pan, melt 4 Tb. butter, mix brown sugar until blended together. Place pineapple rings and cherries in a pattern. Pour cake batter over top. Bake 350 degrees for 50 min. When partially cool, place cake plate on top of the cake and turn over. This recipe can be doubled and placed in a 13 by 9 in pan.
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 Tb. butter
1 egg
½ c. milk
1 tsp. vanilla
4 Tb. butter
½ c. brown sugar
Small can of pineapple rings
Maraschino Cherries
38
Cream 4 Tb. butter, 3/4 c. sugar, add egg and vanilla until smooth. Combine flour, baking powder and salt. Sift. Add milk and flour mixture by alternating until gone.
In an eight-nine inch round cake pan, melt 4 Tb. butter, mix brown sugar until blended together. Place pineapple rings and cherries in a pattern. Pour cake batter over top. Bake 350 degrees for 50 min. When partially cool, place cake plate on top of the cake and turn over. This recipe can be doubled and placed in a 13 by 9 in pan.
Cloud Nine Biscuits
2 cups unbleached flour
1 tsp salt
2 Tbsp of organic raw sugar
2 Tbsp of baking powder
2 Tbsp vegetable shortening (no transfat or real
butter)
1 egg organic
2/3 cup buttermilk
Combine dry ingredients.
Fold in shortening.
Beat egg in 2/3 cup of buttermilk than add to the main ingredients. Mix lightly and roll out gently and cut into biscuits. Bake on baking stone or cookie sheet at 400 degrees for 15-18 minutes. Makes 8 large biscuits.
1 tsp salt
2 Tbsp of organic raw sugar
2 Tbsp of baking powder
2 Tbsp vegetable shortening (no transfat or real
butter)
1 egg organic
2/3 cup buttermilk
Combine dry ingredients.
Fold in shortening.
Beat egg in 2/3 cup of buttermilk than add to the main ingredients. Mix lightly and roll out gently and cut into biscuits. Bake on baking stone or cookie sheet at 400 degrees for 15-18 minutes. Makes 8 large biscuits.
Baked Beans
1 can of white beans or lima beans
1 can of garbanzo beans
1 can of kidney beans (drained)
1 large can of chili
1 large can of pork and beans
1 cup chopped green peppers
1 cup of chopped celery
1 cup of chopped onion
1 cup of ketchup
1 cup of brown sugar
4 strips of bacon to place on top
Cook in crock pot 5 hours on low
1 can of garbanzo beans
1 can of kidney beans (drained)
1 large can of chili
1 large can of pork and beans
1 cup chopped green peppers
1 cup of chopped celery
1 cup of chopped onion
1 cup of ketchup
1 cup of brown sugar
4 strips of bacon to place on top
Cook in crock pot 5 hours on low
Potato Salad
Red potatoes-cook as many or as few as you will need
Hard boiled eggs-3to 6 depends on the size of your salad
Onion- ½ to whole onion diced
Celery- ½ to whole cup depend on size of salad and your taste
Pickles- I use cucumber chips
Boil potatoes, let cool, peel and cut into small chunks
Peel and add eggs, celery and onion.
37
Dressing:
Miracle Whip salad dressing
Mustard
Pickle juice
Salt and pepper
Mix 1 cup salad dressing with 1 - 2 Tablespoons Mustard depending on how much of a mustard taste you like. The amount of salad dressing depends on how many potatoes you use. This gives you an approximate ratio. Add about 1/4 cup pickle juice to thin the dressing. Add salt and pepper to taste. Pour dressing over potatoes and mix. If you need more dressing, mix a small amount proportionally. Refrigerate. This is best if made the day before.
Hard boiled eggs-3to 6 depends on the size of your salad
Onion- ½ to whole onion diced
Celery- ½ to whole cup depend on size of salad and your taste
Pickles- I use cucumber chips
Boil potatoes, let cool, peel and cut into small chunks
Peel and add eggs, celery and onion.
37
Dressing:
Miracle Whip salad dressing
Mustard
Pickle juice
Salt and pepper
Mix 1 cup salad dressing with 1 - 2 Tablespoons Mustard depending on how much of a mustard taste you like. The amount of salad dressing depends on how many potatoes you use. This gives you an approximate ratio. Add about 1/4 cup pickle juice to thin the dressing. Add salt and pepper to taste. Pour dressing over potatoes and mix. If you need more dressing, mix a small amount proportionally. Refrigerate. This is best if made the day before.
Grandma Mitton's Stuffed Hard Rolls
1 lb. Velveeta cheese, cubed 2 large cloves garlic minced
1 can chopped black olives 4-5 hard boiled eggs chopped
6 green onions, tops and all, chopped 1 Italian hot pepper minced (be careful of the residue on your skin)
1/2 tsp salt (can substitute other types of hot peppers-serrano, or little bit bigger
ones
mix above well then add:
1 8 oz can tomato sauce 1/2 c. vegetable oil
Mix all together. Cut the tops off of 18-24 hard rolls and scoop out the centers, fill with mixture. Put top back on. Wrap in tin foil and heat in oven at 350 for about 20 minutes or until melted. Can microwave for 30 sec, but it makes it more soft and gooey. A family favorite!
1 can chopped black olives 4-5 hard boiled eggs chopped
6 green onions, tops and all, chopped 1 Italian hot pepper minced (be careful of the residue on your skin)
1/2 tsp salt (can substitute other types of hot peppers-serrano, or little bit bigger
ones
mix above well then add:
1 8 oz can tomato sauce 1/2 c. vegetable oil
Mix all together. Cut the tops off of 18-24 hard rolls and scoop out the centers, fill with mixture. Put top back on. Wrap in tin foil and heat in oven at 350 for about 20 minutes or until melted. Can microwave for 30 sec, but it makes it more soft and gooey. A family favorite!
Gyoza
1 head cabbage
6 carrots
4 stalks of green onions diced
12-15 fresh mushrooms
1 lb hamburger
1 lb ground pork
3 cloves garlic
2 Tbsp ground ginger
4 Tbsp soy sauce
1-2 pkg round gyoza skins
Sauce:
½ cup soy sauce
½ cup white vinegar
¼ cup water.
Grind cabbage, carrots, and mushrooms in a food processor. Add meats, garlic, ginger, and soy sauce. Mix well. Take one gyoza skin and lightly moisten rim with water. Place a small spoonful of meat mixture in middle then seal. After you have a warm frying pan full of cute little gyozas, cook for 6-8 minutes or until
golden brown. Pour a small amount of water in pan, about ½ cup and cover with lid. Steam them for another 5- 10 minutes until meat is cooked thoroughly. Our family usually dunks each gyoza in their own little sauce cup before eating. Ultimate family favorite!
6 carrots
4 stalks of green onions diced
12-15 fresh mushrooms
1 lb hamburger
1 lb ground pork
3 cloves garlic
2 Tbsp ground ginger
4 Tbsp soy sauce
1-2 pkg round gyoza skins
Sauce:
½ cup soy sauce
½ cup white vinegar
¼ cup water.
Grind cabbage, carrots, and mushrooms in a food processor. Add meats, garlic, ginger, and soy sauce. Mix well. Take one gyoza skin and lightly moisten rim with water. Place a small spoonful of meat mixture in middle then seal. After you have a warm frying pan full of cute little gyozas, cook for 6-8 minutes or until
golden brown. Pour a small amount of water in pan, about ½ cup and cover with lid. Steam them for another 5- 10 minutes until meat is cooked thoroughly. Our family usually dunks each gyoza in their own little sauce cup before eating. Ultimate family favorite!
Wednesday, September 7, 2011
Fruit Crepes
Crepes:
1 1/4 cup flour
2 Tablespoons sugar
Pinch salt
3 eggs
1 1/2 cup milk
2 Tablespoons melted butter
1/2 teaspoon lemon extract
Cook as you would for pancakes. Stack on plate with 1/2 paper towel between until ready to serve.
Filling:
3 1/2 cups strawberries or peaches
8 oz. whipped cream cheese
1 1/4 cup powdered sugar
1 Tablespoon fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon vanilla
1 carton cool whip
Fill crepes with 1/3 cup fruit and 1/3 cup filling. Roll and serve
1 1/4 cup flour
2 Tablespoons sugar
Pinch salt
3 eggs
1 1/2 cup milk
2 Tablespoons melted butter
1/2 teaspoon lemon extract
Cook as you would for pancakes. Stack on plate with 1/2 paper towel between until ready to serve.
Filling:
3 1/2 cups strawberries or peaches
8 oz. whipped cream cheese
1 1/4 cup powdered sugar
1 Tablespoon fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon vanilla
1 carton cool whip
Fill crepes with 1/3 cup fruit and 1/3 cup filling. Roll and serve
Tuesday, September 6, 2011
Idaho Cinnamon Rolls
¾ cup plus 2 T water
¼ c mashed potatoes
1 egg
3 c flour
¼ c sugar
1 t salt
4 t dry milk
2 T butter
2 ¼ t yeast
Put all ingredients in bread machine set on dough mode. When done, remove and let rest 5 minutes. Roll out and spread with 2 T melted butter, then 1/3 cup brown sugar mixed with 2 t cinnamon. Roll up and cut. Put on pans 2 inches apart. Cover, let rise 1 hour. Bake 325 for 10 min, and 350 for 5 minutes.
Frosting for Cinnamon Rolls (mix together and frost when slightly cool)
½ c soft butter
2 T flour
1 c powder sugar
1 t vanilla
¼ c mashed potatoes
1 egg
3 c flour
¼ c sugar
1 t salt
4 t dry milk
2 T butter
2 ¼ t yeast
Put all ingredients in bread machine set on dough mode. When done, remove and let rest 5 minutes. Roll out and spread with 2 T melted butter, then 1/3 cup brown sugar mixed with 2 t cinnamon. Roll up and cut. Put on pans 2 inches apart. Cover, let rise 1 hour. Bake 325 for 10 min, and 350 for 5 minutes.
Frosting for Cinnamon Rolls (mix together and frost when slightly cool)
½ c soft butter
2 T flour
1 c powder sugar
1 t vanilla
Jello Cookies
Sugar cookies with a blast of flavor.
½ cup Margarine
½ cup Butter
1 cup Sugar
1 box Jello gelatin (any flavor, 3oz)
3 Eggs
3 cups Flour
1 tsp. Baking powder
½ tsp. Salt
1. Cream butter, margarine, sugar and Jello until light and fluffy.
2. Add eggs, one at a time and beat thoroughly.
3. Add dry ingredients and mix well.
4. Chill for several hours
5. Use cookie press or roll 1/3 of the dough to ¼ inch thickness. Cut and bake at 375° for 8 minutes on ungreased cookie sheet. Cool and frost if desired.
Makes about 3 dozen
½ cup Margarine
½ cup Butter
1 cup Sugar
1 box Jello gelatin (any flavor, 3oz)
3 Eggs
3 cups Flour
1 tsp. Baking powder
½ tsp. Salt
1. Cream butter, margarine, sugar and Jello until light and fluffy.
2. Add eggs, one at a time and beat thoroughly.
3. Add dry ingredients and mix well.
4. Chill for several hours
5. Use cookie press or roll 1/3 of the dough to ¼ inch thickness. Cut and bake at 375° for 8 minutes on ungreased cookie sheet. Cool and frost if desired.
Makes about 3 dozen
Mexican Pork Chops
Easiest recipe ever!!! Simply put 6 pork chops (without bones) in crock pot. Pour 1 can of salsa over top.
Cook for 3 ½ hours. The pork chops soak up the salsa and they are so juicy and moist that you will think you
just died and went to heaven. Pour remaining sauce over rice for a side dish.
Cook for 3 ½ hours. The pork chops soak up the salsa and they are so juicy and moist that you will think you
just died and went to heaven. Pour remaining sauce over rice for a side dish.
Indonesian Pork Roast
1 pork roast
1 can French onion soup
¼ cup soy sauce
1 package dry Lipton onion soup mix
¼ cup sugar
1 empty soup can filled with water
Mix all ingredients together then pour on top of roast in crock pot. Cook on high for 3 hours.
1 can French onion soup
¼ cup soy sauce
1 package dry Lipton onion soup mix
¼ cup sugar
1 empty soup can filled with water
Mix all ingredients together then pour on top of roast in crock pot. Cook on high for 3 hours.
Pink Chicken (AKA Apricot Chicken )
8 boneless, skinless chicken breasts
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.
Russian/Chinese Chicken
3 to 4 chicken breasts halves
12 oz. Russian dressing
1/2 to 3/4 C peach or apricot preserves
1 packet or 2 heaping TBSP onion soup mix
1/2 tsp Chili Garlic Sauce (Tuong Ot Toi Viet-Nam
brand) Found in the oriental aisle. If you like spicy,
use 1 to 2 scant TBSP
Spray crockpot with Pam. Put chicken breasts in the crockpot and salt and pepper them. Sprinkle onion soup mix over them. Mix Russian dressing, preserves and Chili Garlic Sauce, pour over chicken. Cook on high 3 to 4 hours on high. Shred it and serve over rice.
12 oz. Russian dressing
1/2 to 3/4 C peach or apricot preserves
1 packet or 2 heaping TBSP onion soup mix
1/2 tsp Chili Garlic Sauce (Tuong Ot Toi Viet-Nam
brand) Found in the oriental aisle. If you like spicy,
use 1 to 2 scant TBSP
Spray crockpot with Pam. Put chicken breasts in the crockpot and salt and pepper them. Sprinkle onion soup mix over them. Mix Russian dressing, preserves and Chili Garlic Sauce, pour over chicken. Cook on high 3 to 4 hours on high. Shred it and serve over rice.
Crockpot Surprise
1 fancy crock pot (a crock pot with a lost lid is
better.)
2 inches of dust bunnies
3 dead spiders
1 ½ fly carcasses (1/2 was eaten)
1 “Oh that’s where it is!” utensil
1 wedding gift card taped to bottom of pot
Let sit on shelf for 6 months
Move pot occasionally (usually to get to something
behind it)
Wash thoroughly before using
better.)
2 inches of dust bunnies
3 dead spiders
1 ½ fly carcasses (1/2 was eaten)
1 “Oh that’s where it is!” utensil
1 wedding gift card taped to bottom of pot
Let sit on shelf for 6 months
Move pot occasionally (usually to get to something
behind it)
Wash thoroughly before using
English Toffee
1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
toasted nuts
chocolate
Butter a cookie sheet and put toasted nuts all over it. Add first four ingredients to heavy bottomed sauce pan and stir over medium high heat with a wooden spoon until the whole slurry turns the color of peanut butter and starts to smoke. Pour the goo over the nuts on the cookie sheet. Scatter chocolate pieces over it and spread them around as they began to melt. Cool it out in the snow for 15 minutes or so. Whack the cookie sheet on the counter to break the candy into jagged pieces. Eat them. Yum!
1 cup sugar
1/4 cup water
1/4 tsp salt
toasted nuts
chocolate
Butter a cookie sheet and put toasted nuts all over it. Add first four ingredients to heavy bottomed sauce pan and stir over medium high heat with a wooden spoon until the whole slurry turns the color of peanut butter and starts to smoke. Pour the goo over the nuts on the cookie sheet. Scatter chocolate pieces over it and spread them around as they began to melt. Cool it out in the snow for 15 minutes or so. Whack the cookie sheet on the counter to break the candy into jagged pieces. Eat them. Yum!
Zucchini Brownies
1 1/2 C sugar
1/2 C cooking oil
1/2 C cocoa
2 C shredded zucchini
2 C flour
1/2 tsp baking soda
scant tsp baking powder
1 tsp salt
2 tsp vanilla
1 C chopped nuts-optional
(NO eggs)
combine all the wet ingredients, combine all the dry ingredients and then mix all together. Will be a thick batter, so use a good mixer. Use a 9 x 13 pan, spray with Pam. Bake at 350 for 20-25 minutes. Yummy and moist. (NOTE-can use frozen zucchini (I use 3 cups when frozen). Just thaw and drain most of the juice out of it).
1/2 C cooking oil
1/2 C cocoa
2 C shredded zucchini
2 C flour
1/2 tsp baking soda
scant tsp baking powder
1 tsp salt
2 tsp vanilla
1 C chopped nuts-optional
(NO eggs)
combine all the wet ingredients, combine all the dry ingredients and then mix all together. Will be a thick batter, so use a good mixer. Use a 9 x 13 pan, spray with Pam. Bake at 350 for 20-25 minutes. Yummy and moist. (NOTE-can use frozen zucchini (I use 3 cups when frozen). Just thaw and drain most of the juice out of it).
Molten Chocolate Cakes
I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician. ~Marty
Feldman
4 squares BAKER’S Semi-Sweet Chocolate
½ cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
½ cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 425 F. Butter four ¾-cup custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Feldman
4 squares BAKER’S Semi-Sweet Chocolate
½ cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
½ cup thawed COOL WHIP Whipped Topping
1. Preheat oven to 425 F. Butter four ¾-cup custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Strawberry Cream Cheesecake
1 white cake mix
1 pkg. Strawberry Danish Dessert
10 oz frozen strawberries
2 cups Cool Whip
½ cup powdered sugar
8 oz cream cheese
Thaw and drain berries, save juice. Bake cake in 9x13 pan. Let cool completely.
In saucepan combine: Danish Dessert and juice from berries plus water to equal 1 ½ cups. Stir until boiling.
Take off stove – add berries, let cool.
In bowl: Beat cream cheese until smooth. Add powdered sugar and mix well. Add Cool Whip. Spread onto
cooled cake. Spread cooled Danish Dessert and berries on top. Refrigerate.
1 pkg. Strawberry Danish Dessert
10 oz frozen strawberries
2 cups Cool Whip
½ cup powdered sugar
8 oz cream cheese
Thaw and drain berries, save juice. Bake cake in 9x13 pan. Let cool completely.
In saucepan combine: Danish Dessert and juice from berries plus water to equal 1 ½ cups. Stir until boiling.
Take off stove – add berries, let cool.
In bowl: Beat cream cheese until smooth. Add powdered sugar and mix well. Add Cool Whip. Spread onto
cooled cake. Spread cooled Danish Dessert and berries on top. Refrigerate.
Sheet Cake
1 pkg. cake mix – any flavor
1 small pkg. instant pudding – any flavor
2 cups warm water
2 eggs
Mix all together for 2 min. on med. speed.
Pour onto sheet pan (approx. 12”x18”)
Bake at 350 for 25 min.
Topping:
1 (8oz.) carton Cool Whip – thawed
1 cup powdered sugar
½ cup soft butter or margarine
Mix butter & powdered sugar together until smooth. Add Cool Whip. Spread on cooled cake. Top with crushed Butterfinger, Heath or Skor candy. M&M’s can also be used.
1 small pkg. instant pudding – any flavor
2 cups warm water
2 eggs
Mix all together for 2 min. on med. speed.
Pour onto sheet pan (approx. 12”x18”)
Bake at 350 for 25 min.
Topping:
1 (8oz.) carton Cool Whip – thawed
1 cup powdered sugar
½ cup soft butter or margarine
Mix butter & powdered sugar together until smooth. Add Cool Whip. Spread on cooled cake. Top with crushed Butterfinger, Heath or Skor candy. M&M’s can also be used.
Crumb Topping for Apple or Cherry Pies
¾ cup flour
½ cup sugar
1/3 cup butter
1 tsp cinnamon
Mix in small bowl to coarse crumb stage and spread over top of pie and bake as for a top crusted pie.
½ cup sugar
1/3 cup butter
1 tsp cinnamon
Mix in small bowl to coarse crumb stage and spread over top of pie and bake as for a top crusted pie.
Banana Cream Brownies
From: Camarie Mangum PPD Cooking with Cops Too
1 box brownie mix
2 large bananas
1 8 oz Cool Whip thawed
1 large package vanilla instant pudding
Bake brownies according to the directions on box. Let cool. Cover top of cooled brownies with sliced bananas. Make pudding according to box directions. Mix Cool Whip and pudding together and spread over top of brownies. Refrigerate until set up and serve.
1 box brownie mix
2 large bananas
1 8 oz Cool Whip thawed
1 large package vanilla instant pudding
Bake brownies according to the directions on box. Let cool. Cover top of cooled brownies with sliced bananas. Make pudding according to box directions. Mix Cool Whip and pudding together and spread over top of brownies. Refrigerate until set up and serve.
Italian Pizzelles
From David Mercaldo’s mother
Blend together:
1 cup butter
6 eggs
4 tsps baking powder
Blend together:
6 ½ cups flour
1 ½ cups sugar
2 Tbsp anise or vanilla
Heat pizzelle machine. Put dollop of butter on griddle, then drop spoonful of batter on griddle. Close griddle and cook approx. 45 seconds (or until done as you like them). Makes about 30 +. Put hot pizzelle on cookie rack to cool. We leave them plain but you can shake powdered sugar over them while still warm.
David’s family had these for special occasions.
Blend together:
1 cup butter
6 eggs
4 tsps baking powder
Blend together:
6 ½ cups flour
1 ½ cups sugar
2 Tbsp anise or vanilla
Heat pizzelle machine. Put dollop of butter on griddle, then drop spoonful of batter on griddle. Close griddle and cook approx. 45 seconds (or until done as you like them). Makes about 30 +. Put hot pizzelle on cookie rack to cool. We leave them plain but you can shake powdered sugar over them while still warm.
David’s family had these for special occasions.
Apple Cake
3 cups flour
1 ¾ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg or ground nutmeg
¼ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
¾ cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon, apple brandy, or rum
(optional)
1 ½ cups unsweetened applesauce
2 medium apples peeled, halved, cored, cut into 1/3
inch cubes
1 ½ cups finely chopped pecans, (about 6 ounces)
Frosting:
1 8-ounce package cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar
Coarsely chopped toasted pecans (for garnish)
Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, the bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes.
For Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes. Cover cake with frosting.
Then eat it!
1 ¾ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg or ground nutmeg
¼ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
¾ cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons bourbon, apple brandy, or rum
(optional)
1 ½ cups unsweetened applesauce
2 medium apples peeled, halved, cored, cut into 1/3
inch cubes
1 ½ cups finely chopped pecans, (about 6 ounces)
Frosting:
1 8-ounce package cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar
Coarsely chopped toasted pecans (for garnish)
Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, the bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
Bake cakes until tester inserted into center of each comes out clean, about 50 minutes.
For Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes. Cover cake with frosting.
Then eat it!
Mint Meltdown Zucchini Cookies
1/2 C butter
1/2 C sugar
1/2 C brown sugar
1 egg
1 t vanilla
1/2 t mint extract
2 1/4 c flour
1/3 c cocoa
1t baking solda
1/2 t salt
1 3/4 c zucchini
1. Preheat oven to 350 degrees
2. Combine flour, cocoa, baking soda, salt and zucchini in a small bowl
3. Cream butter, sugars in a large bowl. Beat in egg, vanilla and mint.
4. Add dry ingredients to wet, fold in zucchini.
5. Bake 8-10 minutes
1/2 C sugar
1/2 C brown sugar
1 egg
1 t vanilla
1/2 t mint extract
2 1/4 c flour
1/3 c cocoa
1t baking solda
1/2 t salt
1 3/4 c zucchini
1. Preheat oven to 350 degrees
2. Combine flour, cocoa, baking soda, salt and zucchini in a small bowl
3. Cream butter, sugars in a large bowl. Beat in egg, vanilla and mint.
4. Add dry ingredients to wet, fold in zucchini.
5. Bake 8-10 minutes
Banana Oatmeal Chocolate Chip Cookies
1 1/3 c. flour
3/4 c. shortening
1 c. sugar
1 egg
1/2 tsp baking soda
1 c. mashed bananas (I actually use 2 bananas, I don't
measure how much that is)
1 tsp salt
1/4 tsp nutmeg
1 3/4 rolled oats
3/4 tsp cinnamon
1 c. chocolate chips
1. Combine mashed bananas, sugar, soda, and spices.
2. Add other ingredients.
3. Spoon on to ungreased pan.
Number of cookies depends on the size you make.
4. Bake 15 minutes at 400 degrees
3/4 c. shortening
1 c. sugar
1 egg
1/2 tsp baking soda
1 c. mashed bananas (I actually use 2 bananas, I don't
measure how much that is)
1 tsp salt
1/4 tsp nutmeg
1 3/4 rolled oats
3/4 tsp cinnamon
1 c. chocolate chips
1. Combine mashed bananas, sugar, soda, and spices.
2. Add other ingredients.
3. Spoon on to ungreased pan.
Number of cookies depends on the size you make.
4. Bake 15 minutes at 400 degrees
Glazed Cocktail Cake
1 1/2 cup flour
1 tsp baking soda
1 can fruit cocktail
2 eggs
1 1/2 cup sugar
2 tsp cinnamon
Make a well in dry ingredients and add eggs & fruit. Stir gently. Pour into 9 x 13" pan that has been greased and floured. Sprinkle over top 1/2 cup each of brown sugar and nuts. Bake 55 minutes at 350 degrees.
Topping:
Ice while hot, with boiling mixture of 1 cube margarine, 3/4 cup granulated sugar, 1/2 cup canned milk. Boil 3 minutes. Add 1 tsp vanilla and 1 cup flaked coconut. Pour over hot cake and cool to serve.
1 tsp baking soda
1 can fruit cocktail
2 eggs
1 1/2 cup sugar
2 tsp cinnamon
Make a well in dry ingredients and add eggs & fruit. Stir gently. Pour into 9 x 13" pan that has been greased and floured. Sprinkle over top 1/2 cup each of brown sugar and nuts. Bake 55 minutes at 350 degrees.
Topping:
Ice while hot, with boiling mixture of 1 cube margarine, 3/4 cup granulated sugar, 1/2 cup canned milk. Boil 3 minutes. Add 1 tsp vanilla and 1 cup flaked coconut. Pour over hot cake and cool to serve.
Easy Brownies
½ c cocoa
1 T oil
¾ c margarine
1 ½ c sugar
3 eggs
1 1/8 c flour
Chopped nuts, optional
Melt margarine, oil and cocoa together. Take off heat and add remaining ingredients. Bake at 350 in greased 9x13 pan for 25 minutes.
1 T oil
¾ c margarine
1 ½ c sugar
3 eggs
1 1/8 c flour
Chopped nuts, optional
Melt margarine, oil and cocoa together. Take off heat and add remaining ingredients. Bake at 350 in greased 9x13 pan for 25 minutes.
Soft Chocolate Chip Cookies
1 c butter, soft
¾ c brown sugar
¾ c sugar
1 egg
1 t vanilla
2 ½ c flour
½ t salt
1 t soda
Chocolate chips
Mix first 5 ingredients, stir in the rest. Bake 375 for about 8-9 minutes. Don’t overcook, the centers will be soft.
¾ c brown sugar
¾ c sugar
1 egg
1 t vanilla
2 ½ c flour
½ t salt
1 t soda
Chocolate chips
Mix first 5 ingredients, stir in the rest. Bake 375 for about 8-9 minutes. Don’t overcook, the centers will be soft.
Hershey Bar Fudge
2 big candy bars (7-8 oz each) 1 can sweetened condensed milk
Break chocolate into small pieces and put in microwave safe bowl. Pour milk over and microwave for 30 seconds on medium power. Stir thoroughly. Cook another 30 seconds and stir again. Repeat until chocolate is just melted. Don’t overcook. Pour into greased 8x8 pan. This won’t get hard like other fudge, but will stay kind of soft. Tastes just like a candy bar. Experiment with different kinds of chocolate. My favorite is Symphony
with almonds and toffee.
Break chocolate into small pieces and put in microwave safe bowl. Pour milk over and microwave for 30 seconds on medium power. Stir thoroughly. Cook another 30 seconds and stir again. Repeat until chocolate is just melted. Don’t overcook. Pour into greased 8x8 pan. This won’t get hard like other fudge, but will stay kind of soft. Tastes just like a candy bar. Experiment with different kinds of chocolate. My favorite is Symphony
with almonds and toffee.
Easy Chocolate Frosting
1. 2 3/4 cups confectioners' sugar
2. 6 tablespoons unsweetened cocoa powder
3. 6 tablespoons butter
4. 5 tablespoons evaporated milk
5. 1 teaspoon vanilla extract
1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
2. 6 tablespoons unsweetened cocoa powder
3. 6 tablespoons butter
4. 5 tablespoons evaporated milk
5. 1 teaspoon vanilla extract
1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Grandma's Swedish Gingersnaps
1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 beaten egg
2 cups flour
2 1/4 tsp baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp salt
sugar
In a large bowl cream together 1 cup sugar and shortening, add molasses and mix well. Add egg, beat well. In a medium bowl mix flour, baking soda, cinnamon, ginger, and salt. Mix into molasses mixture until thoroughly combined. Cover and chill at least 1 hour or overnight (I have skipped the chilling and they were fine!) Roll dough into 1 inch balls then roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7 to 9 min. If you want them soft in the middle, bake just until they show cracks on top. If want them crisp then bake longer. (Good both ways). Remove from cookie sheet. Cool.
Makes 3 doz. cookies.
3/4 cup shortening
1/4 cup molasses
1 beaten egg
2 cups flour
2 1/4 tsp baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp salt
sugar
In a large bowl cream together 1 cup sugar and shortening, add molasses and mix well. Add egg, beat well. In a medium bowl mix flour, baking soda, cinnamon, ginger, and salt. Mix into molasses mixture until thoroughly combined. Cover and chill at least 1 hour or overnight (I have skipped the chilling and they were fine!) Roll dough into 1 inch balls then roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7 to 9 min. If you want them soft in the middle, bake just until they show cracks on top. If want them crisp then bake longer. (Good both ways). Remove from cookie sheet. Cool.
Makes 3 doz. cookies.
Vanilla Butter Icing
Blend ¼ cup soft butter margarine and 2 cups confectioners’ sugar. Stir in 1 teaspoon vanilla and about 2
tablespoons light cream (or milk).
tablespoons light cream (or milk).
Colleen's Famous Sugar Cookies
¾ cup shortening (part butter or margarine softened)
1 cup sugar
2 eggs
1 tsp salt
1 tsp vanilla or ½ tsp lemon extract or rum extract
2 ½ cups Gold Medal flour (not self-rising)
1 tsp baking powder
Mix thoroughly the shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover dough;
chill at least 24 hours.
Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured cloth covered board. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.
Makes about 4 dozen 3 inch cookies.
Freeze and then frost using Vanilla Butter Icing.
1 cup sugar
2 eggs
1 tsp salt
1 tsp vanilla or ½ tsp lemon extract or rum extract
2 ½ cups Gold Medal flour (not self-rising)
1 tsp baking powder
Mix thoroughly the shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover dough;
chill at least 24 hours.
Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured cloth covered board. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.
Makes about 4 dozen 3 inch cookies.
Freeze and then frost using Vanilla Butter Icing.
Brown Sugar Muffins
1 cup brown sugar
1 egg
½ c butter - soft
1 tsp soda dissolved in 1 c milk
2 cup flour
2 tsp vanilla
Pinch of salt
Combine all ingredients until just blended. Bake at 375 for 15 - 20 minutes.
1 egg
½ c butter - soft
1 tsp soda dissolved in 1 c milk
2 cup flour
2 tsp vanilla
Pinch of salt
Combine all ingredients until just blended. Bake at 375 for 15 - 20 minutes.
Brownies
Melt
2 cubes butter
6 T cocoa
Add
2 cups sugar
4 eggs
Add
2 cups flour
Vanilla
Salt
Walnuts
Bake at 350 degrees for 30 minutes.
2 cubes butter
6 T cocoa
Add
2 cups sugar
4 eggs
Add
2 cups flour
Vanilla
Salt
Walnuts
Bake at 350 degrees for 30 minutes.
Apple Crisp (Pampered Chef)
4-6 Granny Smith apples
8 graham crackers (2 1/2 x 5 inches), finely chopped
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
Whipped cream or ice cream (optional)
1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.
2. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour,
oats, cinnamon and nutmeg; mix well. Place butter in Small Micro-Cooker(R); microwave on HIGH 1 minute
or until melted. Add butter; mix well.
3. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12-15 minutes or until apples
are tender, rotating dish after 6 minutes. Cool slightly; serve warm topped with whipped cream or ice cream, if
desired.
Yield: 10 servings
Diabetic exchanges per serving: 1 starch, 2 fruit, 2 fat (3 carb)
Cook's Tips: You'll need about 3 pounds of apples to make this recipe. If using a microwave oven without a
built-in turntable, rotate the baker after 8 minutes of cooking.
To prepare this crisp in an oven, preheat oven to 350°F. Prepare recipe as directed. Cover loosely with
aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.
8 graham crackers (2 1/2 x 5 inches), finely chopped
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
Whipped cream or ice cream (optional)
1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.
2. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour,
oats, cinnamon and nutmeg; mix well. Place butter in Small Micro-Cooker(R); microwave on HIGH 1 minute
or until melted. Add butter; mix well.
3. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12-15 minutes or until apples
are tender, rotating dish after 6 minutes. Cool slightly; serve warm topped with whipped cream or ice cream, if
desired.
Yield: 10 servings
Diabetic exchanges per serving: 1 starch, 2 fruit, 2 fat (3 carb)
Cook's Tips: You'll need about 3 pounds of apples to make this recipe. If using a microwave oven without a
built-in turntable, rotate the baker after 8 minutes of cooking.
To prepare this crisp in an oven, preheat oven to 350°F. Prepare recipe as directed. Cover loosely with
aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.
Grenadine Punch
1/4 cup grenadine syrup
1 two liter bottle of cheapest lemon-lime soda pop
Mix with lots of ice
1 two liter bottle of cheapest lemon-lime soda pop
Mix with lots of ice
Kathy's Retirement Punch
1 small can frozen orange juice concentrate
1 three liter bottle of cheapest lemon-lime soda pop
mix with lots of ice
1 three liter bottle of cheapest lemon-lime soda pop
mix with lots of ice
Hot Orange Drink
1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 gallon water
6 cinnamon sticks
Mix ingredients bring to a boil, then set on low heat add cinnamon sticks and let them seep for as long as you
like.
1 can frozen lemonade concentrate
1 gallon water
6 cinnamon sticks
Mix ingredients bring to a boil, then set on low heat add cinnamon sticks and let them seep for as long as you
like.
Hadley's Fruit Punch
2 packages of Kool-Aid (Tropical Punch)
1 can of frozen orange juice, thawed
1 ½ cups sugar
1 about gallon water
Mix together for a fun twist to regular Kool-Aid. For an extra kick add 1 cup of Sprite.
1 can of frozen orange juice, thawed
1 ½ cups sugar
1 about gallon water
Mix together for a fun twist to regular Kool-Aid. For an extra kick add 1 cup of Sprite.
Holiday Egg Nog
1/2 gallon light or regular eggnog
1/2 gallon softened vanilla ice cream
Sprite or 7 up to taste (approximately 3 to 4 cups)
lightly sprinkle with nutmeg(optional), stir and mash up well
1/2 gallon softened vanilla ice cream
Sprite or 7 up to taste (approximately 3 to 4 cups)
lightly sprinkle with nutmeg(optional), stir and mash up well
Orange Julius
10-12 ice cubes
1/2 can orange juice
1/3 cup sugar
1 1/2 cups water
3/4 cup milk
Blend together in blender until foamy
1/2 can orange juice
1/3 cup sugar
1 1/2 cups water
3/4 cup milk
Blend together in blender until foamy
Banana Pancakes
1 ½ cups flour
2 eggs
2 tsp baking powder
1 tsp vanilla
2 tsp sugar
3-4 very ripe bananas smashed
¼ cup oil
Enough milk to make the right consistency
Mix all the ingredients together until smooth. Bake on hot griddle. Our family loves them with maple syrup
but they also taste good with peanut butter spread on top. Mmm mmm good!
2 eggs
2 tsp baking powder
1 tsp vanilla
2 tsp sugar
3-4 very ripe bananas smashed
¼ cup oil
Enough milk to make the right consistency
Mix all the ingredients together until smooth. Bake on hot griddle. Our family loves them with maple syrup
but they also taste good with peanut butter spread on top. Mmm mmm good!
Holiday Brunch Casserole
1 package Jimmy Dean Sausage – cooked, drained
and crumbled
4 ½ cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 slightly beaten eggs
4 cups whole milk
1 tsp dry mustard
1 tsp salt
¼ tsp onion powder
Fresh ground pepper to taste
½ cup sliced mushrooms (optional)
½ cup peeled, chopped tomatoes (optional)
Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour
evenly over the bread and cheese. Sprinkle sausage and other optional ingredients over the top. Cover and
chill overnight. Preheat oven at 325. Bake uncovered for about 1 hour. Tent with foil if it browns too quickly.
Serves 6
and crumbled
4 ½ cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 slightly beaten eggs
4 cups whole milk
1 tsp dry mustard
1 tsp salt
¼ tsp onion powder
Fresh ground pepper to taste
½ cup sliced mushrooms (optional)
½ cup peeled, chopped tomatoes (optional)
Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour
evenly over the bread and cheese. Sprinkle sausage and other optional ingredients over the top. Cover and
chill overnight. Preheat oven at 325. Bake uncovered for about 1 hour. Tent with foil if it browns too quickly.
Serves 6
Blueberry Buttermilk Pancakes
1 cup flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup buttermilk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
In mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda ¼ teaspoon salt and cinnamon. Make well in center, set aside.
In another bowl stir together egg, buttermilk, and oil. Add egg mixture all at once to dry. Stir till just moistened. Pour mixture ½ cup at a time on a hot griddle. Sprinkle on blueberries to taste. The rest is “history”. Cook till done! Yum, yum!
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup buttermilk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
In mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda ¼ teaspoon salt and cinnamon. Make well in center, set aside.
In another bowl stir together egg, buttermilk, and oil. Add egg mixture all at once to dry. Stir till just moistened. Pour mixture ½ cup at a time on a hot griddle. Sprinkle on blueberries to taste. The rest is “history”. Cook till done! Yum, yum!
Pancakes Fluffy and Delicious
2 c flour
1 tsp salt
1/4 c sugar
5 tsp. baking powder
2 eggs
2 c milk
1/3 cooking oil
Mix dry ingredients, then mix in the wet (can just throw altogether and it works) ingredients. Pour onto a hot griddle and cook until brown.
1 tsp salt
1/4 c sugar
5 tsp. baking powder
2 eggs
2 c milk
1/3 cooking oil
Mix dry ingredients, then mix in the wet (can just throw altogether and it works) ingredients. Pour onto a hot griddle and cook until brown.
Omelets
1 Tbsp peanut oil
1-2 Tbsp unsalted butter
1 egg
1 Tbsp water
You can put just about anything in an omelet as a filler. Deviled ham, asparagus tips, artichoke hearts…, I like
cheddar cheese and spinach. Here’s how you do the omelet part.
You can’t do a good omelet without a good pan. Best are the heavy stainless steel pans made especially for the
purpose. I don’t have one, so I use a copper-clad Revere-ware stainless-steel frying pan. You want something
that diffuses the heat well and doesn’t have hot spots. I don’t use the Teflon –coated pans… for some reason the
omelets don’t brown nicely and come out with a kind of a slick texture from those pans. Well-seasoned wrought
iron pans will do in a pinch, but there is more risk of the omelet sticking.
Preheat the pan, high-heat. Put in the oil. Tilt and rotate the pan to spread the oil. In a bowl, beat the egg with
the T of water. Add the butter to the pan, spread around by tilting and rotating. The butter should be bubbling.
The pan should be very hot. When the butter is just starting to brown, pour the beaten egg into the pan. As it
cooks, shake the pan vigorously with a circular motion to help keep the egg from sticking and to spread it out
into a nice disk shape. Add filling if desired, fold the omelet over onto itself and tilt it onto a plate.
Omelets made this way cook very quickly, a couple minutes at the most so don’t expect to be able to leave
the stove for any time at all once you have started or you’ll end up with a burnt omelet. (This is the voice of
experience talking so listen up, OK?
When you get around to cleaning the pan, it’s best to wipe it out with a paper towel and some salt, no soap. A
pan cleaned this way is unlikely to burn omelets.
1-2 Tbsp unsalted butter
1 egg
1 Tbsp water
You can put just about anything in an omelet as a filler. Deviled ham, asparagus tips, artichoke hearts…, I like
cheddar cheese and spinach. Here’s how you do the omelet part.
You can’t do a good omelet without a good pan. Best are the heavy stainless steel pans made especially for the
purpose. I don’t have one, so I use a copper-clad Revere-ware stainless-steel frying pan. You want something
that diffuses the heat well and doesn’t have hot spots. I don’t use the Teflon –coated pans… for some reason the
omelets don’t brown nicely and come out with a kind of a slick texture from those pans. Well-seasoned wrought
iron pans will do in a pinch, but there is more risk of the omelet sticking.
Preheat the pan, high-heat. Put in the oil. Tilt and rotate the pan to spread the oil. In a bowl, beat the egg with
the T of water. Add the butter to the pan, spread around by tilting and rotating. The butter should be bubbling.
The pan should be very hot. When the butter is just starting to brown, pour the beaten egg into the pan. As it
cooks, shake the pan vigorously with a circular motion to help keep the egg from sticking and to spread it out
into a nice disk shape. Add filling if desired, fold the omelet over onto itself and tilt it onto a plate.
Omelets made this way cook very quickly, a couple minutes at the most so don’t expect to be able to leave
the stove for any time at all once you have started or you’ll end up with a burnt omelet. (This is the voice of
experience talking so listen up, OK?
When you get around to cleaning the pan, it’s best to wipe it out with a paper towel and some salt, no soap. A
pan cleaned this way is unlikely to burn omelets.
Orange Whole Wheat Pancakes
2 c sifted whole wheat flour
½ t baking soda
½ t salt
2 eggs
¼ c oil
2 c orange juice, freshly squeezed (if possible)
Mix eggs and oil and beat. Add dry ingredients alternately with orange juice until well blended. Griddle.
½ t baking soda
½ t salt
2 eggs
¼ c oil
2 c orange juice, freshly squeezed (if possible)
Mix eggs and oil and beat. Add dry ingredients alternately with orange juice until well blended. Griddle.
Buttermilk Bacon Waffles
Mix together
1 egg
1 c buttermilk
1/3 c milk
Mix in separate bowl
1 c flour
1 t baking powder
½ t soda
½ t salt
Add buttermilk mixture to dry ingredients.
Add 3 slices cooked crumbled bacon, then add 3 T oil including bacon grease and vegetable oil .
1 egg
1 c buttermilk
1/3 c milk
Mix in separate bowl
1 c flour
1 t baking powder
½ t soda
½ t salt
Add buttermilk mixture to dry ingredients.
Add 3 slices cooked crumbled bacon, then add 3 T oil including bacon grease and vegetable oil .
Oven Pancakes
½ stick of butter (melted in glass pie pan)
½ cup flour
2 eggs
1/2 cup milk
Mix flour milk and eggs together and pour into melted butter in glass pie pan. Bake in 450 degree oven for
15 minutes. Watch the side rise and get big, serve hot from the oven. You can use syrup, fresh berries, jellies
or scrambled eggs and bacon, or whatever sounds good. However, if you simply serve dusted with powdered
sugar and fresh squeezed lemon juice, you will never bother with any other topping again. Yummy.
½ cup flour
2 eggs
1/2 cup milk
Mix flour milk and eggs together and pour into melted butter in glass pie pan. Bake in 450 degree oven for
15 minutes. Watch the side rise and get big, serve hot from the oven. You can use syrup, fresh berries, jellies
or scrambled eggs and bacon, or whatever sounds good. However, if you simply serve dusted with powdered
sugar and fresh squeezed lemon juice, you will never bother with any other topping again. Yummy.
Christmas Breakfast Casserole
Make this the night before and refrigerate
Cube 10 slices (WHITE OR SOURDOUGH) bread –
remove the crust
1 lb pork sausage, crumbled and cooked
1-4oz can sliced mushrooms
1 ½ cup shredded cheddar cheese
1 ½ cup Swiss cheese
8 eggs beat well
1 cup light cream
½ tsp Worcestershire sauce
3 cups milk
Arrange layers of bread, sausage (cooled), mushrooms & cheese in large casserole dish
Combine rest of ingredients & pour over layers
REFRIGERATE OVERNIGHT
In morning, bake 350 – 45 minutes uncovered
Cube 10 slices (WHITE OR SOURDOUGH) bread –
remove the crust
1 lb pork sausage, crumbled and cooked
1-4oz can sliced mushrooms
1 ½ cup shredded cheddar cheese
1 ½ cup Swiss cheese
8 eggs beat well
1 cup light cream
½ tsp Worcestershire sauce
3 cups milk
Arrange layers of bread, sausage (cooled), mushrooms & cheese in large casserole dish
Combine rest of ingredients & pour over layers
REFRIGERATE OVERNIGHT
In morning, bake 350 – 45 minutes uncovered
Banana Bread
5 cups flour
7 tsp baking powder
6 Tbsp vegetable oil
2 eggs
5-6 mashed very ripe bananas
2 cups sugar
2 tsp salt
1 ½ cup milk
1 ½ cup nuts
Use mixture in 2 loaf pans.
Bake at 350° for 60 – 70 minutes
7 tsp baking powder
6 Tbsp vegetable oil
2 eggs
5-6 mashed very ripe bananas
2 cups sugar
2 tsp salt
1 ½ cup milk
1 ½ cup nuts
Use mixture in 2 loaf pans.
Bake at 350° for 60 – 70 minutes
Cornbread
1 C each flour, corn meal, and sugar
4 tsp baking powder
1 C milk
1 egg
1/3 C cooking oil
Mix altogether and pour in greased cake pan. Bake at 400 for 18-22 min
4 tsp baking powder
1 C milk
1 egg
1/3 C cooking oil
Mix altogether and pour in greased cake pan. Bake at 400 for 18-22 min
Cheese Muffins
1 ¾ cup flour
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
1 egg
¾ cup milk
¼ cup oil
½ cup cheese
Mix dry ingredients. Add wet ingredients all at once.
Bake for 20 minutes at 400 degrees
Makes 1 dozen muffins
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
1 egg
¾ cup milk
¼ cup oil
½ cup cheese
Mix dry ingredients. Add wet ingredients all at once.
Bake for 20 minutes at 400 degrees
Makes 1 dozen muffins
Irish Soda Bread (No eggs)
3 tsp baking soda
1 tsp salt
½ tsp baking soda
1½ - 2 cups raisins
1 tbs caraway seeds
4 tbs sugar
¼ cup canola oil
Preheat oven to 350Mix: flour with sifted baking powder, salt, baking soda
Add: raisins & caraway seeds
Mix in: butter, milk and oil
Dump onto a floured board, dust with a little more flour
Form into a ball (If too loose, add a little more flour) CUT IN HALF to make two loves
Form into a loaf, place onto a pie pan, score an "X" on the top and bake 50 minutes.
1 tsp salt
½ tsp baking soda
1½ - 2 cups raisins
1 tbs caraway seeds
4 tbs sugar
¼ cup canola oil
Preheat oven to 350Mix: flour with sifted baking powder, salt, baking soda
Add: raisins & caraway seeds
Mix in: butter, milk and oil
Dump onto a floured board, dust with a little more flour
Form into a ball (If too loose, add a little more flour) CUT IN HALF to make two loves
Form into a loaf, place onto a pie pan, score an "X" on the top and bake 50 minutes.
Great Grandma Platt's Thanksgiving Rolls
Mix together 2 Cups luke warm water, 1/2 C sugar, 1 1/2 t salt
Add 1 packet yeast, still to dissolve
Add 1 egg, 1/4 soft shortening, mix
Add 6-7 1/2 C flour
Knead, cover with wet cloth. Let rise 1 hour
Punch down, form into rolls. Let rise 1 hour
Bake 400 degrees for 10-15 minutes
Add 1 packet yeast, still to dissolve
Add 1 egg, 1/4 soft shortening, mix
Add 6-7 1/2 C flour
Knead, cover with wet cloth. Let rise 1 hour
Punch down, form into rolls. Let rise 1 hour
Bake 400 degrees for 10-15 minutes
Chocolate Chip Pumpkin Muffins
1 1/2 cup sugar
1/2 cup vegetable oil
4 eggs
1 (15 oz.) can pumpkin
1/2 cup water
3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 11.5 oz. package of milk chocolate chips
1. Preheat oven to 400 degrees. In a large bowl, mix sugar, vegetable oil, and eggs. Add pumpkin and water.
2. In a medium bowl combine dry ingredients.
3. Pour flour mixture into pumpkin mixture and stir until well blended. Stir in chocolate chips.
4. Fill muffin cups 2/3 full. Bake for 15 minutes or until just done. Do not overcook. They are best moist.
Makes 2 doz.
1/2 cup vegetable oil
4 eggs
1 (15 oz.) can pumpkin
1/2 cup water
3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 11.5 oz. package of milk chocolate chips
1. Preheat oven to 400 degrees. In a large bowl, mix sugar, vegetable oil, and eggs. Add pumpkin and water.
2. In a medium bowl combine dry ingredients.
3. Pour flour mixture into pumpkin mixture and stir until well blended. Stir in chocolate chips.
4. Fill muffin cups 2/3 full. Bake for 15 minutes or until just done. Do not overcook. They are best moist.
Makes 2 doz.
Sister Suzie's Pizza Dough
1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and
let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 15-18 minutes or until dough is
golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the stone and sprinkle corn meal over it then roll out the dough.
Some of our favorite topping include: ham, pineapple, olives, (lots of cheese) and candy sprinkles!
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and
let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 15-18 minutes or until dough is
golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the stone and sprinkle corn meal over it then roll out the dough.
Some of our favorite topping include: ham, pineapple, olives, (lots of cheese) and candy sprinkles!
Thursday, September 1, 2011
Cookie Salad
2 big packages of vanilla instant pudding
2 cups Buttermilk
1 large container Cool Whip
1 can Mandarin Oranges and or pineapple or fruit of
your choice
1 package shortbread cookies, crushed in pieces
Mix pudding and milk until smooth. Stir in Cool Whip. Add fruit and cookies.
If you don’t have buttermilk measure 2 T lemon juice then add the milk to equal 2 cups. Let sit for 5 minutes.
2 cups Buttermilk
1 large container Cool Whip
1 can Mandarin Oranges and or pineapple or fruit of
your choice
1 package shortbread cookies, crushed in pieces
Mix pudding and milk until smooth. Stir in Cool Whip. Add fruit and cookies.
If you don’t have buttermilk measure 2 T lemon juice then add the milk to equal 2 cups. Let sit for 5 minutes.
Beet and Tangerine Salad with Cranberry Dressing
3 2 ½-inch-diameter red beets, tops trimmed
3 large tangerines
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail
concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic
wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom of each
tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-
inch-thinck rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar and reserved tangerine
peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally
into ¼- to 1/3 inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress.
Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
3 large tangerines
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail
concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic
wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom of each
tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-
inch-thinck rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar and reserved tangerine
peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally
into ¼- to 1/3 inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress.
Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
Greek Salad
Chop up 2 to 3 good sized tomatoes diced or use cherry tomatoes
1 to 1 1/2 cucumbers diced
whole can chopped olives
1 medium red onion diced
3/4 to 1 cup crumbled feta cheese-to taste
1/2 to 3/4 cup light Italian or greek dressing
Toss and the longer it sits, the better it tastes
1 to 1 1/2 cucumbers diced
whole can chopped olives
1 medium red onion diced
3/4 to 1 cup crumbled feta cheese-to taste
1/2 to 3/4 cup light Italian or greek dressing
Toss and the longer it sits, the better it tastes
Best Salsa with Black-eyed Peas
5 - 6 medium tomatoes chopped
2 small cans GREEN El Pato sauce (in the Salsa aisle)
1 bunch cilantro - washed and patted dry, chopped without
stems
2 can (15 oz) black-eyed peas
2 can (15 oz) corn drained
1 white onion diced
2 avocados chopped
Juice of 2 limes
Mix altogether, and let sit to blend the flavors. Serve with white tortilla chips
2 small cans GREEN El Pato sauce (in the Salsa aisle)
1 bunch cilantro - washed and patted dry, chopped without
stems
2 can (15 oz) black-eyed peas
2 can (15 oz) corn drained
1 white onion diced
2 avocados chopped
Juice of 2 limes
Mix altogether, and let sit to blend the flavors. Serve with white tortilla chips
Homemade Refried Beans --Delicious
1 1/2 c dry pinto beans
4 cups water.
Bring to boil in a saucepan, then let it sit for 1 hour off of heat. Add 1 chopped onion and water to cover. Cook at a slow
boil for 1 1/2 hours or until beans are tender. Stir once in a while and maybe add a little water. Blend, don't drain unless
you have a lot of water, in a blender and stir in 2 tsp butter. Salt to taste and have a 1/2 c cheddar cheese, or other cheese.
Serve warm with salsa and Mexican food.
4 cups water.
Bring to boil in a saucepan, then let it sit for 1 hour off of heat. Add 1 chopped onion and water to cover. Cook at a slow
boil for 1 1/2 hours or until beans are tender. Stir once in a while and maybe add a little water. Blend, don't drain unless
you have a lot of water, in a blender and stir in 2 tsp butter. Salt to taste and have a 1/2 c cheddar cheese, or other cheese.
Serve warm with salsa and Mexican food.
Parmesan Green Peas
Steam 12-16 oz. frozen Petite Peas for a few minutes and then toss with 2 Tbsp. olive oil and a few Tbsp parmesan cheese
and grind black pepper over the top.
and grind black pepper over the top.
Orange Salad
2 (3oz) pkgs. Orange Jell-o
2 cans mandarin oranges
½ pint whipping cream
1 pint orange sherbet
Drain juice from oranges. Add water to juice to make 2 cups. Bring to boil & add to Jell-O. Mix until dissolved.
Add sherbet & stir until melted. Chill until set. Beat with mixer & add oranges. Whip the cream & add to Jell-O
2 cans mandarin oranges
½ pint whipping cream
1 pint orange sherbet
Drain juice from oranges. Add water to juice to make 2 cups. Bring to boil & add to Jell-O. Mix until dissolved.
Add sherbet & stir until melted. Chill until set. Beat with mixer & add oranges. Whip the cream & add to Jell-O
Green Bean Casserole
Taken from Campbell’s Best-Ever Recipes (Hmm... is there a reason this is Ms. Campbell’s favorite recipe?)
1 can (10.5 ounces) CAMPBELL’S condensed Cream of Mushroom Soup
½ cup milk
1 tsp soy sauce
Dash of pepper
2 packages (9 oz each) frozen green beans (cooked and drained or you can use 2 cans 16oz each green beans drained)
1 can (2.8 oz) French fried onions
18
In 1 ½ quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and ½ can onions.
Bake at 350 degrees for 25 minutes or until hot and bubbling; stir.
Top with remaining onions. Bake 5 minutes more.
1 can (10.5 ounces) CAMPBELL’S condensed Cream of Mushroom Soup
½ cup milk
1 tsp soy sauce
Dash of pepper
2 packages (9 oz each) frozen green beans (cooked and drained or you can use 2 cans 16oz each green beans drained)
1 can (2.8 oz) French fried onions
18
In 1 ½ quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and ½ can onions.
Bake at 350 degrees for 25 minutes or until hot and bubbling; stir.
Top with remaining onions. Bake 5 minutes more.
Pork and Beans and Cottage Cheese
“Don’t knock it until you try it.”
1 can of your favorite Pork & Beans (size depends on family)
1 container cottage cheese (small or large depends on your preference)
Pour opened can of Pork & Beans in a large bowl.
Fold in cottage cheese container
Serve chilled. Depending on size of ingredients determines yield
When money tight and food almost gone, my mom would serve to us on a plate or bowl.
1 can of your favorite Pork & Beans (size depends on family)
1 container cottage cheese (small or large depends on your preference)
Pour opened can of Pork & Beans in a large bowl.
Fold in cottage cheese container
Serve chilled. Depending on size of ingredients determines yield
When money tight and food almost gone, my mom would serve to us on a plate or bowl.
Asparagus
1. As much asparagus as you want
2. Coat a cookie sheet with butter (you need a lot to kinda fry it)
3. Add bacon bits, as much as you want
4. Bake in oven till desired crispness
5. Enjoy!
2. Coat a cookie sheet with butter (you need a lot to kinda fry it)
3. Add bacon bits, as much as you want
4. Bake in oven till desired crispness
5. Enjoy!
Lemon Jello Salad
1. 1 small pkg lemon Jello + 1 cup boiling water – stir and dissolve
2. Add 1 cup marshmallows (dissolve in above mixture)
3. Then add:
2 cups cottage cheese
1 cup crushed pineapple
½ cup mayonnaise
½ cup chopped nuts
4. Refrigerate for several hours until set.
We had this for Easter, Thanksgiving and Christmas when growing up.
From Doris DeLyser (Ann's Mom)
2. Add 1 cup marshmallows (dissolve in above mixture)
3. Then add:
2 cups cottage cheese
1 cup crushed pineapple
½ cup mayonnaise
½ cup chopped nuts
4. Refrigerate for several hours until set.
We had this for Easter, Thanksgiving and Christmas when growing up.
From Doris DeLyser (Ann's Mom)
That Good Salad
1 package Romaine Lettuce
About ¾ package shredded Parmesan Cheese
About ¾ of a jar of bacon bits
Toast ½ cup of almonds
Mix together in a bowl
Topping:
¼ cup lemon juice
¾ cup oil
2 cloves garlic
½ tsp salt
½ tsp pepper
Put topping on salad mix just before serving so it doesn’t get soggy.
About ¾ package shredded Parmesan Cheese
About ¾ of a jar of bacon bits
Toast ½ cup of almonds
Mix together in a bowl
Topping:
¼ cup lemon juice
¾ cup oil
2 cloves garlic
½ tsp salt
½ tsp pepper
Put topping on salad mix just before serving so it doesn’t get soggy.
Raspberry Pretzel Salad
1 1/2 cups crushed pretzels
1 1/4 cups sugar, divided
1/2 cup butter, melted
2 8oz. pkg. cream cheese, softened
1 8oz. whipped topping, thawed
2 3oz pkg. raspberry gelatin
2 cups boiling water
1 12 oz pkg. frozen red raspberries
1. Combine pretzels, 1/4 cup sugar and butter; press into 9x13 baking pan. Bake in preheated 350 oven 10
min. Cool.
2. Beat cream cheese and 1 cup sugar until well combines. Add in whipped topping. Spread over pretzels.
3. Chill 30 minutes.
4. Top with raspberries. Combine gelatin and water, gently pour over raspberries. Chill. Serves 10-12.
1 1/4 cups sugar, divided
1/2 cup butter, melted
2 8oz. pkg. cream cheese, softened
1 8oz. whipped topping, thawed
2 3oz pkg. raspberry gelatin
2 cups boiling water
1 12 oz pkg. frozen red raspberries
1. Combine pretzels, 1/4 cup sugar and butter; press into 9x13 baking pan. Bake in preheated 350 oven 10
min. Cool.
2. Beat cream cheese and 1 cup sugar until well combines. Add in whipped topping. Spread over pretzels.
3. Chill 30 minutes.
4. Top with raspberries. Combine gelatin and water, gently pour over raspberries. Chill. Serves 10-12.
Ellen Miller's Three Bean Salad
1 can each:
green beans
yellow beans
kidney beans
chick peas
1 sliced sweet onion
1 chopped green pepper
1 cup chopped celery
1 cup chopped pimento
1 ½ cup vinegar
1 ½ cup sugar
4-5 tbl olive oil
Boil sugar and vinegar.
Cool slightly and pour over vegetables
Refrigerate
Serve cold
green beans
yellow beans
kidney beans
chick peas
1 sliced sweet onion
1 chopped green pepper
1 cup chopped celery
1 cup chopped pimento
1 ½ cup vinegar
1 ½ cup sugar
4-5 tbl olive oil
Boil sugar and vinegar.
Cool slightly and pour over vegetables
Refrigerate
Serve cold
Sweet Salsa
2 avocados
1 tsp salt,
pepper to taste
3 large tomatoes, finely chopped
¼ cup lime juice cilantro, chopped
1 can corn, drained
2 TBS sugar
purple onion
1 small can olives
1 tsp salt,
pepper to taste
3 large tomatoes, finely chopped
¼ cup lime juice cilantro, chopped
1 can corn, drained
2 TBS sugar
purple onion
1 small can olives
Refrigerator Dill Pickles
Pickling Solution:
6 cups water
2 cups vinegar
½ cup canning salt
½ tsp. alum (optional)
Bring ingredients for the pickling solution to a boil.
Enough fresh pickling cucumbers to fill a 1 gallon jar (or divide into quart jars)
1 large bunch fresh dill weed (about ¼ lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic (I use whole cloves)
Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves, garlic, and
dill. Pour vinegar solution over the top, let set on counter for 3-4 hours.
Refrigerate. Ready to eat in 2-4 days.
Will last up to 6 mos. or more in refrigerator!
6 cups water
2 cups vinegar
½ cup canning salt
½ tsp. alum (optional)
Bring ingredients for the pickling solution to a boil.
Enough fresh pickling cucumbers to fill a 1 gallon jar (or divide into quart jars)
1 large bunch fresh dill weed (about ¼ lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic (I use whole cloves)
Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves, garlic, and
dill. Pour vinegar solution over the top, let set on counter for 3-4 hours.
Refrigerate. Ready to eat in 2-4 days.
Will last up to 6 mos. or more in refrigerator!
24 Hour Salad
Layer:
chopped up lettuce
sprinkle with onion salt
l cup chopped celery
2 cups mayonnaise
2 tsp. sugar (sprinkle over)
1/2 cup parmesan cheese
1 tsp. seasoning salt or garlic salt
1 can sliced water chestnuts
10 oz. frozen peas (thawed out and drained)
Let stand in fridge overnight
Add four more layers:
3 chopped hard boiled eggs
1/2 to 1 lb. cooked and crumbled bacon
2 or more diced fresh tomatoes
Sprinkle top with paprika
chopped up lettuce
sprinkle with onion salt
l cup chopped celery
2 cups mayonnaise
2 tsp. sugar (sprinkle over)
1/2 cup parmesan cheese
1 tsp. seasoning salt or garlic salt
1 can sliced water chestnuts
10 oz. frozen peas (thawed out and drained)
Let stand in fridge overnight
Add four more layers:
3 chopped hard boiled eggs
1/2 to 1 lb. cooked and crumbled bacon
2 or more diced fresh tomatoes
Sprinkle top with paprika
Broccoli Salad
Toss together:
5 stalks celery, sliced
3 lbs broccoli, in small flowerets
3 lbs red seedless grapes cut in half if they are large
1 bag salted roasted sunflower seeds
½ cup chopped onion
1 lb bacon, cooked crisp and crumbled or 1 jar
Hormel “real bacon bits” (3oz)
Dressing:
1 cup mayonnaise
½ cup plain yogurt
½ sour cream
2 T lemon juice
½ cup sugar
Mix dressing and pour over broccoli mixture. Blend well. Refrigerate to blend flavors. Great salad for pot
luck or picnics.
5 stalks celery, sliced
3 lbs broccoli, in small flowerets
3 lbs red seedless grapes cut in half if they are large
1 bag salted roasted sunflower seeds
½ cup chopped onion
1 lb bacon, cooked crisp and crumbled or 1 jar
Hormel “real bacon bits” (3oz)
Dressing:
1 cup mayonnaise
½ cup plain yogurt
½ sour cream
2 T lemon juice
½ cup sugar
Mix dressing and pour over broccoli mixture. Blend well. Refrigerate to blend flavors. Great salad for pot
luck or picnics.
Funeral Potatoes
This dish is a favorite in my family and my secret ingredient makes it the favorite dish at functions also.
1 bag frozen hash browns – thawed
1 onion chopped
1 cup cream of chicken soup
1 bag of shredded sharp cheese
1 tub of sour cream
½ cup margarine
4 cups frosted flakes (secret ingredient) - the frosted flakes add a sugary coating to the mixture.
1. Mix onion, cream of chicken soup, cheese, and sour cream together. Once mixed, add hash browns.
2. Place in 9x11 pan and level out.
3. Melt butter in microwave. Add frosted flakes. Stir until all flakes are coated with butter. Evenly pour
mixture on top of potatoes.
4. Bake at 350 for 1 hour.
1 bag frozen hash browns – thawed
1 onion chopped
1 cup cream of chicken soup
1 bag of shredded sharp cheese
1 tub of sour cream
½ cup margarine
4 cups frosted flakes (secret ingredient) - the frosted flakes add a sugary coating to the mixture.
1. Mix onion, cream of chicken soup, cheese, and sour cream together. Once mixed, add hash browns.
2. Place in 9x11 pan and level out.
3. Melt butter in microwave. Add frosted flakes. Stir until all flakes are coated with butter. Evenly pour
mixture on top of potatoes.
4. Bake at 350 for 1 hour.
Curry
1 box House Vermont Curry Sauce Mix (or any other boxed curry cubes)
14
1 ½ lb stew meat
4 medium onions (cut onion in quarters, then peel separate layers)
4 medium potatoes cut into cubes
2 medium carrots sliced
6 cups water
Place meat, onions, potatoes, carrots and water in big pot and bring to boil. Cook over low to medium heat
about 20 minutes or until tender.
Remove from heat. Break curry sauce mix into pieces and add to saucepan.
Cook over low heat about 20 minutes or until curry thickens.
Serve over cooked rice.
14
1 ½ lb stew meat
4 medium onions (cut onion in quarters, then peel separate layers)
4 medium potatoes cut into cubes
2 medium carrots sliced
6 cups water
Place meat, onions, potatoes, carrots and water in big pot and bring to boil. Cook over low to medium heat
about 20 minutes or until tender.
Remove from heat. Break curry sauce mix into pieces and add to saucepan.
Cook over low heat about 20 minutes or until curry thickens.
Serve over cooked rice.
364.152 Stew
All you librarians should be able to figure out the name.
1 large onion chopped
1 – 4 cloves garlic, minced or crushed
3 T olive oil
2-3 pound stewing meat (beef, elk, venison) with fat
removed and tenderized with a mallet if necessary.
1 tsp thyme
½ tsp ground black pepper
3 T. flour
1 or 2 bay leaves
½ cup wine or beer (optional)
3 cups water
2 tomatoes, blanched, peeled, and chopped (optional)
3-4 carrots, coarsely chopped
4-6 potatoes, peeled, and coarsely chopped
Heat the olive oil in a 4-6 quart pressure cooker until it’s shimmering. Add the onions. They should sizzle a bit.
Turn the temperature down and cook the onions slowly until they start to become translucent, say about ten
minutes. Add the garlic. Cook a few minutes more. Transfer the contents of the pot to a bowl. Put the next
measure of olive oil in the pressure cooker. Heat to shimmering. Mix the flour, pepper, and thyme. Dredge the
meat in the flour and toss into the heated oil. Cook for 15 – 20 minutes until meat is browned. Add wine or beer
(optional). Cook off the alcohol, another five or ten minutes. Add water and place the lid on the pressure
cooker. Bring up to pressure, turn down heat and cook for twenty minutes. Take off heat, cool down, remove lid
and add potatoes, carrots, onions and tomatoes. Put lid back on, heat to pressure and cook 6 more minutes. Salt
to taste. Serve with biscuits, rolls, or bread. Yum.
Okay… he really calls it Killer Stew.
1 large onion chopped
1 – 4 cloves garlic, minced or crushed
3 T olive oil
2-3 pound stewing meat (beef, elk, venison) with fat
removed and tenderized with a mallet if necessary.
1 tsp thyme
½ tsp ground black pepper
3 T. flour
1 or 2 bay leaves
½ cup wine or beer (optional)
3 cups water
2 tomatoes, blanched, peeled, and chopped (optional)
3-4 carrots, coarsely chopped
4-6 potatoes, peeled, and coarsely chopped
Heat the olive oil in a 4-6 quart pressure cooker until it’s shimmering. Add the onions. They should sizzle a bit.
Turn the temperature down and cook the onions slowly until they start to become translucent, say about ten
minutes. Add the garlic. Cook a few minutes more. Transfer the contents of the pot to a bowl. Put the next
measure of olive oil in the pressure cooker. Heat to shimmering. Mix the flour, pepper, and thyme. Dredge the
meat in the flour and toss into the heated oil. Cook for 15 – 20 minutes until meat is browned. Add wine or beer
(optional). Cook off the alcohol, another five or ten minutes. Add water and place the lid on the pressure
cooker. Bring up to pressure, turn down heat and cook for twenty minutes. Take off heat, cool down, remove lid
and add potatoes, carrots, onions and tomatoes. Put lid back on, heat to pressure and cook 6 more minutes. Salt
to taste. Serve with biscuits, rolls, or bread. Yum.
Okay… he really calls it Killer Stew.
Greg's Chicken Soup
You'll need:
one whole chicken
one cup of chopped celery
1 cup chopped onion
1/2 cup chopped parsley
1 1/2 cups sliced carrots (more if you like)
2 tbs finely crushed garlic (or garlic powder 1 tsp) I like chopped spinach in mine, but it's not necessary.
Place a whole chicken in a large pot.
Cover with water, 1 to 2 inches above chicken and heat to boil.
Reduced heat and cook to a slow boil until the chicken is tender and almost falling off the bone.
Remove chicken to cool and add veggies.
You may add cooked rice or noodles if desired.
(Make sure you slow boil or else you'll end up with mush)
Remove chicken from bones, add to stock.
Season with salt & pepper, serve.
REDUCTION METHOD
After you cook down the stock, remove the bones, add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes, ham from bones and cook another 1/2 hour or so, and serve.
FAST METHOD
Cut up some ham in small pieces and add to chicken stock.
Add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes and cook another 1/2 hour or so, and serve.
one whole chicken
one cup of chopped celery
1 cup chopped onion
1/2 cup chopped parsley
1 1/2 cups sliced carrots (more if you like)
2 tbs finely crushed garlic (or garlic powder 1 tsp) I like chopped spinach in mine, but it's not necessary.
Place a whole chicken in a large pot.
Cover with water, 1 to 2 inches above chicken and heat to boil.
Reduced heat and cook to a slow boil until the chicken is tender and almost falling off the bone.
Remove chicken to cool and add veggies.
You may add cooked rice or noodles if desired.
(Make sure you slow boil or else you'll end up with mush)
Remove chicken from bones, add to stock.
Season with salt & pepper, serve.
REDUCTION METHOD
After you cook down the stock, remove the bones, add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes, ham from bones and cook another 1/2 hour or so, and serve.
FAST METHOD
Cut up some ham in small pieces and add to chicken stock.
Add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes and cook another 1/2 hour or so, and serve.
Carol's (Mom's) Pea Soup
You'll need:
one bay leaf
2 cloves of garlic, crushed
2-3 stalks of chopped celery
2-3 carrots, sliced
2 medium size potatoes, cubed
1/2 cup finely chopped onion
2 ham hock bones
Reduce ham bones in large pot with water until you end up with about a quart of stock (this will create the base)
If you don't want to go through this process REPLACE with a quart chicken stock.
one bay leaf
2 cloves of garlic, crushed
2-3 stalks of chopped celery
2-3 carrots, sliced
2 medium size potatoes, cubed
1/2 cup finely chopped onion
2 ham hock bones
Reduce ham bones in large pot with water until you end up with about a quart of stock (this will create the base)
If you don't want to go through this process REPLACE with a quart chicken stock.
Mom's Homemade Chicken Noodle Soup
Noodles:
7 eggs, beat well with a fork, then add 2 tsp. salt. Add a scant 3 cups flour and mix up well. Will be sticky.
Roll out on a cloth covered board, liberally covered with flour. Roll thin-1/8 in. Sprinkle flour on top and cut in
strips with a pizza cutter periodically dipped in flour or sprayed with Pam. Can just dry on the counter.
Can also be frozen.
Boil Chicken pieces in plenty of water. (I like to use chicken broth and bullion.) In a fry pan melt a little butter,
and cook up some chopped onion, and minced garlic (2 to 4 cloves minced). Add to broth, then add parsley, a
bay leaf, chopped celery if desired and thinly diced carrots, chicken chunks, and the noodles. Salt and pepper to
taste. Simmer until noodles are done. Taste and add more seasoning if desired. Can also use leftover turkey or
chicken and broth for a quick one. Delicious!
7 eggs, beat well with a fork, then add 2 tsp. salt. Add a scant 3 cups flour and mix up well. Will be sticky.
Roll out on a cloth covered board, liberally covered with flour. Roll thin-1/8 in. Sprinkle flour on top and cut in
strips with a pizza cutter periodically dipped in flour or sprayed with Pam. Can just dry on the counter.
Can also be frozen.
Boil Chicken pieces in plenty of water. (I like to use chicken broth and bullion.) In a fry pan melt a little butter,
and cook up some chopped onion, and minced garlic (2 to 4 cloves minced). Add to broth, then add parsley, a
bay leaf, chopped celery if desired and thinly diced carrots, chicken chunks, and the noodles. Salt and pepper to
taste. Simmer until noodles are done. Taste and add more seasoning if desired. Can also use leftover turkey or
chicken and broth for a quick one. Delicious!
Chicken Tortilla Soup
1 medium onion, finely chopped
1 clove garlic
2 Tbsp vegetable oil
4 cups chicken broth
¼ bell pepper, finely chopped
1 tsp ground red chilies
¾ tsp dried basil leaves
½ tsp salt
¼ tsp pepper
1 – 10oz can tomato puree
1 – 15oz can tomatoes
2 cup cooked chicken
Cook and stir onion and garlic in 2 tbsp oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chilies, basil, salt, pepper, and tomato puree and tomatoes. Heat to boiling. Reduce heat. Simmer
uncovered 30 minutes. Add about ½ cup fresh lime juice if you want a tangier flavor.
Serve with tortilla chips and cheddar cheese sprinkled on top.
1 clove garlic
2 Tbsp vegetable oil
4 cups chicken broth
¼ bell pepper, finely chopped
1 tsp ground red chilies
¾ tsp dried basil leaves
½ tsp salt
¼ tsp pepper
1 – 10oz can tomato puree
1 – 15oz can tomatoes
2 cup cooked chicken
Cook and stir onion and garlic in 2 tbsp oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chilies, basil, salt, pepper, and tomato puree and tomatoes. Heat to boiling. Reduce heat. Simmer
uncovered 30 minutes. Add about ½ cup fresh lime juice if you want a tangier flavor.
Serve with tortilla chips and cheddar cheese sprinkled on top.
Cheddar Cheese Cauliflower Soup
Cut up 1 to 2 Cauliflower (when cooked, save out about 1/4 of it to chop and put back in the soup). Melt 1-2
Tbsp. butter and cook cauliflower in it for a couple of minutes, then add 5 c chicken broth, cooking until tender.
When done, puree in blender all but the 1/4, and pour the pureed cauliflower back into the pan. Add 1 pint
whipping cream or half and half, the 1/4 cauliflower, 1 soup can cheddar cheese soup salt and pepper to taste.
Can thicken a little more with 1 T cornstarch dissolved in 1/4 c cold milk and added to the soup.
Tbsp. butter and cook cauliflower in it for a couple of minutes, then add 5 c chicken broth, cooking until tender.
When done, puree in blender all but the 1/4, and pour the pureed cauliflower back into the pan. Add 1 pint
whipping cream or half and half, the 1/4 cauliflower, 1 soup can cheddar cheese soup salt and pepper to taste.
Can thicken a little more with 1 T cornstarch dissolved in 1/4 c cold milk and added to the soup.
Taco Soup
1 lb ground beef
1 large can of tomato juice
2 cans of kidney beans (undrained)
1 can of whole kernel corn (undrained)
1 packet taco seasoning
Shredded cheese
Corn chips
Brown hamburger in skillet. In large pot combine the tomato juice, beans and corn. Add taco seasoning and
simmer. When hamburger is cooked, add to pot. Serve with shredded cheese and corn chips.
1 large can of tomato juice
2 cans of kidney beans (undrained)
1 can of whole kernel corn (undrained)
1 packet taco seasoning
Shredded cheese
Corn chips
Brown hamburger in skillet. In large pot combine the tomato juice, beans and corn. Add taco seasoning and
simmer. When hamburger is cooked, add to pot. Serve with shredded cheese and corn chips.
Tortilla Soup
2 cups no salt – added tomato sauce
1 ½ cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 tsp dried oregano
1 tsp dried basil
1 (14 oz) can fat-free, less sodium chicken broth
Cubed cooked chicken
1 (16oz) can kidney beans, rinsed and drained
1 garlic clove, minced
1 ½ cups (6oz) shredded, reduced fat cheddar cheese
30 fat-free baked tortilla chips
Combine first 10 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
Ladle into bowls; sprinkle with cheese. Serve with chips. Yield: 6 servings (serving size: 1 1/3 cups soup, ¼
cup cheese, and 5 chips). Colleen says it tastes great with sour cream added on top.
1 ½ cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 tsp dried oregano
1 tsp dried basil
1 (14 oz) can fat-free, less sodium chicken broth
Cubed cooked chicken
1 (16oz) can kidney beans, rinsed and drained
1 garlic clove, minced
1 ½ cups (6oz) shredded, reduced fat cheddar cheese
30 fat-free baked tortilla chips
Combine first 10 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
Ladle into bowls; sprinkle with cheese. Serve with chips. Yield: 6 servings (serving size: 1 1/3 cups soup, ¼
cup cheese, and 5 chips). Colleen says it tastes great with sour cream added on top.
Spinach Fettuccine Primavera
Salt
1 pound Buitoni Mixed Cheese Tortellini
2 carrots, peeled
2 medium zucchini
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
½ cup dry white wine
1 cup vegetable stock
Freshly ground black pepper
½ cup grated Parmigiano Reggiano cheese, plus some
to pass at table
¼ cup chopped flat-leaf parsley (a generous handful)
11
1. Bring water for pasta to a boil. Salt the water, add the pasta, and cook to al dente, about 7-8 minutes. Use
a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the
peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of
cooking time.
2. Heat a medium skillet over medium heat with EVOO and butter. Sauté the shallots and garlic 3-4 minutes
then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss
drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and
parsley.
1 pound Buitoni Mixed Cheese Tortellini
2 carrots, peeled
2 medium zucchini
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
½ cup dry white wine
1 cup vegetable stock
Freshly ground black pepper
½ cup grated Parmigiano Reggiano cheese, plus some
to pass at table
¼ cup chopped flat-leaf parsley (a generous handful)
11
1. Bring water for pasta to a boil. Salt the water, add the pasta, and cook to al dente, about 7-8 minutes. Use
a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the
peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of
cooking time.
2. Heat a medium skillet over medium heat with EVOO and butter. Sauté the shallots and garlic 3-4 minutes
then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss
drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and
parsley.
Hash Brown Potato Casserole
2# hashbrowns-defrosted
1/2 C. butter
1 tsp. salt
1.4 tsp. pepper
1/2 C. chopped green onion
1 can cream of chicken soup
1 pint sour cream
2 C. grated old English sharp cheese
2 C. crushed corn flakes
1/4 C. melted butter
Arrange the 2 pounds of defrosted hashbrowns in a 9x13 casserole pan then mix the next seven items
together, pour over the potatoes and mix in throughtly. Then mix the corn flakes and butter together and
top the casserole with them. Bake in a 350 oven for about 45 or so minutes, until brown ans bubbly.
1/2 C. butter
1 tsp. salt
1.4 tsp. pepper
1/2 C. chopped green onion
1 can cream of chicken soup
1 pint sour cream
2 C. grated old English sharp cheese
2 C. crushed corn flakes
1/4 C. melted butter
Arrange the 2 pounds of defrosted hashbrowns in a 9x13 casserole pan then mix the next seven items
together, pour over the potatoes and mix in throughtly. Then mix the corn flakes and butter together and
top the casserole with them. Bake in a 350 oven for about 45 or so minutes, until brown ans bubbly.
Souper Chicken Enchilada Casserole
1 can Cream of Chicken Soup
½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken.
Like lasagna, layer mixture, tortilla strips and cheese making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).
½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken.
Like lasagna, layer mixture, tortilla strips and cheese making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).
Taco Spaghetti
1 lb. hamburger browned and drained
1 packet hot taco seasoning (if you like spicy). If you like it milder, use regular taco seasoning
3 8 oz. cans tomato sauce
12 oz to 1 lb spaghetti noodles cooked and drained
After the hamburger is browned sprinkle the taco seasoning over the meat and stir well. Then pour in the 3 cans
tomato sauce and 3 cans of water. Sauce will be thin.
Serve over spaghetti noodles. Top with sour cream and sharp cheddar cheese.
1 packet hot taco seasoning (if you like spicy). If you like it milder, use regular taco seasoning
3 8 oz. cans tomato sauce
12 oz to 1 lb spaghetti noodles cooked and drained
After the hamburger is browned sprinkle the taco seasoning over the meat and stir well. Then pour in the 3 cans
tomato sauce and 3 cans of water. Sauce will be thin.
Serve over spaghetti noodles. Top with sour cream and sharp cheddar cheese.
Stuffed Portobello Mushrooms
I've found without question that the best way to lead others to a more plant-based diet is by example - to lead
with your fork, not your mouth. ~Bernie Wilke, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
4 (3-ounce) Portobello mushroom caps
3 tablespoons dry white wine
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
½ cup diced red bell peppers
½ cup diced yellow bell peppers
½ cup diced onion
2 garlic cloves, minced
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-
ounce] slices)
½ cup plus 2 tablespoons (2 ½ ounces) finely
shredded fresh parmesan cheese, divided
¼ cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
1. Remove gills from mushroom caps with a spoon. Combine wine and 2 garlic cloves; brush over mushroom
caps. Sprinkle mushrooms with oregano, black pepper, and salt; set aside.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers, onion,
and 2 garlic cloves, and sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir
in ½ cup cheese, parsley, water, and eggs. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1
cup bread mixture into each mushroom cap, and sprinkle each with 1 ½ teaspoons cheese. Bake at 350 for
25 minutes or until stuffing is lightly browned and mushrooms are tender. Yield: 4 servings.
with your fork, not your mouth. ~Bernie Wilke, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
4 (3-ounce) Portobello mushroom caps
3 tablespoons dry white wine
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
½ cup diced red bell peppers
½ cup diced yellow bell peppers
½ cup diced onion
2 garlic cloves, minced
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-
ounce] slices)
½ cup plus 2 tablespoons (2 ½ ounces) finely
shredded fresh parmesan cheese, divided
¼ cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
1. Remove gills from mushroom caps with a spoon. Combine wine and 2 garlic cloves; brush over mushroom
caps. Sprinkle mushrooms with oregano, black pepper, and salt; set aside.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers, onion,
and 2 garlic cloves, and sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir
in ½ cup cheese, parsley, water, and eggs. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1
cup bread mixture into each mushroom cap, and sprinkle each with 1 ½ teaspoons cheese. Bake at 350 for
25 minutes or until stuffing is lightly browned and mushrooms are tender. Yield: 4 servings.
Beef Pizza Boats
1 lb. ground beef (or ½ lb. ground beef & ½ lb.
Italian sausage)
¼ cup parmesan cheese
½ tsp. salt
1 tsp. Italian seasoning
½ tsp garlic salt
1 ½ cups mozzarella cheese
1 loaf French bread
1 (8oz) can pizza sauce
1 sm. onion
1 (4oz) can mushrooms
Brown ground beef. Drain. Add parmesan cheese, salt, Italian seasoning, garlic salt, and ½ cup mozzarella
cheese. Remove inside of bread. Spread bread with pizza sauce, reserve ¼ cup. Top with beef mixture. Add
mushrooms, onions (can also cook onions with the meat, if desired), sauce and remaining mozzarella cheese.
Bake at 350 for 20 minutes.
Italian sausage)
¼ cup parmesan cheese
½ tsp. salt
1 tsp. Italian seasoning
½ tsp garlic salt
1 ½ cups mozzarella cheese
1 loaf French bread
1 (8oz) can pizza sauce
1 sm. onion
1 (4oz) can mushrooms
Brown ground beef. Drain. Add parmesan cheese, salt, Italian seasoning, garlic salt, and ½ cup mozzarella
cheese. Remove inside of bread. Spread bread with pizza sauce, reserve ¼ cup. Top with beef mixture. Add
mushrooms, onions (can also cook onions with the meat, if desired), sauce and remaining mozzarella cheese.
Bake at 350 for 20 minutes.
Pasta e Fagioli
1 (16oz) can Italian-style crushed or whole Italianstyle
tomatoes (finely chopped)
1 (19oz) can kidney or cannellini beans, rinsed and
drained
1 cup frozen mixed vegetables
3 cups cooked pasta or ¾ cup dry pasta
3 cups water
Place all ingredients in a medium-size saucepan.
Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked. Add enough water during
cooking to just cover the pasta.
tomatoes (finely chopped)
1 (19oz) can kidney or cannellini beans, rinsed and
drained
1 cup frozen mixed vegetables
3 cups cooked pasta or ¾ cup dry pasta
3 cups water
Place all ingredients in a medium-size saucepan.
Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked. Add enough water during
cooking to just cover the pasta.
Chicken Croissants
4 chicken breasts
1 block of cream cheese
4 TBSP margarine
Paprika, oregano, garlic to taste
1 tube of crescent rolls
Boil the chicken. Cut into bite size pieces. Soften cream cheese and margarine in the microwave. Blend in the
seasonings. Stir chicken into cream cheese. Place one spoonful of chicken mixture on each crescent roll and
fold the corners in. Bake at 350 for 20-25 minutes until rolls are golden brown.
1 block of cream cheese
4 TBSP margarine
Paprika, oregano, garlic to taste
1 tube of crescent rolls
Boil the chicken. Cut into bite size pieces. Soften cream cheese and margarine in the microwave. Blend in the
seasonings. Stir chicken into cream cheese. Place one spoonful of chicken mixture on each crescent roll and
fold the corners in. Bake at 350 for 20-25 minutes until rolls are golden brown.
French Onion Rice
1 cup uncooked rice
1 can French onion soup
1 can mushrooms (undrained)
1 can water chestnuts (undrained)
4 tablespoons margarine
Combine rice, soup, mushrooms, chestnuts, and margarine in a casserole dish. Cook at 350 for 45 minutes.
Trina usually eats Chicken Croissants with the rice.
1 can French onion soup
1 can mushrooms (undrained)
1 can water chestnuts (undrained)
4 tablespoons margarine
Combine rice, soup, mushrooms, chestnuts, and margarine in a casserole dish. Cook at 350 for 45 minutes.
Trina usually eats Chicken Croissants with the rice.
Ritz Cracker Casserole
Brown 1 ½ lbs hamburger and 1 onion; add 1 T vinegar, 8 oz can tomato sauce, salt pepper, 2 cups water
(2 cups grated cheese, 1 small box Ritz Crackers)
Bring to boil. Thicken with ½ cup flour (mixed with 2/3 cup cold water). Simmer 20 minutes. Grease pan.
Line pan bottom with crackers, pour in ½ meat mixture. Set layer of Ritz on that. Add 1 cup grated cheese –
spread evenly. Pour on remainder of meat. Top with crackers. Bake at 350 for 20 minutes. (Put remainder of
cheese on top after 15 minutes.)
(2 cups grated cheese, 1 small box Ritz Crackers)
Bring to boil. Thicken with ½ cup flour (mixed with 2/3 cup cold water). Simmer 20 minutes. Grease pan.
Line pan bottom with crackers, pour in ½ meat mixture. Set layer of Ritz on that. Add 1 cup grated cheese –
spread evenly. Pour on remainder of meat. Top with crackers. Bake at 350 for 20 minutes. (Put remainder of
cheese on top after 15 minutes.)
Prego Miracle Lasagna
1 jar (28oz) Prego Spaghetti Sauce with Mushrooms
6 uncooked lasagna noodles (I use American Beauty
Oven Ready)
1 (16oz) container cottage cheese
2 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
In 9”x13” pan, spread about 1 cup spaghetti sauce. Top with 3 noodles, cottage cheese, 1 cup mozzarella cheese
and parmesan cheese. Add 1 cup sauce and 3 noodles. Top with any remaining sauce. Cover with foil and
bake at 375 for 55 min. Top with rest of mozzarella cheese and bake uncovered for 5 min. Let stand for a few
minutes before serving. If desired, 1 lb. of browned hamburger can be added with the noodles and sauce.
6 uncooked lasagna noodles (I use American Beauty
Oven Ready)
1 (16oz) container cottage cheese
2 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
In 9”x13” pan, spread about 1 cup spaghetti sauce. Top with 3 noodles, cottage cheese, 1 cup mozzarella cheese
and parmesan cheese. Add 1 cup sauce and 3 noodles. Top with any remaining sauce. Cover with foil and
bake at 375 for 55 min. Top with rest of mozzarella cheese and bake uncovered for 5 min. Let stand for a few
minutes before serving. If desired, 1 lb. of browned hamburger can be added with the noodles and sauce.
Tater Tot Casserole
2 lbs. hamburger
2 lbs. tater tots (keep frozen)
1 cup celery (chopped)
1 cup shredded cheese
3 cans cream of chicken soup
1 onion cut up small
2 1/2 cans milk (some water can be used)
Brown hamburger till gray (drain). Then add celery and onions, cook till transparent. Salt and pepper to taste.
Mix soup with milk till smooth. In a 9x13 pan, layer hamburger & celery & onion mixture. Top with frozen
tots, pour soup over ingredients, top with cheese. Bake 350 for 30 min.
2 lbs. tater tots (keep frozen)
1 cup celery (chopped)
1 cup shredded cheese
3 cans cream of chicken soup
1 onion cut up small
2 1/2 cans milk (some water can be used)
Brown hamburger till gray (drain). Then add celery and onions, cook till transparent. Salt and pepper to taste.
Mix soup with milk till smooth. In a 9x13 pan, layer hamburger & celery & onion mixture. Top with frozen
tots, pour soup over ingredients, top with cheese. Bake 350 for 30 min.
Chicken Enchiladas
2 cans 12.5 oz Members Mark Chicken Breast,
drained
1/2 cup chopped onion
2 cans 10 oz. enchilada sauce
8 oz shredded cheese
1 pkg. 9" tortillas (approx 12)
1. Preheat oven to 350
2. Break apart chicken breast with fork
3. Combine chicken breast with chopped onion, 1 can enchilada sauce, and 4 oz shredded cheese
4. Fill tortilla shells with mixture, roll up and place seam-side down in greased glass baking dish.
5. Pour remaining enchilada sauce over top of filled tortillas, sprinkle with remaining cheese.
6. Bake at 350 for 15 to 20 min.
7. Serve with shredded lettuce and sour cream
drained
1/2 cup chopped onion
2 cans 10 oz. enchilada sauce
8 oz shredded cheese
1 pkg. 9" tortillas (approx 12)
1. Preheat oven to 350
2. Break apart chicken breast with fork
3. Combine chicken breast with chopped onion, 1 can enchilada sauce, and 4 oz shredded cheese
4. Fill tortilla shells with mixture, roll up and place seam-side down in greased glass baking dish.
5. Pour remaining enchilada sauce over top of filled tortillas, sprinkle with remaining cheese.
6. Bake at 350 for 15 to 20 min.
7. Serve with shredded lettuce and sour cream
Japanese Soy Chicken
1/4 C low sodium soy sauce
1 t vegetable oil
1 t Asian chile oil
1 clove minced garlic
1 t ground ginger
1/2 t black pepper
1 t clover honey 4 boneless, skinless chicken breasts
Combine ingredients in a flat glass pan, stir well to dissolve honey. Add chicken and marinate covered in fridge
1/4 hours. Grill, Baby, grill!
1 t vegetable oil
1 t Asian chile oil
1 clove minced garlic
1 t ground ginger
1/2 t black pepper
1 t clover honey 4 boneless, skinless chicken breasts
Combine ingredients in a flat glass pan, stir well to dissolve honey. Add chicken and marinate covered in fridge
1/4 hours. Grill, Baby, grill!
Penne with Fresh Basil, Tomatoes & Garlic (of course)
1 lb penne
3 Tbsp olive oil
4 ripe tomatoes seeded and chopped
As much garlic as you like
A bunch of fresh basil
1. Cook penne in salted water, drain (DO NOT WASH PASTA)
2. Marinate tomatoes, basil, oil and garlic
3. Toss into marinate, season with salt & pepper, serve
4. IF DESIRED, add cubed mozzarella
3 Tbsp olive oil
4 ripe tomatoes seeded and chopped
As much garlic as you like
A bunch of fresh basil
1. Cook penne in salted water, drain (DO NOT WASH PASTA)
2. Marinate tomatoes, basil, oil and garlic
3. Toss into marinate, season with salt & pepper, serve
4. IF DESIRED, add cubed mozzarella
Easy Lasagna Casserole
¾ lbs hamburger or Italian sausage, browned
1 jar spaghetti sauce
3 oz cream cheese, soft
½ cup sour cream
8 oz shredded mozzarella
6 oz cooked egg noodles
Combine meat and sauce. Combine cream cheese and sour cream. Mix with egg noodles. Spread ½ noodles in
greased 9 x 13 pan. Add half mozzarella and half meat sauce. Repeat. Bake at 350 for 30 minutes. Sprinkle
with parmesan if desired.
1 jar spaghetti sauce
3 oz cream cheese, soft
½ cup sour cream
8 oz shredded mozzarella
6 oz cooked egg noodles
Combine meat and sauce. Combine cream cheese and sour cream. Mix with egg noodles. Spread ½ noodles in
greased 9 x 13 pan. Add half mozzarella and half meat sauce. Repeat. Bake at 350 for 30 minutes. Sprinkle
with parmesan if desired.
Chicken Stir Fry
Stir together in a small bowl:
2 T corn starch
1 T soy sauce
1 can chicken broth
½ t ginger
In a skillet over medium high heat, stir fry chopped vegetables (carrots, mushrooms, zucchini, broccoli, etc.)
Then add broth mixture. Cook until thick then add 1 cup chopped chicken. Serve over rice or quinoa.
2 T corn starch
1 T soy sauce
1 can chicken broth
½ t ginger
In a skillet over medium high heat, stir fry chopped vegetables (carrots, mushrooms, zucchini, broccoli, etc.)
Then add broth mixture. Cook until thick then add 1 cup chopped chicken. Serve over rice or quinoa.
Orange Marmelade Chicken
1 cup uncooked rice
6-8 pieces raw chicken
1 can cream chicken soup
1 can French onion soup
1 jar orange marmalade
2 cups water
Place rice in bottom of 9x13 pan. Place cut up chicken on top. In a separate bowl, mix both soups,marmalade,and water together. Once mixed, pour over chicken. Bake 1 ½ hours at 350°.
6-8 pieces raw chicken
1 can cream chicken soup
1 can French onion soup
1 jar orange marmalade
2 cups water
Place rice in bottom of 9x13 pan. Place cut up chicken on top. In a separate bowl, mix both soups,marmalade,and water together. Once mixed, pour over chicken. Bake 1 ½ hours at 350°.
Skillet Chicken
Chicken breast (# desired)--place in skillet in small amount of olive oil (just enough to keep from sticking)
Spices--sprinkle lightly on top then on other side when turn
Garlic powder (not salt)
Lawry's seasoning salt
Pepper
Basil
Cook on low to medium heat until lightly browned and turn. Cook until done through.
Spices--sprinkle lightly on top then on other side when turn
Garlic powder (not salt)
Lawry's seasoning salt
Pepper
Basil
Cook on low to medium heat until lightly browned and turn. Cook until done through.
Lasagna
6 lasagna noodles
10-oz pkg. chopped broccoli
1 ½ cups cottage cheese
½ tsp dried basil (crushed)
¼ tsp dried oregano (crushed)
¼ tsp pepper
½ cup chopped onion
¼ cup water
1 ½ cups spaghetti sauce
1 cup shredded mozzarella cheese
2 tbsp parmesan cheese
I cook the noodles in my Dutch oven pan and I cook the broccoli according to the directions on the package
before I layer the lasagna.
Stir together the cottage cheese, basil, oregano, and pepper in a small bowl.
Combine onion and water in a small pan; bring to boiling. Cover and cook until onions are tender; drain; stir
into spaghetti sauce.
Spray a 13x9 baking dish with cooking spray and then layer as follows;
½ of noodles in the baking dish; top noodles with ½ of the sauce mix, all the broccoli, all the cottage cheese
mix, and ½ of the mozzarella cheese; layer remaining noodles, mozzarella cheese, and sauce mix; cover with
foil and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes more; sprinkle with parmesan
cheese and let stand for 5 to 20 minutes before cutting it.
10-oz pkg. chopped broccoli
1 ½ cups cottage cheese
½ tsp dried basil (crushed)
¼ tsp dried oregano (crushed)
¼ tsp pepper
½ cup chopped onion
¼ cup water
1 ½ cups spaghetti sauce
1 cup shredded mozzarella cheese
2 tbsp parmesan cheese
I cook the noodles in my Dutch oven pan and I cook the broccoli according to the directions on the package
before I layer the lasagna.
Stir together the cottage cheese, basil, oregano, and pepper in a small bowl.
Combine onion and water in a small pan; bring to boiling. Cover and cook until onions are tender; drain; stir
into spaghetti sauce.
Spray a 13x9 baking dish with cooking spray and then layer as follows;
½ of noodles in the baking dish; top noodles with ½ of the sauce mix, all the broccoli, all the cottage cheese
mix, and ½ of the mozzarella cheese; layer remaining noodles, mozzarella cheese, and sauce mix; cover with
foil and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes more; sprinkle with parmesan
cheese and let stand for 5 to 20 minutes before cutting it.
Devil Crackers
Deviled Egg Mixture:
1 doz hard boiled eggs
Lots of Miracle Whip
A little bit of mustard
After boiling the eggs, peel then slice using an egg slicer. Carefully pull out the yolk of each slice and set it
aside. Place the remaining small white slice on top of a Ritz Cracker. Once you have all your yolks separated
from the whites, smash the yolks thoroughly with a fork. Mix the Miracle Whip and mustard with the yolks.
Spoon mixture in the center of the white slice that is on top of the Ritz Cracker. This makes bite size deviled
eggs on top of crackers.
1 doz hard boiled eggs
Lots of Miracle Whip
A little bit of mustard
After boiling the eggs, peel then slice using an egg slicer. Carefully pull out the yolk of each slice and set it
aside. Place the remaining small white slice on top of a Ritz Cracker. Once you have all your yolks separated
from the whites, smash the yolks thoroughly with a fork. Mix the Miracle Whip and mustard with the yolks.
Spoon mixture in the center of the white slice that is on top of the Ritz Cracker. This makes bite size deviled
eggs on top of crackers.
Wheat Thins Cheese Ball
3 8 oz. low fat cream cheese softened
1 tsp worchestershire sauce
1 tsp. accent (opt.) if you leave it out (cuz MSG is
bad for you) use a PINCH of sugar
2 to 4 green onions thinly sliced
1 4 oz. pkg. soft bacon bits
Mix altogether, and form into ball. Roll in 6 - 8 crushed wheat thins, then let harden in the fridge. Serve with
crackers.
1 tsp worchestershire sauce
1 tsp. accent (opt.) if you leave it out (cuz MSG is
bad for you) use a PINCH of sugar
2 to 4 green onions thinly sliced
1 4 oz. pkg. soft bacon bits
Mix altogether, and form into ball. Roll in 6 - 8 crushed wheat thins, then let harden in the fridge. Serve with
crackers.
Spinach & Artichoke Dip
2 t minced garlic
10 oz frozen chopped spinach, thawed & drained
1 can artichoke hearts, chopped & drained
10 oz Alfredo pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese
Mix all ingredients and bake at 350 for 20-30 minutes, or use a crock pot.
10 oz frozen chopped spinach, thawed & drained
1 can artichoke hearts, chopped & drained
10 oz Alfredo pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese
Mix all ingredients and bake at 350 for 20-30 minutes, or use a crock pot.
Cheese Ball
8 oz cream cheese
2/3 cup minced onion
½ cup green pepper
2 T salad dressing – miracle whip
2 tsp vinegar
1 ½ tsp dry mustard
½ tsp garlic powder or garlic salt
½ tsp Tabasco
2 tsp Worchestershire sauce
5 oz jar pimento cheese (original recipe calls for 3 T
but I usually add the whole jar)
Mix well together in a bowl and let chill – serve with crackers and/or veggies.
2/3 cup minced onion
½ cup green pepper
2 T salad dressing – miracle whip
2 tsp vinegar
1 ½ tsp dry mustard
½ tsp garlic powder or garlic salt
½ tsp Tabasco
2 tsp Worchestershire sauce
5 oz jar pimento cheese (original recipe calls for 3 T
but I usually add the whole jar)
Mix well together in a bowl and let chill – serve with crackers and/or veggies.
Bread Bowl Artichoke Dip
Ingredients:
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
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