December 31, 2008
During the holidays this is a favorite staple at our house!
1 package of deli sliced ham – doesn’t need to be fancy!
1 8 oz. package cream cheese, softened at room temperature
several bunches green onions; washed, skinned and a few inches cut off the green end – also off the root end
Depending on the size of the ham, I recommend cutting each slice in half so you don’t wind up with a mouth full of ham with every bite. Spread cream cheese over one side.
Place white end of onion on the ham and roll up.
These will produce what is commonly referred to as DRAGON BREATH!
Found at Allrecipes.com
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt (omit if you use salted butter)
1 tablespoon sugar
1 1/4 cups milk at room temperature
3 tablespoons unsalted butter, melted
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix with whisk only until moist – avoid over mixing.
- Heat griddle or frying pan over medium high heat (approx 350 degrees). Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with Blueberry or Strawberry Syrup.
Makes approximately 10 pancakes – we double this recipe for our family of 5 which gives us enough for a second morning!
Be sure that the milk is at room temperature to prevent the melted butter from reconstituting when you mix. Ideally your egg should also be at room temperature but do this at your own risk since we all know this can harbor bacteria…but boy howdy does it make for some tasty pancakes!
You know the cakes are ready to flip when the the bubbles on top begin to burst.
8 Tablespoons unsalted butter at room temperature
1 cup sugar
1/2 teaspoon allspice
2 cups fresh cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 350 degrees with the rack in the center. In 8-9 inch cake pan spray liberally with non stick cooking spray.
In a small bowl, mix together 1/2 cup sugar with the allspice. Sprinkle this mixture evenly over bottom of pan; arrange cranberries in a single layer on the top and spread them out.
With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined.
In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture; mix until well combined.
Spoon the batter over the cranberries in the pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Let it cool on a wire rack for 20 minutes. Run a knife around the edge of the cake, then invert onto a rimmed platter.
This bread is yummy!!! I probably should have let if rise a little longer. It smells so good in my house right now!!
2 cups cooked hot oatmeal stir in 3 Tablespoons butter and cool to 120 - 130 degrees.
Combine 1 1/2 cups flour, 1/4 cup sugar, 2 packages (or 4 1/2 teaspoons) yeast, 2 teaspoons salt. Beat in oatmeal until moistened. Add 1 egg. Beat for 3 minutes. Mix in 2 - 3 1/2 cups of flour to make a stiff but soft dough. Knead for about 5 minutes until smooth.
Cover dough and let rise until doubled or even a little more. Punch down and let rest for a few minutes. Divide into halves and roll each half out to a rectangle and then roll up into a loaf. Put into bread pans, let rise until double. Bake at 350 degrees for about 30 minutes.
An Italian variation with the same dough,
Cover above dough and let rest for 15 minutes. Punch down, press dough into a greased 9x13 pan. Cover and let rise in a warm place until doubled (1/2 hour or so). Brush with 4 Tablespoons of melted butter. Bake at 375 degrees for 15 minutes. Brush again with 2 Tablespoons butter. Combine 1 Tablespoon Parmesan cheese, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano and 1/4 teaspoon garlic powder. Sprinkle over partially baked bread. Bake for another 10-15 minutes until golden brown.
December 17, 2008
Again, this masterpiece comes from My Kitchen Cafe. Can I just say that this was my finest dinner EVER? I can't even get over how INSANELY delicious this was!!!!!!
Sticky Coconut Chicken
6-8 boneless, skinless chicken thighs (I used tenderloins)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Place above ingredients in Ziploc bag and marinate for at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!
December 16, 2008
Again, courtesy of
My Kitchen Cafe and Bakerella.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours - make sure they are really firm. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra)
7. Drizzle with extra chocolate bark
1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling
Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers - it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).
*I had to dip these 2 separate times. The white bark is too transparent, showing through more oreo that I liked.
December 14, 2008
1 Can Spinach, Well Drained
1 pkg. vegetable soup mix
16 oz sour cream
2 cans Water Chestnuts, chopped
¾ Cup Mayonnaise
3 Green Onions, chopped
1. Drain Spinach Well
2. Mix all ingredients until well blended
3. Cover and chill for several hours before serving
Reserve 1 Cup of yellow cake mix and add the rest to:
1 Beaten Egg
½ C Butter
Press into a 9x13 pan. In another bowl mix:
1 Can of Pumpkin
1 T. Cinnamon
¼ t salt
½ C Brown Sugar
½ C Sugar
Pour over cake mix in pan.
Combine the following and sprinkle over the pumpkin mixture:
1 C of Yellow Cake Mix
½ C Sugar
¼ C Butter
Bake at 350 for 60 minutes.
December 12, 2008
2 pork tenderloins (1 lb each) They come packed together
1 can (10-3/4 oz) condensed golden mushroom soup, undiluted
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can(10-1/2 oz) condensed French onion soup, undiluted
Place both tenderloins in crockpot.
In a bowl, combine the soups; stir until smooth. Pour over pork. I must say, even though this looks pretty gross, the smell is great, but over powering. Give it a chance. It's well worth it!!
Cover and cook on low for 8-10 hours or until the meat is tender.
The kids love to have mashed potatoes (the gravy left in the crock is excellent over the potatoes!) and a favorite veggie along with this!
* This recipe makes enough meat for three separate dishes (for my family of 5). After cooking the 2 lbs. I use 1 lb. of the tenderloin for this dish. Then I shred and store the other 1 lb. & reserved ‘gravy’ in the fridge until I'm ready to use it again (probably within 3-4 days). I like to make Pork Fajitas & Pulled Pork Sandwiches.
December 11, 2008
Ingredients for Beef
1 5 lb. rump roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion salt
1 teaspoon dried parsley
2 cloves garlic, minced
1 bay leaf
1 package dry Italian salad dressing mix
1. Place roast in slow cooker, and pour all other ingredients over roast.
2. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
1. Sauté mushrooms in generous amounts of butter (more or less depending on how many mushrooms you use – for a whole package I used 3 tablespoons then had a lot of sautéed mushrooms to eat on the side!)
2. While the mushrooms sauté, slice the rolls lengthwise and toss under the broiler face up to make them toasty – watch carefully so they don’t burn. Thinly slice peppers and onions.
3. Remove mushrooms from pan and set aside.
3. Toss peppers and onions into pan you used for mushrooms with leftover butter and sauté till the onions are transparent.
4. Layer shredded roast, vegetables, mushrooms & cheese onto toasted rolls.
5. Re-broil until cheese is bubbly and warm
Try Leftover Roast Chili to use up the leftover roast!
December 10, 2008
With your leftover roast (from any recipe) cut the cooled roast into bite size cubes and store.
This is a PERFECT weekend dinner when you’ve been out all day and really would rather stop at McD’s – but know you want to save those pennies! It whips up so fast and there is practically no prep other than opening cans.
1 packet chili mix
1 can ‘chili ready’ tomatoes
1 can diced tomatoes
1 can Rotel
1 can kidney beans
leftover cooked and cubed roast
Dump everything in a large pan, stir and simmer for an hour or so to let the flavors mix.
December 5, 2008
1 pkg. (16 oz.) linguine pasta
1/2 cup Italian Dressing
1 lb. chicken tenders
2 1/2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup Monterey Jack Cheese, divided
1 pkg Thick Cut Bacon - crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.
served our family of five with enough leftovers for three!
- Use kitchen shears to cut bacon directly into pan. Cover (to reduce splattering) & cook on medium/high until dark and crispy.
- Use a LARGE pan to cook bacon and chicken to keep clean up faster – you’ll use this same pan to mix spinach and tomatoes in.
Found at Little Momma & Co., but changed up just a bit to suit my family’s tastes!
December 4, 2008
1/2 cup sugar
1/2 cup butter
1/2 cup corn syrup
1/2 cup chopped nuts (do not add til end)
1/2 cup brown sugar
1/2 cup condensed milk
In a glass bowl cook on high for 2 min, remove from microwave and stir well. Let cook 5 min longer on high. Pour into a 9x13 pan. Sprinkle with nuts All microwaves are different, always underestimate time. Check it often and check for goled color to indicate when it is done. Also, when stirring, make sure to stir in sugar crystal from the sides of your bowl. Also rinse spoon after each stirring to remove any crystal stuck to the spoon.
Smashed Potato Salad
2 lb. red potatoes, quartered
2 Tbsp. butter or margarine
½ cup chopped red onions
½ cup chopped celery
½ cup Mayonnaise
¼ cup milk
3 Tbsp. Grey Poupon Hearty Spicy Brown Mustard
2 hard-cooked eggs, chopped
Cook potatoes in boiling water in large saucepan on medium-low heat 20 min. or until tender; drain. Mash potatoes lightly with hand masher. (A few potato chunks may remain.) Stir in remaining ingredients.
Serve warm. Or cover and refrigerate to serve chilled.
Makes 6 servings, 1 cup each.
December 2, 2008
This recipe is courtesy of My Kitchen Cafe.
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I didn't add them)
Almond Bark, candy coating
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen. Seriously, don't plan on giving any away. It. Won't. Happen.
December 1, 2008
Since The Man is, almost always, talked into making waffles on Sunday I learned, long ago, how to make homemade syrups. Strawberry, blueberry & maple; it's like IHOP except without the gum-chomping waitress!
This last summer our obsession with strawberries grew to a new level as I was buying two containers a week to supplement our habit. I worried that with winter just around the corner we'd have to go months without the sweet red fruit. So, instead of just two, I bought an extra container every week, bagged, dated and froze them until I thought we had enough to get us through till this spring.
- 10 oz. frozen sliced strawberries in juice, thawed
- 1/2 cup light corn syrup
- 1/4 teaspoon of salt
- Blend berries with mixer until smooth.
- Stir in syrup & salt.
- Transfer to pan. Bring to boil over medium heat. Reduce heat to medium-low.
- Boil, stirring constantly for 5 minutes.
2 cups frozen blueberries, thawed
1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 Tablespoon corn starch
2 teaspoons lemon juice
In 1 quart microwave-safe container combine sugar & cornstarch. Stir in water, corn syrup & lemon juice. Add blueberries.
Microwave 4-5 minutes or until thick.
Stores in refrigerator for up to one week.
To adjust how thick the syrup is, add corn starch one teaspoon at a time.
The kids loved this one and I thought it was a perfect mixture of texture and taste (yes, even with the spinach)!
2 cups of cooked turkey
8 cups chicken broth
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
1 clove garlic, minced
2 T balsamic vinegar
2 cups spinach leaves (from the bag works great!)
I used a 5 quart crockpot.
Pour in broth, & add cooked chopped turkey. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice, sage, and balsamic vinegar. Stir.
For direction on how to use a turkey carcass, visit A Year of Crock Potting
November 30, 2008
What You Need:
1 package of Penne pasta
1 jar of Prego Fresh Mushroom spaghetti sauce
1 package fresh mushrooms
1 Turkey sausage (I like Hilshire Farms)
2 cups mozzarella cheese, divided
What You Do:
Preheat oven to 350*
Boil pasta according to package directions
Chop sausage into bite size pieces
Slice mushrooms, saute'
Open jar of sauce *grin*
Drain pasta, pour into large bowl. Add the sauce, sausage, mushrooms, and 1 cup of cheese.
Transfer to a 13x9 baking dish
Sprinkle remaining cheese over top
Bake for 35 minutes, or until cheese is browning.
I like to pair this with French bread and fresh sautéed zucchini. It is yummy!
November 25, 2008
- 1 lb. sausage, browned (I used hot)
- 1 can black beans, drained and rinsed
- 1 can golden hominy, drained and rinsed
- 1 cup frozen shredded hash browns
- 1 can Mexican style stewed tomatoes, undrained & chopped
- 2 14 oz. cans chicken broth
- 1/2 cup diced green pepper
- 1/3 cup diced onion
- 1 clove minced garlic
- 1/2 tsp. chili powder
- 1 tsp. oregano
Brown sausage and drain off fat. Place in crock-pot. Stir in remaining ingredients. Cook on low for 4-5 hours or high for 2-3 hours.
To freeze: Place soup in gallon freezer bags (double bag). Thaw completely and place in crock-pot, following instructions above.
1/2 cup honey
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 clove crushed garlic
To freeze: Place in freezer bag. Add meat of your choice and freeze. On cooking day, thaw completely and bake or grill as desired.
1 large clove garlic
1/2 cup oil
1/4 cup soy sauce
1 Tbsp. worchestershire sauce
1/4 cup red wine vinegar
1/8 cup lemon juice
1 Tbsp. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. parsley
To freeze: Place this in freezer bag...add meat of choice (I enjoy using pork loins or chops OR chicken breast). On cooking day, thaw completely and bake or grill.
1/4 cup butter
1 large onion, diced
4 carrots, diced (or one 16 oz. bag of baby carrots)
3 celery stalks, diced
12 oz. sliced mushrooms
1/2 cup flour
32 oz. chicken broth
1 1/2 cups wild rice (cooked)
1 Tbsp. salt
1 tsp. dry mustard
1/4 tsp. curry powder
2 cups milk
Add chicken, carrots, mushrooms, celery, onion, butter, and chicken broth to a large stockpot. Heat over medium high heat until veggies are tender. Add dry ingredients (EXCEPT wild rice). Reduce heat and stir in milk...cook through. Stir in wild rice at end.
To freeze: Double bag in ziploc freezer bags OR freezer safe plastic containers. To serve thaw and heat through.
I'm not sure where I found this recipe originally, but we sure enjoy it!
Recipe yields 4 calzones. The hubby and I usually split one and then freeze the rest to reheat later.
1 1/3 lb. italian sausage
2 cups ricotta cheese
2 cloves of garlic, chopped
handful parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. black pepper
2 Tbsp. chopped pimento
2 tubes of prepared refrigerated pizza dough (I usually use two bags of Trader Joes whole wheat dough...you could also make your own)
2 cups shredded mozzarella cheese
tomato, marinara or pizza sauce for dipping
Preheat oven to 425.
Brown sausage. Combine sausage with ricotta, parsley, garlic, parmesan cheese, pepper, nutmeg, and pimento. Roll pizza dough out on nonstick cookie sheets in 4 equal pieces. Spread 1/2 cup of mozzarella cheese and 1/4 of the sausage mixture on each rectangle. (Work only on one half of rectangle of dough!). Fold other half of dough over filling, pink edges firmly to seal. If your dough tears, remove a bit of filling and repair.
Bake 12-15 minutes or until golden brown. (My hint: spread foil on your cookie sheet before baking...makes for easy clean-up for the cheesy mess that oozes out during baking!) Serve with tomato sauce for dipping. YUM!
To freeze: Wrap calzones in foil before baking. Thaw completely and follow baking instructions above. OR Freeze completely bake...warm in the oven until warm through.
2 pie crusts (I make my own)
2 cups cooked, shredded chicken (I love to use rotisserie chicken...gives it an extra kick!)
1 can cream of potato soup
1 can cream of chicken soup
1/2 cup celery, diced
1/2 cup onion, diced
10 oz. frozen pea and carrot blend (or mixed veggies)
1/2 cup milk
1 tsp. thyme
Place bottom crust in pie pan (I tend to use a square 8x8...its deeper and has more room for filling!). Saute the onion and celery in olive oil until soft. Combine all ingredients (including celery and onion), stir to mix well, and pour into pie shell. Cover with top crust, pinch edges together, and prick vents.
Bake at 375 for 50-60 minutes, until deep golden brown. Let stand 10 minutes before serving. Enjoy!
**To freeze...combine filling and place in a gallon ziploc freezer bag. On day of cooking, thaw completely, make (or buy crust). Assemble and follow baking instructions!
November 21, 2008
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
November 18, 2008
RED VELVET HOLIDAY COOKIES
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup unsalted butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 1 oz. bottle red food coloring
1 tsp. vanilla
1/2 tsp. lemon juice
Combine flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In large bowl, cream butter. Beat in sugars until smooth. Add eggs, food coloring, vanilla, and lemon juice; beat until just combined. Add flour mixture; beat just until combined, scraping sides of bowl (be sure to scrape bottom or you will have marbled red and white dough at the bottom of the bowl).
Drop by tablespoons onto an ungreased cookie sheet (roll into balls if you want nice "smooth" cookies). Bake at 350 for 10-12 minutes...edges will be set but middle should still be slightly soft. Cool on wire racks.
Frost cooies with cream cheese frosting (recipe below). Decorate as desired...the magazine had a fancy pants picture of cocoa powder sprinkled on through a stencil of some sort...we were too lazy for that and simply used green and Christmas-y sparkles (yes...I do know it isn't even Thanksgiving and I'm already baking Christmas cookies!).
CREAM CHEESE FROSTING
In medium bowl with electric mixer on medium speed...beat half of an 8 oz. package of softened cream cheese, 1/4 cup softened butter (that is half a stick), 1 tsp. vanilla until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until desired consistency.
November 14, 2008
8-10 chicken tenderloins
1/4 c. green onions
1 medium garlic clove, minced
1 (14.5 oz) can chopped tomatoes
1 T basil
1 tsp. salt
1/2 c. heavy cream
2 egg yolks
1/2 c. grated parmesan cheese
8 oz. fettuccine
1 pkg fresh sliced mushrooms
1. Toss tenders into crockpot - frozen is fine if you have the time to let them fully cook.
2. Add green onions, garlic, tomatoes, basil & salt. Cover and cook on low 5 hours or until chicken is done.
3. Remove lid and break chicken up into pieces. Stir in cream, egg yolks, and parmesan cheese. Cover and cook on high 30 minutes to thicken.
4. While sauce is thickening, cook fettuccine according to package directions; drain
5. Add fettuccine and mushrooms to sauce. Cover and cook on high 30-60 minutes.
November 12, 2008
This recipe is courtesy of bettycrocker.com
2 pounds bulk Italian sausage or ground beef (I've only used ground beef)
3 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat
about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
This makes 24 1/2 cup servings. I usually freeze most of it in freezer/quart bags. I will never eat store bought sauce again. I love this stuff!
November 10, 2008
1 (12 ounce) package bow tie pasta
1 pound beef sausage (I used Hillshire Farms)
1/4 – 1/2 teaspoon red pepper flakes (I used 1/4 because of the kids – I didn’t taste any heat with this amount)
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian diced tomatoes
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
1. Cook pasta according to directions
2. Cook sausage and pepper flakes until sausage is evenly brown over medium heat. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
November 4, 2008
This is a mock Marie Callenders Potato Cheese Soup.
8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt (or more)
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer between 15-25 minutes until vegetables are tender. Put in
blender and puree until chunky. (I like mine with VERY FEW chunks.) Return soup to pot and add half−and−half, butter, and cheese. Simmer until hot. Add cornstarch if needed and simmer until film appears on top.
November 1, 2008
5 lbs roast cooked and shredded (I cooked pot roast in the crock pot the day before & only used half of it – shredding the other for this recipe)
2 cups cheddar cheese, grated
olive oil – about 1 cup (totally guessing)
garlic powder, to taste
onion powder, to taste
1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, un-drained
36 corn tortillas
Don’t let the lengthy instructions scare you away from trying these. They’re worth it and once you get a rhythm going, they go quickly. This isn’t necessarily a sit down with the family dinner. I was still preparing them as the kids and hubby ate, and I sat down myself when the last two came out of the pan. However, these make a great freezer meal as they can easily make a few dozen.
- Mix shredded beef with cheddar cheese, garlic and onion powder, and salsa in a large bowl.
- Heat oil in small skillet on medium heat and place one tortilla at a time in the oil for about 30 seconds per side. Remove tortilla from pan and lie on a plate to fill with beef mixture.
- Portion a couple tablespoons mixture onto each corn tortilla in the lower 1/3 of the tortilla. Roll up tightly (watch your fingers, the oil is still HOT)
- Place stuffed tortilla in second skillet, seam side down, on low-medium heat to brown and heat through – flipping once to brown other side. (Several can sit in this pan as you oil and stuff the other tortillas).
- Serve hot with condiments.
To freeze for later, put seam side down on cookie sheets and freeze. When firm, transfer to Ziploc freezer bags.
To re-heat bake at 400 right out of the freezer!
October 30, 2008
Nothing fancy, but we really like it and haven't had it in AGES!
1-2 lbs. chicken
2 sub rolls (is that what they're called?!)
chopped green chilies
shredded cheddar cheese
salt & pepper
I grill my chicken on our George Forman with some salt and pepper. Put mayo as desired on open-faced roll. Put chicken then cheese on. Broil on top rack at 250 just until the cheese melts and edges of roll are browning. Then add sliced tomatoes, green chilies, and more salt and pepper to taste.
October 26, 2008
We had a church party on Friday night and I needed to take a dessert. I found this recipe on allrecipes.com and made a few adjustments. They such a hit that I didn't even get a chance to take a picture of them! I might make these in the place of chocolate chip cookies in the future!
- 2 cups butter, softened
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups semisweet chocolate chips -- I used 1 package of chocolate chips and 1 package peanut butter chips
- 1 cup chopped walnuts (optional)
- In a large mixing bowl, cream butter and sugars. Add eggs, vanilla and water; beat until smooth. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Press into 2 greased 9-in. x 13-in. baking pans. Bake at 375 degrees F for 15-18 minutes or until golden brown.
October 23, 2008
I got this recipe HERE.
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
October 21, 2008
3 cups carrots (finely grated with food processor)
1 1/2 cups oil
4 eggs (unbeaten)
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
Mix carrots, oil, and eggs. Add dry ingredients gradually. Place in greased and floured cake pans (3 8x8, 1 9x13, 4 mini loaf pans, etc.). Bake at 350 for 35-40 minutes (for 3 8x8), 25-30 mins. (for 9x13), etc. Cool for 10 minutes, then remove cake from pan.
Cream Cheese Frosting
8 oz cream cheese (softened at room temp)
1 stick butter, softened at room temp
1 lb. powdered sugar
2 tsp. vanilla
Cream butter and cream cheese together. Gradually add powdered sugar and vanilla. Mix until smooth and creamy.
3-4 chicken breasts, cooked and chopped/shredded
12 oz. thick and chunky salsa
48 oz. great white northern beans
1 can creamed corn
8 oz. monterrey jack cheese (OR mexican velvetta)
1 tsp. cumin
Mix all ingredients in large stockpot. Cook over med heat until all cheese is melted and flavors have a chance to meld. OR place in crockpot on low for 4-6 hours. Serve with tortilla chips!
3 roma tomatos, diced
1 fresh lime
1 cup cilantro, chopped
salt to taste
Remove pit from avocados and set to side (do not throw away!). Mash avocado in glass bowl (note: DO NOT use metal when working with avocado--it will turn brown more quickly) with a plastic fork. Add all other ingredients. Put pits back into bowl with guacamole (this helps it not turn brown). Cover with plastic wrap and refrigerate until party (no more than 3 hours). Enjoy!
This recipe comes from my friend Alfega, and this picture is compliments of my Aunt Janeen! :)
8 oz. cream cheese (softened at room temp)
8 oz. pepper jack cheese (grated)
1 cup frozen corn
Tostito Scoops tortilla chips
Mix first four ingredients (you can even do this the night before and then refrigerate). Scoop a tablespoon of mixture and place in middle of chip. Bake on a cookie sheet for 20 minutes (or until filling is set) at 350 degrees. YUM! Double this for a party...it goes QUICKLY! :)
October 19, 2008
Having been at least a season since making this recipe, and ready to cook dinner, I pulled this recipe up the other night. Imagine my disappointment when I realized it was a crock-pot recipe and would have had to have started it hours before to be ready in time to eat. Then I remembered I don't always have to follow the recipe. I know. Crazy town, right? So I modified the recipe slightly to accommodate my lack of planning. Along with the modification I realized I didn't have bacon. Nice. BUT! I did have an unopened pack of real bacon bits (like the kind you use on baked potatoes or a salad) so I ripped that open and they worked great!
In a large stock pot, I heated 2 Tablespoons olive oil, added the chopped onions and cooked till soft (chop the potatoes during this time). Add the ingredients in step two from below (plus the bacon bits) and bring to a boil, reduce heat, cover and simmer for about an hour. Then proceed with step three and you have a meal!
- 10 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 32 oz. chicken or vegetable broth
- 2 cups water
- 4 large potatoes, diced bite size
- 1/2 teaspoon salt
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 2 green onions for garnish (optional)
1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup. Cover, and cook another 30 minutes before serving.
October 16, 2008
Oh joyous comfort food! This is a classic through and through. Simple, budget friendly and just plain good.
- 1 (12 ounce) package egg noodles
- 3 chopped green onions
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 pkg. fresh mushrooms
- 1 (ish) cup crushed potato chips (I say ish because I love salty chips so I crushed up a bunch more)
- Cook pasta according to directions.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onions, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with remaining cheese then crushed potato chips.
- Bake for 15 to 20 minutes or until cheese is bubbly & chips are golden brown.
What you need:
2 lbs ground beef/turkey
1 can Cream of Mushroom
1 1/2 tsp. ground mustard
1 TBSP minced onion
1 tsp salt
1/3 cup ketchup
1 11oz can tomato sauce
1 handful of brown sugar
What you do:
preheat oven to 375*
mix all ingredients. If you can get over the ick factor, use your hands. I think this is the best method, but if you can't, use a big spoon.
place meat mixture in pan
bake at 375* for one hour
I like to serve this mashed potatoes and gravy, green beans, and rolls or corn bread. Tastes like home cookin'... erm... maybe because... it is? haha
I purchased my turkey for Thanksgiving this morning and it magically & instantly put me in the holiday mood. Simple as that; poultry = holiday festivities! Simple on ingredients but BIG on tasty fall flavors, this oldie but goody was found and slightly modified from All Recipes.
- 2 teaspoons baking soda
- 2 teaspoons milk
- 2 cups pumpkin
- 1 1/2 cups sugar
- 1 cup oil
- 2 eggs
- 4 cups flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 12 oz bag chocolate chips
Preheat oven to 375 degrees.
- Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and eggs; stir.
- Add flour, baking powder, cinnamon, cloves, salt and baking soda mixture. Mix well.
- Stir in chocolate chips.
- Spoon onto cookie sheet and bake 10 to 12 minutes.
October 12, 2008
It just doesn’t get more simple than this! I love to have this on leftovers night because there is no cooking.
1 large package chocolate pudding
1 can cherry pie filling
Mix pudding according to package directions. Pour into individual cups or dishes, the spoon cherries over top. They’ll sink, allowing a few scoops. Chill 5 minutes then serve.
You could totally get crazy with the combinations you could do with this! Butterscotch pudding and apple filling, vanilla pudding and blueberry filling, vanilla pudding and peach filling…get creative!
October 5, 2008
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
This recipe can be found on many Chex boxes so I give all the credit to them. Except for the preparation part, because, you know…I did that.
October 4, 2008
Reuben sandwiches are made with corned beef and sauerkraut. I know many of you are gagging or turning up your noses at the thought of sauerkraut. But you have to give it a chance. Below I’ve written down how to prepare it so that it’s not so vinegary! Just go ahead and try it already!
I bought my corned beef “fresh” in the meat department. It came with it’s own seasoning packet so all I had to do was put the meat in the crockpot, sprinkle the bag of seasoning then cover with water. Cook for 8 hours on low.
Rye Bread – I bought Pepperidge Farms Pump & Rye Swirl bread. It’s WAY less crazy tasting than straight rye.
Thousand Island dressing
sauerkraut – I buy Hebrew National in the refrigerated section. The canned, in my opinion, is inedible.
Swiss Cheese, sliced
Butter – I prefer real, but use margarine if you must
Spread 2 slices of rye bread with butter. Lie one slice, butter side down, onto griddle or fry pan. Top with a thin layer of Thousand Island dressing. Layer the cheese, the (fully cooked & sliced to desired thickness) corned beef & a heaping spoon full of prepared* sauerkraut. Top with the second slice of bread, butter side up.
Cook on medium low until cooked to a golden brown. They key to a good “grilled” sandwich is to keep it low enough to allow the insides to get warm and melty before the outside browns too much.
*To prepare the sauerkraut: Drain the kraut in a strainer and rinse a few times. Melt about 4 tbsp. butter and a bunch (6 or so) of chopped green onions. Sauté for a few minutes and add the kraut. Let it fry up for about 7-8 minutes and turn it with a spatula and fry it up for about 5-7 minutes. This takes a lot of the strong vinegary, salty taste and is sooo good!
1/2 pound ground beef, browned and drained (I used a full pound and used my bottom heat slow cooker instead of my crock-pot so I didn't even bother to brown it first)
2 (16 oz cans) pork and beans, pork removed
1 (4 oz can) chopped green chilies
1 (8 oz can) tomato sauce - (I used a can of Fire Roasted Tomatoes instead)
4 to 6 drops Tabasco sauce (I left this out)
1 bag (15 oz) Fritos Corn Chips
Combine all ingredients except chips in a greased 3 to 4 1/2 quart slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Scoop over a handful of Fritos. Makes 6 - 8 servings (I think it makes more like 5 servings)
Serve with shredded lettuce, diced tomatoes, sour cream, and grated cheddar cheese.
September 28, 2008
What you need:
2-3 lbs. chicken, cooked and shredded
1 pkg. Spanish rice
1 large beefsteak tomato or 3 Roma tomatoes, diced
1 10oz. can enchilada sauce (red)
1 can black beans, drained
1 -2 cans chilies
1 2.25oz can of sliced black olives
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
3/4 cup milk
1 package of corn chips (I like to use Tostitos Bite-sized Rounds)
3 cups shredded cheese (I use sharp cheddar, monteray jack, and mozzarella)
What you do:
Pre-heat oven to 350*
Cook Spanish rice according to package directions;
meanwhile, mix together the tomato, enchilada sauce, black beans, chilies, black olives, soups, milk, and cooked rice. Stir in shredded chicken until well coated.
Layer a large baking pan with 3/4 bag of corn chips.
Spoon the mixture over the corn chips, top with cheese.
Bake uncovered for 45 minutes.
And there you have it!
September 27, 2008
What you need:
1 can Tyson chicken
3 TBLS mayo
1/2 of a green apple, diced
handful of green or red grapes, sliced
What you do:
Mix the above ingrediants together. I wrap them in white flour tortillas and serve them with a side of baby carrots, grapes, cheddar Goldfish and juice. Easy and delicious!
Also, I've put this on whole wheat bread, too, with favorable results :)
September 26, 2008
A Waffle iron, mixing bowls, a whisk or a strong fork
2 1/2 cups all purpose flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Directions Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made Belgian ones, too.
September 21, 2008
1 lbs chicken (it does NOT matter what kind you use)
1 C Shortening
1 stick butter
Flour (to coat chicken)
Heat shortening and butter in electric skillet on 375. Rinse chicken, then coat in flour. Once you've filled the skillet, sprinkle garlic salt and pepper over the whole thing. Put the lid on and wait. lol When you start to smell the chicken, check it, if it's golden brown on the bottom, flip it, and season the browned side.
Time for cooking depends on the chicken cuts you are using.
Drain on paper towels to reduce the grease on it.
**I love to make this along with mashed potatoes, and instead of butter only in the potatoes, I add 1/2 cup of the drippings from the chicken along with a 1/2 stick butter. It makes it taste amazing, especially if you use Yukon Gold potatoes.**
***I also use butter flavored crisco instead of plain most of the time, though the recipe calls for plain. What can I say? I'm of the Paula Deen school of thought.. better to eat whatcha want and die than be hit by a bus:) hehehe
September 16, 2008
- 3 ripe pears, sliced
- 1 cup white sugar
- 1/4 cup butter
- 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cups milk
- 1 egg
- Preheat oven to 325*
- Put butter in 2-quart casserole and place in oven until melted, then remove from the oven.
- Mix pears with 1/2 cup white sugar and let stand.
- Combine all dry ingredients and mix well.
- Whisk together the milk and egg; slowly combine with dry ingredients & remaining 1/2 cup of sugar to make a batter.
- Pour the batter over melted butter, (do not stir). Then spoon pears over the batter (do not stir) and bake for 50 to 60 minutes.
Serve hot or cold with ice cream or whipped cream.
September 14, 2008
Here's the recipe that I came up with:
1 White Cake Mix
1/4 C. Oil
1 Can of Fruit Cocktail with the juice
1 small box of vanilla pudding
Mix it all together add the fruit cocktail last and then just mix that in gently so the fruit doesn't get mashed.
Bake in a greased 9x13 pan for 45 minutes at 350.
I just topped it with some fat free whipped topping. I was thinking though that this would make a great poke cake. Poke holes in the top and pour pudding over the top.
2 Cans of Corn - drained
1 LG can of diced tomatoes - undrained
2 Cans of Kidney beans - drained - not rinsed
1 Cup diced/sauteed onion
2 Cans of Chicken Stock
1 lb of diced cooked chicken -- for added convenience use canned or rotisserie
1 packet of taco seasoning
Top with crushed tortilla chips, shredded cheese, and sour cream
September 11, 2008
September 9, 2008
From the trainer for all the bakers of the Texas Roadhouse chain (so they say)
1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast (next time I think I will use 1 1/2 packets)
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour --
2 whole eggs
2 tsp. salt
Soften yeast in warm water with a teaspoon of sugar.
Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.
Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.
Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)
Put a pork roast in your crock pot. Dump a couple cups of salsa, 1 can of coke (not diet) and 1 cup of brown sugar. Cook on low 8-10 hours -- shred with forks in crockpot just before serving!!
This is a favorite at our house!! I do this about once a week!!!
1 1/2 Cups Sugar
3/4 Cup Instant Tea unsweetened
1/4 Cup Lemonade (I like wylers)
1 tsp. Cinnamon
1 tsp. cloves (crushed)
Mix all together and store in an air tight jar! 2tsp. per cup of hot water.
This is great for the Fall or Winter, or as a gift for a neighbor with a cute note!
September 8, 2008
Flour tortillas (wheat is healthy but I love the white ones!)
Honey mustard (I like honey Dijon mustard for the spicy!)
cucumbers, thinly sliced
5 or 6 fresh spinach leaves (optional but I love ‘em)
mozzarella cheese, grated
sliced turkey breast
Spread Dijon mustard over each tortilla. Add sliced cucumbers, spinach leaves, slice of turkey and grated cheese. Roll and enjoy!
I made these for my kids’ school lunches and they went nuts for them. A cool alternative from PB&J. I packed these up with grapes, baby carrots, graham crackers & juice
September 7, 2008
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound steak, trimmed and thinly sliced across the grain1/4 cup beef broth (or chicken broth)
3 tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup diced onion
1 teaspoon ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
I use a 9x13 glass baking pan. Put 3 TBLS of butter in the pan and put the pan in the oven. Preheat to 450. In the mixer ---- 6 eggs, 1 cup of flour, a handful of sugar, 1 cup of milk and 1/2 tsp. salt. Mix until well mixed and fluffy. Pour into the preheated pan and bake for 20 minutes. This will puff up around the edges. Serve with fruit or your favorite syrup.
½ cup chopped onion
2 cloves of garlic
1 (28 oz.) can diced, peeled tomato with Italian spices
1 (4 oz.) can mushrooms, drained
1 can sliced olives, drained
12 oz. spaghetti, cooked
2 cups shredded cheddar
2 cans cream of mushroom soup
¼ cup milk
Preparation:In large skillet, sauté onion and garlic in a small amount of butter until tender. Add tomatoes (with juice), mushrooms and olives. Simmer uncovered for a couple of minutes. Place ½ of cooked spaghetti into a greased 9x13-in. baking pan. Top with ½ sauce, then ½ cheese. Repeat layers 1 more time. Combine soup with milk and pour over top; sprinkle with parmesan cheese if desired. Bake uncovered at 350 degrees for 35 minutes or until thoroughly heated.
August 26, 2008
A great way to use up that last banana – double this batch for extras as it only makes about 30 cookies!
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 teaspoon vanilla
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup chocolate chips
1. Preheat oven to 350. Melt butter in a small dish in microwave, about 20 seconds. Transfer to mixing bowl. Mix in sugars, banana, egg and vanilla.
2. In a separate bowl, mix the flour, baking power, baking soda and salt. Add the bowl of dry ingredients to the bowl of wet ingredients and mix until well combined. Stir in oatmeal and chocolate chips.
3. Drop dough by tablespoons onto a baking sheet. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes on tray, then transfer to cooling racks.
Found on Superspark
August 25, 2008
1 cup sugar
1/2 cup water
1/3 cup light corn syrup
1/4 tsp. candy flavoring oil (extracts won't work)
Liquid or gel food coloring
colored sugar (I didn’t have any on hand, and just used white sugar)
1. Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (300 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired.
2. Prepare molds & sticks on lightly greased cookie sheet.
3. Pour hot candy mixture into prepared molds.
4. Remove suckers from molds when cool and beginning to hold their shape. Dip suckers into colored sugar to keep them from sticking together when stored.
Makes about 12 suckers – depending on size.
Store cooled suckers in plastic bags.
August 23, 2008
One bag of wide egg noodles
1 lb hamburger
2 cans pizza sauce
16 oz mozzarella cheese
1 can cream of mushroom soup
Pizza ingredients (olives, Mushrooms, pepperoni whatever you like)
Cook the egg noodles according to the package. Brown the hamburger. Then you layer the all then ingredients in the crock pot and top with a little cheese. Cook on low for 3 to 4 hours or until heated through.
To make clean up a little easier I also lightly coat my crock pot with oil.
August 18, 2008
- 3 cups unbleached all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cup butter
- 3 teaspoons vanilla extract
- 4 eggs
- 1 cup white sugar
- 2/3 cup butter
- 3 tablespoons water
- 3 teaspoons vanilla extract
- Preheat oven to 325 degrees F and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake.
- Let cake stand, cooling for roughly 30 mins.
- mix ingreds for butter glaze in saucepan, heat to melted together do NOT boil; pour 1/2 over cake before removing from pan with roughly 1/2 left over.
- Once you've removed the cake, after letting the sauce soak in, pour remaining sauce over top of cake. :)
***"Hello, my name is Becky, and I'm a vanilla addict."***
This is unusual when you hear the ingredients, but I PROMISE you, if you try it, you WILL love it. It's the first thing gone when I take it to potlucks, EVERY TIME!:)
Loaf of baguette bread (sliced to 1/2 slices)
1 C mayo
1/2 C chopped green onions
1 C parmesan/romano cheese (the grated kinds, like Kraft)
Mix onions, mayo, and cheese
Now, you can juggle the amounts a little to fit your tastes, but you want it to end up as a thick paste.
Heat your broiler.
Top each slice with a thick layer of the mixture and place under broiler till golden brown.
These are wonderful when warm, but even at room temp they are still pretty amazing.