2 - 64 oz bottles apple juice or apple cider
1 can frozen orange juice concentrate
32 oz bottle cranberry juice
1 orange sliced
3 or 4 whole cinnamon sticks
1 t nutmeg
1 t ground cloves
1 t cinnamon
Heat all ingredients in crock pot until hot and steaming. You could also heat on the stove and then transfer to a crock pot to keep warm.
Monday, December 15, 2008
Saturday, November 29, 2008
Cranberry & Pineapple Jello
A holiday favorite from Gail Pierce, Eric's Mom
3 Regular size boxes of Raspberry or Black Cherry Jell-o
1-2 cans of Whole Cranberry Sauce (name brand best)
Stir cranberry sauce with fork while in can to fully loosen
1 can Crushed Pineapple - Do Not Drain
Pecans (chopped) to taste - at least 1/2 to 3/4 cups
Light Sour Cream (I use Non-Fat)
Boil 3 cups of hot water in pan. Add Jello be sure to dissolve thoroughly. Add whole cranberry sauce. Add crushed pineapple and chopped pecans. Stir well. Pour slowly or ladle into 9 x 13 inch dish. Make sure nuts are covered with jello for better taste. Drop rounded teaspoons of sour cream in jello (but do not stir). Gently push top of Sour Cream under jello so some jello covers it. Refrigerate until firm.
3 Regular size boxes of Raspberry or Black Cherry Jell-o
1-2 cans of Whole Cranberry Sauce (name brand best)
Stir cranberry sauce with fork while in can to fully loosen
1 can Crushed Pineapple - Do Not Drain
Pecans (chopped) to taste - at least 1/2 to 3/4 cups
Light Sour Cream (I use Non-Fat)
Boil 3 cups of hot water in pan. Add Jello be sure to dissolve thoroughly. Add whole cranberry sauce. Add crushed pineapple and chopped pecans. Stir well. Pour slowly or ladle into 9 x 13 inch dish. Make sure nuts are covered with jello for better taste. Drop rounded teaspoons of sour cream in jello (but do not stir). Gently push top of Sour Cream under jello so some jello covers it. Refrigerate until firm.
Apple Crisp (made from dried apples)
From Kathleen Magnusson
1/2 cup sugar
6 TBS cornstarch
1 1/2 tsp. cinnamon
1 tsp. nutmeg
6 cups water
8 cups dry apple slices
In large cooking pot, mix all dry ingredients together. Add water and mix well. Add dry apple slices and bring to a rolling boil, stirring occasionally. Put in a greased 9 x 13 pan.
In mixing bowl, mix the following ingredients and spread over top of apple mixture.
1 cup flour
1 cup rolled oats
1/2 tsp. salt
1 1/3 cups packed brown sugar
2/3 cup softened butter.
Bake at 375 degrees for 30 minutes.
*This recipe can be used with ingredients from your food storage items.
1/2 cup sugar
6 TBS cornstarch
1 1/2 tsp. cinnamon
1 tsp. nutmeg
6 cups water
8 cups dry apple slices
In large cooking pot, mix all dry ingredients together. Add water and mix well. Add dry apple slices and bring to a rolling boil, stirring occasionally. Put in a greased 9 x 13 pan.
In mixing bowl, mix the following ingredients and spread over top of apple mixture.
1 cup flour
1 cup rolled oats
1/2 tsp. salt
1 1/3 cups packed brown sugar
2/3 cup softened butter.
Bake at 375 degrees for 30 minutes.
*This recipe can be used with ingredients from your food storage items.
Chicken Salad II
From Terry Dodds
For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch
Cook to a thick sauce & cool.
For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion
Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.
This will absorb moisture, so mix it extra moist at first.
For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch
Cook to a thick sauce & cool.
For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion
Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.
This will absorb moisture, so mix it extra moist at first.
Rumpledoodles aka Heffalump Cookies
From the Heffalump Movie
Ingredients
1 tsp cinnamon
1/2 c butter
1 c rolled oats
1 c flour
1 c coconut
2 tbsps molasses
1 c white sugar
1 tsp salt
1 tbsp baking soda
2 tbsps boiling water
1/2 c raisins
Directions
Step #1 Preheat oven to 350°F.
Step #2 Grease 2-3 cookie sheets.
Step #3 Mix oats, flour, cinnamon, coconut, raisins, baking soda & salt in large bowl.
Step #4 Melt butter in microwave in a small bowl.
Step #5 Add molasses & boiling water to the butter.
Step #6 Pour butter mixture into the flour mixture, stir well.
Step #7 Drop by tsps onto cookie sheets.
Step #8 Bake 12-15 mins.
Ingredients
1 tsp cinnamon
1/2 c butter
1 c rolled oats
1 c flour
1 c coconut
2 tbsps molasses
1 c white sugar
1 tsp salt
1 tbsp baking soda
2 tbsps boiling water
1/2 c raisins
Directions
Step #1 Preheat oven to 350°F.
Step #2 Grease 2-3 cookie sheets.
Step #3 Mix oats, flour, cinnamon, coconut, raisins, baking soda & salt in large bowl.
Step #4 Melt butter in microwave in a small bowl.
Step #5 Add molasses & boiling water to the butter.
Step #6 Pour butter mixture into the flour mixture, stir well.
Step #7 Drop by tsps onto cookie sheets.
Step #8 Bake 12-15 mins.
Thanksgiving Meatloaf with Cider Gravy
From Rachael Ray
2 McIntosh or Gala apples, peeled and cut into small dice
1 tablespoon lemon juice
2 pounds ground all-white-meat turkey or a mix of dark and white meat
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon extra virgin olive oil (EVOO)
Preparation
Pre-heat the oven to 400ºF.In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Serve with Cider Gravy, recipe follows
4 tablespoons butter
4 tablespoons flour
2 cups apple cider
2 cups chicken stock
Salt and ground black pepper
Preparation
In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve
2 McIntosh or Gala apples, peeled and cut into small dice
1 tablespoon lemon juice
2 pounds ground all-white-meat turkey or a mix of dark and white meat
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon extra virgin olive oil (EVOO)
Preparation
Pre-heat the oven to 400ºF.In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
Serve with Cider Gravy, recipe follows
4 tablespoons butter
4 tablespoons flour
2 cups apple cider
2 cups chicken stock
Salt and ground black pepper
Preparation
In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve
Zucchini Fritters
From Martha Stewart
Ingredients
1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil
Directions
Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
Ingredients
1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil
Directions
Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
Philipino Egg Rolls
From Pilar Fonbuena
3 lbs ground beef
3 lbs ground pork
salt
pepper
garlic powder
5-6 cloves garlic, minced
1 onion, chopped - if you refrigerate it you won't cry when you cut it
fish sauce
2 lbs frozen peas and carrots
1 1 /2 cups raisins
Brown ground beef and ground pork with salt pepper and garlic powder to taste. Drain fat. Saute garlic and onion in a large pot. Add the browned meat to the pot. Add a few dashes of fish sauce, raisins, peas and carrots and warm thoroughly.
Wrap in spring roll shells available at asian markets, wei-chaun brand is good. Cook in oil turning at least one time.
Makes about 100 spring rolls
3 lbs ground beef
3 lbs ground pork
salt
pepper
garlic powder
5-6 cloves garlic, minced
1 onion, chopped - if you refrigerate it you won't cry when you cut it
fish sauce
2 lbs frozen peas and carrots
1 1 /2 cups raisins
Brown ground beef and ground pork with salt pepper and garlic powder to taste. Drain fat. Saute garlic and onion in a large pot. Add the browned meat to the pot. Add a few dashes of fish sauce, raisins, peas and carrots and warm thoroughly.
Wrap in spring roll shells available at asian markets, wei-chaun brand is good. Cook in oil turning at least one time.
Makes about 100 spring rolls
Saltine Toffee
From Karen Shultz
1 c butter
1 c brown sugar
saltine crackers
1 c chocolate chips
Line a 9 x 13 cake pan with saltine crackers. Boil butter and brown sugar for 30 seconds, stirring constantly. Pour mixture over saltines. Bake at 375 degrees for 10 minutes until bubbly. Top with chocolate chips, spreading them over the top as they melt. Allow to cool and cut into pieces.
1 c butter
1 c brown sugar
saltine crackers
1 c chocolate chips
Line a 9 x 13 cake pan with saltine crackers. Boil butter and brown sugar for 30 seconds, stirring constantly. Pour mixture over saltines. Bake at 375 degrees for 10 minutes until bubbly. Top with chocolate chips, spreading them over the top as they melt. Allow to cool and cut into pieces.
Chicken Enchiladas
1 can cream of chicken soup
1/2 c sour cream
1/2 c chopped onion
1 t chili powder
1 can chopped green chilies
2 c chopped cooked chicken
2 T butter
8 flour tortillas
1 c shredded Monterey Jack cheese
1 large can green enchilada sauce (29 oz)
chopped cilantro
Preheat oven to 350 degrees.
Saute the onion and chili powder in the butter until onion is tender. Stir in chicken chilies, soup and sour cream. Add about 1/2 of the enchilada sauce.
Spread about 1/4 cup of chicken mixture into tortillas and roll. Place seam side down in a greased 9 x 13 pan.
Top enchiladas with remaining enchilada sauce and then with shredded cheese. Bake for 30 minutes. Top with chopped cilantro and serve.
1/2 c sour cream
1/2 c chopped onion
1 t chili powder
1 can chopped green chilies
2 c chopped cooked chicken
2 T butter
8 flour tortillas
1 c shredded Monterey Jack cheese
1 large can green enchilada sauce (29 oz)
chopped cilantro
Preheat oven to 350 degrees.
Saute the onion and chili powder in the butter until onion is tender. Stir in chicken chilies, soup and sour cream. Add about 1/2 of the enchilada sauce.
Spread about 1/4 cup of chicken mixture into tortillas and roll. Place seam side down in a greased 9 x 13 pan.
Top enchiladas with remaining enchilada sauce and then with shredded cheese. Bake for 30 minutes. Top with chopped cilantro and serve.
Curried Chicken Salad
From Mark Gallaudet (Executive Chef at the Athenaeum)
1/2 c mayonnaise
1 t lemon juice
2 T curry powder
2 c cooked chicken, chopped
1/4 c diced celery
1/2 c seedless grapes, halved or use plumped raisins
1/4 c almond slivers or walnuts
Blend mayonnaise, lemon juice, and curry powder. Toss with remaining ingredients. Chill at least one hour before serving.
1/2 c mayonnaise
1 t lemon juice
2 T curry powder
2 c cooked chicken, chopped
1/4 c diced celery
1/2 c seedless grapes, halved or use plumped raisins
1/4 c almond slivers or walnuts
Blend mayonnaise, lemon juice, and curry powder. Toss with remaining ingredients. Chill at least one hour before serving.
Macaroni, Ham & Cheese Salad
From Arcadia Stake RS
4 cups Cooked Macaroni
1 c cubed cooked ham
1 c cubed cheese
1 c sliced celery
1/3 c chopped green onions
1 small can sliced black olives
1/3 c chopped dill pickles
1/4 sweet pickle relish
1 c mayonnaise
2 T mustard
1/2 t salt
Mix mayonnaise, mustard, salt, sweet pickle relish and green onions together. Toss with remaining ingredients.
4 cups Cooked Macaroni
1 c cubed cooked ham
1 c cubed cheese
1 c sliced celery
1/3 c chopped green onions
1 small can sliced black olives
1/3 c chopped dill pickles
1/4 sweet pickle relish
1 c mayonnaise
2 T mustard
1/2 t salt
Mix mayonnaise, mustard, salt, sweet pickle relish and green onions together. Toss with remaining ingredients.
Friday, November 28, 2008
Mom's Casserole
From Ruth Moss, my Mom
1 can cream of mushroom soup
1 can cream style corn
1 cup chopped onion
1 cup chopped celery
1 cup grated cheddar cheese
4 cups cooked noodles
1 can peas
1 lb ground beef
Saute onion, celery and hamburger until meat is done and onion and celery are tender. Combine all ingredients and bake in 350 degree oven for 45 minutes until heated and bubbly.
1 can cream of mushroom soup
1 can cream style corn
1 cup chopped onion
1 cup chopped celery
1 cup grated cheddar cheese
4 cups cooked noodles
1 can peas
1 lb ground beef
Saute onion, celery and hamburger until meat is done and onion and celery are tender. Combine all ingredients and bake in 350 degree oven for 45 minutes until heated and bubbly.
Blonde Chicken Chili
from allrecipes.com
INGREDIENTS
1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper
DIRECTIONS
In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
INGREDIENTS
1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper
DIRECTIONS
In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
Perfect Pumpkin Pie
From allrecipes.com and Eagle brand
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Spaghetti Carbonara
INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
from allrecipes.com
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
from allrecipes.com
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Broccoli Salad
From allrecipes.com
INGREDIENTS
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
INGREDIENTS
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Focaccia
From Barbra Roybal
1 package active dry yeast (1 T)
1 c warm water
2 t sugar
1 t salt
1/2 c unsweetened applesauce
3 to 4 large garlic cloves, minced
Your choice of spices, basil, rosemary, onion, sundried tomatoes
2 2/3 to 3 c flour
1/4 c grated parmesan cheese
2 T olive oil
Put yeast in large bowl with water, sugar, salt and applesauce. Add garlic and other spices. Mix in flour until it forms a nice dough, not stickly. Spray a large cookie sheet with non stick spray. Spread dough evenly, poke it with your fingers all over. Brush about 2 T olive oil on the top and sprinkle with the parmesan cheese. Cut into squares with apizza cutter then let it rise until puffy, about 10-15 minutes. Bake in 400 degree oven for 15 to 18 minutes until golden brown.
1 package active dry yeast (1 T)
1 c warm water
2 t sugar
1 t salt
1/2 c unsweetened applesauce
3 to 4 large garlic cloves, minced
Your choice of spices, basil, rosemary, onion, sundried tomatoes
2 2/3 to 3 c flour
1/4 c grated parmesan cheese
2 T olive oil
Put yeast in large bowl with water, sugar, salt and applesauce. Add garlic and other spices. Mix in flour until it forms a nice dough, not stickly. Spray a large cookie sheet with non stick spray. Spread dough evenly, poke it with your fingers all over. Brush about 2 T olive oil on the top and sprinkle with the parmesan cheese. Cut into squares with apizza cutter then let it rise until puffy, about 10-15 minutes. Bake in 400 degree oven for 15 to 18 minutes until golden brown.
Pico de Gallo
2 medium onions, chopped
4 medium tomatoes, chopped
1 bunch cilantro, chopped
3 jalapenos, seeded and chopped
1 clove of garlic, minced
2 avocados, chopped
juice of 2 lemons or limes
salt to taste
Mix all together and enjoy with chips or other Mexican dish.
4 medium tomatoes, chopped
1 bunch cilantro, chopped
3 jalapenos, seeded and chopped
1 clove of garlic, minced
2 avocados, chopped
juice of 2 lemons or limes
salt to taste
Mix all together and enjoy with chips or other Mexican dish.
Indian Butter Chicken
1 onion peeled and chopped
2 T minced freshed ginger
1 jalapeno chopped
1 T olive oil
2 t garam masala
1 can 6 oz tomato paste
2 c chicken broth
1/2 c heavy cream
1 1/2 lb chicken breasts, cut into 3/4" chunks
1/2 black pepper
salt
1/4 c butter
6 cups cooked basmati rice
chopped fresh cilantro
lime wedges
In a large pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender. Add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan and add cream. Bring to a gentle boil over high heat. Lower heat and simmer, stirring often until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
Set pan over high heat. Add 1 T butter and the chicken. Season with salt and pepper. Stir until the chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink the center, 3 to 4 minutes. Cut remaining 3 T butter into chunks and stir into sauce until melted.
Serve with rice. Sprinke with cilantro and serve with lime wedge.
2 T minced freshed ginger
1 jalapeno chopped
1 T olive oil
2 t garam masala
1 can 6 oz tomato paste
2 c chicken broth
1/2 c heavy cream
1 1/2 lb chicken breasts, cut into 3/4" chunks
1/2 black pepper
salt
1/4 c butter
6 cups cooked basmati rice
chopped fresh cilantro
lime wedges
In a large pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender. Add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan and add cream. Bring to a gentle boil over high heat. Lower heat and simmer, stirring often until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
Set pan over high heat. Add 1 T butter and the chicken. Season with salt and pepper. Stir until the chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink the center, 3 to 4 minutes. Cut remaining 3 T butter into chunks and stir into sauce until melted.
Serve with rice. Sprinke with cilantro and serve with lime wedge.
Hunan Style Pork
1/2 lb boneless pork loin
1 T plus 4 t cornstarch divided
3 T soy sauce, divided
1/2 t sugar
1 clove garlic, minced
1/4 t crushed red pepper flakes
1 lb fresh broccoli, trimmed and seperated into bite sized pieces
2 T vegetable oil, divided
1 T slivered fresh ginger root
1 onion, chunked and separated
10 cherry tomatoes, halved
Hot cooked rice
Cut pork across grain into thin slices. Coat with mixture of 1 T cornstarch and 1 T soy sauce, sugar and garlic. Let stand 10 minutes.
Meanwhile, combine remaining 4 t cornstarch and 2 T soy sauce with red pepper flakes and 1 1 /4 c water.
Heat 1 T oil in hot wok over high heat. Add pork and stir fry for 2 minutes. Remove.
Heat remaining 1 T oil in same pan. Add ginger. Stir fry 30 seconds. Add onion and broccoli. Stir fry 4 minutes. Stir in pork, tomatoes and soy sauce mixture.
Cook, stirring until sauce boils and thickens. Serve with rice.
1 T plus 4 t cornstarch divided
3 T soy sauce, divided
1/2 t sugar
1 clove garlic, minced
1/4 t crushed red pepper flakes
1 lb fresh broccoli, trimmed and seperated into bite sized pieces
2 T vegetable oil, divided
1 T slivered fresh ginger root
1 onion, chunked and separated
10 cherry tomatoes, halved
Hot cooked rice
Cut pork across grain into thin slices. Coat with mixture of 1 T cornstarch and 1 T soy sauce, sugar and garlic. Let stand 10 minutes.
Meanwhile, combine remaining 4 t cornstarch and 2 T soy sauce with red pepper flakes and 1 1 /4 c water.
Heat 1 T oil in hot wok over high heat. Add pork and stir fry for 2 minutes. Remove.
Heat remaining 1 T oil in same pan. Add ginger. Stir fry 30 seconds. Add onion and broccoli. Stir fry 4 minutes. Stir in pork, tomatoes and soy sauce mixture.
Cook, stirring until sauce boils and thickens. Serve with rice.
Baked Basil Fries
From allrecipes.com
INGREDIENTS
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
DIRECTIONS
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
INGREDIENTS
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
DIRECTIONS
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Pumpkin Cheesecake
From allrecipes.com
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Death by Chocolate Bundt Cake
1 chocolate cake mix
3/4 c sour cream
4 eggs
1/2 c water
1/2 c oil
1 small pkg instant chocolate pudding mix
1 c semi sweet chocolate chips
powdered sugar for dusting
Preheat oven to 350 degrees. Beat eggs, sour cream, water and oil together in a large bowl. Add cake and pudding mixes. Stir in chocolate chips. Place batter in greased and floured bundt pan. Bake for 45-55 minutes or until toothpick comes out clean. Cool cake for 10 minutes in pan and then remove. When cool, sift powdered sugar over cake.
3/4 c sour cream
4 eggs
1/2 c water
1/2 c oil
1 small pkg instant chocolate pudding mix
1 c semi sweet chocolate chips
powdered sugar for dusting
Preheat oven to 350 degrees. Beat eggs, sour cream, water and oil together in a large bowl. Add cake and pudding mixes. Stir in chocolate chips. Place batter in greased and floured bundt pan. Bake for 45-55 minutes or until toothpick comes out clean. Cool cake for 10 minutes in pan and then remove. When cool, sift powdered sugar over cake.
Cranberry Nut Bread
From Dolly Sandoval
zest of 1 orange
juice of 1 orange
boiling water
2 T butter
1 egg
1 c sugar
1 c cranberries
1/2 c chopped nuts
2 c flour
1/2 t salt
1/2 t baking soda
Add orange zest and juice in a bowl. Add enough boiling water to make 3/4 c. Stir in the butter until it is melted.
In a separate bowl add the egg and sugar. Mix well and stir into the orange mixture. Add cranberries and nuts. Stir in the flour, salt and baking soda. Mix gently.
Spoon into a buttered loaf pan 9" x 5".
Bake at 325 degrees for 1 hour.
zest of 1 orange
juice of 1 orange
boiling water
2 T butter
1 egg
1 c sugar
1 c cranberries
1/2 c chopped nuts
2 c flour
1/2 t salt
1/2 t baking soda
Add orange zest and juice in a bowl. Add enough boiling water to make 3/4 c. Stir in the butter until it is melted.
In a separate bowl add the egg and sugar. Mix well and stir into the orange mixture. Add cranberries and nuts. Stir in the flour, salt and baking soda. Mix gently.
Spoon into a buttered loaf pan 9" x 5".
Bake at 325 degrees for 1 hour.
Apricot Salsa
Fresh apricots, chopped
4 oz red onion
1 oz olive oil
1 oz cilantro, chopped
1 oz lime juice
1 oz lemon juice
2 t wine vinegar
1 chopped jalapeno pepper
1/2 t lime zest
1/2 t ground cumin
1/2 t ground pepper
salt to taste
Combine all ingredients in a bowl and stir gently. Cover and refrigerate until served.
4 oz red onion
1 oz olive oil
1 oz cilantro, chopped
1 oz lime juice
1 oz lemon juice
2 t wine vinegar
1 chopped jalapeno pepper
1/2 t lime zest
1/2 t ground cumin
1/2 t ground pepper
salt to taste
Combine all ingredients in a bowl and stir gently. Cover and refrigerate until served.
Glazed Carrots
24 medium carrots
4 T sugar
4 t corn starch
1 t salt
1 t ginger
1 c orange juice
8 T butter
Peel and slice carrots crosswise about 1 inch thick. Cook covered, in boiling salted water until just tender. Drain. Combine sugar, corn starch, salt and ginger in a small pan. Add orange juice and cook stirring constatnly until mixture thickens and bubbles. Stir in butter. Pour over hot carrots, tossing to coat evenly. Serves about 20.
4 T sugar
4 t corn starch
1 t salt
1 t ginger
1 c orange juice
8 T butter
Peel and slice carrots crosswise about 1 inch thick. Cook covered, in boiling salted water until just tender. Drain. Combine sugar, corn starch, salt and ginger in a small pan. Add orange juice and cook stirring constatnly until mixture thickens and bubbles. Stir in butter. Pour over hot carrots, tossing to coat evenly. Serves about 20.
Spanish Hot Chocolate
4 oz dark chocolate, chopped
2 c milk
1 T cornstarch
4 T sugar
Place chocolate and half the milk in a pan and heat, stirring until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros.
from Dean Derhak
http://www.xmission.com/~dderhak/recipes.html
2 c milk
1 T cornstarch
4 T sugar
Place chocolate and half the milk in a pan and heat, stirring until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros.
from Dean Derhak
http://www.xmission.com/~dderhak/recipes.html
Monkey Bread
Mix in heavy pan and boil for 1 minute. Cool 10 minutes.
1 c sugar
1/4 c brown sugar
1/4 c milk
3 T butter
1 1/4 t cinnamon
2 pkg frozen bread dough or roll dough. Cut each into 24 pieces.
Roll each piece into
1/4 c sugar
1/2 t cinnamon
Place pieces in 9 x 13 pan. Pour syrup over dough. Let rise for 35 minutes. Bake at 350 degrees for 25 minutes.
1 c sugar
1/4 c brown sugar
1/4 c milk
3 T butter
1 1/4 t cinnamon
2 pkg frozen bread dough or roll dough. Cut each into 24 pieces.
Roll each piece into
1/4 c sugar
1/2 t cinnamon
Place pieces in 9 x 13 pan. Pour syrup over dough. Let rise for 35 minutes. Bake at 350 degrees for 25 minutes.
Cranberry Sauce
1 lb fresh cranberries
2 c sugar
1 t lime zest
1 t orange zest
1/4 c lime juice
1/4 c orange juice
1/2 c water
Combine all ingredients in a heavy saucepan. Bring to a boil, reduce heat to medium low and simmer for 10 minutes, until berries pop open. Skim foam off surface and cool to room temperature.
2 c sugar
1 t lime zest
1 t orange zest
1/4 c lime juice
1/4 c orange juice
1/2 c water
Combine all ingredients in a heavy saucepan. Bring to a boil, reduce heat to medium low and simmer for 10 minutes, until berries pop open. Skim foam off surface and cool to room temperature.
Loco Pollo
1/4 c oil
1/4 c melted butter
1/2 t onion powder
1/2 t garlic powder
1 t annatto powder or few drops yellow food color
1/4 t ground cumin
2 t lemon juice
1 chicken halved
Combine oil, butter, onion powder, garlic powder, annatto powder, cumin and lemon juice in large shallow pan. Add chicken halves, turning to coat well. Cover and marinate in refrigerator sereral hours or overnight
Remove chicken from marinade and grill over medium coals or under broiler, 4 inches from heat source until broned on both sides and meat is done, turning and basting frequently, about 25 minutes.
Cut chicken halves into pieces to serve with beans and rice, corn or flour tortillas and salsa.
1/4 c melted butter
1/2 t onion powder
1/2 t garlic powder
1 t annatto powder or few drops yellow food color
1/4 t ground cumin
2 t lemon juice
1 chicken halved
Combine oil, butter, onion powder, garlic powder, annatto powder, cumin and lemon juice in large shallow pan. Add chicken halves, turning to coat well. Cover and marinate in refrigerator sereral hours or overnight
Remove chicken from marinade and grill over medium coals or under broiler, 4 inches from heat source until broned on both sides and meat is done, turning and basting frequently, about 25 minutes.
Cut chicken halves into pieces to serve with beans and rice, corn or flour tortillas and salsa.
Dirt Cake
Cream together
2-8 oz pkg cream cheese
1/2 stick butter
1 1/2 c powdered sugar
Separate bowl add 2-3 oz pkg instant vanilla pudding and 3 1/2 c milk.
Let pudding partly set then mix with cheese mixture. Mix in 8 oz whipped topping or whipped cream.
Crush 1 1/4 lb pkg Oreo cookies.
In a large flour pot layer pudding mixture with cookies, ending with cookies. Insert silk flowers or plants then serve.
2-8 oz pkg cream cheese
1/2 stick butter
1 1/2 c powdered sugar
Separate bowl add 2-3 oz pkg instant vanilla pudding and 3 1/2 c milk.
Let pudding partly set then mix with cheese mixture. Mix in 8 oz whipped topping or whipped cream.
Crush 1 1/4 lb pkg Oreo cookies.
In a large flour pot layer pudding mixture with cookies, ending with cookies. Insert silk flowers or plants then serve.
Clam Dip
4 cans chopped clams
1 8 oz pkg cream cheese at room temperature
1 1/2 c sour cream
1/2 c minced parsley
2 shallots, minced
3 T minced chives
juice of 1 lemon
1 t worcestershire sauce
pinch cayenne pepper
salt
Rinse and drain clams, removing excess water. Blend cream cheese and sour cream in large bowl. Stil in parsley, shallots, chives, lemon juice, worcestershire sauce and cayenne. Fold in clams and taste. Season with salt and more lemon juice, worcestershire sauce and cayenne as needed. Cover and chill for 1 hour before serving.
1 8 oz pkg cream cheese at room temperature
1 1/2 c sour cream
1/2 c minced parsley
2 shallots, minced
3 T minced chives
juice of 1 lemon
1 t worcestershire sauce
pinch cayenne pepper
salt
Rinse and drain clams, removing excess water. Blend cream cheese and sour cream in large bowl. Stil in parsley, shallots, chives, lemon juice, worcestershire sauce and cayenne. Fold in clams and taste. Season with salt and more lemon juice, worcestershire sauce and cayenne as needed. Cover and chill for 1 hour before serving.
Trifle
2 small pkgs vanilla pudding (cook & serve)
4 1/2 t vanilla
4 slices pound cake, sliced 1/2" thick
1/3 c strawberry or raspberry jam
1/3 c flaked coconut or crushed macaroons
1 c whipping cream
1 10 oz pkg frozen strawberries or raspberries, thawed
Prepare pudding according to directions. Cool slightly then stir in 2 t vanilla. Cool. Spread one side of cake slices with jam and arrange jam side up in a 2 qt serving dish. Sprinkle with coconut or macaroons.
Reserve some berries for garnish. Stir 1 t vanilla in rest of berries and spoon over coconut or crumbs. Pour the cool pudding over the berries and chill.
Combine the cream and 1 1/2 tsp of vanilla. Whip until stiff. Spoon mixture over the pudding then garnish with berries. Chill thoroughly.
4 1/2 t vanilla
4 slices pound cake, sliced 1/2" thick
1/3 c strawberry or raspberry jam
1/3 c flaked coconut or crushed macaroons
1 c whipping cream
1 10 oz pkg frozen strawberries or raspberries, thawed
Prepare pudding according to directions. Cool slightly then stir in 2 t vanilla. Cool. Spread one side of cake slices with jam and arrange jam side up in a 2 qt serving dish. Sprinkle with coconut or macaroons.
Reserve some berries for garnish. Stir 1 t vanilla in rest of berries and spoon over coconut or crumbs. Pour the cool pudding over the berries and chill.
Combine the cream and 1 1/2 tsp of vanilla. Whip until stiff. Spoon mixture over the pudding then garnish with berries. Chill thoroughly.
Green Chile Chicken Soup
2 c cooked chopped chicken
2 small cans chopped green chiles
3 cups chopped canned tomatoes
1 T granluated garlic
6 large red potatoes chopped with skin
2 qts chicken broth
Bring all ingredients to a boil and simmer for an hour. Serve with chopped cilantro and green onions.
2 small cans chopped green chiles
3 cups chopped canned tomatoes
1 T granluated garlic
6 large red potatoes chopped with skin
2 qts chicken broth
Bring all ingredients to a boil and simmer for an hour. Serve with chopped cilantro and green onions.
Onion Soup Meatloaf
1/3 c ketchup
1/3 c hot water
1 envelope dry onion soup mix
1 c sasoned bread crumbs
2 lbs lean ground beef
Combine eggs, ketchup, water and soup mix. Add bread crumbs and ground beef and mix well. Shape into a loaf and place on a shallow pan. Bake in 350 degree oven for 1 hour.
1/3 c hot water
1 envelope dry onion soup mix
1 c sasoned bread crumbs
2 lbs lean ground beef
Combine eggs, ketchup, water and soup mix. Add bread crumbs and ground beef and mix well. Shape into a loaf and place on a shallow pan. Bake in 350 degree oven for 1 hour.
Banana Crumb Muffins
From allrecipes.com
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Prune Cake w/ Penuche Icing
From Marian Amidan
Sift together
2 1/4 c flour
1 1/2 c sugar
1 1/2 t cinnamon
1 t nutmeg
1 t allspice
3/4 t baking powder
1 t baking soda
1 t salt
Add 1/2 c shortening and mix with mixer. Add 1 c buttermilk and 3 large eggs one at a time. Beat 3 to 5 minutes. Add 1 c prune mixture and 1 c nuts. Mix for 1 minute more. Pour in prepared 9 x 13 pan. Bake at 350 degrees for 35 minutes.
Prune mix:
1 pkg pitted prunes, cover with boiling water in blender. Zap on chop (not too long) and let cool.
Penuche Icing
Cook in heavy pan on medium heat
2 c brown sugar
1/2 c butter (not margarine)
1/2 c evaporated milk
Stir constantly until a full rolling boil, let boil 2 minutes. Cool. Add 1 t vanilla to luke warm. Stir by hand until thick enough to spread.
Sift together
2 1/4 c flour
1 1/2 c sugar
1 1/2 t cinnamon
1 t nutmeg
1 t allspice
3/4 t baking powder
1 t baking soda
1 t salt
Add 1/2 c shortening and mix with mixer. Add 1 c buttermilk and 3 large eggs one at a time. Beat 3 to 5 minutes. Add 1 c prune mixture and 1 c nuts. Mix for 1 minute more. Pour in prepared 9 x 13 pan. Bake at 350 degrees for 35 minutes.
Prune mix:
1 pkg pitted prunes, cover with boiling water in blender. Zap on chop (not too long) and let cool.
Penuche Icing
Cook in heavy pan on medium heat
2 c brown sugar
1/2 c butter (not margarine)
1/2 c evaporated milk
Stir constantly until a full rolling boil, let boil 2 minutes. Cool. Add 1 t vanilla to luke warm. Stir by hand until thick enough to spread.
Congo Squares II
1/2 c butter
1 1/2 c graham cracker crumbs
1 14 oz can sweetened evaporated milk
1 1/3 c flaked coconut
1 c chopped nuts
1 c M&Ms
Heat oven to 350 degrees. Melt butter in 9 x 13 pan. Sprinkle in crumbs and pour milk over crumbs evenly. top with remaining ingredients. Bake 25 to 30 minutes.
1 1/2 c graham cracker crumbs
1 14 oz can sweetened evaporated milk
1 1/3 c flaked coconut
1 c chopped nuts
1 c M&Ms
Heat oven to 350 degrees. Melt butter in 9 x 13 pan. Sprinkle in crumbs and pour milk over crumbs evenly. top with remaining ingredients. Bake 25 to 30 minutes.
Veggie Quiche
4 eggs
1 1/2 c milk
1 c shredded Swiss cheese
1 pkg Knorr Vegetable Soup mix
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 9 inch deep dish pie crust
Combine eggs, milk, cheese, soup mix and spinach in a large bowl. Spoon into pie crust. Bake at 375 degrees for 50 minutes or until knife inserted in the middle comes out clean.
1 1/2 c milk
1 c shredded Swiss cheese
1 pkg Knorr Vegetable Soup mix
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 9 inch deep dish pie crust
Combine eggs, milk, cheese, soup mix and spinach in a large bowl. Spoon into pie crust. Bake at 375 degrees for 50 minutes or until knife inserted in the middle comes out clean.
Congo Squares
3/4 c butter
2 1/4 c brown dugar
3 eggs
2 3/4 c flour
2 1/2 t baking powder
1/2 t salt
1 cup chopped nuts
12 oz chocolate chips
1 c coconut
Melt butter in large pan. Add sugar and mix well. Cool slightly. Add eggs 1 at a time, beating well. Mix in dry ingredients, nuts chocolate chips and coconut. Spread in a greased 9 x 13 pan and bake at 350 degrees for 20 - 25 minutes.
2 1/4 c brown dugar
3 eggs
2 3/4 c flour
2 1/2 t baking powder
1/2 t salt
1 cup chopped nuts
12 oz chocolate chips
1 c coconut
Melt butter in large pan. Add sugar and mix well. Cool slightly. Add eggs 1 at a time, beating well. Mix in dry ingredients, nuts chocolate chips and coconut. Spread in a greased 9 x 13 pan and bake at 350 degrees for 20 - 25 minutes.
Pumpkin Cake
Like pumpkin pie, without having to make a crust
MIXTURE #1
1 YELLOW CAKE MIX minus 1 Cup (save for topping)
1 EGG
1/2 C SOFTENED BUTTER
MIXTURE #2
29 OZ PUMPKIN
4 EGGS
12 OZ EVAPORATED MILK
1 C BROWN SUGAR
1/2 C SUGAR
1t SALT
1t CINNAMON
1t GROUND GINGER
½ t GROUND CLOVES
TOPPING
1 C YELLOW CAKE MIX
1/4 C SOFTENED BUTTER
1/2 C CHOPPED PECANS
1/3 C SUGAR
1t CINNAMON
SPREAD MIXTURE #1 IN A GREASED 9X13 PAN, SPREAD MIXTURE #2 OVER THE TOP OF MIXTURE #1, SPOON TOPPING ON TOP THEN BAKE!
BAKE @ 350 DEGREES FOR 80 MINUTES
MIXTURE #1
1 YELLOW CAKE MIX minus 1 Cup (save for topping)
1 EGG
1/2 C SOFTENED BUTTER
MIXTURE #2
29 OZ PUMPKIN
4 EGGS
12 OZ EVAPORATED MILK
1 C BROWN SUGAR
1/2 C SUGAR
1t SALT
1t CINNAMON
1t GROUND GINGER
½ t GROUND CLOVES
TOPPING
1 C YELLOW CAKE MIX
1/4 C SOFTENED BUTTER
1/2 C CHOPPED PECANS
1/3 C SUGAR
1t CINNAMON
SPREAD MIXTURE #1 IN A GREASED 9X13 PAN, SPREAD MIXTURE #2 OVER THE TOP OF MIXTURE #1, SPOON TOPPING ON TOP THEN BAKE!
BAKE @ 350 DEGREES FOR 80 MINUTES
Chile Sauce
From Aunt Marian
4 qts chopped tomatoes
2 c chopped onion
1 c chopped sweet red pepper
1 c chopped green pepper
2 T salt
2 sm jalepenos
1 c sugar
1 t cinnamon
1 t allspice
1/2 t cloves
2 1/2 c vinegar
Cook tomatoes and let stand 30 minutes. Dip out watery fluid. Add all other ingredients and cook until mixture has reached desired thickness, 20 minutes hard and then 1 hour 45 minutes slow. Seal jars immediately. Makes 6-7 pints.
4 qts chopped tomatoes
2 c chopped onion
1 c chopped sweet red pepper
1 c chopped green pepper
2 T salt
2 sm jalepenos
1 c sugar
1 t cinnamon
1 t allspice
1/2 t cloves
2 1/2 c vinegar
Cook tomatoes and let stand 30 minutes. Dip out watery fluid. Add all other ingredients and cook until mixture has reached desired thickness, 20 minutes hard and then 1 hour 45 minutes slow. Seal jars immediately. Makes 6-7 pints.
Monday, November 24, 2008
Sugar Cookies
Big Soft Sugar Cookies, good with pink frosting
2 c sugar
1 c shortening
1 t vanilla extract
1 c sour milk (add 1 T vinegar or lemon juice in milk if you don't have sour milk)
2 eggs
1 t baking soda
3 t baking powder
5-6 c flour
Mix shortening and sugar until creamed. Add vanilla, sour milk, and eggs. Mix in baking soda, baking powder and flour a little at a time until soft dough forms. Roll with flour and cut to desired shape. These will not work for detailed shapes, just use big circles or hearts etc. Bake at 350 degrees for 12 to 15 minutes. Frost and decorate as desired.
2 c sugar
1 c shortening
1 t vanilla extract
1 c sour milk (add 1 T vinegar or lemon juice in milk if you don't have sour milk)
2 eggs
1 t baking soda
3 t baking powder
5-6 c flour
Mix shortening and sugar until creamed. Add vanilla, sour milk, and eggs. Mix in baking soda, baking powder and flour a little at a time until soft dough forms. Roll with flour and cut to desired shape. These will not work for detailed shapes, just use big circles or hearts etc. Bake at 350 degrees for 12 to 15 minutes. Frost and decorate as desired.
Pot Roast
From Valerie Christensen
3 1/2 lb pot roast
2 envelopes Lipton onion soup mix
2 lbs potatoes
3 carrots
2 celery stalks
7 cloves garlic, minced
1/2 T garlic pepper
2 T tyme
1 bay leaf
1 1 /2 c red wine
14 oz can beef broth
Place all ingredients in crock pot and cook on low for 9 - 10 hours or in oven cook at 275 degrees for 8 to 10 hours.
3 1/2 lb pot roast
2 envelopes Lipton onion soup mix
2 lbs potatoes
3 carrots
2 celery stalks
7 cloves garlic, minced
1/2 T garlic pepper
2 T tyme
1 bay leaf
1 1 /2 c red wine
14 oz can beef broth
Place all ingredients in crock pot and cook on low for 9 - 10 hours or in oven cook at 275 degrees for 8 to 10 hours.
Chocolate Chip Cookies
1 c shortening
1 c butter
1 1/2 c sugar
1 1/2 c brown sugar
3 eggs
1 T almond extract
5 1/4 c flour
1 1/2 t baking soda
1 1/2 t salt
1 1/2 c chopped nuts
18 oz chocolate chips
Heat oven to 375 degrees. Mix shortening, butter, sugar, brown sugar, eggs and vanilla. Blend in flour, baking soda and salt. Fold in nuts and chocolate chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 - 10 minutes until light brown. Cool slightly before removing from pan. Makes about 7 dozen cookies.
You can substitute 2 cups salted peanuts for the nuts and chocolate chips for a salted peanut cookie. Before baking, flatten with a fork criss cross style.
To bake cookies on short notice, place dough on waxed paper lined cookie sheet and freeze for 10 minutes. Remove frozen dough and keep in a freezer bag in the freezer. When you want fresh baked cookies, just remove the amount you want and let thaw on cookie sheet for 10 to 15 minutes and bake as normal.
1 c butter
1 1/2 c sugar
1 1/2 c brown sugar
3 eggs
1 T almond extract
5 1/4 c flour
1 1/2 t baking soda
1 1/2 t salt
1 1/2 c chopped nuts
18 oz chocolate chips
Heat oven to 375 degrees. Mix shortening, butter, sugar, brown sugar, eggs and vanilla. Blend in flour, baking soda and salt. Fold in nuts and chocolate chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 - 10 minutes until light brown. Cool slightly before removing from pan. Makes about 7 dozen cookies.
You can substitute 2 cups salted peanuts for the nuts and chocolate chips for a salted peanut cookie. Before baking, flatten with a fork criss cross style.
To bake cookies on short notice, place dough on waxed paper lined cookie sheet and freeze for 10 minutes. Remove frozen dough and keep in a freezer bag in the freezer. When you want fresh baked cookies, just remove the amount you want and let thaw on cookie sheet for 10 to 15 minutes and bake as normal.
No Fail Fudge
18 oz semi sweet chocolate chips
1 14 oz can sweetened condensed milk
dash salt
1 1/2 t vanilla extract
Melt chocolate and milk over low heat. Stir in salt and vanilla. Spread in square wax paper lined pan. Chill and cut in small squares.
1 14 oz can sweetened condensed milk
dash salt
1 1/2 t vanilla extract
Melt chocolate and milk over low heat. Stir in salt and vanilla. Spread in square wax paper lined pan. Chill and cut in small squares.
Clam Chowder
Lezlee's famous recipe that I've claimed as my own for years
1/2 lb thick cut bacon - chopped and fried until almost crisp - reserve 1/4 c drippings
3 (6 1/2 oz) cans chopped clams
2 c chopped potatoes
1 c chopped onion
1 c chopped celery
1/2 c butter
3/4 c flour
1 qt half & half
1 t salt
1/2 t pepper
2 T vinegar
Place potato, onion and celery in medium saucepan. Drain clam juice over vegetables and add enough water to cover. Cover with lid and bring to a simmer for about 15 minutes.
While vegetables are cooking, melt butter in large pan. Add bacon grease and flour and cook until bubbly. Slowly mix in the half & half. Cook until thick and bubbly, stirring constantly. Add salt, pepper, clams and cooked vegetables with broth when they are done. Stir in vinegar.
1/2 lb thick cut bacon - chopped and fried until almost crisp - reserve 1/4 c drippings
3 (6 1/2 oz) cans chopped clams
2 c chopped potatoes
1 c chopped onion
1 c chopped celery
1/2 c butter
3/4 c flour
1 qt half & half
1 t salt
1/2 t pepper
2 T vinegar
Place potato, onion and celery in medium saucepan. Drain clam juice over vegetables and add enough water to cover. Cover with lid and bring to a simmer for about 15 minutes.
While vegetables are cooking, melt butter in large pan. Add bacon grease and flour and cook until bubbly. Slowly mix in the half & half. Cook until thick and bubbly, stirring constantly. Add salt, pepper, clams and cooked vegetables with broth when they are done. Stir in vinegar.
Clam Chowder
3 (6 1/2 oz) cans chopped clams
2 c chopped potatoes
1 c chopped onion
1 c chopped celery
Zuppa Toscana
Like what they serve at Olive Garden
1/2 lb Italian sausage links
3/4 c diced onions
1 slice bacon, cut into 1/4" dice
1 1/4 t minced garlic
4 c chicken broth
2 potatoes, peeled and chopped
2 c kale or other greens thinly sliced
1/3 c heavy cream
salt
Place sausages on baking sheet and bake at 300 degrees for 15 to 20 minutes. Halve lengthwise, then cut diagonally into 1/2 inch slices.
Places onions and bacon in 3 to 4 qt saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.
Add chicken broth and potatoes. Bring to a boil, reduce heat and simmer 15 minutes. Add greens, sausage, cream and salt to taste. Simmer 5 minutes longer.
1/2 lb Italian sausage links
3/4 c diced onions
1 slice bacon, cut into 1/4" dice
1 1/4 t minced garlic
4 c chicken broth
2 potatoes, peeled and chopped
2 c kale or other greens thinly sliced
1/3 c heavy cream
salt
Place sausages on baking sheet and bake at 300 degrees for 15 to 20 minutes. Halve lengthwise, then cut diagonally into 1/2 inch slices.
Places onions and bacon in 3 to 4 qt saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.
Add chicken broth and potatoes. Bring to a boil, reduce heat and simmer 15 minutes. Add greens, sausage, cream and salt to taste. Simmer 5 minutes longer.
Gazpacho Salad
1 lb grape or cherry tomatoes, halved
1 medium English cucumber, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red onion chopped
1 garlic clove, minced
1 T olive oil
1 T Worcestershire sauce
1 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t black pepper
dash tobasco sauce
Mix all ingredients in a large serving bowl. Toss well and serve.
1 medium English cucumber, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red onion chopped
1 garlic clove, minced
1 T olive oil
1 T Worcestershire sauce
1 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t black pepper
dash tobasco sauce
Mix all ingredients in a large serving bowl. Toss well and serve.
Chantal's New York Cheesecake
From allrecipes.com
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off. Take a sharp knife and insert between cake and side of pan to loosen. Let cake cool in oven with the door closed for 1 hour. Remove and let cool. This prevents cracking. Chill in refrigerator until serving.
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off. Take a sharp knife and insert between cake and side of pan to loosen. Let cake cool in oven with the door closed for 1 hour. Remove and let cool. This prevents cracking. Chill in refrigerator until serving.
Chantal's New York Cheesecake
15 graham crackers, crushed
2 T butter, melted
4 (8 oz) packages cream cheese
1 1/2 c white sugar
3/4 c milk
4 eggs
1 c sour cream
1 T vanilla extract
1/4 c flour
Preheat oven to 350 degrees. Grease a 9" springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pur filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off. Slide a knife between the sides of the cake and the pan just to loosen and then let cool in the oven with the door closed for 1 hour. Remove and let cool completely before putting in refrigerator to chill.
Peanut Cole Slaw
1/2 of a green cabbage, shredded
2 carrots, shredded
1/4 of a red cabbage
3/4 cup celery, finely sliced
1/3 cup green onions, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
pepper
1 cup dry roasted peanuts
In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder, pepper and oil.
Mix dressing with coleslaw; stir in peanuts and toss well.
Refrigerate until ready to serve.
2 carrots, shredded
1/4 of a red cabbage
3/4 cup celery, finely sliced
1/3 cup green onions, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
pepper
1 cup dry roasted peanuts
In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder, pepper and oil.
Mix dressing with coleslaw; stir in peanuts and toss well.
Refrigerate until ready to serve.
Raita (yogurt sauce)
1 c plain yogurt
1 cucumber, seeded and chopped small
2 cloves garlic, minced
1/2 c cilantro leaves, chopped
pinch cayenne
juice of 1/2 lime
Combine all ingredients in a food processor or blender, but don't make it too smooth. You want a little texture to it. Serve with curries or Middle Eastern food or use as a dip.
1 cucumber, seeded and chopped small
2 cloves garlic, minced
1/2 c cilantro leaves, chopped
pinch cayenne
juice of 1/2 lime
Combine all ingredients in a food processor or blender, but don't make it too smooth. You want a little texture to it. Serve with curries or Middle Eastern food or use as a dip.
Strawberry Pie
Crust
1 1/3 c flour
1/2 t salt
1/2 c shortening
2 - 3 T cold water
Mix flour and salt. Cut in shortening and then add water. Mix until a ball is formed. Roll out and put into a 9 inch pie pan. Prick with a fork. Bake at 450 degrees for 10-15 minutes.
Pie
1 qt fresh strawberries, washed, stemmed and halved
1/2 c sugar
2 T corn starch
1/8 t salt
6 T cold water
6 oz cream cheese
2 T orange juice
Set aside 2 cups strawberries, and crush the remaining 1 1/2 cups with a fork and reserve.
Combine sugar, cornstarch and salt in a saucepan. Gradually add cold water blending until smooth. Add crushed strawberries. Cook over medium heat until boiling. Cook 1 minute more. Remove from heat and cool by setting in a bowl of ice water.
Beat cream cheese until softened. Gradually add orange juice, beating until smooth. Spread over bottom of baked pie shell. Arrange halved strawberries over cream cheese. Pour cooled strawberry mixture over that. Chill and top with whipped cream.
1 1/3 c flour
1/2 t salt
1/2 c shortening
2 - 3 T cold water
Mix flour and salt. Cut in shortening and then add water. Mix until a ball is formed. Roll out and put into a 9 inch pie pan. Prick with a fork. Bake at 450 degrees for 10-15 minutes.
Pie
1 qt fresh strawberries, washed, stemmed and halved
1/2 c sugar
2 T corn starch
1/8 t salt
6 T cold water
6 oz cream cheese
2 T orange juice
Set aside 2 cups strawberries, and crush the remaining 1 1/2 cups with a fork and reserve.
Combine sugar, cornstarch and salt in a saucepan. Gradually add cold water blending until smooth. Add crushed strawberries. Cook over medium heat until boiling. Cook 1 minute more. Remove from heat and cool by setting in a bowl of ice water.
Beat cream cheese until softened. Gradually add orange juice, beating until smooth. Spread over bottom of baked pie shell. Arrange halved strawberries over cream cheese. Pour cooled strawberry mixture over that. Chill and top with whipped cream.
Ginger Cookies
2 c sugar
1 1/2 c butter, softened
1/2 c molasses
2 eggs
4 1/2 c flour
3 t baking soda
1/2 t salt
2 t cinnamon
1 t ground cloves
1 t ground ginger
1/2 t nutmeg
Sugar
In large bowl, beat sugar, butter, molasses and eggs until light and fluffy. Stir in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. mix well. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350 degrees. Shape dough into 1 inch balls. Roll in sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8 to 12 minutes until set. Cookies will puff up and flatten during baking. Cool 1 minute and remove from cookie sheets. Makes about 4 dozen cookies.
Sunday, November 23, 2008
Jamaican Banana Bread
From Andrea Kempe
1/4 c butter
1 c sugar
1 egg
2 c flour
2 t baking powder
1/2 t baking soda
1/8 t salt
1 c mashed banana
1/2 c milk
2 T vanilla
1/2 t grated lime zest
1 T lime juice
1/2 c chopped pecans
1/2 c coconut
Heat oven to 325 degrees. Beat butter and sugar. Add egg. Combine flour, baking powder, baking soda, and salt. Mix banana, milk, vanilla, lime rind and lime juice. Mix butter mixture, flour mixture and banana mixture together. Fold in pecans and coconut. Pour into 8 x 4 in loaf pan coated with cooking spray. Bake for 1 hour. Cool in pan 10 minutes and remove and cool completely.
Glaze
1/4 c brown sugar
2 t butter
2 t lime juice
1 t vanilla
2 T coconut
2 T chopped pecans
Combine brown sugar, butter, lime juice and vanilla in saucepan. Bring to a simmer and cook 1 minute stirring constantly. Remove from heat and stir in pecans and coconut. Spoon over loaf.
1/4 c butter
1 c sugar
1 egg
2 c flour
2 t baking powder
1/2 t baking soda
1/8 t salt
1 c mashed banana
1/2 c milk
2 T vanilla
1/2 t grated lime zest
1 T lime juice
1/2 c chopped pecans
1/2 c coconut
Heat oven to 325 degrees. Beat butter and sugar. Add egg. Combine flour, baking powder, baking soda, and salt. Mix banana, milk, vanilla, lime rind and lime juice. Mix butter mixture, flour mixture and banana mixture together. Fold in pecans and coconut. Pour into 8 x 4 in loaf pan coated with cooking spray. Bake for 1 hour. Cool in pan 10 minutes and remove and cool completely.
Glaze
1/4 c brown sugar
2 t butter
2 t lime juice
1 t vanilla
2 T coconut
2 T chopped pecans
Combine brown sugar, butter, lime juice and vanilla in saucepan. Bring to a simmer and cook 1 minute stirring constantly. Remove from heat and stir in pecans and coconut. Spoon over loaf.
Muffins
3 c flour
1 c sugar
4 t baking powder
1 t salt
1 1/2 to 2 c chopped fruit
1/2 c oil
2 eggs
1 c milk
Mix dry ingredients together then add in wet ingredients and stir gently until moistened. Spoon into muffin pan. Makes 12 really full. Bake at 400 for 20 to 25 minutes.
1 c sugar
4 t baking powder
1 t salt
1 1/2 to 2 c chopped fruit
1/2 c oil
2 eggs
1 c milk
Mix dry ingredients together then add in wet ingredients and stir gently until moistened. Spoon into muffin pan. Makes 12 really full. Bake at 400 for 20 to 25 minutes.
Butterscotch Snack Mix
From Tracy Evans
1/2 c evaporated milk
3/4 c sugar
2 T butter
1 t vanilla
8 oz butterscotch chips
2 c cheerios
1 c pretzels
1 c peanuts
Heat milk, sugar, butter in pan until boiling. Stir for 2 minutes. Remove from heat and stir in vanilla and butterscotch chips until melted.
Pour over cheerios, pretzels and peanuts and mix.
1/2 c evaporated milk
3/4 c sugar
2 T butter
1 t vanilla
8 oz butterscotch chips
2 c cheerios
1 c pretzels
1 c peanuts
Heat milk, sugar, butter in pan until boiling. Stir for 2 minutes. Remove from heat and stir in vanilla and butterscotch chips until melted.
Pour over cheerios, pretzels and peanuts and mix.
Colored Popcorn
Essentially a popcorn ball without the ball
1 c sugar
1/4 c water
1/4 c butter
1/4 t salt
Few drops of food coloring
Mix all ingredients together in a pan. Boil to soft ball stage. Remove from heat and add 6 cups popped popcorn. Let set 10 minutes.
1 c sugar
1/4 c water
1/4 c butter
1/4 t salt
Few drops of food coloring
Mix all ingredients together in a pan. Boil to soft ball stage. Remove from heat and add 6 cups popped popcorn. Let set 10 minutes.
Nacho Dip
8 oz Velveeta Mexican
1 can cheddar cheese soup
1 can cream of mushroom soup
1 large onion, chopped
2 large tomatoes, chopped
8 oz picante salsa
1 small can chopped green chiles
Put all ingredients in crock pot. Heat until heated through and onion is soft. Enjoy with corn chips.
1 can cheddar cheese soup
1 can cream of mushroom soup
1 large onion, chopped
2 large tomatoes, chopped
8 oz picante salsa
1 small can chopped green chiles
Put all ingredients in crock pot. Heat until heated through and onion is soft. Enjoy with corn chips.
Everett Hahn's Chicken
4 chicken breasts
3 T flour
1/2 t salt
pepper
1/2 t poultry seasoning
5 chopped green onions
2 c chopped mushrooms
1/2 c chicken stock or white wine
2 T lemon juice
Mix flour with seasonings. Coat 4 boneless chicken breasts with flour and seasonings. Cook on medium high heat in butter until done, 10 to 15 minutes on each side. Remove to a serving dish.
Add chopped green onions and mushrooms to pan. Saute for 5 minutes.
Lower heat.
Add 1/2 c chicken broth or white wine and lemon juice
Cook until a thin sauce forms
Pour over chicken and serve
3 T flour
1/2 t salt
pepper
1/2 t poultry seasoning
5 chopped green onions
2 c chopped mushrooms
1/2 c chicken stock or white wine
2 T lemon juice
Mix flour with seasonings. Coat 4 boneless chicken breasts with flour and seasonings. Cook on medium high heat in butter until done, 10 to 15 minutes on each side. Remove to a serving dish.
Add chopped green onions and mushrooms to pan. Saute for 5 minutes.
Lower heat.
Add 1/2 c chicken broth or white wine and lemon juice
Cook until a thin sauce forms
Pour over chicken and serve
Stuffed Strawberries
Remove stem and turn berries upside down and cut into eighths without cutting all the way through. Spoon the following mixture into the strawberries.
3 oz cream cheese
2 T powdered sugar
1 T sour cream
3 oz cream cheese
2 T powdered sugar
1 T sour cream
German Pancake
From allrecipes.com
1/4 c butter
1 c flour
1 c milk
6 eggs beaten
1/8 t salt
Preheat oven to 350 degrees.
Melt butter in a medium baking dish.
Mix flour, milk, eggs and salt. Pour into the prepared dish. Bake on center rack in the oven for 30 to 40 minutes until puffy and golden brown. Serve with maple syrup or jam.
1/4 c butter
1 c flour
1 c milk
6 eggs beaten
1/8 t salt
Preheat oven to 350 degrees.
Melt butter in a medium baking dish.
Mix flour, milk, eggs and salt. Pour into the prepared dish. Bake on center rack in the oven for 30 to 40 minutes until puffy and golden brown. Serve with maple syrup or jam.
Baked Spinach
From allrecipes.com
1 1/4 pounds spinach
1/4 c flour
3 eggs, beaten
3/4 c cheddar cheese shredded
1/2 dried bread crumbs
2 T chopped fresh parsley
1/4 c butter, melted
1 c milk
1/2 t salt
1/8 t pepper
Preheat oven to 350 degrees
Grease a 2 qt baking dish
Clean spinach. Remove all excess water and chop. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in parsley. Sprinkle over top op spinach. Mix butter and milk, salt and pepper. Pour over all ingredients. Bake for 50 minutes to one hour.
1 1/4 pounds spinach
1/4 c flour
3 eggs, beaten
3/4 c cheddar cheese shredded
1/2 dried bread crumbs
2 T chopped fresh parsley
1/4 c butter, melted
1 c milk
1/2 t salt
1/8 t pepper
Preheat oven to 350 degrees
Grease a 2 qt baking dish
Clean spinach. Remove all excess water and chop. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
Combine cheese and bread crumbs. Mix in parsley. Sprinkle over top op spinach. Mix butter and milk, salt and pepper. Pour over all ingredients. Bake for 50 minutes to one hour.
Tortilla Espanola
1/2 cups oil
2 1/2 pounds boiling potatoes, peeled and cut into thin slices
2 1/2 cups chopped onion
1 tablespoon coarse salt
6-8 large eggs
Heat oil in a 8-inch nonstick skillet over medium low heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not browned until tender. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Slide tortilla onto a large flat pan lid and invert back into skillet, bottom side up. Round edge with a rubber spatula and cook over low heat until set. Slide tortilla onto a serving plate, slice and serve warm or at room temperature.
.
2 1/2 pounds boiling potatoes, peeled and cut into thin slices
2 1/2 cups chopped onion
1 tablespoon coarse salt
6-8 large eggs
Heat oil in a 8-inch nonstick skillet over medium low heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not browned until tender. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Slide tortilla onto a large flat pan lid and invert back into skillet, bottom side up. Round edge with a rubber spatula and cook over low heat until set. Slide tortilla onto a serving plate, slice and serve warm or at room temperature.
Shrimp & Angel Hair Pasta with Basil
From allrecipes.com
Ingredients:
1/4 cup light olive oil
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions:
1. Add 1 tablespoon olive oil to a large pot of lightly salted water, and bring to a boil. Add pasta, and cook until al dente; drain. To keep pasta from sticking together, rinse it quickly with cold water.
2. Heat remaining olive oil in a 10 inch skillet. Cook garlic over medium heat, stirring constantly until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and continue stirring until pink, about 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Return shrimp to the skillet, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Top with Parmesan cheese.
Ingredients:
1/4 cup light olive oil
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions:
1. Add 1 tablespoon olive oil to a large pot of lightly salted water, and bring to a boil. Add pasta, and cook until al dente; drain. To keep pasta from sticking together, rinse it quickly with cold water.
2. Heat remaining olive oil in a 10 inch skillet. Cook garlic over medium heat, stirring constantly until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and continue stirring until pink, about 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Return shrimp to the skillet, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Top with Parmesan cheese.
Lemon Daiquiri Sorbet
Stolen without remorse from the Ben & Jerry's Homemade Ice Cream & Dessert book...
3 lemons chilled
1 cup sugar
1/4 cup corn syrup
2 1/2 cups very cold water ( I used sparkling water and it made it even better!)
1. Grate the zest from 1 lemon and set it aside.
2. Juice the lemons. Save the pulp but pick out the pits.
3 Stir the sugar, corn syrup, and water together in a mixing bowl until the sugar dissolves. Stir in the lemon juice and zest.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.Yum!
3 lemons chilled
1 cup sugar
1/4 cup corn syrup
2 1/2 cups very cold water ( I used sparkling water and it made it even better!)
1. Grate the zest from 1 lemon and set it aside.
2. Juice the lemons. Save the pulp but pick out the pits.
3 Stir the sugar, corn syrup, and water together in a mixing bowl until the sugar dissolves. Stir in the lemon juice and zest.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.Yum!
Grandma Gail's Chicken
I usually buy boneless skinless chicken breasts when they are on sale at Vons in the Value pak. This recipe is good for a package of 6 big boneless/skinless chicken breasts or 8 smaller ones.
Put chicken in a 9 x 13 pan.
Mix together:
2 cans Cream of Chicken with Herbs soup
1/2 cup sour cream
2 tablespoons Kitchen Bouquet
Spread soup mixture over chickenBake uncovered at 400 for 1 hour.I make this lots of different ways. You can leave out the sour cream if you want. It is good with cream of mushroom or just the regular cream of chicken with 1/2 a lemon squeezed in it.
Put chicken in a 9 x 13 pan.
Mix together:
2 cans Cream of Chicken with Herbs soup
1/2 cup sour cream
2 tablespoons Kitchen Bouquet
Spread soup mixture over chickenBake uncovered at 400 for 1 hour.I make this lots of different ways. You can leave out the sour cream if you want. It is good with cream of mushroom or just the regular cream of chicken with 1/2 a lemon squeezed in it.
Blender Pancakes
Blend for 4 minutes:
1 c milk
3/4 c whole wheat berries
Add:
2 eggs
2 T sugar or honey
1/4 c oil
1 heaping T baking powder
3/4 t baking soda
1/2 t salt
Blend until combined.Cook on hot griddle.I find they stick a little more than normal pancakes so you might want to use some Pam on the griddle.You can also use 1 tsp baking soda and 1 tsp baking powder with a couple teaspoons of lemon juice if you don't like that much baking powder.
From Andrea Kempe
1 c milk
3/4 c whole wheat berries
Add:
2 eggs
2 T sugar or honey
1/4 c oil
1 heaping T baking powder
3/4 t baking soda
1/2 t salt
Blend until combined.Cook on hot griddle.I find they stick a little more than normal pancakes so you might want to use some Pam on the griddle.You can also use 1 tsp baking soda and 1 tsp baking powder with a couple teaspoons of lemon juice if you don't like that much baking powder.
From Andrea Kempe
Chinese Chicken Salad
INGREDIENTS:
Salad:
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded (regular cabbage and part romaine lettuce is good too)
6 green onions, chopped
1 can mandarin oranges, drained
3 stalks celery, chopped
1 carrot, shredded
1/2 cup chopped cilantro
2 cups cooked chicken, chopped
Dressing:
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
DIRECTIONS:
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions, oranges, celery, carrots, cilantro and chicken.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Salad:
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded (regular cabbage and part romaine lettuce is good too)
6 green onions, chopped
1 can mandarin oranges, drained
3 stalks celery, chopped
1 carrot, shredded
1/2 cup chopped cilantro
2 cups cooked chicken, chopped
Dressing:
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
DIRECTIONS:
Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions, oranges, celery, carrots, cilantro and chicken.
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Chocolate Chip Cheesecake
From allrecipes.com
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 1/2 cups mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
DIRECTIONS:
Preheat oven to 300 degrees. Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a greased 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1 cup of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 1/2 cups mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
DIRECTIONS:
Preheat oven to 300 degrees. Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a greased 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1 cup of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Sugar Free Cheesecake
Crust:
1 C flour
1/2 C Butter
1/2 C Chopped Pecans or other nut
3 T splenda
Mix ingredients - and press into a 9 inch springform pan. Bake at 350 for about 10 or 12 minutes until a little brown.
Filling:
4 - 8 oz packages cream cheese - room temperature works best
1 1/2 cups splenda (the kind that measures like sugar)
3/4 c milk
4 eggs
1 c sour cream
1 T vanilla extract
1/4 c all purpose flour
Mix cream cheese with splenda until smooth. Blend in milk, then mix in the eggs one at a time mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth, but don't over beat it. Pour into the prepared crust.
Bake at 350 for 1 hour. Turn the oven off - run a sharp knife between the cake and the pan quickly and let cake cool for another hour in the oven with the door closed. Take out and let cool completely and then refrigerate. This prevents cracking (sometimes they crack - but still taste great).
1 C flour
1/2 C Butter
1/2 C Chopped Pecans or other nut
3 T splenda
Mix ingredients - and press into a 9 inch springform pan. Bake at 350 for about 10 or 12 minutes until a little brown.
Filling:
4 - 8 oz packages cream cheese - room temperature works best
1 1/2 cups splenda (the kind that measures like sugar)
3/4 c milk
4 eggs
1 c sour cream
1 T vanilla extract
1/4 c all purpose flour
Mix cream cheese with splenda until smooth. Blend in milk, then mix in the eggs one at a time mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth, but don't over beat it. Pour into the prepared crust.
Bake at 350 for 1 hour. Turn the oven off - run a sharp knife between the cake and the pan quickly and let cake cool for another hour in the oven with the door closed. Take out and let cool completely and then refrigerate. This prevents cracking (sometimes they crack - but still taste great).
Ranch Dressing Mix
Another favorite from Kathleen Magnusson
2 tsp instant minced onion or 1/2 tsp onion powder
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes
Mix with 1 cup buttermilk and 1 cup Mayonnaise
*For a vegetable or chip dip, use:
1 cup sour cream and 1 cup Mayonnaise instead
2 tsp instant minced onion or 1/2 tsp onion powder
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes
Mix with 1 cup buttermilk and 1 cup Mayonnaise
*For a vegetable or chip dip, use:
1 cup sour cream and 1 cup Mayonnaise instead
Veggie Bars
From Kathleen Magnusson
2 tubes crescent rolls (Pillsbury refrigerated kind)
2 - 8 oz. cream cheese softened
¾ cups mayo
½ cup sour cream
1 pkg. dry Ranch dressing mix
2 cups of cut up vegetables of your choice
1 cup of shredded cheese of your choice
Press the 2 tubes of crescent rolls into a jelly roll pan and bake at 375 degrees for 8-9 min. Then cool. Combine cream cheese, mayo, sour cream and Ranch dressing together until smooth. Spread over cooled crust. Then add any vegetables you would like over the cream cheese mixture. I usually shred carrots, slice radishes, cauliflower, broccoli, celery and red onion. Then sprinkle with shredded cheese. Press the veggies and cheese down a little into the cream cheese mixture. Cover and refrigerate for an hour or so. Cut into bars and serve
2 tubes crescent rolls (Pillsbury refrigerated kind)
2 - 8 oz. cream cheese softened
¾ cups mayo
½ cup sour cream
1 pkg. dry Ranch dressing mix
2 cups of cut up vegetables of your choice
1 cup of shredded cheese of your choice
Press the 2 tubes of crescent rolls into a jelly roll pan and bake at 375 degrees for 8-9 min. Then cool. Combine cream cheese, mayo, sour cream and Ranch dressing together until smooth. Spread over cooled crust. Then add any vegetables you would like over the cream cheese mixture. I usually shred carrots, slice radishes, cauliflower, broccoli, celery and red onion. Then sprinkle with shredded cheese. Press the veggies and cheese down a little into the cream cheese mixture. Cover and refrigerate for an hour or so. Cut into bars and serve
Wheat Bread
From countrybaker.com
Have on hand:
2 1/2 pounds (9-10 cups) of whole wheat flour
In mixer bowl place:
3 cups hot water (120-130 degrees)
1/3 cup honey
1/3 cup oil
2 1/2 cups of the flour
2 Tablespoons of quick acting yeast
Mix above slightly and put cover on mixer. Let sponge for about 15-30 min. or longer.
Then add:
1 Tablespoons salt
1 Tablespoons dough enhancer (optional, produces a softer crust)
enough of the remaining flour until it cleans the sides of the bowl.
Once the sides of the bowl are clean, stop the machine and touch the dough. If it feels real wet, add a little more flour, maybe 1 or 2 cups if needed. Then knead for approximately 5-7 minutes on the lower speeds. Check for gluten development by breaking off a golf-ball sized piece of dough and stretching it real thin; if it produces 'windows' or parts of the dough that you can see through, then this is the developed gluten. If it just breaks apart in your hands, you need to continue kneading. However, if the dough starts to stick to the sides of the bowl, then you have overkneaded.
Take out and shape into two 8 inch loaves filling greased pans 3/4 of the way full. Cover with a tea towel and rise until double. Bake in a preheated 350 degree oven for 30-35 minutes or until done(200 degrees on an instant read thermometer stuck in the middle). Cool on wire racks. Brush tops with butter for softer crust.
Have on hand:
2 1/2 pounds (9-10 cups) of whole wheat flour
In mixer bowl place:
3 cups hot water (120-130 degrees)
1/3 cup honey
1/3 cup oil
2 1/2 cups of the flour
2 Tablespoons of quick acting yeast
Mix above slightly and put cover on mixer. Let sponge for about 15-30 min. or longer.
Then add:
1 Tablespoons salt
1 Tablespoons dough enhancer (optional, produces a softer crust)
enough of the remaining flour until it cleans the sides of the bowl.
Once the sides of the bowl are clean, stop the machine and touch the dough. If it feels real wet, add a little more flour, maybe 1 or 2 cups if needed. Then knead for approximately 5-7 minutes on the lower speeds. Check for gluten development by breaking off a golf-ball sized piece of dough and stretching it real thin; if it produces 'windows' or parts of the dough that you can see through, then this is the developed gluten. If it just breaks apart in your hands, you need to continue kneading. However, if the dough starts to stick to the sides of the bowl, then you have overkneaded.
Take out and shape into two 8 inch loaves filling greased pans 3/4 of the way full. Cover with a tea towel and rise until double. Bake in a preheated 350 degree oven for 30-35 minutes or until done(200 degrees on an instant read thermometer stuck in the middle). Cool on wire racks. Brush tops with butter for softer crust.
Sweet Thai Chili Coleslaw
Dressing:
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup Maggi Sweet Chili Sauce
1/4 teaspoon pepper
Salad:
Shredded green cabbage - 1 small head or 1/2 large head (about 1 pound)
2 carrots shredded
3 stalks celery - chopped
6 green onions - chopped
1 cup dry roasted peanuts
Mix dressing ingredients together. Toss salad ingredients together and mix in dressing. Serve.
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup Maggi Sweet Chili Sauce
1/4 teaspoon pepper
Salad:
Shredded green cabbage - 1 small head or 1/2 large head (about 1 pound)
2 carrots shredded
3 stalks celery - chopped
6 green onions - chopped
1 cup dry roasted peanuts
Mix dressing ingredients together. Toss salad ingredients together and mix in dressing. Serve.
Apricot Chutney
3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
1/4 cup dried cranberries
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature.
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
1/4 cup dried cranberries
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature.
Gobbly Gook Cookies
1 Glob Peanut Butter
2 scoops brown sugar
1 handful sugar
1 smidgen butter
3 dit dots vanilla
1 handful flour
2 itsy bits salt
4 glubs quick oats
1 small blib cocoa powder
4 dribbles milk
Mix butter, sugar, milk, cocoa, and salt in saucepan with a wooden spoon.
Over low heat, boil mixture for 1 minute, stirring with wooden spoon
Remove from heat and add peanut butter, vanilla, oats and flour.
Stir until well mixed
Will a spoon, drop mixture on waxed paper to form drop cookies.
Let them cool and enjoy!
2 scoops brown sugar
1 handful sugar
1 smidgen butter
3 dit dots vanilla
1 handful flour
2 itsy bits salt
4 glubs quick oats
1 small blib cocoa powder
4 dribbles milk
Mix butter, sugar, milk, cocoa, and salt in saucepan with a wooden spoon.
Over low heat, boil mixture for 1 minute, stirring with wooden spoon
Remove from heat and add peanut butter, vanilla, oats and flour.
Stir until well mixed
Will a spoon, drop mixture on waxed paper to form drop cookies.
Let them cool and enjoy!
Squeeze Fudge
3 ounces cream cheese softened
1/2 c butter softened
1/3 c cocoa powder
1 t vanilla
1 lb powdered sugar
Place all ingredients in a large ziplock plastic bag, then squeeze it and squish it until the fudge is creamy and mixed. Enjoy!
1/2 c butter softened
1/3 c cocoa powder
1 t vanilla
1 lb powdered sugar
Place all ingredients in a large ziplock plastic bag, then squeeze it and squish it until the fudge is creamy and mixed. Enjoy!
Tomato, Corn and Basil Soup
1 c chopped onion
2 tbs olive oil
3 cloves garlic, chopped
28 oz canned crushed tomatoes
1 c water
3 c corn kernels cut off cobb or else use frozen
Salt and Pepper to taste
1 c chopped fresh basil
Saute onions in olive oil in a saucepan over medium high heat until they begin to brown. Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes and cook, stirring occasionally until they give up their juice. Cover and continue cooking about 5 minutes more.
Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat and serve immediately.
2 tbs olive oil
3 cloves garlic, chopped
28 oz canned crushed tomatoes
1 c water
3 c corn kernels cut off cobb or else use frozen
Salt and Pepper to taste
1 c chopped fresh basil
Saute onions in olive oil in a saucepan over medium high heat until they begin to brown. Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes and cook, stirring occasionally until they give up their juice. Cover and continue cooking about 5 minutes more.
Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat and serve immediately.
Jambalaya
1/2 cup vegetable oil
1 pound andouille sausage, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 teaspoon salt
1 teaspoon Essence, recipe follows
1/2 teaspoon cayenne, plus 1/2 teaspoon if you want it hotter
1 tablespoon chopped garlic
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups chicken broth
1 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the garlic, and cook for 1 minute. Add the ham and the bay leaves to the pot. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the chicken broth, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
1 pound andouille sausage, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 teaspoon salt
1 teaspoon Essence, recipe follows
1/2 teaspoon cayenne, plus 1/2 teaspoon if you want it hotter
1 tablespoon chopped garlic
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups chicken broth
1 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the garlic, and cook for 1 minute. Add the ham and the bay leaves to the pot. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the chicken broth, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Fumi Salad
Salad:
one large container
8 green onions
one head cabbage
chop vegetables and throw into large container to chill overnight
Dressing:
one medium container
4 tbsp sugar
1 tsp black pepper
2 tsp salt
2 tsp accent
6 tbsp seasoned rice vinegar
1 cup salad oil
mix together and chill in seperate container from salad
Topping:
one small container
two packages uncooked ramen noodles, broken up (you will not need seasoning packets)
bag slivered almonds, toasted
1 1/2 oz sesame seeds, toasted
mix together and store in small container.
Keep seperate from other containers until ready to serve
15 minutes before serving, pour dressing on salad. Immediately before serving, add topping. Toss and enjoy!
one large container
8 green onions
one head cabbage
chop vegetables and throw into large container to chill overnight
Dressing:
one medium container
4 tbsp sugar
1 tsp black pepper
2 tsp salt
2 tsp accent
6 tbsp seasoned rice vinegar
1 cup salad oil
mix together and chill in seperate container from salad
Topping:
one small container
two packages uncooked ramen noodles, broken up (you will not need seasoning packets)
bag slivered almonds, toasted
1 1/2 oz sesame seeds, toasted
mix together and store in small container.
Keep seperate from other containers until ready to serve
15 minutes before serving, pour dressing on salad. Immediately before serving, add topping. Toss and enjoy!
Cheesy Potato Casserole
32 oz bag of frozen hash brown potatoes, thawed
1 can cream of celery soup
1 can cream of potato soup
16 oz sour cream
3 c shredded cheese
1 t dried parsley
1 onion chopped
1/2 t pepper
1 t powdered chicken boullion or chicken base
Paprika
Mix potatoes, soups, sour cream, 1/2 of the cheese, onion, pepper and boullion together. Spread into a greased 9x13 pan. Top with remaining cheese and sprinkle with paprika.
Bake at 350 for 1 hour covered and 1/2 hour move uncovered until top is browned. Serves 12
1 can cream of celery soup
1 can cream of potato soup
16 oz sour cream
3 c shredded cheese
1 t dried parsley
1 onion chopped
1/2 t pepper
1 t powdered chicken boullion or chicken base
Paprika
Mix potatoes, soups, sour cream, 1/2 of the cheese, onion, pepper and boullion together. Spread into a greased 9x13 pan. Top with remaining cheese and sprinkle with paprika.
Bake at 350 for 1 hour covered and 1/2 hour move uncovered until top is browned. Serves 12
Cheeseball
3 - 8 oz cream cheese
1 bunch green onions, chopped
1 tsp garlic salt
2 tbs worcestersire sauce
2 small packages Budding beef, chopped (thin sliced meat for sandwiches)
1/2 c sharp cheddar cheese, shredded
1/2 c chopped nuts
Mix all ingredients except nuts and form into a ball. Roll in chopped nuts and enjoy with crackers.
1 bunch green onions, chopped
1 tsp garlic salt
2 tbs worcestersire sauce
2 small packages Budding beef, chopped (thin sliced meat for sandwiches)
1/2 c sharp cheddar cheese, shredded
1/2 c chopped nuts
Mix all ingredients except nuts and form into a ball. Roll in chopped nuts and enjoy with crackers.
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