Have you ever noticed the bumbs on the bottom of your bell peppers. 3 bumbs on the bottom the peppers are good for eating in salads and are much sweeter.
Peppers with 4 bumbs on the bottom are good for cooking and are a lot firmer.
Wednesday, March 31, 2010
SNICKER BARS AND APPLES
Take some small snicker bars and chop them up. Can put in the freezer for a few minutes to make chopping easier. Peel and core some apples and put them in a sprayed baking dish and put the chopped snickers on top of the apples and bake for 15 minutes on 350. Seve with vanilla ice cream.
WARMING LEFT OVER PIZZA
Heat up your left over pizza in a heavy skillet on top of the stove and not in the mircowave. It will let it stay crispy. Put the heat on medium low until it is warm.
WHIPPING CAKE MIX
When you buy a container of frosting for your cake. If you will take it out of the container and put in a bowl and whip it with a mixer you will get more frosting for your layers. If you like the taste of homemade choc. frosting I put mine in the mircowave for two minutes and not let it melt all the way and it makes it more like homemade frosting. If it gets to hot let it cool down a few seconds and then frost.
MOUTHWASH AND DRYER SHEETS
My son was telling me how you can use small containers of mouthwash sitting around on your picnic tables outside to keep the flys and bugs away. He also said that dryer sheets will also work for this. I am sure going to try this. Good for homecomings.
SHOWER CAPS
When you visit a hotel or motel don't throw away the shower caps they give you. Bring them home and use them to cover different size bowls that you keep your lefovers in in the ref. also good to use when on a picnic to keep the bugs out of the food. I buy packs of them for this at the dollar store and keep on hand. Good to use to take to homecomings.
CHALK BOARD ERASER
When it is raining and you can't get all the fog off your inside car window buy a chalkboard eraser and keep in the car. It will not leave streaks on your window like trying to rub it with a cloth or paper towel or napkin does.
COTTON BALL TIP
When you break something and see fine pieces of glass laying there take a wet cotton ball and it will pick up the fine stuff.
WHITE CHILI
3 Cans Northern Beans
3 Cups Chicken, cooked and cut up
1Jar Alfredo Sauce
2 Cups Chicken Broth
1 Can of Green Chiles, can leave out
11/2 Cups Corn
1 Cup Shredded Monterrey Jack Cheese
1 Cup Shredded Pepper Jack Cheese
1 Small Yellow Pepper, diced
1 Medium Onion, diced
Garlic
Cumin
Cayenne Pepper
In a crock-pot mix all the ings. together and cook on high for 3-4 hours.
3 Cups Chicken, cooked and cut up
1Jar Alfredo Sauce
2 Cups Chicken Broth
1 Can of Green Chiles, can leave out
11/2 Cups Corn
1 Cup Shredded Monterrey Jack Cheese
1 Cup Shredded Pepper Jack Cheese
1 Small Yellow Pepper, diced
1 Medium Onion, diced
Garlic
Cumin
Cayenne Pepper
In a crock-pot mix all the ings. together and cook on high for 3-4 hours.
Tuesday, March 30, 2010
LEMON MERINGUE PIE
1 Box Vanilla Wafers
6 Tablespoons Marg. melted
3 Tablespoons Sugar
Crush half of the wafers about 40. I put them in a ziplock bag and use a hammer or rolling pin to crush them. Stir in sugar. Add the melted marg. and mix until well blended. Take and line a glass pie plate all around with whole vanilla wafers. Next press the crust mixture out to the edge of the cookies.
FILLING:
1 (14)oz. Can Sweetened Condensed Milk
1/2 Cup Lemon Juice, fresh or bottled
2 Egg Yolks
Put all the ings. in a bowl and mix. Pour into the crust. Top with meringue.
MERINGUE:
3 Egg Whites
1/4 Cup Sugar
Whip egg whites until foamy. Add sugar. Continue beating on high until soft peaks form. Pour on top of pie and spread all the way to the edge to seal. Bake on 325 until golden around 10 minutes. Cool. Then ref. until ready to serve.
6 Tablespoons Marg. melted
3 Tablespoons Sugar
Crush half of the wafers about 40. I put them in a ziplock bag and use a hammer or rolling pin to crush them. Stir in sugar. Add the melted marg. and mix until well blended. Take and line a glass pie plate all around with whole vanilla wafers. Next press the crust mixture out to the edge of the cookies.
FILLING:
1 (14)oz. Can Sweetened Condensed Milk
1/2 Cup Lemon Juice, fresh or bottled
2 Egg Yolks
Put all the ings. in a bowl and mix. Pour into the crust. Top with meringue.
MERINGUE:
3 Egg Whites
1/4 Cup Sugar
Whip egg whites until foamy. Add sugar. Continue beating on high until soft peaks form. Pour on top of pie and spread all the way to the edge to seal. Bake on 325 until golden around 10 minutes. Cool. Then ref. until ready to serve.
Monday, March 29, 2010
CRYSTAL LIGHT STRAWBERRY AIDE
16oz. Fresh Strawberries
1 Tub Crystal Light Pink Lemonade
Wash the strawberries and remove the tops. Place in a blender and puree until fully liquefied. Fill a two quart pitcher halfway with water. Stir in drink mix. Add strawberry puree and fill the rest of the way with cold water. Stir well. If the strawberries are sour you can add some splenda to tastes. Seve over ice.
1 Tub Crystal Light Pink Lemonade
Wash the strawberries and remove the tops. Place in a blender and puree until fully liquefied. Fill a two quart pitcher halfway with water. Stir in drink mix. Add strawberry puree and fill the rest of the way with cold water. Stir well. If the strawberries are sour you can add some splenda to tastes. Seve over ice.
BAKED CHICKEN AND LENTILS
If you are like me and love Indian food you will love this.
1 Tablespoon Extra Virgin Olive Oil
1/4 Lb. Pancetta or Bacon, diced
3 Lbs. Chicken Thighs, 6 to 8 pieces, patted dry
Salt and Black Pepper
2 Cups Onions, chopped
1 Rib Celery, chopped fine
4 Garlic Cloves, sliced
2 Teaspoons Ground Cumin
2 Cups Chopped Radicchio or red cabbage 1/2 head, cored
1 Tablespoon Red Wine Vinegar
11/2 Tablespoon Sage
2 Cups Lentils
3 Cups Chicken Broth, more if needed
Heat the oil in a skillet. Cook the pancetta or bacon on medium until golden. Season the chicken with salt and pepper and place in skillet. Shear until golden brown on medium high heat. Remove. Pour off all but 2 tablespoons of the fat. Add onions, garlic and celery and cook until soft. Stir in cumin. Add the cabbage, vinger and sage. Saute briefly. Add lentils, chicken stock and cooked pancetta. Put all of this in a ovenproof casserole and put back on the stove and bring to a boil and simmer. Then take off and put in oven for around one hour or until lentils are soft and chicken is done. If you need more broth add it. The lentils may absorb all of the broth. They should be sauce like and not soupy. Check to see if you need more salt. Serve.
1 Tablespoon Extra Virgin Olive Oil
1/4 Lb. Pancetta or Bacon, diced
3 Lbs. Chicken Thighs, 6 to 8 pieces, patted dry
Salt and Black Pepper
2 Cups Onions, chopped
1 Rib Celery, chopped fine
4 Garlic Cloves, sliced
2 Teaspoons Ground Cumin
2 Cups Chopped Radicchio or red cabbage 1/2 head, cored
1 Tablespoon Red Wine Vinegar
11/2 Tablespoon Sage
2 Cups Lentils
3 Cups Chicken Broth, more if needed
Heat the oil in a skillet. Cook the pancetta or bacon on medium until golden. Season the chicken with salt and pepper and place in skillet. Shear until golden brown on medium high heat. Remove. Pour off all but 2 tablespoons of the fat. Add onions, garlic and celery and cook until soft. Stir in cumin. Add the cabbage, vinger and sage. Saute briefly. Add lentils, chicken stock and cooked pancetta. Put all of this in a ovenproof casserole and put back on the stove and bring to a boil and simmer. Then take off and put in oven for around one hour or until lentils are soft and chicken is done. If you need more broth add it. The lentils may absorb all of the broth. They should be sauce like and not soupy. Check to see if you need more salt. Serve.
FRIED EGGPLANT
1 Large Eggplant or 2 Small ones
1/4 Cup Canola Oil, or a little more
3 Eggs, beaten
2 Cups Flour or Bread Crumbs
1/2 Cup Parmesan Cheese
Salt to taste
Cut the eggplant into 1/4 inch slices. Heat oil in a skillet. Dip eggplant slices in egg and then the flour or bread crumbs. Fry until golden brown on each side, adding more oil if necessary and then salt them and add the parmesan cheese. Set on paper towels to drain. You can add the parmesan cheese to the flour mixture or bread crumbs if you like.
1/4 Cup Canola Oil, or a little more
3 Eggs, beaten
2 Cups Flour or Bread Crumbs
1/2 Cup Parmesan Cheese
Salt to taste
Cut the eggplant into 1/4 inch slices. Heat oil in a skillet. Dip eggplant slices in egg and then the flour or bread crumbs. Fry until golden brown on each side, adding more oil if necessary and then salt them and add the parmesan cheese. Set on paper towels to drain. You can add the parmesan cheese to the flour mixture or bread crumbs if you like.
ITALIAN SAUSAGE SUB SANDWICHES
2 Tablespoons Olive Oil
2 Onions, Sliced Thin
3 Green Bell Peppers, Thickly Sliced
1 Red Bell Pepper, Thickly Sliced
2 Lbs. Sweet Italian Sausages, Links Pricked
6 Italian Sub Rolls
Preheat the oven to 350. In a baking dish, add oil, onions, peppers and the sausages. Cover with foil and bake until the sausages are cooked through and the peppers are soft for around 1 to 11/2 hours, depending on the peppers. Serve on the sub rolls.
2 Onions, Sliced Thin
3 Green Bell Peppers, Thickly Sliced
1 Red Bell Pepper, Thickly Sliced
2 Lbs. Sweet Italian Sausages, Links Pricked
6 Italian Sub Rolls
Preheat the oven to 350. In a baking dish, add oil, onions, peppers and the sausages. Cover with foil and bake until the sausages are cooked through and the peppers are soft for around 1 to 11/2 hours, depending on the peppers. Serve on the sub rolls.
ANGINETTE COOKIES
These are so easy made but the orange extract is sort of expensive. They are so very good.
1/2 Cup Shortening or Butter (not marg.) softned
1/2 Cup Sugar
2 Large Eggs
1/2 Cup Orange Juice
1/2 Teaspoon Orange Extract
3 Cups Flour
1 Tablespoon Baking Powder
Frosting:
1 Cup Powdered Sugar
1/2 Teaspoon Lemon Extract
1/2 Teaspoon Vanilla
2 Tablespoon Milk
Tri-Colored Sprinkles
Preheat oven to 350. Spray cookie sheets or line with parchment paper. In a medium bowl cream the shortening or butter with the sugar until this is fluffy. Add the eggs one at a time beating well after adding each egg. Add orange juice and the extract and mix. Sift the baking powder with the flour and add to the ings. Mix again until combined. Drop by small spoonfuls on the cookie sheet. Bake 10-12 minutes. Let get light brown on top do not let get dark brown as they will taste scorched. Cool.
For the frosting mix the powdered sugar with the lemon extract and vanilla in a small bowl. Add 2 tablespoons milk and if to thick add a little more milk you do not want it to runny. Dip the top of the cookies into the frosting and then put on wax paper until they have stopped dripping. Top with the sprinkles. Let stand until the frosting is set.
1/2 Cup Shortening or Butter (not marg.) softned
1/2 Cup Sugar
2 Large Eggs
1/2 Cup Orange Juice
1/2 Teaspoon Orange Extract
3 Cups Flour
1 Tablespoon Baking Powder
Frosting:
1 Cup Powdered Sugar
1/2 Teaspoon Lemon Extract
1/2 Teaspoon Vanilla
2 Tablespoon Milk
Tri-Colored Sprinkles
Preheat oven to 350. Spray cookie sheets or line with parchment paper. In a medium bowl cream the shortening or butter with the sugar until this is fluffy. Add the eggs one at a time beating well after adding each egg. Add orange juice and the extract and mix. Sift the baking powder with the flour and add to the ings. Mix again until combined. Drop by small spoonfuls on the cookie sheet. Bake 10-12 minutes. Let get light brown on top do not let get dark brown as they will taste scorched. Cool.
For the frosting mix the powdered sugar with the lemon extract and vanilla in a small bowl. Add 2 tablespoons milk and if to thick add a little more milk you do not want it to runny. Dip the top of the cookies into the frosting and then put on wax paper until they have stopped dripping. Top with the sprinkles. Let stand until the frosting is set.
CHEESECAKE BARS
If the rasins are hard put them in some water and let them boil until they are plump. Pour off water and let cool.
1/3 Cup Butter, softened
1/3 Cup Brown Sugar
1 Cup flour
1/2 Cup Raisins or can add coconut
1/2 Cup Chopped Walnuts
1 (8)oz. Box Cream Cheese
1/2 Cup Sugar not powdered sugar
1 Egg
2 Tablespoon Milk
1 Tablespoon Lemon Juice
1/2 Teaspoon Vanilla
Preaheat oven to 350. Spray a 8 x 8 pan. In a bowl cream the brown sugar and butter until it is fluffy. Add the flour, raisins and nuts. Mix until this is crumbly. Take half of this mixture and press into the pan. Bake for 15 minutes. In another bowl mix the cream cheese and sugar. Add the egg, milk and lemon juice and vanilla and beat until smooth. Take the crust out of the oven and pour the filling over the crust. Sprinkle remaining crust on top and bake for 25 minutes. Let cool and chill.
1/3 Cup Butter, softened
1/3 Cup Brown Sugar
1 Cup flour
1/2 Cup Raisins or can add coconut
1/2 Cup Chopped Walnuts
1 (8)oz. Box Cream Cheese
1/2 Cup Sugar not powdered sugar
1 Egg
2 Tablespoon Milk
1 Tablespoon Lemon Juice
1/2 Teaspoon Vanilla
Preaheat oven to 350. Spray a 8 x 8 pan. In a bowl cream the brown sugar and butter until it is fluffy. Add the flour, raisins and nuts. Mix until this is crumbly. Take half of this mixture and press into the pan. Bake for 15 minutes. In another bowl mix the cream cheese and sugar. Add the egg, milk and lemon juice and vanilla and beat until smooth. Take the crust out of the oven and pour the filling over the crust. Sprinkle remaining crust on top and bake for 25 minutes. Let cool and chill.
SEVEN LAYER COOKIES
1 Stick Butter, not marg.
11/2 Cups Graham Cracker Crumbs
1 Cup Butterscotch Chips
1 Cup Chocolate Chips
1 Cup Walnuts
1 Cup Shredded Coconut
14oz. Can Sweetened Condensed Milk
Melt the butter and mix with the graham cracker crumbs. Press into the bottom of a sprayed 8x8 pan or for thiner cookies a 13 x 9 pan. Sprinkle chocolate chips, butterscotch chips and walnuts over the crust. Sprinkle the coconut over the top. Pour the condensed milk evenly over everything. Bake at 350 for 25 minutes or until coconut gets brown and toast in spots. Cut into small squares.
11/2 Cups Graham Cracker Crumbs
1 Cup Butterscotch Chips
1 Cup Chocolate Chips
1 Cup Walnuts
1 Cup Shredded Coconut
14oz. Can Sweetened Condensed Milk
Melt the butter and mix with the graham cracker crumbs. Press into the bottom of a sprayed 8x8 pan or for thiner cookies a 13 x 9 pan. Sprinkle chocolate chips, butterscotch chips and walnuts over the crust. Sprinkle the coconut over the top. Pour the condensed milk evenly over everything. Bake at 350 for 25 minutes or until coconut gets brown and toast in spots. Cut into small squares.
ITALIAN CHICKEN AND POTATO DISH
1/4 Cup Olive Oil
1 Medium Onion, sliced thin
3 Chicken Breasts cut into strips or nugget size
2-3 Potatoes, cut into medium cubes
3 Cups Tomato Sauce
1 (15)oz. Peas
Salt and Pepper
Preheat the oven to 350. Take a 13 x 9 cake pan or glass baking dish and pour the oil all in it. Put the cut up onions over the oil and then add the chicken. Add the potatoes around the chicken and then add the peas. Add the salt and pepper and enough tomato sauce to cover the chicken. Bake for around two hours or until chicken is tender and potatoes are done. May need to add a little more tomato sauce as this bakes. Would also be good with some bread crumbs sprinkled on top when almost done for a crust. Let them brown. Can take the soup and dip bread in it to use as a dip. French bread it good for this.
1 Medium Onion, sliced thin
3 Chicken Breasts cut into strips or nugget size
2-3 Potatoes, cut into medium cubes
3 Cups Tomato Sauce
1 (15)oz. Peas
Salt and Pepper
Preheat the oven to 350. Take a 13 x 9 cake pan or glass baking dish and pour the oil all in it. Put the cut up onions over the oil and then add the chicken. Add the potatoes around the chicken and then add the peas. Add the salt and pepper and enough tomato sauce to cover the chicken. Bake for around two hours or until chicken is tender and potatoes are done. May need to add a little more tomato sauce as this bakes. Would also be good with some bread crumbs sprinkled on top when almost done for a crust. Let them brown. Can take the soup and dip bread in it to use as a dip. French bread it good for this.
BEST FOOD ON THE "HILL"
When talking to my son who was on his way back home from St. Lewis from a computer conf. he was telling me about where all he had ate. This restaurant was one of the noted Italian ones.
So here I go and look at the menu as I will never get to go there to eat. Being a Italian lover all the menu sure looked good to me. He was telling me about the toasted Ravioli which they serve.
So what do I do, just go and start looking for a recipe for these. I found a lot and they all looked good so I will post one of the recipes later on.
We may not be able to travel but we can still sample different types of food just by finding recipes like it.
He also was telling me about the salad he ate there how good it was. As a matter of fact he said it was the best he had ever ate and believe me he has traveled a lot and ate at a lot of different places. He can make a mean salad. I always want him to fix mine when I go out to eat with him.
This salad had a cheese in it I have never heard of but you can buy in St. Lewis. It is called Provel cheese.
Now back here in the country all we can get is cheddar or coby not nothing new. He said that is what makes the salad.
So now I am trying to find where I can buy some online as I love any kind of new cheese.
When we watch food tv they all have new types of cheese on the shows and don't you wish you could just reach in and grab a piece and eat it. lol. I am sure wanting to try to deep fry some of the ravioli but I say it will be tricky to keep the filling from falling out.
I read where Sam's has it in bags that is frozen. May try to find some all ready made up.
I am also going to try to find some more Italian recipes to put on here. Being part Italian I guess it is just in my blood to love any type of Italian cooking.
Enjoy any of the recipes I can find or make up. I love to hear about what he eats when traveling and then come up with a recipe like it. It may not be from a famous place but you can sure have something new on your own home menu...........
So here I go and look at the menu as I will never get to go there to eat. Being a Italian lover all the menu sure looked good to me. He was telling me about the toasted Ravioli which they serve.
So what do I do, just go and start looking for a recipe for these. I found a lot and they all looked good so I will post one of the recipes later on.
We may not be able to travel but we can still sample different types of food just by finding recipes like it.
He also was telling me about the salad he ate there how good it was. As a matter of fact he said it was the best he had ever ate and believe me he has traveled a lot and ate at a lot of different places. He can make a mean salad. I always want him to fix mine when I go out to eat with him.
This salad had a cheese in it I have never heard of but you can buy in St. Lewis. It is called Provel cheese.
Now back here in the country all we can get is cheddar or coby not nothing new. He said that is what makes the salad.
So now I am trying to find where I can buy some online as I love any kind of new cheese.
When we watch food tv they all have new types of cheese on the shows and don't you wish you could just reach in and grab a piece and eat it. lol. I am sure wanting to try to deep fry some of the ravioli but I say it will be tricky to keep the filling from falling out.
I read where Sam's has it in bags that is frozen. May try to find some all ready made up.
I am also going to try to find some more Italian recipes to put on here. Being part Italian I guess it is just in my blood to love any type of Italian cooking.
Enjoy any of the recipes I can find or make up. I love to hear about what he eats when traveling and then come up with a recipe like it. It may not be from a famous place but you can sure have something new on your own home menu...........
Friday, March 26, 2010
STEFENS BAKED BEANS
2 Cans Pork N Beans, use Van Camp's
8oz. Bacon, fried and chopped
1 Green Pepper, chopped
1 Medium Onion, chopped
1 Stalk Celery, chopped
3 Tablespoons Worcestershire Sauce
1/2 Cup Brown Sugar
3/4 Cup Ketchup
1 Teaspoon Mustard
In a medium skillet chop and fry the bacon. Take out and add the onion, celery and pepper. Fry until tender. Discard the bacon grease. Put the beans in a ovenproof sprayed pot. Next add the veg. mixture and stir good. Add the bacon and stir good. Bake for one hour on 350. Can add cut up winners to this before baking.
8oz. Bacon, fried and chopped
1 Green Pepper, chopped
1 Medium Onion, chopped
1 Stalk Celery, chopped
3 Tablespoons Worcestershire Sauce
1/2 Cup Brown Sugar
3/4 Cup Ketchup
1 Teaspoon Mustard
In a medium skillet chop and fry the bacon. Take out and add the onion, celery and pepper. Fry until tender. Discard the bacon grease. Put the beans in a ovenproof sprayed pot. Next add the veg. mixture and stir good. Add the bacon and stir good. Bake for one hour on 350. Can add cut up winners to this before baking.
CRANBERRY MEATBALLS
1/2 Bag Italian Style Meatballs about 3 lbs. or around 60
12 Oz. Cocktail Sauce
1 Can Whole Cranberry Sauce
1 Cup Brown Sugar
1 Cup Water
Combine the ings. except the meatballs in a kettle and bring to a boil. Put the meatballs in a sprayed crock-pot. Pour the sauce over the meatballs and cook on high for 1 to 2 hours. If meatballs are frozen simmer longer. Serve using toothpicks or tongs to pick them up.
12 Oz. Cocktail Sauce
1 Can Whole Cranberry Sauce
1 Cup Brown Sugar
1 Cup Water
Combine the ings. except the meatballs in a kettle and bring to a boil. Put the meatballs in a sprayed crock-pot. Pour the sauce over the meatballs and cook on high for 1 to 2 hours. If meatballs are frozen simmer longer. Serve using toothpicks or tongs to pick them up.
CHERRY CHEESE BALL
1 Box Cream Cheese, softened
1/4 Cup Powdered Sugar
1/4 Cup Sweetened Coconut
10 Maraschino Cherries, chopped
3/4 Cup Chopped Pecans
Apples or Choc. Graham Crackers
In a medium bowl combine the cream cheese and powdered sugar. Blend well. Stir in the chopped cherries and coconut. Shape into a ball and roll in chopped pecans. Put in plactic wrap and ref. until ready to use. Remove wrap and put on a platter and serve with apple slices or any fruit or choc. graham crackers.
1/4 Cup Powdered Sugar
1/4 Cup Sweetened Coconut
10 Maraschino Cherries, chopped
3/4 Cup Chopped Pecans
Apples or Choc. Graham Crackers
In a medium bowl combine the cream cheese and powdered sugar. Blend well. Stir in the chopped cherries and coconut. Shape into a ball and roll in chopped pecans. Put in plactic wrap and ref. until ready to use. Remove wrap and put on a platter and serve with apple slices or any fruit or choc. graham crackers.
COCONUT SYMPHONY BAR CANDIES
1/2 Pack Sweet Flaked Coconut
1 Extra Large Symphony Bar, regular choc. only
Spread coconut on a plate and microwave on hig, stirring every 30 or so seconds. Watch and do not let this burn. In a few minutes the coconut will start to toast and brown. Continue this until it is all golden brown. It will be sort of soft. Let sit awhile and it will become brittle. Or can toast it in a oven. Break apart the candy bar and place in a glass bowl. Microwave on low and stir frequently until it is completely melted. Pour the chocolate onto the coconut and stir to coat evenly. With a spoon drop balls of the mixture onto wax or parchment paper. Let set up. Can put in the ref. to set up more quickly.
1 Extra Large Symphony Bar, regular choc. only
Spread coconut on a plate and microwave on hig, stirring every 30 or so seconds. Watch and do not let this burn. In a few minutes the coconut will start to toast and brown. Continue this until it is all golden brown. It will be sort of soft. Let sit awhile and it will become brittle. Or can toast it in a oven. Break apart the candy bar and place in a glass bowl. Microwave on low and stir frequently until it is completely melted. Pour the chocolate onto the coconut and stir to coat evenly. With a spoon drop balls of the mixture onto wax or parchment paper. Let set up. Can put in the ref. to set up more quickly.
CINNAMON HONEY BUTTR
2 Cups Honey
2 Sticks Butter, softened
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
Mix all together good and serve. Keep ref.
2 Sticks Butter, softened
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
Mix all together good and serve. Keep ref.
PEANUT BUTTER COOKIES
1 Cup Butter, not marg.
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 1/2 Cups Self-Rising Flour
1 Pack Reecee Peanut Butter Chips
Mix the butter, peanut butter and sugars. Add the eggs and mix. Thenstir in the flour, fold in 11/2 cups peanut butter chips. Drop by teaspoons onto cookie sheets. Take a fork and make a crisscross pattern on the cookie. Bake on 350 for 8 minutes or until golden brown. Cool on racks.
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 1/2 Cups Self-Rising Flour
1 Pack Reecee Peanut Butter Chips
Mix the butter, peanut butter and sugars. Add the eggs and mix. Thenstir in the flour, fold in 11/2 cups peanut butter chips. Drop by teaspoons onto cookie sheets. Take a fork and make a crisscross pattern on the cookie. Bake on 350 for 8 minutes or until golden brown. Cool on racks.
Thursday, March 25, 2010
SOUR CREAM DOUBLE CHOC. BUNT CAKE
1 Box Devil's Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Vegetable Oil
11/2 Cups Semi-Sweet Chocolate Chips
Mix all the ings. except the chocolate chips in a large bowl and blend well for 1 minute. Stir the mix off of the sides and mix for 3 more minutes. Then stir in the chocolate chips. Pour batter into a sprayed bunt pan. Bake on 350 for 45 to 50 minutes or until it pulls away from the sides. Cool for 20 minutes. Turn out on a cake plate and frost.
Chocolate Frosting:
1/2 Cup or 8 Tablespoons Butter, no marg.
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Powdered Sugar
Melt the butter in a saucepan on low heat. Do not let scorch. Wisk in the cocoa and the milk. Bring mixture to a boil and stir constantly. Remove from heat and beat in the powdered sugar with a electric mixer until thick and creamy. Pour frosting over the warm cake. Let frosting run down sides but not all the way to the bottom.
1 Small Box Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Vegetable Oil
11/2 Cups Semi-Sweet Chocolate Chips
Mix all the ings. except the chocolate chips in a large bowl and blend well for 1 minute. Stir the mix off of the sides and mix for 3 more minutes. Then stir in the chocolate chips. Pour batter into a sprayed bunt pan. Bake on 350 for 45 to 50 minutes or until it pulls away from the sides. Cool for 20 minutes. Turn out on a cake plate and frost.
Chocolate Frosting:
1/2 Cup or 8 Tablespoons Butter, no marg.
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Powdered Sugar
Melt the butter in a saucepan on low heat. Do not let scorch. Wisk in the cocoa and the milk. Bring mixture to a boil and stir constantly. Remove from heat and beat in the powdered sugar with a electric mixer until thick and creamy. Pour frosting over the warm cake. Let frosting run down sides but not all the way to the bottom.
FOCACCIA ITALIAN BREAD
3 1/4 Cups Flour
1 Envelope Rapid Rise Yeast or 21/4 Teaspoons
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Cup Extra Virgin Olive Oil
12/3 Cups Very Warm Water (120) Degrees
1Tablespoon Italian Seasoning
2 Tablespoons Shredded Parmesan Cheese
Mix the flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons water. Stir until mixed good. Spread the dough into a 13 x 9 inch pan. Cover and let rise until doubled around 30 minutes. Drizzle 1 to 2 Tablespoon Olive Oil over the bread. Poke holes in the bread to make a uneven surface. Spread parmesan cheese and herbs over the top. Can sprinkle some more salt over all the top of it if you want to. Cover and let rise in a warm place for 30 more minutes. Bake on 350 for 30 to 35 minutes or until lightly brown.
1 Envelope Rapid Rise Yeast or 21/4 Teaspoons
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Cup Extra Virgin Olive Oil
12/3 Cups Very Warm Water (120) Degrees
1Tablespoon Italian Seasoning
2 Tablespoons Shredded Parmesan Cheese
Mix the flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons water. Stir until mixed good. Spread the dough into a 13 x 9 inch pan. Cover and let rise until doubled around 30 minutes. Drizzle 1 to 2 Tablespoon Olive Oil over the bread. Poke holes in the bread to make a uneven surface. Spread parmesan cheese and herbs over the top. Can sprinkle some more salt over all the top of it if you want to. Cover and let rise in a warm place for 30 more minutes. Bake on 350 for 30 to 35 minutes or until lightly brown.
CROCKPOT CREAM CHEESE CHICKEN
3 Lb. Chicken Tenders
1 Can Cream of Chicken Soup
1 Pack Italian Dressing Mix
1 Box (8)oz. Cream Cheese, softened
Spray your crock-pot with cooking spray. Mix the cream cheese, the soup and the italian mix together. Put the tenders in the crock-pot and pour the soup mixture over the chicken. Cook for 6 to 8 hours on low. Or around 4 hours on high. Make sure chicken is done. Can put this over egg noodles or rice.
1 Can Cream of Chicken Soup
1 Pack Italian Dressing Mix
1 Box (8)oz. Cream Cheese, softened
Spray your crock-pot with cooking spray. Mix the cream cheese, the soup and the italian mix together. Put the tenders in the crock-pot and pour the soup mixture over the chicken. Cook for 6 to 8 hours on low. Or around 4 hours on high. Make sure chicken is done. Can put this over egg noodles or rice.
PEANUT LIME CHICKEN
1 Lb. Chicken, cut in small thin strips1 lb chicken, cut into small, thin strips
8 Oz. Thin Spaghetti
4 Green Onions, Chopped
4 Baby Carrots, thin sliced
Cilantro, finely chopped
Lime wedges
Peanut Sauce:
1/4 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Oil
1/2 Cup Rice Vinegar
1/8 Cup Soy Sauce
2 Tablespoon Peanut Butter
1/4 Teaspoon Or Less Red Pepper
Mix the sauce together and sit aside. Put the chicken strips in a bowl and pour some of the sauce over them to marinate. If you do not want to use the marinate that the chicken has been in then make extra for pouring over the cooked chicken. I do not like to use a marinate for a sauce that raw chicken has been in.
Cook the noodles. Chop the onion, carrots, cilantro. Take the chicken out of the marinate and brown it in a skillet with some of the oil. Put the peanut sauce in a kettle and brown it for around two minutes. Watch and do not let scorch or do not over cook as it will be stringy. Drain noodles and put in a large platter. Put the vegs. and chicken over the noodles. Pour the sauce over the noodles then sprinkle the cilantro over this and then squirt lime juice over your serving.
8 Oz. Thin Spaghetti
4 Green Onions, Chopped
4 Baby Carrots, thin sliced
Cilantro, finely chopped
Lime wedges
Peanut Sauce:
1/4 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Oil
1/2 Cup Rice Vinegar
1/8 Cup Soy Sauce
2 Tablespoon Peanut Butter
1/4 Teaspoon Or Less Red Pepper
Mix the sauce together and sit aside. Put the chicken strips in a bowl and pour some of the sauce over them to marinate. If you do not want to use the marinate that the chicken has been in then make extra for pouring over the cooked chicken. I do not like to use a marinate for a sauce that raw chicken has been in.
Cook the noodles. Chop the onion, carrots, cilantro. Take the chicken out of the marinate and brown it in a skillet with some of the oil. Put the peanut sauce in a kettle and brown it for around two minutes. Watch and do not let scorch or do not over cook as it will be stringy. Drain noodles and put in a large platter. Put the vegs. and chicken over the noodles. Pour the sauce over the noodles then sprinkle the cilantro over this and then squirt lime juice over your serving.
DIET LEMON-GARLIC CHICKEN BREASTS
3Tablespoons Lemon Juice about one lemon
3 Tablespoons Olive Oil
1 Teaspoon Minced Garlic or 2 to 3 Cloves
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Oregano
1 Lb. Chicken Breasts or Chicken Tenderloins
Combine all the marinade ings. Place the chicken in a ziploc bag and pour the marinade over it. Seal bag and put in ref. for over night. Grill or cook in a skillet.
3 Tablespoons Olive Oil
1 Teaspoon Minced Garlic or 2 to 3 Cloves
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Oregano
1 Lb. Chicken Breasts or Chicken Tenderloins
Combine all the marinade ings. Place the chicken in a ziploc bag and pour the marinade over it. Seal bag and put in ref. for over night. Grill or cook in a skillet.
DIET CHEESE SANDWICH
1/2 Cup Shredded Monterey Jack Cheese
1/2 Can Mushrooms, drained
1/2 Small to Medium Sweet Onion, Sliced
3 Slices Tomato
1 Tablespoon I Believe It's Not Butter
Salt and Pepper
2 Slices Rye, Wheat or Sour Dough Bread
Using 1/2 spoonful of butter. Butter both pieces of bread on one side. Sit aside. Take another 1/2 spoonful butter and put in a small skillet. Add the sliced onions and mushrooms. Let them just began to soften. Add the salt and pepper and let cook about 2 minutes. Remove from heat and sit aside. In another skillet take the buttered bread and grill one piece. Put some of the cheese on the bread and cover and let it melt. The steam will melt it for about 1 minute. Take off and put in a plate. Do the other piece like this. Uncover and add the veg. mixture to each slice of bread. Then add the sliced tomatoes. Take and put them together and continue grilling until they are light brown. Or can just put it al together and grill until it is light brown.
1/2 Can Mushrooms, drained
1/2 Small to Medium Sweet Onion, Sliced
3 Slices Tomato
1 Tablespoon I Believe It's Not Butter
Salt and Pepper
2 Slices Rye, Wheat or Sour Dough Bread
Using 1/2 spoonful of butter. Butter both pieces of bread on one side. Sit aside. Take another 1/2 spoonful butter and put in a small skillet. Add the sliced onions and mushrooms. Let them just began to soften. Add the salt and pepper and let cook about 2 minutes. Remove from heat and sit aside. In another skillet take the buttered bread and grill one piece. Put some of the cheese on the bread and cover and let it melt. The steam will melt it for about 1 minute. Take off and put in a plate. Do the other piece like this. Uncover and add the veg. mixture to each slice of bread. Then add the sliced tomatoes. Take and put them together and continue grilling until they are light brown. Or can just put it al together and grill until it is light brown.
DIET GREEN PEPPER EGGS
2 Eggs
Olive Oil
1/4 Cup Sweet Onion, finely chopped
1/4 Cup Green Pepper, finely chopped
1 Romaine Tomato, chopped
Italian Seasoning or Oregano to your taste
Onion Powder to your taste
Salt
Cheddar Cheese
Put some of the olive oil in a small or medium skillet enough to cover the bottom. Let get hot. Add the peppers and onion and tomato. Stir. Let cook until the vegs. are soft. Don't let scorch. Add the italian seasoning, onion powder and salt. Next take the eggs and crack them over top of the veg. mixture and break the yolks. Can add the cheddar cheese now if you like cheese. Not a lot tho. Stir like making scrambled eggs. Eat.
Olive Oil
1/4 Cup Sweet Onion, finely chopped
1/4 Cup Green Pepper, finely chopped
1 Romaine Tomato, chopped
Italian Seasoning or Oregano to your taste
Onion Powder to your taste
Salt
Cheddar Cheese
Put some of the olive oil in a small or medium skillet enough to cover the bottom. Let get hot. Add the peppers and onion and tomato. Stir. Let cook until the vegs. are soft. Don't let scorch. Add the italian seasoning, onion powder and salt. Next take the eggs and crack them over top of the veg. mixture and break the yolks. Can add the cheddar cheese now if you like cheese. Not a lot tho. Stir like making scrambled eggs. Eat.
DIET CHOCOLATE CHEESE
1 Cup Part-Skim Ricotta Cheese
1 Tablespoon Cocoa Powder
1/2 Teaspoon Vanilla
1 Pack Splenda
Mix and Chill. This helps when you just have to have something sweet when you are dieting. I love this stuff. If you like more choc. flavor you can add some sugar free chocolate syrup instead of the power. I use around 11/2 Tablespoons of the syrup. It is good when you just have to have something a little sweet.
1 Tablespoon Cocoa Powder
1/2 Teaspoon Vanilla
1 Pack Splenda
Mix and Chill. This helps when you just have to have something sweet when you are dieting. I love this stuff. If you like more choc. flavor you can add some sugar free chocolate syrup instead of the power. I use around 11/2 Tablespoons of the syrup. It is good when you just have to have something a little sweet.
GOOD BLOG
This is a very good blog. It also has a listing of other good blogs.
http://www.blessedwithgrace.blogspot.com/
http://www.blessedwithgrace.blogspot.com/
SRAWBERRY-CREAM CHEESE DESSERT
4 Cups Graham Crackers, Crushed
4 Tablespoons Butter or Marg. Melted
1 Box (8)oz. Cream Cheese, Softened
4 Cups Milk
2 Small Boxes Instant Vanilla Pudding
1(16)oz. Bowl Cool Whip Divided
Fresh Strawberries, Cut In Halfs or Slices
Mix graham cracker crumbs and butter until well combined, press into bottom of 13 x 9 pan. Beat cream cheese in large bowl until creamy, gradually add the milk, mixing well after each addition. Add dry pudding mix, beat 1 minute. Gently fold in whipped topping, spread over crust. Cut the strawberries in slices or halfs and put on top of the cream cheese mixture or can use a strawberry sauce with the strawberry slices.Place in frig to chill for about 15 minutes. Cover with remaining whipped topping. Chill for at least 30 minutes.
STRAWBERRY GLAZE:
2 Cups Frozen Strawberries
1/3 Cup Sugar
2 Tablespoons Water
11/2 Teaspoons Cornstarch
1 Teaspoon Lemon Juice
Mix and put in a kettle and boil for 5 minutes. Let cool. Spread on dessert with sliced strawberries on top of glaze.
4 Tablespoons Butter or Marg. Melted
1 Box (8)oz. Cream Cheese, Softened
4 Cups Milk
2 Small Boxes Instant Vanilla Pudding
1(16)oz. Bowl Cool Whip Divided
Fresh Strawberries, Cut In Halfs or Slices
Mix graham cracker crumbs and butter until well combined, press into bottom of 13 x 9 pan. Beat cream cheese in large bowl until creamy, gradually add the milk, mixing well after each addition. Add dry pudding mix, beat 1 minute. Gently fold in whipped topping, spread over crust. Cut the strawberries in slices or halfs and put on top of the cream cheese mixture or can use a strawberry sauce with the strawberry slices.Place in frig to chill for about 15 minutes. Cover with remaining whipped topping. Chill for at least 30 minutes.
STRAWBERRY GLAZE:
2 Cups Frozen Strawberries
1/3 Cup Sugar
2 Tablespoons Water
11/2 Teaspoons Cornstarch
1 Teaspoon Lemon Juice
Mix and put in a kettle and boil for 5 minutes. Let cool. Spread on dessert with sliced strawberries on top of glaze.
STRAWBERRY-OREO DESSERT
2 Cups Fresh Strawberries, Mashed
1 Can (14)oz. Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 (8)oz. Cool Whip
1 Cup Oreos, Crushed
1-2 Tablespoons Butter or Marg. For Holding Oreos Together
Line a 8 x 4 bread pan or glass baking dish with alum. foil. Mash strawberries in a medium bowl. Stir in the condensed milk, juice and 2 cups cool whip. Pour into pan. Mix Oreos and butter until combined. Sprinkle on top of strawberry mixture, pressing into mixture gently. Cover and freeze at least 6-8 hours. To serve invert on a plate, remove foil and frost with rest of cool whip. Can garnish with sliced strawberries on top.
1 Can (14)oz. Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 (8)oz. Cool Whip
1 Cup Oreos, Crushed
1-2 Tablespoons Butter or Marg. For Holding Oreos Together
Line a 8 x 4 bread pan or glass baking dish with alum. foil. Mash strawberries in a medium bowl. Stir in the condensed milk, juice and 2 cups cool whip. Pour into pan. Mix Oreos and butter until combined. Sprinkle on top of strawberry mixture, pressing into mixture gently. Cover and freeze at least 6-8 hours. To serve invert on a plate, remove foil and frost with rest of cool whip. Can garnish with sliced strawberries on top.
Tuesday, March 23, 2010
HAM SALAD SANDWICH
Do you remember the old time Woolworth's store and all the good food they made. Here is one of the recipes from the food counter.
1/2 Lb. Baked Ham, Do not have sliced, but dice it into 1 inch cubes
1/4 Cup Celery, finely diced
Sweet Pickle Relish
Miracle Whip as needed
Salt and Black Pepper, to taste
4 Slices Whole Wheat Bread, toasted
2 Lettuce Leaves
1 Small Bag of Potato Chips
Dice the ham do not chop or grind it. Add the celery and then add enough pickle relish and salad dressing to your liking. Season with salt and pepper. Mix well. Toast the bread and spread the filling between the bread. Add the lettuce leaf on top of the filling. Cut in half. Serve with the chips.
1/2 Lb. Baked Ham, Do not have sliced, but dice it into 1 inch cubes
1/4 Cup Celery, finely diced
Sweet Pickle Relish
Miracle Whip as needed
Salt and Black Pepper, to taste
4 Slices Whole Wheat Bread, toasted
2 Lettuce Leaves
1 Small Bag of Potato Chips
Dice the ham do not chop or grind it. Add the celery and then add enough pickle relish and salad dressing to your liking. Season with salt and pepper. Mix well. Toast the bread and spread the filling between the bread. Add the lettuce leaf on top of the filling. Cut in half. Serve with the chips.
TWINKIE-BANANA DESSERT
1 Box Hostess Twinkies
1 (5)oz. Pack Banana Instant Pudding
11/2 Cups Milk
2-3 Bananas, sliced
1 (2 5/8oz.) Box Dream Whip Dessert Topping Mix
Split Twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box. Prepare the pudding with the 11/2 cups milk. Lay the sliced bananas over the Twinkies in the pan and pour the pudding over the bananas. Mix the 2 envelopes of Dream Whip using the directions for each pack and pour this over the pudding. Chill and ref. for about 2 hours or overnight. Better if let sit overnight.
1 (5)oz. Pack Banana Instant Pudding
11/2 Cups Milk
2-3 Bananas, sliced
1 (2 5/8oz.) Box Dream Whip Dessert Topping Mix
Split Twinkies lengthwise and lay in a 9 x 13 pan. Use the whole box. Prepare the pudding with the 11/2 cups milk. Lay the sliced bananas over the Twinkies in the pan and pour the pudding over the bananas. Mix the 2 envelopes of Dream Whip using the directions for each pack and pour this over the pudding. Chill and ref. for about 2 hours or overnight. Better if let sit overnight.
CHERRY TWINKIE DESSERT
14 Hostess Twinkies
2 Packs Cherry Gelatin
2 Cups Hot Water
2 Packs Instant Vanilla Pudding
1 Cup Cold Milk
1 Medium Cool Whip
1 Jar Maraschino Cherries
1 Bag Coconut
Place the 14 Twinkies in a glass 13 x 9 pan. Dissolve the cherry geltain and in hot water. Let cool a little and then pour over the twinkies. Sprinkle on the chopped cherries. Mix the milk with the pudding until thick. Spread the pudding over the twinkies. Put more chopped cherries over this. Chill overnight and cut into pieces. Can add some coconut on top if you like.
2 Packs Cherry Gelatin
2 Cups Hot Water
2 Packs Instant Vanilla Pudding
1 Cup Cold Milk
1 Medium Cool Whip
1 Jar Maraschino Cherries
1 Bag Coconut
Place the 14 Twinkies in a glass 13 x 9 pan. Dissolve the cherry geltain and in hot water. Let cool a little and then pour over the twinkies. Sprinkle on the chopped cherries. Mix the milk with the pudding until thick. Spread the pudding over the twinkies. Put more chopped cherries over this. Chill overnight and cut into pieces. Can add some coconut on top if you like.
CABBAGE AND ONION CASSEROLE
1Small Cabbage (1 lb). Chopped
1 Cup Onion, chopped
1 1/2 Sticks Butter melted and divided
1/4 Teaspoon Pepper
1 (10)oz. Can Cream Of Chicken Soup
1/4 Cup Mayonnaise
1 Cup Cheddar Cheese, Shredded
1 Sleve Of Ritz Crackers, Crushed
Preheat oven to 350. Put cabbage into a sprayed 9 inch baking dish. Put the onion all over the top. Pour 1/4 cup melted butter on top. Add the pepper. In a bowl mix the soup and mayo. Mix well. Spread over all the top of the cabbage. In another bowl mix the remaining butter, cheese and crushed crackers. Spread this all over the top of the cabbage. Bake for 45 minutes, uncovered.
1 Cup Onion, chopped
1 1/2 Sticks Butter melted and divided
1/4 Teaspoon Pepper
1 (10)oz. Can Cream Of Chicken Soup
1/4 Cup Mayonnaise
1 Cup Cheddar Cheese, Shredded
1 Sleve Of Ritz Crackers, Crushed
Preheat oven to 350. Put cabbage into a sprayed 9 inch baking dish. Put the onion all over the top. Pour 1/4 cup melted butter on top. Add the pepper. In a bowl mix the soup and mayo. Mix well. Spread over all the top of the cabbage. In another bowl mix the remaining butter, cheese and crushed crackers. Spread this all over the top of the cabbage. Bake for 45 minutes, uncovered.
DIET DIP
1 Jar Peanut Butter
1 Cup Vanilla Yougurt
Peeled and Sliced Apples or Celery Sticks
In a small bowl mix the yougurt with every what amount of peanut butter you like. Make this sort of thin like spreadable butter. Use with the apples or celery sticks.
1 Cup Vanilla Yougurt
Peeled and Sliced Apples or Celery Sticks
In a small bowl mix the yougurt with every what amount of peanut butter you like. Make this sort of thin like spreadable butter. Use with the apples or celery sticks.
PINEAPPLE-CHERRY DELIGHT
1 Can Sweetened Condensed Milk
1 Can Cherry Pie Filling
1 Small Can Crushed Pineapple drained
3 Bananas, sliced add when ready to serve
1 (12)oz. Cool Whip
1/2 Cup Pecans, chopped
1 Bag Miniature Marshmallows
Combine the condensed milk and the cherry pie filling, pineapple and pecans. Then fold in the cool whip. Chill. Right before you serve this add the bananas to keep them from turning brown. Last add the marshmallows. Keep chilled.
1 Can Cherry Pie Filling
1 Small Can Crushed Pineapple drained
3 Bananas, sliced add when ready to serve
1 (12)oz. Cool Whip
1/2 Cup Pecans, chopped
1 Bag Miniature Marshmallows
Combine the condensed milk and the cherry pie filling, pineapple and pecans. Then fold in the cool whip. Chill. Right before you serve this add the bananas to keep them from turning brown. Last add the marshmallows. Keep chilled.
CINNAMON BREAD SANDWICH
1 (16)oz. Box Cream Cheese, softened
1/4 Cup Sugar
2 Teaspoons Cinnamon or ever how much you like
Cinnamon or Raisin Bread, sliced
Chopped Walnuts or Pecans
In a medium sized bowl mix the cream cheese, sugar and cinnamon and the nuts if using. Spread over the bread to make a sandwich.
1/4 Cup Sugar
2 Teaspoons Cinnamon or ever how much you like
Cinnamon or Raisin Bread, sliced
Chopped Walnuts or Pecans
In a medium sized bowl mix the cream cheese, sugar and cinnamon and the nuts if using. Spread over the bread to make a sandwich.
TOMATO SALAD
1 Lb. Ripe Tomatoes
Red Wine Vinegar or Balsamic Vinegar
11/2 Cups of Ice
Salt and Pepper
3 Tablespoons Olive Oil
Bread
Put all of the ings. into a large bowl and toss. Add enough of the vinegar so that when the ice melts it has a tart flavor. Let stand while you slice your bread. French or sour dough bread is good with this. Toss again, taste for seasoning and if any is needed add more. May take a little more salt
Red Wine Vinegar or Balsamic Vinegar
11/2 Cups of Ice
Salt and Pepper
3 Tablespoons Olive Oil
Bread
Put all of the ings. into a large bowl and toss. Add enough of the vinegar so that when the ice melts it has a tart flavor. Let stand while you slice your bread. French or sour dough bread is good with this. Toss again, taste for seasoning and if any is needed add more. May take a little more salt
MICROWAVE CHEESE SAUCE
This sauce is so simple to make and is so good over brocolli and cauliflower.
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Shredded Cheddar Cheese
1 Cup Milk
In a microwave proof bowl melt the butter. Add the flour and wisk this together. Microwave this on high for 30 seconds. Pour the milk in very slowly and keep wisking it. Then mirowave on high for 1 minute. Stir again and microwave again on high for 1 minute. Do this until the sauce is thick when thick pour in the cheese and wisk. Then put in mirowave again for 30 seconds.
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Shredded Cheddar Cheese
1 Cup Milk
In a microwave proof bowl melt the butter. Add the flour and wisk this together. Microwave this on high for 30 seconds. Pour the milk in very slowly and keep wisking it. Then mirowave on high for 1 minute. Stir again and microwave again on high for 1 minute. Do this until the sauce is thick when thick pour in the cheese and wisk. Then put in mirowave again for 30 seconds.
JENNIFERS ORANGE TEA
1 Can of Sommerset Tea With Lemon (found at Save A Lot)
1/2 Cup Sugar
1 Navel Orange
Water for two quarts
For making two quarts you take around 12 scoops of the tea. Then add the water. Next add the sugar. You can boil about 2 cups of the water and add the sugar and stir good and this makes a simple syrup and let cool and pour back in the other water. Next cut the orange up in slices and add to the tea. Let sit for at least 1/2 hour. So the flavors will blend. Keep ref. Very good.
1/2 Cup Sugar
1 Navel Orange
Water for two quarts
For making two quarts you take around 12 scoops of the tea. Then add the water. Next add the sugar. You can boil about 2 cups of the water and add the sugar and stir good and this makes a simple syrup and let cool and pour back in the other water. Next cut the orange up in slices and add to the tea. Let sit for at least 1/2 hour. So the flavors will blend. Keep ref. Very good.
BEANS UNDER THE ROCKS
After getting our garden ready for this season I can't help but think about my father-in-law who used to tell us about his garden stories. One was about how him and his brothers had planted beans and was tired of planting them so they decided to get rid of the rest of the seed beans. What could they do with them. They put them under a big rock to hide them and not have to plant the rest of them. They went on home and forgot about the beans they had hid. So time later on his dad ask about the seeds and he told him how they had planted all of them. Are you sure he ask him. Oh yeah they are all gone. Now little did they think about all those beans coming up under that rock and around the outside of it. So his dad took him to the rock and wanted to know just how those beans got under it. He knew he was in trouble then. Those beans had come up and sprouted and there they were. He could not get out of it so he had to take the rap. lol.
Back then I am sure that seeds were hard to come by.
We planted our greasy beans with some corn and had bean trees last year. I never saw so many beans. We also made a fence and thought that they would not do any good. Boy were we wrong. But I am glad we got those beans because you never know from one seaon to the next if you will have any or not.
I fixed some I had in the freezer the other day. Most times beans in the freezer will have a taste. This year I put them in my ziploc bags and then put them down in the brown paper freezer bags you get when you buy freezer stuff or ice cream at Walmart. Boy did this help. No taste at all and they tasted just like they had come fresh out of the garden. I put them in two bags one down inside the other one. Then you can clip the top of the bag or staple it. I also done my corn I cut off this way and it is good to. You cannot hardly keep corn from tasteing like a freezer. Years ago I read in a book from the library how you can put your corn down in a pint jar and leave a headspace for it to freeze so it will not break. I filled them up with corn and water and tryed some it works good with the freezing jars. But it takes up a lot of space. We also tryed a new corn and it was called Ambrosia in the yellow. Now me I love Golden Queen corn but this has it beat. So if you have a garden try you some but at around fourteen dollars a pound for seed you had better like it. lol. Just hope our garden does good again this year and I don't take another big fall like I did and about kill my crazy self. Just watch what kind of shoes you wear in your garden when it is raining. I am just now getting over the fall and have never been in so much pain before even with having a kidney stone and two kids. Good thing I had some of that good ole fat on me that time or I may have broke a hip and not just pulled a muscle. Oh well I wonder what will happen this year..........
Back then I am sure that seeds were hard to come by.
We planted our greasy beans with some corn and had bean trees last year. I never saw so many beans. We also made a fence and thought that they would not do any good. Boy were we wrong. But I am glad we got those beans because you never know from one seaon to the next if you will have any or not.
I fixed some I had in the freezer the other day. Most times beans in the freezer will have a taste. This year I put them in my ziploc bags and then put them down in the brown paper freezer bags you get when you buy freezer stuff or ice cream at Walmart. Boy did this help. No taste at all and they tasted just like they had come fresh out of the garden. I put them in two bags one down inside the other one. Then you can clip the top of the bag or staple it. I also done my corn I cut off this way and it is good to. You cannot hardly keep corn from tasteing like a freezer. Years ago I read in a book from the library how you can put your corn down in a pint jar and leave a headspace for it to freeze so it will not break. I filled them up with corn and water and tryed some it works good with the freezing jars. But it takes up a lot of space. We also tryed a new corn and it was called Ambrosia in the yellow. Now me I love Golden Queen corn but this has it beat. So if you have a garden try you some but at around fourteen dollars a pound for seed you had better like it. lol. Just hope our garden does good again this year and I don't take another big fall like I did and about kill my crazy self. Just watch what kind of shoes you wear in your garden when it is raining. I am just now getting over the fall and have never been in so much pain before even with having a kidney stone and two kids. Good thing I had some of that good ole fat on me that time or I may have broke a hip and not just pulled a muscle. Oh well I wonder what will happen this year..........
Friday, March 19, 2010
STEFEN'S RANCH CHICKEN PIZZA
1 Pack or 1 Can Pizza Crust
1/4 Cup Ranch Dressing
1 Cup Shredded Mozzarella Cheese
1 Grilled Chicken Breast chopped into bite sized pieces
1 Tomato, seeded and diced
2-3 Green Onions, chopped
1 Cup Shredded Cheddar Cheese
Preheat oven to 350. Can use your pizza stone on this. Allow the stone to heat for around 30 minutes. Cut a round piece of parchment paper the size of your stone. If using the paper sprinkle lightly with flour. Gently roll the pizza dough into a circle the size of the paper. Make a thick layer around the edge for the crust. Spread the ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with the shredded mozzarella cheese. Top with the grilled chicken, tomato and green onions. Sprinkle with the shredded cheddar. Carefully transfer the parchment round and pizza to the preheated stone and return to the oven. Bake for 10-12 minutes or until the cheese is brown. Slice and serve.
1/4 Cup Ranch Dressing
1 Cup Shredded Mozzarella Cheese
1 Grilled Chicken Breast chopped into bite sized pieces
1 Tomato, seeded and diced
2-3 Green Onions, chopped
1 Cup Shredded Cheddar Cheese
Preheat oven to 350. Can use your pizza stone on this. Allow the stone to heat for around 30 minutes. Cut a round piece of parchment paper the size of your stone. If using the paper sprinkle lightly with flour. Gently roll the pizza dough into a circle the size of the paper. Make a thick layer around the edge for the crust. Spread the ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with the shredded mozzarella cheese. Top with the grilled chicken, tomato and green onions. Sprinkle with the shredded cheddar. Carefully transfer the parchment round and pizza to the preheated stone and return to the oven. Bake for 10-12 minutes or until the cheese is brown. Slice and serve.
PEPPERONI PIZZA BITES
1/2 Pack (made up) Pizza Dough enough for one pizza or 1 can
4 oz. Mozzarella Cheese, Cubed about 24 pieces
Sliced Pepperoni
Topping:
Olive Oil
Italian Seasoning
Grated Parmesan Cheese
Preheat oven to 400. Spray a 9-inch pie plate or cake pan. Divide the dough into 20-24 equal sized pieces. Take one of the dough pieces, roll out a little and then put a cube of cheese and a slice or two of pepperoni on it. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops with olive oil and then sprinkle on the italian seasoning and grated parmesan cheese.Put these together so they will look like a pan of biscuits when baking. Bake for 20 minutes or until the tops are brown. Serve warm with dipping sauce . Use pizza sauce or ranch dressing to dip these in. You can also use some cooked italian sausage but make sure it is drained good or they will be greasy. Also can add some green pepers (small pieces).
4 oz. Mozzarella Cheese, Cubed about 24 pieces
Sliced Pepperoni
Topping:
Olive Oil
Italian Seasoning
Grated Parmesan Cheese
Preheat oven to 400. Spray a 9-inch pie plate or cake pan. Divide the dough into 20-24 equal sized pieces. Take one of the dough pieces, roll out a little and then put a cube of cheese and a slice or two of pepperoni on it. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops with olive oil and then sprinkle on the italian seasoning and grated parmesan cheese.Put these together so they will look like a pan of biscuits when baking. Bake for 20 minutes or until the tops are brown. Serve warm with dipping sauce . Use pizza sauce or ranch dressing to dip these in. You can also use some cooked italian sausage but make sure it is drained good or they will be greasy. Also can add some green pepers (small pieces).
Chicken Enchilada Dip Roll-Ups
2 Boneless, Skinless Chicken Breasts
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool. In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.
Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool. In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.
Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.
Thursday, March 18, 2010
CHRISP OVEN POTATO WEDGES
3 Potatoes, peeled and cut into even wedges
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper
Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper
Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.
HOW TO COOK JASMINE RICE
Use Long Grain Or Jasmine Rice
The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin
Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.
The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin
Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.
SWEET POTATO BISCUITS
2-1/2 Cups Self-Rising Flour
5 Heaping Tablespoons SUgar
11/2 Cups Mashed Cooked Sweet Potatoes about 4 Medium
1 Stick Margarine, softened
3 Tablespoons Milk
Preheat oven to 350.
In a large bowl mix the sweet potatoes and butter. Then add the flour to this to make a soft dough. Add the milk a little at a time. Take a tablespoon and put a spoon full or use a ice cream scoop of mixture on a sprayed cookie sheet. Bake for 10-12 minutes until light brown on top. Watch as these burn easy on the bottom. Use the second shelf if you have three shelfs in your oven.
5 Heaping Tablespoons SUgar
11/2 Cups Mashed Cooked Sweet Potatoes about 4 Medium
1 Stick Margarine, softened
3 Tablespoons Milk
Preheat oven to 350.
In a large bowl mix the sweet potatoes and butter. Then add the flour to this to make a soft dough. Add the milk a little at a time. Take a tablespoon and put a spoon full or use a ice cream scoop of mixture on a sprayed cookie sheet. Bake for 10-12 minutes until light brown on top. Watch as these burn easy on the bottom. Use the second shelf if you have three shelfs in your oven.
PEPPER STEAK AND RICE
3 Cups Hot Rice
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick
1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until you mix the other ings. In a skillet brown the beef in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick
1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until you mix the other ings. In a skillet brown the beef in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.
CHICKEN FRIED STEAKS
1Pack Country Gravy Mix
1 Cup Flour
11/2 Teaspoons Salt
1Teaspoon Black Pepper
1/2 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1 Large Egg
1/4 Cup Milk
1/4 Cup Olive Oil
4 Large Cubed Steaks
In a small bowl combine the salt, pepper, paprika, onion and garlic powder. Mix well. In another bowl mix the eggs and milk. In a skillet heat your oil but watch and don't let get to hot. Coat the steaks in the flour mixture then in the egg mixture and then again back in the flour mixture. Let fry for 2-3 minutes on each side or until the way you like them. If cooked to long they will get tough.
Take out of skillet and put on a plate. Make up the gravy and put in the skillet to thicken then put the steaks back in, cover and cook a few minutes more so the gravy can also season the steaks.
1 Cup Flour
11/2 Teaspoons Salt
1Teaspoon Black Pepper
1/2 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1 Large Egg
1/4 Cup Milk
1/4 Cup Olive Oil
4 Large Cubed Steaks
In a small bowl combine the salt, pepper, paprika, onion and garlic powder. Mix well. In another bowl mix the eggs and milk. In a skillet heat your oil but watch and don't let get to hot. Coat the steaks in the flour mixture then in the egg mixture and then again back in the flour mixture. Let fry for 2-3 minutes on each side or until the way you like them. If cooked to long they will get tough.
Take out of skillet and put on a plate. Make up the gravy and put in the skillet to thicken then put the steaks back in, cover and cook a few minutes more so the gravy can also season the steaks.
STRAWBERRY NUT CAKE
1 Box Dunchan Hines Strawberry or Yellow Cake Mix
1 Cup Frozen Strawberries
1 Cup Coconut
1 Cup Crisco Oil
1 Small Box of Strawberry Jello
1 Cup Pecans, chopped
4 eggs
1/2 Cup Milk
Mix ings. together and bake at 350 for 30 minutes. Use 4 round cake pans. Frost with Dream Whip or the homemade frosting.
Frosting:
1 Box or 1lb. Powdered Sugr
1 Stick Butter
1/2 Cup Pecans, chopped
1/2 Cup Strawberries
1/2 Cup Coconut
Mix well and spread on cake or use as a filling between each layer. If using as a filling then use the dream whip as a frosting. You can also add some softened cream cheese to the frosting recipe.
1 Cup Frozen Strawberries
1 Cup Coconut
1 Cup Crisco Oil
1 Small Box of Strawberry Jello
1 Cup Pecans, chopped
4 eggs
1/2 Cup Milk
Mix ings. together and bake at 350 for 30 minutes. Use 4 round cake pans. Frost with Dream Whip or the homemade frosting.
Frosting:
1 Box or 1lb. Powdered Sugr
1 Stick Butter
1/2 Cup Pecans, chopped
1/2 Cup Strawberries
1/2 Cup Coconut
Mix well and spread on cake or use as a filling between each layer. If using as a filling then use the dream whip as a frosting. You can also add some softened cream cheese to the frosting recipe.
FRUIT PIES
1Large Cool Whip
1/2 Pint Sour Cream
1 Samll Can Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 Small Can Mandarin Oranges
1 Small Can of Pineapple Tidbits or chunks
1 Sall Jar Maraschino Cherries, chopped
2 Graham Cracker Pie Crusts (8)inch
1 Bag Shredded Coconut
Drain fruit and chop. MIx first 4 ings. Add chopped fruit and mix well. Fill the graham cracker crusts. Ref. 3-4 hours. Top with coconut.
1/2 Pint Sour Cream
1 Samll Can Sweetened Condensed Milk
1/4 Cup Lemon Juice
1 Small Can Mandarin Oranges
1 Small Can of Pineapple Tidbits or chunks
1 Sall Jar Maraschino Cherries, chopped
2 Graham Cracker Pie Crusts (8)inch
1 Bag Shredded Coconut
Drain fruit and chop. MIx first 4 ings. Add chopped fruit and mix well. Fill the graham cracker crusts. Ref. 3-4 hours. Top with coconut.
CORNED BEEF SANDWICHES
Corned beef
Coleslaw
Sour Dough or Rye
Swiss Cheese
Place 1-2 slices of swiss cheese on 1 slice of your bread. Add the corned beef and some coleslaw on it. Toast or make like a grill cheese. Can also use as a penni. Serve with dill pickles and chips. I love Walmart's deli Corn Beef.
I love to also put coleslaw on my bbq sandwiches. Most people think this is terrible but it is so good.
Coleslaw
Sour Dough or Rye
Swiss Cheese
Place 1-2 slices of swiss cheese on 1 slice of your bread. Add the corned beef and some coleslaw on it. Toast or make like a grill cheese. Can also use as a penni. Serve with dill pickles and chips. I love Walmart's deli Corn Beef.
I love to also put coleslaw on my bbq sandwiches. Most people think this is terrible but it is so good.
Wednesday, March 17, 2010
ROYAL ICING FOR COOKIES
1 lb. Powdered Sugar
4 Tablespoon Meringue Powder
1 Teaspoon Cream of Tarter
6 Tablespoons of Warm Water
1/2 Teaspoon Vanilla
Mix all together in your mixer and beat only until it becomes shiny.
4 Tablespoon Meringue Powder
1 Teaspoon Cream of Tarter
6 Tablespoons of Warm Water
1/2 Teaspoon Vanilla
Mix all together in your mixer and beat only until it becomes shiny.
COOKIE CUTTING TIP
If you love making cookies and roll them out if you put the dough between 2 pieces of parchment paper when rolling them out they will not stick. You will not have to use extra flour for rolling and the cookies will not be tough or dry. If you will freeze them before baking it will let them rise higher. They will also keep their shapes and want spread. Keep in freezer for around 10 minutes.
HOW TO MAKE SNOW CONE SYRUP
2 Cups Sugar
1 Cup Water
1 (22) oz. Pack Unsweetened Koolaide Drink Mix, your flavor choice
Mix all ings. Bring to a boil. Then take off heat and let cool. Put in a plastic bottle when cooled to store. Keep ref. until ready to use.
1 Cup Water
1 (22) oz. Pack Unsweetened Koolaide Drink Mix, your flavor choice
Mix all ings. Bring to a boil. Then take off heat and let cool. Put in a plastic bottle when cooled to store. Keep ref. until ready to use.
Tuesday, March 16, 2010
CHILI AND CORN SOUP
1 Can Chili with Beans, I use Armor
1 Can Tomato Soup
1 Can Veg. Beef Soup
1 Can of Rotel Tomatos, mild
1 Can Whole Kernel Corn, drained
Mix all of this in a large kettle until it is hot. When eating you can put some shredded cheddar cheese or some sour cream on top and eat with nachos or crackers.
1 Can Tomato Soup
1 Can Veg. Beef Soup
1 Can of Rotel Tomatos, mild
1 Can Whole Kernel Corn, drained
Mix all of this in a large kettle until it is hot. When eating you can put some shredded cheddar cheese or some sour cream on top and eat with nachos or crackers.
CROCK-POT PORK CHOPS
6 Pork Chops, washed
Salt and Pepper
Flour
1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
Spray your crockpot with cooking spray. Wash pork chops and pat dry. Salt and pepper them and then dip them in flour. Layer the chops in the bottom of the crock-pot. Pour the celery soup then the cream of mushroom soup over top of the chops and cook for around 4 hours on high or 6 hours on low or until tender and done.
Salt and Pepper
Flour
1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
Spray your crockpot with cooking spray. Wash pork chops and pat dry. Salt and pepper them and then dip them in flour. Layer the chops in the bottom of the crock-pot. Pour the celery soup then the cream of mushroom soup over top of the chops and cook for around 4 hours on high or 6 hours on low or until tender and done.
CHICKEN- BEEF DISH
Layer in 9X13 sprayed pan:
2 Packs Pressed, dry or chipped beef or ham
4 Boneless Chicken Breasts, cut to cover the bottom of the pan
Mix the sauce and pour over the chicken.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
8 oz. Sour Cream
Pepper and Garlic about 1/2 Teaspoon each
Cover and bake for 2 hours on 325. If it gets to dry add about 1/2 cup water to it. Can serve over rice or pasta.
2 Packs Pressed, dry or chipped beef or ham
4 Boneless Chicken Breasts, cut to cover the bottom of the pan
Mix the sauce and pour over the chicken.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
8 oz. Sour Cream
Pepper and Garlic about 1/2 Teaspoon each
Cover and bake for 2 hours on 325. If it gets to dry add about 1/2 cup water to it. Can serve over rice or pasta.
TOFFEE DIP
1 8oz. Pack Cream Cheese
3/4 Cup Brown Sugar
1/2 Tablespoon Vanilla or a little more
1/2 Bag of Toffee Bits, try to find the choc. covered ones
Let the cream cheese come to room temp. With a mixer mix the cream cheese and the brown sugar together. Add the vanilla. Mix again. Put in a bowl. When ready to serve add the 1/2 bag of Toffee Bits. Chill again.
3/4 Cup Brown Sugar
1/2 Tablespoon Vanilla or a little more
1/2 Bag of Toffee Bits, try to find the choc. covered ones
Let the cream cheese come to room temp. With a mixer mix the cream cheese and the brown sugar together. Add the vanilla. Mix again. Put in a bowl. When ready to serve add the 1/2 bag of Toffee Bits. Chill again.
SWEET POTATO FRY DIP
6oz. Plain Low-Fat Yogurt
1 Tablespoon Mayo
1/2 Teaspoon Honey
1/2 Of A Lime
1/4 Teaspoon Cumin
1/8 Teaspoon Oregano
1 Teaspoon Parsley
1/2 Teaspoon Onion
3/4 Teaspoon Kosher Salt
Mix the honey and yogurt together and then add half of or less of the lime. Next add the spices and onion and salt. Mix good.
1 Tablespoon Mayo
1/2 Teaspoon Honey
1/2 Of A Lime
1/4 Teaspoon Cumin
1/8 Teaspoon Oregano
1 Teaspoon Parsley
1/2 Teaspoon Onion
3/4 Teaspoon Kosher Salt
Mix the honey and yogurt together and then add half of or less of the lime. Next add the spices and onion and salt. Mix good.
BAKED SWEET POTATO FRYS
2 Medium Sized Sweet Potatoes
2 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Coriander
1 Teaspoon Kosher Salt
1 Teaspoon Parsley
Fresh Ground Pepper to your liking
When buying your potatoes get more than 1 lb. as you have to peel them and that takes alot of the potato away. Preheat the oven to 400. Peel the washed potatoes into even strips like french frys about 1/4 inch thick. Do not cut as big as steak frys because they will not do right. Keep them even. Put the potatoes in a bowl and drizzle the olive oil all over them. Use your hands to make sure all are coated. Then sprinkle on all the herbs and spices. Toss. Put on the cookie sheet and do not let them be touching. Let bake for 15 minutes and do not open the door of the oven until then. Take them out and flip them over. I use a set of tongs for this as they are very hot and don't get burned. Let cook for another 15 minutes. Should be crunchy. Best eaten warm.
2 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Coriander
1 Teaspoon Kosher Salt
1 Teaspoon Parsley
Fresh Ground Pepper to your liking
When buying your potatoes get more than 1 lb. as you have to peel them and that takes alot of the potato away. Preheat the oven to 400. Peel the washed potatoes into even strips like french frys about 1/4 inch thick. Do not cut as big as steak frys because they will not do right. Keep them even. Put the potatoes in a bowl and drizzle the olive oil all over them. Use your hands to make sure all are coated. Then sprinkle on all the herbs and spices. Toss. Put on the cookie sheet and do not let them be touching. Let bake for 15 minutes and do not open the door of the oven until then. Take them out and flip them over. I use a set of tongs for this as they are very hot and don't get burned. Let cook for another 15 minutes. Should be crunchy. Best eaten warm.
ITALIAN SAUSAGE BURGERS
1 Lb. Ground Sirloin or Chuck
8oz. Italian Turkey Sausage or regular Italian Sausage
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
Mozzarella Cheese, Thinly Sliced
6 Large Bread Rolls or Hamb. Buns
1 Cup Marinara Sauce
Prepare your grill or spray your skillet. Remove the castings from the sausage by doing so with a knife. Peel the castings off and crumble the sausage into a medium bowl. Next add the hamburger. Sprinkle the oregano, salt and basil and garlic over the meat. Gently toss this together lightly until it is combined. Make this out into 6 paddies about 1/2 inch thick. Put on grill or in skillet and if grilling do so for about 5 minutes and then flip them over for another 3 to 4 minutes or until done. If in skillet let cook until no long red or until done. Put the cheese on the patties and grill another 1 to 2 minutes or until melted. Put the buns on the grill and let them toast about 1 minute. Spread marinara sauce on the bottom half of the bun. Then put the meat on this and put a spoonful of the sauce on top of the meat. Very good.
8oz. Italian Turkey Sausage or regular Italian Sausage
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
Mozzarella Cheese, Thinly Sliced
6 Large Bread Rolls or Hamb. Buns
1 Cup Marinara Sauce
Prepare your grill or spray your skillet. Remove the castings from the sausage by doing so with a knife. Peel the castings off and crumble the sausage into a medium bowl. Next add the hamburger. Sprinkle the oregano, salt and basil and garlic over the meat. Gently toss this together lightly until it is combined. Make this out into 6 paddies about 1/2 inch thick. Put on grill or in skillet and if grilling do so for about 5 minutes and then flip them over for another 3 to 4 minutes or until done. If in skillet let cook until no long red or until done. Put the cheese on the patties and grill another 1 to 2 minutes or until melted. Put the buns on the grill and let them toast about 1 minute. Spread marinara sauce on the bottom half of the bun. Then put the meat on this and put a spoonful of the sauce on top of the meat. Very good.
Monday, March 15, 2010
CROCK-POT PORK CHOPS AND POTATOES
6 Boneless Pork Chops
5 Potatoes, cut into 1/8's. or more to your liking
1Large Onion, Chopped
8 oz. Velvetta, cubed
1 Can Condensed Cream of Mushroom Soup
1/4 Cup Sour Cream
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cumin
Place the washed potatoes and onion in the bottom of a sprayed crock-pot. In a bowl microwave the cheese and the milk until the cheese is melted and is smooth. Stir in the soup, sour cream, pepper and garlic powder and cumin. Pour half of the cheese mixture over the potatoes in the crock-pot. Place the pork chops on top and then pour the rest of the cheese mixture over the chops. Cook on low for 7 to 9 hours or on high for 3 to 4 hours or until the chops are tender.
5 Potatoes, cut into 1/8's. or more to your liking
1Large Onion, Chopped
8 oz. Velvetta, cubed
1 Can Condensed Cream of Mushroom Soup
1/4 Cup Sour Cream
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cumin
Place the washed potatoes and onion in the bottom of a sprayed crock-pot. In a bowl microwave the cheese and the milk until the cheese is melted and is smooth. Stir in the soup, sour cream, pepper and garlic powder and cumin. Pour half of the cheese mixture over the potatoes in the crock-pot. Place the pork chops on top and then pour the rest of the cheese mixture over the chops. Cook on low for 7 to 9 hours or on high for 3 to 4 hours or until the chops are tender.
FRUIT DIP
This is so good. We serve it at our baby showers and bridal showers. Better to make a double batch as this sure don't last long.
2 (8)oz. Cream Cheese, softened
2 (7)oz. Jars Marshmallow Cream
1 (8)oz. Cool WHip
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and mix until blended. Stir in the Cool Whip with a spoon. Chill until ready to serve. Can use this with strawberries, apples, bananas, grapes, melon, pineapples. Can use about any fruit. Put the fruit on a tray and have the dip in the center of the tray. Use Parsley to go around the outer edges of the tray for garnish. Does not last long.
2 (8)oz. Cream Cheese, softened
2 (7)oz. Jars Marshmallow Cream
1 (8)oz. Cool WHip
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and mix until blended. Stir in the Cool Whip with a spoon. Chill until ready to serve. Can use this with strawberries, apples, bananas, grapes, melon, pineapples. Can use about any fruit. Put the fruit on a tray and have the dip in the center of the tray. Use Parsley to go around the outer edges of the tray for garnish. Does not last long.
PARTY POTATO BALLS
2 Cups Cooked Mashed Potatoes
2 Cups Chopped Cooked Ham, finely chopped
1Cup Shredded Monzeralla Cheese
1/2 Cup Mayo
2 Large Eggs, beaten
1/4 Cup Onion, finely chopped
1 Teaspoon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
31/2 Cups Crushed Cornflakes
In a large mixing bowl combine all the ings. except the cornflakes. Mix well and shape into 1-inch balls. Roll each ball in the crushed cornflakes. Then put on a sprayed cookie sheet and bake on 350 for 30 minutes. Watch and do not let scorch.
2 Cups Chopped Cooked Ham, finely chopped
1Cup Shredded Monzeralla Cheese
1/2 Cup Mayo
2 Large Eggs, beaten
1/4 Cup Onion, finely chopped
1 Teaspoon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
31/2 Cups Crushed Cornflakes
In a large mixing bowl combine all the ings. except the cornflakes. Mix well and shape into 1-inch balls. Roll each ball in the crushed cornflakes. Then put on a sprayed cookie sheet and bake on 350 for 30 minutes. Watch and do not let scorch.
TOMATO DIP
3/4 Cup Sour Cream
3/4 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
1 Cup Chopped Seeded Tomatoes
6 Bacon Strips, Cooked and Crumbeld
In a large bowl, combine the sour cream, mayo, cheddar cheese, tomatoes and bacon. Mix well. Sprinkle some crumbled bacon on top and some chopped tomatoes for garnish. Cover and ref. until ready to serve.
3/4 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
1 Cup Chopped Seeded Tomatoes
6 Bacon Strips, Cooked and Crumbeld
In a large bowl, combine the sour cream, mayo, cheddar cheese, tomatoes and bacon. Mix well. Sprinkle some crumbled bacon on top and some chopped tomatoes for garnish. Cover and ref. until ready to serve.
CROCK-POT GREEN BEANS
4 Cans Cut Green Beans or French Style Green Beans
1/2 Cup Chopped Onion
4 Beef Bouillon or Chicken Cubes
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic
1/4 Stick Blue Bonnet Marg.
4-5 Slices Bacon, cut in small pieces
Pour 3 cans of DRAINED green beans in your crock-pot. Next add the 1 can of undrained beans. Add the onion, bouillon cubes, pepper, garlic powder and the bacon. Stir good. Put lid on and let cook on low for 4 or 5 hours.
This is also real good with french style green beans. I use the chicken cubes for them with the rest of the ings. except I leave out the onion. Can add a little more garlic also.
1/2 Cup Chopped Onion
4 Beef Bouillon or Chicken Cubes
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic
1/4 Stick Blue Bonnet Marg.
4-5 Slices Bacon, cut in small pieces
Pour 3 cans of DRAINED green beans in your crock-pot. Next add the 1 can of undrained beans. Add the onion, bouillon cubes, pepper, garlic powder and the bacon. Stir good. Put lid on and let cook on low for 4 or 5 hours.
This is also real good with french style green beans. I use the chicken cubes for them with the rest of the ings. except I leave out the onion. Can add a little more garlic also.
CROCK-POT SWISS STEAK AND MUSHROOMS
2 Pounds Of Round Steak, cut into small pieces
1 Medium Onion, sliced
1 (4)oz. Can Mushrooms, drained
1 (15)oz. Can Tomato Sauce
1 medium onion, sliced
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
Place half the round steak in the bottom of a sprayed crockpot. Put the half the onion and half of the mushrooms on top of the steak. In a small bowl, combine the tomato sauce, salt and pepper and garlic powder. Pour half the mixture over the onions and mushrooms. Place the remaining round steak on top of the onions and mushrooms. Pour the remaining sauce over this. Cook on low for 6 to 7 hours or on high for 4 hours or until done. Take the lid off and put on high and let the sauce thicken.
1 Medium Onion, sliced
1 (4)oz. Can Mushrooms, drained
1 (15)oz. Can Tomato Sauce
1 medium onion, sliced
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
Place half the round steak in the bottom of a sprayed crockpot. Put the half the onion and half of the mushrooms on top of the steak. In a small bowl, combine the tomato sauce, salt and pepper and garlic powder. Pour half the mixture over the onions and mushrooms. Place the remaining round steak on top of the onions and mushrooms. Pour the remaining sauce over this. Cook on low for 6 to 7 hours or on high for 4 hours or until done. Take the lid off and put on high and let the sauce thicken.
DIET MEAT BALLS
1 Lb. Lean Ground Beef or Ground Chuck
3 Large Eggs, beaten
3/4 Cup Grated Parmesan Cheese
1 Tablespoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Canola Oil
Crumble the ground beef in a large bowl. Add the remaining ings. except the oil. Mix well. Wet your hands. Form Meat into 24 balls. In a large skillet heat the oil until hot. Cook meat balls in the oil turning to get all sides brown and meat is no longer pink or until done. Drain on paper towels. Can use hot mustard for dipping or pizza sauce.
3 Large Eggs, beaten
3/4 Cup Grated Parmesan Cheese
1 Tablespoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Canola Oil
Crumble the ground beef in a large bowl. Add the remaining ings. except the oil. Mix well. Wet your hands. Form Meat into 24 balls. In a large skillet heat the oil until hot. Cook meat balls in the oil turning to get all sides brown and meat is no longer pink or until done. Drain on paper towels. Can use hot mustard for dipping or pizza sauce.
LEMON-PEPPER CHICKEN
2 Tablespoons Canola Oil
6 (6)oz. Boneless, skinles Chicken Breast Halves
3 Teaspoons Lemon-Pepper Seasoning
1/2 Cup Chicken Broth
1/4 Cup Balsamic Vinegar
Heat the oil in a large skillet over medium-high heat. Sprinkle both sides
of the chicken breasts evenly with the lemon pepper seasoning. Add the chicken to the skilletand cook 6 to 8 minutes on each side or until the meat is no longer pink. Made sure it is done. Add the chicken broth and vinegar to the drippings in the skillet. Cook, stirring constantly for 2 minutes or until slightly thickened. Spoon the sauce over the chicken.
6 (6)oz. Boneless, skinles Chicken Breast Halves
3 Teaspoons Lemon-Pepper Seasoning
1/2 Cup Chicken Broth
1/4 Cup Balsamic Vinegar
Heat the oil in a large skillet over medium-high heat. Sprinkle both sides
of the chicken breasts evenly with the lemon pepper seasoning. Add the chicken to the skilletand cook 6 to 8 minutes on each side or until the meat is no longer pink. Made sure it is done. Add the chicken broth and vinegar to the drippings in the skillet. Cook, stirring constantly for 2 minutes or until slightly thickened. Spoon the sauce over the chicken.
TURTLE CAKE
1 Box German Chocolate Cake Mix
1 (11 oz) Pack Caramels
3/4 Cup Butter or Marg.
1/2 Cup Evaporated Milk
2 Cups Chopped Pecans,divided
1 Cup Semi-sweet Chocolate Chips
Prepare cake mix according to the package directions. Pour 1/2 the batter into a sprayed 13 x 9 pan. Bake at 350 for 15 minutes. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth. Pour over baked cake layer.
Sprinkle 11/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the 1/2 cup chopped pecans over the batter. Bake for 20 more minutes. Cool and serve.
1 (11 oz) Pack Caramels
3/4 Cup Butter or Marg.
1/2 Cup Evaporated Milk
2 Cups Chopped Pecans,divided
1 Cup Semi-sweet Chocolate Chips
Prepare cake mix according to the package directions. Pour 1/2 the batter into a sprayed 13 x 9 pan. Bake at 350 for 15 minutes. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth. Pour over baked cake layer.
Sprinkle 11/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the 1/2 cup chopped pecans over the batter. Bake for 20 more minutes. Cool and serve.
DUMP CAKE
1 Box Yellow Cake Mix, Duncan Hines
8 Tablespoon Butter (1) Stick, melted
3 Eggs, beaten
1 (8)oz. Pack Cream Cheese, softened
4 Cups Powdered Sugar
In a large bowl, combine the cake mix, melted butter and 1 of the beaten eggs until it forms a soft dough. Pat into the bottom and slightly up the sides of a sprayed 13 x 9 pan.
In a separate large bowl, beat the softened cream cheese, the remaining 2 beaten eggs and the powdered sugar on high speed of your mixer for 4 minutes. Spread evenly over the cake mixture.
Bake at 350 for 30 to 40 minutes or until top is golden brown. Cool. Cut into squares.
8 Tablespoon Butter (1) Stick, melted
3 Eggs, beaten
1 (8)oz. Pack Cream Cheese, softened
4 Cups Powdered Sugar
In a large bowl, combine the cake mix, melted butter and 1 of the beaten eggs until it forms a soft dough. Pat into the bottom and slightly up the sides of a sprayed 13 x 9 pan.
In a separate large bowl, beat the softened cream cheese, the remaining 2 beaten eggs and the powdered sugar on high speed of your mixer for 4 minutes. Spread evenly over the cake mixture.
Bake at 350 for 30 to 40 minutes or until top is golden brown. Cool. Cut into squares.
PISTACHIO-NUT DESSERT
1 Small Box of Pistachio Instant Pudding
1 Can (20)oz. Crushed Pineapple in juice, undrained
1/2 Cup Walnuts, chopped
3 Cups Mini Marshmallows, divided
1 Large (16)oz Container of Cool Whip
Stir together dry pudding mix, pineapple with juice, walnuts and 1 cup mini marshmallows in a large bowl until well blended. Gently stir in 1/2 of the container of cool whip.
In a seperate bowl, combine the other half of the cool whip and the rest of the marshmallows, mix lightly. Spoon half of the pudding mixture into a glass bowl or trifle bowl. Then add the marshmallow mixture. Make layers of this and on top put cool whip and nuts.
1 Can (20)oz. Crushed Pineapple in juice, undrained
1/2 Cup Walnuts, chopped
3 Cups Mini Marshmallows, divided
1 Large (16)oz Container of Cool Whip
Stir together dry pudding mix, pineapple with juice, walnuts and 1 cup mini marshmallows in a large bowl until well blended. Gently stir in 1/2 of the container of cool whip.
In a seperate bowl, combine the other half of the cool whip and the rest of the marshmallows, mix lightly. Spoon half of the pudding mixture into a glass bowl or trifle bowl. Then add the marshmallow mixture. Make layers of this and on top put cool whip and nuts.
Sunday, March 14, 2010
HOW TO GRILL A PERFECT STEAK
Ribeye or T-bone Steaks 3/4 inch thick
Lawry's Season Salt
Garlic Power if you like
Olive Oil
Pepper
Make sure you set the steak out at room temp. for 30 minutes. If you do not do this it will make the muscle tighten and will not let it get tender. Cooking it cold will make it tough. Cut the bone from the steak so it will cook even. Put the olive oil over all of the steak. Then put the pepper. use a light sprinling of garlic and lawry's season salt. Lay the steaks on the grill and began timing. Let cook for 3 minutes with lid down. Then flip over and cook 2 1/2 minutes on the other side. Take off grill. The steak will be medium rare. If doing a 1 to 11/4 inch steak then grill for 4 1/2 minutes on each side. Flip every 2 minutes. When eating add a little salt to each cut up bite it brings out more of the flavor to the steak.
Lawry's Season Salt
Garlic Power if you like
Olive Oil
Pepper
Make sure you set the steak out at room temp. for 30 minutes. If you do not do this it will make the muscle tighten and will not let it get tender. Cooking it cold will make it tough. Cut the bone from the steak so it will cook even. Put the olive oil over all of the steak. Then put the pepper. use a light sprinling of garlic and lawry's season salt. Lay the steaks on the grill and began timing. Let cook for 3 minutes with lid down. Then flip over and cook 2 1/2 minutes on the other side. Take off grill. The steak will be medium rare. If doing a 1 to 11/4 inch steak then grill for 4 1/2 minutes on each side. Flip every 2 minutes. When eating add a little salt to each cut up bite it brings out more of the flavor to the steak.
FRIED HOT DOG SANDWICH
This is one of the Ky. things people like. Try it, very good.
1 Pack Jumbo Beef Winners
2 Slices of Wheat or White Bread
Oil for frying
Mayo
Mustard
Take the hot dogs or winners and split in half. Put some oil in a skillet and put them in it. Turn the cut side down. Let cook until brown if you like them like this. Flip over and fry on other side until brown. Toast bread. Spread with mayo and spread out all over bread. Then take the mustard and put in middle of bread and mix in with mayo then spread out. Eat. Very good. Good with a Diet Coke and potato chips or your Mountain Dew.
1 Pack Jumbo Beef Winners
2 Slices of Wheat or White Bread
Oil for frying
Mayo
Mustard
Take the hot dogs or winners and split in half. Put some oil in a skillet and put them in it. Turn the cut side down. Let cook until brown if you like them like this. Flip over and fry on other side until brown. Toast bread. Spread with mayo and spread out all over bread. Then take the mustard and put in middle of bread and mix in with mayo then spread out. Eat. Very good. Good with a Diet Coke and potato chips or your Mountain Dew.
HOW TO PICK A RIPE PINEAPPLE
Do you know how to pick a ripe pineapple. I read that if you take the center leaf and if it will pull out easy it is ripe. They do not ripen after being picked. Try it and see.
HOW TO KEEP A FRESH TOMATO LONGER
I found online a article on how to keep a tomato fresh longer. With tomatos getting so high try this and see if it works. Take your tomato and place on a plate or counter. Turn the stem end down. And keep it that way until ready to use at room temp.If turned up they will sometimes start to mold and shrivel up. Just keep them turned down or put a piece of tape on the stem or where the stem had been if turned up.
HEATH-BAR DIP FOR APPLES
1 (8)oz. Block Cream Cheese, softened
1/2 Cup Sugar
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1/2 Bag Heath-bar Bits or Sknor
Granny Smith or Roma Apple wedges
Cream together cream cheese, sugars and vanilla.
Stir in heathbart bits with a spoon
Serve with apple wedges
Put apples in some lemon water to keep from turning brown or pineapple juice.
1/2 Cup Sugar
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1/2 Bag Heath-bar Bits or Sknor
Granny Smith or Roma Apple wedges
Cream together cream cheese, sugars and vanilla.
Stir in heathbart bits with a spoon
Serve with apple wedges
Put apples in some lemon water to keep from turning brown or pineapple juice.
CHERY KOOLAID PUNCH
1 Sweetened Cherry Koolaid Drink MIx
1 2 Liter Canada Dry Gingerale
1 Large Can Pineapple Juice
Combine the koolaid mix ( use one lid full if buying in the round tub. Or can use one pack of presweetened mix) with the juice. Stir well. Slowly pour in the gingerale. Serve.
1 2 Liter Canada Dry Gingerale
1 Large Can Pineapple Juice
Combine the koolaid mix ( use one lid full if buying in the round tub. Or can use one pack of presweetened mix) with the juice. Stir well. Slowly pour in the gingerale. Serve.
BUTTERSCOTCH BARS
1 (10)oz. Pack Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
8oz. Cream Cheese
1 (14)oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat oven to 350. In a kettle melt the buttrscotch chips and butter together over low heat. Remove from the heat and stir in the graham cracker crumbs and mix well. Reseve 2/3 cups of the mixture. Press the remainder in a 13 x 9 glass pan. In a large bowl beat the cream cheese until light and fluffy. Beat in the condensed milk and the vanilla and the nuts. Pour into pan. Scatter the reserved crumb mixture evenly over top. Bake for 25 minutes or until a toothpick comes out clean. Cool to room temp. and serve chilled.
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
8oz. Cream Cheese
1 (14)oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat oven to 350. In a kettle melt the buttrscotch chips and butter together over low heat. Remove from the heat and stir in the graham cracker crumbs and mix well. Reseve 2/3 cups of the mixture. Press the remainder in a 13 x 9 glass pan. In a large bowl beat the cream cheese until light and fluffy. Beat in the condensed milk and the vanilla and the nuts. Pour into pan. Scatter the reserved crumb mixture evenly over top. Bake for 25 minutes or until a toothpick comes out clean. Cool to room temp. and serve chilled.
REECE CUP PIE
Graham Cracker Crust
1 Quart Rocky Road Ice Cream
2/3 Cup Chunky Peanut Butter
Cool Whip
1 Pack of Reecee Cups regular pack
Let ice cream soften and mix with the peanut butter and then put in the crust. Freeze for 2 hours. Place the candy bar in the ref. so it will chop better. Put the cool whip on the pie and add the chopped reecee cups. Keep froze until ready to serve. Take out of freezer about 10 minutes before serving.
1 Quart Rocky Road Ice Cream
2/3 Cup Chunky Peanut Butter
Cool Whip
1 Pack of Reecee Cups regular pack
Let ice cream soften and mix with the peanut butter and then put in the crust. Freeze for 2 hours. Place the candy bar in the ref. so it will chop better. Put the cool whip on the pie and add the chopped reecee cups. Keep froze until ready to serve. Take out of freezer about 10 minutes before serving.
CHOCOLATE CANDY BAR DESSERT
CURST
3 Cups Crushed Vanilla Wafer
2/3 Cup Butter or Marg., mleted
1/4 Cup Sugar
1/2 Teaspoon CInnamon
Filling:
1 Milk Chocolate Candy Bar (7)oz. Plain or with Almonds, broke into pieces
1 Bag (10)oz. Large Marshmallows
1 Cup Milk
2 Cups Whipping Cream, whipped
1/2 Teaspoon Vanilla Extract
Sliced Almonds, toasted
In a bowl combine vanilla wafer crumbs, cinn. butter and sugar. Mix well.
Set aside 1/3 of the topping. Press remaining crumb mixture into a 13 x 9 pan. Ref. until firm. In a kettle mix the candy bar, marshmallows, and milk over medium low heat until marshmallows are melted stirring often. Remove from heat and cool to room temp. Fold in whipped cream and vanilla. Pour over crust. Chill for 3 to 4 hours. Sprinkle with remaining crumb mixture and almonds.
3 Cups Crushed Vanilla Wafer
2/3 Cup Butter or Marg., mleted
1/4 Cup Sugar
1/2 Teaspoon CInnamon
Filling:
1 Milk Chocolate Candy Bar (7)oz. Plain or with Almonds, broke into pieces
1 Bag (10)oz. Large Marshmallows
1 Cup Milk
2 Cups Whipping Cream, whipped
1/2 Teaspoon Vanilla Extract
Sliced Almonds, toasted
In a bowl combine vanilla wafer crumbs, cinn. butter and sugar. Mix well.
Set aside 1/3 of the topping. Press remaining crumb mixture into a 13 x 9 pan. Ref. until firm. In a kettle mix the candy bar, marshmallows, and milk over medium low heat until marshmallows are melted stirring often. Remove from heat and cool to room temp. Fold in whipped cream and vanilla. Pour over crust. Chill for 3 to 4 hours. Sprinkle with remaining crumb mixture and almonds.
BOWTIE PASTA AND CHICKEN
1lb. Bowtie Pasta
1 lb. Boneless Chicken Breast
Salt and Pepper
2 Tablespoons Olive Oil
3 Cloves Garlic, Minced
1 lb. Frozen Brocolli Florets
3 Firm Plum Tomatoes, Chopped
1 Pack of Ranch Dressing Mix
1 Cup Sour Cream
1/2 Cup Mayo
Milk
Mix ranch mix with pepper, 1/2 of the garlic, sour cream and mayo, thin with milk if needed. Ref. until needed. Cook pasta and just before draining add the frozen brocolli. Let cook with past for about 3 minutes. Drain and rinse and place in a bowl. Add the tomato to the pasta.
Cut chicken into chunks. Salt and pepper it. Heat the olive oil in a skillet and and add the garlic and chicken and cook until done. Remove and let cool and then add to the pasta in the bowl. Stir in the dressing mixture and chill until ready to serve.
1 lb. Boneless Chicken Breast
Salt and Pepper
2 Tablespoons Olive Oil
3 Cloves Garlic, Minced
1 lb. Frozen Brocolli Florets
3 Firm Plum Tomatoes, Chopped
1 Pack of Ranch Dressing Mix
1 Cup Sour Cream
1/2 Cup Mayo
Milk
Mix ranch mix with pepper, 1/2 of the garlic, sour cream and mayo, thin with milk if needed. Ref. until needed. Cook pasta and just before draining add the frozen brocolli. Let cook with past for about 3 minutes. Drain and rinse and place in a bowl. Add the tomato to the pasta.
Cut chicken into chunks. Salt and pepper it. Heat the olive oil in a skillet and and add the garlic and chicken and cook until done. Remove and let cool and then add to the pasta in the bowl. Stir in the dressing mixture and chill until ready to serve.
SCALLOPED CORN
4 Cups Fresh or Frozen Corn
3 Eggs Beaten
1 Cup Milk
1 Cup Crushed Saltine Crackers, around 30 divided
3 Tablespoon Butter or Marg. melted
1 Tablespoon Sugar
1 Tablespoon Chopped Onion, finely chopped
Salt and Pepper to taste
In a large bowl combine corn, eggs, milk and 3/4 cup crackers, butter, sugar, onion salt and pepper. Put in a 1 1/2 quart sprayed baking dish. Sprinkle the remaining crackers on top. Bake for 1 hour at 350 or until a knife comes out clean when being stuck in the middle.
3 Eggs Beaten
1 Cup Milk
1 Cup Crushed Saltine Crackers, around 30 divided
3 Tablespoon Butter or Marg. melted
1 Tablespoon Sugar
1 Tablespoon Chopped Onion, finely chopped
Salt and Pepper to taste
In a large bowl combine corn, eggs, milk and 3/4 cup crackers, butter, sugar, onion salt and pepper. Put in a 1 1/2 quart sprayed baking dish. Sprinkle the remaining crackers on top. Bake for 1 hour at 350 or until a knife comes out clean when being stuck in the middle.
COLD CORN SALAD
2 Cans or more Whole Kernal Corn, drained
1 Medium Purple Onion, chopped
1 Bottle Ranch Dressing(small bottle)
1 Bag Fritos (small)
Mix corn and onion in a large bowl. Add dressing may not need all of the bottle. Ref. to chill. Stir in Fritos when you are ready to eat this or they will get soggy. I just get me some out in a bowl and put my fritos in then. That way you can save the rest if you don't want all of it.
1 Medium Purple Onion, chopped
1 Bottle Ranch Dressing(small bottle)
1 Bag Fritos (small)
Mix corn and onion in a large bowl. Add dressing may not need all of the bottle. Ref. to chill. Stir in Fritos when you are ready to eat this or they will get soggy. I just get me some out in a bowl and put my fritos in then. That way you can save the rest if you don't want all of it.
CROCK-POT COKE-COLA ROAST
1To 3 Lb. Beef Chuck Roast
1 Onion, quartered
1 Small Bag of Peeled Baby Carrots
4 Medium Peeled Potatoes cut in 1/4's or chunks
Salt and Pepper
2 Beef Boullion Cubes
1 Stalk of Celery, cut in pieces
1 Pack Onion Soup Mix
1 Can Coke-Cola
Water
Salt and pepper the roast and braise in a skillet until brown. Place roast in crock-pot when brown. Put the vegs. in the crock-pot. Sprinkle the pack of onion soup mix over this and then add the can of coke. Put in enough water to cover all of this. Put in the boullion cube and cook. Cook on high for 4 hours or on low about all day.
1 Onion, quartered
1 Small Bag of Peeled Baby Carrots
4 Medium Peeled Potatoes cut in 1/4's or chunks
Salt and Pepper
2 Beef Boullion Cubes
1 Stalk of Celery, cut in pieces
1 Pack Onion Soup Mix
1 Can Coke-Cola
Water
Salt and pepper the roast and braise in a skillet until brown. Place roast in crock-pot when brown. Put the vegs. in the crock-pot. Sprinkle the pack of onion soup mix over this and then add the can of coke. Put in enough water to cover all of this. Put in the boullion cube and cook. Cook on high for 4 hours or on low about all day.
OAT MEAL CAKE WITH FROSTING
This is a older recipe that we have used for years. It is so good and keeps well.
1 Cup Quick Cooking Oats, uncooked
1 1/2 Cups Boiling Water
1 Cup Sugar
1 Cup Brown Sugar, Packed
1/4 Cup Butter or Marg.
1/4 Cup Crisco
2 Large Eggs
1 Teaspoon Vanilla
1 1/2 Cups Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
FROSTING:
6 Tablespoons Butter or Marg.
1/4 Cup Evaporated Milk
1/2 Teaspoon Vanilla
2/3 Cup Brown Sugar, packed
1 1/2 Cups Chopped Pecans or Walnuts
Measure oats in a mixing bowl. Add water, stir and cool. Cream both sugars, butter and shortening. Add eggs and vanilla and beat well. Sift dry ings. in batches into the creamed mixture mixing well. Pour into a sprayed 13 x 9 pan. Bake on 350 for 30 minutes or until done.
Mix all of the frosting ings. together. Mix well. Spread on hot cake and put under the broiler for a few minutes to brown. Can serve with whipped cream.
1 Cup Quick Cooking Oats, uncooked
1 1/2 Cups Boiling Water
1 Cup Sugar
1 Cup Brown Sugar, Packed
1/4 Cup Butter or Marg.
1/4 Cup Crisco
2 Large Eggs
1 Teaspoon Vanilla
1 1/2 Cups Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
FROSTING:
6 Tablespoons Butter or Marg.
1/4 Cup Evaporated Milk
1/2 Teaspoon Vanilla
2/3 Cup Brown Sugar, packed
1 1/2 Cups Chopped Pecans or Walnuts
Measure oats in a mixing bowl. Add water, stir and cool. Cream both sugars, butter and shortening. Add eggs and vanilla and beat well. Sift dry ings. in batches into the creamed mixture mixing well. Pour into a sprayed 13 x 9 pan. Bake on 350 for 30 minutes or until done.
Mix all of the frosting ings. together. Mix well. Spread on hot cake and put under the broiler for a few minutes to brown. Can serve with whipped cream.
FROZEN HO- HO ICE CREAM DESSERT
2 Boxs Ho Ho Cakes
2 Quarts Ice Cream
13oz. Cool Whip
16 oz. Oreo cookies, curshed
12 oz. Hot Fudge Sauce
Hershey Bar for shavings
Cut Ho Ho cakes in half lengthwise. Line sides, then bottom of 13 x9 glass pan with HoHo's. Cover with one flavor of ice cream. Spread crushed oreo cookies over the ice cream and freeze. Add second layer of ice cream. Freeze. Pour the fudge sauce over this and then top with cool whip. Garnish with the shaved chocolate. Freeze. Let sit out around 10 minutes before serving.
2 Quarts Ice Cream
13oz. Cool Whip
16 oz. Oreo cookies, curshed
12 oz. Hot Fudge Sauce
Hershey Bar for shavings
Cut Ho Ho cakes in half lengthwise. Line sides, then bottom of 13 x9 glass pan with HoHo's. Cover with one flavor of ice cream. Spread crushed oreo cookies over the ice cream and freeze. Add second layer of ice cream. Freeze. Pour the fudge sauce over this and then top with cool whip. Garnish with the shaved chocolate. Freeze. Let sit out around 10 minutes before serving.
OREO ICE CREAM DESSERT
1 Pack (18)oz. Oreo Cookies, crushed and divided
1/4 Cup Butter, melted may need a little more
1/2 Gallon Vanilla Ice Cream, softened but not melted
1 Jar (16)oz. Hot Fudge Ice Cream Topping, warmed
1 Carton(8)oz. Cool Whip
1 Bag Coconut
Nuts of your choice for the top
1 Jar of Maraschino Cherries, cut in half do not use juice
In a bowl combine 3 1/4 cups cookie crumbs and butter. Press into a 13 x 9 glass pan. Spread with ice cream. Cover and freeze until set. Drizzle fudge topping over ice cream. Cover and freeze until set. Spread with cool whip and the remaining cookie crumbs. Add the coconut. Add the nuts. Add the cherries. Cover and freeze for two hours or until firm. Remove from the freezer 10 minutes before serving.
1/4 Cup Butter, melted may need a little more
1/2 Gallon Vanilla Ice Cream, softened but not melted
1 Jar (16)oz. Hot Fudge Ice Cream Topping, warmed
1 Carton(8)oz. Cool Whip
1 Bag Coconut
Nuts of your choice for the top
1 Jar of Maraschino Cherries, cut in half do not use juice
In a bowl combine 3 1/4 cups cookie crumbs and butter. Press into a 13 x 9 glass pan. Spread with ice cream. Cover and freeze until set. Drizzle fudge topping over ice cream. Cover and freeze until set. Spread with cool whip and the remaining cookie crumbs. Add the coconut. Add the nuts. Add the cherries. Cover and freeze for two hours or until firm. Remove from the freezer 10 minutes before serving.
CHERRY NUT BARS
1 Box Pillsbury Plus Yellow Cake MIx
1/2 Cup Buttter or Marg. Softened(divided)
11/4 Cup Rolled Oats(divided)
1 Egg
1 Can (21)oz. Cherry Pie Filling
1/2 Cup Chopped Nuts
1/4 Cup Brown Sugar, firmly packed
Whipped Cream or Cool Whip for garnish
Preheat the oven to 350
Grease a 13 x 9 pan. Preheat oven to 350. In a large bowl combine the cake mix, 6 Tablespoons marg. and 1 cup oats. Mix until crumbly. Sit aside 1 cup of the crumb mixture. To the remainingg crumb mixture add the egg and mix well. Press into greased pan. Pour pie filling over the crust and spread evenly. To the reserved crumbs add the remaining oats, marg. nuts and brown sugar. Mix well. Sprinkle over pie filling and bake until golden brown. For 30 to 40 minutes. Remove from heat and cool. Serve with whipped cream.
1/2 Cup Buttter or Marg. Softened(divided)
11/4 Cup Rolled Oats(divided)
1 Egg
1 Can (21)oz. Cherry Pie Filling
1/2 Cup Chopped Nuts
1/4 Cup Brown Sugar, firmly packed
Whipped Cream or Cool Whip for garnish
Preheat the oven to 350
Grease a 13 x 9 pan. Preheat oven to 350. In a large bowl combine the cake mix, 6 Tablespoons marg. and 1 cup oats. Mix until crumbly. Sit aside 1 cup of the crumb mixture. To the remainingg crumb mixture add the egg and mix well. Press into greased pan. Pour pie filling over the crust and spread evenly. To the reserved crumbs add the remaining oats, marg. nuts and brown sugar. Mix well. Sprinkle over pie filling and bake until golden brown. For 30 to 40 minutes. Remove from heat and cool. Serve with whipped cream.
LIKE BIG BOY SAUCE
2 Cups Hellman's Mayonaise
1/2 Lemon Juice
2 Tablespoons Horseradish
2 Tablespoons Minced Onion
1/4 Cup Minced Dill Pickles
1 Glaric Clove, minced
2 Hard Cooked Eggs, Yolks mashed and Whites chopped
1 Dash Tabasco Sauce
1/3 Cup Catsup
Mix all ings. together. Wisk until smooth. Let blend for at least 2 hours. Keep ref. Good on cheese burgers or fish.
1/2 Lemon Juice
2 Tablespoons Horseradish
2 Tablespoons Minced Onion
1/4 Cup Minced Dill Pickles
1 Glaric Clove, minced
2 Hard Cooked Eggs, Yolks mashed and Whites chopped
1 Dash Tabasco Sauce
1/3 Cup Catsup
Mix all ings. together. Wisk until smooth. Let blend for at least 2 hours. Keep ref. Good on cheese burgers or fish.
HAMBURGER SAUCE
1 Jar Olives with Pimentos
1 Jar Of Mayo
Take some mayo and put in a food processor and then add some of the olives and blend until chopped. Can add a little of the juice to this. This sauce is good on hamburgers. You just have to work with this to get the right amount you want.
1 Jar Of Mayo
Take some mayo and put in a food processor and then add some of the olives and blend until chopped. Can add a little of the juice to this. This sauce is good on hamburgers. You just have to work with this to get the right amount you want.
BLUEBERRY POUND CAKE
1 Cup Butter, softened
2 Cups Sugar
4 Eggs
1 Teaspoon Vanilla Extract
3 Cups Flour, divided
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Pint of Fresh Blue Berries or 2 Cups Frozen, thawed
1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Glently fold floured berries into batter. Spray a bunt or tube pan and pour batter into it. Bake for 1 hour and 15 minutes or until done.
Combine lemon juice and powdered sugar in a bowl and drizzle over warm cake. Cut and serve.
2 Cups Sugar
4 Eggs
1 Teaspoon Vanilla Extract
3 Cups Flour, divided
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Pint of Fresh Blue Berries or 2 Cups Frozen, thawed
1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Glently fold floured berries into batter. Spray a bunt or tube pan and pour batter into it. Bake for 1 hour and 15 minutes or until done.
Combine lemon juice and powdered sugar in a bowl and drizzle over warm cake. Cut and serve.
Saturday, March 13, 2010
NUTTER-BUTTER PUDDING
2 Small Boxes of Instant Vanilla Pudding
3 Cups Milk
1 (8)oz. Container Sour Cream
1 Pack Nutter-Butter Cookies
5 Bananas, sliced
1 (8)oz. Cool Whip Extra Creamy
In a medium sized bowl mix the 2 boxes of pudding with the milk called for using for a pie. Beat and then add the sour cream. When beaten let stand for 5 minutes.
In a glass bowl but a layer of the crushed Nutter-Butter cookies. Next add the pudding and then the sliced bananas. Make another layer the same way. Put the Whip Cream on top of the finished layers. Chill for 2 hours. Then keep ref. Can also be made in a square glass dish. Just make the cookies as the first layer then add the pudding and then the bananas and whipped topping on the top.
3 Cups Milk
1 (8)oz. Container Sour Cream
1 Pack Nutter-Butter Cookies
5 Bananas, sliced
1 (8)oz. Cool Whip Extra Creamy
In a medium sized bowl mix the 2 boxes of pudding with the milk called for using for a pie. Beat and then add the sour cream. When beaten let stand for 5 minutes.
In a glass bowl but a layer of the crushed Nutter-Butter cookies. Next add the pudding and then the sliced bananas. Make another layer the same way. Put the Whip Cream on top of the finished layers. Chill for 2 hours. Then keep ref. Can also be made in a square glass dish. Just make the cookies as the first layer then add the pudding and then the bananas and whipped topping on the top.
CROCKPOT ROAST WITH GRAVY
1 Beef Roast
1 Jar(10)oz. or Can Beef Gravy if making a lot of vegs. then buy the big jar.
Potatoes
Onions
Carrots
Celery if you like
Spray your crockpot with Pam. Place the washed beef roast in the crockpot. Peel your onions if you like them in your roast. Then peel your carrots and your potatoes. Cut your potatoes in chunks, cut your carrots in small chunks as they take longer to cook. Put the vegs. on top of the roast. Next pour the beef gravy over all of this. Cover and try not to take the lid off. Cook on low for 7 hours or on high for 3 to 5 hours. It will make more juice.
If you do not like the beef gravy you can use the jar of brown gravy but to me it is sort of salty. May need to mix about 1/4 cup water in with it. Stir and then pour over the roast. Or you can use a pack of brown gravy made up. This make the best tasting roast ever.
1 Jar(10)oz. or Can Beef Gravy if making a lot of vegs. then buy the big jar.
Potatoes
Onions
Carrots
Celery if you like
Spray your crockpot with Pam. Place the washed beef roast in the crockpot. Peel your onions if you like them in your roast. Then peel your carrots and your potatoes. Cut your potatoes in chunks, cut your carrots in small chunks as they take longer to cook. Put the vegs. on top of the roast. Next pour the beef gravy over all of this. Cover and try not to take the lid off. Cook on low for 7 hours or on high for 3 to 5 hours. It will make more juice.
If you do not like the beef gravy you can use the jar of brown gravy but to me it is sort of salty. May need to mix about 1/4 cup water in with it. Stir and then pour over the roast. Or you can use a pack of brown gravy made up. This make the best tasting roast ever.
CHEESY BROCCOLI AND POTATO SOUP
3 Medium Potatoes, peeled and chopped (3cups)
1 (12)oz. Bag of Chopped Broccoli or Broccoli cuts
1 (16)oz. Bag Frozen Whole Kernel Corn
1 Large Onion, chopped
2 Cups Water
1 Can of Cream of Chicken Soup
1 Teaspoon Italian Seasoning, crushed
1/4 Teaspoon Black Pepper
8 oz. Velvetta Cheese, cubed
In your medium sized crockpot combine the potatoes, broccoli, corn and onion. Next stir in the water, seasonings and the soup. Cover and cook on low heat for 9 hours or on high for 4 1/2 hours. When almost done stir in the cheese and let melt and cook for 10 minutes.
1 (12)oz. Bag of Chopped Broccoli or Broccoli cuts
1 (16)oz. Bag Frozen Whole Kernel Corn
1 Large Onion, chopped
2 Cups Water
1 Can of Cream of Chicken Soup
1 Teaspoon Italian Seasoning, crushed
1/4 Teaspoon Black Pepper
8 oz. Velvetta Cheese, cubed
In your medium sized crockpot combine the potatoes, broccoli, corn and onion. Next stir in the water, seasonings and the soup. Cover and cook on low heat for 9 hours or on high for 4 1/2 hours. When almost done stir in the cheese and let melt and cook for 10 minutes.
POTATO ROLLS
1 pkg. dry yeast (2 1/4 teaspoons if using bulk yeast)
1/2 Cup Lukewarm Water
2/3 Cup Margarine
1 Cup Mashed Potatoes
5 to 6 Cups Flour
1/2 Cup Plus 2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Eggs
1 Cup Milk
Peel and cube the potato. Cook in water, then drain and mash. Measure out one cup of the potato. Cool slightly. Scald the milk and let cool. Place milk and potato and 1/2 cup sgar in a blender or stand type mixer. Blend or beat until smooth. If using a blender pour this mixture into a mixing bowl and then add marg. eggs, one cup of flour and the salt. Mix this well.
In another bowl mix the water, 2 Teaspoons sugar and the yeast. Set aside for around 5 minutes or until the mixture is foamy. Add this to the mixing bowl and add enough flour to make a soft dough. Turn out on to a floured surface and knead until the mixture is smooth and elastic. If you are not going to use this right away then place in a greased bowl and cover with plastic wrap. May have to punch down a couple of times. Take out of bowl and and turn onto a floured surface and cut and shape as desired. Place on a sprayed cookie sheet and let rise until double. Bake in a 375 oven until lightly brown.
If using when you make this up then put into a greased bowl and let rise until doubled punch dough down and then shape as desired.Put on the greased cookie sheet and let rise again and then bake.
1/2 Cup Lukewarm Water
2/3 Cup Margarine
1 Cup Mashed Potatoes
5 to 6 Cups Flour
1/2 Cup Plus 2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Eggs
1 Cup Milk
Peel and cube the potato. Cook in water, then drain and mash. Measure out one cup of the potato. Cool slightly. Scald the milk and let cool. Place milk and potato and 1/2 cup sgar in a blender or stand type mixer. Blend or beat until smooth. If using a blender pour this mixture into a mixing bowl and then add marg. eggs, one cup of flour and the salt. Mix this well.
In another bowl mix the water, 2 Teaspoons sugar and the yeast. Set aside for around 5 minutes or until the mixture is foamy. Add this to the mixing bowl and add enough flour to make a soft dough. Turn out on to a floured surface and knead until the mixture is smooth and elastic. If you are not going to use this right away then place in a greased bowl and cover with plastic wrap. May have to punch down a couple of times. Take out of bowl and and turn onto a floured surface and cut and shape as desired. Place on a sprayed cookie sheet and let rise until double. Bake in a 375 oven until lightly brown.
If using when you make this up then put into a greased bowl and let rise until doubled punch dough down and then shape as desired.Put on the greased cookie sheet and let rise again and then bake.
CORN CASSEROLE
1 (15 1/4)oz. Can Whole Kernel Corn, drained
1 (14 3/4)oz. Can Cream Style Corn
1 (8)oz. Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
1/2 cup (1)Stick of Butter or Marg., melted
1 Egg, beaten
1 1/2 Cups Shredded Cheddar Cheese
In a large bowl, stir together both cans of corn, corn muffin mix, egg, sour cream and the melted butter. Pour into a sprayed 9 x 13 pan. Bake for 45 minutes on 350. Remove from oven and put cheese all over the top and then return to oven to melt cheese for around 5 to 10 minutes. Watch or it will burn. Let stand for 5 minutes. Serve warm. If you want to you can put half of the cheese in the batter and the other half on top. I like this way better.
1 (14 3/4)oz. Can Cream Style Corn
1 (8)oz. Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
1/2 cup (1)Stick of Butter or Marg., melted
1 Egg, beaten
1 1/2 Cups Shredded Cheddar Cheese
In a large bowl, stir together both cans of corn, corn muffin mix, egg, sour cream and the melted butter. Pour into a sprayed 9 x 13 pan. Bake for 45 minutes on 350. Remove from oven and put cheese all over the top and then return to oven to melt cheese for around 5 to 10 minutes. Watch or it will burn. Let stand for 5 minutes. Serve warm. If you want to you can put half of the cheese in the batter and the other half on top. I like this way better.
DUCK DUCK GOOSE SALE
Have you ever heard of the DuckDuckGoose sale. It is a sale that takes place most all across the U.S. for kids clothing. They have it twice a year. One in the Spring and one in the Fall.Or at least I think they do. I can sure say it is a experince to go to it. I have been to yard sales for the past 30 years but I have never saw so many clothes in one place. This sale was at Knoxville, Tn. in the old Kmart building. Now we all know how big a Kmart store is. It was cramed full of kid clothes, furniture and strollers and car seats.They were all priced real reasonable and very clean and good clothes. But the thing is if you don't get there early you have to stand in line for a hour to just get thu the doors. We also had to stand in line for almost three hours just to get checked out. My daughter said it was worth it lol. Me I had rather be somewhere else shopping. You have to have a good back and legs to stand that long. lol. You also have to take something to put your things in as 3 hours is a long time to stand with clothes in your arms. We took a rolling duffle bag which you check in when you go in. Some people had rolling laundry baskets and garbage cans. Don't just take a plastic garbage bag as it will tear. I saw some with laundry bags made out of material. I cannot get over how many clothes there was there. No wonder around 14,000 people go to it each season. If you get a chance check it out if one is in your state. They have a online website. They also have baby beds and strollers and any type baby items. I am not getting paid by them or anyone to talk about this sale. It is just a good sale to go to and it will help people out with the way kids outgrow clothing. I had never heard of this sale before until a week ago. Me, I love to go to the yard sales down in Nashville in the spring. I have never saw such good stuff. In our area, which is so rual, we don't have big subdivisions to go to and it is like Christmas just to get to go and look at all the good stuff you can find in Nashville. You can decorate a whole house with the stuff you can find so cheap at these sales. But with any big city they all have the big subdivision sales. Can't wait to Spring. ......
CREAM OF COCONUT CAKE
1 Box White or French Vanilla Cake Mix
1 (8)oz. Cool Whip
1 (8)oz. Pack Sweetened Coconut
1 (15)oz. Cream of Coconut
1 (14)oz. Can Sweetened Condensed Milk
Make the cake according to directions for a 13 x 9 Cake. Bake at 350 for 30 minutes in the 13 x9 pan. Let cool. Mix together the cream of coconut and the condensed milk. Stir good. Puch holes in the cake using a chop stick. Pour a little of the milk mixture in the holes and let sit for 5 minutes. Then pour again. Use all but 1/2 cup of the mixture or it will be soggy. Frost witht the cool whip. Sprinkle coconut all over the top of the cake. Can toast some of the coconut for garnish.
1 (8)oz. Cool Whip
1 (8)oz. Pack Sweetened Coconut
1 (15)oz. Cream of Coconut
1 (14)oz. Can Sweetened Condensed Milk
Make the cake according to directions for a 13 x 9 Cake. Bake at 350 for 30 minutes in the 13 x9 pan. Let cool. Mix together the cream of coconut and the condensed milk. Stir good. Puch holes in the cake using a chop stick. Pour a little of the milk mixture in the holes and let sit for 5 minutes. Then pour again. Use all but 1/2 cup of the mixture or it will be soggy. Frost witht the cool whip. Sprinkle coconut all over the top of the cake. Can toast some of the coconut for garnish.
Tuesday, March 9, 2010
DIET TUNA SALAD
Buy tuna packed in water and add it to a green salad for lunch or mix with a little plain yogurt, light mayonnaise, celery, and onions for a quick tuna salad.
GRILLED TOMATOES
4 Medium Tomatoes, sliced into 1/2in. thick slices
1 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Black Pepper
Heat your indoor or out door grill. Brush the olive oil on each side of the tomato. Sprinkle salt and the peppers on one side of each tomato. Grill over medium heat for 2 minutes on each side.
1 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Black Pepper
Heat your indoor or out door grill. Brush the olive oil on each side of the tomato. Sprinkle salt and the peppers on one side of each tomato. Grill over medium heat for 2 minutes on each side.
Monday, March 8, 2010
CINNAMON ROLL CAKE
1 Box Yellow Cake Mix 4 Eggs
3/4 Cup Oil
1 Cup Sour Cream
1 Cup Brown Sugar
1 Tablespoon Ground Cinnamon
2 Cups Powdered Sugar
4 Tablespoons Milk
Mix together the cake mix, eggs, oil and sour cream. Pour into a 13 x 9 sprayed baking pan. Combine 1 cup brown sugar and 1 tablespoon cinnamon and pour over the cake batter and swirl with a butter knife. Bake at 350 for 30 to 40 minutes or until done. Allow to cool for about 15 minutes and then put the icing on it.
ICING:
Combine the powdered sugar and the milk and beat to a spreading consistency and pour over warm cake.
3/4 Cup Oil
1 Cup Sour Cream
1 Cup Brown Sugar
1 Tablespoon Ground Cinnamon
2 Cups Powdered Sugar
4 Tablespoons Milk
Mix together the cake mix, eggs, oil and sour cream. Pour into a 13 x 9 sprayed baking pan. Combine 1 cup brown sugar and 1 tablespoon cinnamon and pour over the cake batter and swirl with a butter knife. Bake at 350 for 30 to 40 minutes or until done. Allow to cool for about 15 minutes and then put the icing on it.
ICING:
Combine the powdered sugar and the milk and beat to a spreading consistency and pour over warm cake.
WW BANANA AND CHOC. WONTONS
Butter flavored Cooking Spray
1 Large Bananas or more, diced
6Tablespoons Mini Chocolate Chips
12 WonTon Wrappers
1 Tablespoon Powdered Sugar
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving. Yields 4 wontons per serving.
Points 4
1 Large Bananas or more, diced
6Tablespoons Mini Chocolate Chips
12 WonTon Wrappers
1 Tablespoon Powdered Sugar
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving. Yields 4 wontons per serving.
Points 4
HOW TO CLEAN A BBQ GRILL
Did you know that a simple thing as a onion will clean a BBQ grill. Take a onion and cut in half and take a pair of long tongs and rub the onion all over the grill. It will clean it. I saw this on a Texas Steak Cookoff.
WW CHERRY SQUARES
1 package Angel Food cake mix, about 14 1/4 oz
1 22oz. can light cherry pie filling
Preheat oven to 350F
Combine cake mix with pie filling( do not add any other ingredients). Pour batter into ungreased 9X13 baking dish. Bake for 30 minutes. Cool and cut into 24 squares.
Points value: 2
1 22oz. can light cherry pie filling
Preheat oven to 350F
Combine cake mix with pie filling( do not add any other ingredients). Pour batter into ungreased 9X13 baking dish. Bake for 30 minutes. Cool and cut into 24 squares.
Points value: 2
KRAFT CHOCOLATE PEANUT- BUTTER DESSERT
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
PEACH DUMP CAKE
1(24oz) Large Canned Peaches with syrup
1 Box Yellow Cake Mix
1 Cup Chopped Walnuts
1 Stick Butter or marg. sliced into 16 pieces
1 Cup of Brown Sugar
Spray a 13 x 9 glass dish.
In a bowl cut the peaches into smaller pieces. Pour into the dish. Take a box of yellow cake mix and pour all over the peaches. Do not add nothing to it. Spread evenly all over the peaches. Then take a stick of butter or marg. and cut into small pats. Put them all over the top of the dry cake mix. Sprinkle brown sugar over the butter. Next add the walnuts all over the top of the sugar. Bake on 350 for 40 minutes.
1 Box Yellow Cake Mix
1 Cup Chopped Walnuts
1 Stick Butter or marg. sliced into 16 pieces
1 Cup of Brown Sugar
Spray a 13 x 9 glass dish.
In a bowl cut the peaches into smaller pieces. Pour into the dish. Take a box of yellow cake mix and pour all over the peaches. Do not add nothing to it. Spread evenly all over the peaches. Then take a stick of butter or marg. and cut into small pats. Put them all over the top of the dry cake mix. Sprinkle brown sugar over the butter. Next add the walnuts all over the top of the sugar. Bake on 350 for 40 minutes.
SWEET POTATO ROUNDS
2 Medium Sweet Potatoes with skins
Salt and Pepper to taste
Smoked Paprika
Cooking Spray
Slice the potatoes to 1/4 " thickness and place on a cookie. Spray both sides with butter flavored cooking spray or spray butter. Sprinkle with salt and pepper and smoked paprika. Place in oven on 400 and cook for around 10 minutes. Turn over and cont. cooking for another 10 minutes. Watch and don't let burn.
Salt and Pepper to taste
Smoked Paprika
Cooking Spray
Slice the potatoes to 1/4 " thickness and place on a cookie. Spray both sides with butter flavored cooking spray or spray butter. Sprinkle with salt and pepper and smoked paprika. Place in oven on 400 and cook for around 10 minutes. Turn over and cont. cooking for another 10 minutes. Watch and don't let burn.
GRILLED BURGERS
11/2 Lb.Ground Beef
1 Small Onion, minced
2 Teaspoons Montreal Steak Seasoing
2 Tablespoons A1 Steaksauce
2 Tablespoons Worcestershire Sauce
Cooking Spray or Olive OIl
2 TB Worcestershire sauce
Shredded Cheddar Cheese
Roasted Cubanelle and Poblano peppers
In large bowl, mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray or brush both sides with olive oil. Place on grill over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid to finish cooking and melt cheese.
1 Small Onion, minced
2 Teaspoons Montreal Steak Seasoing
2 Tablespoons A1 Steaksauce
2 Tablespoons Worcestershire Sauce
Cooking Spray or Olive OIl
2 TB Worcestershire sauce
Shredded Cheddar Cheese
Roasted Cubanelle and Poblano peppers
In large bowl, mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray or brush both sides with olive oil. Place on grill over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid to finish cooking and melt cheese.
SPRUCED UP GRILL CHEESE
2 Slices Whole Wheat Bread
1/2 Cup Shredded Chedder Cheese, or more
Fresh Jalapenos, seeded and sliced
Red or White Onion, sliced thin
Salt and Pepper to Taste
Butter, Promise or Smart Balance
Cooking Spray
Slice the onions and put in a sprayed skillet. Cook over medium until they are soft. Can add a little salt to this to keep them crisp. Cook for around4 minutes. Add sliced jalapenos and continue to cook for another 5 minutes. Season with a little salt and pepper. Spread a thin layer of butter on the outside of each slice of bread. Take the shredded cheese and put on one slice of bread and then add the onion-pepper mixture on top. Take the other piece of bread and put over the onion mixture. Spray a skillet or griddle and lay the sandwich in the skillet. Let brown until a golden brown. Use medium heat so they want burn. Then flip the sandwich over and brown on the other side. Cut in half. Very good. Serve with tomato soup or chips.
1/2 Cup Shredded Chedder Cheese, or more
Fresh Jalapenos, seeded and sliced
Red or White Onion, sliced thin
Salt and Pepper to Taste
Butter, Promise or Smart Balance
Cooking Spray
Slice the onions and put in a sprayed skillet. Cook over medium until they are soft. Can add a little salt to this to keep them crisp. Cook for around4 minutes. Add sliced jalapenos and continue to cook for another 5 minutes. Season with a little salt and pepper. Spread a thin layer of butter on the outside of each slice of bread. Take the shredded cheese and put on one slice of bread and then add the onion-pepper mixture on top. Take the other piece of bread and put over the onion mixture. Spray a skillet or griddle and lay the sandwich in the skillet. Let brown until a golden brown. Use medium heat so they want burn. Then flip the sandwich over and brown on the other side. Cut in half. Very good. Serve with tomato soup or chips.
Wednesday, March 3, 2010
HONEY SALAD DRESSING
1Tablespoon Honey
1 Teaspoon finely Grated Lemon Peel
2 Tablespoon Lemon Juice
1/4 Cup Olive Oil
1 Clove garlic, crushed
Whisk all ings. together. Serve over salad.
1 Teaspoon finely Grated Lemon Peel
2 Tablespoon Lemon Juice
1/4 Cup Olive Oil
1 Clove garlic, crushed
Whisk all ings. together. Serve over salad.
EASY CHEESE SAUCE
1/4 Cup Margarine
1/4 Cup Plain Flour
2 Cups Milk
1 Cup Grated Cheese
Place marg. milk and flour into a sacuepan. Bring to a boil and whisk constantly with a whisk, When sacue thickens add the cheese and whisk some more. Sauce is ready when smooth.
1/4 Cup Plain Flour
2 Cups Milk
1 Cup Grated Cheese
Place marg. milk and flour into a sacuepan. Bring to a boil and whisk constantly with a whisk, When sacue thickens add the cheese and whisk some more. Sauce is ready when smooth.
BOILED EGG SALAD
4 Hard-boiled Eggs, chopped
1 Small Can Pineapple chunks, drained
1/4 Cup French Dressing or Salad Dressing
1/4 Head Lettuce torn into bite size pieces
Mix all ings. together and toss. Add the dressing or salad dressing. Mix well. Serve.
1 Small Can Pineapple chunks, drained
1/4 Cup French Dressing or Salad Dressing
1/4 Head Lettuce torn into bite size pieces
Mix all ings. together and toss. Add the dressing or salad dressing. Mix well. Serve.
WHITE-CHOCOLATE MUFFINS
2 Cups Self-raising Flour, sifted
1/2 Cup Sugar
3/4 Cup Milk
1/2 Cup Canola Oil
1 Teaspoon Vanilla
2 Eggs
1 Cup White Chocolate Chips
Preheat oven to 350. Use cupcake cups to line a muffin pan for 12. Mix togethr the dry ings., except the chocolate chips in a mixing bowl. Wisk togethr wet ings. and then stir into the mixing bowl. Next mix in the choc. chips. Bake at 350 for 20 minutes or until edges are golden.
1/2 Cup Sugar
3/4 Cup Milk
1/2 Cup Canola Oil
1 Teaspoon Vanilla
2 Eggs
1 Cup White Chocolate Chips
Preheat oven to 350. Use cupcake cups to line a muffin pan for 12. Mix togethr the dry ings., except the chocolate chips in a mixing bowl. Wisk togethr wet ings. and then stir into the mixing bowl. Next mix in the choc. chips. Bake at 350 for 20 minutes or until edges are golden.
RASPBERRY BANANA MUFFINS
2 1/2 Cups self-raising Flour
Pinch Salt
1/2 Cup Butter, melted
2/3 Cup Brown Sugar
3 Eggs
3 Ripe Bananas, Medium size, mashed
2/3 Cups Milk
1 Teaspoon Vanilla
11/2 Cups fresh or frozen Raspberries
Preheat oven to 350. Sift the flour. Sit aside.In a bowl wisk butter and sugar together. Wisk in the eggs. Add banana, milk and vanilla to butter mixture. Add flour into bowl and stir just until it is combined. Fold in berries and bake for 25 minutes.
Pinch Salt
1/2 Cup Butter, melted
2/3 Cup Brown Sugar
3 Eggs
3 Ripe Bananas, Medium size, mashed
2/3 Cups Milk
1 Teaspoon Vanilla
11/2 Cups fresh or frozen Raspberries
Preheat oven to 350. Sift the flour. Sit aside.In a bowl wisk butter and sugar together. Wisk in the eggs. Add banana, milk and vanilla to butter mixture. Add flour into bowl and stir just until it is combined. Fold in berries and bake for 25 minutes.
BANANA SPLIT BUNT CAKE WITH CHOC. GLAZE
1/2 Cup Butter
2 Large Eggs
2 3/4 Cups Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Can(15, 71/4)oz. Pineapple Tidbits in juice, undrained
1/2 Cup Buttermilk
11/4 Cups Granulated Sugar
2/3 Cups Mashed Bananas
1 Teaspoon Vanilla
11/4 Cups Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans, toasted and divided
11/2 Cups Fresh Strawberries, chopped
1 Cup Chopped Banana
Allow butter and eggs to stand at room temp. for 30 minutes. Spray a bunt pan. Preheat the oven to 350.
Combine the flour, baking powder and salt in a medium bowl. Drain the pineapple tidbits, reserving 1/4 cup juice. Combine the reserved juice and buttermilk in a small bowl.
Beat butter in a large mixing bowl on medium speed for 30 seconds. Gradually add the sugar, 1/4 cup at a time and beat until well combined. Add the eggs, mashed bananas and vanilla. Beat well. Alternately addflour
mixture and buttermilk mixture, beating on low speed after each addition
until combined. Stir in choc. chips and 1/4 of the walnuts or pecans. Gently fold in pineapple tidbits, strawberries and bananas. Pour into prepared pan. Bake for 60 to 65 minutes until a tooth pick comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove from pan. Put on a plate.
Drizzle cake with choc. glaze and the remaining 1/4 cup walnuts or pecans. Cover and ref. 2 hours before serving.
Chocolate Glaze:
3/4 Cup Simi-Sweet Chocolate Chips
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup
Heat all the ings. in a kettle on low on the stove, stirring until the chips are melted and the mixture is smooth. Put on cake immediately.
2 Large Eggs
2 3/4 Cups Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Can(15, 71/4)oz. Pineapple Tidbits in juice, undrained
1/2 Cup Buttermilk
11/4 Cups Granulated Sugar
2/3 Cups Mashed Bananas
1 Teaspoon Vanilla
11/4 Cups Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans, toasted and divided
11/2 Cups Fresh Strawberries, chopped
1 Cup Chopped Banana
Allow butter and eggs to stand at room temp. for 30 minutes. Spray a bunt pan. Preheat the oven to 350.
Combine the flour, baking powder and salt in a medium bowl. Drain the pineapple tidbits, reserving 1/4 cup juice. Combine the reserved juice and buttermilk in a small bowl.
Beat butter in a large mixing bowl on medium speed for 30 seconds. Gradually add the sugar, 1/4 cup at a time and beat until well combined. Add the eggs, mashed bananas and vanilla. Beat well. Alternately addflour
mixture and buttermilk mixture, beating on low speed after each addition
until combined. Stir in choc. chips and 1/4 of the walnuts or pecans. Gently fold in pineapple tidbits, strawberries and bananas. Pour into prepared pan. Bake for 60 to 65 minutes until a tooth pick comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove from pan. Put on a plate.
Drizzle cake with choc. glaze and the remaining 1/4 cup walnuts or pecans. Cover and ref. 2 hours before serving.
Chocolate Glaze:
3/4 Cup Simi-Sweet Chocolate Chips
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup
Heat all the ings. in a kettle on low on the stove, stirring until the chips are melted and the mixture is smooth. Put on cake immediately.
ICED COFFEE
2 Tablespoons Instant Coffee
1/4 Cup Boiling Water
1/4 Cup Honey
3/4 Cup Cold Water
1 Quart Milk
1 Cup Ice Cubes
Dissolve the instant coffee in water. Stir in honey and mix well. Add the cold water and pour over the ice in glasses. Then top with milk. Serve.
1/4 Cup Boiling Water
1/4 Cup Honey
3/4 Cup Cold Water
1 Quart Milk
1 Cup Ice Cubes
Dissolve the instant coffee in water. Stir in honey and mix well. Add the cold water and pour over the ice in glasses. Then top with milk. Serve.
ICCED CAPPUCCINO
1 Teaspoon Instant Coffee
4 Tablespoons Heavy Cream
1 Teaspoon Vanilla
4 Ice Cubes
3/4 Cups Water
2 Teaspoons Sugar
Put everything in a blender and blend until it is smooth and frothy.
4 Tablespoons Heavy Cream
1 Teaspoon Vanilla
4 Ice Cubes
3/4 Cups Water
2 Teaspoons Sugar
Put everything in a blender and blend until it is smooth and frothy.
DIET PEA AND BACON SALAD
4 Slices of Bacon or pre-cooked bacon
1 (10)oz. Pack Frozen Peas, thawed and drained
1 Cup Cheddar Cheese
2 Boiled Eggs, peeled and chopped
3 Tablespoons Mayonnaise low fat or fat free
2 Teaspoons Lemon Juice, fresh squeezed
Salt and Pepper
In a large skillet, cook the bacon over medium heat until it is crisp. Drain. Put on a paper towel to get off most of the grease. Let cool. In a bowl combine the peas, eggs, bacon and cheese. Stir in the mayo, salt and pepper and lemon juice. Ref.
1 (10)oz. Pack Frozen Peas, thawed and drained
1 Cup Cheddar Cheese
2 Boiled Eggs, peeled and chopped
3 Tablespoons Mayonnaise low fat or fat free
2 Teaspoons Lemon Juice, fresh squeezed
Salt and Pepper
In a large skillet, cook the bacon over medium heat until it is crisp. Drain. Put on a paper towel to get off most of the grease. Let cool. In a bowl combine the peas, eggs, bacon and cheese. Stir in the mayo, salt and pepper and lemon juice. Ref.
EASY BUTTERCREAM FROSTING
2 Sticks or 1 cup real Butter,softened
2 to 4 Tablespoons Milk
1 to 2 Tablespoons Vanilla
Food Color for what ever color you like
In a bowl let the butter get soft at room temp. Take a mixer and beat it until it is fluffy and creamy. Sift the powdered sugar and add a little at a time with the milk and vanilla. Beat this well after each addition. May take a little more milk. Then add the food coloring.
2 to 4 Tablespoons Milk
1 to 2 Tablespoons Vanilla
Food Color for what ever color you like
In a bowl let the butter get soft at room temp. Take a mixer and beat it until it is fluffy and creamy. Sift the powdered sugar and add a little at a time with the milk and vanilla. Beat this well after each addition. May take a little more milk. Then add the food coloring.
COWBOY CORNBREAD
This is a recipe one of my sons friends gave him. He said it was real good. If you like you can also put diced onions in the meat and fry them up with the meat. Use your recipe for your cornbread but add this to it.
1 Roll Sage Sausage
1 1/2 Cups Cheddar Cheese
Fry the sausage and drain. If you like onion then put them in and fry with the sausage. Make up your cornbread like you were going to fix it. She used yellow corn meal mix. Then add the sausage and half of the cheddar cheese. Next put in your oiled pan and bake. When it is done. Put the rest of the cheese on top and put back in oven and let melt.
1 Roll Sage Sausage
1 1/2 Cups Cheddar Cheese
Fry the sausage and drain. If you like onion then put them in and fry with the sausage. Make up your cornbread like you were going to fix it. She used yellow corn meal mix. Then add the sausage and half of the cheddar cheese. Next put in your oiled pan and bake. When it is done. Put the rest of the cheese on top and put back in oven and let melt.
KAYLA'S PUMPKIN CAKE
1 (18 1/4-ounce) Box Yellow Cake Mix
1 Egg
8 Tablespoons Butter or Marg. melted
Filling:
1 (8-ounce) Pack Cream Cheese, softened
1 (15-ounce) Can Pumpkin
3 Eggs
1 Teaspoon Vanilla
8 Tablespoon Butter, melted
1 (16)oz. Box Powdered Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
1 Egg
8 Tablespoons Butter or Marg. melted
Filling:
1 (8-ounce) Pack Cream Cheese, softened
1 (15-ounce) Can Pumpkin
3 Eggs
1 Teaspoon Vanilla
8 Tablespoon Butter, melted
1 (16)oz. Box Powdered Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Tuesday, March 2, 2010
GROUND BEEF AND NOODLES CASSEROLE
2 Lb.Ground Chuck
1-48oz. Jar Spaghetti Sauce
2 Tablespoons Sugar
1(16)oz. Pack Medium Egg Noodles
1/2 Cup Marg. or Butter
1/2 Teaspoon Onion Salt or Powder
1/2 Teaspoon Garlic Salt or Powder
1/2 Cup grated Parmesan Cheese
1 (12)oz. Pack Shredded Mozzarella Cheese
Prehaet oven to 350. Brown the meat and drain off fat. Add spaghetti sauce and sugar to meat. Let simmer for around 20 minutes. Cook noodles and drain. Then toss with the marg. or butter, salts and Parmesan Cheese. Spray a 9 x 13 Pan. Layer half the sauce and all the noodles then the rest of the sauce. Top with mozzarella cheese. Cover with foil and bake for 40 minutes.
1-48oz. Jar Spaghetti Sauce
2 Tablespoons Sugar
1(16)oz. Pack Medium Egg Noodles
1/2 Cup Marg. or Butter
1/2 Teaspoon Onion Salt or Powder
1/2 Teaspoon Garlic Salt or Powder
1/2 Cup grated Parmesan Cheese
1 (12)oz. Pack Shredded Mozzarella Cheese
Prehaet oven to 350. Brown the meat and drain off fat. Add spaghetti sauce and sugar to meat. Let simmer for around 20 minutes. Cook noodles and drain. Then toss with the marg. or butter, salts and Parmesan Cheese. Spray a 9 x 13 Pan. Layer half the sauce and all the noodles then the rest of the sauce. Top with mozzarella cheese. Cover with foil and bake for 40 minutes.
BOILED EGGS FOR BREAKFAST FOR DIET
2 Eggs, boiled
Salt and Pepper
1 Piece of Toast
Promise Butter
Have you ever had boiled eggs for breakfast. Take and boil and let cool then chop them up fine. Put salt and pepper on them and eat with a piece of toast with Promise butter on them. I use this as one of my diet breakfast dishes. You can use any kind of butter on your toast, I just love the Promise butter. This really fills you up. I love plenty of pepper on mine to me that is what makes them so good.
Salt and Pepper
1 Piece of Toast
Promise Butter
Have you ever had boiled eggs for breakfast. Take and boil and let cool then chop them up fine. Put salt and pepper on them and eat with a piece of toast with Promise butter on them. I use this as one of my diet breakfast dishes. You can use any kind of butter on your toast, I just love the Promise butter. This really fills you up. I love plenty of pepper on mine to me that is what makes them so good.
NEW WAY FOR CARROTS
6 Medium Carrots, thinly sliced
6 Tablespoons Orange Juice
11/2 Teaspoons Butter, or Marg.
3/4 Teaspoon Cinnamon
1/8 Teaspoon Black Pepper
1/8 tsp freshly ground black pepper
Place carrots and orange juice in a medium saucepan. Cover and cook over medium-low heat 6 minutes, or until carrots are tender-crisp. Add butter, cinnamon and pepper. Cook 1 minute. stirring to coat.
6 Tablespoons Orange Juice
11/2 Teaspoons Butter, or Marg.
3/4 Teaspoon Cinnamon
1/8 Teaspoon Black Pepper
1/8 tsp freshly ground black pepper
Place carrots and orange juice in a medium saucepan. Cover and cook over medium-low heat 6 minutes, or until carrots are tender-crisp. Add butter, cinnamon and pepper. Cook 1 minute. stirring to coat.
HOW TO GET RID OF HAVING FREEZER BURNT ICE CREAM
Try this and see if it will keep the freezer burn out of your ice cream. Take a piece of saran wrap. Cut off big enough to cover the top of your ice cream container. Lay on top of it. Then put the lid on over it. It will indent. Keep it on over the top of the ice cream and when you get out ice cream just pull it back. Then put it back over the ice cream and put the lid back on over top of it and see if this won't keep it from tasting freezer burnt.
"OH - NO" MORE SNOW
When you think spring is about around the corner here comes more snow. We have at least got in one week of school since around Jan. But here came the snow again and they had to let the kids come home around one. Now it has about all melted just like March weather is. The trees are all coated and so is the ground and it is post card perfect. Now it is about all gone. Our grass has greened out just like spring. Hope it don't get killed out. I have never saw grass do this before this early. Just to let us know that everything is changing.
We have had the worst winter in Ky. since about 15 years. But when you look at all the other states that has so many feet of snow then ours is nothing to complain about. The most we have had is around one foot. But to us that is a lot.
When it go's up to around 100 we will be wishing for the snow. We will be in our houses all trying to get like snow and cool off.
I often wonder how people stood it years ago with no fans. My mom and dad would go and work all day, from before the sun came up to the moon came out, in the tobacco fields and just have on a hat to shade their faces. When they came home they did not have anything to cool off with. How could they stand this.
I remember my dad telling me about a baptism they had and how the preacher had preached that day and had got so hot his shirt was soaked then they went afterwards and had a baptism in a river and he was one that helped. He got to feeling funny and got out of the water and went and sit down under a tree and in just a little bit he died.
I have always tried to cool down if I work in the garden before coming inside at least a little bit.
We really do not realize how hot we can get and then come in to the cold air. I tell my hubby not to go get a ice cold drink but to wait a few minutes because my mind always goes back to what my dad told me. He says cold water wont hurt nobody. But really if you do a lot of medical reading it will tell you to wait and cool down.
I guess we just need to be glad for everything that God has made for us. We could be like some people and not even have good water to drink. At least if we need water we can melt some snow if it came to that.
Without him we would not even be alive.
I have always heard that we are only 5 to 6 inches from death each day. That is how far it is from your mouth down to your heart. If you don't have a long neck. lol. Go measure it and just see. The mouth breathes in our air and the heart keeps us going.
Have you ever got to where you can't breathe? I have and boy do you get scared fast. We know without that breath we sure could not be here.
I know a lot of people do not believe in God but just stop and think what really keeps us breathing.
I read a saying that says "Enjoy every day of your life and live each day to the fullest because " you do" have a expiration date." We are always looking at when our foods expire and worrying about will we get sick from it but one of these day it will come our time and we will expire also. If you want to put it like that. Think about it..........
We have had the worst winter in Ky. since about 15 years. But when you look at all the other states that has so many feet of snow then ours is nothing to complain about. The most we have had is around one foot. But to us that is a lot.
When it go's up to around 100 we will be wishing for the snow. We will be in our houses all trying to get like snow and cool off.
I often wonder how people stood it years ago with no fans. My mom and dad would go and work all day, from before the sun came up to the moon came out, in the tobacco fields and just have on a hat to shade their faces. When they came home they did not have anything to cool off with. How could they stand this.
I remember my dad telling me about a baptism they had and how the preacher had preached that day and had got so hot his shirt was soaked then they went afterwards and had a baptism in a river and he was one that helped. He got to feeling funny and got out of the water and went and sit down under a tree and in just a little bit he died.
I have always tried to cool down if I work in the garden before coming inside at least a little bit.
We really do not realize how hot we can get and then come in to the cold air. I tell my hubby not to go get a ice cold drink but to wait a few minutes because my mind always goes back to what my dad told me. He says cold water wont hurt nobody. But really if you do a lot of medical reading it will tell you to wait and cool down.
I guess we just need to be glad for everything that God has made for us. We could be like some people and not even have good water to drink. At least if we need water we can melt some snow if it came to that.
Without him we would not even be alive.
I have always heard that we are only 5 to 6 inches from death each day. That is how far it is from your mouth down to your heart. If you don't have a long neck. lol. Go measure it and just see. The mouth breathes in our air and the heart keeps us going.
Have you ever got to where you can't breathe? I have and boy do you get scared fast. We know without that breath we sure could not be here.
I know a lot of people do not believe in God but just stop and think what really keeps us breathing.
I read a saying that says "Enjoy every day of your life and live each day to the fullest because " you do" have a expiration date." We are always looking at when our foods expire and worrying about will we get sick from it but one of these day it will come our time and we will expire also. If you want to put it like that. Think about it..........
EASY PEACH COBBLER MUFFINS
1 1/2 Cups self-rising Flour
1 Cup Light Brown Sugar
1/4 Cup Quic Cooking Oats
1 Teaspoon Cinnamon
2 Eggs
29 oz. Can Peaches, drained and course chopped
1 Teaspoon Vanilla
3/4 Cup Vegetable Oil
Spray your regular sized muffin pan. Preheat oven to 350. In a large bowl mix the flour, brown sugar, oats and cinnamon. In a separate bowl, mis beaten eggs, peaches, oil and the vanilla. Pour the egg mixture into the flour mixture and stir just until moistened. Spoon batter into the muffin cups and bake for around 20 minutes at 350.
1 Cup Light Brown Sugar
1/4 Cup Quic Cooking Oats
1 Teaspoon Cinnamon
2 Eggs
29 oz. Can Peaches, drained and course chopped
1 Teaspoon Vanilla
3/4 Cup Vegetable Oil
Spray your regular sized muffin pan. Preheat oven to 350. In a large bowl mix the flour, brown sugar, oats and cinnamon. In a separate bowl, mis beaten eggs, peaches, oil and the vanilla. Pour the egg mixture into the flour mixture and stir just until moistened. Spoon batter into the muffin cups and bake for around 20 minutes at 350.
Monday, March 1, 2010
EASY CHICKEN SPREAD OR DIP
1 Large Can of Chicken
1 Tub of Whipped Cream Cheese
1/3 Cup Taco Seasoning
Mix everything together and do a taste test to make sure the seasoning is right. Add a little more if you need to. You can pour it into a bowl, top with shredded cheese and serve with chips as a dip. You can spread it onto a flour tortilla, roll it up and cut into pinwheels. Or serve with chips.
1 Tub of Whipped Cream Cheese
1/3 Cup Taco Seasoning
Mix everything together and do a taste test to make sure the seasoning is right. Add a little more if you need to. You can pour it into a bowl, top with shredded cheese and serve with chips as a dip. You can spread it onto a flour tortilla, roll it up and cut into pinwheels. Or serve with chips.
GRAPE SALAD
2Lbs. Green Grapes
2 Lbs. Red Grapes
1/2 Cup regular Sugar
1 Teaspoon Vanilla
1 (8)oz. Pack Cream Cheese
1 (8)oz. Sour Cream
4 oz. Pecans, chooped
2 Tablespoons Brown Sugar
Wash and dry grapes. In a large bowl mix cream cheese, sour cream and vanilla. Add grapes and mix gently with a large spoon. Sprinkle with brown sugar and pecans and mix again. Ref. 1 hour before serving.
2 Lbs. Red Grapes
1/2 Cup regular Sugar
1 Teaspoon Vanilla
1 (8)oz. Pack Cream Cheese
1 (8)oz. Sour Cream
4 oz. Pecans, chooped
2 Tablespoons Brown Sugar
Wash and dry grapes. In a large bowl mix cream cheese, sour cream and vanilla. Add grapes and mix gently with a large spoon. Sprinkle with brown sugar and pecans and mix again. Ref. 1 hour before serving.
CORN CASSEROLE
1 (15 1/4) Can whole Kernel Corn, drained
1 (14 3/4)oz. Can cream style Corn
1 (8)oz. Package Jiffy Corn Meal Muffin Mix
1 Cup Sour Cream
1/2 Cup, or 1 stick Butter or Marg., melted
1 to 11/2 Cups Shredded Cheddar Cheese
Preheat oven to 350. In a large bowl stir together 2 cans of corn, cornmeal mix, sour cream and butter. Pour into a 9 x 13 in. casserole dish. Bake for 45 minutes. Remove from heat and top with cheddar cheese. Return to oven for 5 to 10 minutes until cheese is melted. Let stand for 10 minutes and serve.
1 (14 3/4)oz. Can cream style Corn
1 (8)oz. Package Jiffy Corn Meal Muffin Mix
1 Cup Sour Cream
1/2 Cup, or 1 stick Butter or Marg., melted
1 to 11/2 Cups Shredded Cheddar Cheese
Preheat oven to 350. In a large bowl stir together 2 cans of corn, cornmeal mix, sour cream and butter. Pour into a 9 x 13 in. casserole dish. Bake for 45 minutes. Remove from heat and top with cheddar cheese. Return to oven for 5 to 10 minutes until cheese is melted. Let stand for 10 minutes and serve.
POCKET CHICKEN
When making these don't let the top of the foil touch the cheese and sauce as it will stick to the alium. foil. If it does just put some more on the chicken and keep it open and let it melt.
2 Boneless Skinless thin Chicken Breast Cutlets
1 Tablespoon Italian Seasoning
1/2 Teaspoon Garlic Powder
Salt, Pepper and Parmesan Cheese to taste
2 Medium Red Potatoes or regular potatoes, sliced thin
1/4 Cup or more of Marinara Sauce for each packet
1/4 Cup or more Mozzarella Cheese
Preheat the grill to 400 or preheat the oven to 400. Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each one with cooking spray. Wash the potatoes and slice in thin slices. Put the potatoes in a oval shape onto the middle of the foil and sprinkle them with the salt, pepper and parmesan cheese. Mix garlic and italian seasoning together and sprinkle on both sides of the chicken. Also add some salt and pepper. Put the chicken on top of the potatoes. Then add the marinara sauce and 1/8 cup of the cheese. Raise up the ends of the foil and fold twice. Now do the long end. Don't let it touch the top of the chicken as the cheese will stick to the foil. Grill or bake in the oven for around 30 minutes or until chicken is done. Can add more cheese to the top if you like. Poke holes in the pack before opening to let some of the steam out or you will get burned.
2 Boneless Skinless thin Chicken Breast Cutlets
1 Tablespoon Italian Seasoning
1/2 Teaspoon Garlic Powder
Salt, Pepper and Parmesan Cheese to taste
2 Medium Red Potatoes or regular potatoes, sliced thin
1/4 Cup or more of Marinara Sauce for each packet
1/4 Cup or more Mozzarella Cheese
Preheat the grill to 400 or preheat the oven to 400. Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each one with cooking spray. Wash the potatoes and slice in thin slices. Put the potatoes in a oval shape onto the middle of the foil and sprinkle them with the salt, pepper and parmesan cheese. Mix garlic and italian seasoning together and sprinkle on both sides of the chicken. Also add some salt and pepper. Put the chicken on top of the potatoes. Then add the marinara sauce and 1/8 cup of the cheese. Raise up the ends of the foil and fold twice. Now do the long end. Don't let it touch the top of the chicken as the cheese will stick to the foil. Grill or bake in the oven for around 30 minutes or until chicken is done. Can add more cheese to the top if you like. Poke holes in the pack before opening to let some of the steam out or you will get burned.
CHEESE AND DILL BREAD
2 Cups of All-Purpose Flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1/4 Cup Butter or Marg.
1 Cup Sharp Cheddar Cheese, grated
11/2 Tablespoons Dried Dill Weed or 11/2 Tabliespoons Garlic Powder if you don't like dill
1 Tablespoon Grated Onion or powder
3/4 Cup Milk
1 Egg, slightly beaten
Preheat the oven to 350. Spray a loaf pan. Mix dry ings. in a bowl and cut in butter until it looks like coarse bread crumbs. Stir in onion, cheese and dill weed. Mix well. Combine milk and beaten egg. Pour into flour mixture and stir just until moistened. Put in loaf pan and bake for 45 minutes or until a toothpick comes out clean. Let cool 10 minutes and turn out on a wire rack.
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1/4 Cup Butter or Marg.
1 Cup Sharp Cheddar Cheese, grated
11/2 Tablespoons Dried Dill Weed or 11/2 Tabliespoons Garlic Powder if you don't like dill
1 Tablespoon Grated Onion or powder
3/4 Cup Milk
1 Egg, slightly beaten
Preheat the oven to 350. Spray a loaf pan. Mix dry ings. in a bowl and cut in butter until it looks like coarse bread crumbs. Stir in onion, cheese and dill weed. Mix well. Combine milk and beaten egg. Pour into flour mixture and stir just until moistened. Put in loaf pan and bake for 45 minutes or until a toothpick comes out clean. Let cool 10 minutes and turn out on a wire rack.
BLUEBERRY COFFE CAKE AND ICEING
2 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt (omit salt and baking powder if using self-rising flour)
1/4 Cup Shortening
3/4 Cup Milk
2 Eggs, beaten
2 Cups Blueberries, frozen
Crumb Topping:
1/2 Cup Granulated Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Cup Butter or Marg., softened
Glaze:
1 Cup Powdered Sugar
2 Tablespoon Butter
1/2 Teaspoon Vanilla
Milk or Water for mixing
Preheat the oven to 360. Spray a 10 square cake pan. In a mixing bowl combine flour, baking powder, salt and sugar. Cut in the shortening until the flour looks crumbley. Add milk and eggs. The mixture will be thick. Put in the blueberries next. If using frozen ones toss them in flour first so the batter will not be blue. Pour into pan. It will look lumpy.
In a bowl combine all the ings. for the crumb topping and then sprinkle over the cake mix. Bake for 50 minutes. Let cool.
Make up the glaze using a Tablespoon of water or milk at a time until it will drizzle. Pour this all over the top of the cake and let sit awhile.
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt (omit salt and baking powder if using self-rising flour)
1/4 Cup Shortening
3/4 Cup Milk
2 Eggs, beaten
2 Cups Blueberries, frozen
Crumb Topping:
1/2 Cup Granulated Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Cup Butter or Marg., softened
Glaze:
1 Cup Powdered Sugar
2 Tablespoon Butter
1/2 Teaspoon Vanilla
Milk or Water for mixing
Preheat the oven to 360. Spray a 10 square cake pan. In a mixing bowl combine flour, baking powder, salt and sugar. Cut in the shortening until the flour looks crumbley. Add milk and eggs. The mixture will be thick. Put in the blueberries next. If using frozen ones toss them in flour first so the batter will not be blue. Pour into pan. It will look lumpy.
In a bowl combine all the ings. for the crumb topping and then sprinkle over the cake mix. Bake for 50 minutes. Let cool.
Make up the glaze using a Tablespoon of water or milk at a time until it will drizzle. Pour this all over the top of the cake and let sit awhile.
HAMBURGER GRAVEY ON TOAST
One day my son came home from visiting and wanted me to fix this new dish they had had. I thought what kind of stuff is this. So i got to mixing this and that until I got it like he liked. He still loves this stuff.
1 Lb. Ground Chuck
4Tablespoons Marg.
1 Medium Onion, diced
1/3 Cup flour
2 to 3 Cups Milk
Salt and Pepper and (Garlic) if you like
Toast, Biscuits, Pasta or Rice
Melt the butter add the onion and ground chuck. Let fry until done. Drain off the grease and then add the flour. This makes a rue. Keep stirring until you don't see any flour. Then add the milk a little at a time until it is as thick as you like. Serve this over toast or a biscuit, over rice or pasta. You can leave the onion and garlic out and it is still good.
1 Lb. Ground Chuck
4Tablespoons Marg.
1 Medium Onion, diced
1/3 Cup flour
2 to 3 Cups Milk
Salt and Pepper and (Garlic) if you like
Toast, Biscuits, Pasta or Rice
Melt the butter add the onion and ground chuck. Let fry until done. Drain off the grease and then add the flour. This makes a rue. Keep stirring until you don't see any flour. Then add the milk a little at a time until it is as thick as you like. Serve this over toast or a biscuit, over rice or pasta. You can leave the onion and garlic out and it is still good.
OLD-TIME ICE BOX CAKE
1 Small Box of Instant Chocolate Pudding
1 Small Box of Instant Vanilla Pudding
4 Cups Cold MIlk
16 Whole Graham Crackers
4 Medium Bananas
In 2 medium bowels make up the puddings using the 2 cups of milk for each one. Take a glass 13 x 9 baking dish and lay a row of the graham crackers in it. May have to break up some for the ends to fit. Pour the vanilla pudding on these and spread evenly. Slice the bananas and then layer them over the vanilla pudding. Make another layer of crackers over the bananas. Pour the chocolate pudding over this layer. Next crush 2 whole graham crackers and sprinkle over the chocolate pudding. Ref. for 30 minutes. Can also put some cool whip on top or on each serving if you like. You can also use a small dish for this as the layers will be thin in a 13 x 9 dish.
1 Small Box of Instant Vanilla Pudding
4 Cups Cold MIlk
16 Whole Graham Crackers
4 Medium Bananas
In 2 medium bowels make up the puddings using the 2 cups of milk for each one. Take a glass 13 x 9 baking dish and lay a row of the graham crackers in it. May have to break up some for the ends to fit. Pour the vanilla pudding on these and spread evenly. Slice the bananas and then layer them over the vanilla pudding. Make another layer of crackers over the bananas. Pour the chocolate pudding over this layer. Next crush 2 whole graham crackers and sprinkle over the chocolate pudding. Ref. for 30 minutes. Can also put some cool whip on top or on each serving if you like. You can also use a small dish for this as the layers will be thin in a 13 x 9 dish.
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