These are so good you can't stop eating them. Best when hot.
2 Tablespoons Butter
1/4 Cup Honey
1 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
2 Cups Whole Natural Almonds
Spread the almons out on a baking sheet and roast in the oven on 350 for 1015 minutes or until lightly roasted. Keep a eye on them as they do burn easy. Stir occasionally. In a medium saucepan bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly. In another bowl mix the cinn and sugar until well combined. Put the almonds in this mixture. Mix until the almonds are well coated. Next put them on a baking sheet lined with parchment paper and put back in the oven under the broiler until the sugar caramelizes. Let cool and enjoy. If stuck together then brake them apart.
Saturday, January 29, 2011
CHOCOLATE GRAHAM CRACKER BARS
6 Whole Graham Crackers
1/2 Cup Butter
1/2 Cup Brown Sugar
1 Cup Milk Chocolate Chips
1/3 Cup Chopped Pecans
In a 8 x 10 pan lay a layer of graham crackers down. In a small saucepan bring the butter and brown sugar to a boil stirring constantly for 2 minutes. Remove from the heat and spread evenly over the graham crackers. Bake for 10 minutes on 350. Remove from the oven and sprinkle the chocolate chips over the crackers. Take a spoon or knife and spread the chocolate evenly. Sprinkle the chopped pecans over this and then let the pan cook to room temp. and then chill until chocolate is firm. Break into pieces.
1/2 Cup Butter
1/2 Cup Brown Sugar
1 Cup Milk Chocolate Chips
1/3 Cup Chopped Pecans
In a 8 x 10 pan lay a layer of graham crackers down. In a small saucepan bring the butter and brown sugar to a boil stirring constantly for 2 minutes. Remove from the heat and spread evenly over the graham crackers. Bake for 10 minutes on 350. Remove from the oven and sprinkle the chocolate chips over the crackers. Take a spoon or knife and spread the chocolate evenly. Sprinkle the chopped pecans over this and then let the pan cook to room temp. and then chill until chocolate is firm. Break into pieces.
CHOCOLATE CARAMEL CAKE
1 Box Devil's Food Cake Mix
1 Jar Hot Fudge Sauce
1 Jar Caramel Sauce
1(8)oz. Tub Cool Whip
Mini Chocolate Chips
Toffee Bits
In a bowl make the cake up as directed on package. Pour into a sprayed 9 x 13 pan. Bake according to package. Let cool completely. After cake has cooled, pook holes in cake. Warm both the hot fudge sauce and caramel sauce just until lukewarm in microwave just so you can pour these. Pour both sauces over the cake. Let the cake sit for around 15 minutes so the sauces can sink in. Top the cake with cool whip and then add the mini choc. bits and toffee bits. Keep ref.
1 Jar Hot Fudge Sauce
1 Jar Caramel Sauce
1(8)oz. Tub Cool Whip
Mini Chocolate Chips
Toffee Bits
In a bowl make the cake up as directed on package. Pour into a sprayed 9 x 13 pan. Bake according to package. Let cool completely. After cake has cooled, pook holes in cake. Warm both the hot fudge sauce and caramel sauce just until lukewarm in microwave just so you can pour these. Pour both sauces over the cake. Let the cake sit for around 15 minutes so the sauces can sink in. Top the cake with cool whip and then add the mini choc. bits and toffee bits. Keep ref.
7-UP BUNT CAKE
1Box Lemon Cake Mix
1 Box (3.4)oz. Instant Lemon Pudding Mix
11/2 Cups 7-up
4 Eggs
3/4 Cup Vegetable Oil
In a large bowl mix all the ings. until they are smooth. Pour into a spraye 10 inch bunt pan. Bake on 325 for 45 to 50 minutes or until it is set in the middle. Let cool and remove from pan and place on cake plate. Drizzle with lemon iceing. Mix about 1 cup of powdered sugar with about 2 teaspoons of lemon juice. If to thick then just add more juice. Mix good so it won't be lumpy.
1 Box (3.4)oz. Instant Lemon Pudding Mix
11/2 Cups 7-up
4 Eggs
3/4 Cup Vegetable Oil
In a large bowl mix all the ings. until they are smooth. Pour into a spraye 10 inch bunt pan. Bake on 325 for 45 to 50 minutes or until it is set in the middle. Let cool and remove from pan and place on cake plate. Drizzle with lemon iceing. Mix about 1 cup of powdered sugar with about 2 teaspoons of lemon juice. If to thick then just add more juice. Mix good so it won't be lumpy.
Friday, January 28, 2011
ROASTING A CHICKEN IN A CROCK-POT
1Large Roasting Chicken
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Onion Powder
1 Teaspoon Dried Crushed Thyme
2 Teaspoon Paprika
11/2 Tablespoons Salt or can use less
1 Large Onion, Sliced
2 Ribs of Celery, cut in halves
Trim off the excess fat from the chicken and then rinse it good. Pat dry with paper towels. In a small bowl mix the spices together. Next sprinkle the chicken inside and outside witht the spices. Take some of the onions and put in the cavity along with two of the cut pieces of celery. Lay the rest of the onions and celery in the bottom of the crock-pot. Cook on low for 6 hours. This will be light brown. If you want it to be more crispy then put in a 13 x 9 sprayed pan and put in the oven and let brown more. Save the drippings for making gravy for the chicken. This can be shredded and used in chicken salad or any other type recipe.
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Onion Powder
1 Teaspoon Dried Crushed Thyme
2 Teaspoon Paprika
11/2 Tablespoons Salt or can use less
1 Large Onion, Sliced
2 Ribs of Celery, cut in halves
Trim off the excess fat from the chicken and then rinse it good. Pat dry with paper towels. In a small bowl mix the spices together. Next sprinkle the chicken inside and outside witht the spices. Take some of the onions and put in the cavity along with two of the cut pieces of celery. Lay the rest of the onions and celery in the bottom of the crock-pot. Cook on low for 6 hours. This will be light brown. If you want it to be more crispy then put in a 13 x 9 sprayed pan and put in the oven and let brown more. Save the drippings for making gravy for the chicken. This can be shredded and used in chicken salad or any other type recipe.
CABBAGE WITH CHICKEN BROTH
1 Large Onion, diced
1 Small Head of Cabbage, chopped into strips
2 Tablespoons Butter or Marg.
2 Cups Chicken Broth
4 Tablespoons or More Sweet Dijon Mustard
Salt and Pepper
In a large skillet saute the onions in the butter for 5 minutes until they start to get soft. Add the cabbage and saute for 10 more minutes until it starts to turn brown. Don't let scorch at this point. Add chicken broth and mustard and let simmer for 10 more minutes or until it is cooked and soft. If to much chicken broth is left then take the lid off and let boil down. If you do not have dijon mustard then just use the regular mustard with 1 Tablespoon of honey in it.
1 Small Head of Cabbage, chopped into strips
2 Tablespoons Butter or Marg.
2 Cups Chicken Broth
4 Tablespoons or More Sweet Dijon Mustard
Salt and Pepper
In a large skillet saute the onions in the butter for 5 minutes until they start to get soft. Add the cabbage and saute for 10 more minutes until it starts to turn brown. Don't let scorch at this point. Add chicken broth and mustard and let simmer for 10 more minutes or until it is cooked and soft. If to much chicken broth is left then take the lid off and let boil down. If you do not have dijon mustard then just use the regular mustard with 1 Tablespoon of honey in it.
Thursday, January 27, 2011
CREAM CHEESE CHICKEN POCKETS
2 Cups Chicken, cooked and shredded
1(8)oz. Block Cream Cheese
2 Green Onions, thinly sliced
1 Stalk Celery, chopped small
1/2 Cup Shredded Cheddar/Jack Cheese
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cans Crescent Dough
In a medium bowl combine everything but the chicken. Mix until combined. Next add the chicken and stir lightly. Unroll the crescent dough into triangles. Add 2 Tablespoons mixture to each triangle. Fold up the two angles to meet at the right angle. Pinch and seal good. Bake on 350 for 15 mintues or until golden brown. Can dip in ranch dressing.
1(8)oz. Block Cream Cheese
2 Green Onions, thinly sliced
1 Stalk Celery, chopped small
1/2 Cup Shredded Cheddar/Jack Cheese
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cans Crescent Dough
In a medium bowl combine everything but the chicken. Mix until combined. Next add the chicken and stir lightly. Unroll the crescent dough into triangles. Add 2 Tablespoons mixture to each triangle. Fold up the two angles to meet at the right angle. Pinch and seal good. Bake on 350 for 15 mintues or until golden brown. Can dip in ranch dressing.
Wednesday, January 26, 2011
EASY CREAM CHEESE CHICKEN SPREAD
2(8)oz. Packs Cream Cheese, softened
2 Cans Underwood Chicken Spread
2 Tablespoons Green Bell Pepper, diced fine
2 Tablespoons Peanuts, chopped fine
In a medium bowl mix the cream cheese and peppers. Add the chicken spread and mix again. Add the peanuts last. Mix again. Ref. Let come to room temp. before serving on crackers.
2 Cans Underwood Chicken Spread
2 Tablespoons Green Bell Pepper, diced fine
2 Tablespoons Peanuts, chopped fine
In a medium bowl mix the cream cheese and peppers. Add the chicken spread and mix again. Add the peanuts last. Mix again. Ref. Let come to room temp. before serving on crackers.
BLOOD PRESSURE MACHINE WOES
Last year I bought my mother-in-law a wrist blood pressure machine. So she put it up but found it the other day. After putting batteries in it she still could not get it to work. She was telling me how her and my sister-in-law worked with it and it still would not work. We can't get it off of 140/80. I looked at it and started laughing. Ok. do you have new batteries in it. Yes. Let me take a look at it. I knew when I saw it what was wrong with it. I needed a good laugh as I had been worried all day long. So I got it and looked at it and started laughing again. She could not understand what I was laughing about. I showed her the machine and of course it said 140/80. It just won't go off of that number she said. Ok give me a minute. I started peeling the plastic off of the front of the machine. Now look at it no numbers. What was wrong with it they had put a plastic covering over the face and it said 140/80. How many items today do we buy that has that plastic over the front to protect it. Almost ever electronic item does. So if you get something with it on it just peel it off. I know the clocks are like that and the tape recorders and even the phones. Sometimes the plastic is hard to peel off but just keep working with it.
Sunday, January 23, 2011
"REAL LEMON" LEMONADE
This is a very old recipe I found in a book that someone had written down. Must be at leat 15 years old.
1/2 Cup Sugar
1/2 Cup Real Lemon
31/4 Cups Cold Water
In a large pitcher dissolve sugar in lemon juice. Add water. Chill. Serve over ice.
Low Cal. Omit sugar. Add 4-8 packs sugar substiute or 11/2 Teaspoons liquid sugar substitute.
1/2 Cup Sugar
1/2 Cup Real Lemon
31/4 Cups Cold Water
In a large pitcher dissolve sugar in lemon juice. Add water. Chill. Serve over ice.
Low Cal. Omit sugar. Add 4-8 packs sugar substiute or 11/2 Teaspoons liquid sugar substitute.
LIKE FOOD CITY'S PASTA SALAD
1 Can Sliced Mushrooms, drained
1/2 Green Bell Pepper, or more to your liking
1 Medium Tomato, chopped medium, deseeded
1 Cucumber with hull, chopped medium, deseeded
1 Box Tri-Colored Spiral Pasta, cooked and drained
Italian Dressing, bottled kind
In a medium saucepan cook the past and drain and let cool. Cut up the vegs. Put the pasta in a medium bowl and add all the vegs. Pour just enough italian dressing over this to get it wet. May add more if you like. Stir good and ref. before serving for the flavors to blend.
1/2 Green Bell Pepper, or more to your liking
1 Medium Tomato, chopped medium, deseeded
1 Cucumber with hull, chopped medium, deseeded
1 Box Tri-Colored Spiral Pasta, cooked and drained
Italian Dressing, bottled kind
In a medium saucepan cook the past and drain and let cool. Cut up the vegs. Put the pasta in a medium bowl and add all the vegs. Pour just enough italian dressing over this to get it wet. May add more if you like. Stir good and ref. before serving for the flavors to blend.
LIKE FOOD CITY'S CORN SALAD
1 Bag Frozen Corn, unthawed or 1/2 bag
1 Cucumber, deseeded and diced, medium
1 Tomato, deseeded and diced small
1 Small Onion, chopped small
1/2 Green Bell Pepper, diced small
Salt and Pepper
Mayo to your taste
Unthaw the corn and use 1/2 bag or 1 bag according to how much you are making. Dice the cucumber and leave the hull on. Chop the onion and tomato. Put in the corn in a medium bowl. Salt and pepper to your taste. Last add the mayo to your taste. Start out by using a little. Just use enough to make it wet. Stir good and keep ref. This is very good.
1 Cucumber, deseeded and diced, medium
1 Tomato, deseeded and diced small
1 Small Onion, chopped small
1/2 Green Bell Pepper, diced small
Salt and Pepper
Mayo to your taste
Unthaw the corn and use 1/2 bag or 1 bag according to how much you are making. Dice the cucumber and leave the hull on. Chop the onion and tomato. Put in the corn in a medium bowl. Salt and pepper to your taste. Last add the mayo to your taste. Start out by using a little. Just use enough to make it wet. Stir good and keep ref. This is very good.
BROCCOLI CHICKEN CREAM CHEESE CASSEROLE
2 Tablespoons Butter or Marg.
2 Tablespoons Flour
3 Cups Chicken Broth
8 Oz. Cream Cheese
1 1/2 Tablespoons Italian Dressing Mix
1/2 Tablespoon Dried Minced Onion
1/2 Tablespoon Dried Minced Garlic
2-3 Chicken Breasts, cooked and cubed
1 Box Rotini Noodles
1/2 Bag Frozen Broccoli, steamed
Cook the pasta until it is slightly firm. In a medium skillet using medium heat put the butter in and melt it and then add the flour and wisk it and make a rue. Then slowly add the chicken broth and keep wisking it. Bring to a gentle boil and let simmer for 5 minutes. Then add the cream cheese and mix well. Next add the seasonings. Mix again. Taste to see if you need to add any more seasonings. Let this simmer for around 5 mintues. Spray a 13 x 9 pan. In a medium bowl pour the cubed chicken and pasta. Next add the broccoli. Then pour the seasoning mixture over all this and stir. Pour this into the pan and bake on 350 for 20 minutes.
2 Tablespoons Flour
3 Cups Chicken Broth
8 Oz. Cream Cheese
1 1/2 Tablespoons Italian Dressing Mix
1/2 Tablespoon Dried Minced Onion
1/2 Tablespoon Dried Minced Garlic
2-3 Chicken Breasts, cooked and cubed
1 Box Rotini Noodles
1/2 Bag Frozen Broccoli, steamed
Cook the pasta until it is slightly firm. In a medium skillet using medium heat put the butter in and melt it and then add the flour and wisk it and make a rue. Then slowly add the chicken broth and keep wisking it. Bring to a gentle boil and let simmer for 5 minutes. Then add the cream cheese and mix well. Next add the seasonings. Mix again. Taste to see if you need to add any more seasonings. Let this simmer for around 5 mintues. Spray a 13 x 9 pan. In a medium bowl pour the cubed chicken and pasta. Next add the broccoli. Then pour the seasoning mixture over all this and stir. Pour this into the pan and bake on 350 for 20 minutes.
Tuesday, January 18, 2011
HOW TO KEEP LETTUCE LONGER
Store lettuce and celery in the crisper in the ref. in paper bags instead of plastic. They will keep longer.
PASTA TIPS
For best taste and texture, look for pasta, either Italian or American, made from durum wheat flour or semolia flour.
Cook pasta that has been packaged in carboard boxes. The carboard keeps the light out of the packs which can destroy riboflavin, an inportant nutrient found in pasta.
Do not put pasta in a clear container.
When cooking past always add salt to the water before adding the pasta as it takes the water longer to come to a boil with salt in it. The salt helps season the pasta while cooking.
Do not add oil to pasta when cooking as the sauce will not stick to the pasta when you add sauce to it.
Do not rinse pasta unless the recipe says to. It removes the starch which lets the sauce cling to it.
When using pasta in a dish that calls for baking let the pasta be a little undercooked.
Do not over cook pasta. Let it be a little firm.
Just stir the pasta to keep it from sticking.
Cook pasta that has been packaged in carboard boxes. The carboard keeps the light out of the packs which can destroy riboflavin, an inportant nutrient found in pasta.
Do not put pasta in a clear container.
When cooking past always add salt to the water before adding the pasta as it takes the water longer to come to a boil with salt in it. The salt helps season the pasta while cooking.
Do not add oil to pasta when cooking as the sauce will not stick to the pasta when you add sauce to it.
Do not rinse pasta unless the recipe says to. It removes the starch which lets the sauce cling to it.
When using pasta in a dish that calls for baking let the pasta be a little undercooked.
Do not over cook pasta. Let it be a little firm.
Just stir the pasta to keep it from sticking.
GARLIC TIP
When mincing garlic sprinkle a little salt on it and it will not stick to your knife or cutting board.
FRYING BACON
Did you know that if you will dip bacon in cold water before frying it the bacon will not curl up.
USES FOR COFFEE FILTERS
Put a few in a plate and put your fried bacon, french fries, chicken fingers, etc. on them. They soak up the grease.
Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
Need a taco holder. They make great ones for messy foods.
Put a coffee filter in your cast iron skillet when not using it will help it from rusting.
Put one between your dishes if packing. Will help prevent them from breaking.
Cleans mirrors and windows as they are lint free.
Cover bowls or dishes in the microwave to prevent splatters.
Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
Need a taco holder. They make great ones for messy foods.
Put a coffee filter in your cast iron skillet when not using it will help it from rusting.
Put one between your dishes if packing. Will help prevent them from breaking.
Cleans mirrors and windows as they are lint free.
Cover bowls or dishes in the microwave to prevent splatters.
DIET CABBAGE CASSEROLE
2 Lbs. Ground Round
1/2 Cup Uncooked Rice
2 Tomatoes, deseeded
2 Cans Tomato Soup
1/2 c. uncooked rice
3/4 Head Cabbage
1 Medium Onion
1 Green Pepper
1 Cup Water
Brown meat. Cut cabbage into wedges, lay in a buttered baking dish. Cover with meat, sprinkle rice over the meat, and add sliced onion, sliced green pepper and sliced tomatoes. Pour into a sprayed 13 x 9 pan. Add water to soup and spoon over the entire dish. Bake on 350 for 11/2 hours.
1/2 Cup Uncooked Rice
2 Tomatoes, deseeded
2 Cans Tomato Soup
1/2 c. uncooked rice
3/4 Head Cabbage
1 Medium Onion
1 Green Pepper
1 Cup Water
Brown meat. Cut cabbage into wedges, lay in a buttered baking dish. Cover with meat, sprinkle rice over the meat, and add sliced onion, sliced green pepper and sliced tomatoes. Pour into a sprayed 13 x 9 pan. Add water to soup and spoon over the entire dish. Bake on 350 for 11/2 hours.
CURRANT GINGERBREAD
1 1/2 Cups Flour
1/2 Cup Quick-cooking or regualr oatmeal
11/2 Teaspoon Baking Soda
1 Teaspoon Ground GInger
1/2 Cup Currants
1/2 Cup Butter
1/2 Cup Brown Sugar
1/3 Cup Molasses
1 Egg
Milk
In a bowl measure the flour, oatmeal, baking soda, ginger and currants. Stir to combine. In a pan melt butter, sugar and molasses. Pour over dry ings. Mix in beaten egg and add enough milk to make a soft dough. Pour into a sprayed square cake pan. Bake on 350 for 45 minutes.
1/2 Cup Quick-cooking or regualr oatmeal
11/2 Teaspoon Baking Soda
1 Teaspoon Ground GInger
1/2 Cup Currants
1/2 Cup Butter
1/2 Cup Brown Sugar
1/3 Cup Molasses
1 Egg
Milk
In a bowl measure the flour, oatmeal, baking soda, ginger and currants. Stir to combine. In a pan melt butter, sugar and molasses. Pour over dry ings. Mix in beaten egg and add enough milk to make a soft dough. Pour into a sprayed square cake pan. Bake on 350 for 45 minutes.
Monday, January 17, 2011
PEANUT BUTTER SPREAD
1 (8oz.) Pack Cream Cheese, softened
12/3 Cups Cramy Peanut Butter
1/2 Cup Powdered Sugar
3/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
In a mixer, cream all the ings. Seve the spread with apple wedges or graham crackers.
12/3 Cups Cramy Peanut Butter
1/2 Cup Powdered Sugar
3/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
In a mixer, cream all the ings. Seve the spread with apple wedges or graham crackers.
PICKLED EGGS
2 Cups Cider Vinegar
1 Cup Sugar
1/2 Cup Water
2 Tablespoons Prepared Mustard
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
6 Whole Cloves
2 Medium Onions, thinly sliced
12 Hard Boiled Eggs, peeled
In a large pot, combine the first eight ings. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar. Add enough vinegar mixture to completely cover. Cover and ref. for at least 8 hours or overnight. Use a clean fork or spoon everytime you get one out of the jar.
1 Cup Sugar
1/2 Cup Water
2 Tablespoons Prepared Mustard
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Mustard Seed
6 Whole Cloves
2 Medium Onions, thinly sliced
12 Hard Boiled Eggs, peeled
In a large pot, combine the first eight ings. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar. Add enough vinegar mixture to completely cover. Cover and ref. for at least 8 hours or overnight. Use a clean fork or spoon everytime you get one out of the jar.
CARAMEL APPLE CHEESEBALL
8 Oz. Cream Cheese, softened
1/2 Cup Brown Sugar
1 Tablespoon Regular Sugar
1 Teaspoon Vanilla
1 Cup Dry Roasted Peanuts, chopped
1/2 Cup to 1 Cup Powdered Sugar
1/3 Cup Apple Juice
In a bowl put the cream cheese and sugars and vanilla . Beat good. Add the 1/2 cup powdered sugar or more to you taste. Add the apple juice and beat. Then add the nuts. Cover with plastic wrap until it is firm enough to shape. Roll into 2 balls. Can roll in additional chopped peanuts and then drizzle caramel sauce over top of it. Keep ref. Serve with graham crackers, vanilla wafers or apple slices.
1/2 Cup Brown Sugar
1 Tablespoon Regular Sugar
1 Teaspoon Vanilla
1 Cup Dry Roasted Peanuts, chopped
1/2 Cup to 1 Cup Powdered Sugar
1/3 Cup Apple Juice
In a bowl put the cream cheese and sugars and vanilla . Beat good. Add the 1/2 cup powdered sugar or more to you taste. Add the apple juice and beat. Then add the nuts. Cover with plastic wrap until it is firm enough to shape. Roll into 2 balls. Can roll in additional chopped peanuts and then drizzle caramel sauce over top of it. Keep ref. Serve with graham crackers, vanilla wafers or apple slices.
BOURSIN SPREAD
4 Cloves of Garlic, minced in the food processer
2 (8oz.) Cream Cheese
2 Sticks Unsalted Butter, not marg. softened
4 Tablespoons Italian Seasoning, dry type
2 Teaspoons Fresh Ground Pepper or more to taste
Mix all of this up in a food processer and then put in airtight container and ref. When ready to serve bring to room temp. Serve with assorted crackers.
2 (8oz.) Cream Cheese
2 Sticks Unsalted Butter, not marg. softened
4 Tablespoons Italian Seasoning, dry type
2 Teaspoons Fresh Ground Pepper or more to taste
Mix all of this up in a food processer and then put in airtight container and ref. When ready to serve bring to room temp. Serve with assorted crackers.
3 MUSKETEERS MAGIC PUFFS
3 Three Musketers Candy Bars
1 Roll Pillsbury Crescents
Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.
1 Roll Pillsbury Crescents
Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.
CHINESE CROCKPOT MEAL
1 To 2 Lbs. Ground Chuck
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
Sunday, January 16, 2011
INDIAN LENTIAL SOUP
1Lb. Dried Lentils, rinsed and looked
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
SALT PIG
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep for fresh meat during the winter. Country ham is part of a pig or hog that has been seasoned in this manner. It has a good taste but you sure better have plenty of water sitting near when you eat it.
But a salt pig. I had heard about one while reading online so I thought I would do a search on one. This is a container that holds salt.
The Neeley's has one in their kitchen on their cooking show. I think that theirs is pink. They use these across the water where the temp. is so humid that it causes a box of salt to cake up overnight.
These pigs are made out of a material that will not let the salt cake. They should be good to use down n Fla. also.
I am going to order me one. The pink one is not big enough to get your hand in it to get the salt out is what some say. It comes with a small spoon but people say that the spoon is to small. I think it is best to get one with a large opening or spout on it.
If you will read up on these you will find out that they do work. They are good to have sitting near the stove when you want more that just a shake or two of salt.
I use a lot of sea salt which is more dense that regular salt so that is why I am going to get me one. Some people also use them to put their pepper in but pepper on your hands, I dont't think so. Me the first thing I would do is touch my eye lol.
Well, I can say I have learned something new for this year. I know my mom use to have a box that was so cracked and old and I always wondered what it was used for. I never did ask her but maybe that was what it was. I know she also had a match box. This was a box that hung on the wall that stored the big long matches in it. I can remember that and the grease bowl she had for storing bacon grease.
My mom has been dead now for five years this week. It is so sad to know you can't talk to them anymore and learn something new from them. She got to live a long life and died when she was 96.
I still have the fork my dad got her when he was in the army. She kept it for all these years and it may not mean anything to anyone but to me it is a memory. Just the small things in life is what counts. Don't have to be nothing expensive or grand but some simple little thing is what we remember most.
My dad and mom was a old time love match. They loved one another until the day they died. Was married for 65 years. Seen a lot hard times but that never stopped them from loving one another.
But a salt pig. I had heard about one while reading online so I thought I would do a search on one. This is a container that holds salt.
The Neeley's has one in their kitchen on their cooking show. I think that theirs is pink. They use these across the water where the temp. is so humid that it causes a box of salt to cake up overnight.
These pigs are made out of a material that will not let the salt cake. They should be good to use down n Fla. also.
I am going to order me one. The pink one is not big enough to get your hand in it to get the salt out is what some say. It comes with a small spoon but people say that the spoon is to small. I think it is best to get one with a large opening or spout on it.
If you will read up on these you will find out that they do work. They are good to have sitting near the stove when you want more that just a shake or two of salt.
I use a lot of sea salt which is more dense that regular salt so that is why I am going to get me one. Some people also use them to put their pepper in but pepper on your hands, I dont't think so. Me the first thing I would do is touch my eye lol.
Well, I can say I have learned something new for this year. I know my mom use to have a box that was so cracked and old and I always wondered what it was used for. I never did ask her but maybe that was what it was. I know she also had a match box. This was a box that hung on the wall that stored the big long matches in it. I can remember that and the grease bowl she had for storing bacon grease.
My mom has been dead now for five years this week. It is so sad to know you can't talk to them anymore and learn something new from them. She got to live a long life and died when she was 96.
I still have the fork my dad got her when he was in the army. She kept it for all these years and it may not mean anything to anyone but to me it is a memory. Just the small things in life is what counts. Don't have to be nothing expensive or grand but some simple little thing is what we remember most.
My dad and mom was a old time love match. They loved one another until the day they died. Was married for 65 years. Seen a lot hard times but that never stopped them from loving one another.
Saturday, January 15, 2011
GARLIC BAKED CHICKEN THIGHS
4 Chicken Thighs
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt
Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them. Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt
Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them. Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.
Thursday, January 13, 2011
FRY SAUCE
This sauce can be used on fried potatoes or wedges or frys or onion rings.
1/2 Cup Mayonnaise
1/4 Cup Heinz Chilli Sauce
1 Teaspoon Dry Ranch Dressing MIx
1/4 Cup Sour Cream
In a medium bowl combine all of the ings. and stir until well mixed. Ref. covered until ready to use. Makes 1 cup of sauce.
1/2 Cup Mayonnaise
1/4 Cup Heinz Chilli Sauce
1 Teaspoon Dry Ranch Dressing MIx
1/4 Cup Sour Cream
In a medium bowl combine all of the ings. and stir until well mixed. Ref. covered until ready to use. Makes 1 cup of sauce.
BOLOGNA CAKE
12 Oz. Very Good Bologna, thick sliced (Oscar Mar)
12 Oz. Cream Cheese, room temp. can use two 8 oz. boxes
1/2 Pack Dry Ranch Dressing Mix
1 Aerosol Can Sharp Cheddar Cheese
1 Sliced Pimiento Stuffed Olive
Parsley Flakes for garnish
Ritz or Townhouse Crackers
In a medium bowl combine the softened cream cheese witht the dry ranch mix. If using more cream cheese then use more of the dry ranch mix. You may need extra for the top and sides. Blend well. Place one slice of bologna on a seving plate and then spread 1 teaspoon of the cream cheese mixture over the bologna. Lay another piece of bologna down and then spread cream cheese mixture over it. Do this until all bologna is gone. Then spread the remaining cream cheese mixture around the sides and on top. Squrit dollops of the cheddar cheese around the bottom of the plate and on the rim of the cake on top. Sprinkle parsley flakes and olives on top or can use some chopped green onion tops. Ref. Cut into small wedges and serve with ritzs or townhouse crackers. Keep ref.
12 Oz. Cream Cheese, room temp. can use two 8 oz. boxes
1/2 Pack Dry Ranch Dressing Mix
1 Aerosol Can Sharp Cheddar Cheese
1 Sliced Pimiento Stuffed Olive
Parsley Flakes for garnish
Ritz or Townhouse Crackers
In a medium bowl combine the softened cream cheese witht the dry ranch mix. If using more cream cheese then use more of the dry ranch mix. You may need extra for the top and sides. Blend well. Place one slice of bologna on a seving plate and then spread 1 teaspoon of the cream cheese mixture over the bologna. Lay another piece of bologna down and then spread cream cheese mixture over it. Do this until all bologna is gone. Then spread the remaining cream cheese mixture around the sides and on top. Squrit dollops of the cheddar cheese around the bottom of the plate and on the rim of the cake on top. Sprinkle parsley flakes and olives on top or can use some chopped green onion tops. Ref. Cut into small wedges and serve with ritzs or townhouse crackers. Keep ref.
STIR FRIED RAMEN NOODLES AND CHICKEN
2 Or 3 Chicken Strips cooked or stir-fried
3 Packs Ramen Noodles
3 Cloves Garlic, minced
1 Carrot, julienne
1 Medium Onion, julienne
1/8 Head of Cabbage, julienne
Fish Sauce to taste
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar
Sesame Oil to taste
Cooking Oil
Cook the chicken or stir fry it in some oil. Cook the noodles as directed on package. Do not use the seasoning. Drain and sit aside. In a wok add the oil. Let get hot and add the garlic. Stir-fry until soft. Then add the onion and stir fry until soft. Next add the carrot and cabbage. Stir fry until done. Add the cooked noodles and stir fry. Add the seasonings except the sesame oil. Stir fry all until done. Add the cooked chicken tenders. Take off heat and add some sesame oil. Serve warm.
3 Packs Ramen Noodles
3 Cloves Garlic, minced
1 Carrot, julienne
1 Medium Onion, julienne
1/8 Head of Cabbage, julienne
Fish Sauce to taste
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar
Sesame Oil to taste
Cooking Oil
Cook the chicken or stir fry it in some oil. Cook the noodles as directed on package. Do not use the seasoning. Drain and sit aside. In a wok add the oil. Let get hot and add the garlic. Stir-fry until soft. Then add the onion and stir fry until soft. Next add the carrot and cabbage. Stir fry until done. Add the cooked noodles and stir fry. Add the seasonings except the sesame oil. Stir fry all until done. Add the cooked chicken tenders. Take off heat and add some sesame oil. Serve warm.
TEARING CABBAGE
We all know that if you use a knive to cut lettuce it will cause it to turn brown. But did you know that if you tear cabbage with your hands which is sometimes hard to do, it will be more cruncy and taste more sweeter. That is a lot of tearing. Tear it into small pieces with your hands to stri fry or fry in a skillet. This is what I have read. I am going to try it and see. lol. I know in the winter to me cabbage just don't have a good taste. To me it also has a smell that is different from cabbage out of the garden. We will see how this turns out. May have learned somthing new that is good to know. I know my aunt and I went on a diet and we ate enough cabbage to lose any kind of weight. I ate it till I was sick of it. She eats her cabbage with her fingers. I ask her why does she do this. She says it makes it tate better. Now she is a very clean person and I just could not see her eating cabbage with her fingers. lol. I tried it with a piece of cornbread. It is messy but to me it does taste better that way. Just don't have on a big new outfit as you just might ruin it. When I fry my cabbage I like to add some sugar to it. It helps bring out the flavor. Just add about a 1/2 teaspoon to a big pan. I don't put a lot of oil in mine but add some water and sort of stir fry it. I have now started eating cabbage again but about every time I eat it I think of our diet. Oh yeah, we did lose weight. Around 30 lbs.
CABBAGE WITH A CRUNCH
1/4 Head of Cabbage, tear it with your hands for more sweet taste
2-3 Cloves of Garlic, minced
1 Teaspoon Crushed Red Pepper Flakes(optional)
1 tsp. crushed red pepper flakes (optional)
Fish Sauce to taste
1/2 Teaspoon Salt
1/2 Teaspoon Chicken Powder(can leave out if using do not add salt)
Extra Virgin Olive Oil or any cooking oil
Heat a wok and addd the oil. Add the garlic and stir fry. Do not let turn dark brown or it will taste scorched. Add the pepper flakes. Then add the cabbage. Add the chicken powder. Stir fry until done. Add the fish sauce if you like it for taste. You may add about 1/8 cup water if needed. Serve hot.
2-3 Cloves of Garlic, minced
1 Teaspoon Crushed Red Pepper Flakes(optional)
1 tsp. crushed red pepper flakes (optional)
Fish Sauce to taste
1/2 Teaspoon Salt
1/2 Teaspoon Chicken Powder(can leave out if using do not add salt)
Extra Virgin Olive Oil or any cooking oil
Heat a wok and addd the oil. Add the garlic and stir fry. Do not let turn dark brown or it will taste scorched. Add the pepper flakes. Then add the cabbage. Add the chicken powder. Stir fry until done. Add the fish sauce if you like it for taste. You may add about 1/8 cup water if needed. Serve hot.
Saturday, January 8, 2011
BLACK- BEAN-CORN CHICKEN CHILI
3 Boneless Chicken Breasts , cooked and diced
2 Teaspoons Chili Powder
1 Can Chicken Broth
2 Cans Black Beans, drained and rinsed
2 teaspoons cumin
1 Can Diced Tomatoes
2 Tablespoons Salsa, thick kind
2(6)oz. Tomto Paste
1 Can Whole Kernel Corn, drianed
1 Medium Onion, chopped
1 Roasted Red Pepper, chopped
1 Green Bell Pepper, chopped
1 Tablespoon Minced Garlic
1/2 Teaspoon Hot Sauce
Mix all ings. together and cook in the crockpot on low for 4 hours. Stir every now and then. Serve with nachos or crackers.
2 Teaspoons Chili Powder
1 Can Chicken Broth
2 Cans Black Beans, drained and rinsed
2 teaspoons cumin
1 Can Diced Tomatoes
2 Tablespoons Salsa, thick kind
2(6)oz. Tomto Paste
1 Can Whole Kernel Corn, drianed
1 Medium Onion, chopped
1 Roasted Red Pepper, chopped
1 Green Bell Pepper, chopped
1 Tablespoon Minced Garlic
1/2 Teaspoon Hot Sauce
Mix all ings. together and cook in the crockpot on low for 4 hours. Stir every now and then. Serve with nachos or crackers.
CHICKEN AND SWISS CHEESE BAKE
This is so easy to make and so filling. You can use cooked chicken breast or chicken tenders instead of the rotisserie chicken. Do not let the chicken breast overcook or they will be tough. I like to brush some olive oil on mine and let them bake instead of cooking on stove. I cover them with alum foil when baking.
1 Rotisserie Chicken(or 3 chicken breast, cooked and shredded)
1 Pack Swiss Cheese
1 (16)oz. Box Ziti Noodles
1 Cup Sour Cream
1 Box Stove Top Stuffing
2 Cans Cream of Chicken Soup
Boil ziti noodles and then set aside. Shred the chicken. Stir together the chicken, the soup and the noodles. In a medium bowl, mix together the sour cream and stuffing mix. Spread the noodle/chicken mix in a sprayed glass long baking dish. Add a layer of the sour cream dressing mixture on top. Spread the swiss cheese slices over all of top. Put some alum. foil on top to keep cheese from burning. Bake on 350 for 20 minutes. Very good.
1 Rotisserie Chicken(or 3 chicken breast, cooked and shredded)
1 Pack Swiss Cheese
1 (16)oz. Box Ziti Noodles
1 Cup Sour Cream
1 Box Stove Top Stuffing
2 Cans Cream of Chicken Soup
Boil ziti noodles and then set aside. Shred the chicken. Stir together the chicken, the soup and the noodles. In a medium bowl, mix together the sour cream and stuffing mix. Spread the noodle/chicken mix in a sprayed glass long baking dish. Add a layer of the sour cream dressing mixture on top. Spread the swiss cheese slices over all of top. Put some alum. foil on top to keep cheese from burning. Bake on 350 for 20 minutes. Very good.
EASY POTATO WEDGES
4 Or 5 Russett Potatoes
1 /12 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Grated Parmesan Cheese
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Salt (I like sea salt)
1/8 Teaspoon Ground Black Pepper
Can use: Dash of Paprika and Onion Powder or Red Robin Seasoning
Wash the potatoes and pat dry. Do not peel. Cut lengthwise into wedges and sit aside. Combine all the other ings. in a small bowl. Brush this mixture onto the potato wedges. Place potato wedges skin side down in a shallow baking dish or small sprayed cookie sheet. Bake on 350 uncovered for 1 hour or until tender. Do not let burn on bottom.
1 /12 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Grated Parmesan Cheese
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Salt (I like sea salt)
1/8 Teaspoon Ground Black Pepper
Can use: Dash of Paprika and Onion Powder or Red Robin Seasoning
Wash the potatoes and pat dry. Do not peel. Cut lengthwise into wedges and sit aside. Combine all the other ings. in a small bowl. Brush this mixture onto the potato wedges. Place potato wedges skin side down in a shallow baking dish or small sprayed cookie sheet. Bake on 350 uncovered for 1 hour or until tender. Do not let burn on bottom.
INDIAN EGGS AND RICE
5-6 Eggs, hard boiled
1 Large Onion, sliced
1 Teaspoon Grated Garlic
1 Teaspoon Grated Ginger
Pinch of Garam Masala (don't have to use)
2 Tomatoes, chopped
2-3 Green Chillies
1 Teaspoon Red Chili Powder (or less)
2 Tablespoons Soy Sauce
1 Teaspoon White Vinegar
Salt to taste
2 Tablespoons Canola Oil or Peanut Oil
6 Sliced or Quartered Hard Boiled Eggs
Heat the oil to medium. Once it is hot add the sliced onions and saute them until they are translucent. Add the grated ginger and garlic and stir for 30 seconds. Next add the chopped tomatoes, red chili powder and the garam masala or some cornmeal or flour. stir well untill the tomatoes are soft and mushy. Add the soy sauce and eggs next followed by salt and vinegar. Combine everything taking care the yolks of the eggs don't separate. Top with green chilis and serve over rice or with noodles or with warm bread.
1 Large Onion, sliced
1 Teaspoon Grated Garlic
1 Teaspoon Grated Ginger
Pinch of Garam Masala (don't have to use)
2 Tomatoes, chopped
2-3 Green Chillies
1 Teaspoon Red Chili Powder (or less)
2 Tablespoons Soy Sauce
1 Teaspoon White Vinegar
Salt to taste
2 Tablespoons Canola Oil or Peanut Oil
6 Sliced or Quartered Hard Boiled Eggs
Heat the oil to medium. Once it is hot add the sliced onions and saute them until they are translucent. Add the grated ginger and garlic and stir for 30 seconds. Next add the chopped tomatoes, red chili powder and the garam masala or some cornmeal or flour. stir well untill the tomatoes are soft and mushy. Add the soy sauce and eggs next followed by salt and vinegar. Combine everything taking care the yolks of the eggs don't separate. Top with green chilis and serve over rice or with noodles or with warm bread.
INDIAN CABBAGE
1 Head Cabbage, shreded into medium shreds
1 Cup Peas (fresh or froze)
2-4 Tabespoons Canola or Olive Oil
3 Tablespoons Chopped Onions
1 Teaspoon Fenugreek Seeds (methi Dana)
1 Teaspoon Corander Seeds, crushed coarse
Pinch of Asafoetida(hing)
1 Teaspoon Turmeric Powder
2 Tabespoons Red Chili Powder
2 Teaspoons Dry Mango Powder (amchoor)
1/2 Teaspoon Garam Masala (don't have to use)
Salt to taste
In a wok/pan heat the oil to the smoking point. Once heated reduce to medium and add the fenugreek seeds to the oil. As they start to crackle and turn brown then add the asafoetida powder to the oil and then add the onions. Do not burn the seeds. Saute the onions in the oil until brown. Next add the crushed coriander seeds, turmeric powder and red chili powder. Combine well and add the cabbage. Saute the cabbage for 5 minutes until it starts to wilt or sweat. Add the peas and garam masala and cover with a lid until the cabbage is soft but not mushy. Remove from heat and add the salt and dried mango powder. Serve over rice with flat bread.
1 Cup Peas (fresh or froze)
2-4 Tabespoons Canola or Olive Oil
3 Tablespoons Chopped Onions
1 Teaspoon Fenugreek Seeds (methi Dana)
1 Teaspoon Corander Seeds, crushed coarse
Pinch of Asafoetida(hing)
1 Teaspoon Turmeric Powder
2 Tabespoons Red Chili Powder
2 Teaspoons Dry Mango Powder (amchoor)
1/2 Teaspoon Garam Masala (don't have to use)
Salt to taste
In a wok/pan heat the oil to the smoking point. Once heated reduce to medium and add the fenugreek seeds to the oil. As they start to crackle and turn brown then add the asafoetida powder to the oil and then add the onions. Do not burn the seeds. Saute the onions in the oil until brown. Next add the crushed coriander seeds, turmeric powder and red chili powder. Combine well and add the cabbage. Saute the cabbage for 5 minutes until it starts to wilt or sweat. Add the peas and garam masala and cover with a lid until the cabbage is soft but not mushy. Remove from heat and add the salt and dried mango powder. Serve over rice with flat bread.
CHILI CHICKEN
1 Lb. Boneless, Skinless Chicken Thigs or Breasts
1 Teaspoon Corn Starch
1 Tablespoon Flour
1 Cup Sliced Red Onions (can add more)
3 Cloves Garlic, crushed
1 Tablespoons Ginger Julians
5 Whole Dried Red Chillies, break into 2-3 small pieces
4 Tablespoons Dark Soy Sauce
4 Tablespoons White Vinegar
2 Teaspoons Red Chili Powder
1/3 Cup Diced Capsicum(can leave out)
1 Teaspoon Curshed Black Pepper
Salt to taste
Few Chopped Chillies
3 Tablespoons Canola Oil
1 Tablespoon Canola Oil
Wash chicken and pat dry with paper towels. Sprinkle the chicken with flour, corn starch salt and pepper. Combine well. Sit aside for 5 minutes.
Heat a large skillet and put the chicken pieces in. Let cook for 5 minutes until chicken is white. Remove the chicken. Let drain on a paper towel. In the same pan put the 1 Tablespoon of oil and add the garlic and ginger. Saute for 2 minutes and then add the onion and saute until soft but not brown.
Next add the whole red chillies, the chili powder, salt and soy sauce and chicken. Cook until tender and then add the capsicum. Once chicken is cooked remove from heat and add the vinegar. Make sure chicken is done. Top with green chillies and serve over rice or hakka noodles or chow mein.
1 Teaspoon Corn Starch
1 Tablespoon Flour
1 Cup Sliced Red Onions (can add more)
3 Cloves Garlic, crushed
1 Tablespoons Ginger Julians
5 Whole Dried Red Chillies, break into 2-3 small pieces
4 Tablespoons Dark Soy Sauce
4 Tablespoons White Vinegar
2 Teaspoons Red Chili Powder
1/3 Cup Diced Capsicum(can leave out)
1 Teaspoon Curshed Black Pepper
Salt to taste
Few Chopped Chillies
3 Tablespoons Canola Oil
1 Tablespoon Canola Oil
Wash chicken and pat dry with paper towels. Sprinkle the chicken with flour, corn starch salt and pepper. Combine well. Sit aside for 5 minutes.
Heat a large skillet and put the chicken pieces in. Let cook for 5 minutes until chicken is white. Remove the chicken. Let drain on a paper towel. In the same pan put the 1 Tablespoon of oil and add the garlic and ginger. Saute for 2 minutes and then add the onion and saute until soft but not brown.
Next add the whole red chillies, the chili powder, salt and soy sauce and chicken. Cook until tender and then add the capsicum. Once chicken is cooked remove from heat and add the vinegar. Make sure chicken is done. Top with green chillies and serve over rice or hakka noodles or chow mein.
BRIE BITES
For some people they just don't like Brie. But for me I love it. Here is a simple way to use Brie and it is a very quick appitizer.
1 Pack Phyllo Cups ( can buy prebaked)
1 Pack Brie
Brown Sugar
If not using the prebaked phyllo cups then take 2 sheets of phyllo and lay them on top of each other. Bursh with melted butter. Cut into squares. Spray a muffin tin and put each square in each muffin cup. Bake for 10 minutes. Watch and do not let burn. Take out and let cool. Take a slice of Brie and put in each cup. Sprinkle some brown sugar on top and bake for 5 minutes or until the Brie is melted. Very good. Can also use any type of preserves on top of them instead of the brown sugar.
1 Pack Phyllo Cups ( can buy prebaked)
1 Pack Brie
Brown Sugar
If not using the prebaked phyllo cups then take 2 sheets of phyllo and lay them on top of each other. Bursh with melted butter. Cut into squares. Spray a muffin tin and put each square in each muffin cup. Bake for 10 minutes. Watch and do not let burn. Take out and let cool. Take a slice of Brie and put in each cup. Sprinkle some brown sugar on top and bake for 5 minutes or until the Brie is melted. Very good. Can also use any type of preserves on top of them instead of the brown sugar.
SNOWED IN
Looks like a big snow has fallen again here in the mountains. It is one of the most beautiful sites to see. The power lines and trees all covered in a white layer. Breathtaking is the word for it. You may think that the mountains in the fall with all the different colored leaves is something to look at. You should see it in the winter time. Nothing is more beautiful. White everywhere. The trees take on such different shapes with the snow piled on them that it is just amazing to look at. Postcard perfect.
As the snow melts it will help with everyones gardens in the summer. It may be a hardship for us but it also helps us in the summer when it is so dry with no rain in sight. A lot of people still have wells as a source of drinking water. This snow will help them keep water also in the summer to drink.
So maybe it will melt real soon and there will be school again. The young people love to see this snow so they get to have a break from school just like in the old days. I am just glad that no one has to get out and have to walk a long way as it sure is cold.
As the snow melts it will help with everyones gardens in the summer. It may be a hardship for us but it also helps us in the summer when it is so dry with no rain in sight. A lot of people still have wells as a source of drinking water. This snow will help them keep water also in the summer to drink.
So maybe it will melt real soon and there will be school again. The young people love to see this snow so they get to have a break from school just like in the old days. I am just glad that no one has to get out and have to walk a long way as it sure is cold.
Thursday, January 6, 2011
EASY EASY PEANUT BUTTER FUDGE
1(14)oz. Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped
3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped
3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.
EASY EASY CHOC. FUDGE
3 Cups (18 oz.) Semi-sweet Chocolte Chips
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Tuesday, January 4, 2011
CROCKPOT PORK CHOPS
6 or 8 Pork Chops
1 (14)oz. Can Chicken Broth
1 Envelope Onion Soup Mix
Wash the pork chops and pat dry. Lightly brown them in 3 tablespoons of oil on stove. Brown on both sides for around 3 mintues. Then place the chops in a ovel crockpot. Mix the onion soup mix with the chicken broth and pour over top of the chops. Put the lid on and cook on low for 8 hours.
Serve with rice or fried potatoes and pork & beans or baked beans.
1 (14)oz. Can Chicken Broth
1 Envelope Onion Soup Mix
Wash the pork chops and pat dry. Lightly brown them in 3 tablespoons of oil on stove. Brown on both sides for around 3 mintues. Then place the chops in a ovel crockpot. Mix the onion soup mix with the chicken broth and pour over top of the chops. Put the lid on and cook on low for 8 hours.
Serve with rice or fried potatoes and pork & beans or baked beans.
STRAWBERRY JELLO SALAD
1(3)oz. Box Strawberry Jello
1 (8)oz. Can Crushed Pineapple, drained
1/2 Cup Granulated Sugar
1/2 Cup Water
1/2-3/4 Cup Mini Marshmallows
1 Pint Whipping Cream, whipped
1/2 Cup Pecan Pieces
Mix water, sugar and pineapple over low heat until the sugar is dissolved. Then add the dry jello and mix good. Allow the mixture to cool for 30 minutes. While waiting mix the whipping cream up and put in the ref. In a medium bowl pour the jello in it and then add the nuts and fold in the whipping cream. Then fold in the marshmallows. Ref. for at least 2 hours before serving. Keep ref.
1 (8)oz. Can Crushed Pineapple, drained
1/2 Cup Granulated Sugar
1/2 Cup Water
1/2-3/4 Cup Mini Marshmallows
1 Pint Whipping Cream, whipped
1/2 Cup Pecan Pieces
Mix water, sugar and pineapple over low heat until the sugar is dissolved. Then add the dry jello and mix good. Allow the mixture to cool for 30 minutes. While waiting mix the whipping cream up and put in the ref. In a medium bowl pour the jello in it and then add the nuts and fold in the whipping cream. Then fold in the marshmallows. Ref. for at least 2 hours before serving. Keep ref.
BACON - GREEN ONION POTATOES
6 Medium Potatoes, boiled and diced
8 Slices Bacon, fried and crumbled
1 Bunch Green Onions, chopped use the greeen part to
1 Medium Green Bell Pepper, chopped
1/2 Cup Cream
3/4 Cup Sour Cream
1 Bag Shredded Cheddar Cheese
Cut potatoes in cubes and then let boil. Do not let boil to long or they will get mushy. Drain. Spray a casserole dish. Mix 1/2 cup cream with the sour cream. Pour over the potatoes. Add the chopped onion and chopped pepper. Mix well. Add the bacon. Pour into a 13 x 9 sprayed glass baking dish. Sprinkle the cheese on top. Put alum. foil on top. Bake on 350 until the cheese melts. If you do not like green onions then you can use a medium regular onion chopped. May not want to use the whole bunch of green onions as that is a lot.
8 Slices Bacon, fried and crumbled
1 Bunch Green Onions, chopped use the greeen part to
1 Medium Green Bell Pepper, chopped
1/2 Cup Cream
3/4 Cup Sour Cream
1 Bag Shredded Cheddar Cheese
Cut potatoes in cubes and then let boil. Do not let boil to long or they will get mushy. Drain. Spray a casserole dish. Mix 1/2 cup cream with the sour cream. Pour over the potatoes. Add the chopped onion and chopped pepper. Mix well. Add the bacon. Pour into a 13 x 9 sprayed glass baking dish. Sprinkle the cheese on top. Put alum. foil on top. Bake on 350 until the cheese melts. If you do not like green onions then you can use a medium regular onion chopped. May not want to use the whole bunch of green onions as that is a lot.
LYNN'S OLD TIME SAUSAGE STUFFING
This is my son-in-laws grandmother's recipe that his aunt fixes now and gave to me. It is some of the best dressing I have ever ate. She fixes it with her turkey around the bottom of the turkey and puts some also in the caviety. This makes it so juicy. But this can be fixed also in a pan. Just work with the amounts of broth. It is not supposed to be real dry but moist. Just add the amount of celery, onion, and mushrooms to your taste.
4 Rolls Sausage, mild
1 Roll Hot Sausage
2 Iron Skillets of Baked Cornbread
1 Bag of Herb Stuffin Mix, Prepp. Farms
1 Can Mushroom Soup
Fresh or Canned Mushrooms
3 Stalks Celery
2 Medium Onions
1 or 2 Eggs
1 or 2 Cans Chicken Broth
Salt and Pepper
Parsley Flakes
Sage
In a skillet fry the sausage but do not let it get brown and hard. Just until the pink color is gone. Drain. Put in a large bowl. Then add the chopped onion, celery. Mix. Next add the fresh chopped mushrooms or sliced, drained, cooked mushrooms. Add the mushroom soup also to this. In another bowl take and break up the cornbread center and sprinkle in bowl. This should be a medium fine texture. Add the bagged dressing mix to this. Next add the onion, celery, mushroom and sausage mixture. Mix. Add some salt and pepper to this and then add the parsley flakes and sage to your liking. Mix again adding more sage and salt if this is not enough. Then add the chicken broth and mix good. It should be moist. Pour into a glass 13 x 9 baking dish. Bake for 30 minutes on 350. It is best to just put this in with your turkey while it is baking as the turkey broth makes it so moist as it bakes. I like to use a glass baking dish 13 x 9 for dressing. I don't like to put something like this in a alum. pan if you do not eat it all the first day. Keep ref.
4 Rolls Sausage, mild
1 Roll Hot Sausage
2 Iron Skillets of Baked Cornbread
1 Bag of Herb Stuffin Mix, Prepp. Farms
1 Can Mushroom Soup
Fresh or Canned Mushrooms
3 Stalks Celery
2 Medium Onions
1 or 2 Eggs
1 or 2 Cans Chicken Broth
Salt and Pepper
Parsley Flakes
Sage
In a skillet fry the sausage but do not let it get brown and hard. Just until the pink color is gone. Drain. Put in a large bowl. Then add the chopped onion, celery. Mix. Next add the fresh chopped mushrooms or sliced, drained, cooked mushrooms. Add the mushroom soup also to this. In another bowl take and break up the cornbread center and sprinkle in bowl. This should be a medium fine texture. Add the bagged dressing mix to this. Next add the onion, celery, mushroom and sausage mixture. Mix. Add some salt and pepper to this and then add the parsley flakes and sage to your liking. Mix again adding more sage and salt if this is not enough. Then add the chicken broth and mix good. It should be moist. Pour into a glass 13 x 9 baking dish. Bake for 30 minutes on 350. It is best to just put this in with your turkey while it is baking as the turkey broth makes it so moist as it bakes. I like to use a glass baking dish 13 x 9 for dressing. I don't like to put something like this in a alum. pan if you do not eat it all the first day. Keep ref.
LYNN'S CHOCOLATE TRIFLE
My son-in-laws aunt fixed this for their church Christmas dinner and everyone loved this.
1 Box of Brownie Mix, prepare according to dircetions
3 Small Boxes Instant Chocolate Pudding
4 Cups milk
1 (8)oz. Cream Cheese, softened to room temp.
1/2 Cup Powdered Sugar
1 (16)oz. Cool Whip
5 Heath Bars or 1 Bag, crushed
Bake the brownies according to directions. Let cool. In a medium bowl mix the chocolate pudding with the milk until thick. In another bowl put the cream cheese, powdered sugar, cool whip and beat good until smooth. Break the brownies into bite size pieces. Put 1/2 layer in bottom of a trifle bowl. Top with 1/2 pudding mixture. Then add 1/2 cream cheese mixture. Next add 1/2 of the heath bars. Repeat layers. Chill for several hours or overnight.
1 Box of Brownie Mix, prepare according to dircetions
3 Small Boxes Instant Chocolate Pudding
4 Cups milk
1 (8)oz. Cream Cheese, softened to room temp.
1/2 Cup Powdered Sugar
1 (16)oz. Cool Whip
5 Heath Bars or 1 Bag, crushed
Bake the brownies according to directions. Let cool. In a medium bowl mix the chocolate pudding with the milk until thick. In another bowl put the cream cheese, powdered sugar, cool whip and beat good until smooth. Break the brownies into bite size pieces. Put 1/2 layer in bottom of a trifle bowl. Top with 1/2 pudding mixture. Then add 1/2 cream cheese mixture. Next add 1/2 of the heath bars. Repeat layers. Chill for several hours or overnight.
NEW WAY FOR BANANA PUDDING
2 Boxes Instant French Vanilla Pudding or Vanilla
1 Can Condensed Cream
8 Bananas
1 Box Vanilla Wafers
1 Large Cool Whip
In a large bowl pour the pudding mix in and then add the milk for each box. Mix. Then add the can of condensed cream. Mix. Then add 1/2 cup cool whip and mix again. In a glass 13 x 9 pan pour a layer of the filling. Add sliced bananas on top of this and then add the wafers. Crush some of them and put on this layer also. Add another layer of pudding mix and then bananas and wafers. Add some of them whole and then crush some of them. Put the rest of the cool whip on top and ref.
1 Can Condensed Cream
8 Bananas
1 Box Vanilla Wafers
1 Large Cool Whip
In a large bowl pour the pudding mix in and then add the milk for each box. Mix. Then add the can of condensed cream. Mix. Then add 1/2 cup cool whip and mix again. In a glass 13 x 9 pan pour a layer of the filling. Add sliced bananas on top of this and then add the wafers. Crush some of them and put on this layer also. Add another layer of pudding mix and then bananas and wafers. Add some of them whole and then crush some of them. Put the rest of the cool whip on top and ref.
DIET VEGGIE PASTA
8 Oz. Whole Grain Spaghetti
3 Cups Broccoli Florets
1 (14.5)oz. Can Muir Glen No Salt Tomatoes, drained
1 (15)oz. Can Progresso Cannellini Beans, rinsed and drained
2 Tablespoons No Salt Tomato Paste
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Italian Flat Leaf Parsley , snippped fine
1/4 Cup Parmessan Cheese, grated
In a large pot, cook pasta according to directions but do not add any salt to it. Add broccoli to the pasta for the last 3 minutes of cooking. Drain and return to pot. Stir in tomatoes, beans, tomato paste, garlic, salt and pepper. Heat through. Stir in parsley. Sprinkle each serving with cheese.
3 Cups Broccoli Florets
1 (14.5)oz. Can Muir Glen No Salt Tomatoes, drained
1 (15)oz. Can Progresso Cannellini Beans, rinsed and drained
2 Tablespoons No Salt Tomato Paste
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Italian Flat Leaf Parsley , snippped fine
1/4 Cup Parmessan Cheese, grated
In a large pot, cook pasta according to directions but do not add any salt to it. Add broccoli to the pasta for the last 3 minutes of cooking. Drain and return to pot. Stir in tomatoes, beans, tomato paste, garlic, salt and pepper. Heat through. Stir in parsley. Sprinkle each serving with cheese.
DIET MIXED-BERRY PARFAITS
3/4 Cup Fresh Blueberries
3/4 Cup Fresh Blackberries
3/4 Cup Fresh Raspberries
2 Cups Yoplait 99% Fat-free Creamy Vanilla or Strawberry Yogurt
2 Nature Valley Roasted Almond Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert cups. Top each with 1/2 cup yogurt. Take the granola bar and crush with a rolling pin, etc. while in the pouch. Sprinkle granola pieces over the fruit and yogurt. Do not let sit or the berries will get soggy.
3/4 Cup Fresh Blackberries
3/4 Cup Fresh Raspberries
2 Cups Yoplait 99% Fat-free Creamy Vanilla or Strawberry Yogurt
2 Nature Valley Roasted Almond Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert cups. Top each with 1/2 cup yogurt. Take the granola bar and crush with a rolling pin, etc. while in the pouch. Sprinkle granola pieces over the fruit and yogurt. Do not let sit or the berries will get soggy.
LOW-FAT LIME SQUARES
1/2 Cup (6)Squares Low-fat Honey Graham Crackers, finely crushed
2 Tablespoons Butter or Marg, melted
1 Teaspoon Sugar
1 (4serving size) Box Sugar-free Lime Jello
3/4 Cup Boiling Water
1 Container (16)oz. Fat -free Cottage Cheese
1 box (8)oz. Cream Cheese, softened
1 Bowl (8)oz. Fat-free Cool Whip
2 Key Limes
In a small bowl combine the graham crackers, butter and sugar. Press crumb mixture in the bottom of a 2 quart square glass baking dish. Ref. while preparing filling. In a medium bowl pour in the jello and add the boiling water to it. Stir until dissolved and sit aside. In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend until this is smooth. In the jello mixture wisk in 1/2 cup cottage cheese and wisk until smooth. Fold in the whipped cream. Now combine the jello mixture into the cottage cheese mixture and mix again. Pour over the graham cracker crust. Cover and ref. for 8 to 24 hours until filling is firm. Cut into squares and top with lime wedges.
2 Tablespoons Butter or Marg, melted
1 Teaspoon Sugar
1 (4serving size) Box Sugar-free Lime Jello
3/4 Cup Boiling Water
1 Container (16)oz. Fat -free Cottage Cheese
1 box (8)oz. Cream Cheese, softened
1 Bowl (8)oz. Fat-free Cool Whip
2 Key Limes
In a small bowl combine the graham crackers, butter and sugar. Press crumb mixture in the bottom of a 2 quart square glass baking dish. Ref. while preparing filling. In a medium bowl pour in the jello and add the boiling water to it. Stir until dissolved and sit aside. In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend until this is smooth. In the jello mixture wisk in 1/2 cup cottage cheese and wisk until smooth. Fold in the whipped cream. Now combine the jello mixture into the cottage cheese mixture and mix again. Pour over the graham cracker crust. Cover and ref. for 8 to 24 hours until filling is firm. Cut into squares and top with lime wedges.
ANGIE'S H. POTATOES
4 Medium Potatoes
2 Lbs. Velvetta
1 Cup Mayo
6 Slices Bacon, cooked and crumbled can add more to you taste
Wash potatoes and leave skins on if you like. Boil them until they are just fork tender or they will be to mushy. If skins are on then peel them. Let cool. Then slice them up. Spray a medium glass baking dish. Lay a layer of the potatoes and then slice up the velvetta cheese and put on top of the potatoes. Add some of the mayo. Then a layer of bacon. Then make another layer. Put alum. foil on top and bake on 350 for 15 minutes until cheese is melted. You may need to add more cheese or mayo. Just work with this and add to your taste.
2 Lbs. Velvetta
1 Cup Mayo
6 Slices Bacon, cooked and crumbled can add more to you taste
Wash potatoes and leave skins on if you like. Boil them until they are just fork tender or they will be to mushy. If skins are on then peel them. Let cool. Then slice them up. Spray a medium glass baking dish. Lay a layer of the potatoes and then slice up the velvetta cheese and put on top of the potatoes. Add some of the mayo. Then a layer of bacon. Then make another layer. Put alum. foil on top and bake on 350 for 15 minutes until cheese is melted. You may need to add more cheese or mayo. Just work with this and add to your taste.
ANGIE'S CHICKEN ALFREDO DISH
1/2 Bag Small Egg Noodles
11/2 Jars Ragu Alfrado Sauce
5 Chicken Tenders, cooked and cut up
Cook the noodles and drain. Cook the chicken and drain. Put the ragu in a medium saucepan and add the noodles and chicken. Watch or it will burn easy. Cook on low to just heat good. Serve. Can sprinkle moz. cheese on top of this when eating.
11/2 Jars Ragu Alfrado Sauce
5 Chicken Tenders, cooked and cut up
Cook the noodles and drain. Cook the chicken and drain. Put the ragu in a medium saucepan and add the noodles and chicken. Watch or it will burn easy. Cook on low to just heat good. Serve. Can sprinkle moz. cheese on top of this when eating.
NOT JUST MASHED POTATOES
6 Cups Mashed Potatoes
1/2 Cup Milk
1 (8)oz. Sour Cream
2 Teaspoons Parslye Flakes
3/4 Cup Shredded Cheddar Cheese
1/2 Cup Bacon (12) slices, cooked and crumbled
In a medium bowl place all of the ings. except the cheese and bacon. Beat with a mixer until the potatoes are smooth. Pour into a sprayed 13 x 9 baking dish. Sprinkle the cheese on top and then the bacon. Cover with alium. foil and bake on 350 for 30 minutes.
1/2 Cup Milk
1 (8)oz. Sour Cream
2 Teaspoons Parslye Flakes
3/4 Cup Shredded Cheddar Cheese
1/2 Cup Bacon (12) slices, cooked and crumbled
In a medium bowl place all of the ings. except the cheese and bacon. Beat with a mixer until the potatoes are smooth. Pour into a sprayed 13 x 9 baking dish. Sprinkle the cheese on top and then the bacon. Cover with alium. foil and bake on 350 for 30 minutes.
Monday, January 3, 2011
WASHING ON NEW YEARS DAY
Well I guess you are never to old to learn something new. After being down at my son's house I was told to not come home and do any washing on New Year's Day. I had never heard of this ole wise tale. If you wash on New Year's day you will wash someone out of your life. Having read up on this, it means someone will die if you wash on this day. Another thing I learned is do not sweep no floors on New Year's Day. This is also new to me. You will sweep out your good luck.
Also make sure your house is clean on this day as a dirty house on this day means a dirty house thu out the year.
Is any of this really true or is it just something we all have heard from way back younder. I know some will not walk under a ladder as this is supposed to bring bad luck. Another thing, if you break a mirror you will have seven years of bad luck. Well let me tell you, I broke a mirror and believe me I have to say, I have never had such bad luck for at least 4 years.
One thing I did not have this year is the New Year dinner of black eyed peas, hog jowl, greens and cornbread. We were already in trouble with my sister-in-law being so sick that I never even cooked on this day. Forgot about it. So time will tell what luck we will have for the coming year. Maybe if I am alive this time next year I can let you all know what luck we had. We have had so many deaths in the past 4 years that I am just glad to have all of our family alive this year. That was the best Christmas gift I could have.
Also make sure your house is clean on this day as a dirty house on this day means a dirty house thu out the year.
Is any of this really true or is it just something we all have heard from way back younder. I know some will not walk under a ladder as this is supposed to bring bad luck. Another thing, if you break a mirror you will have seven years of bad luck. Well let me tell you, I broke a mirror and believe me I have to say, I have never had such bad luck for at least 4 years.
One thing I did not have this year is the New Year dinner of black eyed peas, hog jowl, greens and cornbread. We were already in trouble with my sister-in-law being so sick that I never even cooked on this day. Forgot about it. So time will tell what luck we will have for the coming year. Maybe if I am alive this time next year I can let you all know what luck we had. We have had so many deaths in the past 4 years that I am just glad to have all of our family alive this year. That was the best Christmas gift I could have.
TOMATO PUDDING
2 Cans Diced Tomatoes
1 Stick Butter or Marg.
1 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper or can use less.
1 Sleeve Saltine Crackers, crushed
This is for the crockpot. Open the tomatos. Mash them up using a handhelt food processor. Add the stick of butter and the cup of sugar and the salt and pepper. Cook on low for 1 hour. Then add the sleeve of finely crushed crackers. Stir ever now and then. Let cook in the crockpot for another hour. If making on the stove top put everything in the pot. Let cook for 30 minutes. Then run thru a blender. Pour in a sprayed casserole dish and top with butter. Bake for 30 minutes.
1 Stick Butter or Marg.
1 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper or can use less.
1 Sleeve Saltine Crackers, crushed
This is for the crockpot. Open the tomatos. Mash them up using a handhelt food processor. Add the stick of butter and the cup of sugar and the salt and pepper. Cook on low for 1 hour. Then add the sleeve of finely crushed crackers. Stir ever now and then. Let cook in the crockpot for another hour. If making on the stove top put everything in the pot. Let cook for 30 minutes. Then run thru a blender. Pour in a sprayed casserole dish and top with butter. Bake for 30 minutes.
Sunday, January 2, 2011
CHERRY ALMOND TRIFFLE
A friend just sent me this new recipe and she has tried it and said it was so good.
2 Packs Instant Cheesecake Pudding Mix
2 Cups Cold Milk
1 Large Cool Whip
1/2 Cup Sour Cream
1 Large Can Cherry Pie Filling (21oz.)
1/2 Teaspoon Almond Extract
20 Oreos, crushed
1/3 Cup Chopped Almonds
Cursh the oreos. Set aside. In a medium bowl pour the milk in and add the instant puddings. Mix until thick and then add in 1/2 cup sour cream and 1/2 cup cool whip. Mix again. In a small bowl mix the cherry pie filling with the almond extract. Set aside. In a round glass bowl or a triffle bowl put a layer of oreos. Next add a layer of the pudding mixture. Then add a layer of the cherry pie filling. Top with the cool whip and then add the almonds. Chill for 1 hour or longer before serving. Keep ref.
2 Packs Instant Cheesecake Pudding Mix
2 Cups Cold Milk
1 Large Cool Whip
1/2 Cup Sour Cream
1 Large Can Cherry Pie Filling (21oz.)
1/2 Teaspoon Almond Extract
20 Oreos, crushed
1/3 Cup Chopped Almonds
Cursh the oreos. Set aside. In a medium bowl pour the milk in and add the instant puddings. Mix until thick and then add in 1/2 cup sour cream and 1/2 cup cool whip. Mix again. In a small bowl mix the cherry pie filling with the almond extract. Set aside. In a round glass bowl or a triffle bowl put a layer of oreos. Next add a layer of the pudding mixture. Then add a layer of the cherry pie filling. Top with the cool whip and then add the almonds. Chill for 1 hour or longer before serving. Keep ref.
ANGIE'S BACON DIP
1 Lb. Bacon, fried and crumbled
3 Sweet Pickles, chopped
1 Medium Tomato, deseeded and chopped
1 Small Onion, diced
1 Bell Pepper, diced
1 Cup of Mayo, more or less just add to your taste
In a medium bowl mix all the ings. together. Start out by adding 1/2 cup mayo. Taste. If you need to add more mayo then do so. Put in a air tight container and keep ref. Good on crackers or chips.
3 Sweet Pickles, chopped
1 Medium Tomato, deseeded and chopped
1 Small Onion, diced
1 Bell Pepper, diced
1 Cup of Mayo, more or less just add to your taste
In a medium bowl mix all the ings. together. Start out by adding 1/2 cup mayo. Taste. If you need to add more mayo then do so. Put in a air tight container and keep ref. Good on crackers or chips.
WHITE CHICKEN CASSEROLE
4 Cups Diced Cooked Chicken
2 Cups Sliced Celery
2 Cups Toasted Bread Cubes
1 Cup Salad Dressing
1/2 Cup Milk
1/4 Cup Chopped Onion
1 Teaspoon Salt
Dash of Pepper
18oz. Pack Swiss Cheese Slices, cut into very thin strips
1/4 Cup Slivered Almonds, toasted
In a medium bowl combine all the ings. except the nuts. Pour into a sprayed casserole bowl. Add the toasted almonds. Bake on 350 for 45 minutes.
2 Cups Sliced Celery
2 Cups Toasted Bread Cubes
1 Cup Salad Dressing
1/2 Cup Milk
1/4 Cup Chopped Onion
1 Teaspoon Salt
Dash of Pepper
18oz. Pack Swiss Cheese Slices, cut into very thin strips
1/4 Cup Slivered Almonds, toasted
In a medium bowl combine all the ings. except the nuts. Pour into a sprayed casserole bowl. Add the toasted almonds. Bake on 350 for 45 minutes.
ANGIE H. PECAN ICEING
8 Oz. Cream Cheese, softened to room temp.
1 Stick Butter, softened to room temp.
1 Box Powdered Sugar
2 Teaspoons Vanilla
1 Cup Pecans
Mix the cream cheese and butter together. Add the powdered sugar a little at a time. Next add the vanilla and pecans. Spread on a german choc. cake.
1 Stick Butter, softened to room temp.
1 Box Powdered Sugar
2 Teaspoons Vanilla
1 Cup Pecans
Mix the cream cheese and butter together. Add the powdered sugar a little at a time. Next add the vanilla and pecans. Spread on a german choc. cake.
AMY C. VALENTINE DAY STRAWBERRY COOKIES
1 Box Of Strawberry Supreme Cake Mix
1 (12)oz. Cream Cheese, softened to room temp.
1 Stick Butter or Marg. softened to room temp.
1 Egg
1 Box of Powdered Sugar
In a medium bowl mix the cream cheese and butter together. Then add the egg. Mix. Then add the cake mix. Let chill for two hours and take out of ref. Form into small balls about the size of a quarter or nickel. Roll in powdered sugar and put on a sprayed baking sheet. Can flatten them out a little. Bake on 300 for 14 minutes. You really have to watch these on the bottom as they will get to brown and will burn easy. They are so good and have the best flavor ever tho. You also may have to adjust the size of the balls. They should be about the size of a regular choc. chip cookie.
1 (12)oz. Cream Cheese, softened to room temp.
1 Stick Butter or Marg. softened to room temp.
1 Egg
1 Box of Powdered Sugar
In a medium bowl mix the cream cheese and butter together. Then add the egg. Mix. Then add the cake mix. Let chill for two hours and take out of ref. Form into small balls about the size of a quarter or nickel. Roll in powdered sugar and put on a sprayed baking sheet. Can flatten them out a little. Bake on 300 for 14 minutes. You really have to watch these on the bottom as they will get to brown and will burn easy. They are so good and have the best flavor ever tho. You also may have to adjust the size of the balls. They should be about the size of a regular choc. chip cookie.
FELICIA'S LEMON CAKE FROM ALB.
1 BOX LEMON SUPREME CAKE MIX
1 CAN APRICOT NECTER FOUND AT KROGER OR WALMART
1/2 CUP GRANULATED SUGAR
1/2 CUP CRISCO OIL
3 EGGS
Mix oil, sugar and necter together. Pour in cake mix. Add the eggs one at a time. Mix well. Spray a bunt cake pan. Pour cake mix in pan and bake at 350 for 40 to 45 minutes. Take out of oven and let cool. Then make up the glaze and pour over top of it and let it run down the sides. This glaze is hard to get the right taste. It should be a clear color and have just a hint of lemon taste to it. Just work with it until you get the right taste. You do not want it to taste bitter. If it does add some more powdered sugar to it.
LEMON GLAZE:
1 PART LEMON JUICE Can use bottled or real lemon
10 PARTS POWDERED SUGAR
In a small bowl pour the lemon juice in it and then add the powdered sugar. With a small wisk beat until it is the right texture and taste. You may have to add more lemon juice to it. It should be a clear glaze. Put on top of cak and then let it run down the sides of the cake also.This is very good.
1 CAN APRICOT NECTER FOUND AT KROGER OR WALMART
1/2 CUP GRANULATED SUGAR
1/2 CUP CRISCO OIL
3 EGGS
Mix oil, sugar and necter together. Pour in cake mix. Add the eggs one at a time. Mix well. Spray a bunt cake pan. Pour cake mix in pan and bake at 350 for 40 to 45 minutes. Take out of oven and let cool. Then make up the glaze and pour over top of it and let it run down the sides. This glaze is hard to get the right taste. It should be a clear color and have just a hint of lemon taste to it. Just work with it until you get the right taste. You do not want it to taste bitter. If it does add some more powdered sugar to it.
LEMON GLAZE:
1 PART LEMON JUICE Can use bottled or real lemon
10 PARTS POWDERED SUGAR
In a small bowl pour the lemon juice in it and then add the powdered sugar. With a small wisk beat until it is the right texture and taste. You may have to add more lemon juice to it. It should be a clear glaze. Put on top of cak and then let it run down the sides of the cake also.This is very good.
PEACHES FOR A PEACH PIE
While I was watching a cooking show on TV. It was showing how to make a peach pie. What got my attention was, always use frozen peaches when making a peach pie if you cannot get fresh peaches. I did not know this. If you use canned peaches they will get soggy and the pie will not have a very good texture. Just use the unthawed frozen peaches and mix them with your sugar and spice mixture then bake it. If you make a apple pie or berry pie do the same with them.
CHRISTMAS AND MY GRANDDOGS
With each Christmas we all have a special moment that we love to remember. This year mine was my granddogs. As we were opening gifts at my sons house our little cousin had came over as her mom was in the hospital at Vandy. She had brought one of her christmas gifts with her which was a little white dog that we have seen advertised this Christmas and they also had them at Target and Walmart. It is so close to a real dog it is scary.
Anyway during a break she went and got her dog. Now my two yorkies were all dressed up in their christmas suits and was just sitting watching us open gifts when all at once they heard a dog barking. They jumped up on the end of the love seat to see what was going on. She had it walking on the hardwood and it was just like a real dog. My dogs did not know what to think or do. They thought this dog was trying to get them. They started barking and backing back like they were scared to death. Then Lucy decided to be brave and jump down on the floor and get close to it. You should have seen her. It would come at her and she would back away and then just had to get close again. This went on for around 20 minutes. I have never saw anything like it. If you want to have some fun just go get you one of these dogs and let you dog see it. You will be about rolling laughing. To all of us this made our Christmas. If we would have vidoed it we could have won. lol. It was that funny.
As we had a medical emergency in our family it took our mind off of this for a while. We thank God that he was on time and helped us thru this. But our family is still needing prayer with this sick one. We are standing in need of prayer for the next two months with my sister-in-law as she needs to get her system built up and be able to keep food down. She has been able to eat some but is needing to be able to eat a high calorie diet for the next two months as she has had some liver damage and by eating this it will help repair it. So would everyone please remember her in prayer.
Anyway during a break she went and got her dog. Now my two yorkies were all dressed up in their christmas suits and was just sitting watching us open gifts when all at once they heard a dog barking. They jumped up on the end of the love seat to see what was going on. She had it walking on the hardwood and it was just like a real dog. My dogs did not know what to think or do. They thought this dog was trying to get them. They started barking and backing back like they were scared to death. Then Lucy decided to be brave and jump down on the floor and get close to it. You should have seen her. It would come at her and she would back away and then just had to get close again. This went on for around 20 minutes. I have never saw anything like it. If you want to have some fun just go get you one of these dogs and let you dog see it. You will be about rolling laughing. To all of us this made our Christmas. If we would have vidoed it we could have won. lol. It was that funny.
As we had a medical emergency in our family it took our mind off of this for a while. We thank God that he was on time and helped us thru this. But our family is still needing prayer with this sick one. We are standing in need of prayer for the next two months with my sister-in-law as she needs to get her system built up and be able to keep food down. She has been able to eat some but is needing to be able to eat a high calorie diet for the next two months as she has had some liver damage and by eating this it will help repair it. So would everyone please remember her in prayer.
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