Friday, April 9, 2010
Wednesday, April 7, 2010
GOOD USE FOR A CHOP STICK
If you are cooking something in a kettle and do not want it to boil over. Take a chopstick and lay on the back side of the kettle and then put the lid down on it. Make sure it does not fall in the kettle. This lets the lid stay on and lets the steam out the back and it will not boil over. I do this when I am cooking pinto beans or green beans.
ITALIAN STYLE PORK ROAST
Pork Roast or 6-8 Pork Chops
1 (8)oz. Cream Cheese
2 Cans Cream of Mushroom Soup
1 Chopped Onion
1 Pack Dry Italian Salad Dressing Mix
Rice
Mix all the ings. together except the rice and pork. Place pork in crockpot. Pour mixture over the pork and set crockpot on low for 7-8 hours. Or 4-5 on high or until done. 20 minutes before the pork is done cook the rice. Top the rice with the pork and sauce.
1 (8)oz. Cream Cheese
2 Cans Cream of Mushroom Soup
1 Chopped Onion
1 Pack Dry Italian Salad Dressing Mix
Rice
Mix all the ings. together except the rice and pork. Place pork in crockpot. Pour mixture over the pork and set crockpot on low for 7-8 hours. Or 4-5 on high or until done. 20 minutes before the pork is done cook the rice. Top the rice with the pork and sauce.
Tuesday, April 6, 2010
BLUEBERRY MUFFINS OR CAKE
1 Egg, beaten
3 Tablespoon butter, softened
2/3 Cup Sugar
1 Teaspoon Vanilla or Almond Extract
2 Teaspoons Baking Powder
11/2 Cups Cake Flour
1/2 Teaspoon Salt
1/3 Cup Milk
11/2 Cups Blueberries
Combine the egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour and salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into a 8 inch cake pan. In a bowl mix the brown sugar for the topping with the butter until it is crumbly. Add flour and mix to crumbly. Add cinn. Add nuts to this and then stir good and sprinkle on top of batter.
Bake for 40 minutes or until done. Can also make these in muffin pans. If making muffins sprinkle topping on and then bake.
Topping:
1/2 Cup Brown Sugar
3 Tablespoons Flour
1 Teaspoon Ground Cinnamon
3 Tablespoon Butter
1/2 Cup Walnuts, chopped
Combine the butter with the flour until crumbly and then add brown sugar. Stir good. Add the cinnamon and nuts last and stir again. Put on top of batter before baking. When cool take out and sprinkle powdered sugar on top of each muffin or on top of cake.
3 Tablespoon butter, softened
2/3 Cup Sugar
1 Teaspoon Vanilla or Almond Extract
2 Teaspoons Baking Powder
11/2 Cups Cake Flour
1/2 Teaspoon Salt
1/3 Cup Milk
11/2 Cups Blueberries
Combine the egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour and salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into a 8 inch cake pan. In a bowl mix the brown sugar for the topping with the butter until it is crumbly. Add flour and mix to crumbly. Add cinn. Add nuts to this and then stir good and sprinkle on top of batter.
Bake for 40 minutes or until done. Can also make these in muffin pans. If making muffins sprinkle topping on and then bake.
Topping:
1/2 Cup Brown Sugar
3 Tablespoons Flour
1 Teaspoon Ground Cinnamon
3 Tablespoon Butter
1/2 Cup Walnuts, chopped
Combine the butter with the flour until crumbly and then add brown sugar. Stir good. Add the cinnamon and nuts last and stir again. Put on top of batter before baking. When cool take out and sprinkle powdered sugar on top of each muffin or on top of cake.
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