2 Lb. Ground Chuck
1 Cup Water
1/2 Cup Ketchup
2 Tablespoons Mustard
2 Tablespoons Vinegar
1/2 Cup Brown Sugar
3/4 Teaspoon Salt
In a medium bowl mix all the ing. together except the ground chuck. Spray a 13 x 9 cake pan or glass dish. Pour the mixture over the patties and bake on 350 for 45 minutes. Serve on a toasted bun with onion rings.
Sunday, December 19, 2010
ONION RINGS
1 Cup Pancake Mix
1 Egg
1 Tablespoon Veg. Oil
1 Chicken Bouillon Cube
1/2 Cup Boiling Water
1 Inch Cooking Oil
3 Peeled and Sliced Onions
Dissolve bouillon cube in boiling water and cool. Beat together pancake mix, egg and oil. Add cooled bouillon mixture. Dip onion rings, one at a time into the batter. Drain the rings for a minute before you put them in the heated oil. Fry just until they are golden brown. Dark brown will taste scorched.
1 Egg
1 Tablespoon Veg. Oil
1 Chicken Bouillon Cube
1/2 Cup Boiling Water
1 Inch Cooking Oil
3 Peeled and Sliced Onions
Dissolve bouillon cube in boiling water and cool. Beat together pancake mix, egg and oil. Add cooled bouillon mixture. Dip onion rings, one at a time into the batter. Drain the rings for a minute before you put them in the heated oil. Fry just until they are golden brown. Dark brown will taste scorched.
ONION PATTIES
3/4 Cup Flour
1 Teaspoon Salt
Dash of Pepper
2 Teaspoons Baking Powder
1 Tablespoon Corn Meal
1 Tablespoons Sugar
2/3 Cup Milk
2 1/2 Cups Chopped Onions
In a medium bowl mix all the ings. together and form into patties. Fry in a little bit of oil. Can mix in some garlic powder or hot pepper flakes if you like. Cook on medium heat until golden and serve warm.
1 Teaspoon Salt
Dash of Pepper
2 Teaspoons Baking Powder
1 Tablespoon Corn Meal
1 Tablespoons Sugar
2/3 Cup Milk
2 1/2 Cups Chopped Onions
In a medium bowl mix all the ings. together and form into patties. Fry in a little bit of oil. Can mix in some garlic powder or hot pepper flakes if you like. Cook on medium heat until golden and serve warm.
Tuesday, December 14, 2010
PEPPERMINT BARK CANDY
I love peppermin bark candy. It is one of my favorites at Christmas time and is so easy to make.
2 Lbs. White Candy Melts (if you can find white) or White Chocolate
12 Large Candy Canes, crushed
1/2 Teaspoon Peppermint Extract
Line a 11 x 17 baking sheet with parchment paper and set aside.
Melt the candy melts in a double boiler over medium heat. Stir until the chocolate is melt. Can also melt this in the microwave but don't let it scorch. Place the candy canes in a ziplock bag and crush with a rolling pin or hammer. Take the melted candy melts off the heat and add the peppermint extract and then add the candy cane pieces. Stir good. Pour this out ont he parchment papper and smooth out evenly. Ref. until it is firm around 25 minutes. Break into pieces.
2 Lbs. White Candy Melts (if you can find white) or White Chocolate
12 Large Candy Canes, crushed
1/2 Teaspoon Peppermint Extract
Line a 11 x 17 baking sheet with parchment paper and set aside.
Melt the candy melts in a double boiler over medium heat. Stir until the chocolate is melt. Can also melt this in the microwave but don't let it scorch. Place the candy canes in a ziplock bag and crush with a rolling pin or hammer. Take the melted candy melts off the heat and add the peppermint extract and then add the candy cane pieces. Stir good. Pour this out ont he parchment papper and smooth out evenly. Ref. until it is firm around 25 minutes. Break into pieces.
EASY TOFFEE SQUARES
1/2 Cup Pecans or Almonds, coarsely chopped
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping
Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping
Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.
CRANBERY CAKE WITH RICH BUTTER SAUCE
2 Cup All-purpose Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Whole Fresh Cranberries
1 Cup Milk
3 Tablespoons Butter, melted
Butter Sauce:
1/2 Cup Butter
1 Cup Sugar
3/4 Cup Heavy Cream
Preheat the oven to 350 and spray a 8 x 8 pan and sit this aside. Sift together the flour, baking powder, sugar and salt. Add the cranberries and milk and melted butter. Mix well and pour into the pan. Bake on 350 for 45 minutes. Remove to a wire rack to cool.
Butter Sauce:
Melt the butter in a small kettle. Add the cream and sugar. Bring this to a boil and let this cook for 1 minute. Pour into a gravy boat. Slice the cake and pour the hot butter sauce over each slice. This is so good you might want to make a double batch of this.
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Whole Fresh Cranberries
1 Cup Milk
3 Tablespoons Butter, melted
Butter Sauce:
1/2 Cup Butter
1 Cup Sugar
3/4 Cup Heavy Cream
Preheat the oven to 350 and spray a 8 x 8 pan and sit this aside. Sift together the flour, baking powder, sugar and salt. Add the cranberries and milk and melted butter. Mix well and pour into the pan. Bake on 350 for 45 minutes. Remove to a wire rack to cool.
Butter Sauce:
Melt the butter in a small kettle. Add the cream and sugar. Bring this to a boil and let this cook for 1 minute. Pour into a gravy boat. Slice the cake and pour the hot butter sauce over each slice. This is so good you might want to make a double batch of this.
HOT CHICKEN DIP
3-4 Chicken Breasts, cooked and shredded
8 Oz. Ranch Dressing
2 (8) Oz. Cream Cheese, softened
8 Oz. Hot Sauce, or Wing Sauce
21/2 Cups Chedder Cheese, shredded leave some for the top
Cook and then shred the chicken breast. In a medium bowl mix the cream cheese, the dressing and the sauce and 1 cup of the cheddar cheese. Then add the chicken to the mixture and mix this gently or by hand. Spray a 8 x 8 baking dish and pour in. Sprinkle the rest of the cheese on top and bake on 350 for 30 minutes. Can cover the top with sprayed alum. foil to keep the cheese from getting hard. Serve with tortilla chips.
8 Oz. Ranch Dressing
2 (8) Oz. Cream Cheese, softened
8 Oz. Hot Sauce, or Wing Sauce
21/2 Cups Chedder Cheese, shredded leave some for the top
Cook and then shred the chicken breast. In a medium bowl mix the cream cheese, the dressing and the sauce and 1 cup of the cheddar cheese. Then add the chicken to the mixture and mix this gently or by hand. Spray a 8 x 8 baking dish and pour in. Sprinkle the rest of the cheese on top and bake on 350 for 30 minutes. Can cover the top with sprayed alum. foil to keep the cheese from getting hard. Serve with tortilla chips.
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