Preheat oven to 350 Line a 9- x 13-inch pan with aluminum foil; then lightly coat foil with cooking spray. Arrange crackers in a layer on pan.
Bring butter and brown sugar to a boil in a medium saucepan, stirring constantly; cook 3 minutes, stirring often. Pour mixture over crackers.
Bake 5 minutes. Turn oven off. Sprinkle crackers with chocolate chips, and let stand in oven 3 minutes or until chocolate melts. Spread melted chocolate evenly over crackers. If desired, top with pecans . Cool and then break into pieces. Store in an airtight container in refrigerator.
Preheat oven to 350 . Drain pineapple, reserving juice; set pineapple aside.
Combine pineapple juice, cake mix, eggs, mandarin oranges, and mayonnaise in a large mixing bowl. Beat at medium speed with an electric beater until blended. Pour batter into a greased 9- x 13-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on a wire rack.Combine drained pineapple, whipped topping, and pudding mix in a mixing bowl; beat at low speed until blended. Spread mixture evenly over cake. Cover and chill at least 1 hour before serving. Store in refrigerator.
BEV'S SWEET SALTINES WITH BACON PAULA DEEN
24 SALTINE CRACKERS
1/4 CUP MAPLE SYRUP
12 SLICES BACON CUT IN HALF
425 OVEN PREHEATED
LINE A BAKING SHEET WITH FOIL
ARRANGE CRACKERS SALT SIDE UP ON BAKING SHEET
BRUSH EACH CRACKER TOP WITH SYRUP
WRAP HALF SLICE OF BACON AROUND EACH CRACKER WITH ENDS MEETING AT THE MIDDLE NOT THE EDGE
BRUSH THE BACON WITH SYRUP
BAKE 425 FOR 5 MINUTES AND FLIP EACH CRACKER AND CONTINUE BAKING UNTIL BACON IS CRISP
ANOTHER 8-10 MINUTES
ALICES CHOCALOTUES GERMAN COOKIE
1 STICK BUTTER
3/4 CUP SUGAR
3/4 CUP BROWN SUGAR
1 TSP BAKING SODA
2 TSP COCONUT EXTRACT
1/2 TSP SALT
2 BEATEN EGGS
1 CUP FINELY CHOPPED COCONUT IN FOOD PROCESSOR
2 1/4 CUP FLOUR
1 CUP CHOCOLATE CHIPS
COMBINE BOTH SUGARS AND BUTTER AND CREAM TOGETHER
ADD SODA, FLOUR, SALT, COCONUT EXTRACT
ADD EGGS ONE AT A TIME
FOLD IN COCONUT AND CHOCOLATE CHIPS
SHAPE INTO 1 INCH BALLS ABOUT 2 INCHES APART ON COOKIE SHEET
BAKE 350 FOR 10-12 MINUTES UNTIL LIGHTLY BROWNED
A HARD COOKIE
MAKES 3 DOZEN COOKIES
THURSDAY FEBRUARY 2
Feb 2 2012 11:46AM
Posted 3 days 10 hrs 35 mins ago
THURSDAY FEBRUARY 2
Chocolate Football Treats
1 (6-ounce) package semisweet chocolate chips
1/2 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla
4 cups crispy rice cereal
White decorating gel
In large microwaveable bowl, heat chocolate, corn syrup and butter in microwave on HIGH for 2 1/2 minutes, stirring after 1 1/2 minutes.
Add vanilla and blend well; stir in cereal and mix well.
Shape into 18 (3-inch-long) football shapes with lightly buttered hands. Place on large sheet of wax paper on the countertop; cool completely.
Use decorating gel to add the "lacings" to footballs treats. Let stand until gel is firm. Wrap each treat individually in plastic wrap.
Makes about 18 football
Chocolate-P&B Quesadillas
4 (7 to 8-inch each) flour tortillas
Butter, softened
1/4 cup creamy or crunchy peanut butter
1/4 cup marshmallow creme
2 small bananas, sliced
1/2 cup milk or semisweet chocolate chips
.
Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla.
Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling.
Butter ouside of rolled torillas with thin coverage of butter
Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once.
Repeat with remaining quesadillas. Cut each into 3 pieces and serve immediately.
NO BAKE CHOCOLATE PEANUT BARS
2 cups peanut butter* - divided use
3/4 cup butter
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 ounce package) Semi-Sweet Chocolate Mini Morsels - divided use
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press mixture evenly and firmly into a greased 13 x 9-inch baking pan. (Note: Placing a sheet of plastic wrap or waxed paper over mixture will make an easier, more efficient and cleaner job of pressing the mixture into pan.)
Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
SAUSAGE WONTON CUPS VIRGINIA
1/2 LB PORK SAUSAGE
3 GREEN ONIONS CHOPPED
16 WONTON WRAPPERS
1 TBP OIL
1 CUP PEPPER JACK CHEESE OR CHEESE OF YOUR CHOICE
FRY SAUSAGE, DRAIN, AND SET ASIDE
PRESS WRAPPERS INTO AN OILED BITE SIZE MUFFIN TIN
BRUSH WITH OIL
BAKE 350 FOR 7 MINUTES UNTIL GOLDEN BROWN
ADD 1 TBP SAUSAGE MIX TO EACH CUP
1 TBP SHREDDED CHEESE ON TOP
BAKE 3-4 MINUTES UNTIL CHEESE IS MELTED
SODA CRACKER BAR PAULA DEEN VIRGINIA
42 CLUB CRACKERS
1/2 CUP SUGAR
1 STICK BUTTER
1 TSP VANILLA
ALMONDS
SPREAD CRACKERS ON A COOKIE SHEET LINED WITH FOIL
COMBINE SUGAR, BUTTER, AND VANILLA AND COOK TILL SUGAR DISSOLVED
DRIZZLE OR POUR OVER THE CRACKERS
PLACE ALMONDS ON TOP
BAKE 350 FOR 10 MINUTES
OPTION DRIZZLE CHOCOLATE OVER TOP
REMOVE FROM OVEN IMMEDIATELY
WEDNESDAY FEBRUARY 1
Feb 1 2012 11:54AM
Posted 4 days 10 hrs 27 mins ago
WEDNESDAY FEBRUARY 1
PINTEREST
BACON WRAPPED SMOKIES W/BROWN SUGAR
1 LB. BACON CUT INTO THIRDS
1 LB. SMOKIES
1 STICK BUTTER
2 CUPS BROWN SUGAR
WRAP EACH SMOKIE WITH BACON
PLACE IN 9X13 BAKING DISH
COMBINE MELTED BUTTER AND 1 CUP BROWN SUGAR
POUR OVER SMOKIES
TAKE OTHER CUP BROWN SUGAR AND SPRINKLE OVER TOP
BAKE 375 FOR 15-20 MINUTES
INCREASE HEAT TO 400 TILL BACON IS CRISPY
BAJA PORK TACOS
1 boneless pork shoulder roast (3 pounds)
5 cans (4 ounces each) chopped green chilies
2 tablespoons taco seasoning
1 tablespoon ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups (6 ounces) mozzarella cheese
Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.
BEST TACO DIP EVER
1 lb ground beef
1 (1 ounce) packet taco seasoning
12 ounces dean's French onion dip
1 cup shredded lettuce
2 cups shredded cheddar cheese
1/2 cup sliced jalapeno
1 tomato chopped
3 green onions chopped
1 (10 ounce) bag tortilla chips for dipping
Brown the meat and drain. Put the meat back in the pan and add seasoning packet with 2/3 cup of water and bring to a boil. Let cool.
Spread the french onion dip in a 9X13 dish. After the meat has cooled layer that over the dip. Layer the rest of the ingredients as listed. Serve immediately or refrigerate til ready. Enjoy!
Snowcapped Brownies
1 cup butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts, optional
TOPPING:
4 ounces cream cheese, softened
1-1/2 cups cold 2% milk; divided
1 package (3.4 ounces) instant vanilla pudding
1/8 teaspoon almond extract
1-1/2 cups whipped topping
Caramel ice cream topping and chocolate curls, optional
In a small saucepan, melt butter; stir in cocoa until smooth. Remove from the heat. In a large bowl, beat the eggs, sugar and vanilla for 1 minute. Gradually add flour and salt. Stir in cocoa mixture. Fold in chocolate chips and nuts if desired.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack.
In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and remaining milk; beat for 2 minutes or until thickened. Stir in extract; fold in whipped topping. Spread over cooled brownies. Refrigerate until set.
Just before serving, drizzle with caramel
Peanut Butter Bars
1 cup butter melted
2 cups graham cracker crumbs
2 cups (powder) sugar
1 cup peanut butter
1-1/2 cups semi-sweet chocolate chips
4 additional tablespoons peanut butter
Combine butter, graham cracker crumbs, powder sugar and 1 cup peanut butter in a medium-sized bowl until well blended. Press mixture into an ungreased 9" x 13" baking pan.
Melt chocolate chips with remaining peanut butter in the microwave or over a double-boiler, stirring until smooth. Spread over mixture in pan; refrigerate for approximately one hour before cutting into squares.
FILLED BROWNIE COOKIE:
1 Duncan Hines Chewy Fudge or Milk Chocolate Brownie mix
1/4 cup butter
4 oz of softened cream cheese
1 egg
FILLING
1 cup powdered sugar
1 cup peanut butter
Frosting:
1 container Duncan Hines Milk Chocolate Frosting
Directions
In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake at 350 for 10 to 14 minutes or until edges are set.
Cool completely on cookie sheets.
Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle over cookies and Cool.
TUESDAY JANUARY 31
Jan 31 2012 1:28PM
Posted 5 days 8 hrs 53 mins ago
TUESDAY JANUARY 31
BEEF TACO BAKE
1 pound ground beef
1 can (10 3/4 ounces) Condensed Tomato Soup
1 cup Chunky Salsa or Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese (4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
BAJA CHICKEN TACO PIZZA
1 cup ranch salad dressing
1/4 cup salsa
1 tablespoon lime juice
3 tablespoons minced fresh cilantro
2 cups cubed cooked chicken breast
1 envelope taco seasoning
1 prebaked 12-inch thin pizza crust
1/2 cup chopped tomato
1/2 cup finely chopped red onion
2 cups (8 ounces) shredded mozzarella cheese
2 cups shredded lettuce
2 medium ripe avocados, peeled and thinly sliced
In a blender or food processor, combine the salad dressing, salsa, lime juice and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside.
Place crust on an ungreased 12-in. pizza pan. Spread salsa mixture over crust. Sprinkle with the chicken mixture, tomato, onion and cheese. Bake at 425° for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately.
MONDAY JANUARY 30
Jan 31 2012 1:27PM
Posted 5 days 8 hrs 54 mins ago
MONDAY JANUARY 30
SAUSAGE POTATO CASSEROLE
1 lb pork sausage (bulk)
10 3/4 ozs cream of mushroom soup (condensed, undiluted)
3/4 cup milk
1/4 cup onions (chopped)
1/2 tsp salt
1/4 tsp pepper
3 cups potatoes (thinly sliced peeled)
1 cup shredded cheddar cheese
LAYER SAUSAGE, POTATOES, COMBINE SOUP AND MILK, CHOPPED ONION, SALT AND PEPPER,
BAKE 350 FOR 45-50 MINUTES
TAKE OUT SPRINKLE WITH CHEESE
BAKC TO THE OVEN TO MELT CHEESE
EASY CHEESECAKE
8 0Z CREAM CHEESE SOFTENED
1/2 CUP MILK
1 BOX VANILLA PUDDING
1 1/2 CUPS MILK
1 TSP VANILLA
PREPARE EACH SEPARTE AND COMBINE
FOLD IN 8 OZ CONTAINER COOL WHIP
POUR OVER A GRAHAM CRACKER CRUST
TOP WITH FAVORITE PIE FILLING, DRIZZLE WITH CHOCOLATE FUDGE OR LEAVE PLAIN
REFRIGERATE
SWEET CHICKEN BACON WRAPS
1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup packed brown sugar
2 tablespoons chili powder
Preheat oven to 350°F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at350 for 30 to 35 minutes, or until bacon is crisp.
SUPER BOWL BITES
1 pound ground beef chuck
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon mayonnaise
1 (1 ounce) package dry onion soup mix
24 (2 inch square) dinner rolls, split
Preheat oven to 350
In a medium bowl, thoroughly mix ground beef chuck, Cheddar cheese, mayonnaise and dry onion soup mix.
Spread even amounts of the ground beef onto the bottom half of each roll. Place top halves on, forming little sandwiches. If you purchased the rolls in aluminum foil pans, you may return them to the same pan for baking. Otherwise, place them on a baking sheet or baking pan. Cover the pan tightly with aluminum foil.
Bake for 30 to 35 minutes in the preheated oven, or until meat is cooked through.
RUSTIC ITALIAN TORTELLINI SOUP CAROLYN FROM ST JOE
3 ITALIAN TURKEY SAUAGE LINKS OR 1 LB COOKED ITALIAN SAUSAGE
1 MEDIUM ONION CHOPPED
6 MINCED GARLIC CLOVES
2 14 OZ CANS CHICKEN BROTH
1 3/4 CUPS WATER
14 1/2 OZ CAN DICED TOMATOES UNDRAINED
9 OZ PKG REFRIGERATE CHEESE TORTELLINI
6 OZ PKG SPINACH COARSELY CHOPPED
3/4 TSP DRY BASIL
1/4 TSP BLACK PEPPER
DASH CRUSHED RED PEPPER FLAKES
COMBINE SAUSAGE AND ONION IN DUTCH OVEN AND COOK TILL MEAT NO LONGER PINK
ADD GARLIC AND COOK 1 MINUTES
STIR IN BROTH AND TOMATOS AND WATERBRING TO BOIL
ADD TORTELLINI AND BRING BACK TO BOIL OR 7-9 MINUTES TILL TORTELLINI IS TENDER
REDUCE HEAT AND ADD SPINACH, BASIL , AND PEPPER
COOK TILL SPINACH IS WILTED 2-3 MINUTES
FRIDAY JANUARY 27
Jan 31 2012 1:26PM
Posted 5 days 8 hrs 55 mins ago
FRIDAY JANUARY 27
ITALIAN BEEF SANDWICH MEAT
1 boneless beef chuck roast (3 to 4 pounds)
3 tablespoons basil
3 tablespoons oregano
1 cup water
1 envelope onion soup mix
10 to 12 Italian rolls or sandwich buns
Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix.
Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat. Serve meat on rolls; use broth for dipping if desired.
CRANBERRY PARTY MIX
2 cups Cinnamon Chex
2 cups Corn Chex
2 cups Wheat Chex
2 cups hazelnuts
1/3 cup maple syrup
1/4 cup butter, cubed
1/4 cup packed brown sugar
1-1/2 teaspoons salt
1 teaspoon nutmeg
2 cups dried cranberries
In a large microwave-safe bowl, combine the cereals and hazelnuts; set aside. In a small microwave-safe bowl, combine the syrup, butter, brown sugar, salt and nutmeg. Microwave, uncovered, on high for 1 minute; stir until blended. Pour over cereal mixture and toss to coat.
Microwave on high for 5-6 minutes or until lightly browned, stirring after each minute. Stir in cranberries. Spread onto waxed paper to cool. Store in an airtight container.
CAROLYNS INDIA PARTY MIX
11 CUPS DRY UNSWEETEENED CEREAL
1/2 OF 9 OZ PKG PRETZELS
1 1/2 CUP DRY ROASTED PEANUTS
3/4 CUP VEGETABLE OIL
1 TSP GARLIC SALT
1/2 TSP GARLIC POWDER
1 TSP ONION SALT
1/2 TSP ONION POWDER
2 TBP CURRY POWDER
2 TBP CHILI POWDER
1 TSP CUMIN
4 TBP LEMON JUICE
COMBINE CEREAL, PRETZELS, AND PEANUTS
HEAT OIL WITH ALL THE SPICES AND LEMON JUICE IN A PAN OR SKILLET TILL HEATED THROUGH
WHEN HOT, POUR OVER CEREAL AND STIR TO COAT WELL
SPREAD ONTO 2 9X13 CAKE PAN
BAKE 250 FOR 1 HOUR STIRRING EVERY 15 MINUTES
ALLOW TO COOL AND STORE IN AIRTIGHT CONTAINER
LAYERED SAUSAGE, POTATO, MUSHROOM SOUP.
SALTED PEANUT CHEWS
Ingredients
1-1/2 cups flour
1/2 cup packed brown sugar
3/4 cup butter, softened, divided
3 cups mini marshmallows
2 cups peanut butter chips
2/3 cup corn syrup
2 teaspoons vanilla
2 cups crisp rice cereal
2 cups salted peanuts
In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside.
In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars. Yield: 2 dozen.
CHOCOLATE PIE UNKNOWN
1 CUP SUGAR
5 TBP FLOUR
1/2 TSP SALT
2 TSP VANILLA
2 1/2 CUPS BOILING WATER
5 TBP COCOA
1 TBP BUTTER (SIZE OF WALNUT)
PREPARED 9 INCH PIE CRUST
COMBINE SUGAR, FLOUR, SALT, AND COCOA AND MIX WELL
POUR DRY MIXTURE SLOWLY INTO THE BOILING WATER STIRRING CONSTANTLY WITH WIRE WHISK
STIR AND COOK TILL THICK AND SMOOTH
ADD BUTTER AND VANILLA AND STIR TILL SMOOTH
POUR INTO BAKED 9 INCH PIE SHELL
TOP WITH WHIPPED TOPPING AND ENJOY
THURSDAY JANUARY 26
Jan 31 2012 1:25PM
Posted 5 days 8 hrs 56 mins ago
THURSDAY JANUARY 26
MARYS HOLD THAT LINE HUMOUS DIP
COMBINE IN A FOOD PROCESSOR
2 CANS OF CHICKAPEES RINSED AND DRAINED
4 GARLIC CLOVES
1/3 CUP LEMON JUICE
1 PKG HIDDEN VALLEY RANCH DRY DRESSING
4 TBP COLD WATER
1/2 CUP TAHINI (2 CUPS SESAME SEEDS AND 1/2 CUPS OLIVE OIL PROCESSED IN A PROCESSOR UNTIL SMOOTH)
PROCESS FOR 2 MINUTES TO A PASTE
SPREAD FLAT IN A SALAD DISH
TOP WITH A SPRINKLE OF PAPRIKA
SERVE WITH CRACKERS AND DIPS
HIDDEN VALLEY www.hiddenvalley.com FOR RECIPES
EASY RANCH POPCORN
1 BAG POPPED CORN
OPEN BAG AND POUR INTO BOWL
SPRAY POPCORN WITH 3 SPRITZ OF OLIVE OIL
COMBINE 1/4 PKG OF HIDDEN VALLEY DRY RANCH DIP
3 TBP GRATED PARMESON CHEESE
POUR OVER POPCORN AND MIX WELL
CREAMY BUFFALO CHICKEN DIP
(8 ounces) cream cheese, softened
1 cup Louisiana-style hot sauce
1 cup ranch salad dressing
3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
1 cup (4 ounces) shredded cheddar cheese
Corn or tortilla chips
Thinly sliced green onions, optional
In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
Spread into an ungreased 9X13 baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips.
In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately.
EASY PEANUT BUTTER PIE
8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
1 pre-made graham cracker pie crust
chocolate or fudge syrup
In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pre-made pie crust. Drizzle a little chocolate syrup on the top. Refrigerate.
WEDNESDAY JANUARY 25
Jan 31 2012 1:24PM
Posted 5 days 8 hrs 57 mins ago
MEAT LOAF AND POTATOES CASSEROLE
1 pound lean ground beef
1/3 cup saltine cracker crumbs (about 8 crackers)
1 onion, finely chopped
1 egg, lightly beaten
1 tablespoon chili powder
3/4 teaspoon salt
4 servings warm instant mashed potatoes
1 (11 ounce) can whole kernel corn, drained
6 green onions, thinly sliced
1/2 cup shredded Cheddar cheese
Preheat oven 350 Coat an 8-inch square baking dish with cooking spray
In a large bowl, combine ground beef, cracker crumbs, onion, egg, chili powder, and salt; mix well. Press mixture into prepared baking dish and bake 25 to 30 minutes, or until juices run clear. Drain off excess liquid.
Combine potatoes, corn, and green onions. Spread over meat loaf. Sprinkle cheese evenly over top.
Bake an additional 8 to 10 minutes, or until cheese has melted and top has begun to brown.
Spoon into a serving bowl or individual dessert glasses. Chill before serving.
TUESDAY JANUARY 24
Jan 31 2012 1:23PM
Posted 5 days 8 hrs 58 mins ago
MARY'S SUPER BOWL 7 LAYER FIESTA RANCH DIP
16 OZ CAN REFRIED BEANS
1/2 CUP GUACAMOLE OR SALSA
1 PKG HIDDEN FIESTA RANCH DIP MIX DRY
1 CUP SOUR CREAM
1 CUP SHREDDED CHEDDAR CHEESE
6 GREEN ONIONS CHOPPED
1 TOMATO CHOPPED
1/4 CUP BLACK OLIVES SLICED
LAYER THE INGREDIENTS IN THE ORDER GIVEN ABOVE
DEEP DISH PIE PLATE
COVER AND CHILL BEFORE SERVING
SERVE WITH CHIPS AND CRACKERS
MONDAY JANUARY 23
Jan 31 2012 1:15PM
Posted 5 days 9 hrs 6 mins ago
MONDAY JANUARY 23
HORTICULTURE TIP OF THE DAY TIM BAKER
Wood ashes can make a great soil amendment to your garden in certain situations. They add minerals which can help your plants grow better. If your soil is too acid, wood ashes will slowly increase the soil’s pH and bring it closer to normal. However, wood ashes can also be overdone. Too many wood ashes can actually make your soil alkaline, which is not good for most plants.
MINI CHERRY CHEESECAKE
2 8 OZ CREAM CHEESE SOFTENED
3/4 CUP SUGAR OR SUGAR SUBSTITUTE
2 EGGS
1 TBP LEMON JUICE
1 TSP VANILLA
24 VANILLA WAFERS
24 PAPER MUFFIN LINERS
21 OZ CAN CHERRY PIE FILLING
PLACE LINERS INTO CUPCAKE PANS
TAKE 1 VANILLA WAFER AND PLACE IN EACH LINER
CREAM TOGETHER CREAM CHEESE AND SUGAR
ADD EGGS ONE AT A TIME
ADD VANILLA AND LEMON JUICE
MIX WELL AND FILL EACH LINER HALF FULL
BAKE 350 FOR 15-20 MINUTES
CHILL PIE FILLING
PLACE 3 CHERRIES ON TOP OF EACH LINER
AND DRIZZLE CHERRY JUICE ON TOP
LEAVE IN MUFFIN PANS CHILL FOR 4 HOURS
MAKES 24 CAKES
LEAN KING RANCH CASSEROLE
4 boneless chicken breasts or 4 leg quarters cooked and boned
1 package corn tortillas torn up in pieces
1 large onion, chopped
1 bell pepper, chopped
1/2 stick of butter or margarine
1 bag shredded cheddar cheese
1/2 teaspoon chili powder
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Ro-tel tomatoes undrained
salt to taste
Saute green pepper and onion in margarine or butter in large pan.
Add 1 tablespoon margarine or butter, the soups, Ro-tel, chickens, chili powder, and salt.
Alternate layer of chicken, cheese and tortillas in casserole dish ( 3 quart dish or larger)
Bake at 350 for 30 to 40 minutes.
PEANUT BUTTER COOKIE
1 YELLOW CAKE MIX
2 EGGS
1/3 CUP OIL
3/4 CUP CRUNCHY PEANUT BUTTER
LITTLE SUGAR
COMBINE ALL INGREDIENTS BUT SUGAR
MAKE INTO BALL
ROLL INTO SUGAR
BAKE 350 FOR 10-12 MINUTES
SUGGESTION:
PRESS HERSHEY KISS INTO EACH COOKIE BEFORE BAKING
CHEERIOS TREATS
1 CUP SUGAR
1 CUP CORN SYRUP
1 CUP CREAMY PEANUT BUTTER
1 TSP VANILLA
5 CUPS CHEERIOS
COMBINE SUGAR AND SYRUP AND BRING TO BOIL FOR 1 MINUTE
REMOVE FROM HEAT
ADD PEANUT BUTTER AND VANILLA AND MIX TILL SMOOTH
ADD CHEERIOS AND MIX TILL COATED
DROP BY SPOONFUL ON WAX PAPER AND ALLOW TO COOL
MAKE 2 DOZEN
FRIDAY JANUARY 20
Jan 20 2012 12:21PM
Posted 16 days 10 hrs ago
FRIDAY JANUARY 20
MICROWAVE CARAMEL CORN
1 CUP BROWN SUGAR
1/2 CUP BUTTER
1/4 CUP WHITE SYRUP
1/2 TSP SALT
1/TSP SODA
3-4 QT POPPED POPCORN
1 PAPER BAG
COMBINE THE BROWN SUGAR, BUTTER, SYRUP, AND SALT
BRING TO BOIL FOR 2 MINTES
TAKE OFF BURNER AND ADD SODA
POUR MIXTURE OVER POPPED POPCORN IN BROWN PAPER BAG
POUR INTO POPCORN
MICROWAVE FOR 1 1/2 MINUTES
TAKE OUT AND SHAKE BAG
PUT BACK IN MICROWAVE FOR 1 1/2 MINUTES MORE AND SHAKE AGAIN
ENJOY
HARRISON COUNTY 4-H CLUB COOKBOOK
ON SALE AT THE HARRISON COUNTY EXTENSION OFFICE
CARMAEL CORN EDITH MORIN
1 STICK OLEO
3/4 CUP BROWN SUGAR
10 LARGE MARSHMALLOWS
1/2 CUP UNPOPPED POPCORN POPPED
COMBINE OLEO AND BROWN SUGAR
STIR TILL DISSOLVED
ADD MARSHMALLOWS AND STIR TILL DISSOLVED
POUR OVER POPPED POPCORN AND MIXED WELL
AND ENJOY!
Chicken Noodle Casserole
1 package (16 ounces) egg noodles
1 sweet red pepper, chopped
1 large onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1-1/2 cups sliced fresh mushrooms
3 tablespoons flour
3 cups chicken broth
3 cups half-and-half cream
2 packages (8 ounces each) cream cheese, cubed
12 cups cubed cooked chicken
1 to 1-1/2 teaspoons salt
TOPPING:
1 cup finely crushed cornflakes
2 tablespoons butter, melted
1 tablespoon canola oil
3 tablespoons minced fresh parsley
1/2 teaspoon paprika
Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).
CHUNKY CHICKEN AND RICE SOUP
3 onions, chopped
4 celery stalks, sliced
Salt and pepper, to taste
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon sage
20 ounces peas, frozen
2 1/2 pounds lean chicken pieces
5 1/2 cups water
3/4 cup brown rice
Place onions, celery, salt, pepper, basil, thyme, sage, peas, chicken and water into slow cooker.
Cover and cook for one hour on high.
Reduce heat to low and cook for an additional 8 to 9 hours.
One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker.
Add rice. Cover and cook an additional hour on high.
BUTTERNUT SQUASH SOUP
1 medium onion, chopped
2 tablespoons butter
1 medium butternut squash (about 4 pounds), peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened and cubed
In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.
Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and
AMISH BEEF BARLEY SOUP
2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch chunks
1 onion, chopped
8 ounces sliced fresh mushrooms
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley
In a soup pot, heat oil over high heat. Add beef, onion, mushrooms, and carrots and saut 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper and bring to a boil. Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender.
Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
For some great dunking, serve up this soup with our Parmesan Garlic-Rolls
THURSDAY JANUARY 19
Jan 19 2012 11:23AM
Posted 17 days 10 hrs 58 mins ago
THURSDAY JANUARY 19
PEANUT BUTTER POPCORN
1 CUP UNPOPPED POPCORN
1 CUP WHITE CORN SYRUP
1 CUP PEANUT BUTTER
1 CUP SUGAR
1 TSP VANILLA
POP POPCORN AND PUT IN LARGE BOWL.
COMBINE SUGAR AND SYRUP AND BRING TO BOIL AND BOIL FOR 1 MINUTE
ADD PEANUT BUTTER AND VANILLA AND STIR TILL BLENDED
POUR OVER POPCORN AND STIR TILL EVENLY COATED
STORE IN COVERED CONTAINER
POPCORN SALAD
1 CUP DICED CELERY
3/4 CUP MAYO
1 1/4 CUP SHREDDED CHEDDAR CHEESE
1 CAN WATER CHESTNUTS SLICED
3/4 CUP BACON BITS
1/4 CUP SHREDDED CARROTS
2 TBP MINCED CHIVES
6 CUPS POPPED POPCORN
COMBINE ALL AND MIX WELL
CARAMEL POPCORN KATHRYN WALKER
POP 8 QT POPCORN
1 CUP OLEO
2 CUPS BROWN SUGAR
1 TSP VANILLA
1/4 CUP SYRUP
BRING TO BOIL FOR 5 MINUTES
REMOVE FROM HEAT ADD 1/2 TSP SODA
POUR OVER POPCORN
BAKE 250 FOR 1 HOUR
STIR EVERY 15 MINUTES
DIEBETIC POPCORN
3 QT POPPED CORN
1/2 CUP PACKED BROWN SUGAR
1/2 CUP HONEY
COMBINE AND MIX WELL
BAKE 30 MINUTES AT 250 STIRRING EVERY 15 MINUTES
CRACKER JACK POPCORN
1 cup sorghum molasses
1 cup sugar
1 teaspoon vinegar
2 tablespoons water
1 tablespoon butter
1/4 teaspoon baking soda
5 quart popped corn
1 cup peanuts
Mix sugar, molasses, butter, water and vinegar together.
Cook until it makes a hard ball when dropped into cold water, 265 degrees F.
Stir frequently during last part of cooking to prevent scorching.
Remove from heat and add baking soda. Stir lightly.
While it still foams, pour over the popcorn mix.
Pour into a flat, buttered pan.
When cool, crumble into small pieces
Combine butter with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
Add 3/4 of container of Cool Whip, 1/2 the juice from mandarin oranges and 3/4 of the oranges.
Refrigerate until set.
Cover with Cool Whip and garnish with the rest of the mandarin oranges
RIBBON JELLO SALAD
RASPBERRY LAYER:
1 c. boiling water
1 (3 oz.) pkg. raspberry Jello
1 (10 oz.) pkg. frozen raspberries
ORANGE LAYER:
1 c. boiling water
1 (3 oz.) pkg. orange flavored Jello
1 (8 oz.) pkg. cream cheese, softened
1 (11 oz.) can mandarin orange sections
LIME LAYER:
1 c. boiling water
1 (3 oz.) pkg. lime flavored Jello
1 (8 1/4 oz.) can crushed pineapple
RASPBERRY LAYER: Pour boiling water on raspberry jello in large bowl. Stir until Jello is dissolved. Stir in frozen raspberries. Chill until thickened. Pour into 9 x 13 x 2 inch baking pan. Chill until almost firm.
ORANGE LAYER: Pour boiling water on orange Jello in large bowl. Stir until Jello is dissolved. Stir gradually into cream cheese. Chill until thickened slightly. Mix in orange segments (with syrup). Pour evenly on raspberry layer. Chill.
LIME LAYER: Pour boiling water on lime Jello in a large bowl. Stir until Jello is dissolved. Stir in pineapple (with syrup). Chill slightly. Pour over orange layer. Chill until firm.
ALICE'S ORANGE JELLO
1 PKG ORANGE JELLO
1 PKG INSTANT TAPIOCO PUDDING
1 PKG INSTANT VANILLA PUDDING
2 8 OZ COOL WHIPS
1 LARGE CAN MANDARIN ORANGES DRAINED
29 OZ CAN PINEAPPLE TIDBITS DRAINED
1 BAG MINI MARSHMALLOWS
1 CUP CHOPPED NUTS
COMBINE JELLO AND PUDDINGS WITH 1 CONTAINER OF THE COOL WHIP AND MIX WELL
FOLD IN SLOWLY THE REMAINING INGREDIENTS AND MIX WELL
POUR INTO 9X13 DISH AND REFRIGERATE TILL SET
CHEESY CORN CHOWDER
6 bacon strips, chopped
3/4 cup chopped onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced carrots
2 teaspoons chicken bouillon granules
3 cans whole kernel corn, drained
1/2 teaspoon pepper
7 tablespoons flour
5 cups milk
3 cups shredded cheddar cheese
1 cup cubed (Velveeta)
In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
BEV MOMS CLAM CHOWDER
4-6 SLICES BACON DICED
3 GREEN ONIONS WITH TOPS CHOPPED
5 MEDIUM POTATOES IN 1/2 INCH CUBES
1 STOCK CELERY SLICED
1 CARROT FINELY SLICED
1 CLOVE GARLIC MINCED
2 CUPS WATER
1 TSP SALT
1/2 TSP PEPPER
1 TSP WORSTERCHIRE
4 DROPS TOBASCO
2 CUPS CHOPPED CLAMS WITH JUICE
1 PINT HALF AND HALF
SAUTE BACON TILL CRISP AND DRAIN OFF GREASE
ADD ONIONS, POTAOTES, CELERY. CARROTS, AND GARLIC AND MIX WELL
ADD WATER AND SEASONINGS
SIMMER FOR 15 MINUTES TILL POTATOES ARE TENDER
MASH POTATOES LIGHTLY WITH MASHER
HEAT CLAMS AND JUICE IN SAUCEPAN 3 MINUTES TILL CLAMS ARE TENDER
ADD MIXTURE AND HALF AND HALF
HEAT TILL VERY HOT, BUT DO NOT BOIL
NORMAS CLAM CHOWDER
QUICK AND EASY
2 CANS CREAM OF POTATO SOUP
2 CANS NEW ENGLAND CLAM CHOWDER
2 CUPS MILK
1/2 STICK BUTTER
PUT INGREDIENTS INTO DUTCH OVEN AND SIMMER TILL HEATED THROUGH
OR PUT INTO CROCK POT AND COOK ON LOW FOR 3 HOURS
NEW ENGLAND CLAM CHOWDER
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
TUESDAY JANUARY 17
Jan 17 2012 11:56AM
Posted 19 days 10 hrs 25 mins ago
TUESDAY JANUARY 17
CHICKEN SOUP AND COLDS
Irwin Ziment, M.D., pulmonary specialist and professor at the UCLA School for Medicine, says chicken soup contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.
Spices that are often added to chicken soup, such as garlic and pepper (all ancient treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier.
Another theory, put forth by Stephen Rennard, M.D., chief of pulmonary medicine at the University of Nebraska Medical Center in Omaha, is that chicken soup acts as an anti-inflammatory. The soup, he says, keeps a check on inflammatory white blood cells (neutrophils). Cold symptoms, such as coughs and congestion, are often caused by inflammation produced when neutrophils migrate to the bronchial tubes and accumulate there.
In his lab, Rennard tested chicken soup made from the recipe of his wife's Lithuanian grandmother. He demonstrated that neutrophils showed less tendency to congregate - but were no less able to fight germs - after he added samples of the soup to the neutrophils. Diluted 200 times, the soup still showed that effect.
POTATO DUMPLING SOUP NORMA
COOK POTATOTES AND DRAIN
DUMPLINGS:
1 EGG, 1/4 TSP SALT, 1/2 TSP BAKING POWDER
COMBINE AND ADD FLOUR
MAKE INTO DUMPLINGS (BITE SIZE) WITH TSP.
DROP INTO HOT STOCK
ADD MILK AND BUTTER UNTIL ALL IS COVERED
LITTLE BACON GREASE AND BACON PIECES
HOMEMADE CHICKEN AND DUMPLINGS SOUP
1 whole chicken
2 celery ribs and leaves
1 carrot
1 onion
water to cover
2 tablespoons butter
Simmer chicken with celery, carrot, and onion in water to cover, until meat falls off the bone.
Take chicken out of broth and set aside.
Remove celery, carrot, and onion; then strain the broth and pour the broth into a Dutch Oven or large pot.
Pick the chicken meat off the bone and put into the broth. Add butter. Bring broth to a boil.
While broth is heating mix the dumplings.
Dumplings
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
4 tablespoon olive oil
Mix ingredients, blend well, and turn out onto a floured surface. Knead four or five times.
Roll out the dough to 1/8 inch thick and cut into 1x1-1/2 inch strips.
Drop one strip at a time into chicken and broth. Reduce the heat to medium-low and cover for 15 minutes. Then turn off heat.
Break apart dumplings if you want smaller ones and sprinkle with pepper.
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon sugar
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. .
FIRE STATION CHILI
2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 pounds ground beef
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon black pepper
2 (16-ounce) cans red kidney beans, drained
In a large pot, heat oil over medium-high heat; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid.
Add remaining ingredients; mix well.
Reduce heat to low and cover; simmer 30 minutes, stirring occasionally. Serve immediately.
CREAMY TOMATO SOUP
4 tablespoons butter
1 slice bacon, finely chopped
1 onion chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic finely chopped
5 tablespoons flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon salt
black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.Whisk in the heavy cream salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
HOMEMADE CHICKEN SOUP
1 LB. BONELESS AND SKINLESS CHICKEN BREASTS CUT IN 3/4 INCH PIECES
2 TBP CANOLA OIL
2 CUPS DICED ONION
1 RIB CELERY THINLY SLICED
1 CARROT THINLY SLICED
2 CUPS SLICED MUSHROOMS
1 GARLIC CLOVE MINCED
2 (141/2 OZ) CANS LOW SODIUM CHICKEN BROTH
2 1/4 CUPS WATER
1 BAY LEAF
1/2 TSP DRY THYME
1/4 TSP SALT
1/4 TSP PEPPER
1/2 CUP QUICK COOKING BARLEY OR RICE
IN A DUTCH OVEN, BROWN CHICKEN IN THE OIL
REMOVE CHICKEN FROM POT
ADD ONIONS, CELERY, AND CARROTS
COOK FOR 4 MINUTES
ADD MUSHROOMS AND GARLIC AND COOK FOR 2 MORE MINUTES
ADD CHICKEN AND REMAINING INGREDIENTS EXCEPT BARLEY OR RICE
COOK AND SIMMER
15 MINUTES BEFORE SERVING ADD BARLEY OR RICE
REMOVE BAY LEAF BEFORE SERVING
NORMAS BROCOLLI SOUP
SAUTE 1/2 CUP CHOPPED ONION IN 2 TBP BUTTER
ADD:
2 CANS CHICKEN BROTH
2 CANS WATER
BRING TO BOIL
ADD:
1/2 PKG ANGEL HAIR PASTA
1 BAG FRESH OR FROZEN BROCOLLI CHOPPED
ALLOW TO SIMMER TILL BROCOLLI IS TENDER
ADD:
3/4 LB. DICED VELVEETA
ALLOW TO MELT CHEESE
ADD 2 CUPS HALF AND HALF
ALLOW TO SIMMER
SALT AND PEPPER TO TASTE
CAKE BATTER RICE KRISPIES
3 TBP BUTTER
10 OZ BAG MINI MARSHMALLOWS
1/4 CUP DRY YELLOW CAKE MIX
6 CUPS RICE KRISPIES
1.75 OZ BAG OF SPRINKLES
MELT BUTTER AND ADD MARSHMALLOWS
STIR TILL MELTED
ADD CAKE MIX I SPOONFUL AT A TIME TILL MIXED WELL
STIR IN CEREAL TILL WELL COATED
STIR IN HALF OF SPRINKLES
POUR INTO 9X13 BAKING DISH
TOP WITH REMAINING SPRINKLES
ALLOW TO SET BEFORE CUTTING
FRIDAY JANUARY 13
Jan 16 2012 11:10AM
Posted 20 days 11 hrs 11 mins ago
FRIDAY JANUARY 13
SEWING MACHINE REPAIR
GENE HIAVATY (816) 279-6994
CHRIS WILKINSON 816-617-4268 HOME SERVICE
PENZEYS SPICES
1-800-741-7787
CAJUN FISH AND SLAW WRAPSlaw:
3 1/2 cups thinly sliced red or green cabbage
1/4 cup light mayonnaise
1 1/2 tablespoons cider vinegar
1/2 teaspoon sugar
Wraps:
1 tablespoon paprika
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 (6-ounce) farm-raised catfish fillets
1 tablespoon olive oil
4 (8-inch) fat-free flour tortillas
To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
To prepare the wraps, combine first 6 ingredients in a shallow dish. Dredge fillets in seasoning mixture. olive oil in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.
MEDITERRANEAN WRAP
2 medium zucchini, about 1/2 pound each, sliced lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground pepper
1 cup hummus
4 pieces whole-grain wrap bread
1/4 cup pine nuts
2 large tomatoes, sliced
2 cups baby spinach leaves
1/2 cup sliced red onion
1/4 cup fresh mint leaves
. Preheat the broiler. Discard the outermost slices of zucchini and brush the rest with oil; dust with salt and pepper. Place on a baking sheet and broil about 3 inches from heat for 5 minutes on each side, or until tender and slightly browned.
2. Spread 1/4 cup hummus on each wrap and sprinkle with 1 tablespoon pine nuts. Top with a few slices of tomato and zucchini, 1/2 cup spinach, a few sliced onions, and 1 tablespoon mint. Roll up and cut in half on a diagonal.
Winter storms usually leave ice and snow on sidewalks which can be quite hazardous. Ice melters can take care of that last bit of ice which is difficult to remove. But when using ice melters, consider your plants. Use just enough to get the job done. These materials are salts and can harm plant roots if used in excess.
THURSDAY JANUARY 12
Jan 16 2012 11:09AM
Posted 20 days 11 hrs 12 mins ago
THURSDAY JANUARY 12
TUNA MELT
12 ounces canned chunk light tuna, drained
1 medium shallot, minced (2 tablespoons)
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced flat-leaf parsley
1/8 teaspoon salt
Dash of hot sauce
Freshly ground pepper, to taste
4 slices whole-wheat bread, toasted
2 tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese
Preparation
Preheat broiler.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
GRILLED PESTO CHICKEN WRAP
skinless chicken breasts
1/4 cup reduced-fat pesto
4 slices provolone cheese
4 sun dried tomatoes, packed in oil, drained and minced
4 whole-wheat tortillas
Cooking spray
Preheat pan over medium high heat and spray with cooking spray.
Place chicken breasts between heavy duty plastic wrap and pound each breast until each one is about 1/2-inch thick. Season with salt and pepper to taste and add chicken to the hot pan. Cook until light brown on the outside and white all the way through about 6 minutes per side. Remove from heat to cool slightly.
Chop chicken into bite-sized pieces and in a small bowl, combine with the pesto sauce. Add 1/4 of the chicken mixture to each of the wraps and top with one slice of cheese and 1/4 of the sun dried tomatoes. Close up the wrap so that the cheese melts slightly from the heat of the chicken.
Tip
Experiment by swapping in different cheeses here, like parmesan or cheddar.
PESTO
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
Directions
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
MARY'S ALL PURPOSE SEASONING SALT EVELYN BURKBEE
1 BOX SALT 26 OZ
1 BOX 2/1 8 OZ CELERY SEED OR POWDER
1 2 1/2 OZ BOX ONION POWDER OR SALT
(1) 1 5/8 BOTTLE GARLIC POWDER
2 TBP CHILI POWDER
2 TSP SUGAR
1 TSP PEPPER
1 1/2 TSP PAPRIKA
1/2 TSP TUMERIC
1/2 TSP CURRY POWDER
COMBINE AND STORE IN COVERED JAR
EXCELLENT FOR STEWS, MEATLOAF, HAMBURGERS, SALADS
WEDNESDAY JANUARY 11
Jan 11 2012 11:15AM
Posted 25 days 11 hrs 6 mins ago
WEDNESDAY JANUARY 11
QUART OF PUMPKIN 10 LB PRESSURE FOR 60 MINUTES
PINTS 10 LB PRESSURE FOR 45 MINUTES
PAULAS HOUSE SEASONING
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
Blanc Mange Recipe
Top of Form 1
2 tablespoons cornstarch
2 tablespoons sugar
few grains salt
2 tablespoons water
1 cup scalded milk
1/2 teaspoon vanilla extract
Mange, which is French for " White Food " turns out to be plain old cornstarch pudding.
Combine the cornstarch, sugar, salt and water.
Slowly add 1 cup scalded milk, stirring constantly and cook over medium heat until thick and smooth. Add 1/2 tsp vanilla. Can be poured into wetted molds and chilled or into any pretty serving dish or single servers. Chill and serve with a well flavored sauce. I like to heat Apple caramel dip and thin it with milk or cream to drizzle on the pudding.
GRANDMA'S CORN STARCH PUDDING
1 c. sugar (scant)
3 tbsp cornstarch
2 1/2 c. milk
Dash of salt
1 tsp. vanilla
Mix sugar and cornstarch. Add milk, salt and vanilla. Cook until thickened. Be careful of scorching. Serve hot or cold
REUBEN SANDWICH BLANCHE
2 CUPS SAUER KRAUT DRAINED
1 TSP CARAWAY SEED
8 SLICES RYE BREAD
1/4 CUP VEGETABLE OIL
4 TBP HORSERADISH MUSTARD
3/4 LB LEAN CORN BEEF COOKED
1/3 CUP RUSSIAN DRESSING
4 SLICE SWISS CHEESE
425 OVEN PREHEATED
COMBINE SAUER KRAUT AND CARAWAY SEEDS AND SET ASIDE
PLACE BREAD ON BAKING SHEET AND SPRAY BOTH SIDES WITH VEGETABLE OIL
ON EACH SLICE PLACE 1 TBP MUSTARD
DIVIDE CORN BEEF OVER MUSTARD
SPREAD DRESSING OVER CORN BEEF
ADD 1/2 CUP SAUER KRAUT TO EACH
TOP WITH SLICE OF CHEESE
COVER WITH REMAINING BREAD AND PRESS DOWN
BAKE 7-8 MINUTES ON EACH SIDE UNTIL CRISP AND BROWN
CINNAMON APPLE GRILLED CHEESE
1 cup sliced peeled tart apple
3 teaspoons butter, softened, divided
1/3 cup chopped walnuts
1 tablespoon honey
3 tablespoons cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon cinnamon
4 slices raisin bread
2 slices Muenster cheese (3/4 ounce each)
In a large skillet, saute apple slices in 1 teaspoon butter until tender. Meanwhile, in a small skillet, cook and stir the walnuts and honey over medium heat for 2-3 minutes or until lightly toasted.
In a small bowl, beat the cream cheese, powdered sugar and cinnamon until smooth. Stir in walnut mixture. Spread over two slices of bread; layer with Muenster cheese, apple slices and remaining bread. Spread remaining butter over the outsides of each sandwich.
In a large nonstick skillet coated with cooking spray, toast sandwiches for 1-2 minutes on each side or until golden brown and cheese is melted. Yield: 2 servings.
BACON AND EGG SALAD SANDWICH
2 bacon strips, cooked and crumbled
3 tablespoons mayonnaise
1 tablespoon spicy brown mustard
3 hard-cooked eggs, chopped
4 slices sandwich bread
2 lettuce leaves
In a small bowl, combine the bacon, mayonnaise, mustard . Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately. Yield: 2 servings.
EGG SALAD WITH A TWIST ALICE
1 SLICE FLAT BREAD
LETTUCE LEAF
2 HARD BOILED EGGS DICED
1 TSP MAYO
1/4 TSP MUSTARD
COMBINE EGGS, MAYO, AND MUSTARD
SPREAD OVER LETTUCE LEAF
TWIST:
1 TSP MINCED ONION
1 TSP FINELY DICED CELERY
1 TSP MANGO PEPPERS DICED
1 TSP SLICED DICED CARROTS
1 TSP SLICED AND DICED ZUCCHINI
COMBINE ALL AND SPREAD ON EGG SALAD
TOP 1 SLICE OF TOMATO
PEANUTTY CALIFORNIA SANDWICH
1/3 CUP COTTAGE CHEESE
1 TBP PEANUT BUTTER
2 TBP RAISONS
2 SLICE WHOLE WHEAT BREAD
1/4 CUP ALFALFA SPROUTS OR THINLY SLICED APPLES
COMBINE CHEESE AND PEANUT BUTTER
SPREAD ON BREAD
TOP WITH RAISONS
SPRINKLE WITH SPROUTS
TOP WITH BREAD
TUESDAY JANUARY 10
Jan 11 2012 5:53AM
Posted 25 days 16 hrs 28 mins ago
TUESDAY JANUARY 10
SUES HONEY BUN CAKE
1 YELLOW CAKE MIX
4 EGGS
8 OZ SOUR CREAM
1/2 CUP SUGAR
TOPPING:
1 CUP BROWN SUGAR
3 TSP CINNAMON
1 CUP CHOPPED NUTS
GLAZE:
2 CUPS POWDERED SUGAR
2 TSP VANILLA
4 TBP MILK
DASH SALT
COMBINE CAKE INGREDIENTS AND MIX WELL
POUR HALF OF BATTER IN A GREASED 9X13 PAN
COMBINE TOPPING INGREDIENTS AND PUT HALF ON TOP OF BATTER
NEXT LAYER OF BATTER
SECOND HALF OF BROWN SUGAR MIXTURE
BAKE 350 FOR 45 MINUTES
COMBINE GLAZE INGREDIENTS AND PUT ON TOP IMMEDIATELY
WHOLE GRAIN FLAT BREAD SOCCA FIRANATIA
1 cup whole wheat flour or cornmeal, or chickpea flour (also called besan; sold in Middle Eastern, Indian, and health food stores)
1 teaspoon salt
4 tablespoons olive oil
1/2 large onion, thinly sliced (optional)
1 tablespoon fresh rosemary leaves (optional)
Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.
When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.
Easy Whole Grain Pizza. When the bread is done, top as you would pizza, using a relatively light hand. Smear a thin layer of tomato sauce on first if you like, then add a sprinkling or crumble of cheese and thinly sliced vegetables, cooked meat, olives, onions—whatever. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.
Easy Socca or Farinata. Crisp on the bottom, custardy on top; chickpea flour is authentic, but whole wheat flour produces lovely results. You’ll need a deep 12-inch pan or skillet. Increase the water to 3 cups and add up to another 2 tablespoons of oil if you like. Bake as above, but longer—closer to an hour. To get a crisper top, set under the broiler for a couple of minutes after the bottom is nicely browned. Let cool a bit in the pan, then slide a narrow spatula under the bottom to remove it. Cut into wedges and served
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.
Per serving: Calories 245; Fat 7 g (Sat. 1.5 g; Mono. 3.4 g; Poly. 1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g
ANGEL HAIR PASTA AND VEGGIES
8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Yield: 4 servings.
BEVS SLOW COOKER CHEESY CHICKEN AND POTATOES
1 LARGE GREEN PEPPER CHOPPED
3 RED POTAOTES THINLY SLICED
1 TSP REG OR SMOKED PAPRIKA
8 SMALL BONE IN CHICKEN THIGHS WITH SKIN REMOVED
1 CAN CREAM OF CHICKEN SOUP
1/4 LB. VELVEETA IN 1 INCH CUBES
1 TBP WORSTERCHIRE SAUCE
1/4 CUP FRESH PARSLEY
ADD PEPPERS TO SPRAYED SLOW COOKER
TOP WITH POTATOES
SPRINKLE PAPRIKA OVER CHICKEN
PUT 4 THIGHS IN SLOW COOKER
COVER WITH SOUP
ADD REMAINING 4 THIGHS OF CHICKEN
AND COVER
COOK ON LOW 6-8 HOURS OR HIGH 3-4 HOURS
USE SLOTTED SPOON TO TRANSFER CHICKEN AND VEGGIES TO PLATTER
SET SLOW COOKER ON HIGH HEAT
ADD VELVEETA AND WORSTERCHIRE TO LIQUID IN SLOW COOKER
COVER AND COOK FOR 5 MINUTES TILL CHEESE IS MELTED
SPOON ONTO TOP OF CHICKEN AND VEGGIES
MONDAY JANUARY 9
Jan 9 2012 11:29AM
Posted 27 days 10 hrs 52 mins ago
MONDAY JANUARY 9
FLAT BREAD
1 1/2 c. whole wheat flour
1/2 c. sugar
1/2 c. butter, softened
1 c. boiling water
4 - 4 1/2 c. white flour
1 c. buttermilk
2 tsp. baking powder
1 1/2 tsp. salt 1 tsp. soda
Heat oven to 400 degrees. In large bowl combine whole wheat flour, sugar, butter and water. Let stand until cool (about 5 minutes). Stir in remaining ingredients using enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 5 minutes. Divide dough in quarters and cut each quarter into 8-10 portions. Roll out each portion on floured surface as thin as possible. Flat breads will be irregular in shape. Place on ungreased cookie sheets. Bake 5-10 minutes depending on thickness, or until golden brown.
CHICKEN ZUCCHINI ALFREDO
3 tablespoons extra-virgin olive oil
2 cloves garlic minced
2 zucchini, thinly sliced into half-moons
4 thin skinless, boneless chicken breasts
Freshly ground pepper
fettuccine (preferably whole wheat)
1 tablespoon flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Combine milk, flour, and evap milk in saucepan. Stir until begins to thicken and add cheese. Transfer chicken to a plate. Top with
FRIDAY JANUARY 6
Jan 9 2012 11:27AM
Posted 27 days 10 hrs 54 mins ago
FRIDAY JANUARY 6
ALICES CHEESE BREAD
1 LOAF FROZEN BREAD THAWED
ADD TWO CUPS OF BRICKS CHEDDAR, MOZARELLA, OR MONTEREY JACK CHEESE CUT INTO SMALL CHUNKS
SLICE THE BREAD DOUGH IN REAL LONG STRIPS]
COMBINE BREAD DOUGH AND CHEESE
KNEAD AND SHAPE INTO LOAF
ALLOW TO RISE TO DOUBLE
PUT INTO GREASED OR SPRAYED LOAF PAN (9X5)
BAKE 350 FOR 25-30 MINUTES
ALLOW TO REST AND COOL BEFORE SLICING
FRUIT AND NUT PROTEIN BAR CHOCOLATE
8 OZ BOX PITTED DATES CHOPPED
1/2 CUP VANILLA WHEY
1.2 CUP COCOA POWDER
3 TBP WATER
1 CUP WALNUTS OR CASHEWS
1/2 CUP UNSALTED SUNFLOWER SEEDS
IN A FOOD PROCESSOR
COMBINE:
DATES, PROTEIN POWDER OR WHEY, COCOA, AND WATER
PROCESS WELL
ADD WALNUTS AND SUNFLOWER SEEDS AND PULSE TWICE
SPREAD IN 8X8 SPRAYED BAKING PAN
PRESS FIRMLY INTO PAN
CUT INTO BARS AND REFRIGERATE
HEART HEALTHY BURRITO
4 (10 inch) Fat Free Flour Tortillas
2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
1 1/3 cups brown rice, prepared
1 1/3 cups broccoli, steamed
2 cups Cheddar Cheese, shredded
Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
Warm tortillas in a microwave for 10 seconds.
To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
Evenly sprinkle 1/2 cup of cheese over the broccoli.
Repeat steps 1 through 4 using remaining tortillas and ingredients.
Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.
REDUCED CALORIE BANANA BREAD
1-1/2 cups flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 slightly beaten egg whites
1 cup mashed banana
3/4 cup sugar
1/4 cup cooking oil
Nonstick cooking spray
In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just until moistened.
Spray an 8x4x2-inch loaf pan with nonstick cooking spray. Spread batter in prepared pan. Bake in a 350 degree F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
Make ahead directions
Cool completely. Wrap in foil, then seal in a plastic bag. Freeze up to 3 months.
THURSDAY, JANUARY 5
Jan 5 2012 11:04AM
Posted 31 days 11 hrs 17 mins ago
THURSDAY JANUARY 5
ALMOND VEGETABLE CHICKEN STIR FRY
1 pound boneless skinless chicken breasts, cut into thin strips
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
ANGEL HAIR PASTA AND VEGGIES
8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Yield: 4 servings.
WEDNESDAY JANUARY 4
Jan 4 2012 11:43AM
Posted 32 days 10 hrs 38 mins ago
WEDNESDAY JAN 4
OATMEAL COOKIE
3 BANANAS
1 CUP WALNUTS
1 CUP FIGS
1 CUP DATES SOAKED IN WATER FOR 20 MINUTES AND DRAINED
1 TSP VANILLA
2 CUPS OATMEAL QUICK COOK
PROCESS EVERYTHING BUT OATMEAL IN FOOD PROCESSOR TILL SMOOTH
ADD OATMEAL AND MIX WELL
DROP BY SPOONFUL ON BAKING SHEET
BAKE 350 FOR 10-12 MINTUES TILL LIGHTLY BROWN
FRUIT AND NUT TRAIL MIX
1 package (6 ounces) dried apricots, quartered
3/4 cup golden raisins
3/4 cup walnut halves
1/2 cup salted cashews
1/2 cup sunflower kernels
1/3 cup dried cranberries
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg white
1 teaspoon water
Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture.
Spread into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 4 cups.
CITRUS SMOOTHIE
1 1/4 cups fresh berries
3/4 cup low-fat plain yogurt
1/2 cup orange juice
2 tablespoons nonfat dry milk
1 tablespoon toasted wheat germ
1 tablespoon honey
1/2 teaspoon vanilla
COMBINE IN BLENDER AND BLEND WELL
OVERNIGHT OATMEAL
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
salt to taste
Preparation
Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.
Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Skipping breakfast is a common strategy for people who are trying to lose weight, but it's usually not a successful one. Your body (or maybe your brain) expects to be refueled a few times each day, so when you skip meals you may feel so hungry that when lunch time comes, you over-eat or maybe you choose foods that are not the healthiest choices.According to research, skipping meals, especially breakfast, can actually make weight control more difficult. Breakfast skippers tend to eat more food than usual at the next meal or nibble on high-calorie snacks to stave off hunger. Several studies suggest that people tend to accumulate more body fat when they eat fewer, larger meals than when they eat the same number of calories in smaller, more frequent meals. To teens, especially teenage girls, skipping breakfast may seem like a perfectly logical way to cut down on calories and lose weight. It's important for moms to educate their kids about the importance of the morning meal and the role it plays in maintaining good health and preventing obesity.
LIGHT CHICKEN PARMESON
1 cup fat-free low-sodium chicken broth
1 clove garlic thinly sliced
1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
Position a rack in the upper third of the oven and preheat to 450 Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
Mist a cast-iron skillet with cooking spray Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen
MISSOURI EXTENSION TIP TIM BAKER DAVIESS COUNTY EXTENSION
The best time to prune most deciduous (LOSING LEAVES OR PETALS) trees is in late winter or early spring, before they begin to leaf out. However, if your trees have been damaged in a winter storm, you may need to prune them right away, especially if life or property is in danger. Please keep safety in mind. If you lack the expertise, or the job is too big, call a professional tree service. They have the experience and knowledge to do the job safely.
Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350 °F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6
Easy: French Toast Casserole
1 loaf French bread
6 eggs
3 cups whipping cream or half and half
1/3-cup sugar
2 teaspoons vanilla
Spray a 13x9 pan with Pam. Tear up the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375 °F for 45 minutes. Dust with powdered sugar. Serve with syrup.
ALICES BREAKFAST CASSEROLE
COVER THE BOTTOM OF A SPRAYED 9X13 WITH BREAD SLICES
BROWN 1 LB. OF SAUGAGE AND DRAIN AND SPRINKLE ON BREAD
COMBINE 6 EGGS, 3/4 CUP MILK, 1/2 CUP DICED ONION, 1/3 CUP DICED CELERY, 1/2 CUP DICED BELL PEPPERS
SALT AND PEPPER TO TASTE AND MIX WELL AND POUR OVER SAUSAGE
COVER AND REFRIGERATE
NEXT MORNING BAKE 350 FOR 40-45 MINUTES
SPRINKLE SOME SHREDDED SHARP CHEDDAR CHEESE AND BACK TO OVEN TILL CHEESE MELTS
Make-Ahead: French Toast Bundt Pan Breakfast
This is a cross between coffee cake and cinnamon rolls!
12 (very cold) unbaked dinner rolls
2 eggs
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the refrigerator before the dough starts rising.
Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan, which has been sprayed with non-stick spray. Pour remaining mixture over rolls.
For make-ahead, cover with plastic wrap and refrigerate at this time.
When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan.
Bake at 350 °F for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.
SAUSAGE AND EGG BREAKFAST
12 ounces bulk breakfast, sausage
3 slices white bread, torn into bite-size pieces
1/2 cup shredded Monterey Jack cheese
6 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese
Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool.
Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.
In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.
APPLE COFFEE CAKE
1/2 cup butter flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups chopped, peeled tart apples
TOPPING:
3/4 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts or pecans
In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
NORMAS MARBLE COFFEE CAKE
1 YELLOW OR WHITE CAKE MIX
1 CUP SOUR CREAM
4 EGGS
1/2 CUP OIL
1/2 CUP MILK
3 OZ BOX VANILLA INSTANT PUDDING
COMBINE ALL INGREDIENTS AND MIX WELL
IN A SMALL BOWL COMBINE:
1 CUP BROWN SUGAR
2 TSP CINNAMON
POUR HALF BATTER IN A FLOURED AND GREASED 9X13
SPRINKLE HALF CINNAMON MIXTURE
TOP WITH REMAINING BATTER
TOP WITH REMAINING CINNAMON MIXTURE
TAKE A BUTTER KNIFE AND SWIRL THE INGREDIENTS
BAKE 350 FOR 4O-45 MINUTES ?
STRAWBERRY COFFEE CAKE WITH A PEANUT BUTTER STREUSEL
1 cup sour cream
1/3 cup milk
1/2 teaspoon almond extract
2 (7 ounce) packages Strawberry Muffin Mix
Peanut Butter Streusel:
1/2 cup Crunchy Peanut Butter
1/4 cup packed brown sugar
1/3 cup Flour
1/2 teaspoon almond extract
1/3 cup Strawberry Jam
Heat oven to 350 . Coat 9x9-inch baking pan with no-stick cooking spray.
Combine sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
Combine peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
Bake 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
LEMON SUGAR COOKIES NORMA
2 1/4 CUPS FLOUR
3/4 TSP BAKING POWDER
1/4 TSP SALT
1/2 CUP BUTTER
1/4 CUP SHORTENING
1 CUP SUGAR
1 EGG
1/2 TSP LEMON EXTRACT
COMBINE DRY INGREDIENTS
BLEND IN BUTTER, EGG, AND SHORTENING
ADD LEMON EXTRACT AND MIX WELL
COVER AND CHILL FOR 1 HOUR
MAKE INTO WALNUT SIZE BALLS
PLACE ON GREASED COOKIE SHEET 2 1/2 INCHES APART
FLATTEN WITH GLASS
BAKE 400 FOR 6-8 MINUTES
MAKES 4 DOZEN
SUES PUDDING COOKIE
2 1/4 CUPS FLOUR
1 TSP BAKING SODA
1 CUP OLEO
1/4 CUP SUGAR
3/4 CUP BROWN SUGAR
1 TSP VANILLA
1 PKG INSTANT PUDDING OF YOUR CHOICE (SMALL)
2 EGGS
ADD CHIPS OF YOUR CHOICE
COMBINE OLEO, SUGARS, VANILLA, AND PUDDING MIX
BEAT TILL SMOOTH
ADD EGGS
ADD DRY INGREDIENTS
FOLD IN CHIPS AND MIX WELL
BATTER WILL BE STIFF
DROP BY TSP ON UNGREASED COOKIE SHEET
BAKE 350 FOR 8 MINUTES
SPICEY CHEESE DIP
1 tablespoon butter
1/4 cup chopped onion
3/4 cup salsa
1 package (3 ounces) cream cheese
4 ounces shredded Cheddar cheese or velveeta
dash paprika
1 can (4 ounces) chopped green chile peppers
dash Worcestershire sauce
1/2 teaspoon salt
tortilla chips
Sauté onion in butter until tender. Add salsa and stir. Gradually add the cream cheese and shredded cheese. Stir in paprika, peppers, Worcestershire sauce, and salt; continue cooking and stirring until cheese is melted and mixture is well blended. Adjust seasonings to taste. Serve as a dip with tortilla chips. Keep warm in crockpot or chafing dish, if desired.
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
PREPARATION
Combine all ingredients and chill about 2 hours.
.
FESTIVE SAUSAGE BALLS
8 ounces finely shredded Cheddar cheese
3 cups biscuit baking mix
1/2 cup finely minced green onion
1/4 cup finely minced red bell pepper
Combine all ingredients and mix well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into small balls and place on a baking sheet (with sides). Bake at 350° for 12 to 15 minutes, until browned on bottoms.
ADD POWDERED SUGAR TILL YOU GET TO GOOD SPREADING CONSISTENCY
AMBROSIA SALAD
2 FULL RIPE BANANAS
5 LARGE ORANGES CHILLED
1/2 CUP SUGAR OR TO TASTE
1/2 CUP GRATED COCONUT
PEEL AND SLICE BANANAS
ADD ORANGE SLICES BY SECTIONS
STIR IN SUGAR
SPRINKLE COCONUT ON TOP
AMBROSIA SALAD
1 CUP GRAPES SEEDLESS
2 APPLES PEELED AND DICED
1 CAN PINEAPPLE TIDBITS DRAINED
1 CAN MANDARIN ORANGES DRAINED
1 CUP CHOPPED NUTS
1 BAG MINI MARSHMALLOWS
8 OZ COOL WHIP
COMBINE AND MIX WELL
REFRIGERATE BEFORE SERVING
AMBROSIA SALAD
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 cup coconut flakes
1/2 bag mini marshmallows
4 oz. sour cream
16 oz. Cool Whip
Combine sour cream and Cool Whip. Fold in all other ingredients. Chill covered for at least 2 hours.
POPPA ALA GOTTAS
SMALL ROUND POTATOES
BOILED IN SEA SALT ENOUGH THE POTATOES WILL FLOAT
BOIL FOR 20 MINUTES
REMOVE AND DRAIN WATER
COVER WITH DISH TOWEL
POTATOES WILL APPEAR WRINKLY AND COVERED WITH SALT
WEDNESDAY NOV. 23
Nov 23 2011 2:48PM
Posted 74 days 7 hrs 33 mins ago
WEDNESDAY NOV. 23
PUMPKIN PIE
29 0Z CAN PUMPKIN
1 CAN CARNATION EVAP MILK
3 BEATEN EGGS
1 CUP BROWN SUGAR
1/4 TSP GINGER
1 TSP CINNAMON
1/2 TSP NUTMEG
1/2 TSP SALT
COMBINE ALL INGREDIENTS
POUR INTO 9X13 GREASED BAKING DISH
SPRINKLE 1 YELLOW CAKE OVER TOP
MELT 1 1/2 STICKS BUTTER AND DRIZZLE OVER TOP
1/2 CUP CHOPPED PECANS ON TOP
BAKE 350 FOR 50 MINUTES
PUMPKIN PIE
15 OZ CAN PUMPKIN
3/4 CUP SUGAR
1 1/2 TSP CORN STARCH
1/2 TSP SALT
1 TSP CINNAMON
1/4 TSP EACH OF CLOVES, GINGER, NUTMEG, ALL SPICE, AND MACE
1 TSP VANILLA
1 1/2 CUPS WHOLE MILK
2 EXTRA LARGE EGGS
COMBINE DRY INGRDIENTS WITH PUMPKIN AND VANILLA AND MIX WELL
POUR IN MILK IN TWO ADDITIONS CONTINUING MIXING
STOP AND SCRAPE BOWL AND MIX FOR TWO MINUTES
ADD EGGS AND MIX FOR TWO MORE MINUTES
POUR INTO 9 INCH PIE CRUST
BAKE 15 MINUTES AT 450 AND 375 AT 35 MINUTES
PUMPKIN PIE
15 OZ CAN PUMPKIN
14 OZ CAN SWEET AND CONDENSED MILK
2 LARGE EGGS
1 TSP CINNAMON
1/2 TSP GROUND GINGER
1/2 TSP NUTMEG
1/2 TSP SALT
COMBINE ALL INGREDIENTS
POUR INTO UNBAKED 9 INCH PIE CRUST
BAKE 15 MINUTES AT 425 REDUCE TO 350 FOR 35-40 MINUTES
TUESDAY NOV 22
Nov 22 2011 11:33AM
Posted 75 days 10 hrs 48 mins ago
TUESDAY NOV. 22
BROCOLLI SALAD BEV
1 BUNCH CHOPPED BROCOLLI
1 SMALL RED ONION DICED
4 STRIPS BACON COOKED CRISP AND CRUMBLED
SUNFLOWER SEEDS
1/2 CUP RAISONS
DRESSING:
1/3 CUP MAYO
1/2 CUP PLAIN NON FAT YOGURT
1/4 CUP SUGAR OR SUBSTITUTE
2 TBP VINEGAR
COMBINE AND MIX WELL
POUR OVER VEGETABLES AND MIX WELL
COUNTRY STYLE GREEN BEANS
8 slices bacon
1 large onion, sliced
1/2 cup white vinegar
1/4 cup sugar
1 (16-ounce) package frozen green beans, thawed
In a large skillet, cook bacon and onion over medium-high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.
In a small bowl, combine vinegar and sugar; pour into drippings in skillet and bring to a boil.
Add beans and cook over medium-high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.
GREEN BEAN CASSEROLE
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
1/2 cup low-fat sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 (9-ounce) packages frozen French-style green beans, thawed and drained
1 1/2 cups herb-seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten
Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.
Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heat
HARVEST PUDDING
1 cup peeled and grated sweet potato (about 1 medium or 1/2 pound)
1 cup peeled and grated carrot (about 3 carrots)
1 cup peeled, cored, and grated apple (about 1 large apple)
1/2 cup sugar
1/2 cup raisins
1/2 cup cracker crumbs
1/2 cup chopped prunes
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon salt
(1 stick) butter or margarine, melted
Preheat oven to 350. Coat an 8" x 4" loaf pan with cooking spray.
In a large bowl, combine all ingredients; mix well then pour into prepared pan.
Bake 45 minutes, or until heated through. Serve warm as a side dish.
VIRGINIA'S BROCOLLI PUFF
10 OZ PKG BROCOLLI FLORETS
1 CAN CREAM OF MUSHROOM SOUP
1/2 CUP SHREDDED SHARP AMERICAN CHEESE
1/4 CUP MILK
1/4 CUP MAYO
1 EGG
1/2 CUP DRY BREAD CRUMBS
1 TBP MELTED BUTTER
COOK BROCOLLI AND DRAIN
PLACE INTO A 10X 5 BAKING DISH
COMBINE SOUP, MILK, CHEESE, MAYO, AND EGG AND MIX WELL
POUR OVER BROCOLLI
COMBINE BREAD CRUMBS AND BUTTER AND MIX WELL
AND SPRINKLE ON TOP
BAKE 350 FOR 45 MINUTES UNTIL CRUMBS GOLDEN BROWN
MONDAY NOV 21
Nov 22 2011 11:32AM
Posted 75 days 10 hrs 49 mins ago
MONDAY NOVEMBER 21
The Big Thaw"
Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
Safe Methods for Thawing
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer.
Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
Refrigerator Thawing
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
Whole turkey:
4 to 12 pounds …… 1 to 3 days
12 to 16 pounds …… 3 to 4 days
16 to 20 pounds …… 4 to 5 days
20 to 24 pounds …… 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Cold Water Thawing
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
4 to 12 pounds …… 2 to 6 hours
12 to 16 pounds …… 6 to 8 hours
16 to 20 pounds …… 8 to 10 hours
20 to 24 pounds …… 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Microwave Thawing
Follow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.
KARENS DOUBLE POTATO DISH
2 1/2 LB. PEELED AND CUBED SWEET POTATOES
IN ANOTHER PAN 2 1/2 LB. PEELED AND CUBED POTATOES
COOK BOTH PANS TILL TENDER AND DRAINED
MASH THE REGULAR POTATOES
ADD: 3/4 CUP MILK
4 OZ CREAM CHEESE
1 TBP BUTTER
3 GREEN ONIONS CHOPPED
3/4 TSP SALT
1/4 TSP PEPPER
MIX WELL
SPOON INTO A GREASED 9X13 BAKING DISH
MASH THE SWEET POTATOES
ADD 3/4 CUP MILK
4 OZ CREAM CHEESE
1 TBP BUTTER
3/4 TSP SALT
DASH PEPPER
MIX WELL
SPREAD ON TOP OF REGULAR POTATOES
TAKE A KNIFE AND SWIRL DOWN THROUGH
BAKE UNCOVERED AT 350 FOR 25-30 MINUTES UNTIL HEATED THROUGH
CORNBREAD STUFFING
1 pound ground sausage
2 cups chopped celery
2 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 3/4 cups chicken broth
1 1/2 teaspoons poultry seasoning
1 teaspoon sage
Preheat oven to 325
Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x13 inch baking dish.
Bake, covered, for 45 minutes or until well set and cooked through.
FRIDAY NOV 18
Nov 22 2011 11:32AM
Posted 75 days 10 hrs 49 mins ago
FRIDAY NOVEMBER 18
SUGAR FREE GELATIN
8 QT MICROWAVE BOWL
2 1/2 CUPS JUICE OF CHOICE
1 BOX SUGAR FREE PECTIN
COMBINE AND MICROWAVE ON HIGH FOR 3 1/2 MINUTES
REMOVE AND ADD 1 CUP SUGAR FREE SUBSTITUTE (SUGAR TWIN)
STIR IN SLOWLY
BACK TO MICROWAVE ON HIGH FOR 1 1/2 MINUTES
JAR AND REFRIGERATE
MAKES 2 PINTS
TURKEY BRINE
7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
Herb crust:
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
Special equipment: butcher's twine
To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
WHY BRINE?
The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.
The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don't have room in the refrigerator.
Once you're done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise
MARY'S CRANBERRY ICE CREAM PIE
PREPARED 9 INCH PIE CRUST
BAKE TILL BROWNED
FILLING:
WHISK TOGETHER
3/4 CUP MILK
1 PKG VANILLA INSTANT PIE FILLING FOR 2 MINUTES
ALLOW TO STAND FOR 2 MINUTES
FOLD IN 3 CUPS VANILLA ICE CREAM SOFTENED
PUT 1/3 OF ICE CREAM MIXTURE IN PIE SHELL
1 CAN CRANBERRY SAUCE
1/2 LAYER OF CRANBERRY SAUCE
SECOND THIRD OF ICE CREAM MIXTURE
SECOND LAYER OF SAUCE
FINAL THIRD OF ICE CREAM MIXTURE
COVER AND FREEZE FOR AT LEAST 2 HOURS
TOP WITH COOL WHIP BEFORE SERVING
OLD FASHIONED SWEET POTATO PIE
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
THUR NOV 17
Nov 22 2011 11:31AM
Posted 75 days 10 hrs 50 mins ago
THURSDAY NOV 17
FRUIT SALAD VIRGINIA
1 CAN MANDARIN ORANGES DRAINED AND SAVE JUICE
1 SMALL PKG INSTANT VANILLA PUDDING
14 OZ CAN PINEAPPLE TIDBITS DRAINED AND SAVE THE JUICE
1 1/2 CUP MINI MARSHMALLOWS
1 CUP WHIPPED TOPPING
COMBINE THE PUDDING WITH THE JUICES OF THE ORANGES AND THE PINEAPPLE AND MIX WELL
ADD REMAINING INGREDIENTS AND MIX WELL
TOP WITH CHOPPED NUTS (OPTIONAL)
REFRIGERATE
HOLIDAY TENDEROIN SLIM
1 LB. PORK TENDERLOIN ROAST
2 APPLES PEELED, CORED, AND SLICED
2 TBP CORN STARCH
2 TBP RAISONS
1 TSP CINNAMON
COOKING SPRAY
SPRAY ROASTING PAN OR CASSEROLE DISH
ADD TENDERLOIN ROAST
COMBINE REMAINING INGREDIENTS IN BOWL AND STIR WELL
SPOON ONTO PORK TENDERLOIN AND COVER
BAKE 400 FOR 40 MINUTES
REMOVE LID AND SPOON MORE MIXTURE ON ROAST
COOK FOR 20 MINUTES MORE UNCOVERED
PUMPKIN CHEESE COFFEECAKE KAREN
GREASED 9X13 PAN
2 CUPS SUGAR
2 EGGS
COMBINE AND BEAT TOGETHER
BEAT IN:
1 1/4 CUPS CANNED PUMPKIN
1/4 CUP OIL
1/2 TSP VANILLA
MIX WELL AND SET ASIDE
2 1/4 CUPS FLOUR
2 TSP CINNAMON
1/2 TSP ALL SPICE
1/2 TSP PUMPKIN PIE SPICE
1 TSP BAKING SODA
DASH SALT
STIR TOGETER WITH FORK
ADD PUMPKIN MIXTURE TO DRY INGREDIENTS AND MIX WELL
POUR INTO PREPARED PAN
8 OZ SOFT CREAM CHEESE
1 EGG
1 TBP SUGAR
COMBINE AND BEAT WELL
DROP BY TBP ON TOP OF CAKE BATTER
TAKE BUTTER KNIFE AND SWIRL MIXTURE ON TOP
3/4 CUP COCONUT
1/2 CUP CHOPPED PECANS
1/4 CUP BROWN SUGAR
1/4 TSP CINNAMON
COMBINE AND MIX WELL
SPRINKLE ON TOP
BAKE 350 FOR 35-40 MINUTES UNTIL DONE
PUMPKIN CHEESE CAKE
SPRINGLOAD PAN OR 9X9 BAKING DISH
CRUST:
1 1/2 CUP GRAHAM CRACKER CRUMBS
5 TBP MELTED BUTTER
1 TBP SUGAR
COMBINE AND MIX WELL AND PRESS INTO PAN
FILLING:
(3) 8 OZ PKG CREAM CHEESE SOFT
1 CUP SUGAR
1 TSP VANILLA
1 CUP CANNED PUMPKIN
3 EGGS
1/2 TSP CINNAMON
1/4 TSP NUTMEG
1/4 TSP ALL SPICE
COMBINE ALL THE INGREDIENTS AND MIX WELL UNTIL SMOOTH
POUR INTO CRUST
BAKE 350 FOR 60-70 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL TO ROOM TEMPERATURE
REFRIGERATE
TOP WITH COOL WHIP BEFORE SERVING
WED NOV 16
Nov 22 2011 11:16AM
Posted 75 days 11 hrs 5 mins ago
APPLE BUTTER PUMPKIN PIE
3 eggs
1 cup canned pumpkin
1 cup apple butter
3/4 cup packed brown sugar
1 can (5 ounces) evaporated milk
1/3 cup milk
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, cloves and nutmeg
1 unbaked pastry shell (9 inches)
Whipped cream, optional
In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.
Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
BOURBAN PUMPKIN TART
2 cups flour
1/3 cup sugar
1 teaspoon grated orange peel
1/2 teaspoon salt
2/3 cup cold butter, cubed
1 egg, lightly beaten
1/4 cup heavy whipping cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup packed brown sugar
1/4 cup bourbon
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
TOPPING:
3/4 cup flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped ginger
In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.
On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
In a large bowl, combine the filling ingredients. Pour into crust. For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
HAMBURGER NOODLE CASSEROLE
2 cups uncooked egg noodles
1/2 pound lean ground beef
2 tablespoons finely chopped onion
1 can (8 ounces) tomato sauce
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic salt
Dash pepper
1/4 cup cream-style cottage cheese
2 ounces Cream Cheese (softened or cubed), softened
1 tablespoon thinly sliced green onion
1 tablespoon chopped green pepper
1 tablespoon sour cream
2 tablespoons grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sugar, salt, garlic salt and pepper.
In a small bowl, combine the cottage cheese, cream cheese, green onion, green pepper and sour cream.
Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese.
Cover and bake at 350° for 20-25 minutes or until heated through.
HARVEST MOON CAKE
No-Stick Cooking Spray
1 cup water
1/2 cup All-Vegetable Shortening or 1/2 stick Baking Sticks All-Vegetable Shortening
2 large eggs
1 cup fresh pumpkin puree or canned solid-pack pumpkin
1/4 tsp. salt
1 3/4 cups Cake Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 cup miniature semi-sweet chocolate chips
FROSTING:
1/3 cup maple syrup
1/4 cup All-Vegetable Shortening
1/4 cup butter, softened
1/4 tsp. salt
2 cups powdered sugar
Miniature semi-sweet chocolate chips (optional)
Heat oven to 350°F. Coat an 8-inch square cake pan with flour no-stick cooking spray.
Beat sugar, shortening and eggs in large bowl on medium speed of an electric mixer until creamy. Mix in pumpkin and salt. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in chocolate chips. Pour into prepared pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Turn cake top side up. Cool completely. Place cake on serving plate.
Beat maple syrup, shortening, butter and salt in medium bowl with fork until blended. Mix in powdered sugar gradually, beating with spoon until creamy. Frost top of cake. Sprinkle with additional chocolate chips. Yield: 9 to 12 servings.
TIP Add 2 tablespoons water to pumpkin if using canned pumpkin
CREAM CHEESE CRANBERRY MUFFINS
1 cup butter, softened
(8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups powdered sugar
3 tablespoons 2% milk
In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
If desired, combine the glaze ingredients; drizzle over warm muffins.
PEACHES AND CREAM PIE
Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla
4 cups sliced fresh or frozen peaches, thawed
Additional sugar
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
Bake at 400° for 50-55 minutes or until golden brown and bubbly.Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store pie in the refrigerator.
WEDNESDAY NOV. 16
ORANGE PUMPKIN CAKE
3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons cinnamon
3/4 teaspoon baking soda
3/4 teaspoon nutmeg
3/4 teaspoon allspice
1/3 cup 2% milk
FILLING:
(8 ounces) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon pumpkin pie spice
(8 ounces) cool whip
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese until light and fluffy. Add powdered sugar and pie spice; beat until smooth. Fold in cool whip and pumpkin.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.
APPLESAUCE CAKE WITH BURNT SUGAR FROSTING
CRANRASPBERRY PIE
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 cup whole-berry cranberry sauce
1 can (8 ounces) unsweetened crushed pineapple, drained
1 graham cracker crust (9 inches)
2 cups miniature marshmallows
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla
1 cup heavy whipping cream, whipped
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set.
Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature.
Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set.
THUR NOV. 3
Nov 22 2011 11:14AM
Posted 75 days 11 hrs 7 mins ago
THURSDAY NOVEMBER 3
CHOCOLATE WALNUT TART
Pastry for single-crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.
In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
FRIED TURNIPS
BACON GREASE
POLISH SAUSAGE
SALT AND PEPPER
ADD SLICED TURNIPS AND COOK TILL TENDER
SUES FRUIT CAKE
2 CUPS BROWN SUGAR
4 TBP BUTTER
1 TSP SODA
2 TSP BAKING POWDER
1/4 TSP CLOVES
1 TSP SALT
1 TSP CINNAMON
2 CUPS WATER
1 LB. RAISONS
3 CUPS FLOUR
1 EGG
1/2 CUP APPLE SAUCE
CUT UP ALL THE ORANGE SLICES AS YOU WANT
CHOPPED NUTS
BOIL BROWN SUGAR, WATER, BUTTER, AND RAISONS FOR 5 MINUTES
ALLOW TO COOL
ADD REMAINING INGREDIETS
POUR INTO GREASED PANS OF CHOICE OR LINE PANS WITH PARCHMEMT PAPER
In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set.
Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon peel. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled.
Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce.
OLD FASHIONED FRUIT CAKE
1 c. vegetable oil
1 1/2 c. sugar
4 eggs
1/4 c. molasses
2 c. flour
1 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. fruit juice
1 c. more flour
2 1/2 c. raisins
2 c. cut up dates
2 c. mixed candied fruit
1 c. nuts chopped
Heat oven to 275 . Line 8 1/2" x 4 1/2" loaf pan with heavy wrapping paper. Mix oil, sugar, eggs and molasses. Beat with mixer 2 minutes. Sift 2 cups flour, baking powder, and salt together and stir into oil. Mix with fruit juice. Mix 1 cup flour into fruit and nuts. Pour batter over fruit; mix well. Pour into prepared pan. Bake 2 1/2 to 3 hours. Let stand 15 minutes before removing from pans. Do not remove paper. Wrap in foil. Store in cool place. Can be brushed with wine or brandy or rum two or three times before serving.
VIRGINIA PLAIN FRUIT CAKE
1 BOX RAISONS
4 TBP SHORTENING
3 CUPS HOT WATER
2 CUPS SUGAR
1 SMALL CAN CRUSHED PINEAPPLE DRAIN JUICE AND PUT INTO THE HOT WATER
2 TSP CINNAMON
1/4 TSP NUTMEG
COMBINE ALL INGREDIENTS AND BRING TO BOIL
SET ASIDE TO COOL
ADD 1/2 TSP SALT
4 CUPS FLOUR
2 TSP BAKING SODA
1 CUP CHOPPED NUTS
1/3 CUP MARASCHINO CHERRIES
MIX WELL
BAKE GREASED BUNDT PAN 350 FOR 40 MINUTES TO HOUR
TUESAY NOVEMBER 1
Nov 1 2011 11:13AM
Posted 96 days 12 hrs 8 mins ago
PUMPKIN CAKE ROLL
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
FILLING:
(8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
3/4 teaspoon vanilla
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 350 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.
Creamy White Chili
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
(8 ounces) sour cream
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Put the potatoes and garlic in a saucepan cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops onion and apples. Drizzle with the pan juices.
1 can (10 ounces) diced tomatoes with green chilies, undrained
1/2 cup ketchup
1-1/2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Optional ingredients: Shredded cheddar cheese and sour cream
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.
Serve with cheese and sour cream if desired.
APPLE CRANBERRY SALAD VIRGINIA
1/4 CUP MAYO
1/4 CUP SOUR CREAM
1 TBP SUGAR
3 APPLES (TWO RED AND ONE GREEN) CHOPPED
1/2 CUP WALNUTS
1/2 CUP DRIED CRANBERRIES
1 STALK CELERY THINLY SLICED
6 LETTUCE LEAVES
COMBINE MAYO, SOUR CREAM, AND SUGAR AND MIX WELL TILL SUGAR IS DISSOLVED
ADD APPLES, WALNUTS, CRANBERIES, CELERY AND MIX WELL
COMBINE BOTH MIXTURES AND REFRIGERATE FOR TWO HOURS
INVERT ONTO THE LETTUCE LEAVES
MARYS WILD RICE CHICKEN SOUP
2 1/2 CUPS COOKED CHOPPED CHICKEN
2 CUPS SLICED FRESH MUSHROOMS
2 MEDIUM CARROTS CHOPPED
2 STALKS CELERY CHOPPED
1 CAN CREAM OF CHICKEN OR CREAM OF MUSHROOM SOUP
6 OZ PKG LONG GRAIN AND WILD RICE
5 CUPS CHICKEN BROTH
5 CUPS WATER
STIR TOGETHER ALL THE INGREDIENTS
SLOW COOKER ON LOW FOR 6-8 HOURS OR HIGH FOR 3-4 HOURS
TOP WITH CELERY LEAVES
MONDAY OCT 31
Oct 31 2011 11:39AM
Posted 97 days 11 hrs 42 mins ago
MONDAY OCTOBER 31
We have found that simply reducing the sugar and fat called for in a classic cookie recipe by 25%, while making small changes in a few other ingredients, can result in a good lower-calorie cookie.
Here are some other tips:
Adding an extra egg white gives crunch to a low-fat cookie. In recipes that call for several eggs, substitute two egg whites for one of the eggs if you are concerned about cholesterol.
Light cookies do not brown like their higher-sugar counterparts. Adding a little baking soda (in addition to any other leavening in the recipe) will promote browning.
A little corn syrup will produce a browner cookie with a crisp surface and soft interior. Substitute the corn syrup for the same amount of sugar called for in the recipe.
Use cocoa instead of melted or grated chocolate to help reduce fat. Three tablespoons cocoa plus 1 tablespoon water or other liquid equals 1 square or 1 ounce of melted baking chocolate. Mix the cocoa with the dry ingredients and the liquid with the wet or creamed ingredients.
We recommend using butter or a high-fat content margarine. Reduced-fat butters or margarines contain water and air and will not produce a quality cookie.
Overbaking will result in dry hard cookies. Most low-fat cookies should be removed from the oven while they're still soft and just lightly browned around the edges. Low-fat cookies taste best when eaten within a few hours of baking.
STUFFED PEPPER STEW
2 pounds ground beef
2 quarts water
1 tbp chili powder
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
garnish top with shredded cheese
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 40- 1 HOUR minutes or until peppers are tender.
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with rice or couscous.
PUMPKIN CRUMB CAKE MARY OF CRESTON
TOPPING:
1 CUP FLOUR
1/2 CUP PACKED BROWN SUGAR
PINCH SALT
1 1/2 TSP CINNAMON
6 TBP BUTTER COLD AND CUT INTO PIECES
CAKE:
2 CUPS FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SODA
1/2 TSP SALT
1 TBP CINNAMON
2 TSP GINGER
1/2 TSP NUTMEG
1/3 CUP OIL
3/4 CUP UNSWEETENED APPLE SAUCE
15 OZ CAN PUMPKIN
2 TSP VANILLA
1 1/2 CUPS SUGAR
1/2 CUP BROWN SUGAR
2 LARGE EGGS AT ROOM TEMPERATURE LIGHTLY BEATEN
SIFT TOGETHER FLOUR, BROWN SUGAR, SALT, AND CINNAMON
ADD BUTTER AND MAKE CRUMBLY MIXTURE
REFRIGERATE
COMBINE DRY INGREDIENTS
WHISK TOGETHER OIL , APPLE SAUCE, PUMPKIN, AND BOTH SUGARS
STIR IN EGGS
STIR IN VANILLA
COMBINE WITH DRY INGREDIENTS AND MIX WELL
POUR INTO SPRAYED 9X13 BAKING PAN
SPINKLE TOPPING ON TOP
BAKE 350 FOR 45-50 MINUTES
WILLIAM TELL NEVER MISS APPLE CAKE
(8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup chopped pecans, toasted
In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in powdered sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.
FRIDAY OCT 28
Oct 31 2011 11:38AM
Posted 97 days 11 hrs 43 mins ago
FRIDAY OCTOBER 28
SUGAR FREE CARAMEL CORN
8 QT POPPED POPCORN
1 CUP SPLENDA PACKED BROWN SUGAR
1 CUP OLEO
1/2 CUP MRS. BUTTERWORTHS SUGAR FREE SYRUP
COMBINE AND BRING TO BOIL AND BOIL FOR 5 MINUTES
REMOVE FROM HEAT AND ADD 1/2 TSP SODA AND 1/2 TSP VANILLA
MIX INTO POPCORN AND MIX WELL IN AN OILED BIG ROASTER
BAKE 250 FOR 1 HOUR STIRRING EVERY 15 MINUTES
NALLI TURTLE COOKIE BALLS FOOD AND FAMILY VIRGINIA
8 OZ CREAM CHEESE
70 VANILLA WAFERS CRUSHED 2 1/3 CUPS
3 TBP CARAMEL ICE CREAM TOPPING
2 PKG SEMI SWEET CHOCOLATE CHIPS MELTED
1/4 CUP CHOPPED NUTS
COMBINE CREAM CHEESE, VANILLA WAFERS, AND TOPPING
SHAPE INTO BALLS
FREEZE FOR 10 MINUTES
DIP BALLS IN MELTED CHOCOLATE
SPRINKLE NUTS ON TOP
PLACE ON WAXED PAPER
FROSTED PUMPKIN COOKIE
1 cups shortening
2 cups packed brown sugar
1 can (15 ounce pumpkin)
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/8 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
CARAMEL FROSTING:
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla
2 to 2-1/2 cups powdered sugar
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 13-15 minutes
Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.
Cool slightly; beat in enough powdered sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.
SNAPPY PUMPKIN CHEESECAKE
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon g cinnamon
3/4 teaspoon nutmeg
. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared 9x13 baking panpan. Bake at 325° for 9-11 minutes or until set.
Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
. Bake for 50-60 minutes or until center is just set and top appears dull. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
BUTTER PECAN PUMPKIN PIE
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping
Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.
VERMONT MAPLE PUMPKIN PIE
9 INCH GRAHAM GRAHAM RUST
8 OZ CREAM CHEESE SOFT
3/.4 CUP SUGAR DIVIDED
3 EGGS DIVIDED
1 1/4 CUPS CANNED PUMPKIN
1 CUP EVAPORATED MILK
1 1/2 TSP PUMPKIN PIE SPICE
3/4 CUP COOL WHIP
3 TBP CHOPPED WALNUTS
1/4 CUP MAPLE SYRUP
BEAT CREAM CHEESE WITH 1/4 CUP SUGAR
ADD 1 EGG TILL WELL BLENDED
SPREAD INTO THE CRUST
COMBINE REMAINING SUGAR, EGGS, PUMPKIN, EVAP.MILK, AND SPICE AND MIX
POUR OVER CREAM CHEESE MIXTURE
CRUST WILL BE FULL
BAKE 350 FOR 1 HOUR TILL CENTER IS SET
SPRINKLE WALNUTS ON TOP
DRIZZLE MAPLE SYRUP OVER TOP
TOP WITH COOL WHIP
PUMPKIN PIE BLANCHE
UNBAKED PIE CRUST
3 BEATEN EGGS
3 TBP MELTED BUTTER OR 1/2 CUP EVAP. MILK
1 CAN PUMPKIN
3/4 CUP DARK CORN SYRUP
3/4 CUP SUGAR
1 TSP CINNAMON
1/2 TSP NUTMEG
1/4 TSP SALT
1 TSP VANILLA
COMBINE IN A BLENDER AND MIX WELL
POUR INTO PIE SHELL
TOP WITH 1 CUP CHOPPED PECANS
BAKE 350 FOR 50-60 MINUTES UNTIL KNIFE IS CLEAN
THURSDAY OCT 27
Oct 31 2011 11:38AM
Posted 97 days 11 hrs 43 mins ago
THURSDAY OCTOBER 27
SUGAR FREE OR LITE POPCORN BALLS
MARY GRAHAM
Here are 2 recipes for face paint. I thought that it maybe something that someone maybe interested in. Recipe 1. 1 t Corn Starch, 1/2 t Water, 1/2 t Cold Cream, 2 Drops Food Coloring. Combine & Mix Well. Recipe 2. 1 T Shortening, 1 t Flour, Food Coloring. Use muffin tin & mix in separate tins.
SLIMS PEANUT BUTTER POPCORN BALLS 1
4 QT POPPED POPCORN
1 1/2 CUPS SUGAR
1 1/2 CUP KARO SYRUP
1 1/2 CUPS PEANUT BUTTER
1 1/2 TSP VANILLA
COMBINE SUGAR AND SYRUP AND BRING BOIL FOR 30 SECONDS
REMOVE FROM HEAT
ADD REMAINING INGREDIENTS AND STIR WELL
MAKE INTO BALLS AND PLACE ON WAX PAPER OR GREASED COOKIE SHEET
SLIMS HONEY POPCORN BALLS
1 CUP SUGAR
1 CUP HONEY
1 CUP PEANUT BUTTER
5-6 QT POPPED POPCORN
COMBINE SUGAR AND HONEY AND BRING TO BOIL FOR 1 MINUTE
ADD PEANUT BUTTER AND MIX WELL
ALLOW TO COOL SLIGHTLY
POUR OVER POPCORN AND MIX WELL
MAKE INTO BALLS AND PLACE ON WAX PAPER OR GREASED COOKIE SHEET
SLIMS BUTTERED POPCORN BALLS
1/2 CUP CORN SYRUP
1/4 CUP SUGAR
3/4 CUP PEANUT BUTTER
2 QT POPPED POPCORN
COMBINE SUGAR AND SYRUP, STIR TILL SUGAR DISSOVED AND BRING TO BOIL
REMOVE FROM HEAT AND ADD PEANUT BUTTER
POUR OVER POPCORN
MIX WELL AND MAKE INTO BALLS
SLIMS PEANUT BUTTER BALLS
2 CUPS SUGAR
2 CUPS BLACK BURN SYRUP
2 CUPS PEANUT BUTTER
1 TSP VANILLA
3 CUPS UNPOPPED POPCORN
COMBINE SUGAR AND SYRUP AND BRING TO HARD BOIL STAGE
ADD PEANUT BUTTER AND VANILLA AND MIX WELL
SHAPE INTO POPCORN BALLS
SLIMS PEANUT BUTTER BALLS
1/2 CUP UNPOPPED POPCORN
1/2 CUP SUGAR
1/2 CUP CORN SYRUP
1/2 CUP CRUNCHY PEANUT BUTTER
1/2 TSP VANILLA
POP POPCORN
COMBINE SUGAR AND SYRUP AND BRING TO ROARING BOIL
REMOVE FROM HEAT
STIR IN PEANUT BUTTER AND VANILLA
POUR OVER POPCORN AND MIX WELL
SHAPE INTO BALLS
SLIMS PEANUT BUTTER BALLS
16 OZ BAG POPPED POPCORN
28 OZ JAR PEANUT BUTTER
1 STICK BUTTER
COMBINE PEANUT BUTTER AND BUTTER
COOK UNTIL THICKENED
POUR OVER POPCORN AND MIX WELL
SHAPE INTO BALLS
LIGHT POPCORN BALLS
1/2 CUP LIGHT CORN SYRUP
1/4 CUP SUGAR OR SUGAR SUBSTITUTE
3/4 CUP PEANUT BUTTER
2 QT POPPED POPCORN
COMBINE SUGAR AND SYRUP AND BRING TO BOIL
ADD PEANUT BUTTER MIX WELL
WEDNESDAY OCT 26
Oct 31 2011 11:36AM
Posted 97 days 11 hrs 45 mins ago
WEDNESDAY OCTOBER 25
SPIDER CUPCAKES
1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar
Prepare cupcakes according to package directions. Let cool completely.
Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes
CHOCOLATE CHERRY BARS
1-3/4 cups flour
1 cup sugar
1/4 cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds
In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.
CARAMEL PECAN BARS
1 cup butter, cubed
2-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
2 teaspoons baking powder
2 cups chopped pecans
Powdered sugar, optional
In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.
ALMOND PIE BARS
2 cups flour
1/2 cup powdered sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1 cup chopped almonds
2 tablespoons flour
4 eggs, lightly beaten
1/2 cup butter, melted
1/3 cup corn syrup
1/2 teaspoon almond extract
For the crust, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 10-15 minutes or until lightly browned. Meanwhile, in a large bowl, combine the sugar, almonds and flour; stir in the remaining filling ingredients.
Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store in the refrigerator
RECIPE FOR HAPPINESS
2 HEAPING CUPS OF PATIENCE
1 HEARTFUL OF LOVE
2 HANDFULS OF GENEROSITY
DASH OF LAUGHTER
1 HEAD FULL OF UNDERSTANDING
SPRINKLE GENEROUSLY WITH KINDNESS
ADD PLENTY OF FAITH
AND MIX WELL
SPREAD OVER A PERIOD OF A LIFETIME
AND SERVE EVERYBODY YOU MEET
ESKIMO COOKIES
3/4 cup margarine
3/4 cup sugar subsititute
1 tablespoon water
3 tablespoons unsweetened cocoa powder
2 cups quick-cooking oatmeal
1 1/2 teaspoons vanilla
1/3 cup powdered sugar
Soften margarine in a glass cup or bowl at low power in the microwave oven for about 1 minute. Add sugar substitute, cream with a wooden spoon until smooth and creamy.
Add water, unsweetened cocoa powder and oatmeal and mix well. Cover with plastic wrap and chill in refrigerator for 2-3 hours.
Pour powdered sugar into a small dish.
Use a teaspoon and cut off small pieces of dough (about size of walnut) and shape into balls.
Roll balls in powdered sugar. Store cookies in covered container in refrigerator.
TUESDAY OCTOBER 25
Oct 25 2011 1:33PM
Posted 103 days 9 hrs 48 mins ago
BUBBLIN SWAMP JUICE
4 cups milk
1 cup vanilla or white chips
12 drops green food coloring
8 drops yellow food coloring
1/4 cup miniature marshmallows
4 centipede gummies
In a large saucepan, heat milk and chips over medium heat. Whisk until chips are melted and mixture is blended (do not boil). Remove from the heat; stir in food coloring. Garnish with marshmallows and candy.
EYEBALL COOKIES
5 ounces white baking chocolate, chopped, divided
25 vanilla wafers
Blue paste food coloring
1/2 cup semisweet chocolate chips
Red liquid food coloring
In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set.
Melt remaining white chocolate; stir until smooth. Tint blue. Spread a small amount onto the center of each cookie; place a chocolate chip in the center.
For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from blue circles to outer edges of wafers. Chill until set. Store in an airtight container. Yield: 20-25 servings
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.
STRAWBERRY GHOSTS
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
ROASTED SPICEY PUMPKIN SEEDS
2 cups fresh pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 cayenne pepper
In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.
MONDAY OCTOBER 24
Oct 24 2011 12:15PM
Posted 104 days 11 hrs 6 mins ago
MONDAY OCT 24
BEST EVER POPCORN BALLS
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups powdered sugar
1 cup marshmallows
5 quarts plain popped popcorn
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
OLD FASHIONED POPCORN BALLS
1 cup sugar
2 tablespoons butter
1 1/2 cup molasses
1 tablespoon vinegar
1/3 cup cold water
5 quarts popped corn
Boil all ingredients (except corn) to 290°F. Pour over freshly popped corn, stir well, and mold into balls.
CARAMEL APPLE POPCORN BALLS
1 (3.5-ounce) bag plain or butter-flavored microwave popcorn
2 cups apple-cinnamon-flavored cereal rings
1/2 cup chopped dried apples
1 (14-ounce) package caramels, about 48, unwrapped
2 tablespoons water
2 tablespoons butter
1 teasp cinnamon
8 non-toxic wooden craft sticks
Pop popcorn according to package directions. Carefully open bag and pour 6 cups popcorn into a large bowl; discard unpopped kernels. Enjoy remaining popcorn separately. Add cereal and dried apples to bowl with popcorn.
In a large microwave-safe bowl, microwave the caramels, water and butter, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes, or until melted and smooth, stirring every minute. Mix in the cinnamon then pour over the popcorn mixture; stir until evenly coated. Let cool for 5 minutes.
With lightly buttered hands, shape mixture into balls around each craft stick. Place on lightly buttered wax paper to set and cool.
KATHY'S POPCORN BALLS
1 CUP SUGAR
1/3 CUP WHITE CORN SYRUP
1/3 CUP WATER
1/4 CUP BUTTER
3/4 TSP SALT
3/4 TSP VANILLA
3 QUARTS POPPED CORN (TWO MICROWAVE BAGS)
COMBINE FIRST 5 INGREDIENTS
COOK UNTIL SUGAR IS DISSOLVED STIRRING CONSTANTLY
COOK WITHOUT STIRRING TILL BRITTLE BALL FORMS 260 DEGREES
ADD VANILLA AND FOOD COLORING
POUR OVER CORN, BUTTER HANDS AND SHAPE INTO BALLS
CARAMEL POPCORN BALLS
1 stick butter
2 c. brown sugar
1 c. light Karo corn syrup
1 (15 oz.) can Eagle Brand sweetened condensed milk
1/2 tsp. vanilla
5 qts. popped corn
In a heavy kettle combine butter, brown sugar and corn syrup. Stir well and bring to boil over medium heat.
Stir in the condensed milk and simmer, stirring constantly until mixture forms a soft ball (234-238 degrees), when dropped into cold water.
Stir in vanilla. Pour over popped corn and mix well. Butter hands and shape into balls about 3 1/2 inches in diameter. Makes 15 popcorn balls. Great for Halloween.
SLIMS CINNAMON CANDY POPCORN
8 QT POPPED POPCORN
2 STICKS BUTTER
1/2 CUP CORN SYRUP
9 0Z PKG RED HOTS
COMBINE BUTTER, SYRUP, AND RED HOTS OR CINNAMON PIECES
OVER WARM HEAT, BRING TO BOIL STIR UNTIL MELTED
POUR MIXTURE OVER POPCORN AND MIX WELL
SPREAD OUT COOKIE SHEETS
BAKE 250 FOR ONE HOUR STIRRING EVERY 15 MINUTES
PLACE ON WAXED PAPER TO COOL AND BREAK PART
NORMAS CARAMEL CORN
7 QT POPPED CORN IN 2 PANS OR BIG ROASTER BUTTERED
2 CUPS PACKED BROWN SUGAR
2 STICKS BUTTER
1/2 CUP CORN SYRUP
1 TSP SALT
1 TSP SODA
COMBINE IN HEAVY PAN, FIRST 4 INGREDIENTS BRING TO BOIL, AND BOIL FOR 5 MINUTES STIRRING CONSTANTLY
ADD SODA AND MIXTURE WILL BUBBLE UP AND STIR TILL IT SETTLES DOWN
POUR OVER POPCORN AND MIX WELL
BAKE 200 FOR 2 HOURS, STIRRING EVERY 15 MINUTES
MARSHMALLOW POPCORN BALLS
1 1/4 sticks butter
1 bag sm. marshmallows
1 tsp. vanilla
Food coloring (your own judgment on amount) Pop 3 large pans of popcorn. Use kitchen sink as your very large bowl (make sure clean and dry). Pour popcorn in sink. Melt the above, stir while melting. When mixture is smooth, pour and mix into popcorn. Put butter or small plastic bag over your hands to form the popcorn balls. Work as fast as you can. Reshape or squeeze each popcorn ball. Popcorn balls stay pretty soft.
TUESDAY OCT 18
Oct 18 2011 11:38AM
Posted 110 days 11 hrs 43 mins ago
TUESDAY OCTOBER 18
ZUCCHINI SPICE BARS
3 cups grated unpeeled zucchini
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups sugar
1 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
1 cup unsweetened applesauce
3/4 cup vegetable oil
1 teaspoon vanilla
Preheat oven to 350 Grease one 9x13 inch pan.
Place grated zucchini in a colander and set aside to drain.
Sift together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
SLIMS RHUBARB AND PECAN BROWN BETTY
4 CUPS RHUBARB CUT INTO 1/2 INCH PIECES
3/4 CUP SUGAR
1/4 CUP ORANGE JUICE
3/4 CUP CHOPPED PECANS
1 CUP PLANKO BREAD CRUMBS
1/2 CUP PACKED BROWN SUGAR
1 TSP CINNAMON
1/4 TSP ALLSPICE
1/4 TSP GINGER
3 TBP MELTED BUTTER
COMBINE THE RHUBARB, SUGAR, AND ORANGE JUICE AND MIX WELL
PLACE IN 8X8 BAKING DISH
COMBINE DRY INGREDIENTS AND PLACE ON TOP OF RHUBARB MIXTURE
DOT THE TOP WITH MELTED BUTTER
BAKE 350 FOR 40 MINUTES UNTIL BROWN AND BUBBLY
CHEESE CARROT CRUNCHIES
3 OZ CREAM CHEESE SOFTENED
1/2 CUP SHREDDED CHEESE COLBY OR CHEDDAR
1 TSP HONEY
1 CUP FINELY SHREDDED CARROTS
1/2 CUP GRAPE NUTS
2 TBP CHOPPED PARSLEY
COMBINE CREAM CHEESE, CHEESE, AND HONEY AND MIX WELL
STIR IN CARROTS
COVER AND CHILL FOR 30 MINUTES
SHAPE INTO 1 INCH BALLS
COVER AND CHILL
BEFORE SERVING ROLL IN A MIXTURE OF THE GRAPES NUTS AND CHOPPED PARSLEY
FRIED SWEET POTATO PIE
4-1/2 cups self-rising flour
3 tablespoons sugar
1/2 cup shortening
2 eggs
1 cup milk
FILLING:
3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/4 cup butter, melted
3 tablespoons flour
1 teaspoon vanilla
Oil for deep-fat frying
Powdered sugar, optional
In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.
In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with powdered sugar if desired. Store in the refrigerator. Yield: 25 pies.
APPLE BROWN BETTY BEV
4 CUPS SOFT BREAD CRUMBS
1/3 CUP MELTED BUTTER
1 CUP FIRMLY PACKED BROWN SUGAR
1 1/2 TSP CINNAMON
4 LARGE GRANNY SMITH APPLES PEELED AND CUT INTO 1/4 INCH WEDGES
1 CUP APPLE CIDER
COMBINE MELTED BUTTER AND BREAD CRUMBS
COMBINE BROWN SUGAR AND CINNAMON
PLACE HALF OF APPLES IN A LIGHTLY GREASED 11X7 BAKING DISH
SPRINKLE APPLES WITH HALF OF BROWN SUGAR MIXTURE AND HALF OF BREAD CRUMB MIXTURE
REST OF APPLES. BROWN SUGAR MIXTURE, AND BREAD MIXTURE
POUR APPLE CIDER OVER TOP
BAKE 350 FOR 55-60 MINUTES UNTIL BROWN AND BUBBLEY
MONDAY OCT 17
Oct 18 2011 11:38AM
Posted 110 days 11 hrs 43 mins ago
MONDAY OCTOBER 17
GRAPENUT PUDDING
1 quart milk, scalded
1 cup Grape-Nuts cereal
4 large eggs
1/2 cup sugar
1 tablespoon vanilla
Pinch of salt
1 tablespoon butter
Whole nutmeg
Water
Heat oven to 350°. In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well. Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the top. Place the casserole into a deep roasting pan. Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the casserole. Bake 45 to 60 minutes, until almost set in the center (very slight jiggle).
GRAPENUT PUDDING
3 eggs
2 1/4 c. milk
1/3 c. sugar
Dash salt
1 tsp. vanilla
1/2 c. Grapenuts
Combine above ingredients in a greased casserole dish. Bake at 350 degree oven for 35 minutes (put pan of water in bottom of oven when baking pudding).
NORMA'S CABBAGE CASSEROLE
1/2 HEAD CABBAGE CHOPPED
1 SMALL ONION CHOPPED
COMBINE IN A GREASED CASSEROLE DISH
MELT 1/2 CUP BUTTER
POUR 1/4 CUP OF BUTTER OVER CABBAGE AND ONIONS AND SALT AND PEPPER
COMBINE:
1 EGG
1/4 CUP MAYONAISE
1 CAN CREAM OF MUSHROOM
COMBINE AND POUR OVER CABBAGE
CRUSH UP 1 PACKAGE OF RITZ CRACKERS
SPRINKLE OVER TOP
SPRINKLE THE REMAINING 1/4 CUP BUTTER OVER CRACKERS
SPRINKLE 1 CUP SHREDDED CHEESE ON TOP
COVER WITH FOIL
BAKE 350 FOR 35-45 MINUTES TILL CABBAGE IS TENDER
PUMPKIN BUTTER NORMA
1 JAR JR. SIZE BABY CARROTS
1 JAR BABY FOOD APRICOTS
2 15 OZ CANS OF PUMPKIN
3 CUPS APPLE SAUCE
12 OZ CONTAINER FROZEN APPLE JUICE
1 APPLE JUICE CAN OF WATER
5 CUPS SUGAR
3 TBP LEMON JUICE
COMBINE ALL IN A LARGE PAN
BRING TO BOIL AND TURN DOWN AND COVER TO MEDIUM AND SIMMER, STIRRING VERY FREQUENTLY
ADD:
1 TSP NUTMEG
1 TSP GINGER
1 TSP GROUND CLOVES
2 TSP CINNAMON
2 BOXES OF SURE-GEL
COMBINE AND MIX WELL
POUR INTO POT
COOK ANOTHER 20 MINUTES
POUR INTO HOT SERILIZED JARS AND SEAL
SLIM'S DRY RUB
1 TSP CUMIN
1 TSP CHILI POWDER
2 TSP SALT
1 TSP BLACK PEPPER
1 1/2 TSP BROWN SUGAR
1/2 TSP CAYENNE PEPPER
2 TSP MINCED GARLIC
1 TSP DICED SHALLOTS OR GREEN ONIONS WHITE PART ONLY
1 1/2 LB SIRLOIN, FLANKS, OR ROAST
COMBINE ALL INGREDINTS AND RUB ON MEAT
WRAP UP AND REFRIGERATE AND MARINATE FOR 24 HOURS
BAKE 350 FOR 3 HOURS
PINEAPPLE ZUCCHINI BARS
3 eggs
2 c. sugar
2 tsp. vanilla
1 c. salad oil
2 c. zucchini, peeled, grated and drained
1/2 c. raisins
1 c. crushed pineapple, drained
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
Combine eggs, sugar, vanilla, oil and zucchini. Blend well. Sift together flour, baking powder, salt and baking soda; add to first mixture. Add raisins and pineapple. Blend well and pour into greased and floured 14x16 jelly roll pan. Bake at 325 degrees for 45 minutes.
CREAM CHEESE FROSTING:
4-6 oz. Philadelphia cream cheese, softened
1 tsp. vanilla
1 or 2 tbsp. milk or cream
1/3 c. butter
2-3 c. powdered sugar
Mix well and frost jelly pan top. DO NOT ROLL.
SWEET AND SOUR POT ROAST
12 small white potatoes, peeled
1 boneless beef chuck roast (about 3 pounds)
1 tablespoon canola oil
1 cup chopped onion
1 can (15 ounces) tomato sauce
1/4 cup packed brown sugar
2 to 3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt
Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast.
Cover and cook on high for 5-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef. Yield: 6-8 servings.
4 cups thickly shredded cabbage (about 1/2 of a medium-sized head)
8 ounces bowtie noodles, prepared according to package directions
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat oil over medium-high heat; add sausage and heat through, saute onions and cabbage until very soft and light brown.
Add remaining ingredients and cook 7 to 10 minutes, or until heated through. Serve immediately.
BANANA AND PEANUT BUTTER COOKIES
1/4 cup oil
2/3 cup honey
4 egg whites
1/2 teaspoon vanilla
1/2 cup peanut butter, to taste
1 very ripe banana, mashed
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat the oven to 350.
Cream together the oil and honey.
Beat in the egg whites vanilla, and peanut butter, then stir in the mashed banana.
Sift together the flour, baking powder, and salt and stir into the liquid mixture. Blend well.
Drop onto lightly sprayed baking sheets by scant tablespoonfuls 1 inch apart.
Bake at 350 for 12 to 15 minutes.
SWEET SALSA
2 c. pureed tomatoes
2 c. chopped tomatoes
2 c. chopped mild peppers
1 c. chopped onions
1/2 c. brown sugar
3/4 c. apple cider vinegar
3 tsp. garlic powder
2 tbsp. canning salt (not table salt)
Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 minutes longer.
To can: Fill sterilized jars, divide liquid equally among jars and screw on lids. Process
in boiling water bath for 25 minutes. Can be frozen but takes away some of the flavor.
TUESDAY OCT. 11
Oct 11 2011 11:46AM
Posted 117 days 11 hrs 35 mins ago
SPICEY SWEET POTATO FRIES
Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
PEAR HONEY CAKE
4 fresh pears
2/3 c. shortening
2/3 c. brown sugar, packed
4 eggs
2/3 c. honey
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 1/4 c. dates, chopped
1 tsp. finely grated orange peel
Brandy Glaze
1. Core and chop pears to make 3 cups.
2. Cream shortening and brown sugar; add eggs, one at a time.
3. Sift flour together with salt, soda and spices; add to creamed mixture. Blend at low speed until moistened, beat 3 minutes.
4. Pour into greased bundt pan.
Bake at 350 degrees for 60 to 65 minutes or until top springs back when touched lightly. cool in pan 30 minutes. Remove.
ORANGE GLAZE:
Combine 1 cup powdered sugar with 2-3 teaspoons of orange juice to proper glaze consistency. Use a little orange food coloring if want colored.
SALSA ALICE
2-3 LB. RIPE TOMATOES CHOPPED
1 ONION DICED
3-4 RIBS CELERY DICED
1 GREEN PEPPER CHOPPED
1 RED PEPPER CHOPPED
1 JALAPENO SEEDED, DICED, AND CHOPPED
1 PKG. MRS. WAGES
1 CUP VINEGAR
COMBINE ALL AND ALLOW TO COOK TILL DESIRED THICKNESS
PUT IN JARS
PROCESS FOR 5LB AT 10 MINUTES
FROM SCRATCH SALSA
4 qt. tomatoes, peeled and chopped
2 c. bell pepper, chopped fine
1 c. onion, chopped fine
3 jalapenos, cut in half lengthwise and seeded
3 cloves garlic, peeled whole
4 tbsp. vinegar
2 tsp. sugar
4 tsp. pickling salt (or canning salt)
2 tsp. paprika
Simmer all ingredients over low heat for 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.
CHERRY PIE ALICE
3/4 CUP SUGAR
1/3 CUP COCOA
2 TBP FLOUR
1/3 CUP BUTTER
2 EGGS
1/3 CUP MILK
1 9 INCH PIE SHELL
1 CAN CHERRY PIE FILLING
COMBINE FLOUR, SUGAR, COCOA, BUTTER, AND MILK
MIX WELL AND OVER LOW HEAT COOK UNTIL THICKENED
PUT A LITTLE HOT MIXTURE IN EGGS TO ADJUST EGGS TO TEMPERATURE
ADD EGGS AND CONTINUE TO COOK
SET OFF STOVE
ADD HALF OF CHERRY PIE FILLING AND MIX WELL
POUR INTO PIE SHELL
BAKE 350 FOR 35-40 MINUTES
ALLOW TO COOL
ADD BALANCE OF CHERRY PIE FILLING
ADD COOL WHIP TO TOP
REFRIGERATE
MONDAY OCTOBER 10
Oct 10 2011 11:11AM
Posted 118 days 12 hrs 10 mins ago
TIM BAKER, HORTICULTURIST FROM DAVIESS COUNTY
If you intend to plant or overseed your lawn, be sure to finish seeding by the middle of October. You can also apply broadleaf herbicides now to control cool season weeds such as chickweed and dandelion. It’s also a good time of the year to do a soil test. You may need to apply lime to your lawn, and a soil test will tell you if you need it and how much to apply.
PEAR HONEY
8 cups peeled, cored and chopped pears
1 cup unsweetened crushed pineapple with the juice
8 cups white sugar
Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.
PEAR HONEY PIE
4 c. peeled, sliced fresh Bartlett pears
1/3 c. honey
2 tbsp. cornstarch
4 tsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ginger
Pastry for 2 crust (9 inch) pie
2 tbsp. butter
Toss pears with honey, cornstarch, lemon juice, peel and ginger. Turn mixture into pastry-lined 9-inch pie plate; dot with butter. Cover with top crust. Seal and flute edges; cut vents into crust. Bake at 400 degrees for 35 to 45 minutes or until pears are tender and crust is golden.
EASY CREAM CHEESE
2 CANS CRESCENT ROLLS
2 8 OZ CREAM CHEESE
1 CUP SUGAR
1 TSP VANILLA
CREAM TOGETHER CREAM CHEESE, SUGAR, AND VANILLA
SPRAY A 9X13 PAN AND UNROLL 1 CAN OF CRESCENT
SPREAD CREAM CHEESE MIXTURE EVENLY
TOP WITH SECOND CAN OF CRESCENT ROLLS
SPRINKLE WITH A SUGAR AN CINNAMON MIX
BAKE 350 FOR 20 MINUTES
REFRIGERATE
PEAR BUTTER
3 fresh Bartlett pears, peeled, cored & chopped
1/2 c. water
1 tbsp. honey
1 tsp. unsalted butter
1/8 tsp. cinnamon
Combine all ingredients in saucepan. Cook over medium heat, stirring frequently, 15 to 20 minutes or microwave, covered, in microwave-safe dish on HIGH (100%) 3 minutes or until pears are tender. Cool to room temperature. Drain pears; discard the juice and puree the pears. Store in refrigerator, covered, up to 2 weeks.
Makes about 1 pint.
EVERYTHING BREAD
1 package active dry yeast
3/4 cup warm water
1 cup warm 2% milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg yolk
1-1/2 teaspoons salt
4 to 4-1/2 cups flour
1 egg white
2 teaspoons water
1 teaspoon coarse sea salt or kosher salt
1 teaspoon dried minced onion
1 teaspoon each sesame, caraway and poppy seeds
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.
MARY'S STUFFED TWICE BAKED SWEET POTATOES
4 SWEET POTATOES PIERCED WITH A FORK
PLACE IN MICROWAVE DISH AND MICROWAVE ON HIGH TILL TENDER (ABOUT 10 MINUTES)
ALLOW TO COOL
4-6 SLICES OF BACON MICROWAVED TILL CRISP (SET ASIDE TO COOL AND CRUMBLE)
CUT SWEET POTATOES IN HALF AND REMOVE PULP
PLACE SKINS OF POTATOES IN OVEN FOR 5 MINUTES AT 400 DEGREES TILL CRISP
PLACE PULP IN BOWL AND ADD
3/4 CUP SOUR CREAM
1/4 CUP CHOPPED SUN DRIED TOMATOES
2 GREEN ONIONS CHOPPED FINE
1/4 TSP SALT
SHREDDED CHEESE
MASH UP AND MIX WELL
PLACE BACK IN POTATO SKINS
BAKE 400 FOR 10 MORE MINUTES
ADD MORE CHEESE AND SPRINKLE BACON ON TOP
BACK TO OVEN TILL CHEESE IS MELTED
THURSDAY OCT. 6
Oct 6 2011 11:13AM
Posted 122 days 12 hrs 8 mins ago
THURSDAY OCTOBER 6
CHICKEN ROLLUPS TASTE OF HOME
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded cooked chicken
1/4 cup barbecue sauce
1/3 cup shredded Cheddar cheese
1 egg, beaten
Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 350 12 to 15 minutes.
Make-Ahead Potatoes Recipe TASTE OF HOME
12 Servings
Prep: 45 min. Bake: 1 hour
45 60 105
MAKE AHEAD POTATOES
10 large potatoes, peeled and quartered
1 cup (8 ounces) sour cream
(8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
Paprika
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.
Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. baking dish.
Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Yield: 12 servings.
ULTIMATE GRILLED CHEESE TASTE OF HOME
1 package (3 ounces) cream cheese, softened
3/4 cup mayonnaise
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened
In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.
GREEN TOMATO MARMALADE
1 cup water
2 oranges, thinly sliced
1 lemon thinly sliced
6 large green tomatoes chopped
4 cups sugar
1/2 teaspoon salt
Cook water, oranges, and lemons in a Dutch oven over medium heat 17 to 20 minutes or until fruit is tender. Add tomatoes sugar, and salt, stirring until sugar dissolves.
Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 3 hours and 30 minutes or until mixture thickens.
Pour hot marmalade into hot jars, filling to 1/4 inch from top. Remove air bubbles and wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.
OLD TIME AUTUMN FAVORITE GREEN TOMATO PIE
1 1/3 CUP SUGAR
6 2/3 TBP FLOUR
1 1/3 TSP SALT
1 1/3 TSP NUTMEG OR CINNAMON
SIFT TOGETHER AND MIX WELL
TAKE 4 CUPS GREEN TOMATOES CUT INTO SLICES (REMOVE SEEDS)
1 (21-ounce) can cherry or your favorite pie filling
1 teaspoon cinnamon
Preheat oven to 350 Coat a 9 x 13-inch baking dish with cooking spray.
In a large bowl, cream together eggs, 1-1/2 cups sugar, oil, juice, and vanilla. Add flour and baking powder; mix well. Pour half the batter into prepared baking dish. Spread pie filling over batter.
In a small bowl, mix remaining sugar and the cinnamon; sprinkle 1 teaspoon of the mixture over pie filling.
Spoon remaining batter over pie filling then sprinkle with remaining sugar and cinnamon mixture.
Bake 15 minutes then reduce heat to 300 degrees and bake 60 more minutes, or until toothpick inserted in center comes out clean.
EASY PUMPKIN BREAD
1 1/2 cups sugar
1 1/4 cups flour
1 cup canned 100% pure pumpkin
1/2 cup vegetable oil
1/2 cup chopped walnuts
1/3 cup water
2 eggs
1 teaspoon baking soda
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
Preheat the oven to 350.
In a large bowl, combine all the ingredients; mix well and pour into a 9" x 5" loaf pan that has been coated with cooking spray.
Bake for about 1-1/2 hours or until a wooden toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing. Makes 1 loaf.
CARAMEL PEAR CAKE
1 (18.25-ounce) package spice cake mix
2 fresh pears, pared, halved, cored, and thinly sliced
1/2 cup packed brown sugar
2 tablespoons flour
2 tablespoons water
1/4 cup chopped almonds
1/4 cup melted butter
Prepare cake mix according to the package instructions and bake in a broiler-proof 9- x 13-inch baking dish. Arrange sliced pears on top of the hot cake.
In a medium bowl, mix together the remaining ingredients to make a glaze. Spoon glaze over pears.
Preheat the broiler. Place cake under broiler, about 3 inches from the heat, broiling until pears are thoroughly heated and the top is bubbly.
FREE WALNUTS, MUST PICK UP
2404 WILLARD
BETHANY
CALL BEFORE COMING AT 425-8105
BOX TRAILOR
150
660-373-0044
COLOR TV 32 INCH
50
425-3743
WANT SMALL CHEST FREEZER
TREADMILL
EXERSICE BIKE
816-630-8705
PELLET STOVE OR CORN
SUZUKI 4 WHEELER
726-3465
SMALL SQUARE BALES 10 FOR 3.00
COMPOUND BOW
816-449-0810 OR TEXT
3X4 BULLETIN BOARD
425-2167
RIDER MOWER 12X38
250
868-1972
32 INCH COLOR TV
70-80
868-0036
WANT TWIN BED FOR GIRL
660-853-1373
WANT BOTTLE CALVES OR DROP CALVES
913-375-0009
2004 SILVERADO
99 MITSIBUSHI
327 ENGINE PARTS
660-373-2011
4 TIRES 16X245X75
868-1972
WASHER AND DRYER 200
GARAGE SALE 2602 CROSSON
425-1360
THURSDAY SEPT. 22
Sep 23 2011 7:30AM
Posted 135 days 15 hrs 51 mins ago
THURSDAY SEPT 22
SUPREME PIZZA CASSEROLE TASTE OF HOME
8 ounces uncooked fettuccine
2 pounds ground beef
1 medium onion, chopped
2 cans (8 ounces each) mushroom stems and pieces, drained
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).
MARY'S TOMATO PICKLES
2 CUPS CHERRY OR PLUM TOMATOES QUARTERED
2-4 SLICED GARLIC CLOVES
1/2 CUP HERBS OF CHOICE
1/3 CUP CIDER VINEGAR
1 TBP SALT
1 CUP COLD WATER
1 TBP FRESH LEMON OR LIME JUICE
PLACE TOMATOES, GARLIC, AND HERBS IN A 16 OZ GLASS JAR
FILL JARS UNTIL 3/4 FULL
COMBINE VINEGAR AND SALT IN SAUCE PAN
SIMMER UNTIL SALT IS DISSOLVED
REMOVE FROM HEAT
ADD COLD WATER AND JUICE
ALLOW TO COOL
POUR ENOUGH OF LIQUID TO JAR TO COVER TOMATOES AND HERBS
REFRIGERATE TILL CHILLED
APPLE BACON MINI LOAVES
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese
1/3 cup crumbled cooked crisp bacon
1/4 cup finely chopped apple
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).
VEGETARIAN STUFFED PEPPER TASTE OF HOME
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup corn,
1 small sweet onion, chopped
1/3 cup red beans, rinsed and drained
1/3 cup black beans, rinsed and drained
3/4 cup shredded or cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous
Do you have a sick friend or loved one recovering from surgery? Maybe you want to help an elderly neighbor or a busy, overwhelmed mom? It’s probably hard for either of them to handle everyday tasks—ones you take for granted. So whether you’re repaying a thoughtful gesture or trying to be the kind of friend you’d want to have, go ahead and reach out.
1. Be a Prep Chef
A little help in the kitchen can go a long way. Ask your friends if they’d like your assistance washing and cutting up fresh fruits and vegetables to store in Ziploc® Brand Fresh Produce Bags These handy bags will help food last longer and make it easy to get to. When you’re ready to put everything away, you can give your friends another hand by taking a quick organizing pass through the fridge
2. Deliver Ready-Made Meals
Check out Five Ingredients or Less or recipes requiring minimal shopping and prep work. Deliver your prepared meals in Ziploc® along with a cheerful note and heating instructions. All they have to do is remove the plastic lid before cooking in an up to 400° F oven (if frozen, let thaw first). Leftovers? Pop the plastic lid back on before storing it. And, of course, a good friend always remembers to bring dessert!
3. Show and Tell Your Cleaning Smarts
For an elderly relative or friend, cleaning a bathroom can be a big bonus. And remember to work smart, not hard. Daily and weekly maintenance can prevent major scrubbing at the end of the month—helpful to those with bad backs or arthritis. For example, always pull the shower curtain closed so water can’t collect in the folds and cause mildew. Then let Scrubbing Bubbles® do the rest. (Depending on the extent of mildew stains and soap scum, it may take two weeks of daily use to see a noticeable reduction). Wipe away any soap spots or toothpaste splatters with Scrubbing Bubbles® Antibacterial Bathroom Wipesand line trash cans with plastic grocery bags to keep the pail clean and emptying easy.
4. Help with Big Laundry Loads
Do a few loads to help a friend catch up on her laundry. Items like tablecloths, sheets and towels are often time consuming, especially for someone who may tire easily. Be sure to observe the washing instructions: some pieces may need extra care, so offer to take items to the dry cleaner. Laundering bathroom and kitchen rugs can also be a big help. And remember to air-dry anything with a rubber backing.
5. Suck Up the Dust
Vacuuming can also be a big chore. Offer to run the vac over items that can be big dust collectors and need extra effort—like upholstered furniture, blinds and draperies. If your friend has a two-story home, stairs are high-traffic areas that might be neglected, so giving them a quick clean will likely be appreciated.
6. Run Two Errands with One Trip
Cross a few things off your friend's to-do list. The next time you're heading to the drug store, dry cleaner or post office, ask if you can save her a trip by picking up things she needs.
7. Help Keep the Lights On
For some friends, getting on a stepladder and reaching up high can be a problem, which makes changing light bulbs next to impossible. Replacing old ones with long-lasting compact fluorescent bulbs (CFL) will mean fewer trips up the stepladder. While you’re there, check the batteries in smoke and carbon monoxide detectors. And speaking of batteries, replacing the old ones in TV remote controls can be a great gift to someone laid up in bed!
WEDNSDAY SEPT. 21
Sep 22 2011 7:06AM
Posted 136 days 16 hrs 15 mins ago
WEDNESDAY SEPT. 21
BBQ RIBS SLIM
1 1/2 TBP MEAT TENDERIZER
1 TBP CAJUN SEASONING
2 TSP LEMON PEPPER
1 TBP RAVEN SEASONING
1 TBP SOUTHWEST SEASONING
REMOVE THE MEMBRANE
COMBINE AND RUB ON RIBS
MARINATE FOR TWO HOURS
COOK ON INDIRECT HEAT, FAT SIDE DOWN
FOR 1 HOUR AND 15 MINUTES
1 TBP BBQ SAUCE
2 TBP HICKORY SMOKE
1 TBP OLIVE OIL
COMBINE AND BRUSH ON RIBS THE LAST 10 MINUTES
SLIM'S OKRA AND CORN
2 TBP LEMON PEPPER
1 TBP OLIVE OIL
1 TBP MELTED BUTTER
COMBINE AND RUB ON OKRA
PUT OKRA ON SKEWERS
PLACE ON GRILL
BRUSH CORN WITH SAME MIXTURE
ROLL UP IN TIN FOIL
COOK ON GRILL FOR 30-45 MINUTES
EGGPLANT DRESSING
1 1/2 CUP CUBED EGGPLANT
3/4 CUP CHOPPED CELERY
1 CUP CHOPPED ONION
1 EGG
1 BOX STOVETOP DRESSING
1 CUP CHICKEN BROTH
1/2 CUP MARGARINE
SAUTE VEGGIES IN OIL
POUR ONTO DRESSING
ADD EGG, MARGARINE AND BROTH
MIX WELL
BAKE 375 FOR 25 MINUTES COVERED
REMOVE COVER AND BAKE ANOTHER 20 MINUTES
VIRGINIA APPLE DABBLE CAKE
2 EGGS
1 CUP OIL
2 CUPS SUGAR
2 CUPS FLOUR
1 TSP SALT
1 TSP BAKING POWDER
COMBINE ALL AND MIX WELL
ADD 3 CUPS DICED APPLES
1 CUP NUTS
1 TSP VANILLA
MIX WELL AND POUR INTO A 9X13 GREASED PAN
BAKE 350 FOR 40-45 MINUTES
SAUCE:
1 STICK BUTTER
1 CUP BROWN SUGAR
1/2 CUP MILK
COMBINE AND MIX WELL
BRING TO BOIL AND BOIL FOR 3 MINUTES
POKE A FEW HOLES IN CAKE WITH FORK
DRIZZLE OVER TOP WHILE CAKE IS HOT
SUPREME PIZZA CASSEROLE TASTE OF HOME
8 ounces uncooked fettuccine
2 pounds ground beef
1 medium onion, chopped
2 cans (8 ounces each) mushroom stems and pieces, drained
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).
TUESDAY SEPT. 20
Sep 22 2011 7:03AM
Posted 136 days 16 hrs 18 mins ago
TUESDAY SEPT. 20
CANNING JALAPENOS
1 CUP VINEGAR
2 CUPS WATER
1 TSP CANNING SALT
COMBINE AND BRING TO BOIL
PACK PEPPERS
POUR OVER SOLUTION
PEANUT BUTTER BROWNIES GENTRY
1 CUP PEANUT BUTTER
1 STICK BUTTER
1 CUP SUGAR
1 CUP BROWN SUGAR PACKED
4 EGGS
1 TBP VANILLA
1 CUP FLOUR
1 TSP BAKING POWDER
1 TSP SALT
1 CUP CHOCOLATE CHIPS
COMBINE PEANUT BUTTER AND BUTTER AND MELT IN MICROWAVE
FOLD IN BOTH SUGAR WHILE HOT AND STIR TILL MELTED
ADD 4 EGGS ONE AT A TIME BY HAND
ADD VANILLA
COMBINE DRY INGREDIENTS
COMBINE BOTH INGREDIENTS
SPREAD ON A GREASED COOKIE SHEET
SPRINKLE CHOCOLATE CHIPS ON TOP
BAKE 350 FOR 15 MINUTES
GLAZE WITH CHOCOLATE CHIPS
2 TBP WATER
2 TBP SUGAR
COMBINE AND COOK TILL SUGAR IS DISSOLVED
ADD 1/2 CUP CHOCOLATE CHIPS
COOK TILL HEATED
MONDAY SEPT 19
Sep 19 2011 11:14AM
Posted 139 days 12 hrs 7 mins ago
AUTUMN CHOWDER TASTE OF HOME
2 bacon strips, diced
1/4 cup chopped onion
1 red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup corn
1/8 teaspoon pepper
2-1/2 teaspoons flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. .
MARY'S SOCK SOUP
AN OLD SOCK (CLEAN)
PUT IN 2 TBP CARAWAY SEED AND TIE UP
2-3 LB. BEEF ROAST PRESSURIZED FOR 1/2 HOUR OR BOILED FOR 1 1/2 HOURS TILL TENDER
2 CUPS CHOPPED CARROTS
4 CUPS CHOPPED CABBAGE
2 POTATOES DICED
1 ONION SLICED
1 GREEN AND RED PEPPER DICED.
1 QT TOMATO JUICE
2 1/2 CUPS OF BEEF BROTH
ADD THE CLEAN SOCK
3 TBP VINEGAR
1 TBP GARLIC POWDER
1/2 CUP SUGAR OR SWEETENER
COMBINE EVERYTHING EXCEPT MEAT AND COOK TILL VEGGIES ARE TENDER
In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.
Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.
THURSDAY SEPT. 15
Sep 15 2011 12:29PM
Posted 143 days 10 hrs 52 mins ago
THURSDAY SEPT. 15
CHICKEN EMPANADA TASTE OF HOME
1 (15-ounce) package refrigerated rolled pie crusts
1 tablespoon olive oil
1/2 cup chopped onion
1 medium-sized red bell pepper, chopped
1/2 medium-sized green bell pepper, chopped
2 cups coarsely chopped cooked chicken
1 cup corn,
2 tablespoons dry fajita or taco seasoning
1 cup Mexican cheese blend
1 egg, beaten
Preheat oven to 425 . Place 1 pie crust flat on a 14-inch pizza pan; set aside.
In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.
Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.
Brush top with egg.
Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately
An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, vegetables or fruits among others.
CHICKEN A LA KING TASTE OF HOME
4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup flour
1/8 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken and. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with biscuits.
SAUCY APRICOT CHICKEN TASTE OF HOME
6 boneless skinless chicken breast halves
2 jars (12 ounces each) apricot preserves
1 envelope onion soup mix
Hot cooked rice
Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice
ALICES'S CHILI
COOKED 1 CUP BEANS
ADD:
1 LB. COOKED AND DRAINED HAMBURGER
1 ONION DICED
1 BELL PEPPER DICED
1 CUP CELERY DICED
1 QT TOMATO JUICE
1 QT WHOLE TOMATOES
2 TSP CHILI SEASONING
1/4 TSP CAYENNE
1 BRICK CHILI
COMBINE AND LET IT SIMMER
MARY'S POTATO SOUP WITH POSSIBILITIES
6-8 CUPS OF CHICKEN BROTH
1 ONION CHOPPED
1 CUP CHOPPED CELERY
6 LARGE POTATOES PEELED AND CHOPPED
SALT AND PEPPER TO TASTE
PUT EVERYTHING IN SLOW COOKER
SOME DICED KIELBASA
SHREDDED CHEDDAR CHEESE
1 CUP WHOLE CORN
2-3 CANS CHOPPED CLAMS
COOK ON HIGH FOR 5 HOURS OR LOW FOR 7 HOURS
HAWAIIN PORK ROAST TASTE OF HOME
1 boneless whole pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
2 cups unsweetened pineapple juice
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup soy sauce
1/4 cup cornstarch
1/3 cup cold water
Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160°.
Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
ASPARAGUS POTATO SOUP KAREN DAVIS OF TASTE OF HOME
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced or grated carrots
1 (32 ounce) container chicken broth
2 cups peeled and diced Russet potatoes
1 (15 ounce) jar creamy Alfredo pasta sauce
2 cups coarsely chopped asparagus
salt, to taste
pepper, to taste
1. In a large Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook and stir for 10 minutes or until onions are translucent.
2. Add chicken broth and potatoes. Bring mixture to a boil. Reduce heat, cover and simmer for 15 minutes.
3. Stir in Alfredo sauce and asparagus. Simmer for about 10 more minutes or until asparagus and potatoes are tender.
4. Season, to taste, with salt and pepper. Enjoy!
WEDNESDAY SEPT. 14
Sep 15 2011 12:28PM
Posted 143 days 10 hrs 53 mins ago
WEDNESDAY SEPT. 14
ITALIAN MEAT LOAF SANDWICH
2 pounds ground beef
1 cup Italian-style bread crumbs
2 eggs
1 (26-ounce) jar spaghetti sauce, divided
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) loaf Italian bread, cut in half lengthwise
1 cup (4 ounces) shredded mozzarella cheese
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with aluminum foil and coat the foil with nonstick cooking spray.
In a large bowl, combine the ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, the Parmesan cheese, salt, and pepper; mix well. Divide the mixture and form into six equal-sized patties; place on the baking sheet.
Bake for 12 to 15 minutes, or until no pink remains. Remove the patties with the foil from the baking sheet.
Line the baking sheet with another piece of aluminum foil and place the Italian bread halves on the baking sheet. Place the meat loaf patties on the bread and top with the remaining spaghetti sauce. Sprinkle with the mozzarella cheese and bake for 8 to 10 minutes, until heated through. Slice each bread half into 3 servings and serve immediately.
POT ROAST CARBONADE
1/2 pound slab bacon, cut into large lardons
2 medium onions sliced
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 1/2 pounds beef chuck cut into large cubes
5 carrots peeled and cut into large chunks
Generous tablespoon flour
12 ounces beer (dark or light, depending on your preference)
1 tablespoon dried thyme
1 cup beef stock
Preheat the oven to 325
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
COMBINE 1/2 CUP PEPPERJACK, TORTILLA CHIPS, AND RED PEPPER FLAKES
SPRINKLE ON TOP OF CASSEROLE
COVER WITH FOIL
BAKE COVERED AT 350 FOR 20 MINUTES
UNCOVER AND BAKE FOR 10 MINUTES MORE
TUESDAY SEPT. 13
Sep 15 2011 12:28PM
Posted 143 days 10 hrs 53 mins ago
TUESDAY SEPT. 13
CINNAMOM ROLL BREAD PUDDING
1 (4.6-ounce) box instant vanilla pudding mix
2 (12-ounce) cans evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 pound leftover or store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or raisins
1/4 cup chopped almonds or pecans
4 tablespoons butter, cut into small pieces
Preheat oven to 350
Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray set aside.
In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
Transfer to prepared casserole dish and dot with butter.
Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
Remove from oven and serve warm in martini glasses.
AMISH STYLE APPLE PIE
1 1/3 cups sugar substitute
1/4 cup brown sugar
1/2 cup plus 5 tablespoon flour
1 1/2 teaspoons cinnamon
1 teaspoon grated nutmeg
1 pinch salt
(1 stick) margarine, cold
1/2 cup walnuts, coarsely chopped
4 cups McIntosh or Granny Smith apples, sliced
1 unbaked 10 inch pie shell
1 egg
1 cup heavy whipping cream
1 teaspoon vanilla
In a food processor bowl mix 1/3 cup sugar, brown sugar, 1/4 cup plus 2 tablespoon flour, 1 teaspoon cinnamon, nutmeg and salt.
Add the butter then process until the mixture becomes crumbly; it should still have a dry look to it -- don't over process. Add the nuts then set aside.
Preheat oven to 350 degrees F.
Peel, core and thinly slice apples 4 cups of apples. Fill pie shell with apples.
Beat the egg, and add the cream and vanilla.
In a separate bowl, mix the remaining sugar, flour, and cinnamon.
Combine the sugar mixture to the egg mixture and blend. Pour over the apples.
In the lower one-third of the oven, bake for an hour. After 20 minutes, sprinkle the contents of the food processor over the top.
Continue baking approximately 40 minutes longer, or until the top becomes puffed and is lightly brown.
HINTS ON PIE MERINGUE
1. TO CUT MERINGUE, DIP A THIN KNIFE IN HOT WATER AND CUT THROUGH THE MERINGUE (NOT THE PIE). THIS PROCESS KEEPS THE PIE FROM FALLIG ON PIES.
2. EGG WHITE SHOULD ALWAYS BE AT ROOM TEMPERATURE BEFORE BEATING.
3. MERINGUE SHOULD TAKE A MINIMUM OF THREE EGG WHITES PER PIE.
4. AFTER EGG WHITES ARE BEATEN STIFF BUT NOT DRY. SPRINKLE 1/4 TSP. CREAM OF TARTAR AND A DASH OF SALT ON TOP AND BEAT SLOWLY.
5. ADD SLOWLY THREE LEVEL TBP. OF SUGAR FOR EACH EGG WHITE INTO BOWL, BEATING ALL THE WHILE. THIS SOUNDS LIKE A LOT, BUT YOU SHOULD SEE THE DIFFERENCE IN HEIGHT OF THE MERINGUE, AND THE WAY IT STANDS UP AFTER THE PIE IS DONE.
6. ALWAYS HAVE THE EDGE OF YOUR MERINGUE TOUCHING THE EDGE OF THE PIE CRUST. THIS PREVENTS SHRINKING.
7. PUT THE PIE ON THE MIDDLE SHELF, NOT THE TOP AND IT WILL BROWN MORE EVENLY.
8. WHEN MERINGUE IS ALMOST DONE, TURN OFF OVEN AND SLIGHTLY OPEN DOOR, AND ALLOW TO COOL. THIS PREVENTS MERINGUE FROM CRACKING OR SPLITTING.
9. NEVER PUT A MERINGUE TO COOL WHERE THE DRAFT CAN HIT IT.
10. NEVER PUT MERINGUE ON A PIE UNTIL YOU ARE SURE IF THE SUGAR IS DISSOLVED. HOW TO CHECK THIS IS TO PUT SOME MERINGUE BETWEEN YOUR FINGERS AND RUB. ANOTHER WAY IS TO PUT A LITTLE ON YOUR TONGUE AND RUB THE ROOF OF YOUR MOUTH. IN BOTH TESTS YOU WILL FEEL THE UNDISSOLVED SUGAR IF THERE.
(IF YOU FEEL SUGAR, CONTINUE TO BEAT UNTIL ALL DISSOLVED.
MONDAY SEPT. 12
Sep 12 2011 11:02AM
Posted 146 days 12 hrs 19 mins ago
MONDAY SEPT. 12
SLOW COOKER CHICKEN CHILI
2 pounds diced boneless chicken,
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
Pinch cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream shredded Cheddar or Jack cheese chopped onions, and chopped jalapenos
Put the chicken in the slow cooker . Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
SWEET AND SOUR CRANBERRY CHICKEN SLOW COOKER
1 small onion, thinly sliced
1 cup fresh or frozen cranberries
12 skinned and boned chicken thighs
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons cider vinegar
1 1/2 tablespoons cornstarch
2 tablespoons cold water
Combine onion and cranberries in a 4-quart slow cooker. Arrange chicken on top of cranberry mixture.
Combine ketchup and next 4 ingredients in a small bowl; pour over chicken.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours or until chicken is very tender. Transfer chicken to a serving platter, and keep warm.
Combine cornstarch and water, stirring until smooth; stir into mixture in slow cooker. Cook, uncovered, on HIGH setting 15 minutes or until mixture is slightly thickened, stirring often. Pour over chicken.
Notes
Serve this sweet-and-sour chicken thigh combo over rice or noodles to soak up the oh-so-sassy sauce.
PUMPKIN COOKIE
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
(1 stick) butter softened
1 cup 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla in small bowl until smooth.
CANDY BAR PIE
unbaked pie crust
5 3 Musketeer candy bars
1/2 cup sugar
12 ounces cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons whipping cream
2/3 cup milk chocolate chips
Heat oven to 450 Prepare pie crust according to package instructions for filled one-crust pie using 9 inch pie pan. Bake at 450 for 5-7 minutes or until very light golden brown. Remove from oven, cool. Reduce temperature to 325 degrees F.
Cut candy bars in half lengthwise, cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust.
In small bowl, combine sugar and cream cheese, beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 degrees F for 30-40 minutes or until center is set. Cool completely.
In small saucepan, heat whipping cream until very warm. Remove from heat, stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie.
Refrigerate 2-3 hours before serving. Store in refrigerator.
FRIDAY SEPT. 9
Sep 9 2011 11:58AM
Posted 149 days 11 hrs 23 mins ago
MASHED POTATOES, BROCCOLLI, AND CHEESE
1 1/2 pounds small potatoes
1 small head broccoli
1 cup milk
2 tablespoons butter
1 1/2 cups shredded sharp Cheddar
Salt and black pepper
Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.
BLANCHES MEXICAN PORK ROAST
2 ONIONS CHUNLED
2 CARROTS CHUNKED
2 JALAPENO SEEDED AND SLICED
3 GARLIC CLOVES MINCED
2 TBP OLIVE OIL
1/2 CUP WATER
1/2 CUP CHICKEN BROTH
1 TSP CORRIANDER
1/2 TSP SALT
1/2 TSP CUMIN
1/2 TSP OREGANO
1/4 TSP PEPPER
3 LB. BONELESS PORK SHOULDER ROAST
SAUTE ONIONS, CARROTS, PEPPERS, AND GARLIC IN OLIVE OIL FOR 3 MINUTES
PUT INTO SLOW COOKER
ADD WATER AND BROTH
COMBINE IN SMALL BOWL ALL THE SEASONING AND MIX WELL
DIVIDE THE ROAST INTO TWO PIECES
RUB INTO THE ROAST
PLACE IN SLOW COOKER
COVER AND COOK ON LOW FOR 8-9 HOURS TILL MEAT TENDER
TRANSFER ROAST AND VEGGIES TO PLATTER
SAVE THE LIQUID TO COOK DOWN TO GRAVY
SLOW COOKER SPAGHETTI AND MEAT BALLS
1 (28-ounce) can tomato puree
1 (15-ounce) can tomato sauce
1 (4-ounce) can sliced mushrooms, drained and coarsely chopped
1 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon basil
1 teaspoon salt, divided
1 pound ground beef
1/4 cup seasoned bread crumbs
1 egg
1/2 pound angel hair (capellini) pasta, broken into 4-inch pieces
In a 3-1/2-quart (or larger) slow cooker, combine tomato puree, tomato sauce, mushrooms, onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well.
In a medium bowl, combine ground beef, bread crumbs, egg, and remaining 1/2 teaspoon salt; mix well then form into 1-inch balls.
Gently place meatballs in sauce; do not mix. Cover and cook on low setting for 8 hours.
Remove lid and add angel hair pasta; do not stir. Replace lid and increase setting to high.
Cook 1 hour then stir and serve.
THURSDAY SEPT. 8
Sep 8 2011 11:48AM
Posted 150 days 11 hrs 33 mins ago
THURSDAY SEPT. 8
JAMAICA CAKE
2 cups sugar
1 1/2 cups vegetable oil
1 1/2 cups chopped pecans
3 cups flour
2 bananas, peeled and diced
3 eggs
1 (20 ounce) can crushed pineapple with juice
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
Bake in a preheated 350 oven for 60 minutes or until cake tests done.
BANANA CRUNCH PIE
5 tablespoons butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup corn flakes crushed
1 (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup plus 2 tablespoons lemon juice
1 teaspoon vanilla
5 bananas
In a small pan, melt the butter over low heat; stir in the sugar and cinnamon and cook until bubbles form. Remove from heat. Stir in the crumbs. Press mixture evenly over the bottom and up the sides of a 9-inch pie pan; chill.
Meanwhile, in a large bowl, beat the cream cheese until fluffy; blend in the sweetened condensed milk. Add the 1/3 cup lemon juice and the vanilla; stir until smooth and thick. Cut 3 of the bananas into thin slices, line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate for 2 to 3 hours or until firm. Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice. Arrange banana slices over top of pie.
SUGAR FREE BANANA PIE
1 BAKED PIE SHELL
SLICE 4 BANANAS IN CRUST
2 BOXES SUGAR FREE INSTANT VANILLA PUDDING
2 CUPS MILK
COMBINE AND THICKEN
POUR INTO CRUST
TOP WITH COOL WHIP
AND REFRIGERATE
PORK STEAK CASSEROLE
4 pork steaks
Cooking oil
1 bunch carrots
1 med. onion
1 green pepper
6 potatoes
20 oz. can tomato soup
2 c. water
Ground red pepper
Salt & pepper to taste
Preheat oven to 350 degrees. Brown pork steak in cooking oil and place in roasting pan. Peel carrots and cut on the diagonal in 1/2" pieces, green pepper, 1/4" pieces. Peel potatoes and slice in slices 1/4" thick. Layer carrots, onions and green peppers on top of pork with sliced potatoes on top. Add soup and water. Sprinkle with red pepper. Add salt and pepper. Cover and bake 2 hours
PORK STEAK IN APPLESAUCE GRAVY
2 lbs. lean pork steaks/chops
1 tbsp. oil
1 (3/4 oz.) envelope brown gravy mix
1 (15 oz.) can or 1 1/2 c. applesauce
1/2 c. water
1 tbsp. honey
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. ginger
Using large heavy skillet, brown pork steaks in oil; drain off excess fat. Combine gravy mix, applesauce, water, honey, lemon juice, Worcestershire sauce and ginger; pour over pork steaks. Cover tightly and simmer 60 minutes or until pork is tender. Stir gravy once or twice during cooking time.
IOWA PORK STEAK
2 tablespoons vegetable oil
4 pork steaks
onion powder
garlic powder
salt and black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 cream of mushroom soup
1 can water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce
Preheat oven to 350
Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. and bake for 90 minutes
WEDNESDAY SEPT. 7
Sep 7 2011 12:22PM
Posted 151 days 10 hrs 59 mins ago
WEDNESDAY SEPT 7
Bananas are arguably one of the healthiest fruits to incorporate into your diet. By eating two bananas a day, you are getting the full amount of potassium you need for the day. Bananas are also a wonderful source of vitamin B6, vitamin C, folate, fiber, calcium and even protein. One medium-sized banana has 100 calories, mostly from the sugar in the banana. Bananas should be balanced with a protein-filled lunch or dinner. If you eat lots of pasta or starch, adding a banana a day into your diet may not make much of a difference. If you are eating at least two balanced meals a day, including fresh sources of protein and calcium found in dark, leafy vegetables, you should notice a big difference in your health and stamina.
BANANA SPLIT PANCAKES
2 cups biscuit baking mix
1 1/2 cups milk
1/4 cup chocolate flavor syrup, plus additional for topping
1 egg
1/3 cup mini semisweet chocolate chips
2 tablespoons shortening, divided
4 medium bananas, sliced
3 cups sliced strawberries
1 cup whipped topping
8 maraschino cherries with stems
In a large bowl, combine biscuit mix, milk, 1/4 cup chocolate syrup, and the egg. Mix until thoroughly combined. (Batter will be thin.) Stir in chocolate chips.
Heat a griddle or skillet over medium heat. Melt 1 teaspoon shortening then pour 1/4-cupfuls of batter onto the griddle, making sure to scoop up chips from bottom of bowl. Cook 1 minute, or until bubbles start to form on top of pancakes. Flip pancakes, and cook 1 to 2 more minutes, or until golden. Repeat with remaining batter, adding more shortening as needed. Cover to keep warm.
Place 1 pancake on each plate; place a small amount of banana and strawberry slices on each pancake. Dollop each with whipped cream, drizzle with chocolate syrup, and top with a cherry.
BANANA SPLIT DESSERT ALICE
LAYERS
2 CUPS CRUSHED VANILLA WAFERS IN BOTTOM OF 9X13 PAN
3 BANANAS SLICED
COMBINE 2 SMALL BOXES VANILLA PUDDING WITH 2 CUPS MILK AND 8 OZ SOFT CREAM CHEESE
1 MEDIUM CAN CRUSHED PINEAPPLE DRAINED
8 OZ COOL WHIP
6 OZ PKG CHOCOLATE CHIPS SPRINKLED ON TOP
1 CUP CRUSHED PECANS
1 SMALL JAR MARASCHINO CHERRIES DICED
MICROWAVE COFFEE CUP SCRAMBLE VIRGINIA
2 EGGS
2 TBP MILK
2 TBP SHREDDED CHEDDAR CHEESE
SALT AND PEPPER
SPRAY A COFFEE CUP
COMBINE EGGS AND MILK AND BEAT TOGETHER
PUT IN COFFEE CUP AND MICROWAVE ON HIGH FOR 45 SECONDS
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
BUTTER PECAN BANANA BARS CAROLYN
2 1/2 CUP FLOUR
1 2/3 CUP SUGAR
1 1/4 TSP BAKING POWDER
1 1/4 TSP BAKING SODA
1 TSP SALT
3/4 CUP MARGARINE SOFT
2/3 CUP BUTTERMILK OR SOUR MILK
1 1/4 CUP VERY RIPE MASHED BANANAS (3 BANANAS)
2 EGGS
1/2 CUP CHOPPED PECANS
COMBINE DRY INGREDIENTS
ADD BUTTERMILK, MARGARINE, AND BANANA AND BEAT WELL
ADD EGGS AND BEAT FOR 2 MINUTES
FOLD IN PECANS
UNGREASED 15X10X1 BAKING PAN
BAKE 350 FOR 30-40 MINUTES
FROSTING:
4 CUPS POWERDERED SUGAR
1/2 CUP SOFT MARGARINE
2-4 TBP MILK
1 TSP VANILLA
1 TSP BUTTER PECAN FLAVORING OR BUTTERNUT
1/2 CUP CHOPPED PECANS
COMBINE ALL BUT PECANS AND MIX WELL ON HIGH SPEED FOR 2 MINUTES
FOLD IN PECANS AND SPREAD ON TOP OF BARS
JAMAICA CAKE
2 cups sugar
1 1/2 cups vegetable oil
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 bananas, peeled and diced
3 eggs
1 (20 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
TUESDAY SEPT 5
Sep 6 2011 11:31AM
Posted 152 days 11 hrs 50 mins ago
TUESDAY SEPT. 6
MAKE AHEAD MEALS
FAMILY FAVORITE CASSEROLE
3/4 cup uncooked elbow macaroni
1 pound lean ground beef
1/2 cup sliced celery (about 2 stalks)
1/2 cup diced onion (about 1/2 of a small onion)
1 (28-ounce) can whole peeled tomatoes, broken up (undrained)
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees F.
In a medium pot of boiling salted water, cook pasta just until tender; drain.
Meanwhile, in a large skillet, brown beef over medium-high heat; drain off excess liquid.
Combine all ingredients in a 2-quart casserole dish and bake, covered, for 30 minutes.
Uncover and bake 30 more minutes, or until top is light golden and crunchy.
OLD FASHIONED MEATLOAF
2 pounds ground beef
1 onion, finely chopped
1 green bell pepper, finely chopped
1 egg
3/4 cup Italian-flavored bread crumbs
1 cup ketchup, divided
1/2 teaspoon black pepper
1 tablespoon brown sugar
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, onion, green pepper, egg, bread crumbs, 3/4 cup ketchup and the black pepper. Using your hands, mix ground beef mixture well and place in loaf pan.
Bake 1 hour. Brush with remaining 1/4 cup ketchup, sprinkle with brown sugar, and bake 15 to 20 minutes, or until no pink remains.
Drain, if necessary, then slice and serve.
MARY'S
4 ITALIAN SAUSAGES (1 LB.) CUT IN HALF
ITALIAN LAYER BAKE
1 (8-ounce) container refrigerated crescent rolls
8 slices (1/2 pound) deli turkey
8 slices (1/2 pound) deli ham
12 slices (1/2 pound) deli hard salami
8 slices (1/2 pound) Swiss cheese
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten
Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
Layer with half of each of the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of the beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.
Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
Bake 20 minutes, remove foil, and bake 20 to 22 more minutes, or until golden and heated through. Let cool 15 to 2
TORTILLA CRISPS
1/4 cup sugar
1 teaspoon cinnamon
Cooking spray
8 (10-inch) flour tortillas
Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
In a shallow dish, combine sugar and cinnamon; mix well and set aside.
Place 2 tortillas on a cutting board and use your favorite cookie cutter shapes to cut shapes from the tortillas. Spray both sides of the tortilla pieces with cooking spray and sprinkle with the sugar and cinnamon mixture. Place on prepared baking sheets.
Bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.
WEDNESDAY AUGUST 31
Aug 31 2011 5:03PM
Posted 158 days 6 hrs 18 mins ago
WEDNDESDAY AUGUST 31
APPLES AND SWEET POTATOES
3 apples, peeled, cored, and sliced
1 Tbsp. lemon juice
1 1/2 lbs. sweet potatoes, peeled and sliced
1/4 cup apple juice, cider or vinegar
1 Tbsp. melted butter
Mix apples and lemon juice. In a baking dish place a layer of sweet potatoes then a layer of apples. Continue until apples and sweet potatoes are finished. Pour in the apple liquid and dribble melted butter over the top.
Cover casserole and bake in a 350° oven for 1 hour. Uncover and bake another 15 minutes.
CHOCOLATE CHIP BARS
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
3 tablespoons brown sugar
1 yellow cake mix
(1 stick) butter, softened
2 eggs
Preheat oven to 350 Coat a 9- x 13-inch baking dish with cooking spray.
In a small bowl, combine chocolate chips, pecans, and brown sugar; mix well and set aside.
In a large bowl, with an electric beater on medium speed, beat cake mix, butter, and eggs until thoroughly combined (mixture will be stiff).
Stir half of the chocolate chip mixture into batter and spread over bottom of baking dish. Sprinkle remaining chocolate chip mixture over batter and bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely then cut into bars and serve.
Preheat oven to 425°. Put flour, cornmeal, sugar, baking powder, baking soda, and salt into a large mixing bowl. Toss with hands to combine. Using a wire pastry blender, add butter and cut into the dry ingredients until mixture is crumbly. (This can also be done in a food processor). Combine sour cream and milk in a large measuring cup. Make a well in the dry ingredients and add sour cream mixture all at once. Stir gently, just until the dough coheres. If the dough seems dry, add a little more milk.
Dust the dough, your hands, and a work surface with a little white flour. Scrape dough out onto the work surface and knead it gently about 10 times. Pat out to an even thickness of ¾ inch. Cut out biscuits with a biscuit cutter or a floured water glass; place on a lightly- greased baking sheet.
Bake biscuits about 15 minutes, rotating the baking sheet front to back about halfway through the baking time (to brown evenly). The biscuits are done when the tops and bottoms are golden. Serve hot with sweet butter.
THURSDAY SEPT. 1
UNFORGETTABLE CHICKEN CASSEROLE
3 cups chopped cooked chicken
2 cups finely chopped celery
1 cup (4 ounces) shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup slivered almonds
1 (6-ounce) can French-fried onion rings
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish.
Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.
COMBINE THE SOUP, WATER, RICE, PAPRIKA, AND THE PEPPER AND MIX WELL
POUR INTO 3 QUART CASSEROLE DISH
PLACE CHICKEN BREAST ON TOP
BAKE 375 FOR 50-55 MINUTES
LEMON CAKE VIRGINIA
1 PLAIN LEMON CAKE MIX
1 SMALL PKG VANILLA INSTANT PUDDING
4 EGGS
3/4 CUP OIL
1 CAN 7-UP OR LEMON LIME SODA
COMBINE ALL INGREDIENTS AND MIX REAL WELL
POUR INTO A 9X13 PAN
BAKE 350 FOR 20-25 MINUTES
GARNISH WITH STRAWBERRIES
CREAM CHEESE ICING
SUN TEA
FILL A JAR WITH WATER
ADD TEA BAG
SET OUT IN THE SUN
Cranberry Orange Cookies
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 1/2 tablespoons orange juice
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
Cream together the sugars and the butter. Add the egg and orange juice. Combine the flour, powder, soda and salt and gradually add to the creamed mixture. Stir in the cranberries. Drop by spoonfuls onto greased cookie sheet. Bake 350 for 10-12 minutes. Cool.
SKIN SO SOFT BATH OIL
PIMENTO CHEESE SPREAD NORMA
2 LB. SOFT VELVEETA CHEESE
1 SMALL CAN PIMENTOS DRAINED WELL
1/2 LB. SOFT OLEO
1 PINT MIRACLE WHIP
1/2 CUP SUGAR
2 TBP VINEGAR
4 OZ. CAN GREEN CHILIES DRAINED (OPTIONAL)
COMBINE AND CREAM TOGETHER
PUT INTO JARS AND REFRIGERATE
WEDNESDAY AUGUST 17
Aug 18 2011 9:52AM
Posted 171 days 13 hrs 29 mins ago
WEDNESDAY AUGUST 17
ENERGY BARS
2 c. uncooked Multi-Grain cereal
1/2 c. raisins
1/2 c. snipped (1/2-inch pieces) pitted prunes
1/2 c. coarsely chopped almonds
1/2 cup unsalted sunflower seeds
1/ 1/4 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
2/3 c. brown sugar
1 large egg
1 cup unsweetened applesauce
2 tsp. vanilla
Preheat oven to 350. Lightly grease a 9x13-inch baking pan. In a large bowl, combine the cereal, raisins, prunes, almonds, sunflower seeds, flour, cinnamon, baking soda and salt. In another bowl, whisk the vegetable oil, brown sugar and egg until blended. Stir in the applesauce and vanilla. Add the dry ingredients, stirring just until blended. Spread the batter in the pan and bake for 35 to 40 minutes or until golden brown. Cool until lukewarm on a wire rack before cutting into bars. About 24 bars.
ZUCCHINI OATMEAL COOKI
1/2 cup shortening
3/4 cup honey
1 egg
1 cup whole wheat flour*
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup grated zucchini
1 cup oatmeal
1 cup raisins
Instructions: Preheat the oven to 350. Cream together the shortening and honey. Then add the egg and beat well. Sift together flours. baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes.
NORMAS PEANUT BUTTER COOKIES
1 cup packed brown sugr
1 cup sugar
1 cup buttered crisco
1 cup plain or crunchy peanut butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp soda
COMBINE ALL INGREDIENTS AND MIX WELL
DROP BY TSP ON COOKIE SHEET
CRISS CROSS WITH A FORK
SPRINKLE LITTLE SUGAR ON TOP
BAKE 350 FOR 10-12 MINUTES
PEANUT BUTTER COOKIE
1 can (14 oz.) sweetened condensed milk
3/4 cup peanut butter
1 EGG or egg sustitute
1 teaspoon vanilla
2 1/4 cups bisquick
1/4 cup sugar
Mix the milk, peanut butter, egg and vanilla with a mixer on a low setting until smooth. Add the biscuit mix and blend well. Cover and chill for at least 3 hours.
Preheat your oven to 350. Drop the dough by teaspoonful 2 inches apart on a cookie sheet coated with nonstick spray. Sprinkle with sugar and bake the cookies until lightly browned about 6-8 minutes.
QUICK AND EASY OATMEAL RAISON COOKIE ALICE
1 SPICE CAKE MIX
3 EGGS
1/3 CUP OIL
1/2 CUP FLOUR
3 CUPS OATMEAL
1 CUP RAISONS
1 TSP VANILLA
COMBINE CAKE MIX, EGGS, AND OIL AND MIX WELL
SLOWLY ADD IN THE OATMEAL
DREDGE THE RAISONS IN THE FLOUR AND ADD TO MIXTURE
ADD VANILLA
DROP BY TSP ON A SPRAYED COOKIE SHEET
FLATTEN OUT
BAKE 350 FOR 8-10 MINUTES
BAKE 4 DOZENS
TUESDAY AUGUST 16
Aug 18 2011 9:51AM
Posted 171 days 13 hrs 30 mins ago
CHICKEN ENCHILADO
1 CAN CREAM OF CHICKEN SOUP
8 OZ SOUR CREAM
4 OZ GREEN CHILIES
1 CAN ENCHILADO SAUCE
1/2 CUP DICED GREEN ONIONS
2 CUPS COOKED DICED CHICKEN
2 CUPS SHREDDED CHEDDAR CHEESE
12 CORN TORILLAS
2 CUPS CORN
COMBINE SOUP, SOUR CREAM, AND CHILIES AND MIX WELL
STIR IN CHICKEN, ONIONS, AND CORN AND SET ASIDE
9X13 SPRAYED PAN
POUR HALF OF THE ENCHILADO SAUCE IN BOTTOM
HALF OF TORTILLAS
HALF OF CHICKEN MIXTURE
HALF OF CHEESE
REPEAT THE LAYERS
BAKE 350 FOR 60-70 MINUTES
ENJOY! AND FREEZES WELL
PEANUT BUTTER HOT DOGS
2 tablespoons peanut butter
2 slices whole wheat bread
1 banana, peeled
Spread a tablespoon of peanut butter onto one side of each slice of bread. Break the banana into two pieces, and place one half onto the center of each peanut buttered bread slice. Wrap the bread around each banana and eat like a hot dog!
Snack #1 - Ants on a Log
What you need:
2 celery sticks
Butter knife
Cutting board
Raisins
Cream cheese or peanut butter
What you do:
1. Wash the celery and use your paring knife to cut it into 4 pieces (about 5 inches long) on the cutting board.
2. Spread cream cheese or peanut butter on the celery sticks with your butter knife.
3. Add raisins and voila! You've got ants on a log.
Snack #2 - "Sushi" Rolls
What you need:
Cream cheese
2 slices of cold cuts
1 whole wheat wrap
Butter knife
Cutting board
What you do:
1. Place your wrap on the cutting board.
2. Spread cream cheese on the wrap and then add your cold cuts.
3. Roll the stuffed wrap into a tight roll.
4. Cut the roll into 8-10 pieces (each piece should be about 2 inches wide).
Snack #3 - Personal Pizza
What you need:
Whole wheat pita
Cheese slices
Cherry tomatoes or tomato slices
Microwave-safe plate
Paring knife
What you do:
1. Place your pita on the plate.
2. Add the cheese slices and tomatoes to the pita.
3. Put the plate inside the microwave and close it shut. Set it for 30 seconds. (Parents may need to help here)
4. Cut the pizza into 4 slices and it's ready!
Snack #4 - Cinnamon Toast
What you need:
2 slices of bread
Butter knife
Butter
Cinnamon
Toaster
What you do:
1. Toast your 2 slices of bread in the toaster until it looks golden brown.
2. Put them on a plate and use your butter knife to add butter while the bread is still warm.
3. Sprinkle cinnamon on top and eat this treat while it's warm.
Snack #5 - Homemade Parfait
What you need:
Vanilla yogurt
Mixed Fruit (strawberries, bananas, and berries)
Honey
Chocolate chips
Tall glass
Tablespoon
What you do:
1. Fill your glass about halfway with yogurt.
2. Fill the rest of your glass with mixed fruit.
3. Drizzle honey on top and use a tablespoon to mix everything together.
4. Add a handful of chocolate chips for a finishing touch and dig in!
868-0728
APPLE SQUARES
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup butter melted
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped apple
2 tablespoons sugar
Preheat oven to 350 Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares
PICNIC CUPCAKES
1 package chocolate or yellow cake mix
FILLING:
1 (8 ounces) Cream Cheese (softened or cubed)
1 egg, beaten
1/3 cup sugar
1 cup semisweet chocolate chips
Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full.
In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips.
Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes .
MONDAY AUGUST 15
Aug 18 2011 9:49AM
Posted 171 days 13 hrs 32 mins ago
AFTER SCHOOL MUNCHIES
1 package (18 ounces) granola
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 package (12-1/4 ounces) Honey-Nut Cheerios
1 package (8.9 ounces) Cheerios
In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags.
GRANOLA BANANAS
1/4 cup peanut butter
2 tablespoons plus 1-1/2 teaspoons honey
4-1/2 teaspoons brown sugar
2 teaspoons milk
3 medium firm bananas
6 Popsicle sticks
2 crunchy oat and honey granola bars, crushed
In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally.
Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze.
PEANUT BUTTER AND JELLY MUFFINS
2 cups flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup chunky peanut butter
1/4 cup milk
3 tablespoons butter, melted
1/3 cup strawberry jelly
In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
MARY'S COOKIES AND CREAMS PUDDING POPS
SMALL CUPS
PKG. INSTANT PUDDING OF CHOICE
2 CUPS COLD MILK
6 OREO COOKIES CRUSHED TILL FINE
1/2 CUP COOL WHIP
COMBINE PUDDING AND MILK AND BEAT TILL THICKENED
ADD COOKIES AND COOL WHIP AND PUDDING AND MIX WELL
SPOON INTO THE PAPER CUPS
INSERT A POPSCICLE STICK
PUT INTO FREEZER AND FREEZE
KIDS
FRIDAY AUGUST 12
Aug 12 2011 11:03AM
Posted 177 days 12 hrs 18 mins ago
CHICKEN BREASTS
SOAK CHICKEN IN BUTTERMILK
COAT WITH CRUSHED CORN FLAKES WITH A LITTLE CUMIN AND PAPRIKA ADDED
COAT THE CHICKEN
BAKE 350 FOR 30-40 MINUTES
ALL AMERICAN STRAWBERRY SHORTCAKE
1 package yellow cake mix, batter prepared according to package directions
3 pints fresh strawberries
2 cups (1 pint) heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Instructions
Bake cake batter according to package directions for two 9-inch round layers; let cool. Slice each cake layer in half horizontally, making 4 layers, and place 1 layer on a serving platter. Slice 2 pints of strawberries and set aside.
In a large bowl, with an electric beater on high speed, beat the cream, sugar, and vanilla until stiff peaks form. Spread one-fourth of the whipped cream mixture over top of first cake layer. Top with one-third of the sliced strawberries. Repeat with remaining layers, topping final layer with remaining pint of whole strawberries, hulled-side down.
Cover loosely and chill for at least 2 hours before serving
STRAWBERRY SALAD
lettuce torn into bite sized pieces
2 tbsp mint, (finely chopped)
1/4 red onion, sliced
1/2 cup pecans, chopped
2 oz. olive oil
3 oz. balsamic vinegar
1 tsp sugar
salt and pepper
Combine greens, strawberries, mint, onion, and pecans.
In a small bowl or jar combine oil, vinegar and sugar. Taste and adjust to your likes, and salt and freshly ground black pepper.
Combine dressing with salad as desired.
GRILLED CORN ON THE COB
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.
PAULA HOUSE SEASONING
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
GRILLED THIGHS AND DRUMS
2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tsp salt
3 tablespoons prepared mustard
4-1/2 teaspoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon Liquid Smoke,
family pack bone-in chicken thighs and chicken drumsticks
1/2 teaspoon seasoned salt
In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight.
Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side
Bring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags.
Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended
THE BEST PEACH CRUMBLE EVER
Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons arrowroot flour
1 pound strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced*
1/2 cup brown sugar
Topping:
2/3 cup flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
Serving suggestion: whipped cream or vanilla ice cream
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.
BLUEBERRY AND PEACH COBBLER
2 tablespoons sugar or sugar substitute
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water or peach nectar
1 tablespoon lemon juice
2 cups fresh peaches, peeled and sliced
1 cup blueberries
1 cup flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter , softened
In a saucepan, combine sugar substitute, brown sugar, cornstarch, water and lemon juice. Bring to a boil, stirring until thick.
Add fruit and pour into a 2 quart baking dish.
For topping, combine flour, sugar, baking powder and salt in a mixing bowl. Stir in milk and butter.
Spread over fruit mixture and bake at 350 for 50-60 minutes or until topping is golden brown. Serve warm.
OLD FASHIONED PEACH COBBLER
2 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon butter, melted
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
Preheat oven to 350 Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
TUESDAY AUGUST 10
Aug 10 2011 7:32AM
Posted 179 days 15 hrs 49 mins ago
TUESDAY AUGUST 9
ALICES TWO CRUST PIE
1 CUP FLOUR
1/2 CUP CRISCO (LARD)
1/2 TSP SALT
1 TSP SUGAR
1/2 CUP MILK
1 TSP VINEGAR
COMBINE FLOUR, SHORTENING, SALT, AND SUGAR
MAKE IT LOOK LIKE REAL FINE CORN MEAL
COMBINE VINEGAR TO MILK
COMBINE BOTH INGREDIENTS
MAKE INTO BALL AND ROLL OUT ON LIGHTLY FLOURED SURFACE
MAKES TWO CRUSTS
BEV'S PIE CRUST
(RICH PASTRY)
2 1/4 CUPS SIFTED FLOUR
1 TSP SALT
1 TBP SUGAR
3/4 CUP SHORTENING
1 EGG YOLK
1 TBP LEMON JUICE
1/4 CUP MILK
SIFT TOGETHER FLOUR, SALT, AND SUGAR
ADD IN SHORTENING AND MAKE A CORN MEAL TEXTURE
COMBINE EGG YOLK AND LEMON JUICE
BLEND IN MILK
COMBINE WITH DRY INGREDIENTS
TOSS WITH FORK TO SOFT DOUGH
ROLL OUT ON LIGHTLY FLOURED SURFACE
ROLL OUT 1/8 INCH THICK
MAKES TWO CRUSTS
NORMA'S PIE CRUST
2 CUPS FLOUR
1 TSP SALT
1/2 TSP BAKING POWDER
2/3 CUP CRISCO
6 TBP COLD WATER
COMBINE FLOUR, SALT, AND BAKING POWDER
CUT IN CRISCO
CUT IN COLD WATER
MAKE INTO BALL AND ROLL OUT ON LIGHTLY FLOURED SURFACE
MAKE TWO CRUSTS
MOM'S PIE CRUST
2 CUPS FLOUR
1 CUP SHORTENING
1/2 CUP ICE WATER
CUT IN SHORTENING WITH FLOUR
ADD ICE WATER
ROLL OUT ON A LIGHTLY FLOURED SURFACE
MAKES 1 CRUST
WEDNESDAY AUG 3
Aug 3 2011 11:49AM
Posted 186 days 11 hrs 32 mins ago
RHUBARB SALAD
24 cups chopped rhubarb
6 cups water
3 cups sugar
6 packages (6 ounces each) strawberry gelatin
3 cups orange juice
6 cups sliced fresh strawberries
Leaf lettuce
Additional strawberries
DRESSING:
3 cups mayonnaise
3 cups whipped topping
6 to 7 tablespoons milk
In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice . Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.
For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold.
APRICOT GELATIN SALAD
1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
(8 ounces) Cream Cheese softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
(8 ounces) frozen whipped topping, thawed
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13-in. x 9-in. dish. Sprinkle with walnuts if desired. Chill until firm.
CHOCOLATE ZUCCHINI CAKE
2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
DELI BREAD
1 package dry yeast
1/4 cup warm water
1 pinch sugar
1 cup cottage cheese
1 tablespoon butter
2 tablespoons white sugar
2 teaspoons dill seed
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups flour
1 tablespoon butter, melted
1 teaspoon salt
Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
Bake at 350 for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.
WEDNESDAY AUG 3
Aug 3 2011 11:49AM
Posted 186 days 11 hrs 32 mins ago
RHUBARB SALAD
24 cups chopped rhubarb
6 cups water
3 cups sugar
6 packages (6 ounces each) strawberry gelatin
3 cups orange juice
6 cups sliced fresh strawberries
Leaf lettuce
Additional strawberries
DRESSING:
3 cups mayonnaise
3 cups whipped topping
6 to 7 tablespoons milk
In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice . Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.
For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold.
APRICOT GELATIN SALAD
1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
(8 ounces) Cream Cheese softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
(8 ounces) frozen whipped topping, thawed
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13-in. x 9-in. dish. Sprinkle with walnuts if desired. Chill until firm.
CHOCOLATE ZUCCHINI CAKE
2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
DELI BREAD
1 package dry yeast
1/4 cup warm water
1 pinch sugar
1 cup cottage cheese
1 tablespoon butter
2 tablespoons white sugar
2 teaspoons dill seed
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups flour
1 tablespoon butter, melted
1 teaspoon salt
Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
Bake at 350 for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.
TUESDAY AUGUST 2
Aug 2 2011 11:07AM
Posted 187 days 12 hrs 14 mins ago
5 CUP SALAD
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1 cup small marshallows
1 cup sour cream
Mix the sour cream with the coconut.
Add the pineapple.
Then stir in the marshmallows.
Finally add the mandarin oranges and blend slowly.
I add these last so that they aren't overmixed and break apart.
It's best to make this several hours in advance so that the flavors have time to blend.
Notes: I usually double this recipe as 1 regular can of pineapple chunks is approx. 2 cups. 1 can of oranges is approximately 1 cup, so I get two. And I buy my sour cream in a 16 oz. container to have my 2 cups of sour cream. This eliminates alot of measuring. The colored marshmallows are festive during the holidays. I use the rabbit shaped ones at Easter.
24 HOUR FRUIT SALAD
20 ounces canned pineapple chunks, drained
22 ounces mandarin oranges in light syrup, canned, drained
1 can shredded coconut meat, approximately 1 cup
1 pound miniature marshmallows
1 pint sour cream
Combine all ingredients and chill overnight.
You may substitute one large can of drained fruit cocktail for the fruit if you'd like.
SEASHELL PASTA SALAD
3 cups uncooked medium shell, spiral and/or wagon wheel pasta
1/3 cup vinegar
1/4 cup Olive Oil
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
2 tablespoons chopped green onions
Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving. Yield: 6-8 servings
LEMON CHICKEN SALAD
1/2 CUP MIRACLE WHIP
1/4 CUP SOUR CREAM
1 TBP LEMON JUICE
1/2 TSP LEMON PEPPER
1 TSP DRY BASIL
1 TSP DRY PARSLEY
4 CUPS CUBED COOKED CHICKEN
1 CUP CELERY SLICED DIAGONALLY
2 CUPS FRESH SNOW PEAS
1/3 TO 1/2 CUP DICED RED ONION
1 CUP SLIVERED TOASTED ALMONDS
COMBINE FIRST 5 INGREDIENTS
PLACE REMAINING INGREDIENTS IN LARGE BOWL
POUR OVER DRESSING AND TOSS WELL
REFFRIGERATE TILL SERVING
ZUCCHINI AND SPINACH LASAGNE
8 OZ CONTAINER CHIVES AND ONION CREAM CHEESE
15 OZ RICOTTA CHEESE
1/3 CUP FRESH BASIL
1 TSP SALT
5 MEDIUM ZUCCHINI THINLY SLICED
2 TBP OLIVE OIL
10 OZ PKG FRESH SPINACH
2 GARLIC CLOVES PRESSED
6 NO BOIL LASAGNE NOODLES
7 OZ PKG MOZARELLA CHEESE
COMBINE FIRST 4 INGREDIENTS AND MIX WELL
SAUTE ZUCCHINI IN HOT OIL TILL LIGHTLY BROWNED
ADD SPINACH AND TOSS TILL WILTED
ADD GARLIC AND COOK 1 MINUTE
SPOON 1/3 VEGETABLES IN BAKING DISH LIGHTLY GREASED
TOP WITH 2 NOODLES AND 1/3 OF RICOTTA MIXTURE
REPEAT 2 MORE LAYERS
TOP WITH MOZZARELLA CHEESE
BAKE COVERED WITH LIGHTLY GREASED FOIL AT 425 FOR 25-30 MINUTES
TILL NOODLES ARE TENDER
UNCOVER AND BAKE ANOTHER 5-10 MINUTES TO BROWN
ALLOW TO STAND 10 MINUTES BEFORE SERVING
MONDAY AUGUST 1
Aug 1 2011 11:32AM
Posted 188 days 11 hrs 49 mins ago
ZUCCHINI CASSEROLE
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonnaise
2 tablespoons sugar
3 cups bread crumbs
1 stick butter, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender. Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir butter into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture. Repeat layers. Bake at 350°F for 35 to 45 minutes.
HAMBURGER AND ZUCCHINI CASSEROLE
2 tbsp. butter
1 med. onion finely chopped
1 lb. hamburger
2 tsp. salt
1/2 tsp. pepper
4 med. zucchini
6 slices sharp Cheddar cheese (or more to taste)
1 can cream of mushroom soup
1 cup. cracker crumbs
In skillet, melt butter and saute finely chopped onion until transparent. Add hamburger, salt and pepper and brown meat. In a pot of water with 1 teaspoon salt, put whole zucchini and bring to a boil. Boil for 5 minutes. Remove and cut into 1/4 inch slices. In a 2-quart casserole, layer meat, zucchini and cheese using half of each ingredient, then repeat layers. Pour soup from can on top and spread to cover. Sprinkle with cracker crumbs. Bake at 350 degrees for 1 hour. Serves 4.
SUE'S ORANGE SALAD
3 0Z BOX TAPIOCA VANILLA PUDDING (OLD FASHIONED)
3 OZ BOX ORANGE JELLO
3 OZ BOX INSTANT VANILLA PUDDING
2 CANS MANDARIN ORANGES WELL DRAINED
2 1/2 CUPS WATER
12 OZ CARTON COOL WHIP
COMBINE TAPIOCA, JELLO, AND PUDDING, WITH THE WATER AND COOK TILL CLEAR AND THICK
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese shredded
1 teaspoon flour
1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3 In small bowl slightly beat egg.
4 Add cottage cheese, half of shredded cheese and flour.
5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6 Bake uncovered at 375 degre for 30 minutes.
7 Sprinkle with remaining cheese. Bake 10 minutes longer.
8 Let stand 10 minutes before serving
FRIDAY JULY 29
Jul 29 2011 11:03AM
Posted 191 days 12 hrs 18 mins ago
ZUCCHINI FRIES
Two large zucchini squash peeled and cut up into french fry size pieces.
2. 1 Large Egg beaten well.
3. 1/4 Cup Whole Milk.
4. 1/2 CUP freshly grated Parmesan cheese.
5. 1/2 Cup Italian Bread Crumbs.
You will want to start by preheating your oven to 425 degrees.
Mix your egg , Parmesan cheese , milk , and bread crumbs together in a large bowl. Be sure that you mix all your ingredients together very well.
Now dip your zucchini fries into the prepared batter a few at a time. Spray a large baking pan with vegetable cooking spray and as you dip your zucchini fries in the batter add them to the prepared baking pan.
Now you will want to bake your zucchini fries for 20 - 25 minutes and you may want to flip them over once to make sure they get brown on all sides. And you have now prepared some of the most delicious zucchini fries that you will ever taste. Be sure that you serve them at once and that you serve them with Kraft Ranch Dressing.
And now you have one more use for all those zucchini squash you have hanging around. If you make the zucchini fries please post a comment below and let us know how they turn out for you.
ZUCCHINI CORNBREAD
6 eggs
3 cups shredded zucchini
1-1/2 cups cottage cheese
1 cup butter, melted
2 cups cornmeal
1/2 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
ZUCCHINI PANCAKES
1/2 CUP FLOUR
SALT AND PEPPER
2 CUPS SHREDDED ZUCHINI
2 EGG YOLKS
COMBINE AND MIX WELL
BEAT EGG WHITES SEPARTATELY
FOLD INTO THE OTHER MIXTURE
PREPARE LIKE OTHER PANCAKES
ZUCCHINI SPICE COOKIES
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1-3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup milk
1-1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon grated orange peel
In a bowl, cream the butter and brown sugar; add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins and orange peel. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set. Yield: about 4 dozen
ZUCCHINI RAISON COOKIE
1/2 cup shortening
1 cup sugar
1 egg
1 cup shredded peeled zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins
In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like. Yield: 3 dozen.
ZUCCHINI APPLE BREAD
4 cups flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.
ZUCCHINI spice CAKE
2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 eggs
2-1/2 cups flour
1-1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts, optional
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Additional chopped walnuts, optional
In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts if desired.
THURSDAY JULY 28
Jul 28 2011 11:03AM
Posted 192 days 12 hrs 18 mins ago
FREEZER CORN
4 QT CORN OFF THE COB
1 CUP SUGAR
1 TSP SALT
1 QT WATER
COMBINE AND BOIL FOR 5 MINUTES
ALLOW TO COMPLETELY COOL
BAG OR PUT INTO FREEZER CONTAINERS
CORN RELISH
2 quarts cut corn
1 quart chopped cabbage
1 cup chopped onion
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon turmeric
1 quart red cider vinegar
1 cup water
To prepare corn: Boil corn 5 minutes, cut from cob.
Combine with remaining ingredients in a large sauce pot.
Bring to a boil; reduce heat and simmer 20 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 15 minutes in boiling water bath
ZUCCHINI MARMALADE NORMA
6 CUPS PEELED ZUCCHINI GROUND UP REAL SMALL
1 LARGE CAN CRUSHED PINEAPPLE UNDRAINED
1 TBP LEMON JUICE
6 CUPS SUGAR
1 LARGE JELLO OF ANY FLAVOR OR 2 SMALL
BOIL THE ZUCCHINI ON LOW FOR 6 MINUTES
ADD PINEAPPLE, LEMON JUICE, AND SUGAR
BOIL FOR ANOTHER 6 MINUTES
ADD DRY JELLO AND STIR TILL DISSOLVED
POUR INTO HOT JARS AND SEAL
DO NOT WATER BATH
AND REFRIGERATE FOR JELLO TO SET
WEDNESDAY JULY 27
Jul 27 2011 11:04AM
Posted 193 days 12 hrs 17 mins ago
TOMATO KETCHUP
8 LB. TOMATOES
1 CUP SLICED ONIONS
1/4 TSP RED PEPPER
1 CUP VINEGAR
1 1/2 TSP WHOLE CLOVES
1 1/2 TSP BROKEN STICK CINNAMON
1/2 TSP ALLSPICE
1 TSP CELERY SEED
1/2 CUP SUGAR
4 TSP SALT
QUARTER TOMATOES AND COMBINE WITH ONIONS AND RED PEPPER
COOK UNCOVERED 20 MINUTES STIRRING OCCASIONALLY
COMBINE THE VINEGAR AND THE SPICES AND BRING TO BOIL,
REMOVE THE HEAT AND LET STAND
PUT THE TOMATO MIXTURE THROUGH A SIEVE
COMBINE WITH THE SUGAR AND COOK AND STIR UNTIL THE VOLUME IS REDUCED TO HALF
TAKES ABOUT 1 1/4 HOURS
STRAIN THE VINEGAR TO REMOVE THE SPICES
ADD THE SALT TO THE VINEGAR AND STIR INTO THE TOMATO MIXTURE
CONTINUE BOILING UNCOVERED UNTIL MIXTURE THICKENS (ABOUT 1/2 HOUR)
POUR INTO HOT JARS AND PROCESS IN WATER BATH AT 212 DEGREES FOR 10 MINUTES
MAKES 2 PINTS
PRIMALGRILL .COM
SLIMS BBQ PINEAPPLE
CUT BOTTOM OFF PINEAPPLE
PEAL OFF SKIN
CUT OUT SEEDS
1 1/2 CUPS SUGAR
2 TBP CINNAMON
1 TSP CLOVES
COMBINE AND SPRINKLE OVER PINEAPPLE
PLACE DIRECTLY ON GRILL
COOK TILL GOLDEN BROWN
SLICE INTO RINGS
POUR OVER SUGAR DRIPPING OVER TOP
TUESDAY JULY 26
Jul 26 2011 11:26AM
Posted 194 days 11 hrs 55 mins ago
SNICKERDOODLES
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon cinnamon
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12
APPLE COFFEE CAKE
1/2 cup butter shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
(8 ounces) sour cream
1-3/4 to 2 cups chopped peeled tart apples
TOPPING:
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes.
For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
EASY COFFEE CAKE
1YELLOW CAKE MIX
1 CUP OIL
1 CUP SOUR CREAM
4 EGGS
COMBINE ALL AND BEAT WELL
MIDDLE MIXTURE
3/4 CUP SUGAR
1 1/2 TSP CINNAMON
1 CUP CHOPPED PECANS
POUR HALF OF MIXTURE INTO A GREASED 9X13 PAN
SPRINKLE MIDDLE MIXTURE ONTO FIRST LAYER
POUR REMAINING MIXTURE ON TOP
BAKE 350 FOR 40 MINUTES
TUESDAY JULY 19
Jul 19 2011 11:20AM
Posted 201 days 12 hrs 1 min ago
REFRIGERATOR CUCUMBER PICKLES
7 med. cucumbers, sliced
2 med. onions, sliced
1 c. chopped green pepper
2 c. sugar
1 c. vinegar
1 tbsp. pickling salt
1 tbsp. each celery seed and mustard seed
Mix cucumbers and salt and let stand 1/2 hour. Drain. Stir in pepper and onions. Mix remaining ingredients well and pour over cucumbers. Store in covered container or glass jars in refrigerator. Will keep up to 3 months. Makes 3 quarts.
BEET GREENS
1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
ROASTED BEETS WITH SAUTED GREENS
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Preheat the oven to 350 degrees . Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
MONDAY JULY 18
Jul 18 2011 11:31AM
Posted 202 days 11 hrs 50 mins ago
FREEZER SALSA
28 oz. can crushed tomatoes or about 4 cups of fresh tomatoes peeled
1 med. onion, diced fine
1 fresh lime, juiced
2 cloves garlic, minced
5 jalapenos or serrano peppers, minced and seeded (use more or less as desired; wear rubber gloves to avoid skin irritation)
2-3 oz. fresh cilantro, washed and chopped
2 tsp. salt
(FOR CANNING SALSA, USE SAME RECIPE ADD 1 CUP VINEGAR)
Place tomates in a large saucepan or kettle. If using fresh tomatoes crush them. Add remaining ingredients and simmer until you reach desired consistency (at least 30 min.). Keep breaking up tomatoes as you cook. Freeze salsa or refrigerate at least 24 hours to allow flavors to blend.
SALSA VERDE
Ingredients
Remove papery husks from tomatillos and rinse well.
Boiling method
Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Can be frozen or Tomatillos can be substituted with Green Tomatoes.
Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
FRIDAY JULY 15
Jul 15 2011 12:57PM
Posted 205 days 10 hrs 24 mins ago
ZUCCHINI PANCAKES
1/2 CUP FLOUR
SALT AND PEPPER TO TAST
2 CUPS SHREDDED ZUCCHINI
2 EGG YOLKS
COMBINE AND MIX WELL
BEAT EGG WHITES AND FOLD INTO MIXTURE
POUR INTO HOT SKILLET
Bread and butter pickles are named such because during the Depression, they were as regular a part of a diet as bread and butter. The difference between bread and butter pickles and sweet pickles is just a few ingredients. Sweet pickles use cinnamon, cloves, and allspice in a vinegar-sugar brine. Bread and butter pickles are made with turmeric. mustard, and onion in a vinegar-sugar brine.
The food preservation technique we call pickling has been practiced in some form or another for thousands of years. Soft-skinned vegetables such as cucumbers, cabbages, beets and peppers are placed in a special brining solution containing vinegar salt, water, various peppercorns and spices. After several hours, days or even weeks spent in this salt water bath, much of the vegetable's natural juices have been replaced with an acidic brine that naturally discourages harmful bacterial growth. Most pickles do not require refrigeration because of this natural acidity.
Bread & Butter Pickle- A type of sweet pickle which is sweet-and-tangy. These types of pickles are cutinto thin slices, usually with waffle-like edges are used in sandwiches, burgers etc.
Candied Pickle- This is a type of sweet pickle that is found packed in a extra-heavily sweetened liquid.
Dill Pickle- The dill pickle is the most commonly used and known type of pickles.
Fermented or Processed Pickles- This type of pickle is fermented with salt and vinegar is added.
German-Style Dill Pickle- This type of pickle is unfermented but still uses vinegar to pickle the cucumber. This allows for a less sour taste.
Gherkin- This type of pickles is actually a specific species of pickles. It is best known for its small size. These types of pickles can be dill or sweet.
Half Sour Pickle- The half sour pickle does not use vinegar to season it and they are refrigerated for the entire pickling process. These type of pickles are the firmest and crunchiest.
Kosher Dill Pickle- These type of pickles are made with a large amount of garlic and have a stronger flavor then regular dill pickles.
Sour Pickle- Sour pickles remain in the pickling process longer then most pickles, the longer they remain in the brine the sourer they become.
10. Sweet Pickle- This pickle is made with vinegar, sugar and spices.
Dill Pickles
1 pint cider vinegar
1 cup salt (plain or pickling)
2 quarts and 1 cup water
1/2 tsp. alum
Stuff cucks in jar and add 2 tsp dill to each jar. Heat ingredients to boiling, pour over pickles, wait till cool, put on lids.
Kosher Dill Pickles
1 clove garlic
mustard seed
1 stalk dill
3 c. water
3 c. vinegar
6 Tbsp. salt
Pour over pickles. Process 5 minutes in boiling water bath.
Garlic Dill Pickles
5 qts. water
1 qt. vinegar
3/4 c. canning salt (12 Tbsp. = 3/4 c.)
Bring to a boil and pour into jars of cucumbers with dill and garlic. Cucumbers should be small, about 3 to 4 inches. Seal and put in warm place until pickles work.
(I use 2 or 3 heads of dill and 3 cloves of garlic, but make according to how strong you like them.)
Hamburger Pickles
Boil:
1 qt. vinegar
1/2 c. salt
2 c. sugar
1 1/2 c. water
1/2 tsp. alum
Add dill and some onions to each jar; slice pickles, add juice and seal.
SWEET LIME CUCUMBERS
7 LB. CUCUMBERS SLICED INTO RINGS
1 CUP MRS WAGE PICKLING LIME
2 GALLONS WATER
8 CUPS WHITE VINEGAR 5%
8 CUPS SUGAR
1 TSP SALT (OPTIONAL)
2 TSP MIXED PICKLING SPICES
FEW DROPS GREEN COLORIING
SOAK PICKLES WITH THE LIME AND WATER OVERNIGHT
REMOVE CUCUCUMBERS AND DISCARD LIME WATER
RINSE 3 TIMES
SOAK IN FRESH ICE WATER FOR 3 HOURS
COMBINE VINEGAR, SUGAR, SALT, SPICES, AND COLORING
BRING TO LOW BOIL TILL SUGAR IS DISSOLVED
REMOVE SILK AND ADD CUCUMBERS
LET SET OVERNIGHT AGAIN
BOIL SLICES FOR 35 MINUTES
FILL STERILIZED JARS
POUR SYRUP OVER TOP LEAVING 1/2 INCH SPACE
COVERING ALL CUCUMBER
PINTS 10 MINUTES AND QUARTS 15 MINUTES
SWEET PICKLES
30 pickling cucumbers sliced
4 cinnamon sticks crushed
4 tablespoons pickling spice
4 tablespoons plain non-iodized salt
1 gallon cold white vinegar at least 5% acidity
4 tablespoons alum
8 cups granulated sugar
Fill a clean gallon jar with sliced cucumbers. Add crushed cinnamon sticks, pickling spice and salt. Dissolve the alum in some of the vinegar then add to the jar with remaining vinegar. Let jar stand for 6 weeks in a dark place covered with plastic wrap secured with a rubber band. After six weeks drain off liquid and save spices. Wash pickles carefully and thoroughly then cover with white sugar and the spices. Let stand loosely covered for at least 2 weeks before jarring. Do not cook or refrigerate pickles.
WEDNESDAY JULY 13
Jul 13 2011 12:50PM
Posted 207 days 10 hrs 31 mins ago
7 DAY PICKLES
7 pounds cucumber
1 quart vinegar
8 cups sugar
2 tablespoons salt
2 tablespoons mixed spice
Directions
Wash cucumbers and cover with boiling water.
Let stand 24 hours and repeat process daily using fresh hot water until the 5th day.
On the 5th morning, cut cucumbers into 1/4 inch rings.
Prepare vinegar brine: bring vinegar, sugar, salt and spices to a boil.
Pour over cucumbers.
Let stand 24 hours.
The next morning, drain off brine; reheat, add cucmbers and bring to a boil.
Pack in jars
BREAD AND BUTTER PICKLES
15 cups sliced pickling cucumbers
3 onions thinly sliced
1/4 cup coarse salt
4 cups cracked ice
2 1/2 cups cider vinegar
2 1/2 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon mustard seeds
Directions:
1 Combine cucumbers, onions, salt and ice in a large bowl.
2 Mix well.
3 Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
4 Drain thoroughly.
5 Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
6 Add drained cucumbers.
7 Place pot on medium low heat.
8 Bring almost to a boil, but DO NOT ALLOW TO BOIL.
9 Remove from heat.
10 Seal in sterilized jars, 10 minutes in a hot water bath.
11 Easy way to sterilize jars: Wash them well in hot soapy water.
12 Dry them off.
13 Put on a cookie sheet, right side up, at 225°F for 15 minutes.
14 Turn off oven and leave them in there until you
TOMATOE JUICE VIRGINIA
12 MEDIUM TOMATOE
CORE ONLY AND CUT UP
1/2 CUP WATER
1/2 CUP CHOPPPED ONIONS
2 STALKS CELERY COURSELY CHOPPED
1 TSP FRESH PARSLEY
1 BAY LEAF
1 TSP SALT
1/4 TSP PAPRIKA
1/4 TSP SUGAR
COMBINE ALL THE VEGETABLES PLUS PARSLEY AND BAY LEAF IN A DUTCH OVEN
BRING TO BOIL AND ALLOW TO SIMMER FOR 30 MINUTES
REMOVE FROM HEAT (REMOVE BAY LEAF) AND PUT VEGGIES THROUGH FOOD MILL OR SIEVE
STIR IN SALT, PAPRIKA, AND SUGAR AND CHILL IN REFRIGERATOR
VIRGINIA'S POLISH DILL PICKLE
SMALL CUCUMBERS WASHED
FILL JARS WITH FINGER SIZE CUCUMBERS UNCUT
ADD 2-3 CLOVES OF GARLIC TO EACH JAR
1 HOT PEPPERS TO EACH JAR (OPTIONAL)
ADD DILL TO TASTE TO EACH JAR
COMBINE:
3 QT WATER
3/4 CUP SALT
1 QT WHITE VINEGAR
COMBINE AND BRING TO BOIL
POUR OVER CUCUMBER IN JARS
AND SEAL
TUESDAY JULY 12
Jul 13 2011 12:48PM
Posted 207 days 10 hrs 33 mins ago
GREEN TOMATOES SLICE 1/4 INCH THICK
SALT AND PEPPER AND LAY ON PAPER TOWEL
COMBINE
1 CUP FLOUR
1 CUP CORN MEAL
SALT AND PEPPER
BUTTERMILK IN A DISH
DIP IN DRY MIXTURE, THEN IN BUTTERMILK, AND BACK TO DRY MIXTURE
FRY IN BACON GREASE
OXTAIL SOUP
CUT IN 2 INCH PIECES
1 1/2 QT WATER
1 TBP VINEGAR
1 TBP SALT
SIMMER FOR 3 1/4 HOURS
REMOVE MEAT FROM BONES
1/2 CUP DICED ONIONS
3/4 CUP DICED CARROTS
12 CUP DICED CELERY
2 TBP WHITE RICE
COVER AND SIMMER FOR 30 MINUTES MORE
SKIM OFF FAT
ADD 1 CUP COOKED TOMATOES
HEAT AND SERVE
FREEZER CUCUMBERS AND ONIONS
3 QT SMALL SLICED CUCUMBERS
2 LB SMALL ONIONS CHUNKED
2 GREEN PEPPERS CHUNKED
2 RED PEPPERS CHUNKED
1/2 BUNCH CELERY CHUNKED
4 CUPS WHITE VINEGAR
6 CUPS SUGAR
1/4 CUP PICKLING SALT
COMBINE VINEGAR, SUGAR, AND SALT IN AN ENAMEL PAN OR CROCK
ADD VEGETABLES
LET SET OVERNIGHT AT ROOM TEMPERATURE
PUT IN CONTAINERS AND INTO THE FREEZER
BE SURE TO REFRIGERATE AFTER OPENING
FRIDAY JULY 8
Jul 11 2011 7:33AM
Posted 209 days 15 hrs 48 mins ago
FRIDAY JULY 8
STUFFED ZUCCHINI ON GRILL
2 med. size zucchini, cut in half Cut ends off, scoop out seeds, and fill with browned ground round, cooked with chopped onion. Place Mozzarella cheese over the meat mixture, cover with tomato sauce, seal in heavy foil, place on grill for 45 minutes at medium heat.
MARINATED GRILLED ZUCCHINI
zucchini (desired amount)
red wine vinaigrette dressing
rosemary/garlic seasoning Wash and dry zucchini. Cut into slices and layer bottom of a cookie sheet.
Use a fork to poke holes in each slice. Pour the Red Wine Vinaigrette over zucchini and let marinate. Layer marinated zucchini onto foil (or grilling basket) and sprinkle with Rosemary/Garlic seasoning (or any seasoning you choose). Grill on low until tender. Variation: You can also use Lemon juice as the marinade and sprinkle with lemon pepper for a different taste.
GRILLED ZUCCHINI
2 medium size zucchini
1/2 c. balsamic vinegar
1/2 c. freshly grated Parmesan cheese Slice zucchini lengthways (6 slices each). Place in dish with balsamic vinegar. Cover and let sit for at least 30 minutes. (If time allows, cover and refrigerate for up to 2 hours.) Place marinated zucchini slices on hot grill for 2 minutes. Flip slices and sprinkle Parmesan cheese over slices. Close grill for 2 minutes. Promptly remove and serve.
GRILLED ZUCCHINI
Aluminum foil
4 sm. zucchini
1 med. onion, sliced
1/2 lb. mushrooms, sliced
1 sm. clove garlic, minced
1/2 tsp. salt
Pepper
2 tbsp. butter
Tear off an 18 inch square of heavy duty aluminum foil. Cut zucchini into 1/4 inch slices and place in center of foil. Add onions and mushrooms; sprinkle with garlic and seasonings; dot with butter. Bring 4 corners up together in a pyramid shape; fold opening together loosely to allow for heat circulation and expansion; seal by folding over ends and pressing to package. Grill over medium hot coals for 30 minutes or until tender.
THURSDAY JULY 7
Jul 7 2011 11:10AM
Posted 213 days 12 hrs 11 mins ago
BROWNIE RECIPES
MARBLE SQUARE BROWNIES
8 OZ CREAM CHEESE
1/3 CUP SUGAR
1 EGG
1/2 CUP OLEO
3/4 CUP WATER
2 1/2 TBP COCOA PLUS 1 TBP OLEO
2 CUPS FLOUR
2 CUPS SUGAR
2 EGGS
1/2 CUP SOUR CREAM
1 TSP BAKING SODA
1/2 TSP SALT
6 OZ SEMI SWEET CHOCOLATE CHIPS
COMBINE CREAM CHEESE AND SUGAR AND BLEND WELL
ADD EGG AND MIX WELL AND SET ASIDE
COMBINE OLEO, WATER, CHOCOLATE IN SAUCEPAN AND BRING TO BOIL
REMOVE FROM HEAT
COMBINE FLOUR AND SUGAR
STIR INTO CHOCOLATE MIXTURE
ADD EGGS, SOUR CREAM, SODA, AND SALT, AND MIX WELL
MIX WELL AND POUR INTO JELLY ROLL PAN GREASED AND FLOURED
DRIZZLE THE CHEESE MIXTURE OVER TOP AND CUT INTO WITH KNIFE
SPRINKLE CHIPS ON TOP
BAKE 375 FOR 25-30 MINUTES
MARYS BROWNIES
1 1/2 CUPS SUGAR
1 1/2 CUPS FLOUR
1/2 CUP COCOA
1/2 TSP SALT
COMBINE AND SIFT DRY INGREDIENTS
IN ANOTHER BOWL
2/3 CUP OLEO
1 TSP VANILLA
1/2 TSP BURNT SUGAR FLAVORING
4 EGGS
COMBINE AND MIX WELL
POUR INTO FLOUR MIXTURE AND MIX WELL
DUMP INTO UNGREASED JELLY ROLL PAN
BAKE 350 FOR ONLY 17 MINUTES
(WILL APPEAR TO NOT BE DONE)
BBQ BANANAS
4 bananas
1 tablespoon lemon juice
1 cup brown sugar
1 teaspoon cinnamon
2 cups vanilla ice cream
Preheat grill for low heat.
Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.
Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!
GRILLED BANANA SPITS
8 wooden skewers, 6- to 8-inch size
2 large, firm bananas, peeled and cut into 1 to 1 1/2-inch pieces
1/4 of a small pineapple, peeled, cored, and cut into 1- to 1 1/2-inch pieces
8 large strawberries
2 Tablespoons butter, melted
1 teaspoon brandy, rum, or pineapple juice
Vanilla, strawberry, or chocolate ice cream (or a combination)
Soak skewers in warm water for 30 minutes before grilling to avoid burning; drain. Thread banana chunks, pineapple pieces, and strawberries onto skewers, leaving 1/4" space between pieces. 2. In a small bowl, combine melted butter and brandy. Brush mixture over fruit. 3. Lightly coat the unheated grill rack with cooking spray before heating. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5-10 minutes, or until fruits are warm and bananas are lightly browned, turning skewers occasionally. For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover; grill as above. Remove from grill. 4. Place scoops of ice cream in serving dishes. Drizzle with ice cream topping and sprinkle with nuts. Top with fruit skewers and serve immediately.
GRILLED PINEAPPLE
2 generous tsp. grated fresh lime zest
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
3/4 cup butter, melted
1 CAN PINEAPPLE SLICES OR RINGS
In a bowl combine ingredients except pineapple and butter, blending well. Dip each slice of pineapple into butter, then sugar mixture. Shake off excess, place slices on wax paper lined baking sheet, chill one hour. Grill slices directly on grill grate or under broiler until browned and sizzling, 5-7 minutes. Serve as side dish with chicken, pork or fish!
STRAWBERRY SMORES
1 qt. strawberries, cleaned and quartered
1/2 cup sugar
1 baked pound cake, cut into 8 slices
12 marshmallows or jar of marshmallow creme or fluff
1 large chocolate bar, divided into chunks
2 tbsp butter, softened
Place strawberries in small bowl with sugar and combine until lightly coated. Refrigerate at least 2 hours so the juices are released and create a syrup, stiring occasionally. Preheat a grill to medium-low heat. Lightly butter one side of each slice of cake. Place cake slices on grill and toast until they have light grill marks. Place 3 pieces of chocolate on 4 of the slices of grilled pound cake. Top with 3 marshmallows or a scoop of marshmallow creme. Place other slices of pound cake on top. Let sit on grill until chocolate and marshmallow are warm and melted. Remove sandwiches from grill and top with strawberry mixture.
WEDNESDAY JULY 6
Jul 6 2011 1:24PM
Posted 214 days 9 hrs 57 mins ago
WEDNESDAY JULY 6
SESAME CHICKEN KABOBS
1/3 cup chicken broth
1/3 cup soy sauce
2 green onions, chopped
3 tablespoons apricot preserves
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon hot pepper sauce
3 teaspoons sesame seeds, toasted, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.
PAULA'S HOUSE SEASONING
1/4 CUP GARLIC POWDER
1/4 CUP COARSE PEPPER
1 CUP SEA SALT
ASIAN PORK KABOBS
1/4 cup teriyaki sauce
2 tablespoons balsamic vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 teaspoons hot pepper sauce
1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, quartered
1 medium sweet red pepper, cut into 2-inch pieces
In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at overnight Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade.
APPLE SKEWER KABOBS
4 medium apples, peeled and quartered
4 teaspoons sugar
1-1/4 teaspoons cinnamon
Thread apples on four metal or soaked wooden skewers. Lightly spray with cooking spray. Combine sugar and cinnamon; sprinkle over apples.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until golden. Turn; cook 8-10 minutes longer or until golden and tender. Serve warm
TUESDA JULY 5
Jul 5 2011 12:07PM
Posted 215 days 11 hrs 14 mins ago
TUESDAY JULY 5
CILANTRO CORN TOMATO SALAD
1 can whole kernel corn
1/4 cup butter, melted
2 roma (plum) tomatoes, chopped
1 bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch saltMrs. Dash)
Stir butter into the corn along with the tomatoes, bell peppers, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
dressing:
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon fresh lime juice
teaspoons (packed) brown sugar
MISSISSIPPI CAVIAR
1 CAN BLACK EYED PEAS DRAINED AND RINSED
1 CAN BLACK BEANS DRAINED AND RINSED
1 CAN WHOLE KERNEL CORN DRAINED
2 LARGE TOMATOES CHOPPED
1 MEDIUM ONION DICED
1 MEDIUM GREEN PEPPER DICED
3 TBP MINCED GARLIC
HALF BUNCH CHOPPED CILANTRO (1/2 CUP)
1 JALAPENO PEPPER CHOPPED (OPTIONAL)
1-2 TBP FRESH LIME JUICE
1 TSP ITALIAN SEASONING
COMBINE FIRST 11 INGREDIENTS IN A LARGE BOWL AND STIR WELL
COMBINE REMAINING INGREDIENTS
8OZ PKG DRY ITALIAN DRESSING MIX
1/2 CUP OLIVE OIL
COMBINE BOTH MIXTURES AND MIX WELL
CHILL FOR AT LEAST 2 HOURS
FRIDAY JULY 1
Jul 5 2011 12:05PM
Posted 215 days 11 hrs 16 mins ago
FRIDAY JULY 1
NORMAS MAC AND CHEESE
PREPARE MACARONI
2 TBP OLEO
2 TBP FLOUR
COMBINE AND STIR TOGETHER
ADD MILK AND WHISK TILL SMOOTH
BEGIN TO ADD CHEESES OF CHOICE
ADD MACARONI AND MIX WELL
RONALD REAGAN MACARONI AND CHEESE
1/2 LB MACARONI
1 TBP OLEO
1 EGG BEATEN
3 CUPS GRATED SHARP CHEESE
1 CUP WARM MILK
1 TSP DRY MUSTARD
1 TSP WORSTERCHIRE
PAPRIKA
COOK MACARONI
STIR IN OLEO AND EGG
ADD 2 1/2 CUPS CHEESE
COMBINE MILK WITH SALT, MUSTARD, AND WORSTERCHIRE
POUR MILK MIXTURE OVER MACARONI
SPRINKLE WITH REMAINING CHEESE
SPRINKLE WITH PAPRIKA
UNBAKED COOKIE RECIPE
2 CUPS SUGAR
4 TBP COCOA
1 STICK OLEO
1/2 CUP MILK
COMBINE AND HEAT TILL SMOOTH MIXTURE
ADD
3 CUPS QUICK OATS
1 TSP VANILLA
1 CUP COCONUT
COMBINE AND MIX WELL
DROP BY TBP ON COOKIE SHEET
ALICE NO BAKE COOKIE BILLIE OAKLEY
COMBINE:
1 STICK OLEO
1 1/2 CUPS SUGAR
1/2 CUP MILK
BRING TO BOIL AND BOIL FOR 3 MINUTES
REMOVE FROM HEAT
ADD 1/2 CUP PEANUT BUTTER
1 TSP VANILLA
3 TBP COCOA
3 CUPS QUICK OATS
MIX WELL AND DROP BY TSP ON WAX PAPER
HAYSTACK
1/2 CUP SUGAR
1/2 CUP LITE CORN SYRUP
COMBINE AND BRING TO BOIL MAKING SURE SUGAR HAS DISSOVED
ADD 1 CUP PEANUT BUTTER
2 CUPS CRUSHED CORN FLAKES
1 CUP COCONUT
MIX WELL
DROP BY TSP ON WAX PAPER
CLASSIC MACARONI AND CHEESE
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 sevings of macaroni salad.
MOM'S MACARONI AND CHEESE
1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.
TRADITIONAL MAC AND CHEESE
1 2/3 cups dry, small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 (12 fluid ounce) can Evaporated Milk
1 cup water
2 tablespoons butter or margarine
2 cups shredded sharp Cheddar cheese, divided
Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
THURSDAY JUNE 30
Jul 5 2011 12:05PM
Posted 215 days 11 hrs 16 mins ago
THURSDAY JUNE 30
HOW TO THICKEN JELLO THAT HAS NOT JELLED
1 TBP LEMON JELLO
STIR IN
MICROWAVE FOR 1 1/2 MINUTES
KARENS HAM AND CHEESE POTATO SALAD
3 LB. RED POTATOES PEELED AND COOLED
ALLOW TO COOL AND CHOP INTO LARGE PIECES
COMBINE:
1 CUP MAYONAISE
1/2 CUP SOUR CREAM
2 TBP MUSTARD
1 TSP CELERY SEED
1/2 TSP SALT
1/4 TSP PEPPER
8 OZ MONTEREY JACK CHEESE CUBED
2 CUPS FULLY COOKED DICED HAM
3/4 CUP CHOPPED TOMATOES
1/4 CUP SLICED GREEN ONIONS
1/4 CUP MINCED FRESH PARSLEY
MIX WELL
FOLD INTO THE POTATOES
COVER AND REFRIGERATE OVERNIGHT
SWEET MACARONI SALAD
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
SALAD DRESSING NORMA
1 CUP MAYONAISE
1/3 CUP CANOLA OIL
1/2 CUP SUGAR
1/4 CUP VINEGAR
1/2 TSP CELERY SEED OR DRY MUSTARD (OPTIONAL)
COMBINE AND MIX WELL
USE FOR POTATOES AND MACARONI
BLACK OLIVES
SHREDDED CARROTS
RED ONION OR GREEN ONIONS
SALT AND PEPPER
KARENS MACARONI SALAD
1 BOX MAC AND CHEESE AND PREPARE BY DIRECTIONS
ALLOW TO COOL
ADD:
1/2 CUP MAYONAISE
2 TBP BOTTLED RANCH DRESSING
DASH GARLIC SALT
1/4 CUP PICKLE RELISH
1 CHOPPED RED ONION
MIX WELL ALLOW TO SET OVERNIGHT
TUESDAY JUNE 28
Jun 28 2011 11:39AM
Posted 222 days 11 hrs 42 mins ago
JACK'S BAKED BEANS
1/2 pound ground beef
1/2 pound bacon, diced
1 medium onion, chopped
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon mustard
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 (16 ounce) can pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can Great Northern beans, rinsed and drained
In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. casserole. Bake, covered, at 350 degrees F for 1 hour or until heated through.
TEXAS RANGERS BAKED BEANS
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
TASTE OF HOME BAKED BEANS
2 bacon strips, cut into 1-inch pieces
2 tablespoons strong brewed coffee
4 teaspoons brown sugar
1 teaspoon cider vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
1 can (8.3 ounces) baked beans, undrained
1/2 cup chopped onion
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.
Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly. Yield: 2 servings.
CROCK POT BAKED BEANS
5 slices bacon
32 ounces baked beans, canned, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 1/2 teaspoons mustard
1 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar
Add all ingredients to slow cooker.
Cover; cook on Low 8-10 hours or High 3-4 hours.
DUTCH OVEN BAKED BEANS
2 cans of ranch style beans, drained
2 chopped onions
Brown sugar
1 Tbsp. mustard
2 cans of Pork and Beans
2 jalapenos
1/2 cup of BBQ sauce
6- pieces of fried bacon
Drain the juice off the beans and mix together, then add the BBQ sauce and mustard and onion and jalapenos, mix well and add enough brown sugar to suit your taste and place the fried bacon on top.
Cook in a 14 or 16 inch Dutch oven slowly or in a casserole dish at 325 for about thirty minutes.
OLD FASHIONED BAKED BEANS
1 pound dried great Northern beans
1 quart water
1/2 teaspoon salt
1 medium onion, chopped
2 tablespoons prepared mustard
2 tablespoons brown sugar
2 tablespoons dark molasses
1/2 pound sliced bacon, cooked and crumbled
Place beans in a Dutch oven or kettle; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid.
In a greased 13-in. x 9-in. x 2-in. baking dish, combine the beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover and bake at 400 degrees F for 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed).
SPICE CAKE ADD 1 TSP CINNAMON, 1/2 TSP NUTMEG, 1/4 TSP CLOVES, 1/4 TSP GINGER, AND 1/8 TSP ALL SPICE
YELLOW CAKE ADD THE ENTIRE EGG
EASY CHEESE CAKE
1/2 CUP MILK
COMBINE AND WHIP TOGETHER WELL
8 OZ CREAM CHEESE
1 CUP MILK
VANILLA PUDDING
COMBINE AND WHIP TOGETHER WELL
8 OZ COOLWHIP
FOLD IN
ADD 1 TSP VANILLA
MIX WELL
POUR INTO THE GRAHAM CRACKER CRUST
TOP WITH FAVORITE PIE FILLING
GRILLED MARINATED SHRIMP
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
WEDNESDAY JUNE 22
Jun 22 2011 11:10AM
Posted 228 days 12 hrs 11 mins ago
NORMA RED VELVET CAKE
1/2 CUP CRISCO
1 TSP VANILLA
1 TSP SALT
1 1/2 CUPS SUGAR
2 CUPS FLOUR
2 EGGS
2 TBP COCOA
1 2 OZ. RED FOOD COLORING
1 CUP BUTTERMILK
1 TBP VINEGAR
1 TSP SODA
SIFT TOGETHER ALL DRY INGREDIENTS
ADD CRISCO, FOOD COLORING, VANILLA, AND 2/3 CUP OF THE BUTTERMILK AND BEAT THOUROUGHLY
ADD BOTH EGGS AND THE REMAINING BUTTERMILK AND BEAT WITH MIXER FOR 1 MINUTE
COMBINE VINEGAR AND SODA AND MIX BY HAND
ADD TO MIXTURE AND MIX WELL
POUR INTO (3) 9 INCH PANS OR 9X13 PAN
BAKE 350 FOR 30 MINUTES
FROSTING
1 CUP MILK
1/4 CUP FLOUR
COOK AND WHISK TOGETHER TILL THICKENED
ADD PINCH SALT AND ALLOW TO COMPLETELY COOL
COMBINE
1 CUP SUGAR
1 CUP CRISCO
1 TSP VANILLA
COMBINE WITH OTHER MIXURE
MIX WELL
BEAT ON HIGH SPEED TILL FLUFFY
LEMON COCONUT POUND CAKE BEV
1/2 CUP SOFT BUTTER
1 1/3 CUP SUGAR
3 LARGE EGGS
1 1/2 CUPS FLOUR
1/2 TSP SALT
1/8 TSP BAKING SODA
1/2 CUP SOUR CREAM
2 TSP LEMON ZEST
1 CUP SWEETENED FLAKED COCONUT DIVIDED
BEAT BUTTER TILL CREAMY
GRADUALLY ADD IN SUGAR TILL LIGHT AND FLUFFY
ADD EGGS ONE AT A TIME, BEATING TILL JUST BLENDED
COMBINE DRY INGREDIENTS
ADD TO BUTTER ALTERNATING WITH THE SOUR CREAM
BEGINNING AND ENDING WITH FLOUR MIXTURE
STIR IN LEMON ZEST AND 1/2 CUP COCONUT
POUR INTO A GREASED AND FLOURED 9X5 LOAF PAN
BAKE 325 FOR 1 HOUR AND 5 MINUTES
ALLOW TO COOL FOR 10-15 MINUTES
LEMON GLAZE:
2 CUPS POWDERED SUGAR
2 TBP MILK
2 TSP FRESH LEMON JUICE
COMBINE AND MIX WELL UNTIL RIGHT CONSISTENCY
MAY NEED TO ADD ANOTHER TSP MILK IF NECESSARY FOR CONSISTENCY
DRIZZLE OVER TOP OF LOAF AFTER COOLED
SPRINKLE 1/2 CUP COCONUT ON TOP
PAULA DEEN'S FROSTING FOR A RED VELVET CAKE
2 3OZ PKG CREAM CHEESE AT ROOM TEMP
1 STICK BUTTER AT ROOM TEMP
1 TSP VANILLA
1 LB POWDERED SUGAR
1-2 TBP MILK
CREAM TOGETHER CREAM CHEESE AND BUTTER
ADD VANILLA
ADD POWDERED SUGAR AND MILK AND BLEND TO RIGHT CONSISTANCY
POUND CAKE
2 STICKS BUTTER
1/2 CUP SHORTENING
3 CUPS SUGAR
5 EGGS
3 CUPS FLOUR
1/2 TSP SALT
1 CUP MILK
1 TSP VANILLA
CREAM TOGETHER BUTTER AND SHORTENING
ADD SUGAR A LITTLE AT A TIME
ADD EGGS ONE AT A TIME, BEATING AFTER EACH ADDITION
COMBINE FLOUR AND SALT AND STIR IN ALTERNATING WITH THE MILK
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.--Mrs.
GRILLED SALMON
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
4 (6 ounce) salmon fillets
Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.
MONDAY JUNE 20
Jun 20 2011 11:11AM
Posted 230 days 12 hrs 10 mins ago
MONDAY JUNE 20
HAWAIIN CHICKEN KABOBS
3 TBP SOY SAUCE
3 TBP BROWN SUGAR
1 TBP SESAME OIL
1/4 TSP GINGER
1/4 TSP GARLIC POWDER
8 BONELESS CHICKEN BREASTS
1 20 OZ CAN PINEAPPLE CHUNKS
SKEWERS
COMBINE SOY SAUCE BROWN SUGAR, SESAME OIL, GINGER, AND GARLIC POWDER
WATERMELON RIND PERSERVES
1 LB WATERMELON RIND
BOIL TILL TENDER AND DRAIN
COMBINE 1/2 LB SUGAR
A FEW PIECES OF GINGER ROOT OR GINGER
1 LEMON SLICED
CLOVES (OPTIONAL)
COMBINE THE REMAINING INGREDIENTS AND MAKE THE SYRUP
ADD TO THE RIND
ADD TO HOT JARS AND SEAL
PICKLED WATERMELON RIND
2 LB. WATERMELON RIND
1 TBP PICKLING LIME
4 CUPS CLEAR VINEGAR
1 CUP WATER
5 CUPS SUGAR
1 TBP ALLSPICE
1 TBP CLOVES
6 SMALL PIECES OF CINNAMON STICK
COMBINE 1 CUP VINEGAR AND 2 CUPS WATER
ADD THE RIND AND LET SET OVERNIGHT
COVER WITH FRESH WATER AND BOIL FOR ONE HOUR TILL TENDER
DRAIN OFF WATER
MAKE A SYRUP OF 1 CUP WATER, SUGAR, AND THE SPICES
ADD THE WATERMELON AND COOK ON LOW FOR TWO HOURS UNTIL SYRUP THICKENS
PACK INTO PINT JARS AND PROCESS FOR 15 MINUTES IN BOILING WATER
WEDNESDAY JUNE 15
Jun 16 2011 7:37AM
Posted 234 days 15 hrs 44 mins ago
WEDNESDAY JUNE 15
LEMON PEPPER CHICKEN
1/3 CUP LEMON JUICE
1/4 CUP OLIVE OIL
1 TBP DIJON MUSTARD
2 LARGE CLOVES OF GARLIC FINELY CHOPPED
2 TBP FINELY CHOPPED RED BELL PEPPER
SALT AND PEPPER
4 SKINLESS BONELESS CHICKEN BREAST
COMBINE ALL INGREDIENTS AND MIX WELL
SAVE BACK 1/4 CUP MARINADE FOR BASTING
OIL YOUR GRATE
GRILL ON EACH SIDE FOR ABOUT 6-8 MINUTES
THAI CHICKEN
1 BUNCH FRESH CILANTRO
3 CLOVES GARLIC
3 SMALL CHILE PEPPERS
1 TSP TUMERIC
1 TSP CURRY POWDER
1 TBP SUGAR
PINCH SALT
6 CUTS OF CHICKEN
1/4 CUP COCONUT MILK
COMBINE CILANTRO, GARLIC, PEPPERS, TUMERIC, CURRY, SUGAR, AND SALT
BLEND IN BLENDER UNTIL SMOOTH
COVER AND RUB DOWN EACH CUT OF CHICKEN
REFRIGERATE OVERNITE
REMOVE MARINATE
BRUSH WITH COCONUT MILK
GRILL 8-12 MINUTES ON EACH SIDE
BASTE OCCASIONALLY WITH THE COCONUT MILK
BEER IN THE REAR CHICKEN PAULA
SALT
PAULA'S HOUSE SEASONING:
1 CUP SALT
1/4 CUP GARLIC POWDER
1/4 CUP PEPPER
COMBINE INGREDIENTS AND STORE
1 SPRIG FRESH ROSEMARY
WASH AND DRAIN CHICKEN AND COMPLETELY PAT DRY
POUR OUT ABOUT 1/4 OF THE BEER
INSERT THE SPRIG OF ROSEMARY INTO THE CAN OF BEER
SEASON THE CHICKEN INSIDE AND OUT WITH THE SPECIAL SEASONING
INSERT THE CAN OF BEER INSIDE THE CHICKEN
STAND THE CHICKEN UPRIGHT ON THE GRILL
LET IT GRILL FOR ABOUT 1 HOUR
REMOVE THE CAN OF BEER
MONDAY JUNE 13
Jun 13 2011 11:51AM
Posted 237 days 11 hrs 30 mins ago
SPARE RIB RUB
1 CUP BROWN SUGAR
1/2 CUP PAPRIKA
1 TBP SALT
1 TBP PEPPER
1 TBP CAYENNE PEPPER
1 TBP GARLIC POWDER
1 TPB ONION POWDER
3 LB. RIBS BABY BACK BLANCHE
RING TO BOIL, REDUCE HEAT AND ALLOW TO SIMMER FOR 1 HOUR ON LOW TILL TENDER
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
CHEAP CAKE BEV
1/2 CUP OLEO
1 CUP SUGAR
2 EGGS
1 1/2 TSP VANILLA
1 CUP SWEET MILK
2 CUPS FLOUR
2 TSP BAKING POWDER
PINCH SALT
CREAM TOGETHER OLEO, SUGAR, AND EGGS
ADD VANILLA AND MIX WELL
COMBINE DRY INGREDIENTS AND ADD ALTERNATING WITH MILK
MIX WELL
POUR INTO A GREASED 9 X13 PAN
BAKE 350 FOR 30-35 MINUTES
SCALLOPED TUNA AND POTATES
PUT A LAYER OF CRUSHED POTATO CHIPS IN A GREASED CASSEROLE DISH
LAYER OF WHITE TUNA
COVER WITH CAN OF CREAM OF MUSHROOM SOUP
BAKE 350 FOR 20-25 MINUTES
CHICKEN AND MUSHROOM SCALLOPED
1 1/2 CUP DICED COOKED CHICKEN
4 TBP BUTTER
4 TBP FLOUR
1 CUP MUSHROOMS
1 TSP PAPRIKA
2 CUPS MILK
2 HARD BOILED EGGS DICED
1 CUP DICED CELERY
2 TBP CHOPPED PIMENTOES
MAKE A WHITE SAUCE WITH BUTTER, FLOUR, AND MILK
ADD REMAINING INGREDIENTS AND MIX WELL
POUR INTO A CASSEROLE
BAKE 350 TILL COOKED THROUGH
POOR MANS CAKE NORMA
1 1/2 CUPS FLOUR
1/4 TSP SALT
1 TSP BAKING SODA
3 TBP COCOA
1 CUP SUGAR
COMBINE AND MIX WELL AND MAKE A WELL IN THE MIDDLE
IN THE WELL:
ADD 1 CUP WATER
1 TBP VINEGAR
1 TSP VANILLA
5 TBP MELTED OLEO
MIX WELL
POUR INTO A 8X8 GREASED PAN
BAKE 350 FOR 30 MINUTES
THURSDAY JUNE 9
Jun 9 2011 11:03AM
Posted 241 days 12 hrs 18 mins ago
THURSDAY JUNE 9
SHORTCAKE BISCUIT SUPREME
2 1/3 CUPS BISQUICK
1/2 CUP MILK
3 TBP SUGAR
3 TBP BUTTER MELTED
SLICED STRAWBERRIES
COOL WHIP
COMBINE BISQUICK, MILK, SUGAR, AND BUTTER MIX WELL TO SOFT DOUGH
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives Serve at room temperature.
CHITTERLINGS
10 pounds frozen cleaned chitterlings, thawed
1 onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives
TUESDAY JUNE 7
Jun 9 2011 9:11AM
Posted 241 days 14 hrs 10 mins ago
TUESDAY JUNE 6
SUMMERTIME CASSEROLE
1/4 cup brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup uncooked, long grain rice (not instant)
1 small eggplant, peeled and sliced
1 large onion, diced
3 medium zucchini, diced
2 medium yellow summer squash, diced
1 large green pepper, seeded and sliced
2 large tomatoes
2 tablespoons butter substitute
Mix brown sugar, salt and pepper in a medium sized bowl and set aside.
Place rice in bottom of a sprayed or nonstick 13x9x2-inch baking dish.
Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish.
Sprinkle brown sugar mixture over each layer and dot with butter substitute.
Cover tightly and bake at 350 degrees F for 1-1/2 hours.
MONDAY JUNE 6
Jun 9 2011 9:11AM
Posted 241 days 14 hrs 10 mins ago
MONDAY JUNE 6
STRAWBERRY JELLO PIE
9 inch pie shell, already baked
1 package strawberry Jello
1 pint fresh strawberries, washed and hulled
1 small Cool Whip
Make the strawberry Jello according to directions and add 1 cup of the strawberries to the jello.
Chill until soft set, then pour into the pie shell.
Chill until firm and top with the remaining berries. Pipe whipped cream over all and serve.
HOMEMADE BLUEBERRY GRUNT
4 cups blueberries, rinsed stemmed and patted dry
1 cup brown sugar, packed
1 cup flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1. In large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
2. Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl. Add milk, mixing just to moisten to form dumpling dough.
3. Drop dumplings by tablespoonfuls into boiling berries. Cover with tight-fitting lid.
4. Lower heat slightly. Cook without lifting lid, about 15 minutes.
5. To serve, using large spoon, transfer dumplings into bowl. Surround with berries. Break dumplings open with two forks.
6. Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
MUSH
3 CUPS WATER
1 1/2 TSP SALT
1 CUP CORN MEAL
2 TBP BUTTER
1/8 TSP PEPPER (OPTIONAL)
BRING WATER AND SALT TO BOIL
GRADUALLY ADD IN SLOWLY CORN MEAL STIRRINT CONSTANTLY
REDUCE HEAT TILL THICKENED STIRRING
ADD BUTTER AND PEPPER
POUR INTO A LOAF PAN
REFRIGERATE
SLICE OFF AND DREDGE IN FLOUR
FRY IN BUTTER
PAULA DEENS ZUCCHINI AND SQUASH MINI CAKES
3 MEDIUM ZUCCHINI
3 MED YELLOW SQUASH
1 CUP TOASTED BREADCRUMGS
1 CUP SHREDDED PARMESON CHEESE
1/3 CUP MINCED VIDALIA ONION
1 LARGE EGG BEATEN
1 1/2 TSP DRY ITALIAN SEASONING
1/2 TSP SALT
1/4 TSP PEPPER
1 STICK BUTTER
GRATE ZUCCHINI AND SQUASH
PRESS BETWEEN PAPER TOWELS TO REMOVE MOISTER
COMBINE REMAINING INGREDIENTS AND MIX WELL
MAKE INTO 2 INCH PATTIES
MELT BUTTER INTO SKILLET
FRY ON EACH SIDE FOR 3-4 MINUTES
THURSDAY JUNE 2
Jun 9 2011 9:10AM
Posted 241 days 14 hrs 11 mins ago
THURSDAY JUNE 2
GLAZED PEACH PIE
1 CUP SUGAR
2 TBP CORN STARCH
1 CUP WATER
3 TBP PEACH GELATIN
4 PEACHES PEELED AND SLICED
WHIPPED TOPPING
BAKE A 9 INCH PIE CRUST
COMBINE SUGAR AND CORN STARCH AND MIX WELL
ADD WATER AND BRING TO BOIL TILL CLEAR
REMOVE FROM HEAT AND ADD GELATIN TILL DISSLOVED
PEAL AND SLICE PEACHES
AND ARRANGE IN BOTTOM OF PIE CRUST
POUR GLAZE OVER TOP
REFRIGERATE
ADD WHIPPED TOPPING BEFORE SERVING
FRESH TOMATO PIE
2-3 FRESH TOMATOES THINLY SLICED
2-3 GREEN ONIONS CHOPPED
SALT AND PEPPER
COMBINE AND PLACE INTO A BAKED PIE CRUST
SPRINKLE WITH SALT AND PEPPER
BASIL TO TASTE
1 CUP MAYO
1 CUP SHARP CHEDDAR CHEESE SHREDDED
3 SLICES OF CRISP CRUMBLED BACON
1/4 CUP PARMESON CHEESE
COMBINE MAYO AND CHEESE AND SPREAD OVER TOMATOES
SPRINKLE WITH BACON AND PARMESON CHEESE
BAKE 350 FOR 30 MINUTES
SPRAY FOR PLANT BLIGHT
3 RHUBARB LEAVES CHOPPED
BOILED IN A GALLON OF WATER
STRAINED THROUGH A CLOTH
ADD 1/4 CUP DISHWASHING LIQUID
PLACE IN SPRAYER AND SPRAY DIRECTLY ON LEAVES
Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
CHICKEN 8 MINUTES PER SIDE
STEAKS 4 MINUTES PER SIDE
TASHA AND NORMAN BULLOCK 55
TRACY PARKHURST
NORMA PITTSENBARGER
STEVE AND LINDA GLENN
WEDNESDAY JUNE 1
Jun 9 2011 9:08AM
Posted 241 days 14 hrs 13 mins ago
WEDNESDAY JUNE 1
BREAKFAST PIZZA
1 LB. BULK PORK SAUSAGE
2 5 OZ JAR AMERICAN CHEESE SPREAD
1/4 CUP BUTTER SOFTENED
1/8 TSP CAYENNE
12 ENGLISH MUFFINS SPLIT
COOK SAUSAGE AND DRAIN
COMBINE CHEESE, BUTTER, AND CAYENNE
ADD SAUSAGE
PLACE ON EACH MUFFIN
BAKE 425 FOR 8-10 MINUTES
FREEZE REAL WELL
BOLO ON A STICK
1/2 cup chili sauce
3 tablespoons brown sugar
2 tablespoons mustard
ring of favorite kielbasa, bologna, or good hot dog
1 red bell pepper, cut into 12 pieces
1 green bell pepper, cut into 12 pieces
2 ears fresh corn, cut into 1-inch slices
1 small red onion, peeled and cut into half-moons
4 (12-inch) metal skewers
Preheat the grill to medium heat.
In a medium bowl, combine the chili sauce, brown sugar, and mustard; mix well and set aside.
On each skewer, thread a piece of frank, corn, green pepper, onion, and red pepper; repeat 2 more times and end with an additional piece of frank.
Brush skewers with half of the sauce then grill for 4 to 5 minutes on medium heat. Brush with the remaining sauce then turn kebabs and grill for 4 to 5 more minutes, until the vegetables are tender and the franks are heated through.
DRESSING FOR POTATO SALAD
1/2 LB CRUMBLED GOAT CHEESE
1 CONTAINER SOUR CREAM OR YOGURT
1 GARLIC CLOVE MINCED
JUICE OF LEMON
1/4 CUP OLIVE OIL
SLIMS DIABETIC STRAWBERRY PIE
1 CUP HONEY MAID GRAHAM CRACKER CRUMBS
1/4 CUP SPLENDA
3 TBP MELTED MARGARINE
1/4 CUP CORN STARCH
1 1/2 CUP WATER
3 OZ PKG SUGAR FREE STRAWBERRY GELATIN
4 CUPS STRAWBERRIES QUARTERED
1/4 CUP SUGAR FREE WHIPPED TOPPING
COMBINE 1 TBPS CRUMBS, SPLENDA AND MARGARINE AND MIX WELL
PRESS INTO 9 INCH PIE PLATE
BAKE 350 FOR 8-10 MINUTES TILL LIGHTLY BROWNED
COMBINE REMAINING SPLENDA, CORN STARCH, AND WATER
BRING TO BOIL ON MEDIUM HEAT STIRRING CONSTANTLY
COOK AND STIR 5 MINUTES TILL THICKENED
ADD GELATIN AND COOK FOR 2 MORE MINUTES TILL GELATIN DISSOLVED
POUR 1/3 CUP OF GELATIN INTO CRUST
MIX REMAINING GELATIN MIX WITH STRAWBERRIES AND POUR INTO CRUST
REFRIGERATE 2 HOURS TILL FIRM
SERVE WITH THE WHIPPED TOPPING
THE NEELYS STRAWBERRY PIE
2 sheets roll-out pie crust
2 tablespoons butter melted
White sanding sugar, for top of crust
5 cups strawberries, washed and hulled
1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
Strawberry Whipped Cream recipe follows, optional
Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel*Cook's Note: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter cutter/index.html> and cut out circles. Set aside.
In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.
Strawberry Whipped Cream:
3/4 cup heavy whipping cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar
1/4 cup strawberry jam
Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam a little at a time, and beat until stiff peaks are formed.
spread that
TUESDAY MAY 31
May 31 2011 11:06AM
Posted 250 days 12 hrs 15 mins ago
TUESDAY MAY 31
FRIED CORN RECIPE
6 EARS OF SWEET CORN
2 GREEN BELL PEPPER CHOPPED
1 SMALL ONION CHOPPED
1/2 CUP FLOUR
1 TBP SUGAR
8 STRIPS OF BACON
SALT AND PEPPER
REMOVE KERNELS FROM CORN.
COMBINE PEPPERS, ONION, AND SUGAR
FRY BACON IN SKILLET
REMOVE BACON
PUMPKIN PIE CREAMER
4 TSP CINNAMON
2 TSP GINGER
2 TSP NUTMEG
1 TSP GROUND CLOVES
1 TSP ALL SPICE
1 CUP NON DAIRY CREAMER
KENTUCKY FRIED CHICKEN
1 EGG BEATEN
1 CUP BUTTERMILK
1 CUP FLOUR
1 TSP OREGANO
1 TSP CHILI POWDER
1 TSP BASIL
1 TSP SAGE
1 TSP MARJORAM
2 TBP PAPRIKA
1 TSP PEPPER
1 2 TSP SALT
1 TSP ONION POWDER
2 TBP ACCENT
3 LB. CAN CRISCO
COMBINE EGG AND BUTTERMILK
COMBINE FLOUR AND ALL THE SPICES
May 26 2011 11:57AM
Posted 255 days 11 hrs 24 mins ago
THURSDAY MAY 26
CRANBERRY MUFFIN
1 CUP DRIED OR FRESH CRANBERRIES
8 TBP SUGAR
1 3/4 CUP FLOUR
2 1/2 TSP BAKING POWDER
1/4 TSP SALT
1 EGG
3/4 CUP MILK
1/3 CUP VEGETABLE OIL
COMBINE CRANBERRIES AND SUGAR
BEAT IN EGG
ADD FLOUR, SALT, MILK, AND OIL AND MIX WELL
SPRAY MUFFIN TINS
FILL TINS 3/4 FULL
BAKE 400 FOR 18-22 MINUTES
MAKES 1 DOZEN
CHEWEY CRANBERRY BARS
1 PKG YELLOW OR WHITE CAKE MIX
1/4 CUP BROWN SUGAR
1 TBP BUTTER
1 TBP CORN SYRUP
1/2-3/4 CUP CRANBERRIES
1 EGG
1 TBP WATER
2 TBP FLOUR
COMBINE INGREDIENTS AND MIX WELL
POUR INTO A SPRAYED A 8X8 INCH PAN
BAKE 350 FOR 25-30 MINUTES AND CUT INTO BARS
BUTTERMILK FRIED CHICKEN
1 (3 1/2 pound) chicken cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
1 2 tsp pepper
1/4 teaspoon garlic powder
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, overnite.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.