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Cream Soup Substitute

2011-11-23T18:38:00.004-07:00

This recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!

Ingredients:

2 c. non fat dried milk
3/4 c. corn starch
1/4 c. chicken or beef bouillon particles
2 Tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.

Yummy Granola

2011-06-16T10:25:00.002-06:00

Ingredients:

4 cups rolled oats
1 1/2 cups nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1/2- 1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
1/2 cup maple syrup or honey
1/2 cup raisins, or chopped dried fruit
1/4 cup vegetable oil
** you can also add 1/4-1/2 cup wheat germ

1. Preheat the oven to 350. Oil 1 large rimmed baking sheet (or 2 smaller ones).

2. In a large bowl, combine all ingredients, except raisins or dried fruit)

3. Pour out onto prepared sheet. I used one large sheet and the mixture was about 3/4 to 1 inch thick. Place in oven. Bake for about 25 minutes, stirring every 5-7 minutes. Mixture should brown evenly; the borer it gets without burning, the crunchier it will be.

4. Add raisins, or dried fruit and put back in oven for 3-5 minutes.

5. Remove pan from oven and cool on a rack, stirring once in a while. Transfer to an air-tight container. Some recipes store in fridge, others don’t. I’m going to try it in my cupboard. Fridge instructions say it will last “indefinitely”; cupboard for about 2 weeks.

Asian Chicken Pasta Salad

2010-10-07T06:11:00.002-06:00

Salad:
3 chicken breasts, seasoned with lemon pepper, grilled, cut into bize-sized pieces
6-8 oz. bow tie pasta, cooked and cooled
1 small package baby spinach
1/2 c. sunflower seeds
2-4 TB. sesame seeds
1 can sliced water chestnuts

Dressing:
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 TB. soy sauce
2 TB. rice vinegar
1/2 tsp. sesame oil
1 tsp. garlic

Whisk dressing until sugar is dissolved. Toss all salad ingredients with the dressing and chill or serve at room temperature.

Grandma Johnson's Famous Peanut Butter Cookies

2009-12-05T20:43:00.000-07:00

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter or shortening (butter is better!)
1 egg
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 375 degrees. Cream sugar, brown sugar, peanut butter & butter. Mix in egg. Add flour, soda, salt & baking powder. Spoon onto ungreased cookie sheet. Bake 8-12 minutes or until golden brown. Enjoy!!!

Peanut Butter and Chocolate Chip Pancakes

2009-10-06T14:35:00.003-06:00

1 cup pancake mix
1 large egg
1/2 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1 cup semisweet chocolate chips

Mix it all together. You all know how to make pancakes. Enjoy!

Oven Baked Bacon

2009-05-26T17:00:00.003-06:00

I wish someone told me about this long ago!! We don't eat a lot of bacon, but I hate making it when we do because it's SO messy. This takes the mess out of bacon.....

Preheat oven to 425 degrees
Line a pan (that has edges) with foil
Bake bacon for 15-20 min. or how crispy you want it.

That's it. Nice and simple, the bacon stays flat, there's no splashes to wipe up, and the foil cuts cleaning in half!

Cinnamon Cider Syrup

2009-03-22T17:50:00.004-06:00

1 cup sugar
1 tsp. cinnamon
3 Tbsp. Bisquick
2 cups apple cider
1 Tbsp. lemon juice (optional)
1/4 cup butter, melted

Combine first 5 ingredients in small saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat.
Add melted butter.
Pour over waffles or pancakes.

So Yummy!

Quick Tofu "Lo Mein"

2009-03-13T08:45:00.004-06:00

Ingredients:

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
2-3 (3 oz.) pkg. pork flavored Ramen Noodles
1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
1 red* or yellow pepper, cut into strips
2 cups broccoli florets* or cauliflower
3 med. green onions, chopped
2 tsp parsley
1 1/4 tbsp soy sauce

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacement as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.

Simple Chickpea Vegetable Bake

2009-03-10T17:18:00.002-06:00

Ingredients:

2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste

Directions:

Preheat oven to 425 degrees F.

Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.

Meanwhile, chop the asparagus and mince the garlic.

Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.

Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.

Serve and enjoy!

Serves: 2-4

Preparation time: 45 minutes

Belgian Waffles

2009-03-09T12:43:00.002-06:00

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

Preheat the waffle iron according to the manufacturer's instructions.

In 1 medium bowl sift together flour, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Texas Sheet Cake

2009-02-26T16:53:00.003-07:00

The Cake:

Bring to a boil:
2 sticks margarine
1 cup water
3 Tbsp. cocoa

Mix together in a 4-quart bowl:
2 cups flour
2 cups sugar
1/2 tsp. salt

In a large bowl, combine the following:
2 eggs
1 tsp. baking soda
1/2 cup butter milk
1 tsp. vanilla
1 tsp. cinnamon

Combine all three mixtures together and pour into a greased and floured half-size bun pan or 15 x 11 baking pan.
Bake at 350-degrees for 20 minutes or until tests done.

The Icing:

Heat the following in a saucepan:
1 stick margarine
3 Tbsp. cocoa
6 Tbsp. milk

When heated thoroughly, remove from heat and add:
1 lb. powdered sugar
1/2 cup chopped pecans
1 tsp. vanilla

Mix well. Pour on hot cake as soon as it comes out of the oven.

Raspberry Trifle

2009-02-26T16:46:00.003-07:00

Ingredients:

4 (10 oz) pkgs. frozen raspberries with juice (must use boxed raspberries)
1/4 cup corn starch
1/2 tsp. almond extract
1 can sweetened condensed milk (14 oz.)
1 cup cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 cups heavy whipping cream
3 Tbsp. sugar
1 (10 oz) pkg. frozen butter pound cake (I couldn't find frozen butter pound cake, so I used angel food cake. It might have gotten soggier than pound cake would have, but I thought it was still yummy!)
Diluted orange juice

*Thaw raspberries in hot water, and then drain juice into sauce pan.
*Add corn starch and almond flavoring to saucepan, stirring constantly until thick.
*Place mixture into bowl and chill for 5 min., then fold raspberries into sauce and chill again.
*In another bowl, blend condensed milk, pudding and water, then chill for 5 min.
*In another small bowl, add sugar and cream and whip until blended, then add to pudding mixture and place back into refrigerator.
*Cut pound cake into cubes and put half on bottom of large bowl and sprinkle with orange juice.
*Place half of raspberry mixture on top of pound cake then place half of pudding mixture on top of that.
*Repeat with remaining pound cake and mixtures.

Vegan Loaf

2009-02-24T17:49:00.003-07:00

Ingredients :

*substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
*1 tablespoon soy sauce
*1 box medium firm silken tofu (350 g)
*3/4 cup chopped walnuts
*1 packet onion soup mix (1.5 oz)
*1 teaspoon oil
*1 onion, chopped
*1 celery rib, chopped
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)

Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Saute vegetables in oil until onions are transparent (add other diced veggies if you wish - ie: peppers, carrots, etc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan. (Or, instead of a loaf pan, use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")

Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.

Yummy Vegan Lasagna

2009-02-16T19:18:00.001-07:00

Ingredients:

28 oz. spaghetti sauce
1-16 oz bag of spinach leaves
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu, drained (not silken tofu)
8 oz. vegan cream cheese (I used regular cream cheese)
2 Tbs. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)

Directions:

Preheat oven to 375.
Slice carrots and steam, set aside.
Add olive oil to a large skillet, place over medium-high heat until hot.
Add parsley and garlic, saute for 1 minute..
Add carrots and veggie broth; simmer uncovered for 5 min.
Add herbed tofu, vegan cream cheese, and lemon juice; stir well.
Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.

Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that.
Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated.

Serves a lot.

Apple Turnovers

2009-01-31T14:17:00.003-07:00

1 medium tart apple, peeled and chopped (ie:Granny smith)
1/2 cup applesauce
3/4 tsp. ground cinnamon, divided
1 tube refrigerated biscuits
1 Tbsp. butter, melted
2 Tbsp. sugar
vanilla ice cream

Heat oven to 400-degrees. Combine apple, applesauce, and 1/4 tsp. cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vailla ice cream.

Tasty Pork Tenderloin

2009-01-31T14:13:00.002-07:00

1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 pork tenderloins (about 1 lb. each)
2 Tbsp. butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups applesauce, unsweetened
1/4 cup brown sugar, packed
1/4 cup soy sauce
1/4 cup apple sauce
1/2 tsp. ginger, ground

Preheat oven to 350. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter, dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place por in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160-degrees.

Chalupas

2009-01-31T14:04:00.003-07:00

2 lb. lean pork loin roast, boneless
1 lb. pinto beans
2 cloves garlic, chopped
1 onion, chopped
2 Tbsp. chili powder
1 Tbsp. salt
1/2 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilies, peeled and roasted

Put all ingredients in crock pot and cover with water. Cook covered over low heat. Add water as needed. After about 6 hours, take out meat and shred. Cook with lid off until thick, about 1 hour. Serve over tortillas,chips, in a burrito, or over a salad. Add toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, guacamole, sour cream, black olives, salsa, hot sauce, etc.

Open Faced Lasagna Ciabattas

2009-01-31T13:59:00.004-07:00

1 lb. ground Italian sausage
1 (26 oz.) jar favorite pasta sauce
8 leaves fresh basil, chopped
1 (15-oz.) container ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
8 ciabatta rolls
1 ball shredded fresh mozzarella cheese
Parmesan cheese

Preheat oven to 375. Cook sausage over medium heat until browned, about 5-7 minutes; reserve 1/4 cup sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved 1/4 cup sausage, ricotta, 1/2 cup Parmesan, mozzarella, salt, pepper and Italian seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (you probably won't use all of ricotta) Top with a couple spoonfuls of pasta sauce, and lots of fresh mozzarella cheese. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.

Bolognese Sauce

2009-01-08T19:37:00.004-07:00

I made this sauce for a spaghetti pie, but I liked it so much I thought I'd post it again by itself. I think it would be really yummy in lasagna, sloppy joes, spaghetti, or by itself! It makes a big batch, so plan on freezing half of it for later use!

* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon

Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.

Brown ground beef, drain, rinse as above, and set aside.

Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes.

***Bobbi's Note: When I made this, I completely forgot to add the tomato paste and the cinnamon. I thought it was very delicious without it!! I'm anxious to see if it's even better with all the ingredients! (not likely)

Spaghetti Pie

2009-01-08T19:26:00.003-07:00

* 6 oz. spaghetti, cooked and still warm
* 2 tbsp. butter
* 1 well beaten egg
* 1/3 c. grated Parmesan cheese
* 1 c. cottage cheese
* 1 c. Mozzarella cheese, shredded
* 2-3 cups Bolognese sauce (recipe to follow)

Bolognese Sauce: (This recipe makes a lot of sauce and is absolutely delicious. You will only need about a fourth of the sauce for the spaghetti pie, so plan on freezing the extra to use later for lasagna, sloppy joes, spaghetti or by itself!)

* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon

Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.

Brown ground beef, drain, rinse as above, and set aside.

Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags.

Spaghetti Pie:

Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.

***Note: I just realized as I was copying this recipe down that I completely forgot to add the tomato paste and cinnamon to the sauce!!! Oops! It was still very delicious!!!

Chicken Tetrazzini

2009-01-07T10:16:00.002-07:00

* 8 oz. linguine, cooked
* 2 cups chicken, cooked & shredded
* 6 Tbsp. butter
* 6 Tbsp. flour
* 1 tsp. salt
* 1/8 tsp. pepper
* 1/2 tsp. celery seed (optional)
* 1 can chicken broth
* 1/4 cup water
* 1 cup heavy cream (may be labeled whipping cream or table cream)
* 8 oz. sliced mushrooms
* 1/4 cup skinned almonds, toasted
* 1 Tbsp. dried parsley
* 1/3 cup Parmesan cheese
* 3 Tbsp. Sherry (substitute broth if necessary)

In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375°F until it bubbles. Does not freeze well.

Marbled Almond Roca

2008-12-08T21:24:00.004-07:00

INGREDIENTS:

1/2 cup slivered almonds
1 cup butter or margarine
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips

DIRECTIONS:

Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

Tortilla Soup

2008-12-07T13:57:00.003-07:00

You guys are going to love this recipe. It's my new favorite because it's so DANG EASY! This was given to me from Mikail Roberts.

Tortilla Soup by Linda Smith Ingredients:

1 lb. cooked chicken or browned hamburger meat (I usually use one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.

Now for Mikail's 2 cents:
I try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, we have tried thinner restaurant style chips and they get too soggy. Tostitos are the best. The cool thing about this recipe is that you can "customize" it. You can add chunks of avocado, or even a dollop of guac on top after you serve it. You can add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge. Although we usually eat it so fast it never is in the fridge more than 24 hours or so. So there you go ladies. Sorry it took so long.

Lime French Toast

2008-11-23T21:34:00.002-07:00

My mom makes this for special occasions and it is always delicious!! You must prepare it the night before and bake the next day for the best flavor.

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator.
Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

Pumpkin Bread

2008-11-23T20:24:00.001-07:00

Ingredients:
1 (15oz) can of pumpkin puree
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2/3 c water
3 c white sugar
3 1/2 c all purpose flour
2 tsp baking soda
1 1/2 tst salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger

Directions:
1-Preheat oven to 350 degrees. Grease and flour three 7x3 in loaf pans. ( I used smaller pans, and one large pan, just adjust the batter to whatever size you want to use)
2- In a large bowl, mix together pumpkin puree, eggs, oil, water, applesauce & sugar until well blended (be careful will splatter!!)
In separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves & ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3- Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

Cinna-Spin Cookies

2008-11-18T21:10:00.002-07:00

Cookies

1 Pouch Betty Crocker sugar cookie mix

1/2 tsp ground cinnamon

1/2 cup butter or margarine, softened

1 egg slightly beaten

1 T ground cinnamon

Glaze

1 cup powdered sugar

2 T milk

1/4 tsp vanilla

1- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.

2- Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.

3- Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Freestyle Apple Tart

2008-11-18T21:03:00.003-07:00

1 ready-to-use refrigerated pie crust (1/2 of 15 oz pkg.)

4 oz. (1/2 of 8 oz pkg.) Philadelphia Cream Cheese, softened

3 red and/or green apples (1 1/4 lb), thinly sliced

1/4 cup sugar

2 Tbsp flour

1 tsp. cinnamon sugar

1 cup thawed Cool Whip Whipped Topping

1 - Heat oven to 450. Line 9 Inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.

2- Toss apples with sugar and flour; spoon over cream cheese.

3- Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil for last 5 in. Cool. Serve with whipped topping. Refrigerat leftovers.

Sweet Pork Burritos or Salad (Costa Vida Style)

2008-11-17T12:46:00.007-07:00

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

To make a Sweet Pork Burrito...

Add the following to your tortilla

Black or Pinto Beans (we just bought Bush's Black Beans in a can)
Cilantro Lime Rice (recipe below)
Sweet Pork (recipe below)
Green Chile Enchilada sauce (just buy a can from the store)
Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):
Green Leaf Lettuce
Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

TOMATILLO RANCH DRESSING

In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

5 MINUTE COFFEE CUP CHOCOLATE CAKE

2008-11-14T13:13:00.001-07:00

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons chocolate chips ( optional )
3 tablespoons oil
a small splash of vanilla extract
1 coffee mug

Add dry ingredients to mug and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips ( if using ) and vanilla extract, and mix again.

Put your coffee mug into the microwave for three minutes at 1000 watts.
(vary the time just a little either way according the the wattage of your microwave ) The cake will rise over the top of the mug, but don't be alarmed.

Allow to cool and tip out onto a plate if desired.
EAT! ( This can serve 2 if you want to feel sightly more virtuous ).

Why is this the most dangerous cake recipe in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!!!

Tiffany's Pumpkin Pie Cake*

2008-11-14T13:03:00.006-07:00

1 Yellow cake mix (hold out 1 cup)
1 egg
1/2 cup butter; softened

--Mix and press in 9x13 pan

1 (30oz) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. cloves
2 1/2 c. evaporated milk

--Mix and pour the above mixture over the cake

Topping:
1 c. "reserved" cake mix
1/4 c. butter; softened
2 Tbs. sugar

--Cut together and sprinkle over pumpkin mixture

Bake at 350 degrees for 60-70 minutes. Do NOT over bake. It will thicken more when it cools.

Serve with whipped cream.

*Tiffany Caraway's recipe stolen from the greatest ward cookbook ever...Leon Valley 2004!!!

Zucchini Pineapple Jam

2008-11-02T15:04:00.002-07:00

Ingredients:

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 pkg. (6 ounces) strawberry gelatin

In a large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from heat. Skim off any foam; fill jars or plastic containers. Cool before covering wth lids. Refrigerate up to 3 weeks.

Yield: 8 1/2 cups

Amish White Bread

2008-11-02T15:01:00.002-07:00

2 cups warm water
2/3 cup white sugar
1 Tbsp. and 1 1/2 tsp. active dry yeast (or 2 pkgs. Rapid Rise yeast**)
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve sugar in warm water. Add yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured, level surface. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.

Punch down dough. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9x5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes.

**Rapid Rise yeast should be mixed into the dry ingredients. When using it, you may omit one rising but allow ten minutes for the dough to rest after kneading.

Mouth-watering slow-cooked beef short ribs

2008-11-02T14:55:00.003-07:00

Ingredients:

3-4 lbs. beef short ribs, browned
1 c. beef broth
2 Tbsp. ketchup
2 Tbsp. apple cider vinegar
1 tsp. minced garlic
1 chopped onion
1/2 tsp. horseradish
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 Tbsp. beef base (or 2-3 beef bouillon cubes)
1 tsp. sweet leaf basil
1 Tbsp. molasses

Combine everything but the ribs in a skillet and bring to a boil. Place ribs in slow cooker. Pour sauce over ribs and cook on low for 6-8 hours until the meat is falling off the bones.

If desired, add potatoes and carrots a couple of hours before serving, then remove the ribs and vegetables when done and use 1/4 c. flour/water slurry to thicken the juices for gravy.

Scented Play Dough

2008-11-02T14:50:00.003-07:00

2 cups flour
1 cup salt
4 tsp. cream of tartar
2 small packets Kool-aid (see list at bottom for color suggestions)
2 cups water
4 Tbsp. vegetable oil

Heat oil over medium heat. Mix dry ingredients together, then add water. Pour mixture into oil and stir over low heat constantly until it forms a ball. Remove from heat and let cool. Knead.

Red-Cherry Kool-aid
Green-Strawberry Kiwi Kool-aid
Yellow-Yellow food coloring
Purple-Grape Kool-aid
Pink-1/2 pkg. cherry Kool-aid
Blue-Berry Blue Kool-aid
Orange-Orange Kool-aid

Nancy's Bread Sticks

2008-11-02T14:46:00.003-07:00

Ingredients:

1 Tbsp. Yeast
2 Tbsp. Sugar
3 cups Flour
1 1/2 cup warm water
1/2 tsp. Salt

Dissolve yeast in warm water. Mix and knead all ingredients in bread mixer for 3 minutes. Let rest for ten minutes.

Melt 1 cube butter and pour onto baking sheet. Roll dough into a rectangle (same size as cookie sheet). Cut in 1: x 4: strips. Roll in butter and place on baking sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 15 minutes. Bake at 350 degrees for 15-20 minutes.

Party Potatoes

2008-11-02T14:42:00.004-07:00

Ingredients:

1 bag frozen shredded potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
salt, pepper, garlic powder to taste
crushed corn flakes or bread crumbs

Heat oven to 350 degrees. Mix everything but the corn flakes together and pour into a greased 9x13 pan. Cover with foil and cook for 55 minutes. Remove foil and sprinkle corn flakes or bread crumbs. Return to oven and bake for an additional 5 minutes.

Honey Wheat Bread

2008-11-02T14:40:00.000-07:00

INGREDIENTS

* 1 (.25 ounce) package rapid rise yeast
* 1 teaspoon white sugar
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 (12 fluid ounce) can evaporated milk
* 1/4 cup water
* 1/4 cup melted shortening
* 1/4 cup honey
* 2 teaspoons salt
* 2 cups whole wheat flour
* 3 cups bread flour
* 2 tablespoons butter

DIRECTIONS

1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Perfecto Pesto Pizza

2008-10-17T19:57:00.003-06:00

DOUGH:
Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 4 Tbsp. Olive oil and about 4 1/2 cups of flour.
Mix well to make a smooth dough, add more flour if needed.

Divide into two balls.

Pesto Spread:
2 c. fresh basil
8 cloves fresh garlic, minced
1 tsp. salt
1/3 c. olive oil
1 c. Parmesan cheese
1 tsp. lemon juice (to keep the color nice in case of leftovers)

Also, you will need 5-6 tomatoes and mozzarella cheese (about 1 lb, shredded).

Grease your pizza pans with olive oil. Spread one ball of dough on each pan, all the way to the edges. Then, spread half of the pesto mixture on each crust, leaving the edges clear. Slice the tomatoes deli style (horizontally) to end up with round slices. Layer tomatoes on top of the pesto. Sprinkle with mozarella cheese.

Bake at 375 for 20-25 minutes, when cheese is just starting to turn golden. Enjoy!

Black Forest Torte

2008-09-23T16:48:00.002-06:00

This is a Pampered Chef recipe that I love! It is really yummy and really, really pretty, and easy.

1 package of devils food cake mix
1 c. sour cream
1 8 o.z. container of frozen whipped topping
3/4 tsp. almond extract, divided
1 small package of white chocolate instant pudding
1 can (21 o.z.) can of cherry pie filling
1/4 cup slivered almonds

Preheat oven to 350 degrees. Spray cake pans with cooking oil. Prepare cake mix according to package directions; pour batter in pans and Bake according to package directions. Cool completely.Combine sour cream, whipped topping and 1/2 tsp. of almond extract. Mix thoroughly, and add pudding mix (just the powder, do not add milk) and mix again. Spread a portion of this mixture on top of one of the layers of cake.

In a small mixing bowl mix the cherry pie filling and 1/4 tsp. of almond extract. Spread half of the cherry mixture on top of the cream layer.Next place the second layer on top. Now, pipe (with your cake decorating supplies) around the edge of the top cake layer (depending on your tip you may have to do a couple of rows around the cake). Fill in the center with the rest of the cherry pie filling. Sprinkle the top of the cake with the slivered almonds just before serving. There you go! So beautiful, and sooooo good.

2008-09-13T13:50:00.002-06:00

Hi Jaime Thank you for including me. I am so computer illiterate that I am not sure I am doing things right with this. If you would also include my sister. She is robynbjacob@yahoo.com I told her about your sight and she is interested as well.

Enchiladas

2008-09-02T10:58:00.005-06:00

Ingredients:

* Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
* 12 corn tortillas
* 1 medium onion, chopped
* 1 clove of garlic, minced
* 1 cup of salsa
* 3 Tbsp of tomato paste
* 1 cup water
* 1 cup of canned crushed tomatoes (preferably fire roasted)
* Olive oil
* 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
* A handful of cilantro
* 1 cup of sour cream
* Half a head of iceberg lettuce

Directions:

1. Preheat oven to 350 degrees F.

2. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4. Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

**Note: For a yummy variation, try adding some cooked, shredded chicken or ground beef to the center of the tortillas before rolling them up!

Hearty Potato Soup

2008-08-23T15:37:00.002-06:00

This soup is very good and turns out great every time. If I need to stretch the servings for more guests, I just add an extra potato or two. I also add a few more spices to mine-see asterisk below.

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 TBSP butter
6 TBSP flour
1 tsp. salt
½ tsp pepper
1 ½ cups milk
1 lb. bacon, cooked & sliced in small pieces (or ham-very yummy!)

***(I also add 1 tsp. of dried dill weed, 1 tsp. of crushed parsley and 1 tsp. of garlic salt) I don't serve it without these extra spices.

In a large kettle, cook potatoes, carrots, celery, and onion in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside. In same kettle, melt butter. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables and cooled bacon. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings.

Lemon Souffle Pancakes

2008-08-23T15:24:00.002-06:00

I am usually not a fan of lemon things, but these are so good. I would only top the pancakes with powdered sugar so that you can taste the light, yummy lemon flavor. They remind me of something you would find at a Bed and Breakfast.

In a large bowl, mix:
2 c. flour
2 T sugar
1 tsp baking soda
½ tsp salt

In a small bowl, whisk:
2 egg yolks (save whites)
1 3/4 c. buttermilk
2 T melted butter
1 ½ T grated lemon peel
3 T lemon juice

Pour batter milk mix into flour mixture, stir to blend.
Beat the 2 egg whites until stiff, gently fold into the rest.
Serve with fruit and a dusting of powered sugar.

Old Fashioned Chocolate Layers Cake

2008-07-21T14:29:00.007-06:00

Old-Fashioned Chocolate Layer Cake

From America's Test Kitchen

Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily.

For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Serves 10 to 12
.

Cake
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Frosting
16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)

1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

~
2. Whisk flour, baking soda, and salt in medium bowl.

-Combine buttermilk and vanilla in small bowl.

-In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.

-Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.

-Replace whisk with paddle attachment.

-Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.

-Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition.

-Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).

-Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated).

-Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.

-Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

-Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
~

3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
~

5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

Spinach Salad with Strawberries

2008-07-09T13:17:00.001-06:00

This salad is DELISH!!!
Lion House Entertaining

Dressing
2 Tablespoons red wine vinegar
3 Tablespoons sugar
1/2 cup oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam

Salad
1/3 cup sugar
1 cup cashew pieces
15 wontons, cut into thin strips
1 large head red leaf lettuce washed and broken into pieces
1 package fresh spinach
1/3 cup bacon pieces
1/2 cup red bell pepper, chopped
1 purple onion, sliced
1 cup strawberries, sliced

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside. Fry wontons in hot cooking oil and drain onto paper towels.When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last.

Southwestern Pot Roast

2008-07-06T20:59:00.000-06:00

-8 small red potatoes, cut in half
-3 pound beef arm roast, trimmed of fat
-1 pound baby-cut carrots
-2 tablespoons all-purpose flour
-1 jar (16 oz) salsa

Place potatoes in slow cooker. Place beef on potatoes; arrange carrots around beef. Sprinkle with flour. Pour salsa over all. Cover and cook on low setting 8-10 hours. Remove beef from slow cooker; pull beef into serving pieces using 2 forks. Spoon sauce over beef and vegetables.

Rigatoni Pizza Stew

2008-07-06T20:55:00.002-06:00

-1 lb. Italian sausage links, cut into 1/4 inch slices
-1 can (14.5 oz) Italian style stewed tomatoes, undrained
-1 can (14 oz) beef broth
-1 cup water
-1/4 cup Italian style tomato paste
-1 medium onion, coarsely chopped (1/2 cup)
-2 medium carrots, cut into 1/2 inch slices (1 cup)
-1 1/2 cups uncooked rigatoni pasta (4 1/2 oz)
-1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4 inch slices (2 cups)
-1/2 cup shredded mozzarella cheese

Cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain. Stir tomatoes, broth, water, tomato paste, onion, and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender. Stir in pasta and zucchini. Cook 10-12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.

Lemony Fish over Vegetables and Rice

2008-07-06T20:46:00.003-06:00

1 package (6.1 oz) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers (or something close to that)
1 pound of mild flavored fish fillets (I used tilapia)
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Cook rice and butter in 12-inch nonstick skillet over medium heat 2-3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Stir in frozen vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon pepper; drizzle with lemon juice. Reduce heat.

Cover and simmer 8-10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Tuna Risotto

2008-06-30T01:38:00.004-06:00

1 1/2 c. rice

2 3/4 c. water

olive oil

salt

pepper

oregano

1/2 onion, diced small

1 c. milk

1 c. grated mozzarella cheese

1 can tuna, drained

Cook 1 1/2 cups of rice in 2 3/4 cups of boiling water. When first adding the rice to the water, also add 1 Tbsp. olive oil, salt, pepper, and oregano to taste. Cook 15-20, until rice is done.

In a pot, saute the onion in 1 Tbsp. olive oil, with salt, pepper, and oregano (again). When the onions are getting soft, add 1/2 c. milk and the cheese. When the cheese is melted, add the tuna, breaking it into small pieces. Add another 1/2 c. of milk to make it more like a sauce. Cook on low for a few minutes, until it is all mixed well.

Serve over the cooked rice.

Pinwheel Cookies

2008-06-12T11:00:00.004-06:00

These are not as hard as they look and they are really cute and yummy. If I can make them, anyone can. Mine aren't as pretty as the 1st picture, but mine did turn out somewhat like it.

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

DIRECTIONS

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container

Chicken Ring

2008-06-12T10:48:00.006-06:00

This is my sister-in-laws kids favorite Recipe (as long as you make it right). That's why I had to add pictures, because otherwise I had no clue how to make it into a ring. It's really yummy and fast to do.

¾ c diced chicken
1 c. cheese (Colby or Jack)
1 can cream of chicken
½ c. broccoli
½ c. red pepper
2 Tbsp chopped onion
2 pkg crescent rolls

Layout crescent rolls in a circle, overlapping each other so it looks like a sun. Mix all ingredients together and spread on top of dough. Pull triangle over and tuck under. Bake 375 for 20-25 minutes.

Update on Blog

2008-06-01T23:16:00.001-06:00

Hopefully I have added some ease to finding the recipe you are looking for!!

I went through and added each recipe "author's" name to the label of each recipe.

If you look on the right you will see people's names mixed in with the recipe categories. I did this so it's easier to find a recipe that you know is from a specific person but without having to go through, for example, the entire "main dish" category.

Let me know if there are any errors please!!!

Also, please remember to add your name now too in addition to the recipe category when posting. Thanks!!!

Basic Ice Cream Recipe/ Southern Peach Delight

2008-05-09T16:43:00.003-06:00

So, I have been trying out ice cream recipes for the last few months and came across this gem. This is the one that I like the best and it is a good base recipe for more flavors. The recipe calls for peaches, but you could substitute any fruit or ingredients that you want. Raspberries with white and dark chocolate chunks would be good, lemon or lime, or mint chocolate chunk. You can just play around with this recipe until your butt gets as big as mine. Enjoy!

Southern Peach Delight
2 eggs, beaten
1 c. and 3 Tbs. white sugar
3-1/2 fresh peaches, pitted and chopped; (I used 1-1/2 small bags of frozen peaches half way thawed)
1-2/3 c. and 1 Tbsp. heavy whipping cream
1/3 c. milk
3/4 tsp. vanilla
1/4 tsp. salt

In a saucepan pour in eggs, sugar, cream, milk, and salt. Cook on low, stirring with a whisk constantly (you don't want to burn the cream) until the mixture starts to thicken to a thin custard. Let cool completely in the refrigerator or freezer.While custard cools, puree' all of the fresh peaches (or if using frozen blend 1 bag of the peaches and chop the 1/2 of the other bag.As soon as the custard is cool place the peach puree' and custard in your freezer bowl. Freeze according to manufacturer's directions. Once the ice cream has thickened (almost done) pour in the remaining chopped peaches. Freeze some more and you are done. I put my ice cream in a bowl and let it freeze some more over night in my freezer. Serve as is or sprinkled with sugared pecans. So, so yummy!

Twilight Punch

2008-05-06T12:00:00.002-06:00

Red, fruity punch, smells like Bella, looks like her blood too... :).

Ingredients:
2 liter bottle of ginger ale
64oz Cranberry Juice
46oz Pineapple juice (look for the big cans of juice)
12 oz can Frozen lemonade concentrate, thawed
12 oz bag frozen strawberries or raspberries or mix of both

Start with all ingredients cold, refrigerate 24 hrs prior to mixing.
Mix everything together in a bowl and add the ginger ale last. The recipe will fill 2 extra large pitchers or 4 regular pitchers. You can also add more ginger ale, water, and/or ice to taste.

Yummy Spaghetti

2008-05-06T11:50:00.002-06:00

All you do for my yummy spaghetti is add the following to your already prepared noodles and sauce.

Ingredients:
Olive Oil (or Vegetable Oil)
1 Red Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1/2-1 onion sliced into strips (depends on how onion you want it)
1-2 garlic cloves minced (depends on how garlicky you want it)
1 pound Mild or Hot Italian Sausage

Preheat oven to 350. Get a cookie sheet with the high edges (not the ones with no lip on the edge). Poor a good amount of oil into the pan and place sausage on it. Rub each piece of sausage with oil, covering it. Cook in oven 20 minutes on each side (40 minutes total). When they are done slice into little circles.

Heat about 2 tablespoons olive oil in a pan on medium heat. Add Garlic and sautée for about five minutes. Add Onion and Bell Pepper. Sautee for about 20 minutes, or until veggies are to desired consistency. Add sausage and about a cup full of sauce to deglaze the pan (mix sauce in and then rub the pan bottom to get all the nice juices up off it). Serve on top of spaghetti.

Chicken Parmagian

2008-05-06T11:35:00.004-06:00

Here is my very easy chicken parmigian recipe.

Ingredients:
4 boneless skinless chicken breasts
1/2 cup milk
1 egg
Italian seasoned breadcrumbs
Oil (veggie, olive, whatever you have!)
Mozzarella Cheese
Parmigian Cheese
PREGO Traditional Spaghetti sauce (okay, so you can use whatever kind of sauce you like, but this is my favorite)

First take the four chicken breasts and tenderize the heck out of them (I use the pointy side of the tenderizer)! Seriously, pretend it is someone you hate and pound, pound, pound. Little pieces of chicken should be flying every where. I like to cover everything around in plastic wrap and wear yucky clothes that I can immediately change from as soon as I am done. Now go take a shower, come back and finish the rest (put the chicken in the fridge first before you shower!).

Next mix the egg and milk in a bowl big enough to fit each chicken in. In the other bowl poor a shallow layer of bread crumbs. Heat on medium a good amount of oil in your skillet (you want the oil to come half way up the chicken breast). When you splash some water into the oil it should sizzle. Now, you don't want the oil to be too hot or the inside of the chicken will be raw, and the outside burnt.

Now you are ready to fry! Dip each chicken breast in the egg/milk mixture, then the bread crumbs (both sides, get it nice and covered) then into the pan. I cook mine about 7 minutes on each side. After that place the chicken in a 9*13 baking pan and cover with Mozzarella cheese. Repeat with each breast until they are all done.

Now, cover the chicken breast (that already has melted mozzarella on it) with your spaghetti sauce, making sure to cover the whole thing. The add more mozzarella cheese and some parmigian cheese. Bake in the oven at 350 for 30 minutes (or until heated through and cheese is melted).

Yum, yum yum.....

Chicken Flautas

2008-05-05T18:40:00.003-06:00

Happy Cinco de Mayo!

6 10-inch flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp. snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilantro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Banana Margaritas

2008-05-05T18:39:00.004-06:00

1/2 c. lime juice
3 bananas
1/4 c. sugar
1/4 c. milk

Rub rims of glasses with a lime wedge and dip in sugar. Blend all ingredients together. Sometimes we add ice.

Sloppy Joe's Bun Buggy

2008-04-10T14:11:00.004-06:00

We had these last night for dinner. The boys had a blast putting them together. Even Justin said he likes eating food that "looks like a cartoon".

Yield: Makes 4 servings
Ingredients:

*4 hot dog buns--not split. (Sarah Lee's White French Rolls worked great!)
*16 thin slices cucumber or zucchini
*24 matchstick-size carrot strips, 1 inch long
*4 ripe olives or pimiento-stuffed olives (I used regular black olives)
*1 (10-ounce) package 93% lean ground turkey (I used beef)
*1-1/4 cups prepared reduced-fat spaghetti sauce
*1/2 cup chopped broccoli stems
*2 teaspoons prepared mustard
*1/2 teaspoon Worcestershire sauce*Dash salt
*Dash black pepper
*4 small pretzel twists

Preparation:
1.Hollow out hot dog buns. Use toothpick to make four holes in sides of each bun to attach "wheels." Use toothpick to make one hole in center of each cucumber slice; push carrot strip through hole. Press into holes in buns, making "wheels" on buns.

2.Cut each olive in half horizontally. Use toothpick to make two holes in one end of each bun to attach "headlights." Use carrot strips to attach olives to buns, making "headlights."

3.Spray large nonstick skillet with cooking spray. Cook and stir turkey in skillet over medium heat until no longer pink. Stir in spaghetti sauce, broccoli stems, mustard, Worcestershire, salt and pepper; heat through.

4.Spoon turkey mixture into hollowed-out buns. Press pretzel twist into ground turkey mixture, making "windshield" on each buggy.

I realized after I took the picture that I hadn't put the "windshield" on yet. Oops. Oh well.

Little Piggy Pies

2008-04-08T16:30:00.007-06:00

Bake Time: 11 minutes
Prep Time: 10 minutes
Yield: Makes 5 servings

Ingredients:

* 2 cups frozen mixed vegetables (carrots, potatoes, peas, celery, green beans, corn, onions and/or lima beans)
* 1 can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
* 8 ounces chopped cooked chicken
* 1/3 cup plain low-fat yogurt
* 1/3 cup water
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon poultry seasoning or ground sage
* 1/8 teaspoon garlic powder
* 1 tube (10 biscuits) refrigerated buttermilk biscuits

Preparation:

1. Preheat oven to 400°F.

2. Remove 10 green peas from frozen mixed vegetables. Combine remaining vegetables, soup, chicken, yogurt, water, thyme, poultry seasoning and garlic powder in medium saucepan. Bring to a boil, stirring frequently. Cover; keep warm.

3. Press five biscuits into 3-inch circles. Cut each remaining biscuit into eight wedges. Place two wedges on top of each circle; fold points down to form ears. Roll one wedge into small ball; place in center of each circle to form pig's snout. Use tip of spoon handle to make indents in snout for nostrils. Place 2 reserved green peas on each circle for eyes.

4. Spoon hot chicken mixture into 5 (10-ounce) custard cups (I only had 4 custard cups, so I used a ceramic mug for the 5th and it worked just fine). Place one biscuit "pig" on top of each. Place remaining biscuit wedges around each "pig" on top of chicken mixture, twisting one wedge "tail" for each. Bake 9 to 11 minutes or until biscuits are golden.

As you can see, mine didn't turn out quite as cute as the photo in the book:

Mexican Black Bean "Lasagna"

2008-03-30T15:49:00.001-06:00

Fast, Easy & Delicious!!!

Ingredients:

* 2 cups frozen whole kernel corn, thawed
* 1/3 cup sliced green onions
* 2 tsp ground cumin
* 2 tsp oregano
* 1 can black beans (15 oz.)
* 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
* 1 can chopped green chiles
* 4-6 flour tortillas
* 2 cups four cheese Mexican blend cheese

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

Pistachio Pudding

2008-03-17T19:12:00.001-06:00

1 sm. Pistachio Pudding Mix (w/ sugar)
1 lg. can Crushed Pineapple – Drained
8 oz cool whip
1 cup mini marshmallows
Nuts – opt.
Banana – opt.

Put the powder mix into bowl, and mix with remaining ingredients. Serve or refrigerate.

Potato Wedges

2008-03-17T13:40:00.001-06:00

These are so yummy and I make these as a appetizer or when I'm in the mood for french fries. You can also just cut up potatoes and spray with olive oil and bake!

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes
1/3 cup milk
1/4 cup butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place potatoes on a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered at 400 degrees for 20 minutes.
3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Swiss Chicken

2008-03-13T11:59:00.001-06:00

Swiss Chicken

* 6 boneless chicken breasts (raw)
* 6 slices Swiss cheese
* 1 can cream of chicken soup
* 1/4 cup white cooking wine (optional)
* 1 cup stuffing mix
* 1/4 cup melted butter

Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°.

Spinach and Feta Macaroni and Cheese

2008-03-12T12:34:00.000-06:00

1/2 c. Italian Seasoned Bread Crumbs
1 Tbs. Butter
1/4 c. white onion
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. feta cheese crumbles
1/3 c. Parmesan cheese
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (2 c. uncooked)

Melt butter and add onions and garlic cooking until tender. Add flour, stirring constantly to make a paste. Slowly add milk, salt, and pepper. Keep stirring until the sauce gets thick. Remove from heat and stir in the feta and Parmesan cheese. Sauce will be a little lumpy from the cheese. I am not sure if feta ever properly melts. If you know let me know. Add spinach and macaroni to the sauce and mix really well. place in a greased casserole dish and sprinkle with the bread crumbs. Bake at 350 for 15-20 min or until bubbly. This serves 4 adults.

Note: This recipe actually calls for 1/2 c. Gouda instead of feta, but I like it this way better.

Pulled Pork Tacos

2008-03-06T11:33:00.002-07:00

2 lb pork roastsalt (I use sea salt)
pepper
cumin
1/2 c. apricot jam
1 red onion, chopped
2 jalapenos, seeds removed and sliced (this is not spicy at all so for more kick keep the seeds or add more jalapenos)

Sprinkle the roast with salt, pepper and cumin to taste covering all sides. Place in a crock pot and smother the roast in apricot jam, again covering all sides. Sprinkle onion and jalapenos over the roast and cook on low for 6-8 hrs. Shred the pork before serving.

Serve with:
warmed flour or corn tortillas (I use fresh flour tortillas)
Ranch style black beans (in a can and heated up)
rice (I cook in salted water, and add cilantro and lime juice to it)
guacamole (I dice up my avocados and sprinkle it with lime juice and garlic salt)
cheddar jack cheese.

Banana Bread

2008-02-27T19:30:00.002-07:00

1 cup sugar
½ cup butter or margarine, softened
1 tsp baking soda
1 tbl orange juice
2 eggs, well beaten
3 very ripe bananas, mashed
2 cups flour
¼ cup chopped nuts (optional)

In a small bowl, stir soda into orange juice (will foam slightly). In a large bowl, cream butter and sugar together. To butter and sugar mixture, add all remaining ingredients including soda and oj mixture. Mix thoroughly. Add nuts if desired. Pour into a 9 x 3 x 5 bread pan and bake at 350 for 1 hour.

Note: I have used this recipe at least 100 times and have never had a bread pan. I just pour the batter into a 9 x 13 cake pan. It doesn’t take quite as long to cook and is easy to cut into little squares for serving.

Also, my sister makes this with frozen orange juice concentrate instead of sugar. I'll try it and let you know how it goes...

Chicken Celebration

2008-02-27T19:29:00.002-07:00

Mix together:

1 can cream of chicken soup
¾ c milk
Plenty of Salt and Pepper to taste
½ tsp dried onion flakes (optional-if not adding raw onion)
1 small potato, diced and rinsed well (remove the starch)
1 ½ cup vegetables (frozen mixed vegetables, frozen peas, fresh sliced carrots, onion…)
1 large chicken breast, cooked and cubed or shredded

In separate small bowl mix until combined (will be lumpy):

1 ¼ c Jiffy baking mix
1 c milk

In 8x8 casserole dish, pour about 1/2 cup of the baking mix mixture into the very center of the casserole dish. DO NOT SPREAD. Pour the chicken soup mixture directly onto the baking mix circle (the batter will spread beneath it—trust me). Using a thick drizzle, pour remaining jiffy/milk over the top. There may be small areas without batter. It’s okay-you do not need to spread. Most of them will close, and if not, there will just be a couple of little holes that look cool.

Bake at 350 for 50-60 minutes. Crust should be a deep golden brown. Let rest about 10 minutes before serving. (My husband claims it tastes the best the next day…).

Microwave Fudge

2008-02-27T19:28:00.002-07:00

1 lb powdered sugar
¾ c cocoa
½ c margarine (1 stick)
¼ c milk
1 tsp vanilla
1 c chopped walnuts (optional)

Mix* together sugar and cocoa in a large bowl (the largest one that will fit but still have plenty of room to mix). Make a small well in the center of the mixture and add milk and margarine, but DO NOT STIR. Put in microwave on High for 1 ½ to 2 minutes or until margarine has melted and milk is bubbling. Remove and add vanilla; mix well*. Add nuts if desired. Pour into greased 8x8 pan. Place in freezer for ½ hour or refrigerate for 1 hour. Cut into bit-sized pieces.

*The trick to this recipe is to not get powered sugar clumps in your fudge. To avoid this, I initially blend the sugar and cocoa using a wire whisk or beater. This helps break up chunks. Once it is out of the microwave, have everything ready, use a hand held mixer and work fast. That way you have plenty of time to blend the mixture thoroughly, getting rid of any clumps, before it hardens.

Carob-Banana Brownies

2008-02-25T12:54:00.002-07:00

The nice thing about carob is that it is related to the cocoa bean, but doesn't have the natural caffeine content that cocoa does. It has a different flavor, so don't expect it to be exactly the same. It is very good, though!

Carob-Banana Brownies

2/3 cup honey

1 tsp vanilla

1 banana, mashed

1/2 tsp salt

1 tsp baking soda

1 cup water

1/2 cup carob powder

1 cup soft wheat flour

1 cup chopped walnuts (optional)

Mix ingredients in order that they are listed. Pour into an oiled 9x13" pan. Bake for 20 minutes at 350 degrees. Frost with Creamy Carob Frosting.

Creamy Carob Frosting

1 banana, mashed

1/2 cup honey

1/2 cup butter or butter substitute

1/3 cup carob powder

3/4 cup powdered milk or other milk substitute

Mix all ingredients together until smooth and creamy. Spread on cooled cake.

Buttermilk Biscuits

2008-02-25T07:26:00.002-07:00

2 1/4 c. Flour (I do 1 3/4 c. unbleached flour and 1/2 c. whole wheat)
1 Tbsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Cream of tartar
1/4 tsp. Salt
3-4 tsp. Brown sugar or sucanat
1/2 c. Oil
3/4 c. Sour milk (put 1 Tbsp. Cider Vinegar in a measuring cup and fill to 3/4 c. line with milk)

Mix well. Make into a ball, roll in flour, then roll out to 3/4 to 1 inch thick with a rolling pin. Cut circles with cookie cutter. Place on greased cookie sheet. Bake at 450 degrees for 10 minutes.

These are very fast and kids love to help!

Oatmeal Pancakes

2008-02-25T07:21:00.003-07:00

These pancakes turn out thin and chewy and, oh, so good!

Mix: 1 1/2 c. oats
2 c. milk

Mix separately:
1 c. flour
2 Tbsp. brown sugar or sucanat
2 Tbsp. baking powder
1/2 tsp. salt

Add the oats mixture to the dry ingredients and mix.

In the now empty oats bowl, beat well:
3 eggs
1/4 c. oil
1 banana (optional)

Mix everything together until smooth.

Cook on medium heat.

Green Mountain Pizza

2008-02-21T18:03:00.003-07:00

Green Mountain Pizza...the best ever! I got this from Jaime, who got it from Kelly Babcock

1/4 c Alfredo cause (any kind BUT Ragu)
2 chicken breast halves (8 oz) cooked and shredded (Cut chicken into cubes and then cook in 1-2 tbsp of bacon greese. )
16 oz. Pizza crust (see below)
1/2 lb bacon, cut into 1/2 in. pieces
10 large fresh spinach leaves
1 c. grated mozzarella cheese
4-6 green onions, sliced diagonally
1 c. grated Swiss cheese

Preheat oven to 350 degrees. Spread Alfredo souce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken and bacon. Sprinkle Cheeses over top. Bake for 15 minutes or until bubbly. Serves 4.

Pizza Dough from Bobbi Johnson

4 c. flour
2 tbsp sugar
1 tsp. salt
1 Tbsp. instant yeast
1 1/2 c. hot water

Combine yeast and water. Set aside. COmbine flour, sugar, and salt. Add yeast mixture. Knead for 10 minutes and let rise until double. Spread out on pizza pan. Add sauce and toppings. Preheat oven at 350 degrees, bake for 15 minutes or until cheese melts.

Frying Pan Mini Pizzas

2008-02-07T12:23:00.001-07:00

These are delicious and end up being a little crispy!

DOUGH:
Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 2 Tbsp. Olive oil and about 4 cups of flour.
Mix well to make a smooth dough.

SAUCE:
Sautee in 1 Tbsp. Olive Oil:
1 tsp. Paprika
2 cloves garlic, minced
1 small onion (1/2 large onion), diced small
1 tomato, diced small
1 red pepper, diced small
1 cup chopped olives (I love using a hardboiled egg slicer)
Salt, Pepper, Basil, Oregano to taste
1 c. Pepperoni chopped into quarters

Have 2 cups shredded mozzarella cheese ready.

PUTTING IT TOGETHER:

Divide dough into 8-10 balls.
Turn burner on to Medium heat (if it's too hot, the middle won't be cooked).

When the pan is hot, flatten the balls with your hand, or with a rolling pin, one at a time, and place them in the non-greased frying pan. (as many as will fit at a time -- 3 or 4)

Let the dough cook for about 3-5 minutes - until you can see that it is getting dryer on the top and the bottom is nice and lightly golden.

Flip the dough over and spread on some of the sautee, then sprinkle cheese on top. (You can also take them out and put them on a cookie sheet or plate -- STICKY-SIDE DOWN! -- and have the next batch cooking, so that you save some time and they're finished closer to the same time and so that whatever falls off as you're dumping stuff on doesn't burn on the pan, then replace them onto the pan.)

Let them cook until when you peek at the bottom of the pizzas they are golden. About another 3-5 minutes.

Angel Food Cupcakes

2008-01-30T11:58:00.000-07:00

Another Deceptively Delicious recipe.

5 large egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. flour
1/2 c. sugar
1/4 c. yellow squash puree*
1 tsp. lemon extract
1 tsp. grated lemon or orange zest

FROSTING:
1 (8 oz.) package reduced-fat cream cheese
1/2 c. carrot puree**
2 TB. frozen orange juice concentrate
1/8 tsp. salt

Preheat the oven 350 and line a muffin tin with baking cups.

In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest. Using a spatula, gently fold these ingredients into the egg whites just until combined.

Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupckaes out onto a rack to cool.

For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread over cooled cupcakes.

*For yellow squash puree, cut 1 lb. of squash into 1-inch pieces. Steam for 6 to 8 minutes and puree in a blender until smooth.
** For carrot puree, see the Meatloaf recipe.

Meatloaf

2008-01-30T11:34:00.000-07:00

This recipe is from Deceptively Delicious, Jessica Seinfeld's cookbook. She hides veggies in tasty foods to make them healthier. Perfect for the January-March theme! It's great if your kids don't like veggies, or if you just want to feel good about yourself.

1 c. Italian seasoned breadcrumbs
1/2 c. skim milk
2 TB. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb. ground turkey
1/2 c. Parmesan cheese
1/2 c. carrot puree*
1/4 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can tomato sauce
4 slices turkey bacon

Preheat the oven to 350 and grease a 9x5 inch loaf pan.

In a large bowl, soak the breadcrumbs in milk.

Heat oil over medium-high heat. Add onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper. Stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the bacon on top. Bake until the bacon begins to brown and the center of the meatloaf is no longer pink, 45 to 55 minutes.

*Carrot puree: Steam 1 lb. of carrots for 10 to 12 minutes. Puree in a blender. Add 2 to 4 TB. of water to make puree creamy.

Tortellini Vegetable Soup

2008-01-27T13:11:00.000-07:00

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

Heat oil in medium soup pot.
Add onion, zucchini, and carrot.
Sauté for 8-10 minutes until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.

Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

Grandma Fern's Pudding Cake

2008-01-27T12:48:00.000-07:00

1 box of any cake mix you want
4 eggs
1 cup sour cream
1/2 cup oil
1 small box INSTANT pudding (any flavor you want)

Optional: 1 tsp. of vanilla OR 1/8 tsp. almond extract for added flavor

Mix up and put in a very well greased Bundt pan or 9x13.
Bake at 350 for 45-50 minutes
After it is completely cooled you can frost it or put a glaze on it.

This cake tastes better 1-2 days after it is baked and frosted. It seems to become more moist and dense. YUMMY!!
Also, feel free to mix the flavors up. Ex. vanilla cake with lemon pudding, chocolate cake with vanilla pudding, etc.

I actually got this recipe from my sister Tanya. She got it from her husband's grandma. It really is so yummy!! Sure beats just a plain 'ol box mix by itself!!

Best Homemade Lasagna

2008-01-24T12:24:00.000-07:00

1/2 onion, diced
3 garlic cloves, minced
1 small zucchini, diced into small pieces (or 1/2 a big one)
1 Portobello mushroom, diced very small or 5-6 small regular mushrooms, diced
1 lb. ground beef or ground turkey
1/2 lb. mozzarella cheese
1 26-oz. can spaghetti sauce
10 oz. frozen chopped spinach
16 oz. cottage cheese
Parmesan cheese
1 16 oz. box of lasagna noodles -- do not cook the noodles

Turn the oven on to 375 degrees. Have your 9x13 pan ready on the counter.

Put the frozen spinach into a large microwavable bowl and defrost.

Dice the onion, zucchini, and mushrooms, and mince the garlic. In a large skillet, warm 1 Tbsp. of olive oil and saute the onions and garlic over medium-high heat for 2 minutes, then add in the zucchini and mushrooms. Saute 5-7 minutes. Add in the ground meat. Cook meat thoroughly. When the meat is cooked through (drain off fat if using beef), add the whole can of spaghetti sauce. Fill the empty can half way with water and pour that water in, too. Stir and turn the heat down to low and let it simmer.

When the spinach is thawed sufficiently to mix it, fluff it up and add the whole container of cottage cheese. Mix well.

Shred about 1/2 lb. of mozzarella cheese.

Spread 1 to 2 cups of sauce all over the bottom of the pan. Lay three or four (whatever fits without overlapping too much) noodles side by side lengthwise in the pan. If the noodles are not as long as the pan, break another noodle to fit perpendicular and fill the pan. Scoop and pour half of the remaining sauce all over the noodles. Sprinkle half the cheese on top. Add another layer of noodles. Pour all of the spinach-cottage cheese mix and smooth it out evenly. Sprinkle some Parmesan cheese. Add another layer of noodles. Pour the rest of the sauce on and sprinkle the rest of the cheese over it all.

Cover it with foil (shiny side down), place on a cookie sheet to catch bubbling juices. Put it in the oven and bake for 45 minutes. Then take the foil off and let it bake another 10-15 minutes, to finish melting the cheese. Take it out before the cheese browns, though.

Baked Butternut Squash

2008-01-18T13:50:00.000-07:00

1 Butternut squash
Butter
Cinnamon
Sucanat or brown sugar
Water

Preheat oven to 400 degrees. Cut the squash in half, separating the narrow top section from the wide lower section. Then slice each section in half, lengthwise. Lay them face down in a glass baking dish and pour in enough water for about 1/4 inch deep. Cover with foil or glass dish lid and bake for 30 minutes. Remove from oven, turn the pieces face up, dab with butter and sprinkle cinnamon and sucanat (or brown sugar). Leave uncovered and return to oven for another 10-15 minutes. The squash is done when the peel looks more transparent and a fork easily pierces through the center.

Creamy Chicken Curry in a Hurry

2008-01-18T13:41:00.000-07:00

I've modified this to be even quicker.

Ingredients:
1 1/2 Tbsp. vegetable oil
1 medium onion, diced
Salt
2 tsp. curry powder
1 can coconut milk
1 can diced tomatoes
2 Tbsp. tomato paste (or spaghetti sauce)
1 lb. chicken, cut into 1-inch cubes
1 box frozen spinach, thawed or 3 packed c. fresh baby spinach

1. Heat the oil in a large skillet over medium heat. Add the onion and 1/4 tsp. of salt. Cook the onion, stirring often, until soft (about 5 minutes). Add the curry powder and continue stirring for 1 minute more.
2. Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
3. Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Serve the curry warm over rice.

Makes 6 servings.

Chocolate Zucchini Muffins

2008-01-16T19:50:00.000-07:00

Ok, I know it may not sound healthy with the word chocolate in it--but it doesn't hurt to add a little chocolate with our vegetables, right?
It's really good.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)

Oatmeal Cake with Walnut Frosting

2008-01-16T12:54:00.000-07:00

Very Yummy!

Boil 1 1/2 c. water. Turn off heat. Add in 1 c. oatmeal. Let sit for 20 minutes.

Combine:
2 eggs
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)

Stir in oatmeal.

Add:
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt

Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.

FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk

Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.

These turn out nice and moist and somewhat chewy.

Sticky M&M Popcorn

2007-12-13T10:17:00.000-07:00

Craig and I had this on our first date! We did a big group date type thing and my roommate's mom made this for all of us. It's so yummy but I never got the recipe for it! I finally received a copy that Craig's mom had 6 years after our first date! So better late than never I guess:)

The recipe says the following:

4 poppers of popped corn (salted OR unsalted)

BUT I have no idea what that means!! It's not 4 bags of popcorn, that is WAY too much, so if you know, please explain this!

So what I do is use our air popper and use one scoop of popcorn which ends up making one large bowl full of popcorn. If that makes sense. So this is how I'm going to write the recipe:)

1 large bowl of fresh popped popcorn

1 1/2 cups mini marshmallows (more or less depending on how you like it)

Mix together:

1 cup butter

1 1/3 cups sugar

1/2 cup Karo syrup

**Stir together over medium low heat until it begins to boil; stirring constantly. Then time it for 1 1/2 minutes and remove promptly*** (Do not boil any longer or it will harden as it cools and you'll have one large, hard, ball of popcorn!)

Add 1 teaspoon of vanilla

Pour over popcorn and marshmallows until marshmallows are melted and sticky.

Then Add:

1 1/2 cups M&M (seasonal ones are fun for each holiday)

Mix lightly until it's mixed together. ENJOY!!

Note: This is extremely YUMMY! Sticking to the measurements and times of boiling is what makes this recipe taste the best. Too much or too little of ingredients or boiling time and it won't turn out!

Hot Wassail

2007-12-06T20:36:00.002-07:00

I made this for the Relief Society Christmas party I had at my house tonight and it turned out to be delicious!!! Enjoy!

INGREDIENTS:

1 large orange
Whole cloves
12 cups (3 quarts) apple cider
4 cups (1 quart) apricot nectar
1/2 cup fresh lemon juice
6 cinnamon sticks

DIRECTIONS:

# Insert cloves into the orange about 1/2" apart. Bake the orange in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.

# Place the orange and the remaining ingredients in a large pot and cover it. Bring it to a boil and simmer over low heat for another 30 minutes.

# Transfer to a heat-proof punch bowl or crockpot. Float the orange and cinnamon sticks.

# Serve in heat-proof punch cups. Makes 32 servings.

Wassail

2007-12-06T19:29:00.000-07:00

My favorite spiced drink for the season. It's always a big hit. The measurements aren't exact so feel free to change things up. I will also add a ton of more spices and just put the entire thing in a small crock pot and let it simmer all day making the house smell great.

Apple Juice (I just use a regular size bottle, or make up a can of juice.)
1 lemon sliced
1 orange sliced, plus more for garnish if you're going fancy
5 cloves
2-3 cinnamon sticks

I zest a bit of the lemon and orange before I slice them and put the zest in the juice. Heat on the stove or in a crock pot. Strain out the solids before serving and then garnish with orange slices.

Earthquake Cake

2007-12-06T06:16:00.000-07:00

INGREDIENTS:

* 1 cup chopped nuts
* 1 cup coconut
* 1 German Chocolate Cake Mix
* 1 stick (1/4 lb.) butter or margarine
* 8 oz cream cheese, softened
* 3 1/2 cups (1 lb) powdered sugar

DIRECTIONS:

Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut.

Mix cake as directed on package. Pour cake batter over nuts and coconut.

In a saucepan, mix margarine and cream cheese over medium heat until smooth. Add powdered sugar and mix well. Spoon over the cake batter.

Bake 1 hour at 350 degrees. Cool completely.

Taco Seasoning

2007-12-05T15:39:00.001-07:00

So, once again, I started making dinner and realized that I was missing one essential ingredient for the recipe I was making: taco seasoning! So, in case anyone else ever encounters the same predicament, here's a recipe that works in place of one of those little packets you would buy at the store:

INGREDIENTS:

* 1 Tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

DIRECTIONS:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Taco Soup

2007-12-05T15:37:00.001-07:00

I didn't know what to make for dinner tonight, and I found a recipe online that I actually had all the ingredients for without having to run to the store!! Here it is:

INGREDIENTS:

2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes - Mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth

PREPARATION:

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.

*Note: I've added a recipe for taco seasoning under Misc. in case you find yourself without one of those little packets you buy at the store. Enjoy!!!

Picnic Brownies

2007-11-30T20:33:00.000-07:00

My sister says these are the best brownies ever! I think they are really good, but the symphony bars are still my favorite. If you are wanting something different, these are definitely worth a try. She got this recipe out of the Lion House cookbook! Yum

- 4 ounces baking chocolate (or 3 T baking cocoa & 1 T veg shortening/oil = 1 oz baking chocolate)
- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla
-1 teaspoon salt
- 4 eggs
- 1 3/4 cups flour
- 2/3 cup walnuts, pecans, or almonds, chopped
-1 cup chocolate chips

Grease two 9-inch round pans. In top of double boiler or microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake at 350 degrees for 25 minutes. (Do not overbake.) Allow to cool completely before cutting. Run a think knife between pan and brownies and turn upside down. You may need to shake hard to release brownies from pan. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut into 8 pie-shaped pieces. Makes 16- 24 brownies.

Rocky Mountain Cookies

2007-11-30T20:30:00.000-07:00

These cookies are Fabulous!!!

1 c sugar
1 c brown sugar
1 c butter
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
¼ tsp salt
½ tsp baking powder
2 cups old-fashioned oats
2 cups Rice Crispies cereal
1 (12 oz) bag chocolate chips

In a large bowl cream together sugars and butter. Add eggs and vanilla and beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, and chocolate chips. Drop by table spoons onto a greased baking sheet. Bake a 350 for 10-12 minutes or until very lightly browned. Makes 6 dozen.

Funfetti Cookies

2007-11-30T20:29:00.002-07:00

1 pkg. Pillsbury Funfetti Cake Mix
1/3 c oil
2 eggs
½ (15.6 oz) can Pillsbury Funfetti Vanilla Frosting

Directions: Heat oven 350. In Large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to ¼-inch thickness. Bake at 375 for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Yield – 3 dozen

Chocolate Cherry Drop Cookies

2007-11-30T20:29:00.001-07:00

My mom makes these during X-mas time and their one of my favorites!

1 pkg Cherry Chip Supreme Cake Mix
¼ cup flour
¼ cup water
½ cup oil
1 egg
Mix, then add:
1 cup chocolate chips

Drop from a teaspoon onto an un-greased cookie sheet. Bake at 350 for 10-12 minutes until edges of cookies just begin to brown. Cool on cookie sheet for about 1 minute. Remove to rack to cool.

Reeces Peanut Butter Bars

2007-11-30T20:26:00.002-07:00

This tastes better then Reeces!

2 sticks of Butter – melted
1 ¾ c. Graham Cracker Crumbs
1 C. Peanut Butter (you can use smooth or crunchy)
2 1/3c. posdered sugar

Mix and pat into a 9x13 pan
11.5 oz bag of milk chocolate chips – melted
Frost over top and let sit or put in fridge

Lemon Bars

2007-11-30T20:26:00.001-07:00

Crust: 1 c butter
½ c powdered sugar
2 c flour
Mix well and press into greased 9x13 pan. Bake at 350 for 20 minutes and cool.

Filling: 4 eggs
2 c sugar
¼ c. flour
6 Tbs. lemon juice or the juice of two large lemons
Mix well and pour over cooled crust. Bake at 350 for 20-30 minutes and cool. Sprinkle with powdered sugar.

Chocolate Chip Pudding Cake

2007-11-30T20:25:00.000-07:00

1 chocolate cake mix
1 (3 oz) pkg. chocolate instant pudding
1-3/4 Cup milk
2 eggs

Mix then add:
2 cups chocolate chips

Bake 50 minutes in bundt pan at 350 degrees. Cool 20 minutes. Invert cake. Sprinkle top with powdered sugar.

Easy Cheescake

2007-11-30T20:24:00.000-07:00

1 Graham Cracker Crust
8 oz cream cheese
¼ c sugar
8 oz cool whip
1 can pie filling - optional (strawberry/cherry/blueberry/Peach) - Refrigerate Overnight

Beat Sugar & Cream. Add Cool whip. Beat till Smooth. Pour in Crust. Let sit in fridge.

Banana Pudding

2007-11-30T20:23:00.000-07:00

If you or the kids love bananas, you will love this!

For a 9X13 pan:
1 lg pkg Sugar Free – Fat Free – Vanilla Instant Pudding
3 Cups Cold Fat Free Milk
1 t. vanilla
3 Cups Cool Whip (12oz) Divided – 2 for pudding and 1 for top
1 Box Vanilla wafers (you can also use the mini ones)
6 Bananas Sliced (3 for each layer)
½ cup caramel topping (OR 4 T chocolate topping) – ½ small Smuckers bottle

In bowl, combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened. Add 2 C whipped topping.

In 9x13 pan, layer wafers on bottom of pan, then top with 3 sliced bananas and ½ the pudding. Drizzle with ½ cup caramel topping. Then layer wafers, 3 more sliced bananas and other ½ of the pudding. Top with remaining 1 cup of cool whip.

Top with 6 crushed cookies. Sprinkle on top of cool whip. Refrigerate

Pear Jello

2007-11-30T20:21:00.000-07:00

This make a lot 9x13 pan so either half it or make it for a bigger group.

2 c. (1 lg can pears)
1 lg. lime jello
1 – 8 oz cream cheese
1 cool whip

Drain juice – add water to make 2 cups. Boil. Dissolve jello. Put pears & cream cheese in blender. Mix everything. Partially set. Whip in cool whip. Put in 9x13 pan

Apricot Jello Salad

2007-11-30T20:19:00.000-07:00

8 oz can crushed pineapple
13 oz package apricot Jell-O
¾ c sugar
1 jr. size jar of apricot baby food
8 oz pkg. cream cheese (let it set out to soften)
8 oz. cool whip
Chopped pecans

Combine pineapple, Jell-O, and sugar in a pan over low heat: stir until dissolved remove from heat and add cream cheese and baby food
Chill until thick then fold in cool whip
Sprinkle with pecans and chill until set
(I cut the cream cheese into small pieces so it will melt easier)