Saturday, December 13, 2008
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
2 large eggs
2 tsp vanilla extract
6 oz chocolate chips (instead I add dried cranberries and crushed pecans)
3/4 cup powdered sugar for dusting
In a large bowl, mix melted butter with cocoa powder and sugar. In a medium bowl, stir flour, baking powder, baking soda and salt. Using and electric mixer, beat eggs and vanilla into the chocolate mixture. Slowly stir in dry ingredients until combined. Stir in chocolate chips. Cover and refrigerate at least 2 hours.
Set oven at 350 degrees. Roll dough into 1 inch balls. Roll balls in powdered sugar. Place on ungreased baking sheets 2 inches apart. Bake for 12 minutes. Cool 5 minutes on the sheet before transferring them to a rack.
5 cups whole wheat flour
2 tsp. salt
2 Tbsp. oil
1/2 tsp baking powder
1 2/3 cups warm water
1 Tbsp. soy flour (only if you have it on hand, it's not necessary)
Stir together dry ingredients, then add the oil and water. Mix well and knead lightly. Pinch off walnut sized pieces of dough and roll out very, very thinly on a floured pastry cloth or on a floured board or counter. Aim for a round tortilla, but it really doesn't matter much if they are misshapen. Heat an ungreased griddle or frying pan to very hot and cook on one side until bubbles form, then turn over and cook the other side until brown "freckles" appear. Store in plastic bag. Makes 20 or more.
If you've never had steel cut oats, let me tell you that they are vastly superior to rolled oats. To cook steel cut oats, simply measure one cup oats to three cups water and cook on low for about 20 minutes or until tender (no lid on pan).
I use about 1 cup of these cooked oats (you'll have approximately three) to a bowl and then add:
1/8 cup ground flax
1/2 cup milk or soy milk
1 cup thawed mixed berries
1-2 tsp brown sugar
This is excellent nutrition and very yummy!
To make oat flour, just put regular rolled oats in your blender. Blend them on high until they look like flour. With my blender, I had to help it along a little bit.
2 cups oat flour
3 tsp. baking powder
2 Tbsp. sugar (optional)
1/2 tsp. salt (optional)
2 cups milk or water
1/2 cup oil
Warm pan or griddle to medium with 1 tsp butter or oil. In a medium sized bowl, add dry ingredients together and mix lightly. Next add milk or water; stir. Add oil and 1 egg at a time. Mix thoroughly. Pour 1/2 cup mix at a time into pan.
Friday, November 14, 2008
1 Tbsp. yeast
1 1/2 cup warm water
1 1/2 tsp. salt
3 1/2 cup white flour, approx.
In a large bowl, mix the yeast in 1/4 cup warm water and let it stand for a few minutes until dissolved. Ad another 1 1/4 cup warm water, stir in salt and then 3 cups of the flour. Turn out and knead for 10 minutes until smooth adding flour as necessary. Place in unbuttered bowl, cover, and let rise in a warm place until double. This will take a while because there is no sugar in the recipe. Punch down and turn out on a board. Pull off pieces of dough slightly larger than a gold ball and turn them, cupping your hands over and pulling dough toward the bottom until you have a perfect round. Pinch the seams at the bottom and place on a cookie sheet 2 inches apart (either use Pam or sprinkle cornmeal first). cover lightly with a towel (I used wetted paper towels) and let rise again until double. Preheat oven to 450 degress about halfway through final rising. Brush risen rolls with cold water and put them in the oven. Immediately throw several ice cubes in the floor of the over. Check after 15 minutes. When rolls are done they should be browned.
Thursday, November 13, 2008
Tuesday, July 22, 2008
So first off - this is my first time EVER posting to this recipe blog!! Can you believe it? Seriously -How long has this blog been around? Second - I'm no cook. And this is not fancy. But it is DANG good. A friend of mine mentioned he love Asparagus on the grill. So I thought I'd try it. It is the yummiest summer meal ever! We just grilled chicken and had sliced nectarines. Delish! But hurry!! Summer is almost over!
So here's what you do!
Take 1 pound fresh asparagus, trimmed and peeled, 4 tablespoons olive oil 1 teaspoon salt
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you.
Sunday, July 20, 2008
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon Vanilla
1/2 cup extra crunchy peanut butter
3 cups quick oats
Lay out foil or wax paper BEFORE you make the cookies.
Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool.
The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a ROLLING BOIL. Use a clock with a second hand or a digital with a stop watch for accuracy.
If they never really get firm, then you didn't boil them long enough.
If they get too crumbly, then you boiled them too long. Adjust accordingly the next time you make them.
Friday, July 4, 2008
Megan made these for our family last summer and they were wonderful. I made them tonight so that we can enjoy them tomorrow at the beach!
Melt together until very hot, but not boiling:
3/4 cup butter
1 1/2 cup brown
2 tsp. vanilla
3/4 cup honey (I used Agave nectar)
Pour over dry ingredients and mix well.
2 cups rice crispies
2 cups corn flakes (measure, then crush)
4 cups quick oats
3 tsp. baking powder
1 cup slivered almonds
1 cup toasted coconut
1 cup sunflower seeds
Once it cools you can add dried fruit, raisins, chocolate chips, cinnamon etc. Press into a cookie sheet and bake at 300* for approximately 15 minutes. Cool and cut into bars.
These are similar, but better than the granola bars you can buy at the store!
Thursday, July 3, 2008
I got this recipe from Sparkrecipes.com. I modified it a little bit, but it's great as a salad to go with a meal or even for a summer-y dessert.
16 large Strawberries, fresh
20 Pecan halves, or 1/4 cup, broken or crushed
1/4 cup raisins, golden seedless
1 Mango, fresh, diced without skin
1 Tbsp. Honey
1/4 cup coconut, unsweetened, flaked
2 Tbsp. quinoa, precooked/cooled
1. Cook quinoa just like white rice. Measure two to one (1 cup Quinoa to 2 cups water). Bring to a boil, lower temperature and cover for approximately 14 minutes. Cool.
2. Rinse strawberries, trim tops and cut inot a medium bowl. Add raisins and coconut flakes.
3. Slightly crush the pecans so they are not whole halves, add to bowl.
4. Dice mango, no skin.
5. Add cooled quinoa and honey. Turn carefully with a spoon to coat all of the above with honey.
My mango wasn't ripe enough. I used unpeeled nectarines. I also added blueberries (not pictured) because one small child had been promised some blueberries!
Tuesday, June 10, 2008
Take any pancake recipe you want. They can be from scratch or a box. I made enough for 2 people.
1 TBSP vanilla
Zest of one orange
Cook pancakes and serve with strawberry preserves or fresh strawberries and coolwhip.
OH MY HEAVENS.......why have I never done this before!
Monday, June 9, 2008
I've been meaning to post about this since Mother's Day....
For Mother's Day I ordered myself a Tastebook with recipes that I chose from this blog. Here are a couple of photos:
It came 'wrapped' with a sticker on the outside with my name on it... aahhh how cute!
Drum roll please.....
I love it! It's so nice to just pull it off the shelf and it have all of my favorite recipes in it! Easy peasy!
When you purchase one you get 100 recipes for the price but I only used like 30 so I can still add more favorite recipes and continue to add them to my book!
Here's the link if you're interested: Tastebook
You can search for our blog recipes if you want to add them to your book. When you get to Tastebook they are under - Do We Have To Eat This.
Sunday, June 8, 2008
FYI - I doubled it using 8 eggs and put it in a slightly bigger cake pan. And since I was out of white flour for the lunch batch I used half white/half wheat flour and they turned out great!
This is the link to the recipe that I found: German Pancakes
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings
Preheat oven to 400*. Melt butter in 9x13 pan (glass seems to work best) in oven; swirl around so it covers the pan; In a blender add eggs, flour, milk and salt and blend just until mixed... do not overbeat. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
Friday, June 6, 2008
I'll have to take a picture next time to post.
6 oz Pasta (such as penne or rigatoni)
Cooking Spray (such as Pam)
1/2 T butter
1 clove Garlic minced
Cayenne Pepper to taste (I use about 1/8 tsp)
1 tsp Chicken base
1 tsp basil
1/4 C water
1 small Zucchini
1 small Yellow Squash
1 Green Pepper
2 T Olive Oil
1/4 C grated Parmesan Cheese
Cut Veggies (Zucchini, Squash, Onion, Pepper, Tomato) into narrow strips.
Cook Pasta according to directions on package.
Spray a pan with Cooking spray. add 1/2 T of butter. Saute Garlic. Add cayenne pepper, basil, chicken base. Add 1/4 C water. Add veggies and cook to crisp/tender.
Drain pasta. Pour in veggie mix. Mix in Olive Oil and shredded Parmesan Cheese.
Makes 4 servings
Thursday, May 15, 2008
1/2 C. Butter (softened)
1/2 C. Brown Sugar
Cream together then add:
2 C. Flour
2 C. Oatmeal
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
After mixing, press 1/2 of mixture onto edged 9x13 (or slightly bigger) cookie sheet and bake 8 minutes @ 350*.
Remove from oven & sprinkle on top:
1 C. Semi-sweet chocolate chips
1 C. Butterscotch chips
1 C. Chopped pecans or walnuts
Drizzle over top:
1 Jar butterscotch or caramel ice cream topping + 3 TBSP flour.
Then crumble remaining flour mixture over top and return to oven & bake 15-20 more minutes (still 350*).
Sunday, May 4, 2008
1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
1 teaspoon salt
1 pound sliced mozzarella cheese (I used shredded)
In a skillet, combine ground beef, sausage, and garlic. Cook until brown. Drain off about half the fat. Add tomatoes, tomato paste, parsley, basil, and salt. Mix together thoroughly and simmer, uncovered, about 45 minutes... stirring occasionally.
(Here PW instructs the boiling of the lasagna noodles... I don't boil my noodles. I just bake my lasagna a little longer.)
Mix cottage cheese in a bowl with eggs. Add Parmesan cheese, parsley, and salt. Mix together well.
Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed. Repeat the process. Top with a pretty generous layer of Kraft Parmesan Cheese.
Now pop it in a 350-degree oven for 20-30 minutes (or 1 hour if you don't boil the noodles), until hot and bubbly.
1 cup water(110 degrees F)
2 pkgs yeast (Do not use the quick rising in this recipe)
1/2 cup butter melted
1/2 cup sugar
1 tsp salt
4 1/4 cups flour
Combine water and yeast in lg bowl; let stand for 5 minutes.
With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can (you will probably be able to use all the flour). Cover and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13x9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan. Cover and let rise for 1 hour; until doubled. Heat oven to 375*. Bake until golden brown, about 17 minutes.
1 lb crab fresh meat (or 2 cans)
1/2 c. bread crumbs
1 TBSP mustard
1 TBSP Worcestershire sauce
2 TBSP fat-free mayo
1/2 tsp onion powder
1/2 tsp old bay seasoning
1/2 tsp dry mustard
Mix all ingredients in a bowl. Place in refrigerator for minimum 30 minutes.
Spray skillet with cooking spray, brown about 4-5 minutes each side.
Makes 6 crab cakes.
1/2 c. Crisco
1 1/4 c. packed brown sugar
3 TBSP milk
1 TBSP vanilla
1 3/4 c. all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
Combine peanut butter, Crisco, and brown sugar, milk & vanilla in large bowl. Beat at medium speed with mixer till well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just till blended. Drop by heaping teaspoonfuls 2 inches apart onto un-greased baking sheet. Bake for 7 to 8 minutes at 375*. Makes about 3 dozen cookies.
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
I love this recipe because it makes very rich milk shakes without any ice cream. I don't always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
1 c. Semisweet chocolate chips
1/4 c. Butterscotch chips
1/4 c. creamy butter
1/4 c. butter or margarine
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow creme
1/4 c. creamy peanut butter
1 tsp vanilla extract
1 1/2 c. chopped salted peanuts
1 pkg (14 oz) caramels
1/4 c. whipping cream
1 c. (6oz) semisweet chocolate chips
1/4 c. Butterscotch chips
1/4 c. creamy peanut butter
Combine the 1st 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar & milk. Bring to a boil; boil & stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter, & vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.
Combine the caramels & whipping cream in a sauce pan and stir over low heat until melted & smooth. Spread over the filling. Refrigerate until set.
In another saucepan combine chocolate and butterscotch chips with peanut butter. Stir over low hit until melted & smooth. Poor over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in fridge. Yield about 8 dozen.
1 lb bacon (I use turkey bacon)
1 c. mayo
2 TBSP balsamic vinegar
1 TBSP bacon drippings
1/4 c. sugar
1 c. sunflower seeds
Bite-sized broccoli (I guess at how much.. you can too)
Chopped red onion(I guess here too. About 1/2 of an onion)
Night before: Fry up the bacon and crumble. Mix mayo, vinegar, drippings (with turkey bacon there might be any-just omit), and sugar.
Day of serving: Combine
5 c. spicy mustard
3/4 c. white vinegar
2 tsp onion salt
2 tsp red pepper flakes
7 TBSP yellow mustard
9 c. mayo
4 c. light karo syrup
5 c. honey
4c. salad oil
Mix first 5 ingredients. Add last 4 ingredients. Blend well.
Okay, okay! So you probably don't want to make 5 gallons of this stuff! Here's what I have when it's divided by 4:
1 1/4 c. spicy mustard
.1875 c. (little less than 1/4 c.) white vinegar
1/2 tsp onion salt
1/2 tsp red pepper flakes
1 3/4 TBSP yellow mustard
2 1/4 c. mayo
1 c. light karo syrup
1 1/4 c. honey
1 c. salad oil
(This fills a couple of mason jars)
If you get a chance you should read up on the restaurant's history it's pretty fun!
1 1/2 c. all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 c. mashed bananas (3 medium)
3/4 c. sugar
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans
Grease loaf pan.
In a medium bowl combine first 4 ingredients. Make a well in the center; set aside.
In another bowl combine next 4 ingredients. Add wet mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.
Spoon batter into the prepared pan. Bake in a 350* oven for 50-55 minutes.
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Combine flour, sugar, and salt in a mixing bowl
Melt butter in a saucepan. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
Pour buttermilk in measuring cup. Add eggs, baking soda, and vanilla.
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop pecans finely.
Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add milk, vanilla, powdered sugar and stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
This phenomenal take on a classic flourless chocolate cake lives up to its name. This cake is a labor of love. It is a little labor intensive but well worth it in the end. You can usually find bittersweet chocolate in little bars by Ghirardelli.
1 C water
3/4 C sugar
9 TB (1 stick plus 1 TB) unsalted butter, diced
18 oz. bittersweet (not UNsweetened) or semisweet chocolate, chopped
6 large eggs
1 C heavy whipping cream
8 oz. bittersweet (not Unsweetened) or semisweet chocolate, chopped
lightly sweetened whipped cream
For cake: Preheat oven to 350*
Butter 10 in. diameter springform pan. Line bottom with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of p an, bringing foil to top of rim. Combine 1 C. water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 min. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to choc. mixture and whick until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 min. Remove from water bath; transfer to rack. Cool completely in pan.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hrs.
Can be made 2 days ahead. Cover and keep refrigerated.
To serve, run knife around sides of pan to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
2 TB butter
6-8 oz. fresh sliced mushrooms
2 TB finely chopped onion
1/3 C. flour
1 1/2 lbs. boneless round steak, 3/4-1 in. thick
1 C.beef broth
2 cans diced tomatoes
salt and pepper to taste
In a large heavy skillet over medium heat, heat olive oil and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside. (We don't saute the mushrooms because we like them a little bit firm when we eat them. They cook enough later on).
Cut round steak into serving-size portions.Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side, When browned, add the beef broth, tomatoes, onions and mushrooms and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve Swiss steak with pan drippings.
Swiss steak serves 4 to 6.
1/2 large head cabbage, coarsely chopped
1 (3 oz.) package ramen noodles, crushed
1/2 C. sunflower seeds or slivered almonds
1 bunch chopped green onions
1/2 C. vegetable oil (I used half vegetable oil and half olive oil)
3 TB. white sugar
3 TB. distilled white vinegar
Toss together the cabbage, onions, noodles and sunflower seeds or almonds. Whisk together the ramen flavor packet, oil, sugar, and vinegar. Pour over cabbage mixture and toss evenly to coat. If you think you're going to have leftovers, only pour dressing over what you think will be eaten right away.
Friday, April 11, 2008
1 pound lean ground beef
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tablespoons ketchup
1/2 teaspoon celery salt
1/4 teaspoon pepper
3 cups mashed potatoes
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.
1 TBSP whole wheat flour
1 TBSP sugar (do not substitute)
1 TBSP unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture
Mix it all up, pop it in the microwave for just over a minute, enjoy :)
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 95.2
- Total Fat: 1.1 g
- Cholesterol: 0.9 mg
- Sodium: 224.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.7 g
- Protein: 2.6 g
Tuesday, April 8, 2008
Mystery Rolls (or I call them Blue Cheese Biscuits)
2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits
Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you're crazy and feeling health concious) for 8 to 12 minutes, or until golden. Eat warm.
--My biscuits took almost 20 min. to cook for some reason so just keep an eye on them--
Friday, April 4, 2008
#2 - I REALLY want to do a 'contest' of some sort to encourage the posting of more recipes. But truthfully I don't have the money to buy an extra cookbook for this 'contest'. I was just curious if any of you would be interested in a 'raffle' of sorts. I would make up some sort of conditions for this 'raffle' in order to encourage more participation. What do ya think? Would you do it?
Here is a link: Cook Book
I really would like to hear any feedback! If we continue to do this then I will probably post on a format for posting recipes that will make it a little easier on me to copy and paste them!
Wednesday, April 2, 2008
Wednesday, March 26, 2008
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.
And Happy Easter!
(Stay tuned to my blog to hear why it was on Monday and not Sunday like the rest of the free world!) It was delicious. Every child ate it and liked it.
I also made Roxie's Cheesy Potatoes, some bread machine rolls, artichokes AND the best carrot cake I've ever tasted! (For those of you that are a little less tech savvy: just click on the green words and it will take you to the recipes of the foods I just mentioned!)
Without further adieu: Thanksgiving Leftover Casserole:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons butter
• 1 cup finely crushed herb-seasoned dry bread stuffing mix
• 1 cup cooked, diced turkey meat
• 1 cup shredded Cheddar cheese
• 2 cups leftover mashed potatoes
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4. Bake 45 minutes in the preheated oven.
Monday, March 17, 2008
Sunday, March 16, 2008
Hey there, come here often?
No, it's my first time. ...Is it getting HOT?
::chuckles::Yeah, I hear that a lot. I seem to have that effect on the ladies.
::hmph::Your cheese is leaking...
Uh, yeah, uh, I meant to do that.
And here they are after they've gotten to know each other a little better. They make quite the pair, don't they?
Thursday, March 13, 2008
Mango and Black Bean Salad
1 1/2 Cups chopped peeled ripe mango
1 Cup thinly sliced green onions
1/2 Cup cooked wild or brown rice
3 Tablespoons finely chopped fresh cilantro
2 Tablespoons roasted tomatillo or fresh salsa
2 Tablespoons fresh lime juice
2 Tablespoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15 oz) can no-salt-added black beans, rinsed and drained (I used dry beans instead of canned)
Combine all ingredients in a large bowl. Toss gently to mix. Yield: 6 servings(2/3 C)
Calories: 167 Fat 5.4g
Tuesday, March 11, 2008
Chop vegetables. I like to use carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.
Cook chicken and cube.
2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper
Mix all together.
For the crust:
2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water
Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.
For pictures, click here.
Wednesday, March 5, 2008
1 large onion, chopped
2 garlic cloves, minced
1 TB tomato paste
1 tsp. ground cumin
1/4 tsp. kosher salt, more to taste
1/4 tsp. ground black pepper
pinch of ground chili powder or cayenne, more to taste
1 qt. chicken of vegetable broth
1 C. RED lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste (I used bottled lemon juice ::gasp::)
3 TB. chopped fresh cilantro
In a large pot, heat 3 TB oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 min.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 min. longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 min. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
OK, here's what I did: First of all I doubled it. Why go to all that trouble and not have leftovers?! I already told you I used bottled lemon juice instead of fresh. I forgot to add the extra 2 cups water...don't know if it would've made a difference or not. I didn't serve it drizzled with more olive oil; I thought that sounded kinda weird. But who knows? Anyway, we LOVED this soup. It has a kind of Mexican flair to it (just like me?) and was delicioso. I had to go to FOUR different grocery stores before I could find RED lentils. And listen to me people...are you listening? Really? Are you? Because I'm only going to say this once: you have to use RED lentils. You cannot substitute any other color lentil for this soup! I don't have time to explain why, you just can't.
Now here's a test to see if you were listening: what color lentils do you need? If you answered red then you are correct. I will also accept "roja" as a correct answer. Here's a picture so you know exactly what to look for at the store. One bag is enough to double the recipe. Enjoy!
Sunday, February 24, 2008
This recipe made enough dough for 2 pizzas. We made one because we like thicker crust and we added strips of mozzarella around the edges for a 'stuffed' crust. Deelish!
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Monday, February 11, 2008
6boneless skinless chicken breasts (pounded thin)
6 slices cooked ham
6 slices Swiss cheese
1/4 C. flour
1/8 tsp. pepper
3/4 C. fine dry breadcrumbs
2 TB. oil
2 TB. butter
1 TB water
1 tsp. mustard
1/4 C. mayo
1. Combine flour, salt, and pepper.
2. Stir egg and water together with a fork.
3. Coat each chicken piece with flour, dip into egg mixture and then coat with crumbs.
4. Press crumbs in firmly.
5. Heat oil and butter in large skillet over med. heat.
6. Brown chicken 4-5 min. on each side.
7. Place browned chicken on oven proof platter, top each piece with a slice of ham and a slice of cheese.
8. Bake at 350 degrees until cheese melts.
9. Combine mustard and mayo.
10. Serve chicken immediately with sauce.
By the way, this is a copycat recipe from a restaurant. I hesitate to tell you which restaurant because when Dave told me all I could think was "Eeeewww!" If you're dying to know you can e.mail me and I'll tell ya!
FYI - Next time I will probably use my bread machine for the 'hard' part! Have you ever tried kneading for 7-8 minutes (x2 because I made a double batch)? I'm such a wimp.
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
- In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
- When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
- Bake in preheated oven for 8 minutes, until browned.
Thursday, January 31, 2008
2 large leeks
1 TB unsalted butter
1/2 C. heavy cream
1/4 tsp. salt
freshly ground black pepper to taste
1 lb. frozen cheese tortellini
1 TB grated Paremesan cheese
1. Bring a large stockpot of water to a boil.
2. Meanwhile slice the roots off the leeks, plus all but 2 in. of green tops. Slice the leeks in half lengthwise. Under cold running water rinse the leeks, thumbing through all the leaves to dislodge any hidden dirt. Do this thoroughly to rid them of all their dirt. Thinly slice the leeks. You can use the light green tops, but discard any dark green tops. You should get about 2 1/2 C. sliced leeks.
3. Melt the butter over med. heat in a large skillet. Add the leeks and saute until tender, about 10 min. Stir frequently, and keep an eye on the leeks so they don't get at all brown.
4. Pour in the cream, salt and pepper. Heat just until it boils, then turn the heat very low to keep the sauce warm.
5. Drop the tortellini in the boiling water and cook until al dente, about 5 min. Drain in a colander, then mix into the sauce along with the Parmesan cheese. Toss and serve.
Sunday, January 27, 2008
So this is what I did different because of ingredient limitations: I didn't have ground chicken so I diced up some chicken breasts into small pieces. I used a can of diced tomatoes and just cut them up into smaller pieces. And, we didn't do the cheese - just the chips.
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds ground chicken
- 2 large carrots, peeled and finely chopped
- 1 large onion, chopped
- 4 ribs celery with leafy tops, finely chopped
- 4 cloves garlic, chopped
- 1 tablespoon smoked sweet paprika
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/2 cup hot sauce
- 1 can tomato sauce (15 ounces)
- 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
- 1 sack whole grain tortilla chips, lightly crushed
- 3/4 pound Maytag Blue cheese, crumbled
- A handful of flat leaf parsley, chopped
Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.
Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.
While the chili is simmering, pre-heat the broiler.
Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of Buffalo Chicken Chili with a few blue cheese chips.This was found on Rachael Ray's website.
Friday, January 25, 2008
FYI - I didn't put in the jalapeños or cilantro (I'm allergic to cilantro) and instead of Fritos I added more of the toasted corn tortillas crushed up on top. Also, I didn't have any cream so I used canned evaporated milk and it turned out great.
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Lay the tortillas on two baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces. Using potholders, adjust the top oven rack to the middle position.
2. Melt the butter in a large Dutch oven over medium-high heat. Cook the onions, chiles, and cumin until lightly browned, about 8 minutes. Add the tomatoes with their juice and cook until most of liquid has evaporated, about 10 minutes. Stir in the flour and cook 1 minute. Add the cream and broth, bring to a simmer, and cook until thickened, 2 to 3 minutes. Stir in the chicken and cook until no longer pink, about 4 minutes. Off the heat, add the cilantro and cheese and stir until the cheese is melted. Season with salt and pepper to taste.
3. Scatter half of the tortilla pieces in a 13 by 9-inch baking dish set over a rimmed baking sheet. Spoon half of the filling evenly over the tortillas. Scatter the remaining tortilla pieces over the filling, then top with the remaining filling.
4. Bake until the filling is bubbling, about 15 minutes. Sprinkle the Fritos evenly over the top and bake until the Fritos are lightly browned, about 10 minutes. Cool the casserole 10 minutes. Serve.
Things you can do ahead of time: The casserole can be assembled through step 3 and refrigerated, covered with plastic wrap, for up to 1 day. When ready to bake, remove the plastic, cover the casserole with foil, and bake until the filling is bubbling, about 30 minutes. Remove the foil, top with the crushed Fritos, and proceed as directed with the rest of step 4.
Saturday, January 19, 2008
Click here to read the story behind the name! This will take you to my personal blog.
Too Many Babas Soup
3 cloves garlic
1/2 medium yellow onion
1 Tbsp. olive oil
6 cups water
6 cubes bouillon (I used a mix of vegetable and chicken)
1 pound baby carrots, chopped
3 stalks celery, chopped
2 cans white beans
1/4 tsp. black pepper
1/4 tsp. sweet basil
2 bay leaves
Mince the garlic. Chop the onion. Saute the garlic and onion in the olive oil. Add in the water and other ingredients except the beans. Put over medium heat until the vegetables are tender, then add beans. My ham was in chunks so I pulled that out and chopped it into bite sized pieces as well. Baba Edis also added cabbage which I would have gladly added if I had had it in my refrigerator.
1 1/2 cup water
1 Tbsp. yeast
2 Tbsp. honey
1 tsp. salt
3 1/2 to 4 cups flour
Add yeast to water and let dissolve. Add honey and salt. Add enough flour that you can knead it gently. Divide into 12 pieces. Roll each piece between your hands into a long breadstick and place on a greased baking sheet. Brush melted butter over the breadsticks and allow them to raise for 15 to 20 minute. Bake for 15-20 minutes at 400 degrees. After they bake, I usually brush them again with butter and sprinkle garlic powder and Parmesan cheese on top.
7-8 C. popped popcorn (or 1 bag of microwave popcorn)
1/4 C. packed brown sugar
6 TB. butter
3 TB. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
In medium saucepan, mix brown sugar, butter, and corn syrup. Cook & stir over medium heat 'til mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 min. more.
Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn (in baking dish), stir gently to coat. Bake in 300 degree oven for 15 min. Stir mixture; bake 5 min. more. Let cool, stirring occasionally so it won't stick to the pan.
This recipe is actually from Better Homes and Garden's cookbook but Steph found that we could decrease the brown sugar by a third and it was still really yummy. So the original recipe says 3/4 C. brown sugar; if you want to do that. But I swear, 1/4 C. works perfectly.
If you are planning on sharing this caramel corn with ANYONE besides yourself, you might want to double it. I tripled it and put it in a roasting pan. It was so good that I had to hide it from myself out in my VAN while I made dinner.
Thursday, January 17, 2008
- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 quart tomato juice
- salt to taste
- 2 cups milk
1 pound ground beef
1 onion chopped
4 cups tomato juice (I use the whole big can from Safeway, then I have enough for leftovers)
1 can whole kernel corn (drained)
1 can kidney beans (drained)
1 (8 ounce) can tomato sauce
1 package taco seasoning
1 can diced tomatoes
In pan, over medium high heat, combine ground beef and onions. Saute until beef is cooked. Add other ingredients and heat through, but don't boil.
If you have a site or two that you use on a regular basis and is pretty reliable for yummy recipes, post a comment here with the web address and I'll add it to our list.
I'm also waiting to hear back from the administrators of a couple of other recipe blogs like ours for permission to add their links to our page.
Tuesday, January 15, 2008
Friday, January 11, 2008
1/2 C. butter or marg. softened
1 C. packed brown sugar
1/4 C. sugar
2 TB. honey
1/2 tsp. vanilla
1 C. flour (I'll bet you could use whole wheat flour instead)
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 C. quick oats
1 1/4 C. crispy rice cereal
1 C. chopped nuts
optional: 1 C. raisins and/or semisweet chocolate chips (I used mini chips)
In a mixing bowl, cream butter and sugars. Add honey, vanilla, and egg; mix well. Combine dry ingredients; add to creamed mixture. Stir in oats, cereal, and nuts. Add raisins or chips if desired. Press into a greased 9x13 pan. Bake at 350 for 25-30 min. or until the top is lightly browned. Cool completely and slice into 24 bars.
This recipe is almost exactly like the one I posted (Christmas Morning Sticky Buns) But have used the instant pudding. It tastes fine to me but I don't know if there would be a difference. Somebody get on that taste test, would ya'?
1 (15 oz.) can well drained whole kernel corn
1 (15 oz.) can cream style corn
1 box Jiffy corn muffin mix
1/2 c. sugar
2 eggs, well beaten
1 stick margarine, melted
1 c. sour cream
Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well greased 9X13 inch baking dish. Bake for 45-60 minutes or until center is firm.
8 oz. rotini pasta
1 lb. lean ground beef
1 small onion, diced
1 (28 oz.) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9X13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
1 8 oz. pkg. egg noodles
1 lb. ground beef
1 can cream of mushroom soup
1 Tbsp. garlic powder
1/2 cup sour cream
salt & pepper to taste
Prepare egg noodles according to package.
In large skillet over medium heat, saute the ground beef for 5-10 minutes or until browned. Drain fat, add soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine meat mixture with egg noodles. Add sour cream, stir well, season with salt & pepper to taste.
1 1/2 cups sugar
1/2 cup Bisquick
1 cup buttermilk
1/3 cup melted butter
1 tsp. vanilla
Heat oven to 350 degrees. Grease 9" pie plate. Beat all ingredients until smooth - about 1 minute with an electric mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, approx. 30-40 minutes. Cool about 10 minutes then serve warm.
1 lb. ground pork sausage
2 cups Bisquick
1 lb. Cheddar cheese, shredded
Preheat oven to 350 degrees F.
In a large bowl, combine sausage, Bisquick and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 10 minutes, until golden brown.
2 cans crescent rolls
2 blocks cream cheese
1 cup sugar
2 Tbsp. vanilla
1 stick butter
Preheat oven to 350 degrees. In a 9X13 dish, roll out 1 can of crescent rolls. In a bowl, cream together cream cheese, sugar and vanilla. Smooth over rolls. Roll out next can of rolls on top of cream layer. Pour 1 stick of melted butter over the top. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes.
1 cup butter
2 cups sugar
1 tsp. vanilla
4 cups flour
1/3 cup buttermilk
1/2 tsp. soda
Preheat oven to 425 degrees. Cream butter and sugar, then add eggs one at a time. Add vanilla, then flour. Dissolve soda in buttermilk and add to mixture. Stir well. Place teaspoon of cookie dough on cookie sheet and bake 10 minutes at 425 degrees.
Ingredients and supplies:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 cup sugar
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 tsp vinegar into a mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30
Add egg whites to vengar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16
Beat with a mixer on high spped for 12-15 minutes until stiff peaks are formed. Explain that hte color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3
Fold in the broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:65-66
Put cookies in oven, turn oven off and tape oven shut. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 & 22
GO TO BED!
On Easter morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9
HE HAS RISEN!
1 dozen eggs
2 lb. brown sugar
4 cups sugar
1 Tbsp. corn syrup
1 lb. margarine
3 lbs. crunchy peanut butter
1 lb. chocolate chips
1 lb. M&M's
18 cups oats
8 tsp. baking soda
Preheat oven to 350 degrees. Beat eggs, sugars, corn syrup and margarine until well mixed. Stir in peanut butter and mix; add chocolate chips and M&M's and stir gently. Mix soda into oats; then add this to the mixture. Place on cookie sheets and bake at 350 degrees for about 8-10 minutes.
1 pkg. refrigerated sugar cookie dough
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 can crushed pineapple
fresh fruit (whatever you like, i.e. kiwi, stawberries, bananas, etc.)
Slice cookie dough in 1/8 inch pieces. Place on pizza pan and pat out to form crust and bake at 350 until done and let cool.
Mix cream cheese, powdered sugar and cool whip. Spread over cooled crust. Spread drained pineapple over cream cheese mixture. Layer sliced fruit and sprinkle with pecans.
Tip: To keep fruit from turning dark, mix 1/2 cup apricot preserves with a little water to thin and dip fruit before putting on pizza.
2 sticks real butter
1 tsp. cinnamon
1 1/2 cups sugar
2 cans refrigerated crescent rolls
2 granny smith apples, peeled & cored
10 oz. Mountain Dew
Melt butter, cinnamon and sugar together. Set aside. Cut apples into 8 slices each. Place 1 apple slice in each crescent roll and roll up. Place in 13X9 pan. Pour sugar mixture over. Pour Mountain Dew in between rows of dumplin's, not directly on top of them. Bake @350 degrees for 40 minutes. Enjoy!
32 oz. package of Hashbrowns
1 can chicken soup
8 oz. sour cream
1 stick margarine
2 T. minced onion
12 ozs. Cheddar cheese
Mix soup, sour cream, margarine, onion and cheese. Layer potatoes and mixture alternately. Bake at 350 for 45 minutes or until bubbly in center.
2 lbs. ground beef
2 lbs. pork sausage (use whatever you like, hot or mild)
2 loaves cocktail rye bread
2 lbs. Velveeta
Cook ground beef and sausage in heavy pot until done; drain off excess grease. Stir in cheese and continue heating on low setting until cheese is melted. Spread evenly on rye bread and place in oven at 350 degrees until brown (about 15-20 minutes).
1 can crescent rolls
1 lb. sausage
16 oz. shredded cheddar cheese
3/4 cup milk
Cook sausage and drain. Spray 9X13 pan with Pam. Press crescent rolls into pan and crumble sausage over top. Cover with cheese. Beat eggs and milk together and pour over cheese. Sprinkle with salt and pepper, if desired. Bake @ 350 for about 20 minutes.
1 cup milk
1/4 tsp. margarine
2 tsp. sugar
cinnamon & nutmeg to taste
Mix milk, sugar and margarine; heat in microwave. Sprinkle with cinnamon and nutmeg.
4 diced tomatoes
1 head lettuce, chopped
1 diced onion
1 lb. Ground beef
1 can ranch style beans
1 lrg bag taco or nacho flavored Doritos, crushed
10 oz. Cheddar cheese, grated
Thousand Island Dressing
Brown ground beef and drain. Add beans and cook until warm. Mix together tomatoes, lettuce, onion, Doritos and cheese. Add meat and bean mixture. Add dressing and toss.
Tip: When making this for my family, I just set out all of the ingredients and let them make it however they want, that way they can also choose a different dressing if they don't like Thousand Island.
1 container (15 oz.) part skim ricotta cheese
2 ½ cups Shredded Mozzarella cheese, divided
½ cup Grated Parmesan Cheese, divided
¼ cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. Ground beef
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350F. Brown ground beef and drain, set aside. Mix ricotta cheese, 1 ¼ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup of meat sauce on bottom of 13X9-inch baking dish. (This will keep the noodles from sticking to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 ¼ cups mozzarella cheese and ¼ cup Parmesan cheese. Cover tightly with greased aluminum foil. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving. Yield: 12 servings.
2 cups Macaroni noodles (Uncooked)
4 Boiled Eggs
1 cup Helmanns Mayonnaise
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Tablespoon Chopped Parsley
1/4 cup finely chopped onion
Cook macaroni and eggs. Drain noodles well. Peel and chop eggs. Mix mayonnaise, salt, pepper, parsley, and onion into a dressing mixture.
Toss noodle and egg with dressing mixture and chill. Yields 6 servings.
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chili peppers, drained (or you can use Rotel)
8 (8 inch) flour tortillas
1 cup shredded Cheddar Cheese
Preheat oven to 350F degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread ½ cup of the soup mixture in a 9X13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Apple Pie Wedges
1 cup butter, softened
2/3 cup sugar
1 egg yolk
1/3 cup apple butter
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon vanilla
Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy.
Add egg yolk and apple butter; mix well. Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended.
Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes.
Preheat oven to 325F. invert 1 disc of dough into ungreased 9 inch round pie plate.
Press dough into plate with lightly floured hand covering plate completely.
Flute edges using handle of wooden spoon. Deeply score into 8 wedges.
Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.
Bake 35 minutes or until golden brown. Remove to wire rack; cool completely. Cut into wedges.
Yields 16 wedges.
Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.
Godfather Spaghetti Marinara/Mushroom Sauce
Here’s a recipe offer you can’t refuse!
2 tablespoon olive oil
1 small can diced mushrooms (can use 1 cup fresh if desired)
1 small onion chopped finely
½ teaspoon salt
¼ teaspoon pepper
1 table spoon Italian seasoning
2 large cans Tomato Paste
3/4 cup red wine (Reunitee Lambrusco) (Optional for Baptists)
2 tablespoons sugar
2 large cans Tomato Sauce
1 large can diced Tomatoes
Heat oil in large frying pan (DO NOT BURN OIL). Add 1 small can diced
Mushrooms, small onion chopped finely, Italian seasoning. Sauté mixture
until onions cook soft. Add tomato paste, salt, pepper, and wine. Sauté until mixture cooks down to thick paste. Transfer to 4 quart pan and stir in
tomato sauce, sugar and diced tomatoes. Simmer (DO NOT BOIL) over
low heat for ½ hour. Yields 8 servings.
Play Italian Opera and serve with your favorite style of pasta.
Seven Layer Dip
· 1 1/2 pounds ground beef
· 1 (16 ounce) can refried beans
· 4 cups shredded Cheddar-Monterey Jack cheese blend
· 1 (8 ounce) container sour cream
· 1 cup guacamole
· 1 cup salsa
· 1 (6 ounce) can black olives, chopped
· 1/2 cup chopped tomatoes
· 1/2 cup chopped green onions
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving dish that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Santa Fe Soup
1 – 1 ½ lbs Ground Beef
Dried onion bits
1 can Corn
1 can Rotel Tomatoes
1 can Stewed Tomatoes
1 can Ranch Style Beans
4 oz. Velveeta cheese
Brown ground beef and onion bits and drain. In a large saucepan combine corn, Rotel Tomatoes, Stewed Tomatoes and Ranch Style beans (do not drain). When ground beef and onion bits are done add it to the tomato mixture. Cut Velveeta into pieces and add to mixture. When cheese is melted, soup is ready.
1 Lb. Frozen Boneless Skinless Chicken Breast
16 oz sliced fresh mushrooms
1 package onion dip mix
1 can 98% fat free cream of mushroom soup
16 oz fat free sour cream
Fat Free Pam Spray
2 ounces dry (1 cup cooked) egg noodles (if desired)
Pam the inside of your crock-pot. Add 1 lb frozen chicken breast. Mix together sour cream, onion mix and cream of mushroom soup, pour on the top of chicken breast. Top mixture with fresh mushrooms, cover and cook on low in crock-pot for 7-8 hours. Yields 6 servings. Serve over egg noodles if desired.
1 ½ - 2 lb. Ground Beef
1 purple onion, sliced
2 16 oz. Cans of Pork and Beans
1 Can Kidney Beans
1 Can Pinto Beans
1 Can Chili Beans
1 Cup Brown Sugar
1 Cup Ketchup
1 Can of mushrooms, sliced (optional)
1 lb. Bacon (optional)
2 pkgs. String mozzarella sticks
Brown ground beef, salt and drain. Pour all of the beans in a strainer over a bowl; pour the beans in the crock-pot. Measure the liquid that is in the bowl, pour half of it in the crock-pot, and throw the rest away. Stir in the brown sugar, ketchup, mushrooms and bacon. Cook on high for 2 hours. Tear the mozzarella sticks into strips and add them to the pot, continue cooking on high for 2 more hours.
Total cooking time in crock-pot is 4 hours on high.
10 Minute Cheesy Mexican Rice
1 can (10 ½ oz.) condensed chicken broth (1 1/3 cups)
1 cup Salsa
2 Cups Minute White Rice, uncooked
4 oz. Velveeta Cheese, cut up
Mix broth and salsa in medium saucepan. Bring to boil. Add rice and Velveeta; stir. Cover and remove from heat. Let stand 5 minutes. Stir until Velveeta is melted. Yields 4 servings.