4 eggs
Salt
1 stale roll
1 cup milk
1 green onion
1/2 bundle parsley
125 g butter
150 g fresh spinach
250 g ground beef or pork
fresh pepper
1 Tbs Majoram
1 pinch of nutmeg
Cut the rolls in thin slices and pour on the hot milk. Wash and chop the green onion and parsley. Melt 1 table spoon of butter in a pan and saute the green onion, add parsley cook for 1 minute. Take this from the stove top and let cool.
Put 1 Tbs. in pan and add spinach. Cook spinach until soft.
In a bowl combine 1 egg, the ground beef, drained rolls, spinach, parsley mixture, pepper, majoram, nutmeg and salt. Mix it up well.
Roll out dough and form maultaschen with 1 Tbs of mixture. Use egg whites to stick dough pieces together. Let the formed maultaschen sit for 10 minutes.
Let the maultaschen simmer for 10 minutes.
Saturday, December 20, 2008
Wednesday, December 17, 2008
Chicken Noodle Soup
2 chicken breasts
3 cups carrots, sliced
2 cups celery, sliced
½ onion, diced
Nature's Seasons seasoning blend
½ cup butter
¼ cup flour
10 cups chicken broth
1 bay leaf
3 cups uncooked egg noodles (or homemade egg noodles, recipe below)
½ cup cream
Salt and pepper to taste
Place breasts in slow cooker and season with salt and pepper. Cook on high for 3 - 5 hours (chicken can be frozen, just needs to be cooked longer). Remove and shred.
Sauté carrots, celery and onion in butter until soft, but still firm. Add flour. Cook, stirring until golden brown and fragrant. Season with Nature's Seasons seasoning blend. Set aside.
Meanwhile, in a large pot, bring chicken broth to a boil; add bay leaf, and egg noodles. Simmer for 15 minutes. Add vegetables and shredded chicken and simmer for 15 more minutes. Add cream and salt and pepper to taste. Remove bay leaf before serving.
Homemade Egg Noodles
1 egg, beaten
½ tsp. salt
2 Tbs. milk
1 cup flour (white or whole wheat)
Mix all ingredients together, divide into balls, coat with flour and roll out thin (or use a pasta roller). Use a pizza cutter to cut into small strips and pull apart.
Cheese Potato Soup
3 cups carrots, sliced
3 cup celery, sliced
5 cups red or yukon gold potatoes, diced
Morton’s Nature Seasoning
5 cups water
5 tsp. Chicken bouillon
½ cup butter
¼ cup diced onion
½ cup flour
1 jar Old English Cheese
2 cups cream
Shake Nature’s Seasoning on diced vegetables. Place water and bouillon in a large saucepan and bring to a boil. Add carrots, bring to a boil and boil for 2 minutes. Next add celery, bring to a boil and boil for 2 minutes. Finally add potatoes, bring to a boil and boil for 6 minutes (for a total of about 10 minutes until fork tender).
Meanwhile, melt butter in a medium saucepan on medium heat. Add onion and sauté until translucent. Add flour and cook for about 1 minute – stirring with a whisk. Add cheese and stir until melted. Whisk in cream and season with more Nature’s Seasoning to taste.
Add cheese sauce to cooked vegetables with broth.
Garnish with shredded cheese, sour cream, chives, bacon bits, etc. (optional)
Chicken Tetrazzini
8 oz. spaghetti, broken in pieces
5 Tbsp. butter
6 Tbsp. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
Pepper
3 cups chicken, cooked & cubed
1 small can sliced mushrooms
½ cup grated parmesan cheese
½ cup shredded cheddar cheese
Cook spaghetti until tender; drain and set aside.
Melt butter in a medium sauce pan. Blend in flour and stir until smooth. Slowly add broth to flour mixture while stirring. Add cream and cook until thick & bubbly. Remove from heat and add salt, pepper, spaghetti, chicken and mushrooms.
Place in a casserole dish, sprinkle with parmesan and cheddar cheese.
Bake at 350° for 30 minutes or until bubbly and light brown.
5 Tbsp. butter
6 Tbsp. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
Pepper
3 cups chicken, cooked & cubed
1 small can sliced mushrooms
½ cup grated parmesan cheese
½ cup shredded cheddar cheese
Cook spaghetti until tender; drain and set aside.
Melt butter in a medium sauce pan. Blend in flour and stir until smooth. Slowly add broth to flour mixture while stirring. Add cream and cook until thick & bubbly. Remove from heat and add salt, pepper, spaghetti, chicken and mushrooms.
Place in a casserole dish, sprinkle with parmesan and cheddar cheese.
Bake at 350° for 30 minutes or until bubbly and light brown.
Salt Dough
1 cup salt
1 ½ cups hot water
Food coloring
4 cups flour
Add desired food coloring to water. Pour water over salt and stir. Let cool.
Stir in flour.
Store in plastic bag.
1 ½ cups hot water
Food coloring
4 cups flour
Add desired food coloring to water. Pour water over salt and stir. Let cool.
Stir in flour.
Store in plastic bag.
Raspberry Honey Butter
2 cups butter, softened
4 Tbsp. powered sugar
1 cup raspberry preserves (not jam)
Beat on High for 5 Minutes. Refrigerate for 24 hours before serving.
Makes 3 ½ cups.
4 Tbsp. powered sugar
1 cup raspberry preserves (not jam)
Beat on High for 5 Minutes. Refrigerate for 24 hours before serving.
Makes 3 ½ cups.
Play Dough – Edible
2 cups powdered milk
2 cups honey
2 cups peanut butter
Mix together the milk, honey, and peanut butter; shape into balls.
2 cups honey
2 cups peanut butter
Mix together the milk, honey, and peanut butter; shape into balls.
Play Dough
2 cups water
1 cup salt
2 cups flour
½ cup corn starch
2 Tbsp. vegetable oil
1 Tbsp. powdered alum
Food coloring
Combine all ingredients except food coloring and cook on medium heat until stiff.
Drop a few drops of desired color of food coloring into mixture and gently fold in. Let cool slightly.
Roll onto counter and knead.
1 cup salt
2 cups flour
½ cup corn starch
2 Tbsp. vegetable oil
1 Tbsp. powdered alum
Food coloring
Combine all ingredients except food coloring and cook on medium heat until stiff.
Drop a few drops of desired color of food coloring into mixture and gently fold in. Let cool slightly.
Roll onto counter and knead.
Dill Pickles
Pickling cucumbers
1 quart cider vinegar
3 quarts of water
1 cup sugar
1 cup non-iodized salt
1 tsp. alum
1 pkg. dill weed
1 head of garlic
Scrub cucumbers with a vegetable brush and organize into large, medium and small sizes. Set aside. Combine in a large, heavy saucepan vinegar, water, sugar, salt and alum. Bring to a boil until dissolved. Let cool.
Sterilize 1-quart, wide mouth canning jars, lids and rims by boiling in water for approx 3 minutes. Keep in boiling water until ready to use.
Place small amount of dill weed in bottom of jars, than one garlic clove. Next pack cucumbers into jars starting with large sizes than medium, than finishing with smaller ones.
Pour cooled mixture in jars leaving ½ inch space at the top. Place jars in steamer – follow its directions.
1 quart cider vinegar
3 quarts of water
1 cup sugar
1 cup non-iodized salt
1 tsp. alum
1 pkg. dill weed
1 head of garlic
Scrub cucumbers with a vegetable brush and organize into large, medium and small sizes. Set aside. Combine in a large, heavy saucepan vinegar, water, sugar, salt and alum. Bring to a boil until dissolved. Let cool.
Sterilize 1-quart, wide mouth canning jars, lids and rims by boiling in water for approx 3 minutes. Keep in boiling water until ready to use.
Place small amount of dill weed in bottom of jars, than one garlic clove. Next pack cucumbers into jars starting with large sizes than medium, than finishing with smaller ones.
Pour cooled mixture in jars leaving ½ inch space at the top. Place jars in steamer – follow its directions.
Christmas Potpourri
4-5 fresh orange slices
2-3 fresh lemon slices
3 cinnamon sticks
8-10 dried whole bay leaves
1 tsp whole cloves
6 cranberries (or more!)
Simmer with a pot of water and enjoy (do not eat!).
2-3 fresh lemon slices
3 cinnamon sticks
8-10 dried whole bay leaves
1 tsp whole cloves
6 cranberries (or more!)
Simmer with a pot of water and enjoy (do not eat!).
Whole Wheat Bread – Bosch Recipe
5-6 cups fresh quality, hard red wheat
3 ½ cups warm water
1 Tbsp. salt
1/3 cup honey
1/3 cup oil
2 Tbsp. dough enhancer
1 ½ Tbsp. instant yeast
Grind Wheat and set aside.
Put warm water in bread mixer. Add 2 cups of ground flour. Add salt, oil and honey (Combine oil and honey in the same measuring cup so the honey doesn’t stick to the cup). Add dough enhancer and yeast. Let sit for 3 –5 minutes.
Turn bread mixer to speed 2 (medium speed) and add the rest of flour gradually. When the dough begins to barely leave the sides of the mixer, that’s enough flour (too much flour makes the bread heavy). Mix for 12 minutes.
Mold into loaves (makes about 3-4 loaves depending on bread pan size) with oiled hands and oiled counter. Squeeze out the air bubbles by smoothing and patting the tops of the loaf, pinching the seam on the bottom.
Let rise until double in size or about 45 minutes to an hour. Bake at 350° for 20 minutes.
3 ½ cups warm water
1 Tbsp. salt
1/3 cup honey
1/3 cup oil
2 Tbsp. dough enhancer
1 ½ Tbsp. instant yeast
Grind Wheat and set aside.
Put warm water in bread mixer. Add 2 cups of ground flour. Add salt, oil and honey (Combine oil and honey in the same measuring cup so the honey doesn’t stick to the cup). Add dough enhancer and yeast. Let sit for 3 –5 minutes.
Turn bread mixer to speed 2 (medium speed) and add the rest of flour gradually. When the dough begins to barely leave the sides of the mixer, that’s enough flour (too much flour makes the bread heavy). Mix for 12 minutes.
Mold into loaves (makes about 3-4 loaves depending on bread pan size) with oiled hands and oiled counter. Squeeze out the air bubbles by smoothing and patting the tops of the loaf, pinching the seam on the bottom.
Let rise until double in size or about 45 minutes to an hour. Bake at 350° for 20 minutes.
Zucchini Bread
1 cup brown sugar
2 cups white sugar
1 ½ cup cooking oil
4 eggs
2 tsp. vanilla
3 cups grated zucchini
5 1/3 cups flour
½ tsp. salt
1 ½ tsp. baking soda
½ tsp. baking powder
3 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 cups raisins or chocolate chips
Combine all ingredients in large mixing bowl. Pour into 3 bread pans.
Bake at 350° for 1 hour and 5 minutes.
2 cups white sugar
1 ½ cup cooking oil
4 eggs
2 tsp. vanilla
3 cups grated zucchini
5 1/3 cups flour
½ tsp. salt
1 ½ tsp. baking soda
½ tsp. baking powder
3 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 cups raisins or chocolate chips
Combine all ingredients in large mixing bowl. Pour into 3 bread pans.
Bake at 350° for 1 hour and 5 minutes.
Whole Wheat Muffins
2 cups whole wheat flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup honey or white sugar
1 egg
1 cup milk
¼ cup oil
Mix dry ingredients; set aside. Combine remaining ingredients then add dry ingredients. Stir only until combined. Longer mixing makes muffins tough. Fill non-stick muffin pan 2/3 full.
Bake at 400° for 15 minutes
Makes 12 – 14 muffins
1 Tbsp. baking powder
½ tsp. salt
¼ cup honey or white sugar
1 egg
1 cup milk
¼ cup oil
Mix dry ingredients; set aside. Combine remaining ingredients then add dry ingredients. Stir only until combined. Longer mixing makes muffins tough. Fill non-stick muffin pan 2/3 full.
Bake at 400° for 15 minutes
Makes 12 – 14 muffins
Whole Wheat Bread
½ cup warm water
2 Tbsp. yeast
1 Tbsp. sugar
5 cup hot water
7 cup whole wheat flour
¾ cup oil
¾ cup honey or sugar
2 Tbsp. salt
5 to 6 cups whole wheat flour
Mix yeast, warm water, and sugar and set in a warm place. Combine 5 cups with whole wheat flour, oil, honey and salt. Mix well. Add yeast mixture and remaining flour. Knead 10 minutes. Let rise until double.
Push down then divide dough into equal portions and shape into loaves. Place into greased loaf pans. Let rise only 1/2 (approximately even with the top of pan)
Bake 350° for 40 minutes. Makes 6-8 loaves.
2 Tbsp. yeast
1 Tbsp. sugar
5 cup hot water
7 cup whole wheat flour
¾ cup oil
¾ cup honey or sugar
2 Tbsp. salt
5 to 6 cups whole wheat flour
Mix yeast, warm water, and sugar and set in a warm place. Combine 5 cups with whole wheat flour, oil, honey and salt. Mix well. Add yeast mixture and remaining flour. Knead 10 minutes. Let rise until double.
Push down then divide dough into equal portions and shape into loaves. Place into greased loaf pans. Let rise only 1/2 (approximately even with the top of pan)
Bake 350° for 40 minutes. Makes 6-8 loaves.
Poppy Seed Bread
3 cups flour
2 ½ cups sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. poppy seeds
1 ½ tsp. vanilla
1 ½ tsp. almond extract
3 eggs
1 ½ cup milk
1 1/8 cup vegetable oil
Glaze:
¾ cup sugar
¼ cup orange juice
½ tsp. vanilla
½ tsp. almond extract
Combine flour, sugar, salt baking powder, poppy seeds, vanilla and almond extract. Mix in eggs, milk and oil.
Grease 2 bread pans and pour batter. Bake at 350° for 60 – 75 minutes. Remove from oven and pour glaze evenly between 2 loaves. Let soak in and cool.
2 ½ cups sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. poppy seeds
1 ½ tsp. vanilla
1 ½ tsp. almond extract
3 eggs
1 ½ cup milk
1 1/8 cup vegetable oil
Glaze:
¾ cup sugar
¼ cup orange juice
½ tsp. vanilla
½ tsp. almond extract
Combine flour, sugar, salt baking powder, poppy seeds, vanilla and almond extract. Mix in eggs, milk and oil.
Grease 2 bread pans and pour batter. Bake at 350° for 60 – 75 minutes. Remove from oven and pour glaze evenly between 2 loaves. Let soak in and cool.
Pizza Dough
2/3 cup warm water
1 tsp. yeast
1 Tbsp. sugar
1 Tbsp. garlic powder
2 cups flour
1 tsp. salt
2 Tbsp. olive oil
Combine warm water, yeast & sugar. Add the rest of ingredients. Knead for 10 minutes. Let rise in plastic bag for 1 ½ hours. Bake at 400° for 5 minutes.
Remove from oven and add desired pizza toppings.
Bake at 400° for 20-25 minutes.
1 tsp. yeast
1 Tbsp. sugar
1 Tbsp. garlic powder
2 cups flour
1 tsp. salt
2 Tbsp. olive oil
Combine warm water, yeast & sugar. Add the rest of ingredients. Knead for 10 minutes. Let rise in plastic bag for 1 ½ hours. Bake at 400° for 5 minutes.
Remove from oven and add desired pizza toppings.
Bake at 400° for 20-25 minutes.
Pie Crust – Whole Wheat
1 cup whole wheat flour
1 cup white flour
1 ½ tsp. salt
½ cup Canola oil
¼ cup milk
Stir together until dough forms a ball. Roll out between two pieces of wax paper. Pull top of wax paper off and use bottom piece to carry dough to pie plate. Smooth any holes or broken pieces after dough is placed in pie plate.
1 cup white flour
1 ½ tsp. salt
½ cup Canola oil
¼ cup milk
Stir together until dough forms a ball. Roll out between two pieces of wax paper. Pull top of wax paper off and use bottom piece to carry dough to pie plate. Smooth any holes or broken pieces after dough is placed in pie plate.
French Peasant Bread
1 pkg. dry yeast (2 ¼ tsp.)
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size.
Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.
Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and bake an additional 15 minutes.
Remove from oven and brush again with butter. Serve warm.
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size.
Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.
Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and bake an additional 15 minutes.
Remove from oven and brush again with butter. Serve warm.
Flour Tortillas
4 cups flour
1 tsp. baking powder
1 ½ tsp. salt
¼ cup canola oil
1 ½ cups water
Mix dry ingredients. Mix in half of the water and then the remainder and oil. Knead until smooth. Divide into 8-12 portions. Roll out and cook on skillet on low for about 30 seconds on each side.
1 tsp. baking powder
1 ½ tsp. salt
¼ cup canola oil
1 ½ cups water
Mix dry ingredients. Mix in half of the water and then the remainder and oil. Knead until smooth. Divide into 8-12 portions. Roll out and cook on skillet on low for about 30 seconds on each side.
Rolls
5 cups warm water
4 Tbsp. yeast (or 3 Tbsp. instant SAF)
1 cup dry milk
1 cup potato flakes
½ cup sugar
2 Tbsp. salt
½ cup oil
2 Tbsp. dough enhancer
2 eggs
11 cups flour
Combine all ingredients in mixer except flour and let sit for 15 minutes.
Turn mixer to medium speed and slowly add flour. Once all added, mix for 7 minutes.
Put dough in large greased bowl, cover with greased plastic wrap and let double in size. Toss onto floured counter and gently roll to inch thickness.
Cut out circles with a cookie cutter. Dough cannot be re-rolled so cut circles using most of the dough.
Place circles on greased cookie sheet and rise again until double. Bake 350° or until golden brown.
CINNAMON ROLLS
Toss raised dough onto floured counter and divide into 2 large dough balls. Roll each into inch thickness. Sprinkle with brown sugar and cinnamon. Roll lengthwise.
Slice into 1 inch rolls using unflavored floss and place on greased cookie sheet. Let rise again until double.
Cornbread
1 can cream of corn
4 eggs
1/2 cup butter, softened1 cup grated cheddar cheese
1 cup corn meal
1 cup sugar
1 cup whole wheat flour
3 tsp. baking powder
1 tsp. baking soda
Combine all ingredients in a high powered blender. Process until smooth. Pour into a greased 9x13.
Bake at 350° for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Bran Muffins
4 cups whole bran cereal
1 cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
2 cups buttermilk
2 ½ cups all-purpose flour*
2 ½ tsp. baking soda
¾ tsp. salt
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy.
Spoon batter into greased muffin tins. Bake at 375° for approximately 15 minutes. * 1 cup of all-purpose flour can be substituted for 1 ¼ cup whole wheat flour.
1 cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
2 cups buttermilk
2 ½ cups all-purpose flour*
2 ½ tsp. baking soda
¾ tsp. salt
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy.
Spoon batter into greased muffin tins. Bake at 375° for approximately 15 minutes. * 1 cup of all-purpose flour can be substituted for 1 ¼ cup whole wheat flour.
Blueberry Muffins
12 ½ oz. flour
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch salt
1 cup sugar
½ cup vegetable oil
1 egg
1 cup plain yogurt
1 ½ cups fresh blueberries
Preheat oven to 375° and grease muffin tins.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together sugar, oil, egg and yogurt. Add dry ingredients reserving 1 Tbsp. of dry ingredients and tossing with blueberries but reserving ½ cup of blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.
Add mixture to greased muffin pans. Sprinkle the remaining ½ cup of berries on top of muffins and press down lightly.
Place into the oven and increase the temperature to 400°. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down to cool completely.
Makes 1 dozen muffins.
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch salt
1 cup sugar
½ cup vegetable oil
1 egg
1 cup plain yogurt
1 ½ cups fresh blueberries
Preheat oven to 375° and grease muffin tins.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together sugar, oil, egg and yogurt. Add dry ingredients reserving 1 Tbsp. of dry ingredients and tossing with blueberries but reserving ½ cup of blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.
Add mixture to greased muffin pans. Sprinkle the remaining ½ cup of berries on top of muffins and press down lightly.
Place into the oven and increase the temperature to 400°. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down to cool completely.
Makes 1 dozen muffins.
Biscuits – Whole Wheat
1 cup all-purpose flour
1 cup whole wheat flour
4 tsp. baking powder
1 Tbsp. sugar
¾ tsp. salt
¼ cup butter or margarine
1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm.
1 cup whole wheat flour
4 tsp. baking powder
1 Tbsp. sugar
¾ tsp. salt
¼ cup butter or margarine
1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm.
Banana Sour Cream Muffins
2 Tbsp. butter, softened
1 ¼ cup sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed
1 ½ cup flour
1 tsp. vanilla
½ tsp. salt
Preheat oven to 350°.
Cream butter and sugar in a large mixing bowl. Add eggs; beat until light and fluffy. Stir in sour cream, baking soda, bananas, flour, vanilla and salt.
Scoop batter into greased muffin tins. Bake 20-22 minutes, until tops spring back when lightly touched. Cool on racks. Makes 18 muffins.
1 ¼ cup sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed
1 ½ cup flour
1 tsp. vanilla
½ tsp. salt
Preheat oven to 350°.
Cream butter and sugar in a large mixing bowl. Add eggs; beat until light and fluffy. Stir in sour cream, baking soda, bananas, flour, vanilla and salt.
Scoop batter into greased muffin tins. Bake 20-22 minutes, until tops spring back when lightly touched. Cool on racks. Makes 18 muffins.
Party Punch
1 gallon blue Hawaiian Punch
1 liter Sprite or Ginger Ale
1 can orange/pineapple/banana frozen concentrate
1 pkg. frozen raspberries
Mix all ingredients and serve in a punch bowl.
1 liter Sprite or Ginger Ale
1 can orange/pineapple/banana frozen concentrate
1 pkg. frozen raspberries
Mix all ingredients and serve in a punch bowl.
Mistletoe Punch
1 can frozen lemonade concentrate, thawed
1 can frozen orange juice concentrate, thawed
6 cups water
½ cup grenadine syrup
1 quart ginger ale, chilled
Ice
Lemon slices
Maraschino cherries
Combine all ingredients in a punch bowl. Garnish with lemon slices and maraschino cherries.
Makes 30 punch cup servings.
1 can frozen orange juice concentrate, thawed
6 cups water
½ cup grenadine syrup
1 quart ginger ale, chilled
Ice
Lemon slices
Maraschino cherries
Combine all ingredients in a punch bowl. Garnish with lemon slices and maraschino cherries.
Makes 30 punch cup servings.
Lemon Water
1 Tbsp. powdered citric acid*
1 Tbsp. lemon juice
2 ½ cups sugar
5 quarts water
½ bag of ice
Lemon slices
Mix all ingredients and serve.
*Citric acid is located at any pharmacy counter or at any specialty baking shop.
1 Tbsp. lemon juice
2 ½ cups sugar
5 quarts water
½ bag of ice
Lemon slices
Mix all ingredients and serve.
*Citric acid is located at any pharmacy counter or at any specialty baking shop.
Fruit Slush
4 cups boiled water
4 cups sugar
4 cups cold water
¾ cup lemon juice
1 pkg. frozen mixed berries
1 can of pineapple chunks with juice
2 fresh bananas, sliced
Combine boiled water and sugar in large pan. Boil together until sugar has dissolved. Remove from heat and add cold water and lemon juice.
Freeze sugar mixture in a 9x13 casserole dish overnight.
Right before serving, put frozen slush in punch bowl; add berries, pineapple with the juice and sliced bananas. Fold mixture gently and serve immediately.
4 cups sugar
4 cups cold water
¾ cup lemon juice
1 pkg. frozen mixed berries
1 can of pineapple chunks with juice
2 fresh bananas, sliced
Combine boiled water and sugar in large pan. Boil together until sugar has dissolved. Remove from heat and add cold water and lemon juice.
Freeze sugar mixture in a 9x13 casserole dish overnight.
Right before serving, put frozen slush in punch bowl; add berries, pineapple with the juice and sliced bananas. Fold mixture gently and serve immediately.
Brazilian Lemonade
2 ¼ limes, quartered
2 tsp. sweetened condensed milk
1 cup sugar
Ice
Put all ingredients in blender. Fill blender to the top with water. Blend well.
Strain into pitcher (to remove lime pulp). Serve cold.
2 tsp. sweetened condensed milk
1 cup sugar
Ice
Put all ingredients in blender. Fill blender to the top with water. Blend well.
Strain into pitcher (to remove lime pulp). Serve cold.
Homemade Hot Chocolate
1 12-oz. can evaporated milk
1 can water
6 cups milk
1 1/2 cup sugar
3 Tbsp. cocoa
Marshmallows
Marshmallows
Combine half of evaporated milk, milk and water in a large pan and heat.
Meanwhile, mix sugar and cocoa in a small mixing bowl. Add the other half of evaporated milk to sugar mixture and stir until a thick syrup. After milk is hot, add the chocolate syrup.
Pour hot chocolate in mugs and top with marshmallows
Tuesday, December 16, 2008
Magleby's Rolls
Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme
Dip frozen rolls in butter in a shallow bowl.
In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme
Dip frozen rolls in butter in a shallow bowl.
In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.
Zucchini Soup
1 lb. hamburger
1/3 cup ketchup
¾ cup small sea shell macaroni
¼ cup barley
2 ½ cups chopped zucchini
1 quart V8 juice
½ Tbsp. basil
½ Tbsp. oregano
½ Tbsp. parsley
Salt and pepper
Grated parmesan cheese
Brown hamburger. Add ketchup directly to hamburger once it is browned; set aside.
While hamburger is browning, in a large pan, add chopped zucchini, macaroni, barley and spices. Barely cover with water. Add V8 juice and bring to a boil.
1/3 cup ketchup
¾ cup small sea shell macaroni
¼ cup barley
2 ½ cups chopped zucchini
1 quart V8 juice
½ Tbsp. basil
½ Tbsp. oregano
½ Tbsp. parsley
Salt and pepper
Grated parmesan cheese
Brown hamburger. Add ketchup directly to hamburger once it is browned; set aside.
While hamburger is browning, in a large pan, add chopped zucchini, macaroni, barley and spices. Barely cover with water. Add V8 juice and bring to a boil.
Zucchini Bisque
½ cup butter, melted
1 onion, chopped
10 cups zucchini, unpeeled and sliced
1 dash of nutmeg
2 cups chicken broth
1 cup half and half
Salt
Pepper
Simmer all ingredients except half and half until squash is tender. Put through blender or use stick blender. Add half and half.
Serve hot or icy cold in soup bowls.
1 onion, chopped
10 cups zucchini, unpeeled and sliced
1 dash of nutmeg
2 cups chicken broth
1 cup half and half
Salt
Pepper
Simmer all ingredients except half and half until squash is tender. Put through blender or use stick blender. Add half and half.
Serve hot or icy cold in soup bowls.
White Chili
1 Tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4-oz. can chopped green chili peppers
2 tsp. ground cumin
1 tsp. dried oregano
2 14.5-oz. cans chicken broth
3 cups chopped cooked chicken breast
3 15-oz. cans white beans*
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.
Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve warm with a dab of sour cream.
*Can used dry beans that have been cooked as well. 1/2 cup of dry beans is about equivalent to 1 can.
1 onion, chopped
3 cloves garlic, crushed
1 4-oz. can chopped green chili peppers
2 tsp. ground cumin
1 tsp. dried oregano
2 14.5-oz. cans chicken broth
3 cups chopped cooked chicken breast
3 15-oz. cans white beans*
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.
Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve warm with a dab of sour cream.
*Can used dry beans that have been cooked as well. 1/2 cup of dry beans is about equivalent to 1 can.
Hamburger Soup
3 small potatoes
2 small carrots
1 celery stalk
Nature's Seasons Seasoning Blend spice
¼ cup barley
2 beef bouillon cubes
2 cups water
1 lb. hamburger
1/3 cup ketchup
1 tsp. oregano
1 tsp. parsley
1 quart V8 juice
1 can red or great northern beans, drained
Peel carrots and potatoes and dice. Dice celery. Shake Nature's seasoning on each pile of chopped vegetables.
Boil 2 cups of water and add bouillon cubes. Add celery and barley, return to a boil and boil for 1 to 2 minutes. Then add carrots, return to a boil and boil for 1 to 2 minutes. Add potatoes, return to a boil and boil for another 4 to 6 minutes. Remove from heat and set aside.
Brown hamburger in large, deep pan and drain grease. Add ketchup directly to hamburger once browned. Add V8 juice, vegetables with water, oregano, and parsley. Simmer for 15 minutes. Add beans and simmer for 5 more minutes.
2 small carrots
1 celery stalk
Nature's Seasons Seasoning Blend spice
¼ cup barley
2 beef bouillon cubes
2 cups water
1 lb. hamburger
1/3 cup ketchup
1 tsp. oregano
1 tsp. parsley
1 quart V8 juice
1 can red or great northern beans, drained
Peel carrots and potatoes and dice. Dice celery. Shake Nature's seasoning on each pile of chopped vegetables.
Boil 2 cups of water and add bouillon cubes. Add celery and barley, return to a boil and boil for 1 to 2 minutes. Then add carrots, return to a boil and boil for 1 to 2 minutes. Add potatoes, return to a boil and boil for another 4 to 6 minutes. Remove from heat and set aside.
Brown hamburger in large, deep pan and drain grease. Add ketchup directly to hamburger once browned. Add V8 juice, vegetables with water, oregano, and parsley. Simmer for 15 minutes. Add beans and simmer for 5 more minutes.
Chili (Crock-Pot)
1 ½ cups dry small red beans
3 cups water
1 lb. ground beef, browned
3 8-oz. cans tomato sauce
½ tsp. garlic powder
½ tsp. onion powder
1/8 tsp. red pepper
¼ tsp. chili powder
½ tsp. cumin
Place beans and water in crock-pot and cook on low for 12 hours (overnight works great) until tender.
Several hours before serving, add remaining ingredients and simmer on low.
3 cups water
1 lb. ground beef, browned
3 8-oz. cans tomato sauce
½ tsp. garlic powder
½ tsp. onion powder
1/8 tsp. red pepper
¼ tsp. chili powder
½ tsp. cumin
Place beans and water in crock-pot and cook on low for 12 hours (overnight works great) until tender.
Several hours before serving, add remaining ingredients and simmer on low.
Clam Chowder
1 cup onions, finely chopped
1 cup finely diced celery
2 cups diced potatoes
2 cans minced clams, undrained
2 Tbsp. red wine vinegar
2 chicken bouillon cubes
¾ cup butter
¾ cup flour
1 quart half and half
1 ½ tsp. salt
¼ tsp. pepper
Combine vegetables in a small pot. Pour claim juice over vegetables and add just enough water to barely cover. Add bouillon cubes; cover and simmer over medium heat until barely tender.
In a large pot, melt butter and add flour to make a roux. While constantly stirring with wire whisk, add cream and cook until smooth and thick.
Add undrained vegetables, clams and vinegar. Heat through and add salt and pepper.
Makes 8 servings.
1 cup finely diced celery
2 cups diced potatoes
2 cans minced clams, undrained
2 Tbsp. red wine vinegar
2 chicken bouillon cubes
¾ cup butter
¾ cup flour
1 quart half and half
1 ½ tsp. salt
¼ tsp. pepper
Combine vegetables in a small pot. Pour claim juice over vegetables and add just enough water to barely cover. Add bouillon cubes; cover and simmer over medium heat until barely tender.
In a large pot, melt butter and add flour to make a roux. While constantly stirring with wire whisk, add cream and cook until smooth and thick.
Add undrained vegetables, clams and vinegar. Heat through and add salt and pepper.
Makes 8 servings.
Chicken Cheese Soup
6 cups cubed potatoes
2 cups celery, diced
2 cups carrots, diced
1 onion, diced
4 chicken bouillon cubes
1 tsp. basil
4 cups water
1 15-oz. Cheez Whiz or 2 cups shredded cheese
¾ cup flour
2 cups milk
2 cups half and half
Combine vegetables, bouillon, basil and water in a large pot. Boil for 15 minutes.
In a small saucepan, melt butter and add flour to make a roux. Add milk, cheese and half and half; stir until thick and creamy. Add to vegetables and mix well.
2 cups celery, diced
2 cups carrots, diced
1 onion, diced
4 chicken bouillon cubes
1 tsp. basil
4 cups water
1 15-oz. Cheez Whiz or 2 cups shredded cheese
¾ cup flour
2 cups milk
2 cups half and half
Combine vegetables, bouillon, basil and water in a large pot. Boil for 15 minutes.
In a small saucepan, melt butter and add flour to make a roux. Add milk, cheese and half and half; stir until thick and creamy. Add to vegetables and mix well.
Beef Stew (Crock-Pot)
3 medium potatoes, sliced
2-3 whole carrots, sliced
1 onion, sliced into wedges
2 cups corn
2 Tbsp. Italian seasoning
Salt and pepper
1 pound stew meat
1 can tomato soup
1 can water
Layer all ingredients in a crock-pot and cook on low all day.
2-3 whole carrots, sliced
1 onion, sliced into wedges
2 cups corn
2 Tbsp. Italian seasoning
Salt and pepper
1 pound stew meat
1 can tomato soup
1 can water
Layer all ingredients in a crock-pot and cook on low all day.
Zucchini Cookies
2 cups sugar
1 cup margarine (not butter!)
2 eggs
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups grated zucchini
4 cups flour
2 cups chocolate chips
Cream sugar, margarine and eggs together. Add rest of ingredients.
Bake at 375° for 9 – 10 minutes or until golden brown.
1 cup margarine (not butter!)
2 eggs
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups grated zucchini
4 cups flour
2 cups chocolate chips
Cream sugar, margarine and eggs together. Add rest of ingredients.
Bake at 375° for 9 – 10 minutes or until golden brown.
Sugar Cookies
1 cup granulated sugar
1 cup margarine
2 eggs
3 tsp. vanilla
½ tsp. salt
1 tsp. baking powder
2 ½ cups flour
Combine sugar and margarine. Add eggs and vanilla. Whisk in salt, baking powder and 2 cups of flour. Mix well. Add more flour as necessary.
Bake at 350° for 5 – 10 minutes or until lightly golden brown.
Frost with favorite frosting.
1 cup margarine
2 eggs
3 tsp. vanilla
½ tsp. salt
1 tsp. baking powder
2 ½ cups flour
Combine sugar and margarine. Add eggs and vanilla. Whisk in salt, baking powder and 2 cups of flour. Mix well. Add more flour as necessary.
Bake at 350° for 5 – 10 minutes or until lightly golden brown.
Frost with favorite frosting.
Snickerdoodles
1 cup shortening
1 ½ cup sugar
2 eggs
2 tsp. Cream of Tarter
1 tsp. baking soda
¼ tsp. salt
2 ¾ cup flour
Cream shortening and sugar. Add eggs. Sift tarter, soda, salt and flour and mix well.
Form into balls and roll into a sugar/cinnamon mixture and place on greased cookie sheet.
Bake at 350° for 5 – 10 minutes or until golden brown.
1 ½ cup sugar
2 eggs
2 tsp. Cream of Tarter
1 tsp. baking soda
¼ tsp. salt
2 ¾ cup flour
Cream shortening and sugar. Add eggs. Sift tarter, soda, salt and flour and mix well.
Form into balls and roll into a sugar/cinnamon mixture and place on greased cookie sheet.
Bake at 350° for 5 – 10 minutes or until golden brown.
Scotcheroos
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
5 cups Rice Krispies
½ pkg. chocolate chips
½ pkg. butterscotch chips
Cook sugar and Karo syrup in a saucepan on medium heat, stirring frequently until sugar is dissolved and hot but do not boil.
Remove from heat and add peanut butter and Rice Krispies & mix well. Press into a greased 9x13 pan.
Melt chips in the microwave and spread on top.
Rice Krispy Treats
3 Tbsp. butter
4 cups mini marshmallows
6 cups Rice Krispy cereal
Melt butter in large pan. Stir in marshmallows. Heat until marshmallows are melted. Remove from heat and stir in cereal.
Press into a 9x13 casserole dish. Let cool.
Alternative: Use Fruity or Cocoa Pebbles cereal.
4 cups mini marshmallows
6 cups Rice Krispy cereal
Melt butter in large pan. Stir in marshmallows. Heat until marshmallows are melted. Remove from heat and stir in cereal.
Press into a 9x13 casserole dish. Let cool.
Alternative: Use Fruity or Cocoa Pebbles cereal.
Rice Pudding
1 cup uncooked white rice
2 cups water
2 cups milk
1 small can evaporated milk (approx ¾ cup)
½ cup & 2 Tbsp. sugar
1 Tbsp. corn starch
¼ tsp. salt
2 eggs, beaten
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
½ cup raisins (optional)
Cook rice with water until tender; set aside.
Heat milk and evaporated milk in small saucepan.
Combine sugar, cornstarch and salt together and add to heated milk. Cook until partially thickened (about 3-5 minutes). Add half of cooked rice to mixture and heat to boiling. When mixture boils, temper the beaten egg before adding to the milk by stirring a bit of the milk into it. Cook until thickened.
Remove from heat and add cinnamon, nutmeg, vanilla, remaining rice & raisins.
2 cups water
2 cups milk
1 small can evaporated milk (approx ¾ cup)
½ cup & 2 Tbsp. sugar
1 Tbsp. corn starch
¼ tsp. salt
2 eggs, beaten
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
½ cup raisins (optional)
Cook rice with water until tender; set aside.
Heat milk and evaporated milk in small saucepan.
Combine sugar, cornstarch and salt together and add to heated milk. Cook until partially thickened (about 3-5 minutes). Add half of cooked rice to mixture and heat to boiling. When mixture boils, temper the beaten egg before adding to the milk by stirring a bit of the milk into it. Cook until thickened.
Remove from heat and add cinnamon, nutmeg, vanilla, remaining rice & raisins.
Pumpkin Stack Ice Cream
12 ginger snaps
12 vanilla wafers
1 half gallon vanilla ice cream slightly softened
1 cup canned pumpkin
¼ cup sugar
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
Pecans (optional)
Crush ginger snaps and vanilla wafers together. Form a crust on the bottom of a 9x13 casserole dish with mixture.
Combine the rest of the ingredients except the pecans. Spread on top of crust. Top with pecans.
Freeze several hours before serving.
12 vanilla wafers
1 half gallon vanilla ice cream slightly softened
1 cup canned pumpkin
¼ cup sugar
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
Pecans (optional)
Crush ginger snaps and vanilla wafers together. Form a crust on the bottom of a 9x13 casserole dish with mixture.
Combine the rest of the ingredients except the pecans. Spread on top of crust. Top with pecans.
Freeze several hours before serving.
Pumpkin Chocolate Chip Cookies - Easy
1 spice cake mix
1 15-oz. can canned pumpkin
1 pkg. chocolate chips
Mix all ingredients. Place spoonfuls onto ungreased cookie sheet.
Bake at 375° for 10 minutes.
1 15-oz. can canned pumpkin
1 pkg. chocolate chips
Mix all ingredients. Place spoonfuls onto ungreased cookie sheet.
Bake at 375° for 10 minutes.
Pumpkin Cake Roll
3/4 Cup flour
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 tsp. ginger
3 eggs
1 cup sugar
2/3 cup can pumpkin
1 tsp. lemon juice
1 cup pecans, chopped
Cream cheese filling
Mix flour, soda, cinnamon, nutmeg, salt and ginger in a mixing bowl; set aside. In another bowl, beat eggs for 5 minutes while gradually adding sugar. Beat in on low pumpkin and lemon juice. Add egg mixture to dry mixture.
Grease a large cookie sheet with sides and line with waxed paper. Grease and flour waxed paper. Pour the pumpkin mixture on waxed paper and spread evenly. Sprinkle nuts on top.
Bake at 375° for 15 minutes. Spread another sheet of waxed paper on the counter and dust with powdered sugar, turn the cake out onto waxed paper and pull off the waxed paper from the bottom of the cake. Roll up lengthwise and let cool 1/2 hour. Unroll and spread on the cream cheese filling and then re-roll.
Cut it in half and wrap each half in plastic wrap and then tin foil. Store in the refrigerator or freeze it.
Pumpkin Roll Cream Cheese Filling:
1 cup powdered sugar
1 8-oz pkg. cream cheese (softened)
4 Tbsp. butter
1/2 tsp. vanilla
Whip until soft
1 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 tsp. ginger
3 eggs
1 cup sugar
2/3 cup can pumpkin
1 tsp. lemon juice
1 cup pecans, chopped
Cream cheese filling
Mix flour, soda, cinnamon, nutmeg, salt and ginger in a mixing bowl; set aside. In another bowl, beat eggs for 5 minutes while gradually adding sugar. Beat in on low pumpkin and lemon juice. Add egg mixture to dry mixture.
Grease a large cookie sheet with sides and line with waxed paper. Grease and flour waxed paper. Pour the pumpkin mixture on waxed paper and spread evenly. Sprinkle nuts on top.
Bake at 375° for 15 minutes. Spread another sheet of waxed paper on the counter and dust with powdered sugar, turn the cake out onto waxed paper and pull off the waxed paper from the bottom of the cake. Roll up lengthwise and let cool 1/2 hour. Unroll and spread on the cream cheese filling and then re-roll.
Cut it in half and wrap each half in plastic wrap and then tin foil. Store in the refrigerator or freeze it.
Pumpkin Roll Cream Cheese Filling:
1 cup powdered sugar
1 8-oz pkg. cream cheese (softened)
4 Tbsp. butter
1/2 tsp. vanilla
Whip until soft
Pudding Cookies
2 ¼ cups flour
1 tsp baking soda
1 cup butter
1 cup sugar
¼ cup brown sugar
1 tsp vanilla
2 eggs plus 1 extra egg yolk
1 3.4-oz pkg. Jell-o vanilla pudding
1 pkg. chocolate chips
Set aside flour and baking soda in a bowl. In large bowl mix butter, sugar, eggs, vanilla and pudding. Gradually add flour mixture.
On greased cookie sheet, bake at 375° for 8-10 minutes. Cool before removing from pan.
1 tsp baking soda
1 cup butter
1 cup sugar
¼ cup brown sugar
1 tsp vanilla
2 eggs plus 1 extra egg yolk
1 3.4-oz pkg. Jell-o vanilla pudding
1 pkg. chocolate chips
Set aside flour and baking soda in a bowl. In large bowl mix butter, sugar, eggs, vanilla and pudding. Gradually add flour mixture.
On greased cookie sheet, bake at 375° for 8-10 minutes. Cool before removing from pan.
“Perfectly Chocolate” Chocolate Frosting
1 stick butter, melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla
Stir together butter and cocoa; Add powdered sugar and milk beating to spreading consistency. Add additional milk if needed. Stir in vanilla.
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla
Stir together butter and cocoa; Add powdered sugar and milk beating to spreading consistency. Add additional milk if needed. Stir in vanilla.
“Perfectly Chocolate” Chocolate Cake
2 cups sugar
2 ¼ cup all-purpose flour
¾ cup cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
4 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Preheat oven to 350°. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat at medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost.
2 ¼ cup all-purpose flour
¾ cup cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
4 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Preheat oven to 350°. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat at medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost.
Pecan Pie
3 eggs, slightly beaten
1 cup sugar
1 cup Karo syrup
1 Tbsp. melted butter
1 tsp. vanilla
1 ¼ cup pecans
Unbaked pie crust
Combine eggs, sugar, syrup, butter and vanilla. Add pecans and pour into unbaked pie crust.
Bake at 350° for 60 minutes or until knife inserted comes out clean.
1 cup sugar
1 cup Karo syrup
1 Tbsp. melted butter
1 tsp. vanilla
1 ¼ cup pecans
Unbaked pie crust
Combine eggs, sugar, syrup, butter and vanilla. Add pecans and pour into unbaked pie crust.
Bake at 350° for 60 minutes or until knife inserted comes out clean.
Peanut Butter Kiss Cookies
½ cup butter
1/3 cup peanut butter
½ cup brown sugar
1 egg
1 tsp. vanilla
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
Sugar
Chocolate Hershey kisses
Combine butter, peanut butter and brown sugar; add egg and vanilla, mix well. Add flour, baking soda and salt.
Roll into spoon-size balls and roll in sugar. Bake 5 minutes, remove and place kiss on top. Bake for a few more minutes until lightly golden brown.
1/3 cup peanut butter
½ cup brown sugar
1 egg
1 tsp. vanilla
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
Sugar
Chocolate Hershey kisses
Combine butter, peanut butter and brown sugar; add egg and vanilla, mix well. Add flour, baking soda and salt.
Roll into spoon-size balls and roll in sugar. Bake 5 minutes, remove and place kiss on top. Bake for a few more minutes until lightly golden brown.
Peaches & Cream Cobbler
5 cups sliced peaches (or 4 cans drained)
2 ½ cups powdered sugar
1 8-oz pkg. cream cheese softened
1 yellow cake mix
½ tsp. cinnamon
1 stick butter diced
Grease a 9x13 casserole dish. Spread peaches on the bottom.
Cream sugar with cream cheese and spread over peaches. Sprinkle cake mix over cheese mixture and top with cinnamon and diced butter.
Bake at 350° for 25-35 minutes. Cool and serve with whipped cream or ice cream.
2 ½ cups powdered sugar
1 8-oz pkg. cream cheese softened
1 yellow cake mix
½ tsp. cinnamon
1 stick butter diced
Grease a 9x13 casserole dish. Spread peaches on the bottom.
Cream sugar with cream cheese and spread over peaches. Sprinkle cake mix over cheese mixture and top with cinnamon and diced butter.
Bake at 350° for 25-35 minutes. Cool and serve with whipped cream or ice cream.
Old Fashioned Apple Pie
¾ cup sugar
3 Tbsp. flour
3 tsp. cinnamon
1/3 tsp. salt
Pie crust
Apples
Butter
Lemon juice
Combine sugar, flour, cinnamon and salt; set aside.
Peel and thinly slice apples. Place a layer cinnamon mixture on bottom of pie crust. Fill pie shell heaping full. Place top pie shell. Add small cubes of butter and lemon juice.
Bake at 425° for 15 minutes then reduce heat to 350° for 45 minutes and 250° for 15 minutes.
3 Tbsp. flour
3 tsp. cinnamon
1/3 tsp. salt
Pie crust
Apples
Butter
Lemon juice
Combine sugar, flour, cinnamon and salt; set aside.
Peel and thinly slice apples. Place a layer cinnamon mixture on bottom of pie crust. Fill pie shell heaping full. Place top pie shell. Add small cubes of butter and lemon juice.
Bake at 425° for 15 minutes then reduce heat to 350° for 45 minutes and 250° for 15 minutes.
Oatmeal Munchies
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup milk
½ cup cocoa
½ cup peanut butter
3 cups old fashioned oats
1 cup flour (if needed)
Melt butter in saucepan. Mix in sugar, milk & cocoa. Melt in peanut butter and remove from heat. Add oats. If consistency is too thin, add additional flour as needed.
Spoon drop onto waxed paper and allow to cool.
½ cup sugar
½ cup brown sugar
½ cup milk
½ cup cocoa
½ cup peanut butter
3 cups old fashioned oats
1 cup flour (if needed)
Melt butter in saucepan. Mix in sugar, milk & cocoa. Melt in peanut butter and remove from heat. Add oats. If consistency is too thin, add additional flour as needed.
Spoon drop onto waxed paper and allow to cool.
Oatmeal Hershey Cookie Bars
1 can sweetened condensed milk
2 Tbsp. butter
1 pkg. chocolate chips
½ tsp. salt
1 tsp. vanilla
1 cup chopped walnuts (optional)
1 cup softened margarine
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 ½ cups flour
1 tsp. soda
1 tsp salt
3 cups oatmeal
In a small sauce pan, melt together sweetened condensed milk, butter, chocolate chips and salt. Remove from heat and add vanilla and walnuts; set aside.
In a large mixing bowl, cream together butter & brown sugar. Mix in eggs. Add rest of ingredients & mix thoroughly. Spread 2/3 of the batter on bottom of cookie sheet. Spread chocolate mixture on top. Sprinkle remaining batter on top of chocolate mixture.
Bake at 350° for 20 minutes.
2 Tbsp. butter
1 pkg. chocolate chips
½ tsp. salt
1 tsp. vanilla
1 cup chopped walnuts (optional)
1 cup softened margarine
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 ½ cups flour
1 tsp. soda
1 tsp salt
3 cups oatmeal
In a small sauce pan, melt together sweetened condensed milk, butter, chocolate chips and salt. Remove from heat and add vanilla and walnuts; set aside.
In a large mixing bowl, cream together butter & brown sugar. Mix in eggs. Add rest of ingredients & mix thoroughly. Spread 2/3 of the batter on bottom of cookie sheet. Spread chocolate mixture on top. Sprinkle remaining batter on top of chocolate mixture.
Bake at 350° for 20 minutes.
Oatmeal Cookies
3 eggs
1 cup raisins
1 tsp. vanilla
2 cubes margarine
1 cup brown sugar
1 cup sugar
2 ½ cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder
2 cups oats
Combine eggs, raisins and vanilla. Let soak for one hour.
Cream margarine, brown sugar and sugar. Add egg mixture. Sift flour, salt, cinnamon and baking powder. Add to sugar mixture. Add oats.
Drop spoonfuls onto greased cookie sheet. Bake at 350° for 5 – 10 minutes or until golden brown.
1 cup raisins
1 tsp. vanilla
2 cubes margarine
1 cup brown sugar
1 cup sugar
2 ½ cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder
2 cups oats
Combine eggs, raisins and vanilla. Let soak for one hour.
Cream margarine, brown sugar and sugar. Add egg mixture. Sift flour, salt, cinnamon and baking powder. Add to sugar mixture. Add oats.
Drop spoonfuls onto greased cookie sheet. Bake at 350° for 5 – 10 minutes or until golden brown.
Magleby’s Syrup
1 cube butter
1 cup buttermilk
2 cups sugar
3 Tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla
Use a large pan. Melt together butter, buttermilk, sugar, and corn syrup. Bring to a low boil on medium heat. Add 1 tsp. baking soda. Stir fast—it gets BIG! Boil for 3 minutes. Remove from heat and add 2 tsp. vanilla. Mix well.
Serve hot over pancakes, waffles, ice cream . . . anything!
1 cup buttermilk
2 cups sugar
3 Tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla
Use a large pan. Melt together butter, buttermilk, sugar, and corn syrup. Bring to a low boil on medium heat. Add 1 tsp. baking soda. Stir fast—it gets BIG! Boil for 3 minutes. Remove from heat and add 2 tsp. vanilla. Mix well.
Serve hot over pancakes, waffles, ice cream . . . anything!
Homemade Oreos
1 chocolate cake mix
2 eggs
½ cup butter Crisco
Heat oven to 350°.
Mix ingredients together with mixer. Roll dough into balls and bake on ungreased cookie sheet for 8-9 minutes (will appear to be raw). Let cool on cookie sheet for an additional minute.
Cool and ice the bottom of one cookie with frosting and place another cookie to make an Oreo.
2 eggs
½ cup butter Crisco
Heat oven to 350°.
Mix ingredients together with mixer. Roll dough into balls and bake on ungreased cookie sheet for 8-9 minutes (will appear to be raw). Let cool on cookie sheet for an additional minute.
Cool and ice the bottom of one cookie with frosting and place another cookie to make an Oreo.
Hershey’s Classic Chocolate Chip Cookies
2 ¼ cups all-purpose flour*
1 tsp. baking soda
½ tsp. salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
4 cups oats
1 cup chopped nuts (optional)
Preheat oven to 350°
Stir together flour, baking soda and salt; set aside. In another large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in oats, chocolate chips and nuts.
Bake 8 – 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 5 dozen cookies.
*or 2 ¾ whole wheat flour
1 tsp. baking soda
½ tsp. salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
4 cups oats
1 cup chopped nuts (optional)
Preheat oven to 350°
Stir together flour, baking soda and salt; set aside. In another large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in oats, chocolate chips and nuts.
Bake 8 – 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 5 dozen cookies.
*or 2 ¾ whole wheat flour
Hello Dollies
½ cup margarine or butter
1 ½ graham cracker crumbs
1 14-oz sweetened condensed milk
1 6-z pkg. semi-sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts
Heat oven to 350°.
In a 9x13 pan, melt margarine or butter in oven. Remove from oven and sprinkle graham cracker crumbs. Press firmly to form a bottom layer on pan. Pour sweetened condensed milk to form another layer, then chocolate chips, coconut & walnuts.
Bake for 25-35 minutes. Remove from oven and spatula around the edges to prevent sticking to sides.
1 ½ graham cracker crumbs
1 14-oz sweetened condensed milk
1 6-z pkg. semi-sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts
Heat oven to 350°.
In a 9x13 pan, melt margarine or butter in oven. Remove from oven and sprinkle graham cracker crumbs. Press firmly to form a bottom layer on pan. Pour sweetened condensed milk to form another layer, then chocolate chips, coconut & walnuts.
Bake for 25-35 minutes. Remove from oven and spatula around the edges to prevent sticking to sides.
Happy Birthday Cookies
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
½ tsp. salt
2 cup flour
2 tsp. baking soda
2 tsp. baking powder
2 cups coconut
2 cups oats
1 pkg. chocolate chips
Cream margarine, sugar and brown sugar. Add eggs and vanilla. Sift salt, flour, baking soda and baking powder and mix. Add coconut, oats and chocolate chips and stir.
Roll into little balls and place on greased cookie sheet. Bake at 325° for 12 minutes or until golden brown.
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
½ tsp. salt
2 cup flour
2 tsp. baking soda
2 tsp. baking powder
2 cups coconut
2 cups oats
1 pkg. chocolate chips
Cream margarine, sugar and brown sugar. Add eggs and vanilla. Sift salt, flour, baking soda and baking powder and mix. Add coconut, oats and chocolate chips and stir.
Roll into little balls and place on greased cookie sheet. Bake at 325° for 12 minutes or until golden brown.
Granola Bars
2 cups oats
1 cup brown sugar
1 cup whole wheat flour
½ tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
½ cup honey
Dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.
Mix all ingredients and press into greased pan, 11x13. Dough will be very dry and crumbly, but press until dough forms with pan.
Bake at 325° for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.
1 cup brown sugar
1 cup whole wheat flour
½ tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
½ cup honey
Dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.
Mix all ingredients and press into greased pan, 11x13. Dough will be very dry and crumbly, but press until dough forms with pan.
Bake at 325° for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.
Gorp
¾ cup butter
1 cup Karo syrup
1 cup sugar
½ box Chex cereal
½ box Golden Grahams
1 pkg. shredded coconut
1 cup almonds
Boil butter, Karo syrup & sugar for 2 minutes.
Combine cereals in large mixing bowl. Pour sugar mixture and mix well. Stir in coconut and almonds.
1 cup Karo syrup
1 cup sugar
½ box Chex cereal
½ box Golden Grahams
1 pkg. shredded coconut
1 cup almonds
Boil butter, Karo syrup & sugar for 2 minutes.
Combine cereals in large mixing bowl. Pour sugar mixture and mix well. Stir in coconut and almonds.
Frozen Strawberry Yogurt Squares
1 cup crunchy wheat and barley cereal
3 cups strawberry yogurt
1 10-oz. pkg. frozen strawberries
1 cup sweetened condensed milk
1 cup whipped topping, optional
Line an 8x8-inch baking pan with foil. Sprinkle cereal evenly on the bottom of the pan; set aside. Place yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour the mixture over top of cereal, gently smoothing yogurt mixture to edges of pan. Cover with foil (or plastic wrap) and freeze for 8 hours or until firm. Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares, top with whipped topping, if desired, and serve.
Squares may be individually wrapped and frozen for single servings. Create your own variations by using other flavor combinations of yogurt and fruit.
3 cups strawberry yogurt
1 10-oz. pkg. frozen strawberries
1 cup sweetened condensed milk
1 cup whipped topping, optional
Line an 8x8-inch baking pan with foil. Sprinkle cereal evenly on the bottom of the pan; set aside. Place yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour the mixture over top of cereal, gently smoothing yogurt mixture to edges of pan. Cover with foil (or plastic wrap) and freeze for 8 hours or until firm. Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares, top with whipped topping, if desired, and serve.
Squares may be individually wrapped and frozen for single servings. Create your own variations by using other flavor combinations of yogurt and fruit.
Danish Pastry
2 sticks of butter
¾ cup sugar
2 cups warm milk
2 pkgs. yeast (4 ½ tsp.)
½ cup warm water
1 Tbsp. sugar
1 egg
1 Tbsp. salt
6 cups flour (approx)
Cream filling
Almond filling
Frosting
Sliced almonds
Maraschino cherries
Place butter and ¾ cup sugar in large bowl. Pour heated milk over it. Let stand. In another bowl, mix yeast with warm water and 1 Tbsp. sugar. Stir and let stand for 5 minutes.
Combine sugar mixture, yeast mixture & egg. Add salt and flour. Beat together with a spoon (no kneading). Dough should be soft and sticky (may need to add more flour). Cover with a cloth and let raise for 1 ½ hours.
Using greased hands spread dough onto greased cookie sheet (almost to the edges). Spread cream filling down the middle (lengthwise) and then top with dabs of almond filling. On the sides of the filling make slits about 1 inch apart. Pull these up and braid over the filling, overlapping. Let raise 30 minutes. Bake at 375° for 20 minutes or until lightly brown. Dribble frosting over pastry while warm. Sprinkle with sliced almonds and maraschino cherries.
Danish Pastry Cream Filling
1 cup milk
1/3 cup sugar
1 egg yolk
2 Tbsp. flour
½ tsp. salt
1 tsp. vanilla
Heat milk; beat egg yolk with sugar and salt; add flour and mix. When milk boils, temper the egg yolk before adding to the milk by stirring a bit of the milk into it. Heat and stir until thickened; add vanilla.
Danish Pastry Almond Filling:
1 stick butter softened
1/3 cup rolled oats
¼ cup sugar
2 tsp. almond extract
Mix all ingredients together.
¾ cup sugar
2 cups warm milk
2 pkgs. yeast (4 ½ tsp.)
½ cup warm water
1 Tbsp. sugar
1 egg
1 Tbsp. salt
6 cups flour (approx)
Cream filling
Almond filling
Frosting
Sliced almonds
Maraschino cherries
Place butter and ¾ cup sugar in large bowl. Pour heated milk over it. Let stand. In another bowl, mix yeast with warm water and 1 Tbsp. sugar. Stir and let stand for 5 minutes.
Combine sugar mixture, yeast mixture & egg. Add salt and flour. Beat together with a spoon (no kneading). Dough should be soft and sticky (may need to add more flour). Cover with a cloth and let raise for 1 ½ hours.
Using greased hands spread dough onto greased cookie sheet (almost to the edges). Spread cream filling down the middle (lengthwise) and then top with dabs of almond filling. On the sides of the filling make slits about 1 inch apart. Pull these up and braid over the filling, overlapping. Let raise 30 minutes. Bake at 375° for 20 minutes or until lightly brown. Dribble frosting over pastry while warm. Sprinkle with sliced almonds and maraschino cherries.
Danish Pastry Cream Filling
1 cup milk
1/3 cup sugar
1 egg yolk
2 Tbsp. flour
½ tsp. salt
1 tsp. vanilla
Heat milk; beat egg yolk with sugar and salt; add flour and mix. When milk boils, temper the egg yolk before adding to the milk by stirring a bit of the milk into it. Heat and stir until thickened; add vanilla.
Danish Pastry Almond Filling:
1 stick butter softened
1/3 cup rolled oats
¼ cup sugar
2 tsp. almond extract
Mix all ingredients together.
Coconut-Pecan Frosting
1 cup sugar
3 egg yolks, lightly beaten
1 cup evaporated milk
½ cup butter
1 tsp. vanilla
1 1/3 cup coconut
1 cup chopped pecans
In a small saucepan, cream sugar and yolks. Add evaporated milk, butter and vanilla. Bring to a boil, then cook long on low heat until mixture is clear and thickened. Add coconut and pecans. Cool until spreading consistency, beating occasionally.
3 egg yolks, lightly beaten
1 cup evaporated milk
½ cup butter
1 tsp. vanilla
1 1/3 cup coconut
1 cup chopped pecans
In a small saucepan, cream sugar and yolks. Add evaporated milk, butter and vanilla. Bring to a boil, then cook long on low heat until mixture is clear and thickened. Add coconut and pecans. Cool until spreading consistency, beating occasionally.
Coconut Chocolate Chip Pan Cookies
2 ½ cups brown sugar
2/3 cup vegetable oil
1 tsp. vanilla
4 eggs
2 ¾ cups flour
½ tsp. salt
2 ½ tsp. baking powder
½ cup coconut
1 pkg. chocolate chips
Cream together brown sugar and vegetable oil. Beat in eggs.
Mix together flour, salt, baking powder and sift into sugar mixture. Fold in coconut and chocolate chips.
Spread on greased cookie sheet (with sides) and bake at 350° for 10-15 minutes or until golden brown.
2/3 cup vegetable oil
1 tsp. vanilla
4 eggs
2 ¾ cups flour
½ tsp. salt
2 ½ tsp. baking powder
½ cup coconut
1 pkg. chocolate chips
Cream together brown sugar and vegetable oil. Beat in eggs.
Mix together flour, salt, baking powder and sift into sugar mixture. Fold in coconut and chocolate chips.
Spread on greased cookie sheet (with sides) and bake at 350° for 10-15 minutes or until golden brown.
Christmas Dessert
2 cups rice krispies
1 cup brown sugar
1 cube butter
1 cup coconut
1 cup walnuts
½ gallon vanilla ice cream
Melt butter, and mix together all ingredients except ice cream. Put half in the bottom of a 9x13 pan. Slice ice cream and lay over top. (Slice the ice cream in about 1 inch slices so it will lay evenly across the pan.) Smooth together to fill in any gaps and even out. Top with the rest of the dry ingredients and freeze until ready to serve.
Raspberry topping:
1 package Raspberry Danish Dessert
1 ½ cups water
¼ cup sugar.
1 pkg. frozen raspberries
Combine in a saucepan and cook until thickened.
Then add frozen raspberries.
1 cup brown sugar
1 cube butter
1 cup coconut
1 cup walnuts
½ gallon vanilla ice cream
Melt butter, and mix together all ingredients except ice cream. Put half in the bottom of a 9x13 pan. Slice ice cream and lay over top. (Slice the ice cream in about 1 inch slices so it will lay evenly across the pan.) Smooth together to fill in any gaps and even out. Top with the rest of the dry ingredients and freeze until ready to serve.
Raspberry topping:
1 package Raspberry Danish Dessert
1 ½ cups water
¼ cup sugar.
1 pkg. frozen raspberries
Combine in a saucepan and cook until thickened.
Then add frozen raspberries.
Chocolate Trifle
2 large pkgs. chocolate instant pudding
1 12 oz container of Cool Whip
1 Angel Food Cake
6 Skor or Heath candy bars, crushed
Make pudding with 1 cup less milk for each package. Beat until thick. Stir in Cool Whip; set aside.
Cut cake into bite-size pieces.
In a large glass bowl, put a layer of pudding on the bottom. Put a layer of cake pieces followed by a layer of crumbled candy bar pieces. Repeat one more layer of each: pudding, cake & candy. Finish with a layer of pudding & garnish the top with candy pieces.
1 12 oz container of Cool Whip
1 Angel Food Cake
6 Skor or Heath candy bars, crushed
Make pudding with 1 cup less milk for each package. Beat until thick. Stir in Cool Whip; set aside.
Cut cake into bite-size pieces.
In a large glass bowl, put a layer of pudding on the bottom. Put a layer of cake pieces followed by a layer of crumbled candy bar pieces. Repeat one more layer of each: pudding, cake & candy. Finish with a layer of pudding & garnish the top with candy pieces.
Chocolate Sandwich Gobs
2 cups sugar
1 cup melted butter
2 beaten eggs
4 cups flour
½ cup cocoa
2 tsp. salt
1 cup sour milk (add 1 tsp. vinegar to 1 cup milk)
1 cup hot water
2 tsp. baking soda
Combine all ingredients in large mixing bowl. Batter will be runny. Drop by spoonfuls onto greased cookie sheet.
Bake at 350° for 10 minutes.
Once cooled, stick together with chocolate frosting.
1 cup melted butter
2 beaten eggs
4 cups flour
½ cup cocoa
2 tsp. salt
1 cup sour milk (add 1 tsp. vinegar to 1 cup milk)
1 cup hot water
2 tsp. baking soda
Combine all ingredients in large mixing bowl. Batter will be runny. Drop by spoonfuls onto greased cookie sheet.
Bake at 350° for 10 minutes.
Once cooled, stick together with chocolate frosting.
Pumpkin Chocolate Chip Cookies
4 cups all-purpose flour
2 cups sugar
2 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 16-oz. can solid pack pumpkin
1 cup vegetable oil
2 drops red food coloring
2 eggs
2 Tbsp. milk
1 tsp. vanilla
2 cups semisweet chocolate chips
In a mixing bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Add pumpkin, oil, food coloring, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° 8-9 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.
2 cups sugar
2 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 16-oz. can solid pack pumpkin
1 cup vegetable oil
2 drops red food coloring
2 eggs
2 Tbsp. milk
1 tsp. vanilla
2 cups semisweet chocolate chips
In a mixing bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Add pumpkin, oil, food coloring, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° 8-9 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.
Pie Crust - Whole Wheat
2 cups whole wheat flour (fine)
1 tsp. salt
5 Tbsp. cold water
2/3 cup shortening, cold
Sift flour and salt. Remove 1/3 of the flour and salt mixture and make a paste by adding water.
Cut shortening into remaining flour until it is size of peas. Add paste and stir into ball. Roll out and chill in pans.
When ready to use, fill with filling and bake at 350° until golden brown.
1 tsp. salt
5 Tbsp. cold water
2/3 cup shortening, cold
Sift flour and salt. Remove 1/3 of the flour and salt mixture and make a paste by adding water.
Cut shortening into remaining flour until it is size of peas. Add paste and stir into ball. Roll out and chill in pans.
When ready to use, fill with filling and bake at 350° until golden brown.
Pie Crust
4 cups flour
1 ¾ cup shortening, cold
2 Tbsp. sugar
1 tsp. salt
1 cup cold water
1 Tbsp. vinegar
1 egg
Mix flour, sugar, and salt in a mixing bowl. Using a pastry blender, cut shortening in until particles are size of small peas. Mix water, vinegar, and egg together, then sprinkle over mixture and toss with a fork until moistened (More water can be added if necessary).
Divide into four equal parts and roll out. Do not handle more then necessary. Shape into crust, and place in freezer for 15 min. before adding filling. Bake at 350°.Yeild: 50 tarts or 2 9 inch tow-crust pies.
1 ¾ cup shortening, cold
2 Tbsp. sugar
1 tsp. salt
1 cup cold water
1 Tbsp. vinegar
1 egg
Mix flour, sugar, and salt in a mixing bowl. Using a pastry blender, cut shortening in until particles are size of small peas. Mix water, vinegar, and egg together, then sprinkle over mixture and toss with a fork until moistened (More water can be added if necessary).
Divide into four equal parts and roll out. Do not handle more then necessary. Shape into crust, and place in freezer for 15 min. before adding filling. Bake at 350°.Yeild: 50 tarts or 2 9 inch tow-crust pies.
Coconut Cream Pie
1 9-in. pie crust, baked
2/3 cup white sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, beaten
2 Tbsp. butter, softened
4 tsp. vanilla extract
1 cup shredded coconut
Whipped Cream
In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.
2/3 cup white sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, beaten
2 Tbsp. butter, softened
4 tsp. vanilla extract
1 cup shredded coconut
Whipped Cream
In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.
Thanksgiving Leftover Casserole
3 Tbsp. butter
2 Tbsp. flour
1 12-oz. can evaporated milk
1 cup water
1 tsp. chicken bouillon
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
2 cups leftover mashed potatoes
1 cup cooked, diced turkey meat
1 cup leftover stuffing
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
Melt 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.
Place potatoes and turkey in baking dish. Pour the sauce and top with stuffing.
Bake for 45 minutes in the preheated oven.
Cream Cheese Penguins
18 jumbo black olives, pitted
1 8-oz. pkg. cream cheese, softened
18 small black olives, pitted
1 carrot
1 8-oz. pkg. cream cheese, softened
18 small black olives, pitted
1 carrot
Toothpicks
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Rib Roast
1 standing rib roast (any size)
Salt
Pepper
Garlic Powder
Allow roast to stand at room temperature for at least one hour. If roast is frozen, thaw completely and bring to room temperature.
In the morning, pre-heat oven to 375° degrees. Rub roast with seasonings and place roast on rack in pan, rib side down (fatty side up) and roast for one hour. Turn off oven. Leave roast in oven and do not open the oven.
30 – 40 minutes, before serving time, turn oven on again to 375° and reheat roast for 30 to 40 minutes. Do not remove roast or open oven, from time roast is put in until ready to serve.
Roast will be browned on the outside and rare on the inside regardless of the size. For a more well-done roast, increase reheating time to 15 – 30 minutes.
Salt
Pepper
Garlic Powder
Allow roast to stand at room temperature for at least one hour. If roast is frozen, thaw completely and bring to room temperature.
In the morning, pre-heat oven to 375° degrees. Rub roast with seasonings and place roast on rack in pan, rib side down (fatty side up) and roast for one hour. Turn off oven. Leave roast in oven and do not open the oven.
30 – 40 minutes, before serving time, turn oven on again to 375° and reheat roast for 30 to 40 minutes. Do not remove roast or open oven, from time roast is put in until ready to serve.
Roast will be browned on the outside and rare on the inside regardless of the size. For a more well-done roast, increase reheating time to 15 – 30 minutes.
Raspberry Honey Butter
2 cups butter, softened
4 Tbsp. powered sugar
1 cup raspberry preserves (not jam)
Beat on High for 5 Minutes. Refrigerate for 24 hours before serving.
Makes 3 ½ cups
4 Tbsp. powered sugar
1 cup raspberry preserves (not jam)
Beat on High for 5 Minutes. Refrigerate for 24 hours before serving.
Makes 3 ½ cups
Sunday, December 14, 2008
Chocolate Éclairs
1 cup water
½ cup stick margarine or butter
1 cup all-purpose flour
4 large eggs
1 box instant vanilla pudding
Chocolate frostingHeat oven to 400°.
Heat water and margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour. Reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
Remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto un-greased cookie sheet and shape each into finger 4 ½ inches long and 1 ½ inches wide, using a spatula.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with vanilla pudding. Replace tops. Frost with chocolate frosting.
½ cup stick margarine or butter
1 cup all-purpose flour
4 large eggs
1 box instant vanilla pudding
Chocolate frostingHeat oven to 400°.
Heat water and margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour. Reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
Remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto un-greased cookie sheet and shape each into finger 4 ½ inches long and 1 ½ inches wide, using a spatula.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with vanilla pudding. Replace tops. Frost with chocolate frosting.
Chocolate Chip Cookie Dessert
1 16.5-oz chocolate chip cookie dough
½ cup caramel ice cream topping
½ cup cold milk
1 3.4-oz. pkg. instant vanilla pudding
1 8-oz. Cool Whip, thawed
¾ cup chopped nuts
¾ cup toffee bits
3 Tbsp. butter
3 1-oz. squares semisweet chocolate, chopped
Let dough stand at room temp for 5-10 minutes to soften. Press into an ungreased 13x9x2 inch baking pan. Bake at 350 for 14-16 minutes or until golden brown. Cool completely.
Spread caramel topping over crust.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm. In a small saucepan, melt butter over medium heat. Stir in chocolate until smooth. Drizzle over pudding layer. Cut into squares and serve.
½ cup caramel ice cream topping
½ cup cold milk
1 3.4-oz. pkg. instant vanilla pudding
1 8-oz. Cool Whip, thawed
¾ cup chopped nuts
¾ cup toffee bits
3 Tbsp. butter
3 1-oz. squares semisweet chocolate, chopped
Let dough stand at room temp for 5-10 minutes to soften. Press into an ungreased 13x9x2 inch baking pan. Bake at 350 for 14-16 minutes or until golden brown. Cool completely.
Spread caramel topping over crust.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm. In a small saucepan, melt butter over medium heat. Stir in chocolate until smooth. Drizzle over pudding layer. Cut into squares and serve.
Cheese Pie
1 9-inch graham cracker crumb crust
1 8-oz pkg. cream cheese, softened
1 14-oz pkg. sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
Pie filling: cherry, boysenberry, raspberry, etc.
In mixing bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust.
Chill 3 hours until firm. Top with pie filling.
1 8-oz pkg. cream cheese, softened
1 14-oz pkg. sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
Pie filling: cherry, boysenberry, raspberry, etc.
In mixing bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust.
Chill 3 hours until firm. Top with pie filling.
Chex Muddy Buddies
9 cups Chex cereal (any variety)
1 6-oz bag semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 tsp. vanilla
1 ½ cups powdered sugar
Measure cereal into large bowl; set aside.
Heat chocolate chips, peanut butter and butter in small saucepan, stirring frequently, until melted. Remove from heat and mix in vanilla.
Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2-gallon plastic food storage bag; add powdered sugar. Seal bag and shake until well coated.
1 6-oz bag semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 tsp. vanilla
1 ½ cups powdered sugar
Measure cereal into large bowl; set aside.
Heat chocolate chips, peanut butter and butter in small saucepan, stirring frequently, until melted. Remove from heat and mix in vanilla.
Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2-gallon plastic food storage bag; add powdered sugar. Seal bag and shake until well coated.
Carmel Popcorn
1 lb. bag popped popcorn
2 ¼ cups brown sugar
1 can sweet & condensed milk
1 cube butter
1 cup white Karo syrup
Combine all ingredients except popcorn in a heavy kettle. Cook to soft ball stage (approx 240° with a candy thermometer).
Remove from heat and pour over popcorn in a large bow (half at a time).
2 ¼ cups brown sugar
1 can sweet & condensed milk
1 cube butter
1 cup white Karo syrup
Combine all ingredients except popcorn in a heavy kettle. Cook to soft ball stage (approx 240° with a candy thermometer).
Remove from heat and pour over popcorn in a large bow (half at a time).
Caramels
1 cup sugar
1 cup brown sugar
2 cups light Karo syrup
1 stick butter
1 can evaporated milk
1 tsp. vanilla
1 cup chopped walnuts
Bring sugar, Karo syrup and butter to a boil in a large, heavy saucepan. Stirring continually stir in milk and let simmer until mixture comes to medium ball stage (*approx. 240°). The color will begin to turn a caramel color as it cooks.
Remove from heat and add vanilla and walnuts. Mix thoroughly.
Grease the bottom and sides of a 9x13 pan. Pour caramels and spread evenly. Let cool.
Cut caramels to candy bit-size pieces and wrap individually in wax paper.
*If you don’t have a candy thermometer, use the cold water method: Put an ice cube in a glass of water and drop some of the candy into the glass. Mold it with your fingers and if it makes a medium firm (not hard!) ball, it’s done.
1 cup brown sugar
2 cups light Karo syrup
1 stick butter
1 can evaporated milk
1 tsp. vanilla
1 cup chopped walnuts
Bring sugar, Karo syrup and butter to a boil in a large, heavy saucepan. Stirring continually stir in milk and let simmer until mixture comes to medium ball stage (*approx. 240°). The color will begin to turn a caramel color as it cooks.
Remove from heat and add vanilla and walnuts. Mix thoroughly.
Grease the bottom and sides of a 9x13 pan. Pour caramels and spread evenly. Let cool.
Cut caramels to candy bit-size pieces and wrap individually in wax paper.
*If you don’t have a candy thermometer, use the cold water method: Put an ice cube in a glass of water and drop some of the candy into the glass. Mold it with your fingers and if it makes a medium firm (not hard!) ball, it’s done.
Best Brownies
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
1/3 cup cocoa
2 eggs
1 cup flour
¼ tsp. baking powder
¼ tsp. salt
½ cup chopped nuts (optional)
Frosting
Blend butter, sugar, vanilla and cocoa in large bowl. Add eggs and beat well with wooden spoon. Combine flour, baking powder and salt. Sift into butter mixture. Stir in nuts
Spread in 9 inch square pan. Bake at 350° for 20 – 25 minutes or until brownie begins to pull away from edges of pan.
Cool and frost with frosting.
1 cup sugar
1 tsp. vanilla
1/3 cup cocoa
2 eggs
1 cup flour
¼ tsp. baking powder
¼ tsp. salt
½ cup chopped nuts (optional)
Frosting
Blend butter, sugar, vanilla and cocoa in large bowl. Add eggs and beat well with wooden spoon. Combine flour, baking powder and salt. Sift into butter mixture. Stir in nuts
Spread in 9 inch square pan. Bake at 350° for 20 – 25 minutes or until brownie begins to pull away from edges of pan.
Cool and frost with frosting.
Applesauce Cookies
1 cup shortening
4 eggs
2 cups applesauce
1 tsp. salt
½ tsp. cloves
2 cups sugar
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
4 cups flour
1 pkg. chocolate chips, nuts or raisins
Combine shortening with eggs, add applesauce. Add spices & flour, mix. Fold in chocolate chips, nuts, raisins.
Drop spoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
4 eggs
2 cups applesauce
1 tsp. salt
½ tsp. cloves
2 cups sugar
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
4 cups flour
1 pkg. chocolate chips, nuts or raisins
Combine shortening with eggs, add applesauce. Add spices & flour, mix. Fold in chocolate chips, nuts, raisins.
Drop spoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
Apple Crunch Dip
3/4 cup brown sugar
1 pkg. cream cheese
Caramel apple dip
3 Heath candy bars crushed
Sliced apples
Sprite
With a hand mixer, combine brown sugar and cream cheese. Spread mixture on the bottom of a 9x13 pan. Spread caramel apple dip on top. Sprinkle crushed heath bars on top.
Slice apples & place in Sprite for several hours in the refrigerator to keep from browning.
Garnish the edge of the casserole dish with apple wedges and serve.
1 pkg. cream cheese
Caramel apple dip
3 Heath candy bars crushed
Sliced apples
Sprite
With a hand mixer, combine brown sugar and cream cheese. Spread mixture on the bottom of a 9x13 pan. Spread caramel apple dip on top. Sprinkle crushed heath bars on top.
Slice apples & place in Sprite for several hours in the refrigerator to keep from browning.
Garnish the edge of the casserole dish with apple wedges and serve.
Almond Joys
½ cup butter
2 cups powdered sugar
3 cups sweetened shredded coconut
2 oz unsweetened chocolate, melted
2 Tbsp. cocoa powder
Almonds
Melt butter in saucepan. Remove from heat and add sugar and coconut. Mix well. Shape rounded teaspoons of mix into balls. Make an indent in the center of each and place on a cookie sheet.
Fill centers with melted chocolate and an almond. Dust with cocoa powder. Chill until firm.
Store covered in fridge. Makes 3 dozen.
2 cups powdered sugar
3 cups sweetened shredded coconut
2 oz unsweetened chocolate, melted
2 Tbsp. cocoa powder
Almonds
Melt butter in saucepan. Remove from heat and add sugar and coconut. Mix well. Shape rounded teaspoons of mix into balls. Make an indent in the center of each and place on a cookie sheet.
Fill centers with melted chocolate and an almond. Dust with cocoa powder. Chill until firm.
Store covered in fridge. Makes 3 dozen.
Sunny Broccoli-Pasta Salad
Dressing:
1/2 cup mayonnaise or salad dressing
1/3 cup milk
1 tsp. cider vinegar
1/2 tsp. salt
1 Tbsp. lemon juice
Salad:
1 1/2 cups uncooked radiatore pasta
8 slices of bacon
2 cups small fresh broccoli florets
1 cup small fresh cauliflower florets
¼ cup chopped red onion
¼ cup golden raisins
3 Tbsp. sunflower nuts (not seeds)
In small bowl, mix dressing ingredients until well blended and refrigerate.
Cook pasta. Drain; rinse with cold water.
Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. In large bowl, gently mix cooled pasta, bacon, and remaining salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 30 minutes before serving.
1/2 cup mayonnaise or salad dressing
1/3 cup milk
1 tsp. cider vinegar
1/2 tsp. salt
1 Tbsp. lemon juice
Salad:
1 1/2 cups uncooked radiatore pasta
8 slices of bacon
2 cups small fresh broccoli florets
1 cup small fresh cauliflower florets
¼ cup chopped red onion
¼ cup golden raisins
3 Tbsp. sunflower nuts (not seeds)
In small bowl, mix dressing ingredients until well blended and refrigerate.
Cook pasta. Drain; rinse with cold water.
Meanwhile, cook bacon until crisp. Drain on paper towels; crumble. In large bowl, gently mix cooled pasta, bacon, and remaining salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 30 minutes before serving.
Spinach Salad
8 to 10 cups spinach
1 apple cut up into small pieces
3 tomatoes cut up into small pieces
1 cup Craisins
1 cup croutons
1 cup frozen peas
1 cup grated Parmesan cheese
Dressing:
Good Season's Caesar dressing made as directed, except use fresh lemon juice instead of vinegar.
1 apple cut up into small pieces
3 tomatoes cut up into small pieces
1 cup Craisins
1 cup croutons
1 cup frozen peas
1 cup grated Parmesan cheese
Dressing:
Good Season's Caesar dressing made as directed, except use fresh lemon juice instead of vinegar.
Raspberry Cream Salad
1 8-oz. pkg. cream cheese (softened)
½ cup powdered sugar
1 8-oz. cool whip
1 8-oz. raspberry yogurt
1 10-oz. pkg. frozen raspberries (slightly thawed)
1 ½ cup small marshmallows
1 20-oz can pineapple tidbits
Whip together cream cheese and powdered sugar. Add remaining ingredients, mix and chill.
½ cup powdered sugar
1 8-oz. cool whip
1 8-oz. raspberry yogurt
1 10-oz. pkg. frozen raspberries (slightly thawed)
1 ½ cup small marshmallows
1 20-oz can pineapple tidbits
Whip together cream cheese and powdered sugar. Add remaining ingredients, mix and chill.
Oriental Cabbage Salad
1 pkg. Top Ramen chicken flavor, uncooked
½ cup sesame seeds
¾ cup slivered almonds
2-3 cups chicken, cooked & cubed
½ head red cabbage, shredded
½ head green cabbage, shredded
6 green onions, chopped
Dressing:
½ cup olive oil
¼ cup red wine vinegar
Top Ramen chicken flavoring packet
¼ cup sugar
On a cookie sheet, break Ramen noodles into small pieces (set aside flavoring packet for dressing). Add sesame seeds & almonds and bake at 350° for 15 minutes. Let cool.
In a large salad bowl, combine chicken, cabbage, onions and toasted mixture and toss with dressing.
½ cup sesame seeds
¾ cup slivered almonds
2-3 cups chicken, cooked & cubed
½ head red cabbage, shredded
½ head green cabbage, shredded
6 green onions, chopped
Dressing:
½ cup olive oil
¼ cup red wine vinegar
Top Ramen chicken flavoring packet
¼ cup sugar
On a cookie sheet, break Ramen noodles into small pieces (set aside flavoring packet for dressing). Add sesame seeds & almonds and bake at 350° for 15 minutes. Let cool.
In a large salad bowl, combine chicken, cabbage, onions and toasted mixture and toss with dressing.
Mandarin-Cranberry Salad
1/3 head of green leaf, iceberg, & romaine lettuce
2 green onions, chopped
1 grated carrot
1 small can mandarin oranges
½ cup dried cranberries
¼ cup slivered almonds
1 Tbsp. butter
1 ¼ Tbsp. sugar
Combine lettuce, onions, carrot, oranges and cranberries. Sautee almonds in butter and sugar then add to salad. Toss with dressing just before serving.
Vinaigrette Dressing:
½ tsp. salt
Dash of pepper
2 Tbsp. sugar
Dash of paprika
Dash of Tabasco
2 Tbsp. cider vinegar
¼ cup oil
2 Tbsp. dried parsley
Mix well and chill before tossing with salad.
2 green onions, chopped
1 grated carrot
1 small can mandarin oranges
½ cup dried cranberries
¼ cup slivered almonds
1 Tbsp. butter
1 ¼ Tbsp. sugar
Combine lettuce, onions, carrot, oranges and cranberries. Sautee almonds in butter and sugar then add to salad. Toss with dressing just before serving.
Vinaigrette Dressing:
½ tsp. salt
Dash of pepper
2 Tbsp. sugar
Dash of paprika
Dash of Tabasco
2 Tbsp. cider vinegar
¼ cup oil
2 Tbsp. dried parsley
Mix well and chill before tossing with salad.
Key Lime Fruit Salad
1 6-oz container Key lime pie yogurt
2 Tbsp orange juice
2 cups pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/ cup flaked coconut, toasted*
Mix yogurt & orange juice. Layer fruit in order listed in a 2 ½-quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut.
*to toast coconut, bake coconut uncovered in ungreased shallow pain in 350° oven for 5-7 minutes, stirring occasionally, until golden brown.
2 Tbsp orange juice
2 cups pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/ cup flaked coconut, toasted*
Mix yogurt & orange juice. Layer fruit in order listed in a 2 ½-quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut.
*to toast coconut, bake coconut uncovered in ungreased shallow pain in 350° oven for 5-7 minutes, stirring occasionally, until golden brown.
Jell-O Salad
2 3-oz pkgs. Jell-o (any flavor)
1 16-oz container small curd cottage cheese
1 20-oz can pineapple chunks, drained
1 8-oz can mandarin oranges, drained
1 medium carton Cool Whip, thawed
Mix Jell-o & cottage cheese. Add pineapple, mandarin & Cool Whip. Set for 30 minutes.
1 16-oz container small curd cottage cheese
1 20-oz can pineapple chunks, drained
1 8-oz can mandarin oranges, drained
1 medium carton Cool Whip, thawed
Mix Jell-o & cottage cheese. Add pineapple, mandarin & Cool Whip. Set for 30 minutes.
Italian Pasta Salad
1 pkg. bowtie pasta or colored wacky noodles (or any pasta will work)
1 chopped cucumber
1 can kidney beans
1 can sliced olives
2 Roma tomatoes, chopped
1 small pkg. of cheddar cheese, cubed
1 bottle Olive Garden Italian salad dressing
Parmesan cheese
Cook & drain noodles.
In large salad bowl combine noodles and half the Italian dressing over salad, toss well & refrigerate overnight. Before serving, add the rest of the ingredients and pour the other half of the dressing & toss. Garnish with parmesan cheese on top.
Frog Eye Salad
1 16-oz Acini de Pepe
1 cup sugar
2 Tbsp. flour
½ tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
2 20-oz cans pineapple tidbits (reserve juice)
1 20-oz can crushed pineapple (reserve juice)
3 11-oz cans mandarin oranges
1 8-oz carton whipped topping
1 10-oz. pkg. miniature marshmallows
1 cup coconut
Cook acini noodles according to package directions; drain, rinse and set aside.
Combine sugar, flour and salt in a medium saucepan. Add pineapple juice from cans (will be about 1 ¾ cup) and bring to a boil, stirring constantly with a whisk.
Temper beaten eggs before adding to the heated pineapple mixture by slowly adding about 1/2 cup of heated pineapple mixture into the beaten eggs while stirring constantly (to avoid getting scrambled eggs!). Beat warmed egg mixture well, then slowly add it to the rest of the pineapple mixture and continue cooking. Boil until thickened, stirring constantly. Remove from heat and add lemon juice. Let cool slightly.
Lightly mix drained noodles with pineapple mixture. Cover and refrigerate overnight. Also let pineapple & mandarin oranges drain overnight in refrigerator in a separate colander.
Before serving, combine pineapple mixture, fruit, whipped topping, marshmallows & coconut.
1 cup sugar
2 Tbsp. flour
½ tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
2 20-oz cans pineapple tidbits (reserve juice)
1 20-oz can crushed pineapple (reserve juice)
3 11-oz cans mandarin oranges
1 8-oz carton whipped topping
1 10-oz. pkg. miniature marshmallows
1 cup coconut
Cook acini noodles according to package directions; drain, rinse and set aside.
Combine sugar, flour and salt in a medium saucepan. Add pineapple juice from cans (will be about 1 ¾ cup) and bring to a boil, stirring constantly with a whisk.
Temper beaten eggs before adding to the heated pineapple mixture by slowly adding about 1/2 cup of heated pineapple mixture into the beaten eggs while stirring constantly (to avoid getting scrambled eggs!). Beat warmed egg mixture well, then slowly add it to the rest of the pineapple mixture and continue cooking. Boil until thickened, stirring constantly. Remove from heat and add lemon juice. Let cool slightly.
Lightly mix drained noodles with pineapple mixture. Cover and refrigerate overnight. Also let pineapple & mandarin oranges drain overnight in refrigerator in a separate colander.
Before serving, combine pineapple mixture, fruit, whipped topping, marshmallows & coconut.
Greek Caesar Salad
10 oz. Pkg. mixed salad greens (Lafayette)
1 cans whole olives
4 tomatoes cut into wedges
1 red onion thinly sliced
1 medium cucumber sliced
Toss with dressingDressing:
½ cup olive oil
1 fresh squeezed lemon (1/4 cup)
1 clove minced garlic
1 tsp. oregano leaves
Salt & pepper
8 oz. pkg. shredded Parmesan cheese
1 cans whole olives
4 tomatoes cut into wedges
1 red onion thinly sliced
1 medium cucumber sliced
Toss with dressingDressing:
½ cup olive oil
1 fresh squeezed lemon (1/4 cup)
1 clove minced garlic
1 tsp. oregano leaves
Salt & pepper
8 oz. pkg. shredded Parmesan cheese
Cucumber Salad
Cucumbers thinly sliced
Splash white vinegar
Sour cream
1 Tbsp. sugar
Dill to taste
Combine all ingredients & refrigerate for 2 hours before serving.
Splash white vinegar
Sour cream
1 Tbsp. sugar
Dill to taste
Combine all ingredients & refrigerate for 2 hours before serving.
Chicken Salad
7 cups cubed, chopped chicken
2 cups celery
2 cans water chestnuts
2 small pkgs. slivered almonds
1 can Chinese noodles
2 cups grapes or pineapple
Mayonnaise or Miracle Whip to taste
Chop and mix ingredients. Serve on crescents garnished with leafy lettuce.
2 cups celery
2 cans water chestnuts
2 small pkgs. slivered almonds
1 can Chinese noodles
2 cups grapes or pineapple
Mayonnaise or Miracle Whip to taste
Chop and mix ingredients. Serve on crescents garnished with leafy lettuce.
Broccoli Salad
1 large head of broccoli, chopped
5 slices cooked, chopped bacon
1/2 cup craisins or raisins
½ cup finely chopped onion
Dressing:
1 cup mayonnaise
3 Tbsp. apple vinegar
3 Tbsp. sugar
Combine salad ingredients in large mixing bowl. Mix dressing ingredients & toss with salad. Chill for 24 hours before serving.
5 slices cooked, chopped bacon
1/2 cup craisins or raisins
½ cup finely chopped onion
Dressing:
1 cup mayonnaise
3 Tbsp. apple vinegar
3 Tbsp. sugar
Combine salad ingredients in large mixing bowl. Mix dressing ingredients & toss with salad. Chill for 24 hours before serving.
Spinach Dip
1 10-oz. pkg. chopped frozen spinach
1 16-oz. container of sour cream1 cup mayonnaise
1 pkg. vegetable soup dip
1 8-oz. can water chestnuts, drained and chopped
3 green onions, chopped
Thaw and drain spinach.
Mix ingredients together, cover, and chill for 2 hours.
Serve with bread, raw vegetables or crackers.
1 16-oz. container of sour cream1 cup mayonnaise
1 pkg. vegetable soup dip
1 8-oz. can water chestnuts, drained and chopped
3 green onions, chopped
Thaw and drain spinach.
Mix ingredients together, cover, and chill for 2 hours.
Serve with bread, raw vegetables or crackers.
A Sarah Salad
1 head iceberg lettuce
5 strips bacon
½ 10-oz pkg. frozen peas
½ cup shredded Swiss cheese
2/3 cup chopped green onions
¼ tsp. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup mayonnaise
¼ cup miracle whip
Wash and drain lettuce, dry thoroughly; set aside. Dice bacon sauté until crisp. Drain on paper towel; set aside. Run hot water over peas and drain; set aside.
Tear lettuce into bite size pieces and put in salad bowl. Add bacon, peas, and onions.
Combine sugar, salt, pepper, mayonnaise, and miracle whip to make dressing. Toss with salad immediately before serving.
5 strips bacon
½ 10-oz pkg. frozen peas
½ cup shredded Swiss cheese
2/3 cup chopped green onions
¼ tsp. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup mayonnaise
¼ cup miracle whip
Wash and drain lettuce, dry thoroughly; set aside. Dice bacon sauté until crisp. Drain on paper towel; set aside. Run hot water over peas and drain; set aside.
Tear lettuce into bite size pieces and put in salad bowl. Add bacon, peas, and onions.
Combine sugar, salt, pepper, mayonnaise, and miracle whip to make dressing. Toss with salad immediately before serving.
Spinach and Feta Puff Pastry Bites
1 pkg. frozen chopped spinach thawed & drained
1 4-oz. tub firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
20 grinds black pepper
Small dash nutmeg
1 pkg. crescents or Flaky Biscuits
Preheat the oven to 375°.In a bowl, mix spinach, cheese, garlic, pepper, and nutmeg together.Lay out the crescent dough in squares (connect the triangles and cut in half). Drop spoonfuls of mixture onto each square. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.
1 4-oz. tub firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
20 grinds black pepper
Small dash nutmeg
1 pkg. crescents or Flaky Biscuits
Preheat the oven to 375°.In a bowl, mix spinach, cheese, garlic, pepper, and nutmeg together.Lay out the crescent dough in squares (connect the triangles and cut in half). Drop spoonfuls of mixture onto each square. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.
Pineapple-Lime Fruit Dip
1 8-oz can crushed pineapple, well drained
1 cup sour cream
½ cup raspberry yogurt
1 Tbsp packed brown sugar
1 tsp. grated fresh lime peel
Combine all ingredients. Cover & refrigerate. Serve with apple slices, strawberries, kiwi, and any other fruit. Serve in a hollowed-out fresh pineapple (just cut a fresh pineapple in half lengthwise; cut and remove center of pineapple).
1 cup sour cream
½ cup raspberry yogurt
1 Tbsp packed brown sugar
1 tsp. grated fresh lime peel
Combine all ingredients. Cover & refrigerate. Serve with apple slices, strawberries, kiwi, and any other fruit. Serve in a hollowed-out fresh pineapple (just cut a fresh pineapple in half lengthwise; cut and remove center of pineapple).
Hot Artichoke-Spinach Dip
2 cans artichoke hearts
1 pkg. frozen chopped spinach
1 ½ cups mayonnaise
1 cup freshly grated parmesan cheese
1/8 tsp. garlic powder
1 finely chopped onion
½ tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
Process artichoke hearts in food processor until lightly chopped. Thaw & drain spinach. Squeeze to remove excess moisture. Combine artichokes, spinach, mayonnaise, cheese, spices & lemon juice and mix well. Place in greased casserole dish and bake for 35 minutes or until bubbly.
Serve with crackers or bread.
1 pkg. frozen chopped spinach
1 ½ cups mayonnaise
1 cup freshly grated parmesan cheese
1/8 tsp. garlic powder
1 finely chopped onion
½ tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
Process artichoke hearts in food processor until lightly chopped. Thaw & drain spinach. Squeeze to remove excess moisture. Combine artichokes, spinach, mayonnaise, cheese, spices & lemon juice and mix well. Place in greased casserole dish and bake for 35 minutes or until bubbly.
Serve with crackers or bread.
Gouda Cheese Ball
1 8-oz cream cheese
2 cups shredded Gouda or Colby cheese
¼ cup chopped fresh chives
¼ cup sliced drained sun-dried tomatoes
¼ tsp. garlic powder
¼ cup parsley
Crackers
Mix all ingredients except parsley and crackers until blended. Shape mixture into a large ball. Roll in parsley. Wrap in plastic wrap. Refrigerate at least 2 hours until firm. Serve with crackers.
2 cups shredded Gouda or Colby cheese
¼ cup chopped fresh chives
¼ cup sliced drained sun-dried tomatoes
¼ tsp. garlic powder
¼ cup parsley
Crackers
Mix all ingredients except parsley and crackers until blended. Shape mixture into a large ball. Roll in parsley. Wrap in plastic wrap. Refrigerate at least 2 hours until firm. Serve with crackers.
Garlic-Herb Cheese Spread
2 pkgs.s (8-oz) cream cheese, softened
3 Tbsp. half and half (or milk)
1 tsp. Italian seasoning
1/8 tsp. salt
1 clove garlic finely chopped
Beat all ingredients until light and fluffy. Refrigerate until serving. Serve with crackers.
3 Tbsp. half and half (or milk)
1 tsp. Italian seasoning
1/8 tsp. salt
1 clove garlic finely chopped
Beat all ingredients until light and fluffy. Refrigerate until serving. Serve with crackers.
Fruit Salsa and Cinnamon Chips
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 Tbsp. lemon juice
1 ½ tsp. sugar
Combine ingredients. Cover and refrigerate until serving.
Cinnamon chips:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 sugar
1 tsp. ground cinnamon
Brush tortillas with butter; cut each into eight wedges using a pizza cutter. Combine sugar and cinnamon; sprinkle over tortillas (don't be to light...the more the better). Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or just until crisp (watch closely). Serve with fruit salsa.
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 Tbsp. lemon juice
1 ½ tsp. sugar
Combine ingredients. Cover and refrigerate until serving.
Cinnamon chips:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 sugar
1 tsp. ground cinnamon
Brush tortillas with butter; cut each into eight wedges using a pizza cutter. Combine sugar and cinnamon; sprinkle over tortillas (don't be to light...the more the better). Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or just until crisp (watch closely). Serve with fruit salsa.
Cheese Dip
1 5-oz. bottle Kraft Old English cheese spread
1 5-oz. bottle Kraft Roka Blue cheese spread
1 8-oz. pkg. cream cheese, softened
1 tsp. vinegar
1/2 tsp. garlic powder
Whip with mixer. Serve with crackers, bread, etc.
1 5-oz. bottle Kraft Roka Blue cheese spread
1 8-oz. pkg. cream cheese, softened
1 tsp. vinegar
1/2 tsp. garlic powder
Whip with mixer. Serve with crackers, bread, etc.
Cheese Ball
2 8-oz pkgs. cream cheese, softened
1 jar Kraft Old English cheese spread
1 ½ cup grated cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion salt
1 tbsp. chopped parsley
1 cup chopped nuts
Mix all ingredients. Roll into a ball. Wrap in foil and refrigerate overnight. Unwrap and roll in chopped nuts. Rewrap and refrigerate 4 more hours.
1 jar Kraft Old English cheese spread
1 ½ cup grated cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion salt
1 tbsp. chopped parsley
1 cup chopped nuts
Mix all ingredients. Roll into a ball. Wrap in foil and refrigerate overnight. Unwrap and roll in chopped nuts. Rewrap and refrigerate 4 more hours.
Calzone Pinwheels
½ cup ricotta cheese
1 tsp. Italian seasoning
¼ tsp. salt
½ cup shredded mozzarella cheese
½ cup diced pepperoni
¼ cup grated parmesan cheese
¼ cup chopped fresh mushrooms
¼ cup finely chopped green pepper
2 Tbsp. finely chopped onion
2 tsp. oregano
1 pkg. refrigerated crescent rolls
1 jar pizza sauce, warmed
In a small bowl, combine the ricotta, Italian seasoning, and salt. Stir in the mozzarella, pepperoni, Parmesan, mushrooms, green pepper, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with the short side; pinch seams to seal. Cut each into 4 slices.
Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.
1 tsp. Italian seasoning
¼ tsp. salt
½ cup shredded mozzarella cheese
½ cup diced pepperoni
¼ cup grated parmesan cheese
¼ cup chopped fresh mushrooms
¼ cup finely chopped green pepper
2 Tbsp. finely chopped onion
2 tsp. oregano
1 pkg. refrigerated crescent rolls
1 jar pizza sauce, warmed
In a small bowl, combine the ricotta, Italian seasoning, and salt. Stir in the mozzarella, pepperoni, Parmesan, mushrooms, green pepper, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with the short side; pinch seams to seal. Cut each into 4 slices.
Place cut side down on greased baking sheets. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.
Baguettes
1 loaf baguette bread, sliced
1 cup mayonnaise
1 Tbsp. pesto sauce
¾ cup grated parmesan
Broil oven & place rack on highest level. Mix mayonnaise, pesto & parmesan in small bowl. Spread over bread slices. Broil in oven for 1 minute until golden brown.
1 cup mayonnaise
1 Tbsp. pesto sauce
¾ cup grated parmesan
Broil oven & place rack on highest level. Mix mayonnaise, pesto & parmesan in small bowl. Spread over bread slices. Broil in oven for 1 minute until golden brown.
Whole Wheat Waffles or Pancakes
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
2 cups milk
2 eggs
2 Tbsp. oil
Combine dry ingredients in a medium mixing bowl. Add milk, eggs and oil in a separate bowl then pour into dry ingredients. Stir just enough to incorporate. Batter may be lumpy.
4 tsp. baking powder
1 tsp. salt
2 cups milk
2 eggs
2 Tbsp. oil
Combine dry ingredients in a medium mixing bowl. Add milk, eggs and oil in a separate bowl then pour into dry ingredients. Stir just enough to incorporate. Batter may be lumpy.
Or place all ingredients in a high powered blender and blend until just smooth.
Cook on waffle iron or pancake griddle until golden brown. Serve warm with butter and syrup.
Artichoke Dip
1 8-oz. sour cream
1 cup mayonnaise
1 4-oz. parmesan cheese
1 can chopped artichokes, drained
1 8-oz. pkg. cream cheese
Mix altogether and bake at 325° for 30 minutes (stirring every 10 minutes).
Serve with Fritos, tortilla chips, or bread.
1 cup mayonnaise
1 4-oz. parmesan cheese
1 can chopped artichokes, drained
1 8-oz. pkg. cream cheese
Mix altogether and bake at 325° for 30 minutes (stirring every 10 minutes).
Serve with Fritos, tortilla chips, or bread.
Sausage & Biscuits
1 pkg. of Pillsbury Grands biscuits (8)
1 pkg. ground sausage
4 Tbsp. butter
4 Tbsp. flour
2 cups of milk (approximately)
Bake biscuits according to package directions.
Meanwhile, brown sausage in large frying pan, drain grease, remove sausage and set aside but keep most of the drippings.
Melt butter the same pan. Whisk in flour to make a roux. Add enough milk to make a gravy to desired consistency. Cook until thickened. Add sausage back to the gravy.
Cut biscuits in half and top with sausage gravy.
1 pkg. ground sausage
4 Tbsp. butter
4 Tbsp. flour
2 cups of milk (approximately)
Bake biscuits according to package directions.
Meanwhile, brown sausage in large frying pan, drain grease, remove sausage and set aside but keep most of the drippings.
Melt butter the same pan. Whisk in flour to make a roux. Add enough milk to make a gravy to desired consistency. Cook until thickened. Add sausage back to the gravy.
Cut biscuits in half and top with sausage gravy.
Waffles – Pumpkin
1 cup & 2 Tbsp. flour
2 Tbsp. brown sugar
1 tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
2 eggs
1 cup milk
½ cup canned pumpkin
2 Tbsp. butter, melted
In a large bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda.
In another bowl combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
Bake in a waffle iron until golden brown. Serve with nutmeg syrup.
2 Tbsp. brown sugar
1 tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
2 eggs
1 cup milk
½ cup canned pumpkin
2 Tbsp. butter, melted
In a large bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda.
In another bowl combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
Bake in a waffle iron until golden brown. Serve with nutmeg syrup.
Orange Julius
6 oz. can orange juice concentrate
1 cup milk
1 cup water
1 tsp. vanilla
½ cup sugar
11 ice cubes
Mix in blender and serve immediately.
1 cup milk
1 cup water
1 tsp. vanilla
½ cup sugar
11 ice cubes
Mix in blender and serve immediately.
Maple Syrup
2 cups white sugar
1 cup water
¾ tsp. maple flavoring
Combine ingredients in a small sauce pan. Bring to a gentle boil and immediately remove from heat.
Hash Brown Sausage Bake
1 pkg. refrigerated hash browns, southern style
1/3 cup butter, melted
1 tsp beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup small curd cottage cheese
3 eggs, lightly beaten
1 cup grated cheese
In a large bowl, combine the hash browns, butter and bouillon. Pour into a deep round dish (about 9-10 inches). Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs, and grated cheese. Pour on top of baked hash browns. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
1/3 cup butter, melted
1 tsp beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup small curd cottage cheese
3 eggs, lightly beaten
1 cup grated cheese
In a large bowl, combine the hash browns, butter and bouillon. Pour into a deep round dish (about 9-10 inches). Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs, and grated cheese. Pour on top of baked hash browns. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
Grandma’s Granola
13 cups old fashioned oats
1/2 14-oz pkg. coconut, toasted
1 1/2 Tbsp. cinnamon
1 ½ cups honey
1 tsp. salt
3 tsp. vanilla
1 cup coconut oil
1 cup water
Craisins or raisins (optional)
Sliced almonds (optionl)
Combine oats, coconut and cinnamon in a large mixing bowl. Set aside.
Combine honey, salt, vanilla, coconut oil and water in sauce pan. Stir over medium heat until honey is dissolved (no need need to boil). Pour over grain mixture and stir until evenly coated.
Spread mixture onto 2 jelly roll pans and bake at 300° for 25 minutes for a more chewy granola. For a more crunchy granola, put in a dehydrator using fruit leather trays for approximately 24 hours or more - until no longer chewy, but crunchy.
Return mixture to large bowl and fold in craisins and almonds if desired. Store in tightly sealed container.
Serve with milk (regular or almond), yogurt or on top of ice cream.
French Toast
1 cup brown sugar
½ cup butter, melted
3 tsp. cinnamon
3 tart apples, thinly sliced
½ cup craisins
1 loaf French bread, cut in 1" slices
6 eggs
1 ½ cup milk
1 Tbsp. vanilla
Combine sugar, butter, and 1 t. cinnamon in 9x13 pan. Add apples and craisins; toss to coat, then spread evenly over bottom of pan. Arrange slices of bread on top.
Mix eggs, milk, vanilla, and 2 t. cinnamon until well blended. Pour over bread, soaking bread completely. Cover and refrigerate 4-24 hours.
Bake, covered with foil, at 375° for 40 minutes. Uncover and bake an additional 5 minutes. Let stand 5 minutes to set. Serve warm, with syrup
½ cup butter, melted
3 tsp. cinnamon
3 tart apples, thinly sliced
½ cup craisins
1 loaf French bread, cut in 1" slices
6 eggs
1 ½ cup milk
1 Tbsp. vanilla
Combine sugar, butter, and 1 t. cinnamon in 9x13 pan. Add apples and craisins; toss to coat, then spread evenly over bottom of pan. Arrange slices of bread on top.
Mix eggs, milk, vanilla, and 2 t. cinnamon until well blended. Pour over bread, soaking bread completely. Cover and refrigerate 4-24 hours.
Bake, covered with foil, at 375° for 40 minutes. Uncover and bake an additional 5 minutes. Let stand 5 minutes to set. Serve warm, with syrup
Baked Eggs
1 slice of ham
1 slice of Swiss cheese
1 egg
2 Tbsp. cream
Dash of salt pepper
Spray individual ramekins with cooking spray. Layer with ham, then Swiss cheese. Crack open the egg on top. Pour cream and salt and pepper. Bake at 350° for 15 – 20 minutes or until the egg is cooked to desired doneness.
Crepes –Whole Wheat
1 cup milk
2/3 cup water
3 eggs
1 tsp. vanilla
1 cup whole wheat flour
¼ tsp. baking powder
Add liquid ingredients to a high-powered blender. Then add dry ingredients. Blend well.
Pour a small amount of batter (scant 1/3 c.) into a preheated, greased skillet. Tilt and turn the pan until the batter covers the bottom of the pan. Cook until lightly browned underneath and dry on top. Flip and cook until lightly browned.
Suggested toppings: cinnamon-sugar, Nutella, berries and whipped cream, maple syrup, Magleby's syrup, jam, etc.
Crepes
1 ¼ cup flour
2 Tbsp. sugar
1/8 tsp. salt
3 eggs
1 ½ cup milk
2 Tbsp. butter, melted and cooled
½ tsp. lemon juice
Mix flour and milk until smooth. Add sugar, salt, butter, extract, and eggs. Mix until well blended.
Pour a small amount of batter (scant 1/3 c.) into a preheated, greased skillet. Tilt and turn the pan until batter covers bottom of pan. Cook until lightly browned underneath and dry on top. Turn and cook until lightly browned.
Suggested toppings: sour cream with raspberry jam or lemon juice with sugar.
2 Tbsp. sugar
1/8 tsp. salt
3 eggs
1 ½ cup milk
2 Tbsp. butter, melted and cooled
½ tsp. lemon juice
Mix flour and milk until smooth. Add sugar, salt, butter, extract, and eggs. Mix until well blended.
Pour a small amount of batter (scant 1/3 c.) into a preheated, greased skillet. Tilt and turn the pan until batter covers bottom of pan. Cook until lightly browned underneath and dry on top. Turn and cook until lightly browned.
Suggested toppings: sour cream with raspberry jam or lemon juice with sugar.
Breakfast Pull A-parts
20 Rhodes Frozen dinner rolls
1 pkg. non-instant butterscotch pudding
½ cup brown sugar
1/3 stick melted margarine
Nuts
Spray bunt pan with non-stick cooking spray. Place frozen rolls in pan. Sprinkle with pudding mix. Combine brown sugar & margarine & pour mixture over rolls. Sprinkle with nuts.
Raise 3 hours and bake at 350° for 25-30 minutes. Tip upside down on plate while still hot.
1 pkg. non-instant butterscotch pudding
½ cup brown sugar
1/3 stick melted margarine
Nuts
Spray bunt pan with non-stick cooking spray. Place frozen rolls in pan. Sprinkle with pudding mix. Combine brown sugar & margarine & pour mixture over rolls. Sprinkle with nuts.
Raise 3 hours and bake at 350° for 25-30 minutes. Tip upside down on plate while still hot.
Belgian Waffles
4 egg whites
2 cups flour
½ cup melted butter (optional)
2 cups milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
In a separate bowl, beat 4 egg whites until medium stiff; set aside.
Combine rest of ingredients. Gently fold egg whites into batter. Do not stir again.
Pour into hot waffle iron. Bake until golden brown. Enjoy!Delicious topped with strawberries, bananas, and whipped cream.
2 cups flour
½ cup melted butter (optional)
2 cups milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
In a separate bowl, beat 4 egg whites until medium stiff; set aside.
Combine rest of ingredients. Gently fold egg whites into batter. Do not stir again.
Pour into hot waffle iron. Bake until golden brown. Enjoy!Delicious topped with strawberries, bananas, and whipped cream.
Baked Oatmeal
½ cup oil
2 eggs, beaten
1 cup sugar
3 ½ cups oats (rolled, not instant)
2 tsp. baking powder
½ tsp. salt
1 cup cream
Preheat oven to 350°.
Mix oil with eggs & sugar. Stir in oats, baking powder, salt & cream. Mix well. Pour into a pie plate or a greased 8x8 casserole dish. Bake 35-40 minutes or until golden brown.
Serve warm topped with fresh peaches, berries, apples, nuts, powdered sugar, yogurt, half and half and whipped cream.
Makes 6-8 servings
2 eggs, beaten
1 cup sugar
3 ½ cups oats (rolled, not instant)
2 tsp. baking powder
½ tsp. salt
1 cup cream
Preheat oven to 350°.
Mix oil with eggs & sugar. Stir in oats, baking powder, salt & cream. Mix well. Pour into a pie plate or a greased 8x8 casserole dish. Bake 35-40 minutes or until golden brown.
Serve warm topped with fresh peaches, berries, apples, nuts, powdered sugar, yogurt, half and half and whipped cream.
Makes 6-8 servings
Lasagna
9 lasagna noodles (not oven-ready kind)
1 small cottage cheese
1 egg
Mozzarella cheese
Parmesan cheese
1 large jar favorite spaghetti sauce (I use Prego original)
Boil lasagna noodles according to package directions; drain and set aside.
Combine cottage cheese with egg in a small bowl.
In a 9x13 pan, spread a thin layer of spaghetti sauce. Then layer 3 lasagna noodles, cottage cheese mixture, spaghetti sauce, then Mozzarella and Parmesan cheeses. Repeat layers until all noodles are used.
Cover with foil and bake at 350° for 45 minutes. Remove foil and bake another 15 minutes to brown the top.
1 small cottage cheese
1 egg
Mozzarella cheese
Parmesan cheese
1 large jar favorite spaghetti sauce (I use Prego original)
Boil lasagna noodles according to package directions; drain and set aside.
Combine cottage cheese with egg in a small bowl.
In a 9x13 pan, spread a thin layer of spaghetti sauce. Then layer 3 lasagna noodles, cottage cheese mixture, spaghetti sauce, then Mozzarella and Parmesan cheeses. Repeat layers until all noodles are used.
Cover with foil and bake at 350° for 45 minutes. Remove foil and bake another 15 minutes to brown the top.
Wednesday, December 10, 2008
German Pretzels
2 1/4 tsp yeast or one packet
2 Tbsp. brown sugar
1 1/8 tsp. salt
1 ½ cups of warm water
4 cups all purpose flour
1 Tbsp. butter
2 Tbsp. baking soda
4 cups of water
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and butter and knead dough on a floured surface until smooth and elastic, about 8 minutes. Cover, and let rise for one hour.
After dough has risen, cut into 6+ pieces. Roll dough to be 1 ½ feet to 2 feel long, it should be thinner on ends and thick in the middle. Twist into a pretzel shape, and let rise for 10-15 minutes.
Combine 4 cups warm water and baking soda in large pot and bring to a boil. Turn down heat to a strong simmer. Place formed pretzels in simmering solution for 30 seconds, turning over if necessary. For a chewier pretzel boil for 45 seconds. Remove pretzel from water and place on bake sheets. Let pretzels sit for 30 minutes.
Bake at 435° for 14 to 18 minutes, or until brown. Spray with water and sprinkle with coarse salt.
2 Tbsp. brown sugar
1 1/8 tsp. salt
1 ½ cups of warm water
4 cups all purpose flour
1 Tbsp. butter
2 Tbsp. baking soda
4 cups of water
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and butter and knead dough on a floured surface until smooth and elastic, about 8 minutes. Cover, and let rise for one hour.
After dough has risen, cut into 6+ pieces. Roll dough to be 1 ½ feet to 2 feel long, it should be thinner on ends and thick in the middle. Twist into a pretzel shape, and let rise for 10-15 minutes.
Combine 4 cups warm water and baking soda in large pot and bring to a boil. Turn down heat to a strong simmer. Place formed pretzels in simmering solution for 30 seconds, turning over if necessary. For a chewier pretzel boil for 45 seconds. Remove pretzel from water and place on bake sheets. Let pretzels sit for 30 minutes.
Bake at 435° for 14 to 18 minutes, or until brown. Spray with water and sprinkle with coarse salt.
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