3 lbs ground beef
1 pkg dry onion soup mix
14 oz can sweetened condensed milk
Mix and form into meatballs (can make up to 60, if making smaller). Bak for 30 min on 350.
Sauce:
18 oz ketchup
1/2 c brown sugar
1/4 c worchestershire sauce
Combine sauce in a bowl and put both meatballs and sauce in crock pot, once the meatballs are baked. Cook on los for 3-4 hours. Serve over rice.
Wednesday, August 20, 2008
Hot Chicken Salad
3 c cubed, cooked chicken
1 1/2 c mayo
3 Tbsp lemon juice
3/4 tsp salt
1 1/2 c crushed original potato chips
3 c sliced celery
3/4 c chopped toasted almonds
3 tsp onion, grated
3/4 c grated cheese
Combine all ing. except cheese and potato chips. Toss lightly. Pile lightly into rectangle baking dish. Sprinkle with cheese and chips. Bake in a very hot oven (450 degrees) for about 10 minutes.
Serves 10
Courtesy of: Joyce Loosle
1 1/2 c mayo
3 Tbsp lemon juice
3/4 tsp salt
1 1/2 c crushed original potato chips
3 c sliced celery
3/4 c chopped toasted almonds
3 tsp onion, grated
3/4 c grated cheese
Combine all ing. except cheese and potato chips. Toss lightly. Pile lightly into rectangle baking dish. Sprinkle with cheese and chips. Bake in a very hot oven (450 degrees) for about 10 minutes.
Serves 10
Courtesy of: Joyce Loosle
Raspberry Salad
1 21oz can raspberry pie filling
1 8oz container cool whip
1 10oz can sweetened condensed milk
1 20oz can crushed pineapple, drained
1 11oz can mandarin oranges, drained and cut in half
1/2 c walnuts (opt)
Fold all ingredients together and enjoy!
Courtesy of: Tammy Jenkins
1 8oz container cool whip
1 10oz can sweetened condensed milk
1 20oz can crushed pineapple, drained
1 11oz can mandarin oranges, drained and cut in half
1/2 c walnuts (opt)
Fold all ingredients together and enjoy!
Courtesy of: Tammy Jenkins
Warm Orange Almond Drink
3 c sugar
4 c water
1 12oz can frozen OJ
1 Tbsp almond flavoring
2 tsp vanilla
1 box mulling spices
4 qts water
Heat sugar and 4 cups water in a pan large enough to hold 6 quarts. Add remaining ingredients and heat till hot. Do not boil. Serve warm.
Note: Can be stored, cooled, in fridge for up to 10 days
Courtesy of: Kath Birch
4 c water
1 12oz can frozen OJ
1 Tbsp almond flavoring
2 tsp vanilla
1 box mulling spices
4 qts water
Heat sugar and 4 cups water in a pan large enough to hold 6 quarts. Add remaining ingredients and heat till hot. Do not boil. Serve warm.
Note: Can be stored, cooled, in fridge for up to 10 days
Courtesy of: Kath Birch
Creamy Potato Soup
One of our favorite soups!
5 med potatoes, diced
1/2 c onions, diced (or 1/4 c dehydrated)
1 1/2 tsp salt
2 med carrots, grated
1/2 tsp pepper
Combine and Cover completely with:
5-6 c water and 5-6 bullion cubes (or equivilent in granuals)
Boil until potatoes are done. In separate pan, melt:
1/2 cup butter and stir in
1/3 c flour. Boil for 1 minute.
Add butter/flour mixture to potatoes, heat till thickened.
Add: 1-2 c milk- make it the consistency that you like for your soup. Warm the soup up to serving temperature. Do not overcook.
Courtesy of: Patti Walker
5 med potatoes, diced
1/2 c onions, diced (or 1/4 c dehydrated)
1 1/2 tsp salt
2 med carrots, grated
1/2 tsp pepper
Combine and Cover completely with:
5-6 c water and 5-6 bullion cubes (or equivilent in granuals)
Boil until potatoes are done. In separate pan, melt:
1/2 cup butter and stir in
1/3 c flour. Boil for 1 minute.
Add butter/flour mixture to potatoes, heat till thickened.
Add: 1-2 c milk- make it the consistency that you like for your soup. Warm the soup up to serving temperature. Do not overcook.
Courtesy of: Patti Walker
Poppy Seed Cake
1/4 c poppy seeds, soaked in:
1 c + 3 Tbsp buttermilk (for at least 1 hour). Set aside.
1 c shortening
1 1/2 c sugar
Creamed until very light.
Add to sugar mix:
5 egg yolks (reserve whites), one at a time, beating very well after each.
Add to buttermilk:
3/4 tsp bkg soda
Add buttermilk mix to shortening/sugar mix, alternately with:
2 1/2 c flour
1 3/4 tsp bkg powder
1/2 tsp salt
Fold in:
5 stiffly beaten egg whites
Butter a 10 in tube pan, flour well. Put half of batter into pan and sprinke with mixture of:
1/4 c sugar
1 Tbsp cinnamon
(leaving a little for later)
Add remaining batter. bake at 350 for 1 hour. Let cool in pan for about 45 minutes, turn onto serving plater and sprinkle with reserved cinnamon/sugar mix.
Courtesy of: Helen Cannon
1 c + 3 Tbsp buttermilk (for at least 1 hour). Set aside.
1 c shortening
1 1/2 c sugar
Creamed until very light.
Add to sugar mix:
5 egg yolks (reserve whites), one at a time, beating very well after each.
Add to buttermilk:
3/4 tsp bkg soda
Add buttermilk mix to shortening/sugar mix, alternately with:
2 1/2 c flour
1 3/4 tsp bkg powder
1/2 tsp salt
Fold in:
5 stiffly beaten egg whites
Butter a 10 in tube pan, flour well. Put half of batter into pan and sprinke with mixture of:
1/4 c sugar
1 Tbsp cinnamon
(leaving a little for later)
Add remaining batter. bake at 350 for 1 hour. Let cool in pan for about 45 minutes, turn onto serving plater and sprinkle with reserved cinnamon/sugar mix.
Courtesy of: Helen Cannon
I Can't Believe I Made This Bread!!! Bread
So wonderful!
3 c all purpose flour
1/4 tsp yeast
1 3/4 tsp salt
1 1/2 c water, warm
seasoning or herbs--about 1 1/2 tsp
In a lg bowl combine all ingredients together till blended well. (The dough eill be sticky and shaggy looking.) Cover with tin foil or wrap and let sit overnight (12-18 hrs) till bubbly. Place dough on a lightly floured surface an sprinkle with a little more flour. Fold dough under itself until it is a semi-smooth dough ball. let sit 1-2 hours. In the meantime, preheat the oven to 450. Place a cast iron dutch oven in the oven for 20 min, so it is nice and hot. Take the dutch oven out (do not spray it) and lift dough into hot pan. Place lid on and bake for 30 min. Remove lid and bake 15-30 min more, until browned. Let cool for 10 minutes in pan and then remove to wire rack.
Note: this bread can be frozen as soon as it cools
3 c all purpose flour
1/4 tsp yeast
1 3/4 tsp salt
1 1/2 c water, warm
seasoning or herbs--about 1 1/2 tsp
In a lg bowl combine all ingredients together till blended well. (The dough eill be sticky and shaggy looking.) Cover with tin foil or wrap and let sit overnight (12-18 hrs) till bubbly. Place dough on a lightly floured surface an sprinkle with a little more flour. Fold dough under itself until it is a semi-smooth dough ball. let sit 1-2 hours. In the meantime, preheat the oven to 450. Place a cast iron dutch oven in the oven for 20 min, so it is nice and hot. Take the dutch oven out (do not spray it) and lift dough into hot pan. Place lid on and bake for 30 min. Remove lid and bake 15-30 min more, until browned. Let cool for 10 minutes in pan and then remove to wire rack.
Note: this bread can be frozen as soon as it cools
Cinnamon Oatmeal Pancake Mix
DRY MIX:
4 c quick oats (or reg oats)
2 c flour
2 c whole wheat flour
1 c non-fat dry milk
1/2 c sugar
2 tsp cinnamon
2 tsp salt
3 Tbsp bkg powder
1/2 tsp cream of tarter
You will not use this entire mix for making the recipe below...you will use 2 cups at a time. (Also see note below)
MIXING DIRECTIONS:
2 eggs
3 Tbsp oil
1 c water
In med bowl beat the eggs, and gradually beat in the oil. Alternatly stir in 2 cups pancake mix and water. Drop by spoonfuls onto lightly greased skillet over med-high heat. When the batter shows broken bubbles, turn the pancakes. Cook about 2-3 minutes.
NOTE: Can store dry mix in an airtight container, in a cool, dry place up to 6 months.
4 c quick oats (or reg oats)
2 c flour
2 c whole wheat flour
1 c non-fat dry milk
1/2 c sugar
2 tsp cinnamon
2 tsp salt
3 Tbsp bkg powder
1/2 tsp cream of tarter
You will not use this entire mix for making the recipe below...you will use 2 cups at a time. (Also see note below)
MIXING DIRECTIONS:
2 eggs
3 Tbsp oil
1 c water
In med bowl beat the eggs, and gradually beat in the oil. Alternatly stir in 2 cups pancake mix and water. Drop by spoonfuls onto lightly greased skillet over med-high heat. When the batter shows broken bubbles, turn the pancakes. Cook about 2-3 minutes.
NOTE: Can store dry mix in an airtight container, in a cool, dry place up to 6 months.
Chicken Taco Meat
Frozen chicken
1 jar salsa
chili powder
cumin
salt
pepper
Place chicken in crock pot. Season to taste. Cook on high for 4 hrs.
1 jar salsa
chili powder
cumin
salt
pepper
Place chicken in crock pot. Season to taste. Cook on high for 4 hrs.
Catalina Cashew Chicken
6 Boneless, skinless chicken breasts
1/2 jar orange marmalade
1/2 bottle catalina dressing (low-fat will work)
1/2 pkg dry onion soup mix
Cashews
Place chicken in 9x13 dish. Mix marmalade, dressing and dry soup mix together and pour over chicken.
Bake uncovered for 30-45 min OR in Crock pot (4-8 hrs). Sprinkle with cashews before serving. Serve over rice.
Courtesy of: Kimber Davis
1/2 jar orange marmalade
1/2 bottle catalina dressing (low-fat will work)
1/2 pkg dry onion soup mix
Cashews
Place chicken in 9x13 dish. Mix marmalade, dressing and dry soup mix together and pour over chicken.
Bake uncovered for 30-45 min OR in Crock pot (4-8 hrs). Sprinkle with cashews before serving. Serve over rice.
Courtesy of: Kimber Davis
BBQ Chicken and Vegetables
4 skinless chicken breasts
4 lg carrots, peeled and cut into chunks
4 med. potatoes, sliced or cut into pieces
1 onion, sliced
3/4 c BBQ sauce
1/2 c water
Place chicken in bottom of crockpot. Top with onion slices. Add BBQ sauce. Add carrots, then potatoes, adding desired spices (salt, pepper, etc). Add water. Cover. Cook on low for about 8 hours, or high for 4 hours until chicken is done.
Courtesy of: Jeannie Raymond
4 lg carrots, peeled and cut into chunks
4 med. potatoes, sliced or cut into pieces
1 onion, sliced
3/4 c BBQ sauce
1/2 c water
Place chicken in bottom of crockpot. Top with onion slices. Add BBQ sauce. Add carrots, then potatoes, adding desired spices (salt, pepper, etc). Add water. Cover. Cook on low for about 8 hours, or high for 4 hours until chicken is done.
Courtesy of: Jeannie Raymond
Soft Sugar Cookies
These very thick and soft cookies are a holiday favorite. Many plates of treats for neighbors have included these cookies!
1/2 c shortening
1/2 c butter
2 c sugar
2 eggs
1 can evaporated milk
1 tsp vanilla
1/2 tsp lemon extract (can use almond instead)
1/2 tsp salt
1/2 tsp bkg soda
4 tsp bkg powder
5 1/2-7 c flour (+more if needed)
Cream first 3 ingredients. Add eggs, milk and vanilla and mix. Add the rest of the ing. in order (when you get to the flour add 1 cup at a time to the 5 c. mark, then add more as needed, by 1/2 cup). The dough should be very soft. Roll on a 'Pamed' or floured surface to about 1/2" in thickness. Cut with cookie cutters and bake at 35o for 12 minutes. Cool and frost. I like to use the Glazed Frosting.
Note: You can freeze these, before frosting, up to a 1/2-1 month or so.
1/2 c shortening
1/2 c butter
2 c sugar
2 eggs
1 can evaporated milk
1 tsp vanilla
1/2 tsp lemon extract (can use almond instead)
1/2 tsp salt
1/2 tsp bkg soda
4 tsp bkg powder
5 1/2-7 c flour (+more if needed)
Cream first 3 ingredients. Add eggs, milk and vanilla and mix. Add the rest of the ing. in order (when you get to the flour add 1 cup at a time to the 5 c. mark, then add more as needed, by 1/2 cup). The dough should be very soft. Roll on a 'Pamed' or floured surface to about 1/2" in thickness. Cut with cookie cutters and bake at 35o for 12 minutes. Cool and frost. I like to use the Glazed Frosting.
Note: You can freeze these, before frosting, up to a 1/2-1 month or so.
Cream Cheese Jello Salad
This is my favorite jello salad...so smooth, and so yummy!
1 cup water
1 lg, or 2 small sugar free strawberry jello
8 oz pkg cream cheese (low-fat is okay), softened
1 container frozen sweetened strawberries, chopped (about 2 cups)
1 reg. sized can crushed pineapple, undrained
2 8oz cartons coolwhip, thawed
Boil water, put in blender and turn on low. Sprinkle the jello powder in the blender. Blend till dissolved, using rubber spatula to clean undissolved jello from sides of blender. Add cream cheese and blend till smooth. Pour all of this into a large bowl (metal is best). Add frozen strawberries and pineapple and stir till completely combined.
Put in fridge to cool, stirring a couple of times for the first little while till it is the consistency of egg whites. Watch carefully so that it doesn't set up firm. Add the 2 cartons of cool whip by folding in gently. Pour into 9x13 pan or dish. Cover and shill till completely set up. Serve and enjoy!
Courtesy of: Kathy Coppin
1 cup water
1 lg, or 2 small sugar free strawberry jello
8 oz pkg cream cheese (low-fat is okay), softened
1 container frozen sweetened strawberries, chopped (about 2 cups)
1 reg. sized can crushed pineapple, undrained
2 8oz cartons coolwhip, thawed
Boil water, put in blender and turn on low. Sprinkle the jello powder in the blender. Blend till dissolved, using rubber spatula to clean undissolved jello from sides of blender. Add cream cheese and blend till smooth. Pour all of this into a large bowl (metal is best). Add frozen strawberries and pineapple and stir till completely combined.
Put in fridge to cool, stirring a couple of times for the first little while till it is the consistency of egg whites. Watch carefully so that it doesn't set up firm. Add the 2 cartons of cool whip by folding in gently. Pour into 9x13 pan or dish. Cover and shill till completely set up. Serve and enjoy!
Courtesy of: Kathy Coppin
Chocolate Bundt Cake
1/2 c cocoa
1 c hot water
Combine and set aside.
3 c flour
2 c sugar
2 eggs
1 c buttermilk (or a little less than 1 cup milk with 1 tsp lemon juice added to make a cup)
1 c oil
2 tsp salt
2 tsp bkg soda
2 tsp vanilla
Mix and add cocoa water to it. Pour into greased bundt pan and bake at 350 for 45-50 min
Courtesy of: Angie Burton
1 c hot water
Combine and set aside.
3 c flour
2 c sugar
2 eggs
1 c buttermilk (or a little less than 1 cup milk with 1 tsp lemon juice added to make a cup)
1 c oil
2 tsp salt
2 tsp bkg soda
2 tsp vanilla
Mix and add cocoa water to it. Pour into greased bundt pan and bake at 350 for 45-50 min
Courtesy of: Angie Burton
Tuesday, August 19, 2008
Strawberry-Orange Butterfly Biscuits
Strawberry preserves
Grated Zest of 1 orange
1 heaping Tbsp Course sparkling sugar (the ones that like like little square flecks)
1/2 c whipping cream or cook whip
2 tsp powdered sugar
1/4 tsp vanilla, if desired
1 1/2 pints fresh strawberries, sliced
Toss Arange zest and course sugar tofether in a small plastic bag. Set aside. Heat oven to 350 and grease a cookie sheet. Cut each biscuit in half (so it looks like 2 half-circles). Take the 2 halves and place the rounded sides of each half so they are overlapping a little (so it looks a little like a butterfly); press together where rounded edges touch. Spread a little bit of preserves on the tops of the "wings" and sprinkle with the orange zest/sugar mix. Bake 12-15 min or until golden brown. Cool 5 minutes. Meanwhile beat whipped cream and add powdered sugar and vanilla. Spread a small amout of preserves on the "butterflies" amd arrange strawberry slices on top. Pipe whipeed cream to form body and antenna on each "butterfly".
Courtesy of: Pierco Cockerham & Mandy Archibald
Cheesy Shapes
1 can refrigerated pizza crust
3 Tbsp mayo
1 Tbsp dry ranch dressing seasoning mix
1/4 c shredded colby jack cheese
Heat oven to 400. Unroll dough and cut shapes in dough using cookie cutters. In small bowl mix mayo and dressing powder. Add cheese and mix well. Spread each shape with 1 tsp may o mixture. Decorate if desired (see below). Bake 6-8 min until cheese is melted.
NOTE: Great for holidays...for Easter, you could use bunny and flower shaped cookie cutters. For the flowers, you could decorate with olives, etc. Be creative!
Courtesy of: Pierco Cockerham & Mandy Archibald
3 Tbsp mayo
1 Tbsp dry ranch dressing seasoning mix
1/4 c shredded colby jack cheese
Heat oven to 400. Unroll dough and cut shapes in dough using cookie cutters. In small bowl mix mayo and dressing powder. Add cheese and mix well. Spread each shape with 1 tsp may o mixture. Decorate if desired (see below). Bake 6-8 min until cheese is melted.
NOTE: Great for holidays...for Easter, you could use bunny and flower shaped cookie cutters. For the flowers, you could decorate with olives, etc. Be creative!
Courtesy of: Pierco Cockerham & Mandy Archibald
Graham Cracker Pie Crust
1 1/4 c graham cracker crumbs
1/4 c sugar
1/3 c butter, melted
Combine all ingredients; mix with fingers or fork. Press into a pie plate. Refrigerate.
1/4 c sugar
1/3 c butter, melted
Combine all ingredients; mix with fingers or fork. Press into a pie plate. Refrigerate.
Cream Cheese Soup
1 can (15 oz) chicken broth
2 c shredded hash browns
1/2 c shredded carrots
2 Tbsp butter
2 Tbsp flour
1/4 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 c whole milk or cream (you can use 1-2% milk)
1 1/2 tsp dill weed or parsley
1/2 tsp garlic
8 oz cream cheese, softened and cubed
In a large soup pot combine the broth potatoes and carrots. Heat to boiling and then reduce heat and allow to simmer. Then in a medium saucepan, melt butter and add the onions. Cook 1 min and then stir in the flour. Cook for a minute or two and then wisk in the cream cheese. Stir in the milk and seasonings. This mixture will be very thick. (I find it works better to use a spoon instead of a wisk). Cook and stir for 1 minute. Add this mixture to the broth mixture. Wisk until smooth. Do not boil again, but cook on low for 5 minutes or until hot and you are ready to serve.
NOTE: I usually double this recipe and it feed 6 with a little left over
Courtesy of: Pierco Cockerham
2 c shredded hash browns
1/2 c shredded carrots
2 Tbsp butter
2 Tbsp flour
1/4 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 c whole milk or cream (you can use 1-2% milk)
1 1/2 tsp dill weed or parsley
1/2 tsp garlic
8 oz cream cheese, softened and cubed
In a large soup pot combine the broth potatoes and carrots. Heat to boiling and then reduce heat and allow to simmer. Then in a medium saucepan, melt butter and add the onions. Cook 1 min and then stir in the flour. Cook for a minute or two and then wisk in the cream cheese. Stir in the milk and seasonings. This mixture will be very thick. (I find it works better to use a spoon instead of a wisk). Cook and stir for 1 minute. Add this mixture to the broth mixture. Wisk until smooth. Do not boil again, but cook on low for 5 minutes or until hot and you are ready to serve.
NOTE: I usually double this recipe and it feed 6 with a little left over
Courtesy of: Pierco Cockerham
Citrus Sauce
2/3 c sugar
4 tsp cornstarch
1/4 c water
2 tsp lemon zest
1/4 c lemon juice
2 egg yolks, beaten
6 Tbsp butter, cut up
1/4 c half & half, light cream or milk
In a small sauce pan stir together sugar and cornstarch. Stir in water, lemon zest and juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 min. more. Place egg yolks in a medium glass bowl. Gradually stir hot mixture into egg yolks. Return egg mixture to saucepan. Cook and stir for 2 min. more. Gradually stir is butter until melted. Stir in half & half. Serve warm (cover and chill any leftovers for up to 3 days). Makes 1 1/3 cups
Serve: Over ice cream, orange or lemon rolls or as topping on gingerbread, pound cake or waffles.
NOTE: For an Orange Sauce: Instead of water, lemon zest and lemon juice, add 1/2 c fresh squeezed orange juice, and orange zest
Courtesy of: Pierco Cockerham & Mandy Archibald
4 tsp cornstarch
1/4 c water
2 tsp lemon zest
1/4 c lemon juice
2 egg yolks, beaten
6 Tbsp butter, cut up
1/4 c half & half, light cream or milk
In a small sauce pan stir together sugar and cornstarch. Stir in water, lemon zest and juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 min. more. Place egg yolks in a medium glass bowl. Gradually stir hot mixture into egg yolks. Return egg mixture to saucepan. Cook and stir for 2 min. more. Gradually stir is butter until melted. Stir in half & half. Serve warm (cover and chill any leftovers for up to 3 days). Makes 1 1/3 cups
Serve: Over ice cream, orange or lemon rolls or as topping on gingerbread, pound cake or waffles.
NOTE: For an Orange Sauce: Instead of water, lemon zest and lemon juice, add 1/2 c fresh squeezed orange juice, and orange zest
Courtesy of: Pierco Cockerham & Mandy Archibald
Lemon Fried Rice
1/4 c butter
1 carrot, chopped
3 green onions, chopped
3 Tbsp parsley
4 c cooked rice (cold is better, it stays seperated)
2+ Tbsp soy sauce
2+ tsp lemon zest
1/2 tsp salt
1/8 tsp pepper
Melt butter in lg skillet. Stir-fry carrot, onions and parsley for 3-4 min. until carrots are crisptender. Add remaining ingredients and stir-fry for another 2-3 min. or until rice is heated through.
Courtesy of: Pierco Cockerham & Mandy Archibald
1 carrot, chopped
3 green onions, chopped
3 Tbsp parsley
4 c cooked rice (cold is better, it stays seperated)
2+ Tbsp soy sauce
2+ tsp lemon zest
1/2 tsp salt
1/8 tsp pepper
Melt butter in lg skillet. Stir-fry carrot, onions and parsley for 3-4 min. until carrots are crisptender. Add remaining ingredients and stir-fry for another 2-3 min. or until rice is heated through.
Courtesy of: Pierco Cockerham & Mandy Archibald
Island Chicken
We love this recipe. We do change it slightly by omitting the cherries and cherry juice since we don't like maraschino cherries.
4-6 chicken breasts
flour, salt and pepper
1/2 onion, sliced
1/2 tsp poppy seeds
1/4 c brown sugar
1/4 s vinegar
1 Tbsp corn starch
1 Tbsp maraschino cherry juice
3 Tbsp soy sauce
1 c pineapple juice
16 pineapple chunks
10-12 maraschino cherries, halved
1/2 med green pepper, cut into strips
Dip the chicken in flour, salt and pepper and brown in pan with onion slices in oil. Sprinkle with poppy seeds. Pour pineapple juice over the chicken. In a seperate bowl mix together: brown sugar, corn starch, vinegar, soy sauce and cherry juice; pour over chicken and pineapple juice. Add green pepper, pineapple chunks and cherries. Simmer on stove top for 1 hour and 15 minutes (or in the oven on 350 for about 1 hour). Serve with rice. ("Lemon Rice" is good with this recipe).
Courtesy of: Pierco Cockerham & Mandy Archibald
4-6 chicken breasts
flour, salt and pepper
1/2 onion, sliced
1/2 tsp poppy seeds
1/4 c brown sugar
1/4 s vinegar
1 Tbsp corn starch
1 Tbsp maraschino cherry juice
3 Tbsp soy sauce
1 c pineapple juice
16 pineapple chunks
10-12 maraschino cherries, halved
1/2 med green pepper, cut into strips
Dip the chicken in flour, salt and pepper and brown in pan with onion slices in oil. Sprinkle with poppy seeds. Pour pineapple juice over the chicken. In a seperate bowl mix together: brown sugar, corn starch, vinegar, soy sauce and cherry juice; pour over chicken and pineapple juice. Add green pepper, pineapple chunks and cherries. Simmer on stove top for 1 hour and 15 minutes (or in the oven on 350 for about 1 hour). Serve with rice. ("Lemon Rice" is good with this recipe).
Courtesy of: Pierco Cockerham & Mandy Archibald
Almond Punch
6 oz OJ concentrate
6 oz Lemonade concentrate
7 cans water
1/2 c sugar
1 tsp vanilla
1 tsp almond extract
Mix together & serve cold.
Serves 10
6 oz Lemonade concentrate
7 cans water
1/2 c sugar
1 tsp vanilla
1 tsp almond extract
Mix together & serve cold.
Serves 10
Peanut Butter Fruit Dip
2 c milk
1/2 c light sour cream
1 small pkg. instant vanilla pudding
1 c creamy peanut butter
1/3 c sugar
Combine milk, sour cream and pudding. Mix till smooth. Stir in peanut butter and sugar. Mix well until blended. Let set up in fridge.
Serve with sliced fruit.
1/2 c light sour cream
1 small pkg. instant vanilla pudding
1 c creamy peanut butter
1/3 c sugar
Combine milk, sour cream and pudding. Mix till smooth. Stir in peanut butter and sugar. Mix well until blended. Let set up in fridge.
Serve with sliced fruit.
Poppy Seed Chicken
3 whole chicken breasts, halved
1/2 c melted butter
2 cans cream of chicken soup
12 oz sour cream
1-2 rolls Town House (or Ritz) crackers, crushed
1/4 c melted butter (this can be omitted)
1 Tbsp poppy seeds
Simmer the chicken breasts for an hour or until cooked and tender. Cut into cubes and spread in a 9x 13 pan. Mix together the 1/2 c melted butter, soup and sour cream. Pour over chicken. Top with a mixture of the crushed crackers and optional 1/4 c melted butter. Then sprinkle poppy seeds on top. Bake 30 min at 350 degrees
Serves 8-10
Courtesy of: Rebecca Parkinson
1/2 c melted butter
2 cans cream of chicken soup
12 oz sour cream
1-2 rolls Town House (or Ritz) crackers, crushed
1/4 c melted butter (this can be omitted)
1 Tbsp poppy seeds
Simmer the chicken breasts for an hour or until cooked and tender. Cut into cubes and spread in a 9x 13 pan. Mix together the 1/2 c melted butter, soup and sour cream. Pour over chicken. Top with a mixture of the crushed crackers and optional 1/4 c melted butter. Then sprinkle poppy seeds on top. Bake 30 min at 350 degrees
Serves 8-10
Courtesy of: Rebecca Parkinson
Yummiest Breakfast Casserole
Spray a 9x13 pan with pam.
slices of ham
slices of swiss cheese
12 eggs
salt and pepper
Layer (by overlapping) ham, then cheese and top evenly with 12 eggs, whole. Take a fork and poke each egg so that the yolks break-don't worry about mixing it up further. Bake at 350 for 20 minutes. Then top with below mixture:
1 c cream and 1 c parmesan cheese
Pour over eggs and bake another 15 minutes. Serve on top on toast, english muffins or bagels. Or you can serve by itself on the side of fresh fruit.
Courtesy of: Lisa Clawson
slices of ham
slices of swiss cheese
12 eggs
salt and pepper
Layer (by overlapping) ham, then cheese and top evenly with 12 eggs, whole. Take a fork and poke each egg so that the yolks break-don't worry about mixing it up further. Bake at 350 for 20 minutes. Then top with below mixture:
1 c cream and 1 c parmesan cheese
Pour over eggs and bake another 15 minutes. Serve on top on toast, english muffins or bagels. Or you can serve by itself on the side of fresh fruit.
Courtesy of: Lisa Clawson
Pancake Syrup
This is a thin syrup.
Equal parts of the following 3 ingredients:
White sugar
Brown sugar
Water
Bring to a boil in a saucepan till sugar is dissolved.
Add maple flavoring to taste.
Equal parts of the following 3 ingredients:
White sugar
Brown sugar
Water
Bring to a boil in a saucepan till sugar is dissolved.
Add maple flavoring to taste.
Buttermilk Syrup
1 cube butter
1/2 c corn syrup
1/2 c buttermilk
1/2 tsp bkg soda
3/4 c sugar
Bring all ingredients to a boil in a really big pot (it bubbles up a lot!) Boil until it turns a caramel color-about 1 minute or so (stirring throughout).
Serve on pancakes or french toast, on ice-cream or over fresh fruit. Perfect on Bread Pudding.
NOTE: Doubling the recipe? still only use 1 cube of butter. Quadrupling? Use 2 cubes
Courtesy of: Lisa Clawson
1/2 c corn syrup
1/2 c buttermilk
1/2 tsp bkg soda
3/4 c sugar
Bring all ingredients to a boil in a really big pot (it bubbles up a lot!) Boil until it turns a caramel color-about 1 minute or so (stirring throughout).
Serve on pancakes or french toast, on ice-cream or over fresh fruit. Perfect on Bread Pudding.
NOTE: Doubling the recipe? still only use 1 cube of butter. Quadrupling? Use 2 cubes
Courtesy of: Lisa Clawson
Dad's Famous French Toast
1 loaf french bread
3-4 c Honey Bunches of Oats cereal, crushed
1/2 c chopped nuts
1/2 c shredded coconut
1/2 tsp cinnamon
eggs
milk
flour
oil
Slice bread into 1" slices. Combine eggs and a little milk. Add a little flour to eggs to make a little thicker batter. Combined cereal, nuts, coconut and cinnamon. Dip bread into egg batter and then roll in cereal mixture. Place in a fry pan with a little bit of oil. Fry until golden.
Serve with "Buttermilk Syrup"
Courtesy of: Lisa Clawson
3-4 c Honey Bunches of Oats cereal, crushed
1/2 c chopped nuts
1/2 c shredded coconut
1/2 tsp cinnamon
eggs
milk
flour
oil
Slice bread into 1" slices. Combine eggs and a little milk. Add a little flour to eggs to make a little thicker batter. Combined cereal, nuts, coconut and cinnamon. Dip bread into egg batter and then roll in cereal mixture. Place in a fry pan with a little bit of oil. Fry until golden.
Serve with "Buttermilk Syrup"
Courtesy of: Lisa Clawson
Salted Nut Roll Cookies
Base:
1 yellow cake mix
1/3 c softened butter
1 egg
3 c. mini marshmallows
Combine ingredients, except marshmallows, and press into a greased 9x13 pan. Bake at 350 for 10-12 min. Top with marshmallows and bake 3 min longer. Don not over-cook. Keep an eye on the marshmallows--if they get too dark, they harden. Remove from oven and cool. When cool top with Topping and refrigerate. When set, cut into squares and serve.
Topping:
1 pkg peanut butter chips
2/3 c corn syrup
1/4 c butter
2 tsp vanilla
2 c salted peanuts
In microwavable bowl combine chips, corn syrup and butter. Microwave 2-3 min. Stir until chips and butter are melted. Add vanilla and peanuts. Mix well and once base is cooled, pour over base.
Banana Sour Cream Bars
1 1/2 c sugar
1 c sour cream
1/2 c margerine, softened
2 eggs
2 tsp vanilla
2 tsp vanilla
1 1/2 c mashed bananas (about 3 lg)
1 tsp salt
1 tsp bkg soda
2 c flour
Heat oven to 375. Mix sugar, sour cream, margerine and eggs. Beat in vanilla and bananas, then flour, salt and bkg. soda. Spread in greased cookie sheet. Bake 20-25 min. Cool and frost with a thin powdered sugar glaze or a cream cheese frosting.
Courtesy of: Monica Smith
Rice Crispy Dessert
This dessert is a perfect on for a church social, potluck, or family gathering. A big crowd pleaser (and one of my favorites, and I don't even enjoy coconut!)
3/4 cube butter
1 cup flaked coconut
2 c rice crispies
1 c brown sugar
1/2 gallon ice cream (I like vanilla)
Ice cream topping (I like canned raspberry pie filling)
Melt butter and brown sugar in saucepan. Stir in coconut and rice crispies. Set aside 1/3 of this mixture to sprinlke on top later. Press remainins 2/3 mixture in bottom of buttered 9x13 pan. Soften ice vream slightly and cut into slices (I cut the long way and cut into 4 slices) and arrange on top of rice crispy mixture. Press seams together with back of spoon. Sprinkle remaining 1/3 mixture on top of ice cream. Freeze overnight before serving. Serve with ice cream topping.
SO GOOD :)
Courtesy of: Kathy Coppin
3/4 cube butter
1 cup flaked coconut
2 c rice crispies
1 c brown sugar
1/2 gallon ice cream (I like vanilla)
Ice cream topping (I like canned raspberry pie filling)
Melt butter and brown sugar in saucepan. Stir in coconut and rice crispies. Set aside 1/3 of this mixture to sprinlke on top later. Press remainins 2/3 mixture in bottom of buttered 9x13 pan. Soften ice vream slightly and cut into slices (I cut the long way and cut into 4 slices) and arrange on top of rice crispy mixture. Press seams together with back of spoon. Sprinkle remaining 1/3 mixture on top of ice cream. Freeze overnight before serving. Serve with ice cream topping.
SO GOOD :)
Courtesy of: Kathy Coppin
Glazed Frosting
1/3 c butter
1 1/2 tsp vanilla
2 c. powdered sugar
Hot Water
Heat in Microwave 1 cup water (to HOT).
Melt butter in saucepan. Add vanilla and powdered sugar. Check consistency of frosting. You can use this as a glaze, or make it thicker for a frosting. If consistency is too thick, add hot water 1 Tbsp at a time. If it is too thin, add more powdered sugar to thicken. Keep adjusting as needed. This frosting is soooo good :)
Note: When making Soft Sugar Cookies, 2-3 times this recipe
Courtesy of: Susan Parkin
1 1/2 tsp vanilla
2 c. powdered sugar
Hot Water
Heat in Microwave 1 cup water (to HOT).
Melt butter in saucepan. Add vanilla and powdered sugar. Check consistency of frosting. You can use this as a glaze, or make it thicker for a frosting. If consistency is too thick, add hot water 1 Tbsp at a time. If it is too thin, add more powdered sugar to thicken. Keep adjusting as needed. This frosting is soooo good :)
Note: When making Soft Sugar Cookies, 2-3 times this recipe
Courtesy of: Susan Parkin
Hot Artichoke Dip
1 can artichokes (14 oz), drained and chopped
1 c mayo
1 c parmesan cheese
1-2 cloves garlic, minced
Preheat oven to 350. Mix all of the ingredients and spoon into a 9" pie plate. Bake 20-25 min, or until lightly browned. Serve with french bread of tortilla chips.
Courtesy of: Kimber Davis
1 c mayo
1 c parmesan cheese
1-2 cloves garlic, minced
Preheat oven to 350. Mix all of the ingredients and spoon into a 9" pie plate. Bake 20-25 min, or until lightly browned. Serve with french bread of tortilla chips.
Courtesy of: Kimber Davis
Taco Meat Mix
In our home tacos are a favorite. This one is perfect to get most of your taco toppings taken care of at once!
1 lb meat
1 14oz broth (to match meat--chicken beef, etc)
1/2 pkg taco seasoning (2 Tbsp)
1 1/2 c minute rice, uncooked
1 can corn, drained
1 can beans (kidney or black), drained & rinsed
1 8oz can tomato sauce
Cook meat and drain fat if needed. Add broth, tomato sauce and taco seasoning. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Add corn and beans. Bring to boil. Stir in rice, cover, remove from heat and let stand before eating.
Note: This freezes well.
Courtesy of: Angie Burton
1 lb meat
1 14oz broth (to match meat--chicken beef, etc)
1/2 pkg taco seasoning (2 Tbsp)
1 1/2 c minute rice, uncooked
1 can corn, drained
1 can beans (kidney or black), drained & rinsed
1 8oz can tomato sauce
Cook meat and drain fat if needed. Add broth, tomato sauce and taco seasoning. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Add corn and beans. Bring to boil. Stir in rice, cover, remove from heat and let stand before eating.
Note: This freezes well.
Courtesy of: Angie Burton
Fruit Dressing
1/2 c sugar
1 tsp salt
1 tsp dry mustard
1/2 c vinegar
1 tsp paprika
1 tsp celery seed
1 tsp grated onion
1 c vegetable oil (or light olive oil)
1/3 c honey
Mix all ingredients, except oil. Once combined, add oil gradually.
I've served this over fruit, not over a salad.
1 tsp salt
1 tsp dry mustard
1/2 c vinegar
1 tsp paprika
1 tsp celery seed
1 tsp grated onion
1 c vegetable oil (or light olive oil)
1/3 c honey
Mix all ingredients, except oil. Once combined, add oil gradually.
I've served this over fruit, not over a salad.
Mexican Rice
3 c white rice (not sticky)
oil
6 c water
4 cubes mexican buillion (Knorr Tomate/Chicken-in the yellow box)
In a 6-8 qt pan, brown the rice in the oil on med heat. Brown completely-not just a light brown...should take 10-15 minutes.
Add in 1/2 the water and the buillion. Stir until buillion is dissolved, add remaining water and simmer till water is gone. Add a dash of salt and garlic powder to taste.
Cook and then at the end, add a little water (2-3 Tbsp or so) and serve.
oil
6 c water
4 cubes mexican buillion (Knorr Tomate/Chicken-in the yellow box)
In a 6-8 qt pan, brown the rice in the oil on med heat. Brown completely-not just a light brown...should take 10-15 minutes.
Add in 1/2 the water and the buillion. Stir until buillion is dissolved, add remaining water and simmer till water is gone. Add a dash of salt and garlic powder to taste.
Cook and then at the end, add a little water (2-3 Tbsp or so) and serve.
Cranberry Relish
1 bag fresh cranberries
1 med orange (not peeled)
2 apples (not peeled, you can core if you'd like)
Grind in grinder. Add the following ingredients:
1 20oz can crushed pineapple, drained
1 c. sugar
Chill and serve on turkey
Courtesy of: Angie Burton
1 med orange (not peeled)
2 apples (not peeled, you can core if you'd like)
Grind in grinder. Add the following ingredients:
1 20oz can crushed pineapple, drained
1 c. sugar
Chill and serve on turkey
Courtesy of: Angie Burton
Cranberry Dip
1 12oz pkg fresh or frozen cranberries, thawed
1 10oz pkg frozen sweet cherries (in freezer section next to fruit pies), thawed
3/4 c applesauce
Orange zest
3/4 c apple cider vinegar
3/4 c light brown sugar
pinch ground cinnamon
pinch ground nutmeg
1/2 lg carton vanilla yogurt
Puree (a little) cherries and cranberries. Combine all ingredients (EXCEPT yogurt) in large heavy saucepan and bring to simmer over med-high heat. Stir often to prevent sticking. Reduce heat to low and cook, stirring ocassionally until the fruit is tender and the sauce has thickened (about 40-45 min). Let cool. Mix with yogurt and serve.
Serve with: crackers, cheese, apples, nuts, pretzels, bananas
1 10oz pkg frozen sweet cherries (in freezer section next to fruit pies), thawed
3/4 c applesauce
Orange zest
3/4 c apple cider vinegar
3/4 c light brown sugar
pinch ground cinnamon
pinch ground nutmeg
1/2 lg carton vanilla yogurt
Puree (a little) cherries and cranberries. Combine all ingredients (EXCEPT yogurt) in large heavy saucepan and bring to simmer over med-high heat. Stir often to prevent sticking. Reduce heat to low and cook, stirring ocassionally until the fruit is tender and the sauce has thickened (about 40-45 min). Let cool. Mix with yogurt and serve.
Serve with: crackers, cheese, apples, nuts, pretzels, bananas
Olive Garden Salad Dressing
1/3 c water
1/3 c vege oil
1/4 c corn syrup
2 1/2 Tbsp grated romano cheese
2 Tbsp dry pectin
2 Tbsp beaten egg
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
pinch of oregano
pinch of crushed red pepper flakes
Combine all ing. with mixer on medium speed for 30 seconds. Chill at least 1 hr. Serve over salad or as a marinade.
Pumpkin Dip
1 8oz pkg cream cheese, softened
2 c pwd sugar
1 15oz can pumpkin
3 tsp pumpkin pie spice
1 tsp vanilla
1/2 tsp ground ginger
In a small mixing bowl beat cream cheese; add powdered sugar-beat. Gradually add pumpkin, all spices and vanilla. Beat until smooth.
Serve with "Cinnamon Sugar Tortilla Chips" or apples
2 c pwd sugar
1 15oz can pumpkin
3 tsp pumpkin pie spice
1 tsp vanilla
1/2 tsp ground ginger
In a small mixing bowl beat cream cheese; add powdered sugar-beat. Gradually add pumpkin, all spices and vanilla. Beat until smooth.
Serve with "Cinnamon Sugar Tortilla Chips" or apples
Mexican Tortilla Casserole
2 lbs lean gr. beef
salt
garlic powder
1 sm can cream of mushroom soup
1 sm can cream of chicken soup
1 20oz can enchilada sauce
1 8oz bottle taco sauce
1 16oz jar salsa
1 pkg flour tortillas
1 sm can kidney beans
pkg shredded cheese
Brown hamburger and season with salt and garlic powder. While it is browning, in a lg mixing bowl mix soups till smooth. While still watching your hamburger, mix into soup mixture: Ench. sauce, taco sauce and salsa thoroughly. Stir in kidney beans. Cut or rip tortillas into bite size pieces.
Preheat oven to 375. In a 9x13 panyou can either:
Mix hamburger and sauce mix together and alternate layering with chesse and tortillas OR
Layer alternatly- hamburger, sauce, tortillas, cheese.
3-4 layers of each ingredient.
salt
garlic powder
1 sm can cream of mushroom soup
1 sm can cream of chicken soup
1 20oz can enchilada sauce
1 8oz bottle taco sauce
1 16oz jar salsa
1 pkg flour tortillas
1 sm can kidney beans
pkg shredded cheese
Brown hamburger and season with salt and garlic powder. While it is browning, in a lg mixing bowl mix soups till smooth. While still watching your hamburger, mix into soup mixture: Ench. sauce, taco sauce and salsa thoroughly. Stir in kidney beans. Cut or rip tortillas into bite size pieces.
Preheat oven to 375. In a 9x13 panyou can either:
Mix hamburger and sauce mix together and alternate layering with chesse and tortillas OR
Layer alternatly- hamburger, sauce, tortillas, cheese.
3-4 layers of each ingredient.
Craisin Salad
Dressing:
3/4 c sugar
3/4 c apple cider vinegar
1 1/2 tsp salt
1 Tbsp prepared mustard
1/4 white onion, chopped fine
1 1/2 c oil
Blend in blender all but oil. Gradually add oil. Blend oil.
Salad:
1 head romaine, cut up
1 head iceberg, cut up
3/4 c shredded mozzerella
1/2 - 1 c craisins
Combine. Serve dressing on the side so it can be added to taste.
Courtesy of: Amy Cox
3/4 c sugar
3/4 c apple cider vinegar
1 1/2 tsp salt
1 Tbsp prepared mustard
1/4 white onion, chopped fine
1 1/2 c oil
Blend in blender all but oil. Gradually add oil. Blend oil.
Salad:
1 head romaine, cut up
1 head iceberg, cut up
3/4 c shredded mozzerella
1/2 - 1 c craisins
Combine. Serve dressing on the side so it can be added to taste.
Courtesy of: Amy Cox
Creamy Red Potato Salad
1/2 c Italian dressing
3/4 c mayo
1/2 c green onions, sliced
1 tsp dried dill weed
1 tsp mustard (dijon)
1 tsp lemon juice
1/8 tsp black pepper
Combine all ingredients
3 lbs "New" (red) potatoes
Cook and cut into lg pieces. Toss with previous mixture, cover and chill.
3/4 c mayo
1/2 c green onions, sliced
1 tsp dried dill weed
1 tsp mustard (dijon)
1 tsp lemon juice
1/8 tsp black pepper
Combine all ingredients
3 lbs "New" (red) potatoes
Cook and cut into lg pieces. Toss with previous mixture, cover and chill.
Creamy Vegetable Soup
1 lg onion
1/4 c butter or marg
3 md sweet potatoes (peeled and chopped)
3 med zucchini, chopped
1 bunch broccoli, chopped
2 qts (8 c) chicken broth
2 med potatoes, peeled and shredded
2 tsp salt
1 tsp pepper
1 tsp celery seed
1-2 tsp ground cumin
2 c light cream
In lg kettle, saute onion in butter till transparent, but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 min or until crisp-tender.
Stir in broth; simmer for a few minutes. Add potatoes and seasonings. Cook another 10 min OR UNTIL veggies are tender. Stir in cream and heat thoroughly.
1/4 c butter or marg
3 md sweet potatoes (peeled and chopped)
3 med zucchini, chopped
1 bunch broccoli, chopped
2 qts (8 c) chicken broth
2 med potatoes, peeled and shredded
2 tsp salt
1 tsp pepper
1 tsp celery seed
1-2 tsp ground cumin
2 c light cream
In lg kettle, saute onion in butter till transparent, but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 min or until crisp-tender.
Stir in broth; simmer for a few minutes. Add potatoes and seasonings. Cook another 10 min OR UNTIL veggies are tender. Stir in cream and heat thoroughly.
Chicken Salad - Asian Style
3 c chopped, cooked chicken
1 1/2 c chopped celery
1 c shredded carrots
1 c craisins (or grapes, pineapple, apples)
1 can sliced water chestnuts
1 c candied pecans
4 Tbsp lemon juice
1 orange's zest
1/2 tsp ginger
1 tsp seasame oil
1 1/2 c mayo
1/4 c sugar
honey
croissants or cresent rolls
Combine all except honey and rolls. Serve on rolls with a drizzle of honey!
Courtesy of: Lisa Clawson
1 1/2 c chopped celery
1 c shredded carrots
1 c craisins (or grapes, pineapple, apples)
1 can sliced water chestnuts
1 c candied pecans
4 Tbsp lemon juice
1 orange's zest
1/2 tsp ginger
1 tsp seasame oil
1 1/2 c mayo
1/4 c sugar
honey
croissants or cresent rolls
Combine all except honey and rolls. Serve on rolls with a drizzle of honey!
Courtesy of: Lisa Clawson
Oriental Pasta Salad
16 oz pasta, cooked
2 c. shredded chicken, cooked
Dressing:
1 c vege oil
2/3 c rice vinegar
1/2 tsp salt
1 Tsp sesame oil
2/3 c Yoshida's Marinade
1/2 c sugar
1/2 tsp pepper
Blend dressing ing together. Toss with pasta and chicken in lg ziplock bag. Let sit for 1 hour-overnight in fridge.
Before serving, add:
1 bag spinach
2 cans mand oranges, drained
1 bunch green onions, chopped
1/4 c seasame seeds
1 c craisins
2 cans water chesnuts, sliced
1 c roasted nuts or honey roasted peanuts (opt)
Courtesy of: Macey's
2 c. shredded chicken, cooked
Dressing:
1 c vege oil
2/3 c rice vinegar
1/2 tsp salt
1 Tsp sesame oil
2/3 c Yoshida's Marinade
1/2 c sugar
1/2 tsp pepper
Blend dressing ing together. Toss with pasta and chicken in lg ziplock bag. Let sit for 1 hour-overnight in fridge.
Before serving, add:
1 bag spinach
2 cans mand oranges, drained
1 bunch green onions, chopped
1/4 c seasame seeds
1 c craisins
2 cans water chesnuts, sliced
1 c roasted nuts or honey roasted peanuts (opt)
Courtesy of: Macey's
Potato Soup
1 lb thick bacon, cooked, drained and cut up
8-12 med-lg potatoes, peeled, boiled and cubed
8-10 stalks celery, sliced
2 cans chicken broth
2 c water
1 tsp dried tarragon
1 tsp dried cilantro
1 Tbsp instant chicken buillion granuels
2 lg onions, chopped
1 Tbsp olive oil
3 cloves garlic, minced
1/2 c flour
1 cube butter or marg
1 can fat-free evaporated milk
1 qt fat-free half & half
1 tsp lemon juice
rosemary (opt)
thyme (opt)
Combine celery, chick. broth, tarragon, cilantro and buillion in lg pan. Bring to boil and simmer until celery is cooked. Add bacon and set aside. In seperate pan, combine onions, olive oil and saute. Then add garlic and saute a little more. Add to previous mixture. In a lg sauce pan melt butter. Add flour, cook 1-2 min and add evap. milk and half & half. Stir until hot, but not boiling being careful not to scortch. Add celery/bacon mixture one cup at a time. Add potatoes and lemon juice. Heat mixture thoroughly, but not boiling. Divide soup in half (in 2 containers-one being the original pan). Puree 1/2 of the soup and return to pan with other half of soup. Season to taste and serve
Makes 6 servings
8-12 med-lg potatoes, peeled, boiled and cubed
8-10 stalks celery, sliced
2 cans chicken broth
2 c water
1 tsp dried tarragon
1 tsp dried cilantro
1 Tbsp instant chicken buillion granuels
2 lg onions, chopped
1 Tbsp olive oil
3 cloves garlic, minced
1/2 c flour
1 cube butter or marg
1 can fat-free evaporated milk
1 qt fat-free half & half
1 tsp lemon juice
rosemary (opt)
thyme (opt)
Combine celery, chick. broth, tarragon, cilantro and buillion in lg pan. Bring to boil and simmer until celery is cooked. Add bacon and set aside. In seperate pan, combine onions, olive oil and saute. Then add garlic and saute a little more. Add to previous mixture. In a lg sauce pan melt butter. Add flour, cook 1-2 min and add evap. milk and half & half. Stir until hot, but not boiling being careful not to scortch. Add celery/bacon mixture one cup at a time. Add potatoes and lemon juice. Heat mixture thoroughly, but not boiling. Divide soup in half (in 2 containers-one being the original pan). Puree 1/2 of the soup and return to pan with other half of soup. Season to taste and serve
Makes 6 servings
Tortellini Salad
2 13oz pkgs tri-color tortelline (cooked, drained and cooled)
1/2 - 3/4 c creamy italian dressing
1/2 - 1 c shredded parmesan
3 carrots, diced
1 tomato, diced
salt & pepper to taste
Combine all ing and refrigerate several hours before serving.
Courtesy of: Kimber Davis
1/2 - 3/4 c creamy italian dressing
1/2 - 1 c shredded parmesan
3 carrots, diced
1 tomato, diced
salt & pepper to taste
Combine all ing and refrigerate several hours before serving.
Courtesy of: Kimber Davis
Wild Rice Soup
2 Tbsp butter
1 onion, chopped
2 stalks celery, shopped
2 carrots, chopped
1 8oz carton sliced mushrooms (opt)
1 c uncooked wild rice
3 cans cream of potato soup
1 qt milk or half & half
1 lb velvetta, cut into sm pieces
Cook wild rice, set aside. Saute veggies in butter til soft. Put all ingredients into crockpot. Mix in pot. Turn to high and cook 1 hr. Garnish with bacon and/or parsley.
Courtesy of: Macey's
1 onion, chopped
2 stalks celery, shopped
2 carrots, chopped
1 8oz carton sliced mushrooms (opt)
1 c uncooked wild rice
3 cans cream of potato soup
1 qt milk or half & half
1 lb velvetta, cut into sm pieces
Cook wild rice, set aside. Saute veggies in butter til soft. Put all ingredients into crockpot. Mix in pot. Turn to high and cook 1 hr. Garnish with bacon and/or parsley.
Courtesy of: Macey's
Carrot Cake
2 c sugar
3/4 c oil
4 eggs (beaten)
2 c flour
2 tsp bkg soda
2 tsp cinnamon
1 tsp bkg powder
1 tsp salt
1 tsp cloves or all spice
3 c shredded carrots
Combine sugar, oil and eggs. Add dry ing. Add carrots. Pour into 9x13 pan. Bake at 325 for 35-40 min. After cooled, frost with "Cream Cheese Frosting".
Courtesy of: Susan Parkin
3/4 c oil
4 eggs (beaten)
2 c flour
2 tsp bkg soda
2 tsp cinnamon
1 tsp bkg powder
1 tsp salt
1 tsp cloves or all spice
3 c shredded carrots
Combine sugar, oil and eggs. Add dry ing. Add carrots. Pour into 9x13 pan. Bake at 325 for 35-40 min. After cooled, frost with "Cream Cheese Frosting".
Courtesy of: Susan Parkin
Cream Cheese Frosting
Two Variations:
#1
3 oz cream cheese, softened
1/2 c butter, softened
1 pkg (16 0z) powdered sugar
1 tsp vanilla
Cream together
#2
1 stick butter, softened
1 8oz pkg cream cheese, softened
pinch salt
4 c powdered sugar
orange zest (opt)
Cream together and add milk to thin to desired consistency
#1
3 oz cream cheese, softened
1/2 c butter, softened
1 pkg (16 0z) powdered sugar
1 tsp vanilla
Cream together
#2
1 stick butter, softened
1 8oz pkg cream cheese, softened
pinch salt
4 c powdered sugar
orange zest (opt)
Cream together and add milk to thin to desired consistency
Carrot Cupcakes
2 c brown sugar
3 eggs
Mix till fluffy
2 c grated carrots
1/2 c coconut (opt)
1 (20 oz) can crushed pineapple
2 Tbsp orange zest
1 c oil
1 1/2 c toasted pecans (opt)
Add and mix till combined.
3 c flour
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt
2 tsp soda
Mix well. Put in lined muffin tins. Bake at 350 for 20-25 min. (the middle of the cupcake will spring back when touched. Cool and frost with "Cream Cheese Frosting"
Courtesy of: Lisa Clawson
3 eggs
Mix till fluffy
2 c grated carrots
1/2 c coconut (opt)
1 (20 oz) can crushed pineapple
2 Tbsp orange zest
1 c oil
1 1/2 c toasted pecans (opt)
Add and mix till combined.
3 c flour
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt
2 tsp soda
Mix well. Put in lined muffin tins. Bake at 350 for 20-25 min. (the middle of the cupcake will spring back when touched. Cool and frost with "Cream Cheese Frosting"
Courtesy of: Lisa Clawson
"Dirt" Oreo Dessert
1 cube butter
1/2 c pwd sugar
2 3oz pkgs instant chocolate pudding
3 1/2 c cold milk
16 oz cool whip
2 bags Oreos
Gummy worms, optional
Cream together cream cheese, butter, sugar. Dissolve pudding in milk and add to cream cheese mixture. Fold in cool whip. Crush up cookies in food processor.
To serve: Serve in a large terracotta flower pot in layers: Cookies, Cream cheese mix, Cookies, Cream Cheese mix, ending with cookies...insert gummy worms to make them look like they are coming out of the "dirt". You can also insert artificial flowers into the pot. You can also serve in individual servings in smaller terra cotta pots or clear plastic cups.
Serves: 1/2 recipe for family
Full recipe for 12-14 people
Grandma's Divinity
A traditional Christmas treat from Grandma's.
Prep: Have 5 or 6 shallow glasses 3/4 full of cold water nearby
4 c sugar
1 c karo syrup
1 c water
Cook and boil until you can take a small spoonful of syrup and drop into glasses with cold water until it "crackles" (about 230 degrees). It's done-take off of stove immediately.
While this syrup is cooking, beat 4 egg whites (use of a cold bowl is best). Beat until fluffy and white. Once syrup is done, pour into fluffed egg whites, in a SMALL STREAM, gradually. Beat in 2 tsp vanilla (and food coloring if desired). Beat until it mostly cools and holds it's shape when dropped on wax paper (if it doesn't hold it's shape, beat longer). Once ready, spoon onto wax paper and let stand to keep shape...enjoy-they are very rich :)
Courtesy of: Darlene Parkin
Prep: Have 5 or 6 shallow glasses 3/4 full of cold water nearby
4 c sugar
1 c karo syrup
1 c water
Cook and boil until you can take a small spoonful of syrup and drop into glasses with cold water until it "crackles" (about 230 degrees). It's done-take off of stove immediately.
While this syrup is cooking, beat 4 egg whites (use of a cold bowl is best). Beat until fluffy and white. Once syrup is done, pour into fluffed egg whites, in a SMALL STREAM, gradually. Beat in 2 tsp vanilla (and food coloring if desired). Beat until it mostly cools and holds it's shape when dropped on wax paper (if it doesn't hold it's shape, beat longer). Once ready, spoon onto wax paper and let stand to keep shape...enjoy-they are very rich :)
Courtesy of: Darlene Parkin
Dessert Cheeseball
8 oz cream cheese, softened (DO NOT use fat free-it makes it too runny...1/3 less fat cream cheese is okay)
5 c pod sugar
1/2 tsp vanilla
1/2 bag flaked coconut
Mix sugar and cream cheese. Stir in vanilla. Mix in 1/2 c coconut. Roll mixture into a ball. Pat remaining coconut over surface of ball. Chill. Serve with nilla wafers, graham crackers, gingersnaps or fruit.
5 c pod sugar
1/2 tsp vanilla
1/2 bag flaked coconut
Mix sugar and cream cheese. Stir in vanilla. Mix in 1/2 c coconut. Roll mixture into a ball. Pat remaining coconut over surface of ball. Chill. Serve with nilla wafers, graham crackers, gingersnaps or fruit.
Baked Veggies
potatoes with rosemary and oilive oil-at 400 for 15-20 min
Carrots, cauliflower, Asparagus with rosemary and olive oil- at 400 for 8-10 min
Carrots, cauliflower, Asparagus with rosemary and olive oil- at 400 for 8-10 min
Roasted Rosemary Veggies
One of our favorite sides. The fresh rosemary makes the dish!
Baby carrots
Butternut squash, cut up
Sweet potatoes, cut up
Red potatoes, ct up
Green beans
Onion, sliced
4-5 cloves Garlic
Sprigs of rosemary
Olive Oil
Preheat oven to 375. Crush garlic and mix with oil. coat veggies with oil mixtuer. Place veggies one layer thick, in an oiled pyrex pan. Place rosemary on top and bake till tender (about 30-45 min)
Baby carrots
Butternut squash, cut up
Sweet potatoes, cut up
Red potatoes, ct up
Green beans
Onion, sliced
4-5 cloves Garlic
Sprigs of rosemary
Olive Oil
Preheat oven to 375. Crush garlic and mix with oil. coat veggies with oil mixtuer. Place veggies one layer thick, in an oiled pyrex pan. Place rosemary on top and bake till tender (about 30-45 min)
Parmesan Potatoes
1 1/2 lbs potatoes (about 3 med)
1/4 c italian dressind
1/4 c parmesan cheese
Preheat oven to 425. Wash, cut into bite-sized pieces, and dry potatoes. Toss all ing. together. Spray pan with cooking spray. Place potatoes in pan and spray them with cooking spray. Bake 24 min total, turning half way through.
1/4 c italian dressind
1/4 c parmesan cheese
Preheat oven to 425. Wash, cut into bite-sized pieces, and dry potatoes. Toss all ing. together. Spray pan with cooking spray. Place potatoes in pan and spray them with cooking spray. Bake 24 min total, turning half way through.
Fresh Tomato Basil Pasta
2 tomatoes, diced (about 2 c)
1 tsp fresh or dried basil
1 tsp garlic, crushed
1/2 tsp salt
1/8 tsp pepper
6 oz pasta
freshly grated parm (or feta-if making as bruschetta)
Combine tomates and herbs. Let marinade at room temp for 1 hour. Toss with hot pasta and sprinkle with parmesan.
Courtesy of: Monica Smith
1 tsp fresh or dried basil
1 tsp garlic, crushed
1/2 tsp salt
1/8 tsp pepper
6 oz pasta
freshly grated parm (or feta-if making as bruschetta)
Combine tomates and herbs. Let marinade at room temp for 1 hour. Toss with hot pasta and sprinkle with parmesan.
Courtesy of: Monica Smith
Zucchini Crisp
8 c zucchini (peel, cut in half long-wise, with a spoon, scoop out seeds, and cut about 1/2" thick-like apple slices
3/4 c lemon juice
1/2 - 3/4 c sugar
2 tsp cinnamon
1 tsp ground nutmeg
Mix well, put in a greased 9x13 pan
Topping:
1 1/3 c brown sugar
1 c oats (quick or old-fashioned)
1 c flour
2/3 c cold butter or marg
"Chop" together and sprinkle on top. Bake at 375 for 45-50 min
Courtesy of: Sarah Smith
Fruit Salad
This is the salad I always look forward to each spring, and often on my birthday dinner menu.
4-6 apples
1 lg can mand. oranges, drained
3 bananas
10 strawberries
1 packet Dream Whip
1/3 c strawberry jam (or 10 more strawberries-with a little sugar to sweeten)
Slice up all first 4 ing. Combine. In seperate bowl make Dream Whip. Add blended strawberries OR strawberry jam to the Dream Whip. Combine with fruit. Enjoy!
Courtesy of: Julie Coppin
4-6 apples
1 lg can mand. oranges, drained
3 bananas
10 strawberries
1 packet Dream Whip
1/3 c strawberry jam (or 10 more strawberries-with a little sugar to sweeten)
Slice up all first 4 ing. Combine. In seperate bowl make Dream Whip. Add blended strawberries OR strawberry jam to the Dream Whip. Combine with fruit. Enjoy!
Courtesy of: Julie Coppin
Easy Jello Salad
1 small pkg Cook & Serve lemon pudding, prepared according to directions (except setting up)
1 small pkg peach or apricot jello, prepared according to directions (escept setting up)
Combine both mixes and refrigerate overnight. (Makes an 8x8 pan) Top with whipped topping.
Courtesy of: Kimber Davis
1 small pkg peach or apricot jello, prepared according to directions (escept setting up)
Combine both mixes and refrigerate overnight. (Makes an 8x8 pan) Top with whipped topping.
Courtesy of: Kimber Davis
Candied Nuts
1/4 c sugar
1 c nuts
Spray cookie sheet with PAM. Put sugar in pan. Heat on high till melted. Add nuts. Stir SUPER FAST till coated. Spread candied nuts on cookie sheet. Sprinkle with a pinch of salt. Let cool. Break apart. Enjoy!
1 c nuts
Spray cookie sheet with PAM. Put sugar in pan. Heat on high till melted. Add nuts. Stir SUPER FAST till coated. Spread candied nuts on cookie sheet. Sprinkle with a pinch of salt. Let cool. Break apart. Enjoy!
Fruit Slush (or Punch)
1 12 oz can oj concentrate
1 12 oz can lemonade concentrate
2 c sugar
2 tsp Almond flavoring
8 c water
Mix together. FOR PUNCH: chill. FOR SLUSH: pour into ice trays and freeze.
2 liters Sprite (room temperature)
Just before serving FOR PUNCH add sprite and serve. FOR SLUSH, pour sprite into cups and add 3-4 ice cubes per glass and let sit till slush forms (around 8-13 min). Before serving mix up with a fork.
1 12 oz can lemonade concentrate
2 c sugar
2 tsp Almond flavoring
8 c water
Mix together. FOR PUNCH: chill. FOR SLUSH: pour into ice trays and freeze.
2 liters Sprite (room temperature)
Just before serving FOR PUNCH add sprite and serve. FOR SLUSH, pour sprite into cups and add 3-4 ice cubes per glass and let sit till slush forms (around 8-13 min). Before serving mix up with a fork.
Orange Punch
1 can (46 oz) pineapple juice, chilled
3 c lemon-lime soda, chilled
3 c. orange juice or orange drink
2 liters gingerale, chilled
1/2 gallon orange sherbet
In a punch bowl combine all ing, except sherbet. Ladle into glasses and top with small scoops of the sherbet. Serve immediately.
3 c lemon-lime soda, chilled
3 c. orange juice or orange drink
2 liters gingerale, chilled
1/2 gallon orange sherbet
In a punch bowl combine all ing, except sherbet. Ladle into glasses and top with small scoops of the sherbet. Serve immediately.
Spiced Cider
1 gallon apple cider
6 whole cloves
7 whole all spice
1 tsp nutmeg
4-6 cinnamon sticks
6 oz frozen oj concentrate
6 oz frozen lemonade concentrate
Simmer about 2 c of the cider and spices and juice. Simmer 10 min. After the 10 min. add the rest of the cider. Heat thoroughly. Strain before serving, or ladle into glasses being careful to miss the whole spices.
6 whole cloves
7 whole all spice
1 tsp nutmeg
4-6 cinnamon sticks
6 oz frozen oj concentrate
6 oz frozen lemonade concentrate
Simmer about 2 c of the cider and spices and juice. Simmer 10 min. After the 10 min. add the rest of the cider. Heat thoroughly. Strain before serving, or ladle into glasses being careful to miss the whole spices.
Lemon Water Punch
5 qts water
2 c sugar
1 Tbsp citric acid
1 Tbsp lemon extract
Dissolve sugar in 2 qts of water. Add remaining water and ing. and stir well. Pour over ice. Garnish with citrus slices if desired.
Courtesy of: Cathy Merrill
2 c sugar
1 Tbsp citric acid
1 Tbsp lemon extract
Dissolve sugar in 2 qts of water. Add remaining water and ing. and stir well. Pour over ice. Garnish with citrus slices if desired.
Courtesy of: Cathy Merrill
Dill Dip
1 c mayo
1 c sour cream
2 Tbsp Dill Seed
2 Tbsp minced onion
1+ tsp seasoned salt
Combine and enjoy.
Courtesy of: Vickie Jenson
1 c sour cream
2 Tbsp Dill Seed
2 Tbsp minced onion
1+ tsp seasoned salt
Combine and enjoy.
Courtesy of: Vickie Jenson
Honey Mustard Dressing
1/2 c honey
1 Tbsp dijon mustard
1/2 c white wine vinegar
1/2 tsp salt
1 sm clove garlic, peeled
1 1/2 tsp poppy seed
1 c. salad oil
Blend all EXCEPT oil in blender. When blended SLOWLY, SLOWLY add the oil. DO NOT overblend and make a mayonnaise!
1 Tbsp dijon mustard
1/2 c white wine vinegar
1/2 tsp salt
1 sm clove garlic, peeled
1 1/2 tsp poppy seed
1 c. salad oil
Blend all EXCEPT oil in blender. When blended SLOWLY, SLOWLY add the oil. DO NOT overblend and make a mayonnaise!
Creamy Fruit Dip
1 small pkg vanilla instant pudding powder
1 c sour cream
1 1/4 c milk
In medium bowl combine all ing. Cover and refrigerate till chilled. Enjoy! :)
Courtesy of: Celese Saunders
1 c sour cream
1 1/4 c milk
In medium bowl combine all ing. Cover and refrigerate till chilled. Enjoy! :)
Courtesy of: Celese Saunders
Citrus Fruit Dip
2 c cool whip
1 c plain or vanilla yogurt
1/4 c sugar
Mix well. Add the remaining ing.
1/4 c orange juice
1 tsp orange zest
Mix. If too runny, stick in fridge to thicken.
Courtesy of: Holli Evans
1 c plain or vanilla yogurt
1/4 c sugar
Mix well. Add the remaining ing.
1/4 c orange juice
1 tsp orange zest
Mix. If too runny, stick in fridge to thicken.
Courtesy of: Holli Evans
Spiced Fruit Dip
1 8 oz pkg cream cheese, softened
2 7oz jars marshmallow cream
1/2+ tsp cinnamon
1/8+ tsp gr ginger
Whip cream cheese till smooth. Add marsmallow cream and beat till smooth. Mix in spices. Serve with fruit or cookies (Nilla wafers, gingersnaps)
Courtesy of: Kathy Coppin
2 7oz jars marshmallow cream
1/2+ tsp cinnamon
1/8+ tsp gr ginger
Whip cream cheese till smooth. Add marsmallow cream and beat till smooth. Mix in spices. Serve with fruit or cookies (Nilla wafers, gingersnaps)
Courtesy of: Kathy Coppin
Orange Fruit Dip
Our favorite fruit dip...
1 8 oz pkg cream cheese, softened
2 7oz jars marshmallow cream
2 small cans mandarin oranges, drained
Whip cream cheese till smooth. Add marshmallow cream and beat till smooth. Mix in mandarin oranges till combined.
Courtesy of: Kathy Coppin
1 8 oz pkg cream cheese, softened
2 7oz jars marshmallow cream
2 small cans mandarin oranges, drained
Whip cream cheese till smooth. Add marshmallow cream and beat till smooth. Mix in mandarin oranges till combined.
Courtesy of: Kathy Coppin
Fudge Topping
Each Sunday when I was younger, we always went to my grandma's home for vanilla ice-cream, hot-fudge sauce and love. Love you Grandma!
2 c sugar
1/3 c flour
1/4 c cocoa1 cube (1/2 c) butter (real)
1 can evaporated milk
1/4 tsp salt
1 tsp vanilla
Combine all ingredients EXCEPT vanilla in a 3 qt. saucepan and bring to boil; stirring constantly and rapidly so that it doesn't burn. After it comes to a boil, lower heat and cook 5 minutes (stirring occasionally). Remove from heat and stir in vanilla. Great served warm over vanilla ice-cream.
Note: can be made ahead-refrigerate or freeze
Courtesy of: Kathy Coppin
Marshmallow Icing
2/3 tsp cream of tarter
2/3 c water
1/8 tsp salt
2/3 c egg whites (5-6)
1 1/2 tsp vanilla
1. Place sugar, cream of tarter and water in heavy saucepan. Stir over medium heat until the sugar is dissolved and the mixture begins to boil. Cover and let boil for 3 min. Uncover. Insert Candy Thermometer. Raise the heat to medium-high and let boil to 238-240 degrees (245 @ sea-level).
2. Shortly before syrup is done, add the salt to the egg whites in a large bowl of an electric mixer (a chilled bowl works best). Beat until egg whites are stiff.
3. Gradually add the syrup to the egg whites is a THIN stream. Beat until thick and STIFF. Mix in vanilla
4. Ice cake with swirls and peaks (the back of a spoon works nicely)
Courtesy of: Adrie Roberts
Orange Julius
A great after school treat!
1 c water
1/2 c sugar
1 tsp vanilla
1/2 can OJ concentrate
ice (to desired consistency
Combine all but the ice in a blender and mix till combined. Add ice 1/4 - 1/2 c at a time to desired consistency.
Serves about 2-3 glasses
Note: You may try other flavors of concentrate
OJ Dressing
2/3 c mayo
1/3 c OJ
(Great over romaine or spinach, with apples, bacon, red onion and swiss cheese)
Courtesy of: Monica Smith
1/3 c OJ
(Great over romaine or spinach, with apples, bacon, red onion and swiss cheese)
Courtesy of: Monica Smith
Poppyseed Vinaigrette
1/3 c white vinegar
1/4 - 1/2 c sugar
1/2 c oil
1 tsp salt
1 tsp prepared mustard
1/2 bunch green onions, diced
1 tsp poppyseed
(great over Romaine or spinach, bacon, mand. oranges, red onions, and swiss cheese)
Courtesy of: Monica Smith
1/4 - 1/2 c sugar
1/2 c oil
1 tsp salt
1 tsp prepared mustard
1/2 bunch green onions, diced
1 tsp poppyseed
(great over Romaine or spinach, bacon, mand. oranges, red onions, and swiss cheese)
Courtesy of: Monica Smith
Spinach Dip
1/2 box frozen spinach, thawed
3 Tbsp dried chives
1/2 tsp salt
1 tsp Accent (seasoned salt)
pepper to taste
Blend in Blender
Courtesy of: Vickie Jenson
Sweet & Sour Sauce
1 c. pineapple juice
3/4 c ketchup
1/2 c brown sugar
2 Tbsp corn starch
1/2 tsp ginger pwd.
dash salt
dash garlic powder
Mix pineapple juice and cornstarch till combined. Add remaining ing. and cook on md heat till thickened
Courtesy of: Macey's
3/4 c ketchup
1/2 c brown sugar
2 Tbsp corn starch
1/2 tsp ginger pwd.
dash salt
dash garlic powder
Mix pineapple juice and cornstarch till combined. Add remaining ing. and cook on md heat till thickened
Courtesy of: Macey's
Monday, August 18, 2008
Hobo Dinner
This meal is a great go-to recipe when you aren't sure what to have for dinner. It is the old "Tin-foil Dinner" without the tinfoil.
1-2 lbs meat (ground beef or chicken)
2-4 carrots, sliced
1 can cream soup (mushroom or chicken)
1 onion, chopped
2-3 stalks celery
3-5 potatoes
1 pkg. frozen peas, corn or carrots
Preheat oven to 350. Cover bottom of casserole dish with meat (approx 1 in" deep). Add seasoning to taste. Add layer of potatoes, onions, peas or corn, carrots and celery. Add water to soup making it gravy consistency. Pour over all.
Bake for 1 1/2- 2 hrs.
FYI: When using a 9x13 pan, make recipe using the larger #'s
When using a smaller pan, make recipe using smaller #'s
Recipe courtesy of Angie Burton
1-2 lbs meat (ground beef or chicken)
2-4 carrots, sliced
1 can cream soup (mushroom or chicken)
1 onion, chopped
2-3 stalks celery
3-5 potatoes
1 pkg. frozen peas, corn or carrots
Preheat oven to 350. Cover bottom of casserole dish with meat (approx 1 in" deep). Add seasoning to taste. Add layer of potatoes, onions, peas or corn, carrots and celery. Add water to soup making it gravy consistency. Pour over all.
Bake for 1 1/2- 2 hrs.
FYI: When using a 9x13 pan, make recipe using the larger #'s
When using a smaller pan, make recipe using smaller #'s
Recipe courtesy of Angie Burton
Molten Chocolate Cakes
This is a birthday favorite at our house. It is also a wonderful dessert to have with company--great presentation, fairly easy, and so good!
4 squares Baker's semi-sweer baking chocolate (or 1/2 bag choc. chips-we prefer the squares)
1/2 c butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
cool whip or icecream to garnish
Bake until sides are firm, but centers are soft (about 13-14 min). Let stand 2 minutes before serving. Top with ice cream or cool whip...enjoy! (You can try to invert as well...FYI sometimes they don't come out too perfectly, so I enjoy mine in the ramekins :)
1/2 c butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
cool whip or icecream to garnish
Preheat oven to 425. Butter 4 custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in a large microwavable bowl on HIGH for 1 min. (or until butter is mostly melted). Stir with wisk until chocolate is completely melted (do not over-heat). Stir in sugar until well blended. Wisk in eggs and yolks. Stir in flour. Pour into prepared cups.
Chocolate Chip Cookies
This is my family's most requested cookie. I hope you all enjoy it as much as we do!
1 c shortening
1 c sugar
1/2 c brown sugarCream together.
2 eggs
2 tsp vanillaAdd to previous mixture and mix together.
1 1/2 tsp salt
2 c flour1 tsp bkg soda
Combine these ing. in a seperate bowl and then add to other mixture.
1 package chocolate chips
Stir into dough.
Bake at 375 for 8-10 min.
Yields 3-4 dozen.
Recipe courtesy of Tara Coppin
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