Saturday, November 12, 2011
Monday, October 31, 2011
Crockpot Chicken
1. by kathome
Fall Apart Chicken
This is the easiest thing you ever made and it sure is good.
1 Whole chicken (I usually buy an Oven Stuffer Roaster but if you want smaller then get a fryer)
Salt & Pepper
Yeah, that's it, although I grow Rosemary in the yard and love the taste so I mince up a bunch and throw that on too)
Wash the chicken and pat dry with paper towels. sprinkle inside and out with a pretty generous amount of salt and pepper (and rosemary if you want it) Put that bird in your slow cooker RAW and with NO WATER AT ALL. Put on the lid, turn the cooker to low and in about 6-7 hours you will have some mighty fine chicken.
I always thicken the amazing amount of juices that come out of the chicken for gravy, but it can also be used for stock.
Also makes GREAT cold chicken sandwiches the next day.
Oh, and by the way, I call it "Fall Apart Chicken" because it does exactly that, so be careful taking it out of the cooker.
This is great to do in the AM before work because there's no browning to take up time. I can plug it in and when I walk in the door from work the house smells like my make believe cook has been at it all day. I think just about every lady in my office has tried it and it's now a standard at their house's too.
Fall Apart Chicken
This is the easiest thing you ever made and it sure is good.
1 Whole chicken (I usually buy an Oven Stuffer Roaster but if you want smaller then get a fryer)
Salt & Pepper
Yeah, that's it, although I grow Rosemary in the yard and love the taste so I mince up a bunch and throw that on too)
Wash the chicken and pat dry with paper towels. sprinkle inside and out with a pretty generous amount of salt and pepper (and rosemary if you want it) Put that bird in your slow cooker RAW and with NO WATER AT ALL. Put on the lid, turn the cooker to low and in about 6-7 hours you will have some mighty fine chicken.
I always thicken the amazing amount of juices that come out of the chicken for gravy, but it can also be used for stock.
Also makes GREAT cold chicken sandwiches the next day.
Oh, and by the way, I call it "Fall Apart Chicken" because it does exactly that, so be careful taking it out of the cooker.
This is great to do in the AM before work because there's no browning to take up time. I can plug it in and when I walk in the door from work the house smells like my make believe cook has been at it all day. I think just about every lady in my office has tried it and it's now a standard at their house's too.
Raw Apple Cake Recipe
This is a family favorite at the holidays. It is a tasty alternative to traditional fruit cake. The soaked apples in the baking soda and water solution serve as leavening. When the baked cakes are frozen for a couple of weeks before serving it, the flavors meld and apples turn the prettiest red.
First, chop 1and 1/2 cups Red Delicious apples and place into soaking solution of 2 level teaspoons baking soda and 6 tablespoons of water for at least an hour--longer is better. Meanwhile, assemble the following ingredients into 2 bowls--one for wet ingredients, the bigger bowl is for the dry ingredients.
2 cups flour
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 egg
1/2 cup veg oil
1 cup walnuts or pecans
1 cup dark raisins
Mix the wet ingredients with the dry ingredients JUST until combined. You may fold in your raisins and nuts at the last, or add them into the dry ingredients. The cake batter will be fairly stiff, but it makes 2 large loaves of this nut bread/cake. Grease and flour your selected pans and place cake batter into them; bake at 350 degrees for 50 minutes or until toothpick comes out clean. Do not open oven door for the first 20 minutes of baking as the cakes will fall if opened any sooner. The fruit in this cake will turn a bright red when kept in the freezer at least 2-3 weeks before serving--this is why our family loves them so much over the holidays! I grew up with them, literally.
Now, for those who watch sugars, calories, etc, I have just made a batch using stevia or Sucralose sugar substitute--In place of the sugar, measure 1 cup of your chosen sugar substitute to the dry ingredients, and add 1/2 cup of natural, unsweetened applesauce to this mixture before preparing batter in pans to bake them. The applesauce adds the needed moisture to keep the cakes in proper texture. I tried making them with stevia, but my results were a drier cake.
I hope you enjoy making these--if you bake them in mini bundt pans, they are pretty to give at holiday time.
Tips:
Sassysewer53 aka Ronda Reed
First, chop 1and 1/2 cups Red Delicious apples and place into soaking solution of 2 level teaspoons baking soda and 6 tablespoons of water for at least an hour--longer is better. Meanwhile, assemble the following ingredients into 2 bowls--one for wet ingredients, the bigger bowl is for the dry ingredients.
2 cups flour
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 egg
1/2 cup veg oil
1 cup walnuts or pecans
1 cup dark raisins
Mix the wet ingredients with the dry ingredients JUST until combined. You may fold in your raisins and nuts at the last, or add them into the dry ingredients. The cake batter will be fairly stiff, but it makes 2 large loaves of this nut bread/cake. Grease and flour your selected pans and place cake batter into them; bake at 350 degrees for 50 minutes or until toothpick comes out clean. Do not open oven door for the first 20 minutes of baking as the cakes will fall if opened any sooner. The fruit in this cake will turn a bright red when kept in the freezer at least 2-3 weeks before serving--this is why our family loves them so much over the holidays! I grew up with them, literally.
Now, for those who watch sugars, calories, etc, I have just made a batch using stevia or Sucralose sugar substitute--In place of the sugar, measure 1 cup of your chosen sugar substitute to the dry ingredients, and add 1/2 cup of natural, unsweetened applesauce to this mixture before preparing batter in pans to bake them. The applesauce adds the needed moisture to keep the cakes in proper texture. I tried making them with stevia, but my results were a drier cake.
I hope you enjoy making these--if you bake them in mini bundt pans, they are pretty to give at holiday time.
Tips:
Peel the apples and dice them medium small. Sassy Ronda | |
Oct 16, 11 21:29:43 | |
Joined: Jan 4, 10 Messages: 340 Feedback: 0/0.0% Location: Phoenix, AZ | Red Delicious works in this recipe. The other kinds of apples do not seem to work the redness or taste very well. Ronda |
Sassysewer53 aka Ronda Reed
Ronda
Cinnamon Swirl Bread
Cinnamon-Swirl Bread
1 1/3 c. granulated sugar
2 tsp ground cinnamon * McCormick's Saigon Cinnamon. It smells like a bakery in a jar
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350ยบ. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.
It never lasts long enough to store over night at my house!
1 1/3 c. granulated sugar
2 tsp ground cinnamon * McCormick's Saigon Cinnamon. It smells like a bakery in a jar
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg (beaten)
1 c. milk
1/3 c. vegetable oil
Preheat oven to 350ยบ. Grease and flour a 9x5x3-inch loaf pan. Mix 1/3 c. sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar. Combine egg, milk, and oil; add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble.
Bake for 45 to 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.
It never lasts long enough to store over night at my house!
Perfect Chocolate Brownies
these have that crispy crust on top just like boxed brownies, but they are SO much tastier.
Perfect Chocolate Brownies
Ingredients:
3/4 cup cocoa powder
3/4 cup butter
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or pecans (I left these out, obviously)
1. Preheat oven to 350 ° F
2. Line a 9 x 13 pan with non-stick foil OR line it with regular foil and butter the foil.
3. Melt butter in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts if using them.
7. Bake for 30 minutes.
8. Cool completely before cutting into 2x2" squares.
Perfect Chocolate Brownies
Ingredients:
3/4 cup cocoa powder
3/4 cup butter
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or pecans (I left these out, obviously)
1. Preheat oven to 350 ° F
2. Line a 9 x 13 pan with non-stick foil OR line it with regular foil and butter the foil.
3. Melt butter in a large saucepan over low heat, then stir in cocoa.
4. Remove from heat.
5. Mix in sugar and vanilla then mix in eggs one at a time.
6. Stir in remaining ingredients then stir in nuts if using them.
7. Bake for 30 minutes.
8. Cool completely before cutting into 2x2" squares.
Crock Pot Baked Carmel Apple
DD gave me this recipe..not sure where it originated from:
In your crockpot......
add:
6-7 apples...sliced/chunked like you would for pie.....no need to peel unless you want to (i dont)
1 box butterscotch pudding....(regular..not instant)
1/4 cup brown sugar
Cinnnamon to taste..i probably used 2 tsp. ( i like lot alot of cinnamon)
(DO NOT ADD LIQUID)
stir it up & let cook on low till apples are soft/tender..it makes a delicious carmel sauce...
great over vanilla ice cream....or just the apples!
enjoy
In your crockpot......
add:
6-7 apples...sliced/chunked like you would for pie.....no need to peel unless you want to (i dont)
1 box butterscotch pudding....(regular..not instant)
1/4 cup brown sugar
Cinnnamon to taste..i probably used 2 tsp. ( i like lot alot of cinnamon)
(DO NOT ADD LIQUID)
stir it up & let cook on low till apples are soft/tender..it makes a delicious carmel sauce...
great over vanilla ice cream....or just the apples!
enjoy
Pumpkin Chocolate Chip Cake Recipe Link by Craftybear
Oct 22, 11 18:52:25 | |
a regular here  Joined: May 12, 09 Messages: 30548 Feedback: 5/100.0% Location: Central Indiana (USA) Online |   "Craftybear" Indiana, USA Birthday: November 15, 1956 |
Potato Soup
3 cups cubed potatoes
2 cups water
1 tsp salt
1/4 tsp dry mustard
8 oz american cheese(I use Velveeta)
1/8 tsp pepper
4 slices bacon chopped
1/2 cup chopped onion
3 cups milk
Cook potatos in water with salt,mustard and pepper until tender. Do NOT drain. Mash potatos Leave lumps. Cook bacon an onions until browned and onions are tender. Stir into potato mixture Add milk and cheese. Cook and stir over low heat until cheese melts and soup is heated through. Make about 8-1 cup servings
2 cups water
1 tsp salt
1/4 tsp dry mustard
8 oz american cheese(I use Velveeta)
1/8 tsp pepper
4 slices bacon chopped
1/2 cup chopped onion
3 cups milk
Cook potatos in water with salt,mustard and pepper until tender. Do NOT drain. Mash potatos Leave lumps. Cook bacon an onions until browned and onions are tender. Stir into potato mixture Add milk and cheese. Cook and stir over low heat until cheese melts and soup is heated through. Make about 8-1 cup servings
cinnamon
Panera's Cream Cheese Potato Soup
Panera's Cream Cheese Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 tsp seasoning salt
1/4 tsp white pepper
1/4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender
Smash a few of the potatoes to release their starch for thickening
Reduce heat to low
Add cream cheese
Heat, stirring frequently, until cheese melts
Serves 4-6
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 tsp seasoning salt
1/4 tsp white pepper
1/4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender
Smash a few of the potatoes to release their starch for thickening
Reduce heat to low
Add cream cheese
Heat, stirring frequently, until cheese melts
Serves 4-6
Apple Bite
2 cans Cresent rolls
2 Granny Smith apples, unpeeled and each cut into 8 wedges
Separate rolls and roll one around each apple wedge. Place into a 9x13 baking dish.
Mix 1 1/2 cup sugar, 1 stick butter, 2 teas. cinnamon, 1 teas. vanilla. Melt together and pour over the apples. Pour 1 12 oz can of Mountain Dew over the dish.
Bake 25-30 min at 350. Serve warm with vanilla ice cream....
Allow 2 for each servings!
2 Granny Smith apples, unpeeled and each cut into 8 wedges
Separate rolls and roll one around each apple wedge. Place into a 9x13 baking dish.
Mix 1 1/2 cup sugar, 1 stick butter, 2 teas. cinnamon, 1 teas. vanilla. Melt together and pour over the apples. Pour 1 12 oz can of Mountain Dew over the dish.
Bake 25-30 min at 350. Serve warm with vanilla ice cream....
Allow 2 for each servings!
Dix
Turkey Dressing
2 roll maple sausage
1 stick of margarine or butter
6 stalks celery
1 sweet onion
4 eggs
1 pkg. dried cranberries
1.5 cups chopped walnuts
3 nice sized apples
2 pkg. Herb dressing bread
1 large chicken broth
Sage
Poultry seasoning
Cook and drain the sausage, set aside. Add 1 stick of margarine or butter to frying pan, saute celery and onions. Using large mixing bowl, add chicken broth to dressing bread and mix to moisten. Add eggs, mixing well.Add sausage (kind of crumbled) Add sage, salt and pepper and poultry seasoning spices. )Start with2 tsp of sage and poultry seasoning). Season to taste. Pour sauteed celery and onions over bread mix, add cranberries and apples that have been peeled and cut up, add nuts and mix. If dry add more chicken broth, should be moist (I like mine pretty moist as baking it does dry it up a bit. Bake 1 hour at 350 . Although not recommended, I do stuff the bird lightly.
This is a recipe taught to me 30 + years ago by my BFF mom, Mrs. D. Enjoy. Freezes well, I always make extra and freeze without cooking for my DDIL, its her favorite.
Tulip
1 stick of margarine or butter
6 stalks celery
1 sweet onion
4 eggs
1 pkg. dried cranberries
1.5 cups chopped walnuts
3 nice sized apples
2 pkg. Herb dressing bread
1 large chicken broth
Sage
Poultry seasoning
Cook and drain the sausage, set aside. Add 1 stick of margarine or butter to frying pan, saute celery and onions. Using large mixing bowl, add chicken broth to dressing bread and mix to moisten. Add eggs, mixing well.Add sausage (kind of crumbled) Add sage, salt and pepper and poultry seasoning spices. )Start with2 tsp of sage and poultry seasoning). Season to taste. Pour sauteed celery and onions over bread mix, add cranberries and apples that have been peeled and cut up, add nuts and mix. If dry add more chicken broth, should be moist (I like mine pretty moist as baking it does dry it up a bit. Bake 1 hour at 350 . Although not recommended, I do stuff the bird lightly.
This is a recipe taught to me 30 + years ago by my BFF mom, Mrs. D. Enjoy. Freezes well, I always make extra and freeze without cooking for my DDIL, its her favorite.
Tulip
Lemon Sweet Chicken Crock Pot
This recipe turned out awesome! i posted this a while ago..plan on having it again tomorrow..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
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Roast in Crock Pot
Salt and pepper a thawed roast such as a round roast or chuck. Place it in your crockpot, put the lid on turn your crackpot on to it's highest setting and cook for about 8 hours. You will have plenty of moisture from the meat itself. We also like to add a package of onion soup to this before cooking. With the drippings you can make baron of beef, or thicken the drippings for a flavorful gravy.
My time
Creamy Italian Chicken
This is a favorite at our house, though it isn't low in calories.
Creamy Italian Chicken
6 chicken breasts
1/4 cup water
1 package of Good Seasonings Italian dressing mix
Put chicken in slow cooker. Cover with seasoning packet and add the water. Cook on low for 3 hours or high for a little less. (You know your cooker and timing).
Mix one can of Cream of chicken soup, 1 8 oz. package cream cheese, softened, and one small can of sliced mushrooms. Pour over chicken and let cook 1-2 hours longer 'til all is heated through.
Serve over noodles.
Creamy Italian Chicken
6 chicken breasts
1/4 cup water
1 package of Good Seasonings Italian dressing mix
Put chicken in slow cooker. Cover with seasoning packet and add the water. Cook on low for 3 hours or high for a little less. (You know your cooker and timing).
Mix one can of Cream of chicken soup, 1 8 oz. package cream cheese, softened, and one small can of sliced mushrooms. Pour over chicken and let cook 1-2 hours longer 'til all is heated through.
Serve over noodles.
Kaye
Chicken in Crockpot
If you like rotessori chicken, try this.
Put a whole chicken with an onion in the cavity and rub the chicken with butter( I use margarine).sprinkle with about a 4th cup of lemon juice and sprinkle with salt, pepper, parsley, and paprika. cook in crockpot on high for 6 hours. The chicken just falls of the bones. I usually make a couple potatoes in the microwave in my potatoe bag, and serve a salad with it. Easy supper.
Put a whole chicken with an onion in the cavity and rub the chicken with butter( I use margarine).sprinkle with about a 4th cup of lemon juice and sprinkle with salt, pepper, parsley, and paprika. cook in crockpot on high for 6 hours. The chicken just falls of the bones. I usually make a couple potatoes in the microwave in my potatoe bag, and serve a salad with it. Easy supper.
Baba71
Chicken in Crock Pot
At our house, a favorite is chicken, on the bones or not (it will fall of if it is on the bones), potatoes, carrots, celery, cream of chicken soup and seasonings. Put it on low for 10-12 hours and it's delicious.
But you can throw just about anything in it. There's a recipie for crock pot chicken and dumplings somewhere that's delicious...and the pulled pork is amazing. Chirstmas lunch last year because you could get some whenever you were hungry after my dad grilled steak.
http://busycooks.about.com/od/chickenrecipe1/r/cpchickendumpli.htm but I suggest putting some of the liquid in a pot and boiling the dumplings that way, our crock pot doesn't bring it to a high boil that fast
But you can throw just about anything in it. There's a recipie for crock pot chicken and dumplings somewhere that's delicious...and the pulled pork is amazing. Chirstmas lunch last year because you could get some whenever you were hungry after my dad grilled steak.
http://busycooks.about.com/od/chickenrecipe1/r/cpchickendumpli.htm but I suggest putting some of the liquid in a pot and boiling the dumplings that way, our crock pot doesn't bring it to a high boil that fast
Crockpot Pork Chops
Crockpot Chops and Dressing
1-can pie filling (peach or apple)
4 porkchops
StoveTop stuffing (prepared)
Spray crockpot with Pam.
Layer pie filling, then chops,
then stuffing. Cook on high for
3-4 hours, or low for 6-8 hours.
Serve filling over chops.
Stuffing as a side dish. Enjoy!
I make this when we go camping while
we're out at rummage sales. Come home
to a hot meal.
1-can pie filling (peach or apple)
4 porkchops
StoveTop stuffing (prepared)
Spray crockpot with Pam.
Layer pie filling, then chops,
then stuffing. Cook on high for
3-4 hours, or low for 6-8 hours.
Serve filling over chops.
Stuffing as a side dish. Enjoy!
I make this when we go camping while
we're out at rummage sales. Come home
to a hot meal.
funcupl
Crock Pot Recipes
For potatoes and veggies I cut up carrots and slice potatoes, put in crockpot and add garlic salt - I like quite a bit and cover with a can of mushroom soup spread over top. Cook on low for about 8 hrs - kind of like scalloped potatoes with the veg already added.
Also do browned pot roast, add sliced carrots, potatoes and onions, some worcestershire sauce, can of golden mushroom soup and red wine. Cook on low for about 8 hours, then remove meat, add some flour mixed with water and cook for about half hour on high to make the gravy - this is really good and whole meal in done.
Also do browned pot roast, add sliced carrots, potatoes and onions, some worcestershire sauce, can of golden mushroom soup and red wine. Cook on low for about 8 hours, then remove meat, add some flour mixed with water and cook for about half hour on high to make the gravy - this is really good and whole meal in done.
Walter'sMom
Chicken Breast in Crock Pot
5 boneless chicken breasts
1 pkg taco seasoning
1 can cream of muchroom soup
1 jar of salsa
cook on low for about 5 or 6 hours
remove breasts when done.
then take 8 ounce sour cream and mix it with the broth created by the other indredients..mix it up.
serve over rice, or fork pull the chicken apart and serve on flour tortillas. yummy
a family favorite.
1 pkg taco seasoning
1 can cream of muchroom soup
1 jar of salsa
cook on low for about 5 or 6 hours
remove breasts when done.
then take 8 ounce sour cream and mix it with the broth created by the other indredients..mix it up.
serve over rice, or fork pull the chicken apart and serve on flour tortillas. yummy
a family favorite.
Pulled Pork in Crock Pot
I put a boneless pork shoulder roast in mine for a full 24 hours on low. After that, the meat is easily shredded with a fork. Shred the meat and add BBQ sauce to your taste. Instant pulled pork sandwiches. Just add hamburger buns. It's always a good choice.
Pecan Pie Muffins
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
2/3 cup melted butter ( no substitutes)
2 eggs, beaten
In a bowl, combine brown sugar, flour, and pecans: set aside. Combine butter and eggs; mix well. Stir into flour mixture until moistened. fill greased and floured muffin tins 2/3 full. Bake at 350 degrees until done. Remove immediately and cool Makes 2 1/2 dozen. terrific!!
I use regular size muffin tins. But, you can use the mini ones or the larger ones. Just bake until a toothpick comes out clean or use the spring test. that is what I do. These are really good! And so simple to make.
1/2 cup flour
1 cup chopped pecans
2/3 cup melted butter ( no substitutes)
2 eggs, beaten
In a bowl, combine brown sugar, flour, and pecans: set aside. Combine butter and eggs; mix well. Stir into flour mixture until moistened. fill greased and floured muffin tins 2/3 full. Bake at 350 degrees until done. Remove immediately and cool Makes 2 1/2 dozen. terrific!!
I use regular size muffin tins. But, you can use the mini ones or the larger ones. Just bake until a toothpick comes out clean or use the spring test. that is what I do. These are really good! And so simple to make.
Apple Kuchen
This is one of those recipes that everyone goes crazy over and thinks you went to a lot of trouble.
1 stick soft butter
1 yellow cake mix
1/2 cup sweetened coconut
1 20 oz. can sliced apple pie apples
1/2 cup sugar
1 tsp cinnamon
1 cup sour cream
2 egg yolks
Cut the butter into the cake mix til crumbly. Mix in coconut. Press into 13x9 cake pan and bake at 350 for 10 minutes.
Remove from oven and arrange the apples over the top. Mix cinnamon and sugar and sprinkle over the apples. Mix sour cream and egg yolks and drizzle over apples. Bake at 350 for 25 minutes. Serve warm.
sharoney
Check out my Etsy shop at
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1 stick soft butter
1 yellow cake mix
1/2 cup sweetened coconut
1 20 oz. can sliced apple pie apples
1/2 cup sugar
1 tsp cinnamon
1 cup sour cream
2 egg yolks
Cut the butter into the cake mix til crumbly. Mix in coconut. Press into 13x9 cake pan and bake at 350 for 10 minutes.
Remove from oven and arrange the apples over the top. Mix cinnamon and sugar and sprinkle over the apples. Mix sour cream and egg yolks and drizzle over apples. Bake at 350 for 25 minutes. Serve warm.
sharoney
Check out my Etsy shop at
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Pumpkin Rolls with Cream Cheese
Here is a recipe for a YUMMY dessert.
1/4 C powder sugar
2/3 C all purpose flour
1 tsp baking powder
1tsp tsp baking soda
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 Large eggs
1 C sugar
2/3 C pumpkin puree
1 C chopped walnut
1 pkg (8oz) cream cheese
1 C powder sugar
2 Tbsp butter or margarine
1tsp vanilla
Extra powder sugar
For Cake
Preheat oven to 375 F. Grease 15X10 jelly roll pan. Line with wax paper or parchment paper. Then grease and flour lined pan. Sprinkle a thin cotton kitchen towel with about 1/2 C powder sugar
Then combine flour,baking powder,baking soda,cinnamon,cloves, salt, in a small bowl. Beat eggs and granulated sugar in a large bowl until it thicken and is lemon colored (about 5 minutes) Beat in pumpkin. Stir in flour mixture and spread evenly prepared pan. Bake 13 to 15 minute or until top of cake springs back when touched. (if using dark colored pands begin checking doneness at 11mintues) Immediately loosen and turn cake onto prepared towel. Carefully peel of paper. Starting with the long end roll up cake and towel together. Cool on rack.
For Filling
Beat cream cheese, butter, 1 C powder sugar and vanilla until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re roll cake and wrap with plastic wrap. Refrigerate for at least 1 hour. Sprinkle extra powdered sugar before serving.
Make sure you have enough powdered sugar on the towel so the cake doesn't stick to the towel.
patiese1
1/4 C powder sugar
2/3 C all purpose flour
1 tsp baking powder
1tsp tsp baking soda
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 Large eggs
1 C sugar
2/3 C pumpkin puree
1 C chopped walnut
1 pkg (8oz) cream cheese
1 C powder sugar
2 Tbsp butter or margarine
1tsp vanilla
Extra powder sugar
For Cake
Preheat oven to 375 F. Grease 15X10 jelly roll pan. Line with wax paper or parchment paper. Then grease and flour lined pan. Sprinkle a thin cotton kitchen towel with about 1/2 C powder sugar
Then combine flour,baking powder,baking soda,cinnamon,cloves, salt, in a small bowl. Beat eggs and granulated sugar in a large bowl until it thicken and is lemon colored (about 5 minutes) Beat in pumpkin. Stir in flour mixture and spread evenly prepared pan. Bake 13 to 15 minute or until top of cake springs back when touched. (if using dark colored pands begin checking doneness at 11mintues) Immediately loosen and turn cake onto prepared towel. Carefully peel of paper. Starting with the long end roll up cake and towel together. Cool on rack.
For Filling
Beat cream cheese, butter, 1 C powder sugar and vanilla until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re roll cake and wrap with plastic wrap. Refrigerate for at least 1 hour. Sprinkle extra powdered sugar before serving.
Make sure you have enough powdered sugar on the towel so the cake doesn't stick to the towel.
patiese1
Baked Oatmeal
Baked Oatmeal
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot
You can exchange any fruit for the raisins.. Apples are tasty also. I usually double the batch and a little milk and microwave it for breakfast . Its yummy!!
patiese1
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot
You can exchange any fruit for the raisins.. Apples are tasty also. I usually double the batch and a little milk and microwave it for breakfast . Its yummy!!
patiese1
Cauliflower & Potato Mashed
if its for getting someone to eat cauliflwr who doesnt like it, I had a great lower carb mashed potato at a restaurant I liked so much I asked for the recipe. It goes like this (I make it from my head, lol)
boil equal amouts of potatoes and cualiflower in separate pots. Boil cauli to very tender, boil potatoes to mash.
drain both, put in 1 pot and mash or whip with your rotary beaters to smooth with a little milk, and butter, garlic, salt, pepper, and throw in some parsley too.
Just make what you would to feed your family for mashed potatoes, but replace half the potato with cauliflower. No one will even know there is cauliflower in the potatoes!! sharet
(make sure cauli is drained very well)
boil equal amouts of potatoes and cualiflower in separate pots. Boil cauli to very tender, boil potatoes to mash.
drain both, put in 1 pot and mash or whip with your rotary beaters to smooth with a little milk, and butter, garlic, salt, pepper, and throw in some parsley too.
Just make what you would to feed your family for mashed potatoes, but replace half the potato with cauliflower. No one will even know there is cauliflower in the potatoes!! sharet
(make sure cauli is drained very well)
Broccoli Salad
broccoli salad
1 large head broccoli
2 large carotts
1 large onion
1/2 cup mayo
4 strips bacon
1 TBS vinigar
1/2 tsp salt
1 tsp sugar
pepper to tast
cut up veggies fry bacon crisp and crumble set aside mix dressing ingrediants mix with veggies let sit at least 3 hours. sprinke with bacon befor seving.
lindy-2
1 large head broccoli
2 large carotts
1 large onion
1/2 cup mayo
4 strips bacon
1 TBS vinigar
1/2 tsp salt
1 tsp sugar
pepper to tast
cut up veggies fry bacon crisp and crumble set aside mix dressing ingrediants mix with veggies let sit at least 3 hours. sprinke with bacon befor seving.
lindy-2
Broccoli Casserole
Broccoli Casserole
Ingredients
2 packages chopped broccoli
1/2 to 1lb Velveeta cheese
1 stick margarine
Ritz Crackers, crushed (enough to put a good coat on top)
Directions
Cook broccoli according to directions on package, drain well. Return broccoli to pan, add butter and cheese, stir over low heat until melted. Pour into casserole spray coated dish, top with crackers crumbs. Bake at 325 degrees for 20 minutes.
Ingredients
2 packages chopped broccoli
1/2 to 1lb Velveeta cheese
1 stick margarine
Ritz Crackers, crushed (enough to put a good coat on top)
Directions
Cook broccoli according to directions on package, drain well. Return broccoli to pan, add butter and cheese, stir over low heat until melted. Pour into casserole spray coated dish, top with crackers crumbs. Bake at 325 degrees for 20 minutes.
Cake in a Coffee Mug in Microwave
1 Coffee mug
4 Tbsp regular Flour
4 Tbsp Sugar
2 Tbsp Cocoa
1 Egg
3 Tbsp Milk
3 Tbsp Oil
A small splash of vanilla
3 Tbsp Chocolate Chips( if you really want to live dangerous)
Add dry ingredients to mug mix wll with a fork. Add egg, mix thoroughly. Pour in milk ,oil and vanilla, mix well. Add chips if wanted) Put mug in microwave and cook for 3 minutes on 1000 watts microwave a little longer if you have a different wattage microwave. Cake will rise over the top of mug- Do not be alarm. Allow to cool a little; tip onto plate if desired. I usually eat it straight from the mug. I dip my spoon in icing and then dig into the cake and so on and so on. The reason its dangerous is you can now have chocolate cake anytime you want. I usually make up bags of the dry mix ingredients and then add the wet stuff whenever I want some cake!
patiese1
4 Tbsp regular Flour
4 Tbsp Sugar
2 Tbsp Cocoa
1 Egg
3 Tbsp Milk
3 Tbsp Oil
A small splash of vanilla
3 Tbsp Chocolate Chips( if you really want to live dangerous)
Add dry ingredients to mug mix wll with a fork. Add egg, mix thoroughly. Pour in milk ,oil and vanilla, mix well. Add chips if wanted) Put mug in microwave and cook for 3 minutes on 1000 watts microwave a little longer if you have a different wattage microwave. Cake will rise over the top of mug- Do not be alarm. Allow to cool a little; tip onto plate if desired. I usually eat it straight from the mug. I dip my spoon in icing and then dig into the cake and so on and so on. The reason its dangerous is you can now have chocolate cake anytime you want. I usually make up bags of the dry mix ingredients and then add the wet stuff whenever I want some cake!
patiese1
Saturday, October 22, 2011
Oreo Cookie Balls (np3)
Oreo Cookie Balls
Ingredients:
1 pkg. Oreo cookies (Can substitute store brands)
1 pkg. cream cheese block (Can substitute canned frosting) Use at room temperature.
4 oz. white chocolate almond bark
Directions:
1. Add Oreos to food processor and blend until fine.
2. Add cream cheese to Oreo crumbs and blend until dough-like.
3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4. Melt almond bark in microwave according to package directions. Stir every 30 seconds.
5. Dip chilled Oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set about. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets.
These will freeze but will stay fresh for a long time if refrigerated.
Ingredients:
1 pkg. Oreo cookies (Can substitute store brands)
1 pkg. cream cheese block (Can substitute canned frosting) Use at room temperature.
4 oz. white chocolate almond bark
Directions:
1. Add Oreos to food processor and blend until fine.
2. Add cream cheese to Oreo crumbs and blend until dough-like.
3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4. Melt almond bark in microwave according to package directions. Stir every 30 seconds.
5. Dip chilled Oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set about. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets.
These will freeze but will stay fresh for a long time if refrigerated.
Saturday, August 27, 2011
Spanish Bar Cake
I don't know if any of you remember, but way back, when I was young, the A&P carried a wonderful Spanish Bar Cake that they made in their bakeries. It was delicious!!!!!!!!!! Well, here is a recipe to make it ( or something very similiar). Let me know if you remember, or if you are familiar with this recipe.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
Monday, August 22, 2011
Basic Cornbread
BASIC CORNBREAD
Southerners would scoff at sweet cornbread, but we Northerners like it this way. Please leave the sugar out of the tea, however.
1-1/4 c all-purpose or whole wheat pastry flour
¾ c cornmeal
¼ c sugar or Splenda
2 tsp baking powder
½ tsp salt
1 c milk
¼ c vegetable oil
1 egg or 2 egg whites
Spray an 8- or 9-inch square baking pan with non-stick spray or grease lightly. In medium bowl, combine all ingredients. Pour batter into prepared pan. Bake at 400° for about 20 minutes or until toothpick inserted comes out clean.
Variation: Add ½ cup chopped green chilies for a hotter version.
Southerners would scoff at sweet cornbread, but we Northerners like it this way. Please leave the sugar out of the tea, however.
1-1/4 c all-purpose or whole wheat pastry flour
¾ c cornmeal
¼ c sugar or Splenda
2 tsp baking powder
½ tsp salt
1 c milk
¼ c vegetable oil
1 egg or 2 egg whites
Spray an 8- or 9-inch square baking pan with non-stick spray or grease lightly. In medium bowl, combine all ingredients. Pour batter into prepared pan. Bake at 400° for about 20 minutes or until toothpick inserted comes out clean.
Variation: Add ½ cup chopped green chilies for a hotter version.
Perfect Amish Biscuits
PERFECT AMISH BISCUITS
This recipe may be halved, of course. But since these freeze so well, it makes sense to make to full batch and freeze what you can’t use presently.
6 cups flour 2 tsp cream of tartar
½ c instant nonfat dry milk 1 c cold butter, cut into pieces
¼ c baking powder 1 c butter-flavored Crisco
¼ c sugar 1-3/4 c buttermilk, approximately*
2 tsp salt
Preheat over to 400°. In very large bowl, combine all ingredients except shortenings and buttermilk. With pastry blender, cut in shortenings until mixture resembles coarse crumbs. Stir in buttermilk with a fork. Knead lightly 5-6 times to incorporate flour. Roll out about ¾-inch thick. Cut with 2-1/2 inch cutter into biscuits and prick tops with fork 2 or 3 times. At this point, either freeze or bake the biscuits on greased baking sheet for about 13-14 minutes or until browned. If freezing, place unbaked, shaped biscuits onto baking sheet and freeze until hard. Remove to plastic freezer bags. To serve, remove desired number and bake, without thawing, on greased cookie sheet in 400° oven for about 15-18 minutes.
*For the buttermilk, you may substitute milk soured with 1-1/2 TBS lemon juice and allowed to stand for 15 minutes. Stir before using.
This recipe may be halved, of course. But since these freeze so well, it makes sense to make to full batch and freeze what you can’t use presently.
6 cups flour 2 tsp cream of tartar
½ c instant nonfat dry milk 1 c cold butter, cut into pieces
¼ c baking powder 1 c butter-flavored Crisco
¼ c sugar 1-3/4 c buttermilk, approximately*
2 tsp salt
Preheat over to 400°. In very large bowl, combine all ingredients except shortenings and buttermilk. With pastry blender, cut in shortenings until mixture resembles coarse crumbs. Stir in buttermilk with a fork. Knead lightly 5-6 times to incorporate flour. Roll out about ¾-inch thick. Cut with 2-1/2 inch cutter into biscuits and prick tops with fork 2 or 3 times. At this point, either freeze or bake the biscuits on greased baking sheet for about 13-14 minutes or until browned. If freezing, place unbaked, shaped biscuits onto baking sheet and freeze until hard. Remove to plastic freezer bags. To serve, remove desired number and bake, without thawing, on greased cookie sheet in 400° oven for about 15-18 minutes.
*For the buttermilk, you may substitute milk soured with 1-1/2 TBS lemon juice and allowed to stand for 15 minutes. Stir before using.
Sunday, August 21, 2011
Oatmeal Pecan Cookies
OATMEAL-PECAN COOKIES
1 c shortening 1-1/2 c flour
1 c packed brown sugar 1 tsp baking soda
1 c sugar 1 tsp salt
2 eggs 3 c old-fashioned oats
1 tsp vanilla 1 c chopped pecans
1n medium bowl, cream shortening and sugars. Add eggs and vanilla and beat together. Combine flour, baking soda, and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. Shape into 1-1/2 inch balls and place 2 inches apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Makes about 7 dozen cookies.
1 c shortening 1-1/2 c flour
1 c packed brown sugar 1 tsp baking soda
1 c sugar 1 tsp salt
2 eggs 3 c old-fashioned oats
1 tsp vanilla 1 c chopped pecans
1n medium bowl, cream shortening and sugars. Add eggs and vanilla and beat together. Combine flour, baking soda, and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. Shape into 1-1/2 inch balls and place 2 inches apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Makes about 7 dozen cookies.
Amish Oatmeal Crisp Cookies
AMISH OATMEAL CRISP COOKIES
2-1/2 c (5 sticks) butter, softened
5 c sugar
1/3 c molasses
4 eggs
1-1/3 TBS baking powder
1 tsp baking soda
2 tsp salt
1 TBS cinnamon
1 TBS vanilla
4-1/3 c flour
4-3/4 c old-fashioned rolled oats
2 c chopped pecans, optional
Preheat oven to 375°. In very large bowl, cream butter with sugar; stir in molasses and beat until light and fluffy. Beat in eggs. Add baking powder, soda, salt, cinnamon and vanilla to batter all at once and then beat. Add flour and mix thoroughly. Stir in oats. Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 8-9 minutes until medium brown and slightly crinkled-looking. Allow to cool on sheets for about 1 minutes, then transfer to cool completely on wire racks. These freeze very well. Recipe may be halved. Full recipe makes about 200 cookies.
2-1/2 c (5 sticks) butter, softened
5 c sugar
1/3 c molasses
4 eggs
1-1/3 TBS baking powder
1 tsp baking soda
2 tsp salt
1 TBS cinnamon
1 TBS vanilla
4-1/3 c flour
4-3/4 c old-fashioned rolled oats
2 c chopped pecans, optional
Preheat oven to 375°. In very large bowl, cream butter with sugar; stir in molasses and beat until light and fluffy. Beat in eggs. Add baking powder, soda, salt, cinnamon and vanilla to batter all at once and then beat. Add flour and mix thoroughly. Stir in oats. Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 8-9 minutes until medium brown and slightly crinkled-looking. Allow to cool on sheets for about 1 minutes, then transfer to cool completely on wire racks. These freeze very well. Recipe may be halved. Full recipe makes about 200 cookies.
Saturday, August 20, 2011
Saying
There comes a time in life, when you walk away from all the drama and people who create it. You surround yourself with people who make you laugh, forget the bad, and focus on the good. So, love the people who treat you right. Think good thoughts for the ones who don't. Life is too short to be anything but happy. Falling down is part of LIFE...Getting back up is LIVING...
YESTERDAY is already a memory. TOMORROW is only a vision. TODAY, well lived, makes EVERY yesterday a memory of happiness and EVERY tomorrow a vision of hope! Don't let ANYTHING get to you today! It's ONLY life..live it like nobody is watching!
YESTERDAY is already a memory. TOMORROW is only a vision. TODAY, well lived, makes EVERY yesterday a memory of happiness and EVERY tomorrow a vision of hope! Don't let ANYTHING get to you today! It's ONLY life..live it like nobody is watching!
Friday, August 12, 2011
Chocolate Chip Picnic Bars
Chocolate Chip Picnic Bars
2/3 cup Crisco Shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
3/4 tsp. baking soda
1 cup rolled oats (quick oats) uncooked
1 pkg. (6 oz.) semi sweet chocolate chips
1/2 cup chopped nuts (optional)
Preheat oven to 350.
Beat shortening and sugars together until creamy. Beat in eggs and add vanilla. Sift together flour, salt, soda. Stir in flour mixture. Stir in oats, chocolate chips and nuts. Spread dough into a well greased 13 x 9 inch baking pan (I sprayed sides and bottom of pan with Pam original spray)
Bake for 25 minutes.
While warm sprinkle with confectioners sugar and cut into bars. Store in tightly covered container.
2/3 cup Crisco Shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
3/4 tsp. baking soda
1 cup rolled oats (quick oats) uncooked
1 pkg. (6 oz.) semi sweet chocolate chips
1/2 cup chopped nuts (optional)
Preheat oven to 350.
Beat shortening and sugars together until creamy. Beat in eggs and add vanilla. Sift together flour, salt, soda. Stir in flour mixture. Stir in oats, chocolate chips and nuts. Spread dough into a well greased 13 x 9 inch baking pan (I sprayed sides and bottom of pan with Pam original spray)
Bake for 25 minutes.
While warm sprinkle with confectioners sugar and cut into bars. Store in tightly covered container.
Pineapple Dream Cake
Pineapple Dream Cake
one store bought angel food cake mix
20 oz. can of crushed pineapple (Do Not Drain)
Mix together but do not add any other ingredients as per the box, it will foam up. Bake per the boxed directions and it is a dream.
one store bought angel food cake mix
20 oz. can of crushed pineapple (Do Not Drain)
Mix together but do not add any other ingredients as per the box, it will foam up. Bake per the boxed directions and it is a dream.
Tuna Macaroni Salad
TUNA MACARONI SALAD
1 cup macaroni - 2 hard boiled eggs - 2 cups shredded cabbage
1 7oz can Tuna - 1/4 cup chopped black olives
Mix together: 3/4 cup mayo - 2 tsp prepared mustard
1/2 tsp Italian seasoning - 2 tsp vinegar - 1/4 tsp salt
Cook and drain macaroni. Chop or grate the eggs. combine all ingredients and chill.
I usually add WAY MORE Italian seasoning.
1 cup macaroni - 2 hard boiled eggs - 2 cups shredded cabbage
1 7oz can Tuna - 1/4 cup chopped black olives
Mix together: 3/4 cup mayo - 2 tsp prepared mustard
1/2 tsp Italian seasoning - 2 tsp vinegar - 1/4 tsp salt
Cook and drain macaroni. Chop or grate the eggs. combine all ingredients and chill.
I usually add WAY MORE Italian seasoning.
Thursday, August 11, 2011
Quick Chocolate Cherry Cake
Quick Chocolate Cherry Cake
1 Box Fudge Cake Mix
1 Can Cherry Pie Filling
1 Cup Chocolate Chips
2 Eggs beaten w/1 Tbsp Cream or Milk
Nuts if desired
Mix all the ingredients gently and pour into a 9 x 13" greased pan. Bake at 350 for 40-42 minutes. Top with ice cream or whipped topping.
1 Box Fudge Cake Mix
1 Can Cherry Pie Filling
1 Cup Chocolate Chips
2 Eggs beaten w/1 Tbsp Cream or Milk
Nuts if desired
Mix all the ingredients gently and pour into a 9 x 13" greased pan. Bake at 350 for 40-42 minutes. Top with ice cream or whipped topping.
Sweet Potatoes Ambrosia
Sweet Potato Ambrosia
3 or 4 Medium size Sweet Potatoes
1 can Crushed Pineapple (well drained)
1 can Mandarin Oranges (drained)
Splenda or Sugar
1 teaspoon Cinnamon
Pecans
Marchino Cherries
Cook the Sweet Potatoes then peel and mash them. Add either Splenda or Sugar to sweeten to your taste. Add Cinnamon. Stir well, then add the crushed Pineapple. Make sure the Pineapple is very well drained. I squeeze the pineapple to drain as much of the juice as I can. Stir again and then add the Mandarin Oranges. Stir only enough to break the oranges into small pieces. Spread the mixture into a 9x13 glass dish. Decorate with Pecan halves and Marchino Cherries. Enjoy the potatoes hot or cold! Either way they are delicious!
3 or 4 Medium size Sweet Potatoes
1 can Crushed Pineapple (well drained)
1 can Mandarin Oranges (drained)
Splenda or Sugar
1 teaspoon Cinnamon
Pecans
Marchino Cherries
Cook the Sweet Potatoes then peel and mash them. Add either Splenda or Sugar to sweeten to your taste. Add Cinnamon. Stir well, then add the crushed Pineapple. Make sure the Pineapple is very well drained. I squeeze the pineapple to drain as much of the juice as I can. Stir again and then add the Mandarin Oranges. Stir only enough to break the oranges into small pieces. Spread the mixture into a 9x13 glass dish. Decorate with Pecan halves and Marchino Cherries. Enjoy the potatoes hot or cold! Either way they are delicious!
Cookies and Cream Freeze
Cookies & Cream Freeze
14 OREO Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 squares BAKER'S Semi-Sweet Chocolate,
LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides. Cover bottom of pan with 8 cookies. Crumble remaining cookies.
BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in COOL WHIP. Spoon 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; press gently into cream cheese mixture with back of spoon. Top with chocolate mixture. Freeze 3 hours or until firm.
REMOVE dessert from freezer 15 min. before serving; invert onto plate. Discard foil. Let dessert stand at room temperature to soften slightly before cutting to serve.
Old Fashioned Oatmeal Cake
Old Fashioned Oatmeal Cake with Broiled Topping
Cake-
1 ½ cups quick cooking rolled oats
1 ¼ cups boiling water
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter softened
1 tsp vanilla
3 eggs
1 ½ cups all purpose unbleached flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nut-meg
Topping-
2/3 cups firmly packed brown sugar
¼ cup margarine or butter softened
3 tbls milk or half & half ( I use milk )
1 cup coconut
½ cup chopped walnuts
Heat oven to 350, Grease and flour 9X13 pan in small bowl combine rolled oats and boiling water let sit 20 minutes. In large bowl beat sugar, brown sugar, and margarine until well combined Add vanilla and eggs blend well. Lightly spoon flour into measuring cup and level off, Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nut-meg mix well. Pour batter into prepared pan, bake at 350 for 35 to 45 min or until toothpick inserted in center comes out clean.
Topping – In small bowl combine brown sugar, margarine & butter softened, beat at high speed until smooth. Stir in coconut and nuts and spread to cover cake right out of oven, return under broiler about 5 inches from heat for 1 to 2 minutes or until bubbly and brown – cool
Cake-
1 ½ cups quick cooking rolled oats
1 ¼ cups boiling water
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter softened
1 tsp vanilla
3 eggs
1 ½ cups all purpose unbleached flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nut-meg
Topping-
2/3 cups firmly packed brown sugar
¼ cup margarine or butter softened
3 tbls milk or half & half ( I use milk )
1 cup coconut
½ cup chopped walnuts
Heat oven to 350, Grease and flour 9X13 pan in small bowl combine rolled oats and boiling water let sit 20 minutes. In large bowl beat sugar, brown sugar, and margarine until well combined Add vanilla and eggs blend well. Lightly spoon flour into measuring cup and level off, Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nut-meg mix well. Pour batter into prepared pan, bake at 350 for 35 to 45 min or until toothpick inserted in center comes out clean.
Topping – In small bowl combine brown sugar, margarine & butter softened, beat at high speed until smooth. Stir in coconut and nuts and spread to cover cake right out of oven, return under broiler about 5 inches from heat for 1 to 2 minutes or until bubbly and brown – cool
Party Nuts
Party nuts.........mmmmmmmm!
1 pound pecans (or walnuts)
1 egg white w/1 Tbl. water
.......Beat until stiff but not dry
1 cup sugar
1 tea. cinnamon
1 tea. salt
.......Mix all together
Add the nuts to the beaten egg whites until all is coated.
Then add the sugar mixture and mix until all the nuts are coated
with sugar & cinnamon.
Grease cookie sheet with Crisco (do not use butter).
Bake at 250 degrees for 45 minutes. Stir nuts every ten minutes.
Nice to put in little decorative jars for gifts and are wonderful added to a nice summer salad.
BEWARE....... very hard to eat only a few !!!!!
1 pound pecans (or walnuts)
1 egg white w/1 Tbl. water
.......Beat until stiff but not dry
1 cup sugar
1 tea. cinnamon
1 tea. salt
.......Mix all together
Add the nuts to the beaten egg whites until all is coated.
Then add the sugar mixture and mix until all the nuts are coated
with sugar & cinnamon.
Grease cookie sheet with Crisco (do not use butter).
Bake at 250 degrees for 45 minutes. Stir nuts every ten minutes.
Nice to put in little decorative jars for gifts and are wonderful added to a nice summer salad.
BEWARE....... very hard to eat only a few !!!!!
Six Flavor Pound Cake
SIX-FLAVOR POUND CAKE
2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut
Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.
After removing from oven, let cool in pan while preparing the following glaze:
Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.
Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.
This is not a “pretty” cake but it is the most requested at our home. Can be served with strawberries, whipped cream, etc., but it’s very good plain.
txgran
2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut
Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.
After removing from oven, let cool in pan while preparing the following glaze:
Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.
Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.
This is not a “pretty” cake but it is the most requested at our home. Can be served with strawberries, whipped cream, etc., but it’s very good plain.
txgran
Wednesday, August 10, 2011
Apricot Nectar Cake
1 Duncan Hines yellow cake mix
12 oz. can of apricot nectar
4 eggs
1/2 cup of salad or canola oil
1 package of lemon instant pudding
1 stick margarine or butter
1/2 cup sugar
Mix cake mix, 1 cup of apricot nectar, 4 eggs, 1/2 cup oil, 1 package of lemon instant pudding until blended. Spray bundt pan with baking spray, bake at 350 degrees for 1 hour.
The final 15 minutes the cake is baking, in a small saucepan pour the remaining 4 oz. of apricot nectar, 1 stick of margarine and 1/2 cup sugar. Simmer over heat until the liquid is transparent and slightly thickened.
When the cake is finished baking, remove from oven. Immediately poke holes using a chop stick about 1 inch apart. Spoon the thickened warm nectar over the cake. Let the cake cool for about 30 minutes; then invert on a plate. No frosting or icing necessary. Very moist and delicious!
12 oz. can of apricot nectar
4 eggs
1/2 cup of salad or canola oil
1 package of lemon instant pudding
1 stick margarine or butter
1/2 cup sugar
Mix cake mix, 1 cup of apricot nectar, 4 eggs, 1/2 cup oil, 1 package of lemon instant pudding until blended. Spray bundt pan with baking spray, bake at 350 degrees for 1 hour.
The final 15 minutes the cake is baking, in a small saucepan pour the remaining 4 oz. of apricot nectar, 1 stick of margarine and 1/2 cup sugar. Simmer over heat until the liquid is transparent and slightly thickened.
When the cake is finished baking, remove from oven. Immediately poke holes using a chop stick about 1 inch apart. Spoon the thickened warm nectar over the cake. Let the cake cool for about 30 minutes; then invert on a plate. No frosting or icing necessary. Very moist and delicious!
Tuesday, August 9, 2011
Key Lime Cake
Key Lime Cake Recipe
KEY LIME CAKE
1 pkg. Lemon Supreme cake mix
1 (3.4 oz.) pkg. lemon instant pudding mix
4 eggs
1/2 c. water
1/2 c. Key Lime juice
1/2 c. vegetable oil
2 c. powdered sugar
1/4 c. Key Lime juice
Combine first 6 ingredients; beat 2 minutes at medium speed with mixer. Pour batter into greased, floured 13 x 9 x 2 inch pan. Bake at 350 degrees 35 minutes, let cake cool in pan on wire rack. Combine powdered sugar and 1/4 cup Key Lime juice; drizzle over cake. Cut into squares. 15 to 18 servings.
KEY LIME CAKE
1 pkg. Lemon Supreme cake mix
1 (3.4 oz.) pkg. lemon instant pudding mix
4 eggs
1/2 c. water
1/2 c. Key Lime juice
1/2 c. vegetable oil
2 c. powdered sugar
1/4 c. Key Lime juice
Combine first 6 ingredients; beat 2 minutes at medium speed with mixer. Pour batter into greased, floured 13 x 9 x 2 inch pan. Bake at 350 degrees 35 minutes, let cake cool in pan on wire rack. Combine powdered sugar and 1/4 cup Key Lime juice; drizzle over cake. Cut into squares. 15 to 18 servings.
Monday, August 8, 2011
Sweet & Sour Freezer Pickles
Sweet and Sour Freezer Pickles
2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed
Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.
In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55
2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed
Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.
In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55
Caramel Corn
Caramel Corn
1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn
Preheat oven to 200 degrees
Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.
Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.
Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.
VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.
Yield : 15 cups
1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn
Preheat oven to 200 degrees
Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.
Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.
Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.
VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.
Yield : 15 cups
Saturday, August 6, 2011
Brownies
First you make the brownie and I found this one to be a keeper.
1/2 c of butter
1 c of sugar
2 eggs
1 tsp vanilla
1/3 c cocoa powder
1/2 c all purpose flour
1/4 tsp salt
1/4 tsp baking powder.
Preheat oven to 350 Grease and flour 8 inch pan
In a large saucepan or micro melt 1/2 c butter.Remove from heat and stir in sugar,eggs,vanilla. Beat in cocoa flour ,salt and baking powder.Spread batter into prepared pan. Bake 25-30 min. Do not over cook.
Now I double the recipe and bake in a 9 x 13....
Now here is what I do and I don't have measurements. I just make to fill the bowl or crowd it is to serve.
I cut up the brownie in bite size pieces and put a layer in a bowl..the take some cheery pie filling and place over brownie..take an instant chocolate pudding and make up then pour some over the pie filling.......then top with Cool Whip......then start again with brownie, pie filling pudding and cool whip till used up. then put in fridge..
The reason I double the brownie is to have some to eat....or make another bowl of this...or freeze for later. lol
Enjoy
1/2 c of butter
1 c of sugar
2 eggs
1 tsp vanilla
1/3 c cocoa powder
1/2 c all purpose flour
1/4 tsp salt
1/4 tsp baking powder.
Preheat oven to 350 Grease and flour 8 inch pan
In a large saucepan or micro melt 1/2 c butter.Remove from heat and stir in sugar,eggs,vanilla. Beat in cocoa flour ,salt and baking powder.Spread batter into prepared pan. Bake 25-30 min. Do not over cook.
Now I double the recipe and bake in a 9 x 13....
Now here is what I do and I don't have measurements. I just make to fill the bowl or crowd it is to serve.
I cut up the brownie in bite size pieces and put a layer in a bowl..the take some cheery pie filling and place over brownie..take an instant chocolate pudding and make up then pour some over the pie filling.......then top with Cool Whip......then start again with brownie, pie filling pudding and cool whip till used up. then put in fridge..
The reason I double the brownie is to have some to eat....or make another bowl of this...or freeze for later. lol
Enjoy
Chili
Best Chili I Ever Ate
2 Tbs oil
2 lbs ground Venison ( any ground meat ) 1 cup chopped onion
1 red or green bell pepper, chopped
16 oz can diced tomatoes
16 oz can tomato juice
16 oz can pork and beans
16 oz can kidney beans
1 - ½ tsp salt
1 Tbs garlic powder, Chili powder, & crushed red pepper
1 cup grated cheddar cheese
2 cup corn meal mix
15 oz can creamed corn
½ cup milk
½ cup sugar
Preparation : Brown meat in oil. Place in large pot, add onion, peppers, tomatoes, juice, beans, salt, garlic, chili powder, and crushed pepper. Cook on medium heat for 30 minutes, stirring occasionally. In separate bowl combine cornmeal, cream corn, milk, and sugar. Pour chili in deep 9x13 inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in 400 degree oven for 35 minutes, or until cornbread is golden brown. Serves 6.
2 Tbs oil
2 lbs ground Venison ( any ground meat ) 1 cup chopped onion
1 red or green bell pepper, chopped
16 oz can diced tomatoes
16 oz can tomato juice
16 oz can pork and beans
16 oz can kidney beans
1 - ½ tsp salt
1 Tbs garlic powder, Chili powder, & crushed red pepper
1 cup grated cheddar cheese
2 cup corn meal mix
15 oz can creamed corn
½ cup milk
½ cup sugar
Preparation : Brown meat in oil. Place in large pot, add onion, peppers, tomatoes, juice, beans, salt, garlic, chili powder, and crushed pepper. Cook on medium heat for 30 minutes, stirring occasionally. In separate bowl combine cornmeal, cream corn, milk, and sugar. Pour chili in deep 9x13 inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in 400 degree oven for 35 minutes, or until cornbread is golden brown. Serves 6.
Thursday, August 4, 2011
Honey Garlic Meatballs
Honey Garlic Meatballs
2 lbs. of lean ground beef
4 slices of fresh bread torn into crumb small maybe
2 large eggs
1 tsp. of salt
Meatballs
1/4 tsp. of cayenne pepper ( optional)
Sauce
1 tbsp. of margarine
8 garlic cloves minced
14 oz. can of stewed tomato with juice pureed ( I like it left in chunks)
3/4 cup of liquid honey
2 tsp. of cornstarch
1/4 cup of soya sauce
Combine meatball ingredients in a large bowl. Mix well Form into 48 1 1.2 inch balls. Bake on a ungreased baking sheet in a 500F oven for 10 - 12 minutes.
Remove from sheet and drain grease put in a 2 quart casserole dish.
Melt margarine in a sauce pan . Saute the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soya sauce and stir into the tomato mixture. Bring to a boil Reduce heat. Simmer uncovered for 10 minutes, stirring frequently. Pour the thickened sauce over the meatballs. Bake uncovered in a 350 oven for 20 minutes until the meatballs are glazed.
Note from Sassylass: This is a recipe my son gave me.. now I cheated and put the cooked meatballs in a crock pot and pour the sauce over them to save heating up the kitchen .
2 lbs. of lean ground beef
4 slices of fresh bread torn into crumb small maybe
2 large eggs
1 tsp. of salt
Meatballs
1/4 tsp. of cayenne pepper ( optional)
Sauce
1 tbsp. of margarine
8 garlic cloves minced
14 oz. can of stewed tomato with juice pureed ( I like it left in chunks)
3/4 cup of liquid honey
2 tsp. of cornstarch
1/4 cup of soya sauce
Combine meatball ingredients in a large bowl. Mix well Form into 48 1 1.2 inch balls. Bake on a ungreased baking sheet in a 500F oven for 10 - 12 minutes.
Remove from sheet and drain grease put in a 2 quart casserole dish.
Melt margarine in a sauce pan . Saute the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soya sauce and stir into the tomato mixture. Bring to a boil Reduce heat. Simmer uncovered for 10 minutes, stirring frequently. Pour the thickened sauce over the meatballs. Bake uncovered in a 350 oven for 20 minutes until the meatballs are glazed.
Note from Sassylass: This is a recipe my son gave me.. now I cheated and put the cooked meatballs in a crock pot and pour the sauce over them to save heating up the kitchen .
Wednesday, August 3, 2011
Lemon Bread
Lemon Bread
1 package Lemon cake mix
3 oz. package instant lemon pudding
1 cup water
4 eggs
½ cup oil
Combine all ingredients and mix well. Pour into 3 greased loaf pans and bake at 350° for 35 to 40 minutes.
While warm, mix ¼ cup sugar and ¼ cup lemon juice and pour over the bread.
1 package Lemon cake mix
3 oz. package instant lemon pudding
1 cup water
4 eggs
½ cup oil
Combine all ingredients and mix well. Pour into 3 greased loaf pans and bake at 350° for 35 to 40 minutes.
While warm, mix ¼ cup sugar and ¼ cup lemon juice and pour over the bread.
Chocolate Marshmallow Squares
These are sinful....rich ..and oh so good!!! Cut them in small pieces and hide them!! I like to put them in the freezer and take out as needed..
Chocolate Marshmallow Squares
1 ½ cups of semi sweet chocolate
1 ½ cups of butterscotch chips
4 cups of icing sugar
4 eggs
2 cups of margarine
Line a 9 x 13 pan with graham wafers.
Melt chips, icing sugar, margarine and eggs together stirring often. Remove from heat and cool about 5 min. Mix in 8 cups of miniature marshmallows. Pour over wafers in pan. Cool. May be frozen.
Make sure you cool it for the 5 min or the marshmallows will melt...you want the marshmallows to keep their shape not melt.
Chocolate Marshmallow Squares
1 ½ cups of semi sweet chocolate
1 ½ cups of butterscotch chips
4 cups of icing sugar
4 eggs
2 cups of margarine
Line a 9 x 13 pan with graham wafers.
Melt chips, icing sugar, margarine and eggs together stirring often. Remove from heat and cool about 5 min. Mix in 8 cups of miniature marshmallows. Pour over wafers in pan. Cool. May be frozen.
Make sure you cool it for the 5 min or the marshmallows will melt...you want the marshmallows to keep their shape not melt.
Chocolate Zucchini Cake
With all the zucchinis coming on in the garden I thought you might like this recipe. Tis delicious!!
2 1/2 c all purpose flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 c sugar
3 eggs
2 tsp vanilla
2 c of shredded zucchini
1/2 c milk.
1 c chopped walnuts or pecans.
Preheat oven to 350.
Combine butter,sugar and eggs add vanilla stir in zucchini and milk Add dry ingredients and nuts last.
Pour batter into a greased and floured 10 inch tube or bundt pan.
Bake 50 min . Test at 45min.
Can add a glaze but this is nice just the way it is.
Less calories too..so we can have two pieces LOL
2 1/2 c all purpose flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 c sugar
3 eggs
2 tsp vanilla
2 c of shredded zucchini
1/2 c milk.
1 c chopped walnuts or pecans.
Preheat oven to 350.
Combine butter,sugar and eggs add vanilla stir in zucchini and milk Add dry ingredients and nuts last.
Pour batter into a greased and floured 10 inch tube or bundt pan.
Bake 50 min . Test at 45min.
Can add a glaze but this is nice just the way it is.
Less calories too..so we can have two pieces LOL
Zucchini Dessert Squares
Zucchini Dessert Squares
4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine
FILLING
8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg
In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.
4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine
FILLING
8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg
In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.
Zucchini Peach Jam
Zucchini Peach Jam
Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder
Stir zucchini and sugar together till boiling....boil for 15 min.
Add pineapple and lemon juice
Return to boil 6 min. Stir in jello powder until dissolved Pour into jars
Makes 6 pints
Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder
Stir zucchini and sugar together till boiling....boil for 15 min.
Add pineapple and lemon juice
Return to boil 6 min. Stir in jello powder until dissolved Pour into jars
Makes 6 pints
Wednesday, July 27, 2011
Crispy Potato Patties
Crispy Potato Patties Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
2 cups mashed potatoes
1 egg, beaten
1 onion, minced (optional) I didn't use the onion
1/4 tsp. salt
1/8 tsp. white pepper
2-3 Tbsp. olive oil
1/2 cup flour
Preparation:
Mix together (I used a spatula and was easy to mix) mashed potatoes, beaten egg, flour and onion in a medium bowl. Add salt and pepper and stir. Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are 1/2" thick. Cook until bottom is browned and crisp, about 3-4 minutes. Using a spatula (I sprayed the spatula with Pam Olive Oil) Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes. Serve with ketchup or salsa
Makes: * 8 Crispy Potato Patties
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
2 cups mashed potatoes
1 egg, beaten
1 onion, minced (optional) I didn't use the onion
1/4 tsp. salt
1/8 tsp. white pepper
2-3 Tbsp. olive oil
1/2 cup flour
Preparation:
Mix together (I used a spatula and was easy to mix) mashed potatoes, beaten egg, flour and onion in a medium bowl. Add salt and pepper and stir. Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are 1/2" thick. Cook until bottom is browned and crisp, about 3-4 minutes. Using a spatula (I sprayed the spatula with Pam Olive Oil) Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes. Serve with ketchup or salsa
Makes: * 8 Crispy Potato Patties
Tuesday, July 26, 2011
Tuesday, July 12, 2011
Pulled Pork in Crock Pot
Pulled Pork in Crock Pot
1/2 of a pork loin roast
1 pkg. taco seasoning - mine is low sodium
1 can cream of chicken soup
1 cup salsa
I added an onion and some garlic powder - neither was in the recipe. I probably added some Ortega taco sauce, too.
Cook 4 or 5 hours in the crockpot. The recipe called for a can of refried beans added at this point, but I didn't bother. You can serve it just as meat dish, or a sandwich filling for buns or tortillas.
1/2 of a pork loin roast
1 pkg. taco seasoning - mine is low sodium
1 can cream of chicken soup
1 cup salsa
I added an onion and some garlic powder - neither was in the recipe. I probably added some Ortega taco sauce, too.
Cook 4 or 5 hours in the crockpot. The recipe called for a can of refried beans added at this point, but I didn't bother. You can serve it just as meat dish, or a sandwich filling for buns or tortillas.
Vegetable Casserole
Vegetable Casserole
We had a church potluck the other day, and my friend Velma brought this vegetable casserole. We talked and we think it would be good with the addition of some chopped chicken/turkey, or possibly browned hamburger or tuna. (or pieces of ham)
Velma also added some cooked carrots the night she brought this.
1 17 ounce can of whole kernel corn
1 10 ounce package frozen cauliflower, cooked
1 10 ounce package frozen cut broccoli, cooked
4 or 5 carrots, cut in 1/2 inch pieces, cooked with other vegetables
1 small can sliced mushrooms
1 17 ounce can cream-style corn
2 cups shredded Swiss cheese
1 10 3/4 ounce can condensed cream of celery soup
2 tablespoons oleo
1 1/2 cup soft rye or white bread crumbs
Drain whole kernel corn, cooked vegetables and mushrooms. Cut any large pieces. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Pour in a greased 9 X 13 inch baking dish. Melt oleo & toss with the crumbs. Sprinkle on top of the mixture. Bake, uncovered, in a 375 degree oven about 30 to 35 minutes or until hot through. Serves 12 to 15.
Velma also added some cooked carrots the night she brought this.
1 17 ounce can of whole kernel corn
1 10 ounce package frozen cauliflower, cooked
1 10 ounce package frozen cut broccoli, cooked
4 or 5 carrots, cut in 1/2 inch pieces, cooked with other vegetables
1 small can sliced mushrooms
1 17 ounce can cream-style corn
2 cups shredded Swiss cheese
1 10 3/4 ounce can condensed cream of celery soup
2 tablespoons oleo
1 1/2 cup soft rye or white bread crumbs
Drain whole kernel corn, cooked vegetables and mushrooms. Cut any large pieces. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Pour in a greased 9 X 13 inch baking dish. Melt oleo & toss with the crumbs. Sprinkle on top of the mixture. Bake, uncovered, in a 375 degree oven about 30 to 35 minutes or until hot through. Serves 12 to 15.
Chicken Salad
Chicken Salad
How about a chicken salad. I simmer breasts, cut them into bite size pieces, add halved grapes, celery, and toasted slivered almonds. For dressing I use half mayo and half plain or vanilla yogurt. This is a summer time fav at my house.
Crockpot Fiesta Chicken
Crockpot Fiesta Chicken
Put 5 or 6 chicken tenders in bottom of crockpot. Over this put one can (undiluted) cream of chicken or cream of mushroom soup.
Mix together one can corn (drained)
one can black beans (drained and rinsed)
1 cup salsa of your choice
2 TBSP. Taco seasoning
Pour on top of soup in crockpot
Cook on high 3-4 hrs. or low for 6 hrs.
Cook some rice and add 2 cups of the cooked rice to the crockpot shortly before serving.
Garnish with sour cream and/or grated cheese when served (if desire).
Very easy and makes the crockpot full (3-1/2 qt. size pot)
This keeps well and reheats well.
Put 5 or 6 chicken tenders in bottom of crockpot. Over this put one can (undiluted) cream of chicken or cream of mushroom soup.
Mix together one can corn (drained)
one can black beans (drained and rinsed)
1 cup salsa of your choice
2 TBSP. Taco seasoning
Pour on top of soup in crockpot
Cook on high 3-4 hrs. or low for 6 hrs.
Cook some rice and add 2 cups of the cooked rice to the crockpot shortly before serving.
Garnish with sour cream and/or grated cheese when served (if desire).
Very easy and makes the crockpot full (3-1/2 qt. size pot)
This keeps well and reheats well.
Barbecue Pulled Pork in Crock Pot
Barbecue Pulled Pork in Crock Pot
I make pulled pork in the crock pot all the time in fact that is the only way I cook it. If you have a Sams near you can get the whole loin and use that , much cheaper. I put it in the crock pot and add some small diced onion and season and let it cook for at least 8 hours, then I take out and let it cool enough to handle and then just pick it apart. Put it back in the crockpot with BBQ sauce and set it on warm until meal time. I make my own BBQ sauce ahead of time by the gallon and always have it on hand, it refrigerates for months. I can give you the recipe if you would like.
Barbecue Sauce Recipe
This is the original
1 cup ketchup
1/4 cup apple cider vinegar
3 tablesoons dark brown sugar
3 tablespoons worcestershire
1 teaspoon liquid smoke ( I found it at Walmart)
1/2 teaspoon salt
OPT: 1/2 teaspoon cayenee pepper.
Simmer for a few hours until it thickens.
I dont think this would make enough for a large amount of meat for a pot luck.
I make the sauce in very large batches at first I used to times the recipe x 5 but as my kids would want some I have since started making it with the vary large cans of ketchup I get at Sams. Its also much cheaper to buy it that way.
1 can ketchup (approx 12 cups)
3 cups apple cider vinegar
2 cups Dark Brown sugar
2 cups worcestershire
12 teaspoons of liquid smoke= 1/4 cup
OPT: 4-6 teaspoons cayenne pepper (to taste)
Barbecue Sauce Recipe
This is the original
1 cup ketchup
1/4 cup apple cider vinegar
3 tablesoons dark brown sugar
3 tablespoons worcestershire
1 teaspoon liquid smoke ( I found it at Walmart)
1/2 teaspoon salt
OPT: 1/2 teaspoon cayenee pepper.
Simmer for a few hours until it thickens.
I dont think this would make enough for a large amount of meat for a pot luck.
I make the sauce in very large batches at first I used to times the recipe x 5 but as my kids would want some I have since started making it with the vary large cans of ketchup I get at Sams. Its also much cheaper to buy it that way.
1 can ketchup (approx 12 cups)
3 cups apple cider vinegar
2 cups Dark Brown sugar
2 cups worcestershire
12 teaspoons of liquid smoke= 1/4 cup
OPT: 4-6 teaspoons cayenne pepper (to taste)
Pasta Salad
Pasta Salad
Pasta salad made with the corkscrew noodles that are yellow, red, green. While they are cooking, I pitch all the other ingredients in a bowl and I'm done. It gets rave reviews everytime!!
Pasta noodles (multi color)
frozen corn & frozen peas (rinsed with cold water)
red kidney beans (1 can drained)
red (purple) onion (chopped small)
Chicken (chop up leftovers or buy a good brand of canned ALL white breast meat - drain)
whatever vinegrette or Italian dressing you have.
toss all in a large bowl & refrigerate.
Very easy and tastes great. We add other things to it depending on what's on hand ... bacon bits, sunflower nuts, almonds, grated cheese, blackeyed peas ...just whatever we can find. It is even better the next day!!
Pasta noodles (multi color)
frozen corn & frozen peas (rinsed with cold water)
red kidney beans (1 can drained)
red (purple) onion (chopped small)
Chicken (chop up leftovers or buy a good brand of canned ALL white breast meat - drain)
whatever vinegrette or Italian dressing you have.
toss all in a large bowl & refrigerate.
Very easy and tastes great. We add other things to it depending on what's on hand ... bacon bits, sunflower nuts, almonds, grated cheese, blackeyed peas ...just whatever we can find. It is even better the next day!!
Mexican Casserole
Mexican casserole...
1 large bag of tostilla white corn chips
1-1/2 # lean hamburger meat
1 - can of cream of chicken mushroom soup
1 - lg can enchilada sauce .. I use Old El Paso-(I don't like Pace)
1 - lg jar of taco sauce ......" " " "
1 large onion chopped
Grated cheddar cheese
Cut up onion, set aside...
In large skillet.. cook hamburger meat till done ( all crumbly)
Add enchilada sauce
Add taco sauce
Mix chicken mushroom soup with 1/2 can of water and add to meat mixture.. Stir all together good.
Bring up to a simmer
Take a 9 X 13 pan, spray with pam
Take half bag of chips, lay them in the pan and slightly mash with your hands.
Pour mix mixture all over chips
Sprinkle onions over that
Cover with grated cheddar cheese
Bake in over at 350 till cheese is all bubbly and slighty brown. Take out and let sit about 10 minutes.
Delicious, goes a long way, and so easy to fix. Serve with rest of chips..
1 large bag of tostilla white corn chips
1-1/2 # lean hamburger meat
1 - can of cream of chicken mushroom soup
1 - lg can enchilada sauce .. I use Old El Paso-(I don't like Pace)
1 - lg jar of taco sauce ......" " " "
1 large onion chopped
Grated cheddar cheese
Cut up onion, set aside...
In large skillet.. cook hamburger meat till done ( all crumbly)
Add enchilada sauce
Add taco sauce
Mix chicken mushroom soup with 1/2 can of water and add to meat mixture.. Stir all together good.
Bring up to a simmer
Take a 9 X 13 pan, spray with pam
Take half bag of chips, lay them in the pan and slightly mash with your hands.
Pour mix mixture all over chips
Sprinkle onions over that
Cover with grated cheddar cheese
Bake in over at 350 till cheese is all bubbly and slighty brown. Take out and let sit about 10 minutes.
Delicious, goes a long way, and so easy to fix. Serve with rest of chips..
Macaroni Casserole
Macaroni Casserole
Heres mine, but you do have to cook it in the oven. It is one that you make and let sit in the fridge, and then bake right before you go. We have used this for years after Thanksgiving, to use some of the turkey meat, but it will work with whatever kind of meat you would like. HERE IS THE MOST IMPORTANT PART...YOU NEED TO USE A GOOD QUALITY MACARONI WITH DURUM SEMOLINA PASTA FLOUR...I use American Beauty brand. Make this the night before, or in the morning and it will be ready to bake and go!
2 cups uncooked macaroni
2 cups turkey, chicken, ham or your choice meat
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups milk
8 oz. shredded cheddar cheese
Combine all ingredients, seasoning as preferred, cover for 8 hours in refrigerator or overnight. Bake for 1 hour at 350 degrees and enjoy! Sometimes I put chips or bread crumbs on the top. Its always a hit at church potlucks!
You may not want to make it in the heat of summer, but it is a great one to have on hand.
Heres mine, but you do have to cook it in the oven. It is one that you make and let sit in the fridge, and then bake right before you go. We have used this for years after Thanksgiving, to use some of the turkey meat, but it will work with whatever kind of meat you would like. HERE IS THE MOST IMPORTANT PART...YOU NEED TO USE A GOOD QUALITY MACARONI WITH DURUM SEMOLINA PASTA FLOUR...I use American Beauty brand. Make this the night before, or in the morning and it will be ready to bake and go!
2 cups uncooked macaroni
2 cups turkey, chicken, ham or your choice meat
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups milk
8 oz. shredded cheddar cheese
Combine all ingredients, seasoning as preferred, cover for 8 hours in refrigerator or overnight. Bake for 1 hour at 350 degrees and enjoy! Sometimes I put chips or bread crumbs on the top. Its always a hit at church potlucks!
You may not want to make it in the heat of summer, but it is a great one to have on hand.
Macaroni & Cheese
Good old homemade macaroni and cheese... I got the recipe from Southern Living magazine maybe 30 years ago... I double the recipe and freeze an 8 x 8 aluminum pan for when I need to take food to someone:
8 oz macaroni, cooked and drained
Add: 2 c. cottage cheese
8 oz. sour cream
1 egg, slightly beaten
3/4 t. salt
2 c. sharp cheddar cheese (or a little more of any cheese)
Mix; place mixture in a slightly greased 8 x 8 or 8 x 11 pan. Sprinkle the top with paprika and bake at 350 for 45 minutes.
You'll get raves for this one!!
8 oz macaroni, cooked and drained
Add: 2 c. cottage cheese
8 oz. sour cream
1 egg, slightly beaten
3/4 t. salt
2 c. sharp cheddar cheese (or a little more of any cheese)
Mix; place mixture in a slightly greased 8 x 8 or 8 x 11 pan. Sprinkle the top with paprika and bake at 350 for 45 minutes.
You'll get raves for this one!!
Pizza Pasta Casserole
2 lbs ground beef
1 onion (I left this out)
3 14 oz cans of pizza sauce
1 pkg spiral macaroni
2 Cups Pizza Blend grated cheese
(mozzarella, mild cheddar and Provolone)
1 pkg pepperoni slices
Brown the ground beef with the onion in a frying pan while the macaroni is cooking according to the package directions.Drain the hamburger and add the cans of pizza sauce and then the cooked macaroni. Stir well an place this in a casserole dish, sprinkle with the cheese and top with the pepperoni.
Bake at 350 degrees for 25-30 minutes or until heated through and the cheese is melted.
Easy as can be!
1 onion (I left this out)
3 14 oz cans of pizza sauce
1 pkg spiral macaroni
2 Cups Pizza Blend grated cheese
(mozzarella, mild cheddar and Provolone)
1 pkg pepperoni slices
Brown the ground beef with the onion in a frying pan while the macaroni is cooking according to the package directions.Drain the hamburger and add the cans of pizza sauce and then the cooked macaroni. Stir well an place this in a casserole dish, sprinkle with the cheese and top with the pepperoni.
Bake at 350 degrees for 25-30 minutes or until heated through and the cheese is melted.
Easy as can be!
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