Friday, October 31, 2008

Mummy Calzone

2 loaves (1 pound each) frozen bread dough, thawed
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup pizza sauce
50 slices pepperoni
1/2 cup chopped green pepper
1 egg, beaten
1 pitted ripe olive, sliced and cut in half

1. Roll out each piece of dough into a rounded triangle shape, about 14-in. high x 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.

2. Inside the scored rectangle in the center, layer cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly.

3. Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use. Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 8-10 servings.

Thursday, October 30, 2008

Oatmeal Toffee Cookies

These are so awesome!! Michael loves them.

1 cup (2 sticks) butter or margarine, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
1 cup MOUNDS Sweetened Coconut Flakes(optional)
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies

Tuesday, October 28, 2008

Sweet Pork Burritos

**The measurements aren't exact and you can make it bigger or smaller.

In a crock pot:

Sirloin Boneless Pork Roast (about a 3 lb roast)
Coke to cover {I used DR Pepper. It was much sweeter and I liked the taste better. I used about 1/2 can}
1/2 cup honey
1/4 brown sugar
1 bottle of Honey BBQ {I didn't use a whole bottle it does add a nice sweet taste but about 1/2 - 1 cup is about right. PS...I really like Sweet Baby Rays brand}

1. Cook on low for about 5-6 hours or till tender and falling apart. Take out of juices and shred. Keep 2 -3 cups of the liquid coke/honey/sugar mixture put your shredded pork back into the roaster/Crockpot in the 2-3 cups and let it be in the Crockpot until your ready to eat.. This freezes beautifully.

Sweet Rice:

This is a made up recipe because I'm trying to get a recipe similar to Bajio but just make this to taste. When I do it I saute regular rice, some onion, and garlic in some oil. Then add some chicken stock and/or water, salt and some sugar. Cook the rice as directed. Then I squeeze lime juice all over.

To make the burritos use the rice, some beans (I like black) and the pork. I like to buy an avocado and mix it with some ranch and sour cream for a yummy sauce!
The thing that definitely "makes" the recipe is the uncooked flour tortillas. Best Bites also had a great homemade tortilla recipe. {I was surprised at how easy it was to make my own tortillas and they were way good}!

Recipe courtesy of

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" baking
pan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Recipe courtesy of

Corn Cake Toppers

Recipe courtesy of

Almond Chicken

1/2 C flour
1/3 C butter, melted
1 tsp celery salt
1 tsp paprika
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp dried oregano
1/4 tsp pepper
4-6 boneless skinless chicken breast halves
1 ½ C whipping cream

1/3 C dry bread crumbs
1 TBS butter
3/4 C sliced almonds, toasted

Preheat oven to 350. Place flour in a shallow bowl. Combine 1/3 C butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange chicken in a shallow 3-qt baking dish. Pour cream around chicken. Bake uncovered for 45 minutes. Combine bread crumbs and butter; sprinkle over chicken. Top with almonds. Bake another 5-8 min till golden. Serve over hot cooked pasta.

Recipe courtesy of

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

1.Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

2.Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.

**My notes- I accidentally only bought the 10 oz size of sauce so I only used 2 chicken breasts and only 1/2 C cream. I also bought the Colby Jack combo of cheese and broiled it for a few minutes at the end.

Recipe courtesy of

Rocky Road Fudge {or The Ultimate} Brownie

½ C butter
1 sq unsweetened chocolate
1 C sugar
2 eggs
1 C flour
1 tsp baking powder
1 tsp vanilla
½ C chopped nuts (opt. I leave these out)
Melt butter and chocolate together. Add sugar, eggs, and dry ingredients. Pour in 9x13 pan.


1 (8 oz) cream cheese (set 2 oz aside)
½ C sugar
1 egg
¼ C butter
2 TBS flour
½ tsp vanilla

Beat ingredients till fluffy. Then spread over chocolate layer. Sprinkle ¼ C chopped nuts (I do put these in) and 6 oz package semi-sweet chocolate chips over top. Bake 350 for 25-30 minutes. Remove from oven and spread 2 C mini marshmallows on top. Bake 2 minutes longer.


¼ C butter
1 sq unsweetened chocolate
Melt together. Add:
2 oz of reserved cream cheese
¼ C milk
1 tsp vanilla
3 C powdered sugar
Mix together and pour/spread over warm (not too hot) marshmallows. Keep refrigerated.

Recipe courtesy of

Wednesday, October 22, 2008

Sesame Flank Steak Marinade

Recipe from the Sisters' cafe

¼ c. chopped green onions
3 Tb soy sauce
2 Tb sesame oil
1 Tb vinegar
1 Tb brown sugar
1 Tb chopped fresh ginger
1 Tb chopped garlic
1 tsp dry mustard
1 tsp Worcestershire sauce
¼ c. toasted, crushed sesame seeds

Combine above ingredients. Marinate steak 4 hours and barbecue.

Sunday, October 19, 2008

Substitutes for bakings

Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom

Baking Powder, Double-Acting
Amount: 1 teaspoon
Substitute: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

Baking Soda
There is NO substitute for baking soda

Amount: 1 cup
- 1 cup regular margarine
- 1 cup vegetable shortening (for baking)
- An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.

TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80 percent fat often give the fat percentage on the front of the package.

If the margarine is labeled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine.

For additional information about using the various forms of margarine in recipes, check the Web site of the National Association of Margarine Manufacturers:

TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.

Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.

Amount: 1 cup
Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)

Chili Sauce
Amount: 1 cup
Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

Chocolate, Unsweetened
Amount: 1 ounce
Substitute: 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil

Cornstarch (for thickening)
Amount: 1 tablespoon
Substitute: 2 tablespoons flour
TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour.

Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)

Cream, Whipping
Amount: 1 cup unwhipped
Substitute: If you wish to use a commercial pre-whipped whipped cream or whipped cream substitute rather than whip your own cream, use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.

Amount: 1 whole egg
- 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package directions
- 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)

TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.

Flour, All-Purpose White Flour
Amount: 1 cup
Substitute: 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour.
TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.

Flour, Cake
Amount: 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour

Flour, Self-Rising
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

Amount: 1 small clove
Substitute: 1/8 teaspoon garlic powder

Herbs, Fresh
Amount: 1 tablespoon, finely cut
- 1 teaspoon dried leaf herbs
- 1/2 teaspoon ground dried herbs

Lemon Zest (fresh grated lemon peel)
Amount: 1 teaspoon
Substitute: 1/2 teaspoon lemon extract

Marshmallows, Miniature
Amount: 1 cup
Substitute: 10 large marshmallows

Mayonnaise (for use in salads and salad dressings)
Amount: 1 cup
- 1 cup sour cream
- 1 cup yogurt
- 1 cup cottage cheese pureed in a blender
- Or use any of the above for part of the mayonnaise

Mustard, Dry (in cooked mixtures)
Amount: 1 teaspoon
Substitute: 1 tablespoon prepared mustard

Amount: 1 small or 1/4 cup chopped, fresh onion
Substitute: 1 tablespoon instant minced onion
TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions -- one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.

Pasta (substituting one for another)
Amount: 4 cups COOKED
Substitute: The National Pasta Association suggests these substitution ratios.
Check for more information.

- 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta

- Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.

Pumpkin Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Amount: Any amount
Substitute: Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match. Visit the USA Rice Federation's Website to learn more about cooking with the different forms of rice at

Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.

Sugar, Confectioners' or Powdered
Amount: 1 cup
Substitute: 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.

Tomato Juice
Amount: 1 cup
Substitute: 1/2 cup tomato sauce plus 1/2 cup water

Tomato Soup
Amount: 10 3/4 ounce can
Substitute: 1 cup tomato sauce plus 1/4 cup water

Wine, Red
Amount: Any
Substitute: The same amount of grape juice or cranberry juice

Wine, White
Amount: Any
Substitute: The same amount of apple juice or white grape juice

Yeast, Compressed
Amount: 1 cake (3/5 ounce)
- 1 package (1/4 ounce) active dry yeast
- Scant 2 1/2 teaspoons loose active dry yeast

Cocoa and Chocolate Substitutions

Source: Betty Crocker

Semisweet baking chocolate:
1 oz = 1 oz unsweetened baking chocolate plus 1 Tbsp sugar

Semisweet chocolate chips:
1 cup = 6 oz semisweet baking chocolate, chopped

Unsweetened baking chocolate:
1 oz = 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine

Lion House Chocolate Zucchini Bread

If you love chocolate you will love this!! It is amazing!!

2 oz. unsweetened chocolate (2 blocks), melted
2 cups grated zucchini
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp vanilla
1 cup chocolate chips, semi-sweet

Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate, and vanilla; beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325 degrees for 50 minutes. Makes 2 loaves.

Thursday, October 16, 2008

Zucchini Mozzarella Medley

Grandma Wilson used to make this for us with the fresh vegetables from her garden.

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese (or Parmesan)

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately.

Chicken Noodle soup

6 cups chicken broth ( OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1/2 t. poultry seasoning or to taste(this is the secret ingredient to great chicken noodle soup)
1 14-oz. can evaporated milk (fat free is fine) or (1 can cream of chicken soup with 1/2 c. milk.)
1 small package of dry noodles (Kluski noodles) or 1 pkg. of frozen grandma noodles
In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles. Cook until noodles are tender. or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).

** you can also make this chicken and dumplings by using bisquik dumplings in place of the noodles, recipe is on side of bisquik box. Add prepared Bisquik by small spoonfuls. You can also use refrigerator biscuits cut into 1/4 pieces. Put the bisquik or biscuits on the soup and continue cooking for 10- 20 minutes longer until they are no longer doughy.

Monday, October 13, 2008

Blueberry Ricotta Pancakes with Honey Syrup

4 servings, about 16 pancakes

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter
1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

2. Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

3. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup

Sunday, October 12, 2008

Tuscan Bean Soup

Makes 6 servings(about 2 cups each)

1 cup chopped onions
½ cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 cans(14 ½ ounces each) low-salt chicken broth
1 can(17 ounces) green baby lima beans, drained and rinsed
1 can(15 ounces) garbanzo beans, drained and rinsed
1 can(15 ounces) red beans, drained and rinsed
2 tablespoon low-sodium tomato paste
1 ½ cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into ½-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves

Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.

Nutritional Information Per Serving: Calories 335, Carbohydrate 60 g, Protein 15 g, Fat 5 g, % of Calories from Fat 13, Sodium 583 mg, Cholesterol 0 mg.

Recipe Courtesy of American Dry Bean Board

Buttermilk Refigerator Rolls

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in 1/4 cup warm water (first let rise a few minutes)
1/2 cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
1/2 cup oil
1 tsp baking soda

Dissolve yeast in 1/4 c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1 1/2 - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

*Roll up like crescent rolls

How to sour milk (buttermilk)

sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or distilled white vinegar with one cup of milk, let stand for 5 minutes

Pork Roast- Crockpot

Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)

You simply put the roast in the crockpot(they are about 2-3 lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork.

Saturday, October 11, 2008

Spinach and Mushroom Sautéed Salad

1/2 lb mushrooms, sliced
olive oil
1/2 sweet onion, slivered
2 cloves garlic, pressed
2 fresh tomatoes, cubed
1/3 cup feta cheese (or more, to taste)
Three large handfuls of spinach

Sauté mushrooms in olive oil. Stir until you have some mushroom juices in the pan, and add onion and garlic. Cook the onions until they are done enough for your taste. Add tomatoes. Add feta cheese and spinach. Cook until the spinach is just wilted.

Green Beans with Honey Cashew Sauce

1 lb fresh green beans
1 1/2 to 2 T. butter
1/2 c. coarsely chopped cashews
2 T. honey

Steam green beans until just tender. Drain and set aside in saucepan. In a small skillet, sauté cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.) Pour sauce over beans and toss until coated.

Summer Squash Casserole

This is the best casserole, you will want to lick your plate clean!!

2 lbs. Zucchini squash, sliced (you can use combination of Zucchini & yellow squash)
1/4 cup chopped onion
1 can cream of chicken or cream of mushroom soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz. package seasoned chicken stuffing mix
1/2 cup butter, melted
Kosher salt, to taste

Bring water to a boil. Add a bit of salt. Place squash slices and chopped onion in the boiling salted water. Cook for about 3 minutes or until squash is crisp tender and brightly colored. Drain. Meanwhile, in a large bowl, combine the chicken soup and sour cream. Add the shredded carrots, squash and onions. Add salt to taste. In another bowl, combine the stuffing mix with the melted butter. Spread half of the stuffing/butter mixture in the bottom of a 13 x 9 baking dish. Spoon the vegetable mixture on top of the stuffing, then sprinkle the top of the vegetables with the rest of the stuffing mixture. Bake at 350°F for 25 to 30 minutes until hot and bubbly and the top is brown and crisp.

Friday, October 10, 2008

Tortilla Bowls

Preheat oven to 400 degrees

8 inch flour tortilla
2 T. oil
Foil (enough to make a 4" ball) make as many as you would like

Make a ball from the foil 4" diameter, set aside

In a frying pan heat oil and place tortilla in the hot oil for 5 seconds on each side, then drape the tortilla over the 4" ball of foil and bake for 5 minutes until golden brown. Cool

Preschool Fingerpaints

1/4 C. flour
1/2 C. water
3/4 C. liquid laundry soap

Mix flour and water and stir over low heat till thick and shiny. Remove from heat and add detergent. Cool to room temperature, separate into four containers. Add food coloring or tempra powder to make four different colors. Seal to store

Chinese Cabbage Chicken Salad

1 head cabbage
4 C. cooked chicken
2-4 green onions
1 package ramen noodles(uncooked)
1/2 C. slivered almonds
1/2 C. vegetable oil
3 T. vinegar
2 T. sugar
1 t. salt
1 t. accent
1/8 t. pepper

Chop cabbage and green onions and toss with cut-up chicken. Add noodles and almonds. Mix remaining ingredients in blender and pour over tossed portion.

Aunt Mary's Croutons

garlic powder

Cut bread into small squares leaving crusts on using uneven crusts and pieces. Leave to dry out. Using a heavy large fry pan, heat butter until it bubbles. (approximately 1/2 cube butter to 4-5 cups bread squares.) Stir in bread and continue frying until it browns, approximately 15 minutes on medium heat. Add garlic powder as bread frying.

Crockpot Chicken and Dumplings

This is so good, my family loves it. Truly "comfort food"
4 skinless, boneless chicken breast halves
2 stalks celery chopped
1 1/2 C. sliced carrots
2-4 C. chicken broth
1 onion finely diced
1 bay leaf
2 cans cream of chicken soup
2(10 oz.) packages refrigerator biscuits(Grands) torn into 4 pieces.
1 t. poultry seasoning
1 C. frozen peas and carrots
dash of sage & thyme

mix all ingredients together in a crockpot except the biscuits. cover and cook for 5 to 6 hours on high, remove chicken and shred. Return to the crockpot, now add the biscuits and cook for 30 more minutes until the dough is no longer raw in the center. A few minutes before serving add the frozen peas and carrots.

Short Cut Donuts

This is a fun activity for the kids and so good too.

1 package large refrigerator biscuit (10 in pkg.)

Preheat oil in deep fryer. Cut centers out of biscuits with a 1 inch cutter or (the cap from a 2 liter pop bottle). Fry donuts for 1 1/2 minutes, turn and fry 1 1/2 minutes more. Fry donuts holes for about 2 minutes, turning once. Drain on absorbent paper.

Place the hot donuts in cinnamon sugar, powder sugar or top with a glaze.

Chocolate Glaze:

1/2 C. chocolate chips
1 T. light corn syrup 2 T. milk

Combine chocolate chips, syrup and milk in a 2 C. glass cup; microwave on high for 1 to 2 minutes; stir until melted. Dip donuts and holes in glaze.

Aunt Jo's Sweet & Sour Dressing

1/4 C. oil
2 T. wine vinegar
2-3 T. honey
Lemon pepper or poppy seeds (optional)

Mix and use over Spinach orange & purple onion salad

Japanese Curry

1 potato
1 onion
3-4 carrots
1/4 to 1/2 pound of meat (beef, pork, chicken)
pineapple chunks (optional)

Peel potato. Cut into 1/2 inch dices. Peels and cut carrot. Cut onion into half and then into 1/4. Slice 1/8 inch thick.

Cut meat 1/2 inch cube. Saute in skillet. Add onion and continue to stir until slightly brown. Stir in potato and carrot for 1 minute. Pour 2 C. water and put lid on. Cook about 10 minutes or until tender. Break curry sauce mix ( I use S&B Golden Curry, found in the asian section of the grocery store) into thin slices. Stir in until melted. Add pineapple if desired and then Simmer the curry for 5 minutes on low heat. Serve over cooked rice

Grandma Wilson Frozen Fruit Cocktail

This is so good. She usually serves this every Christmas morning along with the sausage casserole and the Butterscotch Bundt rolls. "yummy"

4 C. sugar
2 C. water

Cook and cool

1 46 oz. orange pineapple juice
1 quart pineapple chucks with juice
1 pint Cherries
1 bowl peaches(peeled- abt.4 cups)
1 bowl pears(peeled- abt. 4 cups)
2 c. seedless grapes
2 T. fruit fresh

Mix together and freeze in quart jars or freezer bags.

Poppy Seed Dressing

This recipe is from Aunt Jo
1/2 C. sugar
1/4 C. vinegar
1/2 C. mustard
1/2 C. salad oil
1 T. grated onion
1 T. poppy seeds

Blend sugar, vinegar and mustard. Add salad oil, grated onion and poppy seeds. Mix well and pour over shredded cabbage.

Grandma Wilson Chocolate Chip Cookies

This is Grandma Cornelia's recipe and they are so good.
2 C. sugars
1 C. brown sugar
1 1/2 C. shortening
4 eggs
4 C. flour 2 t. vanilla
2 t. salt
2 t. baking soda
1 C. chocolate chips

Mix sugars and shortening. Add eggs and remaining ingredients. Mix well and cook for 8-10 minutes at 350 degrees

Pat Nelson's Sweet Carmels

4 C. sugar
4 c. syrup
1 1/2 heavy whipping cream
1 can eagle brand milk
dash of salt

Pour cream and milk in a double boiler. Scald and keep warm. In a heavy roast pan, bring sugar, syrup and salt to a rolling boil. Pour cream mixture into syrup mixture, 1/3 C. at a time. Takes about 45 minutes(don't add cream too fast it will cool down the mixture). After all cream is in, put in candy thermometer and cook to 232 degrees. Remove from stove and put in 1 teaspoon of vanilla and nuts if desired. Pour into a buttered jelly roll pan; let set overnight. ( use 2 jelly roll pans)

30 minute Caramels

These are so easy and they don't require cream. I love the texture and the taste
1 ( 14 oz) can sweetened condensed milk
1 1/2 C. light corn syrup
1 C. granulated sugar
1 C. packed brown sugar
1/2 C. butter
1/4 t. salt

Butter a cookie sheet, set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, sugars, butter and salt. Place over medium heat and stir with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240 degrees or soft-ball stage. Pour into prepared pan. Cool at room temperature until firm. Cut into squares, roll and wrap in waxed paper.

**Note, boil a pan of water put a thermometer and check the temperature, see what it reads at boiling. Water boils at 212F degrees at sea level, here in Utah we are at abt. 4400 feet, so our water boils at about 204 F degrees or so and the recipe calls for 240 F degrees subtract 8 from the 240 - 8 = 232 degrees is the temperature you should cook your caramels to. If you don't have access to a thermometer, rely on the cold-water test. Place a small amount of syrup to be tested in a cup of very cold water. If the syrup forms a soft ball in the water but flattens when removed, it is at the soft ball stage(234-240) and your caramels are done.

Can add 1 cup nuts- (walnuts, cashews, pecans

Mediterranean Chicken and Bow Ties

4 quarts water

1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves

1 tsp. chicken flavor instant bouillion

8 oz. uncooked bow tie pasta

Bring first three ingredients to a boil. Add pasta, cooked to desired doneness. Drain, keep warm.


2 Tbsp. olive oil or vegetable oil

1 lb. boneless chicken breast, cut into 2 x 1/2 inch strips

1 garlic cloves, minced

1/2 cup water

1 tsp. cornstarch

1/2 cup diagonally cut green onions (1/2 inch pieces)

1 small can sliced black olives

1 1/2 cup chopped fresh basil or 1 tsp. dried basil leaves

1/2 tsp. chicken flavor instant bouillon

1 cup cherry tomatoes, halved.

While pasta cooks, heat oil in large skillet over medium high heat. Add chicken and garlic; cook and stir 6-9 minutes or until chicken is no longer pink. In a small bowl, combine 1/2 cup water and cornstarch; blend well. Stir into chicken. Add onions, olives, 1/4 cup basil and 1/2 tsp. bouillon; cook and stir 2-3 minutes or until mixture is slightly thickened and glazed. Pour over cooked bow tie pasta; add tomatoes and toss to coat. Serves 4 (I usually double

Wednesday, October 8, 2008

Pumpkin Dessert Bar

This is so delicious!
2 (15 oz.) cans pumpkin
4 eggs
1 1/2 C. sugar
1 (12 oz.) can evaporated milk
2 t. cinnamon
1 t. nutmeg
1/2 t. ginger
1 yellow cake mix
2 sticks butter, melted
1 C. chopped pecans(optional)

Mix the first seven ingredients as you would for pumpkin pie, pouring batter into a greased 9 x 13 inch glass dish. Sprinkle cake mix over the top and then drizzle with butter. Sprinkle with pecans if using. Bake at 350 degrees for 45 to 55 minutes.

Artisan No-Knead Bread

adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose flour or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 tesapoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (Don't be fooled, your hands will be COVERED in sticky dough right about now...that is ok!) Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cottong towel and let rise for about 2 hours (I usually go for about 3 hours). When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I only ever do an additional 5-10 minutes max because I don't like a really hard, dark crust), until loaf is beautifully browned. Cool on a rack.

Tuesday, October 7, 2008

Whole Wheat Cinnamon Raisin Bread

1 tbsp active dry yeast
1/4 cup warm water (approx 110F)
1 1/4 cups buttermilk, room temperature or a bit warmer
1/4 cup honey
2 tsp salt
2 tsp cinnamon
1 cup whole wheat flour
2 - 2 1/2 cups white whole wheat flour
2/3 cups raisins

In a large bowl, combine yeast and warm water. Let stand for 5-10 minutes until foamy.
Mix in buttermilk, honey, salt, cinnamon and whole wheat flour. Stir well. Gradually mix in white whole wheat flour, stirring with a wooden spoon until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface, adding a bit more flour as you go to keep it from sticking, and knead until smooth and elastic, about 5-7 minutes (it won't get quite as smooth as breads made with other flours, but it will still be a bit stretchy). Place in a lightly greased bowl and cover with plastic wrap. Let stand for 1 1/2 - 2 hours, until doubled in size.
Preheat oven to 375F.
Turn bread out onto a lightly floured surface and gently deflate. Shape into a rectangle, then form into a log by folding the short ends into the center, then pulling the long ends up and pinching them together. Place dough seam-side down into a greased 8x4 inch loaf pan. Let rise for 45-60 minutes.
Bake at 375F for 35-40 minutes (until an internal-read thermometer inserted into the bottom of the loaf reads approx 200F). Remove from pan and cool completely on a wire rack before slicing and toasting.
Makes 1 loaf.

Sweet Potato Frys

1 large sweet potato
Olive Oil cooking spray
Fresh Rosemary

1. Peel the sweet potato and cut it into look like fries! Try to make them all the same size so they cook evenly.
2. Spray a baking sheet and put the potato fries on the sheet, spaced out.
3. Spray the fries lightly with the cooking spray.
4. Sprinkle with seasonings...salt, pepper, and fresh rosemary. Or use whatever spices you like. 5. Roast in a 400 degree oven for 30-40 minutes. Make sure you turn the fries every ten minutes or so.
6. Let them cool briefly and dig in!

Crockpot Chicken Teriyaki

2 chicken breasts
1 onion, chopped
1 cup brown sugar
1 cup soy sauce
1/4 cup chicken broth
2 teaspoon ginger
2 cloves garlic
Mixed veggies of your choice (I like broccoli, carrots, zucchini, and green peppers)

Combine all the ingredients, except the veggies, in a crockpot. Cook on low for 6 hours. During the last 30 minutes, add the veggies. Serve over rice.

Crockpot Chicken Tacos

2 Cans Black Beans
1 Can Corn
2 Chicken breasts shredded
1 C. Salsa

Place all ingredients in a crock pot and cook on low for 3 hours
Then serve with Tortillas, and your favorite Taco toppings (i.e. sour cream, cheese, lettuce, tomatoes, and salsa) .

Chicken Stuffed Crescent Rolls

4 Oz. Cream Cheese
2 C. Chicken - cooked and shredded or cubed (or 12 oz can from Costco)
1/4 tsp. Salt (or to your liking)
1/8 tsp. Pepper (or to your liking)
1 Tbsp. Milk
1 Tbsp. Green Onions
1/2 cup of peas
2 (8 oz) Can of Crescent Rolls or Roll Dough

1 Can Cream of Chicken Soup
1 C. Sour Cream

Combine filling ingredients in a bowl and mix well. Then place a spoonful of mixture inside the uncooked roll dough, and then mold the dough around the mixture and seal the dough making a ball. Bake at 350 for 20-25 minutes or until golden brown.
Combine Cream of Chicken soup mix and sour cream on stove top until warm while rolls are cooking. Serve over warm chicken pillows.

1 hour Rolls

2 C. Warm Water
2 Tbsp. Yeast
1/2 C. Sugar
Mix and let sit for 5- 10 minutes until yeast starts to foam

then add:
2 1/2 tsp. Salt
3 C. Flour

Mix well then add:
1 Egg
1/4 C. Oil

Mix together then add:
3 C. flour (1 C. at a time)

Mix together until dough is formed. Do not add too much flour or dough will be stiff. It is better for dough to be a little sticky. Let dough raise for 1/2 hour. Make it into desired shape. (The dough is quite stick so make sure you flour your work area good.)Then allow it to rise for 20 minutes more. Bake at 400 for 12-15 minutes or until golden brown. Once out of oven brush with butter while warm. (I would say this make 1 1/2 to 2 dozen rolls depending on how big you shape them.)

Monday, October 6, 2008

Fiesta Chicken Pasta Salad

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar

1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

Chili Verde

3 pounds pork roast, fat removed as much as possible
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.

Recipe from The Sisters' Cafe

Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Recipe from The Sister's Cafe

Solid Peanut Butter Cups

12 ounces melted chocolate (I used 9 ounces semi-sweet squares and 3 ounces white chocolate squares)
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 teaspoon vanilla

Melt chocolate according to package directions, taking care not to overheat. I melted the semisweet and white chocolate separately and then mixed together. To melted chocolate add peanut butter, sugar and vanilla. Mix well. Spoon or pipe (I used a decorating bag with a large round tip) chocolate mixture into small baking cups. Refrigerate until set.

Great recipe from My Kitchen Cafe.

Orange rolls

1 recipe Judith's refrigerator rolls
1/2 cup softened butter
1 cup powdered sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges
orange food coloring (if desired)

Follow directions for Judith's refrigerator rolls.

Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices

Easy Chicken Parmesan

Sauce Ingredients:
2 Tb olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tb sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken ingredients:
1-2 pounds chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 c olive oil
8 oz very thinly sliced mozzarella
1/4 c Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesan cheese.

Lowfat version: skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don't even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer - more like 40 minutes. It is fabulous!

Perfect ly Wonderful Cinnamon Rolls

Cinnamon Rolls
From The Sister's Cafe

2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten eggs
8 c. flour
Filling: 1 cube softened butter & cinnamon(lots) & sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but they should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream

Add all together, adding milk a little at a time, alternately with the powdered suagr until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regualr icing.

Fusilli alla Caprese

Fusilli alla Caprese
from Giada De Laurentiis

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Fusilli alla Caprese

Fusilli alla Caprese
from Giada De Laurentiis

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Hamhock and Beans

My mother (Lillian Seedall) use to make this for us growing up. I don't have her recipe but I believe this to be close.

2 cups dried Great Northern Beans
2 ham hocks
1 medium onion, roughly chopped
4 cups Water

1. Rinse beans. Place beans in crock pot, add water. Be sure water more than covers beans, add more water if needed. Add onions and ham hocks. Cover, cook on low for 6 -8 hours. When beans are tender, remove ham and remove bones, skin and fat. Shred remaining ham and add back to beans, stir and serve.

Whole Wheat Pumpkin Bread

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Semi-chocolate chips to taste(optional)

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Thank you for this great recipe.

Sunday, October 5, 2008

Shepherd's Pie

1 lb. hamburger, browned
1 can green beans, drained
1 can tomato soup
Mashed potatoes

Mix hamburger and beans together in casserole dish. Spread soup over top, do not stir in. Top with a layer of mashed potatoes, then cheese and/or paprika. Bake at 350 degrees for about 45 minutes to 1 hour.

Hamburger Stroganoff

1 pound ground beef, lean
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can cream of mushroom soup, condensed
4 ounces mushroom stems and pieces, drained
3/4 cup sour cream, or yogurt

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.

Saturday, October 4, 2008

Pot Roast - Crock Pot

1 roast, 2 to 4 pounds - lean chuck, bottom round, rump, etc.
salt and pepper, to taste
6 C. beef broth, or more (enough to cover roast). Can use boullion cubes
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, cut in large chunks
2 to 4 carrots, sliced

1. Place roast in the slow cooker/Crock Pot; sprinkle with salt and pepper. Add broth, garlic, onion, potatoes, and carrots. Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste. Serves 4 to 6, depending on the size of the roast.

Meat balls & Mushroom Gravy over Rice

1 pound ground beef
1/4 cup bread crumbs,or oatmeal cracker crumbs, or minute rice ( or a mixture)
1 egg, beaten
2 Tbsp. finely chopped onion
1/4 tsp salt
1/4 tsp pepper

Mix all ingredients together and form into small balls about 1 1/2 inches in diameter. Bake at 400° for 10 -13 minutes. This makes about 40 meatballs.

2 cans of cream of mushroom soup
1 soup can full of milk

Whisk soup and milk together and pour over the cooked meatballs. Bake for about an hour at 300° or on the stove top for 30 -40 minutes. Serve over rice or mashed potatoes.

Pork Chops in Mushroom Gravy

4 to 6 pork chops
1 can cream of mushroom soup
1/2 can milk
1 lg. onion, sliced (optional)
1 sm. can mushrooms (optional)
Fat egg noodles(if desired)

Brown chops on both sides. Add garlic and pepper to taste. Remove from pan and drain grease. Mix soup and milk. Return pork chops to a large pan or pot, pour soup mixture over chops and add the onions. Drain mushrooms and add. Sprinkle garlic and pepper to taste. Cover pan loosely. Simmer 1 hour. Serve over egg noodles.

Judith's Spaghetti Salad

1 lb. spaghetti (cooked according to pkg. directions & drained & rinsed in cold water)
1 (8 oz.) bottle Kraft Italian dressing ( can use fat free)
2 med. tomatoes, chopped
1 green pepper, chopped
1 red onion, chopped
1 cucumber, diced
Salad Supreme to taste

Combine spaghetti with Italian dressing. Add the next 5 ingredients. Mix well. Pour Salad Supreme over all; mix well. Refrigerate.

Crockpot Refried Beans

These are so good, and low fat too!!
1/4 C. bacon, cut up (or hormel real bacon bits)
1/4 C. onion, chopped
2 C. pinto beans (rinsed and cleaned)
1 t. chili powder
1 t. garlic powder
1 t. salt

In crock pot on high temperature cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in a blender.

Up-side Down Carmel Apple French Toast

1/2 C. butter
1 1/4 C. packed brown sugar
1 T. water

Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9 x 13 pan and allow to cool for 20 to 30 minutes.

3 granny smith apples
cinnamon, to taste
1/2 C. raisins, optional
1 loaf French bread, sliced 1 1/2 inch thick (about 8 slices)
1 1/2 C. milk
6 eggs
1 t. vanilla

Peel, core and slice apples. Place the slices in rows, close together (overlapping), on top of the caramel sauce in the pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs, and vanilla. Pour over bread. Cover and refrigerate over night. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top.

Serve upside-down. Spoon any extra sauce in the pan over the French toast. Serve with Creme Topping and garnish with nuts, if desired.

Creme Topping

1/2 C. whipping cream (or Cool Whip)
1/2 C. sour cream
1/4 sugar
1/2 t. almond extract or orange extract

Whip on high until thickened. Place 2 T. of topping on top of each serving of French toast.

Blueberry Stuffed French Toast

9 eggs
1 1/2 C. milk
1/3 C. maple syrup
1 8oz. package of cream cheese
1 pkg. of sliced sourdough bread
1 pkg. of frozen blueberries
(half of the bag will be for the sauce)

Grease the bottom of one pyrex dish ( 9 x 13 ). Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread. Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese. Add your second layer of bread on top of your cream cheese and berries.

Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake. Bake covered with foil for about one hour or more in a 375 degree oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.

Blueberry Sauce

1/2 C. of sugar
1/2 C. of water
1/2 bag of frozen blueberries
1/2 T. cornstarch

Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

Chicken,Craisin,&Cashew Bow Tie Pasta Salad

4 C. cooked chicken breast (diced)
6 C. bow tie pasta, cooked al-dente
1 1/2 C. green grapes, sliced in half
1 1/2 C. red grapes, sliced in half
2 (5ounce) cans water chestnuts, drained and quartered
1 (10 ounce) can pineapple tidbits, drained
2 C. celery, thinly sliced
1/2 C. scallion, thinly sliced (green onions)
2 C. cashews, whole and halves
2 C. craisins (dried cranberries)

1 (16 oz. bottle Hidden Valley brand coleslaw dressing
1/2 C. mayonnaise
1/2 C miracle whip

In a large bowl mix all salad ingredients together, except cashews and craisins.
Whip together dressing ingredients. Toss dressing with the mixture in the large bowl

Pasta Salad with Blue Cheese, Walnuts and Arugula

2 T. chopped walnuts, coarsely chopped
1/2 t. table salt
6 oz uncooked bow ties
2 C. arugula, baby leaves, stems removed
2 T. chives, fresh,minced
1 C. grape tomatoes, halved
1 T. white wine vinegar
1 T. olive oil,extra-virgin
1/4 t. table salt
1/4 t. black pepper
3 T. blue cheese, crumbled

Place walnuts in a small, heavy bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.

Bring 3 quarts of water and 1/2 t. of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 T. of pasta cooking water and save for later. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.

Stir together vinegar, oil, reserved 1 T. of pasta cooking water, remaining 1/4 t. of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.

*If you are using mature arugula leaves. Chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.

Chocolate Buttermilk Cake

  • 4 eggs at room temperature
  • 2 cups sugar
  • 2 cups buttermilk
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup shortening
  • 1/2 cup cocoa
  • 1/2 cup water

Follow directions exactly...

1. Make a paste with the cocoa and water. Set aside. Cream the shortening and sugar. Add eggs and beat well. Add the baking soda to the buttermilk (do this in a large bowl because it expands the longer it sits). Add the chocolate paste to the buttermilk and soda. Mix flour and salt in a bowl. Add the flour mixture and the buttermilk mixture to the sugar and egg mixture, alternatively. For the cake- pour into 2 greased round cake pans and bake at 350 degrees for 40-45 minutes. For cupcakes, bake at 350 degrees for 15 minutes.

Fluffy Cocoa Frosting:
  • 1/2 to 3/4 cup cocoa
  • 4 cups powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1.2 cups evaporated milk (a small can in 1/2 cup)
1. Mix all ingredients and beat well (Add milk slowly when mixing). If you use 1/2 cup cocoa you will probably want to use 4 1/2 cups powdered sugar.

Maryann's Brown Rice

1 C. rice
1/2 onion
1/4 to 1/2 C. butter

saute this together in a sauce pan.

Place rice mixture in a greased casserole dish add:

1 can beef broth
1 can chicken broth

Bake at 350 degrees for 1 hour until done. Do not cover.

Peanut Butter Temptations

  • 1/2 C. butter
  • 1/2 C. white sugar
  • 1/2 C. packed brown sugar
  • 1 egg
  • 1/2 t. vanilla extract
  • 1 1/4 C. flour
  • 3/4 t. baking soda
  • 1/2 t. salt
  • 36 miniature chocolate covered peanut butter cups, unwrapped.
1. Preheat oven to 375 degrees. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.

2. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Caramel Layer Cake

  • 1 1/2 cup sugar
  • 1/2 sup butter softened
  • 2 large eggs
  • 1 large egg white
  • 2 1/4 cup flour
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoons salt
  • 1 1/4 cup fat free milk
  • 2 teaspoons vanilla
1. Beat the sugar and butter at medium speed for about 5 minutes or until well blended. Add eggs and egg white, one at a time beating well after each. Lightly spoon the flour into the measuring cups and combine with baking powder and salt. Mix well. Add the flour mixture into the sugar mixture alternately with the milk and the beginning and ending with the flour mixture.Stir in vanilla. Pour into cupcakes cups. (This is a cake recipe but I use it for cupcakes) For cake pour into 2 round cake pans and cook at 350 for 25 minutes. for cupcakes cook at 350 for 15 minutes then keep checking to see when they are nice and golden.

  • 1 cup packed dark brown sugar
  • 1/2 cup evaporated fat free milk
  • 2 1/2 tablespoons of butter
  • 2 teaspoons light colored corn syrup
  • dash of salt
  • 2 cups powdered sugar
  • 2 1/2 teaspoons vanilla
1.Combine brown sugar and next 4 ingredients in a sauce pan. Bring to a boil over medium high heat stirring constantly. Reduce heat and simmer for 5 minutes, occasionally stirring. Remove from heat. Add powdered sugar and the vanilla and beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes. It will be slightly thin but it thickens as it cools. Now frost the cake!

Friday, October 3, 2008

Perfect Sushi Rice

  • 2 cups uncooked glutinous white rice (sushi rice)
  • 3 cups water
  • 1/2 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1/4 cup white sugar
  • 1 teaspoon salt
1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Cafe Rio Salad Dressing

  • juice of 2-3 limes
  • 1 tablespoon oil
  • 1 tablespoon rice vinegar
  • couple shakes red pepper
  • couple shakes cumin powder
  • couple shakes garlic powder
  • 1 tablespoon corn syrup
  • cilantro

1. Blend together. Makes 5 servings.

Cafe Rio Steak or Chicken Marinade

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/8 cup lemon juice
  • 1/8 cup water
  • 1/2 teaspoon ground ginger
  • 1 clove, crushed
  • fresh garlic

1. Marinade meat for at least an hour. It works best with 1/2-inch strips


Dry Ingredients:
  • 6 cutes rolled wheat
  • 8 cups rolled oats (old fashioned)
  • 2 cups brown sugar, packed
  • 2 cups walnuts
  • 2 cups wheat germ
  • 2 teaspoons salt
  • 1 cup coconut
1. Mix dry ingredients.

Wet Ingredients:
  • 1 cup vegetable oil
  • 1/2 cup honey
  • 1 cup water
  • 2 teaspoons vanilla
2. Mix wet ingredients and slowly add to the dry. Mix well. Place granola in large pans so the mix is 1 inch think. Cook for 2 1/2 hours stirring every 30 minutes.

German Chocolate Frosting

  • 1 can milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 egg yokes, beaten
  • 1/4 lb. butter or margarine

1. Mix together, cook and stir over medium heat until thickened (about 15 minutes). Remove from heat and add...
  • 1 1/3 cup coconut
  • 1 cup pecans, chopped

Hot Fudge Sauce

  • 2 1/2 cups sugar
  • 5 tablespoons cocoa
  • 1 cube butter
  • 1 large can evaporated milk
  • 2 teaspoons vanilla

1. Combine sugar and cocoa in heavy sauce pan & stir over low heat. Do not let the sugar melt, just heat until it is hot to the touch. Add butter and blend until melted. Add milk, stirring constantly.

2. Remove from heat and add vanilla. Pour into a glass jar that has been warmed. Cover to cool.

**If the sauce is not velvety smooth, mix with a beater, increase heat and boil rapidly for 2 minutes (stir constantly).

Melissa Hartley's Chicken Enchilada Soup

  • 1 tablespoon vegetable oil
  • 1/2 cup onion, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 quart chicken base
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 2 cups shredded Colby Jack or cheddar cheese
  • 1 cup diced tomatoes
  • 1 lb chicken, cooked and shredded
  • tortilla stips
  • sour cream

1. In a large pot place oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes). In large pot combine masa with 2 cups water. Stir until all lumps are dissolved. Add onion mix and bring to a boil. Cook an additional 2-3 minutes stirring constantly. Add remaining water, tomatoes and enchilada sauce and bring to a boil. Add chicken. Serve with cheese, sour cream, and tortilla strips

Melissa Hartley's Cheddar & Chive Biscuits

  • 1 2/3 cups flour
  • 2 tablespoons butter1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 3/4 cup shredded sharp cheddar cheese
  • 2 tablespoons snipped fresh chives
  • 3/4 cup buttermilk or sour milk *see below*

1. Preheat oven to 400 degrees. Lightly spoon flour into measuring cup, place in mixing bowl; add sugar, baking powder, and salt; stir to mix. Cut butter into flour until lumps resemble peas. Gently stir in shredded cheese and chives.

2. Add buttermilk and stir just until moistened. Drop by spoonful on non-stick or lightly greased baking sheet. Bake 15-20 minutes or until light golden brown.

**Buttermilk may be replaced with soured milk. Milk can be soured by adding 2 tablespoons lemon juice (do not use milk that has soured from old age or spoilage).

Thursday, October 2, 2008

Fresh Red Raspberry Cobbler

  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 6 cups (1-1/2 quarts)red raspberries
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg white
  • 1/3 cup buttermilk
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 2 cups vanilla ice cream or frozen yogurt
  • Mint sprigs
1. Preheat oven to 375 degrees. In a large bowl, combine 2/3 cup sugar and cornstarch; mix well. Add raspberries; toss to coat. Transfer mixture to an 8 or 9 inch glass baking dish or shallow 1-1/2 quart casserole dish.

2. In a small bowl, combine flour, baking soda, and salt. In a bowl of an electric mixer, beat together butter and remaining 1/3 cup sugar until light and fluffy. Beat in egg white. On low speed, beat in half of flour mixture. Beat in buttermilk, then remaining flour mixture. Drop batter by heaping tablespoons into eight mounds over raspberries. For topping, combine sugar and cinnamon; sprinkle over batter.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Transfer to a wire cooling rack; let stand at least 30 minutes. Serve with ice cream or frozen yogurt and garnish with mint if desired.

Beef and Brown Sugar Enchiladas

  • 1 1/2 lb. lean ground beef
  • 1 can black refried beans
  • 1 can red enchilada sauce, divided
  • 1/3 cup brown sugar-- or to taste
  • 1/2 tsp. onion powder
  • 2 cups grated cheddar cheese, divided
  • 10-12 flour tortillas

1. Brown ground beef in a large pan. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder. Mix well & bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese. Roll up & place in a 9x13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese.

2. Bake at 350 degrees for 30 minutes. Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Cheesecake Factory Carrot Cake Cheesecake

  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 1 Tbsp flour
  • 3 eggs
  • 2 ½ tsp vanilla

1. In large bowl, cream sugar and cream cheese well (until smooth). Beat in flour, eggs and vanilla until smooth. Set aside.

Carrot Cake:
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 cup flour
  • 1tsp baking soda
  • 1 tsp cinnamon
  • 1 dash salt
  • 1 (8 ½ oz) can crushed pineapple, well drained w/juice reserved
  • 1 cup grated carrots
  • ½ cup flaked coconut
  • ½ cup chopped walnuts
2. In large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda, cinnamon and salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 ½ cups carrot cake batter over bottom of greased 9 or 9 ½ inch spring-form pan. Drop large spoonfuls of cheesecake batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in a preheated 350-degree oven for 58 minutes or until cake is set and cooked thoroughly. Cool completely to room temp (at least 2-3 hours), then refrigerate.

Pineapple Cream Cheese Frosting:
  • 2 oz cream cheese, softened
  • 1 Tbsp butter, softened
  • 1 ¾ cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp reserved pineapple juice

3. When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl of electric mixer, combine cream cheese, butter, powdered sugar, vanilla, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top and sides. Cover sides with chopped walnuts. Drizzle top of cake with caramel sauce. Chill 3 to 4 hours.

Easy Sour Cream Bisquits

  • 2 cups flour
  • ¼ tsp baking soda
  • 1 cup sour cream
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ¼ cup milk

1. Preheat oven to 450 degrees. Combine and sift together the dry ingredients into a large mixing bowl. Stir in the sour cream and milk until well mixed. Turn out onto a lightly floured surface. Dust hands with flour and knead a minute or so.

2. Roll out the dough to a ½ inch thickness, then using a biscuit cutter, cut each biscuit, using all of the dough and place on an un-greased baking sheet. Place in oven and bake 10-12 minutes. Should be lightly browned over the top.

Clam Chowder

  • 2 (8oz) minced clams
  • 1 cup celery, chopped
  • ¾ cup butter
  • 1 ½ teaspoon salt
  • ¾ cup flour
  • 1 quart half & half
  • 1 cup Onion, chopped
  • 4 cups potatoes, diced
  • 1 teaspoon sugar
  • 1 teaspoon alpine touch
  • ¼ teaspoon pepper
  • 1 (8oz) cream cheese
1. In a large stock pot place onions, celery, and potatoes. Drain clam juice into pot over vegetables. Add enough water to cover and simmer. Cook over medium heat until vegetables are soft. Drain the water into bowl and reserve. In a large frying pan melt butter and add flour, salt, alpine touch and pepper. Cook for 2 minutes. Add half & half and continue to cook and stir until smooth and thick. Add clams and sugar.

2. Pour white sauce over vegetables add reserved water until desired thickness. Sliced the brick of cream cheese into pieces and place in pot. Heat through until cream cheese melts and serve.

Fresh Guacamole

  • 2 Ripe Avocados
  • 1 Small Onion
  • 1 Clove Garlic
  • 1 Ripe Tomato, chopped
  • 2 tsp. Lime Juice
  • Salt & Pepper to taste

1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with the remaining lime juice, salt and pepper to taste. Chill for half an hour to blend flavors. Makes 2-3 cups.

Cherry Chocolate Fudge Cake

Mom and Julie's favorite...

  • 1 Chocolate Fudge cake mix
  • 2 Eggs
  • 1 tsp. Almond extract
  • 1 14 oz can cherry pie filling
1.Preheat oven to 350 degrees. Place all ingredients in large mixing bowl and mix well (last time I made it I added 2 tablespoons oil). Grease and flour bunt pan. Bake for 35-45 minutes.

  • 5 Tablespoons Butter
  • 1/3 Cup Milk
  • 1 Cup Sugar
  • 1 package Milk Chocolate Chips
2. Place butter, milk, and sugar in pan and bring to a boil. Add chocolate chips and mix until smooth. Pour over warm cake.

Wednesday, October 1, 2008

Berry Trifle

  • 1 large package instant or cook & serve vanilla pudding
  • 1 small container cool whip
  • 1 prepared angel food cake
  • 3-4 C. strawberries or favorite berries

1. Prepare pudding according to package directions. When pudding is set mix with cool whip. Tear apart half of the angel food cake and place in the bottom of a trifle bowl. Pour half of the pudding over the angel food cake. Place half of the berries on top of the pudding. Repeat layers. This can be made a day ahead and refrigerated.

Buzz's Chocolate Chip Cookies

  • 1 cup shortening
  • 1 cup butter (at room temperature)
  • 1 ½ cups sugar
  • 1 ½ cups brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • 4 ½ - 5 ½ cups flour
  • 1 bag milk chocolate chips

1. Preheat oven to 350 degrees. Cream together shortening, butter, sugar, brown sugar. In separate container, beat eggs and vanilla together and pour into mixing bowl. Add baking soda and salt, mix well. Add flour, mix well. Mix in chocolate chips.

2. Bake for 10-12 minutes. Do not over bake.

Judith's Meatloaf

  • 1 lb ground beef
  • 1 egg
  • 1 tsp salt
  • 1/2 whole onion, minced
  • 2 garlic cloves, minced
  • 1/8 tsp pepper
  • 1/2 cup bread crumbs
  • 1 can tomato soup
  • 1 cup brown sugar
1. Preheat oven to 350 degrees. In medium bowl, combine beef, egg, salt, pepper, onion, garlic, and breadcrumbs. In a small bowl, combine tomato soup and brown sugar. Add brown sugar slowly and to your own taste. Grease pan. Place meat mixture into pan and shape into a loaf. Top with 1/2 sauce.

2. Bake for 45 minutes, or until cooked thoroughly. Warm up remaining sauce and serve along side meatloaf. 4 servings

Simply Lasagna

Freezer Recipe
  • 2 cups cottage cheese
  • 1 egg, slightly beaten
  • 1 Tbl dried parsley flakes
  • 2 Tbl Parmesan cheese (canned)
  • 1 cup Mozzarella cheese, shredded
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 3 cups spaghetti sauce
  • 12 lasagna noodles, uncooked
1. Combine cottage cheese, egg, dried parsley flakes and Parmesan cheese. Cover the bottom of a greased foil, baking pan with spaghetti sauce. Layer uncooked noodles, sauce, and half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then all the cottage cheese mixture. Top with another layer of noodles, then the remainder of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze.

2. To serve: Thaw. Bake covered, 45 to 60 minutes at 375º. Uncover, top with cheese. Bake 5 minutes. 12 Servings

Sour Cream Enchiladas

  • 2 1/2 lbs boneless skinless chicken breast, cooked, chopped
  • 3 cans cream of chicken soup
  • 3 1/2 cups sour cream
  • 1 7 oz can green chilies, diced
  • 3 garlic cloves, minced
  • 1 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 dash thyme
  • 1 dash curry powder
  • 6 green onions, chopped
  • 1/2 Tbl onion, chopped
  • 1 lb Cheddar cheese, shredded
  • 2 packages flour tortillas

1. Preheat oven to 350 degrees. In medium bowl, mix together soup, sour cream and spices.

2. In large bowl, mix chicken, onions and 3/4 cheese. Add in a small amount of the soup mixture, just enough to make the mixture slightly wet.

3. Grease a 9x13 pan and a 9x9 pan. Spread a small amount of sauce in the bottom of each dish. Fill each tortilla and place in dish. Pour remaining amount of sauce over enchiladas, and then top with remaining 1/4 cheese.

4. Bake for 45 minutes. 12-16 Servings

**Wendi's Tips:

1. Add refried beans to each enchilada (Gub prefers it without the beans so maybe do 1/2 and 1/2)
2. 1/2 a tsp of cayenne pepper is plenty... maybe even only 1/4 tsp.
3. Leave out the 2 tbls chopped onion and stick to just the green onions (they are more mild and don't crunch).


  • 1 ½ cups flour
  • 1 Tbs sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups milk
  • 2 eggs
  • 2 Tbs butter

1. Combine all ingredients and beat until smooth. Cook on medium/high pan. Serve with jam or fresh fruit and sprinkle with powdered sugar.

Garlic bread seasoning

  • 1/2 c. powdered Parmesan cheese
  • 2 tsp. Kosher salt
  • 2 Tbsp. garlic powder
  • 2 tsp. oregano
  • 2 tsp. basil
  • 2 tsp. marjoram
  • 2 tsp. parsley

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.


Pizza Sauce

  • 1 6 oz. can tomato paste
  • 1 6 oz. water(just use the tomato paste can)
  • 3 T. garlic bread seasoning
  • 1 T. sugar or honey
  • 3/4 t. onion powder
  • 1/4 t. red pepper flakes

1. Mix ingredients and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Thanks for another wonderful recipe.

Creamed Peas and New Potatoes

  • 1 1/2 lbs. very small new potatoes, about 15
  • 1 to 1 1/2 c. fresh new peas (or frozen)
  • 3 tbsp. sliced green onion (optional)
  • 4 tsp. butter
  • 4 tsp. all purpose flour
  • 1 c. milk
  • 1-2 T. sugar

1. Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain.

2. Cook peas and onion in salted water 8 to 15 minutes; Drain. If using frozen peas just add to the sauce frozen.

3. Make a white sauce of butter, flour, dash of salt and milk and sugar. Combine vegetables and sauce.

Bow Tie Pasta Salad

  • 1 box Barrilla bow tie pasta
  • 1 bunch of green onions ( about 1/2 c.), finely chopped
  • 1 bunch celery (about 1 c. or whatever you desire), finely chopped
  • 1 lg. can pineapple tidbits (drained)
  • 2 small cans mandarin oranges, optional
  • 1-2 C. chicken, cubbed
  • 1 bottle kraft coleslaw

1. Cook pasta as directed on box. In large bowl mix all ingredients. Refrigerate.

Taco Soup

  • 1 lb Hamburger
  • 1 sm. chopped onion
  • 1 pkg. taco seasoning mix
  • 1 8 oz. tomato sauce
  • 1 can corn (with juice)
  • 1 can Black beans (with juice)
  • 1 can Kidney beans (with juice)
  • 1 28 oz. stewed tomatoes
  • 1-2 T. sugar

1. Brown hamburger and onion, place in a large pot and add taco seasoning, tomato sauce, corn, black beans, kidney beans, stewed tomatoes & sugar.

2. Simmer for 2-4 hrs or cook in a slow cooker on low for 6-8 hrs. Garnish with tortilla chips, sour cream, cheese, avocado, and tomatoes.

Peanut Butter Cookies -Easy

  • 1 box yellow cake mix
  • 1 cup peanut butter
  • 1/2 cup oil
  • 1 egg (or egg substitute)
  • 2 Tbsp. water

1. Mix all ingredients well. Form 1 1/2" balls and criss-cross with fork on a non-stick pan. Bake at 350 degrees 8-10 minutes.

Cheesy Mexican Rice

  • 1 cup of Basmati Rice
  • 1 can of chicken broth
  • 1 cup of sour cream
  • 1 4oz can of diced green chillies
  • 1 cup of shredded Monterrey Jack Cheese divided.
  • 1 8oz can of corn drained
  • 1/2 tsp. cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

1. Preheat oven to 350 degrees. Cook rice in chicken broth- bring to boil for one minute and simmer till done. Mix rice, 1/2 of the cheese, green chillies, corn, seasonings, and sour cream. Top with remaining cheese. Bake for 30 minutes.

Thanks Kandas!