Recipe Blog

Sweet Pork

2011-01-22T09:53:00.000-08:00

Ingredients:

- 2lb Pork Roast
- 1 cup Brown Sugar
- 1 Can Coke
- 1 small (10 oz) can Red Enchilada Sauce

Instructions:
Boil roast on stove for 30 minutes. Place in crock pot with other ingredients. Shred throughout cooking. Cook on high 4 hrs or low for 8-10.

(great in burritos, or salads, cafe rio style)

Cheese Dip

2011-01-22T09:52:00.000-08:00

Ingredients

- 1 can rotel
- 1/2 block Velveeta cheese

Instructions:
Pour into pan and melt slowly

Cilantro Lime Rice

2011-01-22T09:49:00.000-08:00

Ingredients

- 1/4 Cup Lime Juice
- Handful of chopped cilantro
- Rice

Instructions

Prepare rice however you like to make it. Add all ingredients and let cook. (I like to use a rice cooker and throw it all in at once)

Peanut Butter Bars

2010-12-29T09:44:00.000-08:00

Judy Davis' Recipe:

1 cup Brown sugar
1 cup Sugar
1 cup Butter
2 Eggs
1 cup Peanut Butter
2 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
2 cup Flour
2 cup Oats

Cream butter and sugar
Add eggs and beat until smooth
Add Peanut Butter blend
Sift baking soda, salt, flour, oats
Add vanilla

Frosting
1/2 cup butter
1/2 cup shortening
Approx. 1/4 cup water (my mom said not to do a full 1/4 cup)

blend until water is absorbed

add powdered sugar until you get the thickness you want
approx. 2 tbsp cocoa (until you get the right color)
1 tsp vanilla

A few times she has whipped peanut butter and put a layer on before the frosting, it's good!

** I'll have to ask her about the baking temperature and time.

M & M Chocolate Chip Cookies

2010-12-29T09:41:00.000-08:00

1 c. margarine 3 eggs
1 c. shortening 3 tsp vanilla
1 c. sugar 1 1/2 tsp. salt
1 c. brown sugar 1 1/2 tsp. soda
1 lg. package instant vanilla pudding
1/2 pkg. chocolate chips
3/4 pkg. white chocolate chips
3/4 lg. package M&M's

Bake @ 375 degrees for 8-10 minutes.

Hmmm... missing the flour. I will come back and add.

Oatmeal Coconut Chocolate Chip Cookies

2010-11-06T08:25:00.000-07:00

1 1/4 cups salted butter at room temperature
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 heaping cups uncooked oats
12 oz bag semi-sweet chocolate chips
1 cup walnuts, chopped
1 cup shredded coconut

Preheat oven to 375. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir together in separate bowl flour, baking soda, salt and spices. Add to creamed mixture a little at a time, mixing well. Stir in oats. Fold in nuts, chocolate chips and coconut. Spoon cookies on ungreased cookie sheets. Bake 10-12 minutes. Cool on cookie sheet for 5 minutes.

Lasagna Rolls

2010-07-26T17:18:00.000-07:00

Preheat oven to 350 degrees

9 Lasagna noodles cooked
1 jar of spaghetti sauce

Filling:
1(24oz) container of cottage cheese (I even used fat free and it was delicious)
1 egg
1/4 cup Parmesan cheese
1 TBS parsley flakes
1 TSP garlic salt
dash of pepper
3 cups shredded mozzarella cheese

Pour half of the sauce in the baking dish, mix all the ingredients of filling except 1 c of mozzarella cheese. Fill cooked noodle with spoonful of mix on the full length of the noodle then roll. Continue until noodles are filled. Place noodles in baking dish and cover with remaining sauce and cheese. Bake for 30-40 min

WHOLE WHEAT BREAD

2009-11-21T08:31:00.000-08:00

(Robin Fielding's recipe) The best recipe and easy too!

8 cups hard wheat - grind it in a mill and make the flour
Place 6 cups of HOT water into the mixer
Add 2/3 cup oil
Add 2/3 cup of honey
Add all but 2 cups of flour and mix until soft
Add 2 TBS dough enhancer
Add 2 TBS Wheat Gluten*
Add TBS salt
Add TS yeast (heaping)
Add 2 TBS tofu drink mix

Mix in mixer.
Add the 2 cups of flour that you did not put in. Add more if needed and mix to the correct consistency. Knead in mixer for 11-12 minutes on #1 on Bosch mixer. Place about 1 TBS oil on counter. Roll dough into ball and cover and sit for 10 minutes. Place in 5 greased bread bans and let rise for about an hour. Bake at 350 degrees for 30-32 minutes.

Freezes great!

* for old wheat add 1TBS wheat gluten to each cup of flour

2009-09-27T09:35:00.000-07:00

Spicy Red-Pepper Jelly

yield: Makes 4 to 5 (1/2-pint) jars
active time: 30 min
total time: 1 day
Surprise your party host with a jar of this ruby-red jelly — its sweet heat flavors pair beautifully with soft cheeses.

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ingredients

1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)
2 teaspoons dried hot red-pepper flakes
3 tablespoons Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box)
3 1/4 cups sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt

Special equipment: 5 (1/2-pint) canning jars with screw bands and lids; an instant-read or candy thermometer; canning tongs
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preparation

Sterilize jars and lids:
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.

Make jelly:
Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)

Whisk together pectin and 1/4 cup sugar in a small bowl.

Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.

Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.

Seal and process jars:
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.

After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

Cooks' notes:
•Check the expiration date on your pectin to ensure freshness.
•If you are using jars with rubber rings (still sold, but not approved by the USDA), follow the manufacturer's instructions.
•Jelly keeps in sealed jars in a cool dark place 5 to 6 months.
•If you want to make more jelly, do not double recipe; make another batch.

Green Pepper Jelly

2009-08-24T18:02:00.000-07:00

4 green bell peppers, stemmed and seeded

2 jalopeno peppers steamed, seeded and deveined

2 cloves of garlic

2/3 cup white vinegar

2 tbsp lemon juice

1 package (1.75oz/49 to 57 g) regular powered fruit pectin

3 2/3 granulated sugar

4 to 5 drops green food coloring

1. In a blender or food processor fitted with metal blade, puree green peppers, jalopeno peppers and garlic till smooth.

2. Transfer puree to a dampened cheesecloth set over a deep bowl. let drip, undisturbed, for 30 minutes. Measure 1 1/2 pepper juice. if you do not have the required amount, add 1/2 cup boiling water to the remaining pulp in the jelly bag to extract additional juice.

3. Meanwhile, prepare canner, jars and lids.

4. Transfer pepper juice to a large, deep stainless steel saucepan. Add vinegar and lemon juice. Whisk in pectin until dissolved. Bring to boil over high heat, stirring constantly. Boil hard, stirring constantly, for one minute. Remove from heat, stir in food coloring, if using, and quickly skim of foam.

5. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Lemon Basil Pasta

2009-05-13T18:45:00.000-07:00

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Fresh basil, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together. Squeeze a little more lemon juice over the top if desired.
Top generously with Parmesan cheese, then chopped basil.
Give it a final squeeze of lemon juice at the end.

Adapted from The Pioneer Woman Cooks

Perfect Oatmeal Chocolate Chip Cookies

2009-04-29T09:20:00.000-07:00

Perfect Oatmeal Chocolate Chip Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

DoDo's MUSTARD PICKLES

2009-04-26T12:03:00.000-07:00

4 quarts cucumbers
2 lbs pickling onions
2 sweet red peppers
1 large bunch celery
1 large head cauliflower
Cut up and soak overnight in salt solution – 1 cup of salt plus water to cover
Drain in sock or drain

Make paste of:
3 tbs dry mustard
6 rounded tbs flour
1 quart sugar
2 quarts vinegar
1 tbs tumeric
1 tbs celery salt
Make past adding little vinegar at a time. Let come to a boil & boil for 3 minutes
Seal in sterilized jars

CHOCOLATE CRINKLE COOKIES -- Grandma Wilson

2009-04-25T20:23:00.001-07:00

4 sq Unsweetened Chocolate
1/2 c Oil [I substitute Butter!]
2 c Sugar
1/2 t Salt
4 Eggs
2 t Vanilla
2 c Flour
2 t Baking Powder

Mix oil (butter!), chocolate and sugar
Blend in one egg at a time until well mixed
Add vanilla
Stir in Salt, Flour and Baking Powder
Chill overnight

Roll balls in Powdered Sugar
Place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.

"MRS FIELD'S" CHOCOLATE CHIP COOKIES -- Alternate Oatmeal Raisin Cookies

2009-04-25T20:14:00.000-07:00

CREAM:
2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar

ADD:
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda

ADD:
24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans

Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.

Note that this is a large recipe -- I usually cut it half.

ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.

SPINACH AND ARTICHOKE DIP

2009-04-25T20:05:00.000-07:00

Compare to Applebee's

INGREDIENTS:
8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

PROCEDURE:
Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.

FRUIT BARS

2009-04-25T19:50:00.000-07:00

When I was young, my Grandma Wilson (Leona) lived on South Temple just four doors down from Backer's Bakery. Often, we would walk over for a treat, and Grandma usually ordered their Fruit Bars. Here we are forty some years later, I've found a recipe that takes me back to my childhood -- it's pretty dang close to what I remember!

INGREDIENTS:

2 c Sugar
3/4 c Butter
3 Eggs
1/2 c Honey
3 T Molasses
4-1/2 c Flour
1 t Salt
2 t Soda
2 T Cinnamon
3/4 c Coconut
1-1/4 c Chopped Dates
1 c Raisins
1 c Chopped Walnuts [I don't add Walnuts]
1/2 c Rolled Oats

INSTRUCTIONS:

Cream sugar and butter. Beat in Eggs.
Stir in Honey and Molasses.
Sift dry ingredients and add slowly along with remaining ingredients.
Knead with hands to blend ingredients. [I use my 7 quart KitchenAid Mixer, but it's a very thick stiff dough]
Add a little water if the mixture is too dry.
Use ice cream scoop to place balls of dough across a greased cookie sheet.
Flatten dough uniformly across the cookie sheet.
Bake at 375 for 17-18 minutes or until golden brown. Toothpick test: slightly sticky
Cut with a pizza cutter while still warm -- I typically cut squares 1x1 or 2x2 etc.
Glaze with frosting.

FROSTING GLAZE:

1/2 c Sugar
1/4 c Water
1T White Corn Syrup
1-1/2 c Powdered Sugar

In a small sauce pan, stir together sugar, water and corn syrup.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and cool for 5 minutes.
Gradually stir in powdered sugar beating until smooth after each addition.
Mixture should ahve a syrupy consistency.

Makes 3 dozen large or 6 dozen small bars.

[Thank you Naborhood Bakery, Gardner Village!]

SAN FRANCISCO SOURDOUGH BREAD -- Grandma Wilson

2009-04-25T19:41:00.000-07:00

ONE LOAF:

1 Tb. Yeast
1 cup sourdough starter
3 C. flour
1 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ¼ C. of Warm water. Leave until foamy.
Combine ¾ C. warm water with sourdough starter. Add 1 cup flour. Mix.
Add yeast mixture. Mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan.
Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes. Cover if foil after 15 minutes if getting too dark.

TWO LOAVES:

2 Tb. Yeast
2 C. sourdough starter
6 C. flour
2 Tb. Salt
1 egg white beaten
Sprinkle yeast onto ½ C. of warm water. Leave until foamy.
Combine 1½ C. warm water with sourdough starter. Add 2 cup flour. Mix.
Add yeast mixture; mix 5 minutes.
Add remaining flour and salt. Knead 10 minutes.
Place in greased bowl and cover w/damp cloth. Let rise until double.
Punch down and shape into loaf. Place on greased and corn meal-dusted pan. Let rise until double.
Brush with beaten egg white and score top of loaf.
Bake at 450 (with pan of boiling water under rack) for 10 minutes.
Reduce heat to 375, remove water, and bake 35-45 minutes.

If you ask real nicely, Grandma will share a Sourdough Start with you!

EMILY'S SPINACH LOAF

2009-04-25T19:17:00.000-07:00

Emily and I experimented with several recipes, including Rhodes' rolls recipe. This is what we came up with. It's been an especially fun effort. We've even distributed Spinach Loaves one year for our Christmas Gifts -- image doing 45 of these! Great buffet finger food. Huge personal favorite.

-----DOUGH-----
1 pk Rapid-rise yeast
1 tb Sugar
2/3 c Water, heated to 125F
2 ½ c Flour (or more)
1 t Salt
3 T Butter, melted
1 Egg, lightly beaten
COMBINE yeast, sugar and water; mix well. Allow to sit for four minutes.
IN MIXER OR FOOD PROCESSOR, combine 1-1/2 cups of the bread flour, salt, butter and egg. Add the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double.

-----FILLING-----
SAUTE:
1 c Fresh Mushrooms, sliced
1/2 c Chopped Onion
4 cloves Garlic, chopped or pressed
1 Cube Butter

In large mixing bowl, COMBINE Sauteed Mushrooms, Onions and Garlic with:
3 c Chopped fresh spinach (oR substitute two packages (10 oz each) Frozen Spinach,
thawed, drained and squeezed dry)
1 Can Black olives, pitted and sliced
¾ c Mozzarella cheese, grated
½ c Parmesan cheese, grated
½ c Pimento
1 lb (2 blocks) Cream cheese - at room temperature
2 cubes Butter -- at room temperature
2 tb Fresh chopped basil
2 tb Fresh chopped rosemary
To taste Salt and freshly ground pepper

----ASSEMBLY----
Spray board or counter with non-stick cooking spray. Roll dough into a 12x18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Spread filling mixture down center of the dough. Make cuts on sides of dough from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350° F 30-40 minutes or until golden brown.

MARKET STREET CLAM CHOWDER

2009-04-25T18:46:00.000-07:00

1 c Potatoes, diced
1 c Celery, diced
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Leeks, diced (open layers when washing, assure no sand remains)
3/4 c Clams, chopped
3/4 T Ground Black Pepper
1-1/2 T Salt
3/4 T Whole Thyme
6 Bay Leaves
1 t Tabasco Sauce
3/4 c Sherry [or substitute 1/4 c Apple Cider Vinegar]
2 c Water
3/4 c Clam Juice
3/4 c Melted Butter
1 c Flour
2 quarts Half & Half

ROUX [This roux is a fabulous base for any cream sauce or soup!]
Combine melted butter and flour in oven-proof container
Bake at 325 for 30 minutes

In large saucepan, combine remaining ingredients EXCEPT Half & Half
Simmer until potatoes are thoroughly cooked
Stir in butter/flour roux into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough)
Remove chowder from heat
Stir in Half & Half until blended
Heat to serving temperature, stirring occasionally
Serve immediately

I don't follow exact recipe amounts -- always add more potatoes and onions. I usually saute the onions before adding to other ingredients. This is a great crowd pleaser -- works well as main dish, and I use it regularly for buffet dinners. Enjoy!!

[Thank you Market Street Grill / Gastronomy Restaurants]

INCREDIBLE CHOCOLATE MINT BROWNIES -- Decadent!

2009-04-25T18:00:00.000-07:00

BROWNIES

1 c Butter, softened
2 C Sugar
4 oz unsweetend chocolate (4 squares)
4 Eggs
1 t Pure Peppermint Extract
1 C Flour (add 3 T flour for high altitude -- ie. Utah)
1/2 t Salt
1 C Chopped Nuts [I usually delete the nuts]

Melt unsweetened chocolate over very low heat with 2 T butter
Cream remaining butter with sugar; add melted chocolate
Add eggs and beat well
Add extract, flour and salt
Fold in nuts
Bake in 9x12 baking pan at 350 for 28-30 minutes, toothpick test -- very slight moist dough
Let cool

ICING

4 T Butter
2 t Pure Peppermint Extract
2 T Cream or Milk
2-3 drops Green Food Coloring (not too much here)
2 C Powdered Sugar

Melt butter, and add cream, extract and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies, and cover with plastic wrap. Place in refrigerator for thirty minutes until icing is set.

GLAZE

6 oz Milk Chocolate Chips
6 t Butter

Melt chocolate chips and butter. Mix with small wire whip until blended. Pour over frosted brownies and spread to cover completely. Let glaze set.

These brownies are so incredibly rich that I recommend small servings, ie. 1" squares. Enjoy!!

[Thanks to dear college friend Suzi Keller Lynch}

SWEET AND SOUR MEATBALLS -- Grandma Cornelia's!

2009-04-25T17:51:00.000-07:00

1 lb Ground Beef
1/2 lb Ground Sausage [I've used 1-1/2 lb Ground Beef (no sausage) without regret]
2 t Soy Sauce
1 clove Garlic
3/4 c. Cracked Wheat (crack whole wheat in blender until coarse meal)
5 oz can Water Chestnuts, drained and diced
8-3/4 oz can Crushed Pineapple, drained, reserving juice
1/3 c. Milk
1 tsp Ginger
1 Egg
1 t Salt

Combine all ingredients and form into small balls. [Suggest ice cream scoop! I've made both small and large meatballs with small/large ice cream scoops] Bake on cookie sheet at 350 for 25 minutes. [30 minutes for large meatballs]

Sauce:
Combine in saucepan:
1/2 c Brown Sugar, firmly packed
2 t Soy Sauce
1 cube Beef Boullion
2 T Cornstarch, combined with 1 c Cold Water
1/2 t Salt
3 T Vinegar

Add enough water to reserved pineapple juice to make 1-1/2 c liquid and combine with above. Cook until thick; pour over meat.

These meatballs are always a hit! Great stand alone for Buffet -- Add rice for main dish.

SLOPPY JOES -- Fast and Easy

2009-04-25T17:47:00.000-07:00

1 lb Ground Beef
1 Onion, chopped
1 Green Bell Pepper, diced
1 c Ketchup
1 T Prepared Mustard
1 t Sugar
1/2 c Water
1 t Salt
1/2 t Worcestershire Sauce
1/4 t Chili Powder
1 clove Garlic [or 1/2 t Garlic Powder]
Black Pepper to taste

Brown hamburger with onions and green pepper. Drain grease and add remaining ingredients and stir well. Simmer on low heat for 15 minutes or until desired consistency.

Chicken, Black Bean and Corn Enchilada Casserole

2009-04-25T17:23:00.000-07:00

1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded

Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.

Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.

Coat 9x13 inch baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes.

Slice into 8 pieces and serve.

[I RECOMMEND USING ABOUT HALF THE ENCHILADA SAUCE SUGGESTED]

[Thanks to old college friend Sande Golightly Nascimento!]

PASTA FAGOLI SOUP -- Compare to Olive Garden!

2009-04-25T17:03:00.000-07:00

1 lb Ground Beef
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta

Optional:
1 can Black Olives

Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.

Serve with freshly grated parmesan cheese.

Makes a large pot. Will serve 12+ hearty appetites!

[Thanks to epicurious.com!]

Honey-Lime Chicken Enchiladas

2009-04-25T14:17:00.000-07:00

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Thanks phemomenon.blogspot.com

Asian BBQ Chicken

2009-04-25T13:42:00.000-07:00

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 chicken breasts

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Thanks Our Best Bites

Asian BBQ Chicken Pizza

2009-04-25T13:35:00.000-07:00

Pizza dough
Asian BBQ Chicken
Mozzarella cheese
Red onion
Fresh cilantro
Alfredo sauce

1. Make a batch of Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you're making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)

2. Whip up a batch of pizza dough (we like to use our recipe for focaccia bread). Follow directions for baking or grilling.

3. When it's time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 2-3 breasts for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.

4. When it's done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!

Thanks Our Best Bites

Pizza Sauce

2009-04-25T13:31:00.000-07:00

Pizza Sauce
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

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

Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.

Thanks Our Best Bites

Alfredo Sauce

2009-04-25T13:25:00.000-07:00

This sauce is so easy and delicious. I think it tastes similar to Olive Garden's Alfredo Sauce. Thanks Our Best Bites for another Delicious Recipe

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.

Chicken Pot Pie w/Cornbread Crust

2009-03-17T20:35:00.000-07:00

I got this recipe from an episode of Oprah. It is so delicious, and super easy.

Filling:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce

Crust:

3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Homemade Yogurt

2009-03-15T19:08:00.000-07:00

This yogurt turned out great. If its a little tart reduce the amount of incubation time. You can add sugar, honey, fruit or granola

Homemade Yogurt
Click to Print This Recipe

¬¬¬¬¬

• 3-3/4 cup warm tap water
• 1-2/3 cups instant nonfat dry milk
• 2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)"I used non fat plain yogurt"

In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.

Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.

Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I've heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains "active yogurt cultures" or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it's power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I've had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I'm out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don't have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn't then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren't a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.

After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.

Learning to make yogurt is a trial and error process. Most people don't have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.

No Knead French Bread

2009-03-13T21:19:00.000-07:00

This bread is so awesome, it makes the most wonderful toast.
4 cups flour
1/4 tea. yeast
1 1/2 tea. salt
2 cups warm water

Stir with spoon or hands, dough will be sticky, let sit in the bowl on the counter covered with foil 18 hrs. With a spatula punch down & fold dough into the center on top of itself going all around the bowl. Spray a counter with water put plastic wrap over it."the water holds the saran wrap down." then put the dough on the plastic wrap and stretch it into oblong shape. Oil a cookie sheet and sprinkle with cornmeal using the plastic wrap to help place the dough on the cookie sheet roll the dough onto the cookie sheet. if the dough mis-shapes just stretch back to the oblong shape and then sprinkle with flour. Cover with a towel and let rise for 2 hours. Place in a preheated 425 oven and bake 35 to 45 minutes until

Buttermilk Biscuits

2009-03-13T10:22:00.001-07:00

These are seriously fabulous. Really. But just make them twice a year, okay?

Best-Ever Buttermilk Biscuits (Better Homes and Gardens Complete Book of Baking)

2 c. all-purpose flour
1 T. baking powder
2 t. granulated sugar
1/2 t. cream of tartar
1/4 t. salt
1/4 t. baking soda
1/2 c. shortening
2/3 c. buttermilk

1. In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

Granola

2009-03-11T18:24:00.000-07:00

Homemade granola
from Cookbook Catchall

This granola was sooo good!

6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Variations:
• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts

French Chocolate Granola
from Orangette

3 cups rolled oats
½ cup raw almonds, chopped
½ cup unsweetened shredded coconut (once again, I used sweetened coconut because I had it on hand) 2 Tbsp. granulated sugar Pinch of salt 6 Tbsp. mild honey 2 Tbsp. vegetable oil ½ cup, or more, finely chopped bittersweet chocolate
Preheat the oven to 300°F.

In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.

In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.

Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.

When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.

Store in an airtight container.

Yield: about 5 cups

No Knead Bread-Jim Lahey

2009-03-07T11:57:00.000-08:00

This bread is so amazing, it makes the best toast. Mike & I loved it.

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine 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. 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 cotton towel and let rise for about 2 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 O.K. 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, until loaf is beautifully browned. Cool on a rack.

Three Cheese Chicken Penne Pasta Bake

2009-02-18T12:16:00.000-08:00

1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese

heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

No Knead Whole Wheat Bread

2009-02-18T11:19:00.000-08:00

No-Knead 100% Whole Wheat Bread

Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

(The metric measurements are more accurate.)

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. 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 cotton towel and let rise for about 2 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 O.K. 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, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.

Because the dough is so sticky, you need about an extra half cup of flour to dust your hands and shaping surface.

Also, because the whole wheat dough is wetter, you need about an extra 10 minutes in the oven.

If you don’t have a heavy oven-ready pot or don’t want such a flat loaf, you can use a standard loaf pan. Cover the top with an upside-down casserole dish or a tent of foil so it doesn’t brown too quickly. A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking. I think it’s worth the extra step.

NO Knead Bread-Jim Laney

2009-02-10T15:13:00.000-08:00

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine 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. 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 cotton towel and let rise for about 2 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 O.K. 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, until loaf is beautifully browned. Cool on a rack.

Crockpot Mango Chicken

2009-01-29T11:31:00.000-08:00

Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.

Cream of Broccoli Cheese Soup

2009-01-28T17:17:00.000-08:00

2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)

Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

This recipe only made about two bowls full. You would probably want to double or triple the recipe. I also didn't have Thyme, and it still tasted great!

EZ wheat rolls

2009-01-28T14:54:00.000-08:00

EZ Dough Wheat Version

1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Crockpot Shepherds Pie

2009-01-26T15:51:00.000-08:00

Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Black Bean Soup

2009-01-20T09:08:00.001-08:00

Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.

Place all the soup in a blender. Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.

Puree soup until completely smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly) Print this page

Thanks best Bites for this recipe

Grandma Wilson's Oven Roasted Potatoes

2009-01-17T17:00:00.000-08:00

1 large evelope Lipton Onion Soup Mix (generic is OK)
4 medium potatoes, washed and cut into large chuncks
1/3 cup olive oil

1. Preheat oven to 425 degrees. In a Ziploc bag, combine all ingredients and toss. Bake in a 13x9 baking or roasting pan for 35 minutes, stirring occasionally, or until potatoes are tender and golden brown.

Pesto

2009-01-15T19:31:00.000-08:00

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan, Reggiano, or Ramano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste

1. Combine the basil and pine nuts in a food processor. Add the garlic.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

Cheesy Roasted Red Pepper Dip

2009-01-11T12:46:00.000-08:00

7-12 oz jar roasted red peppers, diced
4 cups Pepper Jack cheese, grated
8 oz cream cheese, softened (low fat is OK)
3/4 cup mayonnaise
2 T onion, minced
3 garlic cloves
1 tbl dijon mustard (Gub prefers it without)

1. Mix together. Bake at 350 degrees for 30-45 minutes depending on the baking dish.

Recipe courtesy of Our Best Bites.

Weight Watchers Garlic Chicken

2009-01-08T11:23:00.000-08:00

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Pop up Pancakes-"German Pancakes

2009-01-02T12:10:00.000-08:00

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Magleby's rolls

2009-01-02T12:03:00.000-08:00

Magleby’s Rolls

1 package frozen Rhodes Rolls

Place 1/2 cup mayo in a bowl, 1/2 cup melted butter in a bowl and 1/2 cup freshly grated parmesan cheese (not the stuff in the green Kraft can).

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic salt and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to the directions on roll package.

Pat Nelson's Christmas Essence

2008-12-27T20:17:00.000-08:00

1 stick cinnamon
1/2 tsp nutmeg
1/2 tsp oil of cinnamon
5 whole cloves
1/2 tsp oil of cloves

1. Mix spices together and put in a small bag made from Christmas patterned fabric. Add a card with the directions for use: Mix with 4 cups water and simmer ov stove for fragrant aroma.

Pat Nelson's Lemon Cheesecake

2008-12-27T20:12:00.000-08:00

Crust:
3 tbl powdered sugar
1/2 cup melted butter
12-15 graham crackers

Filling:
3 oz lemon Jell-O
1 can evaporated milk, chilled
1 cup sugar
1 cup boiling water
8 oz softened cream cheese

1. Dissolve Jell-O in boiling water and cool. Cream sugar and cream cheese together and add the milk slowly. Combine the two mixtures and pour over the graham cracker crust. Chill until set.

Pat Nelson's Pumpkin Cake Roll

2008-12-27T20:05:00.000-08:00

2/3 cup canned or cooked pumpkin
3 eggs
1 tsp lemon juice
1 tsp baking powder
1 tsp giner
1/2 tsp salt
powdered sugar
1 cup sugar
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmet
1/2 cup chopped nuts

1. Preheat oven to 350 degrees. Beat eggs until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10x15 jelly roll pan with wax paper, then grease the paper. Pour batter into pan and sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towl and remove wax paper. Roll up cake and towel lengthwise and cool. Refrigerate or freeze.

Filling:
6 oz cream cheese
1 cup powdered sugar
1/4 cup soft margarine
1/2 tsp vanilla

1. Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half, wrap each half in plastic wrap and refrigerate or freeze.

Gloria Nelson's Pumpkin Pie Filling

2008-12-27T20:00:00.000-08:00

2 cups milk
1 1/2 cup pumpkin
1/3 cup cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
3 eggs
1/2 tsp ginger
salt
1 tsp vanilla

1. Scald milk with pumpkin and sugar in it. Beat eggs and add other ingredients. Add egg mixture to the pumpkin and stir well. Cool before adding filling to cooked pie shells. Makes 2 small pies. A double recipe will make 3 large pies. Refrigerate.

Pat Nelson's Delicious Pumpkin Cake

2008-12-27T19:57:00.000-08:00

1 package yellow cake mix
1/2 tsp ginger
1 small can pumpkin
1/2 tsp soda
1 cup water
1 package vanilla pudding
1/2 tsp cinnamon
2 eggs
1/2 tsp cloves

1. Preheat oven to 350 degrees. Mix together. Bake in an ungreased cake pan for 35 minutes.

Frosting:
1 cup whipping cream
1/2 cup brown sugar

1. Whip together, then fold in 8 oz Cool Whip. Store in the refrigerator.

Nicole Nelson's Blonde Brownies

2008-12-27T19:55:00.000-08:00

2 cups flour
1 tsp baking powder
1 cup nuts
2 cups brown sugar
2 tsp vanilla
1/4 tsp baking soda
1 tsp salt
2/3 cup shortening
2 slightly beaten eggs
1 package chocolate chips

1. Preheat oven to 350 degrees. Mix all ingredients together. Bake for 20-25 minutes.

Pat Nelson's Marshmallow Brownies

2008-12-27T19:52:00.000-08:00

Cream:
1 cup soft butter
1/3 cup cocoa
2 cups sugar

Add:
4 eggs, one at a time
dash of salt
2 tsp vanilla
1 1/2 cup flour
1 1/2 cup chopped nute (optional)

1. Bake in large, greased cookie sheet at 350 degrees for 20 minutes. Remove from oven and cover with minature marshmallows. Return to oven for 3-5 minutes. Cool completely and frost with chocolate frosting.

Frosting:
1/2 cup melted butter
1 2/3 cup powdered sugar
1/3 cup evaporated milk (or regular)
1/3 cup cocoa

Pat Nelson's Oatmeal Fudge Bars

2008-12-27T19:47:00.000-08:00

Cookie:
1 cup shortening
2 eggs
1 1/2 cup flour
1 tsp salt
3 1/2 - 4 cups quick oats
2 cups brown sugar
2 tsp vanilla
1 tsp soda
1 cup nuts

Fudge Filling:
2 tbl butter
2 tsp vanilla
1 large package chocolate chips
1 can sweetened condensed milk
1/2 tsp salt

1. Preheat oven to 350 degrees. Cream together shortening and brown sugar. Add eggs and vanilla; mix. Add flour, soda, and salt;mix. Press half of the mix into 9x13 pan.

2. Melt chocolate chips, butter, and milk in a double boiler. Add rest of the ingredients and then pour onto mixture in pan. Dot with remaining dough. Bake for 20-25 minutes.

Homemade Oreo Cookies

2008-12-27T19:42:00.000-08:00

Cookies:
2 boxes devil's food cake mix
4 eggs
1 cup shortening

1. Preheat oven to 350 degrees. Mix together (batter will be stiff). Drop cookies on an ungreased cookie shhet and bake for 8 minutes. Let set on cookie cheet to cool before moving to rack.

Icing:
2 2/3 cup powdered sugar
8 oz cream cheese

1. Ice cookies and put two together like a sandwich.

Sour Cream Chocolate Chip Cookies

2008-12-27T16:35:00.000-08:00

1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 tsp baking powder
11 oz package chocolate chips
1/2 cup shortening or 1 square margarine
1 cup sugar
1/2 cup sour cream
1 1/2 tsp baking soda
3 1/2 cups flour

1. Preheat oven to 350 degrees. Cream sugar, shortening, and eggs.

2. Add sour cream and vanilla. Add all dry ingredients and mix. Add chocolate chips. Bake for 10 minutes.

Pat Nelson's Hash Brown Quiche

2008-12-27T16:29:00.000-08:00

Pat serves this every Christmas morning.

1 (24 oz) package shredded hash browns, thawed
1/2 cup melted butter
1-2 cups shredded cheddar cheese
1-2 cups shredded Monterrey Jack cheese
2 cups diced ham or browned sausage
1 cup half and half or milk
6 eggs
1/2 tsp seasoning salt
pepper

1. Grease 9x13 pan. Press thawed hash browns between paper towels to remove excess moisture. Press into pan and brush with melted butter. Bake 25 minutes at 425 degrees. Remove from oven.

2. Layer hassbrowns with cheeses and ham, 2 layers of each. Beat milk, eggs, salt and pepper; pour over top. Return to oven and bake 350 degrees for 30-40 minutes or until inserted knife comes out clean. If made ahead, chill to store. Cover and heat at 350 degrees for 15-20 minutes or until hot.

Gloria Nelson's Yellow Squash Casserole

2008-12-27T16:25:00.000-08:00

6 cups yellow or zucchini squash (can use both)
1/4 cup onion
Stove Top stuffing, prepared
1 can cream of chicken soup
1 can cheese soup
1 cup sour cream
1 cup grated carrot

1. Parboil squash and onions for about 5 minutes; drain. Mix soups, sour cream, carrots, and squash together. Put a small layer of stuffing mis on the bottom of casserole dish. Then pour the squash mixture over the top and cover with the remaining stuffing. Can be topped with grated cheese. Bake at 350 degrees for 35 minutes or until bubbly hot.

Lion House Savory Baked Chicken Breasts

2008-12-27T16:19:00.000-08:00

8 boneless, skinless chicken breast halves
2 tbl lemon juice
1 tsp seasoned salt
1 1/2 tsp sage
1/2 tsp black pepper
1/2 cup butter or margarine, melted
1 cup sour cream
1 tsp salt
1 1/2 tsp paprika
1 1/2 tsp garlic salt
3 cus fine bread crumbs

1. Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Prehat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.

2. Grease 9x13 baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.

Pat Nelson's Stuffed Chicken Breasts

2008-12-27T16:16:00.000-08:00

8 boneless chicken breasts
stove top stuffing, prepared
1 cup water
2 cans cream of chicken soup
bacon
2 tsp chicken base

1. Pound chicken breast to flatten. Add 1 tbl stuffing to chicken breast; roll up and secure with a toothpick. Wrap with a piece of bacon. Mix chicken soup, water, and base together. Pour over bacon and chicken. Bake at 375 degrees for 4 hours.

Chile Lime Chicken Marinade

2008-12-27T16:14:00.000-08:00

Mix in large Ziploc bag:
1/2 cup fresh lime juice
2 tbl sugar
1 tbl rosemary
1/2 tsp chili powder
6 tbl soy sauce
2 tbl oregano
1 tbl minced garlic
1/2 tsp cayenne pepper

1. Marinate chicken breasts overnight or for several hours. Cook on the grill.

Pat Nelson's Mexi-Chip Meal

2008-12-27T16:11:00.000-08:00

1 pound ground beef
1/2 cup chopped green pepper
16 oz can kidney breans
1 cup tomato sauce
1 tsp chili powder
salt and pepper
1/2 cup chopped onion
1 tsp sugar
1 cup water
1 tsp cumin
1/2 cup uncooked minute rice

1. Brown beef, onion and green pepper. Add salt and pepper. Put in Crock Pot then add water, rice, tomato sauce and seasonings. Cook until slightly thick. Put on top of tortilla chips. Top with lettuce, cheese, tomatoes, olives, sour cream and guacamole.

Pat Nelson's Calico Baked Beans

2008-12-27T16:06:00.000-08:00

1/2-1 pound ground beef
1 cup chopped onion
16 oz can kidney beans, drained
16 oz can buttered lima beans, drained
1 cup ketchup
3 tbl white vinegar
black pepper to taste
3/4 pould bacon, cut into pieces
2 (20 oz) cans pork and beans
1/4 cup brown sugar
1 tsp salt
1 tbl liquid smoke (optional)

1. Brown ground beef, back and onion; drain. Pour into baking disk or Crock Pot. Stir in remaining ingredients. Cook at 325 degrees for 1 1/2 hours, or in Crock Pot set on low for 4-6 hours. Makes 8 servings.

Carrots Lyonnaise

2008-12-27T15:43:00.000-08:00

6 medium carrots
1/2 cup boiling water
2 tbl butter
1/4 tsp salt
pinch of sugar
1 chicken bouillon cube
2 medium onions, sliced
1 tbl flour
dash of pepper
3/4 cup water

1. Pare carrots and cut in julienne strips. Dissolve bouillon cube in boiling water. Add carrots and cook for 7-10 minutes until tender crisp.

2. While carrots are cooking, melt butter in small fry pan and add sliced onions. Cook and stir until clear. Add flour, salt, pepper,sugar, and 3/4 cup water. Stir until thickened. Stir in carrots and chicken stock. Makes 6 servings.

Pat Nelson's Chicken Corn Chowder

2008-12-27T15:41:00.001-08:00

3 chicken breasts, cooked and shredded
2 slices bacon, cooked and crumbled
1 small chopped onion
2 cans corn, undrained
dash pepper
1 tbl butter
1 can cream of chicken soup
1 1/2 cups boiling water
1/2 tsp salt
1 can evaporated milk
3 cups milk
1 tsp chicken base

1. Cook onions in bacon grease until transparent. Add the rest of the ingredients and cook until heated through. Put 1 tablespoon flour or cornstarch in a small amount of warm water and mix together; add to soup and cook util thickened.

Flat Bread

2008-12-27T15:37:00.000-08:00

Mix together and let sit for 10 minutes:
2 cups water
1 tbl yeast
1 tbl sugar

Add:
4 cups flour
2 tsp salt

1. Spread on a greased cookie sheet and drizzle with 1/2 cup melted butter, rosemary, and thyme. Let sit for 30 minutes. Bake at 400 degrees for 20-25 minutes.

Easy Cornbread

2008-12-27T15:35:00.000-08:00

1 package cornbread
1 yellow cake mix

1. Make cornbread as directed on back of cornbread package and set aside. Mix yellow cake mix as directed and combine with cornbread mixture. Spread mixture in a greased jelly roll pan. Bake at 350 degrees for 30-40 minutes.

Magelby's Rolls

2008-12-27T15:32:00.000-08:00

1 square melted butter
3/4 cup Parmesan cheese
1/8 cup parsley flakes
24 Rhodes rolls (frozen)
1 tsp garlic salt

1. Mix cheese, garlic salt, and parsley together. Roll rolls in butter and then in mixture. Place on cookie sheet for 4-6 hours. Cook at 350 degrees for 12-15 minutes or until golden brown.

Lion House Wassail

2008-12-27T15:30:00.001-08:00

2 1/4 cups sugar
2 cinnamon sticks
10 cloves
4 cups orange juice
2 quarts apple cider or juice
4 cups water
8 allspice berries
1 piece ginger
2 cups lemon juice

1. Combine sugar and water. Boil for 5 minutes. Remove from heat and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour. Strain.

2. Just before serving, add juices and cider and bring to a boil. Remove from heat and serve. Makes 36, 1/2 cup servings.

Delicious Slush

2008-12-27T15:27:00.000-08:00

1 large frozen lemonade concentrate
1 large frozen orange juice concentrate
1 quart cranberry juice
2 cups sugar
1 quart pineapple juice
1 cup water

1. Combine sugar and warter and boil until clear. Add all ingredients and stir. Pour into plastic containers and freeze.

2. Remove from freezer approximately 1 1/2 hours before serving. Pour into punch bowl with 2 liters of 7-Up or Sprite.

Gloria Nelson's Salsa

2008-12-27T15:22:00.000-08:00

1/2 bushel tomatoes
5 yellow or red peppers
8 Anaheim pepers
6 larges garlic cloves
2 tsp paprika
1 cup vinegar
1/4 cup salt
6 green bell peppers
6-8 jalapeno peppers
1 quart chooped celery
5 cayenne peppers
2/4 cup sugar (or less)
2 tbl black pepper
4 tsp cumin

1. Scald tomatoes and peel skins off. Cut tomatoes in half or quarters. Cook in large pot adding all the ingredients. Boil about 3 hours or as thick as you want. Stir often so it won't stick. Put salsa in pint jars.l Seal and cold pack for 25 minutes. Cool before storing on shelf.

Crock Pot Bean Dip

2008-12-27T15:19:00.000-08:00

1 large can chili
8 ounces cream cheese
1 can green chilies (optional)
1 package taco seasoning
1 large can refried beans
1 small package Velveeta cheese
1 can enchilada sauce

1. Put all ingredients in Crock Pot and warm through. Serve with tortilla chips.

Chocolate and Caramel Dipped Pretzels

2008-12-19T14:01:00.000-08:00

We love these pretzels- When I found this recipe on one of my favorite blogs with such great detail on the techniques for great looking pretzels I wanted to post it and share it with others. "We all know it's all about the presentation" and my pretzels before were lacking. So here's to better looking pretzel rods and many thanks to My Kitchen Cafe for the tutorial!

Chocolate and Caramel Dipped Pretzel Rods
adapted from A. Marilyn

Makes about 40 dipped pretzel rods

1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt

pretzel rods

chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.

After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).

Don't worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.

White Chocolate Popcorn

2008-12-19T10:09:00.000-08:00

2 bags microwave popcorn (butter kind)
12 - 16 oz. white chocolate chips, melted
3/4 C M & M’s
3/4 C peanuts (or more M & M’s)
1 1/2 C stick pretzels
1 C mini marshmallows (I wish I had used more)
6 oz. dark or milk chocolate

1. Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets.

2. Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

Thanks to My homebased Mom for this recipe!

Cinnamon toast white chocolate pretzels

2008-12-17T08:34:00.000-08:00

Cinnamon Toast White Chocolate Pretzels

1 bag (18 oz.) small pretzels

2/3 C oil

1/3 C granulated sugar

1 1/2 tsp. cinnamon

Extra cinnamon sugar for sprinkling

White chocolate for drizzling

In microwave safe bowl pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. Pour over pretzels and mix well, making sure to coat pretzels. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Stir the mixture and continue cooking. Microwave for 1 minute more.

When out of the microwave, stir again to make sure they are all coated. Spread the pretzels onto two cookie sheets. You want a single layer of pretzels. While they are still hot sprinkle additional cinnamon sugar over the top. Melt white chocolate and drizzle over the top of pretzels. Once white chocolate hardens put into air tight containers.

Toffee

2008-12-12T08:34:00.000-08:00

Ingredients:
2 cubes of butter
½-cup brown sugar
½ cup of white sugar

Prep: On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup
your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a
heavy saucepan, add butter and sugars and melt on high heat. Once the butter and
sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee
looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to
test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits
ice-cold water, it sizzles. This is when the toffee is done!

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour
directly from saucepan. Sprinkle with your favorite chocolate chips on top,
the hot toffee will melt the chips in a few minutes. With a spatula, spread the
melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!
Posted by Pamela Cardwell at 10:12 AM

Pumkin Muffins

2008-12-01T15:41:00.000-08:00

2 cups sugar
1 cup shortening
4 eggs
2 1/2 cups pumpkin
2 cups milk
2 - 12 oz pkg. milk chocolate chips
8 t. baking powder
1 t. salt
1 t. baking soda
2 t. cinnamon
2 t. nutmeg
6 c. unbleached flour

1. Preheat oven to 375 degrees.
2. Cream sugar, shortening, and eggs together.
3. Add milk and pumpkin - mix
4. In separate bowl mix all of the dry ingredients together. Add dry ingredients into the creamed mixture. Add chocolate chips
5. Fill large muffin paper cups 2/3 full. Bake for 17-19 minutes. Test with toothpick

Makes about 24 large muffins

Thanksgiving Turkey

2008-11-28T11:26:00.000-08:00

Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1/2 tablespoon allspice berries
* 1/2 tablespoon candied ginger
* 1 gallon iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil

Directions

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

**http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Bonnie's "Long Life" Salad Dressing

2008-11-18T12:39:00.000-08:00

1 part Braggs Raw Organic Apple Cider Vinegar (with the mother)
1 part Olive Oil (first cold press)
1 part filtered water

1 heaping Tbs. Italian Seasoning
1 heaping Tbs. Garlic
1 heaping tsp sea salt
Fresh ground pepper

Stir up in a large mason jar and leave out on counter until it gets used up.

Green Enchiladas with Shredded Beef

2008-11-10T12:49:00.000-08:00

1-2 lbs shredded beef (I used leftovers from French Dip Sandwiches and it was so good)
1 packet taco seasoning
2 cans green enchilada sauce
Shredded cheese, about 2-4, cups or as much as you want (I used 3 types: Monterey Jack, Pepper Jack, and Medium Cheddar)
Tortillas
1-2 cans Refried Beans, warmed

If your beef isn't already cooked, I suggest cooking it in a crock pot with some beef broth. When it is done, drain the liquid.

Once you beef is cooked, shred it and warm it up with a little water (maybe 1/2 cup, just to keep it moist) and a packet of taco seasoning. My meat was cold (leftovers from the fridge), so I tossed it back into the crockpot on low for an hour or two.

Preheat oven to 350. Grease bottom and sides of 9x13 pan. Empty one can of green enchilada sauce into a shallow dish. Spread a spoonful or two of enchilada sauce on bottom of the pan. This will help keep the bottom of the enchiladas soft. Take one tortilla and dip it into the enchilada sauce. Top with refried beans, shredded beef and cheese. Roll it up and place in pan. Repeat with remaining tortillas. Top the pan with remaining enchilada sauce and cheese. Bake for 20-30 minutes, or until they're bubbling. I covered mine with tin foil so keep them from browning.

Serve with sour cream, guacamole, salsa, lettuce, tomatoes and anything else that sounds yummy.

Mexican Lasagna

2008-11-10T12:47:00.000-08:00

• 1 cup cilantro, chopped
• 1 package (10oz) fresh spinach, chopped
• 1 medium onion, chopped
• ¼ tsp salt
• ¼ tsp pepper
• 8 corn tortillas (6 inch)
• 1 (15.5oz) can pinto beans, drained & rinsed
• 1 cup prepared salsa
• 8 oz Pepper Jack cheese, grated (about 2 cups)

Combine cilantro, spinach, onion, salt & pepper in food processor until coarsely chopped. If you don’t have a food processor, just give it a few extra chops with a knife.

Coat an 8x8 casserole dish with non-stick cooking spray. Lay 4 tortillas on the bottom of pan. They will overlap. Layer with ½ the beans, salsa, some spinach mixture, and cheese. Repeat the layers, starting with tortillas and ending with cheese. Press the layers together.

Cover dish with foil; place on a rimmed baking sheet to avoid spills in your oven. Bake until bubbling, approximately 25 to 30 minutes; remove foil and continue baking until golden, about 15 to 20 minutes. Cool 5 to 10 minutes before serving.

Delicious with sour cream or quacamole.

Sweetened Condensed Milk Substitute

2008-11-10T11:04:00.000-08:00

1 14 oz. can of sweetened condensed milk Substitute:
(1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)

Apple Walnut Spice Cake

2008-11-09T12:42:00.000-08:00

1/2 cup butter, softened
1 cup firmly packed brown sugar
2 eggs
2 tsp pure vanilla extract
1 cup flour
1 tsp pumpkin pie spice
1 tsp ground allspice
1/2 tsp salt
2 cups peeled and chopped Granny Smith apples (about 2 apples)
1/2 cup chopped walnuts

For the caramel sauce:

1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 Tbsp pure vanilla extract

1. Set oven to 350°F.

2. Beat butter and brown sugar for 5 minutes in a mixing bowl. Beat in eggs and vanilla just until blended. Set aside.

3. Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired.

4. Pour into one greased 9-inch cake pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with caramel sauce.

For the caramel sauce:

1. Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm.

Notes: No pumpkin pie spice?
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

This recipe calls for a tablespoon of pumpkin pie spice. So in a small bowl, triple this little recipe. THEN measure out a tablespoon. You will be sure that the portions are even and then the spice will better incorporate into the batter.

Recipe courtesy of http://www.rookie-cookie.com/

Ultimate Double Chocolate Cookies

2008-11-09T12:32:00.000-08:00

* 12 ounce(s) Semi-Sweet Chocolate Chips
* 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
* 6 tablespoon(s) unsalted butter
* 3 eggs
* 1 cup(s) sugar
* 1/3 cup(s) all-purpose flour
* 1/2 teaspoon(s) baking powder
* 1 cup(s) chopped walnuts

1. In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

2. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

3. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Crockpot Oatmeal Cereal

2008-11-02T06:58:00.000-08:00

2 c. milk
1 c. old fashioned regular cooking oats (uncooked)
1 c. apples cored, peeled and diced
1/2 c. seedless raisins
1/2 c. chopped walnuts (optional)
1/4 c. brown sugar, packed
1 T. butter melted
1/4 t. salt
1/2 t. cinnamon

Mix all ingredients in a slow cooker sprayed with pam. Cover and cook on low setting for 8-9 hrs. serves 4 to 6

Mummy Calzone

2008-10-31T10:08:00.000-07:00

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.

Oatmeal Toffee Cookies

2008-10-30T12:24:00.000-07:00

These are so awesome!! Michael loves them.

Ingredients:
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)
Directions:
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

Sweet Pork Burritos

2008-10-28T16:16:00.000-07:00

**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 http://tastethejoy.blogspot.com/

Pumpkin Cobbler

2008-10-28T16:12:00.000-07:00

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 http://tastethejoy.blogspot.com/

Corn Cake Toppers

2008-10-28T16:11:00.001-07:00

Recipe courtesy of http://tastethejoy.blogspot.com/

Almond Chicken

2008-10-28T16:08:00.000-07:00

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 http://tastethejoy.blogspot.com/

Honey Lime Enchiladas

2008-10-28T16:04:00.000-07:00

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 http://tastethejoy.blogspot.com/

Rocky Road Fudge {or The Ultimate} Brownie

2008-10-28T16:01:00.000-07:00

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.

Mix:

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.

Frosting:

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 http://tastethejoy.blogspot.com/

Sesame Flank Steak Marinade

2008-10-22T16:08:00.000-07:00

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.

Substitutes for bakings

2008-10-19T07:58:00.001-07:00

Allspice
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

Butter
Amount: 1 cup
Substitute:
- 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: www.margarine.org/howtousemargarine.html

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.

Buttermilk
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.

Egg
Amount: 1 whole egg
Substitute:
- 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

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

Herbs, Fresh
Amount: 1 tablespoon, finely cut
Substitute:
- 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
Substitute:
- 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

Onion
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 www.ilovepasta.org/faqs.html#Q10 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

Rice
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 http://www.usarice.com/consumer/index.html

Rum
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)
Substitute:
- 1 package (1/4 ounce) active dry yeast
- Scant 2 1/2 teaspoons loose active dry yeast

Cocoa and Chocolate Substitutions

2008-10-19T07:43:00.000-07:00

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