Wednesday, May 20, 2015
Our Grandma Raiser used to make Swedish Meatballs for us almost as often as her spaghetti sauce. Although most of the time she would use the Ikea sauce packet, this one is pretty close to it and nice for when you don't have an Ikea nearby!
Tuesday, February 17, 2015
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
3-4 medium sized very ripe bananas
1/4 vegetable oil
In a mixer, combine the egg, bananas, sugar and cooking oil.
Add flour, baking powder, baking soda and cinnamon to bowl and continue to mix.
Pour mixture into greased pan or muffin tins (with liners).
Bake at 350 degrees, 45 mins for 9 x 5 pan, 25 mins for 4 x 2 mini bread pans or 15 mins for muffins. Let cool on wire rack.
Monday, April 28, 2014
1 lb ground beef
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 garlic powder
3 TB milk
3/4 cup soy sauce
2 1/2 cups water
1 1/2 tsp ginger
3/4 tsp garlic powder
3/4 cup brown sugar (packed)
3 TB honey
4 TB cornstarch
1/2 cup cold water
In a skillet, mix soy sauce, 2 1/2 cups water, ginger, garlic powder, brown sugar, and honey. In a separate bowl, dissolve the cornstarch into the 1/2 cup cold water. Add to the sauce mixture.
In a large bowl, combine all meatball ingredients. Form into 1 inch meatballs and add to the sauce in the skillet. Bring to boil then simmer 10-15 minutes, or until the meatballs are cooked through. Serve over rice.
Tuesday, February 26, 2013
6 corn or flour tortillas
1 cup prepared Spanish rice
2 cups shredded monterey jack cheese
1 small can green chili's
1/2 cup sauteed onions
2 cups cooked shredded pork
1/2 TB diced jalapeno (optional)
Preheat oven to 350 degrees. In 9x13 pan, spread 1/2 cup enchilada sauce over bottom. Layer lasagna as follows:
Layer 1: 2 tortillas, Spanish rice, 1 cup cheese
Layer 2: 2 tortillas, green chili's, onions, pork
Layer 3: 2 tortillas, remaining enchilada sauce, remaining cheese, jalapenos
Bake uncovered for 45 minutes. Serve with a dollop of sour cream. Serves 10.
Saturday, September 29, 2012
1 large yellow onion, finely chopped
2-3 stalks of celery, finely chopped
1 bay leaf
2 cans of chicken broth
In a large pot, sweat the onions and celery. Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). Add the bay leaf. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.
In a seperate pan:
3/4 cup butter- 1 1/2 sticks
1 cup all purpose flour
1 quart half and half (okay to use whole or 2% milk)
1/2 tsp. salt
1 tbsp. red wine vinegar
1 good pinch of pepper
Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Stir the entire time to avoid burning. Add half and half (or milk), wisking vigorously to avoid lumps. Bring to a gentle boil; cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Soup will continue to thicken as it sits; thin out with chicken broth if needed.
Serve with bacon bits and shredded cheddar cheese or any other desired toppings.
Friday, September 28, 2012
1 lb. butter
1 8 oz. cream cheese
1 cup maple syrup
Place the first three ingredients in a bowl and microwave until softened. Tear croissants into pieces and place into 2 different 9x13 pans. (Pans will be 2/3 full)
3 cups half and half
1 tsp. vanilla
Pour syrup mixture over bread pieces in both dishes. Then pour egg mixture in both pans. Sprinkle cinnamon to taste on top. Bake at 375F for 20-30 minutes or until croissants are brown and eggs are cooked. Before serving, pour more syrup on top and sprinkle with 1/2 cup of powdered sugar.
Thursday, September 27, 2012
1 packet of italian dressing mix
1/4 cup water
8 oz. cream cheese (room temp)
1 can cream of chicken soup
Place chick in crockpot. Mix dressing packet with water and pour over chicken. Cook on low for 3 hours. I usually cut chicken into smaller pieces at this time, but you can keep them whole. Don't drain. Mix cream cheese with soup and pour into crock pot. Mix all juices and cook 1 more hour. Serve over rice or pasta.
Makes 4 servings
Wednesday, September 26, 2012
6-7 center cut boneless pork chops (mine were really thick so i sliced them in half)
1 cup bread crumbs (italian seasoned adds a little more flavor)
1 15 oz. can of tomato sauce
1/2 tsp. sage
garlic powder to taste (a few pinches)
salt and pepper to taste (a few shakes)
Brown pork chops on stove, both sides. Place in 9x13 pan. Mix bread crumbs and spices together in a small bowl and sprinkle on top of pork chops until thoroughly covered, then pat mixture onto pork chops. Carefully pour tomato sauce on top of each pork chop. Pour extra sauce on bottom of pan. Cover with foil. Bake covered @ 350 for 45 minutes. Uncover and bake another 10-15 minutes.
Tuesday, September 25, 2012
1 1/2 cup water
1 bag mini marshmallows (10 oz.)
1/4 cup cocoa powder
1 chocolate cake mix, prepared as directed (with oil and eggs)
1 cup light brown sugar
6 oz. semi-sweet chocolate chips
Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter. Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 minutes. Serve warm with whipped cream. Serves 10-12.
Monday, August 13, 2012
2 cups brown sugar
1 cup water
1/2 cup white vinegar
1/2 cup ketchup
3 TB soy sauce
3 heaping TB cornstarch
4 chicken breasts, cut into small chunks
1 green pepper, chopped
1 small can pineapple tidbits, drained
Stir together first 6 ingredients and pour over chicken in a 9x13 casserole dish. Cover and bake at 325 for 30 minutes. Uncover and add in green peppers and pineapple. Bake 30 minutes more. Serve with jasmine rice. Serves 8.
Friday, August 3, 2012
12-16 plain croissants
6 cups cubed cooked chicken
3 cups grapes, sliced in half
8-10 green onions, diced
4 stalks celery, diced
16 fresh basil leaves, minced
1-2 cups mayonnaise
1 cup chopped almonds
4 tsp. fresh lemon juice
salt and pepper to taste
lettuce leaves to dress sandwiches
Havarti cheese to dress sandwiches
Mix mayo, lemon juice, salt, pepper, and basil together until well mixed. Fold in chicken, grapes, almonds, celery, and onions. Halve the croissants (slightly toast if you'd like) and layer with salad, lettuce, and cheese. Serve immediately.
Thursday, August 2, 2012
16 oz. frozen cheese tortellini
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 green onions, chopped
2 tablespoons flour
8 ounces chicken broth
2 cups shredded parmesan cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Cook tortellini according to package directions leaving it slightly undercooked. In a large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the green onions, cooking until chicken is done. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in tortellini. Pour chicken and tortellini mixture into the prepared pan. Sprinkle with cheese. Bake covered with foil for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.
Thursday, February 23, 2012
1 whole pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup balsamic vinegar
4 TB honey
3 TB sugar
2 TB olive oil
2 TB dijon mustard
2 TB garlic, chopped
Slice pork tenderloin in 1 inch thick rounds. Season with salt and pepper. Heat 1 TB of the oil in warm skillet and cook pork until lightly browned. Remove from pan and set aside. Pour remaining ingredients in skillet, whisk together, and simmer until slightly reduced. Return pork to skillet and simmer 3-4 minutes longer. Serve pork with sauce or place in side dishes and use as a dipping sauce. Serves 4-6.
Sunday, February 19, 2012
4 Tilapia filets
1/4 cup olive oil
1/4 cup lime juice
4 TB taco seasoning
1/2 cup sour cream
1/2 cup mayonnaise
2 TB lime juice
1/4 tsp salt
1 1/2 cup diced red onion
1/2 tsp salt
1/2 cup rice vinegar
2 TB lime juice
diced jalapeno (optional)
Mix liquid ingredients from marinade and soak with Tilapia Filets for at least 4 hours. Mix cream topping ingredients until combined and store in refrigerator. Mix relish ingredients until combined and marinade in fridge for several hours.
Preheat oven to 350 degrees. Bake Tilapia for 15-20 minutes or until flaky. Drain red onion relish. Wrap flour or corn tortillas in tin foil and warm in the oven for 5 minutes. Serve fish with tortillas, relish, sauce, and any desired extras. Serves 4.
Friday, December 2, 2011
2 lbs red potatoes, diced
1/4 cup butter, melted
2 TB lemon juice
2 tsp. garlic, minced
1 tsp. salt
1 TB parsley
1/2 cup parmesan cheese
Toss first 6 ingredients together in a ziploc baggie until the potatoes are coated. Layer potatoes in a 9x13 baking dish and sprinkle cheese on top. Cover with tin foil and bake at 400 degrees for 40 minutes, tossing once to ensure even coating.
Monday, November 14, 2011
1 lb. diced deli turkey
2 cups shredded Mexican blend cheese
1 cup cooked, diced bacon
1/2 bottle Caesar dressing
Toss first 5 ingredients in a bowl and mix, then put in tortillas!! Serves 6.
Tuesday, October 18, 2011
2 cups flour
1 1/2 cups brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
Mix Dry ingredients in bowl. Then add:
1/2 cup oil
1/2 cup apple juice
2 cups canned pumpkin
Beat with hand mixer until smooth. Bake in a greased and floured jelly-roll pan on 350* for 25-30min.
Frost with cream cheese frosting:
8 oz. cream cheese
1 stick of butter
dash of salt
1 Tbls. vanilla
powdered sugar and milk as needed for consistency
Monday, September 19, 2011
This is one of those good ways to get in vegetables for kids (and grown ups) with out even knowing! This tastes much like the Potato Cheese soup that our family loves to make.
Servings: 9 cups
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (*optional)
1 cup shredded cheddar cheese
1 cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, occasionally st iring.
Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
In blender blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard (play around with this, and add a little less if you like) and 1 1/2 cups cheese until melted and smooth.
Sprinkle some bacon bits and cheese on top- mmmmm fall soup!!
Sunday, August 21, 2011
1 pkg linguine
8 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
1 garlic clove, finely chopped
2 cups cooked chopped chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
parsley for garnish
Cook and Drain linguine as directed on package. While linguine is cooking, cook bacon in a 3 quart saucepan over low heat 8-10 minutes, stirring frequently, until crisp*. Remove bacon with slotted spoon; drain. Drain fat from saucepan, reserving 1 TB in saucepan. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in linguine, chicken, cheese, and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon and garnish with parsley and Parmesan cheese. Makes 4 servings.
(* I actually used precooked bacon and fried the onion and garlic in 1 TB of olive oil instead of bacon grease. The dish was still plenty rich.)
Sunday, August 7, 2011
6 chicken breasts or thighs
1/4 cup olive oil
1 TB liquid smoke
1/4 tsp salt
2 c. BBQ sauce
1/4 cup apple juice
1/2 cup bacon, cooked and chopped
Preheat oven to 375 degrees (unless you prefer to grill). Combine oil, liquid smoke, and salt in a bowl and let chicken breasts marinade it in for 30 minutes. Combine BBQ sauce, apple juice and bacon then separate into two bowls. Place chicken inside a baking dish and discard marinade. Bake (or grill)uncovered for 10 minutes. Brush one of the bowls of sauce over chicken and cook for an additional 15 minutes. Serve with remaining sauce for dipping.
Monday, April 4, 2011
1/3 cup oil
1 package of red velvet cake mix
Jensa here...I did sandwich mine and MAN were they delicious! Thanks for the easy recipe Megan. For my cream cheese frosting I whipped together:
8 oz. cream cheese (room temp)
1/4 cup butter (room temp)
2 1/2 cups powdered sugar
1 1/2 tsp vanilla
The frosting hardens when the cookies are stored in the refrigerator.
Saturday, January 8, 2011
2 apple wedges (quartered)
Spread peanut butter between the quartered apples and place around the carrot stick to look like a butterfly.
Ants on a Log:
mini chocolate chips
Spread peanut butter inside celery stick and sprinkle with chocolate chips.
cream cheese, softened
Spread cream cheese on the tortilla going almost to the edge. Spread jam on top of the cream cheese. Roll up, chill for 10 minutes (so cream cheese will firm up), then cut with a serrated knife. This can also be made with peanut butter & jam, ham & cheese, or any other sandwich filler.
Pita Apple Pie
Spread applesauce over a piece of pita bread then sprinkle with cinnamon (and sugar for extra sweetness if you want). Place on a baking sheet and warm at 350 degrees for 5 minutes. Slice the pita into triangles with a pizza cutter.
Sunday, December 26, 2010
1 pkg rotini pasta
50 pepperoni, halved
1/2 cup parmesan, shredded
2 cups baby spinach
1 bottle Kens Steakhouse Creamy Caesar dressing
Cook rotini according to package directions. Rinse and cool. Toss together with all other ingredients. Serves 12.
Tuesday, August 17, 2010
1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
1 1/2 cups cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sliced green onions
1/4 cup chopped ripe olives
2 packages (15 ounces each) refrigerated pie pastry
1 egg yolk
1 tablespoon water
Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. Roll each sheet of pastry into a 12-inch circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Serves 8
Wednesday, May 26, 2010
Wednesday, May 19, 2010
In a blender put:
4 oz. water
4 oz. white grape juice concentrate
2 heaping cups of ice cubes
2 heaping cups of fresh baby spinach
1 pineapple wedge (see photo below)
2 limes (juice from two limes)
Blend until smooth, and serve immediately. So good, and what an awesome way to get some fresh spinach in huh! Especially for my toddler, or a pregnant lady like me who should be eating WAY more veggies than I am! :)
Monday, April 12, 2010
2 1/2 cups warm water
1 T yeast
1/4 cup honey
1 T salt (you can add a little less)
5-6 cups whole wheat flour
Mix together water and yeast and let sit a few minutes. Add honey and salt and mix. Then add flour, until dough pulls away from sides of the bowl. Knead for at least 6 minutes (until dough is smooth and elastic). Form into loaves, put in greased 9x5 loaf pans, and cover with a damp towel or greased plastic wrap. Let rise for 20-30 minutes, until loaves are level with pan rim. Put loaves into preheated oen at 350 and bake for 30 minutes.
*I'm still working on this "bread making skill". The more often you do it, the better you will get i'm figuring out. You have to learn to recoginze each stage in making the bread, becuase humidity and other outside factors can alter how much flour you add to your recipe each time you make it!
Easy Whole Wheat Bread (recipe #2)
1/3 cup oil (olive or canola)
1/4 - 1/3 cup honey (if using white sugar, double this amount)
2 1/4 t. salt
2 3/4 cup of hot water (120 degrees) * to hot will kill the yeast, to cold will not activate it.
1/4 cup gluten flour
3 3/4 t. yeast
7-8 cups whole wheat flour
Mix together first 4 ingredients in a mixing bowl. Add 3 1/2 cups of flour and stir will. Put in 1 1/2 cups more flour, gluten flour, and yeast. Mix well. (Dough should be wet and easy to mix). Now slowly add remaining 2-3 cups of flour, watching closely for when dough starts to pull away and clean the sides of the bowl. When the dough does this, you have added enough flour. Knead in the mixing bowl for 10 minutes. Shape and put in 2 greased 9x5 pans. Cover and let rise. Bake 350 for 30 mins.
Sunday, April 11, 2010
(you can also add coconut- but my husbands not a fan :)
Thursday, March 11, 2010
1 (2 lb. pkg.) frozen hash browns
1 lb. bacon (or sausage if you prefer)
1 sm. Onion, diced
½ cup milk
½ tsp. onion powder
1/8 tsp. garlic powder
Salt & pepper
12 oz. shredded cheddar cheese
Preheat oven to 350. Grease 2 qt. baking dish. Place hash browns in baking dish.
Heat skillet over medium heat, cut bacon into small pieces and crisp. Drain and blot. Drain majority of grease from pan and add onion to pan & sauté. Add onions to bacon mixture. Meanwhile, whisk together eggs, milk, onion powder, garlic powder, salt & pepper and pour over potatoes.
Layer ½ cheese, all the bacon mixture, and then the remaining cheese. Cover with foil.
Bake for 30-45 minutes. Remove cover; bake until knife inserted in center comes out clean. Let stand for 5 minutes before serving.
(I only baked mine for 45 minutes and it was completely done, so I never baked it without the foil on top. Ovens probably vary.)
Friday, March 5, 2010
This is seriously the best pulled pork I have ever had.
6 lbs of pork
16 oz. can of salsa
1 can of coke (I used Dr. Pepper and it was amazing)
2 cups of brown sugar
Put the pork in the crockpot and fill halfway with water. Cook on high for 5 hours. Then dump out the water and shred the pork. Add the salsa, coke, and brown sugar and stir it around a bit to it all seems evenly dispersed. Cook for three more hours on high.
Then you can throw it into some burritos or even eat it plain.
I know it takes a long time but it's so easy to do! (and definately worth the wait)
I cut this recipe in half and it fed 5 people.
Monday, February 15, 2010
1 1/2 small packages fruit flavored gelatin mix
1-2 cups white sugar
6 1/2 cups boiling water
1 (46 fl. oz.) can pineapple juice
8 oz. bottle lemon juice concentrate
1 (2 liter) bottle ginger ale, chilled
In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid. To serve, place gelatin mixture in punchbowl, and chop into pieces. Pour in ginger ale. Serves 20.
1 carton (8 oz) spreadable strawberry cream cheese
1 carton (8 oz) frozen whipped topping, thawed
1 jar (7 oz) marshmallow creme
In mixing bowl, beat cream cheese until fluffy. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Yield: 4 cups
Wednesday, December 23, 2009
Puffed Pastry Sheet
Sliced Swiss Cheese
Thaw the puffed pastry sheet a little bit. Just enough that you can break it into the three sections that are already cut. Take one of the sections and spread sour cream on it. Layer ham and cheese on top of the sour cream. Place another section of the pastry on top. Repeat sour cream, ham, and cheese once more. Place the final section of puffed pastry on top. Spread sour cream. Bake according to package directions or until the pastry is puffy and golden.
Monday, December 7, 2009
8 cubed bread slices (or 1 box croutons)
2 cups cheddar cheese, shredded
2 lbs. browned sausage, cut in quarters
2 1/2 cups milk
3/4 tsp. dry mustard
1/2 cup milk
1 can cream of chicken soup
1/2 cup cheddar cheese, shredded
Toss together bread cubes, cheese, and sausage. Place in a greased 9x13 baking dish. Mix together eggs, milk, and mustard. Pour over the first mixture. Let stand in refrigerator overnight. Before cooking, mix milk and soup and pour over the fondue. Sprinkle with cheese. Bake at 300 degrees for 1 1/2 hours.
1 lb. lean hamburger
1/2 medium onion, chopped
2 cans (16 oz. each) tomato sauce
1/2 cup V-8 vegetable drink
2 peeled baby carrots
1/2 green pepper
1 tsp. beef bouillon granules
1/8 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 can tomato paste
1 TB water
In a large stock pot, brown the ground beef with chopped onion. Get rid of lumps by crumbling with clean hands or use a pastry cutter. In a blender, puree 8 oz. of the tomato sauce, carrots, and green pepper. Pour this mixture into the pot with the ground beef. Add remaining ingredients. Bring to a quick boil; lower heat and simmer a minimum of 1 hour. The longer the better. Serve over angel hair spaghetti.
Monday, November 9, 2009
1 can pumpkin
1 can sweetened condensed milk
1 tsp cinnamon
½ tsp sugar
1 box spice cake mix
½ cup chopped nuts*
1 cup melted butter
whipped cream (for topping)
In a large bowl mix the pumpkin, milk, eggs, sugar, and cinnamon. Pour into a greased 9x9 cake pan. Sprinkle cake mix over the top of the pumpkin mixture and sprinkle with chopped nuts. Pour the melted butter over all. Bake at 350º for 40 minutes or until toothpick comes out clean. Cool and top with whipped cream. Serves 9.
*Anything crunchy will do. I used a granola/almond mixture, but pecans, coconut, or walnuts will work also.
Tuesday, October 27, 2009
2 rolls sugar cookie dough
16 oz. strawberry cream cheese
1 cup granulated sugar
1 tsp. vanilla
anything else you like!
Spread cookie dough evenly onto a baking sheet or pizza pan. Bake according to package directions and cool. In a bowl mix cream cheese, sugar, and vanilla until blended. Spread over cooled crust. Sprinkle liberally with fruit. Store in refrigerator until ready to serve. Serves 12.
Saturday, October 24, 2009
2 cups all-purpose flour
2½ tablespoons sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large egg yolks
1¼ cups heavy cream
1¼ cups buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined (may be lumpy).
Scoop the batter onto a lightly greased griddle with a ¼ cup. Keep heat slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side.
1 cup macaroni
1 lb hamburger
1 can french onion soup
1 can diced tomatoes
1 can beef broth
garlic, Italian seasonings (optional)
Cook macaroni as per package directions. Brown hamburger. Toss together in a pot. Add onion soup, tomatoes, and beef broth. Warm and eat! Serves 6.
And I served mine with these yummy (and also easy) bread sticks.
Sunday, September 27, 2009
1½ cups sugar
¾ cup oil
2 cups grated zucchini (packed)
4 TB cocoa (heaping)
1 tsp. baking soda
½ tsp. salt
½ cup buttermilk
2½ cups flour
Mix sugar, eggs, oil, zucchini, and cocoa. Add soda and salt. Then add flour alternating with buttermilk. Pour into lined muffin tins (about half full) then sprinkle desired amount of chocolate chips on top of each cupcake. Bake at 325º for 12 minutes or until inserted toothpick comes out clean.
Wednesday, September 16, 2009
5 tablespoons butter, melted
⅓ cup sugar
1½ cups crushed graham crackers
2¼ packages cream cheese, room temperature
1¼ cup sugar
2¾ teaspoons lemon juice
2¾ teaspoons vanilla extract
Mix crust ingredients and press into springform pan. Add filling ingredients to the mixing bowl in order, scraping down the bowl after each addition, making sure it is smooth. If you mix for too long after the eggs it will become aerated. You don't want that. Pour the filling on top of the crust. Bake in a preheated 300 deg oven for 1½ to 2¼ Hours! Patience is a virtue here. I like to put them on a sheet pan and rotate them in the oven once or twice through. I pull mine out when a thermostat reads 150-155 deg F.
Sunday, September 6, 2009
1/4 cup vegetable oil
1/2 cup white sugar
1/2 cup popcorn kernels
1. Heat oil in a pot. I put in 3 kernels and when they pop you know the oil is hot and ready.
2. Pour in the sugar and give it a little stir. Then dump in the popcorn and cover with a lid.
3. Alternate shaking every 3 seconds and letting it sit on the stove 3 seconds.
4. When popping has stopped, lift the lid, shake a little salt on and then recover and shake again.
5. Pour in a bowl and enjoy!
It's like being at the county fair but without all the mullets.
Tuesday, July 21, 2009
3/4 C light corn syrup
3 tbsp butter
1 pkg milk chocolate morsels
1 tsp vanilla
1 pkg Golden Grahams Cereal
3 C miniature marshmallows
Grease 9x13 inch pan. Heat syrup, butter and morsels in microwave safe dish until melted (about 2 mins). Remove from microwave and stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows one cup at a time. Press into greased pan. Let stand 1 hour. Store at room temp.
Friday, July 17, 2009
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Monday, June 29, 2009
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)