1 box rice chex
1 box corn chex
1 box wheat chex
1 box golden grahams
1 1/2 lbs M &M ( I use regular AND peanut)
1 small pkg sunflower seeds
14 oz pretzels
12 oz peanuts
15 oz raisins.
MIX!
Makes 3 gallon size bags and is perfect for a roadtrip!
Tuesday, February 2, 2010
Buttercream Frosting
1/2 c. butter
1/2 c. shortening
1 tsp vanilla
1/8 tsp salt
1 lb (4 c.) powdered sugar
3 Tbsp cold milk
Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 c. at a time, blending well after each addition. Scrape sides and bottom of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep frosting covered with lid or damp cloth and store in fridge when not in use.
Makes 3 cups
1/2 c. shortening
1 tsp vanilla
1/8 tsp salt
1 lb (4 c.) powdered sugar
3 Tbsp cold milk
Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 c. at a time, blending well after each addition. Scrape sides and bottom of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep frosting covered with lid or damp cloth and store in fridge when not in use.
Makes 3 cups
Cream Cheese Cookie Dough (for cutouts)
1 8 oz pkg cream cheese, softened
3/4 c. butter, softened
1 c. powdered sugar
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp. vanilla or almond extract
Beat cream cheese, butter, vanilla, and sugar in a large mixing bowl at medium speed until well blended. Add flour and soda; mix well. Chill dough for 30 minutes. Roll out and cut with cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes at 325 degrees.
Makes 2 dzn cookies.
They stay SOFT forever!
3/4 c. butter, softened
1 c. powdered sugar
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp. vanilla or almond extract
Beat cream cheese, butter, vanilla, and sugar in a large mixing bowl at medium speed until well blended. Add flour and soda; mix well. Chill dough for 30 minutes. Roll out and cut with cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes at 325 degrees.
Makes 2 dzn cookies.
They stay SOFT forever!
Monday, February 1, 2010
February's Theme!
Hey Everyone!
Since there was a tie for between Valentine treats and snacks, let's do them both for this month!
As always vote on the theme for next month and its never too late to add recipes for other categories!
Thanks!
Leah
Since there was a tie for between Valentine treats and snacks, let's do them both for this month!
As always vote on the theme for next month and its never too late to add recipes for other categories!
Thanks!
Leah
Sunday, January 31, 2010
Creamy Chicken and Rice Soup
This soup is soooo good. I won't post the recipe here, but wanted to link it for you all!
Minestrone Soup
I got this recipe from Ginger, and I think that Carla has one that is similar, if not the same one. I love this soup, and would make it more often if the kids were better at eating it. As it is, we have it more than they would like. :) It's great in the summer when you have fresh garden vegetables, and it's a kind of comfort food in the winter.
Minestrone Soup
1 onion, diced
1-2 cloves garlic, minced
1 carrot, sliced
1 can kidney beans, drained
1 can chopped tomatoes
1 zucchini, chopped
1 summer squash, chopped
1 potato, chopped
1 cup cooked medium pasta shells
vegetable broth
italian spices (I usually use basil and oregano)
olive oil
salt to taste (depends on the broth you use)
Saute the onion, garlic, and carrot in a little bit of olive oil until they start to get transparent.
Add the potato and the vegetable broth. Bring to boil, and simmer for about 10 minutes or until the potato starts to get tender.
Add the kidney beans, canned chopped tomatoes, zucchini, and the summer squash.
Cook for another 10 minutes or so, and add a little water if necessary.
Add the cooked shells and heat through.
Serve with parmesan cheese sprinkled on top.
Options: You could saute some celery with the onion, garlic, and carrot at the beginning. Frozen peas can be added with the beans, tomatoes, zucchini, and squash. You could also add green beans at that point. You could also substitute some other type of beans, like garbanzo beans, for the kidney beans. I like to have this soup with warm homemade bread. Ginger suggests a baguette and some kind of french cheese, like camembert.
Minestrone Soup
1 onion, diced
1-2 cloves garlic, minced
1 carrot, sliced
1 can kidney beans, drained
1 can chopped tomatoes
1 zucchini, chopped
1 summer squash, chopped
1 potato, chopped
1 cup cooked medium pasta shells
vegetable broth
italian spices (I usually use basil and oregano)
olive oil
salt to taste (depends on the broth you use)
Saute the onion, garlic, and carrot in a little bit of olive oil until they start to get transparent.
Add the potato and the vegetable broth. Bring to boil, and simmer for about 10 minutes or until the potato starts to get tender.
Add the kidney beans, canned chopped tomatoes, zucchini, and the summer squash.
Cook for another 10 minutes or so, and add a little water if necessary.
Add the cooked shells and heat through.
Serve with parmesan cheese sprinkled on top.
Options: You could saute some celery with the onion, garlic, and carrot at the beginning. Frozen peas can be added with the beans, tomatoes, zucchini, and squash. You could also add green beans at that point. You could also substitute some other type of beans, like garbanzo beans, for the kidney beans. I like to have this soup with warm homemade bread. Ginger suggests a baguette and some kind of french cheese, like camembert.
Sunday, January 10, 2010
Easy Chicken Noodle Soup
8 Cups water
7 Chicken Bouillon Cubes
Chicken breasts
Carrots
Onion
Grandma's Frozen Packaged Egg Noodles (in freezer section by garlic bread) or other egg noodles
Boil water, bouillon, chicken, one carrot and a slice of onion until chicken is cooked. Strain the juice (make sure you keep it) from the floppy carrot, onion, and chicken. Throw out onion and carrot. Shred the chicken and return to the juice, adding new sliced carrots. Bring to a boil and add egg noodles as directed on package. Cook until noodles and carrots are done.
7 Chicken Bouillon Cubes
Chicken breasts
Carrots
Onion
Grandma's Frozen Packaged Egg Noodles (in freezer section by garlic bread) or other egg noodles
Boil water, bouillon, chicken, one carrot and a slice of onion until chicken is cooked. Strain the juice (make sure you keep it) from the floppy carrot, onion, and chicken. Throw out onion and carrot. Shred the chicken and return to the juice, adding new sliced carrots. Bring to a boil and add egg noodles as directed on package. Cook until noodles and carrots are done.
Cheese Potato Soup
10-12 potatoes, peeled and cubed
2 quarts water
Minced onion
Boil until potatoes are tender.
To make cheese sauce:
Melt 1 cube butter. Add 1/2 cup. flour, using whisk to keep smooth. Add milk to make a thick sauce. Add grated sharp cheese. Stir until cheese is melted and sauce is smooth. Then add to soup, stirring until well mixed in, making sure to leave the water in. Then let soup simmer 5-10 minutes.
I've added celery to this as well, but celery takes a little longer to boil.
2 quarts water
Minced onion
Boil until potatoes are tender.
To make cheese sauce:
Melt 1 cube butter. Add 1/2 cup. flour, using whisk to keep smooth. Add milk to make a thick sauce. Add grated sharp cheese. Stir until cheese is melted and sauce is smooth. Then add to soup, stirring until well mixed in, making sure to leave the water in. Then let soup simmer 5-10 minutes.
I've added celery to this as well, but celery takes a little longer to boil.
Taco Soup
1 can Kidney Beans, drained
1 can corn, drained
1 lb cooked hamburger (cooked with onion)
1 small onion, diced
1 small can Tomato Sauce (8 oz)
1 Large can Tomatoes (Quart Size)
1/2 pkg. taco seaoning
Mix together and heat through. Serve with chips, cheese and sour cream.
1 can corn, drained
1 lb cooked hamburger (cooked with onion)
1 small onion, diced
1 small can Tomato Sauce (8 oz)
1 Large can Tomatoes (Quart Size)
1/2 pkg. taco seaoning
Mix together and heat through. Serve with chips, cheese and sour cream.
Poor Man Soup
2 cups water
Chopped onion
Chopped celery
2 beef bouillon cubes
Cubed potatoes
Sliced carrots
Put all in crockpot. Top with browned hamburger. Add 1 can cream of celery and 1 can cream of chicken. Cover and cook on low about 4-5 hours.
Chopped onion
Chopped celery
2 beef bouillon cubes
Cubed potatoes
Sliced carrots
Put all in crockpot. Top with browned hamburger. Add 1 can cream of celery and 1 can cream of chicken. Cover and cook on low about 4-5 hours.
Chicken Salad
I got this recipe from Jillynn and it's yummy. I half it for my family, and leave out the pineapple since I don't care for it, and it makes plenty.
4 cups cooked chicken, chopped- about 4 boiled chicken breasts
2 cups red grapes, halved
1 20 oz can crushed pineapple
2 cups red apples, diced
2 cups celery, chopped
6 oz small shell pasta, cooked and cooled
1/3 cup green onion, chopped
Dressing
1 cup mayo
1 8 oz bottle Kraft coleslaw dressing
Mix together stuff for dressing, then add everything else. Serve on croissants or plain.
4 cups cooked chicken, chopped- about 4 boiled chicken breasts
2 cups red grapes, halved
1 20 oz can crushed pineapple
2 cups red apples, diced
2 cups celery, chopped
6 oz small shell pasta, cooked and cooled
1/3 cup green onion, chopped
Dressing
1 cup mayo
1 8 oz bottle Kraft coleslaw dressing
Mix together stuff for dressing, then add everything else. Serve on croissants or plain.
Friday, January 1, 2010
Spring Chicken Salad
* Jessica here's a chicken salad recipe of Connie's that I really like
3 c. cooked chicken, cubed
1 c. mayo
3/4 tsp. curry
1 tsp. salt
1/2 tsp. pepper
2 Tbsp sour cream
1 LRG tart apple, diced
1 can Mandarin oranges
1/2 c. chopped cashews
2 Tbsp green onions, chopped
1 c. celery, diced
Place chicken in a large mixing bowl. In a small bowl combine mayo, curry, salt, pepper, and sour cream. Mix well, and set aside. Add celery, apple, oranges, nuts, and onions to chicken and stir lightly. Add dressing and stir to mix.
Serve in croissants or on lettuce cups.
3 c. cooked chicken, cubed
1 c. mayo
3/4 tsp. curry
1 tsp. salt
1/2 tsp. pepper
2 Tbsp sour cream
1 LRG tart apple, diced
1 can Mandarin oranges
1/2 c. chopped cashews
2 Tbsp green onions, chopped
1 c. celery, diced
Place chicken in a large mixing bowl. In a small bowl combine mayo, curry, salt, pepper, and sour cream. Mix well, and set aside. Add celery, apple, oranges, nuts, and onions to chicken and stir lightly. Add dressing and stir to mix.
Serve in croissants or on lettuce cups.
Taco Soup
1 lb ground beef
1 pkg Hidden Valley ranch drsg mix
1 pkg taco seasoning
1 can Pinto beans
1 can Chili beans
1 can whole kernel corn
1 can Mexican Stewed tomatoes
1 can stewed tomatoes any flavor
Brown meat, drain. Mix ranch and taco seasoning with meat. Without draining, add all other ingredients. Simmer for 1 hour.
Top with sour cream, cheese, avocadoes.
Makes 12 1c. servings
1 pkg Hidden Valley ranch drsg mix
1 pkg taco seasoning
1 can Pinto beans
1 can Chili beans
1 can whole kernel corn
1 can Mexican Stewed tomatoes
1 can stewed tomatoes any flavor
Brown meat, drain. Mix ranch and taco seasoning with meat. Without draining, add all other ingredients. Simmer for 1 hour.
Top with sour cream, cheese, avocadoes.
Makes 12 1c. servings
Here's my favorite Chicken Salad
Chicken Salad
1 bag frozen boneless, skinless chicken breasts or tenders: Cook chicken with onion and bay leaf for at least 2 hours. Cool and cut up.
1 bunch of celery, chopped thin
1 small onion, chopped thin
1 1/2 cups Mayo
1 1/2 cups Miracle Whip
1 small can of Cashews, chopped- ADD CASHEWS RIGHT BEFORE SERVING
Mix everything, but Cashews, and refrigerate. Best if you make the day before. If you find you need more moisture, add equal amounts of Mayo and Miracle Whip. Serve on croissants. Great for large get togethers.
1 bag frozen boneless, skinless chicken breasts or tenders: Cook chicken with onion and bay leaf for at least 2 hours. Cool and cut up.
1 bunch of celery, chopped thin
1 small onion, chopped thin
1 1/2 cups Mayo
1 1/2 cups Miracle Whip
1 small can of Cashews, chopped- ADD CASHEWS RIGHT BEFORE SERVING
Mix everything, but Cashews, and refrigerate. Best if you make the day before. If you find you need more moisture, add equal amounts of Mayo and Miracle Whip. Serve on croissants. Great for large get togethers.
January's Theme!
Hey Everyone,
This month's theme is SOUP!
Can't wait to try your yummy soup recipes!
As always, please vote for February's theme!
Thanks!
Leah
This month's theme is SOUP!
Can't wait to try your yummy soup recipes!
As always, please vote for February's theme!
Thanks!
Leah
Monday, December 28, 2009
Wednesday, December 16, 2009
Easy Oreo Truffles
I made these for neighbor treats a few years ago. They are pretty easy although the rolling into balls and dipping them does take some time. They are very yummy! I like to use plain Oreo's and the mint flavored Wilton candy melts to coat.
I'm going to be lazy and just copy the link instead of typing out the recipe again.
http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx
I'm going to be lazy and just copy the link instead of typing out the recipe again.
http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx
Saturday, December 12, 2009
Cinnamon Sugar Coated Pecans
I haven't tried it yet, but I assume you can use this recipe on plain almonds as well. these are very addicting, and a more expensive gift, but so yummy! I also think there is plenty of this mix you can add another 1/2 pound more of pecans and it would still go a long way.
1 pound bag pecan halves
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2-3/4 tsp ground cinnamon
a dash or so of nutmeg
preheat oven to 350 degrees. Whisk or beat egg whites until frothy and add then add the pecans to the egg whites to coat. Mix remaining ingredients and pour over pecans and stir to coat. Spread nuts on cookie sheet lined with Foil to make a single layer. Bake for 20 minutes turning once. Cool and store in an airtight container. Can be frozen, or kept in refrigerator.
1 pound bag pecan halves
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2-3/4 tsp ground cinnamon
a dash or so of nutmeg
preheat oven to 350 degrees. Whisk or beat egg whites until frothy and add then add the pecans to the egg whites to coat. Mix remaining ingredients and pour over pecans and stir to coat. Spread nuts on cookie sheet lined with Foil to make a single layer. Bake for 20 minutes turning once. Cool and store in an airtight container. Can be frozen, or kept in refrigerator.
Thursday, December 10, 2009
Hot Chocoalate Mix
I like to make this powdered mix for gifts. I put in cute little bags. Then once the holidays are over the family can make it when they want to. (Sometimes we get sugar over load.). It is also a great way to use some of the food storage items that might expire soon!
Hot Chocolate Mix
15 C. Instant Dry Milk -- (We use Mary's Moo Milk)
1 1/2 C. Sugar
1 C. Cocoa
1 1/2 Tsp Salt.
Mix well. Store in cool dry place.
Mix 1/2 C. Mix to 1 Cup Hot water. Or to liking.
Makes 40 one cup servings or 10 Quarts.
~ Christi Nebeker
Hot Chocolate Mix
15 C. Instant Dry Milk -- (We use Mary's Moo Milk)
1 1/2 C. Sugar
1 C. Cocoa
1 1/2 Tsp Salt.
Mix well. Store in cool dry place.
Mix 1/2 C. Mix to 1 Cup Hot water. Or to liking.
Makes 40 one cup servings or 10 Quarts.
~ Christi Nebeker
Wednesday, December 9, 2009
Carmel Popcorn!
BAKED CARAMEL CORN
6 qts. popped corn
1 c. butter
2 c. firmly packed brown sugar
1/2 c. light or dark corn syrup
1 tsp. salt1/2 tsp. baking soda
1 tsp. vanilla
6 oz. semi-sweet or milk chocolate chips (optional)
2 tablespoons household measure of unpopped popcorn makes approximately one quart of popped corn.
Coat the bottom and sides of a large roasting pan with a non-stick vegetable spray. Place popped corn in the roasting pan.
In a heavy pan slowly melt the butter; stir in brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over the popped corn, mixing well. Bake the popcorn mixture at 250 degrees for 1 hour, stirring every 15 minutes. Remove the popcorn mixture from the oven; cool completely. Break apart and store in a tightly covered container.
For a special treat: melt the chocolate and pour over the baked caramel corn. Stir until evenly coated. Chill in the refrigerator and break into clusters. Makes about 6 quarts.
Friday, December 4, 2009
Candy Cane Cookies
- 1 Cup soft shortening (may use 1/2 butter or margarine)
- 1 Cup confectioner's sugar
- 1 egg
- 1 1/2 tsp almond extract
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- 1/2 tsp red food coloring
Tuesday, December 1, 2009
December's Theme
Hey Ladies,
This month's theme is Neighbor Treats! If you make your recipe, post a picture with it!
Hope you and your families have some delicious treats this holiday season!
As always, please vote on January's theme!
Thanks!
Leah
This month's theme is Neighbor Treats! If you make your recipe, post a picture with it!
Hope you and your families have some delicious treats this holiday season!
As always, please vote on January's theme!
Thanks!
Leah
Monday, November 9, 2009
Rice, Beans, and Cheese Skillet
I found this recipe a few years ago, and I've made some changes to suit our family. I like to serve this with tortilla chips. It's also good with creamy tomatillo dressing (recipe here).
Ingredients:
3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips
add ins- (when I have them)
chopped zucchini
corn
Instructions:
Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Serve with tortilla chips.
Ingredients:
3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips
add ins- (when I have them)
chopped zucchini
corn
Instructions:
Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Serve with tortilla chips.
Sunday, November 1, 2009
Crock Pot Chicken Taco Chili
courtesy of :http://weight-watchers-points-recipes.blogspot.com
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Crock Pot Chicken Taco Chili
Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Mexicali Meatloaf
Mexicali Meatloaf
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)
Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)
Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate
Baked German Pancakes
Baked German Pancake
Baked German Pancake
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar
Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings.
SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber
Baked German Pancake
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar
Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings.
SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber
November's Theme!
Hey Everyone!
We had a tie for this month, so I decided that for November we will do LOW FAT recipes and December we'll do Neighbor Treats!
Be sure to vote for January's theme!
Thursday, October 15, 2009
Crescent Mummy Dogs
from http://www.pillsbury.com/
Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 12 sandwiches
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices,
quartered 10 large hot dogs
Cooking spray Mustard or ketchup, if desired
1 . Heat oven to 375 F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 12 sandwiches
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices,
quartered 10 large hot dogs
Cooking spray Mustard or ketchup, if desired
1 . Heat oven to 375 F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
Eerie Eyeball Treats
From www. hersheys.com
Prep Time: 30 min Cook Time: 9 min
Skill Level: Intermediate Intermediate
Ingredients:
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar
* About 1 cup vanilla frosting(homemade or ready-to- spread)
* Red and black decorator frosting in tubes
* WHOPPERS Malted Milk Balls
Directions:1. Heat oven to 375? F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.
Prep Time: 30 min Cook Time: 9 min
Skill Level: Intermediate Intermediate
Ingredients:
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar
* About 1 cup vanilla frosting(homemade or ready-to- spread)
* Red and black decorator frosting in tubes
* WHOPPERS Malted Milk Balls
Directions:1. Heat oven to 375? F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.
Body Parts
from savvyshopperdeals.com
If you want to do a "body parts" Halloween event, try these out (borrowed from Taste of Home Magazine)
* Cold & Creepy: a bowl of cooked spaghetti makes for a perfect fistful of brains
* Say Ahhh: Flatten dried apricots with a rolling pin; they'll feel just like a tongue
* Eye See You: Slimy eyeballs are easily realized with a bowl of cold peeled grapes or cocktail onions
* Finger Food: Pistachio shells mimic scratchy finger nails; they are even more fun if painted with nail polish
* Vampires Unite: A convenient can of cherry pie filling becomes a tasty bowl of blood and guts
If you want to do a "body parts" Halloween event, try these out (borrowed from Taste of Home Magazine)
* Cold & Creepy: a bowl of cooked spaghetti makes for a perfect fistful of brains
* Say Ahhh: Flatten dried apricots with a rolling pin; they'll feel just like a tongue
* Eye See You: Slimy eyeballs are easily realized with a bowl of cold peeled grapes or cocktail onions
* Finger Food: Pistachio shells mimic scratchy finger nails; they are even more fun if painted with nail polish
* Vampires Unite: A convenient can of cherry pie filling becomes a tasty bowl of blood and guts
Lasagna
I need to post this recipe, so I know where to find it. This is my mother-in-laws delicious lasagna recipe!
Lasagna
Makes 8x11 pan
1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese
Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.
Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers
Lasagna
Makes 8x11 pan
1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese
Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.
Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers
Sunday, October 11, 2009
Edible Eye Balls....
I thought these were so cute when I saw them at a party last year. All you need is a powdered doughnut, lifesaver and a black M & M with a little red frosting . So easy and so cute! I plan on taking these to a few of my parties this year. Happy Halloween!Saturday, October 3, 2009
Roasted Ghosts
Courtesy of www.familyfun.com
RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.
RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.
Salty Bones
From www.familyfun.com
RECIPE INGREDIENTS:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
RECIPE INGREDIENTS:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.
Thursday, October 1, 2009
Halloween: Kitty Litter Cake & Grasshopers Guts
Kitty Box Litter Cake
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Grasshopper Guts
INGREDIENTS:
3 cups chow mein noodles
1 cup peanuts
1-6 ounce package butterscotch chips
PREPARATION:
In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40
~~~Christi Nebeker
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
Grasshopper Guts
INGREDIENTS:
3 cups chow mein noodles
1 cup peanuts
1-6 ounce package butterscotch chips
PREPARATION:
In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40
~~~Christi Nebeker
October's Theme: Halloween Treats
October's Theme!
Hey Everyone!!By a LARGE margin, Halloween Treats, is the winner for October's recipe blog!
Don't forget that its never to late to add recipes for the prior months!
Also Check out the poll for November's theme!
Thanks!
Leah
Hey Everyone!!By a LARGE margin, Halloween Treats, is the winner for October's recipe blog!
Don't forget that its never to late to add recipes for the prior months!
Also Check out the poll for November's theme!
Thanks!
Leah
Monday, September 28, 2009
Tomatillo Salsa from Christi Nebeker
Here is a recipe I tried 2 years ago -- I thought I would send it into the blog. It's pretty easy to make, I would make it with a bit more bite but thats just our family.
Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped
Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)
Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped
Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)
Sunday, September 27, 2009
Spanish Rice
- 1/2 onion, chopped
- 1 can tomato sauce
- 3 Cups uncooked rice
- salt
- 6 Cups water & 1 Tbsp Chicken Bouillon Cube OR 6 Cups chicken broth
Note: Tomato sauce & water or broth = 6 cups.
Baked Beans
- 2 large cans Pork 'n Beans
- 1 lb bacon, cut in pieces
- 2 large green peppers, finely chopped
- 1 Cup brown sugar
- 1 Cup ketchup
- 2 medium onions, finely chopped
- 2 tsp Worcestershire Sauce
Monday, September 21, 2009
Black Bean Salsa
1-15 oz. can of corn, drained
1-15 oz. can of black beans, drained
1 bunch of green onions, chopped
1/2 bunch of cilantro, chopped
2 large tomatoes, diced
1 package Good Season's dressing-mix with 1/3 cup oil then mix all ingredients together.
Serve with tortilla chips.
1-15 oz. can of black beans, drained
1 bunch of green onions, chopped
1/2 bunch of cilantro, chopped
2 large tomatoes, diced
1 package Good Season's dressing-mix with 1/3 cup oil then mix all ingredients together.
Serve with tortilla chips.
Saturday, September 19, 2009
Cheesy Potato Casserole!
This is my favorite recipe for funeral potatoes by far!!
SERVES 8
2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste
Directions
1Defrost potatoes, melt butter, and mix together all ingredients.
2Bake at 350 degrees for 1 hour in a 9x13 baking dish.
SERVES 8
2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste
Directions
1Defrost potatoes, melt butter, and mix together all ingredients.
2Bake at 350 degrees for 1 hour in a 9x13 baking dish.
Thursday, September 10, 2009
SALSA (fresh or canned)
From Julia Whitehead
(Originally from Raelynn Ibarra)
16 cups (4 qts) tomatoes peeled & diced
(No need to blanch and peel the tomatoes if you are eating the salsa fresh)
4-5 small jalepenos peeled & diced
(You can roast on a baking sheet at 350 for a couple minutes if desired. I have added them without peeling or roasting when the peppers are small or when I am not going to can the salsa.)
6 C. white onions diced (about 4 onions)
1 1/3 C. white vinegar
1 Tbsp. sugar
3 Tbsp salt
1 ½ Tbsp. garlic salt
About 1/3 bushel cilantro, chopped (optional).
I add diced green chiles to mine.
When I'm making it fresh, I add all of the ingredients above to taste how I like it.
Put all ingredients in a large pot. Bring to boil. Simmer about 30 min. Fill pint jars. Process 15 min. For half pint jars I have decreased the processing time to about 10 min.
Here is a chart showing how much of each ingredient you would need based on the amount of tomatoes you have once you get them cut up. I didn’t always plan on making a batch with 16 cups tomatoes so I reduced it. Some of the fractions came out a little weird. You can just add as many jalepenos as you can stand!
| TOMATOES | 2C | 4 C | 6 C | 8 C |
| JALAPENO | 5/8 of a jal. | 1 ¾ | 1 7/8 | 3 ½ jal |
| ONION | 3/4 C. | 1 ½ | 2 ¼ C. | 3 C. |
| VINEGAR | 1/6 C. | 1/3 | ½ C. | 2/3 C. |
| SUGAR | 1/8 T. | ¼ T. | 3/8 T. | ½ T. |
| SALT | 3/8 T. | ¾ T. | 1 1/8 T. | 1 ½ T. |
| GAR. SALT | 3/16 T. | 3/8 T. | ½ T. | ¾ T. |
| CILANTRO to taste | ||||
Tuesday, September 8, 2009
Cheesy Potatoes
1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes
Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrees for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes
Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrees for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.
Saturday, September 5, 2009
Spanish Rice
5 slices bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water
In a skillet over medium heat, cook bacon until lightly brown. Stir in onions, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into a 2 quart casserole dish. Cover and bake at 350 for 40 minutes or until rice is tender, stirring once.
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water
In a skillet over medium heat, cook bacon until lightly brown. Stir in onions, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into a 2 quart casserole dish. Cover and bake at 350 for 40 minutes or until rice is tender, stirring once.
Thursday, September 3, 2009
September's Theme!
Hey Everyone!!
By a slim margin, Side Dishes, is this month's them! I've also had some suggestions for canning recipes, esp. salsa. Since I don't can and won't be able to attend this month's enrichment, please share those recipes with us!
As always, don't forget to vote for October and remember you can submit recipes for any of the categories at any time!
Enjoy!
By a slim margin, Side Dishes, is this month's them! I've also had some suggestions for canning recipes, esp. salsa. Since I don't can and won't be able to attend this month's enrichment, please share those recipes with us!
As always, don't forget to vote for October and remember you can submit recipes for any of the categories at any time!
Enjoy!
Saturday, August 29, 2009
Chocolate Chip Oatmeal Cookies
Step 1:
Mix the following in a large bowl:
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
Step 2:
Slowly add the following to the bowl from Step 1, mixing well:
2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Step 3:
Stir in the following:
12 ounces chocolate chips
Cooking Directions:
Spoon 1 inch balls onto a greased cookie sheet. Cook at 375 degrees for 12 minutes.
Friday, August 28, 2009
Peanut Butter Triple Chocolate Chip Cookies
Ingredients:
1/2 cup butter, softened
3/4 cup extra chunky peanut butter *
3/4 cup packed brown sugar
3/4 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour
Method:
Preheat oven to 375 F.
This recipe is best if mixed by hand. Stir together softened butter, peanut butter, and the sugars. Stir in eggs, and vanilla. Add chips and stir.
Combine flour, salt, and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.
Scoop our walnut size proportions of dough and shape into a ball. Place on un-greased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges. Serve warm with cold milk. Makes about 3 dozen cookies.
*Note: Extra chunky peanut butter may be replaced with creamy peanut butter and 1/2 cup chopped peanuts (or, if preferred, leave the chopped nuts out).
1/2 cup butter, softened
3/4 cup extra chunky peanut butter *
3/4 cup packed brown sugar
3/4 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour
Method:
Preheat oven to 375 F.
This recipe is best if mixed by hand. Stir together softened butter, peanut butter, and the sugars. Stir in eggs, and vanilla. Add chips and stir.
Combine flour, salt, and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.
Scoop our walnut size proportions of dough and shape into a ball. Place on un-greased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges. Serve warm with cold milk. Makes about 3 dozen cookies.
*Note: Extra chunky peanut butter may be replaced with creamy peanut butter and 1/2 cup chopped peanuts (or, if preferred, leave the chopped nuts out).
Oatmeal Cookies
Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal
1 cup butter softened
1 cup white sugar
1 cup dark brown sugar
1 TBSP vanilla
2 eggs
optional - white chocolate chips, butterscotch chips, or chocolate chips
Directions:
Mix butter and sugars until well blended. Add vanilla and eggs.
Mix in oatmeal.
Combine dry ingredients in a separate bowl, then add to butter mixture. Beat just until mixed.
Drop by tablespoons onto a cookie sheet.
Bake at 350 for 10-12 minutes or until edges are golden.
This time around, I split the dough into thirds, then rolled the portions into logs (about 2 inches thick) and wrapped them in wax paper. Once the dough was chilled, I sliced the dough into half inch discs, put them on cookie sheet, and baked them.
Wednesday, August 26, 2009
Honey and Spice Cookies
These are a great Fall cookie!
Cream together:
1 cup brown sugar
3/4 cup shortening-butter or margarine doesn't substitute well in this recipe
1 egg
1/4 cup Honey
Add:
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
Mix all ingredients together. roll into cookie sized balls and smoosh with fork. Bake @ 375 for 7-9 minutes.
Yield: about 2 dozen
Cream together:
1 cup brown sugar
3/4 cup shortening-butter or margarine doesn't substitute well in this recipe
1 egg
1/4 cup Honey
Add:
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
Mix all ingredients together. roll into cookie sized balls and smoosh with fork. Bake @ 375 for 7-9 minutes.
Yield: about 2 dozen
Monster Cookies
Cream together:
2 cups sugar
2 cups brown sugar
2 sticks butter
Then add and mix well:
6 eggs
2 tsp. vanilla
2 Tbsp. karo syrup
3 1/2 cups peanut butter
then add:
9 cups QUICK oats...(old fashion ones don't work)
4 tsp. baking soda
Stir in 2 cups chocolate chips, 1 cup M&M's and 1 Cup butterschotch chips
Bake @350 for about 8-10 minutes.
Makes 10 Dozen
(I slit recipe in 1/2 when I make it)
2 cups sugar
2 cups brown sugar
2 sticks butter
Then add and mix well:
6 eggs
2 tsp. vanilla
2 Tbsp. karo syrup
3 1/2 cups peanut butter
then add:
9 cups QUICK oats...(old fashion ones don't work)
4 tsp. baking soda
Stir in 2 cups chocolate chips, 1 cup M&M's and 1 Cup butterschotch chips
Bake @350 for about 8-10 minutes.
Makes 10 Dozen
(I slit recipe in 1/2 when I make it)
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