I snagged this spaghetti sauce recipe from See Mommy Sew
1/2 c. chopped onion
1 lb. ground beef
3 small cans tomato sauce (8 oz. each)
1 can tomato paste
enough water to make it as thin or thick as you like
4 tsp dried basil (of course, use fresh if you have it)
4 tsp. dried oregano
1 tsp fresh ground pepper
2 1/2 Tbsp. sugar
1/4 tsp. Cayenne pepper
salt to taste
3 bay leaves
1 tsp garlic powder (I use freash garlic, instead)
1 1/2 tsp. dried thyme
1 tsp. rosemary (I don’t like the pine needly feel of rosemary so I usually grind it up in my coffee grinder)
Brown ground beef and onion. Add all the rest of the ingredients. Simmer for an hour or so. You can cook it longer or shorter or use you slow cooker. Like most spaghetti sauces, it’s pretty forgiving. Serve on top of spaghetti noodles with lots of freshly grated Parmesan cheese and hot, buttery garlic bread on the side.
Saturday, March 8, 2008
Thursday, March 6, 2008
Crescents
From A Baker Dozen...........
Dissolve 1 package (1 Tablespoon) dry yeast in in 1/2 cup warm water. Stir in 1 1/2 cups of lukewarm milk, 1 cup cornmeal, 1/3 cup sugar, 1/2 butter (softened or melted), 2 eggs, 1 1/2 teaspoons salt, and 2 cups of flour.
Beat until smooth. Stir in (approximately) 4 cups flour. Knead until smooth (about 5 minutes). Place in greased bowl; cover and let rise until double, about 1 1/2 hours.
Spray two baking sheets, sprinkle w/ cornmeal. Punch down dough and divide in two. Roll each half into 12" circle and spread with softened butter; cut each circle into 14 to 20 wedges, depending on the size of roll you want. Roll up each wedge, starting at wide end and ending at point.
Place rolls with points down on baking sheets. Cover and let rise until double (about 40 minutes). Preheat oven to 400. Brush crescents with melted butter and sprinkle with cornmeal. Bake until lightly browned, about 15 minutes (more for larger rolls).
Dissolve 1 package (1 Tablespoon) dry yeast in in 1/2 cup warm water. Stir in 1 1/2 cups of lukewarm milk, 1 cup cornmeal, 1/3 cup sugar, 1/2 butter (softened or melted), 2 eggs, 1 1/2 teaspoons salt, and 2 cups of flour.
Beat until smooth. Stir in (approximately) 4 cups flour. Knead until smooth (about 5 minutes). Place in greased bowl; cover and let rise until double, about 1 1/2 hours.
Spray two baking sheets, sprinkle w/ cornmeal. Punch down dough and divide in two. Roll each half into 12" circle and spread with softened butter; cut each circle into 14 to 20 wedges, depending on the size of roll you want. Roll up each wedge, starting at wide end and ending at point.
Place rolls with points down on baking sheets. Cover and let rise until double (about 40 minutes). Preheat oven to 400. Brush crescents with melted butter and sprinkle with cornmeal. Bake until lightly browned, about 15 minutes (more for larger rolls).
Wednesday, March 5, 2008
Breakfast Cookie
From A Bakers Dozen.....
I came up with this recipe as a way to help with hectic mornings. I had a vision of a "breakfast cookie" that my children would love. Something that had enough wholesome ingredients that I could feel good about giving it to them. These freeze well. Just fill a ziplock bag with cooled cookies and pop them in the freezer. Pull out the night before and serve with a glass of milk.
Feel free to adjust the ingredients. Fresh ground wheat works well. You can add more nuts and seeds and use less sugar. Think of this as the foundation of the cookie and make any adjustments you see fit.
I make these cookies large and serve with a glass of milk.
Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup peanut butter (I like Adam's- no sugar)
2 cups sugar (white or brown)
add 4 eggs
1 Tablespoon vanilla
3/4 cup milk
combine seperately
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups oats
3/4 cup sunflower seeds
combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.
Bake at 350 for 12 minutes, or until done.
Stand back and enjoy your children's astonished looks as you serve milk cookies for breakfast!
I came up with this recipe as a way to help with hectic mornings. I had a vision of a "breakfast cookie" that my children would love. Something that had enough wholesome ingredients that I could feel good about giving it to them. These freeze well. Just fill a ziplock bag with cooled cookies and pop them in the freezer. Pull out the night before and serve with a glass of milk.
Feel free to adjust the ingredients. Fresh ground wheat works well. You can add more nuts and seeds and use less sugar. Think of this as the foundation of the cookie and make any adjustments you see fit.
I make these cookies large and serve with a glass of milk.
Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup peanut butter (I like Adam's- no sugar)
2 cups sugar (white or brown)
add 4 eggs
1 Tablespoon vanilla
3/4 cup milk
combine seperately
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups oats
3/4 cup sunflower seeds
combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.
Bake at 350 for 12 minutes, or until done.
Stand back and enjoy your children's astonished looks as you serve milk cookies for breakfast!
Friday, February 29, 2008
Irish Brown Bread
Ingredients
1-1/2 cups all-purpose flour
1-1/2 cups whole-wehat flour
1/2 cup quick oats
1/2 cup wheat germ
1-1/2 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups buttermilk
2 tablespoons honey
Directions
1. Heat oven to 425 degree F. In bowl, combine all-purpose flour, whole-wheat flour, quick oats, wheat germ, baking soda, and salt.
2. In small bowl, mix buttermilk with honey. Add liquid ingredients to flour mixture; stir to combine.
3. Turn dough out onto floured surface and shape into a circle. Place on a greased baking sheet and bake for 15 minutes.
4. Reduce temperature to 400 degree F and bake 15 minutes more or until the bread sounds hollow when you tap it. Let cool 20 minutes.
1-1/2 cups all-purpose flour
1-1/2 cups whole-wehat flour
1/2 cup quick oats
1/2 cup wheat germ
1-1/2 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups buttermilk
2 tablespoons honey
Directions
1. Heat oven to 425 degree F. In bowl, combine all-purpose flour, whole-wheat flour, quick oats, wheat germ, baking soda, and salt.
2. In small bowl, mix buttermilk with honey. Add liquid ingredients to flour mixture; stir to combine.
3. Turn dough out onto floured surface and shape into a circle. Place on a greased baking sheet and bake for 15 minutes.
4. Reduce temperature to 400 degree F and bake 15 minutes more or until the bread sounds hollow when you tap it. Let cool 20 minutes.
blueberry oatmeal muffins
Blueberry Oatmeal Muffin
Makes: 12 servings Total Time: 30 min
Ingredients:
1-1/2 cups whole wheat flour
3/4 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 beaten egg
3/4 cup skim milk
1/2 cup packed brown sugar
1/4 cup apple sauce
1/2 tsp. vanilla
3/4 cup blueberries
1. Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)
2. Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
3. Combine egg, milk, brown sugar, apple sauce, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
4. Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm.
Makes: 12 servings Total Time: 30 min
Ingredients:
1-1/2 cups whole wheat flour
3/4 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 beaten egg
3/4 cup skim milk
1/2 cup packed brown sugar
1/4 cup apple sauce
1/2 tsp. vanilla
3/4 cup blueberries
1. Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)
2. Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
3. Combine egg, milk, brown sugar, apple sauce, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
4. Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm.
Thursday, February 14, 2008
morning glory muffins by Anya
morning glory muffins
6 eggs
2 1/2 cups sugar
2 c. oil
4 c. grated carrots
1 c. coconut
1 c. raisons
1 c. chopped nuts ( i used walnuts)
2 c. grated apples
4 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
4 c. flour
stir all ingredients together. make as many muffins as desired, baking at 375 degreesfor 20 minutes.
*remember this recipes makes alot of batter and will keep good rerfrigerated for up to 4 weeks.
if you want some breakfast muffins full of healthy goodies, try these!
6 eggs
2 1/2 cups sugar
2 c. oil
4 c. grated carrots
1 c. coconut
1 c. raisons
1 c. chopped nuts ( i used walnuts)
2 c. grated apples
4 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
4 c. flour
stir all ingredients together. make as many muffins as desired, baking at 375 degreesfor 20 minutes.
*remember this recipes makes alot of batter and will keep good rerfrigerated for up to 4 weeks.
if you want some breakfast muffins full of healthy goodies, try these!
Thursday, January 31, 2008
Gina's Chicken Enchiladas
Chicken enchiladas
Ingredients:
1 1/2 cups shredded cooked chicken (or beef or pork)
1/4 cup chopped onion
2 tbsp butter
4-oz can diced green chili peppers (I use Ortega)
3-oz package of cream cheese, softened
1 tbsp milk
1/4 teaspoon ground cumin
10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1 cup milk
3/4 cup shredded jack or cheddar cheese (I use mixed)
1 tbsp minced onions
In a skillet cook the onion in the butter until onion is tender. Remove from heat and add 1 tbsp of green chili peppers (save the rest of peppers for the sauce)
In a medium bowl combine cream cheese, 1 tbsp milk, minced onion and cumin. Add the onion and butter mixture and chicken and stir until mixed. Spoon about 3 tbsp of the mixture onto each tortilla and roll. Place them seam side down in a greased baking dish.
For sauce, in a medium bowl combine the reserved chili peppers, soup, sour cream and 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 mins or until heated through. Remove foil and sprinkle the top with grated cheese and return to oven and bake until cheese melts, about 5 mins.
Ingredients:
1 1/2 cups shredded cooked chicken (or beef or pork)
1/4 cup chopped onion
2 tbsp butter
4-oz can diced green chili peppers (I use Ortega)
3-oz package of cream cheese, softened
1 tbsp milk
1/4 teaspoon ground cumin
10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1 cup milk
3/4 cup shredded jack or cheddar cheese (I use mixed)
1 tbsp minced onions
In a skillet cook the onion in the butter until onion is tender. Remove from heat and add 1 tbsp of green chili peppers (save the rest of peppers for the sauce)
In a medium bowl combine cream cheese, 1 tbsp milk, minced onion and cumin. Add the onion and butter mixture and chicken and stir until mixed. Spoon about 3 tbsp of the mixture onto each tortilla and roll. Place them seam side down in a greased baking dish.
For sauce, in a medium bowl combine the reserved chili peppers, soup, sour cream and 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 mins or until heated through. Remove foil and sprinkle the top with grated cheese and return to oven and bake until cheese melts, about 5 mins.
Monday, January 14, 2008
Doni's chicken pot pie
**** No Roll Pie Dough *****
ingredients directions
1 ½ cup flour
½ tea salt
1 tea sugar
½ cup oil
2 TBSP cold milk
Mix together in a pie shell and press on sides.
The filling...throw all this in the crust, no need to mix, it does it itself
2-3 chicken breasts diced, cooked
1 bag frozen mixed veggies (I've also used canned)
1 can cream of mushroom or chicken
1 can cream of potato (I've substituted cream of whatever ina pinch)
Put second pie crust on top.
If you are using premade frozen pie crusts, this takes about 35 mins on 350. With the homeade, you are looking at about an hour to an hour and 15mins.
Its so freakin good.
ingredients directions
1 ½ cup flour
½ tea salt
1 tea sugar
½ cup oil
2 TBSP cold milk
Mix together in a pie shell and press on sides.
The filling...throw all this in the crust, no need to mix, it does it itself
2-3 chicken breasts diced, cooked
1 bag frozen mixed veggies (I've also used canned)
1 can cream of mushroom or chicken
1 can cream of potato (I've substituted cream of whatever ina pinch)
Put second pie crust on top.
If you are using premade frozen pie crusts, this takes about 35 mins on 350. With the homeade, you are looking at about an hour to an hour and 15mins.
Its so freakin good.
Doni's Crepe-like Pancakes
2 cups milk
1 cup flour
1 egg
1 tsp baking soda
1/2 tsp salt
1 Tablespoon sugar (optional)
2 Tablespoons flax meal (optional)
1/2 c. pecans (optional)
Mix, pour batter and spread around to make them as thin as you like, cook till bubbly and flip, eat and enjoy!!
I add all the optional stuff, but that is just my own fooling around with the recipe.
1 cup flour
1 egg
1 tsp baking soda
1/2 tsp salt
1 Tablespoon sugar (optional)
2 Tablespoons flax meal (optional)
1/2 c. pecans (optional)
Mix, pour batter and spread around to make them as thin as you like, cook till bubbly and flip, eat and enjoy!!
I add all the optional stuff, but that is just my own fooling around with the recipe.
Saturday, December 22, 2007
sugar cookies
1 1/2 cups powdered sugar
2 Sticks (1 cup) butter
1 egg
1 teaspoon vanilla
1/2 teaspoon almond flavoring
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In large bowl, cream together thoroughly the powdered sugar, butter, egg, vanilla and almond extract. In a smaller bowl, combine the flour, soda, and cream of tartar. Add flour mixture to butter mixture and mix thoroughly. Form into 2 large patties, wrap in wax paper, and refrigerate for 3 hours.
Preheat oven to 325. Roll out the dough on a floured cloth to 1/2-inch thickness. Cut using cookie cutters of your choice. Bake 7 to 10 minutes. When cool, frost with butter frosting if desired.
Butter frosting:
4 cups powdered sugar
1 stick (1/2 cup) butter
1 teaspoon vanilla
Milk, as needed to make a spreading consistency
Food coloring, as desired.
Beat together the sugar butter and vanilla, adding enough milk to make a spreadable consistency. Add food coloring as desired.
2 Sticks (1 cup) butter
1 egg
1 teaspoon vanilla
1/2 teaspoon almond flavoring
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In large bowl, cream together thoroughly the powdered sugar, butter, egg, vanilla and almond extract. In a smaller bowl, combine the flour, soda, and cream of tartar. Add flour mixture to butter mixture and mix thoroughly. Form into 2 large patties, wrap in wax paper, and refrigerate for 3 hours.
Preheat oven to 325. Roll out the dough on a floured cloth to 1/2-inch thickness. Cut using cookie cutters of your choice. Bake 7 to 10 minutes. When cool, frost with butter frosting if desired.
Butter frosting:
4 cups powdered sugar
1 stick (1/2 cup) butter
1 teaspoon vanilla
Milk, as needed to make a spreading consistency
Food coloring, as desired.
Beat together the sugar butter and vanilla, adding enough milk to make a spreadable consistency. Add food coloring as desired.
Butter nut balls
Butter Nut Balls by Alisha
1 cup soft butter or margarine (I use spread, because I didn't feel like waiting on the butter to soften today!! it works just a great)
1/2 cup confectioners sugar (recipe calls for it to be sifted, but heh... I don't...)
2 tsps vanilla extract
2 cups sifted (or not!! I'm lazy!) all purpose OR unbleached flour
1 cup finely chopped pecans (or walnuts)
1/8 tsp salt
1/4 cup (I use a bit more than this, but don't measure) more confectioners sugar...for rolling the cookies in.
Beat butter and sugar togehter in medium mixing bowl until creamy. Add salt, vanilla, flour and nuts. Mix until well mixed.. .Shape dough into 1 inch balls, and place on ungreased cookie sheet. Bake in a 375 degree oven for 12-14 minutes or until light golden brown. Roll in sugar while still warm, and then roll again when they have cooled.
This recipe is one my mother and grandmother always used... these have been a tradition in our family.. They HAVE to be there every christmas! : ) Even though they have sugar coated on them, they really aren't an overly sweet cookie, which is nice. It says it makes 36-40 cookies, but I always get about 45-50 of them. Well, it made 45 of them, and I got the 50 from if we didn't eat the dough! LOL We seem to love cookie dough in all forms around here! and since this one doesn't have an egg in it........... : ) it gets eaten in hefty bites! LOL
Are any of you willing to give it a try?
1 cup soft butter or margarine (I use spread, because I didn't feel like waiting on the butter to soften today!! it works just a great)
1/2 cup confectioners sugar (recipe calls for it to be sifted, but heh... I don't...)
2 tsps vanilla extract
2 cups sifted (or not!! I'm lazy!) all purpose OR unbleached flour
1 cup finely chopped pecans (or walnuts)
1/8 tsp salt
1/4 cup (I use a bit more than this, but don't measure) more confectioners sugar...for rolling the cookies in.
Beat butter and sugar togehter in medium mixing bowl until creamy. Add salt, vanilla, flour and nuts. Mix until well mixed.. .Shape dough into 1 inch balls, and place on ungreased cookie sheet. Bake in a 375 degree oven for 12-14 minutes or until light golden brown. Roll in sugar while still warm, and then roll again when they have cooled.
This recipe is one my mother and grandmother always used... these have been a tradition in our family.. They HAVE to be there every christmas! : ) Even though they have sugar coated on them, they really aren't an overly sweet cookie, which is nice. It says it makes 36-40 cookies, but I always get about 45-50 of them. Well, it made 45 of them, and I got the 50 from if we didn't eat the dough! LOL We seem to love cookie dough in all forms around here! and since this one doesn't have an egg in it........... : ) it gets eaten in hefty bites! LOL
Are any of you willing to give it a try?
Tuesday, December 11, 2007
White Chicken Chili by Sheryl
White Chicken Chili
2-3 chicken breasts, boiled and chopped
1 can navy beans, undrained
1 can great northern beans, undrained
1 can Rotel, undrained
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 t. thyme
cheddar cheese
Monterey Jack cheese
Combine all ingredients except chicken and cheeses in large pot. Simmer for 30 minutes covered. Add cheese and chicken and simmer for an additional 15 minutes. Serves 4.
2-3 chicken breasts, boiled and chopped
1 can navy beans, undrained
1 can great northern beans, undrained
1 can Rotel, undrained
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 t. thyme
cheddar cheese
Monterey Jack cheese
Combine all ingredients except chicken and cheeses in large pot. Simmer for 30 minutes covered. Add cheese and chicken and simmer for an additional 15 minutes. Serves 4.
Friday, November 30, 2007
Alishas Chili powder and Chili, yum
Chili Seasoning Mix
1 tablespoon flour
1 1/2 teaspoons chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teasonpoon sugar
2 tablespoons dried onions
1 teaspoon seasoning salt
1/2 teaspoon garlic powder (or dried minced garlic I use powder)
1/2 teaspoon ground cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a square of foil fold to make it airtight and label... if you don't use it right away... I make this only a minute before getting the chili going... this makes one pot of chili.
Chili
1 pound ground beef
1 large onion chopped
1 15oz can ranch style beans
1 10 oz can of rotels
1 1.25 oz package of chili seasoning mix (the recipe above works beautifully!)
salt and pepper to taste (I find that it doesn't need more than is already in the seasoning mix and beans etc)
2 teaspoons or to taste (we add like tablespoons more! LOL
1 cup water or as needed to your liking
I also add tomato sauce...usually two small cans, we like our chili a little more tomato based, and a bit thicker, this also contributes to the not needing more salt I'm sure... lol : )
Directions...
In a large saucepan over medium high heat, cook beef, and onion until meat is brown.. (then definently drain or your end result will be greasy on top!) Stir in beans, diced tomato, seasoning mix, salt, pepper, extra chili powder tomato sauce and water. Reduce heat and simmer 2 hours.
1 tablespoon flour
1 1/2 teaspoons chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teasonpoon sugar
2 tablespoons dried onions
1 teaspoon seasoning salt
1/2 teaspoon garlic powder (or dried minced garlic I use powder)
1/2 teaspoon ground cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a square of foil fold to make it airtight and label... if you don't use it right away... I make this only a minute before getting the chili going... this makes one pot of chili.
Chili
1 pound ground beef
1 large onion chopped
1 15oz can ranch style beans
1 10 oz can of rotels
1 1.25 oz package of chili seasoning mix (the recipe above works beautifully!)
salt and pepper to taste (I find that it doesn't need more than is already in the seasoning mix and beans etc)
2 teaspoons or to taste (we add like tablespoons more! LOL
1 cup water or as needed to your liking
I also add tomato sauce...usually two small cans, we like our chili a little more tomato based, and a bit thicker, this also contributes to the not needing more salt I'm sure... lol : )
Directions...
In a large saucepan over medium high heat, cook beef, and onion until meat is brown.. (then definently drain or your end result will be greasy on top!) Stir in beans, diced tomato, seasoning mix, salt, pepper, extra chili powder tomato sauce and water. Reduce heat and simmer 2 hours.
Saturday, November 10, 2007
Stuffed Mushroom
Jimmy Dean sausage, Hot (the kind that comes in a tube)
Cream cheese- 1 block/package
Mushrooms- 2 containers
Cook the sausage and add the cream cheese. Stir together until the cream cheese melts. wash mushrooms and take out the stems. Fill with mixture. Pop into 350° oven until golden brown.
the mixture also goes good on your favorite cracker.
Cream cheese- 1 block/package
Mushrooms- 2 containers
Cook the sausage and add the cream cheese. Stir together until the cream cheese melts. wash mushrooms and take out the stems. Fill with mixture. Pop into 350° oven until golden brown.
the mixture also goes good on your favorite cracker.
Wednesday, November 7, 2007
Peanut Butter cookies
Super Easy!!
1 cup peanut butter
1 cup sugar
1 egg
mix together, make balls, crisscross with fork print, sprinkle sugar on top. Bake in a 350° oven until they just start to get golden brown. I like to line the cookie sheet with foil.
1 cup peanut butter
1 cup sugar
1 egg
mix together, make balls, crisscross with fork print, sprinkle sugar on top. Bake in a 350° oven until they just start to get golden brown. I like to line the cookie sheet with foil.
Monday, October 15, 2007
Apple Brownies
Apple Brownies
· 1 cup peeled, chopped apples
· 1/2 cup softened butter
· 1 cup sugar
· 1 egg, beaten
· 1 cup plus 1 T all-purpose flour
· 1 teaspoon cinnamon
· 1/2 teaspoon baking soda
· 1/2 teaspoon baking powder
· ¼ teaspoon of salt
Mix all ingredients and pour into an ungreased 10x10 baking pan. Bake at 350 degrees for 40 mins. Cool and cut into squares. Makes one dozen.
Enjoy!
· 1 cup peeled, chopped apples
· 1/2 cup softened butter
· 1 cup sugar
· 1 egg, beaten
· 1 cup plus 1 T all-purpose flour
· 1 teaspoon cinnamon
· 1/2 teaspoon baking soda
· 1/2 teaspoon baking powder
· ¼ teaspoon of salt
Mix all ingredients and pour into an ungreased 10x10 baking pan. Bake at 350 degrees for 40 mins. Cool and cut into squares. Makes one dozen.
Enjoy!
Homemade mac n cheese
Homemade Mac N Cheese
1-1/2 cups macaroni
5 tbsp butter
3 tbsp flour
1-1/2 cups milk
1 cup shredded cheddar cheese
2 oz American cheese
1/2 tsp salt
1/4 tsp pepper
2 tbsp bread crumbs
Cook macaroni; place in greased 2 qt dish; set aside.In saucepan, melt 4 tbsp butter. Stir in flour until smooth.Gradually add milk. Bring to a boil. Cook and stir 2 minutes.Stir in cheeses, salt, and pepper. Pour over macaroni.Mix well. Melt remaining butter and mix with bread crumbs.Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes.
1-1/2 cups macaroni
5 tbsp butter
3 tbsp flour
1-1/2 cups milk
1 cup shredded cheddar cheese
2 oz American cheese
1/2 tsp salt
1/4 tsp pepper
2 tbsp bread crumbs
Cook macaroni; place in greased 2 qt dish; set aside.In saucepan, melt 4 tbsp butter. Stir in flour until smooth.Gradually add milk. Bring to a boil. Cook and stir 2 minutes.Stir in cheeses, salt, and pepper. Pour over macaroni.Mix well. Melt remaining butter and mix with bread crumbs.Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes.
Friday, October 12, 2007
Tater tot casserole
Tater tot casserole
2lb ground beef
1 cup chopped onion
2 cans on Cream of mushroom soup
shredded cheese
1 bag of Tater tots
~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat over to 350
2. Have a 9x 13 backing dish ready
3. Cook meat and onion together until done.
4. Spread meat in the backing dish. Add the Cream of mushroom and mix together.
5. spread cheese on top. The add the Tater tots.
Bake 1 hour or until tots are done.
2lb ground beef
1 cup chopped onion
2 cans on Cream of mushroom soup
shredded cheese
1 bag of Tater tots
~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat over to 350
2. Have a 9x 13 backing dish ready
3. Cook meat and onion together until done.
4. Spread meat in the backing dish. Add the Cream of mushroom and mix together.
5. spread cheese on top. The add the Tater tots.
Bake 1 hour or until tots are done.
Tina's Taco Soup
Tina's Taco Soup......
Boil 3 chicken breast til done. Shred with fork.
With the stock add 5 diced red potatoes
Add the chicken.
Add: 2 cans Ranch style beans ( don't drain)
1 can of hominy ( drain)
1 can of corn (drain)
1 can mexican style diced tomatoes
1 pkg Taco mix
1 can of Rotel
Let cook , when done
Serve with shredded mexican cheese on top and crushed tortilla chip on top.
Boil 3 chicken breast til done. Shred with fork.
With the stock add 5 diced red potatoes
Add the chicken.
Add: 2 cans Ranch style beans ( don't drain)
1 can of hominy ( drain)
1 can of corn (drain)
1 can mexican style diced tomatoes
1 pkg Taco mix
1 can of Rotel
Let cook , when done
Serve with shredded mexican cheese on top and crushed tortilla chip on top.
Poor Mans Lasagna
Here's Tina's oh so famous poor mans lasagna. She made it for me after I had Abbie! YUM.
Poor mans Lasagna
Layer as follows in a 9x13 pan ( lightly greased)
1st layer- 1lb.egg noodles (cooked and drained)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2nd. layer 8oz. cream cheese
8oz. sour cream
16oz. cottage cheese
Mix all together
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3rd. layer 1lb ground beef (cooked and drained)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 jar of Ragu
~~~~~~~~~~~~
cover with foil and Bake at 350 for 35-45 min.. let stand for a few min.
So easy, cheap and fast. Enjoy!
(add a Ceasar salad and garlic bread sticks, super yummy)
Poor mans Lasagna
Layer as follows in a 9x13 pan ( lightly greased)
1st layer- 1lb.egg noodles (cooked and drained)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2nd. layer 8oz. cream cheese
8oz. sour cream
16oz. cottage cheese
Mix all together
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3rd. layer 1lb ground beef (cooked and drained)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 jar of Ragu
~~~~~~~~~~~~
cover with foil and Bake at 350 for 35-45 min.. let stand for a few min.
So easy, cheap and fast. Enjoy!
(add a Ceasar salad and garlic bread sticks, super yummy)
Thursday, October 11, 2007
Green Jello Salad
GREEN JELLO SALAD
1 6OZ JELL-O LIME
1 6OZ JELL-O LEMON
1 16OZ COTTAGE CHEESE
1 PINT OF HEAVY WHIPPING CREAM
1 CAN 20OZ CRUSHED PINAPPLE (DRAINED)
STIR 2 CUPS BOILING WATER INTO GELATIN
STIR IN 2 CUPS OF COLD WATER OR ICE
REFRIGERATE UNTIL PARTIAL GELATIN
FOLD IN COTTAGE CHEESE,WHIPPING CREAM, AND PINEAPPLE
POUR IN CONTAINER TO COMPLTE THE JELLO
LET IT SET AND SERVE
(I am pretty sure you whip the whipping cream before putting in)
We grew up with this. Our childhood friends mom would make this and it is so good. i just got the recipe from her!!!
Betty's mashed potatoes
Ok, these are simply and yummy
Ingedients: Potatoes, butter, salt and pepper- thats it
This is a LARGE recipe-
Sack of potatoes- peel or dont peel thats up to you, but Betty peeled hers, cut them up and put them in a LARGE pot to boil. Boil until soft. Drain water and place in LARGE bowl, lol
Next add butter. If you use sticks of butter its about 5-6-7 sticks of butter. If you use butter from a tub just start scooping it out. Put LOTS of pepper in too. Salt to your liking ( i dont think i even add salt). Get your potato masher and start mashing. Need more butter?? add more, need more pepper?? add more......... it's fool proof.
This size is good for Thanksgiving, church, Velasco gathering :o)
Enjoy!! we love it.
Great with meatloaf!!
Ingedients: Potatoes, butter, salt and pepper- thats it
This is a LARGE recipe-
Sack of potatoes- peel or dont peel thats up to you, but Betty peeled hers, cut them up and put them in a LARGE pot to boil. Boil until soft. Drain water and place in LARGE bowl, lol
Next add butter. If you use sticks of butter its about 5-6-7 sticks of butter. If you use butter from a tub just start scooping it out. Put LOTS of pepper in too. Salt to your liking ( i dont think i even add salt). Get your potato masher and start mashing. Need more butter?? add more, need more pepper?? add more......... it's fool proof.
This size is good for Thanksgiving, church, Velasco gathering :o)
Enjoy!! we love it.
Great with meatloaf!!
Wednesday, October 10, 2007
CALIFORNIA QUESADILLAS
The 1st recipe is not my own. This is Sheryl's and is very yummy. It's great because you personalize it to your own taste. Have fun and enjoy!!!
CALIFORNIA QUESADILLAS
2-1/2 cups (10 oz.) shredded Monterey Jack cheese
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and chopped
1/3 cup chopped pitted ripe olives
2/3 cup salsa
1/4 cup loosely packed chopped fresh cilantro
12 (6- or 7-inch) flour tortillas
3 tablespoons butter or margarine, melted
Additional salsa for serving
Preheat oven to 450 degrees. In large bowel, combine cheese, artichokes, olives, 2/3 cup salsa and cilantro; mix well. Brush one side of tortilla with butter. Place, buttered-side down, on baking sheet. Spoon one sixth of cheese mixture on tortilla; spread to within 3/4 inch of edge. Top with second tortilla; press firmly. Brush top lightly with butter. Repeat with remaining tortillas, cheese mixture and butter. Bake 10 minutes or untillightly browned. Cool five minutes. Cut into wedges; serve with additional salsa.
Yield: 6 servings
Yummy Food
I thought I'd share all the yummy food i have had. Some I have made some others have made. But EVERYONE needs to try!!!!!
ENJOY!!!!
ENJOY!!!!
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