English Muffins
Pizza Sauce
Grated Cheese
Toppings
We like Pepperoni, Canadian Bacon, Olives, Mushrooms or whatever your heart desires!
Heat oven to 375 degrees .
Seperate English muffins and place on cookie sheet. Spread pizza sauce evenly over English Muffins. Top with grated cheese and toppings as you like! This is an Easy on the go dinner. I make this when we have baseball or on nights when we need a quick meal. The boys love them, And they can create their very own pizza by themselves!
Tuesday, March 31, 2009
Applewiches (kid recipe)
1 large red or green apple
2 Tblsp. peanut butter
2 slices of cheese
spread tops of 2 apple slices with peanut butter each.
Put a slice of cheese on top of peanut butter.
top with another slice of apple for the top of your sandwhich.
Serve and Enjoy!
2 Tblsp. peanut butter
2 slices of cheese
spread tops of 2 apple slices with peanut butter each.
Put a slice of cheese on top of peanut butter.
top with another slice of apple for the top of your sandwhich.
Serve and Enjoy!
Ants on a Log
Celery Stalks
Peanut Butter
Raisins
cut off bottom of celery. Spoon on about 1 tablespoon of peanut butter.
Press into the hollow celery. When it's nice and even, set the raisins side by side in the peanut butter. Now you've got ants! Enjoy.
This is something that the little kids can make all by themselves! It's fun, easy, and healthy!
Peanut Butter
Raisins
cut off bottom of celery. Spoon on about 1 tablespoon of peanut butter.
Press into the hollow celery. When it's nice and even, set the raisins side by side in the peanut butter. Now you've got ants! Enjoy.
This is something that the little kids can make all by themselves! It's fun, easy, and healthy!
Green Eggs and Ham
3 eggs
1 drop blue food coloring
1/4 c. minced ham
salt and pepper
One by one crack egg, add a pinch of salt and pepper add one drop of blue food coloring. Whisk together. Heat skillet add ham and cook until starts to brown. Pour the eggs right on top of ham.
cook eggs and serve! This is so fun for kids, Especially if they love Dr. Susses green eggs and ham like I know my kids do!
1 drop blue food coloring
1/4 c. minced ham
salt and pepper
One by one crack egg, add a pinch of salt and pepper add one drop of blue food coloring. Whisk together. Heat skillet add ham and cook until starts to brown. Pour the eggs right on top of ham.
cook eggs and serve! This is so fun for kids, Especially if they love Dr. Susses green eggs and ham like I know my kids do!
Holiday Chex Mix Muddy Buddies
9 cups Rice Chex
1 cup white chocolate chips
1/2 cup peanut butter
1/4 cup butter
3/4 powdered sugar
1/2 cup holiday M&M's
1/2 cup holiday jimmies sprinkles
In a large bowl place cereal. in a small microwavable bowl combine white chocolate chips, butter and peanut butter uncovered for 1 minute to 1 min 30 seconds stirring every 3o seconds, until melted and smooth. Pour mixture over Rice Chex. Place 1/2 of cereal mixture in a 1 gallon food storage plastic bag. Add powdered sugar. Seal bag and shake well until coated. Spread onto wax paper until cool, About 15 min. Meanwhile, Stir candies and sprinkles into remaining cereal mixture. Spread onto wax paper to cool. In a serving bowl mix both cereal mixtures. Store in an airtight container. I like to use holiday m&ms and sprinkles that go with the holiday, I made this the other day with pastel M&M's and Easter sprinkles. My boys love this stuff!
1 cup white chocolate chips
1/2 cup peanut butter
1/4 cup butter
3/4 powdered sugar
1/2 cup holiday M&M's
1/2 cup holiday jimmies sprinkles
In a large bowl place cereal. in a small microwavable bowl combine white chocolate chips, butter and peanut butter uncovered for 1 minute to 1 min 30 seconds stirring every 3o seconds, until melted and smooth. Pour mixture over Rice Chex. Place 1/2 of cereal mixture in a 1 gallon food storage plastic bag. Add powdered sugar. Seal bag and shake well until coated. Spread onto wax paper until cool, About 15 min. Meanwhile, Stir candies and sprinkles into remaining cereal mixture. Spread onto wax paper to cool. In a serving bowl mix both cereal mixtures. Store in an airtight container. I like to use holiday m&ms and sprinkles that go with the holiday, I made this the other day with pastel M&M's and Easter sprinkles. My boys love this stuff!
Cherry Delight
Ingredients
2- 12 oz pkg. Chocolate Chips
chunky peanut butter
2- 12 oz. cocktail peanuts
1 container cherry frosting
3 cups mini marshmallows
mix
12 oz pkg. Chocolate chips
3/4 c. Chunky peanut butter
12 oz. Cocktail peanuts chopped fine( I put them in my Chopper)
Mix together and melt in a saucepan. Put in a 9x13 pan. Set in fridge to cool.
Make first ingredients again and set aside.
melt 3 cups. mini marshmallows in saucepan add 1 container of Cherry frosting.
Place on top of chocolate peanut butter in pan. Put in fridge until set up.
then top with more peanut butter chocolate mixture. Refrigerate until cool!
From the kitchen of Susan Collins!
2- 12 oz pkg. Chocolate Chips
chunky peanut butter
2- 12 oz. cocktail peanuts
1 container cherry frosting
3 cups mini marshmallows
mix
12 oz pkg. Chocolate chips
3/4 c. Chunky peanut butter
12 oz. Cocktail peanuts chopped fine( I put them in my Chopper)
Mix together and melt in a saucepan. Put in a 9x13 pan. Set in fridge to cool.
Make first ingredients again and set aside.
melt 3 cups. mini marshmallows in saucepan add 1 container of Cherry frosting.
Place on top of chocolate peanut butter in pan. Put in fridge until set up.
then top with more peanut butter chocolate mixture. Refrigerate until cool!
From the kitchen of Susan Collins!
Chocolate Eclair Dessert
1 pkg french vanilla instant pudding
1 16 0z.cool whip
graham crackers
1 container of chocolate frosting
Break graham in half place in the bottom of a 9 x 13 pan, Pour 1/2 of pudding mixture on top of crackers. Layer more graham crackers then add more pudding mixture on top. Place more graham crackers. Frost top graham crackers with chocolate frosting. put in fridge overnight.
I got this recipe from Laura Smith it is so yummy!
1 16 0z.cool whip
graham crackers
1 container of chocolate frosting
Break graham in half place in the bottom of a 9 x 13 pan, Pour 1/2 of pudding mixture on top of crackers. Layer more graham crackers then add more pudding mixture on top. Place more graham crackers. Frost top graham crackers with chocolate frosting. put in fridge overnight.
I got this recipe from Laura Smith it is so yummy!
Pumpkin Chocolate Chip Cookies
2 cups. pure pumpkin
4tsp. baking powder
2tsp. baking soda
1tsp. salt
2tsp. vanilla
2 large eggs
2 1/3 cups sugar
1 cup. vegetable oil
4 cups. flour
1 bag chocolate chips
1 bag white chocolate chips
Combine ingredients one at a time in the order listed above, drop by spoonfuls onto baking sheet. Bake at 350 degrees for 10 min.
4tsp. baking powder
2tsp. baking soda
1tsp. salt
2tsp. vanilla
2 large eggs
2 1/3 cups sugar
1 cup. vegetable oil
4 cups. flour
1 bag chocolate chips
1 bag white chocolate chips
Combine ingredients one at a time in the order listed above, drop by spoonfuls onto baking sheet. Bake at 350 degrees for 10 min.
7 layer Rainbow Jello
Black Cherry Jello
Cherry Jello
Lime Jello
Blue Berry Jello
Lemon Jello
Orange Jello
Raspberry Jello
1st layer- Dissolve black cherry jello with 3/4 cups boiling water, Then add 3/4 cups cold water place in 9x13 pan and put in fridge until firm.
2nd layer- Dissolve cherry jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of first layer and put in the fridge till firm.
3rd layer- Dissolve lime jello with 3/4 cups boiling water, Then add 3/4 cup cold water pour on top of 2nd layer and put in fridge until firm.
4th layer- Dissolve blue jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of 3rd layer and put in fridge till firm.
5th layer- dissolve lemon jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 4th layer and put in fridge until firm.
6th layer- Dissolve orange jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour onto of 5th layer and put in fridge til firm.
7th layer-Dissolve raspberry jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 6th layer and put in fridge till firm.
This takes a little while to make, But is so worth it. This is one of my kids favorites! I make this every Easter!
Cherry Jello
Lime Jello
Blue Berry Jello
Lemon Jello
Orange Jello
Raspberry Jello
1st layer- Dissolve black cherry jello with 3/4 cups boiling water, Then add 3/4 cups cold water place in 9x13 pan and put in fridge until firm.
2nd layer- Dissolve cherry jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of first layer and put in the fridge till firm.
3rd layer- Dissolve lime jello with 3/4 cups boiling water, Then add 3/4 cup cold water pour on top of 2nd layer and put in fridge until firm.
4th layer- Dissolve blue jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of 3rd layer and put in fridge till firm.
5th layer- dissolve lemon jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 4th layer and put in fridge until firm.
6th layer- Dissolve orange jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour onto of 5th layer and put in fridge til firm.
7th layer-Dissolve raspberry jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 6th layer and put in fridge till firm.
This takes a little while to make, But is so worth it. This is one of my kids favorites! I make this every Easter!
Hobo Dinner
2 pounds ground beef
1 bag baby carrots
10 to 12 red potatoes diced
1 medium sized onion cut into rings
2 can cream of mushroom soup
seasoning salt
pepper
Cut tinfoil into squares and put 1/3 lb. raw ground beef ontop of tinfoil. top with diced potatoes, baby carrots and onion rings to satisfy your liking. Sprinkle with seasoning salt and pepper. Toss it all together. Top with 1/4 cup cream of mushroom soup. Roll up tin foil and roll in the sides of tinfoil. Repeat steps until ingredients are gone. Place on a baking sheet and bake at 400 degrees for 1 hour. Makes about 6 tinfoil dinners.
1 bag baby carrots
10 to 12 red potatoes diced
1 medium sized onion cut into rings
2 can cream of mushroom soup
seasoning salt
pepper
Cut tinfoil into squares and put 1/3 lb. raw ground beef ontop of tinfoil. top with diced potatoes, baby carrots and onion rings to satisfy your liking. Sprinkle with seasoning salt and pepper. Toss it all together. Top with 1/4 cup cream of mushroom soup. Roll up tin foil and roll in the sides of tinfoil. Repeat steps until ingredients are gone. Place on a baking sheet and bake at 400 degrees for 1 hour. Makes about 6 tinfoil dinners.
Blackberry Peach Jam
5 cups blackberries
4 cups diced peaches
1/2 cup lemon juice
10 cups sugar
1 package MCP Pectin
Combine fruit, lemon juice, and pectin and bring to a boil. Add sugar and boil 3-4 minutes. Bottle and seal in clean sterilized jars. Make sure to keep the lids simmering in water until ready to use.
Makes approx. 10 cups. This jam is so, so good! It is a little bit thin at first. But after it is opened and refrigerated, it is great!
4 cups diced peaches
1/2 cup lemon juice
10 cups sugar
1 package MCP Pectin
Combine fruit, lemon juice, and pectin and bring to a boil. Add sugar and boil 3-4 minutes. Bottle and seal in clean sterilized jars. Make sure to keep the lids simmering in water until ready to use.
Makes approx. 10 cups. This jam is so, so good! It is a little bit thin at first. But after it is opened and refrigerated, it is great!
Christmas Caramels
1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook till soft ball forms in cold water (about 15 minutes). Pour into buttered 7x11 inch pan. Cool, then cut into squares and wrap each piece in wax paper. Makes about 75 pieces of candy.
These are a Christmas tradition in our home. Actually we make them occasionally during the year but ALWAYS at Christmas. I don’t get in a hurry when I make these. I usually cook the caramels in the morning then put them in the fridge to set up. Then later on I take them out, turn them upside down on a cutting board to get them out of the pan. Then when they come to room temp, cut them into squares. Separate the squares in a jelly roll pan or a thin cutting board and return to the fridge. They wrap so much easier when they are cold. I tear the waxed paper in about 4 inch strips then cut each strip into 3 pieces. I know it sounds like a lot of work but if you don’t do it all at once, it doesn’t seem like a lot of work:). And the end result makes it worth it! Colby loves to help me with these and that makes the time go by really fast!
1 c. brown sugar
1 c. white sugar
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook till soft ball forms in cold water (about 15 minutes). Pour into buttered 7x11 inch pan. Cool, then cut into squares and wrap each piece in wax paper. Makes about 75 pieces of candy.
These are a Christmas tradition in our home. Actually we make them occasionally during the year but ALWAYS at Christmas. I don’t get in a hurry when I make these. I usually cook the caramels in the morning then put them in the fridge to set up. Then later on I take them out, turn them upside down on a cutting board to get them out of the pan. Then when they come to room temp, cut them into squares. Separate the squares in a jelly roll pan or a thin cutting board and return to the fridge. They wrap so much easier when they are cold. I tear the waxed paper in about 4 inch strips then cut each strip into 3 pieces. I know it sounds like a lot of work but if you don’t do it all at once, it doesn’t seem like a lot of work:). And the end result makes it worth it! Colby loves to help me with these and that makes the time go by really fast!
Grape Salad
8 oz. cream cheese
1 Cup brown sugar
1 Cup sour cream
1 tsp. vanilla
8 oz. cool whip
slivered almonds
Mix all together and add whatever fruit you want. Grapes and strawberries are especially good.
1 Cup brown sugar
1 Cup sour cream
1 tsp. vanilla
8 oz. cool whip
slivered almonds
Mix all together and add whatever fruit you want. Grapes and strawberries are especially good.
Creamy Chicken Gravy
5 chicken bouillon cubes
5 cups water
Bring to a boil – set aside
1 cube butter
½ c. flour
Melt butter, add flour and cook a few minutes. Slowly stir in the chicken broth. Bring to a boil. Let gravy thicken then remove from heat. You can add a little milk to your gravy or substitute one cup of milk for one cup of the water. You can add pepper to taste but with the bouillon I never add more salt.
I made this recipe up on my own:). It is a perfect accompaniment for the Crescent Chicken, mashed potatoes and stuffing.
5 cups water
Bring to a boil – set aside
1 cube butter
½ c. flour
Melt butter, add flour and cook a few minutes. Slowly stir in the chicken broth. Bring to a boil. Let gravy thicken then remove from heat. You can add a little milk to your gravy or substitute one cup of milk for one cup of the water. You can add pepper to taste but with the bouillon I never add more salt.
I made this recipe up on my own:). It is a perfect accompaniment for the Crescent Chicken, mashed potatoes and stuffing.
Crescent Chicken (chicken roll ups)
2 pkg. (8 each) crescent rolls
¾ c. margarine (divided)
1 pkg. 8 oz. cream cheese
2 c. cubed chicken
½ c. chopped nuts (optional)
2/3 c. Pepperidge farm stuffing (don’t crush…. Use it straight from the bag.
Mix ¼ c. margarine (1/2 of a cube) with the cream cheese. Fold in chicken. Put approx. ¼ c. of mixture in each roll and seal edges. Flatten out to about ½ inch and dip in ½ c. (1 cube) melted margarine. Lay each side in the stuffing/nut mixture and place on ungreased cookie sheet. Bake at 325 for 20-30 minutes.
Serve with chicken gravy.
This recipe is one of our family favorites! One Sunday when Brad was doing his fast offerings, he went to our good friends Joel & Karela Berrett’s house and they were having this for dinner. She tried to get him to stay for dinner but he told them he couldn’t. He did mention how good it looked though. A couple of weeks later, they invited us over for FHE and told us to come early for dinner. They had made Crescent Chicken and it was so good that we have continued making it. Stephen requested this for his ‘last supper’ at home before he left for the MTC. The whole family went to the church to see him get set-apart as a missionary and then we came home for Crescent Chicken (of course we had to have mashed potatoes, stuffing and gravy to go with it.) and a special Family Home Evening.
Monday, March 30, 2009
Shrimp Platter Appetizer
1 (8 oz.) cream cheese softened
1/2 c. sour cream
1/4 c. mayonnaise
2 cans broken or tiny shrimp, drained & rinsed
1 c. (or less) seafood cocktail sauce
2 c. shredded mozzarella cheese
Combine cream cheese, sour cream and mayo. Spread on a 12 inch plate. Scatter shrimp over the cheese layer. Spread cocktail sauce over shrimp. Cover entire plate with cheese. Serve immediately with crackers.
This is a great appetizer. We always have it during the holidays... The only thing I do differently is that I just squeeze the cocktail sauce right out of the container fairly evenly over the shrimp. I probably only use 1/4-1/2 cup. I don't like the cocktail sauce to be too overpowering. It is fantastic with wheat thins or town house crackers!
1/2 c. sour cream
1/4 c. mayonnaise
2 cans broken or tiny shrimp, drained & rinsed
1 c. (or less) seafood cocktail sauce
2 c. shredded mozzarella cheese
Combine cream cheese, sour cream and mayo. Spread on a 12 inch plate. Scatter shrimp over the cheese layer. Spread cocktail sauce over shrimp. Cover entire plate with cheese. Serve immediately with crackers.
This is a great appetizer. We always have it during the holidays... The only thing I do differently is that I just squeeze the cocktail sauce right out of the container fairly evenly over the shrimp. I probably only use 1/4-1/2 cup. I don't like the cocktail sauce to be too overpowering. It is fantastic with wheat thins or town house crackers!
Holiday Egg Nog
Whip one pint whipping cream and sweeten with powdered sugar... spoon into gallon size pitcher.
Combine:
4 eggs
1 can sweetened condensed milk
Add:
1/2 tsp. salt
1 Tbsp. vanilla
1 qt. half & half (or 1 pint whipping cream)
Stir. Fill container to the top with milk. Sprinkle generously with nutmeg and chill for several hours. Pour into punch bowl and add scoops of vanilla ice cream (about 1/2 of a carton... or more:).
This recipe came from Sharon Evans. Years ago, she came over to help me get ready for our company party and made this egg nog for me. We make this recipe several times during the holidays!
You can use the pasteurized egg product in place of the fresh eggs. Just use 1/4 c. for each egg.
Combine:
4 eggs
1 can sweetened condensed milk
Add:
1/2 tsp. salt
1 Tbsp. vanilla
1 qt. half & half (or 1 pint whipping cream)
Stir. Fill container to the top with milk. Sprinkle generously with nutmeg and chill for several hours. Pour into punch bowl and add scoops of vanilla ice cream (about 1/2 of a carton... or more:).
This recipe came from Sharon Evans. Years ago, she came over to help me get ready for our company party and made this egg nog for me. We make this recipe several times during the holidays!
You can use the pasteurized egg product in place of the fresh eggs. Just use 1/4 c. for each egg.
Shrimp Dip
1 (8 oz.) ccream cheese softened
2 spoonfuls sour cream
1 tsp. minced onion
1 can small deveined shrimp, drained
Blend ingredients with hand mixer. Serve with potato chips or crackers.
The cans of tiny shrimp work just fine in this recipe too and they are usually less expensive.
2 spoonfuls sour cream
1 tsp. minced onion
1 can small deveined shrimp, drained
Blend ingredients with hand mixer. Serve with potato chips or crackers.
The cans of tiny shrimp work just fine in this recipe too and they are usually less expensive.
Lime Slush Punch
1 (12 oz.) can frozen limeade
2 1/2 c. sugar
12 c. water
1 (2-liter) bottle sprite chilled
Combine first 3 ingredients, stir well. Pour into a container and freeze. Break up into a slush and spoon into punch bowl. Pour in sprite.
Tip: A plastic ice cream bucket works perfect to freeze the mixture in.
2 1/2 c. sugar
12 c. water
1 (2-liter) bottle sprite chilled
Combine first 3 ingredients, stir well. Pour into a container and freeze. Break up into a slush and spoon into punch bowl. Pour in sprite.
Tip: A plastic ice cream bucket works perfect to freeze the mixture in.
Refreshing Punch
1 can limeaid
1 lg. can of pineapple juice, ready to drink
Mix together and freeze.
Slush up and add 2 2-liter bottles of chilled squirt. It is nice and slushy... kind of tangy but very refreshing!
1 lg. can of pineapple juice, ready to drink
Mix together and freeze.
Slush up and add 2 2-liter bottles of chilled squirt. It is nice and slushy... kind of tangy but very refreshing!
Oriental Salad
2 c. cubed chicken
2 bunches green onions chopped
1 pkg. chicken flavor Top Ramen noodles broken into small peices (save flavor packet for dressing below)
1/4 c. slivered almonds
1 medium head cabbage (or pre-shredded cole slaw mix)
Dressing:
1 Tbsp. sugar
1/2 c. vegetable oil
1/4 tsp. pepper
1/4 tsp. salt
3 Tbsp. vinegar
1 chicken flavor packet (from ramen noodles)
1 1/2 Tbsp. toasted sesame seeds
Mix dressing together. Pour over salad and chill overnight.
2 bunches green onions chopped
1 pkg. chicken flavor Top Ramen noodles broken into small peices (save flavor packet for dressing below)
1/4 c. slivered almonds
1 medium head cabbage (or pre-shredded cole slaw mix)
Dressing:
1 Tbsp. sugar
1/2 c. vegetable oil
1/4 tsp. pepper
1/4 tsp. salt
3 Tbsp. vinegar
1 chicken flavor packet (from ramen noodles)
1 1/2 Tbsp. toasted sesame seeds
Mix dressing together. Pour over salad and chill overnight.
Frog Eye Salad
From Brandy's kitchen:)
1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 3/4 c. pineapple juice
1 (16 oz.) package acini de pepe
Combine sugar, flour and salt. Gradually add pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice, cool. Meanwhile cook acini de pepe(I use a little less than the full box) in boiling water (with a little salt and oil added in). Boil approx. 9-10 minutes. Drain, rinse, drain and cool. Add to sugar mixture. Mix well and refrigerate overnight. Then add:
3 (11 oz.) cans drained mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (20 oz.) can crushed pineapple
9 oz. Cool whip
1-2 c. mini marshmallows
Mix and refrigerate. Keeps for several days.
1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 3/4 c. pineapple juice
1 (16 oz.) package acini de pepe
Combine sugar, flour and salt. Gradually add pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice, cool. Meanwhile cook acini de pepe(I use a little less than the full box) in boiling water (with a little salt and oil added in). Boil approx. 9-10 minutes. Drain, rinse, drain and cool. Add to sugar mixture. Mix well and refrigerate overnight. Then add:
3 (11 oz.) cans drained mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (20 oz.) can crushed pineapple
9 oz. Cool whip
1-2 c. mini marshmallows
Mix and refrigerate. Keeps for several days.
Spinach Salad
1 bag baby spinach leaves
1 bag baby lettuces
1/2 lb. grated swiss cheese
1 lb. fried bacon, crumbled
1 pkg. sliced fresh mushrooms
1 red onion cut in half and then sliced thin
Dressing:
1/3 c. sugar
1 bag baby lettuces
1/2 lb. grated swiss cheese
1 lb. fried bacon, crumbled
1 pkg. sliced fresh mushrooms
1 red onion cut in half and then sliced thin
Dressing:
1/3 c. sugar
1/3 c. rice vinegar
3/4 c. oil
3/4 tsp. salt
3/4 tsp. poppy seeds
1/2 tsp. dry mustard
Bring dressing to a boil, refrigerate for at least 6 hours. Mix lettuce, spinach, onion, cheese, bacon and mushrooms in bowl. Add dressing just before serving.
This salad is another family favorite!
Shrimp Macaroni Salad
1 doz. eggs hard boiled
2 cans small shrimp drained
1 pkg. (16 oz.) jumbo shells or salad macaroni cooked until tender
3-4 stalks celery diced
1 bunch green onions sliced
1-2 cups mayonnaise
1-2 cups miracle whip
Mix all ingredients. Chill. Add more mayo/miracle whip if needed.
This salad is our family's favorite salad. The kids ask for it more than any other!
2 cans small shrimp drained
1 pkg. (16 oz.) jumbo shells or salad macaroni cooked until tender
3-4 stalks celery diced
1 bunch green onions sliced
1-2 cups mayonnaise
1-2 cups miracle whip
Mix all ingredients. Chill. Add more mayo/miracle whip if needed.
This salad is our family's favorite salad. The kids ask for it more than any other!
Cauliflower/Broccoli Salad
1 head cauliflower cut into bite size pieces
1 bunch broccoli cut into bite size pieces
1 lb. bacon cooked and crumbled
1-2 c. finely shredded cheddar cheese
2 c. Ranch Dressing
Mix all ingredients just before serving.
Tips: I always make the ranch dressing using the original recipe (with buttermilk & mayo) packet early in the day. I cut the bacon into 1 inch pieces before cooking and I usually cook the bacon 1-2 days ahead and then wrap in paper towel and put in a Ziploc bag and refrigerate.
1 bunch broccoli cut into bite size pieces
1 lb. bacon cooked and crumbled
1-2 c. finely shredded cheddar cheese
2 c. Ranch Dressing
Mix all ingredients just before serving.
Tips: I always make the ranch dressing using the original recipe (with buttermilk & mayo) packet early in the day. I cut the bacon into 1 inch pieces before cooking and I usually cook the bacon 1-2 days ahead and then wrap in paper towel and put in a Ziploc bag and refrigerate.
Sunday, March 29, 2009
Pretzel Jello Dessert
2 c. pretzels, crushed and lumpy
1/2 c. sugar
1 1/2 sticks margarine melted
8 oz. Philadelphia cream cheese, softened
1 c. powdered sugar
1 12-16 oz. Cool Whip thawed
1 pkg. (6 oz.) strawberry or raspberry gelatin
1 1/2 c. boiling water
1/2 c. cold water
1 (10 oz.) frozen strawberries or raspberries
Combine the pretzels, sugar and margarine and press onto the bottom of a greased (9x13 inch) baking dish. Bake 350° for 10 minutes. Cool. Beat the cheese and sugar. Add Cool Whip and beat well. Spread over the cooled crust making sure to seal the cream cheese mixture well around entire pan. Pour boiling water over jello. Stir until jello is dissolved. Stir in cold water and frozen berries. Stire until berries are no longer frozen. Let cool slightly. Spoon over cream cheese mixture. Chill until set. Can be served with additional cool whip.
1/2 c. sugar
1 1/2 sticks margarine melted
8 oz. Philadelphia cream cheese, softened
1 c. powdered sugar
1 12-16 oz. Cool Whip thawed
1 pkg. (6 oz.) strawberry or raspberry gelatin
1 1/2 c. boiling water
1/2 c. cold water
1 (10 oz.) frozen strawberries or raspberries
Combine the pretzels, sugar and margarine and press onto the bottom of a greased (9x13 inch) baking dish. Bake 350° for 10 minutes. Cool. Beat the cheese and sugar. Add Cool Whip and beat well. Spread over the cooled crust making sure to seal the cream cheese mixture well around entire pan. Pour boiling water over jello. Stir until jello is dissolved. Stir in cold water and frozen berries. Stire until berries are no longer frozen. Let cool slightly. Spoon over cream cheese mixture. Chill until set. Can be served with additional cool whip.
Apple Cake with Vanilla Sauce
Apple Cake
2 c. sugar
1 stick butter
3 eggs
4 c. shredded apples
2 c. flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. baking soda
1 c. chopped nuts (optional)
Cream butter and sugar. Add eggs and apples. Add rest of ingredients and mix well. Bake in a greased and floured 9x13 pan at 350° 40-45 minutes. Serve warm with Vanilla Sauce (Can re-heat cake at 250° for approx. 20 minutes)
Vanilla Sauce
1 stick butter
1 c. sugar
1/2 c. whipping cream
1/2 tsp. vanilla
2 dashes nutmeg
Melt butter, sugar and cream over low heat until slightly thickened...about 10 minutes. Remove from heat and add vanilla and nutmeg. Serve warm with Apple Cake.
This recipe is a winner! I got it from Joan and it has become one of our family favorites! It is so moist and good! Thanks Joan... You may want to double the vanilla sauce too:).
2 c. sugar
1 stick butter
3 eggs
4 c. shredded apples
2 c. flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. baking soda
1 c. chopped nuts (optional)
Cream butter and sugar. Add eggs and apples. Add rest of ingredients and mix well. Bake in a greased and floured 9x13 pan at 350° 40-45 minutes. Serve warm with Vanilla Sauce (Can re-heat cake at 250° for approx. 20 minutes)
Vanilla Sauce
1 stick butter
1 c. sugar
1/2 c. whipping cream
1/2 tsp. vanilla
2 dashes nutmeg
Melt butter, sugar and cream over low heat until slightly thickened...about 10 minutes. Remove from heat and add vanilla and nutmeg. Serve warm with Apple Cake.
This recipe is a winner! I got it from Joan and it has become one of our family favorites! It is so moist and good! Thanks Joan... You may want to double the vanilla sauce too:).
Homemade Salsa
1 (28 oz.) can whole tomatoes, drained (reserve juice)
1/2 red onion chopped
1/4 yellow onion chopped
1 clove garlic minced
1 anaheim pepper (ribs removed) diced
1-2 limes
kosher salt to taste
black pepper to taste
1-2 drizzles of extra virgin olive oil
Pulse all ingredients in food processor except tomato juice. If salsa is too thick, add a little tomato juice. Cover and set aside allowing the flavors to mingle. Serve with chips etc...
1/2 red onion chopped
1/4 yellow onion chopped
1 clove garlic minced
1 anaheim pepper (ribs removed) diced
1-2 limes
kosher salt to taste
black pepper to taste
1-2 drizzles of extra virgin olive oil
Pulse all ingredients in food processor except tomato juice. If salsa is too thick, add a little tomato juice. Cover and set aside allowing the flavors to mingle. Serve with chips etc...
Thursday, March 19, 2009
Cherry Cookies
1 1/3 c. shortening
1 1/2 c. sugar
1 1/2 tsp. almond extract
2 eggs
1 tsp. salt
2 tsp. baking powder
3 1/2 c. flour
1 c. marachino cherries chopped
1 1/2 c. coconut
Cream shortening & sugar, add eggs and almond. Add dry ingredients, mix well. Add coconut and cherries. You might need to add a little water. Bake at 350 degrees for 10 min. Cookies should be just barely browning around edges.
I love these cookies... a couple of years ago, my visiting teacher (Kim Hyde) would bring cookies every time she came to visit. These were definitely a favorite (so was she:))!
1 1/2 c. sugar
1 1/2 tsp. almond extract
2 eggs
1 tsp. salt
2 tsp. baking powder
3 1/2 c. flour
1 c. marachino cherries chopped
1 1/2 c. coconut
Cream shortening & sugar, add eggs and almond. Add dry ingredients, mix well. Add coconut and cherries. You might need to add a little water. Bake at 350 degrees for 10 min. Cookies should be just barely browning around edges.
I love these cookies... a couple of years ago, my visiting teacher (Kim Hyde) would bring cookies every time she came to visit. These were definitely a favorite (so was she:))!
Oriental Casserole
1 lb. link sausages
2 c. chopped celery
1 large chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. water
2 Tbl. soy sauce
1 c. rice (uncooked)
Fry link sausages. Drain and cut into 1/4 inch pieces. Saute onion and celery in some of the sausage dripping until transparent. Mix other ingredients together, add onion mixture and sausage. Pour into greased 9x13 pan. Cover with foil. Bake covered for 1 hour at 350 degrees. Turn oven off and let sit in the oven for an additional 30 minutes. This can be prepared early in the day and then refrigerated until 1 1/2 hours before you are ready to serve it.
This recipe came from my friend Karela... all of the recipes I get from her are keepers:) this one is no exception.
2 c. chopped celery
1 large chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. water
2 Tbl. soy sauce
1 c. rice (uncooked)
Fry link sausages. Drain and cut into 1/4 inch pieces. Saute onion and celery in some of the sausage dripping until transparent. Mix other ingredients together, add onion mixture and sausage. Pour into greased 9x13 pan. Cover with foil. Bake covered for 1 hour at 350 degrees. Turn oven off and let sit in the oven for an additional 30 minutes. This can be prepared early in the day and then refrigerated until 1 1/2 hours before you are ready to serve it.
This recipe came from my friend Karela... all of the recipes I get from her are keepers:) this one is no exception.
Caramel Bubble Bread
1/2 c. chopped pecans
18 frozen dinner rolls
1 small pack of instant butterscotch pudding
3/4 c. butter
3/4 c. brown sugar
Spray 9x13 pan with pam. Sprinkle bottom with pecans. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling and then pour over rolls. Cover with plastic wrap and allow to rise until doubled. Approx 3-4 hours. Remove plastic wrap and Bake for 20-30 minutes until golden brown.
18 frozen dinner rolls
1 small pack of instant butterscotch pudding
3/4 c. butter
3/4 c. brown sugar
Spray 9x13 pan with pam. Sprinkle bottom with pecans. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling and then pour over rolls. Cover with plastic wrap and allow to rise until doubled. Approx 3-4 hours. Remove plastic wrap and Bake for 20-30 minutes until golden brown.
Eggs Margarita
1 Doz. eggs
1 lb. grated jack cheese (or any other kind of cheese you choose)
7 oz. can diced chilis
1 T. baking powder
1 pint cottage cheese
1/2 c. flour
1 cube butter
Melt butter in 9x13 pan. Beat eggs. Add remaining ingredients and pour on to melted butter.
Bake 400 degrees for 20 minutes or until it pulls away from the pan and center is set.
I got this recipe from a friend, not sure where the name came from:). It is different but so good!
1 lb. grated jack cheese (or any other kind of cheese you choose)
7 oz. can diced chilis
1 T. baking powder
1 pint cottage cheese
1/2 c. flour
1 cube butter
Melt butter in 9x13 pan. Beat eggs. Add remaining ingredients and pour on to melted butter.
Bake 400 degrees for 20 minutes or until it pulls away from the pan and center is set.
I got this recipe from a friend, not sure where the name came from:). It is different but so good!
Mother Goose Popcorn
6 Qt. popped popcorn
1 ½ C. Powdered Sugar
1 C Sugar
½ c plus 1 Tb. Milk
1 Tb. Butter
1 tsp. Vanilla
1 pkg Kool Aid (any flavor)
Bring all ingredients –except popcorn- to a boil in a saucepan. Boil one minute. Pour over popcorn in large bowl. Mix with wooden spoon till well coated. Eat right away, or spread out on wax paper to cool and dry.
1 ½ C. Powdered Sugar
1 C Sugar
½ c plus 1 Tb. Milk
1 Tb. Butter
1 tsp. Vanilla
1 pkg Kool Aid (any flavor)
Bring all ingredients –except popcorn- to a boil in a saucepan. Boil one minute. Pour over popcorn in large bowl. Mix with wooden spoon till well coated. Eat right away, or spread out on wax paper to cool and dry.
Breakfast Casserole
1 pound bulk sausage, browned & drained
6 eggs
2 cups milk
6 slices bread
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cup grated cheddar cheese
Optional
1/2 cup sliced mushrooms
1/2 cup chopped green onions
Crumble the bread, discarding the crusts. Beat eggs well and add breadcrumbs, milk, salt and mustard. Add sausage and cheese. Pour into greased9 x 13 inch baking dish. Store in refrigerator overnight and bake the nextmorning. I have used ham instead of sausage in this and it is great!Bake uncovered at 350° for 45 minutes. Let stand a few minutes before cutting.
6 eggs
2 cups milk
6 slices bread
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cup grated cheddar cheese
Optional
1/2 cup sliced mushrooms
1/2 cup chopped green onions
Crumble the bread, discarding the crusts. Beat eggs well and add breadcrumbs, milk, salt and mustard. Add sausage and cheese. Pour into greased9 x 13 inch baking dish. Store in refrigerator overnight and bake the nextmorning. I have used ham instead of sausage in this and it is great!Bake uncovered at 350° for 45 minutes. Let stand a few minutes before cutting.
Chicken Salad
2 cups chicken cooked & diced
¼ c. miracle whip
4 T. cole slaw dressing
1 stalk celery
1-2 green onions chopped
salt & pepper to taste.
Dice all ingredients and mix together. Serve on rolls or crackers etc… I have also used mayo instead of salad dressing (although I like it both ways).I ALWAYS double it. You can also add red grapes cut in half.
¼ c. miracle whip
4 T. cole slaw dressing
1 stalk celery
1-2 green onions chopped
salt & pepper to taste.
Dice all ingredients and mix together. Serve on rolls or crackers etc… I have also used mayo instead of salad dressing (although I like it both ways).I ALWAYS double it. You can also add red grapes cut in half.
Cashew Chicken Salad
2-4 chicken breasts (approx 2 cups) cooked and diced
1 16 oz. pkg. salad macaroni cooked
1 bunch green onion minced
4 stalks celery minced (I only use about 1/2 of each stalk)
red grapes cut in half (you can also use canned pineapple tidbits if you don't have grapes)
1 bottle cole slaw dressing (Hidden Valley 16 oz.)
2 cups mayo
cashews or chopped pecans
Mix all ingredients together and chill. You can wait and add the nuts just before serving if you like them crunchier.
I love this chicken salad recipe... it is my all-time favorite!
1 16 oz. pkg. salad macaroni cooked
1 bunch green onion minced
4 stalks celery minced (I only use about 1/2 of each stalk)
red grapes cut in half (you can also use canned pineapple tidbits if you don't have grapes)
1 bottle cole slaw dressing (Hidden Valley 16 oz.)
2 cups mayo
cashews or chopped pecans
Mix all ingredients together and chill. You can wait and add the nuts just before serving if you like them crunchier.
I love this chicken salad recipe... it is my all-time favorite!
Stromboli
16 oz. loaf of frozen bread dough, thawed
¼ lb. thinly sliced ham
¼ lb. sliced pepperoni
3 oz. sliced provolone cheese
1 c. shredded Colby jack cheese
1 T. melted butter or margarine
pizza sauce
Place bread dough on a lightly greased baking sheet; pat to a 15”x10” rectangle. Arrange shredded cheese lengthwise down center; layer with pepperoni, then provolone cheese, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush loaf with melted butter, and bake at 375 degrees for 20 minutes or until lightly browned. Cool on wire rack. Electric knife works best for slicing. Offer pizza sauce for dipping. Yields approx. 12 slices.
You can try this recipe with anything you would normally put on a pizza. We love it with browned hamburger, mushrooms and pepperoni. Browned sausage works well too! I usually make my french bread recipe in place of the frozen bread dough too.
¼ lb. thinly sliced ham
¼ lb. sliced pepperoni
3 oz. sliced provolone cheese
1 c. shredded Colby jack cheese
1 T. melted butter or margarine
pizza sauce
Place bread dough on a lightly greased baking sheet; pat to a 15”x10” rectangle. Arrange shredded cheese lengthwise down center; layer with pepperoni, then provolone cheese, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush loaf with melted butter, and bake at 375 degrees for 20 minutes or until lightly browned. Cool on wire rack. Electric knife works best for slicing. Offer pizza sauce for dipping. Yields approx. 12 slices.
You can try this recipe with anything you would normally put on a pizza. We love it with browned hamburger, mushrooms and pepperoni. Browned sausage works well too! I usually make my french bread recipe in place of the frozen bread dough too.
French Bread
2 pkgs. yeast (or 2 Tbls.)
1/2 c. warm water
2 c. hot water
3 Tbls. sugar
1 Tbls. salt
1/3 c. oil
6 c. flour
egg white beaten
Dissolve yeast in luke warm water (with a little bit of sugar). Set aside until it foams. In Mixer combine hot water, sugar, salt and oil. Add 3 c. flour and mix well. Add yeast mixture and beat until smooth. Change to dough hooks and add rest of flour (or enough flour until dough cleans the side of the bowl). Leave dough in mixer and let rest for 10 minutes. Turn on mixer to stir down and let rest for another 10 minutes. Do this 5 times (1 hour total time). Turn onto greased board (you can use flour if you prefer) and divide in 2 peices. Roll dough out with a rolling pin and then roll up (like you would do for a jelly roll or cinnamon rolls etc...). Tuck the ends in and place on greased cookie sheet. You can sprinkle cookie sheet with cornmeal if desired. Brush tops with egg white and slash each loaf 3 times. Generously sprinkle with sesame seeds. Cover loosly with a cloth and let rise until double. Bake at 400° for 35 min.
Note: I got this recipe from Sharon Evans when I first got my Bosch mixer 25 years ago:). We love it! I never brush mine with egg white. If I am using sesame seeds, I will just spritz it with water. I sometimes sprinkle the bottom with cornmeal, sometimes not. And I always bake mine on the bottom rack at 350° for 20-25 minutes or until the top is golden brown. This is my all time favorite bread! Especially to make... it really is fool proof. I have also cut the recipe in 1/2 and made it in my bread maker(you don't have to worry about having the water hot in the bread maker (just warm) and make sure the yeast is added last so the dry yeast is just sitting on top of the flour. Just put it on dough cycle and when it shuts off, roll the dough out like you would normally. It is quick and easy!
1/2 c. warm water
2 c. hot water
3 Tbls. sugar
1 Tbls. salt
1/3 c. oil
6 c. flour
egg white beaten
Dissolve yeast in luke warm water (with a little bit of sugar). Set aside until it foams. In Mixer combine hot water, sugar, salt and oil. Add 3 c. flour and mix well. Add yeast mixture and beat until smooth. Change to dough hooks and add rest of flour (or enough flour until dough cleans the side of the bowl). Leave dough in mixer and let rest for 10 minutes. Turn on mixer to stir down and let rest for another 10 minutes. Do this 5 times (1 hour total time). Turn onto greased board (you can use flour if you prefer) and divide in 2 peices. Roll dough out with a rolling pin and then roll up (like you would do for a jelly roll or cinnamon rolls etc...). Tuck the ends in and place on greased cookie sheet. You can sprinkle cookie sheet with cornmeal if desired. Brush tops with egg white and slash each loaf 3 times. Generously sprinkle with sesame seeds. Cover loosly with a cloth and let rise until double. Bake at 400° for 35 min.
Note: I got this recipe from Sharon Evans when I first got my Bosch mixer 25 years ago:). We love it! I never brush mine with egg white. If I am using sesame seeds, I will just spritz it with water. I sometimes sprinkle the bottom with cornmeal, sometimes not. And I always bake mine on the bottom rack at 350° for 20-25 minutes or until the top is golden brown. This is my all time favorite bread! Especially to make... it really is fool proof. I have also cut the recipe in 1/2 and made it in my bread maker(you don't have to worry about having the water hot in the bread maker (just warm) and make sure the yeast is added last so the dry yeast is just sitting on top of the flour. Just put it on dough cycle and when it shuts off, roll the dough out like you would normally. It is quick and easy!
Jam Filled Butter Cookies
¾ cup butter, softened
¾ cup margarine, softened
1 cup sugar
4 egg yolks
1 tsp. vanilla (or almond flavoring)
3 ½ cups flour
1 cup fruit preserves, any flavorDirections Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, white sugar, vanilla and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
¾ cup margarine, softened
1 cup sugar
4 egg yolks
1 tsp. vanilla (or almond flavoring)
3 ½ cups flour
1 cup fruit preserves, any flavorDirections Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, white sugar, vanilla and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Chicken & Broccoli casserole
1-2 cups chicken cooked and diced
½-1 bunch broccoli cooked
2 cans cream of chicken soup
2 T. Mayonnaise
1 pint sour cream
2 cups shredded cheese
Mix first 5 ingredients together and then stir in 1 cup of the shredded cheese. Put in a 9x13 pan. Top with remaining 1 cup cheese and bake at 350 degrees for 30 minutes. You can serve it just like it is or over baked potatoes, mashed potatoes etc.
I got this recipe from my little sis Jennifer and it is so good! Very easy too:)
½-1 bunch broccoli cooked
2 cans cream of chicken soup
2 T. Mayonnaise
1 pint sour cream
2 cups shredded cheese
Mix first 5 ingredients together and then stir in 1 cup of the shredded cheese. Put in a 9x13 pan. Top with remaining 1 cup cheese and bake at 350 degrees for 30 minutes. You can serve it just like it is or over baked potatoes, mashed potatoes etc.
I got this recipe from my little sis Jennifer and it is so good! Very easy too:)
Coconut Bread/Cake
4 eggs
2 cup sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
½ tsp. salt
1 cup buttermilk
½ tsp. baking soda
½ tsp. baking powder
1 cup flaked coconut
Generously spray loaf pans with pam and sprinkle with sugar. Fill loaf pans about ½ full and bake at 325 for 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool about 5 minutes. At this point, I loosen them from the pan but don't remove them. While still warm, pour glaze over bread in pans.
Glaze:
1 cup sugar
2 Tbl. Butter
½ cup water
1 tsp. coconut
Heat over medium heat until butter melts and sugar is dissolved (I usually do this in the microwave). Let cool slightly. Let bread sit 20 minutes in pan with glaze. Turn bread on cooling rack and let cool for 4 hours turning once so the glaze doesn't stick on the cooling rack before wrapping in plastic wrap. Cake freezes well. A double recipe makes 5 regular loaves.
2 cup sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
½ tsp. salt
1 cup buttermilk
½ tsp. baking soda
½ tsp. baking powder
1 cup flaked coconut
Generously spray loaf pans with pam and sprinkle with sugar. Fill loaf pans about ½ full and bake at 325 for 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool about 5 minutes. At this point, I loosen them from the pan but don't remove them. While still warm, pour glaze over bread in pans.
Glaze:
1 cup sugar
2 Tbl. Butter
½ cup water
1 tsp. coconut
Heat over medium heat until butter melts and sugar is dissolved (I usually do this in the microwave). Let cool slightly. Let bread sit 20 minutes in pan with glaze. Turn bread on cooling rack and let cool for 4 hours turning once so the glaze doesn't stick on the cooling rack before wrapping in plastic wrap. Cake freezes well. A double recipe makes 5 regular loaves.
Peach French Toast
1 stick margarine
1 cup brown sugar
2 TBS water
1 lg. can sliced peaches (drained)
6 slices Texas Toast
5 eggs
1/2 c. milk
2 Tbls. vanilla
Combine margarine, brown sugar and water in a small saucepan and cook until it foams. Pour into a 9 x 13 pan and let cool 10 minutes. Place peaches on top of cooled brown sugar mix. Spread evenly. Place the Texas Toast on top of peaches. Blend eggs, milk & vanilla. Pour over bread; cover and refrigerate overnight.Bake at 350 degrees for 45 minutes to one hour or until golden brown. Serve warm upside down with whipping cream on top.
One great thing about this recipe is that you make it the night before and just bake it the next morning. You can really use any kind of bread with this recipe. I just like the Texas Toast. Some of our family members don't like peaches so I have made it without the peaches at times and it still is very good. Of course they could always just remove the peaches before they eat it too:).
1 cup brown sugar
2 TBS water
1 lg. can sliced peaches (drained)
6 slices Texas Toast
5 eggs
1/2 c. milk
2 Tbls. vanilla
Combine margarine, brown sugar and water in a small saucepan and cook until it foams. Pour into a 9 x 13 pan and let cool 10 minutes. Place peaches on top of cooled brown sugar mix. Spread evenly. Place the Texas Toast on top of peaches. Blend eggs, milk & vanilla. Pour over bread; cover and refrigerate overnight.Bake at 350 degrees for 45 minutes to one hour or until golden brown. Serve warm upside down with whipping cream on top.
One great thing about this recipe is that you make it the night before and just bake it the next morning. You can really use any kind of bread with this recipe. I just like the Texas Toast. Some of our family members don't like peaches so I have made it without the peaches at times and it still is very good. Of course they could always just remove the peaches before they eat it too:).
Orange Slice Cookies
2 c. shortning
2 c. brown sugar
2 c. white sugar
Cream together and add:
4 eggs
4 tsp. vanilla
Then add:
5 1/3 c. flour
4 tsp. baking powder
1 tsp. soda
2 tsp. salt
Mix well and add:
12 Tablespoons milk
4 c. oatmeal
Stir in:
4 c. rice krispies
2 c. coconut
1 c. nuts
3 c. orange slices cut small
You can also add 3/4 c. applesauce
Roll into balls and bake at 375-400 for 10-12 minutes. These are excellent! Different but very good! But they make a lot! I have also halved the recipe. I don't really roll them into balls either. I just do them like you would chocolate chip cookies. I sometimes add the applesauce and sometimes not. It makes them a little moister but not really much difference.
Note: if you cut the recipe in half, add 2 1/2 cups flour plus 2 Tbls and 2 tsps. I also freeze my orange slices and them hit them several times with a mallet to break into smaller pieces... so much faster than cutting them individually!
2 c. brown sugar
2 c. white sugar
Cream together and add:
4 eggs
4 tsp. vanilla
Then add:
5 1/3 c. flour
4 tsp. baking powder
1 tsp. soda
2 tsp. salt
Mix well and add:
12 Tablespoons milk
4 c. oatmeal
Stir in:
4 c. rice krispies
2 c. coconut
1 c. nuts
3 c. orange slices cut small
You can also add 3/4 c. applesauce
Roll into balls and bake at 375-400 for 10-12 minutes. These are excellent! Different but very good! But they make a lot! I have also halved the recipe. I don't really roll them into balls either. I just do them like you would chocolate chip cookies. I sometimes add the applesauce and sometimes not. It makes them a little moister but not really much difference.
Note: if you cut the recipe in half, add 2 1/2 cups flour plus 2 Tbls and 2 tsps. I also freeze my orange slices and them hit them several times with a mallet to break into smaller pieces... so much faster than cutting them individually!
Tuesday, March 17, 2009
Green Velvet Cake
1/2 c. butter softened
1 1/2 c. sugar
2 eggs
2 Tbsp. Cocoa
1 tsp. baking soda
1 tsp. green paste food coloring
1 c. buttermilk
2 c. flour
1/2 tsp. salt
Cream butter and sugar. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with flour. Gently stir in green food coloring. Pour into two 8" cake pans, greased and floured (or a 9x13 pan). Bake at 325 for about 30 minutes or until toothpick inserted in center comes out clean. Cool completely then frost.
Green Cream Cheese Frosting:
1/2 c. butter softened
1 8 oz. pkg. cream cheese softened
4 c. powdered sugar
2 tsp. green food coloring or 1/4 tsp. paste
Blend ingredients with an electric mixer for 1-2 minutes on medium speed until smooth. Spread on cooled cake.
1 1/2 c. sugar
2 eggs
2 Tbsp. Cocoa
1 tsp. baking soda
1 tsp. green paste food coloring
1 c. buttermilk
2 c. flour
1/2 tsp. salt
Cream butter and sugar. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with flour. Gently stir in green food coloring. Pour into two 8" cake pans, greased and floured (or a 9x13 pan). Bake at 325 for about 30 minutes or until toothpick inserted in center comes out clean. Cool completely then frost.
Green Cream Cheese Frosting:
1/2 c. butter softened
1 8 oz. pkg. cream cheese softened
4 c. powdered sugar
2 tsp. green food coloring or 1/4 tsp. paste
Blend ingredients with an electric mixer for 1-2 minutes on medium speed until smooth. Spread on cooled cake.
St. Pat’s Lime Fizz
½ cup lime juice
½ cup sugar
1½ cup pineapple juice
1 qt lime sherbet
1 qt 7-up or Sprite
Place lime juice, sugar and pineapple juice in blender. Whirl until blended. Add half the lime sherbet (2 cups) and whirl again for a few seconds. Pour glasses half full of the mixture. Fill glasses to top with 7-up or Sprite. Top with a small scoop of lime sherbet.
This is a recipe from Grandma Berlin. It is fun for St. Patrick's day (or any other day)!
½ cup sugar
1½ cup pineapple juice
1 qt lime sherbet
1 qt 7-up or Sprite
Place lime juice, sugar and pineapple juice in blender. Whirl until blended. Add half the lime sherbet (2 cups) and whirl again for a few seconds. Pour glasses half full of the mixture. Fill glasses to top with 7-up or Sprite. Top with a small scoop of lime sherbet.
This is a recipe from Grandma Berlin. It is fun for St. Patrick's day (or any other day)!
Almond Bundt Cake
3 c. sugar
1 c. margarine
1/2 c. shortening
5 eggs
3 c. unsifted flour
2 Tbsp. vanilla
2 Tbsp. almond extract
1/4 tsp. salt
1 c. evaporated milk
Beat sugar, butter and shortening until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Add flavorings, mix well. Add dry ingredients alternate with milk. Mix well. Start in cold oven. Bake in greased (I always use butter) and floured bundt pan at 325 for approx. 1 hour and 10 minutes. Cake is done when toothpick in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Do not frost.
Note: I got this recipe from a friend of mine when Michael was a baby. It has been a favorite ever since! It is a must at Christmastime but we enjoy it all year long, it is so moist and delicious!
1 c. margarine
1/2 c. shortening
5 eggs
3 c. unsifted flour
2 Tbsp. vanilla
2 Tbsp. almond extract
1/4 tsp. salt
1 c. evaporated milk
Beat sugar, butter and shortening until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Add flavorings, mix well. Add dry ingredients alternate with milk. Mix well. Start in cold oven. Bake in greased (I always use butter) and floured bundt pan at 325 for approx. 1 hour and 10 minutes. Cake is done when toothpick in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Do not frost.
Note: I got this recipe from a friend of mine when Michael was a baby. It has been a favorite ever since! It is a must at Christmastime but we enjoy it all year long, it is so moist and delicious!
Lemon Poppy Seed Bread
1 package lemon cake mix
1 small package instant lemon pudding mix
4 eggs
1/2 c. vegetable oil
1 c. water
2 tsp. poppy seeds
2 tsp. lemon extract
Mix all ingredients together and spread into greased bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely then glaze.
Glaze:
1/2 c. powdered sugar
4 tsp. lemon juice
1 small package instant lemon pudding mix
4 eggs
1/2 c. vegetable oil
1 c. water
2 tsp. poppy seeds
2 tsp. lemon extract
Mix all ingredients together and spread into greased bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely then glaze.
Glaze:
1/2 c. powdered sugar
4 tsp. lemon juice
Buttercream Frosting
1 cup shortening
1 cup salted butter
6 c. powdered sugar
4-5 oz. heavy whipping cream
2 tsp. vanilla
Mix all ingredients together then beat with an electric mixer for approx. 5 minutes or until frosting is light and fluffy. This frosting is the best frosting recipe I have ever made! It works great for sugar cookies or cupcakes. Freeze any leftovers.
Perfect frosting:
1 cup butter flavor crisp
2 cubes salted butter
6 oz whipping cream
1 bag (32 oz) powdered sugar
2 tsp vanilla
Beat for 5 minutes.
1 cup salted butter
6 c. powdered sugar
4-5 oz. heavy whipping cream
2 tsp. vanilla
Mix all ingredients together then beat with an electric mixer for approx. 5 minutes or until frosting is light and fluffy. This frosting is the best frosting recipe I have ever made! It works great for sugar cookies or cupcakes. Freeze any leftovers.
Perfect frosting:
1 cup butter flavor crisp
2 cubes salted butter
6 oz whipping cream
1 bag (32 oz) powdered sugar
2 tsp vanilla
Beat for 5 minutes.
Dutch Babies (German Pancakes)
1/2 c. butter or margarine
5-6 eggs
1 1/2 c. milk
1 1/2 c. flour
1/2 tsp. salt
Set oven to 425°. Melt butter in oven in 9x13 inch pan. Put eggs in blender at high speed. Gradually add milk, flour and salt. Continue blending for about 30 seconds. Pour batter slowly into melted butter. Reduce heat to 375° and bake until puffy and golden brown, about 20-25 minutes. Serve with syrup or jam. Buttermilk syrup works really well!
5-6 eggs
1 1/2 c. milk
1 1/2 c. flour
1/2 tsp. salt
Set oven to 425°. Melt butter in oven in 9x13 inch pan. Put eggs in blender at high speed. Gradually add milk, flour and salt. Continue blending for about 30 seconds. Pour batter slowly into melted butter. Reduce heat to 375° and bake until puffy and golden brown, about 20-25 minutes. Serve with syrup or jam. Buttermilk syrup works really well!
Buttermilk Syrup
1 c. buttermilk
2 cubes butter (no substitutions)
1 tsp. soda
2 c. sugar
2 Tbsp. corn syrup
Do not substitute any ingredients. Real buttermilk and real butter are imperative for this creamy, rich syrup. Boil for 5-15 minutes in a large pan. Mixture will fizz. Cook until it thickens slightly. Serve over pancakes, waffles, cake or even ice cream. Refrigerate any leftovers!
2 cubes butter (no substitutions)
1 tsp. soda
2 c. sugar
2 Tbsp. corn syrup
Do not substitute any ingredients. Real buttermilk and real butter are imperative for this creamy, rich syrup. Boil for 5-15 minutes in a large pan. Mixture will fizz. Cook until it thickens slightly. Serve over pancakes, waffles, cake or even ice cream. Refrigerate any leftovers!
Bread Machine Bread
1 c. water
1 1/2 Tbsp. butter or margarine
2 c. flour (bread machine flour works best)
1 Tbsp. sugar
1 tsp. salt
1 tsp. bread machine yeast
Layer ingredients in order listed. Start bread machine. Enjoy!
Note: I have made this bread with regular flour as many times as I have used bread machine flour. Regular flour still works fine. I have started buying the bread machine yeast though and I use it for everything.
1 1/2 Tbsp. butter or margarine
2 c. flour (bread machine flour works best)
1 Tbsp. sugar
1 tsp. salt
1 tsp. bread machine yeast
Layer ingredients in order listed. Start bread machine. Enjoy!
Note: I have made this bread with regular flour as many times as I have used bread machine flour. Regular flour still works fine. I have started buying the bread machine yeast though and I use it for everything.
Cinnamon Rolls
3 c. scalded milk
3/4 c. shortening
1 1/2 c. mashed potatoes
1 1/2 c. sugar
2 Tbsp. yeast
1/2 c. warm water
1 Tbsp. sugar
3 eggs
1 Tbsp. salt
10 c. flour
Pour hot milk over shortening. Allow to cool to lukewarm. Soften yeast in lukewarm water with 1 Tbsp. sugar. Add sugar, salt, mashed potatoes, eggs and about half of the flour to the milk/shortening mixture. Beat until smooth and well blended. Add yeast mixture and change to dough hook. Add rest of flour to make a soft sticky dough (dough should not stick to sides of the bowl). Cover dough and let rise until doubled in size. Divide dough in half and roll into a rectangle. Spread softened or melted margarine over dough using about 1/2 cube of margarine. Generously sprinkle with cinnamon and sugar (you can add nuts and raisins if you want). Roll up and cut into 12 equal pieces. Place on buttered cookie sheet. Let rise until doubled. Bake at 350° for approx. 20-25 minutes or until golden brown. Allow to cool slightly before frosting. Freeze any remaining cinnamon rolls within 2-3 hours to retain freshness. This is another recipe from Cindy Duncan's kitchen... I LOVE the texture the potatoes add to this recipe! They are fabulous!!!
3/4 c. shortening
1 1/2 c. mashed potatoes
1 1/2 c. sugar
2 Tbsp. yeast
1/2 c. warm water
1 Tbsp. sugar
3 eggs
1 Tbsp. salt
10 c. flour
Pour hot milk over shortening. Allow to cool to lukewarm. Soften yeast in lukewarm water with 1 Tbsp. sugar. Add sugar, salt, mashed potatoes, eggs and about half of the flour to the milk/shortening mixture. Beat until smooth and well blended. Add yeast mixture and change to dough hook. Add rest of flour to make a soft sticky dough (dough should not stick to sides of the bowl). Cover dough and let rise until doubled in size. Divide dough in half and roll into a rectangle. Spread softened or melted margarine over dough using about 1/2 cube of margarine. Generously sprinkle with cinnamon and sugar (you can add nuts and raisins if you want). Roll up and cut into 12 equal pieces. Place on buttered cookie sheet. Let rise until doubled. Bake at 350° for approx. 20-25 minutes or until golden brown. Allow to cool slightly before frosting. Freeze any remaining cinnamon rolls within 2-3 hours to retain freshness. This is another recipe from Cindy Duncan's kitchen... I LOVE the texture the potatoes add to this recipe! They are fabulous!!!
Cinnamon Rolls - Frosting
1 cube butter or margarine
1/4 c. brown sugar
1/4 c. whipping cream
Bring to a boil and add about 3 cups of powdered sugar. You may need to add a little more cream or milk to bring it to the desired consistency (you don't want it too runny though). Add 1 tsp. vanilla. I usually start the frosting when I start the cinnamon rolls. That way it has time to cool down before I have to frost them. Enjoy!
1/4 c. brown sugar
1/4 c. whipping cream
Bring to a boil and add about 3 cups of powdered sugar. You may need to add a little more cream or milk to bring it to the desired consistency (you don't want it too runny though). Add 1 tsp. vanilla. I usually start the frosting when I start the cinnamon rolls. That way it has time to cool down before I have to frost them. Enjoy!
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