1 lb ground beef
1 onion, chopped
1 lrg can of tomato juice
10 carrots, washed, peeled and sliced
10 potatoes, washed and sliced
½ head of cabbage
water
Brown the ground beef with the chopped onion and drain well. In a large pot, combine the ground beef and onion with everything else. After you empty the can of tomato juice, refill it with water and pour that in, too. Bring it to a boil, then lower the heat, cover it with a lid and let it simmer for 5 hours. (I haven't tried this in the slow cooker, but I think it would work well to turn it on high for an hour, then on low for the rest of the day.)
Tuesday, July 27, 2010
Hamburger Stroganoff
1 lb ground beef
1 sml onion, chopped
2 cloves garlic, chopped
1 can cream of chicken soup
1 sml jar of mushrooms, drained
4 oz sour cream
Brown the ground beef with onion and garlic, then drain it well. Add cream of chicken soup and the small jar of mushrooms. Simmer for 10 minutes, then stir in the 4 ounces of sour cream. Serve over rice or thin spaghetti.
1 sml onion, chopped
2 cloves garlic, chopped
1 can cream of chicken soup
1 sml jar of mushrooms, drained
4 oz sour cream
Brown the ground beef with onion and garlic, then drain it well. Add cream of chicken soup and the small jar of mushrooms. Simmer for 10 minutes, then stir in the 4 ounces of sour cream. Serve over rice or thin spaghetti.
Wednesday, July 21, 2010
Queso Dip
1 med onion, diced
½ lb Hot Sausage
2 lb Velveeta
10 oz Rotel Tomatoes
8 oz canned chillies, chopped
4 oz colby cheese, shredded
In a skillet, brown the sausage and onion and drain well. Combine the remaining ingredients and heat while stirring until everything is melted.
(Yes, you can leave the meat out and it will still be good.)
½ lb Hot Sausage
2 lb Velveeta
10 oz Rotel Tomatoes
8 oz canned chillies, chopped
4 oz colby cheese, shredded
In a skillet, brown the sausage and onion and drain well. Combine the remaining ingredients and heat while stirring until everything is melted.
(Yes, you can leave the meat out and it will still be good.)
Saturday, July 17, 2010
Veggie Pizza
8 oz crescent rolls, refrigerated, canned
8 oz cream cheese
4 oz sour cream
2 oz ranch dressing mix
1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
1 cup shredded cheddar cheese
½ cup bacon bits
To make the crust, press the crescent roll dough evenly into a 9X13 pan and bake at 375 until golden brown.
Let the crust cool completely.
Mix the cream cheese, sour cream and Ranch Dressing mix well. Spread mixture evenly over cooled crust.
Evenly sprinkle the broccoli and cauliflower, then the cheese and finally the bacon bits over the top.
Slice and serve.
8 oz cream cheese
4 oz sour cream
2 oz ranch dressing mix
1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
1 cup shredded cheddar cheese
½ cup bacon bits
To make the crust, press the crescent roll dough evenly into a 9X13 pan and bake at 375 until golden brown.
Let the crust cool completely.
Mix the cream cheese, sour cream and Ranch Dressing mix well. Spread mixture evenly over cooled crust.
Evenly sprinkle the broccoli and cauliflower, then the cheese and finally the bacon bits over the top.
Slice and serve.
Tuesday, July 13, 2010
Chicken in the Slow Cooker
1 whole chicken
olive oil
black pepper
tarragon
garlic (fresh or powder)
onion (fresh or powder)
Preheat the slow cooker on high. Wash the chicken, remove and discard the skin and giblets. Put the chicken in the slow cooker and spray or brush with olive oil. Sprinkle with black pepper, tarragon, garlic and onion. Cook on high for one hour, then turn to low for six or seven hours.
Remove the meat from the slow cooker and separate from bones, etc. to use for sandwiches or recipes.
olive oil
black pepper
tarragon
garlic (fresh or powder)
onion (fresh or powder)
Preheat the slow cooker on high. Wash the chicken, remove and discard the skin and giblets. Put the chicken in the slow cooker and spray or brush with olive oil. Sprinkle with black pepper, tarragon, garlic and onion. Cook on high for one hour, then turn to low for six or seven hours.
Remove the meat from the slow cooker and separate from bones, etc. to use for sandwiches or recipes.
Chicken Spaghetti
2 cups chicken, cooked and chopped (reserve the stock)
12 oz spaghetti, cooked and drained
½ onion, diced
½ stick butter
½ lb velveeta
1 can cream of chicken soup
Lightly brown the onion in the butter, then add the Velveeta and melt.
Combine soup, chicken, onion, velveeta and the chicken stock.
Spread in lightly buttered 9X13 dish and bake at 350 degrees until bubbly.
12 oz spaghetti, cooked and drained
½ onion, diced
½ stick butter
½ lb velveeta
1 can cream of chicken soup
Lightly brown the onion in the butter, then add the Velveeta and melt.
Combine soup, chicken, onion, velveeta and the chicken stock.
Spread in lightly buttered 9X13 dish and bake at 350 degrees until bubbly.
Monday, July 12, 2010
Grandma Tubbs' Rolls
1 cup water, luke warm
1 pkg dry yeast
2 tbsp sugar
1 teasp salt
flour, as needed
"You take 1 cup of luke-warm water. Put 1 pkg. dry yeast in 2 tablespoons sugar, 1 teaspoon salt, and enough flour to make a stiff dough, Let rise to double size. Push down. Let rise again and then make into rolls. Let rise and bake."
1 pkg dry yeast
2 tbsp sugar
1 teasp salt
flour, as needed
"You take 1 cup of luke-warm water. Put 1 pkg. dry yeast in 2 tablespoons sugar, 1 teaspoon salt, and enough flour to make a stiff dough, Let rise to double size. Push down. Let rise again and then make into rolls. Let rise and bake."
Yogurt Dip
1 cup plain yogurt
1 teasp orange peel, grated
1 tbsp lime juice
3 tbsp powdered sugar
Mix all ingredients well and refrigerate.
Serve as a dip with fruits. (Berries work best)
1 teasp orange peel, grated
1 tbsp lime juice
3 tbsp powdered sugar
Mix all ingredients well and refrigerate.
Serve as a dip with fruits. (Berries work best)
Whipped Cream (AKA: Homemade Cool Whip)
1 cup heavy cream
1 tbsp powdered sugar
1 teasp vanilla or almond extract
Chill mixing bowl and beaters in the freezer for half an hour for better results.
Mix heavy cream, powdered sugar and vanilla extract until it reaches desired consistency.
1 tbsp powdered sugar
1 teasp vanilla or almond extract
Chill mixing bowl and beaters in the freezer for half an hour for better results.
Mix heavy cream, powdered sugar and vanilla extract until it reaches desired consistency.
Vanishing Oatmeal Raisin Cookies
1 cup butter, softened
1 cup brown sugar, packed
½ cup sugar
2 eggs
1 teasp vanilla extract
1½ cups flour
1 teasp baking soda
1 teasp cinnamon
½ teasp salt
3 cups oatmeal
1 cup raisins
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet before removing to wire rack.
1 cup brown sugar, packed
½ cup sugar
2 eggs
1 teasp vanilla extract
1½ cups flour
1 teasp baking soda
1 teasp cinnamon
½ teasp salt
3 cups oatmeal
1 cup raisins
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet before removing to wire rack.
Ultimate Chocolate Chip Cookies
¾ cup butter flavored shortening
1¼ cups brown sugar, firmly packed
2 tbsp milk
1 tbsp vanilla extract
1 egg
1¾ cups flour
1 teasp salt
3 teasp baking soda
1 cup choc chips
1 cup pecans, coarsley chopped
Combine shortening, brown sugar, milk vanilla in a large bowl. Beat at medium speed electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended Stir in chocolate chips and pecan pieces.
Drop rounded tablespoons of dough 3 inches apart onto a baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies, or 11 or 13 minutes for crisp cookies.
1¼ cups brown sugar, firmly packed
2 tbsp milk
1 tbsp vanilla extract
1 egg
1¾ cups flour
1 teasp salt
3 teasp baking soda
1 cup choc chips
1 cup pecans, coarsley chopped
Combine shortening, brown sugar, milk vanilla in a large bowl. Beat at medium speed electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended Stir in chocolate chips and pecan pieces.
Drop rounded tablespoons of dough 3 inches apart onto a baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies, or 11 or 13 minutes for crisp cookies.
Turkey and Corn Enchiladas
2 cups roasted turkey, shredded
1 cup corn
1 cup pepper jack cheese, shredded
salt , to taste
pepper, to taste
8 sml tortillas
1 cup enchilada sauce
½ cup pepper Jack cheese, shredded
Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper.
Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and ½ cup shredded pepper Jack cheese.
Bake at 400° F until heated through, 15 to 20 minutes.
(I used some left-over turkey from Thanksgiving in this recipe.)
1 cup corn
1 cup pepper jack cheese, shredded
salt , to taste
pepper, to taste
8 sml tortillas
1 cup enchilada sauce
½ cup pepper Jack cheese, shredded
Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper.
Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and ½ cup shredded pepper Jack cheese.
Bake at 400° F until heated through, 15 to 20 minutes.
(I used some left-over turkey from Thanksgiving in this recipe.)
Tomato and Onion Salad
1 cup spinach, torn
1 lrg beefsteak tomato, sliced
1 med vidalia onion, sliced
¼ cup feta cheese, crumbled
2 tbsp olive oil
2 teasp balsamic vinegar
1 pinch basil
1 pinch salt
1 dash black pepper
Spread a layer of fresh spinach to cover each individual serving plate. Arrange alternating slices of tomato and onion over spinach. sprinkle feta evenly over the top.
Make dressing with olive oil, balsamic vinegar, basil, salt and pepper. Drizzle dressing over the top of the vegetables and serve.
(2 Servings)
1 lrg beefsteak tomato, sliced
1 med vidalia onion, sliced
¼ cup feta cheese, crumbled
2 tbsp olive oil
2 teasp balsamic vinegar
1 pinch basil
1 pinch salt
1 dash black pepper
Spread a layer of fresh spinach to cover each individual serving plate. Arrange alternating slices of tomato and onion over spinach. sprinkle feta evenly over the top.
Make dressing with olive oil, balsamic vinegar, basil, salt and pepper. Drizzle dressing over the top of the vegetables and serve.
(2 Servings)
Texas Delight
1 cup flour
½ cup butter
1 cup pecans, finely chopped
1 cup sugar
8 oz cream cheese
12 oz cool whip
4 oz instant chocolate pudding powder
4 oz instant vanilla pudding powder
3 cups milk
2 oz milk chocolate bar, grated
To make the crust: combine the pecans, butter and flour and mix well. Spread in a 9X12 baking dish and bake for 20 minutes at 350 degrees. Allow to completely cool.
First layer: mix sugar, cream cheese, and half of cool whip and refrigerate until firm. Spread over crust.
Second Layer: Mix chocolate and vanilla pudding mixes with cold milk and refrigerate until firm. Spread over first layer.
Third Layer: Spread remaining half of Cool Whip over second layer. Garnish with grated milk chocolate sprinkled on the top.
½ cup butter
1 cup pecans, finely chopped
1 cup sugar
8 oz cream cheese
12 oz cool whip
4 oz instant chocolate pudding powder
4 oz instant vanilla pudding powder
3 cups milk
2 oz milk chocolate bar, grated
To make the crust: combine the pecans, butter and flour and mix well. Spread in a 9X12 baking dish and bake for 20 minutes at 350 degrees. Allow to completely cool.
First layer: mix sugar, cream cheese, and half of cool whip and refrigerate until firm. Spread over crust.
Second Layer: Mix chocolate and vanilla pudding mixes with cold milk and refrigerate until firm. Spread over first layer.
Third Layer: Spread remaining half of Cool Whip over second layer. Garnish with grated milk chocolate sprinkled on the top.
Texas Brownies
2 cups flour
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped
If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped
If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.
Sweet Potato Casserole
29 oz sweet potatoes, canned
⅓ cup sweetened condensed milk
½ stick butter
1 teasp vanilla extract
2 lrg eggs
½ cup flour
1 cup brown sugar
½ stick butter
1 cup pecans, chopped
Place sweet potatoes and their juice in a blender and blend until smooth. Pour into a pan and add 1/3 cup sweetened condensed milk, 1/2 stick butter, 1 teaspoon vanilla, and 2 eggs. Stir and heat until thick. Pour into a large casserole dish.
Combine remaining ingredients and sprinkle over sweet potato mixture and bake at 350 degrees for 30 minutes or until bubbly.
⅓ cup sweetened condensed milk
½ stick butter
1 teasp vanilla extract
2 lrg eggs
½ cup flour
1 cup brown sugar
½ stick butter
1 cup pecans, chopped
Place sweet potatoes and their juice in a blender and blend until smooth. Pour into a pan and add 1/3 cup sweetened condensed milk, 1/2 stick butter, 1 teaspoon vanilla, and 2 eggs. Stir and heat until thick. Pour into a large casserole dish.
Combine remaining ingredients and sprinkle over sweet potato mixture and bake at 350 degrees for 30 minutes or until bubbly.
Spinach Strawberry Salad
6 cups spinach
1 pnt strawberries
½ cup sugar
1½ teasp onion, minced
¼ teasp worcestershire sauce
¼ teasp paprika
1 teasp poppy seed
½ cup canola oil
¼ cup cider vinegar
1 tbsp bacon bits
Toss the spinach, strawberries and bacon bits. Blend the remaining ingredients in a blender until creamy.
Pour dressing over salad immediately before serving.
1 pnt strawberries
½ cup sugar
1½ teasp onion, minced
¼ teasp worcestershire sauce
¼ teasp paprika
1 teasp poppy seed
½ cup canola oil
¼ cup cider vinegar
1 tbsp bacon bits
Toss the spinach, strawberries and bacon bits. Blend the remaining ingredients in a blender until creamy.
Pour dressing over salad immediately before serving.
Spicy Roasted Potatoes and Asparagus
2 teasp olive oil, divided
¼ teasp sea salt, divided
⅛ teasp thyme, dried
⅛ teasp black pepper, freshly ground
⅛ teasp red pepper, crushed
6 sml red potatoes, quartered
2 tbsp parmesan, grated
1 teasp minced garlic, divided
½ lb asparagus
Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.
Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.
¼ teasp sea salt, divided
⅛ teasp thyme, dried
⅛ teasp black pepper, freshly ground
⅛ teasp red pepper, crushed
6 sml red potatoes, quartered
2 tbsp parmesan, grated
1 teasp minced garlic, divided
½ lb asparagus
Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.
Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.
Sour Cream Pound Cake
8 oz sour cream
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream
Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream
Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
Salmon Patties
1 lb salmon, canned
1 lrg egg
1 tbsp onion, minced
½ cup flour
1½ teasp baking powder
½ cup oil
Drain salmon and retain 2 tablespoons of the juice. Mix salmon, egg and onion until sticky and stir in the flour. Add baking powder to salmon juice and stir into salmon mixture. Form small patties and fry in oil until golden brown.
1 lrg egg
1 tbsp onion, minced
½ cup flour
1½ teasp baking powder
½ cup oil
Drain salmon and retain 2 tablespoons of the juice. Mix salmon, egg and onion until sticky and stir in the flour. Add baking powder to salmon juice and stir into salmon mixture. Form small patties and fry in oil until golden brown.
Ritz Chicken Casserole
6 chicken breast
2 cans cream of chicken soup
1 tube Ritz crackers, crushed
8 oz sour cream
1 teasp celery seed
1½ sticks butter
Boil breast until tender; remove skin and bones and cut into small pieces. Stir in cream of chicken soup and spread into a buttered casserole dish.
Crush crackers and add celery seed. Spread over soup and chicken.
Melt butter and pour over all evenly. Bake 20 to 30 minutes at 250 degrees until hot and bubbly.
2 cans cream of chicken soup
1 tube Ritz crackers, crushed
8 oz sour cream
1 teasp celery seed
1½ sticks butter
Boil breast until tender; remove skin and bones and cut into small pieces. Stir in cream of chicken soup and spread into a buttered casserole dish.
Crush crackers and add celery seed. Spread over soup and chicken.
Melt butter and pour over all evenly. Bake 20 to 30 minutes at 250 degrees until hot and bubbly.
Red Velvet Cake
½ cup butter, softened
1½ cups sugar
1 tbsp white vinegar
1 teasp vanilla extract
3 lrg eggs
1 oz red food coloring
2½ cups flour
2 tbsp cocoa
1 teasp baking soda
½ teasp salt
1 cup buttermilk
Beat butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar and vanilla, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.
Combine the flour and the next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour into two greased and floured 9-inch cake pans and bake at 350 degrees for 20 - 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Frost with Cream Cheese Frosting.
1½ cups sugar
1 tbsp white vinegar
1 teasp vanilla extract
3 lrg eggs
1 oz red food coloring
2½ cups flour
2 tbsp cocoa
1 teasp baking soda
½ teasp salt
1 cup buttermilk
Beat butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar and vanilla, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.
Combine the flour and the next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour into two greased and floured 9-inch cake pans and bake at 350 degrees for 20 - 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Frost with Cream Cheese Frosting.
Roasted Red Pepper Hummus
1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil
Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.
Variation: Substitute chickpeas with black beans for a zesty black bean dip.
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil
Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.
Variation: Substitute chickpeas with black beans for a zesty black bean dip.
Red River Chili
3 lb ground beef
¼ cup oil
1 lrg onion
1 clove garlic, minced
35 oz tomatoes, canned, diced
4 oz green chilies, diced
1 teasp celery seed, crushed
1 teasp cumin
1 tbsp chili powder
1 teasp salt
32 oz kidney beans, canned, drained
Brown beef in 2 tablespoons of the oil in a large kettle or dutch oven. Remove the beef as it browns.
Saute the onion an garlic in the remaining 2 tablespoons of the oil until tender, about 3 minutes.
Return the browned beef to the kettle and add tomatoes, beef broth, chilies, celery and cumin seeds, chili powder and salt. Bring to boiling and lower heat. Simmer, stirring occasionally, about 2 1/2 hours or until meat is tender.
Add kidney beans and cook 15 minutes longer.
¼ cup oil
1 lrg onion
1 clove garlic, minced
35 oz tomatoes, canned, diced
4 oz green chilies, diced
1 teasp celery seed, crushed
1 teasp cumin
1 tbsp chili powder
1 teasp salt
32 oz kidney beans, canned, drained
Brown beef in 2 tablespoons of the oil in a large kettle or dutch oven. Remove the beef as it browns.
Saute the onion an garlic in the remaining 2 tablespoons of the oil until tender, about 3 minutes.
Return the browned beef to the kettle and add tomatoes, beef broth, chilies, celery and cumin seeds, chili powder and salt. Bring to boiling and lower heat. Simmer, stirring occasionally, about 2 1/2 hours or until meat is tender.
Add kidney beans and cook 15 minutes longer.
Pumpkin Bread
4 lrg eggs
3 cups sugar
15 oz pumpkin, canned
⅔ cup water
1 cup vegetable oil
3½ cups flour
½ teasp baking powder
2 teasp baking soda
1½ teasp salt
1 teasp nutmeg
1 teasp clove, ground
1 teasp cinnamon
Preheat oven to 325 degrees.
Beat eggs and sugar well. Add pumpkin, water and oil and beat again.
Add the dry ingredients and beat well. Bake in greased loaf pans for about one hour, or until wooden pick inserted in center comes out clean.
This freezes well; also doubles well. A single batch makes 2 regular sized loaves.
3 cups sugar
15 oz pumpkin, canned
⅔ cup water
1 cup vegetable oil
3½ cups flour
½ teasp baking powder
2 teasp baking soda
1½ teasp salt
1 teasp nutmeg
1 teasp clove, ground
1 teasp cinnamon
Preheat oven to 325 degrees.
Beat eggs and sugar well. Add pumpkin, water and oil and beat again.
Add the dry ingredients and beat well. Bake in greased loaf pans for about one hour, or until wooden pick inserted in center comes out clean.
This freezes well; also doubles well. A single batch makes 2 regular sized loaves.
Pinwheels
1 lb cream cheese, softened
1 pkg Ranch Dressing Mix
2 green onions, minced
4 12-inch flour tortillas
½ cup red bell peppers, diced
½ cup celery, diced
Mix together the cream cheese, ranch dressing mix and the minced green onions and spread evenly on the tortillas. Sprinkle on the remaining ingredients. Roll and wrap tightly, then chill for 2 hours. Cut rolls into 1-inch slices, discarding the end pieces.
1 pkg Ranch Dressing Mix
2 green onions, minced
4 12-inch flour tortillas
½ cup red bell peppers, diced
½ cup celery, diced
Mix together the cream cheese, ranch dressing mix and the minced green onions and spread evenly on the tortillas. Sprinkle on the remaining ingredients. Roll and wrap tightly, then chill for 2 hours. Cut rolls into 1-inch slices, discarding the end pieces.
Pecan Tarts
3 oz cream cheese
1 stick butter, softened
1 cup flour
1 egg, beaten
¾ cup brown sugar
1 tbsp butter
⅔ cup pecans, finely chopped
1 teasp vanilla extract
Mix the cream cheese, 1 stick of butter and 1 cup of flour together and roll into 24 small balls. Press into miniature muffin tins to form a crust for the filling.
To make the filling, mix 1 egg, 3/4 cup brown sugar, 1 tablespoon butter, 2/3 cup finely chopped pecans and 1 teaspoon vanilla.
Fill each crust about 2/3 full and bake for 15 minutes at 325 degrees.
1 stick butter, softened
1 cup flour
1 egg, beaten
¾ cup brown sugar
1 tbsp butter
⅔ cup pecans, finely chopped
1 teasp vanilla extract
Mix the cream cheese, 1 stick of butter and 1 cup of flour together and roll into 24 small balls. Press into miniature muffin tins to form a crust for the filling.
To make the filling, mix 1 egg, 3/4 cup brown sugar, 1 tablespoon butter, 2/3 cup finely chopped pecans and 1 teaspoon vanilla.
Fill each crust about 2/3 full and bake for 15 minutes at 325 degrees.
Pecan Brittle
1 cup sugar
1 cup pecans
½ cup white syrup
1 pinch salt
1 teasp butter
1 teasp vanilla extract
1 teasp baking soda
Stir sugar, pecans, syrup, and salt well in a very large glass bowl. Microwave on high 2 minutes, then stir.
Microwave 2 more minutes on high, then add butter and vanilla and stir well.
Microwave 2 more minutes on high, then stir in the baking soda really quickly.
When the mixture is foamy and white, pour it into a buttered pizza pan. Let cool (about 1 hour) and then break into smaller pieces.
As microwave ovens become stronger, the cooking times have been adjusted. Please continue to adjust as necessary.
1 cup pecans
½ cup white syrup
1 pinch salt
1 teasp butter
1 teasp vanilla extract
1 teasp baking soda
Stir sugar, pecans, syrup, and salt well in a very large glass bowl. Microwave on high 2 minutes, then stir.
Microwave 2 more minutes on high, then add butter and vanilla and stir well.
Microwave 2 more minutes on high, then stir in the baking soda really quickly.
When the mixture is foamy and white, pour it into a buttered pizza pan. Let cool (about 1 hour) and then break into smaller pieces.
As microwave ovens become stronger, the cooking times have been adjusted. Please continue to adjust as necessary.
Peanut Butter Protein Balls
1½ cups natural peanut butter
1 cup dry oatmeal
2 tbsp coconut oil
2 tbsp flax seed, ground
2 scoops whey protein powder
½ cup Sweet-n-Natural
1 teasp Cinnamon
Mix peanut butter, oatmeal, coconut oil, ground flax seed and whey protein powder together in a bowl. Roll mixture into shooter size marbles.
On wax paper, spread out Sweet-n-Natural and cinnamon and coat peanut butter balls with it.
Store in Tupperware container in the fridge.
1 cup dry oatmeal
2 tbsp coconut oil
2 tbsp flax seed, ground
2 scoops whey protein powder
½ cup Sweet-n-Natural
1 teasp Cinnamon
Mix peanut butter, oatmeal, coconut oil, ground flax seed and whey protein powder together in a bowl. Roll mixture into shooter size marbles.
On wax paper, spread out Sweet-n-Natural and cinnamon and coat peanut butter balls with it.
Store in Tupperware container in the fridge.
Peach Cobbler Rolls
Ingredients:
½ cup butter
2 cups sugar
2 cups water
1½ cups self-rising flour
½ cup shortening
⅓ cup milk
1 teasp cinnamon
2 cups peaches, finely chopped
Directions:
Melt butter in 13X9 inch baking dish while pre-heating the oven to 325 degrees.
Heat sugar and water in a saucepan over medium heat until the sugar is dissolved.
Cut shortening into flour with a pastry cutter until mixture resembles cornmeal. Add milk and stir with fork until the dough leaves the side of the bowl. Turn the dough out onto a lightly floured surface or a pastry cloth and knead only until smooth.
Roll dough out with a rolling pin to form a large rectangle about 1/4-inch thick. Sprinkle cinnamon over the peaches and spread that mixture evenly over the dough.
Roll dough up like a jelly roll and dampen edges of dough to seal. Cut into 16 slices and place slices on cut edge in pan of melted butter.
Carefully pour sugar syrup around rolls. Bake at 325 degrees for 45 minutes to an hour or until most of the juice has been absorbed.
½ cup butter
2 cups sugar
2 cups water
1½ cups self-rising flour
½ cup shortening
⅓ cup milk
1 teasp cinnamon
2 cups peaches, finely chopped
Directions:
Melt butter in 13X9 inch baking dish while pre-heating the oven to 325 degrees.
Heat sugar and water in a saucepan over medium heat until the sugar is dissolved.
Cut shortening into flour with a pastry cutter until mixture resembles cornmeal. Add milk and stir with fork until the dough leaves the side of the bowl. Turn the dough out onto a lightly floured surface or a pastry cloth and knead only until smooth.
Roll dough out with a rolling pin to form a large rectangle about 1/4-inch thick. Sprinkle cinnamon over the peaches and spread that mixture evenly over the dough.
Roll dough up like a jelly roll and dampen edges of dough to seal. Cut into 16 slices and place slices on cut edge in pan of melted butter.
Carefully pour sugar syrup around rolls. Bake at 325 degrees for 45 minutes to an hour or until most of the juice has been absorbed.
Pan Seared Filet Mignon
4 beef tenderloin fillets (6-oz.)
1 teasp freshly cracked pepper
½ teasp kosher salt
2 tbsp butter
2 tbsp olive oil
1. Sprinkle fillets with pepper and salt.
2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
Southern Living, NOVEMBER 2008
1 teasp freshly cracked pepper
½ teasp kosher salt
2 tbsp butter
2 tbsp olive oil
1. Sprinkle fillets with pepper and salt.
2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
Southern Living, NOVEMBER 2008
Oven Roasted Vegetables
1 med zucchini, cut into bite-sized pieces
1 med summer squash, cut into bite-sized pieces
1 med red bell pepper, cut into bite-sized pieces
1 med yellow bell pepper, cut into bite-sized pieces
1 lb asparagus, cut into bite-sized pieces
1 med red onion, sliced
3 tbsp olive oil
1 teasp salt
½ teasp black pepper
Preheat oven to 425 degrees.
Place the zucchini, squash, peppers, asparagus and onion into a large roasting pan.
Toss with olive oil, salt, and black pepper to mix and coat.
Spread in a single layer in the pan.
Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
1 med summer squash, cut into bite-sized pieces
1 med red bell pepper, cut into bite-sized pieces
1 med yellow bell pepper, cut into bite-sized pieces
1 lb asparagus, cut into bite-sized pieces
1 med red onion, sliced
3 tbsp olive oil
1 teasp salt
½ teasp black pepper
Preheat oven to 425 degrees.
Place the zucchini, squash, peppers, asparagus and onion into a large roasting pan.
Toss with olive oil, salt, and black pepper to mix and coat.
Spread in a single layer in the pan.
Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Mom's Toffee Fudge
1 cup pecans, chopped
¾ cup brown sugar, packed
½ cup choc chips
1 stick butter
Sprinkle pecans in a 9-inch greased square pan.
Combine the brown sugar and butter in a saucepan. Bring to a boil and stir constantly for 7 minutes.
When the 7 minutes are over, spread mixture over the pecans and sprinkle with the chocolate chips. As the chocolate chips melt, spread them evenly over the top.
Cut into squares while still warm, then refrigerate to set.
¾ cup brown sugar, packed
½ cup choc chips
1 stick butter
Sprinkle pecans in a 9-inch greased square pan.
Combine the brown sugar and butter in a saucepan. Bring to a boil and stir constantly for 7 minutes.
When the 7 minutes are over, spread mixture over the pecans and sprinkle with the chocolate chips. As the chocolate chips melt, spread them evenly over the top.
Cut into squares while still warm, then refrigerate to set.
Lemon Garlic Alaska Salmon
2 tbsp olive oil
2 teasp garlic, minced
1 teasp lemon pepper
2 4-ounce Salmon fillets
2 lemon wedges
Heat olive oil in large skillet over medium-high heat. Stir in garlic.
Season salmon fillets on both sides with lemon pepper. Place fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides.
Sprinkle with lemon juice before serving
2 teasp garlic, minced
1 teasp lemon pepper
2 4-ounce Salmon fillets
2 lemon wedges
Heat olive oil in large skillet over medium-high heat. Stir in garlic.
Season salmon fillets on both sides with lemon pepper. Place fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides.
Sprinkle with lemon juice before serving
Kringle
1 cup sour cream
1 cup buttermilk
1 teasp baking soda
1 cup sugar
1 teasp vanilla essence
4 teasp baking powder
4 cups flour
1 teasp salt
Mix the sour cream, buttermilk, baking soda and sugar well and add the vanilla.
Sift the remaining ingredients and stir into the first mixture. Knead lightly until smooth.
Roll into strips 1/2" X 6" and twist into pretzel or figure 8 shapes.
Bake at 350 degrees until light brown.
1 cup buttermilk
1 teasp baking soda
1 cup sugar
1 teasp vanilla essence
4 teasp baking powder
4 cups flour
1 teasp salt
Mix the sour cream, buttermilk, baking soda and sugar well and add the vanilla.
Sift the remaining ingredients and stir into the first mixture. Knead lightly until smooth.
Roll into strips 1/2" X 6" and twist into pretzel or figure 8 shapes.
Bake at 350 degrees until light brown.
Kool Aid Clay
½ cup salt
1½ cups flour
1 pkg unsweetened Kool-aid
1 cup boiling water
1 tbsp oil
Mix together and knead until smooth.
1½ cups flour
1 pkg unsweetened Kool-aid
1 cup boiling water
1 tbsp oil
Mix together and knead until smooth.
Key Lime Pie
14 oz sweetened condensed milk
4 egg yolks
½ cup bottled key lime juice
1 9" graham cracker crust, unbaked
whipped cream
Mix sweetened condensed milk and the egg yolks until well blended. Slowly stir in the lime juice, stirring gently just until blended.
Pour into the pie crust and bake for 10 minutes at 325 degrees. Allow to cool at room temperature, then chill before serving.
Top with whipped cream, if desired.
4 egg yolks
½ cup bottled key lime juice
1 9" graham cracker crust, unbaked
whipped cream
Mix sweetened condensed milk and the egg yolks until well blended. Slowly stir in the lime juice, stirring gently just until blended.
Pour into the pie crust and bake for 10 minutes at 325 degrees. Allow to cool at room temperature, then chill before serving.
Top with whipped cream, if desired.
Jalapeno Pickles
32 oz dill pickles, hamburger sliced
¼ pnt jalapeno peppers, chopped
2 cups sugar
Mix all ingredients well and chill overnight before serving.
¼ pnt jalapeno peppers, chopped
2 cups sugar
Mix all ingredients well and chill overnight before serving.
Green Beef Enchiladas
12 tortillas
1 lb ground beef
1 teasp garlic salt
¼ teasp ground cumin
1 med onion
8 oz colby cheese
1 lb velveeta
4 oz green chillies, chopped
10¾ oz cream of chicken soup
10¾ oz cream of mushroom soup
Brown ground beef with chopped onion, garlic salt and cumin.
Prepare enchiladas using tortillas, beef and colby cheese and place in an rectangular baking dish.
Melt Velveeta and mix well with chopped green chillies and soups. Pour this mixture over the enchiladas and bake at 350 degrees until bubbly
1 lb ground beef
1 teasp garlic salt
¼ teasp ground cumin
1 med onion
8 oz colby cheese
1 lb velveeta
4 oz green chillies, chopped
10¾ oz cream of chicken soup
10¾ oz cream of mushroom soup
Brown ground beef with chopped onion, garlic salt and cumin.
Prepare enchiladas using tortillas, beef and colby cheese and place in an rectangular baking dish.
Melt Velveeta and mix well with chopped green chillies and soups. Pour this mixture over the enchiladas and bake at 350 degrees until bubbly
Green Beans with Almonds
green beans, fresh or frozen
onion
unrefined vegetable oil
parsley
almonds, slivered and blanched
salt
Steam the green beans until they are tender. In a separate pan, saute the onion in vegetable oil until tender. Add the green beans, parsley and almonds. Sprinkle lightly with salt and serve.
onion
unrefined vegetable oil
parsley
almonds, slivered and blanched
salt
Steam the green beans until they are tender. In a separate pan, saute the onion in vegetable oil until tender. Add the green beans, parsley and almonds. Sprinkle lightly with salt and serve.
Graham Cracker Crust
11 graham crackers, to make 1 1/2 C crumbs
5 tbsp butter, melted
1 tbsp sugar
⅛ teasp salt
Process graham crackers in a food processor and process until finely ground. Combine crumbs, butter sugar and salt in a medium bowl and stir until crumbs are moistened.
Press mixture evenly across the bottom of a 9-inch pie plate and up the sides, packing it tightly. Bake at 350 degrees for 6 to 8 minutes until crisp.
5 tbsp butter, melted
1 tbsp sugar
⅛ teasp salt
Process graham crackers in a food processor and process until finely ground. Combine crumbs, butter sugar and salt in a medium bowl and stir until crumbs are moistened.
Press mixture evenly across the bottom of a 9-inch pie plate and up the sides, packing it tightly. Bake at 350 degrees for 6 to 8 minutes until crisp.
Garlic Mashed Potatoes
8 med russet potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
Coarse salt
1½ cups milk
½ cup butter (1 stick) cut into small pieces
Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
1 head peeled garlic cloves (about 15)
Coarse salt
1½ cups milk
½ cup butter (1 stick) cut into small pieces
Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
Freezer Biscuits
2 cups flour
4 teasp baking powder
¾ teasp salt
2 tbsp sugar
½ teasp cream of tartar
½ cup shortening
⅔ cup milk
1 lrg egg
In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth.
Turn dough onto lightly floured board and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag.
Do not thaw to bake. Bake in preheated 450 degree oven for 15 minutes. Makes 12-16 biscuits.
4 teasp baking powder
¾ teasp salt
2 tbsp sugar
½ teasp cream of tartar
½ cup shortening
⅔ cup milk
1 lrg egg
In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth.
Turn dough onto lightly floured board and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag.
Do not thaw to bake. Bake in preheated 450 degree oven for 15 minutes. Makes 12-16 biscuits.
Easy Asparagus Soup
2 cups asparagus, cut in 1" pieces
1 cup chicken stock
¼ teasp salt, or to taste
pepper, to taste
Steam asparagus until soft and tender.
Puree cooked asparagus in a blender or food processor with enough cooking water to make a medium thick puree.
Add salt, pepper and stock to the asparagus and blend again to combine.
Return soup to the pot to reheat.
1 cup chicken stock
¼ teasp salt, or to taste
pepper, to taste
Steam asparagus until soft and tender.
Puree cooked asparagus in a blender or food processor with enough cooking water to make a medium thick puree.
Add salt, pepper and stock to the asparagus and blend again to combine.
Return soup to the pot to reheat.
Deviled Eggs
½ teasp salt
½ teasp white pepper
1 teasp mustard powder
6 tbsp mayonaise
12 lrg eggs, hard boiled
Boil eggs for 20 minutes. Pour off the hot water and re-fill pot with cold water. This will cool the eggs to make them easier to handle and keep them from drying out. Remove the egg shells.
Slice the eggs in half, remove the yolks and mash the yolks with a fork. Add salt, mustard, pepper and mayonnaise to the yolks and stir until smooth. Fill the egg whites with the yolk mixture, cover and refrigerate. Serve within 24 hours.
½ teasp white pepper
1 teasp mustard powder
6 tbsp mayonaise
12 lrg eggs, hard boiled
Boil eggs for 20 minutes. Pour off the hot water and re-fill pot with cold water. This will cool the eggs to make them easier to handle and keep them from drying out. Remove the egg shells.
Slice the eggs in half, remove the yolks and mash the yolks with a fork. Add salt, mustard, pepper and mayonnaise to the yolks and stir until smooth. Fill the egg whites with the yolk mixture, cover and refrigerate. Serve within 24 hours.
Cream Cheese Pound Cake
8 oz cream cheese
3 sticks butter
1½ teasp vanilla extract
3 cups sugar
⅛ teasp salt
6 lrg eggs
3 cups cake flour, sifted
Allow the eggs, cream cheese and butter to come to room temperature. Grease an angel food pan or bundt pan and set aside. Cream together the cream cheese, butter and vanilla, then gradually add the sugar and salt and cream until fluffy. Add the eggs, one at a time, mixing well after each egg. Add the flour, one cup at a time, mixing well after each cup.
Pour the batter into the pan and bake at 325 degrees for 1 1/2 hours. Cool for 10 minutes before removing from the pan.
3 sticks butter
1½ teasp vanilla extract
3 cups sugar
⅛ teasp salt
6 lrg eggs
3 cups cake flour, sifted
Allow the eggs, cream cheese and butter to come to room temperature. Grease an angel food pan or bundt pan and set aside. Cream together the cream cheese, butter and vanilla, then gradually add the sugar and salt and cream until fluffy. Add the eggs, one at a time, mixing well after each egg. Add the flour, one cup at a time, mixing well after each cup.
Pour the batter into the pan and bake at 325 degrees for 1 1/2 hours. Cool for 10 minutes before removing from the pan.
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup butter or margarine, softened
16 oz powdered sugar
1½ teasp vanilla extract
1 cup pecans, chopped
Beat cream cheese and butter until creamy; gradually add the sugar and vanilla, beating well. Stir in the pecans.
Makes 3 cups of frosting.
½ cup butter or margarine, softened
16 oz powdered sugar
1½ teasp vanilla extract
1 cup pecans, chopped
Beat cream cheese and butter until creamy; gradually add the sugar and vanilla, beating well. Stir in the pecans.
Makes 3 cups of frosting.
Cranberries in Snow
1 lb white baking bar, chopped
7 oz macadamias
6 oz dried cranberries
Melt vanilla baking bar in a saucepan over low heat, stirring constantly.
Remove from hear and stir in the macadamias and cranberries.
Spread onto a lightly greased baking sheet
Cool and break into smaller pieces.
7 oz macadamias
6 oz dried cranberries
Melt vanilla baking bar in a saucepan over low heat, stirring constantly.
Remove from hear and stir in the macadamias and cranberries.
Spread onto a lightly greased baking sheet
Cool and break into smaller pieces.
Cowboy Stew
1 lb ground beef
1 onion, chopped
1 envelope taco seasoning
16 oz canned tomatoes, diced
15½ oz black beans, canned
10 oz Rotel Tomatoes
15½ oz hominy
15½ oz pinto beans
11 oz corn
Brown the ground beef with the chopped onion, then drain the fat off. Put everything in a large pot on the stove and heat for an hour or so.
This is a very flexible recipe and you can add any vegetables that you like.
1 onion, chopped
1 envelope taco seasoning
16 oz canned tomatoes, diced
15½ oz black beans, canned
10 oz Rotel Tomatoes
15½ oz hominy
15½ oz pinto beans
11 oz corn
Brown the ground beef with the chopped onion, then drain the fat off. Put everything in a large pot on the stove and heat for an hour or so.
This is a very flexible recipe and you can add any vegetables that you like.
Cornbread Dressing
2 med onion, diced
3 cups celery, diced
2 cups butter
12 servings cornbread, cut into cubes
4 teasp salt
1 teasp black pepper
3 teasp sage, ground
2 teasp thyme, ground
Saute onion and celery in butter until tender. Stir in about 1/3 of the cornbread, then turn into a deep bowl. Add the remaining ingredients and toss everything together.
Spread the stuffing in a greased baking dish, cover and cook at 325 degrees for 30 minutes. Uncover and cook 15 minutes longer
3 cups celery, diced
2 cups butter
12 servings cornbread, cut into cubes
4 teasp salt
1 teasp black pepper
3 teasp sage, ground
2 teasp thyme, ground
Saute onion and celery in butter until tender. Stir in about 1/3 of the cornbread, then turn into a deep bowl. Add the remaining ingredients and toss everything together.
Spread the stuffing in a greased baking dish, cover and cook at 325 degrees for 30 minutes. Uncover and cook 15 minutes longer
Cornbread
2 cups flour
½ cup sugar
8 teasp baking powder
1½ teasp salt
2 cups yellow cornmeal
4 lrg eggs
2 cups milk
1 cup oil
Mix well all ingredients and pour into a large pan. Bake at 425 degrees for 20 to 25 minutes.
½ cup sugar
8 teasp baking powder
1½ teasp salt
2 cups yellow cornmeal
4 lrg eggs
2 cups milk
1 cup oil
Mix well all ingredients and pour into a large pan. Bake at 425 degrees for 20 to 25 minutes.
Classic Angel Food Cake
1 cup cake flour, sifted
1½ cups sugar, divided
12 lrg egg whites
1 teasp cream of tartar
¼ teasp salt
1½ teasp vanilla extract
1½ teasp lemon juice
½ teasp almond extract
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and 3/4 cup of the sugar, stirring with a whisk.
Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup of sugar, 2 tablespoons at at time, beating until stiff peaks form. Beat in vanilla, lemon juice and almond extract. Sift 1/4 cup flour mixture over egg white mixture and fold it in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pickets by cutting through the batter with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow spatula. Invert the cake onto a plate when cool.
1½ cups sugar, divided
12 lrg egg whites
1 teasp cream of tartar
¼ teasp salt
1½ teasp vanilla extract
1½ teasp lemon juice
½ teasp almond extract
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and 3/4 cup of the sugar, stirring with a whisk.
Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup of sugar, 2 tablespoons at at time, beating until stiff peaks form. Beat in vanilla, lemon juice and almond extract. Sift 1/4 cup flour mixture over egg white mixture and fold it in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pickets by cutting through the batter with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow spatula. Invert the cake onto a plate when cool.
Cinnamon Simmer
2 cups water
3 sticks cinnamon
2 tbsp vanilla extract
5 whole cloves
Combine in a heavy saucepan and bring to a gentle simmer over medium heat. Be careful not to boil away the water, just add more if necessary.
3 sticks cinnamon
2 tbsp vanilla extract
5 whole cloves
Combine in a heavy saucepan and bring to a gentle simmer over medium heat. Be careful not to boil away the water, just add more if necessary.
Cherry Cobbler from Mildred Morris' recipe collection, note says "From Gr. Morris"
2 tbsp butter
½ cup sugar
½ cup cold water
1 cup flour, scant
1 teasp baking soda, heaping
½ teasp salt
"Beat well & pour over cherries or other fruit"
½ cup sugar
½ cup cold water
1 cup flour, scant
1 teasp baking soda, heaping
½ teasp salt
"Beat well & pour over cherries or other fruit"
Brown and Serve Rolls
2 pkg active dry yeast
3 cups warm water
2 cups mashed potatoes, lukewarm, unseasoned
1⅓ cups sugar
1⅓ cups shortening
4 eggs
3 teasp salt
12 cups flour
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down dough; divide into 4 equal parts. Use 1/4 of the dough at a time to shape into desired shapes. (For crescent rolls, roll out dough into a circle and use a pizza cutter to cut into triangles. Roll up triangles, starting with the wider end.) Let rise 1 hour. Heat oven to 275 degrees. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400 degrees. Bake until brown, 8 to 12 minutes.
3 cups warm water
2 cups mashed potatoes, lukewarm, unseasoned
1⅓ cups sugar
1⅓ cups shortening
4 eggs
3 teasp salt
12 cups flour
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down dough; divide into 4 equal parts. Use 1/4 of the dough at a time to shape into desired shapes. (For crescent rolls, roll out dough into a circle and use a pizza cutter to cut into triangles. Roll up triangles, starting with the wider end.) Let rise 1 hour. Heat oven to 275 degrees. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400 degrees. Bake until brown, 8 to 12 minutes.
Broccoli Salad
ngredients
4 cups small broccoli florets, about 1 1/2 pound
1½ cups seedless green grapes, halved
1 cup celery, chopped
1 cup raisins
¼ cup sunflower seed kernels
⅓ cup light mayonaise
¼ cup plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar
Combine the broccoli, grapes, celery, raisins and sunflower seeds in a large bowl.
Combine the mayonnaise with the yogurt, sugar and vinegar, stirring with a whisk.
Pour the dressing over the broccoli mixture and toss well.
Chill 1 hour before serving.
4 cups small broccoli florets, about 1 1/2 pound
1½ cups seedless green grapes, halved
1 cup celery, chopped
1 cup raisins
¼ cup sunflower seed kernels
⅓ cup light mayonaise
¼ cup plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar
Combine the broccoli, grapes, celery, raisins and sunflower seeds in a large bowl.
Combine the mayonnaise with the yogurt, sugar and vinegar, stirring with a whisk.
Pour the dressing over the broccoli mixture and toss well.
Chill 1 hour before serving.
Black Bean Dip
16 oz black beans, drained and rinsed
⅛ lrg onion, finely chopped
¼ cup pickled jalapeno slices
1 clove garlic, minced
1 teasp black pepper
¼ teasp cumin
2 teasp chili powder
1 tbsp lime juice
Put all ingredients in a blender and blend until smooth.
⅛ lrg onion, finely chopped
¼ cup pickled jalapeno slices
1 clove garlic, minced
1 teasp black pepper
¼ teasp cumin
2 teasp chili powder
1 tbsp lime juice
Put all ingredients in a blender and blend until smooth.
Quick Refrigerator Rolls
5 cups flour
½ cup sugar
4 teasp baking powder
2 teasp salt
½ teasp soda
2 pkg dry yeast
1 cup warm water
2 cups buttermilk
½ cup shortening, melted
Combine dry ingredients. Add water, buttermilk, and melted shortening; mix. Cover and let set in refrigerator 12 hours or longer.
Stir and drop into greased muffin pans. Let rise until double in volume.
Bake at 400 degrees for 20 minutes.
½ cup sugar
4 teasp baking powder
2 teasp salt
½ teasp soda
2 pkg dry yeast
1 cup warm water
2 cups buttermilk
½ cup shortening, melted
Combine dry ingredients. Add water, buttermilk, and melted shortening; mix. Cover and let set in refrigerator 12 hours or longer.
Stir and drop into greased muffin pans. Let rise until double in volume.
Bake at 400 degrees for 20 minutes.
Beef Stew with Dumplings
2 lb boneless beef, cut into 1 1/2-inch cubes
1 tbsp vegetable oil
1 teasp thyme
1 teasp marjoram
½ teasp black pepper
¼ teasp garlic powder
1 bayleaf, whole
2 tbsp parsley
3 teasp beef soup base
6 cups water
4 med potatoes, cut into 1 1/2-inch cubes
4 lrg carrots, peeled andto cuto into 1 1/2-inch chunks
1 onion, cut in large chunks
3 cups water
4 cups biscuit mix
1⅓ cups milk
2 tbsp parsley
Heat the oil in a stock pot over medium-high heat. Add the beef and brown on all sides, stirring occasionally. Add the thyme, marjoram, pepper, garlic, bay leaf, parsley, beef soup base and 6 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 2-3 hours, stirring occasionally, until the meat is tender. Add more water if the water level falls below 1 inch.
Add the potatoes, carrots, onion and 3 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 40 minutes. Make the dumplings by combining the biscuit mix, milk and parsley in a bowl. Scoop out the batter with a tablespoon and drop in the stew. Cook, uncovered, for 10 minutes. The dumplings should look solid and not doughy and the stew should be bubbling up around the sides of the dumplings when it's ready.
1 tbsp vegetable oil
1 teasp thyme
1 teasp marjoram
½ teasp black pepper
¼ teasp garlic powder
1 bayleaf, whole
2 tbsp parsley
3 teasp beef soup base
6 cups water
4 med potatoes, cut into 1 1/2-inch cubes
4 lrg carrots, peeled andto cuto into 1 1/2-inch chunks
1 onion, cut in large chunks
3 cups water
4 cups biscuit mix
1⅓ cups milk
2 tbsp parsley
Heat the oil in a stock pot over medium-high heat. Add the beef and brown on all sides, stirring occasionally. Add the thyme, marjoram, pepper, garlic, bay leaf, parsley, beef soup base and 6 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 2-3 hours, stirring occasionally, until the meat is tender. Add more water if the water level falls below 1 inch.
Add the potatoes, carrots, onion and 3 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook for 40 minutes. Make the dumplings by combining the biscuit mix, milk and parsley in a bowl. Scoop out the batter with a tablespoon and drop in the stew. Cook, uncovered, for 10 minutes. The dumplings should look solid and not doughy and the stew should be bubbling up around the sides of the dumplings when it's ready.
Basil and Garlic Salad Dressing
1 cup olive oil
¼ cup lemon juice
6 stems basil, with leaves
4 lrg cloves of garlic, coarsely chopped
1 teasp salt
Pour olive oil into a jar. Pull basil leaves from stems and place in oil. Add garlic and cover with a tight-fitting lid. Set on a sunny windowsill for 2-7 days (for more flavor leave longer).
Shake container daily, then strain liquid carefully and discard leaves and garlic.
Add lemon juice and salt to olive oil and chill before serving.
Basic Lentil Soup
Ingredients
1 cup of lentils
- half an onion
- one celery stalk
- one carrot
- three garlic cloves
- oil (any kind)
- salt and pepper
- fresh thyme (optional)
- one bay leaf
- one 15-ounce can of diced tomatoes
- one quart of vegetable broth
Rinse the lentils in a colander or strainer.
Finely chop all the vegetables.
Coat the bottom of a pot with oil and heat.
Add the vegetables and cook until they’re softened.
Season with salt and pepper.
Add the thyme (if using), bay leaf, tomatoes and
their juices, lentils, and broth and simmer,
covered, for 30 minutes or until the lentils and
vegetables are soft.
If a creamier texture is desired, divide the soup in half and puree in a food processor, then return it to the other half and stir.
1 cup of lentils
- half an onion
- one celery stalk
- one carrot
- three garlic cloves
- oil (any kind)
- salt and pepper
- fresh thyme (optional)
- one bay leaf
- one 15-ounce can of diced tomatoes
- one quart of vegetable broth
Rinse the lentils in a colander or strainer.
Finely chop all the vegetables.
Coat the bottom of a pot with oil and heat.
Add the vegetables and cook until they’re softened.
Season with salt and pepper.
Add the thyme (if using), bay leaf, tomatoes and
their juices, lentils, and broth and simmer,
covered, for 30 minutes or until the lentils and
vegetables are soft.
If a creamier texture is desired, divide the soup in half and puree in a food processor, then return it to the other half and stir.
Barbecued Chicken on the Grill
3 tbsp lemon juice
1 cup water
4 tbsp barbecue sauce
4 med chicken breast halves
Mix the lemon juice and the water.
Place the chicken on the hot grill with the skin side down. Brush with lemon juice and water and close the lid. Leave for 15 minutes.
Turn chicken breasts over and brush with more lemon juice and water.
After 15 more minutes, pierce the chicken to see if the juices run clear. Then brush each chicken breast with one tablespoon of barbecue sauce and allow to cook for just a few more minutes.
1 cup water
4 tbsp barbecue sauce
4 med chicken breast halves
Mix the lemon juice and the water.
Place the chicken on the hot grill with the skin side down. Brush with lemon juice and water and close the lid. Leave for 15 minutes.
Turn chicken breasts over and brush with more lemon juice and water.
After 15 more minutes, pierce the chicken to see if the juices run clear. Then brush each chicken breast with one tablespoon of barbecue sauce and allow to cook for just a few more minutes.
Banana Bread from Lydia
Ingredients
1 cup sugar
6 ripe bananas
2½ cups flour
2 teasp baking soda
1 cup shortening
4 eggs, beaten
1 teasp salt
1 teasp cinnamon
Cream sugar and shortening. Add the mashed bananas and eggs.
Combine the liquid and dry ingredients, but do not over mix.
Pour into 2 lightly greased and floured loaf pans or 24 muffin tins and bake at 350 degrees for 45 - 50 minutes or until it tests done.
1 cup sugar
6 ripe bananas
2½ cups flour
2 teasp baking soda
1 cup shortening
4 eggs, beaten
1 teasp salt
1 teasp cinnamon
Cream sugar and shortening. Add the mashed bananas and eggs.
Combine the liquid and dry ingredients, but do not over mix.
Pour into 2 lightly greased and floured loaf pans or 24 muffin tins and bake at 350 degrees for 45 - 50 minutes or until it tests done.
Apple Orange Cranberry Relish from InStyle
3 cups cranberries, fresh or thawed
1 orange, zested, peeled and cut into chunks
1 med apple (sweeter variety such as gala or fuji, peeled, cored and cubed
1 stalk celery, cut into 1" pieces
½ cup walnuts
¾ cup sugar
1 tbsp orange liqueur
1 In a food processor, combine cran-
berries, orange, orange zest, apple and
celery and process until finely chopped
(be careful not to process too long be-
cause mixture will become mushy).
2 Add walnuts and pulse until chopped. Stir in
sugar and orange liqueur.
3 Refrigerate
overnight, until serving time.
1 orange, zested, peeled and cut into chunks
1 med apple (sweeter variety such as gala or fuji, peeled, cored and cubed
1 stalk celery, cut into 1" pieces
½ cup walnuts
¾ cup sugar
1 tbsp orange liqueur
1 In a food processor, combine cran-
berries, orange, orange zest, apple and
celery and process until finely chopped
(be careful not to process too long be-
cause mixture will become mushy).
2 Add walnuts and pulse until chopped. Stir in
sugar and orange liqueur.
3 Refrigerate
overnight, until serving time.
Apple Cider Cranberry Sauce from Braggs
• 2 cups apple cider • 1 Tbsp Bragg Apple Cider Vinegar
• 4 cups of cranberries • 1 Apple (optional) peeled, cored and diced
If you prefer more sweetening, you may add Stevia herbal powder, raw honey, Agave nectar, or concentrated fruit juice to taste.
Method
Cook apple for 10 minutes at a simmer in the apple cider and apple cider vinegar. Add cranberries and cook for 5-10 minutes until they pop and start to thicken. Cool and serve.
• 4 cups of cranberries • 1 Apple (optional) peeled, cored and diced
If you prefer more sweetening, you may add Stevia herbal powder, raw honey, Agave nectar, or concentrated fruit juice to taste.
Method
Cook apple for 10 minutes at a simmer in the apple cider and apple cider vinegar. Add cranberries and cook for 5-10 minutes until they pop and start to thicken. Cool and serve.
Almond Pancakes
Ingredients
1 cup almond flour
2 eggs
¼ cup water
1½ tbsp olive oil
¼ teasp salt
1 tbsp sweet-n-natural
½ teasp baking powder
Method
Mix ingredients together in a medium mixing bowl. Cook on a lightly greased non-stick skillet.
To make syrup, place 1 cup of berries of choice in a blender, along with 2-6 tablespoons of sweet-n-natural to taste and blend to a desired consistency. Serve warm over pancakes.
1 cup almond flour
2 eggs
¼ cup water
1½ tbsp olive oil
¼ teasp salt
1 tbsp sweet-n-natural
½ teasp baking powder
Method
Mix ingredients together in a medium mixing bowl. Cook on a lightly greased non-stick skillet.
To make syrup, place 1 cup of berries of choice in a blender, along with 2-6 tablespoons of sweet-n-natural to taste and blend to a desired consistency. Serve warm over pancakes.
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