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 450ยบ 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 450ยบ 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.
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