Apple Cake by Rebecca Harris
6 apples, peeled and diced (2 cups)
1 egg
1 1/2 c. flour
1 1/2 t. cinnamon
3/4 c. pecans
1 c. sugar
1/2 c. vegetable oil or Crisco
1 t. vanilla
1/2 t. salt
1 t. soda
Cover apples with sugar. Let stand. Combine the rest of the ingredients and then mix in with apples. Bake in a 9x13 pan or loaf pans at 375 degrees for 45 minutes to one hour.Glaze:2 T. shortening1/2 c. packed brown sugar2 T creamdash salt1 t. corn syrupCombine. Bring to rolling boil. Remove and cool slightly. Pour over warm cake. Spread evenly.Great using rehydrated dried apples from the cannery.
Wednesday, August 18, 2010
Anyberry Summer Pie courtesy of Beth Prueitt
Start to finish: 55 minutes
Serves 8
Ingredients:
For the filling:
3/4 c. sugar
2 T. cornstarch
pinch of salt
5 cups berries, fresh or frozen
1 prepared pie shell (slightly thawed if frozen)
For the crumb topping:
1/2 c. rolled oats
3/4 c. all-purpose flour
1 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 cup butter, cut into small pieces
Directions:Heat the oven to 375 degrees.To make the filling, in a large bowl mix the sugar, cornstarch, and salt. Add the berries and toss gently until well mixed. Pile the filling in to the prepared crust. Set aside.To make the crumb topping, in a medium bowl, combine the oats, flour, sugar, cinnamon, ginger, all-spice and butter. Using your fingers, a pastry blender, or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45-50 minutes, or until the crumb topping is golden brown and the berries are bubbling.For clean slices, let the pie cool down before slicing. Or serve warm with vanilla ice cream or whipped cream.
Serves 8
Ingredients:
For the filling:
3/4 c. sugar
2 T. cornstarch
pinch of salt
5 cups berries, fresh or frozen
1 prepared pie shell (slightly thawed if frozen)
For the crumb topping:
1/2 c. rolled oats
3/4 c. all-purpose flour
1 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 cup butter, cut into small pieces
Directions:Heat the oven to 375 degrees.To make the filling, in a large bowl mix the sugar, cornstarch, and salt. Add the berries and toss gently until well mixed. Pile the filling in to the prepared crust. Set aside.To make the crumb topping, in a medium bowl, combine the oats, flour, sugar, cinnamon, ginger, all-spice and butter. Using your fingers, a pastry blender, or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45-50 minutes, or until the crumb topping is golden brown and the berries are bubbling.For clean slices, let the pie cool down before slicing. Or serve warm with vanilla ice cream or whipped cream.
Cherry Cream Puff Ring by Dana Dunning
Cherry Cream Puff Ring by Dana Dunning
Puff:
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
Filling:
1 c. sour cream
1 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1/4 t. almond extract
1 can cherry pie filling
Heat oven to 4oo degrees. Heat water and butter to boiling in a 1 qt. sauce pan. Stir in flour until mixtures forms a ball--about a minute. Remove from heat and add eggs. Stir in eggs until the dough is smooth. Drop dough by tablespoonfuls onto a greased baking sheet to form a 8-10" ring. Smooth with spatula. Bake until puffed and golden, 50-60 minutes. Cool ring and cut off top with a sharp knife. Pull out any soft dough inside the puff and discard. Beat together milk, sour cream, pudding mix, and extract until blended. Fill puff ring with pudding mixture. Spoon 1/2 of the cherry filling on top of the pudding mixture. Replace top of puff ring and spoon remaining cherry filling on top. Refrigerate.
Puff:
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
Filling:
1 c. sour cream
1 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1/4 t. almond extract
1 can cherry pie filling
Heat oven to 4oo degrees. Heat water and butter to boiling in a 1 qt. sauce pan. Stir in flour until mixtures forms a ball--about a minute. Remove from heat and add eggs. Stir in eggs until the dough is smooth. Drop dough by tablespoonfuls onto a greased baking sheet to form a 8-10" ring. Smooth with spatula. Bake until puffed and golden, 50-60 minutes. Cool ring and cut off top with a sharp knife. Pull out any soft dough inside the puff and discard. Beat together milk, sour cream, pudding mix, and extract until blended. Fill puff ring with pudding mixture. Spoon 1/2 of the cherry filling on top of the pudding mixture. Replace top of puff ring and spoon remaining cherry filling on top. Refrigerate.
Slow-Cooker Chicken Tortilla Soup by Anne-Marie Pitcock
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Smooth Black Bean Soup courtesy of Susan Shaw
This recipe makes a lot so I usually half the recipe.
Smooth Black Bean Soup by Cherice Steinhour
1 can (6 oz) tomato paste
6 cans black beans rinsed & drained
4 cans beef broth
3 beef bouillon cubes
1 tsp paprika
dash cayenne pepper
1 tsp onion powder
1 tsp garlic salt
3/4 tsp white pepper
1/2 bunch fresh cilantro, chopped
2 fresh jalapenos seeded & sliced
1 bunch green onions, chopped
1. Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 mins.2. Add cilantro, jalapenos, and green onions. Simmer 2 mins more. Transfer to a food processor and process in batches until smooth. Reheat.3. Garnish each serving with sour cream and cilantro.
Smooth Black Bean Soup by Cherice Steinhour
1 can (6 oz) tomato paste
6 cans black beans rinsed & drained
4 cans beef broth
3 beef bouillon cubes
1 tsp paprika
dash cayenne pepper
1 tsp onion powder
1 tsp garlic salt
3/4 tsp white pepper
1/2 bunch fresh cilantro, chopped
2 fresh jalapenos seeded & sliced
1 bunch green onions, chopped
1. Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 mins.2. Add cilantro, jalapenos, and green onions. Simmer 2 mins more. Transfer to a food processor and process in batches until smooth. Reheat.3. Garnish each serving with sour cream and cilantro.
Meatball Stew by Anne-Marie Pitcock
(feeds 25)
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour
1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour
1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.
Crustless Cheesy Quiche by Susan Shaw
3 TB butter
3 oz cream cheese-softened at room temp
1/4 C flour
1/2 tsp baking powder
3 Eggs
1/2 tsp sugar
1/2 C milk
1/2 tsp salt
1/4 lb Monterey Jack cheese-cubed
1. Melt butter in small saucepan.2. Add flour and stir. Take off burner and set aside.3. In a mixing bowl, combine eggs, milk, cream cheese, baking powder, sugar & salt. Mix on low until blended.4. Mix in butter & flour mixture. Stir in cubed cheese.5. Pour in a greased 9 x 9 pan. Bake uncovered 35-45 mins at 350 or until slightly browned on top.
3 oz cream cheese-softened at room temp
1/4 C flour
1/2 tsp baking powder
3 Eggs
1/2 tsp sugar
1/2 C milk
1/2 tsp salt
1/4 lb Monterey Jack cheese-cubed
1. Melt butter in small saucepan.2. Add flour and stir. Take off burner and set aside.3. In a mixing bowl, combine eggs, milk, cream cheese, baking powder, sugar & salt. Mix on low until blended.4. Mix in butter & flour mixture. Stir in cubed cheese.5. Pour in a greased 9 x 9 pan. Bake uncovered 35-45 mins at 350 or until slightly browned on top.
Crème Brulee French Toast by Debbie Jones
Ingredients:
½ C. butter
1 C. brown sugar
2 TBS corn syrup
1 loaf Texas Toast
The night before, in a saucepan, melt 1st 3 ingredients until smooth. On a big greased cookie sheet pour mixture in pan. Then lay 12 slices of Texas toast(might be squished) on top of mixture.Combine 5 eggs, 1 1/2 C. half and half, ¼ tsp. salt, and 1 tsp. vanilla. Mix above and spoon over each piece of bread. Cover in fridge over night. Bake uncovered @ 350 for 30 minutes. Turn toast over in pan right when you get it out. Serve with syrup.
½ C. butter
1 C. brown sugar
2 TBS corn syrup
1 loaf Texas Toast
The night before, in a saucepan, melt 1st 3 ingredients until smooth. On a big greased cookie sheet pour mixture in pan. Then lay 12 slices of Texas toast(might be squished) on top of mixture.Combine 5 eggs, 1 1/2 C. half and half, ¼ tsp. salt, and 1 tsp. vanilla. Mix above and spoon over each piece of bread. Cover in fridge over night. Bake uncovered @ 350 for 30 minutes. Turn toast over in pan right when you get it out. Serve with syrup.
Pink Fluff by Anne-Marie Pitcock
1 small box Vanilla (cook to serve) pudding
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)
Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)
Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.
The Ultimate Scalloped Potatoes by Anne-Marie Pitcock
Ingredients
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese
Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese
Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
Brownie Trifle by Susan Shaw
I made this for the Ward Christmas Party this year and it was delicious.
Brownie Trifle
1 brownie mix cooked & cooled as directed & cut into cubes
4 C cold milk
2 pkg chocolate flavored instant pudding mix
1 med or large tub of cool whip
1 pt or larger of raspberries or strawberries sliced
4 Heath bars crushed
1. Pour milk into large bowl. Add pudding mixes and beat for 2 mins until blended. Gently stir in 1 cup of cool whip.2. In a lass trifle bowl add 1/3 of brownie cubes. Top with layers of each: pudding mix, raspberries or strawberries, cool whip, & crushed Heath bar. Repeat layers.3. Refrigerate at least 1 hour before serving.
Brownie Trifle
1 brownie mix cooked & cooled as directed & cut into cubes
4 C cold milk
2 pkg chocolate flavored instant pudding mix
1 med or large tub of cool whip
1 pt or larger of raspberries or strawberries sliced
4 Heath bars crushed
1. Pour milk into large bowl. Add pudding mixes and beat for 2 mins until blended. Gently stir in 1 cup of cool whip.2. In a lass trifle bowl add 1/3 of brownie cubes. Top with layers of each: pudding mix, raspberries or strawberries, cool whip, & crushed Heath bar. Repeat layers.3. Refrigerate at least 1 hour before serving.
My Dad's Favorite Cherry Cheesecake
1 can cherry pie filling
1 package graham crackers
1/8 cup sugar
1 stick of butter melted in the microwave
1 can Eagle Brand Sweet & Condensed Milk
1/4 cup lemon juice
1 - 8 oz package cream cheese softened at room temp
Make the pie crust by crushing the package of graham crackers in a mixing bowl, add the melted butter and sugar then press into a pie plate and place in the freezer to set while you make the filling. I use the same bowl for the filling after rinsing it out (less dishes to wash). Combine cream cheese, Eagle brand Milk and lemon juice using a hand mixer until it's creamy and you can't see any lumps in the filling. Spoon the filling into the chilled crust and top with the can of cherry pie filling and place in the fridge to set. This goes together FAST and everyone loves it. The key to it is the lemon juice. Use fresh if you can juice a lemon. It works with the store bought kind but fresh is just better somehow.
1 package graham crackers
1/8 cup sugar
1 stick of butter melted in the microwave
1 can Eagle Brand Sweet & Condensed Milk
1/4 cup lemon juice
1 - 8 oz package cream cheese softened at room temp
Make the pie crust by crushing the package of graham crackers in a mixing bowl, add the melted butter and sugar then press into a pie plate and place in the freezer to set while you make the filling. I use the same bowl for the filling after rinsing it out (less dishes to wash). Combine cream cheese, Eagle brand Milk and lemon juice using a hand mixer until it's creamy and you can't see any lumps in the filling. Spoon the filling into the chilled crust and top with the can of cherry pie filling and place in the fridge to set. This goes together FAST and everyone loves it. The key to it is the lemon juice. Use fresh if you can juice a lemon. It works with the store bought kind but fresh is just better somehow.
Chocolate Popcorn courtesy of Anne-Marie Pitcock
CHOCOLATE POPCORN
1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate
Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!
1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate
Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!
Chicken Enchilada Dip by Debbie Jones
Ingredients:
4 boneless chicken breasts(cooked and shredded)
1 8 oz. package cream cheese(softened)
2 cups mayonnaise
8 oz. package shredded cheddar cheese (or 2 cups)
1 small can diced green chiles
1/2 can diced jalapenos (depending on how hot you like it)
Mix all together and put in baking dish. Bake @ 350 for30 min. Serve with tortilla chips.
4 boneless chicken breasts(cooked and shredded)
1 8 oz. package cream cheese(softened)
2 cups mayonnaise
8 oz. package shredded cheddar cheese (or 2 cups)
1 small can diced green chiles
1/2 can diced jalapenos (depending on how hot you like it)
Mix all together and put in baking dish. Bake @ 350 for30 min. Serve with tortilla chips.
Cheese Sauce/Dip by Beth Prueitt
2 lbs. Velveeta
1/2 of a 27 oz. can of green chilies
1 c. Hunt's diced tomatoes, food processed
1 c. diced onion
3 T. powdered milk
1 1/2 c. water
1 T. chili powder
Mix everything in a Crock Pot. Heat and stir until the cheese is melted. Enjoy.
1/2 of a 27 oz. can of green chilies
1 c. Hunt's diced tomatoes, food processed
1 c. diced onion
3 T. powdered milk
1 1/2 c. water
1 T. chili powder
Mix everything in a Crock Pot. Heat and stir until the cheese is melted. Enjoy.
Seven Layer Dip by Beth Prueitt
Refried beans over bottom of pan (I use 2 small cans for an 8x11 pan)
Mix 2/3 c. mayo, 1 pkg. taco seasoning mix, and 1 pint of sour cream--spread over beans
4 ripe avocados--mash up with some garlic powder and 2T. lemon or lime juice. Spread over mayo mixture.
2 c. grated cheddar cheese
green onions
tomatoes
black olives
I don't use the mayo or the avocado layer or the black olives and I use no fat sour cream and it tastes just fine. The only thing fattening about the dip is the grated cheese and, of course, the chips.
Mix 2/3 c. mayo, 1 pkg. taco seasoning mix, and 1 pint of sour cream--spread over beans
4 ripe avocados--mash up with some garlic powder and 2T. lemon or lime juice. Spread over mayo mixture.
2 c. grated cheddar cheese
green onions
tomatoes
black olives
I don't use the mayo or the avocado layer or the black olives and I use no fat sour cream and it tastes just fine. The only thing fattening about the dip is the grated cheese and, of course, the chips.
Cornbread by Beth Prueitt
Combine 1 c. buttermilk, 1/2 t. soda--set aside
Mix together:1/2 c. melted butter
2/3 c. sugar
2 eggs
Stir both mixtures together.
Add:
1 c. cornmeal
1 c. flour
1/2 t. salt
Mix well.
Bake in 9x9 pan 30 minutes at 400 degrees. I double recipe and put in 9x11 pan.
Mix together:1/2 c. melted butter
2/3 c. sugar
2 eggs
Stir both mixtures together.
Add:
1 c. cornmeal
1 c. flour
1/2 t. salt
Mix well.
Bake in 9x9 pan 30 minutes at 400 degrees. I double recipe and put in 9x11 pan.
Blender Pancakes by Beth Prueitt
1 c. raw wheat
1 c. milk
Blend in blender for 4 minutes.
Add:
3 eggs
1/4 c. oil
2 t. baking powder
1 t. soda
1 T. honey or sugar
1/4 t. salt
These are so light and fluffy...you can hardly tell that they have wheat in them. Quick and easy because you don't have to grind the wheat to make the flour. Fry up on your griddle. Tasty.
1 c. milk
Blend in blender for 4 minutes.
Add:
3 eggs
1/4 c. oil
2 t. baking powder
1 t. soda
1 T. honey or sugar
1/4 t. salt
These are so light and fluffy...you can hardly tell that they have wheat in them. Quick and easy because you don't have to grind the wheat to make the flour. Fry up on your griddle. Tasty.
Pineapple Muffins courtesy of Rebecca Harris
(24-30 muffins)
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.
Drain and reserve juice for glaze.
3 C. flour
4 oz. cream cheese
1 ½ tsp. baking soda
1 ½ C. sugar
1 ½ tsp. salt
1 Tbsp vanilla
¾ C. sour cream
1 ½ egg
1. Measure and combine dry ingredients.2. Cream sugar, vanilla and cream cheese.3. Add egg and beat.4. Add flour to creamed mixture alternately with sour cream.5. Fold in drained pineapple.6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.7. Spoon muffin batter over the almonds.8. Sprinkle the remaining almonds on top of the batter.9. Bake at 350 for 30 minutes or until golden.Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice2 Tbsp. soft margarineBeat until smooth. Drizzle over warm muffins.
3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.
Drain and reserve juice for glaze.
3 C. flour
4 oz. cream cheese
1 ½ tsp. baking soda
1 ½ C. sugar
1 ½ tsp. salt
1 Tbsp vanilla
¾ C. sour cream
1 ½ egg
1. Measure and combine dry ingredients.2. Cream sugar, vanilla and cream cheese.3. Add egg and beat.4. Add flour to creamed mixture alternately with sour cream.5. Fold in drained pineapple.6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.7. Spoon muffin batter over the almonds.8. Sprinkle the remaining almonds on top of the batter.9. Bake at 350 for 30 minutes or until golden.Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice2 Tbsp. soft margarineBeat until smooth. Drizzle over warm muffins.
Tuesday, August 17, 2010
Sour Cream Pork Chops from Anne-Marie Pitcock
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Chicken Kashmir
¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro
Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*
Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.
¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro
Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*
Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.
Hamburger Casserole by Beth Prueitt
1 lb. hamburger, cooked and drained
1 onion
1/4 c. chopped green pepper
1 t. parsley flakes
1 t. chili powder
1 t. cumin
1/2 t. salt
1/4 t. pepper
1 small can tomato sauce
2 T. flour
1 c. shredded cheddar cheese
2 eggs
1 c. milk
1 T. oil
1 c. whole wheat flour
1/2 t. salt
Saute onion and green peppers with hamburger. Add next 7 ingredients and cook for a few minutes. Put in greased baking pan. Sprinkle cheese on top. In blender, combine last five ingredients. Pour on top of hamburger mixture. Bake 25-30 minutes at 425 degrees.
1 onion
1/4 c. chopped green pepper
1 t. parsley flakes
1 t. chili powder
1 t. cumin
1/2 t. salt
1/4 t. pepper
1 small can tomato sauce
2 T. flour
1 c. shredded cheddar cheese
2 eggs
1 c. milk
1 T. oil
1 c. whole wheat flour
1/2 t. salt
Saute onion and green peppers with hamburger. Add next 7 ingredients and cook for a few minutes. Put in greased baking pan. Sprinkle cheese on top. In blender, combine last five ingredients. Pour on top of hamburger mixture. Bake 25-30 minutes at 425 degrees.
Creamy Chicken and Noodles by Anne-Marie Pitcock
Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.
BLT Salad by Susan Shaw
Ingredients
1-2 heads Romaine lettuce
Small grape tomatoes
Shredded Parmesan cheese
3 strips cooked & crumbled bacon
3 slices Swiss cheese diced into small pieces
Toasted slivered almonds
Dressing Ingredients:
Juice from 1 fresh squeezed lemon
3/4 C veg oil
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper
Directions:1. Mix all salad ingredients into a bowl2. Mix all dressing ingredients together and then pour dressing over salad or serve on side.
1-2 heads Romaine lettuce
Small grape tomatoes
Shredded Parmesan cheese
3 strips cooked & crumbled bacon
3 slices Swiss cheese diced into small pieces
Toasted slivered almonds
Dressing Ingredients:
Juice from 1 fresh squeezed lemon
3/4 C veg oil
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper
Directions:1. Mix all salad ingredients into a bowl2. Mix all dressing ingredients together and then pour dressing over salad or serve on side.
Fresh Vegetable Pasta Salad courtesy of Beth Prueitt
Serves 8
1/2 c. reduced-fat mayonnaise
1/2 c. reduced-fat sour cream
2 T lemon juice
1/8 t. cayenne pepper
1 t. salt
1/2 t. freshly ground black pepper
8 oz. whole-wheat elbow macaroni (or other small shape)
1 c. grated carrots
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 c. chopped scallions
To make the dressing:In a medium bowl whisk together the mayo, sour cream, lemon juice, cayenne pepper, salt, and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil.Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper, and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
1/2 c. reduced-fat mayonnaise
1/2 c. reduced-fat sour cream
2 T lemon juice
1/8 t. cayenne pepper
1 t. salt
1/2 t. freshly ground black pepper
8 oz. whole-wheat elbow macaroni (or other small shape)
1 c. grated carrots
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 c. chopped scallions
To make the dressing:In a medium bowl whisk together the mayo, sour cream, lemon juice, cayenne pepper, salt, and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil.Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper, and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
Cake Mix Crisps by Adele Gregersen
1 box yellow cake mix
1 can of pie filling (whatever is your favorite)
1 - 2 sticks butter
In a square pyrex dish put in the pie filling and make sure it covers the bottom of the dish. Put the dry cake mix on top spreading until it covers all the filling. Cut pats of butter to cover the top. Bake at 350 until golden & bubbly. So easy!!
1 can of pie filling (whatever is your favorite)
1 - 2 sticks butter
In a square pyrex dish put in the pie filling and make sure it covers the bottom of the dish. Put the dry cake mix on top spreading until it covers all the filling. Cut pats of butter to cover the top. Bake at 350 until golden & bubbly. So easy!!
Sugar Cookies courtesy of Debbie Jones
Jenny Whitelock
1 ½ cups sugar
1 cup butter
2 eggs
1 tsp vanilla
4 ½ cups flour
4 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 cup milk
Blend together sugar and butter. Add in vanilla and eggs. Add in milk and blend till smooth. Add in dry ingredients and mix . Chill for 1 hour. Roll out and punch with desired cooked cutters. Bake at 375 degrees for 7-8 minutes. Do not overcook!
Cream Cheese Frosting
½ bag powdered sugar
1 tsp vanilla
½ cube butter
3 oz of cream cheese
1 Tbsp Milk
Beat until Smooth. If runny add more powdered sugar. Spread across cooled sugar cookies and sprinkle!
1 ½ cups sugar
1 cup butter
2 eggs
1 tsp vanilla
4 ½ cups flour
4 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 cup milk
Blend together sugar and butter. Add in vanilla and eggs. Add in milk and blend till smooth. Add in dry ingredients and mix . Chill for 1 hour. Roll out and punch with desired cooked cutters. Bake at 375 degrees for 7-8 minutes. Do not overcook!
Cream Cheese Frosting
½ bag powdered sugar
1 tsp vanilla
½ cube butter
3 oz of cream cheese
1 Tbsp Milk
Beat until Smooth. If runny add more powdered sugar. Spread across cooled sugar cookies and sprinkle!
Oatmeal Chocolate Chip Cookies by Debbie Jones
4 cubes butter
1 tsp. salt
2 C. brown sugar
2 tsp. baking powder
2 C. sugar
2 tsp. baking soda
4 eggs
4 C. flour
2 tsp. vanilla
5 C. oatmeal (blend in blender and measure after)
1 bag choc. chips (milk)
(I sometimes don’t put as much flour and oatmeal—just a little less of each) Stir in chocolate chips.Bake @ 350 degrees for 10 minutes. DON’T OVERBAKE!
1 tsp. salt
2 C. brown sugar
2 tsp. baking powder
2 C. sugar
2 tsp. baking soda
4 eggs
4 C. flour
2 tsp. vanilla
5 C. oatmeal (blend in blender and measure after)
1 bag choc. chips (milk)
(I sometimes don’t put as much flour and oatmeal—just a little less of each) Stir in chocolate chips.Bake @ 350 degrees for 10 minutes. DON’T OVERBAKE!
Julie Richmond's Fudge
1/2 lb. pecans
1/2 lb. walnuts
2 1/2 c. semi-sweet chocolate chips
3- 5 oz. Hershey's milk chocolate with almonds candy bars
1- 13 oz. jar of marshmallow cream
5 c. sugar
2- 1/4 lb. cubes margarine or butter
1 can evaporated milk
Butter the bottom and sides of whatever container you plan to put the fudge in. It will fill a 12x18 pan, 2 9x13's or several smaller containers for giving as gifts.Measure pecans and walnuts. Do not chop. Use them whole and put them in a very large mixing bowl and set aside. Measure chocolate chips and put them in the bowl of your big mixer, like a KitchenAid, if you have one. Beak up candy bars and add them to the chocolate chips. Open jar of marshmallow cream and set it next to your mixer, ready to use.Butter the sides of a large pan with a heavy bottom. Add to the pan your sugar, canned milk, and butter or margarine.Bring this mixture in the pan to a boil, stirring constantly. Turn the heat down a little and continue boiling for 5 minutes, stirring constantly. When it has finished boiling for 5 minutes, pour it into the bowl of your mixer where you have the chocolate chips and candy bars. Spoon the marshmallow in, dipping your spoon into the hot syrup to enable you to more easily scoop out the marshmallow. Turn the mixer on and beat at a high speed for 2 minutes. Pour the chocolate mixture on top of the nuts in the larger bowl and mix well. Spoon into your container(s) and spread out, letting the top retain a wavy appearance.
1/2 lb. walnuts
2 1/2 c. semi-sweet chocolate chips
3- 5 oz. Hershey's milk chocolate with almonds candy bars
1- 13 oz. jar of marshmallow cream
5 c. sugar
2- 1/4 lb. cubes margarine or butter
1 can evaporated milk
Butter the bottom and sides of whatever container you plan to put the fudge in. It will fill a 12x18 pan, 2 9x13's or several smaller containers for giving as gifts.Measure pecans and walnuts. Do not chop. Use them whole and put them in a very large mixing bowl and set aside. Measure chocolate chips and put them in the bowl of your big mixer, like a KitchenAid, if you have one. Beak up candy bars and add them to the chocolate chips. Open jar of marshmallow cream and set it next to your mixer, ready to use.Butter the sides of a large pan with a heavy bottom. Add to the pan your sugar, canned milk, and butter or margarine.Bring this mixture in the pan to a boil, stirring constantly. Turn the heat down a little and continue boiling for 5 minutes, stirring constantly. When it has finished boiling for 5 minutes, pour it into the bowl of your mixer where you have the chocolate chips and candy bars. Spoon the marshmallow in, dipping your spoon into the hot syrup to enable you to more easily scoop out the marshmallow. Turn the mixer on and beat at a high speed for 2 minutes. Pour the chocolate mixture on top of the nuts in the larger bowl and mix well. Spoon into your container(s) and spread out, letting the top retain a wavy appearance.
Snowballs by Rania Morrill
Bake at 325 degrees for 20 minutes
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
1 c. softened butter
1/3 c. granulated sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans or walnuts
1 c. sifted powdered sugar
Beat butter for 30 seconds. Add granulated sugar. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the rest of the flour and nuts. Shape into 1 inch balls. Bake on ungreased cookie sheet for 20 minutes or until bottoms are lightly browned.
Snickerdoodles by Claudia Tholstrom
Bake 400 degrees 8-10 minutes
Makes 5 dozen cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together. Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
► Reply to This
Makes 5 dozen cookies
1 c. shortening
1 1/2 c. sugar
2 eggs
2 t. cream of tartar
1 t. baking soda
1/2 t salt
2 3/4 c. flour
Cream shortening, sugar, and eggs together. Add remaining ingredients; roll into walnut sized balls and then roll in 2 T. sugar and 2 t. cinnamon
► Reply to This
Pumpkin Bars by Elisha Walton
350 degrees for 18 minutes for sheet cake,30 minutes for 9x13 pan
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. oil4 eggs
16 oz. pumpkin
Mix all together for about 2 minutes or until smooth. Don't over mix. Pour into greased sheet cake or 9x13 baking dish.
Frosting:
3 c. powdered sugar
6 oz. softened cream cheese
1/4 butter or margarine
1 t. milk
1 t. vanilla
Mix together and frost cooled cake.
Subscribe to:
Posts (Atom)