- Uncooked rotini pasta
- Cooked Chicken
- 2C- Water
- min. 26oz Cream of Chicken Soup
- frozen chopped broccoli
Put the pasta in a casserole dish. Top it with chicken. Mix the water and soup together and pour over the chicken. You can toss the broccoli (or any veggie- peas, etc..) in the pasta mix if you'd like).
Bake covered @ 350 for 1- 1 1/2hrs or until the pasta is done.
Tastes great with hot sauce.
Tuesday, May 8, 2012
Saturday, April 21, 2012
Thursday, April 19, 2012
Homemade Ketchup
Submitted by Jessica Guinan
From How to Cook Everything by Mark Bittman
3/4 c. cider vinegar
2 tbsp pickling spice
2 tbsp neutral oil, like grapeseed or corn
1 red or yellow bell pepper, cored, seeded and roughly chopped
1 large onion, roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
6 c. chopped ripe tomatoes (canned is fine, don't bother to drain)
1/4 c. brown sugar
salt
cayenne, to taste
Heat the cider vinegar & pickling spice in a small pot until just beginning to boil; turn off heat and let the spices steep until ready to use, at least 45 minutes. Meanwhile, put the oil in a large pot over medium-high heat. When hot, add the bell pepper, onion, celery and garlic. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the tomato paste until it is evenly distributed and begins to color, another minute or two. Add the tomato and stir well, scraping the bottom of the pot to prevent sticking. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn. Strain the spiced vinegar and stir it into the tomato mixture along with the brown sugar, salt and cayenne; cook until just a little thinner than bottled ketchup, about 45 minutes. Taste, adjust the seasonings, and remove from the heat. Use an immersion blender to puree the ketchup in the pot or pass it through a food mill. Or let the mixture cool slightly, pour it into a blender or food processor and puree carefully. Cool and serve or refrigerate up to 2 weeks.
From How to Cook Everything by Mark Bittman
3/4 c. cider vinegar
2 tbsp pickling spice
2 tbsp neutral oil, like grapeseed or corn
1 red or yellow bell pepper, cored, seeded and roughly chopped
1 large onion, roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
6 c. chopped ripe tomatoes (canned is fine, don't bother to drain)
1/4 c. brown sugar
salt
cayenne, to taste
Heat the cider vinegar & pickling spice in a small pot until just beginning to boil; turn off heat and let the spices steep until ready to use, at least 45 minutes. Meanwhile, put the oil in a large pot over medium-high heat. When hot, add the bell pepper, onion, celery and garlic. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the tomato paste until it is evenly distributed and begins to color, another minute or two. Add the tomato and stir well, scraping the bottom of the pot to prevent sticking. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn. Strain the spiced vinegar and stir it into the tomato mixture along with the brown sugar, salt and cayenne; cook until just a little thinner than bottled ketchup, about 45 minutes. Taste, adjust the seasonings, and remove from the heat. Use an immersion blender to puree the ketchup in the pot or pass it through a food mill. Or let the mixture cool slightly, pour it into a blender or food processor and puree carefully. Cool and serve or refrigerate up to 2 weeks.
Barbecue Chicken with Cornbread Topper
Submitted by Jessica Guinan
From 100 Best Chicken Recipes
1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients
Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.
From 100 Best Chicken Recipes
1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients
Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.
Wednesday, March 7, 2012
Oreo Cake
Submitted by Jenny Ritter Sykes
8 oz cream cheese, softened
12 oz cool whip
2 boxes french vanilla instand pudding
3 c milk
1 tsp vanilla
1 c powdered sugar
1 package Oreo's, crushed
In mixing bowl, combine all ingredients and mix well.
in 9 x 13 put half the crushed oreo's down, the entire mix and the other half on top. Chill.
8 oz cream cheese, softened
12 oz cool whip
2 boxes french vanilla instand pudding
3 c milk
1 tsp vanilla
1 c powdered sugar
1 package Oreo's, crushed
In mixing bowl, combine all ingredients and mix well.
in 9 x 13 put half the crushed oreo's down, the entire mix and the other half on top. Chill.
Buttermilk Ranch Dip
Submitted by Jessica Guinan
From Dip It! by Rick Rogers
1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper
From Dip It! by Rick Rogers
1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper
- Whisk the mayo, sour cream & buttermilk powder in a medium bowl until the powder dissolves. Stir in the parsley, onion, garlic, thyme, celery seeds and pepper. Cover and refrigerate to blend the flavors, at least 2 hours or up to 3 days.
Diane's Supreme Avocado Dip
Submitted by Jessica Guinan
From Dip it! by Rick Rogers
4 ripe Hass avocados, pitted and peeled
2 tbsp fresh lime juice
salt to taste
1 1/2 c. sour cream
1 c. mayonnaise
1 one ounce envelope ranch-style dressing & dip mix.
Toppings
3 plum tomatoes, seeded & chopped
3 scallions, white part & green, chopped
1/2 c. shredded cheddar
1 can chopped olives, drained
1/4 c. drained & chopped pickled jalapenos
2 tbsp fresh cilantro (GAG! I would never use this...)
- Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
- Stir the sour cream, mayo & dip mix in a small bowl, blending well. Spread over avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour (The dip can be prepared to this point up to 5 hours ahead).
- Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives & jalapenos, on the dip, ending with the cilantro in the center. Serve immediately.
Easy Taco Dip
Submitted by Jessica Guinan
1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream
1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream
- Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
- Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
- Just before serving, stir in cheese. Serve with tortilla chips & sour cream.
Crunchy Taco Bake
Submitted by Tiffany Gallehugh
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
Chewy Peanut Butter Cookies
Submitted by Lisa Mariani Hackney
From Best Loved Cookies cookbook
1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses
1. Heat oven to 350
2. combine flour and baking soda in separate bowl
3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla
4. add flour until well blended and add pecans
5. drop rounded tbsp fulls 2 inches apart on ungreased cookie sheet
5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!
6. remove from oven and immediately place Hershey kiss in center
7. let cool 2 min on baking sheet and remove to cool completely
makes about 4 dozen
From Best Loved Cookies cookbook
1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses
1. Heat oven to 350
2. combine flour and baking soda in separate bowl
3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla
4. add flour until well blended and add pecans
5. drop rounded tbsp fulls 2 inches apart on ungreased cookie sheet
5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!
6. remove from oven and immediately place Hershey kiss in center
7. let cool 2 min on baking sheet and remove to cool completely
makes about 4 dozen
Amazing Pot Pie
Submitted by Lisa Mariani Hackney
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
PIco de Gallo
Submitted by Tiffany Gallehugh
1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper
1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper
Pork Chops with Sauteed Apples
Submitted by Jenny Ritter Sykes
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
Sour Beef
Submitted by Jessica Guinan
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
Mexican Chicken Soup
Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
Pulled Pork Tacos
Submitted by Jessica Guinan
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
Beef Fajita Soup
Submitted by Jessica Guinan
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
Easy Italian Vegetable Soup
Submitted by Jessica Guinan
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
Estofado
Submitted by Jessica Guinan
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
Chicken Tetrazzini
Submitted by Lisa Mariani-Hackney
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
Amazing Pumpkin Muffins
Submitted by Jessica Guinan
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
Aunt Charlotte's Escalloped Pineapple
Submitted by Lynsie McIllhinney
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
Wednesday, February 22, 2012
Fudge Puddles
Submitted by Erin Lucia
1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
Preheat to 325.
Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.
Immediately press center of cookies with melon baller
and then let cookies cool for 5 minutes before removing from pan. Any
less time and they’ll be too soft to transfer in one piece and any
longer, they might get too hard and stick/break.
For fudge filling:
1 bag semi-sweet chocolate chips**
1 can sweetened condensed milk
1 1/2 tsp vanilla.
You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.
*If you want a richer taste you can use brown sugar.
**I've seen people use milk and semi sweet chocolate chips, or butter scotch and semi sweet chips. Use what combination you like.
Finished Product
1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
Preheat to 325.
Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.
Immediately press center of cookies with melon baller
and then let cookies cool for 5 minutes before removing from pan. Any
less time and they’ll be too soft to transfer in one piece and any
longer, they might get too hard and stick/break.For fudge filling:
1 bag semi-sweet chocolate chips**
1 can sweetened condensed milk
1 1/2 tsp vanilla.
You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.
*If you want a richer taste you can use brown sugar.
**I've seen people use milk and semi sweet chocolate chips, or butter scotch and semi sweet chips. Use what combination you like.
Finished Product
Ham & Cheese Biscuits
Submitted by Angela Johnson
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) cold butter, cut into pieces
1 cup shredded cheese (I used a Mexican blend)
1 cup minced ham (I used Canadian bacon)
2/3 cup buttermilk
Preheat oven to 450 degrees
Sift flour, baking powder, and baking soda into bowl. Add butter and mix until it resembles coarse bread crumbs. Stir in cheese, ham, and buttermilk to make soft dough.
Turn the dough out onto a lightly floured surface and knead lightly. Roll out dough 1/2 inch think. Cut out biscuits with a 2 inch round cutter (I used a glass). Place on a greased baking sheet.
Bake about 10 minutes or until browned (Mine only took 8)
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) cold butter, cut into pieces
1 cup shredded cheese (I used a Mexican blend)
1 cup minced ham (I used Canadian bacon)
2/3 cup buttermilk
Preheat oven to 450 degrees
Sift flour, baking powder, and baking soda into bowl. Add butter and mix until it resembles coarse bread crumbs. Stir in cheese, ham, and buttermilk to make soft dough.
Turn the dough out onto a lightly floured surface and knead lightly. Roll out dough 1/2 inch think. Cut out biscuits with a 2 inch round cutter (I used a glass). Place on a greased baking sheet.
Bake about 10 minutes or until browned (Mine only took 8)
Amish Transparent Pudding Miniatures
Submitted by Angela Johnson
1 (9 inch) pie pastry (I used pie dough in a box)
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon light corn syrup
salt
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon ground mace (I used fresh nutmeg)
On a lightly floured surface, roll out pie pastry 1 inch thick
Using a 3 inch cutter, cut out 36 rounds and gently press them into shallow tart pans. Set aside. You may need to bake them in batches (I used my cupcake pan and it was fine, you don't need a tart pan)
Preheat the oven to 375 degrees
In the top of a double boiler, combine the butter, sugar, corn syrup and salt andmix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
Place the pan over hot, but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10 -15 minutes, do not overcook
Fill each tart 2/3rds full (no more than 1/2 tbls) and bake directly on the oven racks for 15 - 20 minutes - or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
Store in covered containers, the layers separated by paper towels
These can be frozen.
1 (9 inch) pie pastry (I used pie dough in a box)
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon light corn syrup
salt
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon ground mace (I used fresh nutmeg)
On a lightly floured surface, roll out pie pastry 1 inch thick
Using a 3 inch cutter, cut out 36 rounds and gently press them into shallow tart pans. Set aside. You may need to bake them in batches (I used my cupcake pan and it was fine, you don't need a tart pan)
Preheat the oven to 375 degrees
In the top of a double boiler, combine the butter, sugar, corn syrup and salt andmix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
Place the pan over hot, but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10 -15 minutes, do not overcook
Fill each tart 2/3rds full (no more than 1/2 tbls) and bake directly on the oven racks for 15 - 20 minutes - or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
Store in covered containers, the layers separated by paper towels
These can be frozen.
Unhealthy Chicken Casserole
Submitted by Elizabeth Whitaker
Boil 4-5 chicken breast in seasoned water (garlic salt, pepper, oregeno)
2 cans cream of chicken soup
3 tb spoons mayo
salt pepper, garlic salt to taste
few small cut up cubes of cream cheese
1 cup cooked rice, white or brown
lemon juice
1 small bag , steam in bag peas and carrots
15 ritz cracker crushed with 1 teaspoon melted butter
1/2 cup milk
cut up chicken in cubes
mix together soup, seasonings, peas and carrots, cream cheese, rice, milk in 9x13 pan
basically everything.
Let chicken cool a bit, then cube and mix in.
Top with crackers, crushed and butter ( i do this in a plastic bag, add butter toss)
sprinkle on top of casserole.
Bake 350 for 45 minutes..
Boil 4-5 chicken breast in seasoned water (garlic salt, pepper, oregeno)
2 cans cream of chicken soup
3 tb spoons mayo
salt pepper, garlic salt to taste
few small cut up cubes of cream cheese
1 cup cooked rice, white or brown
lemon juice
1 small bag , steam in bag peas and carrots
15 ritz cracker crushed with 1 teaspoon melted butter
1/2 cup milk
cut up chicken in cubes
mix together soup, seasonings, peas and carrots, cream cheese, rice, milk in 9x13 pan
basically everything.
Let chicken cool a bit, then cube and mix in.
Top with crackers, crushed and butter ( i do this in a plastic bag, add butter toss)
sprinkle on top of casserole.
Bake 350 for 45 minutes..
Tamale Pie
Submitted by Ginger Fangmeier-Schmidt
2 lbs ground beef (I use turkey)
2 c. diced peppers (I use green chili's)
1 16 oz. jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes jiffy corn muffin mix
2 eggs
2/3 c. milk
4 oz. cheddar cheese, divided
4 oz. pepper jack cheese, divided
8 oz. frozen corn, thawed
brown beef and peppers, add salsa, salt, chipotle pepper, and oregano. cook stirring occasionally for about 15 minutes. Remove from heat and drain excess fat.
lightly grease a 9 x 13 casserole dish. Mix one box of Jiffy mix according to directions, and spread evenly in the bottom of the dish. Top with corn, and then 1/2 the cheese. Spoon mixture evenly, pressing down lightly.
Mix 2nd box of Jiffy mix, and fold in the rest of cheese into mixture; spread evenly over the top leaving small space around edges. Place in preheated 350 degree oven; bake for 1 hour. cool for 15 minutes b4 serving.
2 lbs ground beef (I use turkey)
2 c. diced peppers (I use green chili's)
1 16 oz. jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes jiffy corn muffin mix
2 eggs
2/3 c. milk
4 oz. cheddar cheese, divided
4 oz. pepper jack cheese, divided
8 oz. frozen corn, thawed
brown beef and peppers, add salsa, salt, chipotle pepper, and oregano. cook stirring occasionally for about 15 minutes. Remove from heat and drain excess fat.
lightly grease a 9 x 13 casserole dish. Mix one box of Jiffy mix according to directions, and spread evenly in the bottom of the dish. Top with corn, and then 1/2 the cheese. Spoon mixture evenly, pressing down lightly.
Mix 2nd box of Jiffy mix, and fold in the rest of cheese into mixture; spread evenly over the top leaving small space around edges. Place in preheated 350 degree oven; bake for 1 hour. cool for 15 minutes b4 serving.
Monday, January 23, 2012
Bailey's Irish Cream Cookies
1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. Bailey's
2 1/4 c. cake flour
1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips
Sift together dry ingredients and set aside. Cream together butter, sugars and egg until fluffy. Add vanilla & Bailey's. Mix dry ingredients into the creamed mixture. Drop onto baking sheets & bake at 375 for 8-10 minutes.
There's a note on my recipe that says "Push down before baking" and I can't remember why I wrote that. I'm assuming that they're a little poofy?
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. Bailey's
2 1/4 c. cake flour
1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips
Sift together dry ingredients and set aside. Cream together butter, sugars and egg until fluffy. Add vanilla & Bailey's. Mix dry ingredients into the creamed mixture. Drop onto baking sheets & bake at 375 for 8-10 minutes.
There's a note on my recipe that says "Push down before baking" and I can't remember why I wrote that. I'm assuming that they're a little poofy?
Creole Butter-Roasted Turkey
Submitted by Erin Lucia
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh parsley, minced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Ground cayenne pepper
• 1 whole turkey (about 12 to 14 pounds), thawed if frozen, rinsed and patted dry
• 1/4 cup melted butter
1. Preheat oven to 325 degrees.
2. To prepare Creole butter: Combine softened butter with garlic, fresh herbs, lemon pepper, Tabasco, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
3. Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
4. Fold neck skin under body, tuck wing tips under breast, and tie drumsticks together with kitchen string. Place the turkey, breast side up, on a rack in a heavy roasting pan.
5. Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 ¾ hours or until thermometer registers 170 degrees and juices run clear, basting frequently.
6. Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180 degrees) before carving.
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh parsley, minced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Ground cayenne pepper
• 1 whole turkey (about 12 to 14 pounds), thawed if frozen, rinsed and patted dry
• 1/4 cup melted butter
1. Preheat oven to 325 degrees.
2. To prepare Creole butter: Combine softened butter with garlic, fresh herbs, lemon pepper, Tabasco, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
3. Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
4. Fold neck skin under body, tuck wing tips under breast, and tie drumsticks together with kitchen string. Place the turkey, breast side up, on a rack in a heavy roasting pan.
5. Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 ¾ hours or until thermometer registers 170 degrees and juices run clear, basting frequently.
6. Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180 degrees) before carving.
Favorite Vanilla Muffins
Submitted by Jessica Guinan
From Carole Walter's book Great Coffee Cakes, Sticky Buns, Muffins & More
1 1/2 cups flour, spooned in & leveled off
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. (1 stick) unsalted butter, slightly firm
2 tsp vanilla extract
1 c. granulated sugar
2 large eggs
1/2 c. sour cream
3-4 tsp sparkling sugar (I used sanding sugar from Williams Sonoma)
Heat the oven to 375 and line a muffin tin with cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1" pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Add the vanilla & mix on medium speed until smooth & lightened in color, about 1 minute. (Have faith! I didn't think this would work at first either! Never doubt Carole...) Add the granulated sugar in 4 additions and mix for 1 minute longer. Scrape down the sides of the bowl. Blend in the eggs, one at a time, and mix for another minute. Reduce the mixer speed to low & add the flour mixture alternately with the sour cream, dividing the dry ingredients into 2 parts, starting & ending with the flour. Mix just until blended after each addition. Portion the batter into the pan using approximately 1/4 c. mix per cup. Sprinkle the top of each muffin with about 1/4 tsp of the sparkling sugar. Bake for 23-25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, halfway through, rotate the pans front to back.
From Carole Walter's book Great Coffee Cakes, Sticky Buns, Muffins & More
1 1/2 cups flour, spooned in & leveled off
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. (1 stick) unsalted butter, slightly firm
2 tsp vanilla extract
1 c. granulated sugar
2 large eggs
1/2 c. sour cream
3-4 tsp sparkling sugar (I used sanding sugar from Williams Sonoma)
Heat the oven to 375 and line a muffin tin with cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1" pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Add the vanilla & mix on medium speed until smooth & lightened in color, about 1 minute. (Have faith! I didn't think this would work at first either! Never doubt Carole...) Add the granulated sugar in 4 additions and mix for 1 minute longer. Scrape down the sides of the bowl. Blend in the eggs, one at a time, and mix for another minute. Reduce the mixer speed to low & add the flour mixture alternately with the sour cream, dividing the dry ingredients into 2 parts, starting & ending with the flour. Mix just until blended after each addition. Portion the batter into the pan using approximately 1/4 c. mix per cup. Sprinkle the top of each muffin with about 1/4 tsp of the sparkling sugar. Bake for 23-25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, halfway through, rotate the pans front to back.
Bacon Dip
Submitted by Angela Johnson
1 large container of low fat or fat free plain yogurt
Low fat real bacon pieces (I use Hormel)
Chives
Paprika or McCormick smoky sweet pepper seasoning
Salt
Pepper
Start by spreading a thick layer of paper towels on a counter. At least 10 to 15 pieces depending on the brand you use. Pour the yogurt onto the paper towels and spread it into a relatively even thickness. Top with paper towels and lightly tap. Let it sit for 10 minutes. Remove the top layer of paper towels, and using a rubber spatula, scrape the yogurt into a bowl.If you like bacon like I like bacon, pour in the jar of the bacon pieces. Take a small handful of chives and chop into small pieces. Add in salt, pepper, and the paprika (or smoky sweet seasoning) to taste. You can dip literally anything into this!
1 large container of low fat or fat free plain yogurt
Low fat real bacon pieces (I use Hormel)
Chives
Paprika or McCormick smoky sweet pepper seasoning
Salt
Pepper
Start by spreading a thick layer of paper towels on a counter. At least 10 to 15 pieces depending on the brand you use. Pour the yogurt onto the paper towels and spread it into a relatively even thickness. Top with paper towels and lightly tap. Let it sit for 10 minutes. Remove the top layer of paper towels, and using a rubber spatula, scrape the yogurt into a bowl.If you like bacon like I like bacon, pour in the jar of the bacon pieces. Take a small handful of chives and chop into small pieces. Add in salt, pepper, and the paprika (or smoky sweet seasoning) to taste. You can dip literally anything into this!
Pie Doughs
Mealy Pie Dough (use as a bottom crust for any fruit pie or anything that may make a flaky crust soggy)
1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)
Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.
Flaky Pie Dough (this is best for a top crust & is very flaky)
1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)
Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.
1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)
Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.
Flaky Pie Dough (this is best for a top crust & is very flaky)
1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)
Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.
15 Bean and Ham Soup
Submitted by Elizabeth Whitaker
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
Lisa's Beef Stew
Submitted by Lisa Mariani Hackney
olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste
most of the above you can add or subtract do to taste. We like our stew a bit spicy.
take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover leaving lid partially cracked. I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.
*** really good with a nice loaf of bread***
olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste
most of the above you can add or subtract do to taste. We like our stew a bit spicy.
take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover leaving lid partially cracked. I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.
*** really good with a nice loaf of bread***
Corn Dip AKA Packers Dip
Submitted by Jennifer Peters
2 Tbl - Unsalted butter
3-1/2c - Whole kernel corn
Salt and Pepper
1c - Finely chopped sweet onions
1/2c - Finely chopped red peppers
2 tsp - Minced garlic
1/4c - Green onions
1/2 - 1 cup - Mayo
4 - 6 oz - Shredded cheddar
4 - 6 oz - Shredded Monterey Jack (I substitute Jalapeno Pepper Jack instead and skip the jalapenos)
I personally skip the options below since I replace the monterey jack with Jalapeno Pepper Jack cheese)
(Optional) 1 jalapeno seeded and minced
(Optional) 1/4 tsp cayenne
Melt 1 Tbl of butter in pan and add corn. Salt and pepper to taste. Cook until corn starts to lightly brown (about 5 min). Transfer to large mixing bowl. Melt remaining 1 Tbl of butter in pan and add onions and red peppers. Cook until onion is wilted (about 2 min). Add green onions, garlic and optional jalapeno and cook until softened. Add to mixing bowl. Add mayo and 2/3 of the cheeses and mix well. Pour into 8" baking dish and sprinkle remaining cheese on top. Bake until golden and bubbly 15 - 20 min. Serve hot with tortilla chips. Enjoy!!!
I like to use a lot of cheese, so sometimes I use 8 oz of both cheeses. It's all a matter of preference!
2 Tbl - Unsalted butter
3-1/2c - Whole kernel corn
Salt and Pepper
1c - Finely chopped sweet onions
1/2c - Finely chopped red peppers
2 tsp - Minced garlic
1/4c - Green onions
1/2 - 1 cup - Mayo
4 - 6 oz - Shredded cheddar
4 - 6 oz - Shredded Monterey Jack (I substitute Jalapeno Pepper Jack instead and skip the jalapenos)
I personally skip the options below since I replace the monterey jack with Jalapeno Pepper Jack cheese)
(Optional) 1 jalapeno seeded and minced
(Optional) 1/4 tsp cayenne
Melt 1 Tbl of butter in pan and add corn. Salt and pepper to taste. Cook until corn starts to lightly brown (about 5 min). Transfer to large mixing bowl. Melt remaining 1 Tbl of butter in pan and add onions and red peppers. Cook until onion is wilted (about 2 min). Add green onions, garlic and optional jalapeno and cook until softened. Add to mixing bowl. Add mayo and 2/3 of the cheeses and mix well. Pour into 8" baking dish and sprinkle remaining cheese on top. Bake until golden and bubbly 15 - 20 min. Serve hot with tortilla chips. Enjoy!!!
I like to use a lot of cheese, so sometimes I use 8 oz of both cheeses. It's all a matter of preference!
Sweet and Tangy Meatballs
Submitted by Jennifer Peters
This is going to sound gross, but mix it all together and you'll love it, I promise! My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.
72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly
Bake meatballs. Cook chili sauce and jelly in a pan until well mixed. Add all to a crockpot for an hour and serve! Super yummy!
This is going to sound gross, but mix it all together and you'll love it, I promise! My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.
72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly
Bake meatballs. Cook chili sauce and jelly in a pan until well mixed. Add all to a crockpot for an hour and serve! Super yummy!
Rice & Peas
Submitted by Lisa Mariani Hackney
Just 1 pot cookbook page 40
1 tbsp olive oil
4tbsp of butter
2 oz bacon
1 small onion, chopped
6 1/4 cups hot chicken stock
1 c risotto rice
3tbsp chopped fresh parsley
2 c frozen peas
1/2 c freshly grated parmesan cheese
pepper
Heat the olive oil and half the butter in a heavy bottomed pan. Add the bacon and onion and cook on low heat till translucent but not browned. Add stock and bring to a boil. add rice and season to taste with pepper. Bring to a boil over low heat and simmer. Stirring occasionally for 20-30 minutes or until rice is tender. Add parsley and peas and cook for about 8 minutes or until peas are heated through. Stir in the remaining butter and parmesan. Serve immediately with fresh ground pepper.
Just 1 pot cookbook page 40
1 tbsp olive oil
4tbsp of butter
2 oz bacon
1 small onion, chopped
6 1/4 cups hot chicken stock
1 c risotto rice
3tbsp chopped fresh parsley
2 c frozen peas
1/2 c freshly grated parmesan cheese
pepper
Heat the olive oil and half the butter in a heavy bottomed pan. Add the bacon and onion and cook on low heat till translucent but not browned. Add stock and bring to a boil. add rice and season to taste with pepper. Bring to a boil over low heat and simmer. Stirring occasionally for 20-30 minutes or until rice is tender. Add parsley and peas and cook for about 8 minutes or until peas are heated through. Stir in the remaining butter and parmesan. Serve immediately with fresh ground pepper.
Joy of Cooking Pancakes
Submitted by Lisa Mariani Hackney
pancakes joy of cooking 75th anniversary edition pg 644
whisk together in large bowl
1 1/2 c of all purpose flour
3 tbsp of suger
1 3/4 tspbaking powder
1 tsp salt ( I omit)
Combine in another large bowl (I use my lg Pampered Chef measuring cup)
1 1/2 c of milk
3 tbsp melted butter
2 eggs
1/2 tsp vanilla extract (optional but I use it)
mix the liquid and dry ingriediants quickly together and cook.
I usually make some just plain and some with a few chocolate chips sprinkled in. The best time to do the chocolate chips is just after you put it on your pan or griddle.
pancakes joy of cooking 75th anniversary edition pg 644
whisk together in large bowl
1 1/2 c of all purpose flour
3 tbsp of suger
1 3/4 tspbaking powder
1 tsp salt ( I omit)
Combine in another large bowl (I use my lg Pampered Chef measuring cup)
1 1/2 c of milk
3 tbsp melted butter
2 eggs
1/2 tsp vanilla extract (optional but I use it)
mix the liquid and dry ingriediants quickly together and cook.
I usually make some just plain and some with a few chocolate chips sprinkled in. The best time to do the chocolate chips is just after you put it on your pan or griddle.
Donut Maker Donut Recipes
Submitted by Nichole Younkins
Sour Cream Donuts
1 1/3 c. all purpose flour
1/3 c. sugar
1 Tbsp baking powder
1/2 Tsp salt
1/2 c. milk
1/4 c. vegetable oil
1/4 c. sour cream
1 egg
1 Tsp vanilla
1. Combine dry ingredients in a mixing bowl.
2. In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
3. Fill each cooking reservoir with about 2 tablespoons of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.Makes about 2 dozen
Chocolate Donuts
1 1/4 c. all purpose flour
1/2 c. cocoa
1/2 c. sugar
1 Tbsp baking powder
1 egg
3/4 c. buttermilk
1/4 c. vegetable oil
1 Tsp vanilla
1. Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
4. Glaze or coat with powdered sugar, as desired.Makes about approximately 28 donuts
Buttermilk Spice Donuts
1/3 c. vegetable oil
1 c. sugar
2 eggs
1 1/4 c. buttermilk
1/2 Tspn vanilla
2 c. all purpose flour
4 Tspn baking powder
1/2 Tspn baking soda
1/4 Tspn salt
1 Tspn nutmeg
Cinnamon Sugar Topping
1 c. sugar
2 Tbls cinnamon
1. Beat together oil and sugar. Beat in eggs. Stir in buttermilk. Add vanilla and mix well.
2. Stir together dry ingredients. Blend flour mixture into batter, blending well.
3. Fill each cooking reservoir with about 2 Tbls of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. For cinnamon sugar topping, combine sugar and cinnamon in paper lunch-type bag. Add hot donuts to bag and shake gently until coated. Serve warm.
Makes about 3 dozen
Maple Glazed Applesauce Donuts
1/3 c. butter, softened
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 1/4 c. applesauce
2 c. all purpose flour
2 Tspn baking powder
1 Tspn baking soda
1 Tspn cinnamon
1/4 Tspn salt
1. Beat together butter, brown sugar and sugar. Beat in eggs. Beat in applesauce.
2. Combine four, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into butter mixture. Blend well.3. Fill each cooking reservoir with about 2 Tbls of batter.4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Place donuts on wire rack to cool. Makes about 2.5 dozen
Maple Glaze
1 3/4 c. sifted powdered sugar1/2 Tspn maple extract
2-2.5 Tbls milk1. Blend together powdered sugar, maple extract and 2 Tbls milk.
2. Blend in enough remaining milk, if necessary, to make a glaze consistency.
3. Dip dounuts halfway in glaze; place on wire rack and allow glaze to set up.
Chocolate Glaze for Donuts3/4 c. powdered sugar2 Tbls cocoa2 Tbls half and half1 Tspn vanilla1. Whisk all ingredients together adding more half and half if necessary for glaze consistency.
2. Dip donuts halfway in glaze; place on wire rack and allow glaze to set up.
Makes about 2/3 cup.
Vanilla Frosting or Glaze for Donuts1/4 c. melted butter1 1/3 c. powdered sugar, sifted1 Tspn vanilla1-1.5 Tbls hot water1. Combine melted butter with powdered sugar, stirring until well blended. Stir in vanilla. Blend in 1 Tbls of hot water and stir until smooth.2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup.
For Glaze Style: Increase hot water to 2-2.5 Tbls.
1 1/3 c. all purpose flour
1/3 c. sugar
1 Tbsp baking powder
1/2 Tsp salt
1/2 c. milk
1/4 c. vegetable oil
1/4 c. sour cream
1 egg
1 Tsp vanilla
1. Combine dry ingredients in a mixing bowl.
2. In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
3. Fill each cooking reservoir with about 2 tablespoons of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.Makes about 2 dozen
Chocolate Donuts
1 1/4 c. all purpose flour
1/2 c. cocoa
1/2 c. sugar
1 Tbsp baking powder
1 egg
3/4 c. buttermilk
1/4 c. vegetable oil
1 Tsp vanilla
1. Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
4. Glaze or coat with powdered sugar, as desired.Makes about approximately 28 donuts
Buttermilk Spice Donuts
1/3 c. vegetable oil
1 c. sugar
2 eggs
1 1/4 c. buttermilk
1/2 Tspn vanilla
2 c. all purpose flour
4 Tspn baking powder
1/2 Tspn baking soda
1/4 Tspn salt
1 Tspn nutmeg
Cinnamon Sugar Topping
1 c. sugar
2 Tbls cinnamon
1. Beat together oil and sugar. Beat in eggs. Stir in buttermilk. Add vanilla and mix well.
2. Stir together dry ingredients. Blend flour mixture into batter, blending well.
3. Fill each cooking reservoir with about 2 Tbls of batter.
4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. For cinnamon sugar topping, combine sugar and cinnamon in paper lunch-type bag. Add hot donuts to bag and shake gently until coated. Serve warm.
Makes about 3 dozen
Maple Glazed Applesauce Donuts
1/3 c. butter, softened
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 1/4 c. applesauce
2 c. all purpose flour
2 Tspn baking powder
1 Tspn baking soda
1 Tspn cinnamon
1/4 Tspn salt
1. Beat together butter, brown sugar and sugar. Beat in eggs. Beat in applesauce.
2. Combine four, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into butter mixture. Blend well.3. Fill each cooking reservoir with about 2 Tbls of batter.4. Bake about 4-5 minutes or until a toothpick inserted into donut comes out clean.
5. Place donuts on wire rack to cool. Makes about 2.5 dozen
Maple Glaze
1 3/4 c. sifted powdered sugar1/2 Tspn maple extract
2-2.5 Tbls milk1. Blend together powdered sugar, maple extract and 2 Tbls milk.
2. Blend in enough remaining milk, if necessary, to make a glaze consistency.
3. Dip dounuts halfway in glaze; place on wire rack and allow glaze to set up.
Chocolate Glaze for Donuts3/4 c. powdered sugar2 Tbls cocoa2 Tbls half and half1 Tspn vanilla1. Whisk all ingredients together adding more half and half if necessary for glaze consistency.
2. Dip donuts halfway in glaze; place on wire rack and allow glaze to set up.
Makes about 2/3 cup.
Vanilla Frosting or Glaze for Donuts1/4 c. melted butter1 1/3 c. powdered sugar, sifted1 Tspn vanilla1-1.5 Tbls hot water1. Combine melted butter with powdered sugar, stirring until well blended. Stir in vanilla. Blend in 1 Tbls of hot water and stir until smooth.2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup.
For Glaze Style: Increase hot water to 2-2.5 Tbls.
Classic Bran Muffins
Submitted by Jessica Guinan
From Allrecipes
1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. canola oil
1 egg
2/3 c. brown sugar
1/2 tsp vanilla extract
1 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c. raisins
Preheat oven to 375 degrees. Prepare muffin tins. Mix together wheat bran and buttermilk and let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in raisins and spoon batter into tins. Bake 15 to 20 minutes.
From Allrecipes
1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. canola oil
1 egg
2/3 c. brown sugar
1/2 tsp vanilla extract
1 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c. raisins
Preheat oven to 375 degrees. Prepare muffin tins. Mix together wheat bran and buttermilk and let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in raisins and spoon batter into tins. Bake 15 to 20 minutes.
Star Wars Pancakes
Submitted by Jessica Guinan
From Williams-Sonoma's Star Wars pancake molds
2 eggs
2 c. flour, sifted
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/2 c. buttermilk
4 tbsp butter, melted
1/2 tsp vanilla
In a bowl, beat the eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until batter is smooth and no lumps remain. Do not overmix. Bake as usual.
From Williams-Sonoma's Star Wars pancake molds
2 eggs
2 c. flour, sifted
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/2 c. buttermilk
4 tbsp butter, melted
1/2 tsp vanilla
In a bowl, beat the eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until batter is smooth and no lumps remain. Do not overmix. Bake as usual.
Sugar & Spice Muffins
Submitted by Jessica Guinan
1 3/4c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 c. canola oil
3/4 c. sugar
1 egg
3/4 c. milk
Coating: 1/2 c. butter
3/4 c. sugar
1 to 1 1/2 tsp cinnamon
Preheat oven to 350. Combine flour, baking powder, salt and nutmeg in a bowl. In a separate bowl, combine oil, sugar, egg and milk. Make a well in the dry ingredients and pour wet ingredients in. Stir until just combined. Bake 20-25 minutes or until tester comes out clean. Before serving, melt butter for coating and brush on top of muffin. Combine sugar and cinnamon and sprinkle on top.
Lisa's Italian Meatloaf
Submitted by Lisa Mariani Hackney
2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce
preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well. Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest of the mixture over top.
bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.
** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**
2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce
preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well. Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest of the mixture over top.
bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.
** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**
Lisa's Keilbasa and Potato Soup
Submitted by Lisa Mariani Hackney
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
Chicken Ginger Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Jess's Garlic Chicken Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
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1. Parmesan & Lemon
3/4C- grated Parmesan
2T- Fresh Lemon Juice
2T- Olive Oil
1/2tea- Salt
1/4tea- Pepper
2. Cream & Chives
1/4C- Heavy Cream
2T- Chopped fresh chives
1/2tea- Salt
1/4tea- Pepper
CORN
1. Sun dried tomatoes & scallions
1/2C- Sun dried tomatoes, chopped
2- Scallions, thin sliced
1/2tea- Salt
1/4tea- Pepper
2. Chili & Lime
2T- Fresh Lime Juice
2T- Olive Oil
1/4tea- chili powder
1/2tea- Salt
1/4tea- Pepper
GREEN BEANS
1. Pecans & Raisins
1/2C- Pecans, toasted & chopped
1/2C- Golden raisins
2T- Butter
1/2 tea- Salt
1/4tea- Pepper
2. Teriyaki & Peppers
3T- Teriyaki sauce
1- Bell Pepper, sliced
1/2C- Chow Mein Noodles