Wild Rice, Broccoli and Chicken Soup
Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. Soooo GOOD!
Ingredients:
1 box of Uncle Ben's Wild Rice and Chicken soup mix 2 cans of chicken broth 3 cups of water 1 carrot, shredded (or use carrot sticks already prepped found in produce dept.) 1 box (10 oz) of frozen chopped broccoli, thawed 1 can cream of chicken soup 1 8 oz. block of cream cheese, cubed into small pieces 5 or 6 chicken tenders cooked and cut into small pieces Directions:
In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Reduce heat; cover and simmer 10 minutes, stirring once.
Stir in broccoli, carrot pieces and cooked chicken pieces.
Cover and simmer for 5 minutes.
Stir in soup and cream cheese. Cook and stir until cheese is melted.
Servings: 8 1 cup servings Time: 20 Minutes Preparation Time20 Minutes Cooking Time
Source: Got the recipe from a friend. I added the chicken pieces and substituted 5 cups water with the 2 cans broth and 3 cups water.
By sweetie6116 from Ga
Thursday, December 3, 2009
Turkey Roll
Turkey Roll
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
No-Salt Hot and Spicy Seasonings
No-Salt Hot and Spicy Seasonings
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Pumpkin Mousse Pie
Pumpkin Mousse Pie
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
Oven-Baked Sweet Potato Fries
Oven-Baked Sweet Potato Fries
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Sweet Potato Shepherd's Pie
Sweet Potato Shepherd's Pie
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Sweet Potato Pie
Sweet potato pie is a Southern staple, but you may be surprised at what a guy from Ohio can show you. Take a gander at former WIS News 10 anchor Scott Hawkins' recipe for sweet potato pie.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Secret Recipe
Secret Recipe
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
Thursday, November 26, 2009
Tastes like Roast and Veggies
Tastes like Roast and Veggies
It uses hamburger instead of roast beef, but the veggies taste like they have been roasting for hours. It is much cheaper and is easy.
Ingredients:
1 lb. hamburger or more if you want
3/4 cup bread crumbs, or crushed cold cereal or oatmeal
1/4 cup chopped onions
1 egg
4 large potatoes peeled and cut into wedges
4large carrots sliced
4 celery stalks cut into about 3 inch pieces
1 onion peeled and quartered
sprinkles of Italian seasoning
bay leaf (3)
thyme
3 shakes seasoned salt
1 cup water and more as needed
2 cups mushrooms sliced (opt.)
2 bell peppers cleaned and cut into 1 inch squares (opt.)
Directions:
Mix the first 4 ingredients and form meatballs, whatever size you prefer. Brown in large enough pan to hold all of this stuff. Drain if you are using the cheapest hamburger; otherwise leave the grease in the pan.
Add the next 4 ingredients and the spices and about a cup of water. Let it cook on low for about an hour, keeping the level of water about 1 inch in the pan. During the last part of the cooking time you can let the water level go down. If you keep it up you have a little sauce or you get a more roasted effect if you let the water level go down.
Add the last two ingredients if you have them and let it cook for about 10 minutes more. Then serve. You can use any veggies that you have on hand. In fact turnips go great in this as well as rutabaga and other root vegetables. I just used the traditional ones because it was the taste I was looking for.
Servings: 4-6 large Time: 20 Minutes Preparation Time60 to 70 Minutes Cooking Time
Source: We were going through tough times financially and I was craving post roast and veggies. Roast was very expensive at the time, so I came up with this recipe.
By Jeanette from Sacramento, CA
It uses hamburger instead of roast beef, but the veggies taste like they have been roasting for hours. It is much cheaper and is easy.
Ingredients:
1 lb. hamburger or more if you want
3/4 cup bread crumbs, or crushed cold cereal or oatmeal
1/4 cup chopped onions
1 egg
4 large potatoes peeled and cut into wedges
4large carrots sliced
4 celery stalks cut into about 3 inch pieces
1 onion peeled and quartered
sprinkles of Italian seasoning
bay leaf (3)
thyme
3 shakes seasoned salt
1 cup water and more as needed
2 cups mushrooms sliced (opt.)
2 bell peppers cleaned and cut into 1 inch squares (opt.)
Directions:
Mix the first 4 ingredients and form meatballs, whatever size you prefer. Brown in large enough pan to hold all of this stuff. Drain if you are using the cheapest hamburger; otherwise leave the grease in the pan.
Add the next 4 ingredients and the spices and about a cup of water. Let it cook on low for about an hour, keeping the level of water about 1 inch in the pan. During the last part of the cooking time you can let the water level go down. If you keep it up you have a little sauce or you get a more roasted effect if you let the water level go down.
Add the last two ingredients if you have them and let it cook for about 10 minutes more. Then serve. You can use any veggies that you have on hand. In fact turnips go great in this as well as rutabaga and other root vegetables. I just used the traditional ones because it was the taste I was looking for.
Servings: 4-6 large Time: 20 Minutes Preparation Time60 to 70 Minutes Cooking Time
Source: We were going through tough times financially and I was craving post roast and veggies. Roast was very expensive at the time, so I came up with this recipe.
By Jeanette from Sacramento, CA
LEMON LUSH
This recipe came from a lady I met through a pen pal site over 10 years ago. I have met her in person and spent time with her and her family in her home in WI. Thanks Pam for sharing your recipe with me.
LEMON LUSH
Ingredients:
1 C. flour
1/2 C. butter, melted
1 C. pecans or walnuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 cup cool whip (buy a large cool whip)
2 pkgs. instant lemon pudding (small pkgs.)
3 C. cold milk
Coconut (Optional)
Additional Cool Whip
Directions:
Mix flour, butter and walnuts (or pecans) and press in 8x8 pan. Bake at 350 for 10-15 mins. or until lightly brown. Let crust chill for at least 2 hours in freezer or overnight in refrigerator.
Mix softened cream cheese, powdered sugar until smooth. Fold in 1 Cup of Cool Whip. Spread mixture on crust.Mix pudding and milk then spread on second layer. Top with remaining cool whip and sprinkle with coconut (optional) or chopped nuts (optional) Pretty to garnish servings with thinly sliced lemon on top.
LEMON LUSH
Ingredients:
1 C. flour
1/2 C. butter, melted
1 C. pecans or walnuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 cup cool whip (buy a large cool whip)
2 pkgs. instant lemon pudding (small pkgs.)
3 C. cold milk
Coconut (Optional)
Additional Cool Whip
Directions:
Mix flour, butter and walnuts (or pecans) and press in 8x8 pan. Bake at 350 for 10-15 mins. or until lightly brown. Let crust chill for at least 2 hours in freezer or overnight in refrigerator.
Mix softened cream cheese, powdered sugar until smooth. Fold in 1 Cup of Cool Whip. Spread mixture on crust.Mix pudding and milk then spread on second layer. Top with remaining cool whip and sprinkle with coconut (optional) or chopped nuts (optional) Pretty to garnish servings with thinly sliced lemon on top.
Wednesday, November 25, 2009
Here is my favorite recipe for Thanksgiving.
Here is my favorite recipe for Thanksgiving.
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Mushroom-Turkey Pie
Mushroom-Turkey Pie
This is great for leftover turkey.
Ingredients:
1 cup frozen mixed vegetables
1/4 cup butter or margarine
1 med. onion chopped
1/2 lb. mushrooms, sliced
1/3 cup flour
1/2 cup water
1 chicken bouillon cube
3 cups cubed leftover turkey
1 cup cream style cottage cheese
1/3 cup chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried leaf marjoram
1/4 tsp. poultry seasoning
Savory Pastry
2 cups sifted all-purpose flour,
1/2 tsp. paprika,
1 tsp. salt,
1/2 tsp. celery seeds,
1 pinch ground nutmeg,
2/3 cup lard,
1/4 cup ice water.
Directions:
Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.
Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.
For Savory Pastry: Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.
Servings: 6 Time: 20 to 25 Minutes Preparation Time35 to 40 Minutes Cooking Time
Source: A local newspaper
By mother of 5 from Nova Scotia
This is great for leftover turkey.
Ingredients:
1 cup frozen mixed vegetables
1/4 cup butter or margarine
1 med. onion chopped
1/2 lb. mushrooms, sliced
1/3 cup flour
1/2 cup water
1 chicken bouillon cube
3 cups cubed leftover turkey
1 cup cream style cottage cheese
1/3 cup chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried leaf marjoram
1/4 tsp. poultry seasoning
Savory Pastry
2 cups sifted all-purpose flour,
1/2 tsp. paprika,
1 tsp. salt,
1/2 tsp. celery seeds,
1 pinch ground nutmeg,
2/3 cup lard,
1/4 cup ice water.
Directions:
Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.
Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.
For Savory Pastry: Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.
Servings: 6 Time: 20 to 25 Minutes Preparation Time35 to 40 Minutes Cooking Time
Source: A local newspaper
By mother of 5 from Nova Scotia
Buttermilk Griddle Cakes
Buttermilk Griddle Cakes
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
Chicken And Noodles
Chicken And Noodles
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
Turkey Breakfast Hash
Turkey Breakfast Hash
For turkey leftovers, make a breakfast hash.
Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.)
In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through.
Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
For turkey leftovers, make a breakfast hash.
Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.)
In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through.
Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
Nancy's Southern Pecan Pie
Nancy's Southern Pecan Pie
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
Lasagna
Lasagna
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Pecan Bread
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Night Before Scrambled Egg Casserole
Night Before Scrambled Egg Casserole
Ingredients:
1 cup diced ham
1/4 cup chopped green onions
3 Tbsp. melted margarine
1 dozen eggs, beaten
4 oz. can sliced mushrooms, drained
1/4 cup melted margarine
2 1/4 cup bread crumbs
1/8 tsp. paprika
Cheese Sauce:
2 Tbsp. margarine
2 1/2 Tbsp. flour
2 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup American cheese
Directions:
Saute' ham and green onions in margarine. Add beaten eggs and cook until soft curds form. Stir in mushrooms and cheese sauce (which has been prepared as any basic white sauce). Spoon eggs into 9x13 greased pan. Combine remaining 1/4 cup margarine and bread crumbs. Sprinkle evenly over eggs, sprinkle all with paprika. Cover and refrigerate overnight. Half hour before serving, place pan in cold oven, turn on oven to 350 and bake 30 minutes. Serves 8-12
By Robin from Washington, IA
Ingredients:
1 cup diced ham
1/4 cup chopped green onions
3 Tbsp. melted margarine
1 dozen eggs, beaten
4 oz. can sliced mushrooms, drained
1/4 cup melted margarine
2 1/4 cup bread crumbs
1/8 tsp. paprika
Cheese Sauce:
2 Tbsp. margarine
2 1/2 Tbsp. flour
2 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup American cheese
Directions:
Saute' ham and green onions in margarine. Add beaten eggs and cook until soft curds form. Stir in mushrooms and cheese sauce (which has been prepared as any basic white sauce). Spoon eggs into 9x13 greased pan. Combine remaining 1/4 cup margarine and bread crumbs. Sprinkle evenly over eggs, sprinkle all with paprika. Cover and refrigerate overnight. Half hour before serving, place pan in cold oven, turn on oven to 350 and bake 30 minutes. Serves 8-12
By Robin from Washington, IA
Tuesday, November 24, 2009
Union Station Chocolate Chip Cookies
Union Station Chocolate Chip Cookies
Ingredients
1 cup butter or margarine
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2 1/2 cups oatmeal, blended to powder
12 oz. chocolate chips
1 1/2 cups chopped nuts
4 oz. Hershey bar, melted
Directions
Cream butter, brown sugar, and sugar together. Add 2 eggs and vanilla. In separate bowl, mix dry ingredients and then add to wet mixture. Add 12 oz. chocolate chips, chopped nuts, and 4 oz. Hershey bar melted. Shape dough in gold ball size on ungreased cookie sheets. Bake at 375 degrees F for 8 minutes.
By Robin from Washington, IA
Ingredients
1 cup butter or margarine
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2 1/2 cups oatmeal, blended to powder
12 oz. chocolate chips
1 1/2 cups chopped nuts
4 oz. Hershey bar, melted
Directions
Cream butter, brown sugar, and sugar together. Add 2 eggs and vanilla. In separate bowl, mix dry ingredients and then add to wet mixture. Add 12 oz. chocolate chips, chopped nuts, and 4 oz. Hershey bar melted. Shape dough in gold ball size on ungreased cookie sheets. Bake at 375 degrees F for 8 minutes.
By Robin from Washington, IA
Basic Gravy
Basic Gravy
A recipe that can be made from roasted chicken, turkey, beef, ham or pork drippings
Ingredients:
2 Tbsp. pan drippings from roasted chicken, turkey, beef, ham or pork
2 Tbsp flour
1 cup chicken or beef stock
1 cup milk
Salt and pepper to taste
Directions:
Reserve 2 tablespoons of the pan drippings in your roasting pan. Place roasting pan on the stove and heat drippings over medium heat. Sprinkle flour, whisk until smooth and cook 1 to 2 minutes, scraping up any of the browned bits on the bottom of the pan.
Slowly whisk in stock and milk, reduce heat and simmer for 10-15 minutes until thickened, whisk often to remove lumps. If the gravy seems too thick for you just add a tad bit more stock. If not thick enough for you just add a bit more flour. Season with salt and pepper and serve.
By Deeli
A recipe that can be made from roasted chicken, turkey, beef, ham or pork drippings
Ingredients:
2 Tbsp. pan drippings from roasted chicken, turkey, beef, ham or pork
2 Tbsp flour
1 cup chicken or beef stock
1 cup milk
Salt and pepper to taste
Directions:
Reserve 2 tablespoons of the pan drippings in your roasting pan. Place roasting pan on the stove and heat drippings over medium heat. Sprinkle flour, whisk until smooth and cook 1 to 2 minutes, scraping up any of the browned bits on the bottom of the pan.
Slowly whisk in stock and milk, reduce heat and simmer for 10-15 minutes until thickened, whisk often to remove lumps. If the gravy seems too thick for you just add a tad bit more stock. If not thick enough for you just add a bit more flour. Season with salt and pepper and serve.
By Deeli
Holiday Quick Breads
Holiday Quick Breads
Everyone loves quick bread for the holidays right? Well here are some quick and easy quick breads that can be given as gifts this year. These breads are different from the usual pumpkin, zucchini and banana bread. Hope you enjoy making them. Remember, quick breads are great to make and freeze. It can solve your last minute gift problems. Just wrap in tin foil and put a bow and tag on it.
To store quick breads, place in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze quick bread loaves, wrap them tightly in heavy aluminum foil and then place them in plastic freezer bags, and freeze for up to 3 months. To thaw, remove loaf from plastic bag (leave in foil) and let thaw at room temperature. To re-heat, leave loaf wrapped in foil. Re-heat in a preheated 350 degrees F (180 degrees C) oven for 15 to 20 minutes or until hot.
Quick Tips
Important: When working with baking powder or baking soda, do not beat the batter; stir only enough to just moisten the dry ingredients. There may still be lumps remaining in the dough, but this is okay. the more you mix a quick-bread batter, the more you develop the flour's gluten, and the tougher the resulting bread.
Bake all quick breads as soon as the ingredients are assembled. since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense. If you oven tends to overheat, reduce the oven temperature by 25 degrees and increase the cooking time by 5 minutes.
Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.
If you find that your bread is beginning to brown too fast, cover it with a tent of aluminum foil.
Cool quick breads in the loaf pan for 10 minutes; then remove from pan and allow to cool completely before slicing.
Now, on to the recipes!
Holiday Gingerbread
1/2 cup butter
1/2 cup brown sugar
1 cup light molasses
2 tsp. cinnamon
1 tsp. ginger
1 Tbsp. soda dissolved in 1 cup boiling water
2 well beaten eggs Cream the butter with brown sugar, add molasses. Sift the spices with the flour. Add flour mixture to the creamed mixture mix well. Add soda in boiling water then add the eggs last. Place in a buttered 9 by 13 pan bake for 35 to 40 minutes in a 350 degree F oven.
Apple Bread
2 cups sifted flour
4 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup sugar 1 beaten egg
1 cup milk
1/3 cup oil
3/4 cup chopped apples Combine fist 6 ingredients and mix well. Add remaining ingredients in order stir well after each addition. Pour into greased loaf pan. Bake for 40 t0 60 minutes in 400 degree F oven.
Bible Bread
3/4 cup boiling water
1 cup dates or figs
1 3/4 cups flour
1/4 tsp. salt
1 tsp. soda
1/2 cup sugar
1 well beaten egg
1 cup grated american cheese
3/4 cup chopped nuts ( Your choice) Pour boiling water over the dried fruit of your choice, let stand 5 minutes. Sift flour with salt, soda and sugar. Comine the dried fruit mixture, egg, and cheese and nuts and then combine with the flour mixture. Mix well. Bake in greased 5x9 inch pan. Bake at 350 degrees F for 45-50 minutes.
Blueberry Nut Bread
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup nuts
2 eggs slightly beaten
1 cup milk
3 tsp. melted shortening
1 cup blueberries fresh or frozen Mix flour baking powder, salt, sugar and nuts. Add eggs and milk and shortening, mixing well. Stir in blueberries. Pour into a 9x5 inch loaf pan and let stand 30 minutes. Bake in 350 degree F oven for 1 hour.
Carrot Bread
3/4 cup salad oil
1 cup sugar
1 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 salt
2 eggs
1 cup grated raw carrots
1/2 cup chopped pecans Combine all ingredients except the carrots and pecans in mixer, mix throughly, Fold in carrots and pecans. Place in greased and floured 8x4 loaf pan. Bake for 45 mins at 325 degrees F.
Cheery Cherry Christmas Bread
2 1/2 cups sifted flour
1 cup sugar
3 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk
1 cup chopped walnuts
1/2 small jar of red maraschino cherries chopped
1/2 jar of green maraschino cherries chopped Sift first four ingredients together in a bowl. Add egg and milk, mixing only until moistened. Stir in walnuts and cherries. Place batter in a greased and floured bread pan. Bake at 350 degrees F for 1 hour and 30 minutes.
Sweet Potato Bread
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup chopped pecans, lightly toasted
1/2 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup milk
1 cup cooked and mashed sweet potatoes Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Combine first set of ingredients in large bowl with wire whisk. Set aside. In a medium bowl cream the butter until smooth. Add sugar gradually and beat until light and fluffy. Add egg and combine. Add milk and sweet potatoes. Combine completely. Gradually add dry mixture. Stir until just combined. Pour into prepared pan. Bake for 45-50 minutes. Cool for 10 minutes in pan on rack. Remove and finish cooling.
Chocolate Chip Quick Bread
4 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
2 large eggs
1 3/4 cups milk
2/3 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts or pecans (optional) Preheat oven to 350 degrees F/180 degrees C. Grease two 9x5 inch loaf pans. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups chocolate chips and chopped nuts. Spoon into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
In The Pantry Quick Bread
1/2 cup of Grape nuts cereal
1 cup sour milk
1 tsp. soda dissolved in 2 tsp warm water
1 egg beaten
1/2 cup sugar
1 1/2 cups flour
Pinch of salt
2 tsp. baking powder
1 Tbsp. melted butter Soak grape nuts in the sour milk for 30 minutes. Add soda water. Add egg and sugar. Sift the dry ingredients together. Add the flour mixture and the butter to the wet ingredients Pour into loaf pan and bake 50 t0 60 minutes.
Orange Bread
Rind of 2 oranges, cut fine
1/2 cup of water
1 cup sugar
2 cup flour
2 tsp baking powder
1 egg beaten
1/2 cup milk
3/4 cup of nuts of your choice
Pinch of salt Combine orange rind, water and sugar boil down until 1/3 of bulk. Sift flour, baking powder and remaining sugar together, add to the rind mixture. Add egg to milk, combine with dry ingredients. Add nuts and salt. Place in loaf pan and make 45 minutes at 350 degrees F.
Pineapple Quick Bread
2 1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
3 tsp baking powder
1 cup all bran cereal
3/4 cup walnuts
1 1/2 cups crushed pineapple
1 egg well beaten
3 Tbsp shortening, melted Sift flour, sugar, baking soda and baking powder together. Stir in the cereal and walnuts. Add pineapple, egg and shortening. Beat until well mixed. Place in greased and floured loaf pan and bake for 1 hour and 15 minutes at 350 degrees F.
Everyone loves quick bread for the holidays right? Well here are some quick and easy quick breads that can be given as gifts this year. These breads are different from the usual pumpkin, zucchini and banana bread. Hope you enjoy making them. Remember, quick breads are great to make and freeze. It can solve your last minute gift problems. Just wrap in tin foil and put a bow and tag on it.
To store quick breads, place in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze quick bread loaves, wrap them tightly in heavy aluminum foil and then place them in plastic freezer bags, and freeze for up to 3 months. To thaw, remove loaf from plastic bag (leave in foil) and let thaw at room temperature. To re-heat, leave loaf wrapped in foil. Re-heat in a preheated 350 degrees F (180 degrees C) oven for 15 to 20 minutes or until hot.
Quick Tips
Important: When working with baking powder or baking soda, do not beat the batter; stir only enough to just moisten the dry ingredients. There may still be lumps remaining in the dough, but this is okay. the more you mix a quick-bread batter, the more you develop the flour's gluten, and the tougher the resulting bread.
Bake all quick breads as soon as the ingredients are assembled. since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense. If you oven tends to overheat, reduce the oven temperature by 25 degrees and increase the cooking time by 5 minutes.
Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.
If you find that your bread is beginning to brown too fast, cover it with a tent of aluminum foil.
Cool quick breads in the loaf pan for 10 minutes; then remove from pan and allow to cool completely before slicing.
Now, on to the recipes!
Holiday Gingerbread
1/2 cup butter
1/2 cup brown sugar
1 cup light molasses
2 tsp. cinnamon
1 tsp. ginger
1 Tbsp. soda dissolved in 1 cup boiling water
2 well beaten eggs Cream the butter with brown sugar, add molasses. Sift the spices with the flour. Add flour mixture to the creamed mixture mix well. Add soda in boiling water then add the eggs last. Place in a buttered 9 by 13 pan bake for 35 to 40 minutes in a 350 degree F oven.
Apple Bread
2 cups sifted flour
4 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup sugar 1 beaten egg
1 cup milk
1/3 cup oil
3/4 cup chopped apples Combine fist 6 ingredients and mix well. Add remaining ingredients in order stir well after each addition. Pour into greased loaf pan. Bake for 40 t0 60 minutes in 400 degree F oven.
Bible Bread
3/4 cup boiling water
1 cup dates or figs
1 3/4 cups flour
1/4 tsp. salt
1 tsp. soda
1/2 cup sugar
1 well beaten egg
1 cup grated american cheese
3/4 cup chopped nuts ( Your choice) Pour boiling water over the dried fruit of your choice, let stand 5 minutes. Sift flour with salt, soda and sugar. Comine the dried fruit mixture, egg, and cheese and nuts and then combine with the flour mixture. Mix well. Bake in greased 5x9 inch pan. Bake at 350 degrees F for 45-50 minutes.
Blueberry Nut Bread
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup nuts
2 eggs slightly beaten
1 cup milk
3 tsp. melted shortening
1 cup blueberries fresh or frozen Mix flour baking powder, salt, sugar and nuts. Add eggs and milk and shortening, mixing well. Stir in blueberries. Pour into a 9x5 inch loaf pan and let stand 30 minutes. Bake in 350 degree F oven for 1 hour.
Carrot Bread
3/4 cup salad oil
1 cup sugar
1 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 salt
2 eggs
1 cup grated raw carrots
1/2 cup chopped pecans Combine all ingredients except the carrots and pecans in mixer, mix throughly, Fold in carrots and pecans. Place in greased and floured 8x4 loaf pan. Bake for 45 mins at 325 degrees F.
Cheery Cherry Christmas Bread
2 1/2 cups sifted flour
1 cup sugar
3 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk
1 cup chopped walnuts
1/2 small jar of red maraschino cherries chopped
1/2 jar of green maraschino cherries chopped Sift first four ingredients together in a bowl. Add egg and milk, mixing only until moistened. Stir in walnuts and cherries. Place batter in a greased and floured bread pan. Bake at 350 degrees F for 1 hour and 30 minutes.
Sweet Potato Bread
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup chopped pecans, lightly toasted
1/2 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup milk
1 cup cooked and mashed sweet potatoes Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Combine first set of ingredients in large bowl with wire whisk. Set aside. In a medium bowl cream the butter until smooth. Add sugar gradually and beat until light and fluffy. Add egg and combine. Add milk and sweet potatoes. Combine completely. Gradually add dry mixture. Stir until just combined. Pour into prepared pan. Bake for 45-50 minutes. Cool for 10 minutes in pan on rack. Remove and finish cooling.
Chocolate Chip Quick Bread
4 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
2 large eggs
1 3/4 cups milk
2/3 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts or pecans (optional) Preheat oven to 350 degrees F/180 degrees C. Grease two 9x5 inch loaf pans. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups chocolate chips and chopped nuts. Spoon into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
In The Pantry Quick Bread
1/2 cup of Grape nuts cereal
1 cup sour milk
1 tsp. soda dissolved in 2 tsp warm water
1 egg beaten
1/2 cup sugar
1 1/2 cups flour
Pinch of salt
2 tsp. baking powder
1 Tbsp. melted butter Soak grape nuts in the sour milk for 30 minutes. Add soda water. Add egg and sugar. Sift the dry ingredients together. Add the flour mixture and the butter to the wet ingredients Pour into loaf pan and bake 50 t0 60 minutes.
Orange Bread
Rind of 2 oranges, cut fine
1/2 cup of water
1 cup sugar
2 cup flour
2 tsp baking powder
1 egg beaten
1/2 cup milk
3/4 cup of nuts of your choice
Pinch of salt Combine orange rind, water and sugar boil down until 1/3 of bulk. Sift flour, baking powder and remaining sugar together, add to the rind mixture. Add egg to milk, combine with dry ingredients. Add nuts and salt. Place in loaf pan and make 45 minutes at 350 degrees F.
Pineapple Quick Bread
2 1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
3 tsp baking powder
1 cup all bran cereal
3/4 cup walnuts
1 1/2 cups crushed pineapple
1 egg well beaten
3 Tbsp shortening, melted Sift flour, sugar, baking soda and baking powder together. Stir in the cereal and walnuts. Add pineapple, egg and shortening. Beat until well mixed. Place in greased and floured loaf pan and bake for 1 hour and 15 minutes at 350 degrees F.
Add Pumpkin Pie Spice to Coffee Grounds
Add Pumpkin Pie Spice to Coffee Grounds
I love the Pumpkin Spice Flavored Coffee that is sold at this time of the year. But, drinking too many of them can really put a hole in my pocket!
So I made my own! When I brew coffee, I added a teaspoon ( or more) of Pumpkin Pie Spice to the coffee grounds! Turned out pretty good. Not quite the same, but close enough. And there was a whole pot of brewed pumpkin spice coffee for nearly next to nothing. I already had the spice in my cabinet, and was going to brew coffee anyway.
Your taste may require more spice than I did. Enjoy.
Source: My own idea
By Barb from East Tennessee
I love the Pumpkin Spice Flavored Coffee that is sold at this time of the year. But, drinking too many of them can really put a hole in my pocket!
So I made my own! When I brew coffee, I added a teaspoon ( or more) of Pumpkin Pie Spice to the coffee grounds! Turned out pretty good. Not quite the same, but close enough. And there was a whole pot of brewed pumpkin spice coffee for nearly next to nothing. I already had the spice in my cabinet, and was going to brew coffee anyway.
Your taste may require more spice than I did. Enjoy.
Source: My own idea
By Barb from East Tennessee
Heat Liquid Before Adding to Roux
Heat Liquid Before Adding to Roux
When making your gravy with roux, always heat the stock, broth, milk or cream you are using before adding it to the hot roux. This prevents the clumping that can easily occur when making gravy.
Remember, adding hot to hot prevents clumpy, lumpy gravy!
By sabrys from Salem, IN
When making your gravy with roux, always heat the stock, broth, milk or cream you are using before adding it to the hot roux. This prevents the clumping that can easily occur when making gravy.
Remember, adding hot to hot prevents clumpy, lumpy gravy!
By sabrys from Salem, IN
Roasting A Turkey
Roasting A Turkey
This is my mom's recipe from when I was a kid. Best turkey I have ever eaten!
Directions:
Heat oven to 325 degrees F. Rinse bird in cold water. Drain and pat dry. Fold wings, bringing wing tips to the back of the bird. Fill neck cavity with stuffing, if desired. Stuff body cavity as well, but do not pack stuffing as it will expand as it cooks. If you do not wish to stuff the bird, rub the inside of the bird with salt. Push drum sticks under a band of skin at the tail.
Place turkey, breast side down and allow to bake at least 1/2 of the time. Then, turn the turkey over carefully. Baste with butter. The browning of the bird will take place now so continue to baste with the juices from the roasting pan every 30 minutes. If you use a meat thermometer, make sure it does not touch the bone.
Covering with aluminum foil will prevent excessive browning. Allow the turkey to stand 20-30 minutes to set before carving.
Mom would always set the oven temp low and usually got up around 2AM and put the turkey in. She let it bake on about 250-300 degrees F, depending on the size, until dinner time the next day. She started all the basting, etc. after she got up for the day, around 6AM. The slower the turkey cooks, the more tender it will be and believe me, if you do it like this, it will literally fall apart. Yum!
By Robin from Washington, IA
This is my mom's recipe from when I was a kid. Best turkey I have ever eaten!
Directions:
Heat oven to 325 degrees F. Rinse bird in cold water. Drain and pat dry. Fold wings, bringing wing tips to the back of the bird. Fill neck cavity with stuffing, if desired. Stuff body cavity as well, but do not pack stuffing as it will expand as it cooks. If you do not wish to stuff the bird, rub the inside of the bird with salt. Push drum sticks under a band of skin at the tail.
Place turkey, breast side down and allow to bake at least 1/2 of the time. Then, turn the turkey over carefully. Baste with butter. The browning of the bird will take place now so continue to baste with the juices from the roasting pan every 30 minutes. If you use a meat thermometer, make sure it does not touch the bone.
Covering with aluminum foil will prevent excessive browning. Allow the turkey to stand 20-30 minutes to set before carving.
Mom would always set the oven temp low and usually got up around 2AM and put the turkey in. She let it bake on about 250-300 degrees F, depending on the size, until dinner time the next day. She started all the basting, etc. after she got up for the day, around 6AM. The slower the turkey cooks, the more tender it will be and believe me, if you do it like this, it will literally fall apart. Yum!
By Robin from Washington, IA
Italian Salad
Italian Salad
Ingredients:
2 pkgs. frozen broccoli, thawed, chopped
1 can water chestnuts, diced
1 box cherry tomatoes, halved
1 bunch green onions, chopped
1 green pepper, chopped
1 can black olives, halved
3 stalks celery, diced
1 large bottle Italian salad dressing
Directions:
Mix together all ingredients and pour the Italian dressing over them. Marinate 24 hours.
By Robin from Washington, IA
Ingredients:
2 pkgs. frozen broccoli, thawed, chopped
1 can water chestnuts, diced
1 box cherry tomatoes, halved
1 bunch green onions, chopped
1 green pepper, chopped
1 can black olives, halved
3 stalks celery, diced
1 large bottle Italian salad dressing
Directions:
Mix together all ingredients and pour the Italian dressing over them. Marinate 24 hours.
By Robin from Washington, IA
Goulash
Goulash
Ingredients:
1 lb. hamburger
1 can tomato soup
4 cup tomato juice
1 sm. onion, chopped
2 cup macaroni, uncooked
season with salt, pepper and garlic salt
Directions:
Brown hamburger, onion, salt pepper and garlic salt. Add cooked macaroni, tomato soup and juice to hamburger and simmer 15 minutes. Serves 4.
By Robin from Washington, Ia
Ingredients:
1 lb. hamburger
1 can tomato soup
4 cup tomato juice
1 sm. onion, chopped
2 cup macaroni, uncooked
season with salt, pepper and garlic salt
Directions:
Brown hamburger, onion, salt pepper and garlic salt. Add cooked macaroni, tomato soup and juice to hamburger and simmer 15 minutes. Serves 4.
By Robin from Washington, Ia
Pumpkin Pie
Pumpkin Pie
Ingredients:
2 unbaked pie crusts
2 cups pumpkin, cooked
2/3 cup sugar
1/3 cup brown sugar
3 Tbsp. butter, melted
3 eggs
2 cups milk
1/2 tsp. cornstarch cinnamon and nutmeg to taste
Directions:
Combine pumpkin, sugars, butter, eggs, milk, cornstarch, and spices in blender or with hand mixer until all are well blended. Pour into pie crusts. Bake at 350 degrees F for about 1 hour or until pies are set. 2 pies.
By Robin from Washington, Ia
Ingredients:
2 unbaked pie crusts
2 cups pumpkin, cooked
2/3 cup sugar
1/3 cup brown sugar
3 Tbsp. butter, melted
3 eggs
2 cups milk
1/2 tsp. cornstarch cinnamon and nutmeg to taste
Directions:
Combine pumpkin, sugars, butter, eggs, milk, cornstarch, and spices in blender or with hand mixer until all are well blended. Pour into pie crusts. Bake at 350 degrees F for about 1 hour or until pies are set. 2 pies.
By Robin from Washington, Ia
Homemade Cranberry Sauce
Homemade Cranberry Sauce
This is about as easy as it gets and only takes ten minutes
Ingredients:
4 cups cranberries
1 cup water
2 cups sugar
Directions:
Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes (when the berries have all burst and the liquid has reduced a little bit). The sauce will thicken as it cools.
By Deeli from Richland, WA
This is about as easy as it gets and only takes ten minutes
Ingredients:
4 cups cranberries
1 cup water
2 cups sugar
Directions:
Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes (when the berries have all burst and the liquid has reduced a little bit). The sauce will thicken as it cools.
By Deeli from Richland, WA
Basic Baked Moist Stuffing
Basic Baked Moist Stuffing
Perfect if you're not roasting an entire stuffed turkey
Ingredients:
1 large celery stalk, coarsely chopped
1/2 yellow onion, coarsely chopped
2 Tbsp. butter, softened
1 1/4 cups chicken broth
Dash of pepper
8 oz. dry seasoned stuffing
Directions:
Preheat the oven to 350 degrees F. Saute the onion and celery in a skillet until just barely tender, meanwhile, heat the broth and pepper in a large pan.
Add celery and onion to the broth and cook over medium high heat. Bring to a boil, reduce the heat to low, cover and cook for 5 minutes. Remove from heat, add the stuffing, mix slightly and spoon the mixture in to an 8x8 inch baking dish.
Cover and bake until thoroughly heated, about 20 to 25 minutes.
By Deeli from Richland, WA
Perfect if you're not roasting an entire stuffed turkey
Ingredients:
1 large celery stalk, coarsely chopped
1/2 yellow onion, coarsely chopped
2 Tbsp. butter, softened
1 1/4 cups chicken broth
Dash of pepper
8 oz. dry seasoned stuffing
Directions:
Preheat the oven to 350 degrees F. Saute the onion and celery in a skillet until just barely tender, meanwhile, heat the broth and pepper in a large pan.
Add celery and onion to the broth and cook over medium high heat. Bring to a boil, reduce the heat to low, cover and cook for 5 minutes. Remove from heat, add the stuffing, mix slightly and spoon the mixture in to an 8x8 inch baking dish.
Cover and bake until thoroughly heated, about 20 to 25 minutes.
By Deeli from Richland, WA
Apple Pound Cake
Apple Pound Cake
This cake is delicious and so hearty you could have a slice for breakfast with a glass of milk! My family loves it!
Ingredients:
3 cups flour (I do half all purpose/half whole wheat for extra nutrition)
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup orange, pineapple or apple juice
1 cup oil ( I use half olive oil - healthier)
1 2/3 cups white sugar
3 eggs
2 tsp. vanilla
2 cups chopped apples
1 cup chopped nuts (opt)
1/2 cup raisins
Directions:
Combine flour, soda, salt and spices and set aside. In a large bowl beat together oil, sugar, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts, raisins. Turn into a greased and floured tube pan. Bake at 325 degrees F. for 1 hour and 15 minutes.
You can use all white flour, and make a confectioner sugar glaze to make it more desserty :) Or throw some oat or wheat bran in for extra fiber. You could also try it with chopped dates. Either way you make it, I am sure this will become a family staple.
Source: A dear friend who helped me along when I started out cooking, long, long ago. Thanks April
By joynchocolate from Landisville, PA
This cake is delicious and so hearty you could have a slice for breakfast with a glass of milk! My family loves it!
Ingredients:
3 cups flour (I do half all purpose/half whole wheat for extra nutrition)
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup orange, pineapple or apple juice
1 cup oil ( I use half olive oil - healthier)
1 2/3 cups white sugar
3 eggs
2 tsp. vanilla
2 cups chopped apples
1 cup chopped nuts (opt)
1/2 cup raisins
Directions:
Combine flour, soda, salt and spices and set aside. In a large bowl beat together oil, sugar, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts, raisins. Turn into a greased and floured tube pan. Bake at 325 degrees F. for 1 hour and 15 minutes.
You can use all white flour, and make a confectioner sugar glaze to make it more desserty :) Or throw some oat or wheat bran in for extra fiber. You could also try it with chopped dates. Either way you make it, I am sure this will become a family staple.
Source: A dear friend who helped me along when I started out cooking, long, long ago. Thanks April
By joynchocolate from Landisville, PA
Bubba's Sloppy Joe Casserole
Bubba's Sloppy Joe Casserole
Quick, easy and keeps well.
Ingredients:
1 lb. ground chuck
1 Tbsp. spoon olive oil
2 packs McCormick Sloppy Joe Seasoning
pack of American cheese slices
1 can of biscuits (12 count)
Directions:
Pour oil in to skillet. Brown meat in oil. Add Sloppy Joe seasoning. Follow directions on package.
Transfer Sloppy Joe to Casserole dish. Completely cover Sloppy Joe with individual slices of cheese. Place biscuits on cheese. Cook in oven per biscuit directions.
Source: My Kitchen
By johnluse from Columbus, GA
Quick, easy and keeps well.
Ingredients:
1 lb. ground chuck
1 Tbsp. spoon olive oil
2 packs McCormick Sloppy Joe Seasoning
pack of American cheese slices
1 can of biscuits (12 count)
Directions:
Pour oil in to skillet. Brown meat in oil. Add Sloppy Joe seasoning. Follow directions on package.
Transfer Sloppy Joe to Casserole dish. Completely cover Sloppy Joe with individual slices of cheese. Place biscuits on cheese. Cook in oven per biscuit directions.
Source: My Kitchen
By johnluse from Columbus, GA
Bread Scrap Tips
Save Bread Scraps for Holiday Dressing
If you make dressing for Thanksgiving, now is the time to start saving your good bread. Any pieces of leftover french bread, biscuit or cornbread, rolls, no matter how small, just put in a big zip lock bag. I use the gallon size, sometimes two of them, and pop the bread crumbs in the freezer. Come Thanksgiving Eve, just crumble them all, and put in oven until they are all slightly brown, just toasted.
Now when you get up in the morning, you have your bread crumbs all ready to make your dressing. All you need to do is brown up your celery, onion, bell pepper, green onions in a little oil, add along with your spices like sage, poultry seasoning and such. add enough chicken broth to moisten and bake.
Homemade cheap dressing.
By eveh
If you make dressing for Thanksgiving, now is the time to start saving your good bread. Any pieces of leftover french bread, biscuit or cornbread, rolls, no matter how small, just put in a big zip lock bag. I use the gallon size, sometimes two of them, and pop the bread crumbs in the freezer. Come Thanksgiving Eve, just crumble them all, and put in oven until they are all slightly brown, just toasted.
Now when you get up in the morning, you have your bread crumbs all ready to make your dressing. All you need to do is brown up your celery, onion, bell pepper, green onions in a little oil, add along with your spices like sage, poultry seasoning and such. add enough chicken broth to moisten and bake.
Homemade cheap dressing.
By eveh
Flavored Coffee Creamer Recipes
Flavored Coffee Creamer Recipes
French Vanilla1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 Tbsp. vanilla Almond Orange Cappuccino1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 tsp. almond extract 1/2 tsp. orange extract Amaretto1 can sweetened condensed milk 1 1/2 cups nonfat milk 1/2 tsp. cinnamon 1 tsp. almond extract Almond Cappuccino1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 tsp. almond extract 1/2 tsp. orange extract Chocolate Almond1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 to 2 Tbsp. unsweetened cocoa powder 1 tsp. almond extract Chocolate Truffle Mint1 can sweetened condensed milk 1 1/2 cups nonfat milk 3 Tbsp. unsweetened cocoa powder 1 tsp. peppermint extract DirectionsMix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator. Tip: substitute low fat sweetened condensed milk for regular for a healthier alternative.
Liquid coffee creamer base can also be made by mixing 1 cup of dry coffee creamer with 1 cup of hot water. Mix until dissolved. Add 1 cup of cold water. Store in a mason jar in the refrigerator.
Try creating a powder from your favorite candy. Candy canes now come in many flavors. By adding bits of candy to your food processor and processing until the candy bits are a powder, you can add new flavors to your coffee creamer with a fraction of the cost of commercial flavored creamers. Simply add the powdered candy bits to your liquid coffee creamer and shake well to dissolve.
--------------------------------------------------------------------
Start with 1 can sweetened condensed milk. Add 1-1/2 cups fat free milk and 1 T vanilla. Mix in blender and store in container. This will keep in fridge for approximately 2 weeks. Variations: Add 1 T cocoa and 1 t. almond extract for chocolate almond flavor. Add 1 t almond extract and 1/2 t orange extract for cappuccino. I hope this helps.
French Vanilla1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 Tbsp. vanilla Almond Orange Cappuccino1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 tsp. almond extract 1/2 tsp. orange extract Amaretto1 can sweetened condensed milk 1 1/2 cups nonfat milk 1/2 tsp. cinnamon 1 tsp. almond extract Almond Cappuccino1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 tsp. almond extract 1/2 tsp. orange extract Chocolate Almond1 can sweetened condensed milk 1 1/2 cups nonfat milk 1 to 2 Tbsp. unsweetened cocoa powder 1 tsp. almond extract Chocolate Truffle Mint1 can sweetened condensed milk 1 1/2 cups nonfat milk 3 Tbsp. unsweetened cocoa powder 1 tsp. peppermint extract DirectionsMix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator. Tip: substitute low fat sweetened condensed milk for regular for a healthier alternative.
Liquid coffee creamer base can also be made by mixing 1 cup of dry coffee creamer with 1 cup of hot water. Mix until dissolved. Add 1 cup of cold water. Store in a mason jar in the refrigerator.
Try creating a powder from your favorite candy. Candy canes now come in many flavors. By adding bits of candy to your food processor and processing until the candy bits are a powder, you can add new flavors to your coffee creamer with a fraction of the cost of commercial flavored creamers. Simply add the powdered candy bits to your liquid coffee creamer and shake well to dissolve.
--------------------------------------------------------------------
Start with 1 can sweetened condensed milk. Add 1-1/2 cups fat free milk and 1 T vanilla. Mix in blender and store in container. This will keep in fridge for approximately 2 weeks. Variations: Add 1 T cocoa and 1 t. almond extract for chocolate almond flavor. Add 1 t almond extract and 1/2 t orange extract for cappuccino. I hope this helps.
Sunday, November 22, 2009
Basic Sugar Cookie Recipe
Basic Sugar Cookie Recipe
1/2 cup butter (1 stick)
1 cup sugar
1 egg
1/4 cup milk or water
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
Directions:
Let a stick of butter stand in a mixing bowl until soft.Mix in sugar, then egg, milk, and vanilla. Add baking powder to flour, and add to mixing bowl a little at a time, and mix well.
Drop by teaspoons onto a lightly greased cookie sheet. Bake on thetop shelf at 375 degrees until brown (about 8 to 12 minutes).Makes about 4 dozen small cookies.
1/2 cup butter (1 stick)
1 cup sugar
1 egg
1/4 cup milk or water
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
Directions:
Let a stick of butter stand in a mixing bowl until soft.Mix in sugar, then egg, milk, and vanilla. Add baking powder to flour, and add to mixing bowl a little at a time, and mix well.
Drop by teaspoons onto a lightly greased cookie sheet. Bake on thetop shelf at 375 degrees until brown (about 8 to 12 minutes).Makes about 4 dozen small cookies.
Basic Cookie Mix
BASIC COOKIES
1 c. shortening
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla
4 c. flour
5 tsp. baking powder
Cream shortening and sugar together. Add eggs and mix well. Add milk and vanilla; mix. Add dry ingredients and mix. This is a basic cookie recipe. To this you may add ground raisins, drained crushed pineapple, nuts and chocolate chips. My family liked to go all out and liked the combination of chocolate chips, nuts and coconut flakes. Bake at 375 degrees about 10 minutes.
1 c. shortening
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla
4 c. flour
5 tsp. baking powder
Cream shortening and sugar together. Add eggs and mix well. Add milk and vanilla; mix. Add dry ingredients and mix. This is a basic cookie recipe. To this you may add ground raisins, drained crushed pineapple, nuts and chocolate chips. My family liked to go all out and liked the combination of chocolate chips, nuts and coconut flakes. Bake at 375 degrees about 10 minutes.
Taco Bake
Taco Bake
Ingredients
2 lbs. hamburger
1 1/2 cups onion, finely chopped
1 can tomato sauce (15oz.)
1 can kidney beans (16oz.)
2 tsp. chili powder
1 1/2 tsp. salt 1/2 tsp. pepper
10-12 taco shells
1 bag cheddar cheese, shredded (or as much as you like)
Directions
In a large skillet, brown the hamburger and onion together. Stir in the tomato sauce, kidney beans, chili powder and salt and pepper. Break each taco shell in half at the fold. Lay the shells in the bottom of a 9x13 inch pan. Spoon the meat mixture over the taco shells and sprinkle with cheese on top. Bake at 350 degrees F for 15-20 minutes. Top with salsa, lettuce, tomato, sour cream, etc.
By Robin from Washington, IA
Ingredients
2 lbs. hamburger
1 1/2 cups onion, finely chopped
1 can tomato sauce (15oz.)
1 can kidney beans (16oz.)
2 tsp. chili powder
1 1/2 tsp. salt 1/2 tsp. pepper
10-12 taco shells
1 bag cheddar cheese, shredded (or as much as you like)
Directions
In a large skillet, brown the hamburger and onion together. Stir in the tomato sauce, kidney beans, chili powder and salt and pepper. Break each taco shell in half at the fold. Lay the shells in the bottom of a 9x13 inch pan. Spoon the meat mixture over the taco shells and sprinkle with cheese on top. Bake at 350 degrees F for 15-20 minutes. Top with salsa, lettuce, tomato, sour cream, etc.
By Robin from Washington, IA
Blueberry Muffins
Blueberry Muffins
Ingredients
1 3/4 cups self-rising flour
3/4 cup sugar
1 egg, beaten
3/4 cup milk
1/3 cup oil.
1/2 tsp. vanilla (opt.)
3/4 cup blueberries
Directions
Combine first 6 ingredients in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups. Bake at 400 degrees F for 25 minutes. Makes 1 dozen
By Robin from Washington, IA
Ingredients
1 3/4 cups self-rising flour
3/4 cup sugar
1 egg, beaten
3/4 cup milk
1/3 cup oil.
1/2 tsp. vanilla (opt.)
3/4 cup blueberries
Directions
Combine first 6 ingredients in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups. Bake at 400 degrees F for 25 minutes. Makes 1 dozen
By Robin from Washington, IA
2 Broccoli Casserole Recipes
Broccoli Casserole
Ingredients
1/2 cup chopped onion
6 Tbsp. margarine
2 Tbsp. flour
1 jar process cheese (8 oz.)
2 pkgs. chopped broccoli, thawed, drained
3 eggs, beaten 1
1/2 cup cracker crumbs butter
Directions
Saute onion in margarine in skillet until tender. Stir in flour and 1/2 cup water, blending until smooth. Cook over low heat, stirring constantly, until thick. Blend in cheese, stirring, until smooth. Combine cheese sauce, broccoli and eggs in 1 1/2 qt. casserole, mixing well. Top with crumbs dotted with butter. Bake at 325 degrees F for 1/2 hour. By Robin from Washington, IA
I dont put all that stuff in my broccoli casserole.
Mine is
diced onion to taste
big blob of miracle whip
1 egg
mexian blend cheese
2 large cans cream of chicken soup
2 boxes of frozen broccoli, cooked according to package directions
Mix well. Pour into a cooking sprayed baking dish. Top with 2 packages of crushed croutons. Cover and bake at 400 for half hour to 45 minutes.
Can add melted butter to the croutons before putting them on top of the broccoli mixture.
Ingredients
1/2 cup chopped onion
6 Tbsp. margarine
2 Tbsp. flour
1 jar process cheese (8 oz.)
2 pkgs. chopped broccoli, thawed, drained
3 eggs, beaten 1
1/2 cup cracker crumbs butter
Directions
Saute onion in margarine in skillet until tender. Stir in flour and 1/2 cup water, blending until smooth. Cook over low heat, stirring constantly, until thick. Blend in cheese, stirring, until smooth. Combine cheese sauce, broccoli and eggs in 1 1/2 qt. casserole, mixing well. Top with crumbs dotted with butter. Bake at 325 degrees F for 1/2 hour. By Robin from Washington, IA
I dont put all that stuff in my broccoli casserole.
Mine is
diced onion to taste
big blob of miracle whip
1 egg
mexian blend cheese
2 large cans cream of chicken soup
2 boxes of frozen broccoli, cooked according to package directions
Mix well. Pour into a cooking sprayed baking dish. Top with 2 packages of crushed croutons. Cover and bake at 400 for half hour to 45 minutes.
Can add melted butter to the croutons before putting them on top of the broccoli mixture.
Vegetable-Burger Soup
Vegetable-Burger Soup
Ingredients:
1 lb. ground chuck
1 lb. can stewed tomatoes
1 can tomato sauce (1 cup)
1 1/2 cup water
1 pkg. frozen mixed veggies (10oz.)
1/2 envelope dry onion soup mix
1 tsp. sugar
Directions:
Lightly brown the chuck; drain off fat. Mix ground chuck with the other ingredients and bring to a boil. Reduce heat and simmer 3-4 hours. A crock pot is also a great way to make this.
By Robin from Washington, IA
Ingredients:
1 lb. ground chuck
1 lb. can stewed tomatoes
1 can tomato sauce (1 cup)
1 1/2 cup water
1 pkg. frozen mixed veggies (10oz.)
1/2 envelope dry onion soup mix
1 tsp. sugar
Directions:
Lightly brown the chuck; drain off fat. Mix ground chuck with the other ingredients and bring to a boil. Reduce heat and simmer 3-4 hours. A crock pot is also a great way to make this.
By Robin from Washington, IA
Tangy Fruit Salad
Tangy Fruit Salad
Ingredients:
1 can madarin oranges (16oz.)
1 can pineapple tidbits (16oz.)
4 tsp. Tang (powdered drink)
1 pkg. instant vanilla pudding
sliced banana,
apple and mini marshmallows
Directions:
Drain oranges and pineapple and save juices. Mix pudding, Tang and drained juices. Add all fruits and marshmallows. Refrigerate.
By Robin from Washington, IA
Ingredients:
1 can madarin oranges (16oz.)
1 can pineapple tidbits (16oz.)
4 tsp. Tang (powdered drink)
1 pkg. instant vanilla pudding
sliced banana,
apple and mini marshmallows
Directions:
Drain oranges and pineapple and save juices. Mix pudding, Tang and drained juices. Add all fruits and marshmallows. Refrigerate.
By Robin from Washington, IA
Quiche
Quiche
Ingredients:
1 deep-dish pie crust (9inch)
1 cup grated Swiss cheese
1 can cleaned and de-veined small shrimp
1 can mushroom stems and pieces, drained
1/2 cup broccoli cuts, thawed, drained
2 Tbsp. chopped green onions
3 eggs, lightly beaten
1 can half and half
1/2 tsp. salt
1/2 tsp. grated lemon zest
1/4 tsp. dry mustard
dash allspice
1/4 cup sliced almonds, toasted
Directions:
Prepare pie shell or use premade one. Sprinkle cheese over bottom of pie shell. Add shrimp, mushrooms, broccoli and green onion. Combine eggs, half and half, salt, lemon zest, mustard and allspice. Pour over shrimp. Top with almonds. Bake at 375 for 45-60 minutes or until a knife inserted in the middle comes out clean.
By Robin from Washington, IA
Ingredients:
1 deep-dish pie crust (9inch)
1 cup grated Swiss cheese
1 can cleaned and de-veined small shrimp
1 can mushroom stems and pieces, drained
1/2 cup broccoli cuts, thawed, drained
2 Tbsp. chopped green onions
3 eggs, lightly beaten
1 can half and half
1/2 tsp. salt
1/2 tsp. grated lemon zest
1/4 tsp. dry mustard
dash allspice
1/4 cup sliced almonds, toasted
Directions:
Prepare pie shell or use premade one. Sprinkle cheese over bottom of pie shell. Add shrimp, mushrooms, broccoli and green onion. Combine eggs, half and half, salt, lemon zest, mustard and allspice. Pour over shrimp. Top with almonds. Bake at 375 for 45-60 minutes or until a knife inserted in the middle comes out clean.
By Robin from Washington, IA
Peppermint Cheesecake
Peppermint Cheesecake
Ingredients:
1 cup chocolate cookie crumbs
3 Tbsp. butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 containers cream cheese (8oz.)
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream,whipped
2 milk chocolate candy bars, finely chopped
Directions:
Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Combine cream cheese and sugar, mixing with electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until slightly thickened. Fold in whipped cream and chocolate. Pour over crust; chill until firm. Garnish with additional whipped cream and peppermint candy, if desired.
By Robin from Washington, Ia
Ingredients:
1 cup chocolate cookie crumbs
3 Tbsp. butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 containers cream cheese (8oz.)
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream,whipped
2 milk chocolate candy bars, finely chopped
Directions:
Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Combine cream cheese and sugar, mixing with electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until slightly thickened. Fold in whipped cream and chocolate. Pour over crust; chill until firm. Garnish with additional whipped cream and peppermint candy, if desired.
By Robin from Washington, Ia
Eggless Eggnog (Sugar And Fat Free)
Eggless Eggnog (Sugar And Fat Free)
A great delicious recipe for those who love eggnog but need to watch their Fat and Sugar content.
Ingredients:
8 cups cold skim milk
2 cans evaporated (fat free) milk
2 tsp. vanilla
2 pkg. (instant) vanilla pudding mix
sweetener to equal 1/3 cup of sugar
1/2 tsp. ground nutmeg
Directions:
Combine all dry ingredients and mix well until smooth and thoroughly mixed. Add milk and vanilla mix with mixer until smooth and creamy. Store in empty milk jug or other container and shake well before serving.
Servings: 20 - 25 1/2 cup Time: 15 Minutes Preparation Time0 Minutes Cooking Time
Source: family has used for years
By Pam from Urbana, MO.
A great delicious recipe for those who love eggnog but need to watch their Fat and Sugar content.
Ingredients:
8 cups cold skim milk
2 cans evaporated (fat free) milk
2 tsp. vanilla
2 pkg. (instant) vanilla pudding mix
sweetener to equal 1/3 cup of sugar
1/2 tsp. ground nutmeg
Directions:
Combine all dry ingredients and mix well until smooth and thoroughly mixed. Add milk and vanilla mix with mixer until smooth and creamy. Store in empty milk jug or other container and shake well before serving.
Servings: 20 - 25 1/2 cup Time: 15 Minutes Preparation Time0 Minutes Cooking Time
Source: family has used for years
By Pam from Urbana, MO.
Ramen Stir Fry
Ramen Stir Fry
This is quick, easy and not always the same thing. Plus even my vegetable-hating kids used to beg me to make it!
Ingredients:
1 pkg. Top Ramen 1/4 head cabbage, shredded soy sauce small amount of oilVariables: Whatever vegetables you have on hand, such as carrots (cut small), broccoli, cauliflower, snow peas, watercress, "baby corn", in any combination you choose. Cut each into bite size pieces.
Whatever meat you have on hand, such as: shrimp, chicken, turkey, roast beef, roast pork. Tuna isn't especially great with this. Neither is ground beef.
Directions:
Boil the noodles according to package directions. Drain well and set aside. Preserve the flavoring packet.
In a large wok on medium-high heat with a small amount of oil (preheated), stir fry the meat till done. Set aside.
Stir fry the vegetables in order depending on "toughness" of the vegetables: Carrots, then broccoli and cauliflower, then the others. Don't overcook. You want them to be cooked but crunchy still. Set these aside.
Stir fry the cabbage, adding the vegetables, meat, and noodles all at the same time. Add soy sauce to taste. Serve immediately. This makes quite a bit, so be sparing on the amounts of vegetables and meat.
Servings: 2-3 Time: 20 Minutes Preparation Time10-15 Minutes Cooking Time
By Cricket Pr. from Parkton, NC
This is quick, easy and not always the same thing. Plus even my vegetable-hating kids used to beg me to make it!
Ingredients:
1 pkg. Top Ramen 1/4 head cabbage, shredded soy sauce small amount of oilVariables: Whatever vegetables you have on hand, such as carrots (cut small), broccoli, cauliflower, snow peas, watercress, "baby corn", in any combination you choose. Cut each into bite size pieces.
Whatever meat you have on hand, such as: shrimp, chicken, turkey, roast beef, roast pork. Tuna isn't especially great with this. Neither is ground beef.
Directions:
Boil the noodles according to package directions. Drain well and set aside. Preserve the flavoring packet.
In a large wok on medium-high heat with a small amount of oil (preheated), stir fry the meat till done. Set aside.
Stir fry the vegetables in order depending on "toughness" of the vegetables: Carrots, then broccoli and cauliflower, then the others. Don't overcook. You want them to be cooked but crunchy still. Set these aside.
Stir fry the cabbage, adding the vegetables, meat, and noodles all at the same time. Add soy sauce to taste. Serve immediately. This makes quite a bit, so be sparing on the amounts of vegetables and meat.
Servings: 2-3 Time: 20 Minutes Preparation Time10-15 Minutes Cooking Time
By Cricket Pr. from Parkton, NC
Subscribe to:
Posts (Atom)
Posts
