Cooking With Friends

Night Before Scrambled Egg Casserole

2010-08-27T17:28:00.000-07:00

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

Pecan Bread

2010-08-27T17:25:00.000-07:00

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

Lasagna

2010-08-27T17:23:00.000-07:00

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

2010-08-27T17:20:00.000-07:00

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

Turkey Breakfast Hash

2010-08-27T17:19:00.000-07:00

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

Chicken And Noodles

2010-08-27T17:17:00.000-07:00

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

Buttermilk Griddle Cakes

2010-08-27T17:15:00.000-07:00

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

Mushroom-Turkey Pie

2010-08-27T17:11:00.000-07:00

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
-----------------------

Here is my favorite recipe for Thanksgiving.

2010-08-27T17:08:00.000-07:00

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

Banana Upside Down Cake

2010-08-27T17:04:00.000-07:00

Banana Upside Down
An easy dessert that's good enough for company.

Ingredients:
Any white cake batter, made from scratch or a mix
1/4 cup butter
1 cup brown sugar
1 to 2 bananas
Directions:
Melt butter in cake pan, stir in brown sugar. Slice bananas over mixture. Pour white cake batter over and bake according to cake instructions. Serve with whipped cream.
Source: An elderly friend
By Mother of 5 from Nova Scotia

Wild Rice, Broccoli and Chicken Soup

2009-12-03T07:35:00.002-08:00

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

Turkey Roll

2009-12-03T07:35:00.001-08:00

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

No-Salt Hot and Spicy Seasonings

2009-12-03T07:34:00.000-08:00

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

Pumpkin Mousse Pie

2009-12-03T07:09:00.000-08:00

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

Oven-Baked Sweet Potato Fries

2009-12-03T07:05:00.000-08:00

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 --

Sweet Potato Shepherd's Pie

2009-12-03T07:01:00.000-08:00

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.

Sweet Potato Pie

2009-12-03T06:56:00.000-08:00

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.

Secret Recipe

2009-12-03T06:54:00.000-08:00

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

Tastes like Roast and Veggies

2009-11-26T04:38:00.000-08:00

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

LEMON LUSH

2009-11-26T04:33:00.000-08:00

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.

Here is my favorite recipe for Thanksgiving.

2009-11-25T16:13:00.000-08:00

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

Mushroom-Turkey Pie

2009-11-25T16:09:00.000-08:00

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

Buttermilk Griddle Cakes

2009-11-25T16:05:00.000-08:00

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

Chicken And Noodles

2009-11-25T16:04:00.000-08:00

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

Turkey Breakfast Hash

2009-11-25T16:03:00.000-08:00

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

Nancy's Southern Pecan Pie

2009-11-25T16:00:00.000-08:00

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

Lasagna

2009-11-25T15:59:00.000-08:00

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

2009-11-25T15:56:00.000-08:00

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

Night Before Scrambled Egg Casserole

2009-11-25T15:53:00.000-08:00

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

Union Station Chocolate Chip Cookies

2009-11-24T15:34:00.000-08:00

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

Basic Gravy

2009-11-24T15:31:00.000-08:00

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

Holiday Quick Breads

2009-11-24T15:27:00.000-08:00

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.

Add Pumpkin Pie Spice to Coffee Grounds

2009-11-24T15:25:00.000-08:00

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

Heat Liquid Before Adding to Roux

2009-11-24T15:21:00.000-08:00

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

Roasting A Turkey

2009-11-24T07:08:00.000-08:00

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

Italian Salad

2009-11-24T07:07:00.000-08:00

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

Goulash

2009-11-24T07:05:00.000-08:00

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

Pumpkin Pie

2009-11-24T07:04:00.000-08:00

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

Homemade Cranberry Sauce

2009-11-24T07:03:00.000-08:00

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

Basic Baked Moist Stuffing

2009-11-24T07:01:00.000-08:00

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

Apple Pound Cake

2009-11-24T06:58:00.000-08:00

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

Bubba's Sloppy Joe Casserole

2009-11-24T06:57:00.000-08:00

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

Bread Scrap Tips

2009-11-24T06:56:00.000-08:00

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

Flavored Coffee Creamer Recipes

2009-11-24T06:54:00.000-08:00

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.

Basic Sugar Cookie Recipe

2009-11-22T08:48:00.000-08:00

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.

Basic Cookie Mix

2009-11-22T08:46:00.000-08:00

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.

Taco Bake

2009-11-22T08:44:00.000-08:00

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

Blueberry Muffins

2009-11-22T08:41:00.000-08:00

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

2 Broccoli Casserole Recipes

2009-11-22T08:37:00.000-08:00

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.

Vegetable-Burger Soup

2009-11-22T08:36:00.000-08:00

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

Tangy Fruit Salad

2009-11-22T08:34:00.000-08:00

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

Quiche

2009-11-22T08:32:00.000-08:00

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

Peppermint Cheesecake

2009-11-22T08:30:00.000-08:00

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

Eggless Eggnog (Sugar And Fat Free)

2009-11-22T08:28:00.000-08:00

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.

Ramen Stir Fry

2009-11-22T08:26:00.000-08:00

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

Marinated Pot Roast

2008-12-23T14:27:00.000-08:00

Marinated Pot Roast

Ingredients

1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. bay leaves, crushed
4-5 lb. top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp. flour
1/2 cup water
1/2 cup ginger snaps, crushed
salt and pepper, to taste

Directions

Combine the red wine vinegar, water, onion, bay leaves and place in a large plastic bag that can be sealed. place the top round or rump roast in the marinade. Seal the bag and place in the refrigerator overnight. Remove the roast and strain the marinade to reserve juice (but get rid of spices). Reserve the marinade. In a large stock pot, heat the olive oil and brown the onions, carrots, and celery together. Sprinkle with flour and cook until the flour starts to brown. Add 2 cups of the reserved marinade and 1/2 cup of water. Place the roast in the marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 1/2 cups of the liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes, over medium heat, until the mixture starts to thicken. Slice the roast and serve with the ginger snap sauce.

By Robin from Washington, IA

Mulled Apple Cider

2008-12-23T14:26:00.000-08:00

Mulled Apple Cider

Ingredients

1 gallon apple cider
12 whole cloves
5 cardamom seeds
3 cinnamon sticks
1 tsp. orange rind
1/4 tsp. allspice

Directions

Combine in large heavy pan. Cover and bring to a boil; then simmer 15 minutes; strain. Garnish with orange slices. Makes 1 gallon. Serve hot.

By Robin from Washington, IA

Never-Fail Divinity

2008-12-23T14:24:00.000-08:00

Never-Fail Divinity

Ingredients

2 1/2 cups sugar
1/2 cup light syrup
1/2 cup water
pinch salt
2 egg whites
1 tsp. vanilla

Directions

Boil sugar, syrup, water and salt until mixture spins a 4" thread (260 degrees F or hard ball stage). Then add to the egg whites that are beaten foamy. Beat the mixture until stiff; add vanilla and nuts if desired. Drop by spoonfuls onto waxed paper.

By Robin from Washington, IA

Slow Cooker Beef Stew

2008-12-23T14:21:00.000-08:00

This recipe came from an email from vocal point

Slow Cooker Beef Stew
Serves 4-6
Ingredients:
2 lbs. stew meat, cut into chunks
6 new potatoes, scrubbed, with skins on, cut into chunks
½ bag of baby carrots
1 pkg. dry onion soup/dip mix
1 pkg. brown gravy mix
1 ½ c. apple juice.

Layer the carrots and potatoes in the bottom of the slow cooker. Vegetables tend to take the longest to cook in this device, so it’s best to put them as close to the surfaces of the cooker as possible. Put the meat on top.
In a small bowl, mix the apple juice, gravy mix and onion soup mix. Pour the mixture over the top of the meat. Put the lid on and cook on “low” for eight hours.
A few things to keep in mind when cooking with a crock pot:
1. Don’t lift the lid to “peek” on the food. Steam is an essential part of the slow cooking process; every peek into the crock pot adds another 20 minutes of cooking time.
2. In the past, people avoided using the slow cooker because of the mess it creates. Search out “slow cooker liners” at the grocery store (in with the zipper-lock bags). They make cleanup a breeze.
Use this recipe as a starting point and tweak it to your own family’s liking. One friend adds Worchester sauce; another uses celery in place of the potatoes and serves over rice.

Tarragon Chicken

2008-12-23T14:18:00.000-08:00

This recipe came in an email from www.thriftyfun.com

Tarragon Chicken

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves
3/4 cup dry white wine or vermouth
2 tsp. Dijon mustard
1 Tbsp. chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 tsp. salt
freshly ground pepper to taste
3/4 cup heavy cream

Directions
In a large skillet, melt butter in oil over medium high heat. Add chicken breast and cook; turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes.
Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.

Source: A friend, Maureen

By Raymonde from North Bay, Ontario

Pumpkin Cookies

2008-12-23T14:13:00.000-08:00

Thank you Alexe for this recipe.

Pumpkin Cookies

1 1/2 cups whole wheat flour
1/2 cup pumpkin, canned
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons Crisco
1 whole egg
1/2 cup buttermilk

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve.

Plantation Pecan Ball Candy

2008-12-21T08:22:00.000-08:00

Thank you Alexe for this recipe.

Plantation Pecan Ball Candy

1 box (12 oz.) vanilla wafers, finely crushed
3 3/4 cups finely chopped pecans
1 can (12 oz.) sweetened, condensed milk

In a large bowl, mix all ingredients together. Chill. Using a melon baller or spoon, form mixture into 1-inch balls. They can be eaten immediately, kept in the refrigerator, or frozen in arigid container in the freezer. Makes about 4 dozen candies.

2008-12-21T08:21:00.000-08:00

Thank you Alexe for this recipe.

CHINESE NOODLE COOKIES

1 package (12 oz.) chocolate chips
1 package (12 oz.) butterscotch chips
10 oz. Chinese noodles
1 (12 oz.) can cashews

Melt chocolate and butterscotch chips in glass bowl in microwave. Add Chinese noodles and cashews. Mix well. Drop by spoonfuls on waxed paper. Let cool until hardened. Makes 30 cookies.

Kraft Marshmallow Creame Fantasy Fudge

2008-12-21T08:14:00.000-08:00

Thank you Alexe for this orginal recipe.

Orginal Fantasy Fudge from the back of Kraft Marshmallow Cream jar.

Makes about 117
3 cups sugar
3/4 cup margarine
2/3 cups evaporated milk
1 12-oz (340 g) package semi sweet chocolate chips
1 7-oz (198g) jar of Kraft Marshmallow Creame
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional Method:
Combine sugar, margarine and milk in a heavy 2 1/2quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate until melted. Add marshmallow creame, nuts an vanilla beat till blended. Pour into greased 13 x 9-inch pan. Let cool and cut into 1 inch squares.

Microwave Method:
Microwave margarine in 4 quart microwave safe bowl on high (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes or until mixture begins to boil,stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on high 5-1/2 minutes; stir after 3 minutes . Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch pan. Cool at room tempture; cut into squares. Makes 3 pounds.

Crockpot Bar-b-que Beef

2008-12-18T04:12:00.000-08:00

Thank you Alexe for this recipe.

Bar-b-que Beef
beef, crockpot 3 lb beef; stew or chuck roast 2 cup onions; chopped 3 green peppers; chopped 1 can tomato paste; (6 ounces) 2 teaspoon salt 1/2 cup brown sugar; packed 1/4 cup cider vinegar 3 teaspoon worcestershire souce 1 teaspoon dry mustard Combine the ingredients and put into a slow cooker or crockpot inorder given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8hours.With a wire whisk, stir mixture until meat is shredded. Serve on longhard rolls or hamberger buns. I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.

Snow Dusted Tea Cakes

2008-12-08T02:31:00.000-08:00

Snow Dusted Tea Cakes

Makes 20 Cookies

With just six grams of carbohydrate and a healthy dose of nuts, these tender cookies are an excellent choice for any one needing to curb the sugar in their diet.

¾ cup almond flour or 1 cup whole almonds

½ cup all-purpose flour

1/3 cup butter, softened

¾ cup Splenda granular

1 large egg

½ teaspoon almond extract

2 tablespoons powdered sugar

Preheat oven to 350 F. Coat a baking sheet with nonstick cooking spray.
If using whole almonds, place almonds in a food processor and process until very finely chopped but not powdery or oily, pour ground almonds into a bowl. Add almond flour, all-purpose flour and Splenda. Set aside.
Using an electric mixer, beat butter and Splenda until incorporated. Add egg and extract; beat until light and airy. Add flour mixture and gently stir until all ingredients are well blended.
Roll tablespoons full of dough into round balls and place 1 ¼ inches apart on the baking sheet. Bake 12-15 minutes, until tops are slightly browned and bottoms are golden brown. Place sheets on a wire cooling rack.
Once cookies are cool dust with powdered sugar. (a small mesh sieve makes dusting easy)
Per Cookie:

Calories 75
Carbohydrate 6 grams (sugar 2 grams)
Fat 5 grams (saturated 2)
Protein 2 grams
Sodium 20 grams
Cholesterol 15 grams

Diabetic exchange = 1/2 srtarch, 1 fat
WW Point comparison = 2

Thanks Alexe for this recipe.

Chocolate Almond Meringue Cookies

2008-12-08T02:29:00.000-08:00

Thank you for the recipe Alexe.

Chocolate Almond Meringue Cookies

Makes 18 Cookies

Whether you buy them or make them, with little fat and no flour, meringue cookies are a great healthy holiday choice. These particular meringues use less sugar and hence will flatten when they cook. For best results it is also always best to make meringue cookies on a dry non-humid day.

4 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup granulated sugar

1/4 cup Splenda granular

1/4 teaspoon almond extract

2 ounces semisweet chocolate finely chopped

Preheat oven to 225 F. Line a baking sheet with parchment paper or silicone baking mat.

In a large bowl, use a mixer to beat the egg whites at high speed until foamy. Beat in the cream of tartar and salt. Once soft peaks form, gradually add the sugar and continue to beat until stiff peaks form. Be careful to not over-beat egg whites.

Using a spatula, gently fold in the almond extract and chocolate. Drop by heaping tablespoons full of batter onto prepared baking sheet. Gently smooth top to form a flat disc (about 2 inches in diameter).

Place in the oven and bake for 1 1/2 hours or until dry.

Per Cookie:

Calories 40

Carbohydrate 8 grams (sugar 7 grams)

Fat 1 grams (saturated 0)

Protein 1 grams

Sodium 30 grams

Cholesterol 0 grams

Diabetic exchange = 1/2 other carbohydrate

WW Point comparison = 1

Cheesecake Cookies

2008-12-03T16:27:00.000-08:00

Thank you Alexe for this recipe. It sounds delicious.

Cheesecake Cookies

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened 1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Preheat oven to 350F. In a medium bowl blend thoroughly butter,
brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping. Press remaining mixture into
an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for
15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the
baked crust and sprinkle with remaining brown sugar mixture. Bake for 25
minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares;
serve.

Enchilada Lasagne

2008-12-03T12:13:00.000-08:00

This recipe comes from Alexe. She is from LA. Thank you Alexe for the recipe.

Enchilada Lasagne
1 1/2 lbs ground beef sirloin (95% lean)
10 flour tortillas (6 in)
2 cans (10 oz each) mild enchilada sauce
1 16 oz can refried beans
1 1/2 cups frozen corn
1 tsp ground cumin
1 1/2 cups shredded Mexican cheese blend cheese
Crunchy tortilla strips (optional)
2 tbsp chopped fresh cilantro
sour cream

Heat oven to 350 F. Brown beef in a large non stick
skillet over medium heat for 8-10 minutes or until
beef is no longer pink, breaking up into crumbles.
Pour off drippings. Stir in 1 can of enchilada sauce.
beans, corn and cumin. Bring to a boil. Reduce heat
Simmer 5 minutes stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with non stick
cooking spray. Arrange 3 tortillas in dish cutting 1 as
needed to cover bottom. Spread 1/4 cup remaining enchilada
sauce over tortillas, cover with 1/3 beef mixture, then 1/3 cheese
Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.

Cover with aluminum foil and bake in 350 oven for 30 minutes. Remove
foil; sprinkle with remaining 1/2 cup cheese, bake uncovered 5 minutes or until cheese is melted. Top with tortilla strips if desired, tomato,cilantro, and sour cream.

The Cook’s Thesaurus

2008-11-12T06:25:00.000-08:00

The Cook’s Thesaurus

This is a great Web site for anyone who loves to cook! You never know when you’re going to run out of something and need a food substitute for your recipe. With this site's search engine, you can find a food sub fast and easy. Let's check it out!

Not only does it have great food substitutions, but it also has information, pronunciations, pictures and more!

On the main page, you’ll notice that there is a featured section where you'll find the Ingredient of the Month. This month's is red cabbage. The section tells you what to look for in red cabbage, what it pairs well with and it offers you some advice on how to cook it.

Further down the main page, you'll find a listing of categories. You’ll find everything from fruits to vegetables, flavorings, baking supplies, fats and oils and even equipment.

Each category breaks down into a list of items that fit the category you can explore further.

This site offers you a great way to find food substitutes for those kitchen mishaps when you thought you had everything you needed. It also goes further to educate you about the ingredients and equipment you cook with. Happy cooking!

http://www.foodsubs.com/

Coating Mix for Fried Chicken

2008-11-11T12:25:00.000-08:00

This is one of my own recipes.

In a gallon freezer bag
Mix flour, instant potato buds, paprika, salt and pepper, Ms Dash and a small amount of sage. Drop pieces of chicken one at a time into the bag and shake to coat the chicken. Remove the piece of chicken and fry in a mixture of hot oil and butter. High heat until the outside is golden browned, then turn the heat down to low and let the inside get cooked. Best when fried in a non stick skillet or an electric skillet.

Scalloped Potatoes in the Microwave

2008-11-11T12:11:00.000-08:00

This is my own recipe for scalloped potatoes.

I use enough potatoes to fill a large microwave safe bowl that has a microwave safe lid. I spray the sides and bottom of the bowl with cooking spray.

Peel and slice enough potatoes to fill the bowl.
Onion-diced
2 large cans of cream of chicken soup
Mix the cans of soup and a small amount of water in a separate bowl. You don't want the soup to be thin, but of medium consistency. Pour over potatoes and onions. Pepper and stir to mix. Place bowl in the microwave and cook 1 hour covered on high. Test the potatoes to see if they are done. Continue cooking the potatoes until they are done, stirring occassionally.
When the potatoes are done, add cheese of your choice and stir to mix. Add cheese to the top enough to cover the top. Put back in the microwave and cook until the cheese is melted.
Be careful when opening the bowl. Steam will come out.

Dog Food For People

2008-11-11T12:06:00.000-08:00

This is a Mexican dish that comes from my friend in Washington. Thank you Ron for this great recipe.

Dog Food

Tamales chopped
Chile with beans
Cream corn
Ground beef
Onion
Spices
Taco seasoning
Bkack olives
Cheese of choice

Brown the ground beef with the onion
Drain off the grease; add the tamales, chili and cream corn
Add taco seasoning and any other spices and let simmer or slow cook in a crock pot

When fully cooked add sliced black olives and top with chesses of choice

Chicken Wraps

2008-11-07T14:46:00.000-08:00

Chicken Wraps

2 Tbsp. olive oil
2 and one half pounds chicken breasts, cut into one half inch pieces
1 small onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups Mexican blended cheese, shredded
2 fresh tomatoes, chopped
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.

The Skinny: Use light sour cream and low fat cheese.

Brownies

2008-11-05T00:48:00.000-08:00

Brownies

12 Tbsp cocoa
2 cups sugar
4 Tbsp oil + 2/3 cup oil
4 eggs beaten
2 tsp vanilla
1 1/2 cups flour
nuts (to taste optional)

Mix cocoa and oil in a small saucepan and heat over low heat until barely warm.
Cool slightly.

Beat eggs, stir in sugar, slowly stir in chocolate mixture gradually. Add
vanilla. Stir in flour gradually. Stir in nuts.

Spread batter into a lightly greased 13 x 9 x 2 pan or can spray pan with cooking
spray. Bake at 350 for 25-30 minutes or until crust is shiney and brownies
begin to shrink away from the sides of the pan. Cool in pan. Cut into squares.

**Note** Center of brownies is chewy. **

Lisa's Hot Pepper Jelly

2008-11-03T08:35:00.000-08:00

This recipe comes from Lisa who is a member of
Ellens PSP Sharing Yahoo Group

What you'll need:

Hot water Canner
1 Dozen Jelly Jars w/lids and seals 4oz or 6 8oz.
Towel and washcloth to clean off tops of jars and dry.

Ingredients:

2 1/2 Cup Chopped red Bell Peppers
1 1/4 Cup chopped Green Bell Peppers
1/4-1/2 Cup Chopped Hot Peppers - Your Choice of Peppers Seeded and Cut up.
1 Cup Apple Cider Vinegar
1 (1.75 ounce) package Powdered Pectin
5 Cups white sugar.

I Place All peppers in My food processor and grind until very very fine.
You can leave a little lumpy if you prefer.

Sterilize the jars and lids.

DIrections:

Place the peppers in a large sauce pan over high heat. Mixing vinegar, and fruit pectin
Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar, return to a full
Boil and boil exactly 1 minute. Stirring constantly. Remove from Heat and skim off any
Foam.

Quickly ladle jelly into prepared sterile jars, filling to within 1/4 inch of tops.
Cover with flat lids and screw on bands tightly.

Place jars in Rack and slowly lower jars into canner. The water should cover the jars
Completely. And should be hot but not boiling. Bring water to a boil and process for 5 minutes.

Remove cans from pot and set on a towel . Don't touch them. They will seal as they cool.

Store in a cool dark place.
Will keep for up to 2 years.

Kathleens Baked Beans

2008-11-02T13:31:00.000-08:00

Thank you Kathleen for this recipe. Kathleen also is a member of I Hear You.

Baked Beans

1 pound dry navy beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
1/2 cup molasses
1/3 cup packed brown sugar
1/4 cup mustard
1/8 teaspoon ground black pepper
1/2 cup ketchup

The night before,combine the beans and water in a large saucepan. Let sit over night to soften. In the morning..Bring to a boil, and cook for 1 1/2 hours.Skin off the froth.
Drain and reserve one cup of the liquid.
Pour beans and the reserved liquid into a roasting pan. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 6 hours.

Peanut Butter Cake

2008-11-02T07:14:00.000-08:00

This recipe was passed down to me by my Momma. She's gone now, may she rest in peace.

Mix in large mixing bowl

2 eggs, beating well.
Stir in 1 cup sugar
Add a tsp of vanilla
Stir in 1/4 cup oil
Add 1 cup milk , stir until blended
Stir in 1/2 c peanut butter
Add enough flour until batter is cake dough consistency, mixing well.
Pour into a 13 x 9 x 2 pan sprayed with cooking spray.
Bake at 350 for 30 minutes or until cake is done.

I like to use a wooden spoon handle and poke holes in the cake and make peanut butter fudge and pour over the cake as frosting.

Julia Egg Rolls

2008-11-02T06:55:00.000-08:00

This recipe is from Julia another member of
I Hear You. Thank you Julia for the recipe.

Egg Rolls

4 cups shredded cabbage
1 large can beans sprout
large onion chopped
2 cans mushrooms
2 pound hamburger, browned and drained
little salt
6 teasp soy sauce
2 cups oil
2 cups white sugar
2 box egg roll dough
1 cup celery

take the dough out, brush oil on the dough,
brown hamburger, onion celery. Add cabbage, bean sprouts
mushrooms, and soy sauce.
roll your dough with cook hamburger mixture and pinch closed.
cook in the oil till it is crisp drain and serve

Kelly Barbecue Beef and Potato Bake

2008-11-02T06:51:00.000-08:00

Barbecue Beef and Potato Bake

When you need a stick-to-the-ribs dish for hearty appetites, this flavorful dish will fill the bill!

1package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2cups hot water
1 1/3cups milk
1/4cup butter or margarine
1container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 1/2cups shredded Cheddar cheese (6 ounces)
1cup (from 2.8-ounce can) French-fried onions

1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
3. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

Kelly Mexican Fiesta- Crockpot

2008-11-02T06:44:00.000-08:00

Mexican Fiesta- Crockpot

1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion - chopped

Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips.
Combine soups, rotel, chili powder, and onion in a separate bowl and blend well with a whisk.
Brown ground beef in a skillet and add ranch style beans to it and mix together. (Do not drain the beans)
Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high for three hours.

Dorie
http://groups.yahoo.com/group/Momsmenuplan/

Kelly Spicy Cranberry Pork

2008-11-02T06:42:00.000-08:00

Spicy Cranberry Pork

INGREDIENTS:

1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
Dash ground cloves
4 boneless pork loin chops

DIRECTIONS:

Preheat oven to 350º. *

Combine all ingredients, except pork, in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly. Keep warm until serving time.

Bake pork loin chops for 15 minutes. Top each loin with 1/4 cup sauce. Bake for another 10 minutes or until internal temperature reaches 160º on a meat thermometer. Spoon on extra sauce before serving.

Makes 4 servings.

HAM AND POTATOES AU GRATIN And Other Recipes from Kelly

2008-11-02T06:27:00.000-08:00

HAM AND POTATOES AU GRATIN

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tbsp minced onion
1/3 cup butter
3 tbsp flour
1 1/2 cups milk
1 cup shredded cheddar cheese (4 oz)
3/4 tsp salt
ds white pepper
chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F. Grease a 1-quart casserole.

Combine potatoes, ham, and onion in prepared casserole; set aside.

In a saucepan, melt butter over medium heat; stir in flour until smooth.

Gradually add milk, stirring constantly until mixture thickens and bubbles.

Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix.

Bake at 350 degrees for 35-40 minutes or until bubbly.

Garnish with parsley.

Servings: 2
Source: Reminisce Magazine

Apple-Glazed Pork Roast with Sauerkraut

4 to 5 pound pork sirloin roast 1 tablespoon brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed, divided use 1/4 teaspoon salt 2 cups apple juice, divided use 1 tablespoon lemon juice 2 (16-ounce) packages refrigerated sauerkraut, drained and rinsed 1 1/2 cups chopped apple 1/2 cup coarsely shredded carrots

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside.

Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour. S

poon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until meat thermometer reads 155 to 160 degrees F.

Let roast stand 5 to 10 minutes; slice to serve.

Makes 8 servings.

Nutrition Facts:
Calories 192 calories
Protein 21 grams
Fat 7 grams
Sodium 410 milligrams
Cholesterol 63 milligrams

Recipes from Kelly

2008-11-02T06:10:00.000-08:00

Kelly also sent these recipes to me.

Quick Cheeseburger Bake Cheddar cheese and Bisquick® mix join forces in this hearty meal of ground beef and mixed veggies.

1pound lean ground beef
3/4cup chopped onion
1can (11 ounces) condensed Cheddar cheese soup
1cup Green Giant® frozen mixed vegetables
1/4cup milk
2cups Original Bisquick® mix
3/4cup water
1cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.
2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
3. Bake 30 minutes.

ONION MARMALADE CHICKEN BREASTS

FOR THE ONION MARMALADE:
3 tbsp olive oil
1 lb onions, very thinly sliced
3 1/2 tbsp brown sugar
2 tbsp rice wine vinegar
FOR THE CHICKEN:
2 skinless chicken breast halves
no-salt seasoning
freshly ground black pepper
paprika
1 tbsp olive oil
fresh parsley or tarragon leaves

TO MAKE THE ONION MARMALADE:
Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours.

Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance.

Cool and store in the refrigerator. Serve cold.

TO PREPARE THE CHICKEN:
Season chicken with the no-salt seasoning, pepper, and paprika.

Heat oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender.

Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate.

Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.

Servings: 2. This recipe doubles well.
Source: Low-Fat Gourmet Chicken by Jackie Eddy and Eleanor Clark

SPICY ORANGE CHICKEN

2 sheets (12x18-inches each) Reynolds WrapÂ® EverydayÂ® Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained

Preheat oven to 450 degrees F or grill to medium-high.

Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.

Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.

Servings: 2
Source: Reynolds Kitchens

BARBECUE CHICKEN FOR TWO

2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (4 to 6 oz. each)
1/2 cup barbecue sauce
1/2 package (from a 10 oz. package) frozen whole kernel corn, OR 1/2 can (from a 15 1/4 oz. can) whole kernel corn, drained
1/4 cup chopped green bell pepper

Preheat oven to 450 degrees F or grill to medium-high.

Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.

Servings: 2
Source: Reynolds Kitchens

TERIYAKI CHICKEN WRAPS

1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas

Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.

TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.

TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat.

Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.

TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.

Makes 4 sandwiches or 2 servings
Adapted from unknown source

Microwave- 5 MINUTE CHOCOLATE MUG CAKE

2008-11-02T06:04:00.000-08:00

Sorry, I don't remember who sent this to me. It came from a member of I Hear You. If you know who sent it in let me know, thanks.

5 MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour (that's plain flour, not
self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts
(optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the
egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and
mix again.
Put your mug in the microwave and cook for 3 minutes
on high.
The cake will rise over the top of the mug, but
don't be alarmed!

Allow to cool a little, and tip out onto a plate if
desired. EAT!
(this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in
the world?
Because now we are all only 5 minutes away from
chocolate cake at any time
of the day or night!

General Crockpot Cooking Times

2008-11-02T05:53:00.000-08:00

Thank you Kelly for this useful cooking information.

General Crockpot Cooking Times

Crockpot cooking times

General Cooking Times for Specific Foods

Pot Roast 8-12 hours on LOW or 4 to 5 hours on HIGH

Stew 10 to 12 hours on LOW or 4 to 5 hours on HIGH

Ribs 6 to 8 hours on LOW

Stuffed Peppers 6 to 8 hours on LOW or 3 to 4 hours on HIGH

Brisket 10 to 12 hours on LOW

Swiss Steak 8 to 10 hours on LOW

Corned Beef & Cabbage 6 to 10 hours on LOW or 4 to 5 hours on HIGH

Casserole 4 to 9 hours on LOW or 2 to 4 hours on HIGH (stirring occasionally)

Rice 5 to 9 hours on LOW or 2 to 3 hours on HIGH

Meat Loaf 8 to 9 hours on LOW

Dry Beans 1 to 2 hours on HIGH plus 8 to 9 hours on LOW

Soup 6 to 12 hours on LOW or 2-6 hours on HIGH

Chicken 7 to 10 hours on LOW or 3 to 4 hours on HIGH

Vegetables 2 to 4 hours on LOW with liquid added

Baked Potato 8 to 10 hours on LOW

Artichoke 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water)

Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.

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Crockpot Recipes From Kelly

2008-11-02T05:48:00.000-08:00

These crockpot recipes came from my friend Kelly. She is a member of a yahoo support group that I belong to called I Hear You. Thank you Kelly for the recipes.
* Exported from MasterCook *

Crockpot Creamy Red Potatoes

Recipe By :By: jugreer
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 Envelope Ranch salad dressing mix
1 tbsp milk

Place potatoes in crockpot.

In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.

Calories: 336; Fat: 28 g; Carbohydrates: 15 g; Protein: 7 g; Calcium: 75 mg; Fiber: 1 g.

Description:
"A variation on scalloped spuds."
Source:
"Meals Matter"
S(Internet Address):
""
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (48.6% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0

One Pot Bean Casserole

1 lb hamburger
3/4 cup bacon, cut up
1 cup onion
2 lbs baked beans
1 (15 ounce) can kidney bean
1 (15 ounce) can butter beans
1 cup ketchup
1/4 cup brown sugar
1 teaspoon liquid smoke
1 teaspoon white vinegar
salt and pepper
Directions

1 Drain all of the beans.
2 Cook the burger and the bacon.
3Combine all of the ingredients in the crock pot.
4Cook on low 6-8 hours or on high for 4 hours.

Slow Cooker Baked Beans

From Kraft Foods

3 cans (15 oz. each) pinto beans, drained, rinsed

1 cup KRAFT Original Barbecue Sauce

1 small onion, chopped

1/4 cup firmly packed light brown sugar

2 slices OSCAR MAYER Bacon, chopped

PLACE all ingredients in slow cooker; mix well. Cover with
lid.

COOK on
LOW for 4 to 6 hours (or on HIGH for 3 hours).

Slow Cooker Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.

Prepare the inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in the cooker. Cover and
cook on low-heat setting 3 to 4 hours, or until liquid is absorbed. Stir
pudding before serving. Sprinkle pudding with sugar and cinnamon. Serve
warm.

Makes 8 servings.

Super Easy Crockpot Kielbasa

This kielbasa ALWAYS disappears at parties as an appetizer. It sounds too simple, but the sauce it makes while slow cooking is absolutely yummy. Sometimes I make it for dinner and serve it with baked potatoes and salad - DEElish!

2 lbs hillshire farms kielbasa (original or light)
8 ounces gulden's spicy mustard
10 ounces apricot preserves (such as Polaner All Fruit)
Directions
1 Slice kielbasa into 1/4" rounds.
2 Add kielbasa to crock pot with mustard and preserves, stir.
3 Cover and cook on low for 4-6 hours (up to 8 hours).
4 Set out the toothpicks and watch it go!

Crockpot Soups

2008-11-02T05:44:00.000-08:00

Beef Bacon and Barley Soup

4 slices bacon, cut into 1/2 inch pieces
1 1/2 lbs boneless beef steak, cut into 1/2 inch pieces
1 medium onion, chopped
4 small red potato, cut into 1/2 inch cubes (about 2 cups)
1 1/2 cups fresh baby carrot, cut in half length wise
1 cup frozen corn
1/4 cup uncooked regular pearl barley
2 (14 ounce) cans beef broth
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained
1 (12 ounce) jar beef gravy

Directions
1 Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.

2 Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned
.
3 Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!

4 Cover and cook on low for 7 to 8 hours. Stir before serving.

About the Recipes

2008-11-02T05:32:00.000-08:00

Some of the recipes are my family recipes while others were sent to me by friends for this blog.

There is no method to putting them on here. Each post will have several recipes in it for a specific category.

I hope that you find something that you would like to try. If you do please let me know how you liked it.

Enjoy your visit.

Pizza Lasagna

2008-10-30T08:40:00.000-07:00

Pizza lasagna is a combination of pizza and lasagna combined.
Use any toppings you like on your pizza.

Ingredients that I use:
lasagna noodles cooked according to package directions
2 jars pizza sauce
onions
ground beef browned and drained
sausage browned and drained
ham cut into small chunks
hot peppers
green peppers
black olives
mushrooms
bacon bits or bacon fried and broken into small pieces
Canadian bacon

Do not mix these ingredients with the above ingredients
pepperoni
Mexican blend shredded cheese

Mix the above ingredients together. I use a large foil pan. Coat the pan with cooking spray. Layer the noodles, sauce mixture, pepperoni and cheese. Ending with noodles, then a layer of cheese on top. Cover with foil and bake in a 350 preheated oven for half hour our until cheese is melted.