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
Friday, August 27, 2010
Pecan Bread
Pecan Bread
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Lasagna
Lasagna
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Nancy's Southern Pecan Pie
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
Turkey Breakfast Hash
Turkey Breakfast Hash
For turkey leftovers, make a breakfast hash. Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.) In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through. Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
For turkey leftovers, make a breakfast hash. Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.) In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through. Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
Chicken And Noodles
Chicken And Noodles
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
Buttermilk Griddle Cakes
Buttermilk Griddle Cakes
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
Mushroom-Turkey Pie
Mushroom-Turkey Pie
This is great for leftover turkey.
Ingredients:
1 cup frozen mixed vegetables
1/4 cup butter or margarine
1 med. onion chopped
1/2 lb. mushrooms, sliced
1/3 cup flour
1/2 cup water
1 chicken bouillon cube
3 cups cubed leftover turkey
1 cup cream style cottage cheese
1/3 cup chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried leaf marjoram
1/4 tsp. poultry seasoning
Savory Pastry
2 cups sifted all-purpose flour,
1/2 tsp. paprika,
1 tsp. salt,
1/2 tsp. celery seeds,
1 pinch ground nutmeg,
2/3 cup lard,
1/4 cup ice water.
Directions:
Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.
Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.
For Savory Pastry:
Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.
Servings: 6 Time: 20 to 25 Minutes Preparation Time35 to 40 Minutes Cooking Time
Source: A local newspaper
By mother of 5 from Nova Scotia
-----------------------
This is great for leftover turkey.
Ingredients:
1 cup frozen mixed vegetables
1/4 cup butter or margarine
1 med. onion chopped
1/2 lb. mushrooms, sliced
1/3 cup flour
1/2 cup water
1 chicken bouillon cube
3 cups cubed leftover turkey
1 cup cream style cottage cheese
1/3 cup chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried leaf marjoram
1/4 tsp. poultry seasoning
Savory Pastry
2 cups sifted all-purpose flour,
1/2 tsp. paprika,
1 tsp. salt,
1/2 tsp. celery seeds,
1 pinch ground nutmeg,
2/3 cup lard,
1/4 cup ice water.
Directions:
Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.
Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.
For Savory Pastry:
Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.
Servings: 6 Time: 20 to 25 Minutes Preparation Time35 to 40 Minutes Cooking Time
Source: A local newspaper
By mother of 5 from Nova Scotia
-----------------------
Here is my favorite recipe for Thanksgiving.
Here is my favorite recipe for Thanksgiving.
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Ingredients
2 cups of counting your blessings
1 1/2 cups of correcting your mistakes
1 1/2 cups of forgiveness
1/3 cup of laughter
2 cups of saying kind words
2 1/3 cups of prayer each day
5 cups of God's word read daily
5 1/2 cups of serving God, the church and others
2 tsp. of smiles
2 tsp. of tears
Directions
Mix ingredients well. Bake in the oven of unconditional LOVE. Cool on the table of understanding.
Have a Happy Thanksgiving!
Source: A old cook book
By Brenda from Stillwater, OK
Banana Upside Down Cake
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
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
Thursday, December 3, 2009
Wild Rice, Broccoli and Chicken Soup
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
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
Turkey Roll
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
No-Salt Hot and Spicy Seasonings
No-Salt Hot and Spicy Seasonings
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Pumpkin Mousse Pie
Pumpkin Mousse Pie
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
Oven-Baked Sweet Potato Fries
Oven-Baked Sweet Potato Fries
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Sweet Potato Shepherd's Pie
Sweet Potato Shepherd's Pie
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Sweet Potato Pie
Sweet potato pie is a Southern staple, but you may be surprised at what a guy from Ohio can show you. Take a gander at former WIS News 10 anchor Scott Hawkins' recipe for sweet potato pie.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Secret Recipe
Secret Recipe
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
Thursday, November 26, 2009
Tastes like Roast and Veggies
Tastes like Roast and Veggies
It uses hamburger instead of roast beef, but the veggies taste like they have been roasting for hours. It is much cheaper and is easy.
Ingredients:
1 lb. hamburger or more if you want
3/4 cup bread crumbs, or crushed cold cereal or oatmeal
1/4 cup chopped onions
1 egg
4 large potatoes peeled and cut into wedges
4large carrots sliced
4 celery stalks cut into about 3 inch pieces
1 onion peeled and quartered
sprinkles of Italian seasoning
bay leaf (3)
thyme
3 shakes seasoned salt
1 cup water and more as needed
2 cups mushrooms sliced (opt.)
2 bell peppers cleaned and cut into 1 inch squares (opt.)
Directions:
Mix the first 4 ingredients and form meatballs, whatever size you prefer. Brown in large enough pan to hold all of this stuff. Drain if you are using the cheapest hamburger; otherwise leave the grease in the pan.
Add the next 4 ingredients and the spices and about a cup of water. Let it cook on low for about an hour, keeping the level of water about 1 inch in the pan. During the last part of the cooking time you can let the water level go down. If you keep it up you have a little sauce or you get a more roasted effect if you let the water level go down.
Add the last two ingredients if you have them and let it cook for about 10 minutes more. Then serve. You can use any veggies that you have on hand. In fact turnips go great in this as well as rutabaga and other root vegetables. I just used the traditional ones because it was the taste I was looking for.
Servings: 4-6 large Time: 20 Minutes Preparation Time60 to 70 Minutes Cooking Time
Source: We were going through tough times financially and I was craving post roast and veggies. Roast was very expensive at the time, so I came up with this recipe.
By Jeanette from Sacramento, CA
It uses hamburger instead of roast beef, but the veggies taste like they have been roasting for hours. It is much cheaper and is easy.
Ingredients:
1 lb. hamburger or more if you want
3/4 cup bread crumbs, or crushed cold cereal or oatmeal
1/4 cup chopped onions
1 egg
4 large potatoes peeled and cut into wedges
4large carrots sliced
4 celery stalks cut into about 3 inch pieces
1 onion peeled and quartered
sprinkles of Italian seasoning
bay leaf (3)
thyme
3 shakes seasoned salt
1 cup water and more as needed
2 cups mushrooms sliced (opt.)
2 bell peppers cleaned and cut into 1 inch squares (opt.)
Directions:
Mix the first 4 ingredients and form meatballs, whatever size you prefer. Brown in large enough pan to hold all of this stuff. Drain if you are using the cheapest hamburger; otherwise leave the grease in the pan.
Add the next 4 ingredients and the spices and about a cup of water. Let it cook on low for about an hour, keeping the level of water about 1 inch in the pan. During the last part of the cooking time you can let the water level go down. If you keep it up you have a little sauce or you get a more roasted effect if you let the water level go down.
Add the last two ingredients if you have them and let it cook for about 10 minutes more. Then serve. You can use any veggies that you have on hand. In fact turnips go great in this as well as rutabaga and other root vegetables. I just used the traditional ones because it was the taste I was looking for.
Servings: 4-6 large Time: 20 Minutes Preparation Time60 to 70 Minutes Cooking Time
Source: We were going through tough times financially and I was craving post roast and veggies. Roast was very expensive at the time, so I came up with this recipe.
By Jeanette from Sacramento, CA
LEMON LUSH
This recipe came from a lady I met through a pen pal site over 10 years ago. I have met her in person and spent time with her and her family in her home in WI. Thanks Pam for sharing your recipe with me.
LEMON LUSH
Ingredients:
1 C. flour
1/2 C. butter, melted
1 C. pecans or walnuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 cup cool whip (buy a large cool whip)
2 pkgs. instant lemon pudding (small pkgs.)
3 C. cold milk
Coconut (Optional)
Additional Cool Whip
Directions:
Mix flour, butter and walnuts (or pecans) and press in 8x8 pan. Bake at 350 for 10-15 mins. or until lightly brown. Let crust chill for at least 2 hours in freezer or overnight in refrigerator.
Mix softened cream cheese, powdered sugar until smooth. Fold in 1 Cup of Cool Whip. Spread mixture on crust.Mix pudding and milk then spread on second layer. Top with remaining cool whip and sprinkle with coconut (optional) or chopped nuts (optional) Pretty to garnish servings with thinly sliced lemon on top.
LEMON LUSH
Ingredients:
1 C. flour
1/2 C. butter, melted
1 C. pecans or walnuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 cup cool whip (buy a large cool whip)
2 pkgs. instant lemon pudding (small pkgs.)
3 C. cold milk
Coconut (Optional)
Additional Cool Whip
Directions:
Mix flour, butter and walnuts (or pecans) and press in 8x8 pan. Bake at 350 for 10-15 mins. or until lightly brown. Let crust chill for at least 2 hours in freezer or overnight in refrigerator.
Mix softened cream cheese, powdered sugar until smooth. Fold in 1 Cup of Cool Whip. Spread mixture on crust.Mix pudding and milk then spread on second layer. Top with remaining cool whip and sprinkle with coconut (optional) or chopped nuts (optional) Pretty to garnish servings with thinly sliced lemon on top.
Subscribe to:
Posts (Atom)
Posts
