Friday, November 11, 2005
Chicken Noodle Soup in a Jar
Chicken Noodle Soup in a Jar
Ingredients:
1/4 cup of red lentils
2 tbsp. dried onion flakes
2 1/2tsp. chicken bouillon powder
1/2 tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
approximately 1 cup medium egg noodles
1 bay leaf.
Directions:
In a two-cup jar, layer from bottom in the order listed above, then seal the jar.
Write these instructions on your gift tag:
Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1 1/2 cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.
Give as a gift or keep on the kitchen counter for a quick to fix soup.
Ingredients:
1/4 cup of red lentils
2 tbsp. dried onion flakes
2 1/2tsp. chicken bouillon powder
1/2 tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
approximately 1 cup medium egg noodles
1 bay leaf.
Directions:
In a two-cup jar, layer from bottom in the order listed above, then seal the jar.
Write these instructions on your gift tag:
Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1 1/2 cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.
Give as a gift or keep on the kitchen counter for a quick to fix soup.
Homemade Yogurt
Homemade Yogurt
Ingredients
8 cups milk, cow or goat (fresh or store bought)
1/3 cup powdered milk (this is optional but will make a thicker yogurt)
1/4 cup pure maple syrup, optional for sweetened yogurt
1/2 cup starter yogurt (Store bought Plain yogurt---Must be made with live or active cultures)
Directions
Wash and sterilize 4 pint-sized jars along with metal rings and lids. Set aside to cool inverted on a towel for draining.
Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.
After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.
If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.
Ingredients
8 cups milk, cow or goat (fresh or store bought)
1/3 cup powdered milk (this is optional but will make a thicker yogurt)
1/4 cup pure maple syrup, optional for sweetened yogurt
1/2 cup starter yogurt (Store bought Plain yogurt---Must be made with live or active cultures)
Directions
Wash and sterilize 4 pint-sized jars along with metal rings and lids. Set aside to cool inverted on a towel for draining.
Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.
After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.
If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.
English Mint Sauce
English Mint Sauce
1/2 cup finely chopped fresh mint leaves
1 cup malt vinegar
2 tablespoons white sugar
small bottles for storage
Rinse young, healthy mint leaves, strip from the stems, and chop into fine pieces. I usually process most of the leaves in the blender, with a little of the vinegar, leaving some aside to chop by hand. The leaves chopped in the blender will be very fine, and infuse a fine flavor, while those done by hand are a little coarser and will be more visible in the decorative vinegar jar.
Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes to infuse.
Choose an appropriate glass jar to store the sauce. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once jars are sterilized, remove from the simmering water and invert on paper towel to dry. Fill while the jars are still warm and seal tightly. If using corks and you intend to store the vinegar for an extended time, seal the corks by dipping in paraffin; if using a screw top, place a small square of waxed paper on top of the jar before screwing the lid on tight.
Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.
You'll find that the mint settles to the bottom of the jar, so the mint sauce should be gently shaken or stirred before serving. Mint sauce can be served over lamb or pork or can be used to add a bit of flavor to peas or new potatoes.
1/2 cup finely chopped fresh mint leaves
1 cup malt vinegar
2 tablespoons white sugar
small bottles for storage
Rinse young, healthy mint leaves, strip from the stems, and chop into fine pieces. I usually process most of the leaves in the blender, with a little of the vinegar, leaving some aside to chop by hand. The leaves chopped in the blender will be very fine, and infuse a fine flavor, while those done by hand are a little coarser and will be more visible in the decorative vinegar jar.
Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes to infuse.
Choose an appropriate glass jar to store the sauce. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once jars are sterilized, remove from the simmering water and invert on paper towel to dry. Fill while the jars are still warm and seal tightly. If using corks and you intend to store the vinegar for an extended time, seal the corks by dipping in paraffin; if using a screw top, place a small square of waxed paper on top of the jar before screwing the lid on tight.
Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.
You'll find that the mint settles to the bottom of the jar, so the mint sauce should be gently shaken or stirred before serving. Mint sauce can be served over lamb or pork or can be used to add a bit of flavor to peas or new potatoes.
Saturday, November 05, 2005
Cream Scones
Cream Scones
Ingredients
2 cups all-purpose flour
1/3 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled, unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon heavy cream
Note: Can use light cream, half-and-half or milk instead of heavy whipping cream for a lighter scone.
Directions
Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not overmix this mixture.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.
Bake for 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve with Devon cream or whipping cream and jam.
These scones freeze very well.
Variations
add 1/3 cup of dried red tart cherries
add 1/3 cup of miniature chocolate chips
add 2 teaspoons grated lemon peel and 1 tablespoon poppy seeds
Add 1 tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.
Try adding different dried or fresh fruits, spices, chocolate, nuts, or even zests to this recipe.
Ingredients
2 cups all-purpose flour
1/3 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled, unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon heavy cream
Note: Can use light cream, half-and-half or milk instead of heavy whipping cream for a lighter scone.
Directions
Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not overmix this mixture.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.
Bake for 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve with Devon cream or whipping cream and jam.
These scones freeze very well.
Variations
add 1/3 cup of dried red tart cherries
add 1/3 cup of miniature chocolate chips
add 2 teaspoons grated lemon peel and 1 tablespoon poppy seeds
Add 1 tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.
Try adding different dried or fresh fruits, spices, chocolate, nuts, or even zests to this recipe.
Master Mix for Biscuits
Master Mix for Biscuits
Ingredients
5 lbs flour (17 1/2 cups)
2 1/2 cups dry skim milk powder
1/4 cup baking powder
3 tablespoons salt
2 tablespoons cream of tartar
1/2 cup sugar
2 lbs vegetable shortening
Directions
Stir dry ingredients.
Cut in shortening until mixture resembles cornmeal.
Measure 3 cups into each freezer bag and freeze.
Keep this in your freezer for fresh biscuits in minutes.
To make up biscuits:.
3 cups basic mix.
3/4 cup cold water.
Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.
Ingredients
5 lbs flour (17 1/2 cups)
2 1/2 cups dry skim milk powder
1/4 cup baking powder
3 tablespoons salt
2 tablespoons cream of tartar
1/2 cup sugar
2 lbs vegetable shortening
Directions
Stir dry ingredients.
Cut in shortening until mixture resembles cornmeal.
Measure 3 cups into each freezer bag and freeze.
Keep this in your freezer for fresh biscuits in minutes.
To make up biscuits:.
3 cups basic mix.
3/4 cup cold water.
Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.
Lemon Curd
Lemon Curd
Ingredients
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
Directions
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick like sour cream. (160 degrees F). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.
Makes 1 1/2 cups.
If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.
Ingredients
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
Directions
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick like sour cream. (160 degrees F). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.
Makes 1 1/2 cups.
If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.
Clotted Cream
Clotted Cream (Devonshire Cream)
Ingredients
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
Directions
In bowl of electric mixer place all the ingredients and beat until the mixture holds its shape and looks like softly whipped cream. Refrigerate the cream until ready to use.
This cream does not hold very well and should be made shortly before serving
Ingredients
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
Directions
In bowl of electric mixer place all the ingredients and beat until the mixture holds its shape and looks like softly whipped cream. Refrigerate the cream until ready to use.
This cream does not hold very well and should be made shortly before serving
Baked Chicken, Just like Fried
Baked Chicken
Ingredients
Chicken pieces
Cooking Spray
Flour or Bread Crumbs
Salt
Cookie Sheet
Directions
Spray cookie sheet 3 times with cooking spray. Roll chicken in flour or bread crumbs and salt. Place chicken pieces on cookie sheet and spray well with cooking spray.
Bake @ 400 degrees for 1 hour or till done.
Ingredients
Chicken pieces
Cooking Spray
Flour or Bread Crumbs
Salt
Cookie Sheet
Directions
Spray cookie sheet 3 times with cooking spray. Roll chicken in flour or bread crumbs and salt. Place chicken pieces on cookie sheet and spray well with cooking spray.
Bake @ 400 degrees for 1 hour or till done.
Hot Pepper Cheese Chicken
Hot Pepper Cheese Chicken
Ingredients
4 Chicken Breasts
1 Pkg Grated Cheese (your choice)
12 slices of Pepper Cheese
1 can Mushroom Soup
1 jar Spaghetti Sauce
Directions
Broil chicken breasts until done.
Cut chicken into 12 strips and wrap each in 1 slice of Pepper Cheese. Cover the chicken with undiluted Mushroom Soup and drizzle Spaghetti Sauce (as much as desired) on top chicken. Cover with grated cheese of your choice.
Bake @ 400 degrees until cheese is melted.
Ingredients
4 Chicken Breasts
1 Pkg Grated Cheese (your choice)
12 slices of Pepper Cheese
1 can Mushroom Soup
1 jar Spaghetti Sauce
Directions
Broil chicken breasts until done.
Cut chicken into 12 strips and wrap each in 1 slice of Pepper Cheese. Cover the chicken with undiluted Mushroom Soup and drizzle Spaghetti Sauce (as much as desired) on top chicken. Cover with grated cheese of your choice.
Bake @ 400 degrees until cheese is melted.
Corn Bread
Corn Bread
Ingredients
1-1/2 cup all purpose flour
2/3 cup sugar
1/2 cup white or yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1-1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp melted butter
Directions
Pre-heat oven to 350 degrees F and grease an 8-inch square baking pan.
Mix flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl. Slowly add the wet ingredients into the dry ingredients and stir until blended.
Bake for 35 minutes.
Ingredients
1-1/2 cup all purpose flour
2/3 cup sugar
1/2 cup white or yellow corn meal
1 Tbsp baking powder
1/2 tsp salt
1-1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp melted butter
Directions
Pre-heat oven to 350 degrees F and grease an 8-inch square baking pan.
Mix flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl. Slowly add the wet ingredients into the dry ingredients and stir until blended.
Bake for 35 minutes.
Lil Smokies
Lil Smokies
Ingredients
150 Hillshire Farms Little Smokies Sausages
1 (18 oz) bottle of your favorite BBQ Sauce
1 cup water
Directions
Place sausages in a 6-quart crock pot, and add BBQ sauce and water. Bring to a boil, then simmer about 1 hour.
My son loves these. He also likes to heat them through before adding them to Mac n Cheese without the BBQ sauce.
Ingredients
150 Hillshire Farms Little Smokies Sausages
1 (18 oz) bottle of your favorite BBQ Sauce
1 cup water
Directions
Place sausages in a 6-quart crock pot, and add BBQ sauce and water. Bring to a boil, then simmer about 1 hour.
My son loves these. He also likes to heat them through before adding them to Mac n Cheese without the BBQ sauce.
Friday, September 09, 2005
Peanut Butter Pie
Peanut Butter Pie
Ingredients
8 oz. Cream Cheese
14 oz. Eaglebrand Sweetened Milk
1/3 c. Peanut Butter - Chunky or Plain
2- 8 oz. Cool Whip
Directions
Mix all Ingredients Above Except 1 Cool Whip
Put The Mixed ingredients in Graham Cracker Crust
Put Other Cool Whip On Top Of Pie
Place In Refrigerator until Set Well
Ingredients
8 oz. Cream Cheese
14 oz. Eaglebrand Sweetened Milk
1/3 c. Peanut Butter - Chunky or Plain
2- 8 oz. Cool Whip
Directions
Mix all Ingredients Above Except 1 Cool Whip
Put The Mixed ingredients in Graham Cracker Crust
Put Other Cool Whip On Top Of Pie
Place In Refrigerator until Set Well
Angel Food Cake Dessert
Angel Food Cake Dessert
Ingredients
1 Angel Food Cake
1 Box Of Sugar Free Pudding ( Mix According To Directions)
1 Fat Free Cool Whip- 12 oz.
Favorite Fruit
Direction
Place a Piece Of Angel Food Cake On a Plate
Place Desired Amount Of Pudding On Cake
Place Dollop Of Cool Whip On Top of Cake And Pudding
Place Fruit on top of Cool Whip
Ingredients
1 Angel Food Cake
1 Box Of Sugar Free Pudding ( Mix According To Directions)
1 Fat Free Cool Whip- 12 oz.
Favorite Fruit
Direction
Place a Piece Of Angel Food Cake On a Plate
Place Desired Amount Of Pudding On Cake
Place Dollop Of Cool Whip On Top of Cake And Pudding
Place Fruit on top of Cool Whip
Smelly Dog Hint
When your dog comes in wet from outside, rub him/her with a Bounce
sheet to remove the smell.
sheet to remove the smell.
Friday, August 26, 2005
Calorie/Cholesterol Reduced Cake
Calorie/Cholesterol Reduced Cake
Ingredients
Pre-Packaged Cake Mix (any flavor)
Directions
To reduce calories and cholesterol leave out the eggs, oil, and water. Replace all 3 with one can diet soda and your cake will be moist with few calories and lower cholesterol. My friend, Kathleen said she makes strawberry cake using diet strawberry soda. You can experiment with different soda flavors in different types of cakes. You might even try replacing eggs, oil, and water in a chocolate cake with 12 oz of Yahoo chocolate soda. Have fun, and happy experimenting.
Ingredients
Pre-Packaged Cake Mix (any flavor)
Directions
To reduce calories and cholesterol leave out the eggs, oil, and water. Replace all 3 with one can diet soda and your cake will be moist with few calories and lower cholesterol. My friend, Kathleen said she makes strawberry cake using diet strawberry soda. You can experiment with different soda flavors in different types of cakes. You might even try replacing eggs, oil, and water in a chocolate cake with 12 oz of Yahoo chocolate soda. Have fun, and happy experimenting.
Thursday, August 25, 2005
Quick n Easy Cheescake Filling
Quick n Easy Cheesecake Filling
Ingredients
1 eight oz container sour cream
1 large package vanilla or banana pudding mix (Jello Brand)
Directions
Mix the pudding mix into the sour cream. Add to a graham cracker crust and chill.
This can be modified for dieters if you choose low-fat sour cream and low-calorie pudding mix, and it tastes sooooo good.
Thanks to my good friend Kathleen for this awesome recipe.
Ingredients
1 eight oz container sour cream
1 large package vanilla or banana pudding mix (Jello Brand)
Directions
Mix the pudding mix into the sour cream. Add to a graham cracker crust and chill.
This can be modified for dieters if you choose low-fat sour cream and low-calorie pudding mix, and it tastes sooooo good.
Thanks to my good friend Kathleen for this awesome recipe.
Calico Beans
Calico Beans
Ingredients
1 Can Pork N Beans
1 Can Kidney Beans
1 Can Lima Beans (Drained)
1 lb Hamburger Browned
1 Onion Chopped Fine
4 Strips Bacon, Cooked and Broken into Pieces (Optional)
1/2 Cup Brown Sugar
1/2 Cup Catsup
1 tsp Dry Mustard
2 Tbsp Vinegar
Salt & Pepper to taste (1/2 tsp pepper, 1 tsp. salt)
Directions
Combine all together and put in crock pot or on top of stove. Let simmer for half and hour.
Ingredients
1 Can Pork N Beans
1 Can Kidney Beans
1 Can Lima Beans (Drained)
1 lb Hamburger Browned
1 Onion Chopped Fine
4 Strips Bacon, Cooked and Broken into Pieces (Optional)
1/2 Cup Brown Sugar
1/2 Cup Catsup
1 tsp Dry Mustard
2 Tbsp Vinegar
Salt & Pepper to taste (1/2 tsp pepper, 1 tsp. salt)
Directions
Combine all together and put in crock pot or on top of stove. Let simmer for half and hour.
Brownies
Brownies
1 Cup sugar
5 Tbsp Cocoa
3/4 Cup Flour
1/2 Cup Chocolate Chips
1/2 Cup Walnuts
1 Stick Butter, Melted or 1/2 Cup Oil
2 Eggs Beaten
Mix all ingredients
Bake at 350 Degress for 25 to 30 Minutes
Test with toothpick at 20 minutes and take out before toothpick is clean. You want them a little sticky.
1 Cup sugar
5 Tbsp Cocoa
3/4 Cup Flour
1/2 Cup Chocolate Chips
1/2 Cup Walnuts
1 Stick Butter, Melted or 1/2 Cup Oil
2 Eggs Beaten
Mix all ingredients
Bake at 350 Degress for 25 to 30 Minutes
Test with toothpick at 20 minutes and take out before toothpick is clean. You want them a little sticky.
Peanut Butter Cookies
Peanut Butter Cookies
1 cup peanut butter (creamy or chunky---Your choice :-)
1 cup sugar
1 egg
Mix all ingredients. Drop 1 inch balls of dough on cookie sheet. Make criss-cross marks with a fork to flatten dough. Bake approximately 10 minutes in 350 degree oven.
1 cup peanut butter (creamy or chunky---Your choice :-)
1 cup sugar
1 egg
Mix all ingredients. Drop 1 inch balls of dough on cookie sheet. Make criss-cross marks with a fork to flatten dough. Bake approximately 10 minutes in 350 degree oven.
No-Bake Cornflake Cookies
No-Bake Cornflake Cookies
1 Bag 12 oz. Butterscotch chips
1/4 Cup Peanut Butter
3 1/2 Cup cornflakes
Melt butterscotch chips in microwave. Stir in Peanut Butter. Gradually stir in Cornflakes.
Spread in 9 X 13 inch pan or a cookie sheet, depending on how thick you want them to be.
Cut and serve.
1 Bag 12 oz. Butterscotch chips
1/4 Cup Peanut Butter
3 1/2 Cup cornflakes
Melt butterscotch chips in microwave. Stir in Peanut Butter. Gradually stir in Cornflakes.
Spread in 9 X 13 inch pan or a cookie sheet, depending on how thick you want them to be.
Cut and serve.
Sunday, August 21, 2005
Fried Green Tomatoes
Fried Green Tomatoes
Wash and slice green tomatoes thin. Dip in beaten egg then dip in flour, cornmeal or bread crumbs.
Spray cookie sheet 3 times with pam, then put dipped tomatoes on cookie sheet. Spray tops of tomatoes with pam.
Bake at 400 degress until brown and soft.
Options:
This same recipe can be used to make fried onion rings, cucumbers, eggplant or zucchinni.
Wash and slice green tomatoes thin. Dip in beaten egg then dip in flour, cornmeal or bread crumbs.
Spray cookie sheet 3 times with pam, then put dipped tomatoes on cookie sheet. Spray tops of tomatoes with pam.
Bake at 400 degress until brown and soft.
Options:
This same recipe can be used to make fried onion rings, cucumbers, eggplant or zucchinni.
Spaghetti Sauce
Spaghetti Sauce
Ingredients
2 medium onions chopped
3/4 cup green and red peppers diced
4 oz fresh mushrooms sliced
1/2 c water
1 can 28 oz diced tomatoes
1 cup tomato sauce
1 cup tomatoes cut up
1 tsp chili powder
1 tsp dried oregano
1 tsp sugar
1 tsp salt
Directions
Simmer on low heat for 30 mins.
Ingredients
2 medium onions chopped
3/4 cup green and red peppers diced
4 oz fresh mushrooms sliced
1/2 c water
1 can 28 oz diced tomatoes
1 cup tomato sauce
1 cup tomatoes cut up
1 tsp chili powder
1 tsp dried oregano
1 tsp sugar
1 tsp salt
Directions
Simmer on low heat for 30 mins.
Hamburger Trivia
The birth of the hamburger is vastly debated.
One suggestion is that the Earl of Sandwhich created the hamburger to celebrate his sixty-fifth birthday in 1783. While touring the great capitals of the world, his friend Goeth suggests he serve them on buns.
Charles Nagreen, Hamburger Charlie as he was known, claims to have first served hamburgers at a local fair in 1885 when he thought it might be easier for fairgoers to eat his meatballs if he put them between two slices of bread. The town of Seymour, Wisconsin, where the fair appeared is home to the Hamburger Hall of Fame.
Hamburgers were first served in New Haven, Connecticut, at Louis' Lunch sandwich ship in 1895. Louis Lassen ran a small lunch wagon selling steak sandwiches to local factory workers. He didn't like to waste the extra beef at days end, so he ground it up, grilled it, and served it between two slices of bread.
In 1904, at the World's Fair in St. Louis, Missouri, Fletcher Davis of Texas and Frank Menches of Ohio each say it was their relative who came up with the sandwhich.
Hamburger is said to have gotten it's name from German immigrants who traveled to the United States during the 19th century when they brought their favorite meal called Hamburg Style Beef which was a chopped piece of beef.
Did you know May is National Hamburger Month?
For more fun trivia about burgers and burger restaurants across the US along with recipes for meat and vegetarian burgers, click the picture to safely order The Great Big Burger Book for prices ranging from $3.00 and up from Amazon's secure ordering page.
One suggestion is that the Earl of Sandwhich created the hamburger to celebrate his sixty-fifth birthday in 1783. While touring the great capitals of the world, his friend Goeth suggests he serve them on buns.
Charles Nagreen, Hamburger Charlie as he was known, claims to have first served hamburgers at a local fair in 1885 when he thought it might be easier for fairgoers to eat his meatballs if he put them between two slices of bread. The town of Seymour, Wisconsin, where the fair appeared is home to the Hamburger Hall of Fame.
Hamburgers were first served in New Haven, Connecticut, at Louis' Lunch sandwich ship in 1895. Louis Lassen ran a small lunch wagon selling steak sandwiches to local factory workers. He didn't like to waste the extra beef at days end, so he ground it up, grilled it, and served it between two slices of bread.
In 1904, at the World's Fair in St. Louis, Missouri, Fletcher Davis of Texas and Frank Menches of Ohio each say it was their relative who came up with the sandwhich.
Hamburger is said to have gotten it's name from German immigrants who traveled to the United States during the 19th century when they brought their favorite meal called Hamburg Style Beef which was a chopped piece of beef.
Did you know May is National Hamburger Month?
For more fun trivia about burgers and burger restaurants across the US along with recipes for meat and vegetarian burgers, click the picture to safely order The Great Big Burger Book for prices ranging from $3.00 and up from Amazon's secure ordering page.Saturday, August 20, 2005
Fried Potatoes
Fried Potatoes
Ingredients
2-3 potatoes per person
salt and pepper to taste
1 small or medium chopped onion (optional)
1/2 to 1 cup chopped ham (optional)
enough oil to cover bottom of frying pan
Directions
Cut potatoes in thin slices or dice small. You can peel them first or wash them and leave the skins on.
Put skillet over medium-high heat and add enough oil to cover the bottom. The oil is hot enough when a potato placed into it, starts to sizzle. Add potatoes and salt and pepper to taste. Cover with lid and fry until they start turning soft. Remove lid and finish frying until golden brown and soft turning occasionally to prevent burning. If you wish, you can add chopped onions and/or chopped ham just before potatoes are finished.
Ingredients
2-3 potatoes per person
salt and pepper to taste
1 small or medium chopped onion (optional)
1/2 to 1 cup chopped ham (optional)
enough oil to cover bottom of frying pan
Directions
Cut potatoes in thin slices or dice small. You can peel them first or wash them and leave the skins on.
Put skillet over medium-high heat and add enough oil to cover the bottom. The oil is hot enough when a potato placed into it, starts to sizzle. Add potatoes and salt and pepper to taste. Cover with lid and fry until they start turning soft. Remove lid and finish frying until golden brown and soft turning occasionally to prevent burning. If you wish, you can add chopped onions and/or chopped ham just before potatoes are finished.
Friday, August 19, 2005
Hawiian Wedding Cake
Hawiian Wedding Cake
Ingredients
Yellow Jiffy Cake Mix
2-1/2 cups milk
1 lrg pkg vanilla instant pudding
1 eight oz cream cheese
1 twenty oz can crushed pineapple
1 container cool whip
toasted cocout
Directions
Mix Jiffy cake mix accordking to directions. Pour into greased 9X13 pan. Bake 10-15 minutes or until done. Cool
Mix 2 cups milk and the large package pudding. Mix other 1/2 cup milk with the cream cheese. Mix pudding and cream cheese mixture together. Pour over cooled cake.
Drain pineapple and spoon over top of cake. Top with cool whip and toasted coconut.
Keep refrigerated until ready to serve.
Ingredients
Yellow Jiffy Cake Mix
2-1/2 cups milk
1 lrg pkg vanilla instant pudding
1 eight oz cream cheese
1 twenty oz can crushed pineapple
1 container cool whip
toasted cocout
Directions
Mix Jiffy cake mix accordking to directions. Pour into greased 9X13 pan. Bake 10-15 minutes or until done. Cool
Mix 2 cups milk and the large package pudding. Mix other 1/2 cup milk with the cream cheese. Mix pudding and cream cheese mixture together. Pour over cooled cake.
Drain pineapple and spoon over top of cake. Top with cool whip and toasted coconut.
Keep refrigerated until ready to serve.
Cooking Hint 2
Always pre-heat oven for 5 minutes before cooking to allow oven to reach desired temperature.
Pie Crust
Pie Crust
Ingredients
4 cups flour
1-3/4 cups shortening
1 tsp salt
2 tablespoon sugar
1 egg
2 tablespoon vinegar
1/2 cup cold water
Directions
Mix flour and shortening, salt, and sugar. In a separate bowl, lightly beat egg then mix in the vinegar and water. Make a well in the flour mixture and slowly add egg mixture to well and work in the flour slowly. Roll out on a floured surface until large enough to cover pie pan.
Prick with a fork to prevent bubbling. If the crust is for pudding pies, bake at 400 degrees until brown, let cool, then add pie filling. If the crust is for fruit pies, put the filling in the unbaked crust, top with pie crust cut into strips and weave across top of filling and following baking directions for that particular pie.
The dough may be frozen for later use. Makes several crusts.
Ingredients
4 cups flour
1-3/4 cups shortening
1 tsp salt
2 tablespoon sugar
1 egg
2 tablespoon vinegar
1/2 cup cold water
Directions
Mix flour and shortening, salt, and sugar. In a separate bowl, lightly beat egg then mix in the vinegar and water. Make a well in the flour mixture and slowly add egg mixture to well and work in the flour slowly. Roll out on a floured surface until large enough to cover pie pan.
Prick with a fork to prevent bubbling. If the crust is for pudding pies, bake at 400 degrees until brown, let cool, then add pie filling. If the crust is for fruit pies, put the filling in the unbaked crust, top with pie crust cut into strips and weave across top of filling and following baking directions for that particular pie.
The dough may be frozen for later use. Makes several crusts.
Meringue
Meringue
Ingredients
2 egg whites
4 tablespoon sugar
1/4 tsp cream of tartar
Directions
Add cream of tartar to egg whites, and beat until stiff to hold peak. Add sugar gradually untill stiff and glossy while continuing to beat. Pour atop pie filling, smooth, and bake at 350 degrees untill brown.
Hint: Your meringue will beat faster and higher if you add a pinch of salt.
The Italian Meringue Pies book is $12.95 and has recipes for 51 different flavors of meringue pies. If you would like to order, click the picture to go to Amazon's secure ordering page.
Cooking Hint 1
When mashing potatoes, use dry powdered milk or cream instead of liquid milk. They will be fluffy and not so thin.
Monday, August 15, 2005
Vanilla Pudding
Vanilla Pudding
Ingredients
1-1/2 cups sugar
1/2 cup flour
3 egg yolks
1/8 tsp salt
1 tsp vanila
3 cups whole milk
Directions
Separate eggs and keep the yolks. In a bowl stir together the sugar and flour. Add 1/2 cup of the milk and egg yolks to the dry ingredients.
In a saucepan over low heat, stir the leftover 2-1/2 cups milk while adding in the above sugar mixture slowly until thick. Pudding is ready to eat when it has cooled.
Special Note
This is great vanilla pudding, or can be used for vanilla cream pie. If you use the pudding in a pie, the pie crust must be fully cooked and cooled before you add pudding. You may also wish to add bananas for banana cream pie or coconut for coconut cream pie. Pies can be topped with meringue, and put in oven just until meringue has browned. For a faster option, top with whipped cream.
Ingredients
1-1/2 cups sugar
1/2 cup flour
3 egg yolks
1/8 tsp salt
1 tsp vanila
3 cups whole milk
Directions
Separate eggs and keep the yolks. In a bowl stir together the sugar and flour. Add 1/2 cup of the milk and egg yolks to the dry ingredients.
In a saucepan over low heat, stir the leftover 2-1/2 cups milk while adding in the above sugar mixture slowly until thick. Pudding is ready to eat when it has cooled.
Special Note
This is great vanilla pudding, or can be used for vanilla cream pie. If you use the pudding in a pie, the pie crust must be fully cooked and cooled before you add pudding. You may also wish to add bananas for banana cream pie or coconut for coconut cream pie. Pies can be topped with meringue, and put in oven just until meringue has browned. For a faster option, top with whipped cream.
Oatmeal Cake
Oatmeal Cake
Cake Ingredients
1 cup oatmeal
1-1/4 cup boiling water
1 cup brown sugar
1 cup white sugar
1/2 tsp salt
1tsp baking soda
1 tsp cinnamon
1-1/4 cup flour
2 eggs
1/2 cup oil
1/2 cup nuts
Icing Ingredients
1/2 stick butter
1/4 cup milk
1/2 cup nuts
1/2 cup coconut
1 cup brown sugar
Cake Directions
Measure oatmeal in a bowl. Pour boiling water over it, stir and let set. In a bowl mix brown sugar, white sugar, salt, baking soda, cinnamon, flour. Slightly beat eggs and oil together. Add dry ingredients and nuts to the oatmeal and water mixture. Stir till moistened. Bake at 350 degrees for 25 - 30 minutes or until toothpick clean.
Icing Directions
In saucepan over low heat, warm butter, milk, nuts, coconut and brown sugar until thick. Let cool before icing cake.
Cake Ingredients
1 cup oatmeal
1-1/4 cup boiling water
1 cup brown sugar
1 cup white sugar
1/2 tsp salt
1tsp baking soda
1 tsp cinnamon
1-1/4 cup flour
2 eggs
1/2 cup oil
1/2 cup nuts
Icing Ingredients
1/2 stick butter
1/4 cup milk
1/2 cup nuts
1/2 cup coconut
1 cup brown sugar
Cake Directions
Measure oatmeal in a bowl. Pour boiling water over it, stir and let set. In a bowl mix brown sugar, white sugar, salt, baking soda, cinnamon, flour. Slightly beat eggs and oil together. Add dry ingredients and nuts to the oatmeal and water mixture. Stir till moistened. Bake at 350 degrees for 25 - 30 minutes or until toothpick clean.
Icing Directions
In saucepan over low heat, warm butter, milk, nuts, coconut and brown sugar until thick. Let cool before icing cake.
