2 c mashed sweet potatoes
1 1/4 c sugar
1 c milk
2 eggs
1/2 tsp nutmeg
3/4 stick butter
1/2 tsp cinnamon
Boil and mash potatoes,
Add remaining ingredients and mix
Pour into casserole dish and bake at 400 for 20 minutes.
Topping
3/4 c crushed corn flakes
1/2 c brown sugar
1/2 c nuts, chopped
3/4 stick butter
Melt butter and combine with corn flakes, nuts and brown sugar
Spread evenly over potatoes and return to 400 degree oven for an additional 10 minutes.
-Aunt Pat(Boal) Jones
-Aunt Virgie (Boal) Hayden
Sunday, November 29, 2009
Friday, October 2, 2009
Cabbage Salad
chopped cabbage
crushed pineapple
1/4 c of pineapple juice from the can
raisins
apples, cut in chunks
sugar
chopped walnuts or slivered almonds
mayo and/or miracle whip
-Jill Zinn
crushed pineapple
1/4 c of pineapple juice from the can
raisins
apples, cut in chunks
sugar
chopped walnuts or slivered almonds
mayo and/or miracle whip
-Jill Zinn
Thursday, October 1, 2009
Creamy Chicken and Wild Rice Soup
Ingredients:
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery
Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.
-Jill Zinn
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery
Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.
-Jill Zinn
General Conference Bread (Oven Baked French Toast)
INGREDIENTS:
Fresh loaf of french bread
3 eggs
1 c milk
1/2 c butter or margarine
3/4 c brown sugar
cinnamon
raisins or walnuts, pecans (optional)
DIRECTIONS:
Buy a loaf of french bread from the grocery store) cut into two inch slices.
Coat bottom of 9 x 13 pan with brown sugar and butter (3/4 cup brown sugar and 1/2 cup butter melted and mixed together) then sprinkle with cinnamon. You can also add chopped walnuts, pecans, or raisins to the brown sugar mixture if you want.
Dip french bread slices in egg and milk mixture (3 eggs to 1 cup milk) coat well.
Place egg coated bread into 9 x 13 pan on top of brown sugar and butter and cinnamon (do not flip over, just place one side down and leave it that way).
Let sit in fridge overnight.
The next morning, bake at 350 for 20 minutes and then flip over the bread and bake for another 20 minutes.
You can serve with icing or powdered sugar or syrup but we usually just eat it plain since it's so good it doesn't need anything on it. You can also add walnuts or raisins to the brown sugar mixture if you want.
-Jill Zinn
Fresh loaf of french bread
3 eggs
1 c milk
1/2 c butter or margarine
3/4 c brown sugar
cinnamon
raisins or walnuts, pecans (optional)
DIRECTIONS:
Buy a loaf of french bread from the grocery store) cut into two inch slices.
Coat bottom of 9 x 13 pan with brown sugar and butter (3/4 cup brown sugar and 1/2 cup butter melted and mixed together) then sprinkle with cinnamon. You can also add chopped walnuts, pecans, or raisins to the brown sugar mixture if you want.
Dip french bread slices in egg and milk mixture (3 eggs to 1 cup milk) coat well.
Place egg coated bread into 9 x 13 pan on top of brown sugar and butter and cinnamon (do not flip over, just place one side down and leave it that way).
Let sit in fridge overnight.
The next morning, bake at 350 for 20 minutes and then flip over the bread and bake for another 20 minutes.
You can serve with icing or powdered sugar or syrup but we usually just eat it plain since it's so good it doesn't need anything on it. You can also add walnuts or raisins to the brown sugar mixture if you want.
-Jill Zinn
Friday, September 25, 2009
Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
Chocolate Lover's Favorite Cake
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.
-Stacey Rudolph
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.
-Stacey Rudolph
Friday, September 4, 2009
Cheesy-Garlic Biscuits
2 c Bisquick mix
2/3 c milk
1/2 c shredded cheddar cheese
2 Tbs butter, melted
1/8 tsp garlic powder
Mix Bisquick mix and milk with a wooden spoon.
Mix in cheese.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 450 for 8-10 min or until golden brown.
Mix garlic into the melted butter.
Brush butter over warm biscuits.
Makes 9 biscuits. (I usually triple the recipe and make them a bit smaller.)
-Bisquick Box
I started making these when my kids were really small to bribe them to eat their soup. Now they are willing to try and usually like all the soups that I make. The biscuits are now always expected! Usually the kids make them.
2/3 c milk
1/2 c shredded cheddar cheese
2 Tbs butter, melted
1/8 tsp garlic powder
Mix Bisquick mix and milk with a wooden spoon.
Mix in cheese.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 450 for 8-10 min or until golden brown.
Mix garlic into the melted butter.
Brush butter over warm biscuits.
Makes 9 biscuits. (I usually triple the recipe and make them a bit smaller.)
-Bisquick Box
I started making these when my kids were really small to bribe them to eat their soup. Now they are willing to try and usually like all the soups that I make. The biscuits are now always expected! Usually the kids make them.
Wednesday, June 10, 2009
Orange Chicken Stir-Fry
3/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons light soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound chicken trimmed and cut into 1 inch strips or cubes
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1 inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional
In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.
Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!
Anne West
1/4 cup orange marmalade
2 tablespoons light soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound chicken trimmed and cut into 1 inch strips or cubes
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1 inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional
In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.
Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!
Anne West
Tuesday, May 19, 2009
Crockpot Lasagne
It's super easy. I just make a meat sauce (with canned sauce if I am in a hurry), a cheese filling (made with a lrg tub of cottage cheese, egg, italian seasoning, garlic salt, pepper), mozzarella, and whole wheat noodles. I spray my crockpot with pam, and layer in the DRY noodles, meat, cheese, mozzarella and repeat until it is filled and top with cheese. Then I add a 1/4 to 1/2 cup of water on the top, depending on how many noodles I put in. Then I put the lid on and let it cook for a couple of hours. Super easy. Yesterday I used some frozen hamburger that I had cooked up with onion. That was even easier. Just defrost enough to mix with the sauce and throw it all together. And because my crockpot is oval shaped I have to break up some of the noodles on the sides.
I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.
-Anne West
I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.
-Anne West
Tuesday, May 12, 2009
Five-Chip Cookies
1 c butter, softened
1 c peanut butter
1 c sugar
2/3 c packed brown sugar
2 eggs
1 tsp vanilla
2 c flour
1 c old-fashioned oats
2 tsp baking soda
1/2 tsp salt
2/3 c each :
milk chocolate chips
semi-sweet chocolate chips
peanut butter chips
vanilla chips
butterscotch chips
Cream together butter, peanut butter and sugars.
Add eggs one at a time, beating well after each one
Beat in vanilla
Combine four, oats, baking soda and salt in a separate bowl
Gradually add to the creamed mixture
Stir in chips.
Bake 2 inches apart on ungreased baking sheet.
Bake at 350 for 10-12 minutes or until lightly browned.
-Lisa Davis
1 c peanut butter
1 c sugar
2/3 c packed brown sugar
2 eggs
1 tsp vanilla
2 c flour
1 c old-fashioned oats
2 tsp baking soda
1/2 tsp salt
2/3 c each :
milk chocolate chips
semi-sweet chocolate chips
peanut butter chips
vanilla chips
butterscotch chips
Cream together butter, peanut butter and sugars.
Add eggs one at a time, beating well after each one
Beat in vanilla
Combine four, oats, baking soda and salt in a separate bowl
Gradually add to the creamed mixture
Stir in chips.
Bake 2 inches apart on ungreased baking sheet.
Bake at 350 for 10-12 minutes or until lightly browned.
-Lisa Davis
Tuesday, April 28, 2009
Pretzel Jello Salad
2 cups crushed pretzel sticks (I like the waffle pretzels)
3/4 c melted butter
3 TBS sugar
8 oz. cream cheese
1 c sugar
1 6 oz. pkg strawberry jello
2 c boiling water
Two 10 oz. pkg frozen strawberries (or to your discretion)
1 container cool whip
Mix first 3 ingredients and press in to bottom of 9 x 13 pan. Bake at 350 degrees for metal pan, or 325 for glass pan for 8 minutes. Let cool. Beat 1 c sugar and cream cheese. Fold in container of cool whip. Spread over pretzels. Boil water and mix in jello until disolved. Add strawberries into jello, then set aside in the refrigerator for 10 minutes, or until it is partially set. Pour over cream cheese mixture. Chill.
-Jill Zinn
3/4 c melted butter
3 TBS sugar
8 oz. cream cheese
1 c sugar
1 6 oz. pkg strawberry jello
2 c boiling water
Two 10 oz. pkg frozen strawberries (or to your discretion)
1 container cool whip
Mix first 3 ingredients and press in to bottom of 9 x 13 pan. Bake at 350 degrees for metal pan, or 325 for glass pan for 8 minutes. Let cool. Beat 1 c sugar and cream cheese. Fold in container of cool whip. Spread over pretzels. Boil water and mix in jello until disolved. Add strawberries into jello, then set aside in the refrigerator for 10 minutes, or until it is partially set. Pour over cream cheese mixture. Chill.
-Jill Zinn
Thai Chicken
Ingredients:
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,
1 tbsp. olive oil
1 medium onion
1 minced garlic clove
1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice
14 oz. can coconut milk (you can use light if you want, or evaporated milk)
Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.
Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.
Add chicken and simmer.
Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.
Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.
Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn
Homemade Samoas Bars
Ingredients:
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Directions:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Description:
Just like the Girl Scout cookies
-Jill Zinn
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Directions:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Description:
Just like the Girl Scout cookies
-Jill Zinn
Mini Cheesecakes
Ingredients:
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like
Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.
Number Of Servings:24 mini cheesecakes
Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like
Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.
Number Of Servings:24 mini cheesecakes
Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn
Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired
Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired
Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn
Thursday, April 23, 2009
Spinach/Romaine Salad
1/4 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
2 Tbs sugar-free strawberry preserves
freshly ground black pepper to taste
3 1/2 cups torn fresh spinach
3 1/2 cups romaine lettuce leaves
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
1/2 small red onion, thinly sliced
1/2 cup plain mini shredded wheat cereal biscuits
1 ripe avocado, sliced
In a small bowl, whisk together olive oil, balsamic vinegar, sugar-free strawberry preserves, and black pepper. In a large bowl, toss together spinach, lettuce, walnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.
I discovered this recipe while looking for a new way to use my ripe avocados. It was delicious! I didn't even chop the walnuts and I threw in extra walnuts, avocados and shredded wheat.
1/4 cup aged balsamic vinegar
2 Tbs sugar-free strawberry preserves
freshly ground black pepper to taste
3 1/2 cups torn fresh spinach
3 1/2 cups romaine lettuce leaves
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
1/2 small red onion, thinly sliced
1/2 cup plain mini shredded wheat cereal biscuits
1 ripe avocado, sliced
In a small bowl, whisk together olive oil, balsamic vinegar, sugar-free strawberry preserves, and black pepper. In a large bowl, toss together spinach, lettuce, walnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.
I discovered this recipe while looking for a new way to use my ripe avocados. It was delicious! I didn't even chop the walnuts and I threw in extra walnuts, avocados and shredded wheat.
Wednesday, April 22, 2009
Cheese Soup
I got this recipe from my 10th grade Home Ec class. It is my favorite soup recipe ever! We usually double or triple it so we have a lot. And it is so delicious if you scoop the inside out of a bread bowl and pour it in. Then dip your bread parts in the soup. Yummy!!! -Donna
2 cups water
2 cups diced potatoes
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup butter
1 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups milk
1/2 lb grated cheddar cheese
1 cup diced ham
bread bowls (if you want)
Boil the water in a saucepan.
Add all the veggies and boil until soft. Set aside.
In larger saucepan, melt butter.
Add salt, pepper, and flour. Stir until bubbly.
Add milk and undrained veggies. Stir well.
Add cheese and ham and heat until melted.
Enjoy!
-Donna Yeates
My good friend made this for a Super Saturday in Colorado Springs. I have been wishing for the recipe ever since. Thanks! Can't wait to make it with the bread bowls! -Nicole
2 cups water
2 cups diced potatoes
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup butter
1 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups milk
1/2 lb grated cheddar cheese
1 cup diced ham
bread bowls (if you want)
Boil the water in a saucepan.
Add all the veggies and boil until soft. Set aside.
In larger saucepan, melt butter.
Add salt, pepper, and flour. Stir until bubbly.
Add milk and undrained veggies. Stir well.
Add cheese and ham and heat until melted.
Enjoy!
-Donna Yeates
My good friend made this for a Super Saturday in Colorado Springs. I have been wishing for the recipe ever since. Thanks! Can't wait to make it with the bread bowls! -Nicole
Friday, April 10, 2009
Pistachio Salad
1 large container Cool Whip
2 small pkgs. pistachio instant pudding mix
1 large can crushed pineapple
1 c mini marshmallows
1 c chopped pecans
sliced almonds on top
Mix cool whip with pudding until smooth
Add marshmallows, pineapple and pecans, stir well
Add extra marshmallows and almonds to the top and chill thoroughly.
-For Lydia G. =)
2 small pkgs. pistachio instant pudding mix
1 large can crushed pineapple
1 c mini marshmallows
1 c chopped pecans
sliced almonds on top
Mix cool whip with pudding until smooth
Add marshmallows, pineapple and pecans, stir well
Add extra marshmallows and almonds to the top and chill thoroughly.
-For Lydia G. =)
Wednesday, April 8, 2009
Wyatt's Oatmeal Cookies
1/3 c butter
2/3 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp salt
1 tsp baking soda
3 c quick oats
Cream together shortening, butter and sugars
Mix in eggs and vanilla
Mix dry ingredients in separate bowl
Add dry ingredients to the mixture
Bake in a preheated 350 degree oven 10-12 min
-Kacie Sanders
2/3 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp salt
1 tsp baking soda
3 c quick oats
Cream together shortening, butter and sugars
Mix in eggs and vanilla
Mix dry ingredients in separate bowl
Add dry ingredients to the mixture
Bake in a preheated 350 degree oven 10-12 min
-Kacie Sanders
Strawberry-Heath Bar Ice Cream Pie
1 pint strawberry ice cream, softened (not melted)
1 9 inch graham cracker pie crust
1 c toffee bits
1 c heavy whipping cream, chilled
1/2 c powdered sugar
1/2 tsp almond extract
chocolate sauce and fresh strawberries (optional garnish)
Spread half of softened ice cream across bottom of prepared crust (drop it in small flat portions)
Smooth with rubber spatula
Sprinkle 1/2 c toffee bits over top of ice cream layer
Add another layer of ice cream and toffee using the rest of each.
Place in freezer while preparing whipped topping
Combine whipping cream, powdered sugar and extract in large bowl.
Beat until cream holds soft peaks.
Remove pie from freezer and top with whipping cream; spread evenly over pie
Cover with plastic wrap and freeze until frozen, at least 3 hours or up to one or two weeks.
After pie is frozen you can also cover with foil on top of the plastic wrap
Soften pie slightly before cutting and serving.
Serve with fresh strawberries on each piece and drizzle with chocolate sauce.
1 9 inch graham cracker pie crust
1 c toffee bits
1 c heavy whipping cream, chilled
1/2 c powdered sugar
1/2 tsp almond extract
chocolate sauce and fresh strawberries (optional garnish)
Spread half of softened ice cream across bottom of prepared crust (drop it in small flat portions)
Smooth with rubber spatula
Sprinkle 1/2 c toffee bits over top of ice cream layer
Add another layer of ice cream and toffee using the rest of each.
Place in freezer while preparing whipped topping
Combine whipping cream, powdered sugar and extract in large bowl.
Beat until cream holds soft peaks.
Remove pie from freezer and top with whipping cream; spread evenly over pie
Cover with plastic wrap and freeze until frozen, at least 3 hours or up to one or two weeks.
After pie is frozen you can also cover with foil on top of the plastic wrap
Soften pie slightly before cutting and serving.
Serve with fresh strawberries on each piece and drizzle with chocolate sauce.
One Bowl Banana Bread
2 c all-purpose flour
1 c sugar
1 Tbs baking powder
1/2 tsp salt
1 c mashed ripe bananas (about 2 medium)
1/3 c milk
1/4 c vegetable oil
1 egg
1/2 c chopped nuts (optional)
Spray bottom only of bread pan with cooking spray
Combine dry ingredients (except nuts) in large mixing bowl
Add remaining ingredients,
Stir just until moistened
Pour into prepared pan
Bake @ 350 for 60 minutes or until a knife comes out clean.
Cool in pan 10 minutes
Loosen sides of loaf from pan
Remove from pan and cool completely
-Pampered Chef recipe
I always double the recipe to make two loaves and I use my Pampered Chef stoneware loaf pans to bake this. It always turns out perfect!
1 c sugar
1 Tbs baking powder
1/2 tsp salt
1 c mashed ripe bananas (about 2 medium)
1/3 c milk
1/4 c vegetable oil
1 egg
1/2 c chopped nuts (optional)
Spray bottom only of bread pan with cooking spray
Combine dry ingredients (except nuts) in large mixing bowl
Add remaining ingredients,
Stir just until moistened
Pour into prepared pan
Bake @ 350 for 60 minutes or until a knife comes out clean.
Cool in pan 10 minutes
Loosen sides of loaf from pan
Remove from pan and cool completely
-Pampered Chef recipe
I always double the recipe to make two loaves and I use my Pampered Chef stoneware loaf pans to bake this. It always turns out perfect!
Tuesday, April 7, 2009
Bread Bowls
1 loaf Rhodes bread dough, thawed but still cold
Cut dough into halves or thirds depending on the size you want.
Form each piece into a ball.
Place on baking sheet coated with cooking spray.
Brush with beaten egg
Cover with sprayed plastic wrap
Let rise until doubled in size.
Remove wrap and bake at 350 F 25 minutes or until golden brown.
Cool and slice off top.
Hollow out and fill with favorite dip, chili or soup.
Save bread that comes out of the middle to eat with your dip or soup.
-Lor'L Whitehead
You can also use your own homemade bread dough with the same directions.
Cut dough into halves or thirds depending on the size you want.
Form each piece into a ball.
Place on baking sheet coated with cooking spray.
Brush with beaten egg
Cover with sprayed plastic wrap
Let rise until doubled in size.
Remove wrap and bake at 350 F 25 minutes or until golden brown.
Cool and slice off top.
Hollow out and fill with favorite dip, chili or soup.
Save bread that comes out of the middle to eat with your dip or soup.
-Lor'L Whitehead
You can also use your own homemade bread dough with the same directions.
Elephant Ears
Otherwise known as scones or sopapillas. I grew up calling them Elephant Ears and they were a staple in our house. We would make them almost as big as the plate. Mom always made homemade bread so there was always fresh bread dough to use.
Fresh bread dough
Cooking oil 2 to 3 inches deep in skillet, heated
Break off chunks of dough and flatten all around with hands
Fry in hot oil on both sides until golden brown
Remove and drain on paper towels
Serve hot. Topping suggestions: Honeybutter, butter, jam, powdered sugar
We have started a tradition now of making these on Halloween evening after the trick-or-treating is done and we are all back home. The kids can bring their friends and we usually have some grown-up friends too. They go great with Hot Cocoa!
Fresh bread dough
Cooking oil 2 to 3 inches deep in skillet, heated
Break off chunks of dough and flatten all around with hands
Fry in hot oil on both sides until golden brown
Remove and drain on paper towels
Serve hot. Topping suggestions: Honeybutter, butter, jam, powdered sugar
We have started a tradition now of making these on Halloween evening after the trick-or-treating is done and we are all back home. The kids can bring their friends and we usually have some grown-up friends too. They go great with Hot Cocoa!
Hot Cocoa Mix
16 c dry instant milk
1 1/2 c powdered sugar
2 2/3 c dry dairy creamer
32 oz. Nestle Quick
Mix all ingredients in a large bowl.
Store in an airtight container.
To serve: Mix 1/3 cup mix to 1 cup very hot water and stir.
-Dawn Eves
1 1/2 c powdered sugar
2 2/3 c dry dairy creamer
32 oz. Nestle Quick
Mix all ingredients in a large bowl.
Store in an airtight container.
To serve: Mix 1/3 cup mix to 1 cup very hot water and stir.
-Dawn Eves
Hot Wassail
6 c cranberry juice
6 c pineapple juice
3 c water
2/3 c brown sugar
1/2 tsp salt
2 cinnamon sticks
1 1/2 tsp whole cloves
Place cinnamon sticks and cloves in a cloth pouch (thin, clean dishtowel tied in a knot)
Mix all ingredients together in a large pot.
Place cloth pouch into pot also.
Simmer for about 15 minutes.
-Dawn Eves
Fun Christmas tradition for quiet family nights at home or for Holiday parties with friends and family!
6 c pineapple juice
3 c water
2/3 c brown sugar
1/2 tsp salt
2 cinnamon sticks
1 1/2 tsp whole cloves
Place cinnamon sticks and cloves in a cloth pouch (thin, clean dishtowel tied in a knot)
Mix all ingredients together in a large pot.
Place cloth pouch into pot also.
Simmer for about 15 minutes.
-Dawn Eves
Fun Christmas tradition for quiet family nights at home or for Holiday parties with friends and family!
Tuesday, March 24, 2009
Double Layer Pumpkin Pie
4 oz. cream cheese, softened
1 Tbs. milk, or half and half
1 Tbs. sugar
1 1/2 c. thawed cool whip
1 6 oz. graham cracker pie crust
1 c. milk or half and half
2 small pkgs. vanilla instant pudding
1 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping
Spread on bottom of crust
Pour one cup milk into bowl
Add pudding
beat with whisk until well blended
Mixture will be thick
Stir in pumpkin and spices with whisk; mix well
Spread over cream cheese layer
Refrigerate at least three hours
Garnish with additional topping and nuts if desired
1 Tbs. milk, or half and half
1 Tbs. sugar
1 1/2 c. thawed cool whip
1 6 oz. graham cracker pie crust
1 c. milk or half and half
2 small pkgs. vanilla instant pudding
1 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping
Spread on bottom of crust
Pour one cup milk into bowl
Add pudding
beat with whisk until well blended
Mixture will be thick
Stir in pumpkin and spices with whisk; mix well
Spread over cream cheese layer
Refrigerate at least three hours
Garnish with additional topping and nuts if desired
Saturday, March 21, 2009
Orange Jelly
3 1/4 c. sugar
1 c. water
3 Tbs. lemon juice
1 packet liquid pectin
1 6oz. can orange juice concentrate
Place sugar and water on high heat
Stirring constantly bring to a full rolling boil that can't be stirred down
Add lemon juice
Boil hard 1 minute
Remove from heat
Stir in pectin
Add thawed orange juice
Mix well and pour immediately into hot, prepared jars
Seal Makes 3-4 8 oz. jars
-Rhonda Beattie
1 c. water
3 Tbs. lemon juice
1 packet liquid pectin
1 6oz. can orange juice concentrate
Place sugar and water on high heat
Stirring constantly bring to a full rolling boil that can't be stirred down
Add lemon juice
Boil hard 1 minute
Remove from heat
Stir in pectin
Add thawed orange juice
Mix well and pour immediately into hot, prepared jars
Seal Makes 3-4 8 oz. jars
-Rhonda Beattie
Fruit and Pasta Salad
24 oz. pasta, cooked and drained
20 oz. pineapple bits, drained
2 c. celery, chopped
3 gr. onions, chopped
red and green grapes, sliced
9.5 oz. can cashews
6 oz. pkg. craisins
22 oz. mandarin oranges
4 chicken breasts, cooked and cubed
16 oz. bottle coleslaw dressing
(I just mix up some mayonnaise, sugar and a little milk for the dressing)
1 c. mayo
salt and pepper to taste
Mix up your dressing and mayo in a large bowl
Add the rest of the ingredients saving the pasta and the mandarin oranges until last so they don't get broken up.
Add more sugar or mayo until it tastes right if you made your own dressing (should be a little sweet)
-Wendy Patterson
This salad is addicting!
20 oz. pineapple bits, drained
2 c. celery, chopped
3 gr. onions, chopped
red and green grapes, sliced
9.5 oz. can cashews
6 oz. pkg. craisins
22 oz. mandarin oranges
4 chicken breasts, cooked and cubed
16 oz. bottle coleslaw dressing
(I just mix up some mayonnaise, sugar and a little milk for the dressing)
1 c. mayo
salt and pepper to taste
Mix up your dressing and mayo in a large bowl
Add the rest of the ingredients saving the pasta and the mandarin oranges until last so they don't get broken up.
Add more sugar or mayo until it tastes right if you made your own dressing (should be a little sweet)
-Wendy Patterson
This salad is addicting!
My Favorite Fudge
1 1/2 c. sugar
2/3 c. evaporated milk (5oz. can)
2 Tbls butter
1/4 tsp. salt
2 c. mini marshmallows
1 3/4 c. milk choc. chips
1/2 c. chopped pecans or walnuts
1 tsp. vanilla
Line 8 inch square pan with foil
Combine sugar, evaporated milk, butter and salt in med, heavy-duty saucepan
Bring to a full rolling boil over medium heat, stirring constantly
Boil, stirring constantly for 4-5 min
Remove from heat
Stir in marshmallows, morsels, nuts and vanilla extract
Stir vigorously for one minute or until marshmallows are melted
Pour into prepared pan
Refrigerate for 2 hours or until firm
Lift from pan, remove foil
Makes 48 pieces
variations for milk choc. chips:
1 1/2 c. semi-sweet chips
1 2/3 c. butterscotch chips
2/3 c. evaporated milk (5oz. can)
2 Tbls butter
1/4 tsp. salt
2 c. mini marshmallows
1 3/4 c. milk choc. chips
1/2 c. chopped pecans or walnuts
1 tsp. vanilla
Line 8 inch square pan with foil
Combine sugar, evaporated milk, butter and salt in med, heavy-duty saucepan
Bring to a full rolling boil over medium heat, stirring constantly
Boil, stirring constantly for 4-5 min
Remove from heat
Stir in marshmallows, morsels, nuts and vanilla extract
Stir vigorously for one minute or until marshmallows are melted
Pour into prepared pan
Refrigerate for 2 hours or until firm
Lift from pan, remove foil
Makes 48 pieces
variations for milk choc. chips:
1 1/2 c. semi-sweet chips
1 2/3 c. butterscotch chips
Friday, March 20, 2009
Caramel Popcorn
2 bags popped microwave popcorn put in a large bowl
In saucepan:
1 stick butter
1 c. Karo syrup
1 c. sugar
Bring to a boil and boil one full minute
Pour over popcorn and stir
Add slivered almonds if desired.
In saucepan:
1 stick butter
1 c. Karo syrup
1 c. sugar
Bring to a boil and boil one full minute
Pour over popcorn and stir
Add slivered almonds if desired.
Corn Bread
1/2 c. butter
1 1/2 c. flour
1/2 tsp. salt
2 eggs
1 c. sugar
2 tsp. baking powder
1 1/2 c. milk
1 c. cornmeal
Mix all ingredients
pour into 9x13 greased baking pan
Bake @ 350 for 40 minutes.
-LaBretta Woodland
1 1/2 c. flour
1/2 tsp. salt
2 eggs
1 c. sugar
2 tsp. baking powder
1 1/2 c. milk
1 c. cornmeal
Mix all ingredients
pour into 9x13 greased baking pan
Bake @ 350 for 40 minutes.
-LaBretta Woodland
Chicken, Broccoli and Rice Casserole
2 chicken breasts, boiled and shredded
1 c. sour cream
3 Tbs. lemon juice
2 regular size cans cream of chicken soup
3 c. cooked rice
1 1/2 c. cheddar cheese, shredded
1 pkg. Ritz crackers, crushed
about 2 c. frozen broccoli, rinsed with warm water
3/4 c. melted butter
combine chicken, sour cream, soup, and lemon juice, in a bowl
Put rice in a 9x13 greased casserole dish
Spread broccoli over top of rice
spread chicken mixture over broccoli
sprinkle with the cheese
sprinkle with the crackers for the top layer
pour melted butter over the top
Cook uncovered @ 350 about 35-45 min. or until hot and bubbly
1 c. sour cream
3 Tbs. lemon juice
2 regular size cans cream of chicken soup
3 c. cooked rice
1 1/2 c. cheddar cheese, shredded
1 pkg. Ritz crackers, crushed
about 2 c. frozen broccoli, rinsed with warm water
3/4 c. melted butter
combine chicken, sour cream, soup, and lemon juice, in a bowl
Put rice in a 9x13 greased casserole dish
Spread broccoli over top of rice
spread chicken mixture over broccoli
sprinkle with the cheese
sprinkle with the crackers for the top layer
pour melted butter over the top
Cook uncovered @ 350 about 35-45 min. or until hot and bubbly
BBQ Meatloaf
1/2 c. gr. or red bell pepper
1/2 c. onion, chopped
1 1/2 lbs. 85% lean ground beef
3/4 c. quick or old-fashioned oats
1/2 c. bbq sauce, divided
1 egg
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
Combine pepper, onion, beef, oats, egg, 1/4 c. bbq sauce, thyme, salt and pepper
Mix lightly but thoroughly.
Shape mixture into loaf
Bake @ 350 50 minutes
spread remaining bbq sauce over meatloaf
Bake an additional 10 min. or until meat is no longer pink in the center
Internal temperature should reach 160 degrees.
Let stand 10 minutes before slicing.
( I usually use extra bbq sauce on the top and my kids like to put more sauce on their plates)
1/2 c. onion, chopped
1 1/2 lbs. 85% lean ground beef
3/4 c. quick or old-fashioned oats
1/2 c. bbq sauce, divided
1 egg
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
Combine pepper, onion, beef, oats, egg, 1/4 c. bbq sauce, thyme, salt and pepper
Mix lightly but thoroughly.
Shape mixture into loaf
Bake @ 350 50 minutes
spread remaining bbq sauce over meatloaf
Bake an additional 10 min. or until meat is no longer pink in the center
Internal temperature should reach 160 degrees.
Let stand 10 minutes before slicing.
( I usually use extra bbq sauce on the top and my kids like to put more sauce on their plates)
Thursday, March 19, 2009
Weekend Brunch Casserole
3 c. Shredded hash brown potatoes
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)
Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6
This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)
Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6
This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!
Chicken Salad
canned chicken or chicken breast meat, cooked and cut up
water chestnuts, diced
celery, chopped
onion, diced
mayo to desired amount
season to taste with poultry seasoning
Serve on favorite bread (croissants or potato bread)
Another version:
sliced red grapes
slivered almonds
no water chestnuts
-Serena Bryant
water chestnuts, diced
celery, chopped
onion, diced
mayo to desired amount
season to taste with poultry seasoning
Serve on favorite bread (croissants or potato bread)
Another version:
sliced red grapes
slivered almonds
no water chestnuts
-Serena Bryant
Curried Chicken Pitas
1/2 c. mayo
1 Tbs. honey
1 tsp. curry powder
2 c. chicken, cooked and cubed
4 green onions, chopped
4 pita breads, halved and warmed
8 lettuce leaves
-LaBretta Woodland
1 Tbs. honey
1 tsp. curry powder
2 c. chicken, cooked and cubed
4 green onions, chopped
4 pita breads, halved and warmed
8 lettuce leaves
-LaBretta Woodland
Chicken Wraps
6 chicken breasts, cooked and diced
3/4 c. mayo
1/2 c. sour cream
3 to 4 thin slices red onion, chopped fine
3/4 c. Shredded cheddar cheese (optional)
1/8 tsp. paprika
1/4 tsp. garlic powder
Mix all ingredients together in large bowl
Place about 1/2 c. mix onto large tortilla
(LaBretta uses big Jalapeno/Cheddar tortillas)
Add 1 large leaf of Romaine lettuce.
Wrap tortilla like a burrito (ends first then roll)
Cut chicken wrap in half at an angle.
Serves 6 to 8
Really good with bacon added also
We love them for picnics!
-LaBretta Woodland
3/4 c. mayo
1/2 c. sour cream
3 to 4 thin slices red onion, chopped fine
3/4 c. Shredded cheddar cheese (optional)
1/8 tsp. paprika
1/4 tsp. garlic powder
Mix all ingredients together in large bowl
Place about 1/2 c. mix onto large tortilla
(LaBretta uses big Jalapeno/Cheddar tortillas)
Add 1 large leaf of Romaine lettuce.
Wrap tortilla like a burrito (ends first then roll)
Cut chicken wrap in half at an angle.
Serves 6 to 8
Really good with bacon added also
We love them for picnics!
-LaBretta Woodland
French Toast
Toast:
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread
Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.
-LaBretta Woodland
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread
Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.
-LaBretta Woodland
Mom's Wheat Chili
3 c. wheat
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper
Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.
LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper
Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.
LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!
Shepherd's Pie
Hamburger
onion
corn
mashed potatoes
grated cheddar cheese
salt and pepper
Lawry's seasoning salt
Brown and drain hamburger
Add onion, chopped or dried
Season to taste, cover and simmer
Add lots of corn (frozen is best), season to taste, cover and simmer
When heated through add mix to large baking pan.
Spread prepared mashed potatoes, made to taste, over top.
Generously sprinkle cheddar cheese over top.
Bake @ 350 until hot and bubbly and cheese is melted.
Major staple in my home growing up. I am putting in the recipe for memories sake. We all knew how to throw this together for dinner from a very early age! Of course it was served for Phil's first dinner at my house.
onion
corn
mashed potatoes
grated cheddar cheese
salt and pepper
Lawry's seasoning salt
Brown and drain hamburger
Add onion, chopped or dried
Season to taste, cover and simmer
Add lots of corn (frozen is best), season to taste, cover and simmer
When heated through add mix to large baking pan.
Spread prepared mashed potatoes, made to taste, over top.
Generously sprinkle cheddar cheese over top.
Bake @ 350 until hot and bubbly and cheese is melted.
Major staple in my home growing up. I am putting in the recipe for memories sake. We all knew how to throw this together for dinner from a very early age! Of course it was served for Phil's first dinner at my house.
Canned Fruit Salad
1 can crushed pineapple, drained (save the juice)
1 small box instant vanilla pudding
2 cans each, drained and cut into bite size pieces:
peaches
pears
mandarin oranges
Mix pudding and pineapple juice in large bowl
Add all the fruit and mix
Great food storage salad!
1 small box instant vanilla pudding
2 cans each, drained and cut into bite size pieces:
peaches
pears
mandarin oranges
Mix pudding and pineapple juice in large bowl
Add all the fruit and mix
Great food storage salad!
Cookie Salad
1 large box Vanilla instant pudding
2 c. milk
large cool whip
Lots of fresh, sliced strawberries and bananas
1 to 2 pkgs. Keebler fudge striped cookies, broken up
Mix pudding and milk
Fold in cool whip and fruit
Before serving add broken cookies
2 c. milk
large cool whip
Lots of fresh, sliced strawberries and bananas
1 to 2 pkgs. Keebler fudge striped cookies, broken up
Mix pudding and milk
Fold in cool whip and fruit
Before serving add broken cookies
Overnight Layered Green Salad
1 medium head of lettuce, shredded
1/2 c. green onions, chopped
1 8 oz can water chestnuts, drained and sliced
1 c. celery, sliced
5 oz. frozen baby peas
1/3 c. parmesan cheese, grated
1 pkg. bacon, fried and crumbled
4 hard boiled eggs, grated
2 medium tomatoes, cut in wedges
Dressing:
1 c. miracle whip
1 c. mayo
1/4 tsp. salt
1 Tbs. sugar
1/8 tsp. garlic powder
I a large bowl layer lettuce and vegetables (except for tomatoes) a couple of times.
Mix together dressing and spread evenly on top of salad.
Sprinkle on parmesan cheese
Cover and refrigerate overnight.
Before serving top with grated eggs, crumbled bacon and tomato wedges.
1/2 c. green onions, chopped
1 8 oz can water chestnuts, drained and sliced
1 c. celery, sliced
5 oz. frozen baby peas
1/3 c. parmesan cheese, grated
1 pkg. bacon, fried and crumbled
4 hard boiled eggs, grated
2 medium tomatoes, cut in wedges
Dressing:
1 c. miracle whip
1 c. mayo
1/4 tsp. salt
1 Tbs. sugar
1/8 tsp. garlic powder
I a large bowl layer lettuce and vegetables (except for tomatoes) a couple of times.
Mix together dressing and spread evenly on top of salad.
Sprinkle on parmesan cheese
Cover and refrigerate overnight.
Before serving top with grated eggs, crumbled bacon and tomato wedges.
Broccoli and Craisins Salad
Dressing:
1 c. sugar
2 tsp. salt
2 Tbls. poppy seed
1 1/2 c. oil
3/4 c. rice vinegar
2 Tbls. mustard
1 med onion, chopped fine
Salad:
Fresh broccoli
craisins
walnuts, almonds or pecans
The dressing makes quite a bit. I have not cut down the amounts from the original recipe that I got from my grandma Hancock. I just make the salad as big as I need and use as much dressing as I like and refrigerate the rest. The dressing is good to keep and use for about two weeks. So Good!
1 c. sugar
2 tsp. salt
2 Tbls. poppy seed
1 1/2 c. oil
3/4 c. rice vinegar
2 Tbls. mustard
1 med onion, chopped fine
Salad:
Fresh broccoli
craisins
walnuts, almonds or pecans
The dressing makes quite a bit. I have not cut down the amounts from the original recipe that I got from my grandma Hancock. I just make the salad as big as I need and use as much dressing as I like and refrigerate the rest. The dressing is good to keep and use for about two weeks. So Good!
Oriental Salad
1/2 Head cabbage, chopped fine
2 gr. onions, chopped
2 Tbs. sesame seeds
1 boiled chicken breast, diced
Mix all together. Before serving add 1 pkg. dry Top Ramen Noodles, broken up.
Dressing:
2 Tbls. sugar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. accent
1/2 tsp. pepper
3 Tbls. vinegar
2 gr. onions, chopped
2 Tbs. sesame seeds
1 boiled chicken breast, diced
Mix all together. Before serving add 1 pkg. dry Top Ramen Noodles, broken up.
Dressing:
2 Tbls. sugar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. accent
1/2 tsp. pepper
3 Tbls. vinegar
Scalloped Potatos
1 26 oz. cream of chicken soup
3/4 c. milk
1/2 tsp. pepper
10 med. potatoes, peeled and sliced
1 c. shredded cheddar cheese
Combine all together and bake in a 3 qt. baking dish @ 375 for one hour or until potatoes are done.
3/4 c. milk
1/2 tsp. pepper
10 med. potatoes, peeled and sliced
1 c. shredded cheddar cheese
Combine all together and bake in a 3 qt. baking dish @ 375 for one hour or until potatoes are done.
Taco Soup
Cooked and drained hamburger
Can of corn, undrained
Can of kidney beans, undrained
Onion, chopped
taco seasoning
2 cans diced tomatos
1 can tomato sauce
Simmer until hot.
Serve with sour cream, shredded cheese, and chips.
Can of corn, undrained
Can of kidney beans, undrained
Onion, chopped
taco seasoning
2 cans diced tomatos
1 can tomato sauce
Simmer until hot.
Serve with sour cream, shredded cheese, and chips.
Wednesday, March 18, 2009
Potato and Corn Chowder
1 8oz. cream cheese, softened
2 cans evaporated milk
2 cans cream of mushroom or chicken soup
3 cans corn, undrained
7-10 med. or big potatos chopped, boiled and drained
1 12oz. package bacon, chopped
1 med. onion, chopped
Heat cheese, milk, and soup until smooth.
Cook bacon in skillet, add onion and saute together.
Drain fat from bacon and onions.
Add bacon and onions into soup.
Add potatos and corn into soup.
Heat through and serve.
2 cans evaporated milk
2 cans cream of mushroom or chicken soup
3 cans corn, undrained
7-10 med. or big potatos chopped, boiled and drained
1 12oz. package bacon, chopped
1 med. onion, chopped
Heat cheese, milk, and soup until smooth.
Cook bacon in skillet, add onion and saute together.
Drain fat from bacon and onions.
Add bacon and onions into soup.
Add potatos and corn into soup.
Heat through and serve.
Salsa
2 large cans whole peeled tomatos (leave one can undrained)
1 clove garlic or 2 full tsp. minced
1 large sweet onion (or 4-5 green onions)
1 bunch cilantro
2-3 Tbs. Jalapenos (pre-sliced and in a jar from the store)
1 tsp cumin
3-4 tsp. lime or lemon juice
Combine ingredients one or two at a time in your blender. Blend one can of tomatos and pour into mixing bowl (this keeps your blender from getting too full). Then the other can of tomatos and the rest of the ingredients one at a time blending in between each item. Pour into mixing bowl with the first can of tomatos. Mix well
This was our original recipe from my sister LaBretta. Phil has played around with it a bit. He now adds one can of Ro-tel and at least one of each yellow and orange bell peppers. He has also quit measuring the original ingredients and just throws in the amounts he thinks will be good. He has always been a major fan of salsa and we all love it when he makes up a fresh batch! The last couple of years he has also grown a garden and has been able to use fresh cilantro, tomatos, onions, etc. and that makes it even better!
1 clove garlic or 2 full tsp. minced
1 large sweet onion (or 4-5 green onions)
1 bunch cilantro
2-3 Tbs. Jalapenos (pre-sliced and in a jar from the store)
1 tsp cumin
3-4 tsp. lime or lemon juice
Combine ingredients one or two at a time in your blender. Blend one can of tomatos and pour into mixing bowl (this keeps your blender from getting too full). Then the other can of tomatos and the rest of the ingredients one at a time blending in between each item. Pour into mixing bowl with the first can of tomatos. Mix well
This was our original recipe from my sister LaBretta. Phil has played around with it a bit. He now adds one can of Ro-tel and at least one of each yellow and orange bell peppers. He has also quit measuring the original ingredients and just throws in the amounts he thinks will be good. He has always been a major fan of salsa and we all love it when he makes up a fresh batch! The last couple of years he has also grown a garden and has been able to use fresh cilantro, tomatos, onions, etc. and that makes it even better!
7 Layer Dip
1. refried beans
2. guacamole
3. sour cream mixed with taco seasoning
4. fresh tomatos, chopped or salsa
5. grated cheese
6. chopped olives
7. green onions
2. guacamole
3. sour cream mixed with taco seasoning
4. fresh tomatos, chopped or salsa
5. grated cheese
6. chopped olives
7. green onions
Homemade Fresh Guacamole
4 avocados, mashed up
1/2 an onion, chopped
fresh cilantro, chopped
2 tomatos, chopped
cumin to taste
salt and pepper to taste
1/2 an onion, chopped
fresh cilantro, chopped
2 tomatos, chopped
cumin to taste
salt and pepper to taste
Hot Corn Dip
1 15 oz. can of corn, drained
1 can chopped green chilies
1/2 c. chopped red pepper
1 c. or 4 oz. shredded monterey jack cheese
1 c. mayo (not light or low fat)
1/2 c. grated parmesan cheese
2 Tbls. sliced olives
Combine and bake in ungreased baking dish @ 350 for 30 min.
Transfer to a crock pot to keep it hot.
Serve with chips or crackers.
1 can chopped green chilies
1/2 c. chopped red pepper
1 c. or 4 oz. shredded monterey jack cheese
1 c. mayo (not light or low fat)
1/2 c. grated parmesan cheese
2 Tbls. sliced olives
Combine and bake in ungreased baking dish @ 350 for 30 min.
Transfer to a crock pot to keep it hot.
Serve with chips or crackers.
Tuesday, March 17, 2009
Perfect Apple Crisp
2 c. flour
1 1/2 c. butter, softened
2 c. rolled oats
2 qt. peeled, cored, and sliced apples
(fresh peaches or a couple cans of fruit pie filling are good also)
1 tsp. nutmeg
1 1/2 c. packed brown sugar
Combine flour, oats, cinnamon, nutmeg, and sugar. Cut butter into mixture until crumbly. Put half of the mix into a 9x13 baking dish and pat it in evenly. Cover with fruit, then sprinkle remaining mixture on top. Bake at 350 degrees for 45 to 50 minutes.
1 1/2 c. butter, softened
2 c. rolled oats
2 qt. peeled, cored, and sliced apples
(fresh peaches or a couple cans of fruit pie filling are good also)
1 tsp. nutmeg
1 1/2 c. packed brown sugar
Combine flour, oats, cinnamon, nutmeg, and sugar. Cut butter into mixture until crumbly. Put half of the mix into a 9x13 baking dish and pat it in evenly. Cover with fruit, then sprinkle remaining mixture on top. Bake at 350 degrees for 45 to 50 minutes.
Spinach Dip
1 c. sour cream
1 c. mayonnaise
1 box frozen spinach, thawed
(squeeze as much liquid out as you can)
1 packet Knorr leek onion soup mix or
spring onion dip mix
Mix well and enjoy with chunks of fresh bread, fresh veggies or chips.
1 c. mayonnaise
1 box frozen spinach, thawed
(squeeze as much liquid out as you can)
1 packet Knorr leek onion soup mix or
spring onion dip mix
Mix well and enjoy with chunks of fresh bread, fresh veggies or chips.
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