Wednesday, September 30, 2009

Cavatina From the Kitchen of: Lori Devening

1lb ground beef
1 small onion
1 stalk celery
1 cup pepperoni
1 lb sausage
1 green pepper
2 TBSP vinegar
1 large can tomato sauce
2 small cans tomato paste
2 TBSP parmesan cheese
4 cups assorted cooked pasta

2 cups mozzarella cheese

Chop onion, celery, & green pepper. Set aside. Brown beef & sausage. Chop pepperoni, and add to beef & sausage. Add onion, celery, & green pepper. Finish cooking & drain. Return to pot & add rest of ingredients except cheese. Heat. Place in a baking dish and top with cheese. Bake @ 350 degrees until cheese melts. Serve hot.

Brown Bag Turkey from Helen Bradshaw




1
brown grocery sack
1 turkey (thawed)
salt
pepper
poultry seasoning
1 stick softened butter

Clean and dry turkey. Apply salt, pepper, & poultry seasoning. Set aside. Prepare bag. Coat entire inside of bag with softened butter. Slide the Turkey into the bag, and staple bag shut. Place in turkey pan. Cook exactly according to the directions that came with turkey. About the last hour of baking tear a very small hole in the bottom corner and suck excess juice out of pan with a baster. When time is up remove from oven and let set 30 min without opening bag. After it has set for the entire 30 minutes carefully tear the bag away from the Turkey, carve and serve.

Broccoli, cheese, & Rice

1-10 oz pkg frozen chopped
broccoli, thawed, drained
1 cup water
1 1/2 cups minute rice, uncooked
1-8 oz pkg Velveeta Pasteurized
Cheese Spread

Bring broccoli & water to full boil in medium sauce pan on medium-high heat. Add rice & stir. Cover & remove from heat. Let stand 5 min. Stir in cheese and let stand until cheese is melted. Serve warm.

Breakfast Casserole By Frank Allen




1 1/2 - 32 OZ bags frozen hash- browns (with peppers & onions)
6 cups shredded Cheese
1 LB Sausage, Ham, or Bacon
1 dozen Eggs
1 cup Milk
1 1/2 tsp Salt
1 TBSP Black Pepper

In a medium sized slow cooker/crock pot place a thin layer of potatoes, then a thin layer of raw sausage, diced ham, or chopped pre-cooked bacon. Next a layer of the shredded cheese. Continue the layers until you've used the ingredients up. Next in a bowl combine and beat well the eggs, milk, salt, and pepper. Then carefully pour this mixture into the cooker, and cover. Cook on low heat 10 to 12 hours, and serve. We had 5 adult eating very large platefuls, and still had about a third of it left over. Remember, to divide those leftovers into single serve portions, and freeze for later.

Blue Cheese Burgers by James Powers

2 LBS ground beef
3 TBSP Tabasco sauce
1 TBSP garlic salt
1 tsp pepper
6 hamburger buns
6 portabella mushrooms(grilled)
1/4 cup chopped onion
2 TBSP honey
1 tsp crushed red pepper
6 oz blue cheese(divide into 6)
1 jar roasted red peppers

Preheat grill to med-high. Combine beef, onion, Tabasco, honey, garlic, red pepper, & pepper in a large bowl. Mix well. Divide into 6 portions. Form into patties around the blue cheese. Grill 8-10 min or until done. Place on bun. Top with grilled mushrooms. Serve.

BLT Salad by Minnie Peters

1 Head iceberg lettuce
2 tomato
1 lb bacon
4-6 pieces toast
Mayonnaise or Miracle Whip

Slice up bacon into bit's. Fry & drain. Allow to cool. Clean, core, & tear lettuce into bite size pieces in a large salad bowl. Stir in mayonnaise or Miracle Whip to taste. Clean & dice tomato. Layer over lettuce. Cut toast up into small cubes. Just before serving place toast on top.
NOTE------ Miracle Whip has a sweeter taste than mayonnaise

Italian Cream Cake Icing

1-8 oz cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp vanilla
1/2 cup pecan pieces


mix together cream cheese, butter, powered sugar, vanilla, & pecan pieces. Ice cooled cake.

Black Magic Cake by Susan Turner

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup Hershey's coco
2 tsp baking soda
1 tsp baking powder
2 eggs
1 cup strong black coffee
1 cup sour milk****
1 tsp vanilla

****to sour milk add 1 tsp vinegar per cup of milk. ****

Combine all dry ingredients. Add eggs, coffee, sour milk, oil, & vanilla. Beat @ medium speed for 2 min(batter will be thin). Pour batter in a lightly greased and floured pan. 1-9x13 pan & bake for 35-40 min in a 350 degree oven. I use the icing from Italian Cream Cake

Best Baby Back Ribs

2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt

2 slabs baby back ribs
(about 2 pounds total)

Vegetable oil, for grates

Your favorite BBQ sauce

In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.

Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

We order our BBQ sauce from... http://www.sonnysbbq.com/

Baking Powder Biscuits

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 to 1 cup milk

Heat oven to 450 degrees. Combine flour, baking powder, & salt in aa large bowl. Mix well. With a pastry blender or fork, cut in shortening until mixture looks like course crumbs. Toss dough lightly on floured surface until no longer sticky. Roll dough to 1/2 inch thickness. Cut with a 2" round cutter. Place on an ungreased baking sheet. Bake 8-12 min

VARIATIONS

BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour and substitute butter milk for milk

CHEESE BISCUIT: Add 1 cup(4 oz) Cheddar chees to flour and shortning mixture. Bake on a cookie sheet sprayed with no-stick spray

DROP BISCUIT: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheet

SOFT SIDED BISCUIT: Place biscuit in a 9" round or square pan Bake at 450 degrees for 12-14 min

Baked Pineapple by Susan Turner

1 large can crushed pineapple
3/4 cup sugar
2 TBSP corn starch
2 eggs
1/4 cup water
1 tsp vanilla
2 TBSP butter
cinnamon

Mix pineapple, sugar, & corn starch. Set aside. In a small bowl beat eggs. Add eggs to pineapple mixture. Add water & vanilla. Pour mixture into a 9x 13 baking pan. Dot with Butter. Sprinkle with cinnamon. Bake @ 350 degrees for 1 hour. Serve.

Baked Hash Browns by Minnie Peters

2 bags frozen hash browns
1 can cream of chicken soup
1 pt sour cream
salt & pepper
onion flakes
10 oz grated cheddar cheese
1 1/2 cups crushed corn flake
1 stick butter (melted)

Thaw hash browns. Mix all ingredients, except corn flakes and butter. Place in a baking dish. Melt butter and stir the corn flakes into the melted butter. Sprinkle over top of potato mix. Bake @ 350 for 1 hour. Let stand 3 - 5 minutes and serve warm.

Baked French Fries by Minnie Peters

1 bag frozen French fries
1 stick butter
1 can (small) condensed milk
1/2 cup Parmesan
salt & pepper

In a 9x13 glass baking pan sprayed with vegetable oil place frozen French fries. pour milk over top. Salt & pepper to taste. Sprinkle cheese over fries. Place pats of butter on top randomly. Cover with foil and bake @ 325 degrees for 45 min. Bottom should be golden brown and fries should be soft.

Baked Fish by Susan Turner

2 TBSP butter melted
1 TBSP lemon juice
1/8 tsp dried dill weed
2 frozen fish fillets
2 cups frozen french fries
1 can green beans

Heat oven to 425 degrees. Mix butter, lemon, and dill. Reserve. Spry glass baking dish with vegetable oil. layer fish, fries & green beans in dish. Pour butter mixture over and bake 30 min.

Baked cauliflower by Minnie Peters

1 head cauliflower
3 TBSP olive oil
2 cloves garlic(minced)
2 cups shredded cheddar cheese

Wash and break cauliflower up into flowerets. put in a plastic bag with olive oil and garlic. Shake, coating all pieces well. Place on a baking sheet. Bake at 400 degrees for 20 min. Turn all pieces and bake for an additional 20 min. Sprinkle cheddar cheese on and serve.

Arroz con pollo

2 roasting chickens(cut into
pieces)
2 tsp dry oregano
1/2 tsp pepper
salt
1/2 cup oil
1 green pepper
2 cups chopped onion
1 clove garlic(crushed)
1 bay leaf
1/4 tsp crushed red pepper
1 tsp crushed saffron threads
1/2 cup chopped bacon(cooked)
1-1 lb 12 oz tomatoes
1 -13 3/4 oz can chicken broth
1 can red kidney beans
1/2 cup green olives(sliced)
1-4 oz can pimientos
2 cups raw white rice

Wash pieces of chicken under cold water. Drain well. Wipe dry with a paper towel. Combine oregano, pepper, & 2 tsp salt. Sprinkle chicken all over with mixture. Rub in well. Let stand 10 min. In a heavy 6-quart Dutch oven heat oil over medium heat. Brown chicken a few pieces at a time. Brown all the chicken on all sides. About 30 min for all. Preheat oven to 350 degrees. Wash green peppers, remove seeds & ribs. Cut into strips. To drippings in Dutch oven add onion, garlic, green peppers, bay leaf & red pepper. Sauté, stirring over medium heat until tender, about 5 min. Add saffron, 2 tsp salt, & rice to pan. Cook, stirring until rice is slightly browned, about 10 min. Add tomatoes & chicken broth. Arrange chicken over rice mixture. Bring just to boiling. Bake in oven for 1 hour. Remove from oven add 1/2 cup water. Do not stir. Sprinkle bacon, olives, & pimientos. Bake covered 20 min. Remove from oven. Let stand another 20 min covered. Serve.

Apple Cake

1 cup sugar
4 TBSP butter
1 egg

1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups apples (peeled & diced)
1/2 cup raisins
1 TBSP vanilla
1/2 cup pecans

Mix sugar, butter, & egg. Add other ingredients. Pour in a 9x13 greased pan. Bake 50-55 min. Cool. Serve.

Alton's burgers by Alton Byrd

2 lbs hamburger
1 dry onion soup mix
1 can beer

Mix all ingredients together. Make into desired sized patties. Grill or fry. Add cheese when burgers are almost done (if desired). Serve on bun with whatever condiments are wanted, and enjoy.

7 layer salad by Susan Turner

1 head lettuce
1 head cauliflower
1 bag frozen peas
1 small onion chopped
1 container Parmesan cheese
1 lb fried bacon(chopped)
1 cup mayonnaise
1/4 cup sugar

Thaw peas(this does not mean cook or warm the at all), Tear up lettuce. Clean cauliflower & break into bite size pieces. Then in a large container layer lettuce, cauliflower, peas, onion, cheese, & bacon. Set aside. Mix mayonnaise and sugar. Just before serving spread mayo mixture over salad.

3 bean salad by Minnie Peters

1 can green beans(drained)
1 can kidney beans(drained)
1 can yellow wax beans(drained)
1/2 cup onions
1/2 cup green peppers
1/2 cup celery
1/2 cup vinegar
1/2 cup oil
3/4 cups sugar
1 tsp salt

Mix all ingredients and let stand in refrigerator overnight. Serve.

1-2-3 Dough From the Kitchen of: Gina Kane

1 stick butter
2 cups flour
2 eggs
3 shakes of salt
3 Tablespoons water
3 teaspoons baking powder

Mix all ingredients. Place in a greased and floured pan. Pat dough in smooth. Bake at 375 for 30-35 min. Allow to cool and serve with fresh fruit on top.

Tuesday, September 29, 2009

Party Rolls by Lee Selset

3-4 pkg crescent roll dough
1 lb hamburger
1 pkg dry onion soup mix
4 cups shredded cheese

Brown ground beef. Drain. Mix onion soup mix with browned hamburger. Unroll dough fill each triangle with meat & cheese. Fold so you can seal all sides. Bake according to roll directions or until golden brown. Serve.

NOTE

You can use many different filling mixture and cheeses. I have tried sausage with pizza sauce, & mozzarella cheese.

Chop Suey by Minnie Peters

1 lb pork
1 cup chopped celery
1 cup chopped onions
4 TBSP soy sauce
2 TBSP oil
1 tsp salt
1/4 tsp pepper
1 can bean sprouts
1 cup water
2 TBSP corn starch
2 cups prepared rice

Chop pork into bite size pieces. Brown meat in hot oil. Add celery, onions, water, soy sauce, salt, & pepper. Cover & simmer. Drain bean sprouts. Cook until celery & onions are tender. Add bean sprouts cook over low for 5 min. Dissolve 2 TBSP corn starch in 1/4 cup cold water then pour in pork mixture. cook over medium till thickens to gravy. Serve over hot rice.

Lemon-Parsley Fish Cakes from DT

Ingredients Serves 4

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 hot sauce, such as Tabasco
Coarse salt and ground pepper

Directions
Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.

In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.

Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.

To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Monday, September 28, 2009

Chocolate Caramel Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1/2 cup chocolate milk
4 eggs
1-1/2 cups Sour Cream, divided
1/2 cup oil
1/2 cup plus 4 tsp. water, divided
33 Caramels
1/4 cup powdered sugar


Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, chocolate milk, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.

Microwave 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.

Place remaining 8 caramels in medium microwaveable bowl. Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool. Drizzle over cake. Store in refrigerator.

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach from DT

Serves 4
Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork tenderloin gets a vinaigrette of orange juice and garlic.

Sauteed spinach, for a side dish, is ready after a flash in the pan.

Prep: 35 minutes Total: 35 minutes

Ingredients
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
(or you may substitute for well drained canned spinich)

Directions
In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

Broccoli-Pork Stir Fry by Susan Turner


1/4 cup lemon juice
1/4 cup soy sauce
1 TBSP cornstarch
2 tsp oil
1 pork tenderloin(about 1 pound)
2 cloves minced garlic
1 head broccoli broken into floweret's
1 /2 tsp crushed red-pepper (optional)
2 cups of rice prepared according to pkg directions

In a medium bowl combine lemon juice, soy sauce, & cornstarch. Set stir fry sauce aside. In a large non-stick skillet heat oil and cook pork until browned. Place pork on plate. Add broccoli to skillet with 1/2 cup water. Cook broccoli until tender crisp. Add pork and stir fry sauce. Cook, stirring until sauce has thickened. Serve over the prepared rice.

Artichoke Salad by Susan Turner

1 head of lettuce
1 jar artichoke hearts(marinated)
1 jar Newman's Own Original Salad Dressing
3 cups mozzarella cheese
1 lb pork sausage
1 can mushrooms
1 cup red cabbage (chopped)
1/2 cup red onion (chopped)

Brown sausage & crumble. Drain. Set aside to cool. Wash & tear lettuce into bite size pieces. Place in a large bowl. Drain mushrooms. Drain & slice artichokes. Mix all ingredients. Serve.

Health Rolls by Janet Turner

1 cup All Bran cereal (can use wheat germ)
1 cup shortening
3/4 cup sugar
1 1/2 teaspoons salt
1 cup boiling water
2 beaten eggs
2 pkg yeast in 1 cup lukewarm water
5-6 cups flour

Mix all bran, shortening, sugar, & salt. Pour boiling water over mixture & stir until mixture is dissolved. Add eggs & yeast mixture. Add flour. Let rise once. Make into rolls. Place on a ungreased cookie sheet. Let rise again. Bake at 375 degrees for 15-20 min or until brown.

Sunday, September 27, 2009

"Kitty Litter Cake"

ANY OF YOU WHO HAVE A PARTY TO GO TO, THINK ABOUT THIS CAKE.

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shapethe blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
"Kitty Litter Cake"

Snicker-Doodle

It seems like Sunday has become "Family Baking" day. Ever since Bekah was here we have made a treat every Sunday. Today, I wasn't really feeling like making, let alone baking anythinsg and Emily comes up to me and says, "How about we go make some cookies, or something..." So that is just what we did. We chose our snicker- doodle cookies, that we just love. I hate that some forms of this cookie are hard, so I searched all over for the perfect one, and I think this is it.

Snicker-doodles

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Saturday, September 26, 2009

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

I apologize for the picture, sometimes it's hard to make soup look good without covering it in cheese, but I wanted you to see what it looked like.

Cherry Delight by Minnie Peters







1 1/4 cup Graham Cracker Crumbs
1/2 cup Melted butter
1/4 cup granulated sugar

1-8oz pkg cream cheese
1 cup powdered sugar
1 tsp vanilla
1 pkg Dream Whip
2 cans cherry pie filling

Mix graham crackers, butter, & sugar. Pat into the bottom of a 9x13 glass pan. Soften cream cheese. Mix cream cheese, vanilla, & powdered sugar. Set aside. Mix Dream whip according to directions on pkg. Stir cream cheese mixture and Dream Whip together and spread over graham cracker crust. Spoon pie filling over top. Refrigerate overnight.

NOTE---2-9" pre-made graham cracker pie crust can be substituted for crust.

Cauliflower Casserole by Lori Devening

1 head cauliflower
1 can cream of chicken soup
1/3 cup real mayonnaise
1/4 cup Italian bread crumbs
2 TBS melted butter
1 cup shredded cheddar cheese

Break up cauliflower into flowerets. Cook in Boiling water -10 min. Drain thoroughly. Place in a 2 quart baking dish. In a small bowl stir together soup, mayonnaise, & cheese. Pour mixture over cauliflower. Mix bread crumbs and margarine and sprinkle over op. Bake @ 350 degrees for 30 min.

NOTE---Mayonnaise is not the same as Miracle Whip. Miracle Whip is sweet.

Beef Stroganoff by Jean Rose

2 lbs stewing beef
2 cups boiling water
2 beef bouillon cubes
1 small onion
1 can mushroom's
1 cup sour cream
egg noodles, cooked
flour, salt, & pepper
1 TBSP oil

In a small amount of flour with salt & pepper roll meat. Heat oil & cook meat until brown. Add water, bouillon cubes, onion , & mushrooms. Cook on low until meat is tender. Just before serving add sour cream. Serve over egg noodles

Bean Soup by Minnie Peters

3 quarts water
1 cup navy or soup beans
1 cup chopped celery
1 each chopped carrot
3 each cubed potato
1/4 cup diced onion
1/3 cup rice
8 each beef bullion cubes
2 cups diced canned tomatoes
2 lbs browned hamburger
salt and pepper to taste
1/2 cup precooked barley

Wash beans. In a large pot combine cold water and beans. bring to a full hard boil. Turn off and let sit 1 hour. Brown hamburger and drain off grease. Add all other ingredients to beans and cook over a medium heat stirring as needed till beans are done.

Friday, September 25, 2009

BBQ Chicken Pizza


PIZZA DOUGH 2 CRUSTS
INGREDIENTS:
6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup vegetable oil
2 teaspoons salt
2 tablespoons white sugar
2 to 2 1/2 cups warm water (110 degrees F/45 degrees C)

DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead for a few minutes with mixing hook.

Dough is ready to use or Oil pizza pan, knead slightly, cover with cloth, Let rise for 1 to 2 hours or until double in size.

Spread out on a large pizza pan. Top as desired.
Bake at on a lower rack 425* degrees 13 TO 17 minutes.

BBQ CHICKEN PIZZA:
· Sweet Baby Ray’s BBQ Sauce – appx. 1 cup per pizza. This is my favorite barbecue sauce, and it really makes a difference. You should try it:)
· Garlic salt grinder sprinkle
· 5 slices bacon, cut into 1” squares, fried and drained. I usually use the leaner pre-cooked bacon and cook in the microwave.
· 5 chicken tenders, cut into 1” squares, fried with garlic salt and pepper
· ¼ red onion sliced very thin
· Grated cheddar/jack cheese
· Black olive slices
· Red bell pepper, thin slices

Tuesday, September 22, 2009

Peanut Butter Cup Cookies

As promised another cookie recipe. I made these for a cookie exchange this past Christmas, and again for a mission farewell we attended Saturday night. The peanut butter cups melt and are oh-so good. Y-U-M!


Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chicken Cord en Bleu

I made this for dinner on Sunday. My kids love this, and it is so easy. All you do is pound out a chicken breast with a meat cleaver, make sure you put saran wrap over it so you don't have juice splattering everywhere, until it is thin. Next, you layer a slice of ham and cheese, we use provolone cause I don't care for Swiss in a lot of things, roll it up and secure it with a toothpick. After that roll it in a beaten egg and then roll it in Italian bread crumbs (Progresso) that is mixed with some Parmesan cheese. Bake it a 350° for 30-40 minutes. I usually serve ours with green beans and Rice-A-Roni fried rice.



Ingredients:

  • 4 Chicken breasts, thawed
  • 4 slices of ham ( I use honey ham)
  • 4 slices of cheese
  • 3 eggs, beaten
  • About 1 cup Italian Bread Crumbs
  • 1/4 cup Parmesan cheese
  • toothpicks
Serves 4

Saturday, September 19, 2009

Chocolate Chip Cookies

It must be cookie week, cause I have two cookies recipes I will be posting. One today, and the other in the next day or so. Today I am having a baby shower for a lady in our ward, and as for my part of the dessert I am supplying my most favorite recipe for chocolate chip cookies. These are so soft and yummy, you should try them today!


  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)
Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Thursday, September 17, 2009

Cowboy Cookies

1 c shortening
1 c packed brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c chocolate chips

Cream the shortening, and sugars until smooth. Add eggs and vanilla, mix well. Sift flour, baking soda, baking powder, and salt together. Mix into batter. Stir in oats and chocolate chips. Spoon onto cookie sheet, placing about 2 inches apart. Bake at 350 for 10-12 minutes. Makes 3-4 dozen cookies.

Tuesday, September 15, 2009

Mom's Zucchini Bread

Here is the recipe I use for zucchini bread. Now I think I am going to make some.

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
Directions:
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
I got this from www.allrecipes.com . It is so yummy!!!

Poppy Seed Chicken

We tried this one out last night, it was pretty tasty. It can be served either as a main course, or a side dish. If you are preparing to serve a lot of people, use the entire bags of lettuce and spinach. Since I was making this for the only two people that would eat it, I just made each salad on plates.
Spinach leaves
Romaine leaves
Grilled chicken, sliced
Red onion, sliced thinly (this part I omitted since we aren't the biggest onion fans)
Crispy bacon, crumbled (I cheated and used the Hormel already cooked and crumbled) Shredded mozzarella cheese
Sugared almonds (Put sliced almonds in a pan with lots of granulated sugar-about equal amounts-Cook on medium heat until sugar melts, coating the almonds as they brown)
Poppy seed Salad Dressing
Craisens

Monday, September 14, 2009

Whole Wheat Zucchini Bread

My friend brought me over several zucchini's the other day and I finally got to them this morning. My daughter and I made some zucchini bread and I then I shredded the rest and threw them in the freezer for another day! Desi, I still hope that you put your zucchini bread on here since others love your bread as well!

2 c. sugar
3 c. whole wheat flour
1 t. salt
1 t. cinnamon
1 t. soda
1/4 t. baking powder
2 eggs
3/4 c. oil
2 t. vanilla
2 c. shredded raw zucchini

Using the kneading arm in your mixer, combine the sugar, whole wheat flour, salt, cinnamon, soda, and baking powder. Stop the mixer and add eggs, oil, vanilla, and zucchini and knead well. Add nuts and raisins and blend again. Pour into 2 greased and floured 4 ½ x 8 ½ or 7 - 3x5 loaf pans. Bake for 60 minutes at 350.

Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas

  1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterrey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
  3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
  4. Preheat oven to 375. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
  5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Serves 10. This is how we eat 'em in my house. Seems like a lot of work but it's easy and DELISH! You could totally do chicken with this too!

Lemon Squares

Last night we had some friends over for dinner. We had an ordinary pork roast with some wonderful herbed potatoes, along with an amazing spinach salad that Kristal brought over. For dessert we had these little babies. I double the recipe.
The recipe is from Mom Rogers. So thanks.

Crust:

  • 1/3 Cup Butter
  • 1/4 Cup Sugar
  • 1 Cup Flour
Lemon Topping:
  • 2 Eggs
  • 3/4 Cup Sugar
  • 2 Tbsp. Flour
  • 2 Tsp. Lemon (optional)
  • 3 Tbsp. Lemon Juice
  • 1/4 Tsp. Baking Powder
  • Powdered Sugar for Dusting
Directions:
  • Preheat oven to 350
  • Mix first 2 crust ingredients until fluffy. Slowly add flour until it crumbles.
  • Press the crust in a bottom of an 8x8x2 pan. Bake for 15-18 minutes.
  • Meanwhile, mix the topping.
  • Pour topping on warm crust, then bake for 20 more minutes or until set.
  • Let cool, then dust with powder sugar.

S'more Cupcakes

I found this recipe this morning and my mouth just watered!
Cupcakes
1/2 c crushed graham cracker crumbs
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1 c cold water
1/3 oil
1 Tbs apple cider vinegar
1 tsp vanilla

Topping
mini marshmallows
3 Tbs soy creamer
1/2 c chocolate chips

Makes 12 cupcakes. Preheat your oven to 350˚.
Pulse the graham crackers in a food processor to make 1/2 cup graham cracker meal. Whisk the dry ingredients together in a bowl. Whisk the wet ingredients together in another bowl (I use a pint glass measuring cup). Pour the wet ingredients into the dry ones and mix until just blended. Line a cupcake pan with paper liners and fill them. Bake for 15-20 minutes or until a toothpick co mes out clean. Cool completely. If the cupcakes have a peak, slice it off with a serrated knife to make a flat top to hold the marshmallows. Top the cupcakes with marshmallows. Heat the soy creamer in a small pot until it’s very hot, but not boiling. Remove from heat and pour in the chocolate chips. Wait a few minutes and then whisk the chips until they’re completely dissolved. Allow to cool and thicken up before drizzling over the cupcakes, or it will run off.

Friday, September 11, 2009

Whole Wheat Banana Bread

I've been looking forward to this recipe from my friend Elisa all week. I noticed that I had several very ripe bananas this morning so I figured what a better way to use them than on this new recipe!
2 c. whole wheat flour
1 1/2 tsp baking soda
1/4 tsp salt
4 ripe bananas
1 c sugar
3/4 c salted butter, melted and cooled
2 eggs
1 tsp vanilla

Preheat oven to 350. Grease a 9x5 loaf pan. Combine flour, soda and salt in a medium bowl. Mash two of the bananas, being sure to leave chunks. With an electric mixer, mix sugar and remaining two bananas for three minutes. Add butter, eggs and vanilla, beat well. Add dry ingredients to the mixture. Fold in the banana chunks. Pour into the loaf pan and tap to get rid of bubbles. Bake 1 hour and 15 minutes. Cool for 10 minutes on a wire rack before removing from pan.

French Breakfast Muffins


1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted


These remind me of Snickerdoodles, but muffins! :) I found this recipe in an old chuch ladies cookbook but I didn't like the recipe so I changed it a bit.

Preheat oven to 350. Grease muffin cups or line with paper muffin liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Yields 12 muffins

Thursday, September 10, 2009

Pepperoni Stromboli

I am making this one tonight. We are having the Elders over, and along with it we will have Cesar salad. For dessert we are going to try the chocolate cake Kim sent me. I love this blog already, cause then it gives me the excuse to try new recipes ALL THE TIME!

Ingredients:

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 eggs, beaten
  • 1/3 cup olive oil
  • 1/2 teaspoon each garlic powder, salt and pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1 pound ground beef, cooked and drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small onion, chopped

Directions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.

Wednesday, September 9, 2009

Summer Peach Crisp with Pecans & Toffee Bits

This is one I want to try.


Serves 6

FOR THE FILLING
6 cups peaches, peeled and sliced (about 2.5 lbs)
¼ cup granulated sugar
¼ cup light brown sugar, lightly packed
3 tablespoons all-purpose flour
1 tablespoon freshly squeezed lime juice


FOR THE TOPPING
¾ cup all-purpose flour
1/3 cup light brown sugar, lightly packed
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped

Please Share

I am starting this blog, cause I have noticed there are a lot of food blogs out there. I want readers of my other blog to feel free to publish and just add recipes. If you want to be a contributor just let me know. I basically just want some more food ideas, since I always feel like I am in a rut, or have found one that I must share. So please share.