2 cups quick oats
1 1/2 cup flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, softened
1 cup pecans, chopped (optional)
1 (14oz) can sweetened condensed milk
1 cup chocolate chips
2 tbsp shortening
Mix oats, flour, brown sugar & salt.
Add butter and mix until crumbly. Stir in pecans.
Set aside 1 1/2 cup for topping.
Press remaining into greased 13x9 baking pan.
In a saucepan, combine milk, chocolate chips & shortening;
cook and stir over low heat until melted.
Spread over crust in pan. Sprinkle with reserved topping.
Bake at 350 for 20-25 minutes, until edges are golden brown.
Tuesday, September 8, 2009
Monday, September 7, 2009
Southwest Salad
DRESSING:
1/3 cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp black pepper
SALAD:
1 (15oz) can black beans, rinsed & drained
1 cup grilled corn or 1 can corn, drained
3/4 cup red onion, chopped
1/2 cup tomato, diced
1/2 cup red pepper, chopped
2 jalapenos, seeded & chopped
1/4 cup cilantro, finely chopped
In a large bowl, combine salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
*Note: I didn't follow this recipe exactly. I did two cans of black beans, 3 corn on the cobs, 3 tomatoes, 1/2 red onion, red pepper, yellow pepper & a green pepper. We didn't put any jalapenos in it. We only used 1 batch of dressing for that amount of salad.
1/3 cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp black pepper
SALAD:
1 (15oz) can black beans, rinsed & drained
1 cup grilled corn or 1 can corn, drained
3/4 cup red onion, chopped
1/2 cup tomato, diced
1/2 cup red pepper, chopped
2 jalapenos, seeded & chopped
1/4 cup cilantro, finely chopped
In a large bowl, combine salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
*Note: I didn't follow this recipe exactly. I did two cans of black beans, 3 corn on the cobs, 3 tomatoes, 1/2 red onion, red pepper, yellow pepper & a green pepper. We didn't put any jalapenos in it. We only used 1 batch of dressing for that amount of salad.
Saturday, August 29, 2009
Apple Enchiladas
Ingredients
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
500 Calorie Bars(Gooey Butter Bars)
Bottom layer
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
3 Packet Roast
3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
Saturday, August 8, 2009
Pita Bread
3to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons
vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into Kitchen Aid. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
1 1/2 cups (12 ounces) boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons
vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into Kitchen Aid. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Galette
Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water
Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)
add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup
Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.
Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.
Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.
Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.
Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water
Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)
add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup
Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.
Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.
Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.
Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.
Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.
Tomatillo Ranch
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (take 1/4 of the seeds out if you don't like it spicy)
Mix all ingredients together in the blender.
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (take 1/4 of the seeds out if you don't like it spicy)
Mix all ingredients together in the blender.
Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Cilantro Lime Rice
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Cafe Rio Pork
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours.
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Buttermilk syrup
1 1/2 cups sugar
1 cup buttermilk(1 T. vinegar in a measuring cup and fill with milk to 1 cup let stand 5 min.)
1/2 cup butter
2 Tablespoons corn syrup
1 tea. baking soda
2 tea. vanilla
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in vanilla.
1 cup buttermilk(1 T. vinegar in a measuring cup and fill with milk to 1 cup let stand 5 min.)
1/2 cup butter
2 Tablespoons corn syrup
1 tea. baking soda
2 tea. vanilla
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in vanilla.
Pancakes
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 tea. salt
1 Tablespoon white sugar
1 1/4 cups milk
1 egg
3 Tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, Brown on both side. Makes about 8.
3 1/2 teaspoons baking powder
1 tea. salt
1 Tablespoon white sugar
1 1/4 cups milk
1 egg
3 Tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, Brown on both side. Makes about 8.
Friday, May 8, 2009
Apple Cobbler
Lightly grease a 9x13 pan. Dump 2 cans of Apple Pie filling. Dump 1 package of white mix evenly over the apples. Pour one can of Sprite, or Sierra Mist over the cake mix. DO NOT STIR! Bake at 400 for 40 min.
Spicy Shredded Beef
4-5 lb. roast
3 beef boullion cubes
1/4 cup water
1 onion chopped
1 garlic clove, minced
1 can (4oz) diced jalepenos
1 package Dry Italian Dressing
Put all ingredients in crock pot and cook on low for 24 hrs or on high for 8 hrs.
3 beef boullion cubes
1/4 cup water
1 onion chopped
1 garlic clove, minced
1 can (4oz) diced jalepenos
1 package Dry Italian Dressing
Put all ingredients in crock pot and cook on low for 24 hrs or on high for 8 hrs.
Tortilla Beef Bake
1 lb. Ground beef browned, drained
1 can cream of chicken
2 1/2 cups crushed tortilla chips
16 oz. salsa
1 1/2 cups grated cheese
Mix beef and cream of chicken. Sprinkle 1 1/2 cups of the chips on the bottom of a greased 2 quart baking dish. Top with beef mixture, salsa, and cheese. Bake uncovered at 350 for 25-30 min. Sprinkle with remaining chips and cook 3 min. longer.
1 can cream of chicken
2 1/2 cups crushed tortilla chips
16 oz. salsa
1 1/2 cups grated cheese
Mix beef and cream of chicken. Sprinkle 1 1/2 cups of the chips on the bottom of a greased 2 quart baking dish. Top with beef mixture, salsa, and cheese. Bake uncovered at 350 for 25-30 min. Sprinkle with remaining chips and cook 3 min. longer.
Peanut Butter Rice Krispy Treats
In a large mixing bowl pour in 4 cups of Rice Krispies
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Grease a 9x13 pan.
In a medium saucepan bring to boil
1 cup Karo syrup
1 cup sugar
When it starts to boil mix in 1 1/2 cups peanut butter
Pour mixture over Rice Krispies.
Spread into the greased pan. Sprinkle chocolate chips. They will start to melt. Spread evenly
Amish Friendship Bread
If you are starting the bread yourself combine 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-top bag and squeeze it together until mixed in. This is day 1. Continue with the rest of normal instructions.Note: Do not refrigerate the starter. Keep it at room temperature.
Amish Friendship Bread
Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.
First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.Pour remaining batter into a large bowl and add the following ingredients:1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding
Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.
Amish Friendship Bread
Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.
First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.Pour remaining batter into a large bowl and add the following ingredients:1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding
Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.
Wednesday, April 15, 2009
Caramel Oatmeal Bars
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.
Friday, March 6, 2009
Chocolate Peanut Butter Cookies
1 pkg (18-1/4oz) devil's food cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
2 eggs
1/3 cup vegetable oil
1/2 cup peanut butter chips
In a mixing bowl, beat cake mix, eggs, and oil (batter will be stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. *Note: I've found that the Betty Crocker cake mixes work the best with this recipe.
Friday, February 6, 2009
Zippy White Chili
2 boneless skinless chicken breasts
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream
Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.
Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream
Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.
Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.
Thursday, January 8, 2009
Roasted Potato Soup
Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Preparation
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Preparation
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley
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