November 25, 2010
2 cans water chestnuts (whole or sliced)
1/2 cup mayonnaise
1/2 cup Homemade chili sauce
1 cup brown sugar
Slice bacon into 4ths (Cut once horizontal and once vertical).
Wrap bacon around water chestnut and secure with toothpick.
Place into a 9 X13 pan.
Mix mayo, chili sauce and brown sugar well. Pour over water chestnuts.
Bake at 350 for 30 minutes covered and then 30 minutes uncovered.
I dare you to just eat one!! (Or 20....)
November 16, 2010
1 pkg. yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans
HEAT oven to 350*F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers*. Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
*The recipe says to just frost between the layers, but I like to frost the sides of the cake as well!
1 cake mix (any flavor)
1/2 cup water
1 cup sour cream
1/2 cup oil
1 small pkg. pudding (same flavor as cake)
*Mix all ingredients and bake at 350* according to directions on the cake box. Usually bakes a bit longer--bake until toothpick comes out clean.
1 cream cheese pkg. (softened)
4 cups powdered sugar
1 stick of butter (softened)
1 tsp. vanilla
*Mix all ingredients together well, and add food color of your choice
November 9, 2010
1 Can Biscuits
1 Box Jiffy Cornbread
1 lb. Loaf of Bread
Bake Biscuits and Cornbread according to package. Toast entire loaf of Bread.
Cut everything into cubes. Put in large mixing bowl, mix together, set aside.
1 1/2 C. Chopped Onion
2 C. Celery
1 C. Celery hearts and leafy tops.
2 C. Water
1 Chicken Bouillon Cube dissolved in 1 C. Hot Water
Combine in a large pot. Add:
1 TBSP Sage
1 TBSP Poultry Seasoning
Salt & Pepper
Bring to a boil and simmer until tender, about 10 minutes.
Let cool about 15 minutes.
Pour liquid over your bread and stir. Add:
2 Beaten Eggs, mix.
If making ahead of time, put back into bread bag and freeze for up to 1 month.
Spread into a 9x13 baking dish. If you want to add a little water, or chicken broth to the mixture to avoid over drying.
Bake at 350 degrees for 30 minutes or until warmed through.
Uncover last 5-10 minutes to crust the edges (optional)
September 7, 2010
1/2 Gallon Mint Ice Cream-softened
1 Stick Butter-softened
8 oz. Cool Whip
Pecans about 1/2 Cup (optional)
In a mixing bowl crush Oreo's reserve 1 cup. Add butter and mix. Pat 3/4 of the mix into a 9x13 Pan.
Spread softened ice cream over crust.
Spread thin layer of Cool Whip over ice cream.
Mix nuts and rest of Oreo's and sprinkle on top,
Drizzle Hershey's and freeze.
1 Package Yellow Cake Mix-reserve 1 Cup
1/2 C Butter
3 C Pumpkin Pie Mix
2/3 C Milk
1/4 C Sugar
1 C Reserved Cake Mix
1 TBSP Cinnamon
1/4 C Butter
Preheat oven to 350
Grease a 9x13 Pan
Combine Crust ingredients and press into pan
Prepare Filling ingredients and mix until smooth
Pour over Crust
Combine Topping Ingredients and crumble on top
Bake for 45 min.
1 Cup Flour
1 Cup Milk
1/2 tsp Salt
1 tsp Vanilla (optional)
1 Cube of Butter ( it calls for 6 Tbs but is 2 more going to hurt?)
Preheat oven to 400 degrees. Cut butter into 6 slices and place in 9x13 pan and put the pan in the oven.
While the butter is melting, combine all the other ingredients and mix well. When butter is completely melted and bubbly remove and tip the pan to coat/grease it. Pour the egg mixture on top of the butter. Return to oven and bake for 20 minutes.
The mixture rises pretty high so watch it to make sure it doesn't burn on top.
Serve with syrup, powdered sugar, fruit, etc.
July 12, 2010
Compliments of Lauren Skousen
3/4 C Seasoned Rice Vinegar
1/2 C Sugar
1 tsp Salt
1 tsp Pepper
Mix well to dissolve sugar
1 C Vegetable Oil
2-3 bags Romaine Lettuce
2 Packages crushed, uncooked, Ramon Noodles (throw seasoning out)
4-5 Oz. Package Slivered Almonds Toasted
2 Cups Cooked and diced Chicken, flavor with Onion Powder.
Mix well and do not add dressing until ready to serve!
March 13, 2010
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Caramel Apple Recipe
1 pound brown sugar
2 sticks butter, at room temp
1 can (14 oz) sweetened condensed milk
1 cup light corn syrup
1 1/2 tsp. vanilla
1/4 tsp. salt
1 (12 oz) bag semi-sweet chocolate chips
2 TB shortening
Combine ingredients in a 2-3 quart saucepan. Heat at medium low temp, stirring constantly but slowly and frequently scraping the bottom of the pan. Cook caramel to the soft ball stage (236) degrees. Pour into a small deep metal or heat proof bowl and let cool to 200 degrees. Line a baking sheet with wax paper. Push a dowel or stick into the top of each apple. Dip apples into caramel using a straight up and down motion. (Too much agitation causes the caramel to separate and become oily). Place dipped apples on baking sheet and place in the fridge for 15 - 20 min. Next, dip caramel apples into melted chocolate, then sprinkle with decorative candy.
TIP: Granny Smith and Fuji apples are the best apples to use. Make sure you wash and dry them because there is a waxy film on the apples which will make the caramel not stick.
To make the sticks I cut a 12 inch dowel in half. Then cut out 5 inch by 1.5 inch scrapbook paper. I spread Mod Podge on the back of the paper and rolled it on the stick. It sealed perfectly!!
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: my mom lives in UT and this works for her, I always end up adding a bit more flour here in OR, so you may need to adjust a little)
3 eggs, well beaten
2 Tbsp rapid rise yeast
Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.
Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)
Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.
Makes 3 dozen
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter
Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.
1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices
February 16, 2010
In a large bowl, stir together:
1 1/2 cups butter
1 3/4 sugar
1/4 tsp almond extract
Mix well. Add:
4 1/3 cups flour
2 1/2 tsp baking powder
Mix well. Chill for 1 hour.
Divide in half.
Spread first half into ungreased cookie sheet. Spread 18-20 ounce apricot jam. (Or raspberry or strawberry - whatever sounds good to you - we did try raspberry and that is delish!)
Crumble remaining dough over jam.
Bake 35-40 minutes. Cool 10 minutes. Drizzle glaze over cake.
2 cups powdered sugar
5-7 Tbs water
1/4 tsp almond extract
We usually cut these into about 2 inch squares.
German people eat this at "kaffee und kuechen". (Coffee and cake - it's their tea time.)
How about "guten appetit"?
I haven't tried this yet, but I am anxious to do so. I LOVE homemade bread.
This will keep in your fridge for up to 2 weeks, so you can just take out what you need each day and cook it. Sounds cool!
3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knife, scrape the top off the measuring cup
In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….
January 16, 2010
- 2 pounds lean ground round beef
- 3 teaspoons chili powder
- 1 small yellow onion, chopped
- 1 small green pepper, chopped
- 2 (16 ounce) cans Dark Red Kidney Beans
- 2 (16 ounce) cans Pinto Beans
- 2 (15 ounce) cans Black Beans
- 1 (14.5 ounce) can tomatoes
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon cumin
- Cinnamon, to taste
- Sour cream
- Brown ground beef in heavy Dutch oven or soup pot. Add chili powder and mix well.
- Add onion and pepper to meat and cook for 2 minutes. Drain off excess grease.
- Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
- Top with a dollop of sour cream.
January 11, 2010
1 can corn, drained
1 can black beans, drained
1 bottle Salsa
Throw everything in a crock pot on High for 3 1/2 to 4 hours. Shred chicken; leaving it in the pot.
Add 1 package cream cheese.
Dash of Lime Juice (optional)
Let cook for another 30 minutes
Serve with tortilla chips.