My aunt Heather sent me a whole stack of recipes to me soon after we'd arrived in Jerusalem. It was so thoughtful of her and I used this one a whole bunch. It's quick and easy and tasty. Everything I look for in a recipe. I had kind of forgotten about it until I was looking through recipes for some new ideas. I've made it a few times the last couple months.
2 tablespoons olive oil
4 cloves garlic, minced
1 head cauliflower, rinsed and separated into one inch pieces
12 oz. dry rotini pasta (or any other one inch pasta)
1 cup grated parm
salt and pepper
1. Pour oil into 12 inch fry pan with 2 inch sides over medium heat. When hot, add garlic and stir till fragrant but not brown, about one minute. Add cauliflower and stir to coat, about one minute.
2. Stir in pasta and 3.5 cups of water. Bring to a simmer over high heat, then cover. Reduce heat and cook, stirring often until pasta is just tender to bit and liquid has reduced to a creamy sauce, 15-20 minutes. If mixture begins to stick before pasta is done, add more water .5 cups at a time. Stir in cheese and add salt and pepper to taste.
Monday
Thursday
Chocolate Mint Brownies
Chocolate Mint Brownies
Whisk
Together:
1 cup melted
butter
½ cup cocoa
powder
Then Add:
2 cup sugar
4 eggs beaten
1 tsp vanilla
½ tsp salt
Mix well and
then add:
1 ½ cup sifted
flour
Stir by hand. Do
not over mix.
Pour into 9 x 13
pan sprayed with cooking spray. Bake at 350 degrees for 25-28 minutes. Cool for
a few minutes then place in a freezer for 20 minutes.
While brownies
are in the freezer make first layer of topping.
Mint Frosting:
½ cup butter,
softened
2 tbsp. milk
2 cups powdered
sugar
1 tsp. peppermint
extract, green food coloring
Mix thoroughly.
Evenly frost brownies and put back in freezer for 20 minutes. Make chocolate
ganache top layer.
Chocolate
Ganache Topping:
1/2 cup butter
1 ½ cup good
semi-sweet chocolate chips
Melt and whisk
together. Drizzle warm chocolate over brownies and spread smooth with a spatula.
Put back in freezer for another 20 minutes.
I got this recipe from a coworker, they are delicious!
-Anna Simons
I got this recipe from a coworker, they are delicious!
-Anna Simons
Yummy Tilapia
Salsa
Mix the
Following:
Corn
1 can black beans
Juice from 1
lemon
Juice from 1
orange
Cilantro
Spread
Mix the
Following:
2 tablespoons of
butter
Zest from 1 lemon
and 1 orange
Hot shots pepper
Salt
Baking:
On sheets of foil
(1 sheet per piece of fish), put a few spoon-fulls of salsa. Lay the tilapia on
top of the salsa. Spread butter mixture on top of the tilapia (enough to cover
the top of it). Wrap up foil into a sort of packet. Place on a cookie sheet and
bake for 30 minutes at 400 degrees, or until fully cooked.
This is a great recipe for a quick and yummy dinner!
-Anna Simons
Saturday
Luscious Lemon Bars
I'm not embellishing this recipe's title by adding LUSCIOUS. That's exactly what it says on the photocopied page I have. I got this from one of Tawna's cookbooks while we were living there. We made them a few times there and I remember making them when we were in CA with Phil, Nicole, Tori, and baby Henry. I was pregnant with Eamon. I remember Tori having a blast at Disneyland.
Anyway, I made these at the beginning of the year and took them to a Skabelund gathering. My uncle really liked them and I was proud, so I thought I'd type up the recipe.
Preheat oven to 350.
2 cups all-purpose flour
1/2 cup sifted powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter
4 slightly beaten eggs
1 cup sugar (it calls for 1 1/2 but I only add just less than a full cup, makes it more tart...how I like it)
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3/4 cup lemon juice (I've always used fresh-squeezed)
1/4 cup half-and-half, light cream, or milk
In a large bowl combine the 2 cups flour, 1/2 cup p. sugar, cornstarch, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake at 359 for 18 to 20 mins or until the edges are golden.
Meanwhile, for the filling, in a med. bowl stir together the eggs, granulated sugar, 3 tab. flour, lemon peel, lemon juice, and milk. Pour filling over hot crust.
Bake for 15 to 20 mins more or until center is set. Cool on rack. Sift powdered sugar over top. Cut into bars. Cover and store in fridge.
Anyway, I made these at the beginning of the year and took them to a Skabelund gathering. My uncle really liked them and I was proud, so I thought I'd type up the recipe.
Preheat oven to 350.
2 cups all-purpose flour
1/2 cup sifted powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter
4 slightly beaten eggs
1 cup sugar (it calls for 1 1/2 but I only add just less than a full cup, makes it more tart...how I like it)
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3/4 cup lemon juice (I've always used fresh-squeezed)
1/4 cup half-and-half, light cream, or milk
In a large bowl combine the 2 cups flour, 1/2 cup p. sugar, cornstarch, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake at 359 for 18 to 20 mins or until the edges are golden.
Meanwhile, for the filling, in a med. bowl stir together the eggs, granulated sugar, 3 tab. flour, lemon peel, lemon juice, and milk. Pour filling over hot crust.
Bake for 15 to 20 mins more or until center is set. Cool on rack. Sift powdered sugar over top. Cut into bars. Cover and store in fridge.
Sunday
Cheesy Broccoli Quinoa
Got this recipe from my sister who got it from here.
It's super easy and quite tasty. It's a great side and would go well with a lot of things.
2 cups chopped broccoli
1 3/4 cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and pepper to taste
Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
I just used chicken broth since that's what I had. I used more broccoli and less cheese and it still came out pretty well. We didn't even feel the need to salt and pepper it.
It's super easy and quite tasty. It's a great side and would go well with a lot of things.
2 cups chopped broccoli
1 3/4 cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and pepper to taste
Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
I just used chicken broth since that's what I had. I used more broccoli and less cheese and it still came out pretty well. We didn't even feel the need to salt and pepper it.
Monday
Black Bean and Butternut Squash Burritos
I got this one from HERE.
I didn't have everything this one called for, like Daiya cheese, but threw in what we had. I also used leftover sticky rice instead of making new brown rice. We thought these were pretty filling and tasty. It's pretty easy too especially if you've cooked your squash ahead of time.
Yield: 4 burritos or 3.5 cups of filling
Ingredients:
1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
I didn't have everything this one called for, like Daiya cheese, but threw in what we had. I also used leftover sticky rice instead of making new brown rice. We thought these were pretty filling and tasty. It's pretty easy too especially if you've cooked your squash ahead of time.
Yield: 4 burritos or 3.5 cups of filling
Ingredients:
- 1 medium butternut squash, peeled, cubed, & roasted
- 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
- 1-2 tsp olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp kosher salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
- 3/4 cup Daiya cheese
- 4 tortilla wraps (large or x-large)
- Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Butternut Squash and Quinoa Stew
I really really really loved this. I thought it was delicious. This comes from Mel's Kitchen Café. Here's the LINK.
I cut up the chicken into bit-sized pieces instead of following the directions below and thought it turned out ok. The only thing I'm going to change next time is to add 4-5 cups of spinach.
Recipe Source: adapted from Cookin’ Canuck
I cut up the chicken into bit-sized pieces instead of following the directions below and thought it turned out ok. The only thing I'm going to change next time is to add 4-5 cups of spinach.
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 1/2 teaspoon dried oregano
- 4 cloves garlic, finely minced
- 4 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 can (14-oz) petite or regular diced tomatoes
- 3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
- 2/3 cup uncooked quinoa
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 cups chopped fresh spinach
DIRECTIONS
- In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
- Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.
Mark Bittman's Mac and Cheese
from Mark Bittman's How to Cook Everything
6 TB butter softened
salt and pepper
2 1/2 cups milk
2 bay leaves
16 oz. cut pasta
3 TB flour
1 1/2 cups grated cheddar cheese
1/2 cup parmesan cheese
1/2 cup bread crumbs
Butter a 9x13 pan. Boil water for pasta.
Scald milk over med-low heat with bay leaves. When small bubbles appear around milk's edge (after about five minutes), turn off and let sit.
Cook pasta to chalky white in the middle (when bitten-into)--about 3 minutes. It should be underdone. Drain and rinse in cold water.
Spread a third of your pasta in the pan, Sprinkle half the flour and dot with butter. Cover with 1/2 cup of cheddar. Salt and pepper.
Repeat previous step.
Lastly, spread remaining pasta and top with cheddar and parm. Remove bay leaves from milk and pour milk over all. Top with bread crumbs.
Bake at 400 degrees for 30-40 minutes until bubbling and browned on top.
My modifications: I use far less butter than is called for; I just dab some here and there, not measuring it at all. I don't really measure the flour either. I just do a dusting of it for each layer. I don't measure the cheese anymore either. I did all the measuring the very first time I made it, but since then I kind of just eyeball it and it usually turns out ok. I like to use penne or mini penne with this recipe and haven't tried any other cut of pasta yet. It tastes especially yummy with fresh/real/non-pre-shredded parm.
Peanut Butter Cookie Dough Brownies
Ingredients
Brownie Layer:
Nonstick cooking spray
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks
Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
Ganache Layer:
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1/4 cup coarsely chopped salted peanuts
Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.
For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.
For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.
~ I made this yesterday for a church event... So yummy! I cheated and used a mix for the brownie layer. Use extreme caution as these require stron will power to resist!
Nicole
http://www.foodnetwork.com/recipes/peanut-butter-cookie-dough-brownies-recipe
Brownie Layer:
Nonstick cooking spray
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks
Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
Ganache Layer:
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1/4 cup coarsely chopped salted peanuts
Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.
For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.
For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.
~ I made this yesterday for a church event... So yummy! I cheated and used a mix for the brownie layer. Use extreme caution as these require stron will power to resist!
Nicole
http://www.foodnetwork.com/recipes/peanut-butter-cookie-dough-brownies-recipe
Sunday
Peanut Blossoms
These are some of my favorite cookies!
Cream:
½ c. margarine/butter
½ c. peanut butter (add gradually)
½ c. white sugar
½ c. brown sugar
Add:
1 egg
1 tsp vanilla
1 tbsp milk
Mix Together.
Add:
1 ¾ c. flour
½ tsp salt
1 tsp soda
Roll into balls; roll in sugar. Bake at 350 degrees for 8
minutes. Put a chocolate kiss in the center and return to oven for additional 2
minutes.
Saturday
Pizza Dough
So easy!
1/2 tsp. salt
3 1/2 to 4 c. flour (I usually do 3 cups of wheat and 1 cup of wheat)
Put these two ingredients in a large bowl.
In the middle make a hole and put in
1 tbsp. yeast
1 1/2 cup warm water
2 tbsp. sugar
Leave 10 to 15 minutes to let the yeast soften.
Mix and knead 3 to 5 minutes.
Cover and let it rise for 10 minutes.
This make enough dough for two pizzas.
Heat oven to 425 degrees. Bake 10 to 15 minutes.
1/2 tsp. salt
3 1/2 to 4 c. flour (I usually do 3 cups of wheat and 1 cup of wheat)
Put these two ingredients in a large bowl.
In the middle make a hole and put in
1 tbsp. yeast
1 1/2 cup warm water
2 tbsp. sugar
Leave 10 to 15 minutes to let the yeast soften.
Mix and knead 3 to 5 minutes.
Cover and let it rise for 10 minutes.
This make enough dough for two pizzas.
Heat oven to 425 degrees. Bake 10 to 15 minutes.
Turkey Taco Pie
1 cup chopped onion
oil
1 tablespoon taco seasoning
1 teaspoon chili powder
1/2 teaspoon pepper
1 can cream of mushroom soup
1 1/2 cups sour cream
3 cups cubed meat (turkey or chicken)
corn tortillas
grated cheddar cheese
Cook onions till tender in oil. Add spices, soup, and cream. Heat and stir till smooth and warm. Add turkey/chicken.
Cover bottom of dish with fried tortillas. Add above mix. Cover with tortillas and cheese. Cook at 350 till hot and bubbly.
Other options: add a chopped bell pepper in with the onion.
Add a can of rinsed kidney beans to the mix (makes it a little more hearty).
oil
1 tablespoon taco seasoning
1 teaspoon chili powder
1/2 teaspoon pepper
1 can cream of mushroom soup
1 1/2 cups sour cream
3 cups cubed meat (turkey or chicken)
corn tortillas
grated cheddar cheese
Cook onions till tender in oil. Add spices, soup, and cream. Heat and stir till smooth and warm. Add turkey/chicken.
Cover bottom of dish with fried tortillas. Add above mix. Cover with tortillas and cheese. Cook at 350 till hot and bubbly.
Other options: add a chopped bell pepper in with the onion.
Add a can of rinsed kidney beans to the mix (makes it a little more hearty).
play dough
1 cup flour
1/2 cup salt
1 cup water
1 tablespoon veg. oil
2 teaspoons cream of tarter
food coloring
Add everything together and heat it up in a pot. Keep stirring and it will start to produce lumps. You might think you're making a mess (you kind of are), but keep stirring until you have one big lump.
Then it's done. Let it cool off a bit and have fun!
If the dough is too wet, add some more flour at the end. If it is too dry, then a little water.
Store in an airtight bag or container and it will stay good to play with for at least six months.
One good thing about this recipe is it won't harm anyone if eaten. It's also pretty salty and that usually deterred Eamon from putting it in his mouth when he was younger.
1/2 cup salt
1 cup water
1 tablespoon veg. oil
2 teaspoons cream of tarter
food coloring
Add everything together and heat it up in a pot. Keep stirring and it will start to produce lumps. You might think you're making a mess (you kind of are), but keep stirring until you have one big lump.
Then it's done. Let it cool off a bit and have fun!
If the dough is too wet, add some more flour at the end. If it is too dry, then a little water.
Store in an airtight bag or container and it will stay good to play with for at least six months.
One good thing about this recipe is it won't harm anyone if eaten. It's also pretty salty and that usually deterred Eamon from putting it in his mouth when he was younger.
Friday
Oven Baked Chicken Fajitas
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can of diced tomatoes with green chiles, drained
1 medium onion sliced
2 bell peppers (1 red, 1 green)
Preheat oven to 400 degrees. Place chicken strips in a greased 13 x 9 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings.
~Anna
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can of diced tomatoes with green chiles, drained
1 medium onion sliced
2 bell peppers (1 red, 1 green)
Preheat oven to 400 degrees. Place chicken strips in a greased 13 x 9 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings.
~Anna
Grilled chicken and corn salad with avocado and parmesan
1/4 cup fresh lemon juice
2 tablespoons chopped fresh rosemary
4 cloves garlic, finely chopped
3 tablespoons olive oil
Kosher salt and black pepper
2 6-ounce chicken breasts
3 ears corn (or 1 can corn)
5 cups baby spinach
1 avocado cut into bite-size pieces
2 ounces Parmesan, shaved
In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tbs of oil, salt and pepper. Transfer half the dressing to a small bowl and set aside. Add the chicken to the remaining dressing and turn to coat.
Grill the corn and chicken, covered, turning occasionally until the corn is tender and lightly charred (4-6min) and the chicken is cooked through. If not grilling, this can be done on the stove top.
In a large bowl, toss the chicken, corn, spinach and avocado with the reserved dressing. Sprinkle with the Parmesan.
~Mitra
Red Curry
Tablespoon veg. oil
Red curry paste
Chicken
Can of Coconut milk (I usually use Lite)
2 tbs sugar
2 tbs fish or soy sauce
1 tbs lemon juice
Green and/or red pepper
Pineapple (fresh or canned)
Carrots
Tomato (I usually use two romas)
Fresh basil to garnish
Cut up all your veggies to the size you desire. Steam carrots till they're almost as soft as you'd like.
As the carrots steam, heat oil, add meat, and two heaping teaspoons of curry paste in your pot (I use the Thai kitchen brand, it's not super hot, so if you like it spicier, add more). Cook until meat is done. Add coconut milk, sugar, soy sauce, lemon juice, peppers, pineapple, carrots. Simmer on low for 15-20 mins. Throw in the tomato for the very last few minutes. Eat over sticky rice (or whatever you like). Garnish with fresh basil if so desired.
In the meantime, here's an old standby from my aunt Sierra who served her mission in Thailand and then worked for a few years in a Thai restaurant. I used to make this every couple weeks and now make it monthly. This is one of those super flexible recipes. Sometimes I make it with meat, sometimes not. You can add whatever of the veggies you'd like and if something sounds better, go for a try. The other thing I love about this recipe is that it only takes two pots. Cook the meat right up in your big pot.
~Analynn
Crockpot Chicken
Here is one of my new favorite ways to do chicken for burritos or salads.
4 large boneless, skinless Chicken breasts
1/2 cup Salsa
1/2 cup Brown sugar
1 tablespoon Cumin
1 (4 oz) can diced Green chilies
6 ounces of Sprite ( 1/2 a can)
I also sometimes like to saute some onions and peppers to add to the mix as well as add some mango chutney, it tastes a lot like the bajio chicken salad this way.
Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour!
~Rachel
Saturday
Pioneer Strawberry Jam
2 green baskets of strawberries - hulled and mashed a bit. (I figured this is about 24 oz.)
Add 2 cups sugar and bring to a boil. Cook for 8 minutes.
Add 1 cup sugar, bring to boil and cook for 3 minutes.
Remove from heat and pour into a glass bowl. Let stand at room temperature for 5-6 hours stirring occasionally.
Put in jars. Refrigerate for immediate use or seal with paraffin wax. You can also freeze.
This recipe is from Grandma Phyllis's cookbook collection, she calls it pioneer jam. This is an easy recipe to make without pectin. It set up great for me and is just the right sweetness. Phil remembers Tawna making this too. It yields about 28 ounces.
Monday
Pretzel Crust Salad
2 C. crushed pretzels (any type crushed fine)
1 square melted butter
Mix and spread evenly in a 9 X 13 casserole dish
Bake at 400’ for 8 min. take out
In a separate bowl:
Cream together: 8 oz. Pkg. Cream cheese with 1 cup sugar
Then with a spoon fold in 1 cup Cool whip, mix until smooth
Pour over pretzel layer in pan, make sure the cream cheese fills to the edges of the pan so no pretzels are showing. Let chill for 30 min.
Then top with this fruit layer:
Mix 1 ¾ C. water with 1 small box of raspberry jello, stir well and let sit until it starts to thicken, add 1 cup raspberries to jello and pour over cream cheese layer. Put in fridge and let set up well – at least 1 hour. You can’t rush this salad, but it’s worth it!!!
~Millicent Carrasco
1 square melted butter
Mix and spread evenly in a 9 X 13 casserole dish
Bake at 400’ for 8 min. take out
In a separate bowl:
Cream together: 8 oz. Pkg. Cream cheese with 1 cup sugar
Then with a spoon fold in 1 cup Cool whip, mix until smooth
Pour over pretzel layer in pan, make sure the cream cheese fills to the edges of the pan so no pretzels are showing. Let chill for 30 min.
Then top with this fruit layer:
Mix 1 ¾ C. water with 1 small box of raspberry jello, stir well and let sit until it starts to thicken, add 1 cup raspberries to jello and pour over cream cheese layer. Put in fridge and let set up well – at least 1 hour. You can’t rush this salad, but it’s worth it!!!
~Millicent Carrasco
Fluffy Jello Pudding Fruit Salad
In a sauce pan combine:
1 ½ C. water
1 box vanilla Cook and Serve pudding
When thickened add 1 small box fruit jello,( you can use orange, rasp., strawberry – whatever fruit you want to add)
stir well and let set until slightly thickened
Then add: 1 small container of Cool Whip and blend in with a beater, when mixed well then add fruit and mix with a spoon.
Choose from the following:
1 can mand. Oranges drained, 1 cup raspberries,
1 cup sliced strawberries, 1 Cup pineapple, etc. – (what ever you want)
Then put into serving bowl and chill in the fridge for at least 30 min.
~Millicent Carrasco
1 ½ C. water
1 box vanilla Cook and Serve pudding
When thickened add 1 small box fruit jello,( you can use orange, rasp., strawberry – whatever fruit you want to add)
stir well and let set until slightly thickened
Then add: 1 small container of Cool Whip and blend in with a beater, when mixed well then add fruit and mix with a spoon.
Choose from the following:
1 can mand. Oranges drained, 1 cup raspberries,
1 cup sliced strawberries, 1 Cup pineapple, etc. – (what ever you want)
Then put into serving bowl and chill in the fridge for at least 30 min.
~Millicent Carrasco
Green Salad with Mandrin Oranges
In a large bowl combine:
1 head of green leafy lettuce, (romain is my favorite) washed and torn into bite size pieces
1 bunch of green onions or ½ red onion cut into small pieces
½ C. slivered almonds
1 lg. Can of mandarin oranges – drained
Right before serving add about a half a bottle of poppyseed dressing ( I like Brianna’s Homestyle brand the best)
Serve immediately as it will go soggy once the dressing is added.
~Millicent Carrasco
1 head of green leafy lettuce, (romain is my favorite) washed and torn into bite size pieces
1 bunch of green onions or ½ red onion cut into small pieces
½ C. slivered almonds
1 lg. Can of mandarin oranges – drained
Right before serving add about a half a bottle of poppyseed dressing ( I like Brianna’s Homestyle brand the best)
Serve immediately as it will go soggy once the dressing is added.
~Millicent Carrasco
Pasta Salad
Choose different shapes and colors of pasta to make the salad more interesting
Boil with water, 1 tsp. Salt and 1 tblsp. Oil. Cook until tender.
You can add about anything to your salad, here are some suggestions:
Boiled chicken breasts cut into bite size cubes
Cherry tomatoes, whole or cut in half
Olives
Onions
Summer squash – yellow or green – small pieces
Peppers – any color
Cucumbers
Then I mix up an envelope of zesty italian dressing following the instructions, and then add at least a tablespoon more of balsamic vinegar. Also, I add about 1 tsp. Of salt, ( I like things salty) You be the judge. Use a rubber spatula when mixing so you don’t crush the ingredients. It tastes best if it has time to chill.
~Millicent Carrasco
Boil with water, 1 tsp. Salt and 1 tblsp. Oil. Cook until tender.
You can add about anything to your salad, here are some suggestions:
Boiled chicken breasts cut into bite size cubes
Cherry tomatoes, whole or cut in half
Olives
Onions
Summer squash – yellow or green – small pieces
Peppers – any color
Cucumbers
Then I mix up an envelope of zesty italian dressing following the instructions, and then add at least a tablespoon more of balsamic vinegar. Also, I add about 1 tsp. Of salt, ( I like things salty) You be the judge. Use a rubber spatula when mixing so you don’t crush the ingredients. It tastes best if it has time to chill.
~Millicent Carrasco
Mrs. Finch’s Broccoli Salad
IN a large bowl combine:
1 large bunch of fresh broccoli chopped in small pieces
1/3 C. yellow raisins
1/3 C. sunflower seeds
1/3 C. chopped red onions
(can add crispy bacon bits – about 1 Tblsp.)
Dressing: to be added right before serving
1 C. Mayo
2 tsp. Vinegar (balsalmic is good)
1 Tblsp. sugar
~Millicent Carrasco
1 large bunch of fresh broccoli chopped in small pieces
1/3 C. yellow raisins
1/3 C. sunflower seeds
1/3 C. chopped red onions
(can add crispy bacon bits – about 1 Tblsp.)
Dressing: to be added right before serving
1 C. Mayo
2 tsp. Vinegar (balsalmic is good)
1 Tblsp. sugar
~Millicent Carrasco
Crunchy Coleslaw
In large bowl combine:
½ Head of green cabbage – slice thinly
½ head of red cabbage – slice thinly
1 bunch of green onions - chopped small
1 pkg. Chicken Top ramen noodles – crunch up in bag before opening
On a cookie sheet broil under over for about 3 min. until light brown:
1 C. slivered almonds
3 Tblsp. Sesame seeds
Dressing: ( add right before serving – salad will start to soften once you add dressingJ)
In small bowl mix:
3 Tbsp. Sugar
3 Tbsp. Vinegar (balsalmic is good)
2 T. sour cream
¾ C. vegetable oil
(you can sprinkle a ½ tsp. Of chicken flavor pk. Into dressing if you want)
Pour over cabbage mix and serve immediately, if you need to transport, you can mix cabbage and dressing in separate bowls and combine when you are ready.
~Millicent Carrasco
½ Head of green cabbage – slice thinly
½ head of red cabbage – slice thinly
1 bunch of green onions - chopped small
1 pkg. Chicken Top ramen noodles – crunch up in bag before opening
On a cookie sheet broil under over for about 3 min. until light brown:
1 C. slivered almonds
3 Tblsp. Sesame seeds
Dressing: ( add right before serving – salad will start to soften once you add dressingJ)
In small bowl mix:
3 Tbsp. Sugar
3 Tbsp. Vinegar (balsalmic is good)
2 T. sour cream
¾ C. vegetable oil
(you can sprinkle a ½ tsp. Of chicken flavor pk. Into dressing if you want)
Pour over cabbage mix and serve immediately, if you need to transport, you can mix cabbage and dressing in separate bowls and combine when you are ready.
~Millicent Carrasco
Potato Salad
2 lbs. Potatoes peeled and put into pan , cover with water and 1 tsp. Salt – Boil until tender clear through, (check with a fork) – after done cut into cubes and put in large bowl.
Add these next ingredients and Stir carefully with a rubber scraper so it won’t be mushy;
¼ C. finely chopped onion
1 tsp. Salt
1/8 t. pepper
¼ C. italian salad dressing
½ C. mayo or Miracle whip ( whichever you like best)
½ C. chopped celery
2 hard boiled eggs, cut up and set aside
(These are the basic ingredients, some people add a little mustard, paparika, pickle bits, french dressing or what ever sounds good) You can be creative.
~Millicent Carrasco
Add these next ingredients and Stir carefully with a rubber scraper so it won’t be mushy;
¼ C. finely chopped onion
1 tsp. Salt
1/8 t. pepper
¼ C. italian salad dressing
½ C. mayo or Miracle whip ( whichever you like best)
½ C. chopped celery
2 hard boiled eggs, cut up and set aside
(These are the basic ingredients, some people add a little mustard, paparika, pickle bits, french dressing or what ever sounds good) You can be creative.
~Millicent Carrasco
Sunday
Sticky pecan caramel cinnamon rolls
Here is the cinnamon roll recipes that we made a few weekends ago and they tasted so good. You just use the master bread recipe
The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves
The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantaloupe sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
~ Rachel
The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves
The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantaloupe sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
~ Rachel
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
~Rachel Dunlop
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
~Rachel Dunlop
Blackberry Ice Cream
1 1⁄2 cups whole milk
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.
~Jordan Gates
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.
~Jordan Gates
Tawna's White Rolls
In mixer bowl put:
5 Tbsp yeast
2 cups warm water
1 Tbsp sugar
Let stand 10 min
Add:
1 cup sugar
2 Tbsp salt
1 cup powdered milk
1 cup oil
4 cup water
8 cup flour
Mix well, and then gradually add 8 cups of flour.
Don't let get too tough, it will be slightly sticky. Add 1 cup more flour if needed. Mix on knead for 10 min. Pan out on bread board coated with oil or non-stick spray. Let rise until double. Bake at 375 for 20 min. These can be frozen too.
~Tawna
5 Tbsp yeast
2 cups warm water
1 Tbsp sugar
Let stand 10 min
Add:
1 cup sugar
2 Tbsp salt
1 cup powdered milk
1 cup oil
4 cup water
8 cup flour
Mix well, and then gradually add 8 cups of flour.
Don't let get too tough, it will be slightly sticky. Add 1 cup more flour if needed. Mix on knead for 10 min. Pan out on bread board coated with oil or non-stick spray. Let rise until double. Bake at 375 for 20 min. These can be frozen too.
~Tawna
Brownies
1 1/2 cup flour
8-10 Tbsp cocoa
1 cup oil
2 tsp vanilla
2 cup sugar
1 tsp salt
4 eggs
Bake at 350 for 25-30 min
Tawna's Classic Recipe
8-10 Tbsp cocoa
1 cup oil
2 tsp vanilla
2 cup sugar
1 tsp salt
4 eggs
Bake at 350 for 25-30 min
Tawna's Classic Recipe
Who-Hash
7 Cups golden grams
8 cups rice chez
3 cups flaked coconut
1 cup chopped almonds
Sauce for mix
1 cup white karo syrup
1 cup sugar
1 stick butter
1 tsp vanilla
Cook sauce on hot and then pour over the cereal mix and lay out on wax paper
~Ann Alexander
8 cups rice chez
3 cups flaked coconut
1 cup chopped almonds
Sauce for mix
1 cup white karo syrup
1 cup sugar
1 stick butter
1 tsp vanilla
Cook sauce on hot and then pour over the cereal mix and lay out on wax paper
~Ann Alexander
Pumpkin Cookies
1/2 cup margarine
1 1/2 cup sugar
1 egg
1 cup pumpkin
1 tsp vanilla
2 1/2 cup flour
1 tsp Baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)
1 cup choc chips
1 tsp nutmeg
Bake at 350 for 15 min
~Tawna
1 1/2 cup sugar
1 egg
1 cup pumpkin
1 tsp vanilla
2 1/2 cup flour
1 tsp Baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)
1 cup choc chips
1 tsp nutmeg
Bake at 350 for 15 min
~Tawna
Magleby's Buttermilk Pie
Dry ingredients
2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cups buttermilk
2 Tbsp juice of 1 lemon
2 Tbsp vanilla
1/2 cup butter melted (add later)
Beat eggs, add buttermilk to eggs, add lemon juice and vanilla, whisk wet to dry. whisk until smooth and add butter, whisk. Pour into unbaked pie crust. Bake in a convention over at 350 for 10 min with fan on low, then 350-325 for 45 min with no fan. Then turn and bake 5 more mine with fan on low.
~via Megan Alexander
2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cups buttermilk
2 Tbsp juice of 1 lemon
2 Tbsp vanilla
1/2 cup butter melted (add later)
Beat eggs, add buttermilk to eggs, add lemon juice and vanilla, whisk wet to dry. whisk until smooth and add butter, whisk. Pour into unbaked pie crust. Bake in a convention over at 350 for 10 min with fan on low, then 350-325 for 45 min with no fan. Then turn and bake 5 more mine with fan on low.
~via Megan Alexander
Magleby's Chocolate Chip Cookie Pie
Cream well
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
Hot Milk Cake
4 eggs
1 1/2 Cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
Heat 1 Cup milk and 1 cube margarine. Add to other ingredients. Bake at 375 for 20 min for cookie sheet or 30 min for 9X13 pan.
~Tawna Smith
Mom's Cheesecake
Crust
1 cup graham cracker crumbs
1/2 cup melted margarine
1/4 cup sugar
Filling
2 pkg cream cheese
2 eggs
1/2 cup sugar
3/4 tsp vanilla
Pour into spring form pan. Bake at 375 for 18 min. Remove from oven and let stand 15 min. Return to oven.
Mix
2 cup sour cream
1/4 cup sugar
1 tsp vanilla
Spread on top. Bake at 450 for 8 min. then cool and refrigerate.
~Tawna
Saturday
Oatmeal Muffins
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. quick or old-fashioned oats
1/2 c. raisins
3 T oil
1 egg, beaten
1 c. milk
2 T sugar
2 t flour
1 t cinnamon
1 t melted butter
Preheat oven to 425F. Sift together flour, sugar, baking powder and salt into a mixing bowl. Stir in oats and raisins. Add oil, egg, and milk. Stir only until dry ingredients are moistened. Fill greased muffin cups full (makes 12 muffins). Sprinkle with cinnamon topping (sugar-butter). Bake 15 minutes.
~Shirley Ricks
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. quick or old-fashioned oats
1/2 c. raisins
3 T oil
1 egg, beaten
1 c. milk
2 T sugar
2 t flour
1 t cinnamon
1 t melted butter
Preheat oven to 425F. Sift together flour, sugar, baking powder and salt into a mixing bowl. Stir in oats and raisins. Add oil, egg, and milk. Stir only until dry ingredients are moistened. Fill greased muffin cups full (makes 12 muffins). Sprinkle with cinnamon topping (sugar-butter). Bake 15 minutes.
~Shirley Ricks
Perfectly Chocolate Cake
Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
~ Nicole Smith (via Hershey's... Never make cake mix chocolate cake again! this is the best!)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
~ Nicole Smith (via Hershey's... Never make cake mix chocolate cake again! this is the best!)
Three-Cheese Chicken Penne Pasta Bake
1-1/2 cups penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large pot as directed on package, adding spinach to boiling water the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
DRAIN pasta mixture well; return to pot. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
BAKE 10 to 15 min. or until heated through
~Nicole Smith
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large pot as directed on package, adding spinach to boiling water the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
DRAIN pasta mixture well; return to pot. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
BAKE 10 to 15 min. or until heated through
~Nicole Smith
Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt (** i think that was too much)
1/3 cup oil
2/3 cup milk
Combine the ingredients until well mixed. Roll out dough and cut into circles. Bake on un-greased cooking sheet at 450* F for 8 - 10 minutes. Don't over bake...
~Nicole Smith
3 teaspoons baking powder
1 teaspoon salt (** i think that was too much)
1/3 cup oil
2/3 cup milk
Combine the ingredients until well mixed. Roll out dough and cut into circles. Bake on un-greased cooking sheet at 450* F for 8 - 10 minutes. Don't over bake...
~Nicole Smith
Easy dinner ideas
Elegant Chicken:
In a pyrex casserole pan layer the following:
Pkg. Of chicken tenders (if you have kids) or 4 boneless,skinless breasts
1 cup frozen corn sprinkled on top
(if you like broccoli you can add that too, the small pieces)
1 can cream of chicken soup spread over all
Stovetop stuffing – I by the large round cannister and just sprinkle it over the top until all the layer is covered, it usually takes about 1/3 of the pkg.
Cover with foil and bake at 350’ for 30 min. then take off the foil and bake 10 more min. to crisp up the stuffing layer.
Meat Balls as a main dish:
In a large mixing bowl put:
1 to 1 ½ lb. Hamburger ( I use lean so it’s not so greasy)
1 egg – raw
8 – 10 crackers smashed up small ( Ritz or saltine)
1 Tbsp. Worchestershire sauce
2 Tbsp. Dried onion flakes, or fresh onion minced
½ cup rice, ( I usually use minute rice)
1 tsp. Salt
¼ tsp. pepper
With your hands mix all these ing. Together
Prepare a deep pyrex baking bowl with lid, or a deep pan (small) you can cover with foil, spray some Pam in the bottom to make clean up easier.
Form meat balls about the size of pingpong balls, or just a bit bigger.
Place in the baking dish close together
Pour 1 can of tomato soup over the top and cover the dish with a lid or foil.
Bake at 350’ for about 40 minutes.
Hamburger Pie
1 lb. Hamburger – press this into a large pie pan- bake at 350’ for about 15 –20 min, until brown and cooked, drain off any grease
Either boil and mash 3 potatoes, or mix up 3 cups of instant potatoes, then fill in the middle of the pie pan
Grate cheese, as much as you want to cover the top of the pie.
Put back in the oven and continue baking until the cheese is melted and warm
~Millicent Carrasco
In a pyrex casserole pan layer the following:
Pkg. Of chicken tenders (if you have kids) or 4 boneless,skinless breasts
1 cup frozen corn sprinkled on top
(if you like broccoli you can add that too, the small pieces)
1 can cream of chicken soup spread over all
Stovetop stuffing – I by the large round cannister and just sprinkle it over the top until all the layer is covered, it usually takes about 1/3 of the pkg.
Cover with foil and bake at 350’ for 30 min. then take off the foil and bake 10 more min. to crisp up the stuffing layer.
Meat Balls as a main dish:
In a large mixing bowl put:
1 to 1 ½ lb. Hamburger ( I use lean so it’s not so greasy)
1 egg – raw
8 – 10 crackers smashed up small ( Ritz or saltine)
1 Tbsp. Worchestershire sauce
2 Tbsp. Dried onion flakes, or fresh onion minced
½ cup rice, ( I usually use minute rice)
1 tsp. Salt
¼ tsp. pepper
With your hands mix all these ing. Together
Prepare a deep pyrex baking bowl with lid, or a deep pan (small) you can cover with foil, spray some Pam in the bottom to make clean up easier.
Form meat balls about the size of pingpong balls, or just a bit bigger.
Place in the baking dish close together
Pour 1 can of tomato soup over the top and cover the dish with a lid or foil.
Bake at 350’ for about 40 minutes.
Hamburger Pie
1 lb. Hamburger – press this into a large pie pan- bake at 350’ for about 15 –20 min, until brown and cooked, drain off any grease
Either boil and mash 3 potatoes, or mix up 3 cups of instant potatoes, then fill in the middle of the pie pan
Grate cheese, as much as you want to cover the top of the pie.
Put back in the oven and continue baking until the cheese is melted and warm
~Millicent Carrasco
Chuck’s Peanut Brittle
2 Cups Sugar
½ C. water
1 C. Karo Syrup
Mix well and boil until brittle (290’)
Lower heat and add the following ingredients quickly:
12 oz. Pkg. Spanish Peanuts
1 Tbsp. Butter
1 tsp. Vanilla
2 tsp. Soda
Be sure to continue to stir while it is browning. When it reaches a caramelized color, pour onto a buttered cookie sheet with sides. Smooth out until even, cool and break into pieces.
~Chuck Carrasco
½ C. water
1 C. Karo Syrup
Mix well and boil until brittle (290’)
Lower heat and add the following ingredients quickly:
12 oz. Pkg. Spanish Peanuts
1 Tbsp. Butter
1 tsp. Vanilla
2 tsp. Soda
Be sure to continue to stir while it is browning. When it reaches a caramelized color, pour onto a buttered cookie sheet with sides. Smooth out until even, cool and break into pieces.
~Chuck Carrasco
Milli-o's
2 Boxes of German Chocolate cake mix
1 ½ C. crisco butter-flavored shortening
4 eggs
Combine these ingredients in a large bowl, and mix well.
Scoop onto cookie sheet with cookie scoop or large spoon ( smaller scoop
for smaller cookies)
Bake 9-11 min. @ 350’ in regular oven (Bake 12 min. @ 325’ in convection oven)
Take out when a bit soft in the middle, not Hard. Cool completely .
(If you want to use a cookie cutter, cut before cooled)
Frost bottom of cookie with 1 can of vanilla or cream cheese frosting.Put both bottoms together to make oreo style cookies.
This will make about 30 medium size cookies.
~Millicent Carrasco
1 ½ C. crisco butter-flavored shortening
4 eggs
Combine these ingredients in a large bowl, and mix well.
Scoop onto cookie sheet with cookie scoop or large spoon ( smaller scoop
for smaller cookies)
Bake 9-11 min. @ 350’ in regular oven (Bake 12 min. @ 325’ in convection oven)
Take out when a bit soft in the middle, not Hard. Cool completely .
(If you want to use a cookie cutter, cut before cooled)
Frost bottom of cookie with 1 can of vanilla or cream cheese frosting.Put both bottoms together to make oreo style cookies.
This will make about 30 medium size cookies.
~Millicent Carrasco
White Chocolate Cheese Cake Bars
CRUST:
2 Cups Graham cracker crumbs
½ Cup melted butter
4 tbsp. Sugar
Mix and press firmly into 9 x 13 pan
FILLING:
3 pkg. Cream cheese (can use 1/3 less fat, but not “fat free”)
¾ cup sugar
1 tsp. Vanilla
Cream together and add:
3 eggs - (adding one at a time)
Beat until smooth,
ADD 6 oz. Melted white chocolate gradually while still beating
Pour over crust -- bake at 350’ for 35 min.
Let cool for 2 hours and then refrigerate. When ready to serve, bring to room temperature and melt another 6 oz. White chocolate and spread over the top.
Cut immediately before chocolate hardens.
~Millicent Carrasco
2 Cups Graham cracker crumbs
½ Cup melted butter
4 tbsp. Sugar
Mix and press firmly into 9 x 13 pan
FILLING:
3 pkg. Cream cheese (can use 1/3 less fat, but not “fat free”)
¾ cup sugar
1 tsp. Vanilla
Cream together and add:
3 eggs - (adding one at a time)
Beat until smooth,
ADD 6 oz. Melted white chocolate gradually while still beating
Pour over crust -- bake at 350’ for 35 min.
Let cool for 2 hours and then refrigerate. When ready to serve, bring to room temperature and melt another 6 oz. White chocolate and spread over the top.
Cut immediately before chocolate hardens.
~Millicent Carrasco
Clam or Crab Chip Dip
8oz. Pkg. Cream cheese, softened
1 small carton cottage cheese
½ pt. Sour cream
2 Tablespoons Worchester Sauce
¼ teaspoon garlic salt
1 can of drained clams or crab pieces
Mix well and refrigerate for at least 1 hour.
~Millicent Carrasco
1 small carton cottage cheese
½ pt. Sour cream
2 Tablespoons Worchester Sauce
¼ teaspoon garlic salt
1 can of drained clams or crab pieces
Mix well and refrigerate for at least 1 hour.
~Millicent Carrasco
Michon’s Goop Dip
2 or 3 ripe but firm avocados (you should be able to press thumb into it, but it shouldn’t be too soft) Slice into small pieces
1 pkg. of white or yellow frozen corn (medium size) put in strainer and thaw under the hot water for a couple of minutes
1 bunch of green onions
about 12 cherry tomatoes ( cut top and squeeze out seeds) then slice into smaller pieces
1 can black beans, washed and drained in strainer
Juice from 1 large lemon – ( or 2 small ones, just taste to make sure)
1 Tablespoon of oil, ( vegetable is our favorite)
1 teaspoon salt
¼ tsp. Pepper, ( can use black, or hot shot, or less of red pepper) what ever you want
Mix all together with a rubber spatula so you won’t smash avacados.
Great to serve with corn chips, or stuff into flour tortillias for a burrito.
~Michon Carrasco
1 pkg. of white or yellow frozen corn (medium size) put in strainer and thaw under the hot water for a couple of minutes
1 bunch of green onions
about 12 cherry tomatoes ( cut top and squeeze out seeds) then slice into smaller pieces
1 can black beans, washed and drained in strainer
Juice from 1 large lemon – ( or 2 small ones, just taste to make sure)
1 Tablespoon of oil, ( vegetable is our favorite)
1 teaspoon salt
¼ tsp. Pepper, ( can use black, or hot shot, or less of red pepper) what ever you want
Mix all together with a rubber spatula so you won’t smash avacados.
Great to serve with corn chips, or stuff into flour tortillias for a burrito.
~Michon Carrasco
Spinach Dip
1 c. mayonaise
1 c. sour cream
10oz. Pkg. Frozen spinach – thaw and drain in strainer until dry
1 pkg. Dry vegetable soup mix (Knorr)
8oz. Can water chestnuts sliced
4 green onions – chopped small
Combine mayo, sour cream until smooth, add spinach, soup mix, water chestnuts, onions. Refigerate at least 1 hr, overnight is best.
Can serve in large hollowed out round bread loaf, or in bowl. Serve with crackers, breadsticks, or chips.
~Millicent Carrasco
1 c. sour cream
10oz. Pkg. Frozen spinach – thaw and drain in strainer until dry
1 pkg. Dry vegetable soup mix (Knorr)
8oz. Can water chestnuts sliced
4 green onions – chopped small
Combine mayo, sour cream until smooth, add spinach, soup mix, water chestnuts, onions. Refigerate at least 1 hr, overnight is best.
Can serve in large hollowed out round bread loaf, or in bowl. Serve with crackers, breadsticks, or chips.
~Millicent Carrasco
Crab/Salsa Dip
1 Bunch of green onions
1 can of crab meat (drained in strainer)
8 oz. Cream cheese (softened)
1 T. lemon juice ( fresh if possible)
1 cup of salsa
Mix crab and cream cheese together with lemon juice then add onions. Spread into low rimmed pan,(quiche style is good, or pie size)
Best if chilled for at least an hour, then pour salsa over the top. Serve with chips or crackers.
~ Millicent Carrasco
1 can of crab meat (drained in strainer)
8 oz. Cream cheese (softened)
1 T. lemon juice ( fresh if possible)
1 cup of salsa
Mix crab and cream cheese together with lemon juice then add onions. Spread into low rimmed pan,(quiche style is good, or pie size)
Best if chilled for at least an hour, then pour salsa over the top. Serve with chips or crackers.
~ Millicent Carrasco
Quick and Easy Dip
8oz. Pkg. Cream Cheese at room temperature
Topping: 1 bottle of salsa, or Pepper Jelly (Harry & Davids)
Pour topping over cream cheese in nice flat dish with crackers or chips arranged around it.
Alternate:
BBQ & Cream Cheese Dip
8oz. Pkg. Cream Cheese at room temp
2 or 3 tablespoons of BBQ sauce
Mix together in bowl until it tastes right to you. Serve with crackers or chips
Topping: 1 bottle of salsa, or Pepper Jelly (Harry & Davids)
Pour topping over cream cheese in nice flat dish with crackers or chips arranged around it.
Alternate:
BBQ & Cream Cheese Dip
8oz. Pkg. Cream Cheese at room temp
2 or 3 tablespoons of BBQ sauce
Mix together in bowl until it tastes right to you. Serve with crackers or chips
Mill's Pecan Pie
In a lg. bowl combine the following:
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
Maddi's Famous Carmel Corn
2 bags of popped corn - smart pop is good so you don't get extra butter taste
In a saucepan combine and heat the following
1 square butter
1 C. brown sugar
1/2 C. Karo Syrup
Bring to a boil, then boil 2 minutes more, then add 1/2 tsp. baking soda, stir in and pour over popped corn. ( you can add nuts, m&m's, rasins, heath bars are good too!!)
~Maddi Carrasco Robinson
In a saucepan combine and heat the following
1 square butter
1 C. brown sugar
1/2 C. Karo Syrup
Bring to a boil, then boil 2 minutes more, then add 1/2 tsp. baking soda, stir in and pour over popped corn. ( you can add nuts, m&m's, rasins, heath bars are good too!!)
~Maddi Carrasco Robinson
Turkey Wild Rice Soup
Cook carcass of turkey celery and onions overnight in crock pot. If you don’t want to go to that much work.... Throw out the carcass and use chicken bouillon instead. It still be scrumptious
If you do cook the carcass be sure to strain the broth and de-bone the turkey, making sure you leave one bone for daddy to find.
Cook 2 cups carrots and then add to broth, Saute ½ cup onion and 2 cups celery and add to broth. Add turkey meat. Add wild rice and cook for an hour or two or you can precook rice and than add. Season with ground sage, pepper and salt
Serve with crusty rolls and orange wedges.
~ Tawna
If you do cook the carcass be sure to strain the broth and de-bone the turkey, making sure you leave one bone for daddy to find.
Cook 2 cups carrots and then add to broth, Saute ½ cup onion and 2 cups celery and add to broth. Add turkey meat. Add wild rice and cook for an hour or two or you can precook rice and than add. Season with ground sage, pepper and salt
Serve with crusty rolls and orange wedges.
~ Tawna
The Infamous Rice with Crab Sauce
Prepare rice in rice cooker.
Sauce:
In large saucepan: Melt 3 Tb. Butter and stir in 3 Tb. Flour. Brown roux.
Add 4 cups milk and stir in until cooked and lumps are gone. Add crab flakes (approx. 2 cups) you can use shrimp too. Add 1/4 cup Parmesan cheese.
If mixture needs to be more thickened use 2 Tablespoons cornstarch and a little water and stir mixture into sauce. Cook until cornstarch taste is gone.
Add juice of one lemon.
Pour into 9 x 13 pan and sprinkle with Paprika and a little Parmesan cheese. Bake for 30 minutes or until heated. Don’t overbake or mixture will separate. Serve over rice, with green beans sprinkled with toasted almonds and fresh fruit,
This is my children’s all time favorite meal.
~Tawna
Sauce:
In large saucepan: Melt 3 Tb. Butter and stir in 3 Tb. Flour. Brown roux.
Add 4 cups milk and stir in until cooked and lumps are gone. Add crab flakes (approx. 2 cups) you can use shrimp too. Add 1/4 cup Parmesan cheese.
If mixture needs to be more thickened use 2 Tablespoons cornstarch and a little water and stir mixture into sauce. Cook until cornstarch taste is gone.
Add juice of one lemon.
Pour into 9 x 13 pan and sprinkle with Paprika and a little Parmesan cheese. Bake for 30 minutes or until heated. Don’t overbake or mixture will separate. Serve over rice, with green beans sprinkled with toasted almonds and fresh fruit,
This is my children’s all time favorite meal.
~Tawna
Sourdough Pancakes
Mix up night before:
1/2 cup starter
2 cups flour
2 cups milk
Let stand overnight in covered bowl.. Take out 1/2 cup starter and put back in fridge.
Add to sponge:
1 tsp. Salt
1 tsp. Soda
2 eggs
l Tb. Sugar
2 Tb. Oil
Stir and pour out on griddle into pancakes.
Serve with Butter Sauce:
1 cup butter
1 can skim milk or regular canned milk
1 cup sugar
Bring to a boil stirring constantly until a little thickened. Add vanilla and serve with pancakes. My kids love this (must be the real butter).
~Helen Gourley
1/2 cup starter
2 cups flour
2 cups milk
Let stand overnight in covered bowl.. Take out 1/2 cup starter and put back in fridge.
Add to sponge:
1 tsp. Salt
1 tsp. Soda
2 eggs
l Tb. Sugar
2 Tb. Oil
Stir and pour out on griddle into pancakes.
Serve with Butter Sauce:
1 cup butter
1 can skim milk or regular canned milk
1 cup sugar
Bring to a boil stirring constantly until a little thickened. Add vanilla and serve with pancakes. My kids love this (must be the real butter).
~Helen Gourley
Royal Raspberry Cake
Cake:
2 cups flour
1/2 tsp. Salt
1 Tbsp. Baking powder
1/ 3 cup butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup milk (room temperature)
1 tsp. Vanilla
3 ½ cup fresh or frozen (thawed) raspberries, whole, unsweetened
Glaze
11/2 cups confectioners sugar
2 Tbsp. Cream or milk with melted butter
1 tsp. Vanilla
Stir together first three ingredients in a bowl with a wire whisk. Cream softened butter add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased floured 13 X 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients. Spread over cake, leaving berries exposed. Serve warm with vanilla icecream, if desired. Yield 16 - 20 servings
Note from Tawna to Phyllis:
“Mother, this recipe came from the magazine Country Women. I made it a long time ago and the family loved it. When you said you needed dessert recipes I went thru my cake section and found this. It is quite moist so maybe the flour difference won’t matter as much. The “Country Women” says, “My all time favorite cake recipes include this one. It’s easy to make, pretty to look at...and delicious. I never fail to get compliments when I serve this to family’ or friends~~the sweet/tart taste is a treat.”
2 cups flour
1/2 tsp. Salt
1 Tbsp. Baking powder
1/ 3 cup butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup milk (room temperature)
1 tsp. Vanilla
3 ½ cup fresh or frozen (thawed) raspberries, whole, unsweetened
Glaze
11/2 cups confectioners sugar
2 Tbsp. Cream or milk with melted butter
1 tsp. Vanilla
Stir together first three ingredients in a bowl with a wire whisk. Cream softened butter add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased floured 13 X 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients. Spread over cake, leaving berries exposed. Serve warm with vanilla icecream, if desired. Yield 16 - 20 servings
Note from Tawna to Phyllis:
“Mother, this recipe came from the magazine Country Women. I made it a long time ago and the family loved it. When you said you needed dessert recipes I went thru my cake section and found this. It is quite moist so maybe the flour difference won’t matter as much. The “Country Women” says, “My all time favorite cake recipes include this one. It’s easy to make, pretty to look at...and delicious. I never fail to get compliments when I serve this to family’ or friends~~the sweet/tart taste is a treat.”
Subscribe to:
Posts (Atom)