1 1/2 C. flour
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C. shortening
1/4 C. packed brown sugar
1 egg
1/2 C. molasses
Vanilla topping:
1/4 C. butter(no substitute)
2 tbsp flour
3/4 C. sugar
1 C. milk
1 tsp vanilla
Combine all dry ingredients and set aside. Beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses and beat for one minute. Add dry ingredients with 1/2 C. water, alternating until mixed. Pour in a greased 9 inch cake pan. Bake at 350 for 25-30 minutes. Cool in pan on cooling rack for 30 minutes.
Vanilla topping:
Melt butter over medium heat. Add flour and whisk. Whisk in sugar. Add milk gradually. Add vanilla. Stir constant over medium heat until thickened. Cook one more minute while stirring. Drizzle warm over warm gingerbread cake.
Sunday, January 25, 2009
Peach Cobbler
8-10 peaches
1 Tbsp lemon juice
1/4 C. brown sugar
1 1/2 Tbsp corn starch
1/2 C. water
1 C. sugar
1 C. flour
1 tsp baking powder
1/2 tsp salt
4 Tbsp butter
2 eggs
Place sliced peaches in a greased baking dish stir in lemon juice to coat. In a sauce pan, stir brown sugar, corn starch. Add water and stir until dissolved. Cook over medium heat until it thickens(about 5 minutes) pour over peaches and coat. In bowl, mix sugar, flour, baking powder and salt. Mix well and add butter and egg. Drop by spoonfuls onto mixture. Sprinkle with additional sugar.
1 Tbsp lemon juice
1/4 C. brown sugar
1 1/2 Tbsp corn starch
1/2 C. water
1 C. sugar
1 C. flour
1 tsp baking powder
1/2 tsp salt
4 Tbsp butter
2 eggs
Place sliced peaches in a greased baking dish stir in lemon juice to coat. In a sauce pan, stir brown sugar, corn starch. Add water and stir until dissolved. Cook over medium heat until it thickens(about 5 minutes) pour over peaches and coat. In bowl, mix sugar, flour, baking powder and salt. Mix well and add butter and egg. Drop by spoonfuls onto mixture. Sprinkle with additional sugar.
Monday, January 19, 2009
Spaghetti salad
1 lb spaghetti
2 tomatoes chopped
2 cucumbers chopped
1 green pepper chopped
1 onion chopped
16 oz. zesty Italian dressing
1/2 container of McCormick's vegetable supreme seasoning
Cook and drain spaghetti. Rinse with cool water. Chop vegetables and add to pasta. Pour dressing and seasoning over pasta and vegetables. Toss well, chill, serve.
2 tomatoes chopped
2 cucumbers chopped
1 green pepper chopped
1 onion chopped
16 oz. zesty Italian dressing
1/2 container of McCormick's vegetable supreme seasoning
Cook and drain spaghetti. Rinse with cool water. Chop vegetables and add to pasta. Pour dressing and seasoning over pasta and vegetables. Toss well, chill, serve.
Cherry squares
1/2 C. butter
1/2 C. margarine
1 3/4 C. sugar
4 eggs
3 C. flour
1 tsp vanilla
1 tsp almond extract
1 can cherry pie filling
Cream butter and sugar. Add eggs one at a time. beat in flour vanilla and almond. Spread 3/4 of the dough on a 11x15(jelly roll pan) sheet. Drop 1 can of cherry pie filling over batter by spoonfuls. Drop the rest of the dough by teaspoonfuls on top of cherries. Bake at 350 for 35-40 minutes. Cool and cut into squares.
1/2 C. margarine
1 3/4 C. sugar
4 eggs
3 C. flour
1 tsp vanilla
1 tsp almond extract
1 can cherry pie filling
Cream butter and sugar. Add eggs one at a time. beat in flour vanilla and almond. Spread 3/4 of the dough on a 11x15(jelly roll pan) sheet. Drop 1 can of cherry pie filling over batter by spoonfuls. Drop the rest of the dough by teaspoonfuls on top of cherries. Bake at 350 for 35-40 minutes. Cool and cut into squares.
Cranberry crock-pot turkey
4-6 turkey or chicken breasts(or turkey breast roast 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 C. diced celery
1/2 C. diced onions
1 can(16oz.) whole cranberry sauce
1 C. barbecue sauce
Combine all ingredients in a crock pot. Cover and bake in high for 4-5 hours, or low for 6-8 hours. Remove from crock pot and slice. Serve with mashed potatoes and use extra sauce as gravy.
1/2 tsp salt
1/4 tsp pepper
1/2 C. diced celery
1/2 C. diced onions
1 can(16oz.) whole cranberry sauce
1 C. barbecue sauce
Combine all ingredients in a crock pot. Cover and bake in high for 4-5 hours, or low for 6-8 hours. Remove from crock pot and slice. Serve with mashed potatoes and use extra sauce as gravy.
Toffee dip for apples
1 8oz. cream chhese, softened
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits
Whip together and serve with sliced apples.
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits
Whip together and serve with sliced apples.
Black bean soup
2 Tbsp oil
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce
Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce
Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.
Mom's homemeade waffles
2 C. flour
4 tsp baking powder
2 eggs
1 3/4 milk
4 Tbsp oil
Sift flour and baking powder together. Gradually add to wet ingredients. Spray waffle iron with non-stick cooking spray.
4 tsp baking powder
2 eggs
1 3/4 milk
4 Tbsp oil
Sift flour and baking powder together. Gradually add to wet ingredients. Spray waffle iron with non-stick cooking spray.
Saturday, January 17, 2009
Beef Stroganoff
1/2 C. flour
1 T. salt
1 t. pepper
1/2 cube margarine or butter
1 small round steak, cut into 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can beef broth OR 2 C. water and 1 1/2 t. beef boullion
1 can cream of mushroom soup
1 soup can of water
2, 4 oz. cans mushrooms
1 C. sour cream
Shake flour, salt, and pepper in a ziploc bag with meat until well coated. Melt margarine in 5 quart pot. Add onion, garlic, and meat. Cook until meat is browned. Add broth, soup, and water. Simmer for 1 hour or until meat is tender. Add mushrooms and sour cream. Mix well and cook for 15 minutes more. Serve over rice.
This is my husband's absolute favorite!
1 T. salt
1 t. pepper
1/2 cube margarine or butter
1 small round steak, cut into 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can beef broth OR 2 C. water and 1 1/2 t. beef boullion
1 can cream of mushroom soup
1 soup can of water
2, 4 oz. cans mushrooms
1 C. sour cream
Shake flour, salt, and pepper in a ziploc bag with meat until well coated. Melt margarine in 5 quart pot. Add onion, garlic, and meat. Cook until meat is browned. Add broth, soup, and water. Simmer for 1 hour or until meat is tender. Add mushrooms and sour cream. Mix well and cook for 15 minutes more. Serve over rice.
This is my husband's absolute favorite!
Taco Soup
1 lb. ground beef or turkey
1 package taco seasoning (1/4 C.)
3 3/4 C. water
3 t. beef boullion (or 3 cubes)
1, 6 oz. can tomato paste
1, 15 oz. can corn, drained
2, 14 oz. cans tomatoes (any kind), do not drain
1, 15 oz. can kidney beans, do not drain
1, 15 oz. can black beans, do not drain
1, 15 oz. can pinto beans, do not drain (optional)
1, 4 oz. can diced green chillies (optional)
In 5 quart pot cook meat. Drain meat and return to pot. Add 3/4 C. water and taco seasoning. Mix well and allow to simmer 5-7 minutes until it thickens up. Add the remaining water, as well as, the boullion, and tomato paste. Mix well until all the clumps of tomato paste are gone. Add the remaining ingredients and simmer 20-30 minutes. Serve with tortilla chips, shredded cheese, and sour cream.
1 package taco seasoning (1/4 C.)
3 3/4 C. water
3 t. beef boullion (or 3 cubes)
1, 6 oz. can tomato paste
1, 15 oz. can corn, drained
2, 14 oz. cans tomatoes (any kind), do not drain
1, 15 oz. can kidney beans, do not drain
1, 15 oz. can black beans, do not drain
1, 15 oz. can pinto beans, do not drain (optional)
1, 4 oz. can diced green chillies (optional)
In 5 quart pot cook meat. Drain meat and return to pot. Add 3/4 C. water and taco seasoning. Mix well and allow to simmer 5-7 minutes until it thickens up. Add the remaining water, as well as, the boullion, and tomato paste. Mix well until all the clumps of tomato paste are gone. Add the remaining ingredients and simmer 20-30 minutes. Serve with tortilla chips, shredded cheese, and sour cream.
Wednesday, January 14, 2009
CHEESECAKE FACTORY PUMPKIN CHEESECAKE
Crust:
1 1/2 C. graham cracker crumbs
5 Tbsp butter, melted
1 Tbsp sugar
Filling:
3-8oz pkgs cream cheese
1 C. sugar
1 tsp vanilla
1 C. canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream
caramel sauce
Mix crust ingredients together, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8 inch spring form pan. Bake for 5 minutes at 350. Set aside. Combine cheese, sugar, and vanilla in large bowl. mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes, or until top turns a bit darker. Remove to a cooling rack and allow it to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream and caramel sauce.
1 1/2 C. graham cracker crumbs
5 Tbsp butter, melted
1 Tbsp sugar
Filling:
3-8oz pkgs cream cheese
1 C. sugar
1 tsp vanilla
1 C. canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream
caramel sauce
Mix crust ingredients together, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8 inch spring form pan. Bake for 5 minutes at 350. Set aside. Combine cheese, sugar, and vanilla in large bowl. mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes, or until top turns a bit darker. Remove to a cooling rack and allow it to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream and caramel sauce.
CINNAMON MUFFINS
1 1/2 C. flour
1/2 C. sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 C. milk
1/4 C. brown sugar
2 tsp baking powder
1 egg beaten
1/2 C. oil
Sift all dry ingredients. Combine wt ingredients and add to dry. Pour into greased muffin tin. bake at 400 for 15 minutes
1/2 C. sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 C. milk
1/4 C. brown sugar
2 tsp baking powder
1 egg beaten
1/2 C. oil
Sift all dry ingredients. Combine wt ingredients and add to dry. Pour into greased muffin tin. bake at 400 for 15 minutes
WEIGHT WATCHERS ZERO POINT SOUP
2/3 C. sliced carrots
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini
In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini
In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.
FULL SHEET BROWNIES
1 1/2 C. butter
3 C. flour
3 C. sugar
6 eggs
5 Tbsp cocoa
Icing:
1/2 C. butter
3 Tbsp cocoa
1/2 bag powdered sugar
milk to thin
Cream butter and sugar. Add eggs and mix. Combine flour and cocoa and add to mixture. Spread into a greased jelly roll pan. Bake at 350 for 25 minutes. Cool on cooling rack. Prepare icing and spread over brownies when cooled
3 C. flour
3 C. sugar
6 eggs
5 Tbsp cocoa
Icing:
1/2 C. butter
3 Tbsp cocoa
1/2 bag powdered sugar
milk to thin
Cream butter and sugar. Add eggs and mix. Combine flour and cocoa and add to mixture. Spread into a greased jelly roll pan. Bake at 350 for 25 minutes. Cool on cooling rack. Prepare icing and spread over brownies when cooled
OATMEAL PEANUT BUTTER COOKIES
1/2 C. shortening
1/2 C. margarine or butter
1 C. packed brown sugar
3/4 C. packed brown sugar
1 C. peanut butter
2 eggs
1 1/2 C. flour
2 tsp baking soda
1 tsp salt
1 C. quick oats
chocolate frosting:
1/2 C. butter
3 tbsp cocoa
1/2 bag powdered sugar
milk to thin
Cream shortening margarine, sugars, and peanut butter. Beat in eggs one at a time. Combine flour, soda, and salt in seperate bowl and mix. Stir flour mixture into creamed mixture. Mix in oats until just combined. Scoop onto greased cookie sheets. Bake at 350 for 10-12 minutes. Top with chocolate frosting
1/2 C. margarine or butter
1 C. packed brown sugar
3/4 C. packed brown sugar
1 C. peanut butter
2 eggs
1 1/2 C. flour
2 tsp baking soda
1 tsp salt
1 C. quick oats
chocolate frosting:
1/2 C. butter
3 tbsp cocoa
1/2 bag powdered sugar
milk to thin
Cream shortening margarine, sugars, and peanut butter. Beat in eggs one at a time. Combine flour, soda, and salt in seperate bowl and mix. Stir flour mixture into creamed mixture. Mix in oats until just combined. Scoop onto greased cookie sheets. Bake at 350 for 10-12 minutes. Top with chocolate frosting
ONE DISH CHICKEN AND RICE BAKE
1 cream of chicken soup
1 C. water
3/4 C. uncooked rice
1/4 tsp paprika
1/4 tsp ground pepper
4 skinless boneless chicken breasts
Mix, soup, water, rice, paprika, and pepper in a 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil. Bake at 375 for 45 minutes or until rice is done.
1 C. water
3/4 C. uncooked rice
1/4 tsp paprika
1/4 tsp ground pepper
4 skinless boneless chicken breasts
Mix, soup, water, rice, paprika, and pepper in a 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil. Bake at 375 for 45 minutes or until rice is done.
CARAMELS/ALSO USED FOR APPLES
1 C. butter
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla
Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.
CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla
Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.
CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.
NEVER-FAIL ENGLISH TOFFEE
1 C. sugar
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar
Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar
Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).
SCOTCHEROOS
2 C. sugar
2 C. corn syrup
2 C. creamy peanut butter
12-14 C. rice krispies
12 oz. milk chocolate chips
12 oz. butterscotch chips
Bring sugar and corn syrup to a boil, but don't boil. Add peanut butter. Pour over rice krispies and mix. Pour in a greased.jelly roll pan. Melt chocolate and butterscotch and spread over the top.
2 C. corn syrup
2 C. creamy peanut butter
12-14 C. rice krispies
12 oz. milk chocolate chips
12 oz. butterscotch chips
Bring sugar and corn syrup to a boil, but don't boil. Add peanut butter. Pour over rice krispies and mix. Pour in a greased.jelly roll pan. Melt chocolate and butterscotch and spread over the top.
Monday, January 12, 2009
SALSA FOR CANNING
20 lg or 40 sm tomatoes, blanched and peeled
8 bell peppers
7 onions
6 garlic cloves
7 jalapenos
1 Tbsp cilantro
1 1/2 tsp cumin
1 C. vinegar
1/3 C. sugar
5 Tbsp salt
12 oz tomato paste
Chop tomatoes, peppers, onion, garlic, cilantro. Add remaining ingredients and mix. Bring to a boil for 30 minutes. Add tomato paste. Put in bottles and process for 30 minutes.
8 bell peppers
7 onions
6 garlic cloves
7 jalapenos
1 Tbsp cilantro
1 1/2 tsp cumin
1 C. vinegar
1/3 C. sugar
5 Tbsp salt
12 oz tomato paste
Chop tomatoes, peppers, onion, garlic, cilantro. Add remaining ingredients and mix. Bring to a boil for 30 minutes. Add tomato paste. Put in bottles and process for 30 minutes.
GROOVY COOKIES
1 C. butter
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
1 1/2 C. flour
1/2 tsp baking soda
1/2 tsp salt
1 C. coconut
4 C. old fashioned oats
2 C. semi sweet choc. chips
Cream butter and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients and add to mixture. Add coconut, oats, and choc. chips. Roll into balls and roll in sugar. Place on greased cookie sheet. Bake at 350 for 9-11 minutes.
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
1 1/2 C. flour
1/2 tsp baking soda
1/2 tsp salt
1 C. coconut
4 C. old fashioned oats
2 C. semi sweet choc. chips
Cream butter and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients and add to mixture. Add coconut, oats, and choc. chips. Roll into balls and roll in sugar. Place on greased cookie sheet. Bake at 350 for 9-11 minutes.
BUTTER CREAM ICING
1 C. butter
1 C. shortening
2 tsp vanilla
1 bag powdered sugar
4 Tbsp milk
Mix butter and shortening until fluffy. Add vanilla. Alternate adding powdered sugar and milk. Mix well.
1 C. shortening
2 tsp vanilla
1 bag powdered sugar
4 Tbsp milk
Mix butter and shortening until fluffy. Add vanilla. Alternate adding powdered sugar and milk. Mix well.
PUMPKIN CRUNCH
1 16 oz can pumpkin
1 12 oz can evaporated milk
4 tsp pumpkin pie spice
3 eggs
1/2 tsp salt
1 1/2 C. sugar
1 yellow cake mix
1 C. melted butter
Mix all ingredients well and pour into buttered 9x13 pan. Sprinkle dry cake mix over the top. Drizzle melted butter over the top of entire mixture. Bake at 350 for 50-65 minutes. Top with whipped cream.
1 12 oz can evaporated milk
4 tsp pumpkin pie spice
3 eggs
1/2 tsp salt
1 1/2 C. sugar
1 yellow cake mix
1 C. melted butter
Mix all ingredients well and pour into buttered 9x13 pan. Sprinkle dry cake mix over the top. Drizzle melted butter over the top of entire mixture. Bake at 350 for 50-65 minutes. Top with whipped cream.
CHOCOLATE ICE CREAM CAKE ROLL
4 eggs
1 tsp vanilla
1/4 C. cocoa
3/4 C. sugar
3/4 C. flour
3/4 tsp baking powder
1 quart mint ice cream(or your favorite flavor)
powdered sugar for sprinkling
Line flat jelly roll pan with greased waxed paper. Combine first 6 ingredients until well mixed. Spread onto waxed paper. Bake 15 minutes at 375. Loosen cake from pan and dump upside down onto dish towel sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar. Roll up cake and towel together while cake is hot. Cool completely. Unroll and spread softened ice cream on top of cake. Reroll cake and wrap with foil. freeze for 12 hours.
1 tsp vanilla
1/4 C. cocoa
3/4 C. sugar
3/4 C. flour
3/4 tsp baking powder
1 quart mint ice cream(or your favorite flavor)
powdered sugar for sprinkling
Line flat jelly roll pan with greased waxed paper. Combine first 6 ingredients until well mixed. Spread onto waxed paper. Bake 15 minutes at 375. Loosen cake from pan and dump upside down onto dish towel sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar. Roll up cake and towel together while cake is hot. Cool completely. Unroll and spread softened ice cream on top of cake. Reroll cake and wrap with foil. freeze for 12 hours.
BROWN SUGAR GLAZED CARROTS
2 lbs carrots
1/2 tsp salt
2/3 C. packed brown sugar
1/4 C. margarine or butter
1 tsp grated orange peel
Cut carrots into 1/4 inch slices. Heat 1 inch of water to boiling in a sauce pan. Add 1/4 tsp salt. Add the carrot slices. Cover and heat to boiling again. Reduce heat so water gently boils. Cook covered for 12-15 minutes until tender. While carrots are cooking, heat brown sugar, margarine, orange peel, and 1/4 tsp salt in the skillet over medium heat, stirring constantly until sugar is dissolved and mixture is bubbly. Remove the skillet from heat. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat for 5 minutes, stirring occasionally until carrots are glazed and hot.
1/2 tsp salt
2/3 C. packed brown sugar
1/4 C. margarine or butter
1 tsp grated orange peel
Cut carrots into 1/4 inch slices. Heat 1 inch of water to boiling in a sauce pan. Add 1/4 tsp salt. Add the carrot slices. Cover and heat to boiling again. Reduce heat so water gently boils. Cook covered for 12-15 minutes until tender. While carrots are cooking, heat brown sugar, margarine, orange peel, and 1/4 tsp salt in the skillet over medium heat, stirring constantly until sugar is dissolved and mixture is bubbly. Remove the skillet from heat. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat for 5 minutes, stirring occasionally until carrots are glazed and hot.
SWEET PUFFED CORN
1 bag puffed corn
1 C. sugar
1 C. corn syrup
1 C. butter
2 Tbsp water
1 tsp vanilla
1 C. slivered almonds
Bring sugar, corn syrup, butter, and water to a boil on medium heat. Cook to hard ball stage. Remove from heat and add vanilla and almonds. Pour over puffed corn and mix well.
1 C. sugar
1 C. corn syrup
1 C. butter
2 Tbsp water
1 tsp vanilla
1 C. slivered almonds
Bring sugar, corn syrup, butter, and water to a boil on medium heat. Cook to hard ball stage. Remove from heat and add vanilla and almonds. Pour over puffed corn and mix well.
CHOCOLATE NO BAKE COOKIES
2 c. sugar
1/2 C. butter or margarine
1/2 C. milk
5 Tbsp cocoa
1/2 C. peanut butter
1 tsp vanilla
3 1/2 C. oats
In a saucepan bring sugar, butter, milk, and cocoa to a full rolling boil on medium heat for one minute. Remove from heat and add peanut butter, vanilla, and quick oats. Scoop onto foil or wax paper and let set.
1/2 C. butter or margarine
1/2 C. milk
5 Tbsp cocoa
1/2 C. peanut butter
1 tsp vanilla
3 1/2 C. oats
In a saucepan bring sugar, butter, milk, and cocoa to a full rolling boil on medium heat for one minute. Remove from heat and add peanut butter, vanilla, and quick oats. Scoop onto foil or wax paper and let set.
THE BEST CHOCOLATE CHIP COOKIES
1 C. butter flavor shortening
1/2 C. sugar
1/2 C. sugar
1 C. brown sugar
1 tsp vanilla
2 eggs
2 1/2 C. flour
1 tsp baking soda
1 tsp salt
2 C. semi-sweet choc. chips
Cream together the shortening, sugars, and vanilla. Beat egg in separate bowl/ Fold the egg into mixture. then add flour, baking soda, and salt. Stir in the chocolate chips. Scoop onto greased cookie sheet and bake at 375 for 8-10 minutes.
1 tsp vanilla
2 eggs
2 1/2 C. flour
1 tsp baking soda
1 tsp salt
2 C. semi-sweet choc. chips
Cream together the shortening, sugars, and vanilla. Beat egg in separate bowl/ Fold the egg into mixture. then add flour, baking soda, and salt. Stir in the chocolate chips. Scoop onto greased cookie sheet and bake at 375 for 8-10 minutes.
CARAMEL POPCORN
5 qts popped corn
1 C. butter
1 C. sugar
1 C. brown sugar
1/2 C. corn syrup
1/2 tsp salt
1/2 tsp baking soda
Add all ingredients except baking soda, stir together. Bring to a boil over medium heat. Stir constantly for 5 minutes. Remove from heat and add baking soda, stir until bubbly. Pour over popped corn. You can eat and enjoy it goey, or pour on a greased sheet and bake at 250 for one hour, turning every 15 minutes. cool and enjoy crunchy.
1 C. butter
1 C. sugar
1 C. brown sugar
1/2 C. corn syrup
1/2 tsp salt
1/2 tsp baking soda
Add all ingredients except baking soda, stir together. Bring to a boil over medium heat. Stir constantly for 5 minutes. Remove from heat and add baking soda, stir until bubbly. Pour over popped corn. You can eat and enjoy it goey, or pour on a greased sheet and bake at 250 for one hour, turning every 15 minutes. cool and enjoy crunchy.
Saturday, January 3, 2009
Baked Artichoke Cheese Dip
1 can marinated artichoke hearts, mostly drained
1 clove garlic, peeled
dash pepper
dash paprika
1 C. sour cream
8 oz. cream cheese, softened
1 1/2 C. mozzarella or monterey jack cheese, shredded
1/2 C. parmesan cheese
1/2 bag frozen cut or chopped spinach
Thaw and drain spinach, set aside. Preheat oven to 350 degrees. Combine artichoke hearts, garlic, pepper, and paprika in blender. Blend well until creamy. Scrape into medium sized mixing bowl. Add remaining ingredients EXCEPT spinach one at a time and mix well with hand mixer. Gently stir in the spinach. Mound into baking dish and bake for 25 minutes or until it is lightly browned. Spread on crackers or bread.
NOTE: If you have a food processor you could make the entire recipe with that. Still be sure to stir in the spinach or your dip will have a yucky green tint to the whole thing. If you only have a blender do not try to mix everything in it. I learned this the hard way. It will just bind up your blender.
From: Cristianne Casper
1 clove garlic, peeled
dash pepper
dash paprika
1 C. sour cream
8 oz. cream cheese, softened
1 1/2 C. mozzarella or monterey jack cheese, shredded
1/2 C. parmesan cheese
1/2 bag frozen cut or chopped spinach
Thaw and drain spinach, set aside. Preheat oven to 350 degrees. Combine artichoke hearts, garlic, pepper, and paprika in blender. Blend well until creamy. Scrape into medium sized mixing bowl. Add remaining ingredients EXCEPT spinach one at a time and mix well with hand mixer. Gently stir in the spinach. Mound into baking dish and bake for 25 minutes or until it is lightly browned. Spread on crackers or bread.
NOTE: If you have a food processor you could make the entire recipe with that. Still be sure to stir in the spinach or your dip will have a yucky green tint to the whole thing. If you only have a blender do not try to mix everything in it. I learned this the hard way. It will just bind up your blender.
From: Cristianne Casper
Baked Beans
2 large cans pork and beans
1 lb. bacon
4 T. moleasses
4 heaping T. sugar
1 medium onion, diced
1/4 C. green pepper, diced
1/2 t. dry mustard
4 T. ketchup
salt and pepper to taste
Brown bacon until medium done. Drain and break into pieces. Saute onions until clear, then drain. Mix all ingredients together and cook in crock pot on high for 1 hour, then low for 1 hour.
Recipe from: Bonnie Marcon (my mom)
1 lb. bacon
4 T. moleasses
4 heaping T. sugar
1 medium onion, diced
1/4 C. green pepper, diced
1/2 t. dry mustard
4 T. ketchup
salt and pepper to taste
Brown bacon until medium done. Drain and break into pieces. Saute onions until clear, then drain. Mix all ingredients together and cook in crock pot on high for 1 hour, then low for 1 hour.
Recipe from: Bonnie Marcon (my mom)
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