Sunday, November 6, 2011
8 oz cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla
1 family size box brownie mix
Water, vegetable oil and egg called for on brownie mix box
2/3 cup semisweet chocolate chips
Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom
only of 9x13-inch square pan with shortening or cooking spray. In
small bowl, beat filling ingredients with electric mixer on low speed
until smooth. Set aside. Make brownie batter as directed on box.
Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls
evenly onto brownie batter. Spoon remaining brownie batter over
filling. Cut through mixture with knife several times for marbled
design. Sprinkle with chocolate chips. Bake 40 to 44 minutes or until
toothpick inserted in brownie 1 inch from side of pan comes out almost
clean. Cool completely, about 1 1/2 hours. Store covered in
Wednesday, November 2, 2011
10 1/2 cups white bread flour (do not use all-purpose flour)
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water
Mix dry ingredients in a separate bowl(not your mixers bowl). In your mixers bowl, add lecithin and water. Then add your dry ingredients to the mixers bowl. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with PAM. A little spray on your hands helps too. Shape loaves and cover with a dish towel. Let raise for up to 25 minutes. (My bread is often ready to bake faster than 25 minutes) Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*Squeeze or pour approx 3 tablespoons of lecithin directly into the bowl. Do not measure. The lecithin will stick forever!!!
For whole wheat bread, use the same recipe but add one cup applesauce as part of the hot tap water. Mix for ten minutes.
Tuesday, October 18, 2011
Sunday, October 16, 2011
THANKSGIVING VEGETABLE CASSEROLE
1 package California Blend Vegetables
2 cans cream of mushroom soup
1/4 cup dried onion. Or green onion
1 cup grated cheese
1 box Stove Top Stuffing
1 cup butter
9x13 pan put bag of frozen veggies.
Mix soup, egg and onions together. Pour over veggies
Sprinkle on grated cheese.
Melt 1 cup butter and stir with stuffing and spread on top
Bake at 350' uncovered for 30 minutes.
HOLIDAY CHEESE BALL
2- 8oz cream cheese, 1/4 cup chopped onions, 1/4 cup chopped green pepper
1T seasoned salt (Lawry's), 3/4 cup crushed pineapple
Mix together all ingredients, roll in chopped walnuts and store in fridge.
MEAL IN A PUMPKIN
1- 1/2 lbs hamburger or sausage
2 T soy sauce
2 T brown sugar
1 can mushrooms drained
1 can cream mushroom soup
1 1/2 cups cooked rice
1 can sliced water chestnuts
Cut top off 3 "sugar baby" pumpkins. Scoop out, use permanent marker to paint
Face on pumpkin if desired. Put food in pumpkin. Put lid on. Set pumpkins on
Baking tray. Bake at 350' for 1 1/2 to 2 hours.
1 lb. Shortening (2 cups)
4 cups flour
1 t salt
7 1/2 oz water
Mix together (after 1 minute you knead it with your hands) roll out for pie crust
Makes 3 - 2 crust pies or 6 - 1 crust pies
ALETTIA'S SWEET POTATOES
4 or 5 sweet potatoes
2 T butter
2 T brown sugar
8 oz. cream cheese
2 T sour cream
2 T sugar
1/2 cup graham crackers
2 T butter
Layer 1: Bake the sweet potatoes then mash and mix with butter and brown sugar.
Spread in casserole dish which has been sprayed with Pam.
Layer 2: Have cream cheese at room temperature. Blend with sour cream, then
Spread on top of sweet potatoes.
Layer 3: Brown on top of stove the sugar, crushed Graham crackers and butter.
Sprinkle on top of cream cheese layer. Garnish with pecan halves. Bake at 350
Degrees for 30 minutes.
Thursday, October 6, 2011
|2- 15 oz cans black beans,|
|2 - 15 oz cans white beans|
|2 -15 oz cans kidney beans,|
|4 cup(s) canned tomato sauce, I use 1 can of Hunt's sauce|
|2 -15 oz cans diced tomatoes,|
|1 onion (chopped)|
|1 Tbsp ground cumin|
|1/2 cup(s) packed brown sugar|
|1/8 tsp crushed red pepper flakes, just a sprinkle :) to taste|
|1 tsp chili powder|
|4 cup(s) water, more if needed|
|1 pound(s) raw turkey sausage |
Cook Sausage, add diced onion, cooked until soft. Add drained beans, tomatoes and sauce. Add water and spices and sugar. Add salt as needed. Heat.
Saturday, September 17, 2011
Monday, September 12, 2011
1 pork roast (5-8 lbs)
1 can pepsi
1 C brown sugar
1 C salsa
Put pork roast in crock pot. Pour 1 can of Pepsi over roast, add 1 cup of brown sugar and 1 cup of salsa over roast. Cook on low heat for 8-12 hours. Shred pork, put in bowl. Drain juices in separate bowl. Chill. Next day remove fat off the top of the reserved juice, add 2 cups of juice to pork. Reheat, ready to eat as burrito or salad. Enjoy.
Breakfast Casserole by Cheryl Phillips
1 pk sausage or bacon cooked, drained and crumbled or chopped
* 10 eggs lightly beaten
* 3 C light cream
* 1 t salt
* chopped green onions
* 1 t dry mustard
16 oz day old bread (I like french bread) cubed
4 oz shredded cheddar cheese
4 oz shredded swiss cheese
*= egg mixture
Grease pan. Line pan with bread. Sprinkle with cheeses and breakfast meat. Pour *Egg mixture over bread. Cover with foil. Sit overnight in refrigerator. Preheat oven. Bake at 350 for 1 hour.
1/4 bunch cilantro
2 medium onions
3 bell peppers
10 medium to large tomatoes
1 - 8 ounce can tomato sauce
2 tsp garlic salt
1 tsp black pepper
1 can green chilies, chopped
Chop or process all veggies in a food processor. Add tomato sauce, garlic salt, black pepper and chilies. Stir well. Will keep in fridge for 7-10 days.
Apple Berry Salsa with Cinnamon Chips
4 (7 inch) flour tortillas
1 TB sugar
1/2 tsp cinnamon
Preheat oven to 400 degrees. Lightly spray tortillas with water, then sprinkle with cinnamon and sugar. Cut each tortilla into 8 wedges and bake on baking stone for 8-10 minutes, or until lightly browned and crisp. Cook on rack.
2 medium Granny Smith apples, finely chopped
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 TB brown sugar
2 TB apple jelly
Mix apples, strawberries, and kiwi together. Mix orange zest and juice, brown sugar and jelly together and add to fruit. stir well. Serve with cinnamon chips.
Hot Jessica's Spinach Dip
1 (9 oz) box frozen spinach, chopped, thawed, and drained
1 (8 oz) pk cream cheese
1 c. mayonnaise
1 c. sour cream
2 cloves garlic, finely chopped
1 tsp hot sauce (optional)
1/4 tsp black pepper
1/4 tsp salt
1 jar artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1/2 c. green onion, chopped
Mix spinach and creamy stuff first. Add additional ingredients. Put into 8x8 or 9x9 pan. Bake at 350 degrees for 35 to 45 minutes, or until hot and bubbly. Serve with crackers or chips.
Caramel Apple Dip
8 oz cream cheese
2/3 c. brown sugar
1 tsp vanilla
1 TB milk to thin (optional)
Toffee bits to taste
Mix together first four ingredients. Sprinkle with toffee bits. Serve with apples.
Tuesday, August 23, 2011
1 cup diced onion
2 clove garlic, minced
2 tablespoon olive oil
2 cups lentils, rinsed
4 cups chicken stock
1 tsp ground cumin
2 cups mild taco sauce or chili sauce
2 chopped green or red sweet bell peppers
1/4 teaspoon hot sauce
2 cup grated zucchini
Fry up onion and garlic, (then add zucc if desired). Add washed & drained lentils, stock, cumin and taco sauce. Boil 15-20 mins. Add peppers and cook liquid out further and lentils to desired softness.
Tortilla Shells (good for about 16)
Monterey Jack Cheese
APPLE CRISP (works with other fruit too)
8 cups peeled and cut apple (peach, rhubarb or berries work great too)
With apples, throw in 2T lemon juice and toss as you cut up the apples to keep them from turning brown.
Put fruit in a 9x13 or two 8x8's -which works great for giving one to a neighbor :)
¾ c sugar
1 ¾ c water
3 T cornstarch
1 ½ tsp vanilla
Cook until thickened & clear
Pour sauce over the fruit
¾ c melted marg
1 c flour
1 ¾ c oats
1 c brown sugar
3 tsp cinnamon
Mix until crumbly and spread on fruit (don't mix too much – you want it "chunky" - not a solid glob!). Put the 9x13 on a larger cookie sheet to catch spills in the oven :).
Bake at 350 for 1 hour.
Serve with vanilla ice cream.
NOTE: With peaches I find I need to add about ½ T cornstarch when making the sauce and I like to add ½ tsp nutmeg
|1/2 cup butter or margarine
2-3 T cocoa
7 oz coconut
|1 1/4 cups sugar
14 oz sweetened condensed milk
|1 cup flour
12 oz milk chocolate chips
|Preheat the oven to 350˚.|
|Mix butter, eggs, sugar, flour and cocoa together.|
|Pour into greased 9 x 13 pan. Bake 25 minutes.|
|Do not over bake. While the brownie layer is baking|
|mix together the coconut and sweetened condensed|
|milk. When the brownie layer is done pour the|
|coconut mixture on top. Bake for 15 minutes|
|or until it is golden around the edges.|
|As soon as you take the pan out of the oven sprinkle|
|the chocolate chips on top. When they are melted|
|spread over the brownies. Cool before serving.|
|Chocolate Cake Mix|
|2/3 cup crisco|
|Bake 350˚ 8-10 minutes.|
|1 cup powdered suger|
|4 tbl soft butter|
|1 package cream cheese|
|1/2 tsp vanilla|
Wednesday, July 6, 2011
1.Combine in a bowl:
¾ C sugar
½ C hot tap water
4 TBS butter
3. Turn on the blender or mixer and add the milk mixture to the water. Blend until smooth.
¼ C butter
1 C brown sugar
½ C light corn syrup
2/3 C sweetened condensed milk
½ tsp vanilla
5 quarts popped popcorn
In a saucepan, combine butter, sugar and corn syrup. Bring to a boil over medium heat. Stir in condensed milk; simmer, stirring constantly until mixture come to soft ball stage (234˚ F to 238˚ F). Stir in vanilla. Pour over popped popcorn and stir to coat evenly.
1.Place a metal or glass bowl in the freezer to chill.
2.Remove the bowl from the freezer. Combine in the chilled bowl:
½ C cold water
½ C non-instant dry milk powder
3.Beat until stiff
4.Add ½ C sugar slowly while beating
5.Add 1 TBS lemon juice and beat only until mixed in
(optional: add ½ tsp vanilla with the water and milk powder; omit the lemon juice)
Raspberry Pretzel Dessert
2 C crushed pretzels
3 TBS sugar
¾ C butter
Mix together and press in bottom of 9 X 13 pan. Bake at 350° for 15 minutes.
8 oz cream cheese
½ C powdered sugar
2 cups mini marshmallows
Melt in microwave or double boiler. Cool. Pour over crust.
2- 3 oz pkgs raspberry jello
2 ½ C boiling water
raspberries (frozen or fresh)
Dissolve jello in boiling water. Cool in fridge then add raspberries. When jello has thickened pour on top of cream cheese mixture. Refrigerate. Top with whipped topping.
1 C non-instant dry milk powder
4. Cover the jug or jar with a clean cloth and let stand at room temperature until it "clabbers" (about 10 hours in winter, 5 hours in summer, or 12-24 hours for packets of starter culture).
5. After it clabbers, store in the refridgerator.
6. Save ½ C at the bottom of the jug to start a new batch. It may be necessary to occasionally use a fresh "start" from the grocery store or a starter culture.
Makes approximately 4 cups.
[Note: A buttermilk substitute can also be made by curdling milk with lemon juice, but it can't be stored because the lemon juice will continue to sour the milk until it is unappealing.]
2 C flour
2 TBS sugar
1 rounded TBS baking powder
½ tsp salt
½ cup butter (1 cube)
Using a pastry blender or food processor, mix dry ingredients, add butter, combine until crumbly.
1 C buttermilk
Combine eggs and buttermilk. Add slowly to flour mixture and pulse processor or stir just until moistened. Pour onto a heavily floured surface, knead a few times, folding over each time. Roll out about 1 inch thick, cut with 3" round biscuit cutter. Place on a lightly greased bun pan (aluminum cookie sheet). Bake at 450˚F for 10 to 14 minutes. They should be just lightly browned. Makes 12 biscuits. Fruit Smoothie
1.Combine in blender:
2 C canned fruit with juice (or 1 C fresh fruit, 1 C water and sugar to taste)
¾ C non-instant milk powder
1-2 drops almond flavoring
2. Add 2 C ice and blend.
1. Dissolve 3 oz. package jello, any flavor (lime is our favorite)
1 C boiling water
2. Blend gelatin with:
1 C sugar
2 C cold water
½ C lime or lemon juice
3. Freeze until mushy
4. Beat until light and fluffy
5. Freeze again
Saturday, July 2, 2011
Thursday, June 30, 2011
2 lbs. Frozen boneless, chicken breasts o tenderloins
16 oz. Jar salsa
2-3 Cloves fresh garlic, pressed
1/2 C. chopped onion
1 can black olives, drained and sliced (optional)
1 can of black beans
Place frozen chicken into gallon freezer bag. Add remaining ingredients.
Squeeze air out of bag and freeze. Chicken will marinate as it defrosts.
Place either in crockopt or 9x13 pan. If cooking in oven, thaw, baked uncovered
at 375 for 45 min, or in crock pot on low for 4-6 hours. Shred chicken, if juice is
too runny- thicken with cornstarch. Season with salt and pepper to taste. serve
on tortillas as burritos with rice, cheese, sour cream, tomatoes, lettuce, etc.
*Can use boneless pork
2lbs. Frozen boneless, skinless chicken breast or tenderloins
10oz. Bottle teriyaki sauce
2-3 cloves fresh garlic, pressed
1/2 C. onion, chopped
1/2 C. lg. can pineapple tidbits
1 green pepper, cut in chunks (optional)
Place all ingredients into gallon freezer bag, squeeze air out of bag and freeze.
(Thaw if cooking in oven). Bake uncovered at 375 for 45 minutes. or n crock pot for 4-6
hours. Cut cooked chicken into small chuncks. If juice is too runny -thicken with cornstarch.
Serve over rice or noodles.
*Can use boneless pork
One Dish Chicken-in-a-Bag
3-4 Chicken Breasts (cut up in 2 inch chunks) Or Whole CHicken
5 Potatoes (peel and cut in chunks
2 cups baby carrots
1/2 cup onions- chopped (optional)
1 8oz. Cream cheese- softened
2 cans Cream of chicken soup
1/2-1 can milk
1/4 cup dried parsley
Mix together in a bowl, and add chicken, potatoes, carrots and onoins.
Season w/1tsp. Garlic salt 1/2 tsp Pepper and salt to taste
Pour into a Large oven bag, secure the end and put a 9x13 pan. With a
sharp knife, cut several slits on top of bag, allowing steam to escape>
Bake for 1 1/2 hours @ 350 or until the potatoes are soft.( I will squeeze
a potato, and if soft - it's done)
* If you are feeding a arger family, just add more chicken and potatoes,
and add another can of soup.
**If using a whole chicken, seasoning the chicken, then put chicken in
the bag first, then add the mixed ingredients around the chicken.
Double Chocolate Brownies
1pkg.(18.25oz) brownie mix(plus ingredients to make "cake-like brownies")
2 C. cold milk
2pkgs.(3.4oz. each)white chocolate instant pudding or cheesecake flavor pudding
2 C. thawed, frozen whipped topping(Cool Whip or generic brand)
2-3 toffee bars - coarsely chopped(Scor or Health Bars)
Additional whipped topping
Preheat oven to 350. Spray 9x13 pan w/ vegetable spray. prepare brownies
according to pkg to make cake-like brownies. Bake and cool. In another bowl
mix milk, pudding, and cool whip. Spread over brownies, then add another
layer of cool whip and sprinkle with toffee pieces. Refrigerate until ready to serve.