Monday, October 17, 2011
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 cups soy milk
• 2 cups cubed potatoes, cooked, drained
• Chopped parsley (optional)
• Shredded Cheddar cheese (optional)
Cut sausage into 1/2 inch cubes.
Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through
This is SOOOO good! AND easy!!
1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce
In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.
In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine
1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin
Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
1t ground pepper
1t ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil
Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!
1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Wednesday, September 28, 2011
1 1/4 C warm water
2 Tbsp margarine-I used butter
1 tsp salt
3 C flour...I used 1&1/2c.whole wheat flour and 1&1/2c.unbleached flour.
1/2 C rolled oats
2 Tbsp brown sugar
1 1/2 tsp yeast
Add all to bread machine in order recommended by your machine's manufacturer. Set to regular light setting.
I added the water, yeast and sugar to the pan first and let them sit while I got everything else out.
Check on the dough for the first 10 minutes, it needs to be clearing the walls of the bread machine and start to look dry (not sticky). Add more flour, a very little at a time, if you need to.
I chose to use the bread machine for mixing and the first rise only (dough cycle), took it out at that point and flattened it into a rectangle (on floured surface) about as wide as my bread pan, rolled it up, tucked the ends under and let it rise in the bread pan until it crested the top of the pan by about 1"-approx 25 minutes. I baked it at 350 degrees for 30 minutes.
If you don't have a bread machine you can surely make it by hand.
I haven't officially tried this but plan on it this weekend
Friday, May 20, 2011
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 Cup heavy cream -add a little more if dry
1 Cup blueberries
Preheat oven to 400 degrees.
Sift together flour, baking powder, salt and sugar. Cut the butter in till crumbly. Pour in cream. Fold together then fold in blueberries. Press dough into a circle about 8 inches and cut into 8 pie shaped wedges. Place on ungreased cookie sheet - I sprayed with a non stick spray- brush the tops with cream and bake for 15 - 20 minutes
Optional...Although the recipe doesn't call for it, I added about 2 tablespoons of lemon rind to the dough mixture.
1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
zest of 1 lemon
1 Tablespoon unsalted butter
Mix lemon juice and sugar till sugar dissolves. Add zest and butter. Microwave for a minute till lumps dissolve and butter melts. Drizzle over top of scones. Let set a few minutes before serving.
Note: Although you may be tempted to use bottled lemon juice, but using a real lemon makes a big difference!
Recipe courtesy of Mari and her daughter Heather.
Wednesday, April 27, 2011
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter, chilled
1/2 cup currants or raisins
2/3 cup milk
2 tablespoons milk
2 tablespoons white sugar
1.Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
2.Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
3.In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4.Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5.Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.
I made a glaze using Confectioners Sugar and Orange Juice then drizzled over them.
Amount Per Serving Calories: 174 | Total Fat: 6.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database
Wednesday, March 23, 2011
Thursday, March 17, 2011
Slow Cooker Chocolate Lava Cake
1 package devils food cake mix
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.
Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags
You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe!
Prep Time: 10 Min
Cook Time: 3 Hr
Total Time: 3 Hr 10 Min
Tuesday, January 11, 2011
1/4 C thick chunky salsa
14 1/2 oz can diced tomatoes
1 15 oz can kidney beans( we use black beans sometimes)
2 tsp. chili powder
1/4 tsp garlic powder
1/4 C sour cream
1/2 C grated carrots
1/2 C chopped onions
1/2 C chopped zucchini and /or squash
Cook veggies and salsa until veggies are tender.
Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.
Stir until well blended.
Cook until heated thoroughly, stirring occasionally.
Stir in 3/4 C of shredded cheddar cheese
Top with 1/4 C shredded cheese and sour cream.