Friday, November 20, 2009
12-16 oz. Plain oyster crackers
1 pkg. Hidden Valley Ranch dressing mix (buttermilk recipe)
¼ tsp. Lemon pepper
½ to 1 tsp. dill weed
¼ tsp. garlic powder
¾ to 1 cup salad oil
Combine Ranch dressing mix and oil. Add dill weed, garlic powder and lemon pepper. Mix well. Pour over crackers. Stir to coat. Place in warm oven for 15 to 20 minutes. (Stir once in a while in oven).
This works well with pretzels also.
Wednesday, November 18, 2009
2 pkg. (6 oz.) Stuffing mix for chicken
1 cup water
1 bottle (16 oz.) Kraft Original Barbecue Sauce
1 can (16 oz.) whole berry cranberry sauce
Heat oven to 400
Line 2 (15x10x1-inch) pans with foil, spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1 1/2 inch) meatballs; place on prepared pans.
Bake 16 min. or until done. Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to evenly coat.
Prep 20 min. Total 36 min. Makes 25 servings, 2 meatballs each
For main dish we made the meatballs larger and cooked for 20 min.
1 jar chunky salsa
1 can (15 oz.) black beans, rinsed
1 cup shredded cheddar cheese
Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-high heat 5 min. or until chicken is done. Top with cheese. Remove from heat. Let stand covered 5 min. or until cheese is melted.
1/2 Italian dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup shredded Mozzarella cheese
Heat broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top sides down on rack of broiler pan. Broil 5 min. Press sausage into mushroom caps, adding about 1 t sausage to each cap. Sprinkle with cheese. Broil 3 to 5 min. or until cheese is melted. Serve hot.
Prep: 15 min. total 25 min. Makes 12 servings 2 mushrooms each
1 pkg. (8 oz.) cream cheese softened
2 T. granulated sugar
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip whipped topping
1 cup flake coconut
Heat oven to 350. Prepare cake batter, in 2 1/2 qt., ovenproof bowl as directed on package; scrape side of bowl (to keep from sticking during baking). Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hr. 5 min. or until toothpick inserted in center comes out clean. Cool in bowl 10- min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove from bowl with knife; using potholders if necessary, invert onto wire rack. Remove from bowl. Cool cake completely. Meanwhile beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in cool whip. Refrigerate until ready to use. Place cake on plate, frost with pudding mixture. Cover with coconut. Keep refrigerated.
Prep 15 min. total 2 hrs. 20 min. Makes 16 servings
Friday, October 16, 2009
Today at 12:00am
Here it is! It is more of a pudding than a custard, but this is what I want to call it!
Let me know if you make it and what you think of my creation.
1 12 oz. can evaporated milk
1/2 c. half and half
1/4 c. corn starch
1/4 t. salt
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
2 egg yolks, slightly beaten
2 t. pumpkin spice (I use Trader Joe's!) : )
2 t. vanilla
Preheat oven to 400 degrees.
In a large saucepan combine cornstarch and salt. Gradually add evaporated milk and half and half. Add sweetened condensed milk, pumpkin and egg yolks. Stir in pumpkin pie spice. Stirring constantly bring to a boil over medium heat and boil one minute. Remove from heat. Stir in vanilla. Pour into a buttered 2 qt. baking dish. Sprinkle with crumb topping. Bake at 400 degrees for 20 minutes. Serve warm or chilled. Enjoy!
Crumb Crunch Topping
1 cup flour
1/2 c. brown sugar
1/3 c. butter, softened
Mix all ingredients well with a pastry blender.
Monday, September 28, 2009
Sunday, September 13, 2009
2-3 bunches green onions (depending on taste)
Add: 2 oz. pkg. slivered almonds
4 oz. pkg. sunflower seeds
Take 2 pkg. chicken flavored Ramen noodles. Chop dry noodles into small pieces and add to vegetables.
2 ramen seasoning packets
6 tablespoons sugar
1 cup oil
3 tablespoons vinegar
1/4 c. water
for lower fat dressing:
2 ramen seasong packets
9 tablespoons sugar
1/2 cup oil
6 tablespoons vinegar
2/3 c. water
I wait until just before serving to add the ramen so it will be crunchy. I also like the lower fat dressing better.
I got this recipe from a good friend, Debbie Proctor, when my kids were young. It's a great dish for larger groups or church dinners.
Friday, September 4, 2009
1 stick oleo
½ c. oil
2 c. sugar
2 c. plain flour
1 c. buttermilk
1 t. soda
1 5. Vanilla
1 c. coconut
1 c. nuts
Cream oleo, oil and sugar until smooth. Add egg yolks and beat well. Add flour and soda to creamed mixture, add buttermilk and vanilla, coconuts and nuts. Fold in stiffly beaten egg white. Bake in 3 layers at 300 degrees until done.
Cream cheese frosting with nuts and coconut
8 oz. Cream cheese
1 box powdered sugar
few drops of milk if too thick
Wednesday, March 25, 2009
2 c. sugar
6 bananas, mashed
4 c. flour
2 tsp. soda (sifted in flour)
2 c. nuts
2 c. raisins
1 tbsp. vanilla
Cream butter and sugar together. Add eggs 1 at a time. Then add bananas, sifted flour and soda; mix well
Add nut, raisins and vanilla. Pour into a greased loaf pan and bake at 350 for 30-40 minutrs. This makes 2 loaf pans of banana bread.
Friday, March 13, 2009
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper. Add garlic cloves, pressed
Place roast and juice mixture in resealable plastic food storage bad. Refrigerate 4 hours or overnight to marinate.
Preheat oven to 35. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion in 8 wedges and pineapple rings into quaters.
Remove roast from amrinade and place in 9/13 pan. discard marinade. Place vegetables and pinapple aournd roast. Sprinkle roast, vegetables and pinapple with salt and black pepper. Cover, bake 1 hour.
Remove cover and continue baking 15-30 minutes longer or until 155 degrees for medium. Let stand 10 minutes before carving.
2 Cups crushed pretzels (not too fine)
3 Tablespoons sugar
1 stick margarine
Mix together and put in 9x13 pan. Bake 8 minutes at 400. Cool.
1- 8 oz. Package cream cheese
1 cup milk
2 tablespoons milk
1 small can crushed pineapple (not drained)
1- 8 oz. Carton Cool Whip
Mix these ingredients together & put in pan on top of pretzel layer.
1 large box jello (strawberry)
2 cups boiling water2-10 oz. Boxes frozen strawberries undrained
Mix together and let jell slightly before pouring on salad
Can be salad or dessert.
Saturday, February 28, 2009
- 1 cup butter, softened
- 3 cups white sugar
- 6 eggs
- 1 ounce red food coloring
- 3 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 (8 ounce) packages cream cheese
- 12 ounces white chocolate
- 1 cup butter, softened
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
- In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
- Add flour alternately with buttermilk. Add vanilla and salt.
- Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
- Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
- To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
Saturday, January 24, 2009
1 Cup Butter
2 Cups Sugar
6 Mashed Bananas
4 Cups Self- Rising Flour
2 Cups Nuts
1 Tbsp. Vanilla
2 Tsp. Baking Soda, sifted into flour
Cream sugar and butter. And eggs and vanilla. Add Bananas. Stir in flour and nuts. Bake at 350 for 30-40 minutes. Makes two loaves
Saturday, January 17, 2009
2 Lbs. Ground Beef
1 Lb. Bulk Pork Sausage
1 Can Evaporated Milk
2 Cups Milk
2 Cups Oats
1/2 tsp. Pepper
2 tsp. Chili Powder
1/2 tsp. Garlic Powder
2-3 tsp. Salt
1/2 Cup Finely Chopped Onion
4 Cups (one bottle) Ketchup
3 Cups Brown Sugar
2 tsp. Liquid Smoke
1/2 tsp. Garlic Powder
1/2 Chopped Onion
Combine first 10 ingredients and shape into 1 inch balls. Place in single layer in a baking pan (or two....it makes about 100 meatballs!!) Combine the sauce ingredients and pour over meatballs. Bake at 350 degrees for one hour.
Angel Food from Scratch
Is a Labor of Love
Sift 3 times—
1 cup cake flour 1 ½ cups powdered sugar
1 ½ cups egg whites – room temperature
¼ teaspoon salt
1 ½ teaspoons cream of tarter
1 cup granulated sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
With an electric mixer, beat the egg whites on high speed till frothy. Add salt and cream of tartar. Continue beating till holds a point. Add gradually, 1 cup granulated sugar and flavoring. Remove from beater.
Fold in very gently the flour and powdered sugar mixture. I use a rubber scraper. Pour in tube pan or angel food loaf pan. Bake 375 degrees for 40 minutes.
Be sure all pieces used have been washed (soda is good) so no grease is around. I don’t use the pan that I use for Angel Food Cake for anything else.
The 1 ½ cups of egg whites whites is usually 1 dozen eggs. I surely hope you have a good cake. – Leona Glesler
Tuesday, January 6, 2009
3c. sifted all-purpose flour
3 t. baking powder
¼ t. salt
1 ¼ teaspoons cinnamon
1 c. sugar
1 c. light brown sugar, firmly packed
3 T. instant coffee
½ c. butter or margarine
½ c. shortening
1 c. milk
1/8 t. baking soda
2 eggs, slightly beaten
Preheat oven to 350F. Lightly grease and flour a 9” tube pan (a 9x13 pan is all right). Into a large bowl, sift flour with baking powder, salt, cinnamon, sugars and coffee. Using pastry blender or 2 knives, but butter and shortening into flour mixture until it resembles small peas. Set aside 1 c. for topping. Combine milk with baking soda and eggs; mix well. With wooden spoon, stir all at once into flour-fat mixture just until combined. Turn into prepared tube pan. Sprinkle evenly with reserved flour-fat mixture. Bake 55-60 min. or until cake tester inserted in center comes out clean. Let cool, in pan, on wire rack for 10 min. Remove from pan; serve warm.