Monday, November 29, 2010
Note: Here's the first recipe, the one using chocolate chips.
1/2 cup butter or margarine
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Sunday, November 14, 2010
Monday, November 8, 2010
Chocolate Turtle Cheesecake
1 (7-ounce) package soft caramels - about 20 candies
1/4 cup evaporated milk
3/4 cup chopped pecans - divided use
1 (9-inch) chocolate crumb pie crust**
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a saucepan. Melt over low heat, stirring constantly until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more. Pour pudding mixture over caramel layer. Chill about 15 minutes. Drizzle fudge topping over pudding layer and sprinkle with remaining 1/4 cup pecans. Chill for 1 to 2 hours before serving. Makes 6 to 8 servings.
Georgia Raised Biscuits
1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
1/2 cup butter or margarine
2 teaspoons salt
5 cups flour
Soften yeast in water to which sugar has been added. Combine flour and salt and cut in butter. Stir in water. Knead lightly (may need a bit more flour), roll out and cut with biscuit cutter. Place on lightly greased baking sheet. Lightly brush with melted butter if desired. (Can also stack two high, which is what the originally recipe called for, but we prefer the single layer version.) Let rise for one hour. Then bake at 425° for 10 minutes. Makes two dozen. This recipe came from Jeanine Tibbitts in my Hollister Relief Society Cookbook. The first time we tried it, our school-age boys decided they looked like frisbees. I suspect they actually tested them to see if they flew like frisbees! Hence, we renamed the recipe.
2 pounds boneless, skinless chicken breast, cut into strips or cubes
1/4 cup milk
1/4 cup Ranch dressing**
1 cup bread crumbs
1/2 teaspoon paprika
Combine the milk and Ranch dressing and toss with the chicken. Combine bread crumbs and paprika and toss with the chicken. (Although it can get messy, it's fastest to do this with your clean hands and a large bowl. However, you could also use a spoon or a bag for shaking.) Place on greased baking sheet and bake at 375° for 15-20 minutes; turn once if desired. Serve warm, with various dipping sauces if desired. Freezes well.
**You can substitute 1/4 cup mayonnaise, 2 teaspoons dry mustard and 1 teaspoon onion powder for the Ranch dressing
French Cheese Puffs with Ham
1/3 cup butter or margarine
3/4 cup water
3/4 cup flour
1 cup chopped ham
2 tablespoons Parmesan cheese
1 tablespoon dried parsley or chives
Bring butter and water to a boil; stir in flour and cook until it forms a ball. Cool a bit, then beat in eggs one at a time. Stir in ham, cheese and parsley. Drop by tablespoonfuls on a greased cookie sheet. Bake for 15-20 minutes at 400°. Makes about 2 dozen.
1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
1 onion, chopped
1 clove garlic, minced
3/4 pound ground beef
1/2 cup salsa
1/4 teaspoon pepper
10 6" tortillas
1/2 cup Cheddar or Jack cheese
Brown beef with onion and garlic. (Remember you can always use wheat/meat instead!) Stir in salsa and seasonings; simmer for 10 minutes. Top each tortilla with 1/4 cup beef mixture. Sprinkle with some cheese. Roll up and place seam side down on foil lined baking sheet. Brush lightly with oil if desired. Bake 8-12 minutes at 400°. If desired, serve with additional salsa and sour cream.
Classic Green Bean Casserole
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3.Bake for 5 minutes or until the onions are golden brown.
This year I took a picture!
|Green Bean Casserole - the 2016 version|
RECIPE TIPS and VARIATIONS
•Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
•Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
•Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
•Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
•Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
•Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
•Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
Friday, October 29, 2010
Sauté one cup of onions and one cup of sliced mushrooms in a bit of olive oil until tender. Stir in 2/3 cup chopped ham and 10 oz. package of frozen spinach (thawed and drained). Salt and pepper to taste. Beat together 5 eggs and 2-3 cups cheese. (The original recipe called for Jack or Muenster, but that wasn't in the fridge, so we used Mozarella with a bit of Cheddar.) Stir in the vegetables and pour into a lightly greased 9" pie plate. Bake at 350° for 40-45 minutes. Serve warm.
Wednesday, October 13, 2010
Bubble and Squeak
4 ounces bacon, chopped
1 onion, sliced
1 cup cubed ham
1/2 head cabbage, chopped and boiled for 5 minutes
3 cups potatoes, cooked and sliced
1/2 teaspoon paprika
salt and pepper to taste
Sauté the bacon and onion in a cast iron frying pan. Add the ham and heat through. Stir in the potatoes and cabbage. Let cook for a few minutes, then flip and cook on the other side. Sprinkle with paprika and season to taste with salt and pepper. Serves 4.
(at least according to the recipe submitter on All Recipes)
2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, margarine or shortening
1 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons vanilla
1 cup shredded coconut
Combine flour, baking powder and salt and set aside. Cream butter and sugars. Beat in egg and vanilla. Stir in dry ingredients and coconut. Make into 1 1/2" diameter rolls in wax paper and chill for a few hours. Slice and bake at 425° for 5 minutes. Makes 3-4 dozen.
Wednesday, September 22, 2010
1 can salmon, drained and bones removed
Saturday, September 18, 2010
Grilled Shark (and Chicken) Marinade
Chicken Fajita Salad Wraps
For the dressing, combine:
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle childes in adobo sauce (we actually bought a can for another recipe and stuck the extras in the freezer so we had this ingredient!)
and 1 teaspoon grated lime peel (we didn't have this ingredient)
In another bowl combine:
3 cups chopped cooked chicken (no deli rotisserie chicken here, although I'm sure that would have been delicious)
2 cups sliced iceberg lettuce
1 cup cooked corn
1 diced tomato
and 1 cup grated Monterey Jack cheese
Stir in the dressing and spoon onto tortillas. Roll up and serve with salsa and sour cream.
Friday, September 17, 2010
Strawberry fluff pie, mini cheese-cakes from the open house, birthday apple pie, and some cheesecake a friend gave us - everybody got their favorite!
Simply dissolve a small package of strawberry jello in one cup of boiling water. Add about 8 ice cubes and stir until thick. Beat in 1-2 cups whipped cream and stir in 1-2 cups chopped strawberries (frozen and thawed is fine). Pour into a graham cracker crust and chill for a few hours. Serve topped with more whipped cream, if desired.
Start by taking 8 hot dogs (one package) and cutting a lengthwise slit in each one, not quite all the way through. Take a slice of cheese (whatever variety you like) and stick it in the slot. Then grab a hunk of roll/bread dough (you could use homemade dough, but we used the frozen variety this time - thaw 12 rolls and use 1 1/2 to cover each hot dog) and form it around the hot dog, sticking all the cheese inside. (The one you see above with cheese oozing out is proof that you only need one slice of cheese, not 1 1/2.) Place them in your dutch oven and bake at 350° for 15-20 minutes. Serve with ketchup and mustard.
Note: Because they still weren't golden brown after 20 minutes, we upped the oven to 400° for another five minutes. That did the job.
Dutch Oven Drop Biscuits and Milk Gravy
Start by browning 1/2 pound of sausage (or bacon, or both!) in your dutch oven. Stir in 3 cups of milk. Combine 3/8 cup each flour and water and stir into the pot.