Tuesday, December 30, 2008
1 C. mayonnaise
1 C. sharp Cheddar cheese
1/2 C. Parmesan cheese
2 t. finely chopped onion
1 can chopped black olives
Garlic salt to taste
Cocktail rye bread
Combine the mayonnaise, cheeses, onion, olives and garlic salt. Mix together and spread on cocktail rye bread. Put under the broiler for a few minutes, until cheese bubbles.
Some other ideas for appetizers :
Shrimp with cocktail sauce , Chicken and Ripe Olive, Artichoke with Red Pepper, Cheddar cheese with a Smoked Almond , Salami stuffed with a Spanish Olive.
Sunday, October 26, 2008
Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
Friday, October 24, 2008
Tuesday, October 21, 2008
MARSHMALLOW POPCORN BALLS
Melt 6 tablespoons butter. Add 3 cups miniature marshmallows and stir until melted.
Blend 1/2 of 3-ounce package (3 tablespoons) raspberry jello or whatever flavor you would like depending on what color you would like.
Pour over 3 quarts popped popcorn. Mix well with buttered hands and form into balls. I usually mix with a spoon first as the jello mixture is quite hot and seems to be easier to mix throughout.
Optional: Momma would sometimes mix in candy corn with the popcorn at Halloween...or red hots at Christmas..
Thursday, September 25, 2008
3 cups all purpose flour
1 T sugar
1 T salt
¼ tsp baking soda
1 pgk active yeast
1 cup creamed cottage cheese
¼ c water
1 T butter
1 egg, slightly beaten
In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.
Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.
Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.
Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh. Also can slice and toast it, then butter it..MMMMMM good!
Saturday, July 19, 2008
1 8 1/2 oz cornbread mix
1 1-oz. ranch style salad dressing mix
1 8-oz sour cream
1 c. mayonaise
3 large tomatoes,chopped
1/2 c chopped red pepper
1/2 c. chopped green pepper
1/2 c. chopped onion
2 cans pinto beans, drained
2 cans whole corn
2 c. shredded cheese
1 pkg. cooked and crumbled bacon
Cook cornbread: Mix dressing mix and sour cream, mayonaise and set aside. Crumble 1/2 of the cornbread in bottom of dish. add 1 can pinto beans. Add 1/2 chopped pepper, onion on top of the beans, then the corn. Add 1/2 of the tomatoes, spread 1/2 of dressing mix over tomatoes, 1/2 of bacon on dressing, then cheese. Repeat layers cover. Cover and chill for 3 hours.
Friday, June 27, 2008
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces processed cheese, cubed (such as Velveeta )
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
PreparationPreheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole.
Bake at 350° for 45 minutes.
Monday, May 19, 2008
Servings: 4 Start to Finish: 30 minutes
1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1/2 cup prepared balsamic vinaigrette
salt and pepper
4 individual prebaked pizza crusts (4 ounces each; 7-inch diameter)
1 package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend
1/2 cup chopped jarred roasted red peppers
1/2 cup crumbled herb-seasoned feta cheese
Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper.
Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm.
Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.
Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips.
source : From Better Homes & Gardens Meal Ideas...
Wednesday, May 7, 2008
1 roll (16.5 oz) refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.
Thursday, May 1, 2008
Pour into greased 9” x 12” pan (or bundt pan) and bake.
Top with cream cheese icing.
Cream Cheese Icing
Procedure: Combine ingredients and spread over carrot cake.
1 c. sugar
Icing: 1 tsp. vanilla 2 c. brown sugar 1 c. heavy cream 3 Tbsp. butter
Sift sugars together. Cream butter; add egg yolks. Add together. Sift dry ingredients; add slowly to creamed mixture. Add milk and vanilla. Beat egg whites until stiff. Add together. Pour into 3 buttered and floured cake pans. Bake at 350 degrees for 25 minutes. Icing: Cook sugar and cream over medium heat until soft ball stage. Add vanilla and butter; beat until spreading consistency. Spread over tops and sides.
Wednesday, April 23, 2008
1 can (26 ounces) Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese (6 ounces)
2/3 cup sour cream
1/4 tsp. ground black pepper
2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
2 cans (2.8 ounces each)
French Fried Onions (2 2/3 cups)
In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.
Saturday, April 12, 2008
2 tablespoons vegetable oil
1/2 cup unpopped popcorn
1/2 cup butter
2 tablespoons light corn syrup
2 (2.25 ounce) packages cinnamon red hot candies
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.
Sunday, April 6, 2008
1 cup thick buttermilk, lukewarm
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons shortening
1 pkg. active dry yeast
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions).
Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.Recipe makes about 15 to 20 buttermilk yeast rolls.
Wednesday, April 2, 2008
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice*
2 cups fresh or frozen broccoli flowerets
Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.
*For creamier dish, use 1 1/2 cups rice.
Sunday, March 30, 2008
2-3 cups of cheese (shredded)
2 green chilies, chopped 1 3/4 cup of corn
fresh jalapenos,sliced (optional)
Mix cornbread according to package directions. Mix together everything into the cornbread mix, except jalapenos. Pour into muffin cups. Place the jalapeno circle on top, slightly push down into mix. Bake at 350′ oven for 30-35 minutes or until golden brown.
Great with Chili or any soup!
Makes about 18, depending on your muffin cup size..
Thursday, March 27, 2008
1/4 cup Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley
PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.
Monday, March 17, 2008
Wednesday, March 12, 2008
1(16ounce)package dry roasted salted peanuts
1(4ounce) German Chocolate Bars
32 ounces white almond bark
1 Put peanuts in bottom of crock pot; add other ingredients.
2 Cook on low setting for 1 1/2 to 2 hours.
3 Place rounded spoonfuls onto wax paper and allow to cool.
Join Us for Slow-Cooking Thursday through Sandra's blog
1 cup old fashion rolled oats (not instant)
Soak the oats in milk for about one hour. Preheat the oven to 400 degrees.
Tuesday, March 11, 2008
2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard
1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.
2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.
Tuesday, March 4, 2008
Above is a photo of the gift basket. This is a $43.63 VALUE!
Here is what you do to enter:
1.Post This Giveaway on your Blog .
2.Leave me a comment that you have posted this on your blog
Monday, March 3, 2008
1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened
1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.
Momma had this handwritten out.It's a Betty Crocker recipe..:)
Saturday, March 1, 2008
1 dozen eggs
1 1/2 cups Sugar
5 cups Milk
1 tsp. Watkins Vanilla
Mix Eggs,sugar,milk and vanilla together.After fully blended,pour into individual glass custard baking dishes.Lightly sprinkle top with nutmeg(optional) .
Place in a preheated 350 degrees oven for 60 minutes, until nothing sticks to the knife when inserted into the custard. Remove from oven when custard is fully set. After fully chilled they are ready to serve. . Keep this dessert refrigerated.
Friday, February 29, 2008
1/2 cup sugar
1/2 cup shortening
1 egg (beaten)
1 cup molasses
2 1/2 cup flour
1 1/2 teaspoon baking soda
1 teaspoon Watkins cinnamon
1 teaspoon Watkins ginger
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water
Preheat the oven to 350º. Cream together sugar and shortening. Add egg and molasses, mix well. Sift in dry ingredients, add hot water. Blend well. Pour into two buttered 9-inch cake pans or a Bundt cake pan . Bake for 30-40 minutes, or until a toothpick comes out clean.
Thursday, February 28, 2008
Crock-Pot Baked Potatoes
use 6-12 of them
Prick each potato with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours). Come back. DO NOT ADD WATER!
Garnish with whatever you please...sour cream, cheese, chives, bacon bits..etc
This is part of Slow cooker Thursday! at Sandra's blog..
and Check out my Watkins Easter Gift Basket Giveaway!
Monday, February 18, 2008
2 cups shelled parched peanuts (peanuts roasted in the shell)
1 tsp vanilla
1/4 cup melted butter or margarine
In a sauce pan, boil the syrup until it forms hard drops when dropped into cold water. Remove the syrup from the heat, and stir in the other ingredients. Pour the mixture into buttered pans to a depth of 1/2; to ¾ inches. When it is cooled, cut it into serving sized pieces.
Saturday, February 9, 2008
Friday, February 8, 2008
1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt
Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night. When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe. Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends. The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.
I haev never made this personally, but Momma made it a few times while I was at home..
Enjoy the fun!
Tuesday, February 5, 2008
Use fresh or canned peaches for this tasty dessert treat.
1/2 tsp cinnamon, ground
1 Tbsp vanilla extract
2 Tbsp cornstarch
1/4 cup peach juice (from canned peaches)
2 16-oz cans peaches, sliced, packed in juice,
1 Tbsp margarine (tub), melted
nonstick cooking oil spray
1 cup pancake mix or bisquik
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk
1/2 tsp nutmeg
1 Tbsp brown sugar
Combine cinnamon, vanilla, cornstarch, peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
Add sliced peaches to mixture.
Reduce heat and simmer for 5-10 minutes.
Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
Quickly spoon this mixture over the peach mixture.
Combine nutmeg and brown sugar. Sprinkle on top of batter.
Bake at 400 degrees F for 15-20 minutes or until golden brown.
Cool and cut into 8 squares.
Tuesday, January 29, 2008
2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Monday, January 28, 2008
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
NUTRITION INFORMATION: Per serving: 366 calories; 12 g fat (6 g sat, 4 g mono); 54 mg cholesterol; 41 g carbohydrate; 24 g protein; 5 g fiber; 535 mg sodium; 1280 mg potassium.
Thursday, January 24, 2008
Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 18 g, Protein 7 g, Sodium 450 mg, Fiber less than 1 g
Wednesday, January 23, 2008
Sunday, January 20, 2008
2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
1 teaspoon celery seed
1 teaspoon dry thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, cleaned, halved
1 cup frozen corn
1 cup frozen peas
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.
Sunday, January 13, 2008
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour. Serves 4
Monday, January 7, 2008
2 pounds boned chuck roast
Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.
Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.