Thursday, December 31, 2009

Fondue Meat Marinade

This is the marinade we use for the meat when we do fondue. I cut up 3.5 pounds of meat and this was plenty of marinade.

Fondue Meat Marinade

2 T vinegar
1 1/2 t ground ginger
1 clove garlic, minced
2 T brown sugar
1/2 c soy sauce
3/4 c vegetable oil
Round Steak, cut into 1 inch cubes

Mix all together and put in resealable bag. Can be put together and frozen or refrigerated a few days ahead.

Wednesday, December 30, 2009

Italian Sausages in Sauce

This recipe is from a neighbor when I was growing up--LuAnn Hassey. I made this last week and used 5 sausages and about 2 cups frozen cooked meatballs. It tastes a little sweet because of the tomato paste. Makes a great sandwich!

Italian Sausages in Sauce

15 sausages--boil for 1 hour
Drain and add:

1 T garlic salt
1 T oregano
1T basil
1 large can tomatoes, crushed or diced
1 large can tomato sauce
1 can tomato paste

Cook sausages all day in sauce, on low. Cut into pieces and eat on buns or over spaghetti noodles.

Tuesday, December 29, 2009

Grilled Sweet Potato Salad with Basil Vinaigrette

This is a different way to eat sweet potatoes. The recipe comes from my friend, Susan Katuin, in Green Bay, WI. I used the George Foreman grill to make this when I don't want to start the outside grill.

Grilled Sweet Potato Salad with Basil Vinaigrette

3-4 sweet potatoes, peeled and cut into 1/2 inch slices
1/2 c diced red bell pepper
1/4 c sliced green onion
1/4 c chopped flat leaf parsley

Basil Vinaigrette
1/4 c bottled light red wine vinegar and olive oil dressing
1T chopped Basil
2 t balsamic vinegar

Whisk together

Spray both sides of sweet potato slices with Pam. Grill on both sides until tender(I used a George foreman grill for this.) Cool slightly and cut into fourths. Combine all ingredients and serve warm or room temperature.

****I used Wishbone basil vinaigrette dressing this last week when I made this.

Monday, December 28, 2009

Ribeye Marinade

Found this recipe on the web the other day and it was a HIT! We all loved it and will make this often.

Ribeye Marinade
1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight. (we did this for less time)
Drain and discard marinade. Grill until steaks are to your liking.

Sunday, December 27, 2009

Twice Baked Potatoes

We had these on Christmas day. They really don't take that much time to make and are always a hit!



Twice Baked Potatoes

6-8 potatoes
sour cream
cheddar cheese
green onion
salt
pepper
bacon (cooked)

Scrub and bake potatoes at 400 for 1 hour. Cool slightly--just so you can handle them. Slice the top 1/4 of the potato off and scoop out the potato.

To the potato pulp, add sour cream and mash. I use the an electric mixer. Add in cheddar cheese, green onion , salt and pepper and bacon. Fill the potato skins with this mixture. Reheat for 30 minutes at 350.
I make these ahead of time and freeze them. Just bring them to room temp. and bake for 30 minutes.

Saturday, December 26, 2009

Cinnabon Cinnamon Rolls

I have been making these for well over 15 years. I many times use the cream cheese frosting in a can. They are very good and not hard to make.

Cinnabon Cinnamon Rolls

4 T melted butter
4 T water
1/2 box instant vanilla pudding (3 T)
1 c milk
1 egg; (beaten)
1 T sugar
1/2 t salt
4 c flour
2 1/2 t active dry yeast fill with:
1/2 c softened butter
1 c brown sugar
2 t cinnamon

ROLLS: Place ingredients in machine following the specifications of
that particular machine. Set for dough cycle. Remove from machine & roll out to 17 x 10 (approx) rectangle.

FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased cake pans. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not over bake.

FROST with:
4 oz cream cheese (softened)
1/4 C butter (softened)
1 1/2 C confectioners sugar
1/2 tsp vanilla
1 1/2 tsp milk

Spread on very warm rolls. They are best when eaten fresh, but we have found that 10 - 15 seconds in the microwave rejuvenates them!

Friday, December 25, 2009

Buffalo Chicken Sandwiches for the Crockpot

I made this on Sat. after finding it on a blog I frequent. This is very good and not spicy.

Buffalo Chicken Sandwiches for the Crockpot
nancysrecipes.wordpress.com

4 skinless and boneless chicken breasts
1 (17.5 oz) bottle buffalo wing sauce
1/2 of a 1 ounce pkg of dry ranch salad dressing mix
6 sandwich or hoagie rolls

Put the chicken in the crockpot and pour 3/4 of the bottle of the hot sauce over and then sprinkle the salad dressing mix over that.

Cover and cook on LOW for 6-7 hours.

Once the chicken has cooked, shred it right in the crockpot and let it continue to cook for a few minutes to soak up the sauce. Serve on buns.

Merry Christmas

Merry Christmas from the Johnson household. May you truly remember the "Reason for the Season".
This is my husband Don and me.

This is Jenna, 18 and a senior.

This is Kathleen, who is 16 and a sophomore.




Thursday, December 24, 2009

Finger Lickin' Chicken or Chops

I got this recipe off a tried and true list I am on. First tried it in 1998. We like it with pork chops.

Finger Lickin' Chicken or Chops
Contra Costa Times 1-14-98

6 skinless boned chicken breasts OR
6 center cut boneless pork loin chops
1/2 cup flour
1 1/2 teaspoons garlic salt
1 teaspoon dry mustard
1 tablespoon canola oil
6 sliced carrots OR
3 cups baby carrots -- to 4 cups
1 can Chicken and Rice Soup
6 cups steamed rice

Spray bottom of slow cooker with nonstick cooking spray. Mix flour,
garlic salt, and dry mustard in medium sized bowl. Dredge chicken (or
pork chops) in flour mixture. Add oil to large nonstick skillet. Over
medium heat, brown meat on both sides; place in slow cooker. Cover
meat with sliced carrots. Add can of soup. Cover and cook on low 8
hours.

Serve each chicken breast (or chop) over a cup of steamed rice. With slotted spoon, scoop out carrots and serve next to meat.
Drizzle gravy from pot over the top of meat. Makes 6 servings.

Wednesday, December 23, 2009

Wild Rice Soup

I got this recipe from Koreena Renard in 2001 after having this soup at her house. It is very good and easy to make.

Wild Rice Soup

6 T butter
1 T minced onion
1 T. diced celery
1/2 c flour
5 c chicken broth
2 c wild rice cooked ( use Uncle Ben's quick)
1/2 t salt
1 c half and half
optional: 1/2 c ham or chicken: 1/2 c shredded carrots; 1/2 c sliced almonds

Saute onion and celery in butter. Add flour and stir until blended. Gradually add chicken broth. Cook, stirring constantly until mixture boils. Boil and stir 1 minute. Stir in wild rice and salt. Blend in half and half and chicken or other optional ingredients. Heat until serving temperature.

*****I added 1 cooked chicken breast cubed, carrots and almonds. This was GREAT!

Tuesday, December 22, 2009

Caramels and Turtles

This recipe is from my friend, Susan Katuin in Green Bay, WI. We LOVE this recipe, but it makes TONS of caramels. I think you can easily make half the recipe. This year we tried turtles and that will be a new Christmas candy, too!








Caramels

1 pound butter
4 1/2 C light brown sugar= 2# bag
2 14 oz cans sweetened condensed milk
2 C light corn syrup = 1/2 32 oz bottle
2 tsp vanilla

Cook & constantly stir in heavy sauce pan until 248 degrees.

Immediately pour into 17 x 11 buttered cookie sheet. Cool overnight or 2-3 hours works, too. Cut into 1 inch squares and wrap in 4" x 4 1/4" waxed paper.


Turtles
adapted from sisterscafe.blogspot.com

pecan halves, toasted
caramels(about 1 inch square)
chocolate for dipping(we used half block chocolate/half semi-sweet chocolate chips)

Toast the pecans on the stove until lightly browned. Cool. Top each pecan half with a piece of caramel. Dip in chocolate--we used a fork to get the turtle out of the chocolate. Cool and eat!

Monday, December 21, 2009

Lefse

Lefse is a Norwegian flat bread, like a tortilla. I had never had it until I met Don about 26 years ago. This was our 2nd attempt at making it. We tripled the batch and froze some. This recipe is from Don's Aunt Inez(who is 95 and still making this) with a few additions to the directions.




Lefse

5 c riced potatoes
2 c flour
3 T milk
1 T sugar
2 T butter
1/2 t salt

Salt potatoes while cooking. When done, put the potatoes through a ricer(other recipes say mash them, which would work, too). Mix potatoes, milk, sugar, butter and salt together and cool before adding the flour. Knead for a minute or two and roll into a log. Break off pieces the size of golf balls.

Roll out 1/8 inch thin on a pastry cloth. Cook on both sides on a very hot griddle. Store between damp towels. Serve warm with butter and cinnamon and sugar if desired.

Sunday, December 20, 2009

Shepherds Pie

Marita Moenssens made this for us when we were living in the garage and building our house in Pulaski, Wisconsin about 7 years ago. It quickly became a favorite.

Shepherds Pie
1 lb ground beef
1-2 can creamed corn
mashed potatoes
cheddar cheese
onion
garlic

Brown the beef with onions and garlic(if desired). Put in the bottom of an 8x 8 or 9 x 13 pan. Use 1 can of cream corn for smaller pan, 2 for the larger. Add mashed potatoes over the corn and top with cheddar cheese. Bake at 350 for 30-40 minutes.

Saturday, December 19, 2009

Sour Cream Roll out Cookies

These are the only cut out cookies I remember making as a kid. It is still my favorite cut out recipe. The girls and I made these this past week.

Sour Cream Roll out Cookies

2 c. sugar
4-7 c. flour **
1/2 t. salt
2 t. cr. of tartar
2 t. baking soda
1 c. butter
3 eggs
3/4 c. sour cream
1 t. vanilla or 3 t. lemon flavoring**

Directions:
Cut in butter to sugar and flour. Add the rest of the ingredients. Refrigerate at least one hour. Roll out at least 1/4 in. Bake at 350 for 12 minutes. Frost with cream cheese frosting.

Frosting:
1 3 oz cream cheese(or 1/2 of an 8 oz)
2 T butter
1 1/2 t. vanilla
2-4 T milk
2 or more cups powdered sugar
pinch of salt.

Mix all together and tint with food coloring.
** Beth's notes......We have ALWAYS used the lemon flavoring and everyone loves them. I mixed up a batch today with only 4 cups of flour and it is way too moist. I have used up to 7 cups, depending on the humidity. Enjoy!

Friday, December 18, 2009

Oreo Gooey and Chocolate Covered Ritz with Peanut Butter

These are two of our favorite candies we make at Christmas time. Who can go wrong with oreos in white chocolate or the sweet and salty of peanut butter, crackers and chocolate!



Oreo Gooey

1 package of Oreos
8 oz. package of cream cheese (softened)
Almond bark

Crush oreos(we use a food processor). Add the cream cheese and mix until 'mud like' consistency. Make into balls and refrigerate 2 hours.

Melt 1 package of white almond bark(30 second intervals in microwave until melted)Dip balls into almond bark and put in refrigerator.

Chocolate Covered Ritz with Peanut Butter
Chocolate for melting
Ritz crackers(or similar brand)
peanut butter

Spread peanut butter between two crackers and dip in melted chocolate. Does NOT need to be refrigerated.

Thursday, December 17, 2009

Cheddar and Garlic Bread

This comes from an Amish cookbook. I made this in 98 for the first time. We could get cheddar cheese powder in bulk at a local Amish store in Bonduel, WI. Last time we were there, we bought a 5 qt ice cream container full of cheese powder to bring home to TX!

Cheddar and Garlic Bread
Family Treasures Cookbook Vol II(Amish)
Mrs. Perry(Lena) Lehman

4 c warm water
1/3 c sugar
2 Tbsp yeast

Combine and let sit for 10 minutes.

In a large bowl, combine the following:

½ c sugar
¾ c oil
2 tsp salt

Combine the two mixtures and add the following according to directions below.

10 c all purpose white flour (divided)
2 tsp garlic powder
1 c cheddar cheese powder

Add 5 c of flour, garlic powder and cheddar cheese powder; blend well. Add the other 5 c flour one at a time and blend well. If dough seems too sticky add 1 more cup flour. Cover dough with lid and let rise 10 minutes. Repeat 3 times every 10 minutes. Let rise until lid bulges. Knead for 5-10 minutes. Form into 4 loaves. Let rise for 1 hour. Bake at 200 for 10 minutes then at 325 for 20 -30 minutes.

***I thought the rising for 10 minutes was not right. I did let it rise the first time and punched it down, and then let it rise for 1 hour.

Wednesday, December 16, 2009

Apple Crisp

This is a great Apple Crisp recipe if you don't like oatmeal in your topping. I used my canned apple pie filling to make it even easier. I only had to make the topping and bake. I easily double the filling in this recipe for a 9x 13 pan. You don't need to double the topping.

Apple Crisp
Mom

Line a 9x9 or 9 x 13 pan with this mix:

8 raw apples, peeled and sliced
1 tsp cinnamon
½ c sugar
¼ tsp nutmeg

Topping:
½ c sugar
1 ½ tsp baking powder
½ c brown sugar
pinch of salt
1 ½ c flour
1 egg, beaten

Mix the topping like pie down until crumbly. Sprinkle over apples and pour ½ c melted margarine or butter over top. Bake at 375 for 25 minutes.

Tuesday, December 15, 2009

Olive Garden Pasta E Fagioli

We had a cold snap here last week, so I made this recipe. I have been making this for many years. It is easy to do and very filling. Serve with bread and a salad.

Olive Garden Pasta E Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!

**Just cut the recipe in 1/2 for smaller family needs!

Monday, December 14, 2009

Grinders/Calzones

When I was in college, we had a small restaurant called the Red Room(Olivet Nazarene University). They made THE best pizza like calzone called Grinders. We have tried over the last 25 years or so to recreate them. We are VERY close. Easy to make and fun for a party.


Grinders

1 loaf frozen bread dough, thawed( each bread loaf makes 2)
pizza sauce**
sausage
pepperoni
onions
green pepper
mozzarella cheese
** Parmesan sauce
4 T butter, melted
1 clove garlic, minced
1/4 c grated parmesan cheese

Cut the bread dough in half and roll out in to 2 oblong pieces. Spread with pizza sauce or parmesan sauce. and put your favorite pizza toppings on. Top with cheese. Fold up the sides and pinch together. Place seam side down on a cookie sheet and bake at 400 for 20-30 minutes.

My girls prefer the parmesan sauce and just put that and cheese on their grinders.

Sunday, December 13, 2009

Roast Beef with Garlic Au Jus

The girls made this today. Jenna found it about a year ago, she thinks on Recipezaar. They used a pesto jack cheese and Boarshead Londonport beef.





Roast Beef with Garlic Au Jus

2 teaspoons olive oil
2 tablespoons finely chopped onions
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon basil
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 (14 1/2 ounce) can beef broth, homemade beef stock or 3/4 cup rich homemade beef stock
1 French baguette, cut into 4 (5-6 inch portions) (or hamburger buns or Italian bread)
1-2 slices Swiss cheese
1 lb thinly sliced roast beef


To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring often, about 1 minute. Do no let garlic brown.

Then add soy sauce and Worcestershire sauce. Increase heat, bring to simmer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).

You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.

To make and serve sandwiches: Reheat au jus. Split baguette pieces and top with Swiss cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

Saturday, December 12, 2009

Caramel Corn

This is a great caramel corn recipe. Easy to make. We like to make cheese popcorn(cheddar cheese powder sprinkled over buttered popcorn) and mix these together. Tastes like Garretts popcorn from Chicago.

Caramel Corn
2 c. brown sugar
1 c. butter
1/2 c. corn syrup
1 t. salt
1 t. baking soda
4 qts popped popcorn

Pop popcorn. Melt butter and sugar. Add corn syrup and salt. Bring to a boil. Boil two minutes. Add baking soda. Pour over popcorn. Stir. Bake at 250 for one hour stirring every 15 minutes.

Friday, December 11, 2009

Aunt Alice's Sweet Potatoes

This is my mom's sister's recipe. It is excellent and since I love sweet potatoes, I make these for T-giving and Christmas and other times, too!

Sweet Potatoes

2 1/2 c grated sweet potatoes(uncooked)
1 c. white sugar
2 tsp vanilla
1 tsp salt
2 eggs
1 (12 oz) canned milk(not sweetened condensed)
1/4 c. margarine

Mix above and pour into greased 2 qt casserole dish. It will be runny

Topping
1/4 c. flour
1/2 c. brown sugar
2 1/2 T. margarine
1/2 c. chopped pecans

Mix until crumbly. Pour over sweet potatoes. Bake 350 for 45 minutes.

Thursday, December 10, 2009

Rosemary Roasted Turkey

This is the way we fixed our turkey this year. I really liked the flavor and would make it this way again.


Rosemary Roasted Turkey

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.



Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.



Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast.





Roast your turkey the way you normally do. I used an oven bag and the turkey was to be done in 2.5 hours. This year, the bird was stubborn and cooked almost 4 hours before it was done.

Wednesday, December 9, 2009

Raspberry Vinaigrette

Kathleen made this dressing up for Sunday lunch. We forgot to take a picture and this was the leftover dressing. It was WONDERFUL....don't let the picture fool you!
Raspberry Vinaigrette
1/2 tsp spicy brown mustard or Dijon mustard
2 tsp raspberry jam
2 tsp sugar(if jam is sweet, omit this)
1/3 c raspberry balsamic vinegar
2/3-3/4 c vegetable oil
1/4 tsp dried onion
1/4tsp fresh minced garlic(or dried)
Blend well with an immersion mixer. We served this over salad greens with mandarin oranges, craisins and cashews.

Tuesday, December 8, 2009

Oh So Tender Brisket

Found this on All Recipes and made it for Sunday lunch. Very good and tender. The original recipe said to cook in oven in an oven bag for 6-8 hours. I wanted to use the crockpot, so I did my own thing! So glad it turned out since I had Don's folks over on the spur of the minute!





Oh So Tender Brisket

3 pounds beef brisket
1 (1 ounce) package dry onion soup mix
1 3/4 fluid ounces liquid smoke flavoring (scant 1/4 c)
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper


Place brisket in the crockpot. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Cook on high for 4-5 hours or on low all day.

Monday, December 7, 2009

Cranberry Relish

This was a side dish for Thanksgiving. It is Jenna's favorite way to have cranberries and is very easy to make.

Cranberry Relish

4 cups cranberries
2 oranges quartered
1 1/2 cups sugar
Grind the cranberries and the oranges--with skins on. Add sugar and serve.

***My oranges were quite sweet, so we only used 1 cup of sugar.

Sunday, December 6, 2009

Cinnamon Apples

This was a side dish for Thanksgiving. We have been making this for many years. Can serve warm or cold. Tastes like a candy apple!

Cinnamon Apples

4-6 apples, peeled, cored and sliced
1 cup sugar
2/3 cup cinnamon candies
1 cup water

Combine all ingredients in saucepan, simmer on low heat for 45 minutes. Arrange in a pretty dish. Warm or chilled, these are a delicious accompaniment to any meat.

Saturday, December 5, 2009

Spinach Salad

This is a quick and easy recipe. My mom got this recipe back when I was in 4th or 5th grade. Sandy Allison, a former youth pastor's wife gave her the recipe. Kathleen and I made this last Friday. You can make it all in one bowl or individual salads(my kids don't like the egg, so they don't add it to theirs)

Spinach Salad

1 lb bag spinach washed
5 slices bacon, browned
2 hard boiled eggs, sliced or grated

Dressing
1 c oil
salt
1/4 c cider vinegar
1 med onion, grated
3/4 c sugar
1/3 c ketchup
1 T. worchestershire sauce
Mix dressing with a hand blender. Refrigerate.

Friday, December 4, 2009

Retta's Broccoli Cheese Soup

I got this recipe from a friend, Loretta Falashi, in Racine, WI at least 17 years ago! It is a quick soup to make. Kathleen and I made this Friday night with a Spinach Salad.

Retta's Broccoli Cheese Soup

1 qt water
5 chicken boullion cubes. Put these in a 2 qt pan.
Bring to a boil and add:
2 c broccoli
2 c carrots, chopped
2 c celery, chopped

Cook for 15 minutes.

Melt on low(or in microwave) 1 qt milk and 1 lb velveeta

In a large pot, melt 1 stick butter or margarine with 1/2 c chopped onion. Saute for 5 minutes. Add 1/2 c flour and stir well. Add broth from the veggies to the butter and flour mixture, slowly. Add veggies and stir well. Add milk mixture and stir well to mix.

Thursday, December 3, 2009

Honey Butter

We wanted a honey butter recipe like the restaurant Cheddars uses on their croissants. Kathleen found this on the Internet. It is very good on toast, too!

Honey Butter
3/4 c powdered sugar
3/4 c butter
3/4 c honey

Mix all together and heat to melt.

Wednesday, December 2, 2009

Braised Sirloin tips

This recipe comes from my SIL, Sue Falendysz. We serve it over rice, with a salad and bread!

Braised Sirloin tips

2 T shortening
2 # beef sirloin tips, cut into 1" cubes
1 can beef broth(or 1 cup bouillon)
1/3 c cranberry cocktail(I have used grape juice)
2 T soy sauce
1 clove garlic, minced
1/4 t onion salt
2 T cornstarch
1/4 c water

Melt shortening. Brown meat on all sides. Stir in bouillon, juice, soy, garlic and onion salt. Heat to boiling. Reduce heat;cover and simmer 1 hr until meat is tender. Blend cornstarch and water; stir into meat. Cook, stirring constantly until thickened(won't be too thick) Boil and stir 1 minute. Serve over rice.

*****Crockpot works great all day on low(I don't brown the meat when I put it in the crockpot)

Tuesday, December 1, 2009

Apple Enchiladas

This is a fun dessert to make at the end of a Mexican meal. I made it once for 150 people for dessert after a Wednesday night meal at church. We made these when my parents were here for Jenna's birthday.



Apple Enchiladas

1 (21-ounce) can apple fruit filling.
6 (8 inch) flour tortillas
1 t. cinnamon
1/3 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. water

SPOON fruit filling evenly down centers of tortillas: sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish.

BRING butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 min.

BAKE at 350 for 20 minutes.

Monday, November 30, 2009

Cracked Corn and Cheese Squares

We are always trying new cornbread recipes. Kathleen found this on the internet and we made it with chili last week. Very good and a bit different.

Cracked Corn and Cheese Squares

1 package corn muffin mix (8 1/2-ounces), mixed to package directions
Softened butter, to grease baking dish
1/3 pound Monterey Jack or pepper Jack, shredded
1/2 cup frozen corn kernels
2 scallions, thinly sliced

Pre-heat oven to 400°F.
Grease an 8-inch square baking dish with butter. Stir cheese, corn and scallions into packaged mixed corn muffin batter.
Pour batter into baking dish and bake at 400°F until golden, 15-18 minutes.

Sunday, November 29, 2009

Snack Mix Bars

I found these on Inn Cuisine blog. We made them last weekend and they are EXCELLENT. Very easy snack for anytime.

Snack Mix Bars

(featured on Inn Cuisine, adapted from Taste of Home Annual Recipes, 1999)

3 cups pretzel sticks (snapped into thirds)
2 & 1/3 cups Wheat Chex
2 cups plain M&M’s
1/2 cup unsalted butter
1/2 cup creamy peanut butter
5 & 1/2 cups miniature marshmallows

In a large mixing bowl, combine pretzels, Wheat Chex and M&M’s. In a large saucepan over medium heat, melt butter and peanut butter; add mini marshmallows, cooking and stirring until the marshmallows are melted and the mixture is smooth. Pour over pretzel mixture; stirring and tossing gently to coat. Press mixture into a greased 13″x9″x2″ baking dish. Cool until firm,cut into squares and serve.

Yield: approximately 2 dozen (more or less depending on the size squares you cut)

Saturday, November 28, 2009

S'More Muffins

These, too, come from my sister's blog. We made 2 batches of these to take to church last week. The first batch stuck to the muffin tin papers, so we sprayed the papers the second time and it worked better. We made these into mini muffins and cooked for 10-12 minutes.

S'More Muffins

1 cup all-purpose flour
1 cup graham cracker crumbs
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup sour cream
3/4 cup milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
3/4 cup mini marshmallows

In a bowl, whisk the flour and next 5 ingredients together until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the sour cream until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).

Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.

Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags

Friday, November 27, 2009

Lemon Pound Cake Muffins

This recipe is from my sister's blog....she has made them for a while. They are very good and originally came from Taste of Home. We made 2 batches of these as mini muffins to take to church last week.

Lemon Pound Cake Muffins

1/2 cup butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup low-fat sour cream

Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
I have also done mini-muffins and bake for about 10-12 minutes.