Friday, July 31, 2009
Thursday, July 30, 2009
1/2 cup finely chopped onion
1/2 cup butter, melted
2-3 garlic cloves, minced
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Divide dough into 24 pieces. In a small bowl combine the remaining ingredients. Dip each piece of dough into butter mixture. Place in a bunt pan with non stick cooking spray.
Cover and let rise in a warm place for 1 hour, or until doubled. Bake at 375 or 20-25 minutes or until golden brown
Wednesday, July 29, 2009
1 c. brown sugar
1 c. white sugar
1 c. shortening(use ½ c Crisco)
1 t. vanilla
1 ½ c flour
½ t. salt
½ t. cinnamon
1/8 t. cloves
1 t. baking powder
1 t. baking soda
2 ½ c. quick oatmeal
Cream shortening and sugars. Add vanilla and eggs. Beat until fluffy. Add dry ingredients and oatmeal and mix. Chill dough for 2 hours or more. Mold dough into balls the size of walnuts. Roll in coating of 1 c. powdered sugar and ½ c. finely chopped nuts, if desired. Place on cookie sheet 2 inches apart. Flatten slightly. Bake 8-10 minutes at 350.
Tuesday, July 28, 2009
Monday, July 27, 2009
Cherry Pie Filling Salad
1 can cherry pie filling
1 20 oz can crushed pineapple, undrained
1 can eagle brand sweetened condensed milk
8 oz cool whip
chopped walnuts or pecans (opt)
Mix all together and put in pretty bowl!
Sunday, July 26, 2009
1 package Crescent Rolls (8 roll package)
1 Granny Smith apple - peeled, cored, and cut in 8 pieces
Wrap each apple slice in Crescent roll and place in baking dish. Sprinkle with cinnamon.
1 cup sugar
1/2 stick butter, melted
2/3 cup Sprite (or 7 up, Mountain dew, or other lemon lime cola)
Bring to a boil and pour over rolled apples. Bake for 30 minutes at 350 degrees.
Sometimes we put 2 apple slices in one crescent roll if the apples are small.
Saturday, July 25, 2009
Panera Bread®French Onion Soup
by Todd Wilbur
1/4 cup sweet cream butter
8 cups sliced yellow onions (4 to 5 med. onions)
2 14-ounce cans beef broth (I used Swanson)
3/4 cup chicken broth (Swanson again)
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
couple drops Tabasco pepper sauce
shaved Asiago cheese
Onions and croutons and cheese...oh, my.
1. Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.2. Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.3. Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved asiago cheese.
Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. (Jenna added in minced garlic, here) Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.
Citrus Salad with Poppy Seed dressing
Rachel Ray, with our modifications
3 oranges, preferably navel
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
2 tablespoons poppy seeds
Salt and pepper
1. Juice the oranges(we used 1 large navel orange)
2. Whisk in the vinegar, mustard and honey, then the olive oil and poppy seeds. Season with salt and pepper.
3. Put lettuce on plates; top with sliced strawberries, blueberries and mandarin oranges. Drizzle with dressing.
Friday, July 24, 2009
This is just what the recipe says....quick and easy! My mom gave me the recipe when I was first married.....we had made these all my growing up years. My girls made these yesterday while we took the RV back.
Quick Easy Bars
Put foil on a cookie sheet. Spray the foil and put 42 saltine crackers on the foil.
1 c. butter or margarine
1 c. brown sugar
Boil for 3 minutes
Pour this over the crackers. Bake for 5 minutes at 400. Put 12 oz bag of chocolate chips on top and spread around. Can sprinkle chopped nuts on top.
***Try this with graham crackers for a nice change.
Thursday, July 23, 2009
Oven Roasted Buttered Potatoes
Peel potatoes and boil for 5-10 minutes. Roll in butter and bake at 350 degrees for 45 minutes.
Beth’s notes: We add paprika, onion and or garlic powder to the butter. You can add parmesan cheese and garlic also.
Wednesday, July 22, 2009
This comes from Brenda Nelson, a friend from Racine, WI. A quick dinner and very good.
Poppy seed Chicken
4 chicken breasts, cooked and cut up( I boil them for 12-15 minutes)
1 can cream of mushroom soup
8 oz sour cream
1 stick butter or margarine
1 sleeve Ritz crackers(or similar crackers)
1 T poppy seeds
In a 9 x 13 pan, place chicken on the bottom. Mix soup and sour cream and spread over chicken. Melt butter. Crush the crackers and add the poppy seeds. Mix butter and cracker mix together. Sprinkle over chicken and bake for 30 minutes at 350.
Tuesday, July 21, 2009
Banana Creme Delight
3 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 cup powdered sugar
1 pkg. instant vanilla pudding (3.4 oz)
1 1/2 cups cold milk
8 oz. frozen whipped topping, thawed***
2 - 3 bananas
Cream together cream cheese, butter and powdered sugar. Add pudding andslowly beat in milk. Fold in 4 oz. of whipped topping. Reserve rest for garnish. Line a 9-inch square pan with vanilla wafers. Slice bananas on top of wafers. top with 1/2 of pudding mixture; repeat layering. Refrigerate at least 2 hours. Before serving, garnish with remaining whipped topping.
***I always use more.
Monday, July 20, 2009
French Onion Soup
4 large onions sliced—saute in...
¼ c butter. Cook until tender
8 cups beef broth
salt and pepper
Simmer 10 min.
Toast 8 slices bread; cut into pieces. Sprinkle with 1 cup mozzarella cheese. Add to soup.
Sunday, July 19, 2009
3lbs coarse ground beef –browned
6 tbsp chili powder
6 tbsp onion
2 whole peeled cloves garlic
2 tbsp cornmeal
½ tsp cumin
1 tsp oregano
½ tsp salt
½ tsp pepper
1 quart liquid, ½ beef broth
Simmer 1 hour. Serve over Spaghetti noodles
Saturday, July 18, 2009
This is an easy recipe for a football party! Comes from a family friend, Shirley Gunderson.
BBQ Chicken Wing
1 cup brown sugar
1 cup soy sauce
½ stick butter
Cook above ingredients until sugar is dissolved.
Pour sauce over 5 lbs chicken wings, sprinkle with salt, pepper and garlic salt.
Refrigerate at least 3 hours
Bake at 350 degrees for 1 hour-
Combine 1 cup bbq sauce ½ honey- cook till blended, pour over cooked chicken and sauce and bake 20 minutes longer.
Beth's notes: For a 5 lb bag of chicken wings, I doubled the sauce.
I cooked the chicken in 2 9x13 pans with only about 1 cup of the marinade in each pan. After adding the honey and bbq sauce and cooking 20 minutes, keep warm in the crockpot.
Friday, July 17, 2009
2-peppers any color-thin sliced
1-med onion diced
1-lb. meat of choice[mine is chicken]diced
(or half a bag of Schwans diced chicken meat)
Montreal chicken seasoning 2-3tsp
Chile powder 1-2tsp
Tabasco GREEN PEPPER sauce (half a 2oz bottle)
honey (half of a 8oz bottle)
cornstarch to thicken
Cook the peppers and onions together until tender.
Put meat in fry pan to start to cook. After warmed,
add all other ingredients and coat top with the honey.
Cook till tender; add cornstarch to thicken.
DON'T ADD TOO MUCH- just a little at a time till
juice is gone or almost gone!!!!
Warm 8in. flour fajitas 15 sec.in the microwave.
Put on chicken mixture and peppers and enjoy!
Thursday, July 16, 2009
Grands Breakfast Casserole
1 tube Grands biscuits (quarter each biscuit so you have little triangles)
Sugar – ¼ cup
Butter, melted – ¼ cup
½ cup chocolate chips
½ cup peanut butter chips
Toss biscuit pieces in cinnamon and sugar until coated. Place in 8x8 or 9x9 greased baking pan.
Drizzle melted butter over the top. Add chips and walnuts. Use the baking instructions as printed on the Grands biscuit package
Wednesday, July 15, 2009
We found this recipe 15 years ago or so. It is one of my husbands favorites
Taco dip from Southern Living Magazine
1 8 oz cream cheese
1 1/2 cup cheddar cheese
1 T. lemon juice
dash hot sauce(Tabasco)
1 T. chicken bouillon granules
1 medium tomato chopped
1 can green chilies--chopped(4 oz)
1 T chopped onion
Beat all ingredients with a mixer. Serve with Tortilla chips
Tuesday, July 14, 2009
JALAPENO SWEET CHICKEN
1/3 cup steak sauce
1/3 cup jalapeno pepper jelly, melted
2 Tablespoons garlic powder
4 4-ounce skinned and boned chicken
Combine first 3 ingredients in a large heavy-duty,
zip-top plastic bag. Add chicken; seal bag and
shake until chicken is coated well. Marinate in
refrigerator 8 hours or overnight, turning bag
Brush Grill with cooking oil and preheat.
Remove chicken from marinade, discarding
marinade. Grill chicken 5-6 minutes.
Monday, July 13, 2009
Bacon and Egg Pizza
Anna Zook—Four Season’s Cookbook
1 8 oz refrigerator biscuits
1 T. milk
5 slices crisp bacon, crumpled
1 tsp. chives or onion
1 c shredded cheese
dash of salt
Flatten biscuits on pizza pan. Combine eggs, milk and salt. Sprinkle with bacon, chives and cheese. Bake at 350 for 20 minutes.
****Beth’s notes. For a 16 inch pizza pan we use 2 pkgs crescent rolls. Put your favorite omelet fixings on this
Sunday, July 12, 2009
Delicious Sticky Chicken
4 T butter
1/2 c honey
1/4 c prepared mustard
1 t. salt
1/2 t. curry powder
1 chicken or any combination of pieces (I use 4 boneless skinless breasts)
Combine all ingredients, except chicken; melt in saucepan. Place chicken into a 9x13 pan. Pour sauce over and bake at 375 for 1 hour. Baste sauce over chicken 3 times during baking. Serves 4.
Thursday, July 9, 2009
White Texas Sheet Cake
SERVES 16 -20
1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
In a large saucepan, bring butter and water to a boil.
Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
Pour into a greased 15x10 inch baking pan.
Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
Stir in walnuts; spread over warm cake.
Wednesday, July 8, 2009
2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp vanilla extract
½ tsp baking soda
½ tsp salt
1-3/4 cups flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1-1/2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300.
Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
Measure out 2 tablespoons for large or 1 tablespoon for small cookies. Place round balls on lightly greased cookie sheet 2" apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12 – 15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
Yield: Approximately 30 – 3" or 60 –1-1/2" cookies
Tuesday, July 7, 2009
Mexican Breakfast Quiche
1 ½ c grated Monterrey jack cheese
1 c. sharp cheddar cheese
2 t. green chilies
¾ c. milk
¼ t. salt and pepper
Grease a 9 in pan. Line bottom with tortillas. Combine chilies and cheeses. Mix remaining ingredient and pour over cheese mix.
Bake at 400 for 20 minutes.
***We always double the recipe and put it in a 9x13 pan. I use the whole can of chopped green chilies.
Monday, July 6, 2009
1 c nonfat powdered milk
1 c nondairy powdered creamer
1 c vanilla nondairy powdered creamer, sugar free
2 ½ c splenda
1 ½ c Nestea unsweetened instant tea
2 t. ginger
2 t. cinnamon
1 t. cloves
1 t. all spice
1 t. nutmeg
Stir together, then blend 1 c at a time in a blender(we use a magic bullet) until fine powder.
Serving directions: 2 heaping tablespoons chai to 1 mug hot water or milk
Sunday, July 5, 2009
Chile-Lime Tortilla Chips
from Eating Well, Feb '09
12 6 inch corn tortillas
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt
Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters.
Place wedges in an even layer on 1-2 cookie sheets.
Combine lime juice & chili powder in a bowl.
Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes.
Try flipping them mid-bake to get an even crispiness.
Beth's notes: Cut the tortiallas into wedges, spray the pan, dunk the chips in the chile/lime mixture and lay flat on a pizza pan. Sprinkle with salt.
Bake for 10 minutes, flip the chips and bake for an additional 5-7 minutes until crunchy.
This is a very easy recipe that uses canned tomatoes. Easy to keep these ingredients on hand. It comes from my mom's friend. It is very addicting. The last time we made it we used 1 can of diced tomatoes with Chipotles in them. Gave the salsa a smokey taste. Great for a Super Bowl party
2 cans diced tomatoes (Rotel size)
1 medium onion, chopped or less
3 T. apple cider vinegar
2 T. sugar
1 1/2 T. garlic
juice from 1/2 lime
fresh cilantro chopped
Salt to taste
Mix all ingredients together.
Saturday, July 4, 2009
10-16 0z pkg. broccoli or cauliflower
1 grated carrot
Cook this in 1 c chicken bouillon (2 cubes) until tender. I do this in microwave for 5 minutes or so.
Brown a small onion in 2 T butter. Add 2 T flour and 2 c milk. Cook until thickened. Add 1 can cream of chicken soup, 1 T Worcestershire sauce and broccoli(or cauliflower). Add ½ pound Velveeta cheese. Can add curry powder(1/2 -1 tsp) and garlic salt.
Friday, July 3, 2009
Makes 60 cookies
3 c flour
2 c rolled oats
3 T cocoa powder
2 t baking soda
½ t salt
2 c butter or margarine
1 c chunky peanut butter (I use smooth)
1 ½ c sugar
1 ½ c brown sugar
2 t vanilla
3 c chocolate chips
In a bowl, stir together flour, oats, cocoa, baking soda and salt. In mixing bowl, beat butter and peanut butter with mixer. Add sugar, beat til combined. Add eggs and vanilla. Beat well.
Add dry ingredients and stir until combined. Stir in choc chips. Drop by teaspoonfuls (or use small ice cream scoop) on ungreased cookie sheets.
Bake at 350 for 12-14 minutes. Let cool 1 minute.
Dough can be frozen or chilled overnight.
Thursday, July 2, 2009
Easy Cheesy Crockpot Potatoes (Steve's Potatoes)
by JoAnne Nutting
1- 2 lb frozen hash browns
16 oz sour cream
10 oz shredded cheddar
4 oz Monterrey jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup
Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in slow cooker about 4-5 hours on low. Then sprinkle remaining cheese on top.
Wednesday, July 1, 2009
3 c Flour
¾ c powdered sugar
1 ½ c cold butter
Cut in butter and press in jelly roll pan. Bake at 350 for 20-25 min—until just done.
4 c sugar
2/3 c lemon juice
½ c flour
1 tsp baking powder
Combine and pour over hot crust. Bake 25 min. until set. Sprinkle with powdered sugar.