Monday, August 31, 2009

Corn with Cream Cheese

This recipe is from a Farm Journal Cookbook. We started making this years ago. It is a great way to 'dress up' frozen corn.
Check Spelling
Corn with Cream Cheese
1/4 c. milk
1 3-oz pkg. cream cheese
1 T. butter
1/2 t. salt
1/8 t. pepper
2 12-oz cans whole kernel corn, drained(I use frozen corn....a 16 oz bag)
Combine milk, cream cheese, butter, salt and pepper in saucepan. Cook over low heat, stirring constantly, until cheese melts and is blended. Add corn and heat through. Makes 6 servings.

Sunday, August 30, 2009

Jumbo Molasses Cookies

These come from Taste of Home's Quick Cooking---July/August 2000. They are very good.

Jumbo Molasses Cookies

3 c butter flavored shortening
4 c sugar
1 c molasses
4 eggs
8 c flour
2 T plus 2 t baking soda
2 t cinnamon
1 t salt
1 t ground cloves
1 t ground ginger
additional sugar

In a large bowl, (I used Tupperware that's a bowl) cream shortening and sugar. Add molasses and eggs; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350 for 18-20 minutes or until edges are set. Remove to wire racks to cool.

Yield: 3 1/2 dozen LARGE cookies. I have made them regular size and cooked them for 10 minutes. You get MANY cookies that way!

The recipe suggests making the cookies in two batches---I didn't have trouble with my Tupperware bowl.

Saturday, August 29, 2009

Bakery Style Blueberry Muffins

We found this recipe on bakedperfection.com this spring. It is THE best blueberry muffin recipe! We have even made this recipe with strawberries. Yum.

Bakery Style Blueberry Muffins

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.

Friday, August 28, 2009

Fresh Basil Pesto Recipe

This has become a favorite non meat recipe in our house. Kathleen makes it and usually doubles the recipe. We grow basil on our back porch and have it year round.

Fresh Basil Pesto Recipe
Simply Recipes

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

Thursday, August 27, 2009

Chocolate Mints

These are great cookies. They are Don's favorite and are pretty easy to make

Chocolate Mints

Ingredients:
3/4 c butter
1 1/2 c brown sugar
2 T. water
2 c semisweet chocolate pieces
2 eggs
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
1 lb Andes mints(chocolate wafers with green mint)

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add choc chips and stir until partially melted. Remove from heat and continue to stir until completely melted. Pour into large mixer bowl and let stand about 10 minutes to cool.

With a mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients. Beat until just blended. Chill dough about 1 hour.

Preheat oven to 350. Roll 1 tsp dough into balls, place about 2 inches apart on cookie sheet. Bake 10 minutes---no longer since cookies will crisp as they cool. Remove from oven and immediately place 1 mint on each hot cookie. Allow mint to soften, then swirl mint over cookie. Remove from sheets and cool completely. Makes 80 cookies

Wednesday, August 26, 2009

Grandma Lily's Hot Sauce/Salsa

My mom got this recipe from her mom. I remember my grandmother making this at our house and she pureed everything together to make it like ketcup. It was good that way, but I prefer chunky salsa.


Grandma Lily's Salsa
12 ripe tomatoes(I always use more-20-25)
3 onions chopped
3 sweet peppers chopped
1 c green and red hot peppers chopped(to your desired 'heat' level)
2 c sugar
2 c vinegar
3 T salt

Mix all together and cook for 2 hours. Put in jars and seal. I just have hot jars and hot lids. You can water bath, but I don’t always do this.

***I always use a lot more tomatoes, but never add more vinegar and sugar. The last few years I have added corn and black beans.

Puerto Rican Rice and Beans

These recipes are from Angel and Naomi Colon. We LOVE these! I have never been able to make rice(unless it is instant) until Naomi told me her foolproof way. We ate this for dinner on Friday. The yellow pieces are potato.



Naomi's Rice

Olive oil--1 T
2 cups water
Bring to a boil and add:
1 cup rice
Boil off water without lid until little dry pockets form. Put lid on and cook on low(I turn my burner off) for 20 minutes stirring once. Perfect rice, every time!
Puerto Rican Beans

sofrito(Goya brand...can find jarred or frozen)
olive oil
onion, diced  About 1/4 c
garlic, minced
Goya Pink Beans-2 cans
8 oz tomato sauce
1 chicken bouillon cube(or 1 t)
Sazon--Goya Brand (it says Con culantrao y a chiote on the box)

In a pan, brown about 1 T olive oil, 1 T sofrito and 2 garlic cloves minced and onions. Add 2 cans beans, 4-8 oz tomato sauce, chicken bouilon and 1 packet sazon seasoning. Cook about 10 minutes.

Optional: Can add pieces of baked potatoe(1/2 of medium) and small pieces of ham.

We like the beans saucy so we add 8 oz of tomato sauce.

Tuesday, August 25, 2009

Norm's Chili

This recipe is from our friend Norm. He told me that at Chili Cook Offs here in TX, you can't have any visible beans. This recipe has refried beans in it and hot chili peppers. So good!


Norm's Chili

2 lbs course ground chuck(called Chili Meat in TX)
2 cans Rotel(or store brand)
1 can refried beans with jalapenos(I just use regular)
1 onion, chopped
4 chili d'arbol(dried red pepper) grind and mix with 4-5 garlic cloves
1/4 c. chili powder

Brown meat. Sprinkle in dry ingredients(chili's and chili powder). Add water to cover meat. Add rotel tomatoes, beans and onions. Can add pickled jalapenos if you desire.

Simmer 1 hour.


Monday, August 24, 2009

Chocolate Caramel Cake

This is a very good cake--yummy and easy to make. This was Kathleen's b-day cake this year.

Chocolate Caramel Cake
1 chocolate cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 12 oz cool whip
Heath bits

Make cake according to package. Cool completely. With the handle of a wooden spoon, poke holes in the cooled cake. Pour the sweetened condensed milk over cake. Next, pour the caramel topping and then frost with the cool whip. Sprinkle heath bits over top. Keep in refrigerator.

Sunday, August 23, 2009

Scalloped Pineapple

This recipe is from my friend, Holly Chapin. She doubles it --it is very close to the Paula Deen recipe. I have made both and they are excellent. We made this for Kathleen's b-day dinner.

Scalloped Pineapple

1 20 oz. can pineapple chunks
3 T flour
3 T sugar
1 1/4 C shredded cheddar cheese
1 1/2 C Ritz crackers (about 25 crackers - I use a whole sleeve)
3 T butter, melted

Drain pineapple, reserving 3 T juice. Arrange on the bottom of a greased casserole dish. Stir together flour and sugar and sprinkle over pineapple. Drizzle the reserved liquid over the pineapple, sugar, and flour and top with shredded cheese. Mix together the crushed crackers and melted butter and distribute over the cheese. Bake the casserole, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10 minutes longer. (Serves 4-6)

Saturday, August 22, 2009

Cheese Bread

This cheese bread is one I adapted from Cooks.com. We made this for Kathleen's b-day dinner this past week. It was very good and I was told to make it again!

Cheese Bread

1 lg. loaf French bread
8-12 oz. mozzarella cheese
2 tbsp. onion, minced
1/2 tsp. Lawry's seasoned salt
1/2 lb. butter (2 sticks)
4 garlic cloves, minced

Cut the bread in criss crosses. Do not cut all the way through the bread.
Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.

Friday, August 21, 2009

Mexican Cornbread

This is a wonderful cornbread recipe. My daughter, Jenna makes this a lot. She made it this week when we had chili.



Mexican Cornbread
Recipe courtesy Paula Deen

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste

Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden brown.

****Jenna makes this in a 9 x 13 pan and adds 1 can of creamed corn.

Thursday, August 20, 2009

Spicy Pork Roast

I got this recipe from my mom. We have been making this for many years! I find it easiest to make in the crockpot. Had this ready for my parents and Karen when they came last week.

Spicy Pork Roast

1 (3 lb) boned pork loin
1 garlic clove, cut in half
2 c. sugar
1 c. water
1 c. vinegar
2 T. chopped green pepper(opt)
1 t. dry mustard
1 t. soy sauce
1 t. salt
1/2 t. pepper
4 t. cornstarch
2 t. paprika
2 T. chopped parsley

Preheat oven to 450. Rub pork loin all over with cut ends of garlic. Roast in shallow pan 30 minutes or until brown. Mix sugar, water, vinegar, green pepper, mustard, soy sauce, salt and pepper in saucepan and boil gently for 5 minutes. Mix cornstarch with 2 T water to make a smooth paste. Add to sugar mixture and cook over low heat, stirring until thickened. Add paprika and parsley. Pour sauce over pork. Lower oven to 300 and bake 2 hours longer. Serve with sauce as a gravy.

****I almost always do this in the crock pot. I don't brown the meat...just put it in the crockpot, boil the sugar mixture and pour over roast. Cook on low 8-10 hours and the meat will fall apart. I also use any pork roast 3-5 pounds. We have never put the green pepper in. I have also used garlic salt in place of the garlic clove.

Wednesday, August 19, 2009

McDonald's Biscuits Recipe

I first made these in 1998. The recipe is a copycat of McDonald's. I made these yesterday while my parents were here for biscuits and gravy.

McDonald's Biscuits Recipe

2 cups Bisquick baking mix
2/3 cup buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

Preheat oven to 450 degrees.
Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.

Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.

Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height.

Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.

Tuesday, August 18, 2009

Corn and Cabbage

This is a great recipe that my roommate from college gave me. It is her mother-in laws recipe.



Corn and Cabbage

4-5 slices bacon--cooked crisp
liquid from 1 can of corn
1 tsp. salt
1 tsp. sugar
3 c. shredded cabbage(I use a lot more 5-6 c)***
1 can corn

Fry bacon until crisp. Remove the bacon from pan. Add corn liquid, sugar and salt to bacon drippings. Bring to boil; add cabbage and cook until tender--7-10 minutes. Add corn and heat. Garnish with crisp bacon. Make 6 generous servings

***I have used coleslaw mix.

Monday, August 17, 2009

Rosemary Potatoes

We went to a friends beach house last fall and he made these potatoes. We love them and make them often.

Rosemary Potatoes

little red potatoes
fresh rosemary
butter
salt
pepper

In a cast iron skillet, melt 1 stick of butter. Add cleaned potatoes that have been sliced in half. If you are using bigger potatoes, quarter them. Add 3-4 springs rosemary, season with salt and pepper. Bake at 400 for 45 minutes. Stir 2-3 times.

Sunday, August 16, 2009

Pizza Sauce

This recipe is from Sharon Monck, a former Pastor's wife. My recipe is on the back of a friendship card, so that means I wrote it at church! It is our favorite pizza sauce.

Pizza Sauce

3/4 c. parm. cheese
2 cans(15 oz each) tomato sauce**
2 tsp oregano
1/4 c oil
onion salt, garlic salt(to taste)
3 tsp sugar
Simmer until cheese is melted.

**Beth's notes....we usually use one small can of tomato paste and 1 can tomato sauce to make it thicker.

Saturday, August 15, 2009

Majel's Carrots

When I was in 4th grade our family moved to Wisconsin so my dad could work on a Sod/Vegetable farm. This recipe comes from the wife of my dad's boss, Majel Horner. We usually double this recipe and there are never leftovers!

Majel's Carrots

2 c. sliced carrots
1/2 t. nutmeg
1/2 t. salt
1 T. sugar
3 T. butter
1/4 c. water

Cook until tender.

Friday, August 14, 2009

Roasted Green Beans

We found this recipe on Allrecipes this week and tweeked it. My folks brought a LOT of green beans. They are yummy fixed this way. We had them 2 nights in a row!

Roasted Green Beans
Olive oil
green beans
garlic
salt
pepper
Parmesan cheese
Take the tips and tails off the green beans. Put about 2 T olive oil in the bottom of a pan--we used a jelly roll pan since we used a gallon bag of beans. Coat the beans with the oil. Add 2-3 cloves of garlic, minced and salt and pepper. Roast in the oven at 400 for 15-20 minutes, stirring a few times. Sprinkle with cheese at the end if desired.

Thursday, August 13, 2009

Super Summer Surprise Cake

My parents and sister came from WI this week. They brought 2 bushels of beans for me to can. I got 49 qts and had enough left to roast for 3 meals. Now my canning shelves are full again!

We made this this weekend and had it last night. It was quite refreshing in the heat. I got the recipe from Holly Adzima Chapin.

Super Summer Surprise Cake

12-pack ice cream sandwiches
1 large carton of Cool Whip
Hershey's chocolate syrup
2 large Butterfingers
1/2 cup chopped pecans

Spread a layer of ice cream sandwiches across the bottom of a cake tin. Spread Cool Whip on top. Crumble Butterfingers, and spread over Cool Whip. Drizzle chocolate on top and sprinkle with pecans. Put in freezer for a couple of hours to harden, then cut into squares and serve. This is so satisfying!

Wednesday, August 12, 2009

Lemon Ginger Chicken Salad

This recipe is from a good friend, Jeaneen McCoy Acklam. I have been making this for at least 15 years. It is yummy. We had it for lunch on croissants while Ray and LaVina were here.



Lemon Ginger Chicken Salad

½ c. mayonnaise
¼ c. sour cream
1 T. sugar
½ t. grated lemon rind
1 T. lemon juice
½ t. ground ginger
¼ t. salt
1 c. sliced celery
1 c. grapes
2 c. cubed cooked chicken
toasted slivered almonds

Stir together mayonnaise through salt. Add chicken, grapes and celery. Toss, cover and chill 2 hours. Top with almonds. Good served in cantaloupe halves or croissants. 4 servings

Tuesday, August 11, 2009

Beef and Bean Pie

I first got this recipe at a playdate, many years ago from Lori Glodoski in Green Bay, WI. I think it is a Taste of Home recipe. We made it again last week and Don thought it was wonderful. It looks complicated, but it really easy to make.

Bean and Beef Pie

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1 jar (16 ounces) thick and chunky picante sauce, divided
1/4 cup cornstarch
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sliced green onions, divided
Pastry for double-crust pie (10 inches)
1 cup (8 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained (opt)

In a skillet, cook beef and garlic over medium heat until beef is no longer pink; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Bake at 425° for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions.

Monday, August 10, 2009

Little Smokies Appetizer

My sister Jamie brought these to a family get together a few years ago. They have become a favorite for any party. We had finger foods last night for the first NFL pre season game. These were so good.

Little Smokes Appetizer

1 pkg. Little Smokies
1 lb. bacon
2 c. brown sugar

Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover on top. Bake at 300* for 45 minutes or until bacon is done. Brown sugar will melt and form a syrup. Serve hot.These are so good and so easy.
Beth's notes. We cut the bacon into 4 pieces and don't use toothpicks since the bacon stays on the smokies just fine. I baked this at 350 for 45 minutes and the bacon starts to crisp. We like it best that way.

White Queso Dip

When Angel and Naomi Colon were here at the end of June, I asked him about all the different types of Mexican cheeses. I bought some and we wanted to try a 'white cheese dip'. We did 1/3 of the recipe and added some juice from canned jalapenos and cayenne pepper. Very good. Also, we just made it in the microwave.

White Queso Dip

32 oz Asadero or Queso Quesadilla cubed
1/2 cup diced green chiles (if using canned, drain them first)
1/2 teaspoon cumin
1 tablespoon chile powder
1/4 cup onion, finely chopped
1 cup crema (sour cream)
1 red bell pepper, seeded, diced

Over a double boiler or in a crock pot, stir all ingredients except crema until cheese is melted. Immediately before serving, stir in crema.

Easy Cheese Ball

Jenna found this recipe somewhere, we really enjoyed this tonight. Very easy, and yummy too!



Easy Cheese Ball

2-8 oz. cream cheese
1 cup cheddar cheese
1 package dry, Hidden Valley Ranch salad dressing mix

Mix together in a ball, and roll in bacon bits. Refrigerate.

Sunday, August 9, 2009

Cherry Limeade

The Polands came to see us at Easter. Jennifer fell in love with Cherry Limeades from Sonic. She went home and found this recipe. It tastes just like it

Cherry Limeade

1 can Sprite (12 oz. lemon/lime beverage)
3 Tbs. grenadine (you can get this at Walmart for approx. $2.50 a bottle)
1 Tbs. lime juice

Serve over ice.

Honey Spice-Rubbed Pork Tenderloin

This is an easy recipe Jenna first made where she babysits. YUMMO and easy. We made it this past Monday while Don's folks were here.

Honey Spice-Rubbed Pork Tenderloin


1 pork tenderloin(we used 2)
1/4 cup catalina(or french or western) dressing
2 tsp chili powder
2 tsp garlic powder
2 tsp mustard powder
2 tsp paprika
1 tsp thyme
1 TBSP honey

Preheat oven to 425. Brush 2 TBSP dressing over meat. Place in pan. Combine dry ingredients and rub on meat. Mix rest of dressing with honey and set aside. Bake 15 minutes. Brush with honey mix and bake 10 minutes more or until meat thermometer reaches 160.

Saturday, August 8, 2009

Specialty Lettuce Salad

This is from another good friend in Green Bay, Susan Katuin. We have made it without the pear(since we don't usually have those in the house). We love this salad!

Specialty Lettuce Salad

Dressing:
1/2 c sugar(or sugar substitute)
1/3 c red wine vinegar or apple cider vinegar
2 T. finely chopped red onion
2 T. lemon juice
1/2 tsp salt
2/3 c veg oil--or olive oil
Salad
10 c Romain lettuce(we use any loose leaf lettuce)
1 c shredded Swiss or Cheddar cheese
1 med. red apple, cut up
1 med. green apple, cut up1 pear cut up
1/4 c. dried cranberries(craisins)
1/2-1 c cashews

Add dressing just before serving. Toss and serve!

Friday, August 7, 2009

Hot Fudge Sauce

This is Donna Hammond's mom's recipe. I have been making this since I got married. Easy, rich and oh, so good!

Hot Fudge Sauce

1/4 stick margarine (we use butter)
1 cup sugar
1/2 cup milk
1 (6 oz) pkg chocolate chips
3/4 cup miniature marshmallows
1/4 tsp vanilla

Bring to a rolling boil while stirring, sugar, margarine and milk. Add chocolate chips and marshmallows. Remove from heat. Beat until smooth. Add vanilla. If too thick, add a few drops of milk until desired consistency.

Thursday, August 6, 2009

Cheese-Garlic Biscuits

This is a recipe I got from an insert in the newspaper years ago. It is very good and tastes like the ones you would get at Red Lobster.

Cheese-Garlic Biscuits

2 cups Bisquick
2/3 c milk
1/2 c shredded cheddar cheese
1/4 c butter, melted
1/4 t garlic powder

Mix baking mix, milk and cheese until soft dough forms; beat for 30 seconds.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake at 400 for 8-10 minuutes until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from baking sheet. Makes 10-12 biscuits.

Wednesday, August 5, 2009

Broccoli Salad

This is a favorite recipe of ours. We made it for lunch yesterday.

Broccoli Salad
1 large head broccoli, uncooked and broken in to small pieces(I used about 5 cups)
1 med onion—red or purple makes it colorful
10 slices bacon, cooked and crumbled
1 c mayonnaise
½ c sugar
2 Tbsps vinegar
½-3/4 c sunflower seeds
½ c raisins

Mix mayonnaise, sugar and vinegar and pour over the remaining ingredients. This keeps well overnight.

Tuesday, August 4, 2009

Lasagna Sandwiches

This comes from the May June 1998 Quick Cooking. A wonderful recipe and so easy to do. We had these for lunch yesterday.


Lasagna Sandwiches

1/4 c sour cream
2 T chopped onion
1/2 t dried oregano
1/4 t seasoned salt
8 slices Italian or other white bread
8 bacon strips, cooked and halved
8 slices tomato
4 slices mozzarella cheese
2-3 T butter or margarine

Combine the first four ingredients. Spread on four slices of bread. Top each slice with four bacon pieces, two tomato slices and a slice of cheese. Top with remaining bread. In a skillet over medium heat, melt 2 T butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Makes 4 sandwiches.

Monday, August 3, 2009

Baked Apple French Toast

My notes say that we made this at my mom and dad's on Nov. 12 , 2001 for the first time. We did 1 and 1/2 times the recipe and just sliced the apples. We made this Saturday night and baked it on Sunday morning before church. It was very good.


Baked Apple French Toast

10 slices of French bread
4 eggs
1-1/2 c. milk
1/2 c. sugar, divided
3/4 Tbsp. vanilla
3 Granny Smith apples
1 Tbsp. cinnamon
1 Tbsp. butter
1 tsp. nutmeg

Preheat oven to 400 degrees F. Spray 9" x 13" pan with vegetable oil spray. Place bread tightly together in one layer on baking pan. Beat eggs lightly-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk. Pour half of the liquid over the bread.

Peel, core and slice apples into rings...place apple rings on top of bread to cover. Pour remaining egg mixture over apples.

Mix remaining 1/4 cup of sugar with cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool for 5-10 minutes before serving. Serve with warm maple syrup.

Sunday, August 2, 2009

Lemon Poppyseed Muffins or Bread

Don't know where I got this recipe, but my notes said that it was very easy and my girls love it!
We made these again this week. They ARE good!


Lemon Poppyseed Muffins or Bread


1 pkg lemon cake mix
1 pkg instant lemon pudding (I used cook and serve, too)
4 eggs
1/2 c. oil
1/4 c. poppyseed
1 c. hot water

Topping:

1/4 c. orange juice
3/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring

Mix cake ingredients together and pour into greased muffin tins or 2 loaf pans. Bake at 350: muffins for 18-20 minutes, loaves for 35-40 minutes. While baking, mix topping together. Drizzle over tops as soon as removed from oven. Can poke with toothpick so glaze goes into bread.

Saturday, August 1, 2009

Chicken Cordon Bleu Casserole

This is a recipe I got from our former church secretary, Ginger, In Green Bay, WI. She brought this to a dinner at church and it was WONDERFUL! This is exactly how she gave it to me. See my notes at the end for what I did differently. We made this last night for dinner.



Chicken Cordon Bleu Casserole

Layer:

Boneless chicken breasts
Ham--medium thickness
Swiss cheese-medium thickness
1 can cream of chicken soup and 1/4 c water
2 cups croutons and 1/2 cup butter.

Bake at 325 uncovered for 1 1/2 hours.

******Beth's notes. I used a 9x13 pan. I used 3-4 chicken breasts diced(uncooked), spiral cut ham diced and sliced swiss cheese(about 6 slices covered it all) I also used 2 cans of soup(Ginger said she always does) and mixed it with about 3/4 of a soup can of MILK instead of water and poured this over the cheese. Put croutons on top and drizzle butter over them. This was very good!