Thursday, September 30, 2010

Sweet N Sour Ribs in the Crock Pot

I thought I had country style ribs from a variety pack I bought, but when I thawed them, I realized they were baby back. We all liked these. They were more saucy than we normally have our ribs, but very good.

Sweet N Sour Ribs in the Crock Pot
cookingquickandeasyrecipes.com

3 to 4 lb. boneless country style ribs (Beth used baby back)
1 can pineapple tidbits, undrained (20 oz.)
2 cans tomato sauce (8 oz. each)
1/2 c. thinly sliced onion
1/2 c. thinly sliced green pepper
1/2 c. brown sugar, packed
1/4 c. cider vinegar
1/4 c. tomato paste
2 tbsp. Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste

Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs.
Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired.
Yield: 8 servings

Wednesday, September 29, 2010

Chicken Alfredo Soup

I made this on our first cooler day this past week--80's is soup weather, right??? Very yummy and easy to make. This will become a 'regular' this winter.

Chicken Alfredo Soup
Taste of home bb

1 cup chopped broccoli
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup red bell pepper, diced
1 garlic clove, minced
14 -1/2 oz. chicken broth
2 cups cooked chicken, diced
1 T. fresh basil, snipped
16 oz. alfredo sauce
grated fresh Parmesan cheese (optional)

Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth, bring to a boil. Cover, reduce heat and simmer 5 mins. or until veggies are crisp-tender.

Add chicken & alfredo sauce to broth; simmer 5 mins. or until heated through. Remove from heat; stir in basil.

Ladle into bowls and sprinkle w/ Parmesan cheese, if desired.

Tuesday, September 28, 2010

Depo's Cola Roast

This was a great tasting roast. It would make great bbq sandwiches. I served this with baked potatoes and a salad.

Depo's Cola Roast
taste of home bulletin board

1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 Tbsp. oil
3-3 1/2 lb. roast
1/4 cup Coca Cola
12 oz. chili sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. hot pepper sauce

Mix the salt,pepper and garlic powder then rub all over roast.Heat the oil in a roasting pan and sear the roast on all sides.(Beth skipped this part)Mix the Coca Cola,chili sauce,Worcestershire sauce and pepper sauce then pour over the roast.Cover and cook in a 325F oven for 2 1/2-3 hrs.
****Beth did this in a crockpot on high for 4 - 5 hours during church.

Monday, September 27, 2010

CHOCOLATE CRINKLE COOKIES

These tasted great. They were easy to make but just be warned it is a VERY stiff batter when mixing. I used a small ice cream scoop and dropped the scoops into powdered sugar and then flattened the cookies by hand.

CHOCOLATE CRINKLE COOKIES
http://auntpegsrecipebox.blogspot.com/

1 pkg. chocolate cake mix
1-8 oz. frozen whipped topping, thawed
1 egg
1/2-3/4 c. powdered sugar

Preheat oven to 350 degrees.

Mix the first three ingredients together until very will incorporated. The dough will be stiff.
Drop by teaspoon full into the powdered sugar, rolling to coat the ball completely.
Place the ball on a baking pan that has been lined with parchment paper. Press down the ball with the bottom of a cup that has been dipped in the powdered sugar.
Bake for 12-15 min, until the cookie has 'cracked' open and appears just slightly wet withing the cracks.
Cool completely on a wire rack, store in a covered container. Makes approx. 3 dozen cookies.

Try making these with a lemon cake mix too-great!

Sunday, September 26, 2010

Buttermilk Rye Bread

This makes wonderful toast! I want to make patty melts this week and will use this bread. YUM. I think I got the recipe off the Taste of Home Bulletin board.

Buttermilk Rye Bread

1 3/8 cup buttermilk (1 1/4 cup + 2 T) ( used 1% and added lemon juice)
3 cups bread flour
1 cup rye flour
1 1/2 tsp. salt
1 1/2 T butter or margarine
2 T brown sugar
1/4 tsp. baking soda
1 tsp. caraway seeds
3 tsp. bread machine yeast

Place all ingredients in bread pan according to manufacturer's instructions. Select Light Crust setting and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Makes 1 loaf.

Saturday, September 25, 2010

Sweet Onion Bread

This was an easy bread to make and tasted great! We will make this again.


1 T. yeast
1/2 c. warm water
1 t. sugar
1/2 c. butter, melted
1 1/2 c. milk
2 t. salt
1 1/2 t. Italian seasoning
6 c. flour (all white, whole wheat or any combination of the two)
3 T. butter
1 small to medium-sized yellow onion, diced
1 t. brown sugar
1/2 t. salt
1/4 t. pepper

1. In a mixing bowl, combine the yeast, water and sugar. Let proof for five minutes.
2. In a second bowl, stir together the melted butter, milk, salt and Italian seasoning. Pour into foaming yeast mixture and stir combine.
3. Add the flour a cup at a time until the dough is smooth and not sticky. Knead or mix just for a minute, until the dough comes together. Cover and let rise for 30 minutes.
4. While the dough rises, melt 3 T. butter in a skillet over low heat. Add the onions, brown sugar, salt and pepper. Cook on low for about 15 minutes, stirring frequently, until the onions are completely caramelized. Cool.
5. After the dough has risen for half an hour, knead in the caramelized onions.
6. Divide dough in half and place in two greased baking dishes. (You can use loaf pans, cake pans or one of each, depending on your preference.) Cover and let rise another 30 minutes.
7. Bake at 400 degrees for 35-45 minutes, until golden brown and hollow sounding when tapped.

Friday, September 24, 2010

Chocolate Brownie Banana Bread

This was YUMMY! It was like eating dessert for breakfast. I used 3 large bananas in this recipe. I think my loaf pans were a bit bigger, so the bread didn't get real tall. I have some bananas in the freezer and WILL be making this again soon.


Chocolate Brownie Banana Bread
http://coleensrecipes.blogspot.com/

1¼ cups mashed RIPE bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1½ cups white flour
½ cup baking cocoa (regular or dark)
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Beat all of the wet ingredients together with the sugar until it is well combined and smooth. Beat in the dry ingredients just until well combined, then stir in the nuts and chocolate chips.

Bake the brownie bread in TWO greased 8" x 4" loaf pans, in a pre-heated 350 oven for 45 minutes. Cool the bread in the pans for about 10 minutes, then turn out. IMMEDIATELY wrap the HOT loaves in plastic wrap (it will not melt the plastic) and let cool.

Thursday, September 23, 2010

Tangy Sirloin Strips

This marinade and sauce were very good! We had gotten Sirloin from the new meat market I found and I wanted to try this. We WILL make this again. We had to cook this on the George Foreman since it started pouring rain when I went out to light the grill.

Tangy Sirloin Strips

1/4 c. Canola Oil
2 Tbsp. Worcestershire Sauce
1 garlic clove, minced
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 lb., 1 inch thick boneless sirloin steak
6 bacon strips
Lemon-Pepper seasoning

Glaze:
1/2 c. BBQ sauce
1/2 c. steak sauce
1/2 c. honey
1 Tbsp. molasses

In a large resealable plastic bag, combine the first six ingredients. Cut the steak into 6 wide strips; add to the marinade. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning once.

Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick (I didn't, you just need to take care when handling the steak then). Sprinkle with lemon-pepper. Coat the grill rack with nonstick cooking spray before starting the grill.

Grill steak, covered, over medium heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness. Combine the glaze ingredients, brush over steaks. Grill until glaze is heated. Discard toothpicks.

Note: I heated all of the glaze and served it as extra dipping sauce with the steaks.

Source: Adapted from Taste of Home

Wednesday, September 22, 2010

Nindsy's Best Potato Casserole

This was very easy to make, but only ok tasting. I much prefer the hashbrown casserole with the soup, sour cream and cheese in it. I have to admit I used half and half since I didn't have whipping cream, so it might have tasted better with the real stuff.

Nindsy's Best Potato Casserole

1 24 oz bag Mr. Dell's shredded hash browns( I used a 2 # bag)
1 pint (2 cups) whipping cream
1 teas salt/pepper to taste

Pour potatoes in buttered 9X13 pan. Pour cream over. Sprinkle on salt and pepper. Bake uncovered at 350 until potatoes are glazey and slightly brown on top, about an hour. Can be made with half and half, but recipe is not the same. You owe it to yourself to make it with cream the first time. You will be tempted to add onion and maybe cheddar cheese on top, but again, I urge you to try it once

Tuesday, September 21, 2010

Broccoli & Cauliflower

I took this picture before cooking. Only cook this 4 hours, or it turns to mush....ask me how I know this! :-) If you don't like spicy food, use regular cheddar cheese soup. This was a good recipe.

Broccoli & Cauliflower

Easy and good enough to get the kiddos to eat their vegetables.

10 ounces package frozen broccoli(I used 16 oz)
10 ounce package frozen cauliflower(I used 16 oz)
salt and pepper to taste
1 can condensed nacho cheese soup
4 slices bacon, cooked and crumbled

Place broccoli and cauliflower in slow cooker. Season with salt and pepper to taste. Spoon soup over top. Sprinkle with bacon. Cover and cook on low for 4 to 6 hours.

Monday, September 20, 2010

Chipotle Marinated Chicken

This was a great tasting recipe. We only marinated 3 chicken breasts and used 2 canned chipotles. It was spicy, but if you did more chicken, it wouldn't be as spicy. We grilled these on the George Foreman and used the leftovers and made this salad.

Chipotle Marinated Chicken
Taste of home bb

4 garlic cloves
5 chipotle chilies, reconstituted and drained (see instructions below)*** I used canned
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/2 t. ground cumin
black pepper, to taste
8 boneless, skinless chicken breasts

In a food processor, process garlic until minced. Add chipotle chilies and process until minced. Add cilantro, honey, vegetable oil, balsamic vinegar, lime juice, cumin, and black pepper; process until smooth. Pour over chicken; cover and refrigerate several hours or overnight (chicken may be marinated in a zip-lock plastic bag as well).

Preheat barbecue and grill chicken over medium-high heat, about 8 minutes on each side, or until no longer pink in center.

Serves 8.

Note: To reconstitute chipotle chilies, simply cover them in boiling water and soak them for approximately 1 hour. If whole dried chipotles aren’t available, 2 canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be substituted.

Sunday, September 19, 2010

Chicken and Noodles

The noodle part of this recipe comes from a neighbor when I was a kid. I looked at a few different recipes and 'made up' the base of the soup. Kathleen had a sore throat, so I thought this would taste good to her. It turned out very good. I cut the noodles into 3 pieces.

Chicken and Noodles

For the noodles
2 cups flour
1 t. salt
4 T. butter, soft

Cut this like you would for pie crust. Blend in 1 beaten egg along with ½ cup milk. Roll out. I divided dough into 2 pieces and cut out thin with pizza cutter.

C00k 2 chicken breasts in 4 c water for 20 minutes. Take out and shred. Add about 4 more cups of water to the water you cooked the chicken in. Add 3 bouillon cubes and 1 can cream of chicken soup. Add the shredded chicken to this and bring to a boil.

Drop the noodles( a few at a time) into boiling chicken broth. Cook for 10 minutes. (Taste for doneness)

Saturday, September 18, 2010

Slow cooker beef ribs

I found a 'new to me' meat market last weekend and managed to spend $125! I bought a variety pack that had beef short ribs in it. I had never cooked beef short ribs, but this recipe got rave reviews. We liked it. Kathleen says she prefers these over pork ribs. Don said the opposite. I liked them.

Slow cooker beef ribs
Food.com

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onions
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder
Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a large skillet. Put in slow cooker.

In same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs.

Cover and cook on low for 9 hours.

Friday, September 17, 2010

Butterscotch Brownies With Brown Sugar Butter Icing

Oh, are these YUMMY! I made them for a church potluck and they went over well. I will warn you that the batter does puff up quite a bit when baking. They are very rich, so you can get a lot of bars out of the pan.

Butterscotch Brownies With Brown Sugar Butter Icing
desertculinary.blogspot.com

For the batter
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
3 cups packed brown sugar
4 large eggs
1 tablespoon vanilla
For the icing
16 tablespoons (1 cup or 2 sticks) unsalted butter
2 cups packed brown sugar
heaping 1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 tablespoon vanilla

Preheat the oven to 350 degrees.
In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

Pour mixture into a 13" x 18" half-sheet pan coated with nonstick spray, smoothing the top with an off-set spatula. Place pan into the oven and bake until the bars are set and slightly puffed, about 25 to 30 minutes. Remove from the oven and allow to cool completely.

In a medium saucepan, melt butter, brown sugar and salt over medium heat. As soon as the mixture is lightly bubbling, reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and set aside. In a large mixing bowl, beat together confectioners' sugar, half-and-half and vanilla until smooth. Pour in the melted butter mixture and beat until combined. Immediately spread icing over brownies and allow to sit for 30 minutes before cutting into squares. Makes about 30 brownies

Thursday, September 16, 2010

ACINI DE PEPE SALAD

This recipe is from Marianne Schulz from Racine, WI. I love this salad. I could not find the right pasta down here, so used real small round macaroni rings. This makes quite a bit, so is a great recipe for a party.

ACINI DE PEPE SALAD

1 cup (1/2 pkg) Acini de Pepe pasta
1 cup sugar
2 T flour
1/2 t salt
3 egg yolks beaten
20 oz. can pineapple tidbits, drained, reserving juice
20 oz. can crushed pineapple, drained, reserving juice
2 11 oz. cans mandarin oranges, drained (3rd can of oranges optional
for garnish on top)
10 1/2 oz. bag mini marshmallows
12 oz. Cool Whip

Cook pasta. Drain and cool. In medium-sized saucepan combine sugar,
flour, salt, egg yolks and 1 3/4 cup of pineapple juice. Cook over
medium heat until thick; cool. Thoroughly combine sauce and pasta in
big bowl. Cover; chill overnight. Just before serving add pineapple,
mandarin oranges, mini marshmallows and fold in Cool Whip.

Wednesday, September 15, 2010

Rocky Road Fudge Squares

Made this for a get together on Saturday night. They are easy to make with ingredients you would have in the pantry. I first made these in 1998!

Rocky Road Fudge Squares

1/4 cup milk
1/2 cup butter or margarine
1 12oz pkg. chocolate chips
1 12oz pkg. butterscotch chips
1 cup peanut butter
1/2 cup walnuts, chopped
1/2 pkg. mini marshmallows

In pan on the stove, melt together the milk, butter and both chips.
Remove from heat and add the peanut butter and mix well. Cool for a couple of
minutes and add the marshmallows and walnuts. Pour into a buttered 9" x 13" pan.
Cut in bars when completely cooled.

*****Beth's notes---- 1st made this 12/12/98. Melted first 4 ingredients
in
Microwave. VERY EASY!!!!!

Tuesday, September 14, 2010

Cinnamon Roll Cake

This cake tasted so very good. I didn't know if it was for breakfast or dessert so I ate it both times! :-) Seriously good cake! See my notes.....by having the butter soft for the 2nd part of the recipe, it was very hard to mix and drop by Tablespoons. I would have it chilled and 'cut' it in. I may double this next time and put in a jelly roll pan to take for treats at church.

Cinnamon Roll Cake
thegirlwhoateeverything.blogspot.com

Cake:
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened (Beth's notes: Have this cold and cut it like for pie crust)
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake for 25-30 minutes at 350 or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Monday, September 13, 2010

COOKIE SALAD

This recipe comes from my Aunt Shirley Blair. It is like having dessert in the middle of your meal! Yum.

COOKIE SALAD
Aunt Shirley

2 cups buttermilk
1 large vanilla pudding (instant)
Mix together; then fold in 12-16 oz. cool whip (We used 12 oz)

ADD
1 large can pineapple chunks (drained)
1 large can (11 oz)mandarin oranges (drained)
3 bananas
1 pkg Keebler fudge striped cookies ( break apart)

Note: Shirley didn't use the whole package and neither did I! I used store brand cookies.

Sunday, September 12, 2010

Creamy Potatoes

I think I got this off the Taste of Home Bulletin Board. Kathleen put these together one morning--very easy to do. We cooked them on high when we realized the crockpot was unplugged. They stick if you cook them on high! Next time we may add a bit of milk. These tasted great and will be made again here.

Creamy Potatoes

2 lbs small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix

Place potatoes in bottom of slow cooker. Beat cream cheese, soup and salad dressing, mix. Stir into potatoes. Cover and cook on low for 8 hours.

Saturday, September 11, 2010

Honey Glazed Chicken

This was a great easy recipe. Don gave it a thumbs up, so it will be made again, I am sure. See my notes to see what I did differently.

Honey Glazed Chicken
Becomingbetty.blogspot.com

1 cup flour
1/2 tsp. salt
1/2 tsp. red pepper flakes **** next time use more or crush to bring out flavor
3 or 4 chicken breasts, cut into chunks
1/2 cup butter, melted
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon or orange juice
1 Tbs. soy sauce

In a plastic bag, combine flour, salt and flakes. Add chicken to bag and shake to coat. Pour 4 Tbs. melted butter into a baking dish. Add chicken, turning to coat with butter. ****Beth's notes: I double dipped them back into the flour mix after coating with butter.....they turned out crispy.
Bake at 350 for 30 minutes. In a bowl, combine brown sugar, honey, juice, soy sauce and remaining butter. Pour over chicken and bake for 25 more minutes. Serve over rice.

Friday, September 10, 2010

Cajun Sausage and Red Beans

I threw this together on Tuesday, AFTER the realtor called to cancel our showing because it was raining. Did she know we were already out of the house with the cat and dog in the van? I used leftover red beans that I made a week ago in this recipe. I cooked it on high for 4 hours since I got a late start making this.


Cajun Sausage and Red Beans
Miss Annie food.com

1 lb smoked sausage, sliced into 1/2 inch pieces
1 (16 ounce) can red kidney beans, drained
1 can Rotel tomatoes & chilies
1 cup green bell peppers, chopped
1 small onions, chopped
1/4 cup chicken broth or 1/4 cup water
2 tablespoons italian seasoning
Tabasco sauce, to taste ( or serve on the side)

Combine all ingredients in crockpot.
Cover and cook on low 7-8 hours.
May be served over cooked rice, if desired, or as a thick and zesty soup

Thursday, September 9, 2010

Cabbage Rolls

I put these together last Friday afternoon to cook on Saturday for Jenna. She has been begging for these for a few months and we just never made them. They were her 'comfort' food, coming home from college after 2 rough weeks. I think they hit the spot! :-) I always make these in an electric skillet since they cook for 2 hours. The recipe comes from a friend of our family that my parents met while THEY were in college!


Cabbage Rolls
Suzy Erickson

½ c rice
1¼ c milk
Large head of cabbage
1 pound ground beef
1 c milk
2 t salt
¼ t pepper
2 T brown sugar(I use more)
½ c hot water(I use a lot more)

Cook rice in 1 ¼ c milk over low heat until fluffy—about 20-25 minutes. While this is cooking, remove cabbage leaves and immerse in boiling salted water. Cook for 2-3 minutes until leaves are partially translucent and pliable; drain. Combine meat, 1 c milk, salt and pepper and rice mixture. Spoon about 1/3 c of mix onto each cabbage leaf. Roll and tie(I don’t tie them up) Place in electric skillet, or skillet on stove. Sprinkle with brown sugar. Add water and cover and cook slowly for 2 hours. Thicken broth if you like(I haven’t done that)

****Beth’s notes. I use about ¾ brown sugar and am adding water throughout the 2 hours so nothing sticks. We LOVE this easy recipe!

Wednesday, September 8, 2010

Buttermilk Syrup

I found this blog last week when I was up at 3 am. She has a LOT of great recipes on it. I made this on Labor day to go with french toast for breakfast. This does foam up because of the baking soda. We all loved it and it is made with ingredients that everyone has on hand.

Buttermilk Syrup
becomingbetty.blogspot.com

1 stick real butter
1 cup sugar
1/2 cup buttermilk (I used 1/2 c milk with 1 tsp lemon juice)
1/2 tsp. baking soda
1 tsp. vanilla

Heat on stovetop. Serve warm over pancakes, waffles, or French toast.

Tuesday, September 7, 2010

Mexican Corn Salsa

The other morning I was awake at 3 am, so started playing on the computer. I came across a 'new to me' blog with lots of new recipes to try. I made this to snack on for Jenna's first night home this past weekend. YUM!

Mexican Corn Salsa
http://becomingbetty.blogspot.com/

5 Roma tomatoes
3 avocados
1 can white corn(I used yellow)
1 can black beans
1/2 bunch cilantro
2 bunches green onion
1/2 bottle Italian dressing

Dice tomatoes, avocados, and green onions. Chop cilantro really well. Combine all ingredients in a bowl. Add dressing. Stir and serve with chips.

Monday, September 6, 2010

Orange Julius

I have had a half of a can of frozen orange juice in the freezer leftover from another recipe. I remembered this recipe and had Kathleen make us this for breakfast on Friday. It was better than I remembered. Sorry about the blurry picture.

Orange Julius

6 oz can frozen orange juice
1 c milk
1 c water
2 T sugar
1 t vanilla
12 ice cubes

Put all in blender. Mix until smooth.

Sunday, September 5, 2010

Bottoms-Up Cake

My friend Janet gave me a cookbook from a Methodist church in Missouri. This recipe comes from there. It seems strange to to the frosting on the bottom....it kind of caramelizes when it bakes and turns hard--so flip the cake immediately. I like this best served warm with ice cream.

Bottoms-Up Cake

1 can ready to spread fudge frosting(I used Betty Crocker Triple Chocolate Fudge chip)
1 c chopped walnuts
1 pkg. devils food cake mix
1 1/4 c water
1/3 c oil
3 eggs

Heat oven to 350. Grease and flour a 9 x 13 pan. Spread frosting in bottom of prepared pan. Sprinkle nuts over frosting.

In a large bowl, blend cake mix, water, oil and eggs. Beat 2 minutes on high. Pour over the frosting and nuts. Bake for 40-50 minutes until til toothpick comes out clean. Immediately invert onto a serving plate(I used a jelly roll pan or cookie sheet). Serve warm or cool.

Saturday, September 4, 2010

Red Beans & Rice

I found this recipe while looking for crock pot recipes. It was easy to throw together--just plan ahead to soak the beans overnight. Next time I will add more hot sauce while cooking. We added it to our beans when we ate. A good side dish.

Red Beans & Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbsp parsley
4 cups water

Soak red beans overnight in enough water to cover beans. (Beans will expand, so use enough water to cover and then some)

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on low for 8 hours or until beans are tender.

Serve over rice

Friday, September 3, 2010

Deviled Chicken

This recipe is similar to a honey mustard chicken I do in the oven. I love using my crock pot on these hot and humid days. The garlic and 2 tsp curry gives this recipe a nice kick!

Deviled Chicken
LindaChicken Taste of home bulletin board

3 lbs skinless chicken breasts or skinless chicken legs or skinless chicken thighs
2-4 tablespoons butter, melted
1/2 cup honey
1/4 cup prepared mustard
3 cloves garlic, minced
1 teaspoon salt
1-2 teaspoon curry powder (I used 2 tsp)

Place chicken in slow cooker.

Combine all remaining ingredients and pour over chicken.

Cook for 4 to 6 hours on high or 6 to 8 hours on low.


Thursday, September 2, 2010

New Print Feature

My daughter, Kathleen has helped me add a 'Print This Page' icon to my blog, so you can easily print my recipes. In order for it to work, you must click on the post (recipe name) that you would like to print. When this opens, you will see only the picture, recipe and comments. There will be a "Print This Page" button near the bottom of the page.

Hope this makes it easier for you to print and try some new recipes!

Beth

Robyn's Crock Pot Herb Roasted Potatoes

I don't know who Robyn is, but her potato recipe is great. It was very easy to put together and I cooked it while we were at church on Sunday. LOVED having them done when we came home--and didn't have to heat the house up since I had bbq ribs in another crockpot!

Robyn's Crock Pot Herb Roasted Potatoes
recipezaar

6 medium potatoes
1/4 cup water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant minced onion
1/2 teaspoon dried dill
1 teaspoon italian seasoning
1 teaspoon dried parsley
4 tablespoons butter

Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot. Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs. Add butter in separate pieces on top of the potatoes.
Cover and cook on low for 5 hours or until tender.

Wednesday, September 1, 2010

Chocolate Zucchini Bread

This is my favorite zucchini bread recipe. It comes from my friend, Janice Schulz from Racine, WI. I doubled the recipe so I have 3 loaves in the freezer!

Chocolate Zucchini Bread

3 eggs, beaten
1 1/2 c sugar
1 c oil
3 tsp vanilla
3 c flour
2 c. grated zucchini
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
½ tsp baking powder
1 (3 oz) box instant chocolate pudding
½ c coconut
½ c chocolate chips
½ c nuts

Beat eggs until light. Add sugar, vanilla and oil; mix well. Stir in zucchini. Sift flour, salt , baking soda, baking powder and cinnamon. Blend with creamed mixture. Fold in coconut, dry pudding, nuts and chocolate chips. Put in 2 loaf pans. Bake at 350 for 1 hour. When cool you can sprinkle with powdered sugar.

***Beth’s notes. I don’t usually put coconuts and nuts in mine—even though I usually am the only one eating it and do like those!