Thursday, March 31, 2011

Strawberry Freezer Jam

I made two batches of jam and got 11 jelly jars. I buy my fruit pectin(sure jell) in bulk from an Amish store in Bonduel, WI. You can use any fruit with this pectin and recipe. We prefer freezer jam at our house.

Strawberry Freezer Jam

2 c sugar
4 c fruit, mashed
1/3 c pectin

Mix sugar and fruit and let stand for 10 minutes.

Mix 3/4 c water with 1/3 c pectin and boil for 1 minute. Add pectin mix to fruit and sugar and stir for 3 minutes. Ladle into clean jars. Let the jam sit out at room temperature for 24 hours and then put in the freezer.

Wednesday, March 30, 2011

Cream of Green Chile Soup

After strawberry picking last week we went to the Blue Bonnet Cafe in Marble Falls, TX. Their soup of the day was Cream of Green Chile Soup. We didn't try it, but thought it sounded good, so Kathleen found a recipe and made it for supper that night. It is very good and only a little spicy.

Cream Of Green Chile Soup
Allrecipes

2 (6 inch) corn tortillas
1/4 cup margarine
2 cups chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano
2 bay leaves
3 1/2 cups chicken broth
3 (4 ounce) cans chopped green chile peppers
2 potatoes, peeled and chopped
1/2 teaspoon salt
1/3 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/3 cup heavy whipping cream
2 cups shredded Monterey Jack cheese

Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot).We did the iron skillet method.

In a 4-quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, green chiles and potatoes. Season with salt, cumin and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender). Stir in the cream and adjust the seasoning if necessary.

(The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.) Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately

Tuesday, March 29, 2011

Strawberry Bread

I got this recipe years ago--at least 19--before Jenna was born from a good friend in Racine, WI. Cool whip is the 'secret' ingredient. Love this. I made a double batch after we picked strawberries last week. It freezes well.

Strawberry Bread
Jeaneen Acklam

1 c chopped strawberries
3/4 c sugar
2 c flour
2 t baking powder
1/2 t salt
1?2 c butter, melted
2 eggs
1 1/2 c cool whip, thawed

Combine strawberries and 1/4 c of the sugar. Combine remaining sugar, flour, baking powder and salt. Add butter, eggs and strawberries to the flour mix. Stir until moistened. Fold in the cool whip. Pour into greased 9x5 loaf pan. Bake at 350 for 1 hr or until done. Cool 5 minutes, remove from pan and cool. Freezes well after completely cooled.


***I bake it at 325 for 1 hour and 15 minutes. I also sprinkle cinnamon and sugar over top of loaf before baking.

Monday, March 28, 2011

Caramel Sauce

I wanted some homemade caramel sauce to go over ice cream the other night. I remember saving this recipe, so we tried it. I COULD eat it by the spoonful! I did discover it is a great dip for pretzel sticks!!! YUM!


Caramel Sauce
Pioneer Woman

1 stick butter
2 cups brown sugar
1 cup half and half (we used canned milk)
dash of salt
1 Tbs. vanilla

Heat first four ingredients over stove on medium/low heat, stirring constantly with a whisk. Cook for about 7-10 minutes until it starts to thicken. Remove from heat and add vanilla. Cook for one more minute. Put in fridge for a few minutes to set and then serve over ice cream. Or just grab and spoon and go to town.

Sunday, March 27, 2011

Chinese Pork Tenderloin

This was the main dish for Don's birthday celebration. It was very good and we all liked it. We reduced the sauce and put it over the meat.

Chinese Pork Tenderloin
Posted by Gaudrey_GA

4 tablespoons soy sauce
3 tablespoons orange juice
3 tablespoons Hoisin sauce
2 tablespoons oil (I use olive oil)
4 tablespoons honey
1 clove garlic, minced
1/2 teaspoon salt
2 pork tenderloins (1 1/2 to 2 pounds each)

Mix all ingredients except pork tenderloins in a bowl. Mix well. Put tenderloins in a Ziploc bag. Pour marinade over all. Marinate 3 hours, turning every 30 minutes or marinate overnight. Remove meat from the marinade. Put on a rack in a roasting pan. * Bake at 400° for 20 minutes. Brush on all sides with the marinade. Turn meat over and bake 20 minutes more. Let stand at least 10 to 20 minutes before slicing. Cut into slices and serve with Plum Sauce and Chinese hot mustard.

I used the cooked juice/marinade for a sauce over the pork when serving.

Saturday, March 26, 2011

Shelly Cake

When I was in college, I learned what a Shelly cake was. My roommates boyfriend loved his sister in law's cakes. When I was getting ready to bake Don's birthday cake, I thought....."I will make a Shelly cake". Brought back memories! Thanks, Eric!

Shelly Cake
Shelly Hammond

One box cake mix, any flavor

Follow directions on box replacing the water with milk and adding an extra egg to the mix. Bake as directed.

Friday, March 25, 2011

Beautiful Burger Buns

I found a new recipe to try for hamburger buns. I made them in the bread maker and they turned out wonderful!

Beautiful Burger Buns
King Arthur

3/4 To 1 Cup Luke Warm Water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached
-All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast

Mix and knead all of the dough ingredients by hand, mixer, or bread machine to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
Bake the buns in a preheated 375F oven for 12 to 15 minutes, till golden. Cool on a rack.
Recipe summary

Thursday, March 24, 2011

Cake decorating frosting

I found this frosting recipe on the web in 2006. It IS tasty. Don couldn't stop eating the frosting on his cake!


Cake decorating frosting

2 C. Crisco
1 pkg Dream Whip
3 T. white corn syrup
1/2 C. water]
2 t. Creme Bouquet(bought in supply stores) or 1 t. vanilla and 1 t. butter extract
2 lbs powdered sugar

Beat at least 7 mins. Your arm will get tired if you don't have a stand mixer, but you need to beat it that long.

Wednesday, March 23, 2011

Chicken Wonton Cups

I don't remember where I found this recipe. The girls bought wonton wrappers(they are in the produce section in case you wondered) and Jenna put these together. Very good little appetizer!

Chicken Wonton Cups

24 wonton wrappers
12 oz cooked fajita chicken
dried minced onion we used fresh diced
1 red bell pepper cut into small pieces
bottled ranch dressing
8oz shredded cheese

muffin tins

Pre-heat oven to 400. Spray muffin tins with cooking spray. Put one wrapper down into each tin to form a cup. Bake until slightly crisp.

Fill each cup as follows: 4-5 small chunks of chicken, sprinkle of dried onions, 4-5 small chunks of red pepper, approx. 1/2 teaspoon of ranch dressing and sprinkle cheese on top. Put back into oven long enough to heat and melt the cheese. Cool for 5 minutes then you should be able to lift them out of the tins and put on serving platter.

Tuesday, March 22, 2011

Milky Way Pain Au Chocolat

My girls made these the other night after I found them on a blog I follow. They reminded them of chocolate croissants they had in San Francisco last summer. Oh, these are GOOD. Great warmed up for breakfast( or after dinner, or a mid afternoon snack!)


Milky Way Pain Au Chocolat
jam-hands.blogspot.com/
Makes 4 servings

2 Milky Way Bars (2.05-oz.) bars
1 container Pillsbury Crescent Rolls

For the Glaze:
1/2 cup chocolate chips
1 Tbs. milk
1 Tbs. butter

1. Preheat the oven to 375 degrees, and spray a cookie sheet with nonstick spray. Chop the candy bars into 1/4-inch slices.

2. Break open the crescent roll container. The dough will be in two halves. Unroll dough and divide on the middle partition, taking care not to tear the diagonal perforations. There will be four rectangles of dough.

3. Place all four rectangles of dough on the cookie sheet with the narrower edges toward you. Sprinkle 1/4 cup of chopped candy bars on top of each rectangle, leaving a 1/2-inch border on both sides and a one-inch border on the end farthest from you.

4. Roll up the dough like a sleeping bag, beginning with the edge closest to you. If the diagonal perforations tear when rolling, gently pinch them together.

5. Repeat with the remaining three rectangles. Space them two to three inches apart. Bake 20 to 22 minutes, or until golden.

6. In a double boiler over medium heat, melt the chocolate chips, butter and milk and stir until smooth. Drizzle over the Pain Au Chocolat and serve warm.

Monday, March 21, 2011

Confetti Fiesta Braids

I could NOT stop eating this bread, it was SO very good!!!! My cousin Martha made this and raved about it. It jogged my memory and I remembered seeing it in the latest Taste of Home magazine. A winner in our house, for sure! I made this in my Kitchen Aid mixer. I kneaded it with the dough hook for 4 minutes. Do not let the braiding scare you away!

Confetti Fiesta Braids
Taste of Home Feb/March 2011

5-1/2 to 6-1/2 cups all-purpose flour
1 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1 cup buttermilk
1/2 cup butter, cubed
1/2 cup finely chopped onion
2 eggs
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup finely chopped sweet red, yellow and/or orange peppers
1/4 cup chopped seeded jalapeno peppers
1/4 cup butter, melted

In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.


Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under.

Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough.


Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers. Yield: 2 loaves (20 slices each).

Sunday, March 20, 2011

Mexican Manicotti

I had all the ingredients on hand to make this the other day. We love Mexican food here at our house, so this was a big hit. I used chorizo sausage after reading a review on the recipe. It was a very good meal!

Mexican Manicotti
Taste of Home website

1-1/2 pounds bulk pork sausage *use chorizo sausage
1/2 cup chopped onion
1 can (16 ounces) refried beans
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 package (8 ounces) manicotti, cooked and drained
1 can (15 ounces) Hunt’s® Tomato Sauce
1 can (4 ounces) chopped green chilies, optional
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.

Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 6 servings.

Saturday, March 19, 2011

Homemade Hot Italian Giardiniera

This is a recipe my cousin Martha tried from Allrecipes. It looked so good that we made it here. It tastes so much better and looks better than the jarred variety. It is easy to put together. Since we have HUGE jalapenos here in Texas--like double the size I grew in WI, I only used 4 of those. Kathleen and I think we would just eat this as a salad, too!

Homemade Hot Italian Giardiniera
Allrecipes and Martha

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Friday, March 18, 2011

Chicken Spinach Mandarin Salad

This was a great salad and easy to make. We used leftover grilled chicken. We didn't have croutons, so used some slivered almonds instead for some crunch. Kathleen said "where are the mandarin oranges in the mandarin salad?" We added 1 small can of mandarin oranges and did not add mushrooms since I am the only one that eats them!

Chicken Spinach Mandarin Salad
4 bunches fresh spinach
2 tbsp. sesame seeds
1 1/2 c. shredded cooked chicken breast meat, chilled
2 c. cherry tomatoes
1 c. thinly sliced radishes
1/2 lb. fresh mushrooms, sliced
1/2 lb. bacon, fried, crumbled
1 c. toasted croutons
salt to taste

Mandarin Dressing
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
3 tbsp. salad oil
1 tsp. granulated sugar
1/8 tsp. black pepper
1 tsp. sesame seeds

To prepare dressing, in a bowl, combine all ingredients. Blend well. Set aside to blend flavors. Wash spinach leaves. Drain. Remove stems. Chill until ready to use.

In a small skillet, toast sesame seeds over medium heat for 3 to 4 minutes until golden brown. Set aside. Place spinach in large wooden bowl. Top with chicken, tomatoes, radishes, mushrooms, bacon and croutons.

Pour on dressing. Toss gently. Garnish with toasted sesame seeds. Serve on chilled plates. Good served with: Hot rolls or French bread. Recipe may be halved or doubled. For 8 servings, double the ingredients but use only 1 1/2 times the dressing.
Serves 4

Thursday, March 17, 2011

Gourmet Chicken Garlic Pizza (copycat Papa Murphy's)

YUMMO! We loved this recipe! It tastes just like Papa Murphys! I made the dough in the breadmaker. I had to add flour when taking it out so that I could pat it out. I used a beefsteak tomato since I didn't like how the Roma tomatoes looked in the grocery store. LOVED THIS!


Gourmet Chicken Garlic Pizza (copycat Papa Murphy's)
www.tammysrecipes.com/

Chewy pizza crust topped with a creamy garlic ranch sauce, grilled chicken breast, diced tomatoes and green onions, and a three cheese blend. This pizza tastes just like Papa Murphy's!

One 16-inch pizza ("family size")
Crust Ingredients:
1 cup warm water (115 degrees)
1 teaspoon sugar
1/2 teaspoon salt
2 cups all-purpose flour or bread flour
2 teaspoons active dry yeast
Sauce Ingredients:
2/3 cup ranch dressing
1/2 to 1 tablespoon minced garlic

Toppings:
12 ounces (3 cups shredded) mozzarella cheese
2 ounces (1/2 cup shredded) cheddar cheese
1/4 cup grated Parmesan cheese
1 grilled chicken breast, sliced
2 Roma tomatoes, diced
1/4 cup (packed) coarsely slice green onion tops (Beth used 5 green onions--green and white parts)
In a medium mixing bowl, combine water, sugar, and salt. Add flour and yeast all at once, and stir until a soft dough forms. Add additional flour if needed, and knead gently for 5-10 minutes, until dough is smooth and elastic.
Alternately, you may mix this dough in a bread machine. On the dough cycle, add ingredients in order listed and remove dough when it is finished kneading. (Turn off the dough cycle at that time.) Dough can be somewhat sticky.
Or, you can mix this dough in a stand mixer, until soft and elastic. Dough can be somewhat sticky.

Butter or grease a 16-inch round pizza pan. Using your buttery hands, lift the soft, sticky dough onto the pizza pan and gently spread to the edges.

In a 1-cup measuring cup, mix the ranch dressing and minced garlic. Use a spoon to spread the sauce mixture over the crust.
In a medium mixing bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.

Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.
Bake pizza in a pre-heated 425-degree oven for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.
Remove pizza from oven, allow to cool slightly, and slice.

Wednesday, March 16, 2011

Extra Moist Chocolate Chip Banana Bread

This WAS a moist banana bread. Very good!

Extra Moist Chocolate Chip Banana Bread
jam-hands.blogspot.com/

1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe banana

1. Preheat oven to 350 degrees and prepare loaf pan.

2. In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

3. In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.

4. In bowl of stand mixer, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes.

5. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then banana mixture, and combine well.

6. With mixer on low, add flour mixture until just combined then fold in chocolate chips.

7. Spread into loaf pan, tap to remove air pockets, and place in oven to bake. Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean. Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely

Recipe from Good Things Catered

Tuesday, March 15, 2011

Dora's Dill Dip

This recipe comes from a dear friend, Dora, from Racine, WI. You MUST use a salt shaker and a pepper shaker for this recipe! (or try to guestimate) Love this recipe!

Dora's Dill Dip
Dora McCoy

16 oz light sour cream
16 oz Hellman's mayonnaise
12 shakes(yes, shakes ) salt---from a shaker
10 shakes pepper--from a pepper shaker
3/4 T onion salt
3/4 T garlic salt
2 T dill weed

Mix all together and serve with vegetables.

Monday, March 14, 2011

Chunky Egg Salad

Was looking for a 'real' recipe for egg salad, since I usually just use mayo, onion and celery. Don LOVES egg salad and I rarely make it since my hard boiled eggs are always so hard to peel. This turned out very good and I only mutilated 1 egg while peeling! Oh, I only used 10 eggs for this, since that was all I boiled.

Chunky Egg Salad
Adapted From Food Network Kitchens

1/2 medium red onion, chopped (I used a sweet onion)
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill (Beth used 1 T dried dill weed)
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt (after reading reviews, I used half of this)
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Use your favorite method to hard boil your eggs(Beth used my 25 year old Betty Crocker cookbook recipe----put eggs in cold water, bring to a hard boil, turn off heat, cover eggs and let sit for 22 minutes. Rinse under cold water and peel)

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

Sunday, March 13, 2011

Oven-Fried Honey Chicken Nuggets

This was a quick and easy meal to put together. Serve it with your favorite dipping sauce. They reheat well in a toaster oven.

Oven-Fried Honey Chicken Nuggets
Sweet Tea in Texas

1/2 cup honey
2 tablespoons balsamic vinegar
1 1/2 cups dried bread crumbs
Olive Oil cooking spray
1 pkg/1 pound fresh boneless, skinless chicken breast, cut into bite sized pieces.

Preheat oven to 375°F. Line a baking sheet with foil. Spray foil-lined baking pan large enough to hold all chicken pieces in one layer.

In shallow bowl, whisk together honey and vinegar. Set aside.

Place bread crumbs in a small saute pan and toast lightly over low heat for about 3-4 minutes until lightly golden brown. Pour bread crumbs a little at a time into separated bowl. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

Saturday, March 12, 2011

Mexican Artichoke Dip

I made this last weekend and Kathleen and I LOVED it. It was simple to throw together and tasted great!

Mexican Artichoke Dip
Southern Living Our Best Christmas Recipes

1 (14-ounce) can artichoke hearts -- drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 (4-ounce) can chopped green chiles -- undrained

Combine all ingredients; stir well. Spoon mixture into a lightly greased 1-quart baking dish. Bake, uncovered, at 350' for 20 minutes or until lightly browned. Serve warm with tortilla chips or Melba rounds.

Friday, March 11, 2011

Brown Sugar Brats

I made a third of this recipe(5 brats) and cooked them in the crockpot. We ended up heading to Don's folks last Saturday afternoon, so I packed up the crockpot and finished cooking them there. I really liked them!

Brown Sugar Brats

3 # Fresh bratwurst
2 cups brown sugar
6 large apples
1 cup water
6 onions, sliced

Place the brats into the bottom of a large electric covered roaster such as a Nesco. Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 for 3 hours. Brats will look dark and candied when ready.

****Beth cooked these in a crockpot for 7 hours.

Thursday, March 10, 2011

Never Fail Syrup

I finally found Maple flavoring, so I wanted to make syrup to go with our waffles. LOVED this recipe. It is a keeper for sure!

Never Fail Syrup
Favorite Recipes of the Amish of Wisconsin

1 c white sugar
1 c brown sugar
1 c corn syrup
1 c water
pinch of salt
1 t Maple flavoring

Stir together all ingredients but Maple flavoring. Slowly bring to a boil and boil for 8 minutes, stirring occasionally. Add Maple flavoring--to taste. Makes a little over 1 pint.

Wednesday, March 9, 2011

Golden Waffles

I needed a quick dinner the other night, so we made these while we baked bacon in the oven. These were light and fluffy. We liked them.

Golden Waffles
Favorite Recipes of the Amish of Wisconsin

2 c flour
3 t baking powder
1/4 t salt
2 T sugar
2 egg yolks
1 1/4 c milk
6 T oil
2 egg whites--beaten until stiff

Mix all dry ingredients. Beat egg yolks and milk together. Add dry ingredients and mix until smooth. Add oil. Fold in stiffly beaten egg whites. Cook in waffle maker according to directions. Makes 8 waffles

Tuesday, March 8, 2011

Thick N Hearty Chicken Cheese Soup

This was a quick,easy and tasty soup. We used leftover bbq chicken and it was still great. We all liked it!

Thick N Hearty Chicken Cheese Soup
Linda—ths.gardenweb.com

1 cup carrots, shredded
1/4 cup green onions, sliced (I use chopped onion)
3 Tbsp butter
1/4 cup flour
2 cups milk
1 can 10 3/4 oz chicken broth
1 can 12.5 oz chunk breast of chicken, drained(we used grilled chicken--1 1/4 cup)
1 cup shredded cheddar cheese
1/2 tsp Worcestershire sauce
1/8 tsp pepper

In a medium saucepan, cook carrots and onions in hot butter about 10 minutes, until tender.
Stir in flour. Slowly add milk, chicken broth, Worcestershire and pepper.

Cook and stir until thick and bubbly. Stir in chicken and cheese. Make sure cheese melts and chicken is warmed.
Serve hot.
Make 4 servings

Monday, March 7, 2011

POPEYE BISCUITS

My friend Janet sent me this recipe. Since I only had a bit more than 2 cups of Bisquick, I made 1/2 the recipe. Next time I will not pat the out so much. I got 11 biscuits, but they were too flat. These had a great flavor.

POPEYE BISCUITS
Janet Pruett

4 c. biscuit mix
8 oz. carton sour cream
3/4 c. Club soda (Beth used Sprite zero)

Mix and make biscuits. Melt 1/2 stick butter and pour over biscuits. Bake 15 to 20 minutes in 350 degree oven.
(I put some more melted butter on them when they came out of the oven.)

Sunday, March 6, 2011

Ultimate Chocolate Bars

I got this recipe from my high school golf coach probably 27 or 28 years ago. It is a great recipe for a crowd(of which I NEED to find quickly) They are very rich!

Ultimate Chocolate Bars
Mr Frye

Base:

1 c butter
1 c sugar
1 oz(1 square) unsweetened chocolate
2 eggs
1 c flour
1/2 c chopped nuts(I used walnuts)
1 t baking powder
1 t vanilla

Filling:

8 oz cream cheese(save 2 oz)
1/4 c butter, soft
1 egg
2 T flour
1/2 c sugar
1/2 t vanilla

Frosting:

2 c mini marshmallows
2 oz cream cheese
2 oz(2 squares) unsweetened chocolate
1/3 c butter
1/3 c milk
1 t vanilla
4 c powdered sugar

Heat oven to 350. Grease a 9 x 13 pan. In a large saucepan, melt butter and chocolate over low heat. Take off heat at add remaining base ingredients, mixing well. Spread in pan.

In a small bowl, combine all filling ingredients. Beat with mixer for 1 minute until light and fluffy. Spread over base. Bake for 25-35 minutes. Cover with the 2 cups of marshmallows and bake an additional 2 minutes.

In a saucepan, melt all frosting ingredients except vanilla and powdered sugar. Cook over low heat until melted. Remove from heat, add powdered sugar and vanilla. Immediately pour over marshmallows. Chill until firm. Cut into bars(small since this is rich) Store in refrigerator.

Saturday, March 5, 2011

Smoky Cranberry Chicken Wings

We(really Kathleen) made these to go along with pizza last Sunday afternoon. They were very good. Kind of a sweet/tangy wing. I would make these again since they were so easy.

Smoky Cranberry Chicken Wings
Taste of home bb
2 pounds chicken wings
1 (16-ounce) can jellied cranberry sauce
½ cup mesquite barbecue sauce
1/3 cup chopped onion

Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off and discard excess skin.(I buy the frozen ones already cut up)


In large bowl, mix cranberry sauce, barbecue sauce and onion. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours, stirring occasionally.

Heat oven to 375 degrees. Line 10- by 15-inch baking sheet with aluminum foil; lightly spray foil with cooking oil. Remove chicken from marinade, reserving marinade, and place on baking sheet.

Bake 50 minutes or until well browned and no longer pink in the center.

While chicken is cooking, heat marinade in a saucepan to boiling over medium-high heat. Reduce heat to medium, cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce half way through baking. Serve wings hot.

Friday, March 4, 2011

Italian Beef in a Bucket

I got this recipe about 12 years ago off a recipe list I was on. It is so easy to make and everyone likes it. I cooked it all night last week---about 14 hours and shredded it in the morning. It is a great recipe to make ahead and have in the refrigerator for company!


Italian Beef in a Bucket
Chicago Sun Times

3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar)Italian Giardiniera, drained
12 ounces (jar)pepperoncini peppers, drained
1 envelope dry Italian salad dressing
10 ounce can beef broth

Place roast in slow cooker. Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version).

Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW.

Meat will be very tender - can use a fork to pull apart.

NOTES : Can place roast in frozen.

12-16 oz jars can be used - add 1/2 jar or more to suit taste.

Good "throw it in all in the night before, let it cook all night and the
next day" recipe

Thursday, March 3, 2011

Loaded Baked Potato Dip

I found this recipe for Jenna. Thought she could make it in her dorm room, and she has at least twice! It is very good. We served it with ruffled potato chips.

Loaded Baked Potato Dip

Bake frozen waffle fries extra-crispy for our dippers

Makes about 4 cups
1 (2.1-oz.) package fully cooked bacon slices (Beth used about 6 strips of bacon, fried and crumble)
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Serve with: waffle fries

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days

Wednesday, March 2, 2011

Cheese Cloud Breakfast Casserole

I got this recipe from a lady in my BSF group. She brought this to a fellowship and we all went crazy over it! It is a bit fussy to make, but it is well worth it. I made it for our SS class this past week and it was a hit. I fried the bacon and hashbrowns early on Sat. I put them in the fridge until the next day when I warmed them a bit before topping the casserole with it. I doubled the recipe, but only used 1 1/2 pounds of bacon and 1 package of hashbrowns. That was plenty.


Cheese Cloud Breakfast Casserole
Sherill Stewart
12 slices bread, trim crusts off
1/2 lb cheddar cheese
4 eggs
2 1/2 c milk
1 tsp yellow mustard
1/2 tsp salt
1 tsp seasoning salt(I used Lawrys)
dash of cayenne pepper
dash of black pepper
1 T Worcestershire sauce
1-2 T grated onion
Topping
1-2 lbs bacon, fried and crumbled
1 30 oz package frozen hashbrowns, fried crisp in bacon drippings(drain
3-4 green onions, sliced thin with the tops, too
Spray a 9 x 13 pan with cooking spray. Place 6 pieces of bread in the bottom on the pan. Put cheese on top of bread and then top with remaining slices of bread.
Mix all the rest of the ingredients together and pour over bread. Cover and refrigerate overnight.
Bake at 325 degrees for 1 hour. Add the topping mixture(that you have crumbled and mixed together)and drizzle with ketchup(Yes, that is right) Bake another 15-20 minutes. Serve with salsa or pico de gallo, if desired.

Tuesday, March 1, 2011

Chicken Coupe de Ville

I think I got this recipe from the Taste of Home bulletin board, but am not sure. It is a little thicker than a soup. Picture was taken before cooking.

Chicken Coupe de Ville
Monica "Skippy" Narr

3 boneless chicken breasts, cubed
1 tbsp. salt ( Beth used 1/2 T)
1 tbsp. black pepper (Beth used 1/2 T)
1 tsp. cayenne, scant
1 large onion, diced
1 green bell pepper, diced
1 (28-ounce) can chopped tomatoes
1 (3+1/4-ounce) can sliced black olives, drained
1 (13-ounce) can whole kernel corn, drained
1 tbsp. chopped garlic
1 envelope powdered chili mix
1 (13-ounce) can chicken broth
1 tsp. crushed red pepper
Sour cream, for garnish (optional)
Chopped green onions, for garnish (optional)

Season the chicken with the salt, pepper and cayenne; place in a slow cooker. Top with onion, pepper, tomatoes, olives, corn and garlic. In a bowl, mix the chili mix, broth and crushed red pepper; pour mixture into cooker. Cover, and cook for 6 to 8 hours on high setting. Serve topped with a dollop of sour cream and chopped green onions.