Saturday, October 31, 2009

Caramel Apple Cider (like Starbucks)

This recipe comes from Angie Nader, a friend from Green Bay, WI. She made this up and it tastes just like Starbucks! We made this for our party this past weekend.

Caramel Apple Cider(like Starbucks)

1 gallon apple cider
1 large bottle Caramel syrup(found in coffee aisle--Torani is one brand, DaVinci another)
1 bottle Smuckers caramel ice cream topping
cinnamon to taste

Put all in a crockpot and warm. Top with whipping cream and a pinch of cinnamon if desired

Friday, October 30, 2009

Pumpkin Bars

This recipe comes from a friend from Green Bay. I would make 8 pans of these for a Wed. night dinner at church. Very good and easy to make. I made these for a party this past weekend.

Pumpkin Bars
Deb Payne

3 large eggs
1 (15 oz.) regular Libby pumpkin
3/4 c. melted butter
2 c. granulated sugar
Blend all together until smooth.

2 c. all-purpose flour
2 t. baking powder
1 tsp. baking soda
1/2 t. cinnamon
Add to mixture.
Put in jelly-roll pan
Bake 350 degrees for 25 minutes.

1 stick butter
1 (8-oz.)pkg. cream cheese
4 cups powdered sugar
1 c. finely chopped pecans
Cream butter & cheese.
Add sifted sugar.
Beat 1 minute.
Stir in nuts, or sprinkle on top of iced cake.

Thursday, October 29, 2009

Butterfinger Bars

Not sure where I got this recipe. I made these weekly while building our house in WI. Our excavator loved these--we call them Steve's bars. I made these for a party this past weekend. The picture shows a double batch.

Butterfinger Bars
posted by Colleen

2/3 cup white sugar
2/3 cup white corn syrup
1 (18 ounce) jar chunky peanut butter
3 cups corn flake cereal
2 cups milk chocolate chips

1 Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended. Pour over corn flake cereal, coating the cereal well.

2 Press into a 9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter. Chill for 20 -25 minute. Cut into bars

Makes 2 dozen

Wednesday, October 28, 2009

Cornbread Taco Bake

We made this for dinner Monday night. I don't remember where I got the recipe, but we have made it before and we really like it. It is fast and easy to put together.

Cornbread Taco Bake

1 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
12 oz. can (I used 15 oz.)whole corn, drained
8 oz. can tomato sauce
8 1/2 oz. pkg. corn muffin mix
2.8 oz. can french fried onions
1/3 c. shredded cheddar cheese (I used more)

Preheat oven to 400 degrees. Brown hamburger and drain. Stir in taco seasoning, water, tomato sauce, corn and pour into an 11x7 baking dish. Make cornbread according to directions, then stir in half of fried onions. Spoon cornbread around the edge of casserole. Bake uncovered 20 minutes-remove and top with cheese and remaining onions. Bake 2-3 minutes longer.

Jenna’s Tips— I used Enchilada Sauce instead of Tomato Sauce. Need to double cornbread mix if making in a 9 x 13 pan and spoon all over casserole.

Tuesday, October 27, 2009

Honey BBQ Chicken

We made this Thursday. I was late getting it in the crockpot and cooked it on high for 4 hours. Very good and moist. I don't remember where I got the recipe, but first made this in 2004.

Honey BBQ Chicken

3/4 cup barbecue sauce
3/4 cup honey
1/2 cup ketchup
1 onion, chopped
4 frozen, boneless, skinless chicken breasts

In a medium bowl, combine the barbecue sauce, honey, ketchup and onion.
Mix well. Place frozen chicken in the crockpot, & pour mixture over it. Cook on low all day.

Makes 4 servings

Monday, October 26, 2009

Peanut Butter Cookies

This recipe is from my mom. It is very easy to make and good too.

Peanut Butter Cookies

1/2 cup sugar

1/2 cup brown sugar

1/2 butter, softened

1/2 cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

1 3/4 cup flour

1 tsp. baking soda

1/2 tsp salt

Preheat over to 375 degrees. Combine first 7 ingredients. Blend well. Stir in remaining items. Mix well. Shape into 1 inch balls. Flatten on cookie sheet. Crisscross with a sugar dipped fork.

Bake for 10-12 minutes.

Sunday, October 25, 2009

Creamy Jalapeno Dip

We have a restaurant here in Round Rock that serves this with their chips. We LOVE it and came home to try to duplicate it. We found this recipe on the web and tweaked it.

Creamy Jalapeno Dip

1 cup Mayo
1 cup Sour Cream
1 packet Ranch Dip Mix
5 roasted jalapenos (peeled and deseeded)
1/2 bunch of cilantro

Process/Chop the cilantro with the sourcream in a food processor (or very good blender). Once the jalapenos are peeled and deseeded, process them into this mixture as well. Then add in the ranch dip mix and the mayo. I add quite a bit of milk too so it’s a little bit thinner (and lasts longer!) You can make this entire recipe fat free and not compromise on any of the taste – it’s wonderful!

***Beth's notes: We use pickled jalepeno's and since the girls don't like mayo, we don't use that.

Saturday, October 24, 2009

Orange Creamsicle Jello

I first had this at my friend, Koreena's house. I HAD to have the recipe, because it tastes just like a creamsicle!

Orange Creamsicle Jello
1 small pkg instant vanilla pudding
1 3 0z pkg orange jello

Blend these together and add 1 1/2 c boiling water. Mix well and cool a bit.

Add 1 2/3 c whipped whipping cream or cool whip(sometimes I use dream whip)

Refrigerate until firm.

I have made this with strawberry jello and another time with lime. All are great!

Friday, October 23, 2009

Honey Oatmeal Bread

This is from an Amish cookbook I have. This recipe makes 8 loaves, so I make half the recipe. I made this when I had Don's folks over last Friday. I sent a loaf home with them and they loved it as toast.

Honey Oatmeal Bread
Mrs. Mervin(Emma ) Yoder

5 c water
4 c oatmeal
½ c yeast
2 c lukewarm water
2 T sugar
2 c honey
1 ½ c vegetable oil
¼ c salt
8 eggs
4 cups whole wheat flour
18 c white flour, more if needed

Bring 5 c water to a boil; add oatmeal. Cool slightly. Dissolve yeast in 2 c lukewarm water and sugar. Mix together with remaining ingredients for 10 min. Let rise; punch down. Let rise again. Put in pans. Makes 8 loaves. Bake at 325-350 for 45 min to 1 hour.

Beth’s notes: I halve the recipe. This is from an Amish cookbook

Thursday, October 22, 2009

Broccoli Casserole

We have been making this recipe for as long as I can remember! It is extremely easy to make and tastes great.

Broccoli Casserole
1 16 oz bag of frozen broccoli, thawed
velveeta cheese
1 sleeve of ritz or ritz like crackers
1/2 stick butter or margarine, melted

Crush the ritz crackers and add to the melted butter. Place 1/3 of the cracker crumbs in the bottom of a 2 qt baking container. Put half the broccoli on top of the crackers and then a thin layer of velveeta. Repeat this process and end with a final layer of cracker crumbs.
Bake at 350 for 45 minutes.

Wednesday, October 21, 2009

Hamburger Gravy

This is a recipe from my sister in law, Sue. It is a great 'comfort food' that Don really likes.

Hamburger Gravy

1 lb. ground hamburger
onion, to taste(we use about 1/2 onion)
1 beef bouillon cube
garlic, fresh or powder
salt and pepper
1 1/2 c milk
2-3 T flour
kitchen bouquet

Brown hamburger and onion. Add water to cover meat. Add garlic, salt and pepper and bouillon cube. Bring to a boil. Mix milk and flour as you would to make gravy. Add to meat mixture. Cook until thickened. Add kitchen bouquet for coloring. Serve over mashed potatoes.

Tuesday, October 20, 2009

Chicken Enchilada Soup

I made this the day I made the soup I posted yesterday. Very good. You can adjust the spice by using a spicier enchilada sauce. Very good!

Chicken Enchilada Soup
Realmomkitchen/ and a cookie for dessert
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.
I used homecanned hot taco sauce in place of the enchilada sauce, since I had it on hand.

Monday, October 19, 2009

Crockpot Potato Chowder and Bread bowls

I found these two recipes while looking through blogs. I decided to make them both, plus another soup one day last week. They were great! We all agreed to make them again.

Crock pot Potato Chowder
Realmomkitchen/$5 dinners
8 cups diced potatoes
1/3 cup onion, chopped
3 knorr chicken bouillon cubes
6 cups water
1 10 ¾ ounce can of condensed cream of chicken soup
1 8 ounce package of cream cheese
½ lb bacon, cooked and crumbled
Dried parsley or sliced green onions for garnish - optional

Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend. Top with bacon and parsley or onions before serving.
Italian Bread Bowls
Real mom kitchen/My kitchen cafe
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer-I used my kitchen aid), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups, I think I used 6 1/2 cups).When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire rack.

Sunday, October 18, 2009


We started making these after the girls had them at a friends house in Pulaski, WI. They are light and airy and make a wonderful breakfast.


3/4 cup flour
3 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
1 1/2 tablespoons butter(melted)
2-3 eggs

Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs). Crack eggs into medium bowl and whisk until nice and thick. Add milk slowly. Slowly whisk butter into egg/milk mixture. Sift flour, sugar and salt into a medium bowl.
Slowly add flour mixture to egg mixture and mix until smooth.
Spray an 8-10 inch frying pan. Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook too quickly-- not allowing you to cover the pan), and add around 1/4 c of batter to pan and quickly turn pan side to side- allowing batter to cover the bottom of the pan.
Batter should make a thin layer on the bottom of the pan. Cook until top is no longer wet, and when the underside begins to brown. Flip to cook the other side.
This makes 7-10 crepes. We add fruit and whipped cream to them.

Saturday, October 17, 2009

Chicken Tenders with Peppers and Onions

I found this recipe 2 years ago and it is one of Kathleen's favorites. Easy to make and tastes great!

Chicken Tenders with Peppers and Onions

1 tsp freshly grated lemon zest
4 tbsp lemon juice
2 tbsp finely chopped garlic
2 tbsp finely chopped fresh oregano or 1 tsp dried, or to taste
2 tbsp finely chopped pickled jalapeno peppers, or to taste
2 tsp extra-virgin olive oil
1/2 tsp salt
1 1/2 to 2 lbs boneless, skinless chicken tenders,
1 1/2 red, yellow or orange bell peppers, seeded and thinly sliced
1 medium onion, thinly sliced

Preheat oven to 425°F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes. Makes: 4 servings

Friday, October 16, 2009

Brisket Pizza

Kathleen and I made this up a few weeks ago. We used leftover BBQ Brisket(see earlier post) and a Boboli Crust that I had made in the breadmaker--also an earlier post. This turned out very good

Brisket Pizza

1 Boboli crust--pre baked
barbeque sauce
green or red bell pepper
mozzarella cheese

Put bbq sauce on the crust--in place of pizza sauce. Layer next with cheese, onion, pepper and then add brisket that you cut into 1/2 inch cubes.

Bake at 400 for 10-12 minutes.

Thursday, October 15, 2009

Yeast Rolls/Cinnamon Rolls

This recipe is from my mom--titled Mrs. Draper's rolls. She was a Pastor's wife when I was very young. I love to make up the dough at night and then roll them out before church on a Sunday. They are light and airy rolls.

Yeast Rolls/Cinnamon Rolls

Dissolve 1 pkg(2 ¼ tsp)yeast in ½ cup warm water

Add one at a time:

1 cup warm water
1 egg slightly beaten
½ c sugar
1 ½ t. salt
½ cup oil ****
4 cups flour

Leave dough in bowl and cover with lid. Let sit a couple hours—Can even sit all night—can be put in refrigerator over night.

Lift dough out onto lightly floured surface. Make into butter horn roll or other dinner rolls(roll into circle and cut into crescents) Let rise until doubled. Bake at 400 for 8-10 minutes.
This can also be made into cinnamon rolls.

Roll ½ inch thick into a rectangle. Spread with soft butter or margarine. Mix ½ c sugar, ½ c. brown sugar and 1 t. cinnamon and pour over top. Roll up tight and but into slices 1 inch thick. Let rise until doubled. Bake at 375 for 15-20 minutes. Drizzle with powdered sugar frosting.

***You can replace the oil with the same amount of fat free plain yogurt to make these with almost no fat.

Wednesday, October 14, 2009

Grape and Chili Meatballs

This is an easy appetizer. We made these this week for our Packer party.

Grape and Chili Meatballs

2 (12 oz) bottles Heinz Chili Sauce
2 (10 oz) jars Grape Jelly
1 bag of Meatballs, frozen

Put chili sauce and jelly in a pan and simmer until smooth. Add frozen meatballs and cook for three hours. We did this on high in the crockpot.

Tuesday, October 13, 2009

Wisconsin Bars

This recipe comes from an Amish cookbook. I love making recipes from my 8 or so Amish cookbooks. We like the apples and cheese together. We made these for a Packer party this week.

Wisconsin Bars

Mrs. Wayne Yoder—Favorite Recipes of the Amish of Wisconsin

½ c sugar
1 c butter
2 egg yolks
1 tsp. baking powder
½ tsp. salt
2 c flour
4 cooking apples (medium)
½ lb. cheddar cheese (2 cups)
¼ c flour
1 tsp cinnamon
2 egg whites
1 ½ c powdered sugar
½ c cream cheese
Combine sugar, butter, egg yolks, baking powder, salt and 2 cups flour. Blend until crumbly (I used a pastry blender). Put ½ of mixture into a 13 x 9 inch cake pan and press down. Reserve the remainder.

Grate together the apples and cheddar cheese. Add ¼ cup flour, cinnamon and about ½ c sugar (to taste). Mix well. Spread this mixture as 2nd layer in caked pan. Spread the remaining crumbly mixture to form a 3rd layer.

Whip egg whites; add powdered sugar and cream cheese. Spoon this on top and bake at 350 for 30-35 minutes until golden brown. Makes 3 dozen bars.

Monday, October 12, 2009

South of the Border Salad

This recipe comes from Secrets of Low Fat Cooking cookbook. We like to eat it as a salad or as a salsa.

South of the Border Salad

1 can (1 pound) black beans, rinsed and drained
2 cups (about 12 ounces) frozen whole kernel corn, thawed
½ cup chopped green bell pepper
¼ cup chopped onion
½ cup picante sauce
1-2 tablespoons minced fresh cilantro
1 teaspoon crushed fresh garlic
½ teaspoon ground cumin
1 teaspoon sugar

Place the beans, corn, bell pepper, and onion in a large bowl and toss to mix well.
Combine the dressing ingredients in small bowl, and stir to mix. Pour the dressing over the bean mixture and toss to mix well. Cover the salad and chill for several hours of overnight before eating

Sunday, October 11, 2009

Strawberry Fruit Dip

This is an easy fruit dip recipe from Nick Greene from South Carolina. We made this for a Packer party this week.

Strawberry Fruit Dip

1 8 oz cream cheese
1/2 c strawberry yogurt(we used 6 0z)
7 oz marshmellow creme
1/2 tsp vanilla

Mix all together and serve with fruit

Saturday, October 10, 2009

Cheese Fondue

We LOVE to do fondue at our house. It is a tradition on Christmas Eve, but we have cheese fondue many times through out the year. We had this for a Packer party this past week.

Cheese Fondue

1 1/2 cup milk
2 (8 oz) cream cheese
1/2 tsp. garlic salt
3/4 cup Parmesan cheese

With mixer, add milk to cream cheese. Heat slowly and add garlic salt. Slowly add Parmesan cheese. Serve by dipping french bread in the cheese or pouring cheese over french bread pieces.

Friday, October 9, 2009

Jo Ellen’s “Killer” Brownies

This recipe comes from a friend from Racine, WI that I met in a Stitching/Quilting group. These brownies are very rich and so yummy.

Jo Ellen’s “Killer” Brownies

14 ounce caramels
1 can eagle brand milk
¾ cup margarine
12 ounces chocolate chips
1 German Chocolate Cake Mix
1 cup chopped nuts (Pecans)
12 oz chocolate chips

Melt caramels with ½ can of sweetened condensed milk. Mix butter (melted), rest of sweetened milk, cake mix (dry) and nuts. Place ½ batter in greased 9 x 13 pan. This will be thick….I sometimes wet my hands and pat it in the pan. Bake for 6 minutes at 350.

Spread ½ of the chocolate chips over top and then spread the caramel mixture over the chocolate chips. Add remaining batter (again, I have to wet my hands, and press the mix between my hand to get it smooth). Sprinkle the remaining chocolate chips on top. Bake 15 minutes at 350. Cool and cut small.

Thursday, October 8, 2009

Dilly Dip

This is a recipe from my aunt Marilyn Trepanier. We have been making it for years.

Dilly Dip

2/3 cup Real Mayonnaise
2/3 cup sour cream
2 Tbsp. minced onion
2 Tbsp. Parsley Flakes
1 tsp. dill weed
1 tsp. seasoning salt

Mix all together. Chill. Serve with fresh veggies.

Wednesday, October 7, 2009

Freezer Breakfast Burritos

I got this recipe/idea from the blog Real Mom Kitchen. I modified it for our family. The girls and I made them this past weekend so we have something easy to pull out for breakfasts.

Freezer Breakfast Burritos
scrambled eggs
1 lb bulk sausage, cooked--I added 1 can green chilies to this.
cheddar cheese, shredded
hash browns, cooked with minced garlic
flour tortillas
bacon, cooked
onions, chopped
Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place small amount of all ingredients you like on a tortilla and roll up like a burrito.

Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.
TO SERVE: Wrap in a paper towel. Defrost for 30 seconds. Cook in microwave until heated through (about 1 minute).
***Beth's notes: My girls don't like eggs, so they just made some with bacon, onions, cheese and hashbrowns. I made some with 'the works' We didn't add salsa because I wasn't sure how that would freeze--that is why I added green chilies to the sausage. Chorizo would be good in here, too.
Next time we will use burrito sized tortillas....ours were too small.

Tuesday, October 6, 2009

Twice Baked Mashed Potatoes

This idea comes from my sister in law, Sue. She likes the idea of twice baked potatoes, but these are done without all the fuss! Jenna made these this week to go with the Crockpot Barbecue Meatloaf.

Twice Baked Mashed Potatoes
5-6 potatoes, cut up
3 garlic cloves, peeled
cheddar cheese
sour cream
Put potatoes and garlic cloves in water. Boil 20 minutes or until tender. Drain and mash with milk and butter as you would for regular mashed potatoes. Next, add about 1 cup cheddar cheese, 1/2 cup sour cream and 1 T chives. Mix well and serve. Amounts adjust easily for bigger quantities.

Monday, October 5, 2009

Graham Cracker Caramel Crisps

I made these for a fellowship I had on Wed. Excellent tasting and everyone liked them. They are super easy to make. I got them off of Taste of home website from NavygrammyTX. She said she thought they would be good with drizzled chocolate, so we did that.

Graham Cracker Caramel Crisps

12 double graham crackers
2 cups miniature marshmallows
1/4 cup butter or margarine
3/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup almonds, sliced
1 cup coconut, flaked
Heat oven to 350*F. Line 15x10x1 jelly roll pan with graham crackers. Sprinkle marshmallows evenly over crackers.
In 2qt saucepan combine butter, brown sugar, cinnamon and vanilla. Cook over medium heat stirring occasionally until brown sugar is dissolved and butter is melted. Pour evenly over crackers and marshmallows.(I drizzled it over with a spoon) Sprinkle with almonds and coconut.
Bake for 8 to 12 minutes or until lightly browned.
***My notes: We added a whole bag of mini marshmallows....I think my jelly roll pan is bigger than hers was. I also doubled the butter, br sugar, cinnamon and vanilla since it was 'skimpy' when I poured it over the marshmallows.
We also melted about 1.5 cups of choc chips with 2 T veg oil and drizzled over the top.

Sunday, October 4, 2009

Chipotle's Barbacoa

My sister Karen made this recipe last week and said she couldn't stop eating it. We HAD to try it. She was right! It is very good and tastes like what you would get at Chipotle. We served it with Cilantro Lime Rice and black beans.

Chipotle's Barbacoa

1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (I used about 4 chipotle peppers in adobe sauce)
4 garlic cloves, minced
4 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon cloves
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Put all ingredients in a crockpot and cook for 8-10 hours on low. Shred and put on tortillas!

*** I used a rump roast and 4 chipotle peppers. It was a bit spicy, so adjust those to your liking. This makes a LOT so it would be good football party fare.

Saturday, October 3, 2009

Crockpot Barbecue Meatloaf

I received this recipe from a TNT recipe list. I started making it in 1998. It is good and easy. Original recipe from Lynn Thomas who got it from a newspaper. We made this this past week.

Crockpot Barbecue Meatloaf
2 pounds ground chuck -- to 2-1/2
1 can tomato soup -- divided
1 egg -- slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon Worcestershire sauce plus
2 teaspoons Worcestershire sauce
2 tablespoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, the egg, cracker crumbs, honey, 2 teaspoons of the Worcestershire, minced onion, salt and pepper. Mix well and form into a ball.
Place a crinkled length of aluminum foil in the Crock-Pot so the ends extend an inch or so out of
the pot. Place the meatloaf in the pot on top of the foil (the foil will make it easier to lift out the meatloaf).
Combine remaining soup and Worcestershire, the water, mustard and brown sugar. Whisk together and pour over the meatloaf. Cover and cook on low for 8-10 hours.

Friday, October 2, 2009

Banana Chocolate Chip Bars

This recipe is from my roommate in college and good friend, Donna Hammond. It makes a lot and is easy to make. I think I should have baked them a bit longer this time...they didn't cut too nice for the picture!

Banana Chocolate Chip Bars

2 c. flour
2 t. baking powder
1/2 tsp salt
2/3 c. oil
2/3 c. sugar
2/3 c. brown sugar
1 t. vanilla
1 egg
1 c. chocolate chips
1 c. mashed bananas--2-3 medium

Mix oil and sugars together. Add egg and rest of ingredients. Pour into a greased jelly roll pan. Bake at 350 for 20-25 minutes. Cool and cut into bars.

Thursday, October 1, 2009

Hidden Valley Ranch Dressing Mix

I found this recipe about 11 years ago and have been making it ever since. I use it in my taco soup recipe and in the seasoned pretzels recipe. We have also made it as the dressing for salad.

Hidden Valley Ranch Dressing Mix

15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Dump all ingredients into a blender or food processor and blend until completely powdered.
To use as dressing: combine 1 tablespoons dry mix, 1 cup of may & 1 cup of buttermilk.
Makes 42 1 T servings (1 T = 1 pkg)