Recipes By Cindy

Slow Cooker Fall Harvest Pork Stew

2011-11-03T02:52:00.000-05:00

2 lbs boneless pork shoulder cut into 2" pieces
1 can (10 3/4 oz) Campbells French Onion Soup (condensed)
1/2 C. apple cider or apple juice
3 lg. Granny Smith apples
3 C. butternut squash peeled, seeded and cut into 2" pieces
2 med parsnips, peeled and cut into 1" pieces about 2 C.)
1/2 t. dried thyme leaves, crushed

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6 qt slow cooker. Cover and cook on low for 7 to 8 hours or until the pork is fork tender.

8 servings

No Cook Fudge - an oldie but goodie!

2011-03-11T18:05:00.000-06:00

2 # C& H Powdered Sugar
1 8-oz. pkg. creme cheese (softened)
1 stick butter (softened)
1-1/2 cups peanut butter (optional)
3 T dry cocoa
1 t vanilla

Mix with hands. Spread in a 9 x 13 pan. Chill in refridgerator.

Oven Baked Sweet Potato Fries

2010-12-11T08:15:00.000-06:00

The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want.

Ingredients

2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1-2 Tbsp sugar
1 Tbsp salt
1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

Method

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500*F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.)
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Serves 4-6 as a side dish.

*Compliments of Blanche!

http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/

Dark Fudgy Brownies

2010-12-11T08:07:00.000-06:00

20 brownies

Active Time: 30 minutes

Total Time: 3 hours 20 minutes (including cooling time)

Ingredients

3/4 cup all-purpose flour
2/3 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts, (see Tip), optional

Preparation

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Nutrition

Per brownie: 86 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 11 mg Cholesterol; 15 g Carbohydrates; 2 g Protein; 0 g Fiber; 19 mg Sodium; 25 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.

Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

*Compliments of Blanche!

http://www.eatingwell.com/recipes/dark_fudgy_brownies.html

Cherry Cheesecake Deluxe

2010-12-11T07:38:00.000-06:00

Prepare crust:

Mix together 2 cups graham crackers crumbs, 1/4 cup sugar, 1/4 tsp. cinnamon and 1/2 cup melted butter.
Press to bottom and sides of 9 inch spring form cake pan. Set aside.

Make Filling:

Soften 3- 8 ounces pkgs cream cheese; gradually add one cup sugar, creaming until smooth. Beat in 4 eggs, one at a time.
Add 1 Tbsp. lemon juice and 1 Tbsp. vanilla; continue beating until smooth and creamy. Pour filling into crust.
BAKE at 375 degrees for 30-35 minutes until set.

Prepare Topping:

Blend 1 1/2 cups dairy sour cream, 2 Tbsp. sugar and 2 tsp. vanilla.
Gently spoon over cheesecake as soon as you take it from the oven.
Continue BAKING at 450 degrees, for ten mins until set.
Remove from oven; place on rack.
Cool thoroughly, then top with 1 1-pound 5 oz. can of cherry pie filling.
Refrigerate until serving time.

YIELD: 12 to 16 servings

*Compliments of Cindy Jo!

Impossibly Easy French Apple Pie

2010-12-11T07:34:00.000-06:00

Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.

Prep Time: 25 Minutes

Total Time: 1 Hr. 15 Mins.

Filling

3 cups sliced peeled apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs

Streusel

1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine

Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.

In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Makes 6 servings

*Compliments of Blanche!

Louisiana Turtle Burgers

2010-08-23T04:45:00.000-05:00

Here's a new twist on how to serve burgers....

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave; then the next step -- add hotdogs as the heads, legs with slits for toes and tail.

Next step -- Place on an oven rack, covered loosely with foil and bake for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, no?

~~Compliments of Saralyn via Cindy Jo Greever - Thank you, Ladies!

NO FAIL FUDGE

2010-06-18T14:31:00.000-05:00

Sylvia Dickey Smith

Old-fashioned candy at its best. When my kids were all at home we made this almost every Friday night.

2 cups sugar

3 Tablespoons unsweetened cocoa powder

½ cup evaporated milk

1/3 cup white Karo syrup

2 Tablespoons butter

1 teaspoon vanilla

Pecans (optional)

Mix all together in a large saucepan and bring to complete

rolling boil and time for exactly three minutes, stirring constantly.

Cool and beat until thick and pour in buttered plate. Cool and cut

in squares. For variety, stir in a tablespoon or two of peanut butter

before beating. Yum!

Crawfish Cornbread

2010-06-16T14:29:00.000-05:00

Hi, everyone. My name is Sylvia Dickey Smith. I'm not only an author of novels, but I'm also a collector of great recipes and good cooking. So, Cindy invited me to contribute recipes to her blog. Stay tuned, come back often, and see what good things we're cooking up! I'm southern and reared in Cajun country, so my dishes are a mixture of both. Plus, I spent the first half of my life taking casseroles to church suppers. Those little church ladies taught me how to cook! I'll be ever thankful for what I learned about food and cooking from them.

Crawfish Cornbread

2 eggs
1 teaspoon salt
1 teaspoon baking soda
1 medium onion (chopped)
1/2 yellow cornmeal
1 1/2 cups grated cheddar cheese, divided
1/4 to 1/2 cup chopped jalapenos
1 can cream style corn
1 pound crawfish tails

Mix all ingredients together, saving out 1/2 cup of grated cheese.
Pour into an 8 X 13 inch casserole dish. Bake 30-40 minutes at 375 degrees. Sprinkle the 1/2 cup grated cheese on top just before removing from the oven. Serve as a main dish, not as a bread.

Recipes by Martha A. Cheves

2010-05-31T18:59:00.001-05:00

Recipes by Martha A. Cheves

Stir, Laugh, Repeat Book Reviews

2010-05-30T12:07:00.002-05:00

Stir, Laugh, Repeat - Finding Joy While Playing In The Kitchen Book Reviews

Creative Cooking

2010-05-06T15:28:00.004-05:00

I am proud to share with you Mrs. Montana International's (2009) latest book! AKA Angela Breidenbach.Creative Cooking for Colitis has just been launched! (Comment below for a chance to win).

The cookbook includes great recipes and vivid pictures of delicious meals. And although this cookbook is intended for people with colitis, I find it to be very useful for anyone who is thinking about eating with care.
Along with easy to follow recipes, Angie shares helpful Websites and a difficult food list. Not only that, there are some great tips on how to start living and eating confidently.

If you're looking for a simple to elaborate cookbook with recipes sure to thrill you and your family, this is the book for you.

Angie is a multi-award winning inspirational author, speaker, spokes model, business owner and mother of a combined family of six from Montana.

It's available for purchase HERE or off the accompanying blog HEREComment and leave a way to contact for a chance to win a copy of Creative Cooking for Colitis!

Winner will be drawn on Thursday, May 13th.

Good luck!

Family Favorite Recipes Cookbook with Sun-Maid Raisins and Dried Fruit

2010-04-24T02:39:00.001-05:00

Family Favorite Recipes Cookbook with Sun-Maid® Raisins & Dried Fruit

DEEP-FRIED FISH

2010-03-09T06:00:00.001-06:00

INGREDIENTS:

your favorite fish (crappie, bass, catfish, etc)
1-1/2 cups corn meal
1 Tbsp. seasoning salt
1 Tbsp. lemon pepper

DIRECTIONS:

Mix dry ingredients in a flat dish. Blend well.
Coat fish, one piece at a time.
Drop battered fillets into 350 degree oil (deep fat fryer best)
Fry until golden brown.
Remove and place in a covered dish until all the fish is cooked.
Serve immediately.

**Make sure your fish fillets are small enough to get done thru-out before coating turns golden brown. Deep fat fryers cook quickly.

**You can use Kellogg's Corn Flake Crumbs mixed evenly with flour and seasoned with salt and pepper instead of corn meal mixture, if preferred.

CHEESY POTATO SOUP

2010-03-08T06:00:00.001-06:00

INGREDIENTS:

6 cups potatoes, chopped
2-3 cups water
1 cup sliced carrots
1 cup sliced celery
1/2 cup onion, chopped
2 tsp. parsley flakes
1 tsp. salt
1 tsp. white pepper
3 chicken bouillon cubes
3 cups milk
4 Tbsp. flour
1 lb. (box) processed American cheese spread

DIRECTIONS:

Combine first 9 ingredients. Simmer until vegetables are tender.
Gradually add milk to flour in a small bowl. Cover and shake until lumps are gone. Add more flour or milk sparingly, if needed.
Add mixture to vegetables, reduce heat and cook until thickened.
Add cheese and stir until melted.
Remove from heat and serve.

CHEESE DIP

2010-03-07T06:00:00.002-06:00

INGREDIENTS:

1 cup Cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
1 cup mayonnaise
1 small can black olives, drained
10 jumbo green olives, chopped

DIRECTIONS:

Combine all the ingredients and bake at 350 degrees until hot and bubbly.
Cover with paper towels after removing from oven to absorb oils.
Serve with chips.

SPONGE CAKE ROLL

2010-03-06T06:00:00.001-06:00

INGREDIENTS:

4 large eggs
2/3 cup sugar
1 tsp. vanilla
2/3 cup flour
1/4 cup confectioners sugar

DIRECTIONS:

Preheat oven to 350 degrees. Grease a 15x10-inch jelly roll pan.
Beat eggs and sugar for 10 minutes. Add vanilla and fold in flour.
Bake 13-15 minutes; cool 10 minutes.
Turn out onto a powdered sugar-coated towel. Let cool completely.
Completely unroll and fill with favorite filling.
Re-roll and chill.
Cut into 1-inch slices and serve with whipped cream.

FRUIT SALAD

2010-03-05T06:00:00.001-06:00

INGREDIENTS:

3 cups orange juice
1 cup pineapple juice (reserved from one can of pineapple chunks)
1 cup sugar
3 apples, diced
3 small cans mandarin oranges, drained
1 cup pecans, chopped (optional)
1 cup mini-marshmallows (optional)

DIRECTIONS:

Mix orange juice, pineapple juice and sugar together in a saucepan. Cook at low temperature until sugar is dissolved. Set aside to cool.
Place apples in the bottom of a serving dish. Add pineapple chunks, oranges, pecans and marshmallows.
Cover with juice mixture.
Keep refrigerated and add sliced bananas when ready to serve.

SAUSAGE BALLS

2010-03-04T06:00:00.001-06:00

INGREDIENTS:

1 lb. hot sausage
3 cups biscuit mix
1/2 lb. grated sharp Cheddar cheese

DIRECTIONS:

Heat oven to 325 degrees.
Mix sausage, biscuit mix and cheese in a large bowl.
Form into small balls & bake 20-25 minutes.

LEMON-DILL GRILLED SALMON

2010-03-03T06:00:00.001-06:00

INGREDIENTS:

juice of 1/2 lemon
1 tsp. Creole or crawfish seasoning
1 tsp. lemon pepper
1 tsp. minced fresh garlic
1/2 cup brown sugar, packed
6 Tbsp. olive oil
6 Tbsp. soy sauce
6 Tbsp. green onions, chopped
2 Tbsp. balsamic vinegar
3 lbs. salmon steaks

DIRECTIONS:

Combine all ingredients (except fish) in a glass bowl and whisk until well blended.
Put salmon steaks of fillets in a large freezer bag and cover with marinade well.
Refrigerate at least 1 hour.
Prepare hot grill.
Discard any remaining marinade and place fish into a fish basket or grill topper grill.
Cook about 4-5 minutes, turning once. Turn off grill (if gas) and leave fish for about 3-4 more minutes.
Remove and serve immediately.

Chicken Casserole

2010-03-02T06:00:00.001-06:00

INGREDIENTS:

6-oz. noodles (uncooked)
1 can cream of chicken soup
1 can mushroom soup
2 cans milk (evaporated)
1/2 cup chopped onion
2 cups cubed cooked chicken
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese
salt & pepper to taste

DIRECTIONS:

Combine all ingredients lightly, but thoroughly.
Turn into a greased 9 x 13-inch baking dish.
Cover and refrigerate overnight.
Bake 1 hour at 350 degrees

Buttermilk Pancakes From Scratch!

2010-03-01T06:00:00.001-06:00

INGREDIENTS:

2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
2 eggs
2 cups buttermilk
2 Tbsp. cooking oil

DIRECTIONS:

Sift dry ingredients together
Beat wet ingredients together.
Combine until just "together". (will be lumpy)
Heat your electric griddle to 375 degrees.
While it's heating up, stir your pancake ingredients together.
To eliminate air pockets (this tip is my husband's), take the bowl and shake it, and then tap it on the counter until the air bubbles on top disappear (for the most part, all might not).
Spray your heated griddle with PAM or a generic equivalent.
Let heat up about 30 seconds or so, and pour your pancake mixture onto the griddle.
Reduce heat on griddle to 350 degrees.
When you start seeing several air bubbles surface on the pancakes, it's time to turn.
Take a WIDE spatula and work your way under it all the way around to assure clean removal; then flip to other side and "grill" approximately another 3 minutes.
Once done, unplug your griddle and remove pancakes (flapjacks for us old folks ).
Butter while warm, add syrup and... ENJOY!!!

Burgaloo

2010-02-28T06:00:00.000-06:00

INGREDIENTS:

1-1/2 lb. ground beef
1 large onion
1 medium bell pepper
1-1/2 c ups sliced okra
1 can whole kernel corn
1 qt. canned tomatoes
garlic powder to taste
salt & pepper to taste

DIRECTIONS:

Brown ground beef; drain. Coarsely chop onion and pepper. Add all vegetables and tomatoes to beef. Stir in seasonings. Cover and simmer for about an hour. May need to add water if becomes too thick. Should be a little soupy. (Add chili powder if desired)
Serve on corn bread or rice.

Compliments of Sylvia Crosby (Batesville, Arkandas)

From the STAFF OF LIFE, St. Paul's Episcopal Church recipe book

Chunky Vegetable Chili - Slow Cooker Recipe

2010-02-27T06:00:00.002-06:00

INGREDIENTS:

2-15 oz. cans Great Northern beans, rinsed & drained
1 cup frozen corn
1 onion, chopped
2 ribs celery, chopped
1-6 oz. can tomato paste
1-4 oz. can diced green chilies, undrained
1 carrot, diced
3 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. dried oregano
1 tsp. salt
1 cup water

DIRECTIONS:

Comgine beans, corn, onion, celery, tomato paste, green chilies, carrot, garlic, chili powder, oregano and salt. Stir in the cup of water.
Cover; cook on low 5-1/2 to 6 hours or until the vegetables are tender.

Boston Baked Beans - Slow Cooker Recipe

2010-02-26T06:00:00.002-06:00

INGREDIENTS:

5 slices bacon, crisply fried and crumbled
2-16 oz. cans baked beans, drained
1/2 green pepper, chopped
1/2 medium onion, chopped
1-1/2 tsp. prepared mustard
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup brown sugar (packed)

DIRECTIONS:

Mix all the ingredients into the slow cooker pot.
Cover and cook on low 8-12 hours or on high 3-4 hours.

Tuna Ring with Cheese Sauce

2010-02-25T13:13:00.000-06:00

INGREDIENTS:

1 egg
2 cans (7-oz. each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2-oz.)
1/2 cup snipped parsley
1 tsp. celery salt
1/4 tsp. pepper
2 cups baking mix
1/2 cup cold water
Cheese Sauce (see below)

DIRECTIONS:

Heat oven to 375 degrees. Beat egg slightly; set aside 2 Tbsp. of the egg.
Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg.
Stir baking mix and water to a soft dough; knead 5 times on a floured cloth-covered board.
Roll into rectangle, 15x10-inches. Spread with tuna mixture.
Roll up, beginning at long side. With sealed edge down, shape into ring on a greased baking sheet; pinch ends together.
With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side to show filling.
Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

CHEESE SAUCE:

1/4 cup margarine
1/4 cup baking mix
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4-oz.) or 1/2 cup crumbled blue cheese

DIRECTIONS:

Melt margarine over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

4-6 Servings

Cherry Pie Filling

2010-02-22T06:00:00.003-06:00

Cherry Pie Filling

1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon soft butter
1/2 cup cherry juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
3 cups drained canned cherries (reserve liquid)

Combine sugar, cornstarch, and salt. Stir in butter. Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients. Add cherries and let stand while preparing pastry. Line a 9-inch pie plate with pastry; fill with cherry mixture. Make lattice top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie. Bake at 400 degrees F for 50 to 55 minutes.

Rich Pastry

2 1/4 cups sifted flour
1 teaspoon salt
1 tablespoon granulated sugar
2/3 cup shortening
1 egg yolk
1 tablespoon lemon juice
1/3 cup milk
1 egg white

Sift flour with salt and sugar. Cut in 1/2 shortening until mixture resembles cornmeal. Cut in other 1/2 until mixture resembles large peas. Beat egg yolk and lemon juice together. Blend in juice and milk. Add to dry ingredients, tossing with a fork into a soft dough. Form into a ball. Divide ball into halves. Roll first half to 1/8-inch thickness. After putting dough into pie pan, brush bottom with egg white. Roll second half out and cut into strips to make lattice top.

Hamburger Pie

2010-02-21T06:00:00.000-06:00

INGREDIENTS:

1 lb. ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. instant minced onion
1/4 cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 oz.)

DIRECTIONS:

Heat oven to 350 degrees. Mix meat, 1-1/3 cups of the instant puffs (dry), egg, salt, pepper, onion, catsup and milk.
Spread into an ungreased pie pan, 9x1/2-inches. Bakes uncovered 35-40 minutes.
Prepare remaining instant puffs as directed on pkg. for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3-4 minutes longer or until cheese melts.

4-5 servings

Double Cheese Delight

2010-02-20T06:00:00.000-06:00

INGREDIENTS:

4 oz. uncooked egg noodles
1 lb. ground beef (or chuck)
1/3 cup chopped onion
1 Tbsp. chopped celery
1 can (8-oz.) tomato sauce
1 tsp. salt
1/3 cup creamed cottage cheese
1 pkg. (3 oz.) cream cheese, softened
1/4 cup diary sour cream
1 medium tomato

DIRECTIONS:

Heat oven to 350 degrees. Cook noodles according to pkg. directions; drain.
In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender. Drain fat; stir in tomato sauce and salt. Heat to bowling; reduce heat and simmer 1 minute. Remove from heat; stir in cottage cheese, cream cheese, sour cream and noodles.
Pour into an ungreased 1-1/2 qt. casserole dish. Slice tomato; arrange on top. Cover; bake 30 minutes.

4 servings

Dinner in a Dish

2010-02-19T06:00:00.003-06:00

INGREDIENTS:

1-1/2 cups cut-up celery
4 hard-boiled eggs, halved
2 cups cut-up cooked meat
1/4 cup margarine
1/4 cup all-purpose flour
1-1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
1 small onion, thinly sliced
1/4 cup chopped green pepper
Cheese Crescents (see below)

DIRECTIONS:

Heat oven to 325 degrees.
Arrange celery, eggs and meat in an ungreased baking pan, 8x8x2-inches.
Melt butter over low heat.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in onion and green pepper.
Pour over meat; place in oven.
Prepare Cheese Crescents; arrange 6 on hot mixture. Baker uncovered 25-30 minutes, remaining crescents on an ungreased baking sheet 12-15 minutes.

Cheese Crescents

2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup shredded process American cheese (about 4 oz.)
1/3 cup salad oil
2/3 cup milk

Measure dry ingredients into bowl. Measure oil and milk; pour all at once into flour mixture. Stir until mixture forms a ball. Knead dough about 10 times. Roll into circle 1/2-inch thick between 2 sheets of waxed paper. Cut into 12 wedges. Roll up, beginning at wide edges.

6 servings

Saucy Twist Pork Dish

2010-02-18T22:10:00.000-06:00

INGREDIENTS:

4 oz. uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 Tbsp. margarine
1 can (12-oz.) pork luncheon meat, cubed
1 can (10-1/2 oz.) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

DIRECTIONS:

Heat oven to 400 degrees. Cook macaroni as directed on package; drain.
In a large skillet, cook and stir onion and green pepper in butter until onion is tender. Stire in macaroni and remaining ingredients.
Pour into ungreased 1-1/2 qt. casserole. Cover; bake 30 minutes.

4-6 servings

Piggybank Pork

2010-02-18T06:00:00.002-06:00

INGREDIENTS:

4-oz. uncooked fine noodles
2 Tbsp. shortening
2 cups cut-up cooked pork
1 can (10-1/2 oz.) cream of chicken soup
1 can (8-oz.) whole kernel corn
1 can (2-oz.) sliced pimiento
1 cup shredded shart Cheddar cheese (about 4-oz.)
1 medium green pepper, finely chopped

DIRECTIONS:

Heat oven to 375 degrees.
Cook noodles accoring to pkg. directions; drain.
Melt shortening in a large skillet; brown meat; drain.
Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper
Pour into an ungreased 1-qt. casserole dish and bake uncovered 45 minutes, stirring occasionally.

Makes 6 servings

Chili-Chicken (or Turkey)

2010-02-17T06:00:00.002-06:00

INGREDIENTS:

16-oz. uncooked medium noodles
1/2 cup chopped onion
2 Tbsp. butter or margarine
3 cans (10-1/2 oz each) condensed cream of mushroom soup
1 can (4-oz.) pimiento, chopped
2 Tbsp. finely chopped pickled hot green chili peppers (remove stems & seeds)
3-4 cups cut-up cooked chicken or turkey
2-3 cups shredded sharp Cheddar cheese (8-12 oz.)
salt & pepper to taste

DIRECTIONS:

Heat oven to 350 degrees.
Cook noodles as directed on pkg.; drain.
In a large skillet, cook and stir onion in butter until tender; stir in soup, pimineto and chili pepper.
In a greased, 4-qt. casserole dish, layer half the noodles and half the chicken; season with salt & pepper.
Top with half the soup mixture and half the cheese. Repeat layer.
Bake uncovered about 45 minutes.

Makes 8-12 servings

Round Steak 'n Ravioli

2010-02-16T06:00:00.006-06:00

INGREDIENTS:

3 Tbsp. flour
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1-1/2 lbs. beef round steak (1-1/2 inches thick)
1 Tbsp. shortening
1 can (15-oz.) spaghetti sauce with mushrooms
3 medium zucchini (about 3/4 lb.)
1 can (16-oz.) tiny, whole onions, drained
1 can (15-1/2 oz.) cheese ravioli in sauce

DIRECTIONS:

Heat oven to 375 degrees.
Mix flour and seasonings. Coat meat with flour mixture & reserve remaining mixture.
Melt shortening in skillet; brown meat.
Place in an ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.
Pour spaghetti sauce into skillet; stire in reserved flour mixture & heat to boiling, stirring constantly.
Pour over meat; cover with aluminum foil. Bake 45 minutes.
Cut each zucchini lengthwise in half. Place zucchini and onions in sauce around meat. Spoon ravioli over top; cover & bake 45 minutes longer or until meat is tender.

Makes 6 servings

Foil-Wrapped Dinners

2010-02-15T06:00:00.003-06:00

INGREDIENTS:

1 to 1-1/2 lbs. beef round steak (1/2-inch thick)
1 pkg. (10-oz.) frozen green peas
4 medium carrots
4 medium potatoes, pared
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 envelope (about 1-1/2 oz.) onion soup mix
8 cherry tomatoes

DIRECTIONS:

Heat oven to 450 degrees. Cut meat into 1-inch pieces. Place frozen peas in collander or sieve; run cold water over peas just until broken apart; drain.
Tear off 4 pieces of heavy-duty aluminum foil, each 18x15-inches. On center of each piece, place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 1/4 of the meat. Stir together mushroom soup and onion soup mix; spoon soup mixture over meat and top with pease. Wrap securely in foil; place on an ungreased baking sheet.
Bake 50 minutes or until meat is tender. Just before serving, garnice each dinner with two cherry tomatoes, halved..

Make 4 servings

*Two packages (10 0z. each) frozen peas and carrots can be substitued for the frozen peas and fresh carrots.

Bologna Biscuits & Vegetables

2010-02-14T06:00:00.001-06:00

INGREDIENTS:

1/4 cup sliced onion
2 Tbsp. shortening
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 can (16-oz.) tomatoes
1/2 lb. bologna, cut into cubes (2 cups)
3/4 cup cooked diced carrots
3/4 cup cooked cut green beans
Bologna Biscuit Dough (see below)

DIRECTIONS:

Heat oven to 425 degrees. In a large skillet, cook and stir onion in shortening until tender.
Remove from heat. Stir in flour, salt and pepper. Cook over a low heat, stirring ntil mixtre is bubby.
Remove from heat. Stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in bologna, carrots and beans. Heat to boiling.
Pour into an u ngreased baking dish, 8x8x2-inches; place in oven.
Prepare Bologna Biscuit dough; drop 8-9 tablespoonfuls dough on hot vegetable mixture.
Bake uncovered 25-30 minutes or until biscuits are golden brown.

Makes 5 servings.

Bologna Biscuit Dough:

1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
1/4 lb. bologna, cut into 1/4-inch cubes (1 cup)
1/2 cup milk

Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.

Bean & Frank Bake

2010-02-13T06:00:00.001-06:00

INGREDIENTS:

1 can (12-oz.) red kidney beans, drained
1 can (17-oz.) lima beans, drained
1/2 cup spaghetti sauce with mushrooms
1 small onion, chopped
1 cup shredded Cheddar cheese (about 4 oz..)
4-6 frankfurters (hotdogs)

DIRECTIONS:

Heat oven to 375 degrees.
Mix beans, spaghetti sauce, onion and cheese in an ungreased 1-1/2 qt. casserole dish.
Arrange frankfurters on top.
Bake uncovered 30 minutes or until bean mixture is bubly and frankfurters are light brown.

Makes 4-6 Servings

Garden Supper Casserole

2010-02-12T06:00:00.001-06:00

INGREDIENTS:

2 cups cubed soft bread
1/2 cup shredded sharp Cheddar ceese (about 2 oz.)
2 Tbsp. butter or margarine, melted
1 cup cooked peas or other vegetable
2 Tbsp. chopped onion
3 Tbsp. butter or margarine
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
1 cup cut-up cooked mea
1 large tomato, sliced

DIRECTIONS:

Preheat oven to 350 degree.
Mix bread cubes, cheese, and 2 Tbsp. butter.
Spread half the mistures into a greased 1-qt. casserole and top with peas.
Cook and stire onion in the 3 Tbsp. butter until onion is tender.
Blend in flour and seasonings.
Cook over low heat; stirring until mixture is bubbly.
Remove from heat. Stire in milk; heat to boiling, stirring constantly.
Boil and stir 1 minute
Stir in meat now and pour over peas.
Arrange tomato slices on top and sprinkle with remaining bread mixture.
Bake uncovered 25 minutes.

Yield 4 servings.

Beef Steak & Potato Scallop

2010-02-11T06:00:00.004-06:00

INGREDIENTS:

1 lb. beef round steak, 1-inch thick
flour
3 Tbsp. shortening
3 small onions, thinly sliced
3 Tbsp. flour
1-1/2 tsp. salt
1/4 tsp. pepper
dash thyme
dash garlic salt
2 cups water
3 medium potatoes, pared and thinly sliced
salt
paprika

DIRECTIONS:

Heat oven to 350 degrees. Cut meat into 1-inch cubes; coat with flour.
Melt shortening in skiller; brown meat.
Add onion; cook and stir until onion is tender.
Pour into ungreased 2-qt casserole dish
Sprinkle with 3 Tbsp. flour, 1-1/2 tsp. salt, the pepper, thyme and garlic salt.
Pour water over mixture. Cover; bake 45-60 minutes or until meat is tender.
Increase oven temperature to 450 degrees. Arrange potatoes on meat.
Sprinkle with salt and paprika. Bake uncovered abou 30 minutes longer or until potatoes are tender.

Makes 4-6 servings

Toasty Cheese Bake

2010-02-10T06:00:00.002-06:00

INGREDIENTS:

8 slices white bread
butter or margarine
1/2 lb. ground beef
1/4 cup chopped onion
2 Tbsp. chopped celery
1 Tbsp. prepared mustard
1/2 tsp. salt
1 cup shredded processed sharp American cheese (about 4 oz.)
1 egg, slightly beaten
3/4 cup milk
dash of pepper
1/8 tsp. dry mustard

DIRECTIONS:

Preheat oven to 350 degrees. Toast bread & butter both sides.
Cook and stire meat, onion, celery, prepared mustard and 1/2 tsp salt until meat is brown and onion is tender.
Alternate layers; toast, meat mixture & cheese in a greased baking pan, 9x9x2-inches.
Mix remaining ingredients and pour over layers in pan.
If preferred, sprinkle with paprika.
Bake uncovered 30-35 minutes.

Yield: 4-6 servings

Texas Hash

2010-02-09T06:00:00.000-06:00

INGREDIENTS:

1 lb. ground beef
3 large onions, sliced
1 large green pepper, chopped
1/2 cup uncooked regular rice
2 tsp. salt
1-2 tsp. chili powder
1/8 tsp. pepper

DIRECTIONS:

Heat oven to 350 degrees. In a large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain.
Stir in tomatoes, rice, salt, chili powder and pepper. Heat.
Pour into an ungreased 2-qt casserole dish; cover and bake 1 hour.

Makes 4-6 servings

Connecticut Beef Casserole

2010-02-08T06:00:00.000-06:00

INGREDIENTS:

2 Tbsp. shortening
2 lbs. beef stew meat, cut into 1-inch cubes
2 large onions, sliced
1 cup water
2 large potatoes, pared and thinly sliced
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 cup sour cream
1-1/4 cups milk
1 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese (about 4 oz.)
1-1/4 cups wheat cereal, crushed

DIRECTIONS:

Melt shortening in a large skillet. Cook and stir meat and onion in the shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.
Heat oven to 350 degrees. pour meat mixture into an ungreased baking dish, 13 x 9 x 2 inches.
Arrange potato slices on top of meat.
Stir together soup, sour cream, milk, salt and pepper; pour over potatoes.
Sprinkle with cheese and cereal.
Bake uncovered 1-1/2 hours or until potatoes and meat are tender.

Makes 6-8 servings

Oven Cheese Fondue

2010-02-07T06:00:00.002-06:00

INGREDIENTS:

10 slices white bread
6 eggs
3 cups milk
2 Tbsp. fresh parsley, snipped
1 tsp. dry mustard
1 tsp. salt
2 cups shredded process shar American cheese (about 8 oz.)
3 Tbsp. onion, finely chopped

DIRECTIONS:

Heat oven to 325 degrees. Remove bread crusts and cut bread into cubes.
Beat eggs, milk and seasonings with rotary beater. Stire in bread cubes, cheese and onion.
Pour into an ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches and bake uncovered for 1 hours or until center is set. Serve immediately.

Makes 8 servings

Fluffy Rice & Chicken Casserole

2010-02-06T06:00:00.000-06:00

INGREDIENTS:

1 can (10-1/2 oz.) condensed cream of mushroom soup
1 soup can of milk
3/4 cup uncooked regular rice
1 can (4-oz.) mushroom stems & pieces
1 envelope (about 1-1/2 oz.) onion soup mix
2 chicken breasts, halved

DIRECTIONS:

Heat oven to 350 degrees. Mix mushroom soup and milk; reserve 1/2 cup of this mixture.
Mix remaining soup mixture, rice, mushrooms (with liquid) and half the onion soup mix.
Pour into an ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches. Place chicken breasts on top; then pour reserved soup mixture on top.
Sprinkle with remaining onion soup mix. Cover with aluminum foil and bake for 1 hours.
Uncover and bake 15 minutes more.

Makes 4 servings

Grilled Tuna Steak

2010-02-05T14:24:00.002-06:00

INGREDIENTS:

2 fresh tuna steaks
3/4 cup olive oil
1/4 cup red or white wine vinegar
1/4 tsp. salt
1/4 tsp. ground pepper
parsley
basil
oregano
thyme

DIRECTIONS:

Combine oil, vinegar, salt and pepper to create your very basic Italian dressing.
Using the parsley, basil, oregano and thyme, season the meat, then add to your Italian dressing in a sealable bag.
Place into your refrigerator to marinate overnight; then grill the next day to your desired taste.

No-Fail Chocolate Chip Cookies

2010-02-04T10:05:00.002-06:00

INGREDIENTS:

1-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks margarine (melted & cooled)
1 cup sugar
1/2 cup firmly packed brown sugar
2 eggs, slightly beaten
2 tsp. vanilla extract
2 cups semi-sweet chocolate morsels

DIRECTIONS:

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a medium bowl; set aside.
Beat margarine, sugar and brown sugar by hand in a large bowl until well combined. Add eggs and vanilla; beat until well blended. Add flour mixture and mix until just combined. Stir in the chocolate morsels.
Drop cookie dough by rounded tablespoons onto an ungreased cookie sheet about 1-1/2 inches apart.
Bake 12-14 minutes or until edges are crisp but centers are still soft. Let stand 2 minutes on cookie sheet before transferring to wire racks to cool.

Makes approx. 26 cookies

Sombrero Pie

2010-02-03T06:00:00.000-06:00

INGREDIENTS:

1/2 lb. ground beef
1/2 lb. ground, lean pork
1 large onion, sliced
2-1/2 cups tomato juice
1 pkg. (10 oz.) frozen corn (1-3/4 cups)
1-2 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
cornmeal pastry (see below)

DIRECTIONS:

In a large skillet, cook and stir meat and onion until meat is brown and onion is tender; drain.
Stir in remaining ingredients.
Heat to boiling; reduce heat and simmer 10 minutes.
Heat oven to 400 degrees & prepare pastry (see below)
Pour meat mixture into an ungreased 11.5 x 7.5 x 1.5 - inch baking dish.
Cover with pastry; seal edges of baking dish and bake 30-35 minutes.

CORNMEAL PASTRY:

1 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. salt
1/2 cup + 1 Tbsp. shortening
3 Tbsp. cold water

DIRECTIONS:

Measure flour, cornmeal and salt into a bowl.
Cut in shortening thoroughly.
Sprinkled in water, 1 Tbsp. at a time, mixing until all flour is moistened.
Gather into a ball and roll into a rectangle (12 x 8-inches) on a lightly floured cloth-covered board.
Fold lengthwise in half; cut slits on folded edge.

Yield: 4-6 servings

Zippy Beef Casserole

2010-02-02T06:00:00.000-06:00

INGREDIENTS:

1 lb. ground beef
4 oz. uncooked elbow macaroni
1 can (10.5 oz.) condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese (about 2 oz.)
1/4 cup chopped green pepper
1-2 Tbsp. instant minced onion
1 tsp. salt
1 cup crushed potato chips

DIRECTIONS:

Preheat oven to 350 degreed.
Brown hamburger; drain.
Cook macaroni according to pkg. directions; drain.
In an ungreased 2-qt. baking dish, mix all ingredients except potato chips.
Cover and bake 40 minutes.
Uncover and sprinkled with potato chips; bake 5 more minutes.

Yield: 4-6 servings

Cheese & Egg Bake

2010-02-01T06:00:00.000-06:00

INGREDIENTS:

1 cup sliced onion
1 Tbsp. butter
8 hard-boiled eggs, sliced
2 cups shredded Swiss cheese (about 8 oz.)
1 can (10-1/2 oz.) condensed cream of mushroom soup
3/4 cup milk
1 tsp. prepared mustard
1/2 tsp. seasoned salt
1/4 tsp. dill weed
1/4 tsp. pepper
6 slices caraway rye bread, butter and cut diagonally into 4 pieces

DIRECTIONS:

Preheat over to 350 degrees.
Cook onion in butter, stirring frequently, until onion is tender.
Spread into an ungreased baking dish, 11.5 x 7.5 x 1.5 - inch baking dish.
Top with egg slices and sprinkled with cheese.
Beat remaining ingredients except bread.
Pour soup mixture over cheese.
Overlap bread slices buttered side up on top of casserole.
Bake uncovered 30-35 minutes or until heated through.
Broil (5-inches from heat) for 1 minute or until bread is toasted.

Yield: 6 servings

Salmon Noodles Romanoff

2010-01-31T06:00:00.001-06:00

INGREDIENTS:

8 oz. uncooked medium noodles
1-1/2 cups creamed cottage cheese
1-1/2 cups dairy sour cream
1/2 cup finely chopped onion
1 clove garlic, minced
1-2 tsp. Worcestershire sauce
dash red pepper sauce or cayenne red pepper
1/2 tsp. salt
1 can (16 oz.) salmon, drained, or 2 cans (6-1/2 oz. each) tuna, drained
1/2 cup shredded sharp Cheddar cheese (about 2 oz.)

DIRECTIONS:

Preheat oven to 325 degrees.
Cook noodles as directed on pkg; drain.
Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon.
Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles.
Sprinkle with cheese.
Bake uncovered 20-25 minutes.

Yield: 5-6 servings

*Can be baked in a greased 2-qt. casserole dish. Adjust baking time to 40 minutes.

Caroline Crab Cakes

2010-01-30T06:00:00.000-06:00

INGREDIENTS:

1-8 oz. pkg. stuffing mix
1 cup chopped celery
1 bell pepper, diced
1 lb. crab meat
2 eggs
1 can chicken broth

DIRECTIONS:

In a large bowl, combine all ingredients, using the chicken broth as needed for moisture.
Form into patties and refrigerate for 30 minutes.
Deep fry or spray a skillet with cooking spray and bake at 350 degrees for about 45 minutes.

Makes 12 cakes

Compliments of Ressie Wager of Leland, North Carolina

High Country Stuffed Pheasant (Or Chicken)

2010-01-29T06:00:00.000-06:00

INGREDIENTS:

1 cup diced celery
1 cup carrots
1 cup onion
1 cup Portobello mushrooms
1 cup wild rice blend (any style)
1 cup chopped pecans
3-4 eggs to bind stuffing
10 strips bacon
Pheasant or Chicken
salt & pepper to taste

DIRECTIONS:

Salt and pepper bird outside and inside, then dress bird with bacon strips.
Combine stuffing ingredients and stuff inside bird.
Tie legs so the stuffing won't fall out; then grill over a medium fire until done.

*Depending on the size of the bird, grilling time may vary. A good rule is that when you can turn the leg bone easily in the socket, the bird is done.

*The stuffing does not have to be prepared in the bird. You can always bake it in greased baking dish at 350 degrees for 30-35 minutes.

Compliments of Executive Chef Brian Christensen (Wits End Kitchen)

Coconut Snow Cake

2010-01-28T06:00:00.000-06:00

CAKE INGREDIENTS:

1 box of white or yellow cake mix
1 can coconut pecan icing (directions to make your own below)
Sweetened whipped cream
Shredded coconut

ICING INGREDIENTS:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
1-1/3 cups coconut
1 cup chopped pecans

DIRECTIONS:

Prepare cake according to the directions on the box.
Add coconut pecan icing and mix well.
Bake in 2 greased and floured round cake pans at 350 degrees for 35-40 minutes.
Cool in pan 10-15 minutes.
Removed from pan and allow to cool completely.
Ice with whipped cream and top with shredded coconut.

Compliments of Nadine Cook of Herber Springs, Arkansas

Pumpkin Rolls

2010-01-27T06:00:00.000-06:00

ROLL INGREDIENTS:

3 eggs
2/3 cup canned pumpkin
1 cup sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3/4 cup flour
1/2 cup nuts (optional)

FILLING INGREDIENTS:

1-8 oz. pkg. cream cheese (softened)
1 Tbsp. butter
1 Tbsp. vanilla
1 cup powdered sugar

ROLL DIRECTIONS:

Line 15 x 10-inch pan with greased wax paper.
Mix roll ingredients, except nuts.
Spread in pan and sprinkled with nuts.
Bake at 375 degrees for 15 minutes.
Sprinkle a clean white towel with powdered sugar and turn roll out onto it.
Peel off wax paper.
Sprinkled top with powdered sugar.
Roll up and refrigerate 1 hour.

FILLING DIRECTIONS:

Mix filling and beat well.
Unroll and spread filling on cake, re-roll and refrigerate.

Slice and eat once well chilled.

*Compliments of Heidi Sunder of Alexandria, Minnesota

Funnel Cakes

2010-01-26T07:52:00.002-06:00

INGREDIENTS:

2 eggs
1 cup milk
2 cups flour
1/4 cup sugar
Dash of salt
1/2 tsp. baking powder
Peanut oil (for frying)
Powdered sugar

DIRECTIONS:

Beat eggs, add milk and sugar, then mix well.
Combine flour, salt and baking powder, then add to wet ingredients and mix.
Place 1-1/2 inches of oil in a frying pan and heat until hot.
Using one cup of batter at a time, pour through funnel into the oil, making a crisscross pattern
When both sides are golden brown, put on a paper plate and sprinkled with powdered sugar.

Makes about 8 large cakes

Compliments of Mary Pomeroy of Reading, Pennsylvania

Peach Cobbler - Slow Cooker Recipe

2010-01-25T07:14:00.002-06:00

INGREDIENTS:

2 lbs. fresh or canned peaches, drained
2/3 cup oats
2/3 cup flour
2/3 cup light brown sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
3/4 cup softened butter

DIRECTIONS:

Place the peaches in the slow cooker pot.
Combine the oats, flour, brown sugar, cinnamon and nutmeg; pour over peaches.
Add butter and stir.
Cover; cook on low for 3 hours.

French Dressing

2010-01-24T08:13:00.002-06:00

INGREDIENTS:

1 cup sugar or sugar substitute
1/2 cup catsup
1/2 cup vinegar
1 cup vegetable oil
1 tsp. salt
juice from 1 lemon
1 Tbsp. grated onion
1 Tbsp. paprika
1 clove garlic, mashed (optional)

DIRECTIONS:

Combine all ingredients and beat well.
Store in a bottle or covered jar in refrigerator.
Shake well before using.

Yield: 2 cups

Apple Pie - Ohio Style

2010-01-23T09:33:00.002-06:00

INGREDIENTS:

3/4 cup sugar
1/4 cup brown sugar
2 heaping Tbsp. flour
pinch of salt
1 Tbsp. cinnamon
1 Tbsp. lemon juice
1 Tbsp. butter, dotted
4 Granny Smith apples, peeled, cored and sliced

DIRECTIONS:

Combine ingredients and heat for 15 minutes in a microwave.
Pour into a 9-inch unbaked pie crust.
Start in a cold oven and bake at 350 degrees for about 25 minutes.

Compliments of Teresa L. of Toledo, Ohio

Pico de Gallo

2010-01-22T09:50:00.002-06:00

INGREDIENTS:

6 Roma tomatoes
1 bunch cilantro
1 large onion
4-6 serrano peppers
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice

DIRECTIONS:

Dice or roughly chop the first four ingredients.
Mix lemon juice and olive oil; then drizzle over the other ingredients.
Blend well and refrigerate.

*Can be eaten on tacos, chips or with any Mexican foods. You can also add 2 Tbsp. or more to hot cheese for a great dip!

Compliments of Julie Deleon of Livingston, Texas

Southwestern BBQ Ribs

2010-01-21T08:56:00.003-06:00

INGREDIENTS:

2-4 lbs. pork or beef ribs
1-24 oz. jar ketchup
1-6 oz. can tomato paste
2 Tbsp. ginger

DIRECTIONS:

Combine ingredients and simmer sauce in a pan for 30 minutes.
Place ribs in a pressure cooker and cover with water. Never fill pressure cooker over half full.
Cook 20 minutes on 10 pounds of pressure.
Remove ribs from cooker and pat dry on paper towels.
Brush a heavy coat of the Southwestern BBQ sauce on both sides of the ribs and place in oven pan.
Broil until browned, about 3-5 minutes.

Compliments of Darrell Dalton of Champaign, Illinois

Iron Skillet Kielbasa

2010-01-20T02:44:00.002-06:00

INGREDIENTS:

1 lb. pkg. smoked kielbasa (sliced or cubed)
4 medium red potatoes, sliced or cubed
1 medium white onion (chopped)
2 cans cut green beans (drained)
1 tsp. parsley
2 garlic cloves, minced
1/4 tsp. red pepper flakes
dash of Italian seasoning

DIRECTIONS:

In an iron skillet, brown potatoes. Add kielbasa, onion, parsley, garlic, red pepper flakes and Italian seasoning.
Brown and add 2 cans green beans.
Cover and simmer 20-30 minutes.

Compliments of Mariene Adams of Lisbon, OH

Sugar Stacks

2010-01-19T08:49:00.002-06:00

INGREDIENTS:

Cookies:

2 cups flour
1-1/3 cups sugar
3 large eggs
1/2 cup shortening
3 tsp. vanilla
3 Tbsp. milk

Frosting:

1 can white frosting
Food coloring
Pastry bag (optional)

DIRECTIONS:

Blend all ingredients together.
Roll out dough and cut with seasonal cookie cutters.
Bake at 350 degrees for 10-15 minutes on greased parchment paper until golden in color.
Decorate with a pastry bag (using a small round tip) filled with canned frosting.
Stack up the cookies, wrap with raffia and tie with a bow.

Compliments of Kenneth Watson of Vidalia, Louisiana

Di Prima Lasagna (the best Lasagna!)

2010-01-18T10:24:00.002-06:00

INGREDIENTS:

1 lb. uncooked lasagna noodles
1 lb. ground beef
1 lb. ground sausage
2-15 oz. cans tomato sauce
16 oz. shredded mozzarella cheese
24 oz. cottage cheese mixed with 3 eggs, beaten

DIRECTIONS:

Brown and drain meat.
Cook noodles and place in cold water to prevent sticking.
Grease a 9x13-inch pan and arrange noodles on bottom.
Mix meat and tomato sauce together and spread layer over noodles.
Add a layer of cottage cheese mixture, then mozzarella cheese. Repeat until all ingredients are used, ending with mozzarella cheese.
Bake 30 minutes at 350 degrees until lightly browned

Compliments of Nelda Decker of Burnside, Kentucky

Thousand Island Dressing

2010-01-17T09:35:00.003-06:00

INGREDIENTS:

1 cup mayonnaise or salad dressing
1/3 cup chili sauce or catsup
1/4 cup sweet pickle relish
1 Tbsp. chopped onion
1 hard-boiled egg, chopped

DIRECTIONS:

In a small mixing bowl, stir all the ingredients together. Cover and chill.

Yield: 2 cups

Taco Meatballs

2010-01-15T04:53:00.002-06:00

This recipe comes from the late Kay White Miles, a dear friend of mine whom I miss greatly...

INGREDIENTS:

1 cup biscuit/baking mix
1 envelope taco seasoning
1 cup (4 oz.) shredded cheddar cheese
1/2 cup water
1 lb. lean ground beef
Salsa or taco sauce

DIRECTIONS:

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls.
Place in an ungreased 15 x 10 x 1-inch baking pan. Bake uncovered at 350 degrees for 15-20 minutes or until no longer pink. Serve with salsa or taco sauce.

YIELD: 3-1/2 dozen

Classic Marinara Sauce - Slow Cooker Recipe

2010-01-13T21:03:00.002-06:00

INGREDIENTS:

1/2 lb. ground beef
1/4 lb. Italian sausage
1/2 cup onion, chopped
1 clove garlic, minced
1-16 oz. can chopped tomatoes
1-16 oz. can tomato sauce
10 button mushrooms, chopped
1/2 cup green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
salt to taste (keep in mind that canned items contain sodium)
hot, cooked spaghetti

DIRECTIONS:

In a skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off fat.
In a slow cooker crock, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt. Stir in the meat mixture.
Cover; cook on Low for 10-12 hours or on High for 5-6 hours. Remove bay leaf and serve over hot spaghetti.

Candy Recipes

2010-01-12T08:50:00.002-06:00

Compliments of Sandra Lyerla

Christmas is over, yes, but... Valentine's Day is coming up! Here are some great SWEET recipes for your sweetheart this coming February 14th!

Others you can try out so you're ready for next Christmas, eh? (GRIN)

Classic No-Fail Chocolate Chip Cookies

2010-01-10T07:38:00.002-06:00

What do you do when you've eaten all the homemade cookies Mom sent you for Christmas? Make your own!

INGREDIENTS:

2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup stick margarine, melted (2 sticks)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs, slightly beaten
2 tsp. vanilla extract
2 cups semisweet chocolate morsels

DIRECTIONS:

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a medium bowl and set aside.
Beat margargine, sugar and brown sugar by hand in a large bowl until combined. Add eggs and vanilla; beat until well blended. Add flour mixture and mix again until just combined. Stir in chocolate morsels gently.
Drop cookie dough by rounded tablespoons onto ungreased cookie sheet about 1-1/2 inches apart.
Bake 12 to 14 minutes or until edges are crisp but centers are still soft. Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

Tip: Watch cookies closely and do not overcook. Check bottoms for doneness. Remember that electric ovens tend to cook faster than gas. If cookies are burning on the bottom before the cookie is done, turn oven down 25 degrees and/or move oven rack up one notch.

Slow Cooker Recipe: Scalloped Potatoes

2010-01-09T07:43:00.002-06:00

INGREDIENTS:

1/2 cup margarine or butter, melted
1/2 cup onion, chopped
1 16-oz. pkg. frozen hash brown potatoes
1 10-3/4 oz. can cream of mushroom soup
1-1/2 cups milk
1 cup cheddar cheese, shredded
1 small green pepper, chopped
1 cup cheese cracker crumbs, divided

DIRECTIONS:

Lightly grease the slow cooker. Stire together the margarine, onions, hasbrown optatoes, cream of mushroom soup, milk cheese, green pepper, black pepper and 1/2 cup cracker crumbs.
Transfer to the stoneware pot and top with remaining cracker crumbs.
Cover and cook on High for 3-4 hours.

Shrimp & Mushroom Saute

2010-01-08T15:19:00.002-06:00

The following recipe is from my cookbook by Dana Carpender titled: 15-Minute Low-Carb Recipes. My husband is diabetic and I'm forever trying out new recipes he'll enjoy.

For more of these recipes, I recommend buying this book by Ms. Carpender and will only be sharing this one recipe.

INGREDIENTS:

2 Tbsp. olive oil
2 Tbsp. butter
8-oz. sliced mushrooms (250 g)
1/2 medium onion
1 pound cleaned, shelled shrimp (500 g)
1/2 tsp. minced garlic or 1 clove garlic, crushed
1 Tbsp. lemon juice
1 Tbsp. dry white wine

DIRECTIONS:

Heat the olive oil and butter together in a heay skillet over medium-high heat. Add the mushrooms and onion and saute until the vegetables start to soften. Add the shrimp and cook until they're pink all over and the onion is translucent. Stir in the garlic, lemon juice and wine, and cook for just another minute or two, then serve.

YIELD: 3 servings, each with 7 grams of carbs and 1 gram of fiber for a total of 6 grams of usuable carbs and 32 grams of protein

Slow Cooker Recipes - Wild Mushroom Beef Stew

2010-01-07T20:53:00.002-06:00

INGREDIENTS:

1-1/2-2 lbs. beef stew meat, cut into 1-inch cubes
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups beef broth
1 tsp. Worcetershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 carrots, sliced
2 medium potatoes, diced
1 onion, chopped
1 stalk celery, chopped

DIRECTIONS:

Put the beef in the slow cooker. Mix together the flour, salt and pepper. Pour over meat, stirring to coat each piece of meat with flour.
Add remaining ingredients and stir to mix well. Cover; cook on low for 10-12 hours or on high for 4-6 hours.
Stir thoroughly before serving.

Banana Walnut Bread (Diabetic Recipe)

2010-01-06T07:23:00.002-06:00

INGREDIENTS:

1-1/3 cups all-purpose flour
1/2 cup SPLENDA
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1-1/4 cups mashed, ripe (spotted) bananas (approx. 3 large)
1/3 cup low-fat buttermilk
1 Tbsp. canola oil
2 tsp. vanilla extract
1/4 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.
Blend flour, SPLENDA, baking powder, baking soda and salt in a large bowl; set aside.
Combine bananas, buttermilk, oil and vanilla; mix well. Ppour banana mixture into dry ingredients and blend.
Add chopped walnuts. Stir until just mixed. Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.

Serves 8

Awesome Pepperoni Pizza

2010-01-05T07:57:00.002-06:00

INGREDIENTS:

2-1/2 cups all-purpose flour
1/2 tsp. salt
1 pkg. (1/4 oz.) dry yeast
1 Tbsp. plus 2 tsp. olive oil
3/4 cup pizza sauce
12-oz. mozzarella, sliced
1-3/4 oz. pepperoni slices (about 25 slices)
1/2 tsp. dried oregano
1/8 tsp. black pepper

DIRECTIONS:

Preheat oven to 400 degrees. Lightly grease a 12 x 9-inch baking sheet. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in theh center and add olive oil and 1 cup lukewarm water. Mix until a soft dough forms. Turn theh dough out onto a lightly floured surface and knead gently for 5 minutes.
Roll out dough and press into prepared baking sheet. Cover and allow to rest for 10 minutes at room temperature, then bake for 5-7 minutes.
Remove the crust from the oven and spread pizza sauce on top, leaving 1 3/4-inch border. Arrange the mozzarella on top and then the pepperoni. Sprinkled with oregano and pepper. Drizzle with olive oil and bake until golden, 15-20 minutes.
Using a pizza cutter or sharp knife, slice the pizza into 6 square slices. Serve hot.

Serves 6

*Plan a pizza night with your family and offer different toppings.

Creamy Fettuccine Alfredo

2010-01-04T08:14:00.002-06:00

INGREDIENTS:

1 cup (2 sticks) butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 box (1 lb.) fettuccine
1/8 tsp. salt
1/8 tsp. black pepper
Fresh basil leaves

DIRECTIONS:

Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine and in the butter mixture to coat well. Add the salt and pepper.
Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.

Serves 4

*Stir in crisp bacon or pancetta and sliced mushroom in Step 2 to vary the recipe, creating a more hearty, robust dish.

Garlic Mashed Potatoes

2010-01-03T21:29:00.002-06:00

INGREDIENTS:

1-1/4 lb. russet or Yukon Gold potatoes
1 whole garlic bulb
1 Tbsp. olive oil
1/2 cup sour cream
2 Tbsp. (1/4 stick) butter
1/8 tsp. salt
1/8 tsp. black pepper
fresh chives

DIRECTIONS:

Preheat oven to 375 degrees. Peel potatoes and cut into even-sized pieces. Place in a large pot of lightly salter water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.

Serves 4

*For extra flavor, stir some finely chopped green onions into the mashed poato mixture in Step 3.

Roasted Potato Medley

2010-01-02T07:07:00.002-06:00

INGREDIENTS:

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

DIRECTIONS:

Preheat oven to 425 degrees. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
Place the potatoes in a large saucepan. Add enough lightly salter water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
Spread the potatoes in a single layer on a large nostick baking sheet.
Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

Serves 6

*For extra flavor, cook 4 whole leeks in boiling water for 7-10 minutes until just tender. Drain and chop; add in Step 2
*Instead of the tarragon, you can use 1 tsp. each dried thyme and dried rosemary.

Beef and Broccoli Stir-Fry

2010-01-01T13:49:00.002-06:00

INGREDIENTS:

1/2 cup soy sauce
2 Tbsp. lemon juice
1 Tbsp. cornstarch
1 Tbsp. firmly packed dark brown sugar
1 clove garlic, crushed
1 tsp. black pepper
2 Tbsp. vegetable oil, divided
2 pounds top sirloin, sliced 1/4" thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 tsp. grated fresh gingerroot

DIRECTIONS:

In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
Heat 1 Tbsp. vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.

Serves 6

*For a different taste, use 1/2 cup black bean sauce instead of the soy sauce in Step 1. Top the finished dish with toasted sesame seed.

Crispy Ranch Chicken

2009-12-31T15:08:00.002-06:00

INGREDIENTS:

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 oz. each)

DIRECTIONS:

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.
Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Serves 4

*For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in step 1.

*For a butter taste, drizzle 1/4 cup melted butter over chicken before baking.

Herb-Roasted Chicken

2009-12-30T07:21:00.003-06:00

INGREDIENTS:

2 Tbsp. butter
1 tsp. dried sage
1 clove garlic, crushed
1/8 tsp. black pepper
1 whole chicken (about 3 pounds)
1 tsp. dried rosemary
1 onion, peeled
2 cups chicken broth
6-oz. new potatoes, parboiled
3 bell peppers, deseeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 Tbsp. olive oil
flat-leaf parsley sprigs for garnish

DIRECTIONS:

Preheat oven to 375 degrees. In a small bow, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.

Serves 6.

*Put 2 Tbsp. of ready-made pesto under the chicken skin in step 2 of directions. Slice and serve cold on a bed of lettuce for a fresh and summery salad.

Slow Cooker Pot Roast

2009-12-30T00:04:00.004-06:00

INGREDIENTS:

2 Tbsp. unsalted butter
1 Tbsp. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. salt
2 envelopes (1.4 oz ea.) onion soup mix
1 Tbsp. cornstarch

DIRECTIONS:

Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.
Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
Pour theh soup mixture over the beef and vegetables in the slow ocoker. Cover and cook on HIGH until the meat is very tender, about 3-1/2 hours.
In a medium saucepan, combine the cornstarch and about 1 tsp. water; stir to form a paste. Add 2 cups hot liquid from the slow coooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.

For the rest of the 12 days of Christmas Cookies....

2009-12-24T23:07:00.003-06:00

... that I failed to post on time (sorry!) I'm inviting you to comment with your own recipes! Share your family's most favorite cookie recipe with me!

& Merry Christmas!

ps... if no one responds, I will follow up with the additional 5 recipes I did not find time to post in time (and yes, I do have them! I have hundreds of them!)

Merry Christmas!

Snickerdoodles

2009-12-20T08:30:00.003-06:00

On the 7th day of Christmas my true love made for me...

INGREDIENTS:

1 cup shortening (part butter or margarine)
1-1/2 cups sugar
2 eggs
2-3/4 cups all-purose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

DIRECTIONS:

Heat oven to 400 degrees. Mix shortening, 1-1/2 cups sugar and eggs thoroughly. Measure flour by sifting. Blend flour, cream of tartar, baking soda and salt; stir in. Shape dough in 1-inch balls. Roll in mixture of 2 Tbsp. sugar and cinnamon. Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes.

Makes 6 dozen cookies

*These cookies will puff up at first, then flatten out.

*If using self-rising flour omit cream of tartar, baking soda and salt.

Sugar Cookies

2009-12-20T08:23:00.002-06:00

On the 6th day of Christmas my true love made for me...

INGREDIENTS:

3/4 cup shortening (part butter or margarine)
1 cup sugar
2 eggs
1/2 tsp. lemon flavoring or 1 tsp. vanilla
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

DIRECTIONS:

Mix shortening, sugar, eggas and flavoring thoroughly. Measure flour by sifting. Stir flour, baking powder and salt together; blend in. Chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8 inch thick on a lightly floured board. Cut with a 3-inch dooky cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color.

Makes about 4 doz. cookies

*Do not use self-rising flour in this recipe.

Peanut Butter Cookies

2009-12-20T08:13:00.002-06:00

On the 5th day of Christmas my true love made for me...

INGREDIENTS:

1/2 cup shortening (half butter or margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1-1/4 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

DIRECTIONS:

Mix shortening, peanut butter, sugars and egg thoroughly. Measure flour by sifting. Blend all dry ingredients; stir into shortening mixture and chill dough.
Heat oven to 375 degrees. Roll dough in 1-1/4 inch balls. Place 3 inches apart on a lightly greased baking sheet. Flatten crisscross style with fork dipped in flour. Bake 10-12 minutes.

Makes about 3 dozen 2-1/2 inch cookies.

*If using self-rising flour, omit baking powder, soda and salt.

Cranberry Drops

2009-12-17T09:11:00.003-06:00

On the 4th day of Christmas my true love made for me...

This was taken from my Betty Crocker Cooky Book

INGREDIENTS:

1/2 cup butter or margarine
1 cup granulated sugar
3/4 cup brown sugar (packed)
1/4 cup milk
2 bsp. orange juice
1 egg
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup chopped nuts (optional)
2-1/2 cups coarsely chopped cranberries

DIRECTIONS:

Heat oven to 375 degrees. Cream butter and both sugars together. Beat in milk, orange juice and egg. Measure flour by sifting. Stire together flour, baking owder, salt and baking soda. Blend well with sgar mixture. Stir in chopped nuts and cranberries. Drop dough by teaspoonfuls on greased baking sheet. Bake 10-15 minutes.

Makes 11 dozen cookies

*If using self-rising flour, omit baking powder, salt and baking soda.

Snowflakes

2009-12-16T17:26:00.003-06:00

On the 3rd day of Christmas my true love made for me...

Another Betty Crocker Cooky Book recipe favorite of mine...

INGREDIENTS:

1/2 cup sugar
1/3 cup butter or margarine
1 egg
1/2 tsp. vanilla
1-1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
sweet chocolate, melted
pistachio nuts, chopped

DIRECTIONS:

Mix sugar, butter, egg and flavoring well. Measure flour by sifting. Stir dry ingredients together and blend into shortening mixture. Chill 1 hour.
Heat oven to 400 degrees. Roll dough 1/8-inch thick on floured board. Cut into small stars. Bake on ungreased baking sheet 6-8 minutes until lightly browned. Cool. Put two cookies together with melted sweet chocolate; add db of chocolate and sprinkling of chopped pistachio nuts on top.

Makes 32 cookies.

*If using self-rising flour, omit baking powder and salt.

Chocolate Fudge

2009-12-15T17:48:00.001-06:00

Gather these ingredients and have them ready before you begin to cook. Makes it easier. Stir at all times while pouring these items in.

1can Carnation (or any brand) Condensed Milk. (Shake the can in the store to be sure its the thicker stuff)
1 package of choc. morsals
1/2 cup sugar
1 tsp. vanilla
1/2 small bag of small marshmallows (optional but better quality if used)

Before you begin, get a pan to use to set the fudge in. Line the pan with wax paper to save time on dishes.

Cook on low to medium heat. Start with the condensed milk. Remember to keep stirring because it will harden if you don't. Add the vanilla after a couple minutes. Then add the sugar and stir until its well blended--takes a few minutes. Now you can add the morsals and marshmallows, alternating between the two until well blended.

Once it is finished you can pour the batter onto the wax paper and place in the fridge until its set--takes about an hour or little longer. Its great for the holidays!

Amber Rigby Grosjean
http://www.argrosjean.com/

Christmas Jewels

2009-12-15T08:15:00.003-06:00

On the 2nd day of Christmas my true love made for me...

Another great recipe from Betty Crocker's Cooky Book!

INGREDIENTS:

1/3 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg
1-1/2 cups all-purpose flour
1/2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. mace
1 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
2-1/2 cups mixed candied fruit (about 1 pound)
2 cups nuts, chopped coarsely (about 1/2 pound)

DIRECTIONS:

Heat oven to 325 degrees. Mix shortening, sugar, molasses and egg. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend into shortening mixture. Stir in fruit and nuts. Drop dough by teaspoonfuls about 1-inch apart on a lightly greased baking sheet. Bake 12-15 minutes.

Makes about 6 doz. cookies

*If you use self-rising flour, omit soda and salt.

Cinnamon Stars

2009-12-14T06:42:00.004-06:00

On the first day of Christmas my true love made for me...

Taken from Betty Crocker's Cooky Book...

INGREDIENTS:

1/3 to 1/2 cup egg whites
2 cups sifted confectioners' sugar
1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
2 cups blanced almonds (1/2 pound), ground

DIRECTIONS:

Beat egg whites until stiff but not dry. Gradually add sugar and lemon rind. Continue beating until completely blended, about 5 minutes. Reserve 1/4 cup of mixture for centers of cookies. Blend cinnamon and almonds together; fold into remaining egg white mixture. (If batter is too soft for rolling, let stand at room temperature until stiffened to proper consistency.)

Heat oven to 350 degrees. using cloth-covered board which has had confectioners' sugar rubbed onto the cloth, roll dough 1/8 inch thick. Cut in star shapes. Place 1/2 tsp. reserved mixture on center of each star. If desired, spread to each point of star. Place cookies on well-greased and floured baking sheet. Bake about 12 minutes.

Makes 4-1/2 dozen 2-1/2 inch cookies

Best-Ever Blueberry Muffins

2009-12-13T12:24:00.002-06:00

INGREDIENTS:

1-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
1 large egg, beaten
3/4 cup plus 2 Tbsp. milk
1 cup blueberries

DIRECTIONS:

Preheat oven to 400 degrees. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water
Sift the flour, baking powder and salt into a large bowl. Stire in sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blueberries to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18024 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. uffins are best served warm.

Makes 10

PER SERVING:

157 calories

6 gr fat (3.5 gr sat fat)

22.8 gr carbs

OPTIONS: Replace the blueberries in Step 3 with the same quanitity of fresh cranberries, or try choppd banana or apricots.

Fudgy Chocolate Cake

2009-12-12T07:57:00.002-06:00

INGREDIENTS:

6 oz. white chocolate, for garnish
1 cup (2 sticks) unsalted butter
1 cup + 3 Tbsp. granulated sugar
1-1/2 cups all-purpose flour
1/2 cup + 3 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 pint heavy cream
10-1/2 oz. semi-sweet chocolate

DIRECTIONS:

Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees.
Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs, in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
Bake cakes until a tootpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
Use a third of chocolatef frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.

Serves 8

Per serving:

745 Calories

48.4 fat (sat fat 28.1 g)

76.5 g carbs

*For a superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.

Chocolate Chunk Cookies

2009-12-11T15:58:00.002-06:00

These soft, chewy cookies, packed with tempting chocolate chunks, are easy to make and heavenly to eat. Just watch them disappear!

INGREDIENTS:

1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup rolled oats
1-1/4 cups choclate chunks

DIRECTIONS:

Preheat oven to 350 degrees. lightly grease two large baking sheets.
Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside.
Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.
Spoon tablespoonfuls of theh dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

Makes 16

Per cookie:

225 calories
11.3 gr fat (6.3 gr sat fat)
30.4 gr carbs

Other options:

Use semi-sweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.

Stuffed Zucchini

2009-11-29T07:59:00.001-06:00

Stuffed Zucchini

2 med Zucchini (about 1 lb)
1/2 cup chopped onions
1/2 cup chopped mushrooms
3/4 cup shredded cheese
1/8 tsp. salt
1/8 tsp. pepper

Preheat oven to 400 degrees. Slice zucchini in half lengthwise. Scoop out center and dice the pump. Spray a square baking dish with non stick spray. Place zucchini shells in pan. Spray a frying pan with non-stick spray. Add onion, mushroom and diced zucchini. Sauté over medium heat until vegetables are tender. Stir in cheese, salt & pepper. Fill zucchini shells with mixture. Spray top of vegetables with non-stick spray. Bake about 20 minutes. Makes 4

Changes - add some flavor. Try garlic or poultry seasoning to taste. Change up the cheese by using different blends. Add some celery and sauté along with the other veggies.

Stir, Laugh, Repeat

Cherry Lemon Coffeecake

2009-10-04T16:23:00.004-05:00

1 pkg yellow cake mix

1/2 cup (1 stick) cold butter, cut into small pieces

1/4 cup buttermilk

1 egg

1 tsp. vanilla

1 tsp. grated lemon peel

1/2 cup dried cherries or cherry flavored cranberries

1 Tbl. sugar

1/4 cup almond slivers

Preheat oven to 350 degrees. Spray a 9" springform pan with non-stick spray. Pour cake mix into a large bowl. Using your fingers, work butter into the cake mix until well blended. Stir in buttermilk, egg, vanilla and lemon peel. Fold in cherries. Spoon mixture into pan. With moistened hands, pat out the edges. Sprinkle with sugar. Sprinkle with almonds. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove sides. Serves 8-10

Changes - use orange peel instead of lemon. Use raisins instead of cherries. Sprinkle cinnamon over sugar.

Stir, Laugh, Repeat: Finding Joy While Playing in the Kitchen [STIR LAUGH REPEAT]

Apple Crisp

2009-09-27T08:41:00.003-05:00

Ingredients:

7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature

Directions:

Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

Bake 45 minutes or until topping looks crunchy and apples are tender. Serves 8. Serve with whipped cream or vanilla ice cream.

Simply Recipes

Applesauce Bread

2009-09-20T15:11:00.003-05:00

3 cups plain flour

1 1/2 cups sugar

1 Tbl. baking powder

1 tsp. salt

1 1/2 tsp. baking soda

1 Tbl. pumpkin pie spice

2 cups unsweetened applesauce

2 eggs

1 stick butter, softened

1 cup walnuts, chopped

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, salt, baking soda and spice. In a large bowl beat eggs, butter and applesauce until well blended. Add flour mixture 1/3 at a time. Stir in nuts. Pour into a tube type pan sprayed with non stick spray. Bake 60 minutes or until a toothpick inserted in the center comes out clean.

The original recipe was sent to me by a friend. I increased the ingredients to make a larger bread. I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn't quite as strong as using straight cinnamon. This "bread" comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot.

Changes - use chunky applesauce, change the spice.. allspice, cinnamon, apple pie spice or create your own blend. You can also bake your bread in loaf pans or muffin tins. Just remember to adjust your cooking time accordingly.

Stir, Laugh, Repeat

Black Bean Patties

2009-09-18T17:14:00.001-05:00

Black Bean Patties

1 can (15 oz.) black beans, rinsed and drained
1/2 tsp. minced garlic
1/4 tsp. ground cumin
1/8 tsp. salt
1 large egg
1/2 cup Pepper Jack cheese, shredded
1/4 cup chopped red onion
1/4 cup cornmeal

Place 1/2 cups beans, garlic, cumin and salt in a bowl. Partially mash with a fork. Place remaining beans and egg egg into a food process. process 30 seconds or until well combined. add to mashed beans in bowl and stir until combined. Add cheese and onions, stir until combined. Divide into 4 patties. Place cornmeal in shallow dish. Dredge both sides with cornmeal. Heat frying pan sprayed with non-stick spray over medium high heat. Add patties. Cook 3 minutes on each side or until browned.

Changes - this can actually be made with any type of shelled bean. It's great using black eyed peas. I have a recipe in my cookbook Stir, Laugh, Repeat that's called "Georgia Pea Patties." This is a really a spiced up version of that recipe. You can also change the cheese if pepper jack is too hot for your taste. But, if you want it hotter, add a finely chopped hot pepper.

Enter contest now!

2009-09-17T19:03:00.003-05:00

Do you like to cook?

For those of you who said yes (and for those of you who like to eat), I'd like to invite you to participate in a recipe contest. All recipes, including diabetic, low carb, etc etc etc, are welcome!

(AND for anyone interested in co-blogging on my recipe blog instead, just e-mail me at cindybauerbooks@yahoo.com and let me know, and I'll be happy to invite you to blog your favorite recipes with me, and recipe expert & author, Martha Cheves!)

Submit your recipes to me at cindybauerbooks@yahoo.com. Put recipe submission in the subject line please!

I will post the winning daily recipe right here and also include each daily winning recipe in my newsletter, Writer's Block!

Bacon Potato Salad

2009-08-02T05:43:00.002-05:00

3 pounds small red potatoes

1/2 cup mayonnaise

1/4 cup ranch dressing

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon garlic powder

6 slices bacon (cooked crisp and crumbled into little pieces)

1/2 cup celery, chopped

1/2 cup sweet onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

Salt water and steam or gently boil red potatoes with the skin on. Boil potatoes until they're tender but not mushy. Drain and let cool.

Cut potatoes into 1-inch chunks. Whisk together mayonnaise, ranch dressing, salt, pepper and garlic powder in a large bowl until combined. Add potatoes, bacon, celery, sweet onion and bell peppers. Toss gently until well combined.

Refrigerate potato salad at least 4 hours or overnight for flavors to blend.

Zucchini Nut Bread

2009-07-13T16:48:00.002-05:00

Mrs. Parker's Zucchini Nut Bread Recipe

If you've read Chasing Memories, then you'll remember that Mrs. Parker gave Laura her recipe for Zucchini Nut Bread. However, the recipe is not in the book. Mrs. Parker is merely a fictitious character in my book, but I do have that recipe! Tried and true many times over, I will vouch for it from experience.

MRS. PARKER’S ZUCCHINI NUT BREAD

Wet ingredients:

3 eggs (well beaten)

1 cup oil

2 cups sugar

2 cups grated zucchini

1 T vanilla

1 cup chopped nuts (optional)

Dry ingredients:

3 cups flour

1 t baking soda

¼ t salt

¼ t baking powder

1 t cinnamon

Preparing the zucchini:

Peel zucchini, cut off both ends and cut in half, then cut in half again.Using spoon, scrape out all the seeds. Rinse and shred. *note: there is a lot of waste!

Preparing the batter:

Mix the wet ingredients in a large bowl, blending well. Mix the dry ingredients in another large bowl, blending well. Add wet mixture to dry and stir until blended well. *note: you may prefer to use an electric mixer!

Preparing the bread pans:

Lightly grease and flour 3 bread pans.

Fill and bake:

Ladle into bread pans. *note: approximately 5-6 ladles depending on size of pans. Bake at 325 degrees for one hour. Test with toothpick until it comes out clean. Flip out of pans onto wax paper or aluminum foil to cool one hour. Freeze or refrigerate until ready to eat.

Blessings & enjoy!
Cindy