1 egg — beaten
2 tablespoons milk
1/2 teaspoon salt
3/4 to 1 cup flour
…..
Combine egg, milk, and salt in mixing bowl. Add enough flour to make a stiff dough. Roll dough thinly on a floured surface. Stretch the dough with your hands, turn over and roll out again. Repeat this at least 12 times, until dough is extremely thin. Let dough stand 20 minutes. Roll up dough loosely and cut into slices 1/4 inch wide. Unroll cut slices and spread out. Let dry 2 hours.
2 cups flour
2/3 cup shortening
5 tablespoons water
…..
Place 2 cups flour in a small mixing bowl. Add 1/3 cup shortening and cut the shortening into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the remaining 1/3 cup shortening and cut in similarly. Blend in water until the mixture forms a stiff dough. Divide dough in two halves. Roll out each half separately on a lightly floured surface. Makes one double crust.
1/2 cup sugar
1/4 cup butter
2 eggs
1 1/3 cups milk
3 cups flour
1/2 teaspoon salt
1 1/3 tbs. baking powder
1 teaspoon vanilla
Topping:
1 stick butter — melted
1 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
…..
Cream sugar and butter. Beat in egg and milk. Add flour, salt, baking powder, and vanilla. Pour into a greased 9×13 cake pan. Pour the melted butter over the top of the dough in pan. Combine remaining topping ingredients by stirring with a fork. Sprinkle over melted butter, covering top. Nuts or oatmeal may be added to the topping if you like. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Best served warm.
2 packages fast granular yeast, or 2 cakes compressed yeast
1 cup lukewarm water
1 tsp sugar
1 cup milk, scalded
2 1/2 tsp salt
6 Tbsp sugar
2 eggs, well beaten
6 Tbsp shortening, melted (half butter)
6 1/2 to 7 cups sifted all purpose flour
…
Soften yeast in the lukewarm water with the 1 tsp sugar. Scald the milk, stir in the salt and 6 T sugar, and shortening; cool until lukewarm. When cooled, stir in the yeast mixture; combine with beaten eggs. Add about 4 cups of the flour and beat until smooth. Stir in the rest of the flour, using just enough to make the dough almost too stiff to beat with a wooden spoon. Beat until smooth. Cover and let rise in a cozy place (85 degrees F) about 1 hour, until just doubled in bulk. Then turn out onto lightly floured board and shape into rolls or 3 small loaves. Place in greased pans, cover, and let rise again in warm place until doubled in bulk, about 45 minutes. Bake rolls 15 to 20 minutes in a moderately hot oven (400 degrees F). Bake loaves 20 minutes at 400 degrees, then reduce heat to moderate (350 degrees F) and bake 20 minutes longer. Serve rolls hot, but cool loaves before slicing. Makes about 2 dozen rolls or 3 small loaves. (12 rolls per 9×13 pan, 30 rolls per sheet pan). 54 calories per roll.
…
For cinnamon rolls: After first rise turn dough out onto floured board and roll into 15 x 10 inch rectangle. Spread one stick softened butter over dough. Sprinkle with 1 cup brown sugar. Sprinkle with cinnamon to taste (about 1 teaspoon). Roll dough up into a 15 inch log. Cut into sixteen pieces (cut in half, cut halves into eighths). Place on greased 1/2 sheet pan and let rise until rolls fill the pan (about 1 hour). Bake at 375 for 20 minutes or until golden brown. Top with glaze after they have cooled a while.
CINNAMON ROLL GLAZE
Recipe courtesy of Paula Deen
FoodNetwork.com
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
5 cups sliced fresh peaches (about 9 medium — peaches)
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter
1 unbaked 9 inch pie crust
…..
Combine peaches, lemon juice, sugar, flour and cinnamon in a large mixing bowl. Spoon into unbaked pie shell. Melt the 2 tablespoons butter and dot the top of the peach mixture with the melted butter. Top with the remaining pie crust and seal edges. Use a knife or fork to make air holes in the top crust before baking. Bake at 425 degrees for 35 to 45 mintues, until golden brown.
2 eggs
2 cups buttermilk
3/8 c. vegetable oil
1 3/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
……
In a small bowl, combine flour, baking powder, baking soda, salt and sugar. Set aside. In medium bowl, combine eggs, buttermilk, and oil. Mix well. Add dry ingredients to buttermilk mixture and mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. Sprinkle fresh blueberries, pecans, bananas, or strawberries on uncooked side. Turn pancakes and finish cooking. Makes about 10 cakes.
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg, beaten
…..
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool one minutes before removing from pan. Serve warm.
Variations:
Blueberry muffins
Stir 1 cup frozen or fresh blueberries into dry ingredients.
Strusel topped muffins
Blend 1/4 cup brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts. Sprinkle over muffins before baking.
Sugar coated muffins
Brush tops of hot muffins with 2 tablespoons melted butter and dip muffins in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine — softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
10 ounces Reese’s peanut butter chips
…..
Heat oven to 350. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon cinnamon
…..
Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda and salt. Beat together shortening and the 1 1/4 cups sugar until light and fluffy. Beat in the eggs and vanilla. Stir in the flour mixture. Combine the 2 tablespoons of sugar with the cinnamon. Roll a level tablespoon of dough into a ball. Roll into sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven 10 minutes or until lightly brown.
3 eggs
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell — 9 inch
…..
Preheat oven to 350. Beat eggs slightly in mixing bowl. Blend in sugar, salt, corn syrup, butter and vanilla. Add pecans. Pour into pastry shell. Bake 45 to 50 minutes, or until knife inserted in the filling comes out clean.
2 10 ounce packages frozen peas — thawed
1/4 pound cheddar cheese — cubed
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1 teaspoon prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
…..
Combine the peas, cheese, celery and onion in a serving bowl. In a small bowl, combine sour cream, mayonnaise, milk, mustard, salt, pepper and Tabasco sauce. Mix until smooth. Immediately before serving, pour dressing over salad and toss to coat.
3 medium onions, finely chopped — (about 1 1/2 cups)
4 cloves garlic — minced
2 tbs. olive oil
2 1 pound tomatoes, canned
2 15 ounce tomato sauce
1 1/2 tablespoons parsley
1 tablespoon sugar
2 1/4 tsp. salt
2 teaspoons oregano
2 teaspoons basil
2 pounds ground beef
spaghetti– about 1 pound
grated Parmesan cheese
…..
In large pan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except ground beef, spaghetti and Parmesan cheese. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 to 1 1/2 hours. (Long cooking improves flavor.) In large skillet, cook and stir ground beef until brown. Drain off fat. Stir meat into sauce mixture; simmer uncovered 20 to 30 minutes longer. Cook spaghetti. Serve meat sauce mixture over hot spaghetti; pass Parmesan cheese.
1 pound ground beef
8 ounces tomato sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon chili powder
10 saltine crackers
1 cup chopped onion
….
Combine all ingredients and put into loaf pan. Bake at 350 degrees for 1 hour.
3/4 cup sugar
1/4 cup butter
2/3 cup milk
2 teaspoons baking powder
1 cup flour
1 pinch salt
3 to 4 cups sliced fresh peaches, skins removed
…..
Cream together sugar and butter. Add milk and dry ingredients all at once and stir until mixture is smooth. Pour batter into a greased 9×9 square baking pan. Carefully spoon the sliced fresh peaches evenly over the batter. Bake at 350 degrees until a toothpick inserted in the center comes out clean, approximately 40 minutes. This cobbler may be made with any variety of fresh fruit.
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
…..
Cream together shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Crisscross with a floured fork. Bake at 350 degrees for 10 minutes.
1 cup sugar
1 cup margarine or butter softened
3 Tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
……
Cream together butter, vanilla, sugar, egg and milk. Add the flour, baking powder and salt and blend well. If dough is too stiff, add a little water or orange juice. Roll out 1/3 at a time on a surface sprinkled with flour. Roll about 1/8″ thick. Cut into desired shapes. Bake on an ungreased cookie sheet for 5-9 minutes at 400 degrees until edges lightly brown. Remove immediately from cookie sheet. Cookies can be sprinkled with sugar before baking.
1/2 cup margarine (softened)
2 cups sugar
3 eggs
1 1/2 cups mashed ripe banana (about 3 medium)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
pinch salt
…
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350 for 25 minutes or until bars test done. Cool.
For frosting:
1/2 cup margarine (softened)
8 oz cream cheese (softened)
4 cups powdered sugar
2 tsp vanilla extract
Cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla; beat well. Spread over cooled bars.
3/4 pound ground beef
1/4 pound ground pork
3/4 cup bread crumbs — moistened in milk
2 eggs
1/4 cup grated Romano cheese
1/2 teaspoon parsley
1 clove minced garlic salt and pepper — to taste
1/4 cup olive oil
…..
In large bowl, mix beef, pork, bread crumbs, eggs, cheese, parsley, garlic, salt and pepper. Form into balls. In a large skillet with hot olive oil, cook meatballs over medium flame until well browned on all sides. The meatballs can also be browned in the oven at 350 degrees for about one hour. Makes about 14 small meatballs.
1 large onion — chopped fine
2 stalks celery — chopped fine
1 can cream of celery soup
1 can cream of mushroom soup
1 cup uncooked rice
1 package frozen chopped broccoli — cooked and drained
1 small jar cheese whiz
…..
Combine all ingredients and pour into greased 2 quart baking dish. Bake at 350 degrees for 1 hour.
1 16 ounce can refried beans
1/2 package taco seasoning mix
1 8 ounce carton sour cream
2 large tomatoes — diced
1 4 ounce can chopped green chiles
1 12 ounce carton avocado dip
1 4 1/2 ounce can sliced ripe olives
2 green onions — sliced
1 1/2 cups shredded cheddar cheese
…..
Combine beans and taco seasoning. Spread in a 12x8x2 inch dish. Layer remaining ingredients in order listed.
1 boneless, skinless chicken breast — half
7 ounces smoked sausage
1/4 cup butter
1 medium onion — chopped
1 green bell pepper — chopped
2 tomatoes — seeded and chopped (Optional)
1 rib celery — chopped (Optional)
2 teaspoons Tony C’s
freshly ground black pepper — to taste
1/2 teaspoon dried thyme
Tabasco sauce — to taste
1 cup uncooked rice
2 cups chicken broth
…..
Dice chicken breast meat and set aside. Slice smoked sausage into thin slices. Melt butter in a large sauce pan. Add onions, bell pepper, tomatoes and celery; cook 10 minutes or until vegetables are soft but not browned. Add chicken, Tony C’s, pepper, thyme and Tabasco sauce. Cook over medium heat about 5 minutes, or until chicken turns white. Add smoked sausage slices, rice and chicken broth. Bring to a boil, stirring once; reduce heat to medium-low. Simmer, covered, 20 minutes, or until rice is cooked. Serve immediately.
2 pounds small red beans
2 onions — chopped
2 tablespoons creole seasoning
1 can tomato sauce
2 pounds polish or smoked sausage
…..
Soak red beans overnight. Once soaked, place beans in a large saucepan and add onions, creole seasoning, tomato sauce and just enough water to cover beans. Simmer for 3 hours or until beans are soft. Slice sausage and add to beans 1/2 hour before serving. Serve over cooked rice.
3 to 4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon
…..
Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow-cooking pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, celery or turnips may be added with bouillon and cooked the same time as meat.
1/4 pound oleo
35 regular marshmallows
1/2 teaspoon vanilla
2 teaspoons green food coloring
4 1/2 cups corn flakes
1 cup red hots
…..
Melt oleo in a medium saucepan over low heat. Stir in marshmallows and continue stirring until marshmallows are melted. Remove pan from heat and stir in vanilla and food coloring. Stir in corn flakes. Butter hands and form corn flake mixture into individual wreaths 4″ in diameter. Garnish with red hots. Cool completely on waxed paper.
2 cups shredded cheese
2 chicken breasts
1 can tomatoes with green chilis
1 medium onion — chopped
1 can cream of mushroom soup
1 large bag nacho cheese tortilla chips
1 can cream of chicken soup
…..
Boil chicken until tender. Dice into small pieces. In bowl, combine tomatoes, onion, soups and chicken. Crush tortilla chips into small pieces. In large baking pan or dish spread a layer of chips, half of the soup mixture, and half of the cheese. Repeat layers. Bake in a 375 degree oven for 45 minutes. Serve hot. 4 servings (350 calories each).
1 pound lean ground beef
1 cup chopped onion
1 clove garlic — minced
1 28 ounce can tomatoes — cut up
1 15 ounce can kidney beans
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1/2 cup Monterey jack cheese — cubed
…..
Brown ground beef with the onions and garlic. Drain off fat. Add tomatoes, kidney beans, chili powder, cumin, salt and water. Simmer, covered, 1 hour. Serve with cheese.
3 cups cooked chicken or turkey, cubed
2 cups frozen mixed vegetables — thawed (Optional)
1 can cream of celery soup
1/4 cup chopped onion
2 tablespoons flour
2 cups chicken broth
1/4 teaspoon dried rosemary — crushed
1/4 teaspoon pepper
Topping:
1 cup self-rising flour (or 1 1/2 tsp baking powder plus 1/2 tsp. salt in bottom of a 1 cup measure, then add enough flour to make 1 cup)
1/4 teaspoon pepper
1 cup buttermilk
1/2 cup melted margarine — or less
…..
Combine chicken, vegetables, soup, onion and flour. Mix well. Stir in broth, rosemary and pepper. Boil over medium heat 1 minute, stirring occasionally. Pour into ungreased shallow 2 1/2 quart baking dish. For Topping: Combine flour and pepper. Stir in buttermilk and margarine just until moistened. Spoon over chicken mixture. Bake at 425 degrees for 25 minutes, until golden brown.
8 ounces cream cheese
3 ounces dried beef
1 bunch green onions garlic salt — to taste
1 dash Worcestershire sauce
…..
Dice beef and green onions into small pieces. Mix beef, cream cheese, green onions, garlic salt and Worcestershire making sure cream cheese is soft, and form into a ball. Roll on dried parsley flakes or nuts.
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil or melted shortening
1 egg — slightly beaten
…..
Heat oven to 425 degrees. Grease 8 or 9 inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in remaining ingredients just until smooth. Pour batter into greased pan. Bake at 425 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean.
2 cups packed brown sugar
2/3 cup butter
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped nuts
…..
Grease a 9×13 baking pan. In a medium saucepan heat brown sugar and butter over medium heat till sugar dissolves, stirring constantly. Cool slightly. Briskly stir in eggs one at a time and vanilla. Stir in flour, baking powder, soda and nuts. Spread batter in prepared baking pan. Bake in a 350 degree oven 25-30 minutes or till done. Cut into bars while warm. Makes 36 bars.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups carrot — finely shredded
1 cup cooking oil
4 eggs
Cream Cheese Frosting:
3 ounces cream cheese
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups sifted powdered sugar
…..
Grease and lightly flour a 13x9x2 inch baking pan (or two 9×1 1/2 inch round baking pans.) In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake in 325 degree oven 50 to 60 minutes in the 13x9x2 inch pan or until done. (For two 9 inch layers, bake in a 325 degree oven for 40 minutes or until done. Cool on a wire rack. (Remove layers from pans after cooling 10 minutes. Cool well.) Frost with cream cheese frosting. If desired, sprinkle chopped walnuts around top edge of cake. Cover; store in the refrigerator. Serves 12-15. To make cream cheese frosting: In a mixer bowl, beat together cream cheese, butter or margarine, and vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar beating until smooth. Makes enough to frost the tops of two 8 or 9 inch layers.
1 3/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
2 egg yolks — beaten
1 1/4 cups milk
1/2 cup oil
2 egg whites — stiff-beaten
…
Sift dry ingredients; stir in combined egg yolks, milk and oil. Fold in egg whites. Bake in hot waffle iron.
6 to 8 medium green bell peppers
1 pound ground beef
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 16 ounce can tomatoes, drained — (reserve liquid)
2 cups cooked rice
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese
…..
Cut peppers in half lengthwise and clean. Blanch peppers in boiling, salted water for 3 to 4 minutes. Remove peppers and drain in colander. Brown ground beef, onions and celery. Drain well. Add garlic, salt, pepper, thyme, basil, and Tabasco. Stir and cook 1 minute. Add tomatoes and break them up; cook 5 minutes. Add cooked rice and Worcestershire sauce and stir to mix. Cover and simmer on low heat 10 minutes–adding reserved tomato liquid as necessary. Remove from heat and stir in cheeses. Stuff pepper halves with meat mixture. Place in pan with a little water in the bottom. Bake, uncovered, at 350 degrees for 25-30 minutes.
1 cup sugar
1 cup light Karo syrup
1 cup peanut butter
5-6 cups rice krispies
…..
Heat sugar and karo until hot. Add peanut butter and boil one minute. Remove from heat and stir in rice krispies. Spread into greased 9×13 pan. Cool and cut into bars.
2 cups cold milk
1 (8 ounce) tub Cool Whip lite
2 packages (4 serving size) Jell-O instant fat free sugar free pudding, any flavor
1 ready made pie crust (such as graham cracker, oreo, etc)
…..
Pour milk into medium bowl. Add the two packages Jell-O pudding and beat with a wire wisk for 2 minutes until well blended. Mixture will be thick. Spoon 1 1/2 cups of the pudding into the pie crust. Gently stir in 1 1/2 cups of the cool whip into remaining pudding and spoon over pie. Refrigerate three hours. Top with remaining cool whip just before serving.
2 10 ounce boxes frozen broccoli (whole or chopped)
1/2 cup chopped onion (divided)
2 tablespoons margarine or butter
1 can cream of mushroom soup
1/2 cup milk
1/4 cup grated sharp cheese
6 salted crackers
…..
Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion. Add soup, mixed with 1/2 cup milk. Pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until brown and bubbly.
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (or 1/2 cup butter, 1/2 cup Crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House semi-sweet morsels
1 cup chopped nuts (optional)
…..
Preheat oven to 375 degrees. Cream butter and sugars. Add eggs one at a time, beating well after each addition. Add vanilla. Gradually beat in flour, baking soda and salt. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 9-11 minutes. Cool 2 minutes on pan and remove to cooling rack.
2 tablespoons oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 lbs round steak, cut into 1/2 inch cubes
1/2 cup tomato paste
1 (28 ounce) can diced tomatoes
2 cups beef broth
2 tablespoons chopped garlic
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 can white beans, drained
…..
In a large stockpot, saute the onions in the oil over high heat. Add the cayenne and 1 teaspoon salt and cook for 4 minutes. Season meat with remaining 1 teaspoon salt and add to the pot. Brown beef evenly on all sides, about 4 minutes. Add the remaining ingredients, bring to a boil. Reduce heat to medium-low and simmer, uncovered about 2 hours.
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, — minced
1 1/3 tbs. all-purpose flour
1 8 3/4 ounce can whole kernel corn, — drained
1 8 ounce can tomato sauce
1 7 1/2 ounce can tomatoes, — cut up
2 tablespoons chili powder
8 10 inch flour tortillas
1 cup shredded cheddar cheese cooking oil sour cream picante sauce
…..
For filling, in a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes, and chili powder into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Or heat tortillas in microwave for 10 seconds each before adding filling. Spoon 1/4 cup filling down center of each tortilla. Top each with about 2 tablespoons cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet or saucepan heat bout 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 degree oven while frying remaining ones. To serve remove toothpicks and garnish with sour cream, picante sauce and additional cheese, if desired.
2 cups granulated sugar
1/2 cup oil
4 ounces melted unsweetened chocolate (cooled)
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
…..
Mix granulated sugar, oil, chocolate and vanilla. Add eggs, one at a time and mix well after each addition. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350 degrees. Drop dough by teaspoonfuls into powdered sugar. Roll around to coat. Shape into balls. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched (10-12 minutes).
1 cup sugar
1/2 teaspoon vanilla
2 tablespoons cocoa
1/4 cup milk
1/4 cup peanut butter
1 1/2 cups quick oatmeal
1/2 stick margarine
1 pinch salt
….
Melt the butter in a large pan. Add sugar, cocoa and milk. Bring to a boil at medium heat. Remove from the heat and cool 1 minute. Add vanilla, peanut butter and oats. Mix well. Drop by spoonfuls onto waxed paper. Store in the refrigerator.
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
…..
Grease a 15x10x1 inch or a 13x9x2 inch baking pan; set aside. Combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder and 1 cup water. Bring mixture to just boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350 degree oven for about 25 minutes for the 15×10 inch pan or 35 minutes for the 13×9 inch pan or till a wooden toothpick comes out clean.
Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.
Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat till smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
2 pounds hashed brown potatoes (frozen-thawed)
2 cups grated cheese
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
1/2 cup melted oleo (divided)
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes
…..
Combine 1/4 cup oleo and 2 cups corn flakes. Set aside. Combine remaining ingredients in 9×13 casserole. Top with corn flake mixture. Bake for 45 minutes at 350 degrees.
1 pound ground beef
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon chili powder
1 can red beans — drained
2 1/2 cups tomatoes — chopped
3/4 cup rice — uncooked
3/4 cup grated cheddar cheese
….
Brown ground beef with garlic, onion, and green pepper. Drain well. In a 2 quart casserole combine meat and salt, chili powder, red beans, tomatoes and rice. Bake at 350 degrees for 30 minutes covered. Add cheddar cheese and bake 15 minutes more. Serves 6, 526 calories per serving.
2 cups sugar
3 eggs — beaten
3/4 cup oil
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups shredded zucchini
1 cup chopped nuts
….
Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients. Add zucchini to egg mixture and blend well. Add flour to mixture, blend only until flour is moistened. Fold in nuts. Pour into 2 greased loaf pans. Bake at 325 degrees for 1 hour.
1 can tuna in water — drained
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons mayonnaise
1/4 teaspoon salt — (optional)
1/4 teaspoon pepper
4 English muffins — halved
butter
8 slices tomato
8 slices processed cheese
…..
Set oven at broil or 550 degrees. Mix tuna, onion, celery, mayonnaise, salt and pepper. Spread English muffins with butter and broil until toasted. Spread tuna mixture on toasted English muffins and top with slice of tomato followed by a slice of cheese. Spread a very thin layer of mayonnaise over the top of the cheese to prevent burning. Broil 3 to 5 minutes or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
In a medium mixing bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center of the dry mixture. Add milk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter.
Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.
Drop Biscuits:
Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough onto greased baking sheet. Bake as directed. Makes 12 biscuits.
Buttermilk Biscuits:
Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk.
2 tablespoons oil
7 ounces milk, warm
2 teaspoons granulated sugar
2-1/3 to 2 2/3 cup all-purpose flour
1 package active dry yeast
1/2 teaspoon salt
Mix all ingredients and knead with dough hook for 5 minutes. Let rise in oven on bread proofing setting for 30 minutes. Divide dough into two pieces. Roll each piece into a circle that will fit into a 9 inch cake pan. Get two 9 inch pizza pans, place 3 tbsp oil into each. Place one round of dough into each pan, cover and let rise for 20 minutes. Top pizza with sauce, cheese and toppings. Bake at 400 degrees (convection) for 20 minutes. Let rest a few minutes before cutting.
Sauce: 1 14 oz can crushed toms, 1 clove garlic (minced), cooked over med heat 20 minutes.
Pepperoni: Microwave btw two paper towels for 20 seconds before topping pizza to get rid of excess grease.
1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 tsp. ground cinnamon
1 c. plain nonfat yogurt, sour cream or buttermilk (or combination)
3 tbsp. skim milk
1 tbsp. vegetable oil
1 egg, lightly beaten
1 c. fresh blueberries
Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
1 9-inch pastry shell, unbaked
8 slices bacon, cooked, drained and crumbled
2 cups shredded Swiss cheese
3 eggs, lightly beaten
1 3/4 cups milk
1 Tablespoon flour
1/2 tsp salt
1/8 tsp ground nutmeg
…………….
Preheat oven to 450. Bake pastry shell 7 minutes or until lightly browned. Reduce oven temperature to 325. Reserve 2 T bacon. Sprinkle remaining bacon and cheese over bottom of pastry shell. In medium bowl, combine eggs, milk, flour, salt and nutmeg. Pour egg mixture into pastry shell; sprinkle with reserved bacon. Bake at 325 for 35-40 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
1 cup butter, melted
2 eggs, beaten
1 (8 1/2 ounce) package cornbread mix
1 (15 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans creamed corn
1 cup sour cream
…
Preheat oven to 350 degrees.
Lightly grease a 9×9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 – 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased. Also I use a larger pan 9X13 because the thinner the mixture is, 1in deep, it cooks better.
If you like it sweeter, add a little sugar and nutmeg and if you like it a bit spicy add green onions and cheese and whatever u like.
16oz elbow macaroni
8oz sour cream
1/2 stick butter
3-4 cups shredded cheese
1/2 block veleveeta
milk
2 eggs
salt & pepper
…
Preheat oven to 350 degrees
Boil macaroni per directions don’t overcook, al dente (you are going to finish cooking in the oven). Drain
Add butter, sour cream, milk (you don’t want it to be too soupy) 1/2-3/4 the height of macaroni (hope that makes sense) salt, pepper and eggs-make sure you add the eggs after the milk cause the hot noodles will cook them and that makes it gross.
Microwave and melt about half block of velveeta with milk (not too thick) so it mixes nicely in the macaroni, coating the noodles.
Spray 9X13 pan with cooking spray, spread layer of shredded cheese on the bottom, pour in 1/3-1/2 of noodles (depending on depth of pan), layer more cheese and noodles the last step should be a layer of cheese. Place in oven uncovered for approx. 30 mins until sides and top are browned. It seems to taste better after sitting for awhile 15 mins or so.
The milk added to the noodles can be a little tricky too much and its soupy and not enough will dry out noodles in the oven.
20 oz bread flour (12 oz white, 8 oz ww plus flax, poppy and sesame seed)
12 oz water
2 tsp salt
1 tsp yeast
…
Combine all ingredients and knead 10 min. Rise till double. Punch down and form into boule. Slash top 3 times with knife. Coat boule with oil and sprinkle with kosher salt. Place boule in greased dutch oven.
Let rise a second time. Preheat oven to 450 degrees. Cover dutch oven and bake 30 minutes. Remove lid and bake 15 minutes more. Remove bread to wire rack immediately.
8 c. cabbage, finely chopped
1/4 c. carrot, finely chopped
1/2 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayo
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
Combine all ingredients and chill for at least 2 hours before serving.
1 package white cake mix
1 large can crushed pineapple
1 large can cherry pie filling
1/2 stick butter
…..
Sprinkle 1/2 to 3/4 of the cake mix in the bottom of a greased 9×13 pan. Drain approximately 1/3 of the juice from the pineapple. Spoon the drained pineapple evenly over the cake mix. Spoon the cherry pie filling over the pineapple. Sprinkle the cherry pie filling layer with the remaining cake mix, covering evenly. Cut the butter into slices, each approximately 1/2 tablespoon thick. Place the slices on top of the cake mix layer, spacing slices evenly over the entire cake. Bake in a 350 degree oven until the cake is golden brown, 20-35 minutes.
Mix the following ingredients together in a bowl:
1 cup sugar
1/2 cup flour
1/4 tsp salt
Then gradually add 1 (12 oz) can evaporated milk, whisking well to combine.
Bring to a boil in a 4 quart pan:
2 (14.5 oz) cans red, tart cherries in water
3 cups additional water
Add some of the hot cherry liquid to the milk mixture, stir, then add to cherries and water. Return to heat and bring to a low boil. Boil for 1 minute.
Remove from heat and add:
1/2 tsp. almond flavoring
Continue stirring occasionally while cooling to prevent skin from forming. Refrigerate. Makes 2 quarts.
From: Grace Hill Mennonite Church, Whitewater, KS
3 T. oil
1 lb. polish sausage or andouille sausage, sliced or diced
2 cups chopped vegetables (a mixture of onions, celery, green bell pepper, parsley)
1 clove garlic, minced
1 small can tomato sauce
1 lb. red beans
6 cups water
1 bay leaf
1 T. Tony C’s
Rinse and sort beans.
Press saute button on the instant pot and add oil to pot. Saute the sausage and remove when browned. Add vegetables to the pot and saute until they begin to caramelize. Deglaze the pan with water, scraping all the browned bits off the bottom. Add rinsed and drained beans, bay leaf, tomato sauce, and Tony C’s. Return cooked sausage to the pot.
Turn saute mode off and cover the instant pot. Pressure cook for 50 minutes at high pressure, let the pot vent naturally for 25 minutes when done.
Remove the lid. Add cornstarch slurry (1 tsp cornstarch, 3 tsp water) to thicken, if desired. Some beans may also be mashed to thicken the sauce. Serve over rice.
Recipe adapted from carmelliabrand.com
4 lbs. boneless pork shoulder, cut into 2 inch cubes
3/4 lb. tomatillos (about 4 tomatillos), quartered, husks discarded
2/3 lb. poblano peppers (about 2), roughly chopped, seeds and stems discarded
6 oz. anaheim peppers (about 2), roughly chopped, seeds and stems discarded
2 serrano or jalapeno chilies, roughly chopped, stems discarded
8 oz. white onion (1 medium), roughly chopped
6 medium cloves garlic, peeled
1 T. cumin
Salt, (1 tsp.) to taste
1/2 cup loosely packed cilantro leaves
1 T. fish sauce
Fresh lime wedges
In a pressure cooker, combine pork, tomatillos, poblanos, anaheims, serranos/jalapenos, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure and cook for 30 minutes. Release pressure.
Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to the pressure cooker. Use an immersion blender to blend all ingredients in the instant pot, adding salt to taste. Return pork to sauce and stir until combined. A cornstarch slurry (1 tsp. cornstarch and 3 tsp. water) may be added to thicken the sauce, if desired. Serve with lime wedges.
Recipe from seriouseats.com
1 pound pinto beans
1 large onion, roughly diced
4 cloves garlic, minced
5-6 cups chicken stock (5-6 cups water and 5-6 chicken bouillon cubes)
2 T. lard
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Salt to taste
—-
Turn instant pot to saute mode (more). Add lard. Saute onion until browned. Add garlic, chili powder, cumin, and oregano and heat through. Deglaze the pan with chicken stock, making sure to scrape all the browned bits off the bottom of the pan. Rinse and drain the beans, then add to instant pot. Pressure cook at high pressure for 50 minutes, then 25 minutes natural release. When done, use an immersion blender to blend into refried beans. Season with more salt, as needed (the recipe I used specified 4 pinches of salt).
From pressurecookrecipes.com
1 lb fettuccine noodles
1 stick butter
1 cup heavy cream
salt and pepper
2 cups grated Parmesan
…
Cook the pasta according to package directions. In a saucepan over low heat, warm the butter and cream. Season with salt and pepper. Add half of the Parmesan cheese to the sauce. Drain the pasta and place it in the saucepan with the sauce. Sprinkle remaining Parmesan on top. Toss to combine, thinning with pasta water as necessary.
2 racks baby back pork ribs
1/4 cup seasoned salt
1 T. black pepper
1 tsp. celery seed
1 tsp. chili powder
2 tsp. garlic powder
…
Preheat electric smoker to 225. Prepare ribs by removing membrane and trimming excess fat. Mix spices together to make dry rub, and rub this mixture into the prepared ribs. Let the ribs sit at room temperature for 30 minutes before placing in smoker.
Cook ribs in the smoker for 3 hours, adding 1/2 cup apple wood chips to the smoker every hour. After 3 hours, remove the ribs, and wrap them in aluminum foil. Return the ribs to the smoker and cook for an additional 1 to 1 1/2 hours. Do not add more apple wood chips once you wrap the ribs in foil.
I have also placed a small, boneless, pork roast in the smoker at the same time (3 hours uncovered, 1 1/2 hours wrapped in foil). Use the same dry rub mixture on the meat before smoking the pork roast.
1 can cherry pie filling
1 box Jiffy cake mix (9 oz.) OR 1/2 a box of regular white cake mix
1 stick butter
Chopped nuts, optional
…
Preheat oven to 350. Grease a 9 inch square pan. Place pie filling in the bottom of the pan. Sprinkle dry cake mix on the top. Cut butter into thin slices and cover top of cake mix. You can also cut the butter into the cake mix, until the mixture resembles coarse crumbs, before adding it to the top. Add nuts, if desired. Bake 45-55 minutes.
4 cups half and half, light cream, or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
…..
Combine all ingredients and freeze in an ice cream freezer. Let ripen 4 hours before serving.
Makes soft serve ice cream.
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups milk
1 egg
3 Tablespoons melted butter
…
Combine dry ingredients. Make a well in the middle and pour in all wet ingredients. Stir to combine.
Bake on lightly oiled griddle (1/4 cup per pancake).
2 large cans corn (whole kernel niblets), 19 oz each, drained
Green onions, sliced
1/2 Red pepper, diced (or a combination of tomatoes and cucumbers)
1 cup Mayo
1 tsp pepper
Crushed nacho cheese chips (enough to fill a ziploc sandwich bag)
Shredded cheddar cheese
…..
Combine all ingredients and serve.
3 c warm water
1/2 c sugar
1/2 c oil
2 tsp salt
1 1/2 T yeast
8 c flour
……
Put oil, sugar, and salt together. Add the 3 cups warm water and then sprinkle 1 1/2 T yeast on top. Wait 5 minutes, or until bloomed, then add the 8 c flour. Knead until smooth (approx. 5 minutes) and let rise 1-2 hours until double in size.
For pizza:
Distribute dough onto pizza pans, and top with sauce and toppings.
Bake at 350 for 20-22 min.
Makes 4-5 large pizzas.
For rolls:
After first rise, make into rolls and let rise an additional 40 minutes.
Bake at 350 for 20 minutes.
For crescent rolls:
Roll out dough into 12 inch circles (or place a portion of dough on a pizza pan and push to edges) and place in freezer.
Defrost discs and cut with scissors into triangles (while dough is still a bit firm). Roll into crescents and bake. 350 degrees for 20 minutes.
CRUST
2 cups flour
1/2 cup powdered sugar
1 cup margarine or butter
FILLING
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
lemon zest (optional)
FROSTING
1 cup powdered sugar
2-3 Tablespoons lemon juice
…
Heat oven to 350. Combine crust ingredients, mixing until crumbly (a food processor works well for this step). Press mixture evenly into the bottom of a 13×9 pan OR a half sheet pan, covered in parchment paper that has been sprayed with cooking spray. Bake for 20 to 30 minutes, until light golden brown.
In a large bowl, combine all filling ingredients and blend well. Pour mixture over warm crust.
Return to oven and bake an additional 20-30 minutes until the top is a light golden brown. Cool completely.
In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency. Blend until smooth. Spread over cooled bars.
1 cup white rice
2 cups water
1 tsp salt
1 onion, diced
1 tablespoon olive oil
2 cups tomato sauce (two 8 ounce cans)
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1 pound ground beef
1/4 pound hot Italian sausage (casing removed)
1 (10 ounce) can diced tomatoes
1 tablespoon parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1 pinch cayenne pepper
4 large green bell peppers, halved and seeded
1 cup Parmesan cheese
…
2 ounces whole wheat flour
16 ounces all purpose flour
1/4 tsp active dry yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tablespoons olive oil
1 1/2 cups warm water
…
Stir to combine all ingredients until dough comes together into a ball (makes a soft and sticky dough). Cover with plastic wrap and put in the oven. Turn oven light on. Let dough rest in oven for 18 to 20 hours, until double in size.
Flour work surface, scrape dough onto the board. Flatten into a rectangle and cut into four equal pieces. Makes 4 pizzas. Roll each piece into a ball (rotate it around in your hands, stretch dough from top and tuck underneath–do this five or six times with each ball). Cover with a towel and let sit for 15 minutes or refrigerate for 2-3 days and then use. Heat oven to 500 degrees. Roll out dough into 12 inch to 15 inch circle with rolling pin. Place on pizza pan. Bake on bottom rack for 4 minutes with no toppings. Take dough out and add sauce and toppings. Slide pizza off pizza pan directly onto bottom oven rack and cook at least 6 minutes more.
1/4 cup vegetable oil
1/2 pound smoked sausage, cut into cubes
1/2 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
4 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1 1/2 tablespoons parsley
4 cups hot water
5 beef bouillon cubes
1/2 a rotisserie chicken, diced
2 tomatoes, peeled, seeded and minced
1 cup sliced okra
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Add the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Worcestershire sauce and the parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes. Add the chicken, sausage, tomatoes and okra. Bring to a boil, then reduce the heat, cover, and simmer for at least 1 hour.
1/2 cup mayonnaise
1/3 cup sugar or splenda
1/4 cup milk
1/4 cup buttermilk or sour cream
2 Tablespoons lemon juice
2 Tablespoons white vinegar
1/2 teaspoon onion salt
1/8 teaspoon celery seed
1/4 teaspoon black pepper
…
Mix together, add to prepackaged coleslaw mix.
4 cups chicken broth
1/8 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
2 Tablespoons chopped fresh chives or green onions
1 Tablespoon cornstarch
1 egg
1 egg yolk
…
Reserve 3/4 cup of the chicken broth, and pour the rest into a medium saucepan. Stir in the ginger and chives and bring to a rolling boil.
In a 1 cup glass measure (with spout), stir together remaining broth and cornstarch.
In another 1 cup glass measure (with spout), whisk the egg and egg yolk together. Drizzle egg a little at a time into the boiling broth mixture. Egg will cook immediately. Once the eggs have been dropped, pour in the cornstarch mixture and stir until the soup is the desired consistency.
Recipe adapted from allrecipes.com
Crust:
2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cold (10 2/3 Tablespoons)
Filling:
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans
Instructions:
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3.Bake for 20 minutes in the preheated oven.
4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5.Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk
…
Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you’re going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
Recipe from allrecipes.com
9-10 stalks rhubarb, diced
4 T. butter
3/4 cup brown sugar
1/4 tsp cinnamon
(can add strawberries or strawberry jam)
Preheat oven to 375. Melt butter over medium heat in a cast iron skillet. Add rhubarb and brown sugar, cinnamon and strawberries (if desired). Cook down until mixture is soft, over low heat, about 15 minutes. Meanwhile, make the batter.
1 stick softened unsalted butter
3/4 cup splenda or sugar
1 pinch sea salt
1 1/2 cups flour
2 tsp baking powder
2 eggs, beaten
2 tsp vanilla
3/4 cup milk
(sour cream and a little baking soda may be added for special occasions)
Cream butter and splenda/sugar. Combine dry ingredients. Combine eggs, milk and vanilla. Alternately mix dry and wet ingredients with butter/sugar mixture until incorporated. Pour batter evenly over rhubarb in cast iron skillet. Bake at 375 for 10 minutes. Turn oven down to 325 and finish baking for 12-15 more minutes.
1 (7- to 10-pound) bone-in half ham (shank end if you can find one)
Glaze of your choice (see below)
1 large Reynolds oven bag
REMOVE the ham from the packaging. If there’s a plastic disc covering the bone, discard it.
PREHEAT oven to 325 degrees. Sprinkle 1 T flour in a large oven bag. Place ham (fat side up) in bag and tie off. Cut 6 slits in the top of the bag and place in a 325 degree oven. Bake 20 minutes per pound.
To make glaze:
COMBINE the glaze ingredients in a small saucepan over medium-high heat. Reduce to medium-low and simmer until syrupy and slightly reduced, 5 to 10 minutes. Keep warm.
REMOVE the ham from the oven 30 minutes prior to it being done. Use a bulb baster to transfer 1 to 2 cups of ham juices from the bag to the glaze. Discard bag and remaning juices. Trim rind and fat from ham and discard. Brush trimmed ham all over with glaze. Return to the oven, uncovered, and continue roasting about 30 minutes, brushing with glaze every 10 minutes. (Tent it loosely with foil if it’s getting too brown.)
REMOVE from oven and let stand 10-20 minutes before carving. Boil remaining glaze in a small saucepan to reduce slightly. Serve on the side with the ham.
GLAZES:
Spicy Pineapple Ginger Glaze: 2 cups packed brown sugar, 1 cup pineapple juice, 1 teaspoon grated fresh ginger, 1 tablespoon red pepper flakes.
Dr Pepper: 3/4 cup packed light brown sugar, 1/2 cup Dr Pepper, 2 tablespoons orange juice and 2 teaspoons Dijon mustard.
Orange Mustard: 3/4 cup orange marmalade, 1/4 cup freshly squeezed orange juice, 2 tablespoons Dijon mustard
Apple Mustard Glaze: 1 cup packed light brown sugar, 3 tablespoons dry mustard, 1/4 teaspoon ground cloves and 1/3 cup apple juice.
Honey Mustard Glaze: 1 cup packed light brown sugar, 1/2 cup honey, 2 tablespoons brown or yellow mustard, 1/4 cup water.
Yield: 14 to 20 servings.
1 1/3 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 cup lukewarm (110 degree) water
oil for frying
…
Heat oil 1 inch deep in small nonstick skillet over medium high heat. Combine frybread ingredients until a soft dough forms. Separate dough into four equal pieces. Flour hands and flatten a dough ball into a patty 1/2 inch thick, making a small hole in the middle so steam will escape. Fry in hot oil, turning once to crisp both sides of fry bread. Repeat with remaining dough balls. Makes 4 pieces. Serve with honey or with taco toppings for Indian tacos.
6 oz pkg raspberry Jell-O
1 lb can of blueberries, undrained
1 sm can crushed pineapple, undrained
1 cup boiling water
8 oz carton cool whip
…
Dissolve Jell-O in hot water, add blueberries and pineapple (with their juices). Refrigerate until almost set. Stir in cool whip. Refrigerate until set.
4 lbs of grapes (red and green)
8 oz cream cheese (softened)
8 oz sour cream
1/2 cup sugar
1 tsp vanilla
1 cup chopped pecans
1 cup brown sugar
…
Blend cream cheese, sour cream, 1/2 cup sugar and 1 tsp vanilla. Mix in grapes. Combine pecans and brown sugar. Sprinkle on top!
4 tsp sesame seeds
1/2 cup vegetable oil
3 T orange juice (fresh preferred–juice of 1 orange)
1 T red wine vinegar
4 green onions, thinly sliced
2 tsp honey
1 tsp grated ginger
1/2 tsp salt
1/2 tsp toasted sesame oil
…
Toast the sesame seeds in a dry skillet over medium heat, stirring until golden, about 10 minutes. Combine all ingredients and whisk together. Can be used as the dressing in Napa/Ramen salad.
3/4 cup olive oil
1 T red wine vinegar
2 T balsamic vinegar
2 tsp shallot (opt)
1/2 tsp dried oregano
1/2 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
…
Combine ingredients by whisking together, or in the food processor.
5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 medium red bell pepper, stemmed, seeded and chopped fine
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup packed fresh parsley
1 teaspoon dried dill
3 green onions, sliced thin
1 garlic clove, minced
1/2 tsp salt
1/4 tsp tabasco
1/4 tsp pepper
…
Process all of the ingredients in a food processor until well combined, about 1 minute. Refrigerate until all the flavors have blended, at least 1 hour.
1 12 ounce package seasoned bread stuffing (6 cups)
2 Tablespoons melted butter
3 cups chopped, cooked chicken
2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup minced chives or green onions
1/2 cup finely chopped celery
1/2 cup light mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cups milk
1 10 3/4 ounce can cream of mushroom soup
1/2 cup grated cheddar cheese
…
In a medium bowl, mix stuffing, melted butter and 1 1/4 cups broth. Mix chicken, 3/4 cups broth, onions, chives or green onions, celery, mayonnaise, and salt in another bowl.
Spread 1/2 of the stuffing in a 13×9 baking dish treated with non-stick cooking spray (OR use two 8 or 9 inch square pans). Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Cover dish with foil and freeze. Put cheese in a small freezer bag and attach it to dish.
To prepare for serving, thaw grated cheese and chicken dish. Bake covered in a preheated 350 degree oven for 1 hour. Remove foil, sprinkle with cheese and continue to bake uncovered for 10 minutes more.
8 servings (431 calories each).
1 cup sugar
2 ripe bananas, cut up
3 cups unsweetened pineapple juice
1 6-ounce can frozen orange juice concentrate
2 Tablespoons lemon juice
1 1-liter bottle carbonated water or lemon-lime carbonated beverage, chilled
…
Combine 2 3/4 cups water and the sugar till sugar dissolves. In a blender container combine bananas, half of the pineapple juice and the orange juice concentrate. Cover; blend till smooth. Add to sugar mixture. Stir in remaining juices. Transfer to a 13×9 inch baking pan. Freeze for 4 to 24 hours.
To serve, let mixture stand at room temperature 20 to 30 minutes. To form slush, scrape a large spoon across frozen mixture. Spoon into punch bowl. Slowly pour carbonated beverage down side of bowl; stir. Makes 23 (about 4 ounce) servings.
5 large egg whites, at room temp
3/4 cup cream of coconut
1/4 cup water
1 large egg, at room temp
1 tsp coconut extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 cup sugar
1 Tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
1 recipe coconut frosting (follows)
2 cups sweetened shredded coconut
…
Adjust oven rack to the middle position and heat the oven to 325 degrees. Lightly coat two 9 inch round cake pans with vegetable oil spray, then line bottoms with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg and extracts together in a large bowl until combined and set aside. Whisk the flour, sugar, baking powder and salt together in a large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2 to 5 minutes. Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream ad continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick). Divide the batter evenly between the prepared pans and smooth the tops. Bake until a wooden toothpick inserted comes out with a few crumbs attached, 30 to 35 minutes, rotating the pans halfway through baking. Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Remove the parchment paper, flip the cakes upright and let cool completely before frosting (1 to 2 hours). After frosting the cake press the coconut into the side of the cake and sprinkle it over the top.
Coconut Frosting
2 Tablespoons heavy cream
1 tsp coconut extract
1 tsp vanilla extract
pinch salt
16 tablespoons (2 sticks) unsalted butter, softened
1/4 cup cream of coconut
3 cups confectioners sugar
…
Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds. Reduce the speed to medium-low, slowly add the confectioners’ sugar and beat until smooth (2 to 5 minutes). Beat in the cream mixture. Increase the speed to medium high and beat until the mixture is light and fluffy (4-8 minutes).
2 cups ap flour or cake flour
2 cups sugar
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 tsp vanilla
4 ounces unsweetened chocolate (cool)
…
Heat oven to 350. Grease and flour baking pan (13 x 9 OR two 9 inch rounds OR three 8 inch rounds). Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s).
Bake 13×9 40-45 minutes; bake layer cakes 30-35 minutes or until toothpick inserted in center comes out clean. Cool.
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon pepper
dash salt
1 1/4 cups milk
3/4 cup velveeta
3 slices cooked, crumbled bacon or ham (optional)
3 medium potatoes (1 lb.)
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Grease a 1/12 quart casserole; set aside. For sauce,in a small saucepan cook onion and garlic in butter till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole. Cover with half of the sauce and all of the bacon or ham (if using). Repeat potato and sauce layers. Bake, covered, in a 350 degree oven for 40 minutes. Uncover and bake about 30 minutes more or till potatoes are tender. Serves 4 to 6.
6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
1 tsp vinegar
paprika
Halve hard cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard and vinegar; mix well. If desired, season with salt and pepper. Stuff egg white halves with yolk mixture. Garnish with paprika. Serves 12.
1 lb ground beef
1 med onion, diced
1 med green pepper, diced
1 container of fresh mushrooms, sliced (I used 1/2 a container)
1 16 oz can of petite diced tomatoes
1 12 oz can of cream of mushroom soup
1 16 oz can of tomato sauce
1 T. basil
1 T. oregano
1 T. parsley
1 t. garlic powder
salt and pepper to taste
1 16 oz package of pepperoni (I used 8 oz)
parmesan cheese
1 bag of Penne Rigate, Radiatore, Rotini, or Shells pasta (or a mixture of all four)
Brown ground beef with onion, green pepper, and mushrooms in a skillet until beef is not longer pink and onions are translucent. Drain grease. Add diced tomatoes, cream of mushroom soup, tomato sauce, and herbs. Simmer for 15 minutes. Add pepperoni, simmer 5 more minutes. In a separate pan, boil 4 cups of water. Add pasta, reduce heat, and cook until al dente. Serve sauce over pasta. Top with parmesan cheese.
Serves 8.
1 1/2 lb arm roast, trimmed and cubed
2 teaspoon salt, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon paprika
5 beef bouillon cubes
1 teaspoon dill
2 bay leaves
2 cans diced tomatoes (1 pureed)
1/2 head cabbage, shredded
1 bag frozen lima beans
1 cup diced baby carrots
1 medium onion, chopped
1 teaspoon minced garlic
3 stalks celery (and tops), sliced
4 cups water
Toss meat, 1 tsp salt, seasonings and bouillon cubes along with onion, celery and carrot, in the bottom of a large crock pot. Add tomatoes and cabbage. Season with remaining teaspoon salt. Add lima beans and water to top and cover. Cook on low for 8 hours. Sour cream may be stirred into soup before serving (to taste).
Ingredients
Instructions
From: http://www.mytootiefoodie.com/magic-low-carb-soft-pretzels/
2 pomegranates
1 pear
1 red onion (pear-sized)
1 lime
fresh cilantro
salt & pepper
– remove pomegranate seeds (this is the ‘hardest’/longest part)
– juice the lime
– cut up the pear & onion to similar sized pieces as the pomegranate seeds
– chop up the cilantro
– salt & pepper to taste
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
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FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
2 cups water
1/2 cup sugar
1/2 cup red hots
2 granny smith apples, cored, peeled and cut into 1/4 inch rings
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Bring water, sugar and red hots to a simmer in a medium saucepan and cook until sugar and candies are dissolved. Add the apples to the liquid and cook until the apples are tender–4-6 minutes. Refrigerate apples and syrup. Serve cold.
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2016/08/low-carb-carmelitas.html
1/2 cup pecans
3 cups cooked, mashed yams
2 Tablespoons sugar
2 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup firmly packed brown sugar
3 Tablespoons flour
2 Tablespoons cold butter, cut into small pieces
Toast pecans on a baking sheet in a 350 oven for 5-8 minutes. After the pecans have cooled, chop them into smaller pieces.
Mix the mashed yams, sugar, eggs, milk, salt and vanilla until smooth using an electric mixer on low speed. Spoon the mixture into a greased 2 quart casserole dish. Combine brown sugar, pecans, flour and butter. Sprinkle over the yams. Bake at 350 for 25-30 minutes.
2/3 cup butter
1 box german chocolate cake mix (pudding in the mix)
Mix together. Press 1/2 this mixture into the bottom of a 13×9 pan and bake for 5 minutes at 350. Remove from oven and add:
1 layer chocolate chips
1 can german chocolate frosting
Crumble the rest of the butter/cake mix mixture over the top and bake for 20 minutes.