Unless it's a holiday, most people are lucky enough to eat a bowl of cereal in the mornings. Even cereal gets old though, so this section is dedicated to Breakfast...
I have to thank my sister for a lot of these...We did a recipe exchange for a little while and then right before christmas she gave me this Goose Berry Patch cookbook that had some awesome yummy recipes!!!
TUCKETT'S 2010 CHRISTMAS MORNING BREAKFAST
I tried some new recipes this year and have to say, I wasn't disappointed!
Here was the Menu: Crepes and sausage filled crepes, Cream cheese scrambled eggs, Crispy brown sugar bacon. (SO GOOD)
CREPES OR SAUSAGE FILLED CREPES
My kids and husband Love crepes and it's something I don't make often.
CREPES: whisk together 3 eggs, 1 C milk, 1 T vegetable oil, 1 T water. Stir in
1 C flour and 1/2 t salt.
Spray skillet. put about 3-4 T of batter to pan, quickly tilt to coat pan with mix. cook 3 min or until golden brown, then turn and cook other side.. Repeat until batter is gone. Serve these with flavored syrups and whipping cream or if your my sisters kids, Vanilla pudding and whip cream. (Pretty good).
If you want to try the sausage filled crepes then do this after making crepes.
Brown 1 lb sausage with 1/4 C onion. then add 3 oz cream cheese, softened and
1 1/2 C shredded cheese. Place sausage mix down the center of crepe. roll up and place in a greased 9x13 pan. Bake uncovered, at 375 for 20 min.
Combine 1/2 c. sour cream and 1/4 C melted butter and spoon over crepes. Bake for another 5 min.
CREAM CHEESE SCRAMBLED EGGS
12 eggs, 1 C milk, 2 (3oz)pkgs cream cheese cubed, 3/4 t salt, 1/4 t pepper,
1/4 C butter or cooking spray, chopped fresh chives (optional)
In a blender, mix first 5 ingredients until frothy, stopping to scrape down sides.
Melt butter or spray in a lg skillet over med heat. reduce heat to med-low. Add egg mix and cook. without stirring, until mix begins to set on bottom. Then scrape spatula across bottom of skillet to form lg curds. Continue cooking until eggs are thick and done; don't stir constantly. Sprinkle with chives if you have them.
CRISPY BROWN SUGAR BACON
1 lb thick sliced hickory-smoked bacon slices, 1 C light brown sugar, packed
1 T black pepper.
Cut bacon slices in 1/2. Combine sugar and pepper in a shallow dish. Dredge bacon in sugar mixture, shaking off excess.(Hint: If you run bacon under cold water first before cooking, then it won't shrink. also cook bacon in the oven, the smell won't over run your house as bad) Place bacon on a foil lined cookie sheet. Bake 425 for 20-25 min or until crispy.
BLUEBERRY-CROISSANT FRENCH TOAST
Combine in a bowl: 1 C half and half, 2 eggs, 1/3 C sugar, 1/4 C milk,
1 t ground cinnamon, 1/4 t salt. Pour into a 9x13 baking dish. Set aside.
8 T bluberry preserves, divided, 4 Croissants, sliced horizontally, 1/2 C butter,
2 C bluberries, powder sugar or maple syrup.
Spread 2 T preserve on 4 croissant halves; top with remaining halves. Arrange croissants on top of egg mixture; turn to coat. Set a side until liquid is absorbed, about 45 min; turn often.
Melt 1/4 c. butter in a skillet. Add 2 croissants and cook until golden brown on both sides. melt remaining butter and cook 2 more croissants. Add bluberries to skillet and cook 3 1/2 minutes or until heated through. Spoon berries over croissants and serve with desired toppings. You could probably use any fruit for these. I would like to try Raspberries.
OVEN OMELET
Heat oven to 325
Mix Together: 1 1/2 doz eggs, 1 C Sour Cream, 1 t salt.
Add any of the following: Ham, cheese, bacon, mushrooms, onions, peppers, etc...
Melt 1/4 c butter in a 9x13 pan to coat, then pour omelet mix.
Cook until set, but not dry (about 45 min)
CHRISTMAS MORNING BREAKFAST BAKE
8-10 slices of day old bread, 1-2 lbs sausage browned, 2-3 C shredded cheese
Beat the following: 1 can cream of mushroom soup + 1/2 can milk, 4-5 eggs, 3/4 t dry mustard.
Layer Bread, cheese, sausage and egg mixture, cover overnight.
Bake 300 for 1hr 15 min.
HOLIDAY MORNING FRENCH TOAST
French toast: Sliced loaf French Bread, 6 eggs, 2 C milk, 1 1/2 t vanilla
Carmel Syrup: 1 Cube butter, 1 c brown sugar, 2t corn syrup
Over stove top, melt carme ingredients to a soft boil. Pour in bottom of a lf cookie sheet. Placed slice bread over sauce, filling the whole pan. Beat eggs, milk and vanilla in lg bowl until bubbly. Pour over bread and cover. Chill in fridge overnight.
Next morning- bake uncovered at 325 for 45 min. when serving, flip slice over so melted carmel tops each slice of toast. This is so Yummy!!!
BREAKFAST CASSEROLE
10 slices bread dried and cubed, 2 C shredded cheddar cheese, 1 lb sausage, browned, 4 eggs, 2 1/4 C milk, 3/4 t dry mustard, 2 cans cream of mushroom.
Spray 9x13 pan. Wisk eggs, milk & mustard together. Layer in order: bread, cheese, sausage, and egg mix. Refridgerate over night. Spread soup on top.
bake 300 for 1 1/2-2 hrs.
GRANDPA RALPH'S WAFFLES W/ WARM VANILLA SYRUP
2 C flour, 5 t baking powder, 1 t salt, 2 C milk, 4 eggs (seperate whites),
3/4 C melted butter
Mix dry ingredients. Add milk, yolks of eggs and butter. Stir well. Beat eggs whites with mixer in a seperate bowl until fluffy (liked whipped cream). Gently fold egg whites into batter with a spoon (Not the mixer). Bake in hot waffle iron. Serve with vanilla syrup or other flavored syrup.
VANILLA SYRUP
Bring first 5 ingredients to a boil: 1 cube butter, 1 C sugar, 1 C buttermilk,
1 T vanilla, 1 T corn syrup.
Next add 1/2 t baking soda. Boil 10 more seconds. It will foam up when you add soda- Use a lg pot to avoid boiling over.
Monday, January 17, 2011
Thursday, January 13, 2011
MY HOLIDAY FAVS
Okay these will be recipes that I love to make around the holidays! Some are old, but some are new ones that I found this year...Hope you enjoy!
SPICED CREAM PUFFS W/Sweet Honey Filling
1 C water, 1/2 Cup butter, 1/8 t salt, 1 C flour, 1 t ground cinnamon, 1/2 t ground nutmeg, 1/2 t ground ginger, 1/8 t ground allspice, 4 lg eggs.
1)Pre-heat oven 375. line baking sheet with parchment paper (or spray). 2) in med saucepan, combine water, butter, salt. Bring to a boil. 3) In sm bowl combine flour, cinnamon, nutmeg, ginger, and allspice. Add to butter mixture, and vigorously stir with wooden spoon until mixture forms a ball. Remove from heat and let stand for 5 min. In a lg bowl, add flour mixture. Add eggs one at a time beating until smooth. Spoon dough into mounds on baking sheet. Bake 30-35 min or until puffed golden brown. let cool. Split in half (Remove any soft dough inside)Spoon desired amount of sweet Honey Filling in bottom of cream puffs. Can drizzle honey over the tops.
SWEET HONEY FILLING
1 Pkg cream cheese (8oz), softened, 1/4 C heavy whipping cream, 1/4 C sour cream,
2 T honey, 1/4 t ground nutmeg.
Beat together and chill for 4 hours.
COCA COLA CAKE
2 C flour, 2 C sugar, 1 t baking soda, 1/2 t ground cinnamon, 1/4 t salt, 1 C butter, 1 C coca cola, 1/2 C whole buttermilk, 1/4 unsweetened cocoa powder,
2 lg eggs, 1 t vanilla extract.
1) Preheat oven 350. Spray 13x9 cake pan. 2) In a lg bowl, combine flour, sugar, baking soda, cinnamon, salt. 3) in a med saucepan, combine butter, coca cola, buttermilk,and cocoa. Bring to a boil over med-high heat, whisking constantly. Remove from heat, and add flour mixture, whisking until smooth. Add eggs and vanilla, whisk until smooth. Pour batter into prepared pan; bake 30-35 min or until tooth pick comes out clean. Pour Coca-cola frosting over hot cake. let cool before serving.
COCA-COLA FROSTING
1/2 C butter, 1/2 coca-cola, 1/4 C cocoa powder, 4 C Powder sugar, 1 C chopped pecans
Bring butter, cola, and cocoa to a boil, whisking constantly. Remove from heat, gradually add powder sugar whisking until smooth. Stir in pecans.
EASY MICROWAVE FUDGE
3 C milk choco chips, 1 Can Sweetened Condensed Milk, 1/2 C cube butter
Optional- nuts, pb cups, candy canes, etcs
Put above ingredients in a med microwave safe bowl. Microwave for 3 min, take out, then stir, put back in for 20 sec and stir. repeat until all is melted. Pour into a well greased brownie pan. Put in fridge and let set.
*I like to put PB cups on top after I put it in the pan, so they melt into the fudge. You can also stir in nuts or put them on top. This works for any topping you like.
SCOTCH-A-ROOS
Some people call this something else, but I grew up with this name, so that's what it will be called on the blog. It doesn't matter what you call it though, because they are YUMMY!!!
6 C Rice Crispies, 1 C Sugar, 1 C Karo, 1 C Peanut butter, 1 C Choco chips, 1 C Butterscotch chips.
1. Cook Sugar, Karo and Peanut Butter in Sauce pan until melted on low heat. Take off heat and add Rice krispes. mix until well blended. Press down into a buttered cake pan (Butter hands or it will stick to them). Melt the chips together in microwave. Spread onto bars. Let cool.
*If you use a little less rice krispies, it will stay soft longer.
JINGLE BELL WREATH COOKIES
I didn't make these this year, but I have made them in the past and they are cute and fun to give to neighbors!
1 C sugar, 1 C Margarine (softened), 1 egg, 1 1/2 t Almond extract, 3 1/2 C flour,
1 t baking powder, 1/4 t salt, 1/2 C milk, Green Food coloring, cinnamon candies
Directions:
Cream sugar and margarine in a lg bowl. Add egg and extract, beating until fluffy. In a seperate bowl sift together flour, baking powder and salt. Add to creamed mixtue alternating with milk. Divide dough in 1/2. Tint half green (about 5 drops). Leave other half white. chill dough for 1 hr. Pre-heat oven 375. sprinkle sugar on work surface. for each wreath shape 1 t white dough and 1 green. Roll both into 4-in ropes. Twist ropes together to make a wreath. Place on cookie sheet. press 2-3 cinnamon candies on tops of each wreath to look like holly berries. Bake 9-12 min. cool on wire rack.
*You can sprinkle sugar on top before baking as well. I wish I had a pic of these, so you could see how cute they are.
HERB CHEESE CESCENT ROLLS
I'm not sure if you want my short version of this or Paula Deens, so I will give both. Mine is quick & easy and still tasted as good.
Mindi's version: Crescent rolls (quanity Depends on how many people you are serving)
Then find any flavor spreadable cheese (Not cream cheese). I used Rondele' Garlic and herb.
Spread cheese on each crescent and roll. Use directions for baking on the package. These were quick and a good appetizer on New Years. They would also taste good as your dinner roll.
Paula's Version: Sorry it Has way to many instructions. If you want her version Call me or e-mail me.
SPICED CREAM PUFFS W/Sweet Honey Filling
1 C water, 1/2 Cup butter, 1/8 t salt, 1 C flour, 1 t ground cinnamon, 1/2 t ground nutmeg, 1/2 t ground ginger, 1/8 t ground allspice, 4 lg eggs.
1)Pre-heat oven 375. line baking sheet with parchment paper (or spray). 2) in med saucepan, combine water, butter, salt. Bring to a boil. 3) In sm bowl combine flour, cinnamon, nutmeg, ginger, and allspice. Add to butter mixture, and vigorously stir with wooden spoon until mixture forms a ball. Remove from heat and let stand for 5 min. In a lg bowl, add flour mixture. Add eggs one at a time beating until smooth. Spoon dough into mounds on baking sheet. Bake 30-35 min or until puffed golden brown. let cool. Split in half (Remove any soft dough inside)Spoon desired amount of sweet Honey Filling in bottom of cream puffs. Can drizzle honey over the tops.
SWEET HONEY FILLING
1 Pkg cream cheese (8oz), softened, 1/4 C heavy whipping cream, 1/4 C sour cream,
2 T honey, 1/4 t ground nutmeg.
Beat together and chill for 4 hours.
COCA COLA CAKE
2 C flour, 2 C sugar, 1 t baking soda, 1/2 t ground cinnamon, 1/4 t salt, 1 C butter, 1 C coca cola, 1/2 C whole buttermilk, 1/4 unsweetened cocoa powder,
2 lg eggs, 1 t vanilla extract.
1) Preheat oven 350. Spray 13x9 cake pan. 2) In a lg bowl, combine flour, sugar, baking soda, cinnamon, salt. 3) in a med saucepan, combine butter, coca cola, buttermilk,and cocoa. Bring to a boil over med-high heat, whisking constantly. Remove from heat, and add flour mixture, whisking until smooth. Add eggs and vanilla, whisk until smooth. Pour batter into prepared pan; bake 30-35 min or until tooth pick comes out clean. Pour Coca-cola frosting over hot cake. let cool before serving.
COCA-COLA FROSTING
1/2 C butter, 1/2 coca-cola, 1/4 C cocoa powder, 4 C Powder sugar, 1 C chopped pecans
Bring butter, cola, and cocoa to a boil, whisking constantly. Remove from heat, gradually add powder sugar whisking until smooth. Stir in pecans.
EASY MICROWAVE FUDGE
3 C milk choco chips, 1 Can Sweetened Condensed Milk, 1/2 C cube butter
Optional- nuts, pb cups, candy canes, etcs
Put above ingredients in a med microwave safe bowl. Microwave for 3 min, take out, then stir, put back in for 20 sec and stir. repeat until all is melted. Pour into a well greased brownie pan. Put in fridge and let set.
*I like to put PB cups on top after I put it in the pan, so they melt into the fudge. You can also stir in nuts or put them on top. This works for any topping you like.
SCOTCH-A-ROOS
Some people call this something else, but I grew up with this name, so that's what it will be called on the blog. It doesn't matter what you call it though, because they are YUMMY!!!
6 C Rice Crispies, 1 C Sugar, 1 C Karo, 1 C Peanut butter, 1 C Choco chips, 1 C Butterscotch chips.
1. Cook Sugar, Karo and Peanut Butter in Sauce pan until melted on low heat. Take off heat and add Rice krispes. mix until well blended. Press down into a buttered cake pan (Butter hands or it will stick to them). Melt the chips together in microwave. Spread onto bars. Let cool.
*If you use a little less rice krispies, it will stay soft longer.
JINGLE BELL WREATH COOKIES
I didn't make these this year, but I have made them in the past and they are cute and fun to give to neighbors!
1 C sugar, 1 C Margarine (softened), 1 egg, 1 1/2 t Almond extract, 3 1/2 C flour,
1 t baking powder, 1/4 t salt, 1/2 C milk, Green Food coloring, cinnamon candies
Directions:
Cream sugar and margarine in a lg bowl. Add egg and extract, beating until fluffy. In a seperate bowl sift together flour, baking powder and salt. Add to creamed mixtue alternating with milk. Divide dough in 1/2. Tint half green (about 5 drops). Leave other half white. chill dough for 1 hr. Pre-heat oven 375. sprinkle sugar on work surface. for each wreath shape 1 t white dough and 1 green. Roll both into 4-in ropes. Twist ropes together to make a wreath. Place on cookie sheet. press 2-3 cinnamon candies on tops of each wreath to look like holly berries. Bake 9-12 min. cool on wire rack.
*You can sprinkle sugar on top before baking as well. I wish I had a pic of these, so you could see how cute they are.
HERB CHEESE CESCENT ROLLS
I'm not sure if you want my short version of this or Paula Deens, so I will give both. Mine is quick & easy and still tasted as good.
Mindi's version: Crescent rolls (quanity Depends on how many people you are serving)
Then find any flavor spreadable cheese (Not cream cheese). I used Rondele' Garlic and herb.
Spread cheese on each crescent and roll. Use directions for baking on the package. These were quick and a good appetizer on New Years. They would also taste good as your dinner roll.
Paula's Version: Sorry it Has way to many instructions. If you want her version Call me or e-mail me.
Thursday, August 26, 2010
SUMMER TIME CANNING
I'm doing a canning section In hopes that I will learn some more canning tips and recipes. That means (if you can)that I would love for you to share some of the things you can in the summer! I will also can a few things this summer and try to share them with you or just post recipes of stuff I've canned in the past. I can mostly give Thanks to my hubby for this section, he is the one that does the canning, I just help and do what he tells me to! I did do the pickles though, with my mom...
RASPBERRY JALAPENO JAM
This has been a very popular canning jam this year. Everyone I have let sample this, has gotten the recipe and made it. It's pretty quick to do and Delicious!
1-2 C fresh or frozen raspberries, 1/2 C finely chopped red or green pepper, 1/4 C finely Chopped jalapeno, 3/4 C vinegar, 3 C sugar, 1pkg liquid pectin.
In a Lg pot. Smash and stir raspberries, peppers, vinegar and sugar together. Cook and stir frequently until jam starts to boil. Boil for 3 min. Take off heat. Let stand for 5 min, then stir in Liquid pectin. Poor into 1/2 pint jelly jars. Hot bathe for 10 min. Raspberries and peppers all depend on how much heat you like. Take out jalapeno seeds for mild and leave a few seeds for little kick. I prefer more mild and it will still have a little kick without the seeds.
Serve over cream cheese w/ crackers (wheat thins and ritz are really good) I might make more of this around the holidays and give as gifts.
RASPBERRY JAM
5 Crushed raspberries, 7 C sugar, jelly jars
Using a potato masher to mash berries. Stir in Fruit Pectin. You can add 1/2 t butter to reduce foaming. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add Sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil 1 min, stir constantly. remove from heat. Put in hot jars. leave 1/4 in headspace. Clean rims with damp cloth. Add lids and rims. Hot bathe for 10min.
RASPBERRY SYRUP
I found a recipe that is so simple that I might try doing more next year. It's equal part raspberries and sugar. I blended the raspberries in a blender first and then measured it that way. You just cook until it boils for 3 min. put in jars and hot bathe for 15 min. Serve over hot pancakes or waffles.
GARLIC PICKLES OR GREEN BEANS
I have to Thank my friend Angela J. for this and hopefully she won't mind that I shared! These are the best pickles I've tasted in a long time. Even my kids down these. I had to have store pickles the other day and about gaged. It's just not the same
Brine: 1 gal water, 1 qt vinegar, 1C salt. Bring to a boil
Fill Clean bottling jars with sprigs of dill (fresh is the best) and plenty of garlic cloves (6-7 in each jar). Then fill with cucumbers. Fill with boiling brine. leaving 1/2 inch space at top. Clean tops of jar and top with hot lids and secure with rings. Hot bath in full rolling boil water for 5 min. Let seal and then store for a few months to letthe pickles get the yummy garlic flavor.
You can also do Green beans with this same recipe.
RASPBERRY JALAPENO JAM
This has been a very popular canning jam this year. Everyone I have let sample this, has gotten the recipe and made it. It's pretty quick to do and Delicious!
1-2 C fresh or frozen raspberries, 1/2 C finely chopped red or green pepper, 1/4 C finely Chopped jalapeno, 3/4 C vinegar, 3 C sugar, 1pkg liquid pectin.
In a Lg pot. Smash and stir raspberries, peppers, vinegar and sugar together. Cook and stir frequently until jam starts to boil. Boil for 3 min. Take off heat. Let stand for 5 min, then stir in Liquid pectin. Poor into 1/2 pint jelly jars. Hot bathe for 10 min. Raspberries and peppers all depend on how much heat you like. Take out jalapeno seeds for mild and leave a few seeds for little kick. I prefer more mild and it will still have a little kick without the seeds.
Serve over cream cheese w/ crackers (wheat thins and ritz are really good) I might make more of this around the holidays and give as gifts.
RASPBERRY JAM
5 Crushed raspberries, 7 C sugar, jelly jars
Using a potato masher to mash berries. Stir in Fruit Pectin. You can add 1/2 t butter to reduce foaming. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add Sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil 1 min, stir constantly. remove from heat. Put in hot jars. leave 1/4 in headspace. Clean rims with damp cloth. Add lids and rims. Hot bathe for 10min.
RASPBERRY SYRUP
I found a recipe that is so simple that I might try doing more next year. It's equal part raspberries and sugar. I blended the raspberries in a blender first and then measured it that way. You just cook until it boils for 3 min. put in jars and hot bathe for 15 min. Serve over hot pancakes or waffles.
GARLIC PICKLES OR GREEN BEANS
I have to Thank my friend Angela J. for this and hopefully she won't mind that I shared! These are the best pickles I've tasted in a long time. Even my kids down these. I had to have store pickles the other day and about gaged. It's just not the same
Brine: 1 gal water, 1 qt vinegar, 1C salt. Bring to a boil
Fill Clean bottling jars with sprigs of dill (fresh is the best) and plenty of garlic cloves (6-7 in each jar). Then fill with cucumbers. Fill with boiling brine. leaving 1/2 inch space at top. Clean tops of jar and top with hot lids and secure with rings. Hot bath in full rolling boil water for 5 min. Let seal and then store for a few months to letthe pickles get the yummy garlic flavor.
You can also do Green beans with this same recipe.
Monday, August 16, 2010
MY HELPFUL COOKING TIPS
Okay this section is just going to be little helpful cooking tips that I use. Who doesn't like helpful tips right!!!
THE BEST OF TIPS:
Cook books, Food Magazines and Word of mouth is the best way to get a good recipe. I Love the Gooseberry Patch cookbooks, Food and Family magazine, Paula Deen cookbooks and magazines, Taste of Homes recipes, Ward cook books and my Big Sister! There is many more, but I don't have all night. I am a collector of cookbooks and recipes, I should really organize them more often.
Another great tip is to check out cookbooks from the library and then copy the ones you want to try. I've been doing that and it saves me on having to spend a lot of money for new recipes. So don't be afraid to try new things, because usually they will be things you and your family will LOVE!!!!
COOKING BACON
I'm going to be honest and say "WE LOVE BACON!!!!" I know it's not the best way to get protein, but it's so good, we don't resist it.. You can always do a few extra minutes of exercising, right!
Well I have a couple of good tips when cooking bacon. 1ST: No matter how you choose to cook your bacon, RUN EACH SLICE UNDER COLD WATER FIRST. This was the best tip I ever got, because it keeps the bacon from shrinking to little bitty pieces. If you do this, your bacon will not loose it's size and it will be perfect with whatever you're doing with it.
2nd: Cook your bacon in the oven. I like this tip as well because it helps my house not smell overly run by bacon. It still smells a little, but it goes away faster. I line a cookie sheet with 2 layers of tin foil (saves on clean up) and place the bacon on it. I'll usually turn the oven to 375 or if I'm in a hurry 400. Cooking times will depend on how big and thick your bacon slices are. I usually start with 15 to 20 min, then just keep checking it until it is cooked the way I like it. Also when you take it out of the oven, tip the pan and drain as much grease a you can into a throw away container. (I have an old big diced tomato can that I keep under my sink and pull it out when I need to dump anything greasy) I also take the bacon off the pan and place on paper towels. I love bacon, but I hate to feel like I'm just eating grease. We usually cut are bacon in 1/2, because you get more slices out of it, but with the cold water trick, it makes the bacon a pefect size.
I've never tried the cold water trick when cooking it on the stove, it might make the grease splatter more. SO Oven or microwave is probably the best. In microwave I line a plate with paper towels and also place a paper towel on top. It soaks up the grease and it doesn't splatter in the microwave. I still try to get as much of the grease out as I can by dabbing with extra paper towels.
THE PERFECT BACON
THE BEST OF TIPS:
Cook books, Food Magazines and Word of mouth is the best way to get a good recipe. I Love the Gooseberry Patch cookbooks, Food and Family magazine, Paula Deen cookbooks and magazines, Taste of Homes recipes, Ward cook books and my Big Sister! There is many more, but I don't have all night. I am a collector of cookbooks and recipes, I should really organize them more often.
Another great tip is to check out cookbooks from the library and then copy the ones you want to try. I've been doing that and it saves me on having to spend a lot of money for new recipes. So don't be afraid to try new things, because usually they will be things you and your family will LOVE!!!!
COOKING BACON
I'm going to be honest and say "WE LOVE BACON!!!!" I know it's not the best way to get protein, but it's so good, we don't resist it.. You can always do a few extra minutes of exercising, right!
Well I have a couple of good tips when cooking bacon. 1ST: No matter how you choose to cook your bacon, RUN EACH SLICE UNDER COLD WATER FIRST. This was the best tip I ever got, because it keeps the bacon from shrinking to little bitty pieces. If you do this, your bacon will not loose it's size and it will be perfect with whatever you're doing with it.
2nd: Cook your bacon in the oven. I like this tip as well because it helps my house not smell overly run by bacon. It still smells a little, but it goes away faster. I line a cookie sheet with 2 layers of tin foil (saves on clean up) and place the bacon on it. I'll usually turn the oven to 375 or if I'm in a hurry 400. Cooking times will depend on how big and thick your bacon slices are. I usually start with 15 to 20 min, then just keep checking it until it is cooked the way I like it. Also when you take it out of the oven, tip the pan and drain as much grease a you can into a throw away container. (I have an old big diced tomato can that I keep under my sink and pull it out when I need to dump anything greasy) I also take the bacon off the pan and place on paper towels. I love bacon, but I hate to feel like I'm just eating grease. We usually cut are bacon in 1/2, because you get more slices out of it, but with the cold water trick, it makes the bacon a pefect size.
I've never tried the cold water trick when cooking it on the stove, it might make the grease splatter more. SO Oven or microwave is probably the best. In microwave I line a plate with paper towels and also place a paper towel on top. It soaks up the grease and it doesn't splatter in the microwave. I still try to get as much of the grease out as I can by dabbing with extra paper towels.
THE PERFECT BACON
NEVER GO WRONG CASSEROLE'S
I hate to say, I Love casseroles's, but I do! Besides crock pot meals, casserole's are one of those things that you can put together a head of time and then leave in the fridge until it's time to bake. It is also fun to mix a bunch of ingredients together and see what you come out with. If I pick the right ingredients my kids will actually eat them....
STUFF ZUCCHINI CASSEROLE
This is one to do in the summer when you are over run with zucchni's and yellow squash. My oldest hates squash, but he actually ate this, so you might have a chance with picky eaters...
WHAT YOU NEED: 2-4 Zucchini or yellow squash. (Depends on how big the casserole dish is) 1 garlic clove (minced), 1 lb sausage, 1 C bread crumbs, 1 C grated parmesan cheese, 1 can or jar spaghetti sauce, mozzerrella cheese (shredded)
Heat oven 350'
cut zucchini into chunks. Put in the bottom of a casserole dish. Brown garlic & sausage together (drain grease). Mix together bread crumbs & parmesan. Add to sausage and mix well. crumble or sprinkle sausage mixture over zucchini. Pour spaghetti sauce over sausage & zucchini. Bake for 30 min. Take out and sprinkle mozzerella cheese over the top. ut bake in for 5 more min or until chese is melted.
CHICKEN & STUFFiNG CASSEROLE
WHAT YOU NEED: 6-8 chicken breasts, 1 c cream of chicken soup, 2 C herb seasoned stuffing ( I just used chicken stuffing), 2 C cheddar cheese (shredded),
1/2 C water
Heat oven 350
Arrange chicken in the bottom of a greased casserole dish. Cover with soup, then stuffing, followed by the cheese and water. Cover with foil. Bake for 45 min. Uncover the last 10 min
Yes my picky 8 year old ate this one to!
ANOTHER CHICKEN & STUFFING CASSEROLE
WHAT YOU NEED: 3 C chicken, cut into chunks, dash of salt, 1/4 C butter,
1 C chopped celery, 1 C chopped onion, 1 C chredded carrots, 1 C cream of chicken,
1 C sour cream, 1 pkg stove top stuffing (chicken)
Heat oven 350
Boil chicken with salt. drain. Combine and saute' butter, celery and onion. When almost done, add carrots. Mix soup with sour cream. Add cooked chicken and vegetables. Heat through. Prepare stuffing mix according to package. spread chicken mixture into a 13x9 casserole dish. Top with stuffing. Bake until heated through (about 20 min or so)
STUFF ZUCCHINI CASSEROLE
This is one to do in the summer when you are over run with zucchni's and yellow squash. My oldest hates squash, but he actually ate this, so you might have a chance with picky eaters...
WHAT YOU NEED: 2-4 Zucchini or yellow squash. (Depends on how big the casserole dish is) 1 garlic clove (minced), 1 lb sausage, 1 C bread crumbs, 1 C grated parmesan cheese, 1 can or jar spaghetti sauce, mozzerrella cheese (shredded)
Heat oven 350'
cut zucchini into chunks. Put in the bottom of a casserole dish. Brown garlic & sausage together (drain grease). Mix together bread crumbs & parmesan. Add to sausage and mix well. crumble or sprinkle sausage mixture over zucchini. Pour spaghetti sauce over sausage & zucchini. Bake for 30 min. Take out and sprinkle mozzerella cheese over the top. ut bake in for 5 more min or until chese is melted.
CHICKEN & STUFFiNG CASSEROLE
WHAT YOU NEED: 6-8 chicken breasts, 1 c cream of chicken soup, 2 C herb seasoned stuffing ( I just used chicken stuffing), 2 C cheddar cheese (shredded),
1/2 C water
Heat oven 350
Arrange chicken in the bottom of a greased casserole dish. Cover with soup, then stuffing, followed by the cheese and water. Cover with foil. Bake for 45 min. Uncover the last 10 min
Yes my picky 8 year old ate this one to!
ANOTHER CHICKEN & STUFFING CASSEROLE
WHAT YOU NEED: 3 C chicken, cut into chunks, dash of salt, 1/4 C butter,
1 C chopped celery, 1 C chopped onion, 1 C chredded carrots, 1 C cream of chicken,
1 C sour cream, 1 pkg stove top stuffing (chicken)
Heat oven 350
Boil chicken with salt. drain. Combine and saute' butter, celery and onion. When almost done, add carrots. Mix soup with sour cream. Add cooked chicken and vegetables. Heat through. Prepare stuffing mix according to package. spread chicken mixture into a 13x9 casserole dish. Top with stuffing. Bake until heated through (about 20 min or so)
Wednesday, August 4, 2010
SAY "THANK YOU" WITH A LITTLE YUM!!!
I don't have too many of these, but hopefully I can slowly find some more and post them. My sister lead me to a fun website that had these recipes and they have been a Hit every time I have made them. The best part is that you can get creative and that is always fun! Go to www.bakerella.com for more fun ideas.
MINT OREO TRUFFLES
. I'll be honest, these are to die for! If you love oreos, these are a must try.
WHAT YOU NEED: 1 pkg mint oreos or oreos (I love mint), 1 8oz pkg cream cheese, softened, white Almond bark or dipping chocolate. Food processor
Reserve 7 cookies if you want to use them for decor on top, if you don't care about that, then dump pkg of oreos in a food processor and add cream cheese. mix until well mixed. Roll into balls and dip in white chocolate bark or milk chocolate bark, place on waxed paper until set. Store in refrigerater
Hint If you don't have a food processor, then put in zip-loc baggy and crush until really fine, and stir in cream cheese. A hand mixer might work as well (Not sure)
CAKE BALLS OR POPS
This is carrot cake flavor, it was so good
I did these as Thank You's at my sister-in-laws baby shower. I even found a little poem to hook onto them. I also made some on a platter to eat. You can make these into pops or balls. If you do pops you need the white sucker sticks.
What you need: 1 Box of your Favorite Cake mix, 1 Can cream cheese frosting, 1 pkg white or dark chocolate Almond bark or good melting chocolate. Bark works the best.
Make cake according to pkg directions and cool. crumble into a lg mixing bowl. Add the cream cheese frosting(Hint: You can get away with using just a 1/2 can of the frosting, especially if you are doing 2 cakes.) and mix with hands until blended together. Roll mixture into 1/4 size balls and lay on a cookie sheet. Chill in freezer for several hours. Melt chocolate or Almond bark in microwave or I use a double broiler. (Hint: Leave cake balls in freezer until chocolate is melted or close to being done. They are easier to work with if they are still frozen). Roll balls in chocolate, tap off extra, lay on wax paper until set.
Another hint: Melt a little chocolate at a time, so it doesn't cool and thicken. Also the balls are fast, but rolling in the chocolate takes a little time, So plan for that.
MINT OREO TRUFFLES
. I'll be honest, these are to die for! If you love oreos, these are a must try. WHAT YOU NEED: 1 pkg mint oreos or oreos (I love mint), 1 8oz pkg cream cheese, softened, white Almond bark or dipping chocolate. Food processor
Reserve 7 cookies if you want to use them for decor on top, if you don't care about that, then dump pkg of oreos in a food processor and add cream cheese. mix until well mixed. Roll into balls and dip in white chocolate bark or milk chocolate bark, place on waxed paper until set. Store in refrigerater
Hint If you don't have a food processor, then put in zip-loc baggy and crush until really fine, and stir in cream cheese. A hand mixer might work as well (Not sure)
CAKE BALLS OR POPS
This is carrot cake flavor, it was so good
I did these as Thank You's at my sister-in-laws baby shower. I even found a little poem to hook onto them. I also made some on a platter to eat. You can make these into pops or balls. If you do pops you need the white sucker sticks.What you need: 1 Box of your Favorite Cake mix, 1 Can cream cheese frosting, 1 pkg white or dark chocolate Almond bark or good melting chocolate. Bark works the best.
Make cake according to pkg directions and cool. crumble into a lg mixing bowl. Add the cream cheese frosting(Hint: You can get away with using just a 1/2 can of the frosting, especially if you are doing 2 cakes.) and mix with hands until blended together. Roll mixture into 1/4 size balls and lay on a cookie sheet. Chill in freezer for several hours. Melt chocolate or Almond bark in microwave or I use a double broiler. (Hint: Leave cake balls in freezer until chocolate is melted or close to being done. They are easier to work with if they are still frozen). Roll balls in chocolate, tap off extra, lay on wax paper until set.
Another hint: Melt a little chocolate at a time, so it doesn't cool and thicken. Also the balls are fast, but rolling in the chocolate takes a little time, So plan for that.
Friday, July 30, 2010
COOKIES, CAKES, AND JUST PLAIN YUM
Deserts have always been my specialty. That is usually what I'm asked to bring or it's the one I choose to bring. This will be the section with the most recipes when I get them all uploaded. I will only post all my FAV, which is mostly everything that involves Sugar and other things I shouldn't eat.
ALL STAR APPLE PIE
I didn't get to try this one, but I made it for the ladies I visit teach, so hopefully it turned out okay! My dad did like it as well so I think it was worth trying.
WHat you need: 1 Can apple pie filling, 1 T lemon juice, 1/4 t ground cinnamon, 1 baked pie shell, 1/4 c flour, 1/4 c brown sugar, 2 T cold butter, 1/4 c chopped pecans or walnuts, 1/4 c quick-cooking oats, 2 T flaked coconut.
Combine pie filling, lemon juice and cinnamon. (I didn't do the lemon juice or cinnamon because I have homemade apple pie filling that already has it in it). Spoon into pastry shell. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats an coconut; sprinkle over pie filling. bake at 400 for 12-15 min. You can cover edges with foil to help edges from getting over done. cool and seve with ice-cream or whip topping.
WALNUT-CRUNCH PUMPKIN PIE
Oh Man, this is my New favorite Pumpkin pie! More fattening the better, right!
What you need: 2 eggs, 1 can (15oz) canned pumpkin, 1 Can evaporated milk, 3/4 c brown sugar, 2 t vanilla extract, 1-1/2 t ground cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1 unbaked pie shell.
Topping: 1 C chopped walnuts, 3/4 C brown sugar, 1/4 C butter, melted.
Beat eggs. Beat in pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger, nutmeg. Pour into pastry shell. Cover edges loosely with foil. Bake 425 for 15 min. reduce heat to 350. remove foil bake 35-40 min. or until kinfe comes out clean. cool for 2 hours. Then mix togethehr topping mixture. Sprinkle over pie. cover edges with foil and broil 3-4 in from heat for 2 min or until golden brown. I ended up having to cook the pie for a lot longer, but just keep checking until it's done.
PAULA'S PEANUT BUTTER TOFFEE BARS
I just have to say, YUMMY! I think I liked these better than the normal PB Bars.
What you need: 2 c quick oats, 2 c flour, 1 c packed brown sugar, 1/2 c chopped roasted peanuts, 3/4 t baking soda, 1 1/4 c butter, softened, 1 8oz cream cheese, softened, 3/4 c crunchy peanut butter, 1/3 c sugar, 1 lg egg, 1 c toffee bits.
Preheat oven 350. Line 13x9 pan with foil, spray with cooking spray. I needed to make a lot, so I doubled the recipe and used a cookie sheet. In a lg bowl combine, oats, flour, brown sugar, peanuts, baking soda. Using a pastry blender, cut in butter until mixture is crumbly (I used a fork and my hands since a pastry blender is something I don't own). Press 1/2 of oat mixture down on pan. Bake 20min. In a bowl beat cream cheese, PButter, sugar, and eggs at medium speed with a mixture until combined. spread evenly over crust. sprinkle evenly with toffee bits and cover with rest of oat mixture. Bake 20-25 min or until golden brown. Let cool.
CARAMEL-PECAN BROWNIES
What You Need: 4 sq's Baker's unsweetened chocolate, 3/4 C butter, 2 C sugar,
4 eggs, 1 C flour, 1 pkg (14oz) kraft caramels, 1/3 C whipping cream, 2 C pecan halves divided
Heat oven 350. Line 13x9 pan with foil, with ends folded over sides. Grease foil. Microwave chocolate and butter in lg bowl on high 2 min. or until chocolate is completely melted. add sugar and eggs; mix well. Stir in flour until well blended. spread 1/2 the batter into prepared pan. Bake 25 min or until top is firm to touch.
Microwave caramels and ceam in medium microwave bowl on high 2 min. or until caramels are completely melted. Stir in 1 C nuts.
Spread caramel mix over brownie layer; cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 min or until top is firm to the touch. cool in pan.Lift brownies from pan with foil handles. Cut into squares and enjoy!
PAULA'S CHOCOLATE CHIP ZUCCHINI BREAD
I've never made zucchini bread before, but it turned out pretty good.
WHAT YOU NEED: 3 C flour, 1/2 t baking powder, 1 t salt, 1/2 t ground cinamon,
1/2 t ground nutmeg, 1 t baking soda, 3 eggs, 2 C sugar, 1 C veg oil, 2 t vanilla extract, 2 C grated zucchini (skin on), 1 C chopped pecans, 1 C semisweet choco chips, 1 T orange zest.
Heat Oven 350
Sift together flour, baking powder, salt, spices, and baking soda in a bowl. In a seperate bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla zucchini, pecans,(I left out pecans just in case someone was allergic to nuts, but it is probably yummy with them) chocolate chips, orange zest. Stir in sifted ingredients. Pour into well greased loaf pans. Bake for 50 min, or until toothpick comes out clean. Let cool.
ZUCCHINI CAKE -FAVORITE SUMMER CAKE
WHAT YOU NEED: 1/2 C Veg oil, 1/2 C Melted Butter, 1 3/4 C Sugar, 2 eggs. Mix these together.
Then Add: 2 1/2 C Flour, 2 t cinnamon, 1 t salt, 1 t baking soda, 1 t baking powder, 3 T cocoa powder, 1/2 C Milk, 1 T vanilla, 2 C grated zucchini (skin on)
Pour into greased cake pan and then
Mix and sprinkle on top of cake 3/4 C chocolate chips, 3/4 C Brown Sugar, 3/4 C walnut. (You can leave walnuts out if allergic or don't like). Bake 340 for 40 min
OATMEAL CAKE (2nd fav cake)
This is a cake my Grandma use to make all the time, but I got this recipe from a old job, which I can't disclose.
WHAT YOU NEED: Cake- 1 1/2 C boiling water, 1 C oatmeal (Not quick), 1/2 C shortening, 1 C Brown sugar, 1 C sugar, 2 eggs, 1 1/2 C flour, 1 t cinnamon, 1/2 t nutmeg, 1 t baking soda, 1/2 t salt
Topping: 1/2 C margarine, 1 C brown sugar, 1/3 C evaporated milk, 1 C coconut, 1 C chopped walnut, 1 t vanilla
Pour boiling water over oats and let stand and cooled. Cream shortening with sugars and eggs until fluffy. Add oats to creamed mix. Combine dry ingredients. and blend into creamed mixture. Pour into a greased cake pan. Bake 350 for 30-35 min. or until done.
WHile cake is baking make topping and pour over hot cake. Melt Butter and add sugar. Blend. Add rest of ingredients and stir.
BROWNIE CANDY CUPS
Chocolate and PB, what is better than that
WHAT YOU NEED: 1 Pkg Duncan hines chocolate lovers double fudge brownie mix. 2 eggs, 1/3 C water, 1/4 C Veg oil, 30 mini reeses pb cups, 1 box aluminum foil mini cups for muffins
Heat oven 350
Place foil liners on baking sheet. Spray with cooking spray. Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil. stir with spoon until well blnded (about 50 strokes). Fill each liner w/ 2 T of batter. Bake for 10 min and remove from oven. push 1 reeses in center of each cup until even with batter. Bake 5-7 min longer. Cool 5-10 min in pan, then move to cooling rack.
SUNNY LEMON BARS
This is one my hubby's favorite deserts, but I never dared make them until I found this recipe. It is so easy and yummy!
WHAT YOU NEED: 1-1/2 C plus 3 T flour, 2/3 C powdered sugar, 3/4 C Butter softened, 3 eggs, beaten, 1-1/2 C sugar, 1/4 C lemon juice. Garnish: powdered sugar
Combine: 1-1/2 cups flour, powdered sugar and butter. Mix well. Pat into a greased 13x9 baking pan. Bake 350 for 20 min. Whisk, remaining flour, eggs, sugar, lemon juice together until frothy; pour over hot crust. Bake until golden, about 20 min. Cool on wire rack. Dust with powdered sugar.
CHEESE CAKE
I also got this recipe from an old job. I of coarse can't say where, but it is my hubby's favorite, so I will share. This recipe makes a cookie sheet and a small pie plate, so it's good for feeding lots of people
What you need: 16 oz cream cheese (softened), 6 cups milk, 29oz of Jello cheese cake mix (Box over in baking section), Graham cracker crumbs, (some crust comes in the cheese cake box, but i always buy an extra box of them), Your favorite cheese cake topping. (we always do raspberry or strawberry)
Make graham cracker crust according to directions on pkg. In a kitchen aid mixer or lg bowl w/ a hand mixer. put cream cheese and 1 cup milk, mix, then slowly add 5 more cups of milk, mix until it's well mixed with cream cheese. (you don't want the cream cheese lumpy) Add the 29oz's of cheese cake powder mix. Mix until it is thick. Pour over crust and top with fav topping. Store in refrigerator!
BEST BANANA BREAD
What you need: 1 C sugar, 1/2 shortening (i use the sticks), 2 eggs, 3 banana's mashed, 2 c flour, 1 t baking soda, 1 t baking powder, 1/2 t salt, 1 t vanilla, 1/2 c water, 1/2 c chopped nuts.
Heat oven 350
Cream sugar and shortening, Add eggs, banana's, water, and vanilla. Add dry ingredients and mix until well blended. Stir in nuts. Pour into greased loaf pans. I always double this so I can get about 2 big and 2 med, pans. baking times differ so check after 45 min by inserting toothpick. If still runny leave in for 5-15 min more. Toothpick needs to come out clean. The top will be a little dark to. Mini loaves won't take as long so start out at 25 min and go from there.
TERESA'S MARSHMALLOW POPCORN
WHAT YOU NEED: Popped popcorn in a lg bowl 3/4 full, Add 2 C almonds and 4 C Marshmallows, stir together. Meanwhile in sauce pan bring 2 sticks butter, 1 1/3 C Sugar, 1/2 C karo syrup to a boil. Boil 2 min. Pour over popcorn mix and mix until coated. Can add mini m&m's after it's been cooled.
This is a yummy Concert in the park snack.
GRANDMA'S CARAMEL POPCORN
INSTRUCTIONS: Fill a giant bowl with 12 Qt's popped popcorn. In a sauce pan combine: 2 C Brown sugar, 1 C karo syrup, 1 C sweetened condensed milk, 1 Sq butter or margarine. Bring to a boil. Boil for 3 min. (I always do the cold water test to make sure it's ready to pour over corn) Pour over popped corn and mix to coat. You can spread on a buttered cookie sheet to cool.
Thanks Grandma for making this when we were kids! I loved it then and I still love it Now! I miss you!!!!
ALL STAR APPLE PIE
I didn't get to try this one, but I made it for the ladies I visit teach, so hopefully it turned out okay! My dad did like it as well so I think it was worth trying.
WHat you need: 1 Can apple pie filling, 1 T lemon juice, 1/4 t ground cinnamon, 1 baked pie shell, 1/4 c flour, 1/4 c brown sugar, 2 T cold butter, 1/4 c chopped pecans or walnuts, 1/4 c quick-cooking oats, 2 T flaked coconut.
Combine pie filling, lemon juice and cinnamon. (I didn't do the lemon juice or cinnamon because I have homemade apple pie filling that already has it in it). Spoon into pastry shell. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats an coconut; sprinkle over pie filling. bake at 400 for 12-15 min. You can cover edges with foil to help edges from getting over done. cool and seve with ice-cream or whip topping.
WALNUT-CRUNCH PUMPKIN PIE
Oh Man, this is my New favorite Pumpkin pie! More fattening the better, right!
What you need: 2 eggs, 1 can (15oz) canned pumpkin, 1 Can evaporated milk, 3/4 c brown sugar, 2 t vanilla extract, 1-1/2 t ground cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1 unbaked pie shell.
Topping: 1 C chopped walnuts, 3/4 C brown sugar, 1/4 C butter, melted.
Beat eggs. Beat in pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger, nutmeg. Pour into pastry shell. Cover edges loosely with foil. Bake 425 for 15 min. reduce heat to 350. remove foil bake 35-40 min. or until kinfe comes out clean. cool for 2 hours. Then mix togethehr topping mixture. Sprinkle over pie. cover edges with foil and broil 3-4 in from heat for 2 min or until golden brown. I ended up having to cook the pie for a lot longer, but just keep checking until it's done.
PAULA'S PEANUT BUTTER TOFFEE BARS
I just have to say, YUMMY! I think I liked these better than the normal PB Bars.
What you need: 2 c quick oats, 2 c flour, 1 c packed brown sugar, 1/2 c chopped roasted peanuts, 3/4 t baking soda, 1 1/4 c butter, softened, 1 8oz cream cheese, softened, 3/4 c crunchy peanut butter, 1/3 c sugar, 1 lg egg, 1 c toffee bits.
Preheat oven 350. Line 13x9 pan with foil, spray with cooking spray. I needed to make a lot, so I doubled the recipe and used a cookie sheet. In a lg bowl combine, oats, flour, brown sugar, peanuts, baking soda. Using a pastry blender, cut in butter until mixture is crumbly (I used a fork and my hands since a pastry blender is something I don't own). Press 1/2 of oat mixture down on pan. Bake 20min. In a bowl beat cream cheese, PButter, sugar, and eggs at medium speed with a mixture until combined. spread evenly over crust. sprinkle evenly with toffee bits and cover with rest of oat mixture. Bake 20-25 min or until golden brown. Let cool.
CARAMEL-PECAN BROWNIES
What You Need: 4 sq's Baker's unsweetened chocolate, 3/4 C butter, 2 C sugar,
4 eggs, 1 C flour, 1 pkg (14oz) kraft caramels, 1/3 C whipping cream, 2 C pecan halves divided
Heat oven 350. Line 13x9 pan with foil, with ends folded over sides. Grease foil. Microwave chocolate and butter in lg bowl on high 2 min. or until chocolate is completely melted. add sugar and eggs; mix well. Stir in flour until well blended. spread 1/2 the batter into prepared pan. Bake 25 min or until top is firm to touch.
Microwave caramels and ceam in medium microwave bowl on high 2 min. or until caramels are completely melted. Stir in 1 C nuts.
Spread caramel mix over brownie layer; cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 min or until top is firm to the touch. cool in pan.Lift brownies from pan with foil handles. Cut into squares and enjoy!
PAULA'S CHOCOLATE CHIP ZUCCHINI BREAD
I've never made zucchini bread before, but it turned out pretty good.WHAT YOU NEED: 3 C flour, 1/2 t baking powder, 1 t salt, 1/2 t ground cinamon,
1/2 t ground nutmeg, 1 t baking soda, 3 eggs, 2 C sugar, 1 C veg oil, 2 t vanilla extract, 2 C grated zucchini (skin on), 1 C chopped pecans, 1 C semisweet choco chips, 1 T orange zest.
Heat Oven 350
Sift together flour, baking powder, salt, spices, and baking soda in a bowl. In a seperate bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla zucchini, pecans,(I left out pecans just in case someone was allergic to nuts, but it is probably yummy with them) chocolate chips, orange zest. Stir in sifted ingredients. Pour into well greased loaf pans. Bake for 50 min, or until toothpick comes out clean. Let cool.
ZUCCHINI CAKE -FAVORITE SUMMER CAKE
WHAT YOU NEED: 1/2 C Veg oil, 1/2 C Melted Butter, 1 3/4 C Sugar, 2 eggs. Mix these together.
Then Add: 2 1/2 C Flour, 2 t cinnamon, 1 t salt, 1 t baking soda, 1 t baking powder, 3 T cocoa powder, 1/2 C Milk, 1 T vanilla, 2 C grated zucchini (skin on)
Pour into greased cake pan and then
Mix and sprinkle on top of cake 3/4 C chocolate chips, 3/4 C Brown Sugar, 3/4 C walnut. (You can leave walnuts out if allergic or don't like). Bake 340 for 40 min
OATMEAL CAKE (2nd fav cake)
This is a cake my Grandma use to make all the time, but I got this recipe from a old job, which I can't disclose.
WHAT YOU NEED: Cake- 1 1/2 C boiling water, 1 C oatmeal (Not quick), 1/2 C shortening, 1 C Brown sugar, 1 C sugar, 2 eggs, 1 1/2 C flour, 1 t cinnamon, 1/2 t nutmeg, 1 t baking soda, 1/2 t salt
Topping: 1/2 C margarine, 1 C brown sugar, 1/3 C evaporated milk, 1 C coconut, 1 C chopped walnut, 1 t vanilla
Pour boiling water over oats and let stand and cooled. Cream shortening with sugars and eggs until fluffy. Add oats to creamed mix. Combine dry ingredients. and blend into creamed mixture. Pour into a greased cake pan. Bake 350 for 30-35 min. or until done.
WHile cake is baking make topping and pour over hot cake. Melt Butter and add sugar. Blend. Add rest of ingredients and stir.
BROWNIE CANDY CUPS
Chocolate and PB, what is better than that
WHAT YOU NEED: 1 Pkg Duncan hines chocolate lovers double fudge brownie mix. 2 eggs, 1/3 C water, 1/4 C Veg oil, 30 mini reeses pb cups, 1 box aluminum foil mini cups for muffins
Heat oven 350
Place foil liners on baking sheet. Spray with cooking spray. Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil. stir with spoon until well blnded (about 50 strokes). Fill each liner w/ 2 T of batter. Bake for 10 min and remove from oven. push 1 reeses in center of each cup until even with batter. Bake 5-7 min longer. Cool 5-10 min in pan, then move to cooling rack.
SUNNY LEMON BARS
This is one my hubby's favorite deserts, but I never dared make them until I found this recipe. It is so easy and yummy!
WHAT YOU NEED: 1-1/2 C plus 3 T flour, 2/3 C powdered sugar, 3/4 C Butter softened, 3 eggs, beaten, 1-1/2 C sugar, 1/4 C lemon juice. Garnish: powdered sugar
Combine: 1-1/2 cups flour, powdered sugar and butter. Mix well. Pat into a greased 13x9 baking pan. Bake 350 for 20 min. Whisk, remaining flour, eggs, sugar, lemon juice together until frothy; pour over hot crust. Bake until golden, about 20 min. Cool on wire rack. Dust with powdered sugar.
CHEESE CAKE
I also got this recipe from an old job. I of coarse can't say where, but it is my hubby's favorite, so I will share. This recipe makes a cookie sheet and a small pie plate, so it's good for feeding lots of people
What you need: 16 oz cream cheese (softened), 6 cups milk, 29oz of Jello cheese cake mix (Box over in baking section), Graham cracker crumbs, (some crust comes in the cheese cake box, but i always buy an extra box of them), Your favorite cheese cake topping. (we always do raspberry or strawberry)
Make graham cracker crust according to directions on pkg. In a kitchen aid mixer or lg bowl w/ a hand mixer. put cream cheese and 1 cup milk, mix, then slowly add 5 more cups of milk, mix until it's well mixed with cream cheese. (you don't want the cream cheese lumpy) Add the 29oz's of cheese cake powder mix. Mix until it is thick. Pour over crust and top with fav topping. Store in refrigerator!
BEST BANANA BREAD
What you need: 1 C sugar, 1/2 shortening (i use the sticks), 2 eggs, 3 banana's mashed, 2 c flour, 1 t baking soda, 1 t baking powder, 1/2 t salt, 1 t vanilla, 1/2 c water, 1/2 c chopped nuts.
Heat oven 350
Cream sugar and shortening, Add eggs, banana's, water, and vanilla. Add dry ingredients and mix until well blended. Stir in nuts. Pour into greased loaf pans. I always double this so I can get about 2 big and 2 med, pans. baking times differ so check after 45 min by inserting toothpick. If still runny leave in for 5-15 min more. Toothpick needs to come out clean. The top will be a little dark to. Mini loaves won't take as long so start out at 25 min and go from there.
TERESA'S MARSHMALLOW POPCORN
WHAT YOU NEED: Popped popcorn in a lg bowl 3/4 full, Add 2 C almonds and 4 C Marshmallows, stir together. Meanwhile in sauce pan bring 2 sticks butter, 1 1/3 C Sugar, 1/2 C karo syrup to a boil. Boil 2 min. Pour over popcorn mix and mix until coated. Can add mini m&m's after it's been cooled.
This is a yummy Concert in the park snack.
GRANDMA'S CARAMEL POPCORN
INSTRUCTIONS: Fill a giant bowl with 12 Qt's popped popcorn. In a sauce pan combine: 2 C Brown sugar, 1 C karo syrup, 1 C sweetened condensed milk, 1 Sq butter or margarine. Bring to a boil. Boil for 3 min. (I always do the cold water test to make sure it's ready to pour over corn) Pour over popped corn and mix to coat. You can spread on a buttered cookie sheet to cool.
Thanks Grandma for making this when we were kids! I loved it then and I still love it Now! I miss you!!!!
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