Wednesday, November 7, 2007
1 29 oz can of pumpkin
1 13 oz can of evaporated milk
1 1/2 cups sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 yellow cake mix
2 sticks of margarine
1 cup pecans (optional)
Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar and eggs together and blend well. Add salt and spices and mix well. Pour into greased 9x13 inch cake pan. Sprinkle 1 yellow cake mix (dry) evenly over pumpkin mix. Melt margarine and drizzle evenly over the cake mixture. Sprinkle 1 cup pecans (optional) over the top. Bake for approximately 1 hour at 350 degrees. Cool and top with Cool Whip.
Extra hint: Stir about 1/4 cup of maple syrup into your cool whip for a great creamy maple topping
Thursday, October 25, 2007
Do you want to taste Fall all in one little muffin?
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Thank you Suzanne Thomas for this yummy recipe!
Sunday, September 23, 2007
1 ½ cups bran cereal (I use All Bran)
2 tsp baking SODA
2 tsp salt
2 cups brown sugar
4 eggs, beaten
1 cup oil
1 Quart buttermilk
Mix, place in muffin tins, cook 400 for 20 minutes
Tip: I had to buy 2 quart buttermilk, so instead of letting it go bad, I doubled the recipe and froze some. You might have to buy 2 bags of whole wheat flour.
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).
Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.
1 large onion, chopped (I buy frozen chopped onions, cuz I hate chopping them myself)
1 pkg Hidden Valley Ranch dry dressing mix
1 pkg Taco seasoning mix
1 can pinto beans
1 can chili hot beans
1 can whole kernel corn (drain)
1 can stewed Rotel tomatoes (Mexican flavor)
1 can stewed tomatoes (I usually tear these up a little b/c I hate big chunks of tomatoes)
Brown meat and onion on skillet, drain. In larger pot, add all ingredients (meat too) and simmer.
Serve w/ chips and cheese.
This is a great recipe to double and freeze.
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterrey Jack cheese (optional)
Sour cream (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.
Wednesday, September 19, 2007
7 oz. jar sun dried tomatoes (drain/dice tomatoes but reserve the oil)
1/2 pkg (4 oz) cream cheese
4-6 oz. feta or goat cheese
1 Tbsp milk
1/2 cup diced onions
3 Tbsp diced olives OR 1 Tbsp capers
2 cloves garlic, minced
In a small bowl, mix sun dried tomatoes, onions, olives & garlic.
In separate bowl, beat softened cream cheese, feta/goat cheese & milk until smooth.
Spread reserved oil on slices of bread and toast (I put mine in the broiler).
Spread cheese mix on top of toasted bread and top with tomato mixture.
Great for parties!
Tuesday, September 18, 2007
|2 Tbsp. Balsamic Vinaigrette Dressing|
|1/2 lb. shrimp, cleaned (about 10 large)|
|3/4 cup chopped tomatoes (about 1 medium)|
|2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed|
|2 Tbsp. chopped fresh basil leaves, divided|
|1/4 lb. (4 oz.) fettuccine, cooked, drained|
|2 Tbsp. Shredded Parmesan Cheese|
|POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.|
|ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.|
|PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.|
Thursday, September 6, 2007
Monday, August 27, 2007
2 medium onions, chopped
4 cloves garlic, minced
3 cups chicken stock
2 lbs. heirloom tomatoes (any color & markings on tomato are fine)
fresh basil (1T)
Salt & pepper to taste
1 cup heavy cream
FYI-tomatoes should NEVER be stored in a refrigerator! (contrary to public belief) Heat EVOO in large saucepot. Stir in onions & garlic until the onions are soft. Add the tomatoes & broth. Season w/ salt & pepper. Bring to a boil, reduce heat & simmer for 15 minutes. Stir in basil & continue to cook for another 5-10 minutes. Pour mixture into a blender & puree. Soup can then be strained if you want to get out any tomato skin (or you can peel them prior to cooking them). Stir in cream & serve.
2 cups parmesan
1/4 cup capers, rinse & chop
2 T garlic, minced
1 T lemon zest
1/2 cup EVOO
12 thick slices baguette, toasted
Combine first four ingredients, stir in olive oil & spread on tasted baguette. Bake at 350 for just long enough that the topping looks like a dried coating.
Tuesday, August 21, 2007
4-5 cups cooked/cubed chicken
2 cans cream of chicken
8 oz sour cream
Mix in a bowl: cooked/cubed chicken, cream of chicken, sour cream. Taste and might need to add more creams according to your taste. Pour picante sauce in the mix according to your taste. Mix in a few cups of cheese.
Place large amount of the mix on one end of tortilla. Wrap the tortilla up and place seam down in dish. Repeat until all tortillas are filled. If mixture remains spread on top of all tortillas in dish.
350* 45 minutes or until heated all the way through.
Enjoy! Great with a green salad!
Monday, August 20, 2007
Cooked chicken, cubed
1 can cream of mushroom soup
1/4 c (or one heaping tablespoon scoop) mayonnaise
1/2 tsp lemon juice (or one squirt)
3/4 c. cheddar, grated
bread crumbs tossed with melted butter
Arrange steamed broccoli in casserole dish (I usually spray it with non-stick). Arrange chicken over broccoli, and drizzle sauce over both. Top with cheese and then buttered bread crumbs.
Bake about 40 min at about 350.
Thursday, August 16, 2007
1 cup chicken broth
1 can cream of potato soup
1 can cream of chicken soup
2 cups cubed cooked chicken
1/3 cup chopped green onions
1 can Mexicorn, undrained
1 can (4 oz.) chopped green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese
In 4 quart sauce pan, combine first 4 ingredients & blend well. Add all other ingredients except cheese. Mix well. Cook over medium heat 5-8 minutes, stirring occasionally. Remove from heat. Add cheese & stir until melted. I like to serve w/ cornbread.
1 cup celery, chopped
6 carrots, peeled & chopped
2 cans chicken broth
2 cans broccoli cheese soup
1 can evaporated milk
1 pound velveeta cheese cut into chunks
2 cups broccoli, cooked & chopped
Saute onions, celery, and carrots in a small amount of oil until tender. Blend in a blender with 2 cups water until creamy. Whisk together the broth, soup and milk. Add to the blended veggies. Heat in a large pan until hot, but NOT BOILING.
Add the velveeta until melted; add the broccoli and heat through. May be doubled. Freezes well.
2 Tbsp ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce
1 salmon fillet (2 pounds)
In a bowl, whisk first 8 ingredients. Pour 1/2 cup into a large resealable plastic bag; add salmon. Turn to coat and refrigerate for up to 2 hours (I usually just marinate for 30 mins). Cover and refrigerate remaining marinade.
Using grill, grill salmon skin side up over med-high for 2-4 minutes. Transfer to a double thickness heavy duty foil. Spoon some of the reserved marinade over salmon. Fold foil around salmon and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade after cooking. (If not using a grill just cook in foil in oven at 400 degrees until fish flakes easily).
*Recipe from Taste of Home's Light and Tasty
Tuesday, August 14, 2007
1 cup sugar
1 1/2 teaspoons baking powder
10 saltine crakers, crushed
1 cup chopped pecans
1/2 pint heavy whipping cream
3 tablespoons confectioners/powdered sugar
1 tub fresh strawberries
To make crust- beat egg whites until stiff with peaks, add sugar slowly. Add baking powder slowly; should be thick and moldable. Fold in crackers and pecans. Pour into a lightly greased pie plate and mold up the sides. Bake 325 for 25 min.
Let cool completely and add cut strawberries (or sub peaches!). Top with homemade whipped cream: Beat together whipping cream and conf. sugar until stiff. Let chill in the the refrigerator overnight or for at least 2 hours.
1 tablespoon plus 1 teaspoon flour
2 green bell peppers, cut lengthwise
1 large onion, halved and cut lengthwise
2 celery stalks, cut into 1/2 inch pieces
1 28 oz can whole plum tomatoes, crushed
1 14 oz can chicken broth
2 teaspoons fresh chopped parsley
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 pound shrimp, peeled and deveined
2 cups cooked white rice, for serving
Melt butter over med. heat. Add flour and stir until brown (3-4 min). Add bell peppers, onion, & celery; cook until softened (apx. 7 min). Add tomatoes, broth, parsley, spices, salt and hot sauce. Bring to a boil; reduce heat and simmer low for 30 min. Stir in shrimp and cook until pink (3-5 min). Serve over rice. Great with cornbread!
2 envelopes Knorrs Pesto Sauce mix
1 jar sun dried tomatoes
1 package fresh Parmesan cheese
1/2 cup pine nuts
1 box bowtie pasta, cooked and drained
Follow directions on the back of the pesto envelopes. Add pinenuts, sun dried tomatoes and chicken to sauce. Pour over pasta and mix well. Mix in parmesan cheese and sprinkle some on top.
Bake at 350 for 15-20 minutes
Monday, August 13, 2007
1 avocado, halved, seeded, peeled and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh oregano
1 Tbsp. olive oil
1 Tbsp. red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
Pita chips or tortilla chips
In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.
2 cloves of garlic, minced (2 teaspoons)
2 Tbl veg oil
4 once can of green chilies
15 ounce can Italian style stewed tomatoes, chopped
4 cup chicken broth
1 tea lemon pepper
2 tea Worcestershire
1 tea chili powder
1 tea ground cumin
½ tea hot sauce
4 Tbl flour
½ cup water
1 pound chicken breast, cut in cubes
s and p to taste
In sauce pan, cook onion and garlic in oil over low heat, until softened.
Add chilies, tomatoes with juice, broth, lemon pepper, Worcestershire, spices and hot sauce. Simmer 20 minutes.
In small bowl combine flour with water and whisk into soup. Boil soup and simmer for 5 minutes. Add chicken and simmer until ready to eat. Serve with tortilla chips.
2 Cups of minute rice
2 Cans Cream of Chicken
2 Tbls poppy seeds
8 oz. sour cream
8 oz. Monterrey Jack Cheese or Mozzarella
Mix Cream of Chicken, 1 1/2 cups of Chicken Broth, 1 Tbls poppy seed, 2 Cups uncooked rice, 8 oz. sour cream, and 8 oz. Monterrey Jack Cheese and chicken.
for the topping, crush 2 sleeves of Ritz Crackers and mix with 1 Tbls poppy seed, 1 stick of melted butter.
Pour topping on top of chicken mixture and cook at 350 for 30 minutes.
This is a great recipe to double and freeze.
1 beaten egg
1 12 oz cottage cheese (drained) or Ricotta cheese
1/2 c shredded Mozzarella cheese
1/4 c grated Parmesan
2 T snipped, fresh parsley
1/2 tea dried oregano, crushed ***if I don't have these, I just use Italian Seasoning.
I also usually add Italian sausage or hamburger meat
Cook pasta shells, until they are almost done (still a little firm) and cool on a layer of foil.
Add all ingredients together (except sauce) and stuff the shells.
Pour sauce over shells and top with monz cheese. Bake 350 for 15 minutes covered and then 15 uncovered.