Thursday, November 18, 2010
3 cups flour
4 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
2/3 cup dark brown sugar
1 cup canned pumpkin
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter
Preheat waffle iron. In a large bowl combine 1st 5 ingredients.
In a separate bowl beat eggs and brown sugar together until fluffy.
Beat in remaining wet ingredients.
Stir the wet ingredients into the dry ingredients just until moist.
Cook in the waffle iron.
Thursday, November 4, 2010
2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce
Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.
Serve over mashed potatoes, and with a green salad.
Sunday, September 12, 2010
1 c. sugar
1 tsp. vanilla
1 c. grated zucchini
-add into above mixture
2 T. cocoa
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
- bake at 350 for 10-11 min.
Wednesday, May 5, 2010
4 cups grape juice
1/2 cup lemon juice
3 cups warm water
1 cup orange juice
Stir sugar and warm water together until sugar is dissolved. Add the other juices and freeze in a container with a lid. When frozen, chop with a fork. Freeze again until ready to serve. It is easier to chop ahead of time and have it ready.
1 (6.5 oz.) jar marinated artichokes, drained and chopped
1/3 c. finely chopped red onion
1 French baguette, cut into 1/3" thick slices
1/2 c. grated Romano cheese
5 Tbsp. mayo
Preheat the broiler. In a medium bowl, mix the marinated artichoke hearts, Romano cheese, red onion, and mayo. Toast baguette to very light brown. Top french baguestte slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until the toppings are bubbly and lightly browned.
1/2 C sugar
1/2 C brown sugar
1/3 C margarine or butter, softened
1/3 C shortening
1 t vanilla
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 C nuts, optional
1 pkg (6 oz) semi sweet chocolate chips
Heat oven to 375. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfulls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet.
*can also add 1/3 C crushed peppermint candy with remaining ingredients.
Monday, March 15, 2010
1 14 oz. can sweetened condensed milk
1 sm. Pkg. instant vanilla pudding
36 vanilla wafers
¾ cp. Mini semi-sweet chocolate chips
1 ½ cp. Cold water
2 cps. Cool whip
1 quart fresh strawberries sliced in half
Combine milk and water. Add pudding, beat well. Chill for 5 mins. Fold in cool whip. Spoon 2 cps. pudding mixture into a serving bowl or trifle bowl. Top with ½ of each remaining ingredients. Top with remaining pudding and repeat layers. Garnish with additional strawberries, choco. chips and wafers. Chill thoroughly.
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) instant vanilla pudding
1 jar (12-14 oz.) caramel ice cream topping
1 ½ cps. Chopped pecans, toasted
2 cps. Cold milk
1 tsp. cinnamon
1 large can apple pie filling
1 8 oz. cool whip, thawed
Toast pecans in frying pan. Prepare and bake cake according to package directions, using two greased round baking pans the size of your trifle bowl. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl whisk milk, pudding, and cinnamon for 2 minutes. Let stand for 2 minutes or until soft set. Put one cake layer in trifle bowl. Poke holes in cake with a long wooden skewer. Gradually pout 1/3 of the caramel topping over the cake. Sprinkle with ½ cup pecans and spread with half of the pudding mixture. Spoon half of pie filling over the pudding. Spread with ½ carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
1 19.8 oz. package brownie mix
1 12 oz. cool whip
1 cp. Chopped pecans (reserving ¼ cp. For garnish)
1 cp. Miniature chocolate chips
2 3.9 oz chocolate instant pudding
8 skor bars, coarsely crushed
Prepare brownie mix according to package directions in a 13x9 pan. Cool and crumble. Prepare pudding according to package directions, omitting chilling. Layer half of crumbled brownies in a 3 quart trifle bowl. Top with half of pudding, half of coarsely Brownie Triflecrushed candy bars, nuts, chocolate chips and half of whipped topping. Repeat with remaining brownies, pudding and toppings. Cover and chill 8 hours or overnight. Garnish with remaining crushed candy bars.
6 cups of water (I use 2 cans of chicken broth and 4 cups of water)
3 chicken breasts ( I use about 8 tenders)
1 tablespoon chicken bouillon or base (4 bouillon cubes for 4 cups of water in addition to the broth)
2 cups chopped celery
2 cups chopped carrots
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles (I like the rottini noodles better for this recipe)
1/4 cup of flour (I used 1-2 tblsp. of cornstarch and water instead)
1/2 cup cold water.
Bring water (and broth) to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut into small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour (cornstarch) and water (I don’t use very much with the cornstarch. Just enough to make it wet.) together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Friday, February 12, 2010
Sweet Roll Dough:
1 pkg active dry yeast (1 scant T)
1/2 C warm water
1/2 C lukewarm milk, scalded then cooled
1/2 C sugar
1/2 C shortening
1 t salt
3 1/2-4 C flour
1/2 C sugar
4 t cinnamon
Beat 1 1/2 C powdered sugar, 2 T butter (softened), 1 1/2 t vanilla and 4-6 t hot water until smooth and of spreading consistency.
Scald milk about 20 minutes before starting so that it has time to cool. Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 C of the flour. Beat until smooth. Mix in enough remaining flour to make dough more solid. Place all remaining flour in a mound on the counter and place dough over it. Knead in all flour until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Punch down dough. Cover with inverted bowl; let rest 15-20 minutes. Shape into rolls.
Take dough and split into 2 even balls. Roll each dough ball flat into about a 9x15 in rectangle. Make sure dough is even in thickness. Spread softened butter in a thinish layer over the rolled out dough. Then sprinkle evenly with cinnamon mixture. Roll up dough from the long side all the way across. Pinch closed. Cut into 9 rolls. Place in a greased 9x9 pan. Repeat with other dough ball.
Let rolls rise 40 minutes. Bake at 375 for 25-30 minutes covering with foil after about 10 minutes. When done let cool and mix up creamy glaze. Drizzle over the top of all 18 rolls.
Monday, February 1, 2010
1/4 tsp salt
6 oz Radiatore Pasta
1 cooked boneless skinless chicken breast (of medium size) cut into 1/2 inch cubes
1 cup rounded mini carrots (baby)
1 cup broccoli
1 green onion (add more to taste)
8-10 fl oz Kraft "Special Collection" Parmesan Romano Dressing
1/3 to 1/2 cup Shredded Parmesan Cheese
Cook the Pasta as directions on bag. Best if a little firm. Break the broccoli into medium small sprigs. Cut carrots diagonally. Slice green onion thinly and break into rings.
Add the broccoli, carrots, chicken and onions to the pasta. Stir in the dressing and then the salt. Finally add the parmesan cheese and mix. The salad should be creamy, but not too creamy.
The only store around that carries the dressing (right now) is the Orem Target. Substituting the dressing with something else isn't the same. I know Macey's carries the pasta.
4 cups boiled, diced chicken
1 cup diced celery
2 Tbsp Mustard
1 small can Mandarin oranges
2 Tbsp chopped green onions
1 diced green pepper (I dice the celery & pepper very small)
1 pint Miracle whip (I don't use the whole pint)
1 9 oz can Chinese noodles
1/2 cup green olives (optional)
1 small can crushed pineapple
Combine all ingredients except mandarin oranges and noodles. Use Miracle Whip to taste and refrigerate overnight. Add mandarin oranges and noodles just before serving. Mandarin oranges can be kept cold overnight also.
Friday, January 22, 2010
3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)
Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.
Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.
Great Gowiths: mashed potatoes and green beans