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Wednesday, August 26, 2009

Crazy Crust Apple Pie


The one that makes its own sweet, crumbly, biscuit-like crust!

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield 1 - 9 inch deep dish pie

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
3. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
4. Bake in preheated oven for 40 to 45 minutes, until crust is browned.

__________________________
“The longer I live the more beautiful life becomes. If you foolishly ignore beauty, you will soon find yourself without it. Your life will be impoverished. But if you invest in beauty, it will remain with you all the days of your life.” Frank Lloyd Wright

Tuesday, August 25, 2009

Chicken and Dumplings


Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 (14.5 ounce) cans reduced sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cooked, cubed chicken breast
1 2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions:
1. In a Dutch oven coated with nonstick cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
2. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).


Nutritional Analysis:
1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1 g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Chili


I use ground turkey and nobody can tell the difference. Can be made on the stove or in the slow cooker. It's quick, easy and so good.

PREP TIME 10 Min
COOK TIME 1 Hr 45 Min
READY IN 1 Hr 55 Min

Ingredients:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Directions:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Monday, August 24, 2009

Mississippi Mud Cake


A very rich cake and one of my favorites

Original recipe yield 1 - 9x13 inch cake

Ingredients:
2 cups white sugar
2 sticks butter, softened
2/3 cup unsweetened cocoa powder
1 1/2 cups flaked coconut
4 eggs
1 1/2 cups all-purpose flour
1 teaspoons vanilla extract
1 1/2 cups chopped pecans

12 ounces marshmallow creme

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
2. Cream together cocoa, white sugar, and butter until light and fluffy. Add the eggs, and vanilla and beat well.
3. Mix flour, baking powder, coconut, and chopped pecans together into the egg mixture and stir until just combined. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes.
5. When done spread marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.

To Make Chocolate Icing:
1 box confectioners' sugar
1 stick butter
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
1/2 cup canned evaporated milk

Directions:
1. Beat together the confectioner's sugar, the remaining cocoa, vanilla, and butter. Continue to beat and add enough evaporated milk to make icing
2. Spread on cake.

White Chocolate Cake


This is a very heavy white chocolate cake with a white chocolate frosting. I used 3 cake pans instead of 2, raspberry jam between the layers

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
Original recipe yield 1 - 2 layer 9 inch cake

Ingredients:
1/4 lb. white chocolate
1 cup butter
1/2 cup boiling hot water
2 cups white sugar
4 eggs (seperated)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup nuts
1 teaspoon baking soda
1 cup buttermilk
1 cup coconut

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt white chocolate in boiling hot water. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well with each addition. Mix in melted white chocolate and teaspoon vanilla. Stir in flour mixture alternately with buttermilk.
4. Beat egg whites until stiff. Fold in egg whites into batter
5. Gently fold in nuts and coconut.
6. Pour into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

To make Frosting:
Frosting:
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1 cup coconut
1 cup sugar
4 teaspoon butter
nuts

Directions:
1. In a medium sauce pan mix milk, sugar and butter, bring to boil over medium heat, stirring constantly, until mixture is very thick.
2. Add vanilla and cook over low heat 15 mintues.
3. Add coconut and nuts and beat.
4. Spread between layers, on top and sides of cake.

Pineapple UpsideDown Cake


The best. Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I use pineapple rings and place the cherry in the center of each ring.

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

Ingredients:
3 tablespoons butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
1/4 cup walnut halves
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Drain pineapple and reserve 1/2 cup of the juice.
2. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.
3. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.
4. Spread batter in pan over pineapple. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

Frozen Salad Ice


These are great to keep in the freezer and they are ready for a HOT summer treat. They can also be added to a Sangria wine punch recipe.

PREP TIME 15 Min
READY IN 1 Hr 15 Min

Ingredients:
2 cups white sugar
1 cups water
juice of 1 lemon
4 bananas, diced
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
1 (20 ounce) can peaches, drained and cup up
1/8 teaspoon of salt

Directions:
1. Combine all fruit.
2. Cook sugar, salt and water to make syrup.
Cook the syrup until it comes to a good boil and sugar is good and dissolved.

3. Pour over fruit.
4. Proportion fruit into cupcake lines in muffin tins.
5. Freeze until solid.
6. Remove papers and store in plastic bags until ready to use.

Deviled Eggs


Try putting jalapeno's in them. That is a great change of taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients:
6 eggs
1 teaspoon salt
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon paprika (optional)
salt and pepper to taste

Directions:
1. Place eggs in a medium sauce pan. Add enough water to cover eggs. Add 1 teaspoon of salt.
2. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
3. Remove from heat. Drain. Place eggs in ice water. Peel.
4. Cut peeled eggs in half lengthwise and scoop out yolks into a small bowl.
5. Mash yolks with a fork and add mayonnaise, mustard and paprika. Stir to combine. Salt and pepper to taste.
6. Fill empty egg white halves with egg mixture and garnish as desired.
7. Keep in refrigerator until ready to serve.

Hot Mustard


Ingredients:
# 1/2 c dry Mustard
# 1 c cider Vinegar
# 3 Eggs, beaten
# 1 c Sugar
Directions:
Mix mustard and vinegar together
Cover and let stand overnight
In saucepan combine the beaten eggs and sugar and add the mustard mixture
Cook over low heat until thick, stirring constantly
Refrigerate

Yummy Pork Chops


I sliced an onion and put on top of the pork chops and baked them in the oven 350 degrees for 1 hour. It increases the cook time to 1 hr and ready in 1 hr 35 min.

PREP TIME 5 Min
COOK TIME 30 Min
READY IN 35 Min

Ingredients:
2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops

Directions:
1. In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Friday, August 21, 2009

Strawberry Cake


This is one GOOD cake!

Ingredients:
1 white cake mix
1 (3 oz) pkg strawberry jello
1/2 Cup vegetable oil
1/2 Cup water
4 eggs
1/2 Cup strawberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 round cake pan.
2. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, and strawberries and mix until just combined. Pour batter into 2 round prepared pan.
3 Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

BUTTER CREAM ICING
Ingredients:
2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
juice from strawberries

Directions:
1. In a saucepan, over medium heat, heat cream and butter until butter is melted.
2. Stir in the strawberries and confectioners' sugar.
3. Remove from heat, and beat with an electric mixer until thick and smooth.

NOTE: If I am using FRESH strawberries I add 1 cup of fresh strawberries to cake.

Chocolate Cake



Ingredients:
3/4 C. Butter
2 C. Sugar
2 Eggs
1 Tbsp. Vanilla
1 C. Sour Milk
2 1/2 C. Flour
2 tsp. Soda
1/2 C. Cocoa
pinch salt
1 C. Boiling Water

Directions:
Cream butter, sugar add eggs one at atime.
Beat well.
Add vanilla to milk
Sift flour, soda, salt and cocoa together.
Add alternately with milk.
Pour in boiling water all at once and stir.
Bake 350 - 30 min.

Use cocoa instead for flour when preparing pan for chocolate cake

Do not grease the sides of cake pans. How would you like to climb a greased pole?

Behold the turtle....

He makes progress only when he sticks his neck out.

Brussels Sprouts with Grapes

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
Original recipe yield 10 cups

Ingredients:
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
1/4 cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter

Directions:
1. Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
2. Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

Caramelized Brussels Sprouts with Pistachios


I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them

Ingredients:
4 pounds Brussels sprouts
1/2 Cup unsalted butter
4 small red onions, cut into strips
1/4 Cup red wine vinegar
2 Tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios

Directions:
1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

Okra Fritters

In the south okra is every where. I threw together this recipe, when trying to come up with something different. When I make this for the kids I leave out the tomatoes and onion

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

Ingredients:
2 pounds fresh okra, sliced in 1/8 inch pieces
1 large tomato, diced
1 onion, diced
6 packets instant grits
2 eggs, lightly beaten
salt and black pepper to taste
1/2 cup oil for frying, or as needed

Directions:
1. Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.
2. Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

Lemon Square Bars



PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min
Original recipe yield 1 - 9x13 inch pan

Ingredients:
2 Cups sifted all-purpose flour
1 Cup confectioners' sugar
1 Cup butter

4 eggs
2 Cups white sugar
1 teaspoon baking powder
1/2 tsp Salt
1/4 Cup all-purpose flour
2 tablespoons lemon zest
1 Cup lemon juice

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice and zest. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Good Old Fashioned Pancakes


This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

Ingredients:
1 1/2 Ccups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
1 1/4 Cups milk
1 egg
3 Tablespoons butter, melted

Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Peach Pie


Old fashioned peach pie using no eggs, my family's favorite.

PREP TIME 1 Hr
COOK TIME 45 Min
READY IN 1 Hr 45 Min
Original recipe yield 1 - 9 inch pie

Ingredients:
10 fresh peaches, pitted and sliced
1/3 Cup all-purpose flour
1 Cup white sugar
1/4 Cup butter
1 recipe pastry for a Perfect 9 inch double crust pie

Directions:
1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with lattice strips of pie crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Note:
Other Pie recipes and Pie Crust recipe

When making a fruit pie, put lower crust in the oven 5 minutes, and bake while you are rolling out the top crust. Add filling and adjust top crust. The under crust will not be soggy

Fresh Tomato Salsa


This is a delicious homemade salsa.

PREP TIME 10 Min
READY IN 1 Hr 10 Min

Ingredients:
3 tomatoes, chopped
1/2 Cup finely diced onion
5 serrano chiles, finely chopped
1/2 Cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

Directions:

1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Note:
This recipe also tastes great with a clove of chopped garlic added.

I like the chunky salsa and my husband does not. I put some in the blender.

Cobb Salad


This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

Ingredients:
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 Cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 Cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing


Directions:
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.

Thursday, August 20, 2009

Cola Pork Chops

"This is a tried and true recipe for pork chops, but it works great using chicken too. With chicken, cooking time is more like 40 minutes for thick breasts."

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min

Ingredients:
1 Cup ketchup
1 Cup cola-flavored carbonated beverage
2 Tablespoons brown sugar
8 pork chops
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the ketchup, cola and brown sugar.
3. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
4. Bake for about one hour depending on the thickness of the pork chop.

Fabulous Fruit Salad


PREP TIME 20 Min
READY IN 20 Min

Ingredients:
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 Cup dried cranberries
1/2 Cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

Directions:
1. In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts.
Mix in yogurt.
Chill until ready to serve.

10 Easy Steps to Healthier Eating

1. Avoid heavy breakfasts packed with saturated fat like ham, bacon and eggs; instead, start your day with lighter alternatives like high-fiber, hearty oatmeal and delicious yogurt and granola parfaits.

2. When you crave a snack, instead of eating processed, high-fat snack food like potato chips, reach for nuts. Whether your preference is peanuts, cashews or almonds, nuts are an excellent source of protein. And because nuts are high in fat (the good, monounsaturated kind), eating just a handful will satisfy your hunger. Toss in raisins or dried fruit for the perfect healthy snack.

3. Give your cholesterol a break and try cooking a vegetarian meal once a week. You’ll be surprised how much you enjoy a light, meatless meal every so often.

4. Instead of reaching for a candy bar when you crave sweets, always keep fresh fruit around, such as apples, oranges and bananas. The natural sugars and fiber from fruit break down slowly and help to keep blood-sugar levels stable.

5. Keep plenty of leafy greens around and make salads with every dinner. Side salads are an easy way to get in several servings of vegetables each day. Avoid high-fat, high-calorie bottled salad dressings; make your own healthier alternatives with olive oil, vinegar and seasonings.

6. In recent years, countless medical studies have shown that fish is one of the healthiest foods you can eat. Omega-3 fatty acids found in fish, especially cold-water varieties such as salmon, combat Alzheimer’s disease and are good for your heart. Try cooking fish at least once a week for a high-protein, low-fat meal.

7. Eating healthier doesn’t necessarily mean giving up all your favorite foods. Even bad-rep pizza can be healthy. Avoid frozen or takeout pies and make your own. Go lighter on the cheeses and high-fat meats; top with loads of veggies like spinach, olives, and artichokes.

8. Take a walk after dinner instead of plopping down in front of the television. Walking after you eat reduces acid reflux, burns calories and helps you digest. Before you know it, you’ll look forward to your evening strolls.

9. One easy way to improve your health on many levels is to cook with garlic more often. Garlic is high in vitamins C and B6, and it contains powerful anti-bacterial and anti-viral agents that help fight colds and flu. Garlic is also believed to protect against cancer, diabetes, and cardiovascular disease.

10. Keeping your kitchen stocked with fresh produce is a great way to keep you eating healthy. But frozen fruit and vegetables are a convenient and healthy alternative during winter months. Frozen vegetables are steamed before they’re packaged, so they don’t lose their vitamins like canned vegetables. Frozen fruits are handy for making smoothies or blended drinks-just drop them right in the blender and add some fruit juice.

Beer Beef Stew II

“Traditional beef stew with a twist of beer, chili sauce, and brown sugar.”

PREP TIME 30 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 30 Min

Ingredients:
2 Tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 Cup all-purpose flour
2 large potatoes, chopped
1 Cup chopped carrots
3/4 Cup chopped celery
3/4 Cup chopped onion
3 cloves garlic, chopped
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 Cup chili sauce
1 Cup beer
1/4 Cup brown sugar

Directions:
1. Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
2. Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
3. In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
4. Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Easy Garlic Broiled Chicken

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

Ingredients:
1/2 Cup butter
3 Tablespoons minced garlic
3 Tablespoons soy sauce
1/4 teaspoon black pepper
1 Tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste


Directions:

1. Preheat the oven broiler. Lightly grease a baking pan.
2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Better Than Sex Cake


This cake is always a hit. It is SO GOOD! You have to make this cake, and it is so easy. If you don't like the name, go ahead and change it.

BETTER THAN SEX CAKE

FIRST:
Ingredients:
1 box Yellow Cake Mix

Directions:
Bake cake mix as directed on box.
In a 13 x x9 pan.

SECOND:
Ingredients:
1 (20 oz.) can Crushed Pineapple
1 Cup Sugar

Directions:
While cake is baking simmer pineapple and sugar.
Remove cake from oven when done
Punch holes in cake
Cover with pineapple
Chill

THIRD:
Ingredients:
1 (3 oz.) Instant Vanilla Pudding
1 Cup Coconut

Directions:
Make instant pudding as directed on box.
Add Coconut
Spread over pineapple

FOURTH:

Ingredients:
1 (8 oz) Cool Whip

Directions:
Spread over pudding

FIFTH:
Ingredients:
1 - C. Chopped Nuts

Directions:
Sprinkle with nuts

Wednesday, August 19, 2009

Almond Brittle

There is something special about giving handmade and home-baked gifts for the holidays. For me, it's more than the item, but the personal effort - the gift of one's self - that makes it special. If you are on the giving end, here are a couple of recipes sure to please anyone on your baking list.

ALMOND BRITTLE
Ingredients:
1 1/2 Cups sugar
1/3 Cup honey
7 Tablwspoon butter; softened
1/2 lb. silvered almonds
vegetable oil

Directions:
Use a metal spatula when spreading the almond brittle mixture.
Spread it quickly,as it hardens very fast.
Cut the brittle into pieces before it has hardened completely.
Store it in an airtight tin in a cool place; it will keep for several weeks.
You can vary the recipe by substituting roasted peanuts, hazelnuts, walmuts, pistachios or cashews for the almonds.
Cut the pieces diamond-shaped by cutting diagonally in one direction and straight the other way.
Dip one end in melted chocolate for a more elegant look

Asparagus Spears

ASPARAGUS SPEARS
Ingredients:
12 frozen asparagus spears
1 onion (sliced)
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons parmesean cheese
1 1/2 Tablespoon dried parsley
2-3 teaspoons of Cavender's All Purpose Greek Seasoning
1 Tablespoon apple cider vinegar (optional)

Directions:

Preheat oven to 385
Lay asparagus at the botton of caserol dish.
Add the onions.
Sprinkle the olive oil (olive oil will not cover it all but as it cooks the frozen asparagus will melt and the water will blend with the oil to make it spread). Sprinkle on the rest of the ingredients.
(Add a little salt if desired).
Cover with aluminum foil and cood for 10-15 minutes.
(Don't let get too soft. Should be a little crunchy).
Optional cooking method
Wrap in foil and cook on grill for 8-10 minutes

Note:
Nutritional Analysis: 3 asparagus spears equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Tuesday, August 18, 2009

Neat Sloppy Joes


PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

Ingredients:
2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

Directions:
1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Quick Chicken with Asparagus and Provolone


PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

Ingredients:
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions:
1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Italian Taco Salad

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

Ingredients:
1 pound ground beef
3 cups crushed tortilla chips
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 (10 ounce) package mixed salad greens
1 (8 ounce) bottle zesty Italian dressing

Directions:
1. In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
2. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

Baked Peaches

My daughter made this for a contest in high school and won, so it has been on our Thanksgiving table ever since. It's not a holiday without them.

BAKED PEACHES
Ingredients:
8-10 peach halves - Drained

Directions:
Place in baking dish.

TOPPING FOR PEACHES
Ingredients
2 Tablespoon white sugar
1 egg
1/4 Cup butter
Coconut Macaroon cookies - crumbled

Directions:
Mix together
Fill each peach with mixture
Bake uncovered 325 for 30 minutes
Serve with main course

Lasagna


We used to own a Pizza Restaurant. Peppers' Pizza. We had a buffet and always had the lasagna on the buffet and it never lasted long. Too much work and not enough profit so we moved on down our long line of businesses.

LASAGNA
Meat Sauce:
Ingredients:
3 Tablespoon butter
3 garlic cloves
1 Cup green peppers
1 1/2 Cup onion
2 Cup mushroom
3 lbs beef
salt and pepper
4 Cup spaghetti sauce

Directions:
Saute garlic in butter
Add green peppers, onions and mushrooms.
Salt and pepper.
Add beef then
add spaghetti sauce.
Simmer
Cook:
1 lb lasagna noodles (16 strips)

Middle Cheese:
Ingredients:
1 1/2 lb. cottage cheese
1 lb. ricotta cheese
1 lb. sour cream

Top Cheese:
Ingredients:
20 ounces grated cheddar cheese

Directions:
Layer 8 noodles on bottom of 12x20 pan.
Place half of the meat suace on top
Top with middle cheese
Another layer of noodles
The other half of the meat
Bake at 350 degrees for about 50 minutes
Top with cheddar cheese
Bake until cheese is melted

Saturday, August 15, 2009

Sour Cream Raisin Pie


My mom,all three of my daughters and I belong to Eastern Star. They take turns bringing refreshments for after the meetings. Every time that it was my mother turn she made this pie, she always had to make 2, there was never any left.

SOUR CREAM RAISIN PIE
Ingredients:
1/3 Cup flour
3 eggs (separated)
2/3 Cup sugar
1 small carton sour cream
1/8 teaspoon salt
1/2 Cup raisins
1 Cup milk
1 teaspoon vanilla

Directions:
Mix flour, sugar and salt, add enough milk to make smooth paste.
Add egg yolks and beat well.
Add remaining milk and sour cream.
Cook over low heat until mixture begins to thicken, stirring frequently.
Add raisins and cook until thick.
Add vanilla.
Pour into baked pie shell.
Top with meringue make from the egg whites.
Bake 400 degrees for 5 minutes.

To prevent crust from becoming soggy with cream pie, sprinkle crust with powdered sugar.

Banana Croquettes

My mom made this recipe and took to many gatherings. My daughter, granddaughter and I use it as comfort food. We do skip the rolling in coconut. We usually eat it out of the bowl, and sometimes with banana's.

BANANA CROQUETTES
Ingredients:
bananas
2 eggs, well beaten
2/3 Cup sugar
3 Tablespoons water
1 teaspoon vinegar
Heaping Tablespoon peanut butter
Flaked coconut

Directions:
Cook together eggs, sugar, water and vinegar until thick.
Remove from heat.
Add peanut butter
When cool
roll bananas in the coating and then in coconut.

Friend

Your best friend is the one who is a friend without expecting anything.

Friday, August 14, 2009

Granny's Sugar Cookies

This recipe came with my Tupperware rolling pin. I have used it for over 40 years.

GRANNY's SUGAR COOKIES
Ingredients:
1/2 Cup butter
1 Cup sugar
1 Egg
1/2 teaspoon salt
2 Cup flour
2 teaspoon baking powder
1/2 teaspoon vanilla

Directions:
Cream butter and sugar
Blend in egg
Add salt, flour and baking powder
Blend in vanilla
Bake on lightly greased cookie sheet in 400 degree oven
8 - 10 minutes.

COOKING TIP
Use small juice cans, with both ends removed, for cookie cutters. Before lifting the cutter from the cookie dough, sprinkle with sugar, nuts or candies into the top of the can to avoid waste and spills

My Mom's Cookies

Nobody can be told what's in these cookies and imagine what they taste like. NOBODY! I have witnessed this time and time again. They are fun to take to parties. It makes a whole lot of cookies. 64.

COTTAGE CHEESE COOKIES
Ingredients:
1 Large (24 oz) small cured cottage cheese
1 pound Margarine
3 Cups Flour

Directions:
MIX cottage cheese and margarine
ADD flour. Divide into 4 balls
REFRIGERATE overnight
ROLL out 1 of the 4 balls (leave other 3 in frig) into 18"x24" round circle
CUT into 16 pieces
ROLL large end first into a crescent shape.
BAKE 375 degrees for 20 - 30 minutes. Light Brown
COOL before icing cookies

ICING
Ingredients:
Powder sugar
Butter
Vanilla
Nuts
Directions:
Cream butter and powder sugar
Add vanilla and nuts
Spread on each baked crescent cookie.

Preserved Children

PRESERVED CHILDREN
Ingredients:
1 Large field,
half of dozen children
2 or 3 small dogs
pinch of brook and some pebbles

Directions:

Mix the children and dogs well together,
put them into the field stirring constantly.
Pour the brook over the pebbles;
springle the fields with flowers;
spread over all a deep blue sky
and bake in the sun.
When brown; set away in the bath-tub to cool

Thursday, August 13, 2009

My Brother's Favorite Cake

LEMON CAKE
Ingredients:
1 lemon cake mix
4 eggs
1 package lemon instant pudding
1 Cup water
1/2 Cup wesson Oil

Directions:

Blend in mixer 4 minutes.
Bake in 9x13 pan as directed on box.


ICING

Ingredients:
1 Frozen Lemonade (thawed)
2 Cup powered sugar (sifted)

Directions:

Punch wholes in cake with fork and pour on while still HOT.

My Famous Carrot Cake


They say if you make a recipe 3 times then it is yours. I have been making this carrot cake since I worked at my dad's Cattle Livestock Auction in 1968. I worked on cattle auction days with a lot of beautiful home-cooking women. Monday was cattle auction and Wednesday was sheep and hog. Each sale day the women would bring food for the men that worked the auction, buyers and sellers. this become one of our favorite cakes and I have been making it ever since.

CARROT CAKE
Ingredients:
1 1/2 Cup cooking oil
2 Cup sugar
2 Cup flour
2 teaspoon cinnamon
2 teaspoon baking soda
4 eggs
1 small can crushed pineapple (juice and all)
1 teaspoon salt
3 Cup grated carrots
1 Cup nuts

Directions:
Cream sugar and oil. Add eggs. Add dry ingredients, fold in rest.
Bake 350 degrees for 30 minutes.
Let cake cool before icing.
ICING
Ingredients:
1 - 8 oz. package cream cheese
1 stick margarine
1 box powdered sugar
2 teaspoon vanilla
Directions:
Blend ingredients, spread on cooled cake.

Waxed Paper

When you are using wax paper as a work surface:

To keep waxed paper from sliding around while working on it,
dampen the work surface under the wax paper.
It'll stick like glue.

Cucumbers

Ingredients:
4 - 5 Cucumbers
Sugar
Vinegar

Directions:
1) peel cucumbers
2) score with fork lengthwise
3) Slice in a bowl
4) Place saucer on top - refrigerate overnight
5) Cover cucumbers with 1 C. Sugar 1/2 C. Vinegar
6) Stir (liquid will not cover cucumbers)
7) Stir again in 1 hour