Classic Green Bean Casserole

Classic Green Bean Casserole
From Campbells

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
* To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
* To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
* For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
* For Golden Green Bean Cassrole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

RECIPE TIPS

* Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

Cheesy Vegie Soup

From Ellie on Mom2Mom TOH BB


Cheesy Vegie Soup

2 cups water

2 cups peeled, diced potatoes

3/4 cup diced carrot

1/2 cup chopped onion

1 cup shredded zucchini

salt and pepper

1/2 cup milk

2 cups shredded Cheddar cheese



Put veggies and water in medium saucepan, bring to a boil and then turn down and simmer 10-12 minutes. (I covered the pan) Turn off heat and cool slightly. Using a hand blender, blend soup until smooth. Season with salt and pepper, turn heat on med-low. Add milk and cheese and bring up to serving temp (do not boil).



That's it. Easy, and with shredded zucchini in the freezer- a simple soup to make all winter. You could add red or green bell pepper at the beginning, or add frozen corn when adding the milk and cheese; spice it up with a little Tabasco or green chilies.... lots of possibilities. It is not a "smooth" soup like a Wisconsin cheese might be, but really good!

Hot Holiday Broccoli Dip

Hot Holiday Broccoli Dip (Nabisco)

Ingredients

1 cup miracle whip light dressing
10-oz package of frozen chopped broccoli, thawed and well drained
2 -oz jar of diced pimentos, drained
1/2 cup parm cheese
1 cup reduced fat mozzarella cheese, divided

Oven set at 350. Combine all ingredients and just a 1/2 cup of the Mozz cheese. Spread into a baking dish and bake 20-25 minutes. Sprinkle with the remaining cheese. Bake for an additional 5 minutes or until the cheese has melted. Serve with wheat thins ~

Condensed Milk Caramel

From:recipelink.com

Posted by: marilyn on Thursday October 8th 1998 01:30:53 PM

Betsy, I found the following in a small cookbook SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK I ordered it from them in 1990 it looks like. I think this should solve the problem for everyone.

To Caramelize sweetened condensed milk:

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.

CAUTION; NEVER HEAT UNOPENED CAN

Cordon Bleu Casserole

From Taste Of Home Web site

Cordon Bleu Casserole

Whenever I'm invited to attend a potluck, people usually ask me to bring this tempting casserole. The turkey, ham and cheese are delectable combined with the crunchy topping. When I bake a turkey, I prepare the leftovers for this dish, knowing I'll be making it again soon. -Joyce Paul, Moose Jaw, Saskatchewan
8-10 ServingsPrep: 25 min. Bake: 30 min.
Ingredients

* 4 cups cubed cooked turkey
* 3 cups cubed fully cooked ham
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup chopped onion
* 1/4 cup butter
* 1/3 cup all-purpose flour
* 2 cups half-and-half cream
* 1 teaspoon dill weed
* 1/8 teaspoon ground mustard
* 1/8 teaspoon ground nutmeg
* TOPPING:
* 1 cup dry bread crumbs
* 2 tablespoons butter, melted
* 1/4 teaspoon dill weed
* 1/4 cup shredded cheddar cheese
* 1/4 cup chopped walnuts

Directions

* In a large bowl, combine turkey, ham and cheese; set aside. In a
* saucepan, saute onion in butter until tender. Add flour; stir to
* form a paste. Gradually add cream, stirring constantly. Bring to a
* boil 1 minute or until thick. Add dill, mustard and nutmeg; mix
* well. Remove from the heat and pour over meat mixture. Spoon into a
* greased 13-in. x 9-in. baking dish. Toss bread crumbs, butter and
* dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake at 350 for 30 minutes.

Bread Bowls

Bread Bowls
From Quick Cooking Sept/Oct 2002 pg. 34

1 cup warm water plus 3 tablespoons (70-80 degrees)
2 tablespoons oil
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour (I use 2 cups white;1 cup wheat)
2 1/2 teaspoons yeast

Place all in bread machine in order suggested by manufacturer. Select dough setting. When cycle is complete,turn dough onto lightly floured surface. Divide into fourths (I make 6)Shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled. (about 30 minutes)

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool. Cut top fourth off each roll;carefully hollow out bottom,leaving a 1/4 inch shell. fill with chili,chowder or stew.

Homemade Gumbo Seasoning Mix

New Orleans Gumbo seasoning Mix
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!

2 tsp Garlic salt
1 tsp White pepper
1 tsp Black pepper
1/2 tsp Oregano
1 tsp Allspice
1 tsp Cayenne pepper
2 tsp Thyme
1/4 tsp Cloves
2 Bay leaves
6 Chicken bouillon cubes
1/2 c Flour

Measure all ingredients into a Ziploc Bag. Shake well, Close & Store.

To Make Gumbo:
1.) 3/4 c Vegetable oil
2.) 1 c Chopped celery
3.) 1 c Chopped onion
4.) 1 c Chopped green pepper
5.) 1 pk Gumbo mix
6.) 10 c Water
7.) 1 lb sausage, in 1/2" -coins
8.) 1 c Crab meat (1 can will do)
9.) 1 c Cooked shrimp (buy it in season)
10.) Cooked rice

New Orleans Gumbo: Saute first 3 ingredients (in oil) until translucent. Add seasoning mix, stirring constantly 4-6 minutes. Add water & sausage, cook 30 additional minutes at slow boil. Add crab & shrimp, cook 5-10 more minutes. Serve over rice, if desired.

No-Bake Pumpkin Pie

No-Bake Pumpkin Pie
Recipe from Mary Dicke

"This is soooo easy! 1 can pumpkin; 1 small box of butterscotch pudding; 1 small box vanilla pudding...(also read you could use chocolate instead of the butterscotch); 1 cup milk; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves. May use either graham crax pie crust or regular pie crust. Mix the milk with the pudding....add pumpkin and all the spices. Pour into crust. Refrigerate. Serve with whipped cream."

Homemade Ranch Dressing Mix

Homemade Ranch Style Salad Dressing
by Nikki Willhite
www.allthingsfrugal.com

Ranch style salad dressing is very popular right now. I think one reason that it has become so popular is that it is very versatile. It makes a good dip as well.

To make Ranch Dressing easily, have the spices pre-mixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Here is the recipe. Remember- be creative! Add, Subtract, and Substitute.

Spices
1 1/2 Tablespoon Parsley
1/2 Tablespoon Pepper
1/2 Tablespoon Dried Chives
1/4 Tablespoon Dried Tarragon
1 Tablespoon Salt
1/4 Tablespoon Oregano
1/2 Tablespoon Garlic Powder

Just before serving mix 1/2 Cup of Mayonnaise and 1/2 Cup of Buttermilk to 1 Tablespoon of the spice mixture. Mix well.

This tastes best when put in the refrigerator for one hour to chill and let the flavors mix.

Cherry Cheesecake Oatmeal Mix

Cherry Cheesecake Oatmeal Mix

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Fruit
Mixes O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3 cups Instant Oats, dry
1/2 cup Coffee Creamer -- Amaretto Flavor
1/2 cup Powdered Sugar
3/4 teaspoon Salt
2 tablespoons Instant Pudding Mix -- Cheesecake Flavor
1/2 cup Dried Cherries

Combine ingredients together in a large mixing bowl. Place mixture into a one-quart jar, or a large zip-baggie and seal. Decorate and label as desired. Attach the following instructions:

Cherry Cheesecake Oatmeal

Bring 4 cups water to a boil over high heat in a tea kettle or saucepan. Stir in contents of jar and turn off heat. Cover and let sit for 2 minutes; stir and serve in individual bowls with milk, if desired.

Source: "Outstanding Oatmeal Mixes"
Copyright: "(c)2008, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 287 Calories; 5g Fat (16.7% calories from fat); 7g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 753mg Sodium.

Exchanges: 1 1/2 Grain(Starch) ; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

Seafood Appetizer

Seafood Appetizer

2 8oz pkgs Cream Cheese, softened
1 10oz jar Cocktail Sauce
1 small can baby shrimp
1 small can Crab meat
1/2 cup sliced green onions

Spread cream cheese on plate. Top with cocktail sauce. Sprinkle with shrimp, crab and onions. Serve with crackers.

Onion Rings

ONION RINGS
From Redawna,TOH BB Mom2Mom Chat
shortening or oil for frying
2 eggs, beaten
1/2 c milk
1/2 c beer, room temperature, but NOT flat
2 c all-purpose* flour, divided in half
1 t baking powder, divided in half
2 large onions, cut 1/4" thick, and separated into rings
**salt, to taste

In deep skillet or heavy pot, heat oil to 400° (or very hot)
In medium-sized bowl, mix together the eggs, milk, and beer.
In EACH of 2 bowls mix together 1 c flour and 1/2 t baking powder.
Dip a few onion rings into the egg mixture and then into the first bowl
of the dry mixture.
Re-dip into egg mixture and then into second bowl of dry mixture.
Add the double-dipped onion rings to the oil in small batches.
Cook about 3 minutes or until golden brown, turning once.
Remove with slotted spoon to paper towels to drain.
Salt to taste.
Serve immediately.

Serves 4.

Sweet Potato Gnocchi

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Recipe courtesy Giada De Laurentiis
Prep Time:40 minInactive Prep Time:--Cook Time:15 min Level:Intermediate Serves:6 to 8 servings (about 105 gnocchi)
Ingredients
For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Chicken Lasagna

Chicken Lasagna

8 oz lasagna noodles (I use oven ready)

1/2 cup chopped onion

1/2 cup chopped green pepper

3 tablespoons butter

1 can condensed cream of chicken soup ( I used crm of mushroom)

1 6 oz can sliced mushrooms,drained (I omit)

1/2 cup chopped pimiento,drained (I omit)

1/3 cup milk

1/2 teaspoon dried basil,crushed (I was out)

1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)

2 cups diced cooked chicken

2 cups shredded american cheese (I use sharp cheddar)

1/2 cup grated parmesean cheese

Cook noodles in boiling salted water according to pkg directions;drain.

Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.

Lay half the noodles in a 9x13 inch baking dish

Top with half the sauce;half cottage cheese,half chicken,and half cheeses.

Repeat layers except for last two cheeses.

Bake in a 350 oven 45 minutes

Top with cheeses bake 2 minutes more.

Makes 8-10 servings

I serve this with french bread and a tossed salad

Chocolate Glaze

Chocolate Glaze
From Better Homes and Gardens Cook Book page 89

4 squares (4 oz) semi sweet chocolate,cut up
3 tablespoons butter
1 1/2 cups sifted powdered sugar

In a small saucepan melt chocolate and butter over low heat,stirring frequently. Remove from heat;stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water if needed, to make of drizzling consistency.

Glazes top of a 10 inch bundt cake or two 8 or 9 inch cakes.

I used half the recipe to spread over the top of long john doughnuts.

Long Johns

Long Johns
From Taste of Home's Best of Country Breads
page 96

Recipe By Twilla Eisele

1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying

Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt

In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.

I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

From Cook's Country Oct/Nov 2009

3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)

1 (16 oz) can white hominy,drained and rinsed

3 cup low sodium chicken broth

salt and pepper

6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)

1 tablespoon vegetable oil

2 onions,chopped fine

4 jalapeno chiles,seeded and chopped fine

6 garlic cloves,minced

1 1/2 tablespoons ground cumin

2 teaspoons ground coriander

1/4 cup finely chopped fresh cilantro

2 tablespoons drained jarred pickled jalepenos,minced

1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.

2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.

3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.

4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.

Barbecued Beef Brisket

Barbecued Beef Brisket
From Dianne Brooks

serves 10-12

7-8# brisket

2-4 T. liquid smoke

onion salt

garlic salt

Sauce:

1 1/2 T. brown sugar

1/2 bottle ketchup (14oz)

1/4 cup water

1 T. liquid smoke

dash of salt and pepper

2 T. worcestershire sauce

1 1/2 tsp dry mustard

1 tsp celery seed or celery salt

3 T. butter

Rub liquid smoke and onion and garlic salts on outside of brisket. Wrap in foil and refrigerate over night. Next morning put brisket in a baking dish (still wrapped in foil) in a 300 oven. Bake for 5-5 1/2 hours. Let cool,pour off fat;slice.

Make sauce by mixing all the ingredients and bringing to a boil. Pour sauce over sliced meat. Rewrap in foil and bake at 350 for 1 hour.

Warning: your house will smell so delicious you will just about go crazy!!!!!

I'll be serving ours with baked potato and cheezy green beans.

Bread Machine French Bread

Bread Machine French Bread
From Laura Brooks 11/06

1 1/4 cup warm water

2 tsp sugar

1 tsp salt

3 1/2 cups bread flour (I use 1/2 whole wheat)

1 1/2 tsp yeast

1 Tablespoon corn meal

glaze: 1 egg beaten with 1 Tablespoon water

1. Place first five ingredients in breadmachine in order given.

2. Select dough setting. When cycle is complete; turn out onto lightly floured surface.

3. Divide dough in half.

4.Roll each half into a 10x18 inch rectangle.

5. Roll up jelly roll style,pinch seam to seal.

6. On a greased baking sheet,sprinkle corn meal.

7. Place loaves seam side down.

8. gently make 3-4 diagonial slashes on loaf tops.

9.Cover and let rise until double.(1 hour)

10. Gently brush egg/water mixture over loaves

11. Bake at 375 20-25 minutes.

Easy Peach Cobbler

Easy Peach Cobbler
1 stick butter 1 tsp. salt
2 cups flour 1 1/2 cup milk
2 cups sugar 4 cups sliced peaches
1 Tbs. baking powder 1 tsp. cinnamon

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.

In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

Serve topped with whipped cream or with vanilla ice cream.

Serves: 12

Homemade Lysol

Homemade Lysol

This recipe came from the blog: Nourishing Heart & Home by Sheri Graham

16 oz. distilled water
3 Tablespoons Castille soap (Anjie used lavender scent)
20-30 drops tea tree oil

Mix all ingredients in a spray bottle. Simple!

Homemade Mulit-Purpose Cleaner

This comes from the blog: A Wild Acre


Homemade Multi-Purpose Cleaner

1-1 1/2 cups water

2 1/2- 3 cups vodka (or grain alcohol)

1-1 1/2 tsp essential oil blend (see below)

　

~I give these approximates because you may want to be skimpier with the alcohol as it's more expensive than um, water. But I usually use the 1:3 ratio. As for the eos, 1 tsp is sufficient but if you just like more smell, than add another half.~

The disinfecting, deodorizing, grease-bustin', bacteria-killin', great smelling, rockin' essential oil blend I use is:

3 tsp lavender

4 tsp lemon

2 tsp eucalyptus

3 tsp rosewood

I mix these in a brown glass bottle, labeled ever-so-cleverly as...Cleaner Mix, and add 1 tsp to my cleaner bottle with each making.

Enjoy this very effective, natural cleaner.

Homemade Refried Beans

Homemade Refried Beans
By Cubbybear on TOH BB 6/14/2004

Pinto Beans
Ingredients

4 cups water
1 lb dried pinto or black beans (about 2 cups)
1 med onion,chopped
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 tsp salt
1 tsp cumin

Mix water,beans and onion in 4 qt Dutch oven. Cover and heat to boiling;boil 2 minutes. Remove from heat;let stand 1 hour. Add just enough water to cover. Stir in remaining ingredients. Heat to boiling;reduce heat. Cover and boil gently,stirring occasionally,until beans are very tender,about 2 hours. Drain.

Refried Beans
Ingredients
1/2 cup oil or lard (I use less)
2 cups cooked pinto beans (see recipe above)
1 Tbl chili powder
1/2 Tbl cumin
1 tsp salt
1/8 tsp pepper

Heat lard i a 10 inch skillet over med heat until hot. Add pinto beans;cook stirring occasionally,5 minutes. Mash beans;stir in spices. Cook and stir until a smooth paste forms.

I don't "refry" the beans. After they are done cooking for the 2 hours,I add the oil and spices and then use my hand mixer and beat until desired consistency.

I also double the recipe using a 2 lb bag of dry beans. These reheat and freeze well.

Citrus Garlic Shrimp

Citrus Garlic Shrimp
QC Sept/Oct 2000 pg 59

1/2 cup olive or vegetable oil

1/2 cup orange juice

1/3 cup lemon juice

3-4 garlic cloves,minced

5 tsp grated lemon peel

4 tsp grated orange peel

1 tsp salt

1/4 tsp pepper

1 pkg (1 lb) linguine

1 lb uncooked medium shrimp,peeled and deveined

shredded Parmesan cheese and minced fresh parsley

In a blender or food processor,combine the first eight ingredients;cover and process until blended. Pour into a large skillet;heat through. Meanwhile,cook linguine according to pkg directions. Add shrimp to garlic mixture;cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine;top with shrimp. Sprinkle with Parmesan cheese and parsley.

Broccoli Shrimp Alfrerdo

Broccoli Shrimp Alfredo

From Quick Cooking Magazine

1 pkg fettuccine (16 oz)
1 lb uncooked medium shrimp
3 garlic cloves,minced
1/2 cup butter,cubed
1 pkg cream cheese (8oz)
1 cup milk
1/2 cup Parmesan cheese
1 pkg 10 oz frozen broccoli (I use 2 cups fresh)
1/2 tsp salt
pepper

1. Cook Pasta according to pkg directions (I cook the broccoli in the pasta water)
2. Saute shrimp in garlic and butter till pink
3. Remove from skillet;keep warm
4.In same skillet,combine cream cheese,milk,and Parmesan cheese. Stir till smooth and combined.
5. Stir drained broccoli and shrimp back into sauce. Season to taste with salt and pepper.
6. Serve over drained pasta.

Soft Garlic Bread sticks

Soft Garlic Bread sticks
From Quick Cooking Sept/Oct 2003 pg 19

Bread Machine Recipe

1 cup plus 2 tablespoons water (70-80 degrees)
2 tablespoons oil
3 tablespoons grated Parmesan cheese
2 tablespoon sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoons dried basil
3 cups bread flour (I use 1 cup whole wheat,2 cups white)
2 teaspoons active dry yeast
1 tablespoon butter,melted

In bread machine pan,place the first 9 ingredients in order given. Select dough setting. When cycle is completed,turn dough onto a lightly floured surface. divide into 20 portions. Shape each into a ball;roll each into a 9 inch rope.Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 for 18-22 minutes or until golden brown. Remove to wore racks. Brush warm bread sticks with melted butter. Yield:20 bread sticks

Zucchini Brownies

Zucchini Brownies
From heavenlyhomemakers.com

1/2 cup butter,softened
1 1/2 cups sugar
1/3 cup cocoa
1 cup shredded zucchini
1 egg
2 cups whole wheat flour

Mix butter,sugar,and cocoa in a large mixing bowl. Stir in zucchini and egg. Gradually mix in flour till combined. Spread in a 9x13 baking dish. Bake at 350 for 25 minutes or until toothpick comes out clean.

Pecan Crusted Chicken

Pecan Crusted Chicken
Adapted from Taste of Home BB 8/09

3 egg whites (I used two whole)
1 pkg seasoned coating mix (I used a homemade;will have recipe at bottom)
1/2 cup chopped pecans
1/8 t Chinese 5 spice powder
6 boneless/skinless chicken breasts (I used 3,cut into strips)

In a shallow bowl beat eggs.
In another bowl combine coating mix,pecans,and Chinese 5 spice

Dip chicken in egg then coating mixture. Place on a greased rimmed baking sheet.

Bake at 400 for 25 minutes or until chicken is 170 degrees.

I served green beans with onion and bacon,cantaloupe,and a big tossed salad with the chicken.


Homemade Shake n' Bake
3/4 cup flour
1 tsp dry mustard
1 Tablespoon paprika
1 tsp pepper
1 Tablespoon salt

Combine all together. Use to coat chicken or pork before baking.

2 Zucchini Recipes

Zucchini Spice Cake

2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs

Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.

*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

***********************

This one is in a QC. I need to get some eggs and then we'll try this one.

Peanut Butter Drops

INGREDIENTS

* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda

DIRECTIONS

1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.

Buffalo Chicken Cobb Salad

Buffalo Chicken Cobb Salad

(posted by debster:)

This will make 4 salads



Mixed salad greens including spinach, about a pound

4 Roma tomatoes, seeded and chopped

6 green onions, chopped

4 boiled eggs, chopped

1 can black olives, sliced- I buy the regular size can and slice them myself

4 oz. blue cheese, crumbled, divided

1/2 c. roasted corn kernals, I roast ears of corn in foil on the grill.

8 slices thick-cut bacon, cooked crisp and crumbled*

4 boneless skinless chicken breasts

Newman's Own Italian salad dressing, or whatever kind you like



Buffalo Sauce

The ketchup doesn't really add to the flavor, but it causes the sauce to cling to the chicken a little better.

4 T. butter, melted

3/4 c. Louisiana hot sauce, not Tabasco

2 T. ketchup



Blue Ranch Dressing

This is best made several hours, if not a day, ahead so the flavors have a chance to blend.

1 1/2 cup real mayo

1 cup sour cream

1 T. dried chives

1 T. dried parsley

2 T. minced yellow onion, Vidalias are fantastic in this

2 t. onion powder

1 t. garlic powder

1/4 t. paprika

1 t. Worcestershire

4- 6 shakes Tabasco

2 oz. crumbled blue cheese

Lawry's Seasoned Salt, to taste

freshly ground black pepper, to taste

buttermilk to thin

Stir everything together using the buttermilk to thin it to the desired consistency. This dressing doesn't thicken much as it chills, so be careful not to add to much of the buttermilk. It can always be thinned further after it's had a chance to chill. Chill several hours.



Cooking and assembly:

Pound the chicken breasts as thin as possible. I go for less than 1" thick. Marinate them 6-8 hours in Italian dressing. I use bottled. It's one of the few times I actually like bottled. lol

Grill chicken breasts until just done. Don't want it to be dry. Place cooked breasts on a plate with a loose tent of foil over it. Set aside.

Mix together Buffalo sauce ingredients. Slice each breast into strips and toss with sauce. Let it sit in the sauce while arranging the salad.

I use a dinner plate to make this salad since it's a meal on it's own. Arrange 1/4 of the greens on each plate.

There are seven "toppings". Use 1/4 of each to make a strip of each across the greens on the plates.

Top each with 1/4 of the chicken.

Pass the dressing. Smile

PB Chicken

Chicken and Sesame Noodles

(aka Peanut Butter Chicken)

serves 6




2 chicken breasts, chopped

scant 1/3 c. rice wine vinegar

generous 1/3 cup oil

2 T. peanut butter

2 T. soy sauce

1 T. honey

1 T. sesame oil

1 t. peeled, grated ginger

½ t. crushed red pepper

16 ounces linguini or thin spaghetti pasta

2 T. vegetable oil

1 medium carrot, shredded

1 c. chopped green onions (you can get by with less)

2 T. chopped fresh cilantro




Whisk together oil and vinegar, peanut butter, soy sauce, honey, sesame oil, ginger, and red pepper. Set aside. Prepare pasta. While pasta is cooking, heat vegetable oil until very hot. Cook carrot 1 min. Add chicken and green onion to pan and cook, stirring constantly, until chicken is cooked. Drain pasta and toss with sauce and cilantro. You may toss chicken in as well, but we like to serve it atop the noodles. Otherwise, the chicken drops to the bottom and is not evenly distributed. Serve hot or at room temperature.

Ham on Sweet Potato Biscuits

Posted by Twila lite on TOH BB 7-24-09

Ham on Sweet Potato Biscuits

1 large sweet potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
2 tablespoons packed brown sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) butter, softened
2 tablespoons milk
1 pound better smoked ham, sliced paper thin
# Scrub and pierce the sweet potato and microwave it on high until soft, about 10 minutes. Peel and puree in a blender or food processor. Measure out 1 cup.




# Blend together the sweet potato, brown sugar, lemon zest, soft butter, and milk.




# Mix the flour, baking powder, salt, and other spices together in another bowl.




# Gradually and lightly stir the flour mixture into the sweet potato mixture until a ball forms. (If it seems more gooey than doughy, add more flour a little at a time.)




# Roll the dough out on a floured surface to a thickness of 1/2 inch and cut the biscuits with a 3-inch cookie cutter. Pierce each biscuit a few times with a fork.




# To bake the biscuits, place them on an ungreased baking sheet in a preheated 425° oven and bake until golden brown, about 10 minutes.




# To finish, split the sweet potato biscuits in half and fill with ham. Serve warm. Makes 10-12 biscuits.

Easy Pleasing Meatloaf

Easy Pleasing Meatloaf
From Kraft Foods & Family Magazine

2 lbs ground beef
2 eggs
1 cup water
1 package stuffing mix
1/2 cup bbq sauce,divided

In a large mixing bowl,combine beef,eggs,water,stuffing mix,and 1/4 cup bbq sauce.
Place meat mixture in a 9x13 inch baking pan. Form into a loaf. Top with remaining 1/4 cup bbq sauce. Bake at 375 for 1 hour.

Homemade Cake Mix

I never have cake mixes on hand either. I found this on the internet but haven't tried it yet, it did have some good reviews, maybe it will help you.

By Nancy_AZ TOH BB 7/09

This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.
Prep Time: 15 minutes
Ingredients:

* 7-1/2 cups sifted flour
* 1 Tbsp. salt
* 4-1/2 cups sugar
* 4 Tbsp. double acting baking powder
* 3/4 cup cold butter

Preparation:

In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place on food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine.

Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.
RECIPES

Yellow Cake

4 cups cake mix
2 tsp. vanilla
1/4 cup butter, softened
3 eggs
1 cup milk

Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.

Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.

White Cake

Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.

Spice Cake

Add to the dry ingredients:

1 tsp. ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves

Chocolate Cake

Add to the batter after initial blending:

2 Tbsp. milk
3 squares unsweetened chocolate, melted

Pie Crust

Pie Crust

Makes 2 double crusts and 1 single shell

4 cups flour
1 3/4 cup shortening
1 tbl sugar
2 tsp salt
1 Tbl vinegar
1 egg
1/2 cup water

With fork, mix together first four ingredients. In a separate dish beat remaining. Combine with flour mixture stirring with fork until moistened. Mold into a ball. Chill at least 15 minutes before rolling. Dough can be kept in fridge 3 days. Freezes well.

Zucchini "apple" Pie

Zucchini "apple" Pie

6 cups zucchini
1 1/2 tsp cream of tarter
1/4 tsp salt
3 Tbl flour
1 Tbl lemon juice
1/4 tsp nutmeg
1 1/4 cup sugar
1 1/2 tsp cinnamon
1 tsp butter
Unbaked pie shell

Topping:
1 stick butter,softened (1/2 cup)
1 1/2 cup sugar
1 cup flour

Peel Zucchini;cut lengthwise and scrape out seeds. Slice to resemble apple slices. Cook for 10 minutes;drain. Mix remaining ingredients and add to zucchini. Pour into shell. Mix topping ingredients until crumbly and spread on top of zucchini. Bake at 375 45-60 minutes.

Cherry Cheese Dessert

Cherry Cheese Dessert

Crust:
1 1/2 cups flour
1 1/2 sticks butter
2 Tbl sugar
1/2 tsp salt
1 cup chopped nuts (pecan,walnut,etc)

Press in 9x13 pan;bake 20 minutes at 350. Cool.

Filling:
Cream 2 cups powdered sugar and 8 oz cream cheese. Fold in 9 oz whipped topping;spread over crust. Pour 2 cans cherry pie filling over filling. Cool for 4 hours.

This is sooo good! Best made the day before to give flavors time to meld.

Apple Oatmeal Cake

Apple Oatmeal Cake

1 cup flour
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 cup sugar
1 cup oats
1/2 cup oil
1 egg
1 Tbl vanilla
1 cup apples,peeled and finely diced
extra cinnamon and sugar for topping

Mix dry ingredients together in mixing bowl. Add remaining ingredients. Mixture will be thick. Pour into greased 8 inch baking pan. Smooth with spatula. Sprinkle with cinnamon sugar mixture. Bake at 350 for 30-35 minutes.

Great with vanilla ice cream.

Chewy Chip Bars

Chewy Chip Bars

4 1/2 cup old fashioned oats
1 cup flour
2/3 cup butter,softened
1/2 cup honey
1/3 cup packed brown sugar
1 tsp baking soda
1 tsp vanilla
1 cup chocolate chips

In a mixing bowl,combine the first 7 ingredients,mix well. Stir in chips. Press into a greased 9x13 inch baking pan. Bake at 325 for 18-22 minutes or until golden brown. Cool for 10 minutes,cut into bars. Cool completely in pan.

Pumpkin Crunch Dessert

Pumpkin Crunch Dessert

1 box white cake mix
1 29 oz can pumpkin
2 tsp all spice*
2 tsp cinnamon
1/2 cup brown sugar

Mix all together in a blender. Pour into lightly greased 9x13.

Crumb Topping
3/4 cup brown sugar
3/4 cup wheat flour
1/2 cup oats
1 1/2 tsp cinnamon
3 Tbl melted butter

Mix all crumb ingredients with a fork until crumbly. Sprinkle evenly over cake batter. Bake at 350 for 55-60 minutes.

Glaze
1/4 cup powder sugar
2 tsp milk
1/2 tsp vanilla

Drizzle over cake while it is still warm.

Cheap Chocolate Cake

Cheap Chocolate Cake

3 cups flour
2 cups sugar
2 tsp baking soda
7 Tbl cocoa
1 tsp salt
3/4 cup oil
2 Tbl vinegar
1 cup cold water
1 cup cold coffee
2 tsp vanilla

Mix dry ingredients together. Add wet ingredients;stir to combine. Pour into lightly greased 9x13 baking pan. Bake at 350 25-30 minutes.

Great with whipped cream or ice cream.

Light Cinnamon Coffee Cake

Light Cinnamon Coffee Cake

1/2 cup milk

1/4 cup oil

1 egg

1 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

Topping

1/2 cup brown sugar

1 Tbl flour

1 tsp ground cinnamon

1 tsp butter,melted

In a mixing bowl,beat milk,oil,and egg. Add dry ingredients and mix until smooth. Spoon half into an 8 inch square baking pan,lightly greased. Sprinkle half the topping. Drop remaining batter by spoonfuls over topping,sprinkle remaining topping. Bake at 375 for 25-28 minutes.

My family enjoys this on Sunday mornings with hard boiled eggs and fruit salad.

Teriyaki Pork Roast

Teriyaki Pork Roast

(from Fix-It and Forget-It)



3/4 cup unsweetened apple juice

2 Tbsp sugar

2 Tbsp soy sauce
1 Tbsp vinegar

1 tsp ground ginger

1/4 tsp garlic powder

1/8 tsp pepper

3# boneless pork loin, halved

2 1/2 Tbsp cornstarch

3 Tbsp cold water



1. Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in a greased slow cooker.

2. Add roast. Turn to coat.

3. Cover. Cook on low 7-8 hours. Remove roast and keep warm.

4. In saucepan, combine cornstarch and cold water until smooth. Stir in juices from roast. Bring to a boil. Cook and stir until thickened. Serve with roast.



Cook's notes: That's the recipe as written. I browned the roast beforehand. I have one of those slow cookers that I can use on the stove top so no extra pans. I doubled the "sauce". I didn't have apple juice so I used white wine. About an hour before being done, I added some new potatos. The sauce was pretty thick, but I added the cornstarch mix anyway. I just mixed the cornstarch/water in a small container before adding it to the slow cooker. That was a mistake. Made it too thick for my tastes! But it was delicious. The potatos were yummy cooked in the sauce. Next time I won't thicken the sauce, as I like thinner teriyaki sauce. I might also cook it shorter...7 hours was a bit long, made for a dryish roast. But I started with a semi-frozen one & I don't think it was a full 3#. But overall, it's a keeper - with changes.



Cathy

Homemade Tortillas

Homemade Tortillas

3 cups flour
2 tsp baking powder
1 tsp salt
4-6 Tbl shortening
1 1/4 cups warm water

1. Mix dry ingredients in a large bowl.

2. Add shortening,cut in with a fork.

3. Add water a little at a time til dough is soft but not sticky. Knead a few minutes.

4. Pull off 10-12 small dough balls. Cover and let rest 10 minutes.

5. Preheat griddle to medium.

6. Roll each ball in a circle on a lightly floured surface.

7. Place one at a time on griddle.Cook about 30 -60 seconds on each side.

Homemade Chocolate Syrup

1 cup cocoa
1 1/2 cups sugar
1/2 tsp salt
1 1/2 cups water
1 tsp vanilla
1/4 cup corn syrup (optional)

Stir all together in a large saucepan.

Bring to a boil;stir until thickened. 3-6 minutes.

Store in refrigerator. Sauce will thicken more upon cooling.

Great to make chocolate milk,drizzled over ice cream,etc.

Ranch Dressing Mix

Ranch Dressing Mix

5 Tablespoons instant minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream (I used my homemade buttermilk).

For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend nicely. Store in the refrigerator.

Tossed Salad

1-2 Romain lettuce hearts,chopped
1 carrot thinly sliced
1/4 cup frozen peas
1-2 thin slices of red onion,diced
1 hard boiled egg,chopped

Combine all in a large bowl,toss gently with large spoon and fork.

croutons
assortment of salad dressings

Pancakes

2 cups flour (all whole wheat or half white/half wheat)
2 tablespoons sugar
4 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
4 tablespoons oil
1 mashed banana,optional

Combine all in a bowl. Pour by 1/4 cup onto hot griddle. When bubbles dot top of each pancake,flip. Remove to serving plate. Serve with butter,syrup,peanut butter,cinnamon.

Yield about 24 pancakes.

Homemade Extracts

Homemade Extracts Recipes

Ingredients:
Vanilla Extract:

2 vanilla beans, cut in half lengthwise and then chopped
1/2 cup vodka
1/4 cup water

Lemon Extract

1 lemon
1/2 cup vodka
1/4 cup water

Orange Extract

1/2 navel orange
1/4 cup vodka
1/2 cup water

Peppermint Extract

1/2 cup fresh chopped peppermint leaves
1/2 cup vodka


Directions:

To make an extract, combine the ingredients in a 1/2-pint Mason jar
and set aside to steep. Each recipe can be stored anywhere and should
keep for up to a year.

Vanilla Extract:

Using a sharp kitchen knife, cut a lengthwise slit down the middle
of each vanilla bean. Cut vanilla beans into 1/2 - 3/4-inch pieces.
Pour vodka into your container. Add vanilla beans to container and
shake. Wait and shake. It will take 30 days for the vanilla extract.
Once each day, vigorously shake the container for 30 seconds. Once
the 30 days has finished, strain the liquid through coffee filter
or layers of cheesecloth.

Lemon Extract :

Thinly peel 1 lemon with a vegetable peeler taking care not to
include any pith. Dice the peel (about 2 Tbsp) and combine it with
vodka and water. Set aside to steep for at least 3 days. More is
better.

Orange Extract:

Thinly peel 1/2 navel orange with a vegetable peeler taking care
not to include any pith and cut the peel into chunks (about 1 1/2
Tbsp). Combine with vodka and water. Set aside to steep for at
least 3 days. More is better.

Peppermint Extract:

Fill container 1/2 full with vodka, add 1/2 cup fresh chopped
peppermint. Fill rest of way with water and let stand for 3 weeks.
Pour through strainer, cheesecloth, or coffee filter to remove solids.

Whole Wheat Waffles

1 3/4 cups whole wheat
1 Tablespoon baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 cup oil

Combine all in a mixing bowl. Cook just under 1/2 cup batter at a time in heated waffle iron.

Serve with butter,syrup,peanut butter, or chocolate syrup.

Shrimp Stir Fry

1 lb raw shrimp,peeled
2 Tablespoons Kraft Asian Toasted Sesame Dressing
2-3 carrots,peeled,julienned
1/2 small red onion,sliced thin
1/2 bell pepper,sliced into strips
several broccoli florets
soy sauce

hot cooked rice

In large wok or skillet,cook shrimp in dressing until pink. Remove to bowl,set aside.

Put vegetables in wok with a couple dashes of soy sauce. Cook until crisp tender.

Add shrimp back in with vegetables. Heat through.

Serve over rice.

Thin Mint Cookies

Thin Mint Cookies



Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil

DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.

Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)

Preheat the oven to 350°F.

Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.

Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.

Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.

Cool Whip Clone

Whipped Topping

1 tablespoon unflavored gelatin
1 tablespoon water
1/3 cup boiling water
1 cup water
1 cup instant non-fat dry milk powder
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 teaspoons lemon juice

Pour the cup of water into a large metal bowl and put into the freezer. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, is much more satisfying than the chemical fluff available in the freezer at the market. It is economical to make compared to purchasing ready made. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. Top of Page

Oven Fried Salmon Patties

2 cans salmon
2 eggs beaten
4 T milk
2/3 sleeve saltine crackers,crushed fine

1/4 cup seasoned croutons,crushed fine
1/3 sleeve saltine crackers,crushed fine OR 1/4 cup crushed corn flakes
1/4 cup grated Parmesan cheese
salt and pepper
oil

Drain and debone cans of salmon. Place in bowl. Add eggs,milk,and crushed crackers. Mix to combine.

In shallow dish,combine crushed croutons,crackers,cheese,salt,and pepper.

Lightly oil a baking sheet. Preheat oven to 350. Using a 1/4 cup at a time, form salmon mixture into small patties. Gently coat with crumb/cheese mixture,and place on oiled baking sheet. Bake at 350 for 20-30 minutes. Do not flip.

Makes 14-16 patties

Serve with tossed salad and vegetable.

Biscuits and Sausage Gravy

Biscuits and Sausage Gravy

1 cup whole wheat flour
1 cup regular flour
3 tsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 cup shortening
2/3 cups milk
1 egg
1 Tbl honey

1/4-1/2 lb breakfast sausage
1/4 cup butter
1/4 cup flour
2 cups milk

Preheat oven to 425.

1. In large skillet,brown sausage,drain;set aside.

2. Drop in 1/4 cup butter into skillet with heat turned off.

3. In mixing bowl, combine flours,baking powder,sugar,and salt. Cut in shortening with a fork until crumbly.

4. Stir in egg,milk,and honey.

5. Dump out onto a floured surface;knead 5-6 times.

6. Roll out with hands to about 1/4-1/2 inch.

7. Cut out biscuits with cutter and place on ungreased baking sheet.

8. Bake in preheated oven 10-12 minutes.

9. Meanwhile,turn heat back on under skillet. Stir 1/4 cup flour into melted butter till smooth.

10. Stir in 2 cups milk. Continue to stir over med heat til smooth and thickened.

11. Stir in reserved sausage.

12. Serve gravy over split biscuits.

Rachael Ray's Chili

Chili

2 lbs lean ground beef/turkey
1 large onion,chopped
3-4 garlic cloves,minced
1 jalapeno pepper,seeded and chopped
2 Tbl chili powder
2 tsp ground cumin
salt and pepper
3 tbl tomato paste
hot sauce to taste
2 Tbl worcestershire sauce
1 bottle dark beer OR 1 1/2 cups beef or chicken stock

Brown meat in skillet,drain. Puch meat to one side of pan;and add onion,garlic,jalepeno,chili powder and cumin to pot. Cook until veggies soften,5-6 minutes,and season with salt and pepper.

Add tomato paste and cook for 1 minute,until it smells sweet and has carmelized slightly. Add hot sauce,worcestershire and stock. Bring everything up to boil,then reduce and simmer until thickened,about 10 minutes.

Great served over corn chips or angel hair pasta. Top with shredded cheddar cheese.

Homemade Refried Beans

Homemade Re fried Beans

1 2lb bag pinto beans
8 cups water
1 large onion,minced
3/4 cup oil,DIVIDED
4 cloves garlic
2 slices bacon
2 tsp salt
2 tsp cumin

1 Tbl chili powder
1/2 Tbl cumin
1/2 tsp salt
1/8 tsp pepper
dash cayenne

Mix water,beans and onion in a large stock pot. Cover and bring to a boil. Boil 2 minutes. Remove from heat;let stand 1 hour,with lid on. Add just enough water to cover beans. Stir in 1/2 cup oil,garlic,bacon,salt,and cumin. Heat to boiling,reduce heat. Cover and gently boil,stirring occasionally until beans are very tender;about 2 hours. Drain. Remove bacon. Stir in 1/4 cup oil,chili powder,cumin,salt and pepper,and cayenne. With electric mixer,beat until desired consistency.

Leftovers freeze well.

Pizza Dough for Thin Crust Pizza

Pizza Dough for Thin Crust Pizza

2 1/2 cups flour (1 cup Whole Wheat flour)
1 pkg yeast (2 1/4 tsp yeast)
1 tsp sugar
1/4 tsp salt
1 cup warm water
1 tbl olive oil
cornmeal for sprinkling

1. Mix 1 tsp sugar into warm water. Add yeast;set aside for 10 minutes until foamy.

2. Add flour,salt and oil;combine.

3. Knead on lightly floured surface for 6-8 minutes till smooth and elastic.

4. Cover and let rest 20-30 minutes.

5. Lightly grease 2 pizza pans;sprinkle with cornmeal.

6. Divide dough in half;place each half on a pizza pan. Gently spread with fingers or rolling pin.

7. Top with sauce and toppings.

8. Bake each pizza at 425 for 15 minutes.

Pizza Sauce

Pizza Sauce
1 can diced tomatoes
1 tbl sugar
1/3 tsp ground black pepper
1/3 tsp salt
1/3 tsp oregano
1/8 tsp sweet basil

Combine all in a small sauce pan. Gently simmer till thickened,stirring occasionally,til thickened. Remove from heat and process in a blender until smooth. makes enough sauce for two pizzas.

Homemade Enchilada Sauce

Homemade Enchilada Sauce

15 oz tomato sauce*
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp dried cilantro
1/4 tsp cumin
1/8-1/4 tsp cayenne(opt)
Mix all ingredients together. May be heated or served at once.

* Or substitute 1 6oz can tomato paste and 1 15 oz can diced tomatoes,pureed in blender

Chicken with 20 cloves of garlic

Chicken with 20 Cloves of Garlic

From Kraft Food and Family Magazine Spring 2009 pg. 29

Prep:5 minutes

Total:20 minutes

Makes:4 servings

4 small boneless/skinless chicken breasts (1 lb)

20 cloves of garlic,peeled

3/4 cup chicken broth

1/4 cup caesar dressing

1/4 cup grated parmesan cheese

Heat a large nonstick skillet on med-high heat. Add chicken and garlic;cook 4 minutes,turning chicken after 2 minutes.

Stir in broth and dressing;cover with lid. Cook chicken 4 minutes on each side or until done(165 degrees)

Sprinkle with parmesan cheese. Remove from heat. Let stand covered 1 minute.

Serve with tossed salad and veggie.

Crispry Rice Bars

Crispy Rice Bars

1/4 cup butter
5 1/2 cups mini marshmallows
5 1/2 cups crisp rice cereal

Melt butter in a 3 qt saucepan over low heat. Add marshmallows and cook stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat immediately add crispy rice and stir to coat evenly. Press warm mixture evenly into buttered 9x13 casserole dish. Cool. Cut into bars. Makes 32 bars (2" x 1 1/2")

Creamy Potato Soup

Creamy Potato Soup

1 medium onion,chopped
1 celery rib,chopped
1 medium carrot,grated
1/2 cup butter
2 Tablespoons flour
4 cups milk
1 can cream of mushroom soup
1/2 cup process cheese (velveeta)cubed
6 large potatoes,diced,cooked,drained
Popcorn

In dutch oven,saute onion,celery,and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil and cook and stir 2 minutes or until thickened. Add soup,cheese, and potatoes. Stir and heat through until cheese is melted. Serve with Popcorn.

Streak Free Glass Cleaner

Streak Free Glass Cleaner

1/4 cup white vinegar
1 Tablespoon cornstarch
2 cups warm water

Put all into a clean spray bottle and shake to mix.

Split Pea Soup

Split Pea Soup

1 lb bag split peas,sorted and rinsed
3 carrots,chopped
4 medium potatoes (2 sweet,2 russet)
1 small onion,diced
1-2 cups chopped ham (optional)
4-6 cups chicken stock
salt and pepper to taste.

Combine all in stock pot. Boil till very tender. If desired,transfer to blender and puree until smooth.

Salmon Patties

1 can salmon,de-boned
1 egg
1/2 tube ritz crackers
salt and pepper to taste
Mix well;shape into four patties. Fry until golden

Caribbean Marinade

1/4 cup olive oil
1/4 cup parsley
3 cloves garlic,minced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp allspice
1/2 tsp pepper
1/4 tsp cinnamon

Combine all together in zip lock bag,add meat to marinate.

Baked Oatmeal

Baked Oatmeal

3 cups rolled oats
3/4 tsp salt
1 tsp cinnamon
1 1/2 tsp baking powder
2 eggs
1 1/2 cup milk,divided
1/4 cup honey
1/4 cup apple sauce
1 tsp vanilla
1/4 cup raisins,optional
1/4 cup slivered almonds,optional

Soak oats overnight in 1 cup of milk. Next morning,add wet ingredients,then dry. Stir well. Pour into a lightly greased 9x13 baking dish. Bake at 350 for 30 minutes. If desired,top each piece with a pat of butter.

Great eaten hot or cold. Cold tastes like a chewy granola bar.

Swiss Chicken

Swiss Chicken

From Taste of Home's Quick Cooking annual Recipes 2000 page 87

6 boneless skinless chicken breast halves

1 cup(4 oz) shredded swiss cheese

5 cups seasoned stuffing mix (I use 1 box chicken stuffing,prepared according to pkg directions)

1 can cream of mushroom soup,undiluted

1 cup (8oz) sour cream

Place chicken in greased 13x9 baking dish;sprinkle with cheese and stuffing . Combine soup and sour cream;spread over stuffing. Bake uncovered,at 375 1 hour. Yield 6 servings

Beefy One Pot Dinner

Beefy One Pot Dinner

From Kraft Food and Family Fall 2007 page 22

Prep: 10 minutes Total: 35 minutes

1 lb ground beef

1 cup chopped onions

1 cup thinly sliced carrots

1 cup finely chopped potatoes

1 cup water

1 can (14oz) baked beans

1/2 cup bbq sauce

1 cup shredded cheddar cheese

Brown meat in a large skillet on med-high heat;drain. Add vegetables;cook 5 minutes;stirring occasionally.

Stir in water. Reduce heat to med-low;cover and simmer 10 min. or until vegetables are tender.

Add beans and bbq sauce;stir. cook 5 min. or until heated through. Sprinkle with cheese.

Makes 4 servings,1 1/4 cup each.

Broccoli Rice Casserole

Broccoli Rice Casserole

This recipe is a great way to use up leftovers! Add or delete veggies to suit taste.

3 cups cooked rice

2 carrots,peeled and coined

(or 1 bag frozen vegetable medly)

1/2 head broccoli, chopped into bite size pieces

1 can cream soup ( I use crm of mushroom)

1/2 can milk

2 cups cooked meat (chicken,turkey,or ham)

1/2 cup diced process cheese (velveeta)

1. Cook veggies in boiling water until crisp tender.

2. Combine all ingredients in a large mixing bowl.

3. Pour into lightly greased 9x13.

4. Bake at 350 for 30 minutes.

5. Stir to distribute melted cheese. Serve. Yield;4-6 servings

Copy Cat Olive Garden Bread Sticks

Olive Garden

In your stand-mixer or breadmachine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Step 1:
Then, roll it out into a log and divide it into 16 pieces.

Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.

Step 2:
Cover, and let rise for 45 minutes

Step 3:
Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Step 4:
Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.

Copy Cat Olive Garden Salad Dressing and Salad

Olive Gardens Salad Dressing Recipe



Italian Dressing ( Mix all ingredients in a blender or prosessor)



1/2 cup mayonnaise



1/3 cup white vinegar ( rice wine vinegar)



1 tsp vegt oil ( olive oil)



2 Tbs, corn syrup ( honey)



2 Tbs each, Parm cheese and Romano Cheese



1/4 tsp garlic salt ( Garlic Powder)



1/2 tsp each italian seasoning, parsley flakes



1 Tbs fresh lemon juice





Serve this with Olive Salad Mix





1 bag of Dole American Blend salad mix ( she used Romaine lettuce)



4-5 slices of Red onion



4-6 black olives, chopped



2-4 banana peppers ( did not use)



1/2 cup Croutons ( she made homemade ones with rye bread)



1 small tomato chopped



Freshly grated parm cheese



She added some cooked, chopped up chicken tenders and some chopped carrots and celery

Soft Oat Rolls

From Taste of Home's Best of Country Breads pg.49

2/3 cup oats
1/2 cup sugar
1/4 cup butter,softened
1/2 tsp salt
3/4 cup boiling water
1 pkg yeast (2 1/4 tsp)
1/2 cup warm water
1 egg, beaten
3 1/2-4 cups flour

In a mixing bowl, combine the oats,sugar,butter and salt. Stir in boiling water;cool to 110-115. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough. Turn out onto a floured surface;knead until smooth and elastic,about 5 minutes. Cover and let rest for 10 minutes. Roll to 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled,about 1 hour. Bake at 375 for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield about 1 1/2 dozen.

40 Minute Hamburger Buns

From Taste Of Home's Best of Country Breads Pg. 45

2 Tbl active dry yeast
1 cup plus 2 Tbl warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (1/2 wheat 1/2 white)

In a mixing bowl,dissolve yeast in warm water. Add oil and sugar;let stand for 5 minutes. Add the egg,salt and enough flour to form a soft dough.Turn onto floured surface;knead until smooth and elastic,about 3-5 minutes. Do not let rise. Divide into 12 pieces;shape each into a ball. Place 3 inches apart on greased baking sheets. cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden. Remove from pan to wire racks to cool. Yield 1 dozen.

If desired, before baking,brush with egg white and sprinkle with sesame seeds.

Why This Blog Too?

This is my second blog. My first is Sing Of His Mercies. That one is for family stuff.

This blog is all about my families favorite recipes. I wanted to have them all in one place and organized. I'll only be posting recipes on here that pass the family test with flying colors.

So on to the recipes!

Leat