2 lbs. sausage
1-1/2 cups baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 tsp. garlic powder
*Preheat oven to 375 degrees. Mix all ingredients and form into 1-inch balls. Bake on ungreased cookie sheet for 15 minutes or until golden brown.
**Makes about 6 dozen. Freeze leftovers.
Wednesday, March 26, 2008
Microwave Peanut Brittle
From Nana
1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 Tbsp butter
1 tsp. baking soda
1 tsp. vanilla
*In a 2 quart glass mixing bowl, mix peanuts, sugar, corn syrup, and salt. Cook on high (in microwave) for 3-1/2 minutes. Stir well, then cook another 3-1/2 minutes. Add butter and stir well. Return to microwave for 2 minutes.
*Quickly remove from microwave and stir in baking soda and vanilla; mix well. Pour onto a greased cookie sheet (or pizza pan). Spread out evenly and let cool/harden. Break into pieces with knife.
**Variation: if making pecan brittle, only cook for 5 minutes (instead of 7) before adding butter.
1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 Tbsp butter
1 tsp. baking soda
1 tsp. vanilla
*In a 2 quart glass mixing bowl, mix peanuts, sugar, corn syrup, and salt. Cook on high (in microwave) for 3-1/2 minutes. Stir well, then cook another 3-1/2 minutes. Add butter and stir well. Return to microwave for 2 minutes.
*Quickly remove from microwave and stir in baking soda and vanilla; mix well. Pour onto a greased cookie sheet (or pizza pan). Spread out evenly and let cool/harden. Break into pieces with knife.
**Variation: if making pecan brittle, only cook for 5 minutes (instead of 7) before adding butter.
Hidden Pear Salad
Almost any time we have a family gathering these days, it's almost guaranteed that this "salad" will be there. It's so light and refreshing and good.
1 can (16 oz) pears, liquid drained and reserved
1 pkg (3 oz) lime flavored gelatin
1 pkg (8 oz) cream cheese, softened
1/4 tsp. lemon juice
1 tub (8 oz) cool whip
*In saucepan, bring pear liquid to a boil. Stir in gelatin and stir until dissolved. Remove from heat and let cool until syrupy. Meanwhile, puree pears in a blender. Beat cream cheese and lemon juice until fluffy and smooth. Add pears and mix well. Add cool whip and cooled gelatin. Chill.
**Variation: It is equally delicious when made with lighter (and/or sugar-free) ingredients.
1 can (16 oz) pears, liquid drained and reserved
1 pkg (3 oz) lime flavored gelatin
1 pkg (8 oz) cream cheese, softened
1/4 tsp. lemon juice
1 tub (8 oz) cool whip
*In saucepan, bring pear liquid to a boil. Stir in gelatin and stir until dissolved. Remove from heat and let cool until syrupy. Meanwhile, puree pears in a blender. Beat cream cheese and lemon juice until fluffy and smooth. Add pears and mix well. Add cool whip and cooled gelatin. Chill.
**Variation: It is equally delicious when made with lighter (and/or sugar-free) ingredients.
Trail Mix Bars
2 Tbsp. butter or margarine
1/2 cup peanut butter
4 cups mini marshmallows
6 cups Honey Toasted Crunch Cereal, crushed
3/4 cup raisins, optional
*Place butter and peanut butter in large microwaveable bowl. Microwave for 1 minute; stir. Add marshmallows; toss to coat. Microwave an additional 1-1/2 minutes or until marshmallows are puffed; stir until well blended. Add cereal and mix well. Press cereal mixture firmly into a 9 x 13 pan. Let stand for 1 hour or until firm. Cut into bars.
1/2 cup peanut butter
4 cups mini marshmallows
6 cups Honey Toasted Crunch Cereal, crushed
3/4 cup raisins, optional
*Place butter and peanut butter in large microwaveable bowl. Microwave for 1 minute; stir. Add marshmallows; toss to coat. Microwave an additional 1-1/2 minutes or until marshmallows are puffed; stir until well blended. Add cereal and mix well. Press cereal mixture firmly into a 9 x 13 pan. Let stand for 1 hour or until firm. Cut into bars.
Apple Crunch
From Nana
1 tsp. cinnamon
1 cup sugar
4 Tbsp. flour
4 cups peeled, sliced apples
*Mix together above ingredients and pour into an 8 inch baking dish.
1 cube margarine
3/4 cup flour
1 tsp. baking soda
3/4 cup rolled oats
3/4 cup brown sugar
1 tsp. baking powder
*Mix above ingredients together and spread over top of apple mixture. Bake at 350 degrees for 30-40 minutes. Serve with whipped cream or vanilla ice cream.
1 tsp. cinnamon
1 cup sugar
4 Tbsp. flour
4 cups peeled, sliced apples
*Mix together above ingredients and pour into an 8 inch baking dish.
1 cube margarine
3/4 cup flour
1 tsp. baking soda
3/4 cup rolled oats
3/4 cup brown sugar
1 tsp. baking powder
*Mix above ingredients together and spread over top of apple mixture. Bake at 350 degrees for 30-40 minutes. Serve with whipped cream or vanilla ice cream.
Creamy Pasta Bake
1 jar or can (26 oz) spaghetti sauce
1 pkg (16 oz) rotini pasta, cooked
1 cup sour cream
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/2 cup parmesan
*Preheat oven to 375 degrees. Mix all ingredients until well blended. Spoon into a 9 x 13 dish. Bake for 25 minutes or until heated through.
1 pkg (16 oz) rotini pasta, cooked
1 cup sour cream
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/2 cup parmesan
*Preheat oven to 375 degrees. Mix all ingredients until well blended. Spoon into a 9 x 13 dish. Bake for 25 minutes or until heated through.
3-Ingredient Pumpkin Cookies
1 box spice cake mix
1 small can pure pumpkin
1/2 bag chocolate chips
*Combine all ingredients and stir until moistened. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 12 minutes (they will still look slightly wet when done).
1 small can pure pumpkin
1/2 bag chocolate chips
*Combine all ingredients and stir until moistened. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 12 minutes (they will still look slightly wet when done).
Pumpkin Bread
From Michelle
Dry Ingredients:
3-1/3 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3 cups sugar
1-1/2 tsp salt
1 tsp. nutmeg
Wet Ingredients:
1 cup oil
2/3 cups water
4 eggs
2 cups pumpkin (15 oz can)
*Mix all dry ingredients, then add all wet ingredients. Pour into 3 greased loaf pans. Bake @ 350 degrees for 1 hour.
Dry Ingredients:
3-1/3 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3 cups sugar
1-1/2 tsp salt
1 tsp. nutmeg
Wet Ingredients:
1 cup oil
2/3 cups water
4 eggs
2 cups pumpkin (15 oz can)
*Mix all dry ingredients, then add all wet ingredients. Pour into 3 greased loaf pans. Bake @ 350 degrees for 1 hour.
Blueberry Salad
From Michelle
Jello Ingredients:
1 large or 2 small pkgs. black cherry jello
2 cups boiling water
1 can (8 oz) crushed pineapple
1 can (21 oz) blueberry pie filling
Topping Ingredients:
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1/2 cup chopped pecans
*Mix boiling water with jello for 2 minutes, or until fully dissolved. Add pineapple (undrained) and pie filling. Mix until evenly combined. Pour into casserole dish and chill until firm. Mix topping ingredients except pecans. Add pecans and stir by hand. Scoop onto top of firm jello and spread. Keep chilled until ready to serve.
Jello Ingredients:
1 large or 2 small pkgs. black cherry jello
2 cups boiling water
1 can (8 oz) crushed pineapple
1 can (21 oz) blueberry pie filling
Topping Ingredients:
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1/2 cup chopped pecans
*Mix boiling water with jello for 2 minutes, or until fully dissolved. Add pineapple (undrained) and pie filling. Mix until evenly combined. Pour into casserole dish and chill until firm. Mix topping ingredients except pecans. Add pecans and stir by hand. Scoop onto top of firm jello and spread. Keep chilled until ready to serve.
Banana S'mores
ripe bananas (still in peel)
chocolate chips (minis work well)
mini marshmallows
graham cracker crumbs
*Make a thin cut down the side of each banana, but don't cut all the way through to the end. Scoop out a small "river" of the banana. Fill with chocolate chips and marshmallows. Replace cut peel. Wrap in foil and grill for a few minutes (or bake in the oven), long enough for the chocolate to melt. Just before eating sprinkle with graham cracker crumbs. Eat with a spoon. Yum!
chocolate chips (minis work well)
mini marshmallows
graham cracker crumbs
*Make a thin cut down the side of each banana, but don't cut all the way through to the end. Scoop out a small "river" of the banana. Fill with chocolate chips and marshmallows. Replace cut peel. Wrap in foil and grill for a few minutes (or bake in the oven), long enough for the chocolate to melt. Just before eating sprinkle with graham cracker crumbs. Eat with a spoon. Yum!
Monday, March 10, 2008
Chili Cheese Soup
4 cups diced potatoes
1 small can green chilies
1/2 onion, finely chopped
3 Tbsp. butter
dash basil
1 Tbsp. cumin
2/3 cup sour cream
8 oz. Monterey Jack cheese
*Combine first six ingredients in a large pot and cover with water (with about 1 inch over top of mixture). Bring to a boil, then simmer until potatoes are soft. Remove from heat and stir in sour cream and cheese.
1 small can green chilies
1/2 onion, finely chopped
3 Tbsp. butter
dash basil
1 Tbsp. cumin
2/3 cup sour cream
8 oz. Monterey Jack cheese
*Combine first six ingredients in a large pot and cover with water (with about 1 inch over top of mixture). Bring to a boil, then simmer until potatoes are soft. Remove from heat and stir in sour cream and cheese.
Lemon Sauce
From Michelle
This is a unique and delicious topping for pancakes and waffles.
1/2 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
1-1/2 cups hot water
3 Tbsp. butter
1 tsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. nutmeg
*In small saucepan, blend sugar, cornstarch, and salt. Stir in hot water. Cook, stirring constantly, until mixture thickens and boil. Boil and stir one minute. Stir in butter and remaining ingredients. Serve warm over pancakes or waffles. Makes about 2 cups.
This is a unique and delicious topping for pancakes and waffles.
1/2 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
1-1/2 cups hot water
3 Tbsp. butter
1 tsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. nutmeg
*In small saucepan, blend sugar, cornstarch, and salt. Stir in hot water. Cook, stirring constantly, until mixture thickens and boil. Boil and stir one minute. Stir in butter and remaining ingredients. Serve warm over pancakes or waffles. Makes about 2 cups.
Oriental Chicken Salad
My Mom used to make this especially for me as an after school snack (she would leave out the chicken unless it was being used for a main meal). I love this stuff!
2 boneless skinless chicken breasts, cooked and chopped
2 Tbsp. slivered almonds or cashews, toasted (cashews are my favorite)
1 lb. (4 cups) shredded cabbage (or a bag of coleslaw mix, which is basically shredded cabbage)
2 green onions, trimmed and sliced
1 package Ramen Noodles w/chicken flavoring
2 Tbsp toasted sesame seeds
1 Tbsp. sugar
1/2 cup canola oil
1/4 tsp. pepper
3 Tbsp. vinegar
*Combine all ingredients, including seasoning packets from Ramen noodles. Serve chilled or at room temperature.
**Variation: the simple version my Mom usually made after school omitted the chicken, green onions, and sesame seeds.
2 boneless skinless chicken breasts, cooked and chopped
2 Tbsp. slivered almonds or cashews, toasted (cashews are my favorite)
1 lb. (4 cups) shredded cabbage (or a bag of coleslaw mix, which is basically shredded cabbage)
2 green onions, trimmed and sliced
1 package Ramen Noodles w/chicken flavoring
2 Tbsp toasted sesame seeds
1 Tbsp. sugar
1/2 cup canola oil
1/4 tsp. pepper
3 Tbsp. vinegar
*Combine all ingredients, including seasoning packets from Ramen noodles. Serve chilled or at room temperature.
**Variation: the simple version my Mom usually made after school omitted the chicken, green onions, and sesame seeds.
Simple Fruit Salad
From Grandmother B.
1 can peach pie filling
1 large can fruit cocktail, drained
1 large can pineapple tidbits, drained
1 package frozen strawberries
*Mix all ingredients. Add sliced bananas just before serving, if desired. Top with whipped cream.
1 can peach pie filling
1 large can fruit cocktail, drained
1 large can pineapple tidbits, drained
1 package frozen strawberries
*Mix all ingredients. Add sliced bananas just before serving, if desired. Top with whipped cream.
Mom's "Potluck" Baked Beans
My Mom always brought this dish to church potlucks when I was growing up. The dish always came home empty. And I was never competitive enough to get to the head of the line, so I usually missed out on these. Sometimes Mom would make extra for us at home, thankfully. Just make some so you can see for yourself how good these beans are! (Oh, and remember this recipe is for a potluck so it makes a lot. Just scale down for a meal at home.)
7 lb. 5 oz can pork and beans (Mom says she buys the cheapest kind)
1 lb. ground beef (or turkey), cooked and drained
1 lb. bacon, cooked and crumbled
2 Tbsp. mustard
1/2 cup ketchup
1 lb. dark brown sugar
*Combine all ingredients in a large baking dish and bake at 325 degrees for 2-3 hours (believe me, it's worth the wait).
7 lb. 5 oz can pork and beans (Mom says she buys the cheapest kind)
1 lb. ground beef (or turkey), cooked and drained
1 lb. bacon, cooked and crumbled
2 Tbsp. mustard
1/2 cup ketchup
1 lb. dark brown sugar
*Combine all ingredients in a large baking dish and bake at 325 degrees for 2-3 hours (believe me, it's worth the wait).
Chicken Vegetable Soup
4 cups chicken broth
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
1 cup semi-sweet chocolate chips
PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.
BBQ Biscuits
From Michelle.
These are so easy and so good.
3/4 lb. ground beef (or turkey)
1/2 cup barbecue sauce
1 Tbsp. dried onion
1 tsp. brown sugar
1 (8 oz) can refrigerated biscuits
3/4 cup shredded cheddar cheese
*Preheat oven to 400 degrees. In a large skillet, brown ground beef and drain. Add bbq sauce, onion, and brown sugar; set aside. Separate biscuit dough and press each biscuit into a greased muffin cup. Fill with meat mixture and sprinkle with cheese. Bake for 10-12 minutes or until golden brown.
These are so easy and so good.
3/4 lb. ground beef (or turkey)
1/2 cup barbecue sauce
1 Tbsp. dried onion
1 tsp. brown sugar
1 (8 oz) can refrigerated biscuits
3/4 cup shredded cheddar cheese
*Preheat oven to 400 degrees. In a large skillet, brown ground beef and drain. Add bbq sauce, onion, and brown sugar; set aside. Separate biscuit dough and press each biscuit into a greased muffin cup. Fill with meat mixture and sprinkle with cheese. Bake for 10-12 minutes or until golden brown.
Granola
Another keeper from Michelle!
3/4 cup butter
3/4 cup honey
2 tsp. vanilla
1-1/2 cups brown sugar
2 tsp. cinnamon
Lots of rolled oats (or quick oats)
1/2 cup raisins (optional)
1/2 cup sunflower seeds (optional)
*Preheat oven to 350 degrees. In a large pot, melt butter. Stir in honey, vanilla, brown sugar, and cinnamon; mix well. Add enough oats to soak up all of butter mixture and coat evenly (add seeds if desired). Spread into a large lightly-greased cookie sheet. Bake for 11-12 minutes. Top with raisins, if desired.
3/4 cup butter
3/4 cup honey
2 tsp. vanilla
1-1/2 cups brown sugar
2 tsp. cinnamon
Lots of rolled oats (or quick oats)
1/2 cup raisins (optional)
1/2 cup sunflower seeds (optional)
*Preheat oven to 350 degrees. In a large pot, melt butter. Stir in honey, vanilla, brown sugar, and cinnamon; mix well. Add enough oats to soak up all of butter mixture and coat evenly (add seeds if desired). Spread into a large lightly-greased cookie sheet. Bake for 11-12 minutes. Top with raisins, if desired.
Zucchini Bread
This is the best, most moist zucchini bread!
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 (8 0z) can crushed pineapple (well drained)
1 cup chopped nuts (optional)
2 tsp vanilla
3 cups grated zucchini
*Preheat oven to 350 degrees. Combine eggs and sugar, then oil; mix well. Stir in dry ingredients and beat for 2 minutes. Add remaining ingredients and mix well. Pour into two greased loaf pans and bake for 50 minutes (or six mini loaf pans for 40 minutes).
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 (8 0z) can crushed pineapple (well drained)
1 cup chopped nuts (optional)
2 tsp vanilla
3 cups grated zucchini
*Preheat oven to 350 degrees. Combine eggs and sugar, then oil; mix well. Stir in dry ingredients and beat for 2 minutes. Add remaining ingredients and mix well. Pour into two greased loaf pans and bake for 50 minutes (or six mini loaf pans for 40 minutes).
Baked Macaroni and Cheese
A few years ago I asked my Mom for her mac 'n cheese recipe (it is what I always requested for my birthday dinner and what I still ask for whenever I go for a visit). Well, anyway, you know how that goes. She said "well, I don't have a recipe, I just sort of throw things in until it looks right." I tried a few times to get it right, but never could. Finally I came across this recipe on the back of a pasta box. It's not quite like Mom's, but it works for me.
2 Tbsp. corn starch
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk (skim is fine)
2 Tbsp. margarine or butter
2 cups shredded cheddar cheese
8 oz elbow macaroni noodles, cooked 7 minutes and drained
*Preheat oven to 375 degrees. In med. saucepan combine first three ingredients; stir in milk. Add margarine, stirring constantly. Bring to a boil over medium high heat; boil one minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add noodles. Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered for 25 minutes.
**Variation: Before baking, stir in some cubed kielbasa or ham. I usually double this recipe and freeze the second casserole.
2 Tbsp. corn starch
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk (skim is fine)
2 Tbsp. margarine or butter
2 cups shredded cheddar cheese
8 oz elbow macaroni noodles, cooked 7 minutes and drained
*Preheat oven to 375 degrees. In med. saucepan combine first three ingredients; stir in milk. Add margarine, stirring constantly. Bring to a boil over medium high heat; boil one minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add noodles. Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered for 25 minutes.
**Variation: Before baking, stir in some cubed kielbasa or ham. I usually double this recipe and freeze the second casserole.
Crock Pot Salsa Chicken Burritos
A friend gave me this very simple recipe and it is definitely a keeper.
4 boneless skinless chicken breasts (can be frozen)
1-1/2 cups salsa (or enough to cover chicken in crock pot)
8 oz cream cheese, softened (light or fat free are fine)
Burrito size tortillas
toppings such as cheese, sour cream, and refried beans
*Put chicken, salsa, and cream cheese in crock pot and cook on high for 6-7 hours. Scoop into burritos with desired toppings.
**Variations: This would probably also be good over rice or noodles.
4 boneless skinless chicken breasts (can be frozen)
1-1/2 cups salsa (or enough to cover chicken in crock pot)
8 oz cream cheese, softened (light or fat free are fine)
Burrito size tortillas
toppings such as cheese, sour cream, and refried beans
*Put chicken, salsa, and cream cheese in crock pot and cook on high for 6-7 hours. Scoop into burritos with desired toppings.
**Variations: This would probably also be good over rice or noodles.
Fig Bars
These yummy fig bars from Grandma Rachel are so moist and delicious.
1 box lemon cake mix
1 cup chopped figs (or fig preserves)
2 eggs
1/2 cup oil
1/2 cup chopped pecans
*Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 12 baking pan. Bake for 30 minutes. Serve warm with whipped cream or ice cream.
1 box lemon cake mix
1 cup chopped figs (or fig preserves)
2 eggs
1/2 cup oil
1/2 cup chopped pecans
*Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 12 baking pan. Bake for 30 minutes. Serve warm with whipped cream or ice cream.
Monkey Bread
Also known as "pull-apart" bread. This stuff is so good that you won't want to stop eating it! We usually bring the pan to the table and just eat off of it with our forks. I don't recommend this method and we plan to stop using it. We always eat way too much because it is so yummy and addicting. So, be smart and just put some on your plate and head to the table! =)
1/2 cup sugar
2 tsp. cinnamon
4 (7.5 oz) cans refrigerated buttermilk biscuits (the ones that have ten little biscuits per can)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
*Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in a large ziploc bag. Separate dough into 40 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes (if you can wait that long!). Turn upside down onto serving plate; pull apart to serve.
1/2 cup sugar
2 tsp. cinnamon
4 (7.5 oz) cans refrigerated buttermilk biscuits (the ones that have ten little biscuits per can)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
*Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in a large ziploc bag. Separate dough into 40 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes (if you can wait that long!). Turn upside down onto serving plate; pull apart to serve.
English Toffee
From Debi A.
English Toffee
1 lb. Butter (don't skimp, use the real stuff)
2-1/2 cups sugar
4 Tbsp. light corn syrup
1 cup water
1/2 lb. nuts
1/2 - 1 Lb. Chocolate
-or-
4 Hershey Bars
Cook first 4 ingredients together in a lg saucepan stirring constantly until candy thermometer reads 285 degrees. Pour hot liquid onto a jellyroll pan, spread with a spatula.
Melt chocolate in microwave, pour over toffee in pan, and spread with a spatula. Sprinkle evenly with nuts. Cool. Break into pieces by inserting a strong knife.
English Toffee
1 lb. Butter (don't skimp, use the real stuff)
2-1/2 cups sugar
4 Tbsp. light corn syrup
1 cup water
1/2 lb. nuts
1/2 - 1 Lb. Chocolate
-or-
4 Hershey Bars
Cook first 4 ingredients together in a lg saucepan stirring constantly until candy thermometer reads 285 degrees. Pour hot liquid onto a jellyroll pan, spread with a spatula.
Melt chocolate in microwave, pour over toffee in pan, and spread with a spatula. Sprinkle evenly with nuts. Cool. Break into pieces by inserting a strong knife.
Friday, March 7, 2008
Glazed Kielbasa
This is one of my new favorite recipes. I found it on the Kraft Foods website. It only requires a few ingredients, is very simple to prepare, and is deliciously addicting!
1 lb. cooked kielbasa, cut into 1-inch pieces
1 lb. cooked kielbasa, cut into 1-inch pieces
1/2 cup chicken broth
1/4 cup yellow mustard
3 Tbsp. brown sugar
2 Tbsp. chopped fresh parsley
1/4 tsp. black pepper
BRING kielbasa and chicken broth to boil in large skillet on medium heat; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until heated through.
ADD mustard and brown sugar; mix well. Bring to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, uncovered, 10 minutes or until sauce is thickened and kielbasa is well glazed, stirring frequently.
STIR in parsley and pepper just before serving.
Nana's Banana Pudding
1 (14 oz) can sweetened condensed milk
1-1/2 cups cold water
1 (3.5 oz) pkg. instant vanilla pudding
2 cups (1 pint) whipped topping
36 vanilla wafers
3 med. bananas, sliced & dipped in lemon juice
*In a large bowl, combine milk and water. Add pudding mix until well blended. Chill 5 minutes. Fold in whipped topping. In a large bowl (or trifle bowl) layer pudding, wafers, and bananas. Chill thoroughly.
1-1/2 cups cold water
1 (3.5 oz) pkg. instant vanilla pudding
2 cups (1 pint) whipped topping
36 vanilla wafers
3 med. bananas, sliced & dipped in lemon juice
*In a large bowl, combine milk and water. Add pudding mix until well blended. Chill 5 minutes. Fold in whipped topping. In a large bowl (or trifle bowl) layer pudding, wafers, and bananas. Chill thoroughly.
Grandmother B's Meatballs
These meatballs are so easy and so good! They can be served over rice for a main dish or served by themselves (with sauce) as an appetizer. I double the meatball recipe and freeze half for another time.
MEATBALLS:
1-1/2 lb. ground beef (or turkey)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1 cup oats
1/2 tsp. garlic powder
1/4 cup chopped onions
*Mix all ingredients and roll into balls. Bake meatballs @ 350 degrees for 20 minutes.
SAUCE:
2 (8 oz) cans tomato sauce
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar
*Mix all ingredients, then stir in meatballs. Pour into a baking pan. Bake @ 350 degrees for 20-25 minutes or until heated through. (Or you can simply heat it through on the stove.) Serve over rice.
MEATBALLS:
1-1/2 lb. ground beef (or turkey)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1 cup oats
1/2 tsp. garlic powder
1/4 cup chopped onions
*Mix all ingredients and roll into balls. Bake meatballs @ 350 degrees for 20 minutes.
SAUCE:
2 (8 oz) cans tomato sauce
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar
*Mix all ingredients, then stir in meatballs. Pour into a baking pan. Bake @ 350 degrees for 20-25 minutes or until heated through. (Or you can simply heat it through on the stove.) Serve over rice.
Thursday, March 6, 2008
The Braid
This is another family favorite. I have made this so many times and I switch up the filling ingredients every single time. First I will explain how to set up the braid, then I will include several filling variations that I have recipes for (from a pampered chef cookbook).
BRAID:
*Unroll two packages of refrigerated crescent rolls; do not separate. Arrange dough on large rectangular cookie sheet with longest sides of dough rectangles across width of pan. Roll dough to seal seams. Starting on longest sides of pan, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long. Scoop desired filling evenly over center of dough.
*Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with a lightly beaten egg white and bake @ 375 degrees for 25-30 minutes or until golden brown.
SUZANNE'S UNPROFESSIONAL FILLING:
1-2 boneless, skinless chicken breasts, cooked and cubed (or shredded)
1/3 cup light mayonnaise
salt & pepper, to taste
garlic, to taste (fresh, minced is tastiest)
1 (10 oz) package frozen chopped spinach, thawed and very well drained
shredded cheddar cheese, to taste
*Simply combine all ingredients (except cheese) and microwave until heated through. Spoon the filling into braid and sprinkle with desired amount of cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
BEEF TACO FILLING:
1-1/2 pounds lean ground beef
1 package (1-1.25 oz) taco seasoning mix
1-3/4 cups shredded cheddar cheese, divided
2 Tbsp. water
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olive and sour cream.
*Cook ground beef until no longer pink; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water. Scoop filling into braid and sprinkle with remaining cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
SPINACH & ARTICHOKE FILLING:
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
pepper, to taste
2 Tbsp (1/2 oz) grated fresh Parmesan cheese
*In large bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and pepper; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN CLUB:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup shredded Swiss cheese, divided
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp snipped fresh parsley
1 garlic clove, minced
2 plum tomatoes, sliced
*In large bowl, combine chicken, bacon, 3/4 cup cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well. Scoop filling into braid, top with tomato slices. Finish braid, brush with egg white, and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CLASSIC REUBEN:
8 oz sliced deli corned beef, chopped (2 cups)
1 (8 oz) can sauerkraut, drained and squeezed dry
1-1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 Tbsp. snipped fresh parsley
1 garlic clove, minced
*In large bowl, combine corned beef, sauerkraut, 1 cup of cheese, dressing, parsley and garlic; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN & BROCCOLI:
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp. dried dill
1/4 tsp. salt
1 garlic clove, minced
1/4 cup slivered almonds
*In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic; mix well. Scoop filling into braid, finish braid. Brush with egg white and sprinkle with almonds. Bake at 375 degrees for 25-30 minutes.
GARDEN VEGETABLE OMELET:
4 oz cream cheese, softened
1/4 cup milk
1 Tbsp. all-purpose flour
8 eggs, divided
1 tsp. dill
1/4 tsp. salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tbsp. butter or margarine
1/2 cup shredded cheddar cheese
*In large bowl, whisk cream cheese and milk; add flour and whisk until smooth. Separate one egg; reserve egg white. Add the yolk, remaining 7 eggs, dill, salt and pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion to bowl; mix well.
*Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling into braid and sprinkle with cheese. Finish braid and brush with egg white. Bake at 375 for 25-30 minutes.
**Variation: obviously you could omit the veggies and add whatever you want like bacon, ham, more cheese, sausage, different veggies, etc.
BRAID:
*Unroll two packages of refrigerated crescent rolls; do not separate. Arrange dough on large rectangular cookie sheet with longest sides of dough rectangles across width of pan. Roll dough to seal seams. Starting on longest sides of pan, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long. Scoop desired filling evenly over center of dough.
*Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with a lightly beaten egg white and bake @ 375 degrees for 25-30 minutes or until golden brown.
SUZANNE'S UNPROFESSIONAL FILLING:
1-2 boneless, skinless chicken breasts, cooked and cubed (or shredded)
1/3 cup light mayonnaise
salt & pepper, to taste
garlic, to taste (fresh, minced is tastiest)
1 (10 oz) package frozen chopped spinach, thawed and very well drained
shredded cheddar cheese, to taste
*Simply combine all ingredients (except cheese) and microwave until heated through. Spoon the filling into braid and sprinkle with desired amount of cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
BEEF TACO FILLING:
1-1/2 pounds lean ground beef
1 package (1-1.25 oz) taco seasoning mix
1-3/4 cups shredded cheddar cheese, divided
2 Tbsp. water
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olive and sour cream.
*Cook ground beef until no longer pink; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water. Scoop filling into braid and sprinkle with remaining cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.
SPINACH & ARTICHOKE FILLING:
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
pepper, to taste
2 Tbsp (1/2 oz) grated fresh Parmesan cheese
*In large bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and pepper; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN CLUB:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup shredded Swiss cheese, divided
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp snipped fresh parsley
1 garlic clove, minced
2 plum tomatoes, sliced
*In large bowl, combine chicken, bacon, 3/4 cup cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well. Scoop filling into braid, top with tomato slices. Finish braid, brush with egg white, and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CLASSIC REUBEN:
8 oz sliced deli corned beef, chopped (2 cups)
1 (8 oz) can sauerkraut, drained and squeezed dry
1-1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 Tbsp. snipped fresh parsley
1 garlic clove, minced
*In large bowl, combine corned beef, sauerkraut, 1 cup of cheese, dressing, parsley and garlic; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.
CHICKEN & BROCCOLI:
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp. dried dill
1/4 tsp. salt
1 garlic clove, minced
1/4 cup slivered almonds
*In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic; mix well. Scoop filling into braid, finish braid. Brush with egg white and sprinkle with almonds. Bake at 375 degrees for 25-30 minutes.
GARDEN VEGETABLE OMELET:
4 oz cream cheese, softened
1/4 cup milk
1 Tbsp. all-purpose flour
8 eggs, divided
1 tsp. dill
1/4 tsp. salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tbsp. butter or margarine
1/2 cup shredded cheddar cheese
*In large bowl, whisk cream cheese and milk; add flour and whisk until smooth. Separate one egg; reserve egg white. Add the yolk, remaining 7 eggs, dill, salt and pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion to bowl; mix well.
*Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling into braid and sprinkle with cheese. Finish braid and brush with egg white. Bake at 375 for 25-30 minutes.
**Variation: obviously you could omit the veggies and add whatever you want like bacon, ham, more cheese, sausage, different veggies, etc.
Ted's Waffles
This is Uncle Ted's "famous" waffle recipe (famous in our family). These waffles are made with whole wheat flour and are very delicious and filling. As Nana would say, "they stick to your ribs." They are yummy topped with syrup, applesauce, strawberries and cream, etc. We usually make some plain, some with chocolate chips, some with chopped pecans, and some with chocolate chips & pecans (my personal favorite).
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
*Mix these ingredients in a medium size bowl.
2 cups milk
4 eggs
1 cup oil
*Mix these ingredients in a large bowl. Add dry ingredients and mix well to minimize lumps. Cook on waffle iron and enjoy!
**Variations: for pancakes use only 1 cup milk and 2 eggs.
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
*Mix these ingredients in a medium size bowl.
2 cups milk
4 eggs
1 cup oil
*Mix these ingredients in a large bowl. Add dry ingredients and mix well to minimize lumps. Cook on waffle iron and enjoy!
**Variations: for pancakes use only 1 cup milk and 2 eggs.
Spaghetti Casserole
I found this recipe in a Simple & Delicious magazine last year and it has become a favorite in our house. I especially love that is makes two casseroles so that I can freeze one for later. Most often, I will double the recipe and have several extra dishes to freeze.
1 package (16 oz) angel hair pasta
1-1/2 pounds ground beef (or turkey)
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I just use cheddar)
*Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
*Drain pasta. Combine soup and sour cream. In two 8-in square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.
1 package (16 oz) angel hair pasta
1-1/2 pounds ground beef (or turkey)
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I just use cheddar)
*Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
*Drain pasta. Combine soup and sour cream. In two 8-in square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.
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