1 meaty soup bone (1&1/2 lb. meat)
water (to cover the meat)
2/3 c. rice
1/3 c. barley
7 carrots (chopped)
1 large onion
2 c. celery (chopped)
1/2 t. savory salt
1 T. salt
pepper (to taste)
1 lb. hamburger
1 egg
salt
pepper
crushed crackers
1 c. long spaghetti (broken)
1&1/2 c. beef broth
1 can tomatoes
in 8-qt pan, cook soup bone for 2 hours, covered with water. add rice, barley, carrots, onion, celery, savory salt, salt and pepper and cook slowly about 1 hour. make small meatballs with hamburger, egg, salt, pepper, and crackers. add to soup. after adding these, water may be added to make pan about 2/3 full. test carrots and celery after 45 minutes. when done, add spaghetti which has been broken into 4-inch pieces. drop in slowly so soup does not stop boiling. gradually add broth and tomatoes. cook through and let stand. hints for goud sooup: before adding spaghetti, spoon off some fat if it seems to be quite a bit. add more salt if desired. when soup is finished, enough water may be added to fill the pan almost to the top because soup thickens as it stands. after soup stands about 30 minutes, it may be stirred and put into smaller containers. do not water soup down when smaller amounts are heated. soup may be frozen if not used in 5 days.
this recipe is one that mom wanted added to the blog. it is in tastful traditions hope school cookbook.
Thursday, December 15, 2011
Monday, December 5, 2011
Bread Maker Oatmeal Bread
8-9 oz water
1 & 1/4 t. salt
2 T. honey
1 & 1/2 T. butter or margarine
2/3 c. quick cook oats
2 & 1/2 c. bread flour
2 & 1/4 t. yeast
add ingredients in order given (and at room temp). make a well in the flour for the yeast. set on dough setting. remove when cycle is finished, put in loaf pan, let rise until double in size. bake 350 for 30-35 minutes.
1 & 1/4 t. salt
2 T. honey
1 & 1/2 T. butter or margarine
2/3 c. quick cook oats
2 & 1/2 c. bread flour
2 & 1/4 t. yeast
add ingredients in order given (and at room temp). make a well in the flour for the yeast. set on dough setting. remove when cycle is finished, put in loaf pan, let rise until double in size. bake 350 for 30-35 minutes.
Peach Crumble Dessert
1 pkg. yellow cake mix
½ c. butter, softened
¼ c. brown sugar
1 t. cinnamon
2 large peaches, peeled and sliced (1 qt. peaches)
1 c. sour cream
1 egg
Mix dry cake mix with butter, brown sugar, and cinnamon. Save 2/3 c. press remaining into bottom of 9x13. Arrange peaches on top. Beat sour cream and egg until blended, spread over peaches. sprinkle with reserved crumble.
Bake 350 for 35-40 minutes. Cool, cover, refrigerate or serve warm with ice cream.
i got this recipe at cooks.com
½ c. butter, softened
¼ c. brown sugar
1 t. cinnamon
2 large peaches, peeled and sliced (1 qt. peaches)
1 c. sour cream
1 egg
Mix dry cake mix with butter, brown sugar, and cinnamon. Save 2/3 c. press remaining into bottom of 9x13. Arrange peaches on top. Beat sour cream and egg until blended, spread over peaches. sprinkle with reserved crumble.
Bake 350 for 35-40 minutes. Cool, cover, refrigerate or serve warm with ice cream.
i got this recipe at cooks.com
Thursday, September 8, 2011
Grilled Cheese and Tomato Flatbreads
Ingredients
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced
Directions
• In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
• Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.
• Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley
***This one is from good ol' Taste of Home.
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced
Directions
• In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
• Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.
• Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley
***This one is from good ol' Taste of Home.
It's Tomato Time!
Green Beans & Cherry Tomatoes
1-1/2 lbs of Green Beans
¼ cup Butter
1 Tbsp Sugar
¾ tsp Garlic Salt
¼ tsp Black Pepper
1-1/2 – 2 tsp chopped Fresh Basil
2 cups halved Cherry Tomatoes
Cook & drain beans. Meanwhile, melt butter in skillet. Stir in sugar, garlic salt, pepper & basil. Add tomatoes & cook until warmed through. Mix green beans & tomatoes together in serving bowl.
Servings: 6
1-1/2 lbs of Green Beans
¼ cup Butter
1 Tbsp Sugar
¾ tsp Garlic Salt
¼ tsp Black Pepper
1-1/2 – 2 tsp chopped Fresh Basil
2 cups halved Cherry Tomatoes
Cook & drain beans. Meanwhile, melt butter in skillet. Stir in sugar, garlic salt, pepper & basil. Add tomatoes & cook until warmed through. Mix green beans & tomatoes together in serving bowl.
Servings: 6
Wednesday, September 7, 2011
Starfish Rock Cake
1 lily pad
1 cup rocks
1 1/2 cup sand
1 starfish
Place lily pad in plastic bowl.
Sprinkle rocks over lily pad.
Layer sand over rocks.
Place starfish on top.
Enjoy!
1 cup rocks
1 1/2 cup sand
1 starfish
Place lily pad in plastic bowl.
Sprinkle rocks over lily pad.
Layer sand over rocks.
Place starfish on top.
Enjoy!
Friday, August 5, 2011
BBQ Baby Back Ribs
this is the last recipe from mom, and it is accually from Mike Lotterman.
lay rib rack bone side down on foil lined cookie sheet. rub both sides of the ribs with chicken and rib rub with brown sugar added. close foil and refrigerate for 1-2 hours. return to room temperature for a minumun of 1 hour.
For smoked ribs:
soak wood chips for 2 hours and place in smoker. open foil and place cookie sheet of top rack of grill with smoker box on grate. grill on high heat under smoker side and low leat under other side for 2 & 1/2 hours, reducing heat after snoke disappears. remove the ribs from teh foil and place on grill bone side down. baste with BBQ sauce and heat for 20 minutes.
For oven ribs:
wrap seasoned ribs in plastic wrap (yes that is correct, plastic wrap) and place on cookie sheet bone side down. bake for 2 & 1/2 hours at 275. remove plastic wrap and finish on grill as above.
BBQ sauce:
4 parts ketchup
1 part mustard
1 part apple cider vinegar
1 part worcestershire sauce
1/2 part molasses
1/2 part honey
2 parts brown sugar
mix and bring to a boil.
lay rib rack bone side down on foil lined cookie sheet. rub both sides of the ribs with chicken and rib rub with brown sugar added. close foil and refrigerate for 1-2 hours. return to room temperature for a minumun of 1 hour.
For smoked ribs:
soak wood chips for 2 hours and place in smoker. open foil and place cookie sheet of top rack of grill with smoker box on grate. grill on high heat under smoker side and low leat under other side for 2 & 1/2 hours, reducing heat after snoke disappears. remove the ribs from teh foil and place on grill bone side down. baste with BBQ sauce and heat for 20 minutes.
For oven ribs:
wrap seasoned ribs in plastic wrap (yes that is correct, plastic wrap) and place on cookie sheet bone side down. bake for 2 & 1/2 hours at 275. remove plastic wrap and finish on grill as above.
BBQ sauce:
4 parts ketchup
1 part mustard
1 part apple cider vinegar
1 part worcestershire sauce
1/2 part molasses
1/2 part honey
2 parts brown sugar
mix and bring to a boil.
Aunt Lynns Fresh Salsa
8 med. tomatoes, chopped
2 garlic cloves
1 sm. jalapeno pepper (keep seeds if you want it hot)
1 yellow pepper
juice from 2 limes
1 vidalia onion
few shakes of tabasco sauce
2 T. fresh cilantro
2 t of sea salt
Mix and enjoy.
2 garlic cloves
1 sm. jalapeno pepper (keep seeds if you want it hot)
1 yellow pepper
juice from 2 limes
1 vidalia onion
few shakes of tabasco sauce
2 T. fresh cilantro
2 t of sea salt
Mix and enjoy.
Margarita Pie
This is a weight watchers recipe, from mom.
1 & 1/3 oz miniature twist prezels (about 2 c.)
1 T. sugar
2 T. light butter, room temperature
6 oz frozen limeade concentrate, slightly thawed
4 c. light vanilla ice cream
1 & 1/2 oz tequila (about 3 T)
1/2 fl oz orage-flavored liqueur
1 t. lime zest
Blend pretzels until crumbs. add sugar and pulse until combined. add butter and mix well. while machine is running add 2 T. limeade concentrate until well mixed. spoon mixture into ungreased 9 inch pie plate. press firmly into bottom and sides of pie plate. Bake until set (375 for about 5 minutes) freeze for 10 minutes to cool. in a clean mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur. mix until just blended. spoon into cooled pie crust. sprinkle with lime zest. freeze 2 hours before serving.
1 & 1/3 oz miniature twist prezels (about 2 c.)
1 T. sugar
2 T. light butter, room temperature
6 oz frozen limeade concentrate, slightly thawed
4 c. light vanilla ice cream
1 & 1/2 oz tequila (about 3 T)
1/2 fl oz orage-flavored liqueur
1 t. lime zest
Blend pretzels until crumbs. add sugar and pulse until combined. add butter and mix well. while machine is running add 2 T. limeade concentrate until well mixed. spoon mixture into ungreased 9 inch pie plate. press firmly into bottom and sides of pie plate. Bake until set (375 for about 5 minutes) freeze for 10 minutes to cool. in a clean mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur. mix until just blended. spoon into cooled pie crust. sprinkle with lime zest. freeze 2 hours before serving.
Christmas Mice
We made these last year for holiday baking. the recipe comes from midwest living magazine.
12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds
place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.
12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds
place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.
5 minute key lime pie
This is actually from the Keebler. it's on the back of the graham cracker ready made pie crust package. Mom tied it and it was good.
1/4 c. boiling water
4 oz pkg lime-flavored gelatin
2 (6 oz each) containers of key lime pie yogurt
8 oz cool whip
1 graham cracker crust
whisk lime gelatin into boiling water until dissolved. mix with yogurt. fold in cool whip. spread in crust. refrigerate at least 4 hours until set.
1/4 c. boiling water
4 oz pkg lime-flavored gelatin
2 (6 oz each) containers of key lime pie yogurt
8 oz cool whip
1 graham cracker crust
whisk lime gelatin into boiling water until dissolved. mix with yogurt. fold in cool whip. spread in crust. refrigerate at least 4 hours until set.
Raspberry Pie
Mom gave me a lot of recipes to put on the blog for her. this one is hers too. this might be the one we had at the park for aunt trisha's birthday.
1 c. boiling water
3 oz raspberry jello
1/4 c. white sugar
1 pt. frozen (or fresh if you have it) raspberries
1 T. lemon juice
mix jello with water and add sugar. stir until sugar is dissolved, then add lemon juice and raspberries. refrigerate, stirring occasionally until thickened.
3 oz. cream cheese
1/3 c. pd (i assume means powdered) sugar
1 pt. whipping cream
1 t. vanilla
dash of salt
whip whipping cream. in another bowl mix rest of ingredients. combine both mixture together. Use graham cracker or pastry crust. when jello mixture us thickened put 1/2 of the cream mixture in bottom of pie, then 1/2 jello mixture. repeat. chill and serve.
1 c. boiling water
3 oz raspberry jello
1/4 c. white sugar
1 pt. frozen (or fresh if you have it) raspberries
1 T. lemon juice
mix jello with water and add sugar. stir until sugar is dissolved, then add lemon juice and raspberries. refrigerate, stirring occasionally until thickened.
3 oz. cream cheese
1/3 c. pd (i assume means powdered) sugar
1 pt. whipping cream
1 t. vanilla
dash of salt
whip whipping cream. in another bowl mix rest of ingredients. combine both mixture together. Use graham cracker or pastry crust. when jello mixture us thickened put 1/2 of the cream mixture in bottom of pie, then 1/2 jello mixture. repeat. chill and serve.
Jill's Chicken
if anyone is confused about this recipe ask mom.
egg wash your chicken breasts. then dip them into a mixture of:
1/2 c. flour
1/3 c. parmesan cheese
salt and pepper
fry in olive oil til brown. top with:
sauteed mushrooms
ham (most likely black forest)
muenster cheese
bake 350 for 30 minutes.
while it is baking make sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 t. lemon juice
pepper
1 c. milk
1 T. cornstarch
Simmer until thick. serve hot over chicken breasts.
egg wash your chicken breasts. then dip them into a mixture of:
1/2 c. flour
1/3 c. parmesan cheese
salt and pepper
fry in olive oil til brown. top with:
sauteed mushrooms
ham (most likely black forest)
muenster cheese
bake 350 for 30 minutes.
while it is baking make sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 t. lemon juice
pepper
1 c. milk
1 T. cornstarch
Simmer until thick. serve hot over chicken breasts.
Santa Fe Soup
This recipe comes all the way from california, by nancy hendriks. (also from mom)
1/2 lbs. ground beef
1 onino
2 c. water
1 can rotelle tomatoes (11 oz)
2 cans corn, undrained (16 oz each)
1 pkg. ranch dressing mix
2 pkg. taco seasoning (1/2 c.)
1 can white kidney beans, undrained (16 oz)
1 can pinto beans, undrained (16 oz)
1 can black beans, undrained (16 oz)
1 can cut tomatoes, undrained (16 oz)
Saute ground beef and onion. add remaining ingredients and simmer for 2 hours. serve as is or sprinkle each serving with tortilla chips, cheese, and sour cream.
1/2 lbs. ground beef
1 onino
2 c. water
1 can rotelle tomatoes (11 oz)
2 cans corn, undrained (16 oz each)
1 pkg. ranch dressing mix
2 pkg. taco seasoning (1/2 c.)
1 can white kidney beans, undrained (16 oz)
1 can pinto beans, undrained (16 oz)
1 can black beans, undrained (16 oz)
1 can cut tomatoes, undrained (16 oz)
Saute ground beef and onion. add remaining ingredients and simmer for 2 hours. serve as is or sprinkle each serving with tortilla chips, cheese, and sour cream.
Peaches and Cream
Mom got this from Fix-it and Enjoy it Cookbook.
3/4 c. flour
1/2 c. sugar
1 egg
1/2 t. baking powder
1/2 t. salt
3 oz box instant vanilla pudding
1/2 c. milk
3 T. butter, softened
1 qt. sliced peaches, drained
3 T. peach juice reserved
8 oz cream cheese, softened
1/2 c. sugar
3 T. sugar
1/2 t. cinnamon
Beat first 8 ingredients and pour into 10 inch pie plate. lay peach slices on top. mix together peach juice, cream cheese and 1/2 c. sugar. pour over peaches. mix 3 T. sugar and cinnamon and sprinkle on top. bake 350 for 35-40 minutes or until toothpick inserted in center comes out clean. cool and serve.
3/4 c. flour
1/2 c. sugar
1 egg
1/2 t. baking powder
1/2 t. salt
3 oz box instant vanilla pudding
1/2 c. milk
3 T. butter, softened
1 qt. sliced peaches, drained
3 T. peach juice reserved
8 oz cream cheese, softened
1/2 c. sugar
3 T. sugar
1/2 t. cinnamon
Beat first 8 ingredients and pour into 10 inch pie plate. lay peach slices on top. mix together peach juice, cream cheese and 1/2 c. sugar. pour over peaches. mix 3 T. sugar and cinnamon and sprinkle on top. bake 350 for 35-40 minutes or until toothpick inserted in center comes out clean. cool and serve.
Cold Chicken Salad
This one is also from mom, hopefully it's different than the rest (i think it is).
3-4 c. chicken, cooked and diced
1 c. celery
1 big can pineapple, drained
1/2 c. sliced almond (mom's recipe says "later," i assume you add this right before serving.)
1/4 c. onion
1 T. sugar
salt and pepper to taste
1/2 c. mayo
1 T. lemon juice
mix and serve on buns, sandwiches, or croissants.
3-4 c. chicken, cooked and diced
1 c. celery
1 big can pineapple, drained
1/2 c. sliced almond (mom's recipe says "later," i assume you add this right before serving.)
1/4 c. onion
1 T. sugar
salt and pepper to taste
1/2 c. mayo
1 T. lemon juice
mix and serve on buns, sandwiches, or croissants.
Marinade Sauce
Mom got this from Lynae (Kamps, i assume). marinate any meat you desire in this delicious marinade.
1 & 1/2 c. veg oil
3/4 c. soy sauce
1/4 c. worcestershire sauce
2 T. dry mustard
1/4 t. salt
1/2 c. vinegar
1 & 1/2 t. parsley
2 T. minced garlic
1/3 c. lemon juice
Blend all ingredients together. Makes about a quart. Use half and save half in refrigerator for next time.
1 & 1/2 c. veg oil
3/4 c. soy sauce
1/4 c. worcestershire sauce
2 T. dry mustard
1/4 t. salt
1/2 c. vinegar
1 & 1/2 t. parsley
2 T. minced garlic
1/3 c. lemon juice
Blend all ingredients together. Makes about a quart. Use half and save half in refrigerator for next time.
Perfect Pulled Pork
This is also from a magazine (i don't know which one) that mom has tried.
5 lbs. boneless pork but shoulder
1 & 1/2 t. smoked paprika
2 t. black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. garlic powder
1/2 t. salt
1 c. water
buns
your choice of BBQ sauce
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in crock-pot. add water. cover and cook on low for 6-8 hours, or high for 4-5 hours. place pork on cutting board or platter and let sit 10-15 minutes. pull, slice, or chop to serve on buns with BBQ sauce.
5 lbs. boneless pork but shoulder
1 & 1/2 t. smoked paprika
2 t. black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. garlic powder
1/2 t. salt
1 c. water
buns
your choice of BBQ sauce
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in crock-pot. add water. cover and cook on low for 6-8 hours, or high for 4-5 hours. place pork on cutting board or platter and let sit 10-15 minutes. pull, slice, or chop to serve on buns with BBQ sauce.
Zippy Cinnamon Rolls
Guess who this recipe is from. You guessed right. MOM got it out of midwest living magazine.
12 ct. frozen cinnamon rolls, with frosting in package (refrigerate frosting until ready to use)
1 small vanilla or butterscotch cook and serve (not instant) dry pudding
1/2 c. butter, melted
1/2 c. brown sugar, packed
grease 15x10x1 inch baking pan. arrange cinnamon rolls on pan. sprinkle dry pudding mix over rolls. whisk butter and brown sugar, and spoon over rolls. cover with wax paper, then plastic wrap, chill overnight. remove wrap. let stand at room temperature for 45 minutes. bake 350 for 20 minutes (or until golden). cool 5 minutes. invert onto platter. frost rolls with packet of frosting.
12 ct. frozen cinnamon rolls, with frosting in package (refrigerate frosting until ready to use)
1 small vanilla or butterscotch cook and serve (not instant) dry pudding
1/2 c. butter, melted
1/2 c. brown sugar, packed
grease 15x10x1 inch baking pan. arrange cinnamon rolls on pan. sprinkle dry pudding mix over rolls. whisk butter and brown sugar, and spoon over rolls. cover with wax paper, then plastic wrap, chill overnight. remove wrap. let stand at room temperature for 45 minutes. bake 350 for 20 minutes (or until golden). cool 5 minutes. invert onto platter. frost rolls with packet of frosting.
Granola
This is a recipe from aunt carolyn. (from mom).
5 & 1/3 c. rolled oats
1 c. millers bran
1 c. wheat germ
1 c. flax, ground (optional)
1 c. coconut
2 t. cinnamon
1/3 c. almond
1/4 c. sesame seeds
1/4 c. sunflower seeds
3/4 c. oil
3/4 c. honey
1/4 c. brown sugar
1/3 c. water
1 t. vanilla
mix dry ingredients. mix wet ingredients. mix together and spread on a greased cookie sheet. bake 275 for 2 hours, stiring every 1/2 hour.
5 & 1/3 c. rolled oats
1 c. millers bran
1 c. wheat germ
1 c. flax, ground (optional)
1 c. coconut
2 t. cinnamon
1/3 c. almond
1/4 c. sesame seeds
1/4 c. sunflower seeds
3/4 c. oil
3/4 c. honey
1/4 c. brown sugar
1/3 c. water
1 t. vanilla
mix dry ingredients. mix wet ingredients. mix together and spread on a greased cookie sheet. bake 275 for 2 hours, stiring every 1/2 hour.
Wedding Potatos
finally it has arrived, the much desired wedding potatos from sara's wedding. thanks mom.
2 lbs. frozen hash browns
2 T. dry onions
1 c. sour cream
2 c. cheese, shredded
1/2 c. butter, melted
1 t. salt
1 can cream of mushroom soup
1/2 c. butter, melted
2 c. potato chips, crushed
1 c. parmesan
mix together potaoes, onion, sour cream, cheese, 1/2 c. butter, salt and soup. place in 9x13 pan. top with potato chips and remaining 1/2 c. butter. sprinkle with parmesan cheese.
bake 350 for 1 hour.
2 lbs. frozen hash browns
2 T. dry onions
1 c. sour cream
2 c. cheese, shredded
1/2 c. butter, melted
1 t. salt
1 can cream of mushroom soup
1/2 c. butter, melted
2 c. potato chips, crushed
1 c. parmesan
mix together potaoes, onion, sour cream, cheese, 1/2 c. butter, salt and soup. place in 9x13 pan. top with potato chips and remaining 1/2 c. butter. sprinkle with parmesan cheese.
bake 350 for 1 hour.
Thursday, July 21, 2011
Sausage Tortellini Soup
This was delicious and so easy if you have a busy day! Just dump and cook.
2 14.5 ounce cans Italian-syle stewed tomatoes
3 cups of water 2 cups frozen cut green beans
1 10-5 ounce can condensed French onion soup
8 ounces saugage ( I use the rope sausage like Ekrich or Hillshire Farms_
2 cups shredded cabbage with carrot coleslaw mix
1 9oz pkg cheeze filled tortellini (frozen foods at Meijer)
Shaveed parmesan.
In a slow cooker combine undrained tomatoes, water green beans, onion soup and sausage.
Cover and cook on 8-10 hours and high 4-5 hours
Stir in cabbage the last 15 minutes. Serve top with parmesan.
2 14.5 ounce cans Italian-syle stewed tomatoes
3 cups of water 2 cups frozen cut green beans
1 10-5 ounce can condensed French onion soup
8 ounces saugage ( I use the rope sausage like Ekrich or Hillshire Farms_
2 cups shredded cabbage with carrot coleslaw mix
1 9oz pkg cheeze filled tortellini (frozen foods at Meijer)
Shaveed parmesan.
In a slow cooker combine undrained tomatoes, water green beans, onion soup and sausage.
Cover and cook on 8-10 hours and high 4-5 hours
Stir in cabbage the last 15 minutes. Serve top with parmesan.
Dried Cherry Salad
Here is the salad you asked me for a long time ago Karla ( the one we had at Lynn's for mothers day)
1 bunch of broccli chopped
1/2 cup dried cherries
bacon crumbled (as much as you want)
1 large apple (tart)
1/2 cup cheddar cheese
1/2 cup sunflower seeds (I use the honey roasted)
Dressing:
1 cup mayo
1/2 cup sugar
1 tablespoon red wine vinegar
1 bunch of broccli chopped
1/2 cup dried cherries
bacon crumbled (as much as you want)
1 large apple (tart)
1/2 cup cheddar cheese
1/2 cup sunflower seeds (I use the honey roasted)
Dressing:
1 cup mayo
1/2 cup sugar
1 tablespoon red wine vinegar
Grandma Kamp's zuccini Bread
Have lots of extra zucchinis laying around here's a yummy bread recipie. If I have to much zucchini I shread and throw it in a ziploc and freeze it for the next time I am making bread.
3 eggs beaten
2 cups sugar
1/2 cup vegetable oil
1/2 cup margarine melted
2 cups zucchini shredded
3 tsps vanilla
3 cups of flour
1 tsp of salt
1 tsp of soda
1/4 tsp soda
mix in order given
Topping:
4 tsps flour
1/2 tsp cinnamon
4 tablespoons sugar
4 tablespoons butter melted compbine swirl on top of batter bread
Bake for 1 hour at 350 degrees
3 eggs beaten
2 cups sugar
1/2 cup vegetable oil
1/2 cup margarine melted
2 cups zucchini shredded
3 tsps vanilla
3 cups of flour
1 tsp of salt
1 tsp of soda
1/4 tsp soda
mix in order given
Topping:
4 tsps flour
1/2 tsp cinnamon
4 tablespoons sugar
4 tablespoons butter melted compbine swirl on top of batter bread
Bake for 1 hour at 350 degrees
Monday, June 27, 2011
Twist on Pizza
Enchilada Chicken Pizza
1 loaf Frozen Bread Dough, thawed (I used frozen pizza dough)
4 oz string cheese (I skipped this part)
2/3 cup Onion, chopped
1 T Oil
2 cups cubed cooked chicken
1 can (4 oz) chopped green chilies
2 T taco seasoning
1/2 cup Enchilada Sauce, mild
1 cup Mozzeralla cheese, shredded
1 cup Mexican blend cheese, shredded
Roll out dough on lightly floured surface. Cut string cheese in half lengthwise. Place around edge of dough. Fold dough over string cheese and pinch to seal. Poke dough all over with fork. Bake 350 for 5 mins.
Saute onion in oil until tender. Add chicken, green chilies and taco seasoning and cook until heated through. (I actually just cook my cubed chicken with the onion b/c I never have any precooked chicken.)
Spread enchilada sauce over crust. Sprinkle with mozzerella cheese and chicken mixtures. Top with mexican cheese. Bake 18-20 mins or until cheese is melted and crust is golden brown.
1 loaf Frozen Bread Dough, thawed (I used frozen pizza dough)
4 oz string cheese (I skipped this part)
2/3 cup Onion, chopped
1 T Oil
2 cups cubed cooked chicken
1 can (4 oz) chopped green chilies
2 T taco seasoning
1/2 cup Enchilada Sauce, mild
1 cup Mozzeralla cheese, shredded
1 cup Mexican blend cheese, shredded
Roll out dough on lightly floured surface. Cut string cheese in half lengthwise. Place around edge of dough. Fold dough over string cheese and pinch to seal. Poke dough all over with fork. Bake 350 for 5 mins.
Saute onion in oil until tender. Add chicken, green chilies and taco seasoning and cook until heated through. (I actually just cook my cubed chicken with the onion b/c I never have any precooked chicken.)
Spread enchilada sauce over crust. Sprinkle with mozzerella cheese and chicken mixtures. Top with mexican cheese. Bake 18-20 mins or until cheese is melted and crust is golden brown.
mmmmm... peaches
Fresh Peach Pie
(love this recipe because of the added almond flavor)
1 cup Water
1 cup Sugar
2 T White Karo syrup
3 T Cornstarch
1/4 - 1/2 tsp almond flavoring
1 baked pie shell
8 peaches, peeled and sliced
1 3oz peach jello
Bring water, sugar, syrup and cornstarch to boil. Cook till slightly thick & clear. Remove from heat and stir in jello and flavoring. Cool. Slice Peaches and place in baked pie shell with filling. Stir slightly. Refrigerate.
(love this recipe because of the added almond flavor)
1 cup Water
1 cup Sugar
2 T White Karo syrup
3 T Cornstarch
1/4 - 1/2 tsp almond flavoring
1 baked pie shell
8 peaches, peeled and sliced
1 3oz peach jello
Bring water, sugar, syrup and cornstarch to boil. Cook till slightly thick & clear. Remove from heat and stir in jello and flavoring. Cool. Slice Peaches and place in baked pie shell with filling. Stir slightly. Refrigerate.
Pull-Apart Bacon Bread
12 strips of Bacon
1 loaf Frozen Bread Dough, thawed
2 T Olive Oil
1 cup Mozzarella Cheese, shredded
1 envelope of dry Ranch Dressing Mix
Cook bacon and drain on paper towels. Roll out dough into 1/2 inch thickness. Brush with 1 T olive oil. Cut into 1 inch peices and place in large ziploc bag. Add bacon, cheese, dressing mix, and remaining oil. Toss to coat.
Arrange peices in greased 9 inch round pan and let rise until doubled in size.
Bake at 350 for 15 mins. Cover with foil and bake 5-10 mins longer or until golden brown.
1 loaf Frozen Bread Dough, thawed
2 T Olive Oil
1 cup Mozzarella Cheese, shredded
1 envelope of dry Ranch Dressing Mix
Cook bacon and drain on paper towels. Roll out dough into 1/2 inch thickness. Brush with 1 T olive oil. Cut into 1 inch peices and place in large ziploc bag. Add bacon, cheese, dressing mix, and remaining oil. Toss to coat.
Arrange peices in greased 9 inch round pan and let rise until doubled in size.
Bake at 350 for 15 mins. Cover with foil and bake 5-10 mins longer or until golden brown.
Would you like some cheese with that wine?
Wine and Cheese Omelet Casserole.
(thank you Lois for this amazing recipe.. must share its deliciousness) ... Hi Lois!
(this recipe was originally made for 2 - 9x13's, but I changed it for just 1 - 9x13 so that is why there are some weird measurements)
1/2 loaf of French Bread, pieced.
3 T. butter, melted
1 1/2 cup Swiss Cheese, shredded
1 cup Monterey Jack Cheese, shredded
5 slices salami or small pkg of cubed ham
8 eggs
1 1/2 cup + 2 T milk
1/4 cup Dry White Wine
2 large green onion, minced
1/2 T German mustard (not sure if you NEED german mustard??)
1/8 tsp pepper
pinch of ground red pepper
3/4 cup sour cream
1/3 to 1/2 cup Parmesan Cheese
Yes, that completes all 800 ingredients
Spread bread bits on bottom of greased 9x13 pan. Drizzle with melted butter. Sprinkle with cheeses. Add salami or ham. In separate bowl, beat eggs, milk, wine, mustard and peppers. Pour over cheese. Garnish with green onion. Cover with foil. Refrigerate overnight. Remove from fridge 30 mins before backing. Bake covered 325 for 1 hour, or until set. Uncover and spread with sour cream, and sprinkle with Parmesan. Bake uncovered until brown (approx. 10 mins)
(thank you Lois for this amazing recipe.. must share its deliciousness) ... Hi Lois!
(this recipe was originally made for 2 - 9x13's, but I changed it for just 1 - 9x13 so that is why there are some weird measurements)
1/2 loaf of French Bread, pieced.
3 T. butter, melted
1 1/2 cup Swiss Cheese, shredded
1 cup Monterey Jack Cheese, shredded
5 slices salami or small pkg of cubed ham
8 eggs
1 1/2 cup + 2 T milk
1/4 cup Dry White Wine
2 large green onion, minced
1/2 T German mustard (not sure if you NEED german mustard??)
1/8 tsp pepper
pinch of ground red pepper
3/4 cup sour cream
1/3 to 1/2 cup Parmesan Cheese
Yes, that completes all 800 ingredients
Spread bread bits on bottom of greased 9x13 pan. Drizzle with melted butter. Sprinkle with cheeses. Add salami or ham. In separate bowl, beat eggs, milk, wine, mustard and peppers. Pour over cheese. Garnish with green onion. Cover with foil. Refrigerate overnight. Remove from fridge 30 mins before backing. Bake covered 325 for 1 hour, or until set. Uncover and spread with sour cream, and sprinkle with Parmesan. Bake uncovered until brown (approx. 10 mins)
Rhubarb Custard Dessert (Bars)
Crust:
2 cups Flour
1/4 cup Sugar
1 cup Cold Butter
Filling:
2 cup Sugar
7 T Flour
1 cup Heavy Whipping Cream
3 eggs, beaten
5 cups Rhubarb, chopped
Topping:
6 oz Cream Cheese, softened
1/2 cup Sugar
1/2 tsp Vanilla
1 cup Heavy Whipping Cream, whipped
In bowl combine flour and sugar. Cut in butter until crumbly. Press into 9x13 pan. Bake 350 for 10 mins.
For filling, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 350 for 40-45 mins or until custard is set. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and Chill. Keep refrigerated.
2 cups Flour
1/4 cup Sugar
1 cup Cold Butter
Filling:
2 cup Sugar
7 T Flour
1 cup Heavy Whipping Cream
3 eggs, beaten
5 cups Rhubarb, chopped
Topping:
6 oz Cream Cheese, softened
1/2 cup Sugar
1/2 tsp Vanilla
1 cup Heavy Whipping Cream, whipped
In bowl combine flour and sugar. Cut in butter until crumbly. Press into 9x13 pan. Bake 350 for 10 mins.
For filling, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 350 for 40-45 mins or until custard is set. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and Chill. Keep refrigerated.
all things Rhubarb
Rhubarb Punch
8 cups chopped rhubarb
5 cups water, divided
1 2/3 cup sugar
1 cup orange juice
12 oz, thawed lemonade concentrate
8-10 cups sprite
In large pot, bring rhubarb and 4 cups water to boil. Reduce heat; simmer, uncovered, for 5-8 mins. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, orange juice, lemonade, and remaining water to rhubarb juice. Refridgerate. Right before serving combine equal parts rhubarb juice and sprite. Enjoy.
8 cups chopped rhubarb
5 cups water, divided
1 2/3 cup sugar
1 cup orange juice
12 oz, thawed lemonade concentrate
8-10 cups sprite
In large pot, bring rhubarb and 4 cups water to boil. Reduce heat; simmer, uncovered, for 5-8 mins. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, orange juice, lemonade, and remaining water to rhubarb juice. Refridgerate. Right before serving combine equal parts rhubarb juice and sprite. Enjoy.
Wednesday, June 22, 2011
Rhubarb-Strawberry Crisp
5 cups diced rhubarb
3 cups sliced strawberries
1 cup white sugar
1 1/2 cups flour
1/2 cup granola
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
2 sticks (1 cup) butter
1 egg, beaten
Mix first three ingredients and pour into 9x13 baking dish.
Mix next 6 ingredients with hands or fork until crumbly. Add egg and mix. Sprinkle over fruit. Bake for 45 min. at 350.
Sorry, i can't seem to be able to upload a photo. I guess i'll try later.
5 cups diced rhubarb
3 cups sliced strawberries
1 cup white sugar
1 1/2 cups flour
1/2 cup granola
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
2 sticks (1 cup) butter
1 egg, beaten
Mix first three ingredients and pour into 9x13 baking dish.
Mix next 6 ingredients with hands or fork until crumbly. Add egg and mix. Sprinkle over fruit. Bake for 45 min. at 350.
Sorry, i can't seem to be able to upload a photo. I guess i'll try later.
Monday, May 9, 2011
Summer Chicken Croissants
Since K requested it, here is a nice summertime recipe
Cold Chicken Salad
3 c. cooked cubed chicken breast
1 1/2 c. red seedless grapes, halved
1/2 c. shredded carrot
1/2 c. diced celery
1 1/4 c. mayonnaise
1/2 t. seasoned salt
1 T lemon juice
Mix well and serve on croissants.
Cold Chicken Salad
3 c. cooked cubed chicken breast
1 1/2 c. red seedless grapes, halved
1/2 c. shredded carrot
1/2 c. diced celery
1 1/4 c. mayonnaise
1/2 t. seasoned salt
1 T lemon juice
Mix well and serve on croissants.
Saturday, January 29, 2011
Peanut Butter Brownie Trifle
1 pkg brownie mix - made according to package directions (9x13 size)
2 boxes instant vanilla pudding (3 oz)
3 cups of milk
1/2 cup peanut butter - creamy
2 tsp vanilla
12 oz cool whip
2 - 8 count each (or a whole bag and enjoy the rest) Reece's peanut butter cups - diced.
Bake brownie according to package directions. Let cool. Cut into small squares. - divide pan in half. Lay half the brownies in the bottom of the trifle bowl. In small stainless steel mixing bowl, combine milk and pudding. Whisk together until smooth - stir in peanut butter and vanilla. Gently fold in 2 cups cool whip. Spread half over the brownies. Top with half of remaining cools whip. Sprinkle half the Reece's cups over top of cool whip. Repeat layers. Refrigerate until ready to serve.
2 boxes instant vanilla pudding (3 oz)
3 cups of milk
1/2 cup peanut butter - creamy
2 tsp vanilla
12 oz cool whip
2 - 8 count each (or a whole bag and enjoy the rest) Reece's peanut butter cups - diced.
Bake brownie according to package directions. Let cool. Cut into small squares. - divide pan in half. Lay half the brownies in the bottom of the trifle bowl. In small stainless steel mixing bowl, combine milk and pudding. Whisk together until smooth - stir in peanut butter and vanilla. Gently fold in 2 cups cool whip. Spread half over the brownies. Top with half of remaining cools whip. Sprinkle half the Reece's cups over top of cool whip. Repeat layers. Refrigerate until ready to serve.
Honey Glazed Ham
1 boneless fully cooked ham (3 to 4 lbs)
1/2 cup water
1 cup honey
1/2 cup packed brown sugar
1 tsp ground cloves
1/2 tsp ground mustard
Score the ham making diamond shapes 1/2 in deep. Place on a rack in a well greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves, and mustard; pour over ham.
okay, so that is the real recipe but this is what I did...
bought a 2 lb pre-sliced ham, put it in a glass bread pan and kind of spread it all out to fit the whole pan. I mixed everything...water and all and poured it over the ham and cooked it that way.
mmmmmm....delish!
1/2 cup water
1 cup honey
1/2 cup packed brown sugar
1 tsp ground cloves
1/2 tsp ground mustard
Score the ham making diamond shapes 1/2 in deep. Place on a rack in a well greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves, and mustard; pour over ham.
okay, so that is the real recipe but this is what I did...
bought a 2 lb pre-sliced ham, put it in a glass bread pan and kind of spread it all out to fit the whole pan. I mixed everything...water and all and poured it over the ham and cooked it that way.
mmmmmm....delish!
VT's Stuffed Shells
Jeff's family goes craZy over this dish. So easy and so good for you!! I am always shocked that he is willing to have this for a meal because it has no meat but he loves it and will even ask that I make it.
7 oz small pasta shells (I always do about 10 oz and you really could do a whole pound but then you will need a pan that is bigger than a 9x13)
large carton of large curd cottage cheese
12 oz shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 tsp salt
1 tsp chopped parsley
1/2 tsp oregano
1/8 tsp pepper
2 lb jar spaghetti sauce
Cook shells according to package, combine rest of ingredients except for the spaghetti sauce, when shells are finished cooking add to mixture.
Place a small amount of sauce on the bottom of a 9x13 pan (enough to coat the bottom) and add the rest into the mixture.
Bake at 350* for 35 minutes
7 oz small pasta shells (I always do about 10 oz and you really could do a whole pound but then you will need a pan that is bigger than a 9x13)
large carton of large curd cottage cheese
12 oz shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 tsp salt
1 tsp chopped parsley
1/2 tsp oregano
1/8 tsp pepper
2 lb jar spaghetti sauce
Cook shells according to package, combine rest of ingredients except for the spaghetti sauce, when shells are finished cooking add to mixture.
Place a small amount of sauce on the bottom of a 9x13 pan (enough to coat the bottom) and add the rest into the mixture.
Bake at 350* for 35 minutes
3 days with the D's
So, I have a few blog post to make to catch up with a few new recipes that I have and an older one that I see is missing from here...BUT...this one is most important. ***(sorry, no pictures)
I babysat the D kids this weekend and they asked if I could add this to the blog because they loved it so much...it is so simple! I love being the favorite aunt (for now anyway) :)
GATORADE
*buy dry powder from the store
*scoop powder into pitcher
*add water
*serve chilled and enjoy!
I babysat the D kids this weekend and they asked if I could add this to the blog because they loved it so much...it is so simple! I love being the favorite aunt (for now anyway) :)
GATORADE
*buy dry powder from the store
*scoop powder into pitcher
*add water
*serve chilled and enjoy!
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