Here's a link to an easy recipe for an old favorite - banana bread. Using Bisquick saves time!
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Sunday, October 02, 2011
Wednesday, May 18, 2011
Pasta Personality
One of my favorite Italian restaurants is Carrabba’s Italian Grill. We have one about twenty minutes away and if we have a special occasion to celebrate, I'm the first one to suggest we go to Carrabba's. My husband enjoys the chicken dishes. My favorite would be the Spiedino Di Mare which is shrimp and sea scallops coated with Italian breadcrumbs, grilled and topped with lemon butter sauce. I get the mashed potatoes and Caesar salad and tap my foot the whole time I eat. Yum!
Today I took the Carrabba's Personality Quiz. Am I spicy? Warm? Unique? Here's my Pasta Personality:
Carrabba’s Tag Pic Pac is a classic with a tasty twist, perfect for someone who likes to put their own twist on things! You’re vivacious with zest for life. And since you like everything in life to be full-flavored, you wont be let down when you taste this tagliarini pasta with Picchi Pacchiu sauce.
I haven't yet tried that dish, so I must next time we visit. Ready to take your own test? Here's a link to the quiz: http://www.facebook.com/Carrabbas?sk=app_142632109083371
Here is a recipe for my special homemade meatballs. I never did like to buy the pre-made meatballs, so I came up with my own recipe. I serve these over whole wheat spaghetti with fresh parmesan. Not quite Carrabba's, but pretty good, if I do say so myself!
4 bread slices 1/2 c. water
2 eggs, stirred
1 lb. lean ground beef
1/2 C. grated Parmesan cheese
2 Tbsp. parsley (or dried parsley flakes)
1 tsp. salt
1/2 tsp. dried oregano
Dash pepper
Soak bread slices in water 2-3 minutes. Add eggs. Mix. Mix into ground beef and rest of ingredients.
With damp hands, form meat mixture into meatballs. I like to spread the balls out on a broiler pan so when they bake, some of the grease bakes out, but you can use a baking sheet. Bake at 400 degrees for 10 minutes. Turn. Continue to bake until browned, approximately 5-10 minutes. Drain.
Add meatballs to favorite sauce. Simmer for 30 minutes. Serve over spaghetti. Top with freshly grated Parmesan.
I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here. They also have some limited time offers. Carrabba’s Signature Pasta Meals and New Limited Time Offers - Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.
Image: Pixomar / FreeDigitalPhotos.net
*UPDATE: 6-20-11: Just got word that I'll be receiving a gift card! Woohoo! Thanks, Carrabba's!
Today I took the Carrabba's Personality Quiz. Am I spicy? Warm? Unique? Here's my Pasta Personality:
Carrabba’s Tag Pic Pac is a classic with a tasty twist, perfect for someone who likes to put their own twist on things! You’re vivacious with zest for life. And since you like everything in life to be full-flavored, you wont be let down when you taste this tagliarini pasta with Picchi Pacchiu sauce.
I haven't yet tried that dish, so I must next time we visit. Ready to take your own test? Here's a link to the quiz: http://www.facebook.com/Carrabbas?sk=app_142632109083371
Here is a recipe for my special homemade meatballs. I never did like to buy the pre-made meatballs, so I came up with my own recipe. I serve these over whole wheat spaghetti with fresh parmesan. Not quite Carrabba's, but pretty good, if I do say so myself!
2 eggs, stirred
1 lb. lean ground beef
1/2 C. grated Parmesan cheese
2 Tbsp. parsley (or dried parsley flakes)
1 tsp. salt
1/2 tsp. dried oregano
Dash pepper
Soak bread slices in water 2-3 minutes. Add eggs. Mix. Mix into ground beef and rest of ingredients.
With damp hands, form meat mixture into meatballs. I like to spread the balls out on a broiler pan so when they bake, some of the grease bakes out, but you can use a baking sheet. Bake at 400 degrees for 10 minutes. Turn. Continue to bake until browned, approximately 5-10 minutes. Drain.
Add meatballs to favorite sauce. Simmer for 30 minutes. Serve over spaghetti. Top with freshly grated Parmesan.
I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here. They also have some limited time offers. Carrabba’s Signature Pasta Meals and New Limited Time Offers - Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.
Image: Pixomar / FreeDigitalPhotos.net
*UPDATE: 6-20-11: Just got word that I'll be receiving a gift card! Woohoo! Thanks, Carrabba's!
Monday, March 21, 2011
Homemade Croutons
1 loaf bread (Day old bread is better & easier to slice or use dense bread like rye.)
1 stick maragine (Parkay's my favorite.)
1 tsp. onion powder
1/4 tsp. garlic powder (I found some with parsley mixed in that's good.)
1/2 tsp. Worcestershire sauce
1 Tbsp. parmesan cheese powder
Cut bread into 1/2 inch cubes. Spead cubes evenly on baking sheet. Bake at 300 degrees for 10 minutes.
Remove from oven. Re-set oven to 275 degrees.
Melt margerine and stir in seasonings. Put toasted bread cubes in large bowl and drizzle margerine mixture. Gently toss to coat cubes as evenly as possible.
Spread cubes out on baking sheet again and return to 275 degree oven. Bake for 30 minutes or until cubes are crisp and light brown. Cool.
Be prepared to make more.
Image: Paul / FreeDigitalPhotos.net
Monday, March 07, 2011
Mocha Coffee
In blender or food processor, blend until powdered:
1/2 C. instant coffee
1/2 C. sugar
1 C. dry milk Or creamer (creamer makes for a richer coffee)
2 Tbsp. cocoa (Hershey's Special Dark Cocoa is yummy.)
For coffee, stir one tablespoon mix into one cup hot water. Sip slowly for maximum pleasure.
Image: Michelle Meiklejohn / FreeDigitalPhotos.net
Tuesday, March 01, 2011
Hot Pecan Spread
8 oz. cream cheese, softened
2 Tbsp. milk
2 Tbsp. dry onion flakes
Black pepper to taste
1 pkg. corned beef, chopped
½ tsp. garlic salt
½ C. sour cream
½ C. pecans, chopped
Mix all ingredients together. Bake in 350-degree oven until heated through. Spread on crackers.
Very easy and quick appetizer. I usually dump all the ingredients into my food processor and give it a couple of good whirls and then dump it into my Corningware baking dish. Although it's good hot, cold leftovers make a good snack, too.
2 Tbsp. milk
2 Tbsp. dry onion flakes
Black pepper to taste
1 pkg. corned beef, chopped
½ tsp. garlic salt
½ C. sour cream
½ C. pecans, chopped
Mix all ingredients together. Bake in 350-degree oven until heated through. Spread on crackers.
Very easy and quick appetizer. I usually dump all the ingredients into my food processor and give it a couple of good whirls and then dump it into my Corningware baking dish. Although it's good hot, cold leftovers make a good snack, too.
Saturday, January 22, 2011
ONION ONION™ Fried Potatoes
Potatoes – skin on, cubed
Olive Oil
Butter
ONION ONION™ (Tastefully Simple)
Garlic Powder – easiest way to add garlic
Salt
Pepper
I deliberately did not put measurements as you can fix enough for two or eight people. On medium heat, add enough olive oil to cover bottom of skillet. Add about half as much butter until melted, then add cubed potatoes. Cover and cook until potatoes are starting to get tender – 10-15 minutes. Uncover. Add spices to taste. Stir. Turn the heat up to brown the potatoes, letting them get nice and crispy before turning. Salt and pepper before serving.
If you want a quicker way to fix these in the morning, bake potatoes with skin on ahead of time and keep in fridge. When ready to fix, cube potatoes and you'll only have to heat for 3-4 minutes. Also - if you don't have the ONION ONION™, you can always use the real thing. It's just faster and very tasty to use the mix.
If you want, you can add chopped onion, green peppers, and mushrooms as you cook. Toppings could include shredded sharp cheddar cheese, bacon bits, and green onions. I used to have an iron skillet. If you have one, be sure to use it for wonderful brown crusty potatoes.
Olive Oil
Butter
ONION ONION™ (Tastefully Simple)
Garlic Powder – easiest way to add garlic
Salt
Pepper
I deliberately did not put measurements as you can fix enough for two or eight people. On medium heat, add enough olive oil to cover bottom of skillet. Add about half as much butter until melted, then add cubed potatoes. Cover and cook until potatoes are starting to get tender – 10-15 minutes. Uncover. Add spices to taste. Stir. Turn the heat up to brown the potatoes, letting them get nice and crispy before turning. Salt and pepper before serving.
If you want a quicker way to fix these in the morning, bake potatoes with skin on ahead of time and keep in fridge. When ready to fix, cube potatoes and you'll only have to heat for 3-4 minutes. Also - if you don't have the ONION ONION™, you can always use the real thing. It's just faster and very tasty to use the mix.
If you want, you can add chopped onion, green peppers, and mushrooms as you cook. Toppings could include shredded sharp cheddar cheese, bacon bits, and green onions. I used to have an iron skillet. If you have one, be sure to use it for wonderful brown crusty potatoes.
Friday, January 14, 2011
Brownie Truffles
Another great recipe from my friend, Carrie. Does she know I like chocolate or what?
BROWNIE TRUFFLES
Forget the mixing and the melting, everyone – just add water to a package of fudge brownie mix, scoop into balls, roll in assorted coatings…. and chill!
This is great for kids to make and the perfect party dessert – your guests will love them.
My husband even goes into the kitchen and whips up a batch of these.
1 Box (21.3 ounce) of Betty Crocker chocolate brownie mix (with chocolate syrup pouch)
¼ cup water
2 tablespoons Karo light color corn syrup
Coatings – such as sweet coconut, toasted almond slivers, colored sprinkles, toffee bits, etc.
In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, water, and corn syrup until well mixed.
Pour each desired coating into separate dishes or pie plates. Scoop up 1 tablespoon (or 1 heaping teaspoon from your flatware service) of brownie mixture, using slightly wet hands. Shape mixture into smooth ball and roll into desired coating to cover entire ball. Place on ungreased cookie sheet. Repeat to make 28 truffles, rinsing hands when mixture becomes too sticky to roll. Chill in refrigerator for at least 2 hours.
I’ve also stirred the nuts in the mixture, and then rolled in coconut or powdered sugar, sugar sprinkles, etc. This one is easy to adapt to your preferences.
Serve chilled or at room temperature.
NOTE: To store the truffles, layer between waxed paper in an airtight container. Store for 3 to 4 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer. Ha!
Wouldn't these be great for Valentine's Day?
BROWNIE TRUFFLES
Forget the mixing and the melting, everyone – just add water to a package of fudge brownie mix, scoop into balls, roll in assorted coatings…. and chill!
This is great for kids to make and the perfect party dessert – your guests will love them.
My husband even goes into the kitchen and whips up a batch of these.
1 Box (21.3 ounce) of Betty Crocker chocolate brownie mix (with chocolate syrup pouch)
¼ cup water
2 tablespoons Karo light color corn syrup
Coatings – such as sweet coconut, toasted almond slivers, colored sprinkles, toffee bits, etc.
In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, water, and corn syrup until well mixed.
Pour each desired coating into separate dishes or pie plates. Scoop up 1 tablespoon (or 1 heaping teaspoon from your flatware service) of brownie mixture, using slightly wet hands. Shape mixture into smooth ball and roll into desired coating to cover entire ball. Place on ungreased cookie sheet. Repeat to make 28 truffles, rinsing hands when mixture becomes too sticky to roll. Chill in refrigerator for at least 2 hours.
I’ve also stirred the nuts in the mixture, and then rolled in coconut or powdered sugar, sugar sprinkles, etc. This one is easy to adapt to your preferences.
Serve chilled or at room temperature.
NOTE: To store the truffles, layer between waxed paper in an airtight container. Store for 3 to 4 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer. Ha!
Wouldn't these be great for Valentine's Day?
Tuesday, December 21, 2010
Microwave Fudge
I have to have chocolate recipes on the blog! For a delicious treat that's fast and easy, use your microwave to make fudge.
1 lb. powdered sugar (1 small box)
1/2 c. cocoa
1/4 c. milk
1 stick butter (I use Parkay.)
1 tbsp. vanilla (real, no fake!)
1/2 c. chopped nuts (pecans or walnuts)
In microwaveable bowl (glass is good), blend sugar and cocoa. I make a well in the middle and add milk and butter. Cook 2-3 minutes in microwave. Stir til moist.
Now quick! Add vanilla and nuts and mix and a pinch of salt if you want. Pour into a greased dish (8 in. pan or even a pie pan) and refrigerate 1 hour - or as long as you can stand it.
I'd say to keep it in the fridge because it's a soft fudge, but who has leftovers? This last time I made it, I used half and half instead of milk. The fudge came out firmer, but just as good. This fudge is so easy that you can experiment all you want. Add coconut or peanuts or marshmallows. Great to make when you're in a hurry and an easy way to make a homemade gift for someone. Put the pieces in a pretty box or tin with a bow.
1 lb. powdered sugar (1 small box)
1/2 c. cocoa
1/4 c. milk
1 stick butter (I use Parkay.)
1 tbsp. vanilla (real, no fake!)
1/2 c. chopped nuts (pecans or walnuts)
In microwaveable bowl (glass is good), blend sugar and cocoa. I make a well in the middle and add milk and butter. Cook 2-3 minutes in microwave. Stir til moist.
Now quick! Add vanilla and nuts and mix and a pinch of salt if you want. Pour into a greased dish (8 in. pan or even a pie pan) and refrigerate 1 hour - or as long as you can stand it.
I'd say to keep it in the fridge because it's a soft fudge, but who has leftovers? This last time I made it, I used half and half instead of milk. The fudge came out firmer, but just as good. This fudge is so easy that you can experiment all you want. Add coconut or peanuts or marshmallows. Great to make when you're in a hurry and an easy way to make a homemade gift for someone. Put the pieces in a pretty box or tin with a bow.
Saturday, December 04, 2010
Warm Pineapple Sauce for Ham
This year, I decided to make a sauce to dip the Coca-Cola Ham in or pour over.
Mix:
1/4 c. water
1 1/2 c. dark brown sugar
2 tbsp. ketchup
1 1/2 tbsp. soy sauce
2 tbsp. mustard (I used honey dijon.)
1 can crushed pineapple with juice
Onion powder - 1/2 tsp?? I don't know. I add to taste.
Bring to a boil and simmer for 10 minutes.
Dissolve:
1/2 c. water
1 tbsp. cornstarch
Add to sauce. Cook stirring until clear.
I put mine in a fondue pot to keep it nice and hot. I have a teeny crockpot some place, but couldn't find it, but that would work well, too. Dip or slather. Enjoy!
Mix:
1/4 c. water
1 1/2 c. dark brown sugar
2 tbsp. ketchup
1 1/2 tbsp. soy sauce
2 tbsp. mustard (I used honey dijon.)
1 can crushed pineapple with juice
Onion powder - 1/2 tsp?? I don't know. I add to taste.
Bring to a boil and simmer for 10 minutes.
Dissolve:
1/2 c. water
1 tbsp. cornstarch
Add to sauce. Cook stirring until clear.
I put mine in a fondue pot to keep it nice and hot. I have a teeny crockpot some place, but couldn't find it, but that would work well, too. Dip or slather. Enjoy!
Saturday, November 13, 2010
Donna's Stuffed Celery
Now isn't that a clever name? I fix this for parties and holidays.
Cut celery into pieces about 2-3 inches long. Soak in ice water to crisp.
Mix together:
One package Cream Cheese, softened
One Cup Miracle Whip (Must be Miracle Whip - NOT mayonnaise)
Chopped Walnuts (I like a lot of these!)
Dry celery well, fill with cream cheese mixture. Enjoy!
Cut celery into pieces about 2-3 inches long. Soak in ice water to crisp.
Mix together:
One package Cream Cheese, softened
One Cup Miracle Whip (Must be Miracle Whip - NOT mayonnaise)
Chopped Walnuts (I like a lot of these!)
Dry celery well, fill with cream cheese mixture. Enjoy!
Wednesday, November 10, 2010
Frankfurter Fanfare
We don't call hot dogs frankfurters any more, but I like the alliteration. :) Great appetizer for parties. The longer they simmer, the better they get.
Mix:
1 C. Grape Jelly (My favorite is Smucker's.)
1/2 c. French's Yellow Mustard
Heat in crockpot or fondue pot.
Add:
1 lb. Frankfurters cut into bite-size pieces.
Let simmer at least 1/2 hour.
These are simple, but a favorite around my house. If you like the sauce even sweeter, you can use honey mustard. I cut the hot dogs on the diagonal, but to tell you the truth, I don't think anyone notices! They're too busy eating them.
Mix:
1 C. Grape Jelly (My favorite is Smucker's.)
1/2 c. French's Yellow Mustard
Heat in crockpot or fondue pot.
Add:
1 lb. Frankfurters cut into bite-size pieces.
Let simmer at least 1/2 hour.
These are simple, but a favorite around my house. If you like the sauce even sweeter, you can use honey mustard. I cut the hot dogs on the diagonal, but to tell you the truth, I don't think anyone notices! They're too busy eating them.
Wednesday, February 17, 2010
Double Chocolate Brownies - No Guilt!
I have not tried these yet, but I could hardly wait to share the recipe. No guilt chocolate brownies - no, wait, double chocolate brownies! Enjoy!
Double Chocolate Brownies
Ingredients:
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet) – I used the standard size, I didn’t have any of the mini sized on hand.
Butter-flavored cooking spray
Directions:
Preheat the oven to 350 degrees. Spray an 8×8 inch non-stick cake pan with spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.
Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium
Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium
From Devin Alexander Recipes; Recipe Source: Tammy - Cookin' At Home, CWAHM Recipes Forum Moderator
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
Double Chocolate Brownies
Ingredients:
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet) – I used the standard size, I didn’t have any of the mini sized on hand.
Butter-flavored cooking spray
Directions:
Preheat the oven to 350 degrees. Spray an 8×8 inch non-stick cake pan with spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.
Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium
Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium
From Devin Alexander Recipes; Recipe Source: Tammy - Cookin' At Home, CWAHM Recipes Forum Moderator
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
Thursday, November 05, 2009
Ricotta Cake
My friend, Mary Busha, shares this recipe today. She says it's "Yummy!"
Ricotta Cake
Yellow cake mix
4 eggs
¾ c. sugar
2 lbs. ricotta cheese
2 t. vanilla
Mix all together, but don’t over mix. Cake is supposed to be dense.
Bake in 9x13 pan (coated with non-stick spray) at 350 degrees for one hour.
Top pieces with whipped cream and your favorite berries!
Ricotta Cake
Yellow cake mix
4 eggs
¾ c. sugar
2 lbs. ricotta cheese
2 t. vanilla
Mix all together, but don’t over mix. Cake is supposed to be dense.
Bake in 9x13 pan (coated with non-stick spray) at 350 degrees for one hour.
Top pieces with whipped cream and your favorite berries!
Tuesday, September 29, 2009
Homemade Granola
I spotted this recipe that Trish Berg posted today on Facebook. Does this ever sound yummy! I'm always looking for healthy snacks. Thanks, Trish, for allowing me to share the recipe. Easy Homemade Granola
Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
1/3 cup peanuts
1/3 cup cashews
1/3 cup craisins (or raisins)
Directions:
1. In coated (or paper lined) baking dish, pour oats and nuts. Drizzle with honey, sprinkle on cinnamon, salt, brown sugar and vanilla.
2. Bake at 350 degrees for 20-30 minutes, stirring several times.
3. Remove from oven and let cool. Toss in craisins. Store in air tight container.
Monday, September 07, 2009
The Potluck Club Cookbook - Corn Pudding, Chicken Tortilla Casserole
Many years ago, I sang in a quartet that traveled the tri-state in my area of the country. We sang for a lot of homecomings and 'dinners on the ground.' I always looked forward to these outings for the fun and the food. Scrumptious food and lots of it weighed down the folding tables brought out for the occasion. One time I enjoyed a dessert so much, I tracked down the cook to get the recipe.
When I read The Potluck Club Cookbook, it brought back so many of those good memories. In the preface of the book, Linda and Evan have listed a while list of ways to host a potluck dinner like a Salad Potluck or a Brunch Potluck.
The recipes are simple and for the most part use a few readily available ingredients. If you're a Julia Child wannabe, you may think this book too elementary, but for those of us who cook on the run and want basic recipes to fix in a hurry, grab a copy of this book. Make your own 'potluck' memories!
Available September 2009 at your favorite bookseller from Revell, a division of Baker Publishing Group.
Here are a couple examples of recipes in the book.
Corn Pudding au Gratin
1 (15 oz) can creamed corn
2 Tbsp. flour
1 cup diced cheese
1/8 tsp. black pepper
2 Tbsp. margarine
2 eggs
1 cup milk
1 cup buttered bread crumbs
Preheat oven to 350 degrees. Combine corn, flour, cheese and pepper; mix well. Add melted margarine and well-beaten eggs. Warm milk and add to mixture. Pour into 1 ½ quart casserole pan that has been sprayed with cooking spray. Cook in oven until pudding begins to set, then sprinkle buttered bread crumbs over the top and reduce heat to 325 and bake until firm. If bread crumbs are not sufficiently brown when pudding is firm, turn to broil briefly. Cooking time is about 30 – 40 minutes.
Eva: “This recipe reheats nicely.” (Page 169)
Linda’s Chicken Tortilla Casserole
2 ½ Tbsp. chopped onions
¼ cup butter
3 Tbsp. flour
1 ½ cups milk
¾ cup chicken broth
1 tsp. salt
3 Tbsp. jalapeno peppers
1 ½ cups chopped canned tomatoes (stewed)
3 cups cubed chicken, cooked
½ cup shredded cheese
12 tortillas, cut into 1-inch strips
Sauté onions in butter, then add flour and cook until mixture is bubbly. Stir in milk and broth gradually. Stir in salt, peppers, and tomatoes.
In casserole dish, layer chicken, cheese, then strips of tortillas. Pour sauce over layers then sprinkle casserole with cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve hot. Serves 6-8.
Linda: “You can’t go wrong with this tasty dish. It’s a potluck crowd favorite.” (Page 130)
Product Details:
Paperback: 181 pages
Publisher: Revell; 1 edition (September 1, 2009)
Language: English
ISBN-10: 0800733495
ISBN-13: 978-0800733490
Friday, April 03, 2009
Brain Stimulator and Cancer Killer?
Something different today!
Dr. Chauncey Crandall was on the 700 Club touting the spiritual and physical benefits of fasting. Since I'm hypoglycemic, I've never fasted, but the good doctor almost has me convinced that not only would it not harm me, but it would help me tremendously. He mentioned that fasting helps inflammation.
Here's a link to some recipes Dr. Crandall recommends with names like Brain Stimulator, Cancer Killer, and Garlic Breath Delight. lol!
Click HERE.
Dr. Chauncey Crandall was on the 700 Club touting the spiritual and physical benefits of fasting. Since I'm hypoglycemic, I've never fasted, but the good doctor almost has me convinced that not only would it not harm me, but it would help me tremendously. He mentioned that fasting helps inflammation.Here's a link to some recipes Dr. Crandall recommends with names like Brain Stimulator, Cancer Killer, and Garlic Breath Delight. lol!
Click HERE.
Tuesday, December 23, 2008
Cheesy Potato Casserole
32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips
Mix onion, soup, sour cream, and cheese in bowl. Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items. Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.
For more delicious recipes like this one, visit Tammy at Cookin' at Home - Free Homestyle Recipes OR go to the forums on CWAHM.com where Tammy is the moderator. Click HERE.
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips
Mix onion, soup, sour cream, and cheese in bowl. Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items. Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.
For more delicious recipes like this one, visit Tammy at Cookin' at Home - Free Homestyle Recipes OR go to the forums on CWAHM.com where Tammy is the moderator. Click HERE.
Wednesday, September 17, 2008
Sweet & Salties
If there's anything I like almost as much as dark chocolate, it's chocolate with something salty. Carrie sent me this recipe. Yum!
Recipe:
Line a cookie sheet with greased aluminum foil.
Bring to a boil in a saucepan and simmer for five minutes:
1 C. Butter
1 C. Dark Brown Sugar
On cookie sheet layer:
Saltines - enough to cover, close together.
Pour the butter/brown sugar mixgture over the crackers and bake at 350 degrees for 6 to 10 minutes (depending on your oven -- watch it).
Remove and immediately pour over the crackers:
1 12 oz. bag of chocolate chips (my preference is Nestle's), spreading them as they melt.
Sprinkle with:
1/2 of a 12 oz. bag of brickle bits (chopped nuts work great, too).
Cool to room temperature, and then chill in the refrigerator. If they stay in the refrigerator long enough to harden, break them into pieces like peantut brittle. Enjoy!
Note from Carrie: You can also mix peanut butter chips and chocolate chips. In fact, any chip mixture that strikes your fancy works well.
Thanks so much, Carrie! Can't wait to try this.
Recipe:
Line a cookie sheet with greased aluminum foil.
Bring to a boil in a saucepan and simmer for five minutes:
1 C. Butter
1 C. Dark Brown Sugar
On cookie sheet layer:
Saltines - enough to cover, close together.
Pour the butter/brown sugar mixgture over the crackers and bake at 350 degrees for 6 to 10 minutes (depending on your oven -- watch it).
Remove and immediately pour over the crackers:
1 12 oz. bag of chocolate chips (my preference is Nestle's), spreading them as they melt.
Sprinkle with:
1/2 of a 12 oz. bag of brickle bits (chopped nuts work great, too).
Cool to room temperature, and then chill in the refrigerator. If they stay in the refrigerator long enough to harden, break them into pieces like peantut brittle. Enjoy!
Note from Carrie: You can also mix peanut butter chips and chocolate chips. In fact, any chip mixture that strikes your fancy works well.
Thanks so much, Carrie! Can't wait to try this.
Friday, September 05, 2008
Spinach and Artichoke Baked French Bread
I saw this on the recipe forum on CWAHM.com (Christian Work at Home Moms), and thought it sounded scrumptious. Tammy Embrich gave me permission to share it with you. Enjoy!
12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonnaise
2 cups grated Parmesan cheese
1 loaf French Bread
Cut the artichoke into small pieces and add to the spinach. Next add the mayo. and cheese, and mix these with a spoon until equally blended. Cut the French bread diagonally into 1 inch slices and top with mixture.
Place on a cookie sheet and bake at 350 until slightly browned on top (10 to 15 minutes). This also can be baked without the bread and served as a warm dip.
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonnaise
2 cups grated Parmesan cheese
1 loaf French Bread
Cut the artichoke into small pieces and add to the spinach. Next add the mayo. and cheese, and mix these with a spoon until equally blended. Cut the French bread diagonally into 1 inch slices and top with mixture.
Place on a cookie sheet and bake at 350 until slightly browned on top (10 to 15 minutes). This also can be baked without the bread and served as a warm dip.
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
Tuesday, August 12, 2008
Banana Wheat Bread - Breadmaker Recipe
Recently, we ate at a local Penn Station. I ordered a Reuben made with turkey instead of corned beef - delicious! Afterwards we went to the Salvation Army Store next door, and I found a Regal Breadmaker Machine for $3.99! Since then, I've made lots of bread, experimenting with recipes. Tons of fun! Here's what I made last night:
Banana Wheat Bread
1/4 cup honey
1/4 cup lukewarm water
1 egg (I used 1/4 cup EggBeaters)
1/4 cup oil
1/2 teaspoon vanilla extract
2 bananas, sliced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 1/2 teaspoons Kroger bread machine yeast
1/2 cup chopped walnuts
On my machine, I used the 'Wheat' setting with 'Light' crust. Enjoy!
I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh, which I will give for the life of the world. - Jesus Christ (John 6:51)
Banana Wheat Bread
1/4 cup honey
1/4 cup lukewarm water
1 egg (I used 1/4 cup EggBeaters)
1/4 cup oil
1/2 teaspoon vanilla extract
2 bananas, sliced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 1/2 teaspoons Kroger bread machine yeast
1/2 cup chopped walnuts
On my machine, I used the 'Wheat' setting with 'Light' crust. Enjoy!
I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh, which I will give for the life of the world. - Jesus Christ (John 6:51)
Friday, August 01, 2008
Pepper & Salmon Soup
A recipe from the files of Alyice Edrich, The Dabbling Mum! I haven't tried this recipe yet, but it sounds wonderful. Alyice says the soup has a real peppery kick, but you can’t stop eating it. If you try it, please drop back by and let me know.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
Saturday, May 19, 2007
Donna's Dill Dip
Wonderful to dip potato chips, chicken strips, or potato skins.
1/2 C. Sour Cream
1/2 C. Mayonnaise
1 tsp. Dill Weed
1 Tbsp. Dill Pickle Juice
Dill Pickles - chopped finely
Mix all ingredients.
I usually have to double or even triple this to have enough! As the flavors blend, it tastes even better. Sometimes I add some garlic or onion powder, too, and I always use Claussen Pickles.
Enjoy!
1/2 C. Sour Cream
1/2 C. Mayonnaise
1 tsp. Dill Weed
1 Tbsp. Dill Pickle Juice
Dill Pickles - chopped finely
Mix all ingredients.
I usually have to double or even triple this to have enough! As the flavors blend, it tastes even better. Sometimes I add some garlic or onion powder, too, and I always use Claussen Pickles.
Enjoy!
Pineapple Dream Cake
This is a light, yummy dessert perfect for summer.
Bake according to directions in a 13 x 9 inch pan (I use a larger broiler pan, so the cake's spread out more.):
1 Yellow Cake Mix
Poke holes in baked cake with toothpick or a fork. Pour over the cake:
1 Can Crushed Pineapple in Juice (More if you really like pineapple.)
Whip:
1 8-oz. pkg. Cream Cheese, softened (I've tried the lowfat, and it will do.)
1 Large Pkg. Instant Vanilla Pudding
2 C. Milk
Pour over pineapple.
Pour over all:
1 Large Tub of Cool Whip
This cake is best when made and refrigerated overnight. Some recipes call for nuts on top, but I prefer it without. I think it's called 'Dream Cake' because the original recipe called for Dream Whip, but I have to say using Cool Whip is a whole lot easier!
I haven't tried yet, but one of these days, I'm going to mix it up a bit, and try some new combinations for this such as, using chocolate cake mix, cherry pie filling, and chocolate pudding. Or how about orange cake mix, mandarin oranges, and vanilla pudding?
Anyone else got an idea? Leave a comment!
Bake according to directions in a 13 x 9 inch pan (I use a larger broiler pan, so the cake's spread out more.):
1 Yellow Cake Mix
Poke holes in baked cake with toothpick or a fork. Pour over the cake:
1 Can Crushed Pineapple in Juice (More if you really like pineapple.)
Whip:
1 8-oz. pkg. Cream Cheese, softened (I've tried the lowfat, and it will do.)
1 Large Pkg. Instant Vanilla Pudding
2 C. Milk
Pour over pineapple.
Pour over all:
1 Large Tub of Cool Whip
This cake is best when made and refrigerated overnight. Some recipes call for nuts on top, but I prefer it without. I think it's called 'Dream Cake' because the original recipe called for Dream Whip, but I have to say using Cool Whip is a whole lot easier!
I haven't tried yet, but one of these days, I'm going to mix it up a bit, and try some new combinations for this such as, using chocolate cake mix, cherry pie filling, and chocolate pudding. Or how about orange cake mix, mandarin oranges, and vanilla pudding?
Anyone else got an idea? Leave a comment!
Monday, February 26, 2007
Topsy Turvy Links!
I find it amusing how people find this recipe site. Several people have stopped by looking for a Topsy Turvy Cake. For fun, I looked it up, and found there's a cake pan called the Topsy Turvy Cake Pan by Wilton.
I found another book called Topsy Turvy Optical Illusions. Looks like a fun book!
My son and I have been hooked on Nintendo games in the past. Here's a game featuring Yoshi.
Apparently, a lot of you are looking for Topsy Turvy Dolls. I found a site where they can be purchased. Click HERE.
AND for those who don't want to spend that much, I found an HGTV site that has sewing instructions for making your own! Click HERE.
I found another book called Topsy Turvy Optical Illusions. Looks like a fun book!
My son and I have been hooked on Nintendo games in the past. Here's a game featuring Yoshi.
Apparently, a lot of you are looking for Topsy Turvy Dolls. I found a site where they can be purchased. Click HERE.
AND for those who don't want to spend that much, I found an HGTV site that has sewing instructions for making your own! Click HERE.
Monday, August 14, 2006
Broccoli Casserole
One of my favorite vegetables is broccoli. I buy the huge bags at Sam's Club, and periodically I steam a couple of cups, topping it with a little bit (well, I start out with a little bit!) of butter and salt. Lately I've discovered squeezing a bit of fresh lemon over the top really brings out the flavor. But when I'm fixing a big dinner, I make Broccoli Casserole - a much richer dish. As with all these recipes, forget counting the calories. If you're going to do that, steam it instead.
10 oz. pkg. chopped broccoli
Steam til done, but not overly so. Drain well.
Mix together*:
1/2 c. Mayonnaise
1/2 c. sharp Cheddar cheese
2 tbsp. onion, chopped
1 can cream of mushroom soup
1 egg, beaten
Dash of black pepper
Mix well with broccoli. Spoon into greased baking dish.
Mix:
1/2 c. crushed Saltines
2 tbsp. melted butter
Top broccoli with cracker mixture. Bake at 350 degrees for 30 minutes or until topping is golden.
*Sometimes I add about a 1/2 pkg. of onion soup mix to the mayonnaise mixture to make it really onion-y. Warms up well!
Friday, March 24, 2006
Thousand Island Dressing
Recently we ate at Bob Evans Restaurant. The people at the next table muttered and groused, so I tuned in to hear what upset them. Someone had ordered a salad with Thousand Island dressing, and when the new menu change went into effect, guess what had been eliminated?
It got me to thinking about how frequently I used to fix homemade Thousand Island dressing. Now I suppose Ranch has taken its place - or at least it did at Bob Evans!
1 C. Mayonnaise
1/4 C. Chili Sauce (Ketchup may be substituted - but only in a pinch.)
1/4 C. Sweet Pickle Relish
2 Hard-boiled Eggs, chopped
1/4 tsp. Onion Powder (Better with chopped green onions, but since my family won't eat onions, I've learned to adapt.)
Mix well. Refrigerate.
Options:
Chop and Add: Stuffed Olives (one of my favorites), green pepper, or onion.
Top with Paprika.
To read about the origin of Thousand Island dressing, click here.
It got me to thinking about how frequently I used to fix homemade Thousand Island dressing. Now I suppose Ranch has taken its place - or at least it did at Bob Evans!
1 C. Mayonnaise
1/4 C. Chili Sauce (Ketchup may be substituted - but only in a pinch.)
1/4 C. Sweet Pickle Relish
2 Hard-boiled Eggs, chopped
1/4 tsp. Onion Powder (Better with chopped green onions, but since my family won't eat onions, I've learned to adapt.)
Mix well. Refrigerate.
Options:
Chop and Add: Stuffed Olives (one of my favorites), green pepper, or onion.
Top with Paprika.
To read about the origin of Thousand Island dressing, click here.
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