Heidi Weaver
1 pkg rigatoni (or penne) pasta
1 lb hamburger
1 small onion , chopped
1 jar spaghetti sauce (I make the spaghetti seasoning packet mixture)
1 small carton cottage cheese
1 pkg shredded mozzerella cheese
1 cup cheddar cheese
1 egg
Cook pasta according to package directions. Drain and place in casserole dish. Brown Hamburger, drain grease. Add spaghetti sauce to hamburger. In separate bowl, mix together the cheese and egg. Add hamburger mix and place all ingredients over pasta in casserole dish.
Bake @ 350* for 30 minutes.
Barbeque Meatballs
1 large can evaporated milk
2 C. quick oats
1/2 C. chopped onions
2 tsp. chili powder
1/2 tsp. pepper
3 lbs hamburger
2 eggs
1/2 tsp garlic salt
2 tsp salt
Sauce:
2 C. ketchup
2 Tbsp liquid smoke
1/2 C. chopped onion
2 C. brown sugar (don't pack)
Mix first 9 ingredients and form into 1-inch balls. Put on cookie sheet and bake @ 400* about 10 min.
Sauce: Heat ingredients in large saucepan until boils. Add cooked meatballs; simmer.
Yield: 100 small meatballs. Can cut recipe in half for smaller batch
Broiled Parmesan Potatoes
4 Tbsp. margarine
1 tsp. crushed, dried basil
1/2 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. pepper
2-3 medium potatoes, bias sliced about 1/4 inch thick
1/4 c. grated parmesan cheese
Stir together margarine, basil, paprika, garlic powder and pepper.
Place potato slices in a single layer on the unheated rack of a broiler pan. Brush margarine mixture on both sides of potato slices.
Broil about 5 inches from the heat source fore 8-9 minutes or until potatoes begin to brown. Using a turner, turn potatoes. Sprinkle with cheese. Broil 4-6 minutes or longer until tender. Makes 4 servings
1 tsp. crushed, dried basil
1/2 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. pepper
2-3 medium potatoes, bias sliced about 1/4 inch thick
1/4 c. grated parmesan cheese
Stir together margarine, basil, paprika, garlic powder and pepper.
Place potato slices in a single layer on the unheated rack of a broiler pan. Brush margarine mixture on both sides of potato slices.
Broil about 5 inches from the heat source fore 8-9 minutes or until potatoes begin to brown. Using a turner, turn potatoes. Sprinkle with cheese. Broil 4-6 minutes or longer until tender. Makes 4 servings
Pizza Dough
1 Tbsp. yeast
1 c. warm water
2 tsp. sugar
3 1/2 cups flour
1 Tbsp. cooking oil
1 1/2 tsp. salt
Soften yeast in warm water, add sugar, mix in 1/2 cup flour, add oil and salt, stir on remaining flour. Knead until smooth and elastic. Cover and place in warm location to rise a bit. Bake at 350* for about 15 minutes.
1 c. warm water
2 tsp. sugar
3 1/2 cups flour
1 Tbsp. cooking oil
1 1/2 tsp. salt
Soften yeast in warm water, add sugar, mix in 1/2 cup flour, add oil and salt, stir on remaining flour. Knead until smooth and elastic. Cover and place in warm location to rise a bit. Bake at 350* for about 15 minutes.
Jam Diagonals
1 cup butter
1/2 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 c. flour
1/2 c. jam (any type you desire)
1 1/2 cups powdered sugar--sifted
8 teaspoons lemon juice--bottled and unsweetened
In a large bowl of mixer, cream butter, granulated sugar, vanilla and salt until fluffy. Grandually stir in flour until blended. Divide dough in six parts.
On a lightly floured surface, roll each in a 9- inch rope. Place 3 inches apart on lightly greased cookie sheet. With finger, make 1/2 inch depression down the center of each rope (ropes will flatten to 1 inch strips).
Fill depressions with jam.
Bake in preheated 350* degree oven 12-15 minutes, until golden. Cool on cookie-sheet. Blend powdered sugar and lemon juice until smooth; drizzle over jam. When icing is set, cut diagonally in 1- inch cookies.
Makes about 48.
1/2 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 c. flour
1/2 c. jam (any type you desire)
1 1/2 cups powdered sugar--sifted
8 teaspoons lemon juice--bottled and unsweetened
In a large bowl of mixer, cream butter, granulated sugar, vanilla and salt until fluffy. Grandually stir in flour until blended. Divide dough in six parts.
On a lightly floured surface, roll each in a 9- inch rope. Place 3 inches apart on lightly greased cookie sheet. With finger, make 1/2 inch depression down the center of each rope (ropes will flatten to 1 inch strips).
Fill depressions with jam.
Bake in preheated 350* degree oven 12-15 minutes, until golden. Cool on cookie-sheet. Blend powdered sugar and lemon juice until smooth; drizzle over jam. When icing is set, cut diagonally in 1- inch cookies.
Makes about 48.
Pork Chops and Potatoes
Janet Connell
2 lbs. pork chops
5-6 medium potatoes
1 can cream mushroom soup
1 can water or milk
onion powder
garlic powder
Peel slice and boil potatoes for 3-5 minutes. Dump out water and set aside. Cut pork chops into small peices. Salt and pepper and fry all the way through in a bit of oil. Place in casserole dish along with the potatoes. Mix one can mushroom soup and 1 can milk, add desired amount of garlic and onion powders. Pour onto potatoes and meat, mix.
Bake at 360* for 30-45 minutes, after 30 poke potatoes to see if they are done.
2 lbs. pork chops
5-6 medium potatoes
1 can cream mushroom soup
1 can water or milk
onion powder
garlic powder
Peel slice and boil potatoes for 3-5 minutes. Dump out water and set aside. Cut pork chops into small peices. Salt and pepper and fry all the way through in a bit of oil. Place in casserole dish along with the potatoes. Mix one can mushroom soup and 1 can milk, add desired amount of garlic and onion powders. Pour onto potatoes and meat, mix.
Bake at 360* for 30-45 minutes, after 30 poke potatoes to see if they are done.
Apple Crisp
Topping
1 c. butter, cold
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder
In a large bowl, mix butter, brown sugar, flour, oatmeal and baking powder just until butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
Filling
6 cups canned apples, or 6-8 fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
Place apples in a 9x13 inch pan. Sprinkle with sugar, salt, and cinnamon. Crumble crisp topping on top. Bake at 350* for 25-35 minutes or until golden brown. (If fresh apples are used bake 45 minutes.) Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings.
1 c. butter, cold
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder
In a large bowl, mix butter, brown sugar, flour, oatmeal and baking powder just until butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
Filling
6 cups canned apples, or 6-8 fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
Place apples in a 9x13 inch pan. Sprinkle with sugar, salt, and cinnamon. Crumble crisp topping on top. Bake at 350* for 25-35 minutes or until golden brown. (If fresh apples are used bake 45 minutes.) Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings.
Banana Split Cake
Lion House
Crust
2 cups Graham Cracker crumbs
1/2 cup margarine
Filling
2 eggs
2 cups powdered sugar
3/4 cup margarine, soft
Topping
2 large bananas
1-20 oz. can crushed pineapple
1 12-oz. carton frozen whipped topping, thawed
1 bottle fudge topping
1/4 cup nuts, chopped
1/4 cup marachino cherries, quartered
To make the crust, mix together graham cracker crumbs and margarine; press into bottom of an ungreased 9x13 inch pan. Refridgerate 10-12 min.
In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, apprx. 10-12 minutes. Spread filling on top of crumb mixture.
Slice the bananas on top of the filling, then spread the pineapple on top of the bananas, then whipped topping. Heat fudge and drizzle over the whipped topping. Cool. Garnish with marachino cherries and nuts.
Refridgerate overnight for best results. This dessert is very rich. Makes 15 servings.
Crust
2 cups Graham Cracker crumbs
1/2 cup margarine
Filling
2 eggs
2 cups powdered sugar
3/4 cup margarine, soft
Topping
2 large bananas
1-20 oz. can crushed pineapple
1 12-oz. carton frozen whipped topping, thawed
1 bottle fudge topping
1/4 cup nuts, chopped
1/4 cup marachino cherries, quartered
To make the crust, mix together graham cracker crumbs and margarine; press into bottom of an ungreased 9x13 inch pan. Refridgerate 10-12 min.
In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, apprx. 10-12 minutes. Spread filling on top of crumb mixture.
Slice the bananas on top of the filling, then spread the pineapple on top of the bananas, then whipped topping. Heat fudge and drizzle over the whipped topping. Cool. Garnish with marachino cherries and nuts.
Refridgerate overnight for best results. This dessert is very rich. Makes 15 servings.
Layered Mint Brownies
Holly Peterson
Brownie
Melt: 3/4 cup cocoa and 2 1/2 cubes margarine (or 4 squares unsweeted chocolate and 2 cubes margarine)
Beat: 4 eggs until fluffy
Slowly add: 2 cups sugar and 1 tsp. vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold in 1 cup flour
Add 1 cup nuts if desired.
Bake in 9x13 pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cups powdered sugar
1/4 cup butter or margarine
1 Tbsp. pure peppermint extract
Green Food coloring
Enough cream or milk to make a creamy frosting.
Spread over cooled brownies and place in freezer at least 1 hour.
Chocolate Topping:
Slowly melt 6 oz. semi sweet chocolate chips
6 Tbsp. margarine or butter
Spread over cool layer or mint frosting. You may leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the topping will crack. Don't allow these brownies to be in direct sunlight or they will melt. However, if they do, just place them back in the fridge until chocolate resets.
Brownie
Melt: 3/4 cup cocoa and 2 1/2 cubes margarine (or 4 squares unsweeted chocolate and 2 cubes margarine)
Beat: 4 eggs until fluffy
Slowly add: 2 cups sugar and 1 tsp. vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold in 1 cup flour
Add 1 cup nuts if desired.
Bake in 9x13 pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cups powdered sugar
1/4 cup butter or margarine
1 Tbsp. pure peppermint extract
Green Food coloring
Enough cream or milk to make a creamy frosting.
Spread over cooled brownies and place in freezer at least 1 hour.
Chocolate Topping:
Slowly melt 6 oz. semi sweet chocolate chips
6 Tbsp. margarine or butter
Spread over cool layer or mint frosting. You may leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the topping will crack. Don't allow these brownies to be in direct sunlight or they will melt. However, if they do, just place them back in the fridge until chocolate resets.
Creamy Glaze
Quick Mix Cookbook
1/3 cup butter or margarine
2 cups confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 Tbsp. hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistenscy. Glazes a 10 inch angel food cake.
Variations:
Browned butter glaze: Heat butter in saucepan over medium heat until it becomes a delicate brwon color.
Butter-Rum Glaze: Substitute 1 1/2 teapoons run flavoring for the vanilla; stir in hot water, one teaspoon at a time until glaze is of proper consistency.
Chocolate Glaze: Stir in 2 ounces melted unsweeted chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
1/3 cup butter or margarine
2 cups confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 Tbsp. hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistenscy. Glazes a 10 inch angel food cake.
Variations:
Browned butter glaze: Heat butter in saucepan over medium heat until it becomes a delicate brwon color.
Butter-Rum Glaze: Substitute 1 1/2 teapoons run flavoring for the vanilla; stir in hot water, one teaspoon at a time until glaze is of proper consistency.
Chocolate Glaze: Stir in 2 ounces melted unsweeted chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
Praline Grahams
40 split graham crackers
2 sticks butter
1/2 c. sugar
1 tsp. vanilla
1 c. coarsely chopped walnuts or pecans
Split the graham crackers into 40 small rectangles. Place them side by side (touching) on a 15x10 inch greased cookie sheet with raised sides. Boil the butter and sugar together for 2 minutes. Remove from heat. Add vanilla and nuts. Spread over crackers. Bake at 350* for 10 minutes. Remove from oven, let set a few seconds, then remove each cracker individually to another cookie sheet to cool. Makes 40.
2 sticks butter
1/2 c. sugar
1 tsp. vanilla
1 c. coarsely chopped walnuts or pecans
Split the graham crackers into 40 small rectangles. Place them side by side (touching) on a 15x10 inch greased cookie sheet with raised sides. Boil the butter and sugar together for 2 minutes. Remove from heat. Add vanilla and nuts. Spread over crackers. Bake at 350* for 10 minutes. Remove from oven, let set a few seconds, then remove each cracker individually to another cookie sheet to cool. Makes 40.
Soda Marinade
2 cups 7-UP or any other lemon-lime carbonated drink
1 cup salad oil
1 cup soy sauce
1 Tbsp. horseradish
1 tsp. garlic salt
Marinate for 12-24 hours. Baste meat during grilling.
1 cup salad oil
1 cup soy sauce
1 Tbsp. horseradish
1 tsp. garlic salt
Marinate for 12-24 hours. Baste meat during grilling.
Ramen Cabbage Salad
Salad:
2 t. sesame seeds, toasted
1/2 c. slivered almonds, toasted
1/2 large head cabbage, shredded (or 1 lb package shredded cabbage)
5 green onions
1 pkg. Top Ramen noodles, uncooked (chicken flavor)
Dressing:
2 t. sugar
1/2 c. oil
3 T. vinegar
1 t. salt
1 t. pepper
1 pkg. seasoning from Ramen Noodles
Combine seeds, almonds, cabbage and onion in a bowl. Store in fridge until serving. Right before serving, break Ramen Noodles in cabbage mixture. Pour on dressing, toss and serve.
2 t. sesame seeds, toasted
1/2 c. slivered almonds, toasted
1/2 large head cabbage, shredded (or 1 lb package shredded cabbage)
5 green onions
1 pkg. Top Ramen noodles, uncooked (chicken flavor)
Dressing:
2 t. sugar
1/2 c. oil
3 T. vinegar
1 t. salt
1 t. pepper
1 pkg. seasoning from Ramen Noodles
Combine seeds, almonds, cabbage and onion in a bowl. Store in fridge until serving. Right before serving, break Ramen Noodles in cabbage mixture. Pour on dressing, toss and serve.
Chocolate Swirled Banana Bread
www.ourbestbites.com
2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips
Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.Bake at 350 for 1 hour and 15 minutes (give or take a little; I'd probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips
Hamburger Fingerlings
Ruth Petterson
Fingerlings
1 1/2 lbs ground beef
2 beaten eggs
1 medium onion, chopped very fine.
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning or sage
1 c. soft bread crumbs
1 can chicken rice soup
Other ingredients:
2 cans mushroom soup
corn or bran flakes
Mix all ingredients together. Mold into 1x3 inch fingerlings. Roll in cornflakes (or bran flakes). Brown well on all sides. (If let stand few minutes before browning will hold together better.) Put in baking dish and pour cans of mushroom soup mixed with 2 cans water or milk over top. Bake for 1 hour at 300*.
Fingerlings
1 1/2 lbs ground beef
2 beaten eggs
1 medium onion, chopped very fine.
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning or sage
1 c. soft bread crumbs
1 can chicken rice soup
Other ingredients:
2 cans mushroom soup
corn or bran flakes
Mix all ingredients together. Mold into 1x3 inch fingerlings. Roll in cornflakes (or bran flakes). Brown well on all sides. (If let stand few minutes before browning will hold together better.) Put in baking dish and pour cans of mushroom soup mixed with 2 cans water or milk over top. Bake for 1 hour at 300*.
Quick Sloppy Joes
Janet Connell
1/2 tsp. salt
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. pepper
1 can (6 oz.) tomato paste
2/3 c. water
1/2 c. sweet pickle relish
4 hamburger buns, toasted
sour cream
avacado
Mix salt and ground beef. Place pan over medium-high heat. Crumble in beef. Add onion and fry until meat is brown and onion is limp. Spoon off and discard any fat. Stir in pepper, tomato paste, water, and pickle relish. Stir for until heated through. Spoon meat mixture over toasted buns. Top with a dallop of sour cream and an avocado slice. Makes 4 servings.
1/2 tsp. salt
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. pepper
1 can (6 oz.) tomato paste
2/3 c. water
1/2 c. sweet pickle relish
4 hamburger buns, toasted
sour cream
avacado
Mix salt and ground beef. Place pan over medium-high heat. Crumble in beef. Add onion and fry until meat is brown and onion is limp. Spoon off and discard any fat. Stir in pepper, tomato paste, water, and pickle relish. Stir for until heated through. Spoon meat mixture over toasted buns. Top with a dallop of sour cream and an avocado slice. Makes 4 servings.
Meat Loaf
Holly Peterson
1 1/2 lb ground beef
3/4 c. uncooked rolled oats
1 c. canned milk
6 Tbsp. chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper
Mix well. Put into greased baking pan. Bake 10 minutes at 350*. Make sauce and pour over meat. Bake 1 hour and baste often.
Sauce:
2 Tbsp. Worcestershire sauce
3 Tbsp. vinegar
2 Tbsp. sugar
1 c. ketchup
1/2 c. water
1 1/2 lb ground beef
3/4 c. uncooked rolled oats
1 c. canned milk
6 Tbsp. chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper
Mix well. Put into greased baking pan. Bake 10 minutes at 350*. Make sauce and pour over meat. Bake 1 hour and baste often.
Sauce:
2 Tbsp. Worcestershire sauce
3 Tbsp. vinegar
2 Tbsp. sugar
1 c. ketchup
1/2 c. water
Broccoli Chicken Casserole
Holly Peterson
1 c. (10 oz) broccoli
2 cans cream chicken soup
1/2 c. salad dressing
1/4 c. chicken broth
1 Tbsp. lemon juice
1/2 c. bread crumbs
1/2 c. grated cheese
2 c. cooked chicken, diced
Cook broccoli, drain, place in bottom of pan. Put chicken over broccoli. Mix soup, salad dressing lemon juice and brith together. Pour over broccoli and chicken. Top with cheese and bread crumbs. Bake 30 minutes at 350* covered.
1 c. (10 oz) broccoli
2 cans cream chicken soup
1/2 c. salad dressing
1/4 c. chicken broth
1 Tbsp. lemon juice
1/2 c. bread crumbs
1/2 c. grated cheese
2 c. cooked chicken, diced
Cook broccoli, drain, place in bottom of pan. Put chicken over broccoli. Mix soup, salad dressing lemon juice and brith together. Pour over broccoli and chicken. Top with cheese and bread crumbs. Bake 30 minutes at 350* covered.
Yummy Pizza Sauce
1 can tomato paste
6 oz water (use tomato paste can)
1 packet italian salad dressing mix
Mix together, use for dipping or saucing your favorite pizza!
6 oz water (use tomato paste can)
1 packet italian salad dressing mix
Mix together, use for dipping or saucing your favorite pizza!
Pioneer Woman's Chicken Spaghetti
| www.thepioneerowoman.com |
Ingredients
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Peeps S'mores in a Jar
Reduce 1 sleeve graham crackers (approx 1 1/3 c.)to crumbs and layer 2/3 of the crumbs in a 1 qt. jar.
Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar pressing them against the glass, but don’t squash them.
Carefully, spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
On top of this pour 1 ½ c. Easter M&M’s.
Spoon 1/3 c. br. Sugar into center of M&M’s gently pressing with a spoon.
Decorate the lid of the jar however you please…tie curly ribbons around the neck of the jar.
Directions: Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture and mix well. Melt ½ c. butter, add 1 t. vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 8x8 baking dish. Bake at 350 for 15 minutes. Cool and cut into bars.
*Option: leave the bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed
Poppy Seed Chicken
2-3 CUPS COOKED AND CUBED SKINLESS BONELESS CHICKEN BREASTS sometimes I use canned if I don't have fresh or frozen.
12 OZ. CONTAINER SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
1/2 CUBE BUTTER
1 ROLL RITZ CRACKERS-crushed
1 T. POPPY SEEDS
2 cups cooked rice
2 CUPS SHREDDED CHEDDAR CHEESE
1- 2 CUPS STEAMED BROCCOLI (very OPTIONAL--I serve on the side.)
Cook (boil or fry) and Shred chicken. Combine shredded chicken, sour cream, cream of ch. soup, butter, ritz, and poppy seeds. Place cooked rice in bottom of casserole dish. Layer chicken mixture over rice, layer cheese over chicken mixture. Cover with tin foil and bake in 350* oven for 1 hour. Serve with broccoli or favorite veggie.
12 OZ. CONTAINER SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
1/2 CUBE BUTTER
1 ROLL RITZ CRACKERS-crushed
1 T. POPPY SEEDS
2 cups cooked rice
2 CUPS SHREDDED CHEDDAR CHEESE
1- 2 CUPS STEAMED BROCCOLI (very OPTIONAL--I serve on the side.)
Cook (boil or fry) and Shred chicken. Combine shredded chicken, sour cream, cream of ch. soup, butter, ritz, and poppy seeds. Place cooked rice in bottom of casserole dish. Layer chicken mixture over rice, layer cheese over chicken mixture. Cover with tin foil and bake in 350* oven for 1 hour. Serve with broccoli or favorite veggie.
Mom's Cinnamon Rolls
Janet Connell
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Petterson Vanilla Ice Cream
Ruth Petterson
Yeilds: 1 Gallon Vanilla Ice Cream
6 eggs-Beaten
2 1/4 cup sugar
4 T. vanilla extract
1 T. lemon extract (more if you want a more lemony flavor)
3 quarts half and half
Mix together until sugar is dissolved.
Mix in Ice Cream Mixer for 20 minutes or until desired consistency.
Yeilds: 1 Gallon Vanilla Ice Cream
6 eggs-Beaten
2 1/4 cup sugar
4 T. vanilla extract
1 T. lemon extract (more if you want a more lemony flavor)
3 quarts half and half
Mix together until sugar is dissolved.
Mix in Ice Cream Mixer for 20 minutes or until desired consistency.
Oatmeal Cookies
Ruth Petterson
1 c. raisins
3 eggs
1 t. vanilla
Put in blender and chop until raisins of desired size. (I like 'em tiny)
Set aside.
1 c. shortening
1 c. brown sugar
1 c. white sugar
Cream together and add rest of ingredients.
2 c. oatmeal
2 1/2 c. flour
1 t. salt
2 t. baking soda
1 t. cinnamon
1 c. nuts (optional)
Add raisin mixture.
Chill at least 2 hours before baking.
Roll into balls, not to large. Roll into sugar and put on UNGREASED cookie sheet. Bake @ 350* for 10 minutes. Do not overbake.
1 c. raisins
3 eggs
1 t. vanilla
Put in blender and chop until raisins of desired size. (I like 'em tiny)
Set aside.
1 c. shortening
1 c. brown sugar
1 c. white sugar
Cream together and add rest of ingredients.
2 c. oatmeal
2 1/2 c. flour
1 t. salt
2 t. baking soda
1 t. cinnamon
1 c. nuts (optional)
Add raisin mixture.
Chill at least 2 hours before baking.
Roll into balls, not to large. Roll into sugar and put on UNGREASED cookie sheet. Bake @ 350* for 10 minutes. Do not overbake.
No Bake Cookies the Marshmallow Way
1/2 c. margarine
1/3 c. cocoa
2 c. sugar
1/2 c. milk
Bring to a boil on medium heat, stirring constantly.
Add:
1 c. marshmallows
2 t. vanilla
Mix until marshmallows melt.
Add:
3 c. quick oats
1/2 c. peanut butter
Mix well and drop by spoon onto waxed paper and let set until hardened.
Tips: You can leave out the peanut butter and add coconut or honey. You can leave out the cocoa and add white chocolate or caramel.)
1/3 c. cocoa
2 c. sugar
1/2 c. milk
Bring to a boil on medium heat, stirring constantly.
Add:
1 c. marshmallows
2 t. vanilla
Mix until marshmallows melt.
Add:
3 c. quick oats
1/2 c. peanut butter
Mix well and drop by spoon onto waxed paper and let set until hardened.
Tips: You can leave out the peanut butter and add coconut or honey. You can leave out the cocoa and add white chocolate or caramel.)
Totally Scrumptious Sunday Afternoon Chocolate Marshmallow Brownies
Connell Family
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
Colorburst Cupcakes
www.ourbestbites.com
1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter according to how many colors you are using.
Gel coloring works the best. Color each bowl of batter.
Pour evenly into cupcake pan lined with cupcake liners.
Bake according to package directions.
Cool, frost and serve!
1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter according to how many colors you are using.
Gel coloring works the best. Color each bowl of batter.
Pour evenly into cupcake pan lined with cupcake liners.
Bake according to package directions.
Cool, frost and serve!
Cookie Monster Cupcakes
www.goodthingscatered.blogspot.com
oreo cupcake recipe from Proceed with Caution
For cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting
For filling:
2/3 c. whipping cream
1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
1/8 tsp vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides
For decoration:
1 recipe buttercream, tinted blue
1 small container of blue sugar sprinkles, place in a small bowl for dipping
white candy melts
oreos, halved with sharp knife
Directions:
-Preheat an oven to 350 degrees.
-Place cupcake liners in cupcake pan.
-Place one oreo in each liner, cream side up.
-In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
-In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
-Gradually add the brown sugar and continue beating until fluffy.
-Beat in the vanilla.
-Add the eggs one at a time, beating well after each addition.
-Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
-Divide the batter between the prepared liners.
-Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
-Transfer the cupcakes to a wire rack and let cool for 15 minutes.
-Let the cupcakes cake cool completely before filling and frosting.
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
-Frost the cupcakes with blue buttercream.
-Dip tops into blue sprinkles.
-Use white candy melts for eyes and half oreos for mouths.
Yields 24 cupcakes
oreo cupcake recipe from Proceed with Caution
For cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting
For filling:
2/3 c. whipping cream
1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
1/8 tsp vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides
For decoration:
1 recipe buttercream, tinted blue
1 small container of blue sugar sprinkles, place in a small bowl for dipping
white candy melts
oreos, halved with sharp knife
Directions:
-Preheat an oven to 350 degrees.
-Place cupcake liners in cupcake pan.
-Place one oreo in each liner, cream side up.
-In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
-In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
-Gradually add the brown sugar and continue beating until fluffy.
-Beat in the vanilla.
-Add the eggs one at a time, beating well after each addition.
-Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
-Divide the batter between the prepared liners.
-Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
-Transfer the cupcakes to a wire rack and let cool for 15 minutes.
-Let the cupcakes cake cool completely before filling and frosting.
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
-Frost the cupcakes with blue buttercream.
-Dip tops into blue sprinkles.
-Use white candy melts for eyes and half oreos for mouths.
Yields 24 cupcakes
Petterson Chocolate Birthday Cake
Cathy Petterson
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
Bran Muffins
Petterson Family
#1
2 cups boiling water
5 tsp baking soda
Add soda to water - stir - let cool.
#2
1 cup melted butter
2 cups sugar
4 eggs
Cream together.
#3
1 quart buttermilk
5 cups flour
2 1/2 tsp salt
Mix flour and salt and mix in to buttermilk.
Stir #3 into #2, then stir into #1.
Mix
2 cups 100% bran (All Bran)
4 cups 40% bran (Bran Flakes)
Pour Liquid mixture over Cereal.
Stir Well.
Cover and store in fridge.
Bake 400* for 20 minutes
or
Microwave 6 muffins in silicone muffin pan for 3 min 30 seconds.
#1
2 cups boiling water
5 tsp baking soda
Add soda to water - stir - let cool.
#2
1 cup melted butter
2 cups sugar
4 eggs
Cream together.
#3
1 quart buttermilk
5 cups flour
2 1/2 tsp salt
Mix flour and salt and mix in to buttermilk.
Stir #3 into #2, then stir into #1.
Mix
2 cups 100% bran (All Bran)
4 cups 40% bran (Bran Flakes)
Pour Liquid mixture over Cereal.
Stir Well.
Cover and store in fridge.
Bake 400* for 20 minutes
or
Microwave 6 muffins in silicone muffin pan for 3 min 30 seconds.
Sugar Cookies
Janet Connell
1 c. shortening
2/3 c. sugar
3 beaten eggs
1 t. vanilla
1 c. sour cream
5 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
Mix together. Roll out to 1/4 inch thick. Cut.
Bake @ 350* for 12-15 minutes.
1 c. shortening
2/3 c. sugar
3 beaten eggs
1 t. vanilla
1 c. sour cream
5 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
Mix together. Roll out to 1/4 inch thick. Cut.
Bake @ 350* for 12-15 minutes.
No Bake Cookies
Janet Connell
1 cube butter or margarine
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa
Boil for 2 minutes on medium heat, stirring constantly.
Add:
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla
Mix and spoon onto waxed paper. Cool and EAT!
1 cube butter or margarine
2 c. sugar
1/2 c. milk
1/4 c. baking cocoa
Boil for 2 minutes on medium heat, stirring constantly.
Add:
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla
Mix and spoon onto waxed paper. Cool and EAT!
Weaver Ice Cream
Kevin Weaver
4 eggs
2 c. sugar
1 qt heavy cream
2 c. whole milk
1 can evaporated milk
4 oz instant pudding--choose your flavor
Whip eggs. Add sugar and beat for 5 minutes. Add cream, whole milk and evap. milk. Beat for 5 minutes. Add pudding. Mix and stir in ice cream maker/machine until desired consistency.
4 eggs
2 c. sugar
1 qt heavy cream
2 c. whole milk
1 can evaporated milk
4 oz instant pudding--choose your flavor
Whip eggs. Add sugar and beat for 5 minutes. Add cream, whole milk and evap. milk. Beat for 5 minutes. Add pudding. Mix and stir in ice cream maker/machine until desired consistency.
Mexican Lasagna
Heidi Weaver
1 Lb Hamburger
Taco Seasoning Packet
8 ounce can diced tomatoes
8 ounce can tomato sauce
1 package Corn tortillas
8 ounces Cream Cheese
2-3 cups shredded cheese
Brown hamburger and add taco seasoning, diced tomatoes and tomato sauce. Heat through. Put 1/2 taco mix on bottom of 13x9 inch pan. Layer with corn tortillas, then cream cheese, then the rest of the hamburger mix. Add one more layer of tortillas. Shred cheese on top.
Bake @ 350* for 15 minutes.
1 Lb Hamburger
Taco Seasoning Packet
8 ounce can diced tomatoes
8 ounce can tomato sauce
1 package Corn tortillas
8 ounces Cream Cheese
2-3 cups shredded cheese
Brown hamburger and add taco seasoning, diced tomatoes and tomato sauce. Heat through. Put 1/2 taco mix on bottom of 13x9 inch pan. Layer with corn tortillas, then cream cheese, then the rest of the hamburger mix. Add one more layer of tortillas. Shred cheese on top.
Bake @ 350* for 15 minutes.
Yankee Pot Roast
1 boneless beef chuck roast (about 2 1/2 lbs)
1 can (14-14.5 oz) beef broth
1/2 cup dry red wine (I use grape juice)
1 T. beef medley herbs (I use roast seasoning packet or dry onion soup mix)
2 pkg frozen stew vegetable mixture (potatoes, celery, carrots, onion)
Place Beef in roaster. Combine beef broth, juice, beef medley. Cover and cook in roaster overnight or for at least 6 hours at 350-400 degrees. Put the veggies in the roaster 1-2 hrs before serving and let them cook until tender. If desired take roast/veggies out of pan and thicken juices for gravy, then slice roast and serve.
1 can (14-14.5 oz) beef broth
1/2 cup dry red wine (I use grape juice)
1 T. beef medley herbs (I use roast seasoning packet or dry onion soup mix)
2 pkg frozen stew vegetable mixture (potatoes, celery, carrots, onion)
Place Beef in roaster. Combine beef broth, juice, beef medley. Cover and cook in roaster overnight or for at least 6 hours at 350-400 degrees. Put the veggies in the roaster 1-2 hrs before serving and let them cook until tender. If desired take roast/veggies out of pan and thicken juices for gravy, then slice roast and serve.
Oatmeal Muffins
2 c. oatmeal
2 c. buttermilk
1 c. packed brown sagar
2 eggs
1 c. pumpkin
2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
Soak oats in buttermilk for up to an hour. Beat eggs. Add pumpkin and sugar, mix well. Add oats and buttermilk, mix well. Add sifted dry ingriedients and stir until mixed and moistened. Pour into muffin tins. Bake @ 350* for 20 minutes.
Add-ins:
1 1/2 chopped dates
1 c. mashed banana
1 c. chocolate chips
2 c. buttermilk
1 c. packed brown sagar
2 eggs
1 c. pumpkin
2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
Soak oats in buttermilk for up to an hour. Beat eggs. Add pumpkin and sugar, mix well. Add oats and buttermilk, mix well. Add sifted dry ingriedients and stir until mixed and moistened. Pour into muffin tins. Bake @ 350* for 20 minutes.
Add-ins:
1 1/2 chopped dates
1 c. mashed banana
1 c. chocolate chips
Strawberry Spinach Salad
1/2 c. sugar
1 quart fresh strawberries, sliced
1- 10 oz package washed baby spinach greens
1 c. sliced almonds, toasted
Low-fat Raspberry Vinagrette dressing
Lightly Sprinkle sugar over strawberries and toss with spinach greens just before serving. Top with desired amount of toasted almonds and dressing.
1 quart fresh strawberries, sliced
1- 10 oz package washed baby spinach greens
1 c. sliced almonds, toasted
Low-fat Raspberry Vinagrette dressing
Lightly Sprinkle sugar over strawberries and toss with spinach greens just before serving. Top with desired amount of toasted almonds and dressing.
Vinegar Pie Crust
Ruth Petterson
Crust
1 3/4 c. shortening
4 c. flour
1/2 c. water
1 T. sugar
1 egg
1 T. vinegar
1/2 t. salt
Filling
Wilderness Light Cherry Pie Filling
Add 1 cup sugar
Glaze
Mix 1/4 c. milk and 1 c. sugar. Mix and if needed, add small amounts of either until desired consistency.
Combine shortening, sugar, salt and flour. Beat liquids together. Add and mix with a fork. Make top and bottom crust.
Place filling inside.
Cook in Microwave for 10 minutes. Add glaze. Cook in stove for 20 minutes or so.
Crust
1 3/4 c. shortening
4 c. flour
1/2 c. water
1 T. sugar
1 egg
1 T. vinegar
1/2 t. salt
Filling
Wilderness Light Cherry Pie Filling
Add 1 cup sugar
Glaze
Mix 1/4 c. milk and 1 c. sugar. Mix and if needed, add small amounts of either until desired consistency.
Combine shortening, sugar, salt and flour. Beat liquids together. Add and mix with a fork. Make top and bottom crust.
Place filling inside.
Cook in Microwave for 10 minutes. Add glaze. Cook in stove for 20 minutes or so.
Banana Breakfast Drink
2 peeled and sliced bananas
2 1/4 c skim milk
1- 8 oz vanilla yogurt
1 T. honey
1/4 t. vanilla
Place all ingredients in blender and blend 1 min.
2 1/4 c skim milk
1- 8 oz vanilla yogurt
1 T. honey
1/4 t. vanilla
Place all ingredients in blender and blend 1 min.
German Pancakes
In a blender mix the following ingredients in order listed:
6 eggs
1 c. flour
1 c. milk
1/2 t. salt
1 T sugar
Melt 4 T butter or margarine in 13x9 inch pan in oven. When melted, pour blended ingredients over margarine.
Bake @ 400 for 15-20 minutes
Enjoy with your favorite syrup or pancake toppings!
6 eggs
1 c. flour
1 c. milk
1/2 t. salt
1 T sugar
Melt 4 T butter or margarine in 13x9 inch pan in oven. When melted, pour blended ingredients over margarine.
Bake @ 400 for 15-20 minutes
Enjoy with your favorite syrup or pancake toppings!
Jumbo Breakfast Cookies
Mix together the following:
1 1/4 cup sugar
1/2 c Margarine
1/2 c peanut butter
1/4 c water
1 T vanilla
1 egg
Then add the following the mixture above:
1 1/2 c flour
1/2 t. salt
1/2 t. baking soda
1 c Oatmeal (quick or old-fashioned)
1 c raisins (or whatever you like, craisins, or even chocolate chips!)
4 c toasted oat cereal (ex Cheerios)
Take 1/2 cup cookie mix and press down flattening to 1 inch thick
Bake @ 375 13-15 min.
Makes 12-15
1 1/4 cup sugar
1/2 c Margarine
1/2 c peanut butter
1/4 c water
1 T vanilla
1 egg
Then add the following the mixture above:
1 1/2 c flour
1/2 t. salt
1/2 t. baking soda
1 c Oatmeal (quick or old-fashioned)
1 c raisins (or whatever you like, craisins, or even chocolate chips!)
4 c toasted oat cereal (ex Cheerios)
Take 1/2 cup cookie mix and press down flattening to 1 inch thick
Bake @ 375 13-15 min.
Makes 12-15