Sunday, November 30, 2008
3 TBS. butter
2 TBS. flour
1 c. milk
1 c. Velveeta cut into cubes
1/2 tsp. salt
2 c. diced cooked ham
1 1/2 c. cooked macaroni noodles
1 c. frozen peas
1/4 c. bread crumbs
1/2 tsp. dried parsley flakes
In a pan, melt 2 TBS. butter, stir in flour until smooth. Add the milk and bring to a boil over medium heat, cook and stir for 2 min. Remove from heat and stir in the cheese and salt until cheese is melted.
Add the ham, noodles and peas. pour into a greased baking dish. Melt remaining butter, add bread crumbs and parsley. Sprinkle over casserole. Bake uncovered at 350 for 30 min.
Friday, November 28, 2008
Cranberry Apple Pie, Caramel Apple Pie, Pecan Pie, Pumpkin Pie, Vanilla Cream Pie, and Cheesecake (we have pie issues.)
Kaitlyn wins the photography award -- we all loved this picture she took of her mom's pie.
Jen's cute pie crust on her apple-cranberry pie.
My wonderful sisters "puttin' on the dog." I love being the photographer so I'm not in very many pictures. (Even though I use a simple, cheap camera.)
Wednesday, November 26, 2008
Tuesday, November 25, 2008
Friday, November 21, 2008
This is the only kind of cranberry sauce that I like! (except my mom's of course). It's very similar and tastes the same (hers is in the Clouse Cookbook).
My lunch ladies and I make a big batch every year to share. One of the ladies I worked with a few years ago gave us the recipe.
1 sm. pkg. cherry or raspberry jello
2 cups boiling water
Mix and set in the fridge to jell (not totally set)
Grind together: (as fine or chunky as you like- I do it pretty fine)
1 1/2 cups whole cranberries
1 cup diced apples
1 small can crushed pineapple
1 orange (with some of the rind)
1 c. sugar over mix and let set until dissolved.
Stir in jello. Mix well.
Freeze in baggies.
(add more or less of whatever you want - you can't mess it up!)
(We 6x the recipe! It made about 32 cups)
(My sister in law thought it was jam one time - they ate it for breakfast on toast)
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
1 ¼ C. sugar
¾ C. SALTED butter, room temp.
½ C. eggnog
1 teaspoon vanilla
2 egg yolks
1 Tablespoon nutmeg for sprinkling
Preheat oven to 300 degrees. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
Drop by rounded teaspoons onto ungreased baking sheets, 1” apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool flat surface immediately with spatula.
3 C. powdered sugar
¼ C. softened butter or margarine
1/3 C. commercial eggnog (or more depending on consistency)
In small mixer bowl, beat powdered sugar and butter or margarine until well-blended. Gradually beat in eggnog until icing is smooth. Makes about 1 ½ Cups.
Monday, November 17, 2008
Sunday, November 16, 2008
2 2/3 C. (10 oz. bag) stick pretzels, crushed
1 1/2 C. butter
12 oz cool whip, thawed
6 oz. box strawberry jello
Prepare 9X13 pan with non-stick cooking spray. Mix pretzels and butter. Spread in pan. Bake 10 minutes at 400°. Mix sugar and cream cheese, spread over warm pretzel crust. Chill in freezer till pan edges are cool. Spread cool whip over cream cheese, high along edges. Cook pineapple juice over med-high heat, bring to a boil. Remove from heat, stir in jello till dissolved. Add frozen berries. When berries have thawed, mash them. Let berry mixture chill in fridge till thickened. Pour berry mixture over cool whip. Set in fridge.
Friday, November 14, 2008
1 Tbsp. yeast
2 Tbsp. sugar
1 ½ C. warm water
1 tsp. salt
3 1/2 cups flour
1 cube butter
Sprinkle yeast and sugar into water. Let dissolve. Add salt and flour and mix into dough. Let rise once. Roll out on floured surface. Cut in strips and twist. Melt 1 cube butter on a cookie sheet. Coat breadsticks in butter and lay on pan. Sprinkle with garlic, parmesan, and sesame seeds. Let rise again. Bake at 400˚ until golden brown.
I sprinkled also with parsley flakes, and I skipped the first rise. I am usually in too big of a hurry to wait.
6 oz. cream cheese
Wednesday, November 12, 2008
3 Tbsp. flour
1 C. sugar
Tuesday, November 11, 2008
The name of these cookies in the magazine was peanut munchies. I didn't like that name, but you can change it back if you want!
Chocolate-Peanut Butter Cookies
Ingredients for the chocolate dough:
1 1/2 C. all purpose flour
1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 C. butter, softened
1/2 C. sugar
1/2 C. packed brown sugar
1/4 C. peanut butter
1 Tbsp milk
1 tsp. vanilla
Ingredients for the peanut butter filling:
1/2 C. peanut butter (I had to use a little more pb)
3/4 C. powdered sugar
Directions for the chocolate dough:
1. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
In large mixing bowl, combine butter, sugar, brown sugar, and the 1/4 C peanut butter. Beat with mixer until combined. Add egg, milk, and vanilla - beat well. Beat in the flour/cocoa mixture. Shape dough into about 32 balls, set aside while you make peanut butter filling.
Directions for peanut butter filling:
2. In bowl, combine powdered sugar and 1/2 C. peanut butter with mixer until smooth. Knead by hand if necessary. (Mine turned out kind of dry and crumbly, so I added a little more peanut butter.) Shape into about 32 balls.
Putting it all together:
Preheat oven to 350 degrees. Flatten a chocolate dough ball in your hand, place a peanut butter ball in the middle and shape the chocolate dough around it to form a ball - completely covering peanut butter ball with chocolate dough. Repeat with remaining balls.
Place balls 2 inches apart on cookie sheet, flatten with bottom of glass dipped in sugar. Bake about 8 minutes, leave on cookie sheet about 1 minute after taking them out of the oven, and then transfer to a rack to cool.
Monday, November 10, 2008
Sunday, November 9, 2008
Saturday, November 8, 2008
This is a salad I have been making for years (since right after we got married.) It tastes way better than it sounds or looks. It is always a favorite, I promise. For some reason the spam is really good in this. This time I left out the tomatoes, olives and cheese. It is great either way.
Pasta (any kind you want)
Green onions (or white)
Grated Cheese (optional)
Spam (or ham or chicken, but spam is best)
Salt and pepper
Put about 1/3 to 1/2 cup of salt in a pot of boiling water (I promise this makes it good. It's not way too much, try it.) Cook and drain pasta. Mix everything together.
P.S. I put in an absurd amount of salt in the water when I boil potatoes for mashed potatoes. It's the secret to yummy potatoes. It makes a huge difference.
Thursday, November 6, 2008
6 cups shredded cabbage and carrot mix
½ cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1 4 (oz) can shrimp (drained) (I used chicken)
2 tablespoons soy sauce
1/8 teaspoon garlic powder (I used 1/4 tsp.)
black pepper (to taste)
1 egg (beaten)
20 egg roll wrappers
vegetable oil (for deep frying)
Step 1: In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in shrimp (or chicken), soy sauce, garlic powder and black pepper.
Step 2: Heat a skillet to medium high. Pour beaten egg into it and fry like a pancake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
Step 3: In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.
3 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin
1 cup vegetable oil
1/2 cup chopped walnuts or pecans
1 1/2 teaspoons salt
1 teaspoon cinnamon
3 cups white sugar
2/3 cup water
1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees.
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
3. Bake for approximately 1 hour.
Monday, November 3, 2008
So awhile ago I got this weird idea to try and make Ratatouille (I have no idea why) and I found a recipe that had noodles with it. I tried it but nobody liked it, I think it was because it had eggplant in it and I have no clue how to cook eggplant. So I fiddled with the recipe and came up with my own version and luckily everyone likes it. It's also kind of fun to make this for dinner and watch the movie Ratatouille too. So here is my version, if anyone wants the original one let me know and I'll post it.
1 onion, thinly sliced
2 garlic cloves, minced
5 TBS. olive oil
2 small zucchini cut into thin slices
2 small yellow squash cut into thin slices
1 red bell pepper , chopped
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. ground corriander
1/2 tsp. fennel seeds (my family doesn't like these whole, so I chop them up)
3/4 tsp. salt
1/4 tsp. pepper
1 pound penne pasta, cooked
chicken cut into cubes
In a large pot, cook chicken cubes until done. Add 2 TBS. of the olive oil, onion and garlic. Cook until onion is soft, stirring occasionally. Add remaining oil, zucchini, squash, and bell pepper and cook for about 7 min. or until vegetables are tender. Stir in oregano, thyme, coriander, fennel seeds, salt and pepper. Then mix in cooked pasta and serve.
6 medium potatoes peeled and cubed
3 to 4 green onions sliced
2 garlic cloves minced
2 TBS. butter
3/4 c. milk
2 egg yolks
Dash of each: pepper and ground nutmeg
2 TBS. dried parsley flakes
1 pound smoked sausage, sliced
1/2 c. diced mozzarella cheese
2 TBS. grated Parmesan
1 tsp. dried thyme or sage
Cook the potatoes in water until tender. Drain and mash. Add green onions, garlic, butter, milk, egg yolks, pepper and nutmeg. Beat together until mixed well. Stir in parsley, sausage and cheeses. Spoon into a greased baking dish. Sprinkle with thyme. Bake uncovered at 400 for 30 minutes until lightly browned.
1 TBS. vegetable oil
4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
4 green onions chopped (or if you're like me and forget to buy them, 1 sm. onion chopped)
12 slices bacon, crisped and crumbled
2 c. shredded cheddar cheese
1 c. sour cream
Cut potatoes in half and scoop out pulp and put in small bowl. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth and thickened. Stir in potato pulp, salt, pepper, onions, bacon, and cheese. Cook until heated. Stir in sour cream.