4 cups milk
1 cube butter
1/2 cup flour
melt butter, then stir flour into it, then add milk and 1 tsp of salt. Stir until boils then remove from heat.
Toniann Staheli/Ronda Staheli
Tuesday, June 3, 2008
Sunday, June 1, 2008
Whole Wheat Waffles
1 c. whole wheat
1 1/2 c. milk
Blend in blender for 6 min.
Add:
2 eggs
2 tbsp. sugar
2 tsp. baking powder
1 tsp. soda
1/4 c. oil
1 tsp. salt
Alisha Mears
1 1/2 c. milk
Blend in blender for 6 min.
Add:
2 eggs
2 tbsp. sugar
2 tsp. baking powder
1 tsp. soda
1/4 c. oil
1 tsp. salt
Alisha Mears
Yummy Buttermilk Syrup
1 1/2 c. sugar
3/4 c. buttermilk (you can use milk if you don't have)
1/2 c. butter/margarine
2 tbsp. cornsyrup
1 tsp. baking soda
Combine in sauce pan. Bring to a boil until butter is melted. Remove from heat and stir in 2 tsp. vanilla.
Alisha Mears
3/4 c. buttermilk (you can use milk if you don't have)
1/2 c. butter/margarine
2 tbsp. cornsyrup
1 tsp. baking soda
Combine in sauce pan. Bring to a boil until butter is melted. Remove from heat and stir in 2 tsp. vanilla.
Alisha Mears
Sweet and Sour Chicken
6 chicken breasts (cut up in bite size pieces)
1 egg
Cornstarch
Dip chicken in egg then cornstarch. Fry till brown.
Sauce:
1 1/2 c. sugar
2/3 c. ketchup
2/3 c. vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
Put chicken in casserole dish and pour sauce over chicken. Bake 45 Min at 350 degrees.
Turn chicken every 15 min.
Alisha Mears
1 egg
Cornstarch
Dip chicken in egg then cornstarch. Fry till brown.
Sauce:
1 1/2 c. sugar
2/3 c. ketchup
2/3 c. vinegar
2 tbsp. soy sauce
1 tsp. garlic powder
Put chicken in casserole dish and pour sauce over chicken. Bake 45 Min at 350 degrees.
Turn chicken every 15 min.
Alisha Mears
Whole Slow Cooker Chicken
1 (3 lb) whole chicken, skin removed
1/2 c. chicken broth
1/3 c. soy sauce
1/3 c. olive oil
1/4 c. honey
1 tsp. worcestershire
2 tsp. balsamic vinegar
2 tsp. lemon juice
1 tsp. sesame oil
2 tbsp. minced garlic
Remove skin from chicken and empty inner cavity, pat chicken dry with paper towel, and place in slow cooker. In a bowl stir everything else and pour over chicken. Cook chicken for 6-8 hours.
Alisha Mears
1/2 c. chicken broth
1/3 c. soy sauce
1/3 c. olive oil
1/4 c. honey
1 tsp. worcestershire
2 tsp. balsamic vinegar
2 tsp. lemon juice
1 tsp. sesame oil
2 tbsp. minced garlic
Remove skin from chicken and empty inner cavity, pat chicken dry with paper towel, and place in slow cooker. In a bowl stir everything else and pour over chicken. Cook chicken for 6-8 hours.
Alisha Mears
Blueberry Muffins
1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
2 c. blueberries
Cream butter and sugar, add eggs 1 at a time. Mix flour, baking powder and salt. Add flour mixture alternating with milk. Fold in berries. Bake at 375 degrees for 20 min.
Alisha Mears
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
2 c. blueberries
Cream butter and sugar, add eggs 1 at a time. Mix flour, baking powder and salt. Add flour mixture alternating with milk. Fold in berries. Bake at 375 degrees for 20 min.
Alisha Mears
Thursday, May 22, 2008
Cinnamon Rolls
2 cups warm mashed potatoes
1 cup warm water
2 Tbsp dry yeast
1 tsp sugar
1 cup oil
1 cup sugar
3 eggs
1 t. salt
4 cups flour
Combine first 4 ingredients and let stand for 30 mins. Mix in remaining ingredients, varying the amount of flour as needed to make a soft dough. Knead on a floured board 5 to 10 mins. Roll dough into a rectangle. Spread with butter and sprinkle with toppings. Roll tightly, cut into 3/4" pieces, and place in buttered cake pan about 1" apart. Let rise 1 hr. Bake at 375* 12-15 mins. Frost with icing.
Topping:
2 Tbsp butter
2 tsp cinnamon
3 Tbsp brown sugar
1 cup raisins
1/2 cup nuts
Icing:
1 cup powdered sugar
3 Tbsp milk
1/2 t. vanilla
dash of salt
almond extract
Jeanette Moss
1 cup warm water
2 Tbsp dry yeast
1 tsp sugar
1 cup oil
1 cup sugar
3 eggs
1 t. salt
4 cups flour
Combine first 4 ingredients and let stand for 30 mins. Mix in remaining ingredients, varying the amount of flour as needed to make a soft dough. Knead on a floured board 5 to 10 mins. Roll dough into a rectangle. Spread with butter and sprinkle with toppings. Roll tightly, cut into 3/4" pieces, and place in buttered cake pan about 1" apart. Let rise 1 hr. Bake at 375* 12-15 mins. Frost with icing.
Topping:
2 Tbsp butter
2 tsp cinnamon
3 Tbsp brown sugar
1 cup raisins
1/2 cup nuts
Icing:
1 cup powdered sugar
3 Tbsp milk
1/2 t. vanilla
dash of salt
almond extract
Jeanette Moss
Friday, May 16, 2008
Cajan Chicken Pasta
1 1lb linguini
4 chicken breasts
2 T & 2 tsp cajan seasoning
1/2 cup butter
1/2 cup heavy cream or 1/2 & 1/2
1 red pepper sliced
4 green onions, sliced
2 green peppers, diced
1 tsp basil
1 tsp lemon pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 cups parmesan cheese
Cook pasta, set aside. Cube chicken & toss with cajan seasoning in ziplock bag until coated. Melt butter in large frying pan and saute chicken until done. Add peppers and onion and saute until tender. Stir in cream. Add the rest of ingredients and simmer on low to thicken. Toss sauce w/noodles and sprinkle parmesan on top. Serves about 8
Toniann Staheli/Haley Trujillo
4 chicken breasts
2 T & 2 tsp cajan seasoning
1/2 cup butter
1/2 cup heavy cream or 1/2 & 1/2
1 red pepper sliced
4 green onions, sliced
2 green peppers, diced
1 tsp basil
1 tsp lemon pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 cups parmesan cheese
Cook pasta, set aside. Cube chicken & toss with cajan seasoning in ziplock bag until coated. Melt butter in large frying pan and saute chicken until done. Add peppers and onion and saute until tender. Stir in cream. Add the rest of ingredients and simmer on low to thicken. Toss sauce w/noodles and sprinkle parmesan on top. Serves about 8
Toniann Staheli/Haley Trujillo
Tuesday, May 6, 2008
Nacho Casserole
1 ½ cups salsa
1 can cream of mushroom
1 can cream of chicken
1 can green chilies
Mix all together
Brown 1 lb hamburger, then add above ingredients. Layer 9x13 pan with tortilla chips or Doritos (my favorite), meat mixture, cheese, black olives.... until pan is full to the top. Either cook in the microwave until cheese is melted, or bake @ 350* for 20 mins. Anything left over will go soagy, so eat it all. Otherwise, I usually don’t use all the mixture (cause I use an 8x8 pan) and eat it the next day.
Toniann Staheli/30 mins or less cookbook
1 can cream of mushroom
1 can cream of chicken
1 can green chilies
Mix all together
Brown 1 lb hamburger, then add above ingredients. Layer 9x13 pan with tortilla chips or Doritos (my favorite), meat mixture, cheese, black olives.... until pan is full to the top. Either cook in the microwave until cheese is melted, or bake @ 350* for 20 mins. Anything left over will go soagy, so eat it all. Otherwise, I usually don’t use all the mixture (cause I use an 8x8 pan) and eat it the next day.
Toniann Staheli/30 mins or less cookbook
Fruit Salad
2 drained fruit cocktails (small)
2 bananas
1/3 pkg. small marshmallows
1 pkg dream whip
Nuts
Pineapple chuncks can be added
Make dream whip according to pkg directions, then add all ingredients.
Grandma Moss
2 bananas
1/3 pkg. small marshmallows
1 pkg dream whip
Nuts
Pineapple chuncks can be added
Make dream whip according to pkg directions, then add all ingredients.
Grandma Moss
Slow Cooked Pulled Pork
1 med chopped onions
½ cup ketchup
1/3 cup vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 T. paprika
2 T. Worchstershire sauce
2 T. mustard
1 ½ t. salt
1 1/3 t. pepper
4 lbs boneless pork roast – cut in 4 pieces
In crock pot stir onion, ketchup, vinegar, etc. Stir till combined. Add pork and turn to coat well with sauce. Cook on low 8-10 hours. Transfer pork to large bowl turn cooker to high, cover and heat sauce to thicken. With 2 forks shred pork and put back in cooker and toss with sauce. Cover and heat through. Spoon onto buns. Makes 12 servings
Grandma Moss
½ cup ketchup
1/3 cup vinegar
¼ cup packed brown sugar
¼ cup tomato paste
2 T. paprika
2 T. Worchstershire sauce
2 T. mustard
1 ½ t. salt
1 1/3 t. pepper
4 lbs boneless pork roast – cut in 4 pieces
In crock pot stir onion, ketchup, vinegar, etc. Stir till combined. Add pork and turn to coat well with sauce. Cook on low 8-10 hours. Transfer pork to large bowl turn cooker to high, cover and heat sauce to thicken. With 2 forks shred pork and put back in cooker and toss with sauce. Cover and heat through. Spoon onto buns. Makes 12 servings
Grandma Moss
Delicious Dill-Onion Dip
1/3 cup mayo
½ cup salad dressing
2/3 cup sour cream
1 T. dried onion
1 T. dried parsley
1 t. dill weed
1 t. seasoned salt
Mix all ingredients. Let stand for flavors to mix. Makes about 1 ½ cups
Grandma Moss
½ cup salad dressing
2/3 cup sour cream
1 T. dried onion
1 T. dried parsley
1 t. dill weed
1 t. seasoned salt
Mix all ingredients. Let stand for flavors to mix. Makes about 1 ½ cups
Grandma Moss
Crusty Garlic Bread
2 cloves minced glarlic
2 t. olive oil
2 T. chopped fresh parsley
2 T. chopped fresh thyme or 2 t. dried thyme
¾ t. marjoram
½ t. paprika
2 T. parmesan cheese
2 – 4oz Italian or French bread
Preheat oven to 350*. In small bowl, combine garlic & oil. Mix well. In another bowl, combine parsley, thyme, marjoram & paprika. Add cheese, mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides with garlic oil. Sprinkle herbs over. Wrap each loaf in foil. Bake on baking sheet about 10-15 mins. Serve immediately
Grandma Moss
2 t. olive oil
2 T. chopped fresh parsley
2 T. chopped fresh thyme or 2 t. dried thyme
¾ t. marjoram
½ t. paprika
2 T. parmesan cheese
2 – 4oz Italian or French bread
Preheat oven to 350*. In small bowl, combine garlic & oil. Mix well. In another bowl, combine parsley, thyme, marjoram & paprika. Add cheese, mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides with garlic oil. Sprinkle herbs over. Wrap each loaf in foil. Bake on baking sheet about 10-15 mins. Serve immediately
Grandma Moss
Fettuccine Alfredo
8 oz fettuccine noodles
2 oz cream cheese
½ cup butter
¼ t. garlic
1 cup half & half
¾ cup grated parmesan cheese
¼ t. pepper
Cook noodles according to pkg directions. While noodles are cooking, combine cream cheese (cut into bits), butter, and half & half. Cook and stir over medium heat until smooth. Stir in parmesan cheese, garlic, and pepper. Stir until a creamy sauce. Toss cooked pasta with sauce or serve on top of pasta . I like to cut chicken breasts and grill them to serve on top.
Heidi Taylor
2 oz cream cheese
½ cup butter
¼ t. garlic
1 cup half & half
¾ cup grated parmesan cheese
¼ t. pepper
Cook noodles according to pkg directions. While noodles are cooking, combine cream cheese (cut into bits), butter, and half & half. Cook and stir over medium heat until smooth. Stir in parmesan cheese, garlic, and pepper. Stir until a creamy sauce. Toss cooked pasta with sauce or serve on top of pasta . I like to cut chicken breasts and grill them to serve on top.
Heidi Taylor
Café Rio Pork
Slow cook your pork roast in a crock pot with garlic and a little water until you can pull it apart. At that point add the following
1 can diced green chilies
1-2 can of medium or hot enchilada sauce (the red stuff), depending on how much pork you use
1 can of either Dr. Pepper or Coke (I use Dr. Pepper)
At least 1 cup of brown sugar but use as much more as you want to get your sweetness/salt to taste.
Make your recipe a little on the strong side as once you add it to a tortilla it mutes the flavors just a bit.
Heidi Taylor
1 can diced green chilies
1-2 can of medium or hot enchilada sauce (the red stuff), depending on how much pork you use
1 can of either Dr. Pepper or Coke (I use Dr. Pepper)
At least 1 cup of brown sugar but use as much more as you want to get your sweetness/salt to taste.
Make your recipe a little on the strong side as once you add it to a tortilla it mutes the flavors just a bit.
Heidi Taylor
Raspberry Pie
1 recipe pastry for a 9 in single crust pie
4 cups raspberries
1 cup white sugar
¼ cup tapioca
1 T. lemon juice
¼ t. ground cinnamon
1/8 t. salt
4 t. butter
1 T. half & half cream
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and slat until raspberries are well covered. Pour into 9 or 10 in pastry shell. Dot with butter, top with crust. Make slits in the top crust and brush w/ cream. Bake in a preheated 425* oven for 15 mins, then @ 375* for 25 mins.
Alisha and Heidi
4 cups raspberries
1 cup white sugar
¼ cup tapioca
1 T. lemon juice
¼ t. ground cinnamon
1/8 t. salt
4 t. butter
1 T. half & half cream
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and slat until raspberries are well covered. Pour into 9 or 10 in pastry shell. Dot with butter, top with crust. Make slits in the top crust and brush w/ cream. Bake in a preheated 425* oven for 15 mins, then @ 375* for 25 mins.
Alisha and Heidi
Spicy Honey-Brushed chicken thighs
Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients.
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. ground cumin
1 t. paprika
½ t. ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 T. honey
2 t. cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl: toss to coat. Place chicken on a boiler pan coated with cooking spray. Broil chicken 5 mins on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush ¼ cup honey mixture on chicken. Broil 1 min. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 minute or until chicken is done.
4 serving
Heidi Taylor
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. ground cumin
1 t. paprika
½ t. ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 T. honey
2 t. cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl: toss to coat. Place chicken on a boiler pan coated with cooking spray. Broil chicken 5 mins on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush ¼ cup honey mixture on chicken. Broil 1 min. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 minute or until chicken is done.
4 serving
Heidi Taylor
Fragrant Chicken Curry
2 T curry powder
1 t. ground ginger
½ t. cinnamon
¼ t. ground cloves
¼ t. cayenne pepper, more or less to taste
2 T. vegetable oil
1 lrg onion, halved and thinly sliced
3 garlic cloves, minced
1 lb. chicken thighs (or breasts) bite size, browned and mostly cooked through
1 – 13oz can coconut milk
1 – 14oz can diced tomatoes
1 – 14oz chicken broth
¼ cup currants
Chopped fresh cilantro
Mix spices in a bowl. Heat oil in heavy pan over med high heat. Add onion and sauté until golden, 8-10 mins. Add garlic, sauté until fragrant: about 30 seconds. Add spices and toast until fragrant, 30 sec to 1 min. Add chicken and stir until completely coated with spices. Add coconut milk, tomatoes, currants and broth. Simmer and cook until flavors blend and stew is thick, about 20 mins. Remove from heat and serve over rice. Garnish with cilantro. Serves 6-8
Hiedi Taylor
1 t. ground ginger
½ t. cinnamon
¼ t. ground cloves
¼ t. cayenne pepper, more or less to taste
2 T. vegetable oil
1 lrg onion, halved and thinly sliced
3 garlic cloves, minced
1 lb. chicken thighs (or breasts) bite size, browned and mostly cooked through
1 – 13oz can coconut milk
1 – 14oz can diced tomatoes
1 – 14oz chicken broth
¼ cup currants
Chopped fresh cilantro
Mix spices in a bowl. Heat oil in heavy pan over med high heat. Add onion and sauté until golden, 8-10 mins. Add garlic, sauté until fragrant: about 30 seconds. Add spices and toast until fragrant, 30 sec to 1 min. Add chicken and stir until completely coated with spices. Add coconut milk, tomatoes, currants and broth. Simmer and cook until flavors blend and stew is thick, about 20 mins. Remove from heat and serve over rice. Garnish with cilantro. Serves 6-8
Hiedi Taylor
Apple Raspberry Crisp
2-3 cups raspberries
5 lbs apples
zest and juice of an orange
zest and juice from a lemon
½ cup sugar
2 t. cinnamon
1 t. freshly ground nutmeg
1 T flour
Set reaspberries aside. Peel, core, and cut apples into wedges. Combine zestes, juices, sugar, spices and flour. Pour over apples and stir to coat.
Topping:
1 ½ cup flour
¾ cup sugar
¾ cup brown sugar
½ t. salt
1 cup oatmeal
½ lb cold unsalted butter diced
Combine sugars, salt, oatmeal, and cold butter. Mix in food processor until butter is in pea sizes pieces.
Butter a 9x13 baking dish. Pour in apples, and top with raspberries. Bake @ 350* for 1 hour or until apples are tender.
Hiedi Taylor
5 lbs apples
zest and juice of an orange
zest and juice from a lemon
½ cup sugar
2 t. cinnamon
1 t. freshly ground nutmeg
1 T flour
Set reaspberries aside. Peel, core, and cut apples into wedges. Combine zestes, juices, sugar, spices and flour. Pour over apples and stir to coat.
Topping:
1 ½ cup flour
¾ cup sugar
¾ cup brown sugar
½ t. salt
1 cup oatmeal
½ lb cold unsalted butter diced
Combine sugars, salt, oatmeal, and cold butter. Mix in food processor until butter is in pea sizes pieces.
Butter a 9x13 baking dish. Pour in apples, and top with raspberries. Bake @ 350* for 1 hour or until apples are tender.
Hiedi Taylor
Creamed Corn
1 cup chopped onions
1 T flour
2 ½ cups half & half
2 – 16oz pkgs frozen yellow corn, thawed and well drained
2 T butter
2 T diced green Anaheim or Jalapeno chilies
Seasoned salt and cayenne pepper to taste
1 T sugar
2/3 cup grated parmesan cheese
Shaved Gruyere cheese pieces for top
In large skillet or saucepan, heat butter until melted. Add onions and sauté over high heat until soft, about 2 – 3 mins. Stir in flour and cook, 1 min. Gradually whisk in ½ & ½ . Heat to boiling over medium high heat, whisking often, until thickened. Stir in well-drained corn and chilies and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup parmesan cheese.
Transfer to shallow 1 ½ quart baking dish. Sprinkle with remaining 1/3 cup parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350* oven 10-15 mins, to melt cheese and until top is golden ( can put under broiler a minute or so to get golden.) Garnish with jalepeno chile slices.
Makes 4-5 servings.
Hiedi Taylor
1 T flour
2 ½ cups half & half
2 – 16oz pkgs frozen yellow corn, thawed and well drained
2 T butter
2 T diced green Anaheim or Jalapeno chilies
Seasoned salt and cayenne pepper to taste
1 T sugar
2/3 cup grated parmesan cheese
Shaved Gruyere cheese pieces for top
In large skillet or saucepan, heat butter until melted. Add onions and sauté over high heat until soft, about 2 – 3 mins. Stir in flour and cook, 1 min. Gradually whisk in ½ & ½ . Heat to boiling over medium high heat, whisking often, until thickened. Stir in well-drained corn and chilies and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup parmesan cheese.
Transfer to shallow 1 ½ quart baking dish. Sprinkle with remaining 1/3 cup parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350* oven 10-15 mins, to melt cheese and until top is golden ( can put under broiler a minute or so to get golden.) Garnish with jalepeno chile slices.
Makes 4-5 servings.
Hiedi Taylor
Tips
5.Newspaper Weeds Away
Start putting in your plants, work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
6. Broken GlassUse a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
7. No More MosquitoesPlace a dryer sheet in your pocket. It will keep the mosquitoes awa y.
8. Squirrel Away!To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
9. Flexible VacuumTo get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
10. Reducing Static ClingPin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and -- ta da! -- staticis gone.
11. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
12. Foggy Windshield?Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
13. Reopening EnvelopeIf you seal an envelope and then realize you forgot to include something inside , just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
14. ConditionerUse your hair conditioner to shave your legs. It's a lot cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair...
15. Goodbye Fruit FliesTo get rid of pesky fruit flies, take a small glass fill it 1/2 " with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!
16. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," can't digest it so it kills them. It may take a week or so, especially if it rains, but it works & you don't have the worry about pets or small children being harmed!
Start putting in your plants, work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
6. Broken GlassUse a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
7. No More MosquitoesPlace a dryer sheet in your pocket. It will keep the mosquitoes awa y.
8. Squirrel Away!To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
9. Flexible VacuumTo get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
10. Reducing Static ClingPin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and -- ta da! -- staticis gone.
11. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
12. Foggy Windshield?Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
13. Reopening EnvelopeIf you seal an envelope and then realize you forgot to include something inside , just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
14. ConditionerUse your hair conditioner to shave your legs. It's a lot cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair...
15. Goodbye Fruit FliesTo get rid of pesky fruit flies, take a small glass fill it 1/2 " with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!
16. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," can't digest it so it kills them. It may take a week or so, especially if it rains, but it works & you don't have the worry about pets or small children being harmed!
Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
Leftover snickers bars from Halloween make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the appl es. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
Leftover snickers bars from Halloween make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the appl es. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
Fast Cafe Rio Ranch Recipe
1 bottle of Coyote Ranch (comes in a mason jar in the produce section)
1/2 bunch of cilantro
1 jalepeno (or 1 can of jalepeno's)
1 can of green chili's
2 tomatillos
lime juice from 1 lime
Place all ingredients but the Coyote ranch in a food processor until pureed. Pour everything including ranch in blender. Blend everything together. Use more or less Coyote ranch depending on how spicy you like your dressing.
1/2 bunch of cilantro
1 jalepeno (or 1 can of jalepeno's)
1 can of green chili's
2 tomatillos
lime juice from 1 lime
Place all ingredients but the Coyote ranch in a food processor until pureed. Pour everything including ranch in blender. Blend everything together. Use more or less Coyote ranch depending on how spicy you like your dressing.
Cafe Rio Pork
Pork roast (butt roast works well)
3-4 cloves of garlic
place roast and garlic in crockpot and cover raost with water. cook on low for 4-6 hours depending on crockpot. Drain water before adding other ingredients. Pork should shred/ pull apart easily when it is ready to add other ingredients.
1 can of diced green chilies
1-2 cans of medium or hot enchilada sauce depending of the size of your roast (can use 1 or 2 cans of red sauce or 1 red & 1 green)
1 can of Dr. Pepper
2 C. brown sugar (use more if you want to get your sweetness)
salt to taste
Add the above ingredients to roast in crockpot and cook about an hour until warm enough to serve
Make your recipe a little on the strong side as once you add it to a torilla it mutes the flavors just a bit.
This recipe tastes great with the rice and beans recipe and the cafe rio ranch recipe
3-4 cloves of garlic
place roast and garlic in crockpot and cover raost with water. cook on low for 4-6 hours depending on crockpot. Drain water before adding other ingredients. Pork should shred/ pull apart easily when it is ready to add other ingredients.
1 can of diced green chilies
1-2 cans of medium or hot enchilada sauce depending of the size of your roast (can use 1 or 2 cans of red sauce or 1 red & 1 green)
1 can of Dr. Pepper
2 C. brown sugar (use more if you want to get your sweetness)
salt to taste
Add the above ingredients to roast in crockpot and cook about an hour until warm enough to serve
Make your recipe a little on the strong side as once you add it to a torilla it mutes the flavors just a bit.
This recipe tastes great with the rice and beans recipe and the cafe rio ranch recipe
Baked Artichoke Dip
13 oz. (2 small bottles) marinated(in oil and herbs, not water) artichoke hearts
8 oz. cream cheese, softened in microwave
1 C. mayonnaise
2-3 green onions, diced (up to green stems only)
4 oz. can chipped green chilies (Anahiem, from Mexican food aisle) and rinsed.
1 1/4 C. of "freshly grated" package parmesan, roman and mozzerella found in the "grated cheese" section of the supermarket.
Mix all together; top with sliced olives; bake in a 350 degree oven for 30-45 minutes (unitl bubbly). Serve with tortilla strips, or crackers, or toasted pita bread wedges.
Heidi
8 oz. cream cheese, softened in microwave
1 C. mayonnaise
2-3 green onions, diced (up to green stems only)
4 oz. can chipped green chilies (Anahiem, from Mexican food aisle) and rinsed.
1 1/4 C. of "freshly grated" package parmesan, roman and mozzerella found in the "grated cheese" section of the supermarket.
Mix all together; top with sliced olives; bake in a 350 degree oven for 30-45 minutes (unitl bubbly). Serve with tortilla strips, or crackers, or toasted pita bread wedges.
Heidi
Macho Nachos
1 lb lean ground beef
1 lb spicy/hot bulk sausage
1 teaspoon ground cumin
3 teaspoon brown sugar
1 can diced tomatoes with green chilies (10oz)
2 cups canned refried beans
4 cups mexican style cheddar jack cheese
1 13 oz bags tortilla chips
Optional - sliced black olives, finely sliced jalapeno chilies and finely chopped raw onion to taste
In a deep skillet brown and crumble ground beef and sausage breaking and blending meats until fully cooked. Add cumin, brown sugar and diced tomatoes stirring well and simmer until moisture has evaporated. Remove contents from pan with slotted spoon and drain in bowl lined with several layers of paper towel. Use more if necessary to blot excess grease. In a bowl blend together refried beans and 1 cup of shredded jack cheese. Layer chips on a large serving platter or 9 x 13" baking dish. Spread quarter of refried bean mixture over chips evenly. Scatter quarter of beef mixture over beans and top with layer of cheese, add option of olives/onions then repeat with remaining chips, beans, beef, cheese, olives and onions. Place in 400 degree oven to bake until cheese is melted and beginning to brown. Serve with salsa and sour cream - Enjoy the Super Bowl - May your Team Win !! (The only thing wrong with the recipe is that you have to eat it all, or the chips go sogging. But it usually isn't a problem, since you can't stop eating it anyway!)
Toniann Staheli/ABC 4
1 lb spicy/hot bulk sausage
1 teaspoon ground cumin
3 teaspoon brown sugar
1 can diced tomatoes with green chilies (10oz)
2 cups canned refried beans
4 cups mexican style cheddar jack cheese
1 13 oz bags tortilla chips
Optional - sliced black olives, finely sliced jalapeno chilies and finely chopped raw onion to taste
In a deep skillet brown and crumble ground beef and sausage breaking and blending meats until fully cooked. Add cumin, brown sugar and diced tomatoes stirring well and simmer until moisture has evaporated. Remove contents from pan with slotted spoon and drain in bowl lined with several layers of paper towel. Use more if necessary to blot excess grease. In a bowl blend together refried beans and 1 cup of shredded jack cheese. Layer chips on a large serving platter or 9 x 13" baking dish. Spread quarter of refried bean mixture over chips evenly. Scatter quarter of beef mixture over beans and top with layer of cheese, add option of olives/onions then repeat with remaining chips, beans, beef, cheese, olives and onions. Place in 400 degree oven to bake until cheese is melted and beginning to brown. Serve with salsa and sour cream - Enjoy the Super Bowl - May your Team Win !! (The only thing wrong with the recipe is that you have to eat it all, or the chips go sogging. But it usually isn't a problem, since you can't stop eating it anyway!)
Toniann Staheli/ABC 4
Super Butter Cream Icing
Cream together
½ cup shortening
½ cup butter or margaine (butter holds up better)
½ t. vanilla flavoring
¼ t. almond extract
½ t. butter flavoring
dash of salt (secret ingredient)
slowly add in
2 T milk or water
2 lbs powdered sugar
2 T. meringue powder (not vital, but helps when decorating)
add more liquid if too stiff
add melted chocolate or cocoa for chocolate frostingToniann Staheli/Amber Price
½ cup shortening
½ cup butter or margaine (butter holds up better)
½ t. vanilla flavoring
¼ t. almond extract
½ t. butter flavoring
dash of salt (secret ingredient)
slowly add in
2 T milk or water
2 lbs powdered sugar
2 T. meringue powder (not vital, but helps when decorating)
add more liquid if too stiff
add melted chocolate or cocoa for chocolate frostingToniann Staheli/Amber Price
Smores
5 cups marshmallows, divided
1 ½ cups chocolate chips
3 T. butter
¼ cups corn syrup
Mix together w/ 4 cups marshmallows and heat in the microwave for 2-3 mins stirring every minute. When smooth, stir in
1 t. vanilla
8 cups (13 oz box) of golden grahams
1 cup remaining marshmallows
Pour in a 9x13 pan and chill
Toniann Staheli/Stacey Brown
1 ½ cups chocolate chips
3 T. butter
¼ cups corn syrup
Mix together w/ 4 cups marshmallows and heat in the microwave for 2-3 mins stirring every minute. When smooth, stir in
1 t. vanilla
8 cups (13 oz box) of golden grahams
1 cup remaining marshmallows
Pour in a 9x13 pan and chill
Toniann Staheli/Stacey Brown
Fudge Jumbles
1 cup butter
2 cups brown sugar
2 eggs
2 t. vanilla
Cream together
1 t. salt
1 t. soda
2 ½ cups flour
mix well and combine with wet ingredients. Hand stir in
3 cups oatmeal
Put 1/2 – 2/3 of mix in bottom of a 9x13 pan as the crust
Filling:
12 oz milk chocolate chips
1/8 t. salt
2 t. butter
1 14oz sweet and condensed milk
1 t. vanilla
Melt chocolate chips the add all other ingredients except vanilla. Once mixture is smooth then add the vanilla. Pour over the crust, then sprinkle on the rest of the cookie mixture. Cook @ 350* for 20-25 mins.Toniann Staheli/Rachel Golightly
2 cups brown sugar
2 eggs
2 t. vanilla
Cream together
1 t. salt
1 t. soda
2 ½ cups flour
mix well and combine with wet ingredients. Hand stir in
3 cups oatmeal
Put 1/2 – 2/3 of mix in bottom of a 9x13 pan as the crust
Filling:
12 oz milk chocolate chips
1/8 t. salt
2 t. butter
1 14oz sweet and condensed milk
1 t. vanilla
Melt chocolate chips the add all other ingredients except vanilla. Once mixture is smooth then add the vanilla. Pour over the crust, then sprinkle on the rest of the cookie mixture. Cook @ 350* for 20-25 mins.Toniann Staheli/Rachel Golightly
Mustard Ring
¾ cup sugar
½ t. salt
2 T. dry mustard
½ cup vinegar
½ cup water
4 eggs well beaten
1 envelope of unflavored gelatin
1 T cold water
½ t. horseradish
1 ½ cups whipped cream (whipped)
Combine all dry ingredients then add vinegar, water, and eggs. Soak gelatin in cold water and then dissolve on stove top. Add egg mixture and cook until creamy. Cook on low stirring constantly, once creamy add horseradish then fold in cream.
Chill overnight
Grandma Moss
½ t. salt
2 T. dry mustard
½ cup vinegar
½ cup water
4 eggs well beaten
1 envelope of unflavored gelatin
1 T cold water
½ t. horseradish
1 ½ cups whipped cream (whipped)
Combine all dry ingredients then add vinegar, water, and eggs. Soak gelatin in cold water and then dissolve on stove top. Add egg mixture and cook until creamy. Cook on low stirring constantly, once creamy add horseradish then fold in cream.
Chill overnight
Grandma Moss
Tamale Pie
1 lb. hamburger
½ chopped onion
1½ cup corn meal
2 tsp. salt
3 cups boiling water
Cheese
Oil
1 cup canned tomatoes
½ tsp. chili powder
1 cup corn
½ cup sliced black olives
Combine cornmeal, and salt in boiling water. Stir until thick. Cook over low heat 15 minutes.
Brown hamburger and onion in oil add tomatoes, corn, olives and chili powder.
Line casserole dish with ½ cornmeal. Place meat mixture on cornmeal, top with remaining cornmeal.
Bake 375 degrees for 25 minutes. Top with cheese, return to oven until melted.
Alisha Mears
½ chopped onion
1½ cup corn meal
2 tsp. salt
3 cups boiling water
Cheese
Oil
1 cup canned tomatoes
½ tsp. chili powder
1 cup corn
½ cup sliced black olives
Combine cornmeal, and salt in boiling water. Stir until thick. Cook over low heat 15 minutes.
Brown hamburger and onion in oil add tomatoes, corn, olives and chili powder.
Line casserole dish with ½ cornmeal. Place meat mixture on cornmeal, top with remaining cornmeal.
Bake 375 degrees for 25 minutes. Top with cheese, return to oven until melted.
Alisha Mears
Dutch Oven Babies/German Pancakes
¼ cup butter
1 cup flour
1 cup milk
6 eggs
Preheat oven to 350 degrees. Melt butter in a medium baking dish
Blend milk and eggs in blender, and then slowly add flour to blender.
Pour the mixture into the prepared baking dish
Bake on center rack for 30-40 minutes, until golden brown.
Serve with syrup and whatever else you like on pancakes. These are puffy when you first get them out of the oven, it’s fun to see how big they get.
Alisha Mears
1 cup flour
1 cup milk
6 eggs
Preheat oven to 350 degrees. Melt butter in a medium baking dish
Blend milk and eggs in blender, and then slowly add flour to blender.
Pour the mixture into the prepared baking dish
Bake on center rack for 30-40 minutes, until golden brown.
Serve with syrup and whatever else you like on pancakes. These are puffy when you first get them out of the oven, it’s fun to see how big they get.
Alisha Mears
Jalapeño Roast
Beef Roast
Chopped Jalapeño
Sliced Onion
Chopped Carrots
Chopped Potatoes
Garlic
Meat seasoning (whatever you like)
Water
Brown roast on all sides
Put in crock pot with water to the half point of meat
Add garlic and seasoning
Cook it at whatever speed you’d like, I like to do it 8 hours
After 5 hours add onion, carrots, and potatoes (I don’t like my veggies to be mushy, that’s why I wait). Depending on how spicy you want it you can add the jalapeño now, or in another hour or 2.
Enjoy!
Alisha Mears
Chopped Jalapeño
Sliced Onion
Chopped Carrots
Chopped Potatoes
Garlic
Meat seasoning (whatever you like)
Water
Brown roast on all sides
Put in crock pot with water to the half point of meat
Add garlic and seasoning
Cook it at whatever speed you’d like, I like to do it 8 hours
After 5 hours add onion, carrots, and potatoes (I don’t like my veggies to be mushy, that’s why I wait). Depending on how spicy you want it you can add the jalapeño now, or in another hour or 2.
Enjoy!
Alisha Mears
Stromboli
1 loaf frozen bread
Slices of ham Slices of pepperoni
Mozzarella cheese
Pizza sauce
Olive Oil
Italian Seasonings
Thaw bread dough.
Roll into a rectangle.
Lay thin slices of ham over entire surface of bread, then pepperoni.
Top with mozzarella cheese.
Roll dough the long way.
Place on cookie sheet, seam side down.
Top with olive oil and Italian seasonings
Bake at 350 degrees for 30-35 minutes.
Serve sliced with warmed pizza sauce.
Alisha Mears
Slices of ham Slices of pepperoni
Mozzarella cheese
Pizza sauce
Olive Oil
Italian Seasonings
Thaw bread dough.
Roll into a rectangle.
Lay thin slices of ham over entire surface of bread, then pepperoni.
Top with mozzarella cheese.
Roll dough the long way.
Place on cookie sheet, seam side down.
Top with olive oil and Italian seasonings
Bake at 350 degrees for 30-35 minutes.
Serve sliced with warmed pizza sauce.
Alisha Mears
Deceptively Delicious chicken nuggets (works well for chicken parmesan just add marinara sauce and spaghetti noodles.)
You Will Need 1 cup whole wheat,
white or panko bread crumbs
1/2 cup flaxseed meal
1 tbs. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup broccoli, spinach, sweet potato or beet purée
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
Nonstick cooking spray
1 tbs. olive oil
What to Do
1. Lay a large sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper or foil, and mix well with your fingers.
2. In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture.
3. Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated. 4. Coat a large nonstick skillet with cooking spray and heat over medium-high burner.
When skillet is hot, add oil.
Place chicken nuggets in skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
Turn and cook until chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm. Serves 4
Heidi Taylor
white or panko bread crumbs
1/2 cup flaxseed meal
1 tbs. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup broccoli, spinach, sweet potato or beet purée
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
Nonstick cooking spray
1 tbs. olive oil
What to Do
1. Lay a large sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper or foil, and mix well with your fingers.
2. In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture.
3. Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated. 4. Coat a large nonstick skillet with cooking spray and heat over medium-high burner.
When skillet is hot, add oil.
Place chicken nuggets in skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
Turn and cook until chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm. Serves 4
Heidi Taylor
Cheddar Chicken Chowder (great taste!)
Tip: Buy skinned, boned chicken breasts and preshredded cheese. 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4 1/2 cups fat-free chicken broth 1 3/4 cups diced peeled red potatoes 2 1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper
*I add sliced carrots and ground cumin to taste.
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (serving size: 1 1/2 cups)
Heidi Taylor
*I add sliced carrots and ground cumin to taste.
Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (serving size: 1 1/2 cups)
Heidi Taylor
Cinnamon Jello
4 boxes of cherry jello (small boxes)
4 shredded apples
3/4 C. cinnamon candy
Melt cinnamon candy in hot water before adding to jello. Add apples to jello and cinnamon water. Cool in fridge as directed in directions on jello package. Spread whip cream on top.
Kendra Moss
4 shredded apples
3/4 C. cinnamon candy
Melt cinnamon candy in hot water before adding to jello. Add apples to jello and cinnamon water. Cool in fridge as directed in directions on jello package. Spread whip cream on top.
Kendra Moss
Bacon wrapped chestnuts
2 cans of chesnuts (whole)
Bacon cut into thirds
Wrap bacon around chesnuts. Stick Toothpicks inside to hold bacon. cook at 350 degrees for 45 min.
Mix 1/2 C. ketchup, 1/2 cup brown sugar, 1 Tbsp soy sauce
Dip chesnuts in the mixture. Cook for 10 more minutes.
Kendra Moss
Bacon cut into thirds
Wrap bacon around chesnuts. Stick Toothpicks inside to hold bacon. cook at 350 degrees for 45 min.
Mix 1/2 C. ketchup, 1/2 cup brown sugar, 1 Tbsp soy sauce
Dip chesnuts in the mixture. Cook for 10 more minutes.
Kendra Moss
Baby Back Pork Ribs
Season Ribs with salt and pepper or any seasoning you prefer. Double wrap them in foil. Bake at 350 degrees for 3 hrs. Take foil of. Put on a pan. Spread BBQ sauce on Ribs. Put under broiler or on grill until browned and nicely charred.
Heidi Taylor
Heidi Taylor
Yummy Cheese Ball
2 packages of cream cheese
1/2 C. diced green peppers
1 C. pineapple, drained
1 tsp finely chopped onion
1 tsp savory salt
Stir following ingredients together and roll into a ball.
Topping:
Crushed pecans
2 TBSP dried parsley
Dip ball in pecan and parsley mixture so top and sides of ball are covered. Garnish with fresh parsley and marichino cherries sliced if desired.
Heidi Taylor
1/2 C. diced green peppers
1 C. pineapple, drained
1 tsp finely chopped onion
1 tsp savory salt
Stir following ingredients together and roll into a ball.
Topping:
Crushed pecans
2 TBSP dried parsley
Dip ball in pecan and parsley mixture so top and sides of ball are covered. Garnish with fresh parsley and marichino cherries sliced if desired.
Heidi Taylor
Good Water (Great for parties, weddings, etc)
1 TBSP citric acid
1 TBSP lemon extract
3 C. sugar
5 qt. water
1 bag pebble ice
Mix all ingredients. Add ice just before serving. (regular ice doesn't work-need pebble ice)
Heidi Taylor
1 TBSP lemon extract
3 C. sugar
5 qt. water
1 bag pebble ice
Mix all ingredients. Add ice just before serving. (regular ice doesn't work-need pebble ice)
Heidi Taylor
Apple syrup! yum yum!
1 C. sugar
2 T. cornstarch
1/2 tsp pumpkin pie spice
2 C. apple juice
3 T. lemon juice
1/2 C. butter
Mix sugar, cornstarch, and pumkin pie spice in a pan and add both juices. Stir constantly, cook until it boils and thickens, boiling one minute. Remove from heat, add butter. Tasted great on pancakes and waffles!
Heidi Taylor/Grandma Holt
2 T. cornstarch
1/2 tsp pumpkin pie spice
2 C. apple juice
3 T. lemon juice
1/2 C. butter
Mix sugar, cornstarch, and pumkin pie spice in a pan and add both juices. Stir constantly, cook until it boils and thickens, boiling one minute. Remove from heat, add butter. Tasted great on pancakes and waffles!
Heidi Taylor/Grandma Holt
Troubleshooting candy:
Troubleshooting candy:
If the ganache is too cold your coating with crack. Let the ganache warm up. You can drizzle coating chocolate (colored or plain) over the cracks or dip the truffle again.
If your truffle has a “foot” you did not tap off excess coating chocolate.
If the coating chocolate is too hot it may melt the ganache and run off the truffle.
If the truffle looks dusty, the room may have been too hot when you dipped the truffles and it took a long time for the coating to set up. If there is a lot of humidity in the air, they will look dusty also.
If the coating chocolate is thick after melting it has gotten too hot during the melting procedure. Add paramount crystals to then it out.
If the coating chocolate looks lumpy, it is either burned or has gotten water in it. It is unusable. The coating may also be old.
You can always call Chocolate Etc. with any questions (208) 672-9516.
If the ganache is too cold your coating with crack. Let the ganache warm up. You can drizzle coating chocolate (colored or plain) over the cracks or dip the truffle again.
If your truffle has a “foot” you did not tap off excess coating chocolate.
If the coating chocolate is too hot it may melt the ganache and run off the truffle.
If the truffle looks dusty, the room may have been too hot when you dipped the truffles and it took a long time for the coating to set up. If there is a lot of humidity in the air, they will look dusty also.
If the coating chocolate is thick after melting it has gotten too hot during the melting procedure. Add paramount crystals to then it out.
If the coating chocolate looks lumpy, it is either burned or has gotten water in it. It is unusable. The coating may also be old.
You can always call Chocolate Etc. with any questions (208) 672-9516.
Flavored Bark
Melt white coating chocolate. Add one bag of crushed peppermint, or any fruit flavored crunchies. Heath bits, toasted pecans or almonds can be added to melted chocolate coating. Spoon mixture into mold or pour out on an ungreased jellyroll pan (the pan must be metal in order for candy to release). Place mold or pan in freezer until hard.
Toniann Staheli/Chocolate Etc.
Toniann Staheli/Chocolate Etc.
Caramel Pecan Turtles
Toasted Pecans (or other favorite nuts)
Melted caramel
Coating chocolate (any flavor)
Melt the coating chocolate and warm up the caramel. Because caramel burns easily, use a double boiler to melt it. The temperature on the caramel when melted is 175*. Spoon coating chocolate on wax paper. Place nuts randomly on coating chocolate, spoon on some caramel, and seal with coating chocolate. Refrigerate to harden. Alternatively, instead of melted the caramel: roll a ball of caramel and press it over the nuts. This method is a little faster and a little less messy.
Toni Staheli/Chocolate Etc.
Melted caramel
Coating chocolate (any flavor)
Melt the coating chocolate and warm up the caramel. Because caramel burns easily, use a double boiler to melt it. The temperature on the caramel when melted is 175*. Spoon coating chocolate on wax paper. Place nuts randomly on coating chocolate, spoon on some caramel, and seal with coating chocolate. Refrigerate to harden. Alternatively, instead of melted the caramel: roll a ball of caramel and press it over the nuts. This method is a little faster and a little less messy.
Toni Staheli/Chocolate Etc.
Peanut Butter Balls
½ cup margaine or butter
2 cups powdered sugar
1 cup peanut butter (jiff or skippy)
Mix the above ingredients well by kneading with hands. Line molds with coating chocolate and put in refridgerator for a few mins. Put in peanut butter filling leaving room on the top to cap off with coating chocolate. Put coating chocolate on top and tap mold on counter to make cup smooth. Place mold in freezer. Remove from old by lightly turning over mold and tapping on counter. Put peanut butter cup in large, paper cup.
Toni Staheli/Chocolate Etc.
2 cups powdered sugar
1 cup peanut butter (jiff or skippy)
Mix the above ingredients well by kneading with hands. Line molds with coating chocolate and put in refridgerator for a few mins. Put in peanut butter filling leaving room on the top to cap off with coating chocolate. Put coating chocolate on top and tap mold on counter to make cup smooth. Place mold in freezer. Remove from old by lightly turning over mold and tapping on counter. Put peanut butter cup in large, paper cup.
Toni Staheli/Chocolate Etc.
Molding Truffles
Line the chocolate mold with coating chocolate using a small spoon, squeeze bottle or paint brush. Refriderate the mold until coating is hard (about 3 mins). Fill the hollow cavity with ganache and cap off with coating chocolate. Tap the mold on the counter to smooth down the coating. Place the mold in the freezer about 3 mins (until coating is hard). Pop the truffle out on wax paper. Handling the completed truffle with cotton gloves helps prevent fingerprints.
Toni Staheli/Chocolate Etc.
Toni Staheli/Chocolate Etc.
Monday, May 5, 2008
Ganache (soft inside of truffle)
Ganache (soft inside of truffle)
For 1 lb of Yucatan, use 2/3 cup heavy whipping cream. For 1 lb marquis or white chocoalate, use ½ cup heavy whipping cream.
In a double boiler or in a saucepan over high heat, bring cream to a near boil while contunially whisking.
Remove the pan from the heat and add real chocolate (if using double boiler, keep over the water).
Let the chocolate stand in the cream for 1 min if using Yucatan. If using marquis, go to the next step.
For white chocolate, I only use a double boiler. Leave about 2 inches between water and top pot. I leave it on the stove on low as the white chocolater melts in the cream, gently stirring occasionally. This takes about 15 mins.
Mix the chocolate and the cream until smooth. Stir gently as aggressive mixing may cause the chocolate to separate. Marquis is harder to melt than Yucatan and may have to be returned to warm heat (Marquis that get too hot can separate).
Add desired flavoring to taste.
Pour into air tight container and regridgerate at least 12 hours or up to 2 months.
Recipe yields approx. 30 hand dipped truffles.
Toniann Staheli/Chocolate Etc.
For 1 lb of Yucatan, use 2/3 cup heavy whipping cream. For 1 lb marquis or white chocoalate, use ½ cup heavy whipping cream.
In a double boiler or in a saucepan over high heat, bring cream to a near boil while contunially whisking.
Remove the pan from the heat and add real chocolate (if using double boiler, keep over the water).
Let the chocolate stand in the cream for 1 min if using Yucatan. If using marquis, go to the next step.
For white chocolate, I only use a double boiler. Leave about 2 inches between water and top pot. I leave it on the stove on low as the white chocolater melts in the cream, gently stirring occasionally. This takes about 15 mins.
Mix the chocolate and the cream until smooth. Stir gently as aggressive mixing may cause the chocolate to separate. Marquis is harder to melt than Yucatan and may have to be returned to warm heat (Marquis that get too hot can separate).
Add desired flavoring to taste.
Pour into air tight container and regridgerate at least 12 hours or up to 2 months.
Recipe yields approx. 30 hand dipped truffles.
Toniann Staheli/Chocolate Etc.
Parmesan Garlic Breadsticks
¾ cup water
1 ½ t. yeast
1 T. sugar
1 t. salt
2 cups flour
Topping:
1/3 cup margarine or butter, softened or melted
2 T. parmesan cheese
½ t. garlic powder
minced garlic clove if desired
Dissolve the yeast in the water. Add the sugar, salt and flour. Knead about 5 mins. Place in greased bowl and let rise until double in size.
Divide dough into 16 equal pieces. Roll each piece into a 14 to 16 inch rope. Bring ends together. Twist 3 or 4 times. Place on baking sheet.
Or roll dough out over flour and cut with a pizza cutter to make breadstick shape.
Mix margarine, garlic and cheese. Brush breadsticks generously with cheese mixture. Cover and let rise in warm place 20-30 mins or until double in size. Bake @ 400* for 12-15 mins or until golden brown.
Toniann Staheli/Stacey Brown
1 ½ t. yeast
1 T. sugar
1 t. salt
2 cups flour
Topping:
1/3 cup margarine or butter, softened or melted
2 T. parmesan cheese
½ t. garlic powder
minced garlic clove if desired
Dissolve the yeast in the water. Add the sugar, salt and flour. Knead about 5 mins. Place in greased bowl and let rise until double in size.
Divide dough into 16 equal pieces. Roll each piece into a 14 to 16 inch rope. Bring ends together. Twist 3 or 4 times. Place on baking sheet.
Or roll dough out over flour and cut with a pizza cutter to make breadstick shape.
Mix margarine, garlic and cheese. Brush breadsticks generously with cheese mixture. Cover and let rise in warm place 20-30 mins or until double in size. Bake @ 400* for 12-15 mins or until golden brown.
Toniann Staheli/Stacey Brown
Cinnamon Rolls (using kitchen aid)
¾ cup milk
½ cup sugar
1 ¼ t. salt
½ cup margarine
1 T. yeast
1/3 cup warm water
3 eggs, room temp
5 ½ - 6 ½ cups flour
3 T. butter, melted
½ cup sugar
2 t. cinnamon
Place milk, sugar, salt and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm
Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture, eggs and 5 ½ cups flour. attach bowl and dough hook to Kitchen Aid Mixer. Turn to speed 2 and let mix about 5 mins.
If needed, add remaining flour, ¼ cup at a time, until dough clings to hook and cleans sides of bowl.
Place dough in greased bowl , turning to grease top. Cover with saran wrap. Let rise in warm place, free from draft, about 1 hour , or until double in bulk.
Roll dough approximately 10x24 retangle. Spread melted butter evenly over dough. Combine cinnamon and sugar and sprinkle mixture over butter. Staring on a long side, roll dough tightly; pinch seam together. Cut into 16 slices. Place rolls onto lightly greased baking sheet. Cover loosely with saran wrap. let rise in warm place, free from draft, 45-60 mins, or until double in bulk.
Bake @ 350* for about 15-20 mins or until rolls just begin to turn golden. While rolls are warm, not hot, spread with buttercream frosting.
Buttercream Frosting:
1/3 cup butter, softened
¼ cup milk
1 t. vanilla
¼ t. salt
4 cups powdered sugar
Combine all ingredients and beat until fluffy.
Toniann Staheli/Stacey Brown
½ cup sugar
1 ¼ t. salt
½ cup margarine
1 T. yeast
1/3 cup warm water
3 eggs, room temp
5 ½ - 6 ½ cups flour
3 T. butter, melted
½ cup sugar
2 t. cinnamon
Place milk, sugar, salt and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm
Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture, eggs and 5 ½ cups flour. attach bowl and dough hook to Kitchen Aid Mixer. Turn to speed 2 and let mix about 5 mins.
If needed, add remaining flour, ¼ cup at a time, until dough clings to hook and cleans sides of bowl.
Place dough in greased bowl , turning to grease top. Cover with saran wrap. Let rise in warm place, free from draft, about 1 hour , or until double in bulk.
Roll dough approximately 10x24 retangle. Spread melted butter evenly over dough. Combine cinnamon and sugar and sprinkle mixture over butter. Staring on a long side, roll dough tightly; pinch seam together. Cut into 16 slices. Place rolls onto lightly greased baking sheet. Cover loosely with saran wrap. let rise in warm place, free from draft, 45-60 mins, or until double in bulk.
Bake @ 350* for about 15-20 mins or until rolls just begin to turn golden. While rolls are warm, not hot, spread with buttercream frosting.
Buttercream Frosting:
1/3 cup butter, softened
¼ cup milk
1 t. vanilla
¼ t. salt
4 cups powdered sugar
Combine all ingredients and beat until fluffy.
Toniann Staheli/Stacey Brown
Pasta Salad
1 (16 ounce) package spiral pasta
2 cups broccoli florets
1 cup chopped carrots
1 cup chopped tomato
½ cup chopped cucumber
1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
3 string cheese cut up
1 (8 ounce) bottle Italian salad dressing
Cook pasta; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 or more hours.
Alisha Mears
2 cups broccoli florets
1 cup chopped carrots
1 cup chopped tomato
½ cup chopped cucumber
1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
3 string cheese cut up
1 (8 ounce) bottle Italian salad dressing
Cook pasta; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 or more hours.
Alisha Mears
Chocolate Chip Oatmeal Cookies
½ cup shortening
½ cup butter
¾ cup packed brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1½ cup flour
1 teaspoon soda
½ teaspoon salt
¼ teaspoon cinnamon
2 cups oats
2 cups chocolate chips
Cream shortening, butter, and sugars. Add eggs and vanilla, mix.
Combine flour, baking soda, salt, and cinnamon. Then stir in creamed mixture
Add oatmeal and chocolate chips
Cook for 10 minutes at 350 degrees
Alisha Mears
½ cup butter
¾ cup packed brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1½ cup flour
1 teaspoon soda
½ teaspoon salt
¼ teaspoon cinnamon
2 cups oats
2 cups chocolate chips
Cream shortening, butter, and sugars. Add eggs and vanilla, mix.
Combine flour, baking soda, salt, and cinnamon. Then stir in creamed mixture
Add oatmeal and chocolate chips
Cook for 10 minutes at 350 degrees
Alisha Mears
Sweet and Sour Meatballs
2 lb. hamburger
2 eggs
1 tsp. salt
½ tsp. pepper
1 onion, sliced
1 green pepper, sliced
¾ c. sugar
2 T. soy sauce
½ c. catsup
¼ c. vinegar (I use apple cider vinegar)
1 c. water
1 beef bouillon cube
1 can chunk pineapple
Mix hamburger, eggs, salt, and pepper and form into balls. Brown, remove from pan.
Add onion and pepper to pan, brown. Add sugar, soy sauce, catsup and vinegar.
Drain pineapple and add just the juice.
Mix in 1 bouillon and 1 cup water.
Bring to a boil, and then add meat balls and pineapple.
Simmer 1-2 hours and let set in refrigerator at least 6 hours.
Serve with rice
Alisha Mears
2 eggs
1 tsp. salt
½ tsp. pepper
1 onion, sliced
1 green pepper, sliced
¾ c. sugar
2 T. soy sauce
½ c. catsup
¼ c. vinegar (I use apple cider vinegar)
1 c. water
1 beef bouillon cube
1 can chunk pineapple
Mix hamburger, eggs, salt, and pepper and form into balls. Brown, remove from pan.
Add onion and pepper to pan, brown. Add sugar, soy sauce, catsup and vinegar.
Drain pineapple and add just the juice.
Mix in 1 bouillon and 1 cup water.
Bring to a boil, and then add meat balls and pineapple.
Simmer 1-2 hours and let set in refrigerator at least 6 hours.
Serve with rice
Alisha Mears
Cake ideas
Filling ideas
Pudding of any flavor
Jam
Fresh fruit
icing
cream cheese frosting
when drawing a topper place in freezer for 5 mins to harden.
Cupcake add ins:
Before baking place on top:
chocolate chips
hersheys kiss
spoonful of jam
rolo
After baking fill with:
Stabilized whipped cream
frosting
pudding.Toniann Staheli/Amber Price
Pudding of any flavor
Jam
Fresh fruit
icing
cream cheese frosting
when drawing a topper place in freezer for 5 mins to harden.
Cupcake add ins:
Before baking place on top:
chocolate chips
hersheys kiss
spoonful of jam
rolo
After baking fill with:
Stabilized whipped cream
frosting
pudding.Toniann Staheli/Amber Price
Moistest Cake
For a more moist boxed cake mix, add any or all of the following:
½ cup sour cream
¼ - ½ cup dry pudding mix
1 extra egg
Butter in place of oil
Milk in place of water
Cook low and slow – cook at 325* for a longer amount of time. Test with toothpick. Don’t overbake and let sit out too long.
Keep cake in pan for atleast 10 mins then another 10 mins outside of pan before frosting.
Best if made in advance, then once cake is cooled wrap in plastic wrap, and let sit for a few hours to overnight. This helps retain moisture. If you freeze cake let it thaw completely in the refridgerator before unwrapping.
When stacking cakes place 2 toothpicks vertical about an inch apart. Then cut cake. When replacing, just line up toothpicks.
For smooth frosting, use a spreader dipped in HOT water (without wiping it off)
Toniann Staheli/Amber Price
½ cup sour cream
¼ - ½ cup dry pudding mix
1 extra egg
Butter in place of oil
Milk in place of water
Cook low and slow – cook at 325* for a longer amount of time. Test with toothpick. Don’t overbake and let sit out too long.
Keep cake in pan for atleast 10 mins then another 10 mins outside of pan before frosting.
Best if made in advance, then once cake is cooled wrap in plastic wrap, and let sit for a few hours to overnight. This helps retain moisture. If you freeze cake let it thaw completely in the refridgerator before unwrapping.
When stacking cakes place 2 toothpicks vertical about an inch apart. Then cut cake. When replacing, just line up toothpicks.
For smooth frosting, use a spreader dipped in HOT water (without wiping it off)
Toniann Staheli/Amber Price
Hard Boiled Eggs:
The best way to make sure the shell comes off easily, is to time eggs for 20 mins once they have started boiling. Then immediately add to a bowl of ice water and time for 5 mins. You can peel them right away or keep in the fridge, but this method always works for me.
Reheating refrigerated bread
To warm biscuits , pancakes , or muffins that were refrigerated , place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Expanding Frosting
When you buy a container of cake frosting from the store , whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal , mash till they are all broken up. Add remainder of ingredients , reseal , keep mashing it up mixing thoroughly , cut the tip of the baggy , squeeze mixture into egg. Just throw bag away when done easy clean up.
Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove , set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out
Fruit Fly says goodbye
To get rid of pesky fruit flies , take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid , mix well. You will find those flies drawn to the cup and gone forever!
Peanut Butter Balls
1 cup powdered sugar
½ cup peanut butter
3 T. butter or margarine, must be softened
mix all together, gets very sticky. Form balls and put on wax paper on a tray. Place in freezer for about ½ hr then dip in any flavor chocolate. Yields about 2 dozen.
Toniann Staheli/Jennifer Fackrell
½ cup peanut butter
3 T. butter or margarine, must be softened
mix all together, gets very sticky. Form balls and put on wax paper on a tray. Place in freezer for about ½ hr then dip in any flavor chocolate. Yields about 2 dozen.
Toniann Staheli/Jennifer Fackrell
Basic Candy Fondant
4 cups sugar
1 ½ cups milk or cream
2 T. light corn syrup
2 T. butter
pinch of salt
¼ t. cream of tarter
Combine all ingredients and only ½ the butter. Place over low heat and stir until it comes to a boil. Boil to soft ball stage, then add rest of butter, cover and remove from heat. Cool rapidly. When cool to the touch, beat with spoon till mixture thickens, adding flavorings and food colors if desired. Shape into balls in your are going to cover things like fruit or nuts, etc. and store in container with tight fitting lid.
For chocolate cherries, drain a jar of maraschino cherries, place on a tray and freeze.
Wrap fondant around frozen cherry, then refreeze. Remove from freezer and dip in chocolate. Absolutely delicious!
Toniann Staheli/Teri Jardine
1 ½ cups milk or cream
2 T. light corn syrup
2 T. butter
pinch of salt
¼ t. cream of tarter
Combine all ingredients and only ½ the butter. Place over low heat and stir until it comes to a boil. Boil to soft ball stage, then add rest of butter, cover and remove from heat. Cool rapidly. When cool to the touch, beat with spoon till mixture thickens, adding flavorings and food colors if desired. Shape into balls in your are going to cover things like fruit or nuts, etc. and store in container with tight fitting lid.
For chocolate cherries, drain a jar of maraschino cherries, place on a tray and freeze.
Wrap fondant around frozen cherry, then refreeze. Remove from freezer and dip in chocolate. Absolutely delicious!
Toniann Staheli/Teri Jardine
Fettuccini Alfredo
½ - 1 pkg fettuccini egg noodles
1 -2 jars bertolli or ragu alfredo sauce
1-3 chicken breasts, cooked and cubed
Boil noodles until tender. Pour sauce in a bowl or saucepan- add chicken and heat through. Pour over noodles. Serve w/ garlic bread.
Toniann Staheli
1 -2 jars bertolli or ragu alfredo sauce
1-3 chicken breasts, cooked and cubed
Boil noodles until tender. Pour sauce in a bowl or saucepan- add chicken and heat through. Pour over noodles. Serve w/ garlic bread.
Toniann Staheli
Hobo Dinners
Each per serving; as much of each as you like to your taste:
cubed potatos
diced carrots
hamburger
sliced or diced onions
Place ingredients on a square piece of tin foil sprinkle w/ salt and pepper and onion soup mix. Roll foil and seal. Bake @ 375* for about 35-45 mins, until vegetables are tender. Remove from heat and let cool slightly. I like to top mine w/ ketchup.
Toniann Staheli
cubed potatos
diced carrots
hamburger
sliced or diced onions
Place ingredients on a square piece of tin foil sprinkle w/ salt and pepper and onion soup mix. Roll foil and seal. Bake @ 375* for about 35-45 mins, until vegetables are tender. Remove from heat and let cool slightly. I like to top mine w/ ketchup.
Toniann Staheli
Tator-tot Casserole
Line whatever size baking dish you make for your family w/ tater-tots. Sprinkle w/ cheddar cheese.
Brown 1 lb hamburger and add following ingredients:
2 cans cream of mushroom
1 pint sour cream
1 cup milk
1 onion or onion salt to taste
salt and pepper to taste
Heat through and then pour over tater-tots. Sprinkle cheddar cheese over top. Bake @ 375* for about 25 mins or until bubbly.
*I usually heat my tater-tots in the microwave before pouring sauce over so they aren’t so frozen, otherwise you may have to cook a little longer.
Toniann Staheli/Jeanette Moss
Brown 1 lb hamburger and add following ingredients:
2 cans cream of mushroom
1 pint sour cream
1 cup milk
1 onion or onion salt to taste
salt and pepper to taste
Heat through and then pour over tater-tots. Sprinkle cheddar cheese over top. Bake @ 375* for about 25 mins or until bubbly.
*I usually heat my tater-tots in the microwave before pouring sauce over so they aren’t so frozen, otherwise you may have to cook a little longer.
Toniann Staheli/Jeanette Moss
Nine-Grain Pancakes
Separate 3 eggs.
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
Beat the 3 egg whites and fold them into the above mixture. Pour onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.
* if you have a flour mill, grind 1 cup "white" or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
Beat the 3 egg whites and fold them into the above mixture. Pour onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.
* if you have a flour mill, grind 1 cup "white" or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa
Peach Melba French Toast
Ingredients
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey
1/2 teaspoon almond extract
6 eggs
2 cups milk
french bread
nutmeg
Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour. Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.
Raspberry Sauce
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons "Ultra-Gell"
2 cups fresh or frozen raspberries
Heat juice concentrate and "Ultra-Gell" together until thickened, stirring constantly. Add raspberries
Toniann Staheli/Yardley Inn and Spa
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey
1/2 teaspoon almond extract
6 eggs
2 cups milk
french bread
nutmeg
Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour. Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.
Raspberry Sauce
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons "Ultra-Gell"
2 cups fresh or frozen raspberries
Heat juice concentrate and "Ultra-Gell" together until thickened, stirring constantly. Add raspberries
Toniann Staheli/Yardley Inn and Spa
Total Chocolate Eclipse Cake (12 servings)
Ingredients:
1 ½ cups whole wheat flour
¾ cup unsweetened carob powder
1 Tbsp. baking powder
1 tsp. baking soda
2 Tbsp. flaxseeds
½ cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz. extra-firm silken tofu
1 cup pure maple syrup or agave
1 Tbsp. peanut oil
3 tsp. vanilla extract
Frosting:
1 cup grain or malt-sweetened semi-sweet chocolate chips
½ cup raw cashews
6 oz. extra-firm silken tofu
¼ cup agave
1 tsp. vanilla extract
Preheat oven to 350 F. Grease & flour 2 9-inch round cake pans. In large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind flaxseeds to fine powder. Add ½ cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.
Make frosting in top of double-boiler set over simmering (not boiling) water. Melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second later and spread top and sides with remaining frosting. Cut into wedges and serve.
Toniann Staheli/Yardley Inn and Spa
1 ½ cups whole wheat flour
¾ cup unsweetened carob powder
1 Tbsp. baking powder
1 tsp. baking soda
2 Tbsp. flaxseeds
½ cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz. extra-firm silken tofu
1 cup pure maple syrup or agave
1 Tbsp. peanut oil
3 tsp. vanilla extract
Frosting:
1 cup grain or malt-sweetened semi-sweet chocolate chips
½ cup raw cashews
6 oz. extra-firm silken tofu
¼ cup agave
1 tsp. vanilla extract
Preheat oven to 350 F. Grease & flour 2 9-inch round cake pans. In large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind flaxseeds to fine powder. Add ½ cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.
Make frosting in top of double-boiler set over simmering (not boiling) water. Melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second later and spread top and sides with remaining frosting. Cut into wedges and serve.
Toniann Staheli/Yardley Inn and Spa
Nine-Grain Pumpkin Pecan Waffles
Separate 3 eggs
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
1/4 cup cooked pumpkin
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.
* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa
Blend in blender:
1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks
1/4 cup cooked pumpkin
Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.
* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.
Toniann Staheli/Yardley Inn and Spa
Gone with the Wind Lemon Jello
1 can chilled canned milk
½ cup sugar
1 cube margarine
2 – 3oz pkgs lemon jello
4 t. lemon juice
1 ½ cup boiling water
1 pkg (2 cups) crushed graham crackers
Combine jello, juice, and water. Chill slightly. Whip milk in bowl until thick (can substitute w/ whipping cream). Mix jello w/ whipped milk or cream and pour over ½ cracker and butter mixture. Sprinkle w/ the rest of the cracker crumbs.
Grandma Moss
½ cup sugar
1 cube margarine
2 – 3oz pkgs lemon jello
4 t. lemon juice
1 ½ cup boiling water
1 pkg (2 cups) crushed graham crackers
Combine jello, juice, and water. Chill slightly. Whip milk in bowl until thick (can substitute w/ whipping cream). Mix jello w/ whipped milk or cream and pour over ½ cracker and butter mixture. Sprinkle w/ the rest of the cracker crumbs.
Grandma Moss
Four Bean Salad
½ cup sugar
½ t. salt
2/3 cup oil
2/3 cup vinegar
16 oz can garbanzo beans
16 oz can green beans
16 oz can yellow wax beans
16 oz can red kidney beans
1 small onion cut in wedges
Drain all beans. Combine sugar, salt, oil, and vinegar. Stir until sugar is dissolved. Pour over beans and marinate for 2 hours. Serves 8
Grandma Moss
½ t. salt
2/3 cup oil
2/3 cup vinegar
16 oz can garbanzo beans
16 oz can green beans
16 oz can yellow wax beans
16 oz can red kidney beans
1 small onion cut in wedges
Drain all beans. Combine sugar, salt, oil, and vinegar. Stir until sugar is dissolved. Pour over beans and marinate for 2 hours. Serves 8
Grandma Moss
Lime Slush Punch
2 cups sugar
8 cups water
Combine and heat slightly to dissolve sugar.
1 – 12oz frozen limeade
5 juiced limes
Mix and stir in sugar water. Pour into shallow pan and freeze. Remove from freezer 1-2 hours before serving and break into slush. Pour into punch bowl and add 1 liter 7up. Makes 18 - ½ cup servings. (Always make double, there’s just never enough )
Grandma Moss
8 cups water
Combine and heat slightly to dissolve sugar.
1 – 12oz frozen limeade
5 juiced limes
Mix and stir in sugar water. Pour into shallow pan and freeze. Remove from freezer 1-2 hours before serving and break into slush. Pour into punch bowl and add 1 liter 7up. Makes 18 - ½ cup servings. (Always make double, there’s just never enough )
Grandma Moss
Spaetzele Dumplings
2 cups flour
2 t. salt
4 lightly beaten eggs
2 qts water
1/3 cup milk
1 T. butter
In large bowl stir together all ingredients. In large pan bring water to a boil. Place dough over large holed colander or spaetzel maker. Spray w/ pam. Dough is sticky. Use wooden spoon to press dough into boiling water. Cook 2 mins until tender. Drain. Put in bowl and toss w/ butter.
Grandma Moss
2 t. salt
4 lightly beaten eggs
2 qts water
1/3 cup milk
1 T. butter
In large bowl stir together all ingredients. In large pan bring water to a boil. Place dough over large holed colander or spaetzel maker. Spray w/ pam. Dough is sticky. Use wooden spoon to press dough into boiling water. Cook 2 mins until tender. Drain. Put in bowl and toss w/ butter.
Grandma Moss
Hungarian Chicken Paprikish
1 large chopped onion
1 ½ cups hot water
¼ cup butter
2 T. cornstarch
4-5 lbs chicken pieces
2 T. cold water
1 t. salt
1 cup sour cream
½ t. pepper
1 T. paprika
In skillet sauté onion in butter until tender. Sprinkle chicken w/ paprika, salt and pepper. Place in ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake 1 ½ hours or until chicken juices run clear.
Remove the chicken to a serving platter, keep warm. In small saucepan, combine cornstarch and cold water until smooth. Whisk in all of pan juices; cook and stir for 2 mins or until thickened. Remove from heat and stir in sour cream. Spoon over meat and side dish (potatoes, rice, or spaetzele)
Grandma Moss
1 ½ cups hot water
¼ cup butter
2 T. cornstarch
4-5 lbs chicken pieces
2 T. cold water
1 t. salt
1 cup sour cream
½ t. pepper
1 T. paprika
In skillet sauté onion in butter until tender. Sprinkle chicken w/ paprika, salt and pepper. Place in ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake 1 ½ hours or until chicken juices run clear.
Remove the chicken to a serving platter, keep warm. In small saucepan, combine cornstarch and cold water until smooth. Whisk in all of pan juices; cook and stir for 2 mins or until thickened. Remove from heat and stir in sour cream. Spoon over meat and side dish (potatoes, rice, or spaetzele)
Grandma Moss
Spicy Cheeseburger Soup
1 ½ cup water
2 med potatoes, cubes
2 small carrots, diced
1 small onion, chopped
¼ cup green pepper, chopped
1 garlic clove, minced
1 T. beef bouillon
½ t. salt
1 lb hamburger, cooked and drained
2 ½ cups milk, divided
3 T. flour
8 oz Velveeta, cubed
¼ t. cayenne pepper
1 can whole kernel corn
In large saucepan, combine first 8 ingredients, bring to a boil. Reduce heat and cover. Simmer 15-20 mins. Stir in beef and 2 cups milk. Heat through. Combine flour and ½ cup milk. Gradually stir into soup. Bring to a boil; cook and stir for 2 mins or until thickened and bubbly. Reduce heat, stir in cheese until melted. Add cayenne. Top w/ bacon bits as served.
Grandma Moss
2 med potatoes, cubes
2 small carrots, diced
1 small onion, chopped
¼ cup green pepper, chopped
1 garlic clove, minced
1 T. beef bouillon
½ t. salt
1 lb hamburger, cooked and drained
2 ½ cups milk, divided
3 T. flour
8 oz Velveeta, cubed
¼ t. cayenne pepper
1 can whole kernel corn
In large saucepan, combine first 8 ingredients, bring to a boil. Reduce heat and cover. Simmer 15-20 mins. Stir in beef and 2 cups milk. Heat through. Combine flour and ½ cup milk. Gradually stir into soup. Bring to a boil; cook and stir for 2 mins or until thickened and bubbly. Reduce heat, stir in cheese until melted. Add cayenne. Top w/ bacon bits as served.
Grandma Moss
Double Layer Pumpkin Pie
3 oz softened cream cheese
1 T. cream or canned milk
1 T. sugar
1 ½ cups thawed cool whip
1 graham cracker crust
Mix cream cheese, cream, and sugar in large bowl until smooth. Gently stir in cool whip. Spread over crust. (May stir in ¼ cup toasted pecans in cream cheese mixture)
Top Layer:
1 cup half & half
1 – 16oz can of pumpkin
2 – 3oz vanilla instant pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves
Mix all ingredients w/ wire whip until well mixed. Pour over cream cheese mixture. Chill 4 hours in fridge.
Grandma Moss
1 T. cream or canned milk
1 T. sugar
1 ½ cups thawed cool whip
1 graham cracker crust
Mix cream cheese, cream, and sugar in large bowl until smooth. Gently stir in cool whip. Spread over crust. (May stir in ¼ cup toasted pecans in cream cheese mixture)
Top Layer:
1 cup half & half
1 – 16oz can of pumpkin
2 – 3oz vanilla instant pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves
Mix all ingredients w/ wire whip until well mixed. Pour over cream cheese mixture. Chill 4 hours in fridge.
Grandma Moss
Hummingbird Cake
3 cups flour
1 ½ cups oil
2 cups sugar
1 – 8oz can crushed pineapple, undrained
1 t. salt
1 ½ t. vanilla
1 t. baking powder
1 t. cinnamon
1 cup chopped walnuts
3 eggs
2 cups very rip bananas
In large bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla. Beat until combined. Stir in walnuts. Pour into 3 greased and floured 9 in round cake pans. Bake @ 350* for 25-30 mins or until toothpick comes out clean. Cool 10 mins; then remove from pans to wire racks. Cool Completely.
Pineapple Frosting:
¼ cup Crisco
6 cups powdered sugar
2 T. softened butter
½ cup pineapple juice
1 t. grated lemon peel
2 t. cream
¼ t. salt
Beat Crisco, butter, lemon peel, and salt until fluffy. Add sugar alternately w/ pineapple juice. Beat in cream. Spread over cake and sides. Sprinkle w/ chopped walnuts.
Grandma Moss
1 ½ cups oil
2 cups sugar
1 – 8oz can crushed pineapple, undrained
1 t. salt
1 ½ t. vanilla
1 t. baking powder
1 t. cinnamon
1 cup chopped walnuts
3 eggs
2 cups very rip bananas
In large bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla. Beat until combined. Stir in walnuts. Pour into 3 greased and floured 9 in round cake pans. Bake @ 350* for 25-30 mins or until toothpick comes out clean. Cool 10 mins; then remove from pans to wire racks. Cool Completely.
Pineapple Frosting:
¼ cup Crisco
6 cups powdered sugar
2 T. softened butter
½ cup pineapple juice
1 t. grated lemon peel
2 t. cream
¼ t. salt
Beat Crisco, butter, lemon peel, and salt until fluffy. Add sugar alternately w/ pineapple juice. Beat in cream. Spread over cake and sides. Sprinkle w/ chopped walnuts.
Grandma Moss
Out of This World Rolls
2 pkgs yeast
¼ cup warm water
½ cup softened butter
½ cup sugar
3 well beaten eggs
1 cup warm water
2 t. salt
4 ½ cups flour.
Soften yeast in ¼ cup water. In large bowl combine butter, sugar, eggs, warm water and salt. Stir in softened yeast and 2 ½ cups of flour. Beat until smooth and well blended. Add remaining flour, mixing w/ hands to make a soft dough. Mix well. Cover and allow to rise in warm place until doubled in bulk (about 1 hour). Punch down and place in fridge overnight. 3 hours before baking, roll out by dividing dough in 2 portions. Roll portion on lightly floured surface to ½ in thick. Spread w/ softened butter. Roll jello roll style and cut in 1 in slices. Place slices cut side down in greased muffin tins. Cover and allow to rise 3 hours. Bake @ 400* for 12-15 mins until light brown. Make 24 rolls. You can prebake 8-10 mins ahead of time and then finish baking when ready to serve.
Grandma Moss
¼ cup warm water
½ cup softened butter
½ cup sugar
3 well beaten eggs
1 cup warm water
2 t. salt
4 ½ cups flour.
Soften yeast in ¼ cup water. In large bowl combine butter, sugar, eggs, warm water and salt. Stir in softened yeast and 2 ½ cups of flour. Beat until smooth and well blended. Add remaining flour, mixing w/ hands to make a soft dough. Mix well. Cover and allow to rise in warm place until doubled in bulk (about 1 hour). Punch down and place in fridge overnight. 3 hours before baking, roll out by dividing dough in 2 portions. Roll portion on lightly floured surface to ½ in thick. Spread w/ softened butter. Roll jello roll style and cut in 1 in slices. Place slices cut side down in greased muffin tins. Cover and allow to rise 3 hours. Bake @ 400* for 12-15 mins until light brown. Make 24 rolls. You can prebake 8-10 mins ahead of time and then finish baking when ready to serve.
Grandma Moss
Mandarin Orange Salad
1 – 3oz orange jello
1 small can mandarin oranges, save juice
½ cup drained crushed pineapple, save juice
1 cup juice from oranges and pineapple
Boil juice and jello for 2 mins. Cool until like jelly. Whip until foamy. Add,
1 cup cool whip, combined w/ 1 ½ cups mini marshmallows, oranges, pineapple and set in 8x8 glass dish. Double for 9x13.
Grandma Moss
1 small can mandarin oranges, save juice
½ cup drained crushed pineapple, save juice
1 cup juice from oranges and pineapple
Boil juice and jello for 2 mins. Cool until like jelly. Whip until foamy. Add,
1 cup cool whip, combined w/ 1 ½ cups mini marshmallows, oranges, pineapple and set in 8x8 glass dish. Double for 9x13.
Grandma Moss
Pumpkin Bundt Cake
1 spice cake mix
1 cup pumpkin
1/2 cup oil
1 – 3oz instant vanilla pudding
3 eggs
1 t. cinnamon
½ cup water
Combine all ingredients. Beat on med for 5 mins. Pour into Bundt pan that has been sprayed w/ pam. Bake @ 350* for 40-45 mins. Cool in pan 10 mins. Turn out onto serving plate. Completely cover w/ plastic wrap and allow to cool completely before serving. Serve w/ cool whip.
Grandma Moss
1 cup pumpkin
1/2 cup oil
1 – 3oz instant vanilla pudding
3 eggs
1 t. cinnamon
½ cup water
Combine all ingredients. Beat on med for 5 mins. Pour into Bundt pan that has been sprayed w/ pam. Bake @ 350* for 40-45 mins. Cool in pan 10 mins. Turn out onto serving plate. Completely cover w/ plastic wrap and allow to cool completely before serving. Serve w/ cool whip.
Grandma Moss
Grandma Olive Moss’s Chess Pie
3 eggs
1 cup sugar
½ cup butter
½ cup cream
Pinch of salt
Blend and cook in double boiler for 25 mins. Cool to room temp then add,
1 t. vanilla
1 cup broken nuts
1 cup raisins
Grandma Moss
1 cup sugar
½ cup butter
½ cup cream
Pinch of salt
Blend and cook in double boiler for 25 mins. Cool to room temp then add,
1 t. vanilla
1 cup broken nuts
1 cup raisins
Grandma Moss
Bread Pudding
10 eggs, wire whipped
4 cups heavy cream
2 t. vanilla (Mexican if you have it)
1 cup butter, very soft
Wire whip above ingredients then add:
½ cup pine nuts
½ cup original or orange flavor Craisins
½ t. cinnamon
Cut up and cube 1 loaf wonder bread Texas toast. Gently pour egg mixture over bread. Spray 9x13 baking pan and add bread and egg mixture. Sprinkle w/ cinnamon.
Cover w/ foil and bake # 350* for 1 hour. Remove foil and bake another 10 mins for browning. Cool slightly.
Topping:
½ cup butter
½ cup heavy cream
1 cup sugar
1 – 2 t. rum flavoring to taste
1 t. Mexican vanilla
Combine and heat through. Serve/spoon over individual servings. Recipe can be cut in half. (Rachelle doubles the topping because her family loves extra.)
Grandma Moss/Rachelle Mcrae
4 cups heavy cream
2 t. vanilla (Mexican if you have it)
1 cup butter, very soft
Wire whip above ingredients then add:
½ cup pine nuts
½ cup original or orange flavor Craisins
½ t. cinnamon
Cut up and cube 1 loaf wonder bread Texas toast. Gently pour egg mixture over bread. Spray 9x13 baking pan and add bread and egg mixture. Sprinkle w/ cinnamon.
Cover w/ foil and bake # 350* for 1 hour. Remove foil and bake another 10 mins for browning. Cool slightly.
Topping:
½ cup butter
½ cup heavy cream
1 cup sugar
1 – 2 t. rum flavoring to taste
1 t. Mexican vanilla
Combine and heat through. Serve/spoon over individual servings. Recipe can be cut in half. (Rachelle doubles the topping because her family loves extra.)
Grandma Moss/Rachelle Mcrae
Sarah’s Salad
1 lb fresh spinach
½ cup oil
1 slivered garlic clove
¼ cup vinegar
¼ cup lemon juice
½ t. salt
Dash of pepper
2 T. parmesan cheese
2 hard boiled eggs, sliced
6 slices of crisp bacon
Wash spinach and dry thoroughly. Tear into pieces in salad bowl. Chill. Combine oil, and garlic and refrigerate 1 hour. Discard garlic. Heat oil w/ vinegar, lemon juice, salt, pepper, and cheese. Toss spinach w/ dressing. Garnish w/ eggs and bacon.
Grandma Moss
½ cup oil
1 slivered garlic clove
¼ cup vinegar
¼ cup lemon juice
½ t. salt
Dash of pepper
2 T. parmesan cheese
2 hard boiled eggs, sliced
6 slices of crisp bacon
Wash spinach and dry thoroughly. Tear into pieces in salad bowl. Chill. Combine oil, and garlic and refrigerate 1 hour. Discard garlic. Heat oil w/ vinegar, lemon juice, salt, pepper, and cheese. Toss spinach w/ dressing. Garnish w/ eggs and bacon.
Grandma Moss
7 Layer Salad
In 9x13 pan layer as follows:
1 head of lettuce
1 pkg frozen peas
½ cup chopped green pepper
1 cup chopped celery
4 hard boiled eggs
1 cup chopped onion
8 strips crumbled bacon
Frost w/ 2 cups mayo and 2 T. sugar. Set in fridge for 8-12 hours.
Grandma Moss
1 head of lettuce
1 pkg frozen peas
½ cup chopped green pepper
1 cup chopped celery
4 hard boiled eggs
1 cup chopped onion
8 strips crumbled bacon
Frost w/ 2 cups mayo and 2 T. sugar. Set in fridge for 8-12 hours.
Grandma Moss
Potato Salad
8 cups potatoes, cooked and cubes
8 hard boiled eggs
1 shredded onion
Chopped sweet pickle
Salt to taste
Dressing:
1/3 cup sugar
1 T. cornstarch
1 t. dry mustard
1/3 cup vinegar
½ t. salt
2 eggs slightly beaten.
Cook until thick and bubbly. Cool in fridge. Fold in 1 cup mayo. Add potato mix. Cool in fridge.
Grandma Moss
8 hard boiled eggs
1 shredded onion
Chopped sweet pickle
Salt to taste
Dressing:
1/3 cup sugar
1 T. cornstarch
1 t. dry mustard
1/3 cup vinegar
½ t. salt
2 eggs slightly beaten.
Cook until thick and bubbly. Cool in fridge. Fold in 1 cup mayo. Add potato mix. Cool in fridge.
Grandma Moss
Frozen Pineapple Salad
2 cup sour cream
2 T. lemon juice
¾ cup sugar
1/8 t. slat
9 oz crushed pineapple, well drained
¼ cup chopped nuts
¼ cup maraschino cherries
1 cup up banana
¾ cup grated cheese
Mix sour cream, lemon juice, sugar, and salt. Add pineapple, cherries, nuts, and bananas. Blend. Pour over muffin tin lined w/ paper cups. Freeze until firm. Remove from paper. Top w/ ½ cup whipped cream mixed w/ ½ cup mayo. Garnish w/ grated cheese and cherry.
Grandma Moss
2 T. lemon juice
¾ cup sugar
1/8 t. slat
9 oz crushed pineapple, well drained
¼ cup chopped nuts
¼ cup maraschino cherries
1 cup up banana
¾ cup grated cheese
Mix sour cream, lemon juice, sugar, and salt. Add pineapple, cherries, nuts, and bananas. Blend. Pour over muffin tin lined w/ paper cups. Freeze until firm. Remove from paper. Top w/ ½ cup whipped cream mixed w/ ½ cup mayo. Garnish w/ grated cheese and cherry.
Grandma Moss
Orange Jello
2 – 3oz pkgs orange jello
1 cup cream, whipped w/ a little sugar
2 cups boiling water
2 cup pineapple juice
1 cup grated carrots
1 cup grated cheese
Set jello and fold in cream in a 9x13 pan.
Grandma Moss
1 cup cream, whipped w/ a little sugar
2 cups boiling water
2 cup pineapple juice
1 cup grated carrots
1 cup grated cheese
Set jello and fold in cream in a 9x13 pan.
Grandma Moss
Grandma Olive Moss’s Cabbage Slaw
3 lbs shredded cabbage
¼ cup oil
1 cup finely chopped onion
¼ cup tarragon vinegar
¼ cup grated carrots
7/8 cup sugar
1 cup salad dressing
1 t. salt
Mix well and set in fridge to mix flavors.
Grandma Moss
¼ cup oil
1 cup finely chopped onion
¼ cup tarragon vinegar
¼ cup grated carrots
7/8 cup sugar
1 cup salad dressing
1 t. salt
Mix well and set in fridge to mix flavors.
Grandma Moss
Pumpkin Patch Bread
1 ½ cup sugar
1 cup canned pumpkin
½ cup oil
½ cup water
2 eggs
1 2/3 cups flour
1 t. soda
¾ t. salt
½ t. cloves
½ t. cinnamon
½ t. nutmeg
¼ t. baking powder
½ cup chopped pecans
Combine first 5 ingredients. Combine flour and spices. Gradually add to mixture. Mix well. Add Pecans. Pour in greased loaf pan. Bake @ 350* for 70-80 mins. Cool 10 mins before removing from pan.
Grandma Moss
1 cup canned pumpkin
½ cup oil
½ cup water
2 eggs
1 2/3 cups flour
1 t. soda
¾ t. salt
½ t. cloves
½ t. cinnamon
½ t. nutmeg
¼ t. baking powder
½ cup chopped pecans
Combine first 5 ingredients. Combine flour and spices. Gradually add to mixture. Mix well. Add Pecans. Pour in greased loaf pan. Bake @ 350* for 70-80 mins. Cool 10 mins before removing from pan.
Grandma Moss
Oh Henry Bars
1 cup white karo
1 cup sugar
Bring to a boil and dissolve sugar. Add 1 cup peanut butter. Stir until mixed together. Add 1 cup nuts and mix. Pour mixture over 3 cups rice crispies spread in 9x13. Melt 6oz chocolate chips w/ 6oz butterscotch chips and spread over mixture (melt on low stirring constantly). Cut bars while still slightly warm.
Grandma Moss
1 cup sugar
Bring to a boil and dissolve sugar. Add 1 cup peanut butter. Stir until mixed together. Add 1 cup nuts and mix. Pour mixture over 3 cups rice crispies spread in 9x13. Melt 6oz chocolate chips w/ 6oz butterscotch chips and spread over mixture (melt on low stirring constantly). Cut bars while still slightly warm.
Grandma Moss
Coconut Cake
White or yellow cake mix w/ pudding. Bake according to directions in 9x13 pan. Cool 15 mins. Pierce w/ large fork every ½ inch.
Bring to a boil and simmer for 1 min,
1 cup milk
½ cup sugar
½ cup coconut
Pour over warm cake. Cool. Stir ½ cup coconut and 8oz cool whip together and top cake. Sprinkle 1 cup coconut over cool whip.
Grandma Moss
Bring to a boil and simmer for 1 min,
1 cup milk
½ cup sugar
½ cup coconut
Pour over warm cake. Cool. Stir ½ cup coconut and 8oz cool whip together and top cake. Sprinkle 1 cup coconut over cool whip.
Grandma Moss
Cherry Cheese Delight
1 cup flour
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, softened
Combine flour, pecans, and brown sugar. Stir in butter until crumbly. Lightly pat in 9x13 pan. Bake @ 350* 18-20 mins, until golden brown.
Filling:
2 – 8oz cream cheese
1 cup powdered sugar
1 t. vanilla
12 oz cool whip
Mix very well
Pour over crust and top w/ 2 – 21oz cherry pie filling.
Aunt Donna Robinson
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, softened
Combine flour, pecans, and brown sugar. Stir in butter until crumbly. Lightly pat in 9x13 pan. Bake @ 350* 18-20 mins, until golden brown.
Filling:
2 – 8oz cream cheese
1 cup powdered sugar
1 t. vanilla
12 oz cool whip
Mix very well
Pour over crust and top w/ 2 – 21oz cherry pie filling.
Aunt Donna Robinson
Yellow Applesauce Cake
1 yellow cake mix
3 eggs
1 2/3 cups applesauce
¼ cup sugar
2 T. cinnamon
Mix together for 2 ½ - 3 mins, applesauce, cake mix, and 3 eggs. In small bowl mix ¼ cup sugar and 2 T. cinnamon. Grease Bundt pan and coat w/ 1 T. of the sugar mixture. Add all but 2 cup cake batter, then sprinkle w/ rest of sugar mix. Add rest of cake batter. Bake @ 350* for 45 mins. Cool for 15 mins. Turn onto platter, serve w/ cool whip.
Grandma Moss
3 eggs
1 2/3 cups applesauce
¼ cup sugar
2 T. cinnamon
Mix together for 2 ½ - 3 mins, applesauce, cake mix, and 3 eggs. In small bowl mix ¼ cup sugar and 2 T. cinnamon. Grease Bundt pan and coat w/ 1 T. of the sugar mixture. Add all but 2 cup cake batter, then sprinkle w/ rest of sugar mix. Add rest of cake batter. Bake @ 350* for 45 mins. Cool for 15 mins. Turn onto platter, serve w/ cool whip.
Grandma Moss
Texas Sheet Cake
2 cubes butter
2 T. cocoa
1 cup water
Bring to boil, then add,
2 cups flour
2 cup sugar
2 eggs
1 t. vanilla
½ cup buttermilk
1 t. soda
1 t. baking powder
Mix well. Bake @ 400* for 15 mins.
Frosting:
Bring to a boil 1 cube butter
4 T. cocoa
1/3 cup buttermilk
Add 3 ¾ cups powdered sugar and 1 t. vanilla. Pour over warm cake. Use 11x16x1 pan.
Grandma Moss
2 T. cocoa
1 cup water
Bring to boil, then add,
2 cups flour
2 cup sugar
2 eggs
1 t. vanilla
½ cup buttermilk
1 t. soda
1 t. baking powder
Mix well. Bake @ 400* for 15 mins.
Frosting:
Bring to a boil 1 cube butter
4 T. cocoa
1/3 cup buttermilk
Add 3 ¾ cups powdered sugar and 1 t. vanilla. Pour over warm cake. Use 11x16x1 pan.
Grandma Moss
Better than Sex Cake
First Layer:
1 cup flour
½ cup chopped pecans
1 cube butter
Melt butter, add flour and nuts. Mix well. Press into 9x13 pan and bake @ 350* until light brown (about 12-15 mins). Let cool.
Second Layer:
8 oz softened cream cheese
½ cup powdered sugar
½ large cool whip
Mix until well blended. Pour over cooled crust.
Third Layer:
1 large chocolate pudding, cooked and cooled.
Pour over cream cheese.
Fourth Layer:
Top pudding w/ remaining cool whip and sprinkle chopped nuts and chocolate shavings.
Grandma Moss
1 cup flour
½ cup chopped pecans
1 cube butter
Melt butter, add flour and nuts. Mix well. Press into 9x13 pan and bake @ 350* until light brown (about 12-15 mins). Let cool.
Second Layer:
8 oz softened cream cheese
½ cup powdered sugar
½ large cool whip
Mix until well blended. Pour over cooled crust.
Third Layer:
1 large chocolate pudding, cooked and cooled.
Pour over cream cheese.
Fourth Layer:
Top pudding w/ remaining cool whip and sprinkle chopped nuts and chocolate shavings.
Grandma Moss
Grandma Renner’s Pineapple Sherbet
1 qt buttermilk
1 t. vanilla
1 ½ cups sugar
1 small can crushed pineapple
Mix together and freeze in pans.
Grandma Helen Renner
1 t. vanilla
1 ½ cups sugar
1 small can crushed pineapple
Mix together and freeze in pans.
Grandma Helen Renner
Easy Elegant Strawberry Pie
1 graham cracker crust
10oz frozen strawberries
8 oz cream cheese
¾ cup powdered sugar
Soften cream cheese, add powdered sugar and mix well. Fold in cool whip and then carefully stir in thawed strawberries. Pour in 1-2 crusts. Set in freezer 2 hours or overnight. Serve frozen or cold.
Grandma Moss
10oz frozen strawberries
8 oz cream cheese
¾ cup powdered sugar
Soften cream cheese, add powdered sugar and mix well. Fold in cool whip and then carefully stir in thawed strawberries. Pour in 1-2 crusts. Set in freezer 2 hours or overnight. Serve frozen or cold.
Grandma Moss
Pumpkin Sheet Cake
1 ½ cups sugar
15 oz pumpkin
1 cup oil
4 eggs
2 cups flour
2 t. baking powder
2 t. cinnamon
1 t. soda
¼ t. salt
¼ t. ground cloves
In large bowl beat sugar, pumpkin, oil and eggs. Combine flour, baking powder, cinnamon, soda, salt, and cloves. Gradually add to pumpkin mix and mix well. Pour in greased 15x10x1 pan. Bake @ 350* for 20-25 mins, until toothpick comes out clean. Cool.
Frost w/ cream cheese frosting
8 oz cream cheese
½ cup butter
2 t. vanilla
4 ½ cups powdered sugar
Can garnish w/ candy pumpkins. Cover and refrigerate until ready to serve. Make 24 servings.
Grandma Moss
15 oz pumpkin
1 cup oil
4 eggs
2 cups flour
2 t. baking powder
2 t. cinnamon
1 t. soda
¼ t. salt
¼ t. ground cloves
In large bowl beat sugar, pumpkin, oil and eggs. Combine flour, baking powder, cinnamon, soda, salt, and cloves. Gradually add to pumpkin mix and mix well. Pour in greased 15x10x1 pan. Bake @ 350* for 20-25 mins, until toothpick comes out clean. Cool.
Frost w/ cream cheese frosting
8 oz cream cheese
½ cup butter
2 t. vanilla
4 ½ cups powdered sugar
Can garnish w/ candy pumpkins. Cover and refrigerate until ready to serve. Make 24 servings.
Grandma Moss
Poppy Seed Cake
Duncan Hines butter cake w/out pudding
½ cup oil
1 cup water
4 room temp eggs
1 – 3oz instant vanilla pudding
Mix all ingredients a full 10 mins.
Add
2 ½ T. poppy seeds
Grease bunt pan. Dust w/ part of following mixture.
2 T. sugar
2 T. cinnamon.
Put in ½ batter then sprinkle w/ remaining batter. Bake @ 350* for 25 mins. Then at 375* for 20 mins.
Grandma Moss
½ cup oil
1 cup water
4 room temp eggs
1 – 3oz instant vanilla pudding
Mix all ingredients a full 10 mins.
Add
2 ½ T. poppy seeds
Grease bunt pan. Dust w/ part of following mixture.
2 T. sugar
2 T. cinnamon.
Put in ½ batter then sprinkle w/ remaining batter. Bake @ 350* for 25 mins. Then at 375* for 20 mins.
Grandma Moss
Hot Fudge Sunday Sauce
2 cups sugar
2 t. vanilla
4 T. cocoa
4 T. butter
1 canned milk
Mix sugar, and cocoa until well blended. Add milk and butter. Cook over med heat until boiling. Boil 2 mins. Remove from heat and add vanilla.
Grandma Moss
2 t. vanilla
4 T. cocoa
4 T. butter
1 canned milk
Mix sugar, and cocoa until well blended. Add milk and butter. Cook over med heat until boiling. Boil 2 mins. Remove from heat and add vanilla.
Grandma Moss
Marshmallow Butter
1 cube butter
7 oz marshmallow cream
Blend together and serve. Wonderful on scones.
Grandma Moss
7 oz marshmallow cream
Blend together and serve. Wonderful on scones.
Grandma Moss
Cinnamon Walnuts
1 lb walnuts
1 cup sugar
5 T. water
½ t. cinnamon
Few grains of salt
Cook sugar and water together until it nearly threads (about 2 mins). Add cinnamon and nuts. Stir until cloudy. Pour onto greased cookie sheet. Separate nuts.
Grandma Moss
1 cup sugar
5 T. water
½ t. cinnamon
Few grains of salt
Cook sugar and water together until it nearly threads (about 2 mins). Add cinnamon and nuts. Stir until cloudy. Pour onto greased cookie sheet. Separate nuts.
Grandma Moss
Cream Delight
Crust:
Cut together 1 ½ cup flour
1 cube melted butter
¼ cup powdered sugar
Add ½ cup chopped pecans
Press into 9x13 pan. Bake @ 350* till golden brown.
Beat together
1 cup powdered sugar
1 – 8oz cream cheese
Add 9 oz cool whip. Spread over cooled crust.
2 – 3oz instant pudding (lemon, chocolate, pistachio, etc.)
Mix w/ 3 cups milk. Beat 2 mins w/ wire whip and spread on cream cheese. Let set. Top w/ cool whip and chopped pecans.
Grandma Moss
Cut together 1 ½ cup flour
1 cube melted butter
¼ cup powdered sugar
Add ½ cup chopped pecans
Press into 9x13 pan. Bake @ 350* till golden brown.
Beat together
1 cup powdered sugar
1 – 8oz cream cheese
Add 9 oz cool whip. Spread over cooled crust.
2 – 3oz instant pudding (lemon, chocolate, pistachio, etc.)
Mix w/ 3 cups milk. Beat 2 mins w/ wire whip and spread on cream cheese. Let set. Top w/ cool whip and chopped pecans.
Grandma Moss
Strawberry – Banana Ice Cream
4 well beaten eggs
2 T. corn strartch
2 ½ cups sugar
1 – 6oz strawberry jello
Heat milk w/ sugar, jello, and corn starch. Add 1 cup slowly of beaten eggs. Keep stirring until very hot. Cool.
Mix in
1 qt cream
1 qt half & half
1 T. vanilla
Add
2 mashed bananas
3 cups mashed strawberries
Freeze in large freezer
Grandma Moss
2 T. corn strartch
2 ½ cups sugar
1 – 6oz strawberry jello
Heat milk w/ sugar, jello, and corn starch. Add 1 cup slowly of beaten eggs. Keep stirring until very hot. Cool.
Mix in
1 qt cream
1 qt half & half
1 T. vanilla
Add
2 mashed bananas
3 cups mashed strawberries
Freeze in large freezer
Grandma Moss
Whipped Cream Frosting
5 T. flour
1 cup sugar
1 cup milk
1 cup butter
2 t. vanilla
Add milk to flour gradually and cook over low heat until thick as cream. Cool. Then add sugar, butter, and vanilla. Beat until fluffy. Very good on chocolate cake.
Grandma Moss
1 cup sugar
1 cup milk
1 cup butter
2 t. vanilla
Add milk to flour gradually and cook over low heat until thick as cream. Cool. Then add sugar, butter, and vanilla. Beat until fluffy. Very good on chocolate cake.
Grandma Moss
Pumpkin Dessert
1 yellow cake mix
1/3 cup butter
1 egg
½ cup firmly packed brown sugar
3 eggs
2/3 cup canned milk
1 T. pumpkin pie spice
½ cup chopped walnuts
¼ cup butter
Preheat over to 350*, lightly grease 9x13 pan. Remove 1 cup cake mix and set aside. In small bowl lightly beat 1 egg. Pour in pan. In large bowl light beat 3 eggs. Stir in pumpkin, sugar, brown sugar, milk, and spice.
Combine reserve cake mix w/ ½ cup sugar, butter, and nuts w/ pastry blender until course crumbs. Sprinkle over pumpkin mixture and bake 50 mins until golden brown. Serve warm or cool w/ whipping cream or cool whip.
Grandma Moss
1/3 cup butter
1 egg
½ cup firmly packed brown sugar
3 eggs
2/3 cup canned milk
1 T. pumpkin pie spice
½ cup chopped walnuts
¼ cup butter
Preheat over to 350*, lightly grease 9x13 pan. Remove 1 cup cake mix and set aside. In small bowl lightly beat 1 egg. Pour in pan. In large bowl light beat 3 eggs. Stir in pumpkin, sugar, brown sugar, milk, and spice.
Combine reserve cake mix w/ ½ cup sugar, butter, and nuts w/ pastry blender until course crumbs. Sprinkle over pumpkin mixture and bake 50 mins until golden brown. Serve warm or cool w/ whipping cream or cool whip.
Grandma Moss
Rocky Road Fudge
2 ½ - 8oz milk chocolate bars (some w/ almonds) broken into pieces
4 cups sugar
12 oz milk chocolate chips
2 squares of butter cut in pieces
1 can milk
2 T. vanilla
2 cups walnut halves
2 ½ cups mini marshmallows
1 ½ cups mini marshmallows frozen
In large bowl place chocolate bars, chocolate chips, and butter. Set aside.
In large heavy saucepan, combine sugar, canned milk and marshmallows. Bring to boil on med heat; stir a bit but steady boil for 1 min. Remove from heat and pour over chocolate chips, etc. Stir until well blended and some shine is gone. Stir in frozen marshmallows, vanilla, and nuts. Pour in pan 1 size larger than 9x13. Refrigerate 1 ½ hours. Keep in fridge until ready to serve. Cut in pieces before completely set. Makes 5 lbs. Can be frozen if wrapped in foil and stored in airtight container.
Aunt Donna Robinson
4 cups sugar
12 oz milk chocolate chips
2 squares of butter cut in pieces
1 can milk
2 T. vanilla
2 cups walnut halves
2 ½ cups mini marshmallows
1 ½ cups mini marshmallows frozen
In large bowl place chocolate bars, chocolate chips, and butter. Set aside.
In large heavy saucepan, combine sugar, canned milk and marshmallows. Bring to boil on med heat; stir a bit but steady boil for 1 min. Remove from heat and pour over chocolate chips, etc. Stir until well blended and some shine is gone. Stir in frozen marshmallows, vanilla, and nuts. Pour in pan 1 size larger than 9x13. Refrigerate 1 ½ hours. Keep in fridge until ready to serve. Cut in pieces before completely set. Makes 5 lbs. Can be frozen if wrapped in foil and stored in airtight container.
Aunt Donna Robinson
Chocolate Marshmallow Brownies
1 cup butter
½ cup cocoa
2 cups sugar
4 eggs – 1 at a time
1 ½ cups flour
2 t. vanilla
1 ½ cups nuts
½ t. salt
Cream butter, cocoa and sugar. Add remaining ingredients. Put in 11x17x3/4 pan. Bake @ 350* for 25 mins. Remove from over and sprinkle w/ pkg mini marshmallows. Spread all over. Return to over for exactly 3 mins. Remove from oven and cool.
Frost w/
½ cup butter
1 2/3 cup powdered sugar
1/3 cup cocoa
1/3 cup canned milk
Grandma Moss
½ cup cocoa
2 cups sugar
4 eggs – 1 at a time
1 ½ cups flour
2 t. vanilla
1 ½ cups nuts
½ t. salt
Cream butter, cocoa and sugar. Add remaining ingredients. Put in 11x17x3/4 pan. Bake @ 350* for 25 mins. Remove from over and sprinkle w/ pkg mini marshmallows. Spread all over. Return to over for exactly 3 mins. Remove from oven and cool.
Frost w/
½ cup butter
1 2/3 cup powdered sugar
1/3 cup cocoa
1/3 cup canned milk
Grandma Moss
Cranberry Salad
6oz cherry jello
½ cup chopped walnuts
1 can whole cranberries
1 cup finely chopped celery
1 can crushed pineapple, save juice
Combine using juice for part of liquid for jello.
Grandma Moss
½ cup chopped walnuts
1 can whole cranberries
1 cup finely chopped celery
1 can crushed pineapple, save juice
Combine using juice for part of liquid for jello.
Grandma Moss
My Best Potato Soup
¾ cup melted butter
¾ cup flour
1 pint half & half
1 pint milk
Boil 4 potatoes, diced. Sauté ¾ cup celery & ½ cup onion in butter. Stir in flour add liquid gradually, add potatoes. Add some ham or bacon bits. Top w/ cheese.
Grandma Moss
¾ cup flour
1 pint half & half
1 pint milk
Boil 4 potatoes, diced. Sauté ¾ cup celery & ½ cup onion in butter. Stir in flour add liquid gradually, add potatoes. Add some ham or bacon bits. Top w/ cheese.
Grandma Moss
Blueberry Salad
1 – 6oz blackberry or dark jello
1 – 8 ¼ oz crushed pineapple
1 – 8 oz cream cheese
½ cup chopped pecans
1 – 15 oz blueberries
½ t. vanilla
1 cup sour cream
2 cups boiling water
½ cup sugar
Dissolve jello in boiling water. Drain blueberries and pineapple and save juice. Add juice and water to make 1 cup. Add to jello. Stir in fruit. Pour in 8x8 pan. When set, prepare topping using cream cheese, sugar, sour cream, and vanilla. Blend well. Spread over jello. Sprinkle w/ pecans.
Grandma Moss
1 – 8 ¼ oz crushed pineapple
1 – 8 oz cream cheese
½ cup chopped pecans
1 – 15 oz blueberries
½ t. vanilla
1 cup sour cream
2 cups boiling water
½ cup sugar
Dissolve jello in boiling water. Drain blueberries and pineapple and save juice. Add juice and water to make 1 cup. Add to jello. Stir in fruit. Pour in 8x8 pan. When set, prepare topping using cream cheese, sugar, sour cream, and vanilla. Blend well. Spread over jello. Sprinkle w/ pecans.
Grandma Moss
Buttermilk syrup
In large saucepan – boil 1 min
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.
Grandma Moss
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.
Grandma Moss
Nauvoo French Toast
Make syrup and spread in 9x13 pan.
½ cup butter
1 cup brown sugar
2 T. corn syrup
Place sliced apples, peaches, or any fruit on top of syrup. Cover w/ bread that ¾ in. Pour egg mixture over bread.
Egg mixture:
5 eggs
1 ½ cups milk
1 t. vanilla
Refrigerate overnight. Bake @ 350* for 30-40 mins. Serve w/ powdered sugar
Grandma Moss
Buttermilk Syrup
In large saucepan – boil 1 min
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.
½ cup butter
1 cup brown sugar
2 T. corn syrup
Place sliced apples, peaches, or any fruit on top of syrup. Cover w/ bread that ¾ in. Pour egg mixture over bread.
Egg mixture:
5 eggs
1 ½ cups milk
1 t. vanilla
Refrigerate overnight. Bake @ 350* for 30-40 mins. Serve w/ powdered sugar
Grandma Moss
Buttermilk Syrup
In large saucepan – boil 1 min
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Then add ½ t. vanilla and ½ t. soda.
French Toast Casserole
1 loaf French bread cut into 1 in cubes
4 t. sugar
8 eggs
1 t. vanilla
3 cups milk
¾ t. salt
Topping:
2 T. melted butter
3 T. sugar
2 t. cinnamon
Place bread in a 9x13 pan. Mix beaten eggs, milk, sugar, vanilla, salt. Pour over bread. Cover and refrigerate 8 hrs or overnight. Remove 30 mins before baking dot w/ butter. Combine sugar and cinnamon and sprinkle over top. Cover and bake @ 350* for 45-50 mins. Let stand 5 mins. Serve w/ syrup. Recipe can be halved.
Grandma Moss
4 t. sugar
8 eggs
1 t. vanilla
3 cups milk
¾ t. salt
Topping:
2 T. melted butter
3 T. sugar
2 t. cinnamon
Place bread in a 9x13 pan. Mix beaten eggs, milk, sugar, vanilla, salt. Pour over bread. Cover and refrigerate 8 hrs or overnight. Remove 30 mins before baking dot w/ butter. Combine sugar and cinnamon and sprinkle over top. Cover and bake @ 350* for 45-50 mins. Let stand 5 mins. Serve w/ syrup. Recipe can be halved.
Grandma Moss
German Pancakes
Heat over to 400*. Melt butter in oven in 9x13 pan. Beat together
8 eggs
1 cup milk
1 cup flour
Dash of salt
Pour into hot pan. Sprinkle w/ bacon bits. Bake 20 mins. Serve w/ syrup or jam.
Grandma Moss
8 eggs
1 cup milk
1 cup flour
Dash of salt
Pour into hot pan. Sprinkle w/ bacon bits. Bake 20 mins. Serve w/ syrup or jam.
Grandma Moss
Triple Divan
2 – 10 oz frozen broccoli spears
¾ lb sliced ham
¾ lb sliced chicken or turkey
½ lb cooked shrimp
1 can cream of chicken soup
¾ cup mayo
2 t. curry powder
1 cup cream
1 cup evaporated milk
3 T. lemon juice
2 T. butter
2 cups soft buttered bread crumbs
½ lb (2 cups) finely shredded sharp cheese
Cook broccoli according to directions. Do not overcook. Drain and arrange broccoli in 9x13 pan. Arrange ham slices, turkey slices, then shrimp over broccoli. Combine soup, mayo, curry, cream, evaporated milk, and lemon juice. Heat and stir until mixture is smooth and warm. Pour sauce over meat. Melt butter. Add bread crumbs. Stir til slightly brown. Add cheese to bread. Combine well. Spread over sauce. Bake @ 350* for ½ hr till hot and bubbly and crumbs are crispy and golden brown. 8 servings.Grandma Moss
¾ lb sliced ham
¾ lb sliced chicken or turkey
½ lb cooked shrimp
1 can cream of chicken soup
¾ cup mayo
2 t. curry powder
1 cup cream
1 cup evaporated milk
3 T. lemon juice
2 T. butter
2 cups soft buttered bread crumbs
½ lb (2 cups) finely shredded sharp cheese
Cook broccoli according to directions. Do not overcook. Drain and arrange broccoli in 9x13 pan. Arrange ham slices, turkey slices, then shrimp over broccoli. Combine soup, mayo, curry, cream, evaporated milk, and lemon juice. Heat and stir until mixture is smooth and warm. Pour sauce over meat. Melt butter. Add bread crumbs. Stir til slightly brown. Add cheese to bread. Combine well. Spread over sauce. Bake @ 350* for ½ hr till hot and bubbly and crumbs are crispy and golden brown. 8 servings.Grandma Moss
Chicken Alabam
8 pieces chicken
1/3 cup flour
½ t. paprika
½ t. salt
Dash of pepper
Dash of thyme
5 T. butter
¼ cup onion, chopped
1 cup chicken broth
½ cup lite cream
¼ t. lemon juice
2 T. pimento
Dredge chicken in mixture of flour, paprika, salt, pepper, and thyme. Brush meat w/ 3 T. butter and brown in oven, or shake off excess flour and sauté in 3 T. oil. Sauté onion lightly in 2 T. butter for 5 mins. Stir in excess flour from dredging meat. Add broth. Cook and stir until thickened. Add cream & cook till smooth. Add lemon juice, then pimento; Blend well. Pour sauce over meat in 9x13 pan. Cover & bake @ 325* for 1 ½ hours till tender. Serve over cooked rice.
Grandma Moss
1/3 cup flour
½ t. paprika
½ t. salt
Dash of pepper
Dash of thyme
5 T. butter
¼ cup onion, chopped
1 cup chicken broth
½ cup lite cream
¼ t. lemon juice
2 T. pimento
Dredge chicken in mixture of flour, paprika, salt, pepper, and thyme. Brush meat w/ 3 T. butter and brown in oven, or shake off excess flour and sauté in 3 T. oil. Sauté onion lightly in 2 T. butter for 5 mins. Stir in excess flour from dredging meat. Add broth. Cook and stir until thickened. Add cream & cook till smooth. Add lemon juice, then pimento; Blend well. Pour sauce over meat in 9x13 pan. Cover & bake @ 325* for 1 ½ hours till tender. Serve over cooked rice.
Grandma Moss
Porcupine Meatballs
1 lb lean hamburger
1/3 cup uncooked rice
¼ cup chopped onion
¼ cup water
1 t. salt
1 can tomato soup
Dash of pepper
½ t. chili powder
½ cup water
Combine beef, rice, onion, ¼ cup water, salt and pepper. Shape in 15 – 1 inch balls. Blend soup and chili powder; stir in ½ cup water; bring to a boil and add meatballs. Cover and simmer gently 1 hr stirring occasionally. Makes 6 serving.Grandma Moss
1/3 cup uncooked rice
¼ cup chopped onion
¼ cup water
1 t. salt
1 can tomato soup
Dash of pepper
½ t. chili powder
½ cup water
Combine beef, rice, onion, ¼ cup water, salt and pepper. Shape in 15 – 1 inch balls. Blend soup and chili powder; stir in ½ cup water; bring to a boil and add meatballs. Cover and simmer gently 1 hr stirring occasionally. Makes 6 serving.Grandma Moss
Casserole in Pumpkin Shell
1 med 8-10 in pumpkin or squash. Cut out lid and clean out inside. Put lid back on. Put on cookie sheet. Bake @ 350* for 45 mins. Pumpkin should remain firm.
2 lbs hamburger
4 potatoes, cubed and grated
3 grated carrots
1 chopped med onion
2 t. salt
½ t. oregano
1 t. vinegar
½ t. pepper
¼ t. garlic powder
1 can tomato soup
3 beaten eggs
Brown meat- add vegetable. Cook until tender. Mix spices, tomato soup and eggs. Blend well. Mix all together. Pack into pumpkin, replace lid. Bake @ 350* for 1 ½ hours. Last 20 mins remove lid. Stir well and continue baking 20 mins w/ out lid.Grandma Moss
2 lbs hamburger
4 potatoes, cubed and grated
3 grated carrots
1 chopped med onion
2 t. salt
½ t. oregano
1 t. vinegar
½ t. pepper
¼ t. garlic powder
1 can tomato soup
3 beaten eggs
Brown meat- add vegetable. Cook until tender. Mix spices, tomato soup and eggs. Blend well. Mix all together. Pack into pumpkin, replace lid. Bake @ 350* for 1 ½ hours. Last 20 mins remove lid. Stir well and continue baking 20 mins w/ out lid.Grandma Moss
Mushroom Sauce
2 cubes butter
1 finely chopped onion
Cook onion in butter till clear in color. Add
1 pint sour cream
2 cans cream of mushroom soup
Serve hot over potatoes
Grandma Moss
1 finely chopped onion
Cook onion in butter till clear in color. Add
1 pint sour cream
2 cans cream of mushroom soup
Serve hot over potatoes
Grandma Moss
Hamburger Pie
1 lb hamburger
1 med onion
1 can cream of mushroom
1 – 4 oz crescent rolls
4 potatoes, mashed
Brown meat and onion. In pie tin; layer crescent rolls stretched to cover bottom of tin – hamburger next, mushroom soup spread over hamburger. Beans – top w/ mashed potatoes. Sprinkle cheese. Bake @ 375* for 20 mins.
Grandma Moss
1 med onion
1 can cream of mushroom
1 – 4 oz crescent rolls
4 potatoes, mashed
Brown meat and onion. In pie tin; layer crescent rolls stretched to cover bottom of tin – hamburger next, mushroom soup spread over hamburger. Beans – top w/ mashed potatoes. Sprinkle cheese. Bake @ 375* for 20 mins.
Grandma Moss
Lemon Pudding Fruit Salad
1 – 3 oz regular lemon pie filling
3-4 bananas
1 large can fruit cocktail
½ pint cream, whipped
1 ½ cups marshmallows
1 can pineapple tidbits
Prepare lemon pudding – adding ¼ cup more water. Let cool. Mix w/ cream. Drain fruit well. Mix w/ pudding & cream. Set in fridge – add bananas just before serving.
Grandma Moss
3-4 bananas
1 large can fruit cocktail
½ pint cream, whipped
1 ½ cups marshmallows
1 can pineapple tidbits
Prepare lemon pudding – adding ¼ cup more water. Let cool. Mix w/ cream. Drain fruit well. Mix w/ pudding & cream. Set in fridge – add bananas just before serving.
Grandma Moss
Friday, April 18, 2008
Zucchini Pancakes
½ cup flour
½ cup chopped green onions
1 ½ cups grated squash
½ cup mayo
4 beaten eggs
Mix all together. Fry in oil or butter in pancake size 1 in on both sides, or until brown. Can serve w/ sour cream or chives or just butter.
Grandma Moss
½ cup chopped green onions
1 ½ cups grated squash
½ cup mayo
4 beaten eggs
Mix all together. Fry in oil or butter in pancake size 1 in on both sides, or until brown. Can serve w/ sour cream or chives or just butter.
Grandma Moss
Corn Zucchini Bake
3 – 4 med zucchini
¼ cup chopped onion
1 – 10oz frozen corn, cooked and drained
1 cup shredded swiss cheese
¼ t. salt
¼ t. parmesan cheese
¼ cup butter
2 cups soft bread cubes
Slice unpeeled squash 1 in thick, cook for 15-20mins. Drain and mash w/ fork.
In same pan, cook onion in butter. Add squash, eggs, corn, cheese, and salt. Combine bread cubes, butter and parmesan cheese. Put on top other mixture. Bake 350* for 40 mins or until knife comes out clean. Let stand for 10 mins.
Grandma Moss
¼ cup chopped onion
1 – 10oz frozen corn, cooked and drained
1 cup shredded swiss cheese
¼ t. salt
¼ t. parmesan cheese
¼ cup butter
2 cups soft bread cubes
Slice unpeeled squash 1 in thick, cook for 15-20mins. Drain and mash w/ fork.
In same pan, cook onion in butter. Add squash, eggs, corn, cheese, and salt. Combine bread cubes, butter and parmesan cheese. Put on top other mixture. Bake 350* for 40 mins or until knife comes out clean. Let stand for 10 mins.
Grandma Moss
Grandma Renner’s Date Cake
1 cup chopped dated
1 cup sugar
1 T. shortening
1 ¼ cups flour
¼ t. salt
½ cup walnuts
1 cup boiling wather
1 t. soda
1 egg
1 t. vanilla
Cut up dates and put in bowl. Pour boiling water over dates and let set while mixing other ingredients. Cream sugar and shortening, add beaten egg. Add dates and water. Stir in flour, salt and soda that’s been sifted together. Add vanilla. Bake @ 350* till tests done. This is good w/ frosting, sauce or whipped cream.
Grandma Helen Renner
1 cup sugar
1 T. shortening
1 ¼ cups flour
¼ t. salt
½ cup walnuts
1 cup boiling wather
1 t. soda
1 egg
1 t. vanilla
Cut up dates and put in bowl. Pour boiling water over dates and let set while mixing other ingredients. Cream sugar and shortening, add beaten egg. Add dates and water. Stir in flour, salt and soda that’s been sifted together. Add vanilla. Bake @ 350* till tests done. This is good w/ frosting, sauce or whipped cream.
Grandma Helen Renner
Grandma Renner’s So Good Stew
2 – 2 ½ lbs beef shank
2 large onion cut up
some celery tops or leaves
garlic
1 ½ qt water
Salt meat – 1 T. per lb of meat. Pepper if desired. Steam for 1 ½ hrs, then add vegetables.
1 lb (or 2 ½ ) canned tomatoes
4 cut up carrots
1 – 1 ½ cup frozen vegetables
6 stalks celery
4 large potatoes cut up
Salt and pepper to taste. Simmer until veggies are done.
Grandma Helen Renner
2 large onion cut up
some celery tops or leaves
garlic
1 ½ qt water
Salt meat – 1 T. per lb of meat. Pepper if desired. Steam for 1 ½ hrs, then add vegetables.
1 lb (or 2 ½ ) canned tomatoes
4 cut up carrots
1 – 1 ½ cup frozen vegetables
6 stalks celery
4 large potatoes cut up
Salt and pepper to taste. Simmer until veggies are done.
Grandma Helen Renner
Grandma Olives Cheese Soup
2 T. margarine
½ cup diced carrots
½ cup diced celery
½ cup diced onions
½ cup diced potatoes
½ cup diced broccoli
¼ cup flour
1 cup chicken broth (or bouillion in water)
Saute vegetables in melted butter. Stir in flour and blend well. Add chicken broth and seasonings until it boils. Add ½ cup cheese. Salt and pepper to taste. Top w/ paprika.
Grandma Olive Moss
½ cup diced carrots
½ cup diced celery
½ cup diced onions
½ cup diced potatoes
½ cup diced broccoli
¼ cup flour
1 cup chicken broth (or bouillion in water)
Saute vegetables in melted butter. Stir in flour and blend well. Add chicken broth and seasonings until it boils. Add ½ cup cheese. Salt and pepper to taste. Top w/ paprika.
Grandma Olive Moss
Grandma Olive’s Clam Chowder
2 t. salt
1 cup diced onion
1 cup diced celery
4 cups diced potatoes
2 cups diced carrots
2 cans of clams
Barely cover w/ water. Add juice from clams. Cook 20 mins or until barely tender.
In a large pan combine
¾ cup margarine
¾ cup flour
1 qt half and half
salt and pepper to taste
Melt margarine, stir in flour, add half and half. Stir until thickened. Add vegetable and clams. Heat through.
Grandma Olive Moss
1 cup diced onion
1 cup diced celery
4 cups diced potatoes
2 cups diced carrots
2 cans of clams
Barely cover w/ water. Add juice from clams. Cook 20 mins or until barely tender.
In a large pan combine
¾ cup margarine
¾ cup flour
1 qt half and half
salt and pepper to taste
Melt margarine, stir in flour, add half and half. Stir until thickened. Add vegetable and clams. Heat through.
Grandma Olive Moss
Grandma Olive’s Potato Soup
Saute 1 chopped onion in 2-3 T. margarine.
Add 3-4 diced potatoes.
Almost cover w/ water. Boil and cook until tender.
Prepare 2 cups med white sauce. Add cooked vegetable to sauce. Salt and pepper to taste.
Add 1 small can chopped pimentos.
Grandma Olive Moss
Add 3-4 diced potatoes.
Almost cover w/ water. Boil and cook until tender.
Prepare 2 cups med white sauce. Add cooked vegetable to sauce. Salt and pepper to taste.
Add 1 small can chopped pimentos.
Grandma Olive Moss
Aunt Donna’s Vegetable Dip
1 cup sour cream
1 cup mayo
1 T. dried minced onion
1 t. dill weed
1 t. bon appetite
1 t. lemon juice
mix together well and chill
Aunt Donna Robinson
1 cup mayo
1 T. dried minced onion
1 t. dill weed
1 t. bon appetite
1 t. lemon juice
mix together well and chill
Aunt Donna Robinson
Grandma Olive’s Carrot Cake
2 cups sugar
1 cup vegetable oil
3 eggs
1 small can crushed pineapple
1 cup coconut
1 cup nuts
2 cups grated carrots
2 t. vanilla
Sift together:
2 cups flour
1 t. soda
½ t. salt
2 t. cumin
and add to mixture. Bake @ 350* for 30 mins until done.
Grandma Olive Moss
1 cup vegetable oil
3 eggs
1 small can crushed pineapple
1 cup coconut
1 cup nuts
2 cups grated carrots
2 t. vanilla
Sift together:
2 cups flour
1 t. soda
½ t. salt
2 t. cumin
and add to mixture. Bake @ 350* for 30 mins until done.
Grandma Olive Moss
Grandma Olive’s Chicken Casserole
Boil 1 chicken (2 ½ - 3 lbs) until tender in 1 ½ qts of water and 1 rounded t. salt.
Mix together and cook clear
1 cup margarine
1 large onion
3 blades of celery
add
1 rounded t. sage
4 chicken boullion cubes
½ can broth.
Break up in small pieces 1 loaf of bread. Add boulillon broth and pour over bread. Mix well. Beat 4 eggs and add to mixture. Make a thickening and add to rest of broth for gravy. Put ½ dressing in 9x13 glass dish. Put cut up meat on top. Then gravy on top of meat and then other ½ of dressing. Bake @ 350* for 30 mins.
Grandma Olive Moss
Mix together and cook clear
1 cup margarine
1 large onion
3 blades of celery
add
1 rounded t. sage
4 chicken boullion cubes
½ can broth.
Break up in small pieces 1 loaf of bread. Add boulillon broth and pour over bread. Mix well. Beat 4 eggs and add to mixture. Make a thickening and add to rest of broth for gravy. Put ½ dressing in 9x13 glass dish. Put cut up meat on top. Then gravy on top of meat and then other ½ of dressing. Bake @ 350* for 30 mins.
Grandma Olive Moss
My best Meatloaf
1 ½ lbs hamburger
½ cup oatmeal
2 eggs
¼ cup chopped onion
2 t. salt
¼ t. pepper
½ cup water w/ ½ cup ketchup
Mix all together and pack firmly in loaf pan. Cover with sauce before baking.
Sauce:
6 T. brown sugar
½ cup catsup
1 t. dry mustard
¼ t. nutmeg
Mix together and put over meatloaf. (I like to put bacon strips on mine). Bake @350* for 1 hour.
Grandma Moss
½ cup oatmeal
2 eggs
¼ cup chopped onion
2 t. salt
¼ t. pepper
½ cup water w/ ½ cup ketchup
Mix all together and pack firmly in loaf pan. Cover with sauce before baking.
Sauce:
6 T. brown sugar
½ cup catsup
1 t. dry mustard
¼ t. nutmeg
Mix together and put over meatloaf. (I like to put bacon strips on mine). Bake @350* for 1 hour.
Grandma Moss
Salisbury Steak
1 lb hamburger
2/3 cup canned milk
1 T. meatloaf seasoning
1 small diced onion
½ t salt
¼ t. pepper
1 pkg saltine crackers (crumbs)
1 pkg beef gravy mix
Mix all ingredients together except cracker crumbs and gravy. Make 8-10 patties. Bread @ side w/ crumbs and pat quite thin. Fry on both sides until golden brown. Put in baking pan and cover w/ gravy. Bake @ 350* for 20 mins or until bubbly.
Grandma Moss
2/3 cup canned milk
1 T. meatloaf seasoning
1 small diced onion
½ t salt
¼ t. pepper
1 pkg saltine crackers (crumbs)
1 pkg beef gravy mix
Mix all ingredients together except cracker crumbs and gravy. Make 8-10 patties. Bread @ side w/ crumbs and pat quite thin. Fry on both sides until golden brown. Put in baking pan and cover w/ gravy. Bake @ 350* for 20 mins or until bubbly.
Grandma Moss
Ritzey Chicken Casserole
3 cups cooked and cubed chicken
2 cups sour cream
2 cans cream of chicken
2 T. minced onion
slivered almonds (opt)
Combine all ingredients
Topping:
½ - ¾ cup melted butter
1 ½ cups crushed Ritz crackers
2 T. poppy seeds
Combine and sprinkle on top of chicken mixture. Bake @ 350* for 30 mins.
Grandma Moss
2 cups sour cream
2 cans cream of chicken
2 T. minced onion
slivered almonds (opt)
Combine all ingredients
Topping:
½ - ¾ cup melted butter
1 ½ cups crushed Ritz crackers
2 T. poppy seeds
Combine and sprinkle on top of chicken mixture. Bake @ 350* for 30 mins.
Grandma Moss
Chicken Enchiladas
Mix together
2 cups chopped chicken
1 cup grated cheese
4 oz green chilies
4 chopped green onions
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
Divide sauce in half and mix half with chicken mixture. Dip 12 flour tortillas in hot chicken broth, fill w/ 2 T. mix. Roll up and line 9x13 pan. Cover w/ the rest of the sauce and top w/ grated cheese. Bake @ 400* for 30 mins or until warmed through.Grandma Moss
2 cups chopped chicken
1 cup grated cheese
4 oz green chilies
4 chopped green onions
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
Divide sauce in half and mix half with chicken mixture. Dip 12 flour tortillas in hot chicken broth, fill w/ 2 T. mix. Roll up and line 9x13 pan. Cover w/ the rest of the sauce and top w/ grated cheese. Bake @ 400* for 30 mins or until warmed through.Grandma Moss
Chicken and Dumplings
1 – 5 lb chicken or several chicken breasts cooked until tender w/ 2 cups celery and 2 onions. Drain, and discard veggies. Save broth.
8 cups chicken broth
1 cup peeled and sliced carrots
1 cup chopped celery
1 cup peeled and sliced potatoes
½ t. salt
1 ½ t. poultry seasoning
½ t. pepper
1 cup chopped onions
1 t. celery seed
Boil for 30 mins
Combine chicken with 1 cup milk and ½ cup flour mixed together and added slowly to soup. Add cut up chicken. Heat to gently bubbling.
Dumplings:
1 ½ cups flour sifted twice
Once w/ salt and baking powder ( ½ t. salt, 3 t. baking powder)
¼ cup chilled shortening
½ - 2/3 cup ice water
Cut shortening into flour and mix water in w/ fork. Don’t over mix.
Drop dumplings by teaspoons in bubbling stew, leaving space between. Cover and simmer for 15 mins w/ out lifting lid. Test to be sure done. Sprinkle parsely flakes on top.
Grandma Moss
8 cups chicken broth
1 cup peeled and sliced carrots
1 cup chopped celery
1 cup peeled and sliced potatoes
½ t. salt
1 ½ t. poultry seasoning
½ t. pepper
1 cup chopped onions
1 t. celery seed
Boil for 30 mins
Combine chicken with 1 cup milk and ½ cup flour mixed together and added slowly to soup. Add cut up chicken. Heat to gently bubbling.
Dumplings:
1 ½ cups flour sifted twice
Once w/ salt and baking powder ( ½ t. salt, 3 t. baking powder)
¼ cup chilled shortening
½ - 2/3 cup ice water
Cut shortening into flour and mix water in w/ fork. Don’t over mix.
Drop dumplings by teaspoons in bubbling stew, leaving space between. Cover and simmer for 15 mins w/ out lifting lid. Test to be sure done. Sprinkle parsely flakes on top.
Grandma Moss
Chicken Hawaiian Haystacks
2 cans cream of chicken
1 can chicken broth
2 cups cut up cooked chicken
4 cups cooked rice
1 can chow mein noodles
2 med tomatoes
½ cup diced green peppers
1 cup chopped celery
½ cup chopped green onion
1 can pineapple tidbits
1 cup grated cheese
½ cup slivered almonds
½ cup coconut
Combine soup and chicken broth. Add chicken and simmer for 10 mins. Layer in this order (if you’re grandma J )
rice, chow mein noodles, chicken gravy, tomatoes, celery, green peppers, onion, pineapple, cheese, almonds, and coconut.
Serves 8
Grandma Moss
1 can chicken broth
2 cups cut up cooked chicken
4 cups cooked rice
1 can chow mein noodles
2 med tomatoes
½ cup diced green peppers
1 cup chopped celery
½ cup chopped green onion
1 can pineapple tidbits
1 cup grated cheese
½ cup slivered almonds
½ cup coconut
Combine soup and chicken broth. Add chicken and simmer for 10 mins. Layer in this order (if you’re grandma J )
rice, chow mein noodles, chicken gravy, tomatoes, celery, green peppers, onion, pineapple, cheese, almonds, and coconut.
Serves 8
Grandma Moss
Chicken Royale
4 lrg chicken breasts
Flour mixture:
¼ cup flour
½ t. salt
¼ t. paprika
melted butter
Stuffing:
2 cups dry bread crumbs
1 T. onion
½ t. poultry seasoning
Dash of pepper
¼ cup hot water
2 T. butter
Mushroom Sauce:
½ cup minced onions
2 T. butter
½ lb fresh sliced mushrooms
2 T. flour
½ cup heavy whipping cream
Salt and pepper to taste
Combine flour, salt, and paprika. Set aside.
Melt butter. Set aside. Combine all stuffing ingredients and stuff the civety in chicken breast with stuffing. Dip chicken in melted butter, then dredge in flour mixture. Bake @ 325* for 45 mins. Turn and bake 45 mins more. Serve with mushroom sauce. Saute onions and mushrooms in butter. Stir in flour. Add cream, salt and pepper. Cook until thickened.
Grandma Moss
Flour mixture:
¼ cup flour
½ t. salt
¼ t. paprika
melted butter
Stuffing:
2 cups dry bread crumbs
1 T. onion
½ t. poultry seasoning
Dash of pepper
¼ cup hot water
2 T. butter
Mushroom Sauce:
½ cup minced onions
2 T. butter
½ lb fresh sliced mushrooms
2 T. flour
½ cup heavy whipping cream
Salt and pepper to taste
Combine flour, salt, and paprika. Set aside.
Melt butter. Set aside. Combine all stuffing ingredients and stuff the civety in chicken breast with stuffing. Dip chicken in melted butter, then dredge in flour mixture. Bake @ 325* for 45 mins. Turn and bake 45 mins more. Serve with mushroom sauce. Saute onions and mushrooms in butter. Stir in flour. Add cream, salt and pepper. Cook until thickened.
Grandma Moss
Chicken Crescents (Grandma Moss’s favorite)
2 – 3 oz cream cheese (1 w/ chives)
1 ½ cups margarine
½ t. pepper
2 cups cubed chicken (1 full chicken)
1 – 4 oz can of mushrooms
2 pkgs crescent rolls
½ cup finely crushed walnuts
2/3 cups Pepperidge stuffing mix
Cream together, cream cheese, ¼ cup margarine, and pepper. Fold in chicken and mushrooms. Spread ¼ cup mix on top of wide end. Roll up. Pinch in sides. Dip in melted margarine, then roll in nuts and stuffing. Bake on ungreased cookie sheet. Bake about 15 mins @ 325*.
Sauce:
Cream of chicken soup, slightly diluted.
Grandma Moss
1 ½ cups margarine
½ t. pepper
2 cups cubed chicken (1 full chicken)
1 – 4 oz can of mushrooms
2 pkgs crescent rolls
½ cup finely crushed walnuts
2/3 cups Pepperidge stuffing mix
Cream together, cream cheese, ¼ cup margarine, and pepper. Fold in chicken and mushrooms. Spread ¼ cup mix on top of wide end. Roll up. Pinch in sides. Dip in melted margarine, then roll in nuts and stuffing. Bake on ungreased cookie sheet. Bake about 15 mins @ 325*.
Sauce:
Cream of chicken soup, slightly diluted.
Grandma Moss
Nacho Skillet Casserole
1 lb hamburger
1 chopped med onion
1 t. sugar
½ t. oregano
½ - 1 t. chili powder
1 – 15 ½ oz drained kidney beans
1 – 15 oz can tomato sauce
1 – 12 oz can mexicorn
¼ cup chopped black olives
2 cups slightly crushed tortilla chips (opt)
Sour cream
avocado
In large skillet brown hamburger and onion. Drain well. Stir in seasonions, kidney beans, tomato sauce, corn, and olives. Simmer 10-20 mins. Stirring occasionally, until most of moisture in absorded. Sprinkle chips over meat. Top with Cheese. Cover and simmer for 2-3 mins. Serve immediately. Top with sour cream, avocado, and tomato. Makes 6 (1 cup) servings.
Grandma Moss
1 chopped med onion
1 t. sugar
½ t. oregano
½ - 1 t. chili powder
1 – 15 ½ oz drained kidney beans
1 – 15 oz can tomato sauce
1 – 12 oz can mexicorn
¼ cup chopped black olives
2 cups slightly crushed tortilla chips (opt)
Sour cream
avocado
In large skillet brown hamburger and onion. Drain well. Stir in seasonions, kidney beans, tomato sauce, corn, and olives. Simmer 10-20 mins. Stirring occasionally, until most of moisture in absorded. Sprinkle chips over meat. Top with Cheese. Cover and simmer for 2-3 mins. Serve immediately. Top with sour cream, avocado, and tomato. Makes 6 (1 cup) servings.
Grandma Moss
Deluxe Macaroni and Cheese
1 ½ cup scalded milk
¼ cup melted butter
1 T. minced onion
½ t. salt
1/8 t. pepper
1 cup cooked macaroni
1 cup soft bread cubes
¼ cup chopped pimento
1 ½ cup grated cheese
3 beaten eggs
chopped parsely
Pour milk over bread cubes. Add Butter, pimento, onion, cheese, and seasonings. Mix well. Add eggs and macaroni. Pour into greased individual baking dishes or 8x8 pan. Bake @ 325* for 35 mins.
Serve with mushroom sauce.
1 can cream of mushroom soup
½ can milk.
Pour over soufflé. Sprinkle with parseley.
Hints:
Can add chopped ham. Prepare a day ahead (unbaked) chilling makes liter use elbow macaroni. Add eggs last. Can bake slow and longer @275*-300* for 45 mins.
Grandma Moss
¼ cup melted butter
1 T. minced onion
½ t. salt
1/8 t. pepper
1 cup cooked macaroni
1 cup soft bread cubes
¼ cup chopped pimento
1 ½ cup grated cheese
3 beaten eggs
chopped parsely
Pour milk over bread cubes. Add Butter, pimento, onion, cheese, and seasonings. Mix well. Add eggs and macaroni. Pour into greased individual baking dishes or 8x8 pan. Bake @ 325* for 35 mins.
Serve with mushroom sauce.
1 can cream of mushroom soup
½ can milk.
Pour over soufflé. Sprinkle with parseley.
Hints:
Can add chopped ham. Prepare a day ahead (unbaked) chilling makes liter use elbow macaroni. Add eggs last. Can bake slow and longer @275*-300* for 45 mins.
Grandma Moss
Chinese Hamburger
1 lb hamburger
2 chopped onions
1 ½ cup warm water
1 ½ cup uncooked rice
¼ t. pepper
1 T. oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. soy sauce
1 can chow mein noodles
Brown meat in oil, drain. Mix soup with water (rinse cans), mix all ingredients but noodles. Put in lightly greased casserole dish. Cover and bake @ 350* for 30 mins. Stir and bake uncovered for 20 mins. Cover with noodles and bake 10 more mins. Serve immediately.
Grandma Moss
2 chopped onions
1 ½ cup warm water
1 ½ cup uncooked rice
¼ t. pepper
1 T. oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. soy sauce
1 can chow mein noodles
Brown meat in oil, drain. Mix soup with water (rinse cans), mix all ingredients but noodles. Put in lightly greased casserole dish. Cover and bake @ 350* for 30 mins. Stir and bake uncovered for 20 mins. Cover with noodles and bake 10 more mins. Serve immediately.
Grandma Moss
Sour Cream Scalloped Potatoes
1 bag frozen shredded hash browns
4 slices bacon, fried crisp
2 cans cream of chicken soup
2 cups sour cream
2 cups grated cheese
½ t. salt
1 med onion, chopped fine
1 cube butter
2 cups crushed corn flakes
Put hash brown in 9x13 pan. Combine soup, sour cream, cheese, onion, salt, and bacon. (Hormels real crumbled bacon) Combine gently with hash browns. Mix melted butter with corn flakes and put on top. Bake @ 350* for 45 mins or until done.Grandma Moss
4 slices bacon, fried crisp
2 cans cream of chicken soup
2 cups sour cream
2 cups grated cheese
½ t. salt
1 med onion, chopped fine
1 cube butter
2 cups crushed corn flakes
Put hash brown in 9x13 pan. Combine soup, sour cream, cheese, onion, salt, and bacon. (Hormels real crumbled bacon) Combine gently with hash browns. Mix melted butter with corn flakes and put on top. Bake @ 350* for 45 mins or until done.Grandma Moss
Chicken Rolls
1 pkgs crescent rolls (8 per pkg)
4 chicken breasts cooked and diced
1 3oz pkg cream cheese
1 3oz pkg cream cheese w/ chives
1 4oz can sliced mushrooms
¼ cup melted butter
1 pkg cheese and garlic croutons, crushed
Gravy:
¼ cup butter
¼ cup flour
2 cups chicken broth or 2 t. chicken boullion dissolved in 2 cups water.
Mix chicken with cream cheeses and mushrooms. Flatten rolls and put ¼ to ½ cup chicken mixuture in roll. Fold the 2 corners together and pinch to seal in triangular shape. Dip in melted butter and crushed croutons. Bake on cookie sheet for 20-30 mins @ 350* or until golden brown.
Gravy:
Melt butter and add broth stirring constantly. Serve over hot chicken rolls.
Grandma Moss
4 chicken breasts cooked and diced
1 3oz pkg cream cheese
1 3oz pkg cream cheese w/ chives
1 4oz can sliced mushrooms
¼ cup melted butter
1 pkg cheese and garlic croutons, crushed
Gravy:
¼ cup butter
¼ cup flour
2 cups chicken broth or 2 t. chicken boullion dissolved in 2 cups water.
Mix chicken with cream cheeses and mushrooms. Flatten rolls and put ¼ to ½ cup chicken mixuture in roll. Fold the 2 corners together and pinch to seal in triangular shape. Dip in melted butter and crushed croutons. Bake on cookie sheet for 20-30 mins @ 350* or until golden brown.
Gravy:
Melt butter and add broth stirring constantly. Serve over hot chicken rolls.
Grandma Moss
Baked Beans
2 cans van camps pork & beans
1 lb ham
2 chopped onions
2 chopped green peppers
½ small bottle ketchup
1 cup brown sugar
6 T. worchestshire sauce
1 can chunk pineapple
Bake @ 250* for 2 ½ - 3 hours or cook on low on stove top.
Grandma Olive Moss
1 lb ham
2 chopped onions
2 chopped green peppers
½ small bottle ketchup
1 cup brown sugar
6 T. worchestshire sauce
1 can chunk pineapple
Bake @ 250* for 2 ½ - 3 hours or cook on low on stove top.
Grandma Olive Moss
Chicken Dressing Casserole
Boil 1 chicken or several breasts cup up. 2 Stove top stuffing mixes. Follow pkg directions and put on bottom of 9x13 pan. Put chicken on top
Sauce
3 cans cream of chicken soup
1 soup can chicken broth
½ cup milk
mix well
Pour sauce over chicken. Top with buttered bread crumbs or cheese. Bake @ 350* for 45 mins.
Grandma Moss
Sauce
3 cans cream of chicken soup
1 soup can chicken broth
½ cup milk
mix well
Pour sauce over chicken. Top with buttered bread crumbs or cheese. Bake @ 350* for 45 mins.
Grandma Moss
Surprise Salad
First Layer
2 cups crushed pretzels
¾ cup melted butter
3 T. sugar
Second Layer
8 oz cream cheese
1 can crushed pineapple, well drained
1 cup sugar
12 oz cool whip
Third Layer
6 oz raspberry jello
3 cups boiling water
1 pkg frozen raspberries
Mix pretzels, sugar, and butter. Press into 9x13. Bake @ 400* for 5 mins, cool. Mix cream cheese, sugar, and cool whip save a little aside to top when finished). Fold in pineapple. Spread mixture over crust. Dissolve jello in boiling water. Add frozen raspberries. Set until syrupy. Pour over cream cheese mixture. Place in fridge until set. Put more cool whip and crushed pretzels on top.
Grandma Moss
2 cups crushed pretzels
¾ cup melted butter
3 T. sugar
Second Layer
8 oz cream cheese
1 can crushed pineapple, well drained
1 cup sugar
12 oz cool whip
Third Layer
6 oz raspberry jello
3 cups boiling water
1 pkg frozen raspberries
Mix pretzels, sugar, and butter. Press into 9x13. Bake @ 400* for 5 mins, cool. Mix cream cheese, sugar, and cool whip save a little aside to top when finished). Fold in pineapple. Spread mixture over crust. Dissolve jello in boiling water. Add frozen raspberries. Set until syrupy. Pour over cream cheese mixture. Place in fridge until set. Put more cool whip and crushed pretzels on top.
Grandma Moss
Santa Cinnamon Salad
½ cup cinnamon candy
6 oz pkg cherry jello
15 oz can crushed pineapple and juice
2 cups chopped apples (or shredded)
1 cup finely chopped walnuts
Dissolve jello and candy in 2 cups boiling water then add remaining ingredients. Chill until set. Red food coloring may be added.
Grandma Moss
6 oz pkg cherry jello
15 oz can crushed pineapple and juice
2 cups chopped apples (or shredded)
1 cup finely chopped walnuts
Dissolve jello and candy in 2 cups boiling water then add remaining ingredients. Chill until set. Red food coloring may be added.
Grandma Moss
CHEESE SOUP
4-5 c. cubed potatoes Last 7 min stir in 1 c butter,6 chicken boullion cubes
c.carrots[ sliced] 1 Tbsp dry mustard, ½ tsp pepper. 2 # Velveeta
1 ½ c celery [chopped] cheese [cut into chunks] add 2 c. milk in ½ c. flour
2 ½ c. water Do not boil Stir frequently while cheese melts
Bring to boil & simmer 20 min. Serves 12-15
Add 1 pkg chopped broccoli
Kendra
c.carrots[ sliced] 1 Tbsp dry mustard, ½ tsp pepper. 2 # Velveeta
1 ½ c celery [chopped] cheese [cut into chunks] add 2 c. milk in ½ c. flour
2 ½ c. water Do not boil Stir frequently while cheese melts
Bring to boil & simmer 20 min. Serves 12-15
Add 1 pkg chopped broccoli
Kendra
ORANGE FREEZE
½ gal Orange sherbet,
½ gal Vanilla ice cream,
3-4 cans Sprite ;
let melt & refreeze. Good for sore throats.ike
Kendra
½ gal Vanilla ice cream,
3-4 cans Sprite ;
let melt & refreeze. Good for sore throats.ike
Kendra
DRY ICE ROOT BEER
1 bottle Root beer extract,
4 lbs sugar,
4 gallons water.
Mix together dissolve sugar before adding 5 # dry ice. Serves 60 people
Kendra
4 lbs sugar,
4 gallons water.
Mix together dissolve sugar before adding 5 # dry ice. Serves 60 people
Kendra
CHICKEN SALAD
3 ½ #s chicken breasts [shredded]
1 pkg onion soup mix
2 cans water chestnuts
4 stalks celery [sliced]
ADD SAUCE 2 c. mayonnaise
8 oz cream cheese
½ tsp garlic salt
½ tsp salt & pepper
MIX together eat in croissants
[add grapes or apples if wanted]
Kendra
1 pkg onion soup mix
2 cans water chestnuts
4 stalks celery [sliced]
ADD SAUCE 2 c. mayonnaise
8 oz cream cheese
½ tsp garlic salt
½ tsp salt & pepper
MIX together eat in croissants
[add grapes or apples if wanted]
Kendra
CLAM SAUCE
2 c. mushrooms [ sliced]
2 cloves garlic [minced]
½ c. butter
6 Tbsp flour
3- 6 ½ ounce clams drained [save the juice]
2 c. light cream
½ c. fresh parmesan cheese
2 Tbsp fresh parsley [chopped]
½ tsp pepper
Sauté mushrooms & garlic in butter in large skillet.
Stir flour gradually add clam juice and cream. Stir
Until mixture thickens Add clams, cheese, parsley &
Pepper. Serve over linguine or spinach pasta
Kendra
2 cloves garlic [minced]
½ c. butter
6 Tbsp flour
3- 6 ½ ounce clams drained [save the juice]
2 c. light cream
½ c. fresh parmesan cheese
2 Tbsp fresh parsley [chopped]
½ tsp pepper
Sauté mushrooms & garlic in butter in large skillet.
Stir flour gradually add clam juice and cream. Stir
Until mixture thickens Add clams, cheese, parsley &
Pepper. Serve over linguine or spinach pasta
Kendra
POSSE STEW
Ranch style beans
White beans
Pinto beans
Garbanzo beans
Kidney beans
1 can of each add 1 # cooked hamburgerEnjoy!
Kendra
White beans
Pinto beans
Garbanzo beans
Kidney beans
1 can of each add 1 # cooked hamburgerEnjoy!
Kendra
YUMMY CHICKEN
6 -8 chicken breasts
1 bottle Russian Dressing
1bottle California Light Dressing
1 can whole cranberries
1 can cranberry sauce
1 pkg Dried Onion soup mix
Cook in crock pot, serve over rice
Kendra
1 bottle Russian Dressing
1bottle California Light Dressing
1 can whole cranberries
1 can cranberry sauce
1 pkg Dried Onion soup mix
Cook in crock pot, serve over rice
Kendra
CHICKEN ROLL UPS
8 oz. cream cheese
¾ c mushrooms,
½ tsp pepper
dash of garlic & onion salt
2-3 chicken breasts chopped
MIX put in 2 pkgs crescent rolls
Dip in melted butter, roll in crushed stuffing mixed w/ parmesan cheese
Cook @ 375 15 min
SAUCE :1 can cream of chicken soup6 oz sour cream & ½ c milk
Kendra
¾ c mushrooms,
½ tsp pepper
dash of garlic & onion salt
2-3 chicken breasts chopped
MIX put in 2 pkgs crescent rolls
Dip in melted butter, roll in crushed stuffing mixed w/ parmesan cheese
Cook @ 375 15 min
SAUCE :1 can cream of chicken soup6 oz sour cream & ½ c milk
Kendra
CINNAMON JELL-O
4 sm cherry jello
4 shredded apples
¾ c. cinnamon candy
Melt in hot water before adding jelloServe Whip Cream on top
Kendra
4 shredded apples
¾ c. cinnamon candy
Melt in hot water before adding jelloServe Whip Cream on top
Kendra
Thursday, April 17, 2008
SUGAR COOKIES
1 c. shortening 4 tsp baking powder
2 c sugar 1 c. milk
2 eggs 2 tsp vanilla
2 tsp salt 6 c. flour
2 tsp soda
MIX in order given, roll out on floured board. Cook @ 400 for 5 min
BUTTERCREAM FROSTING
1 cube butter ½ c. shortening
1 lb. Powder sugar
1/2 cup shortening
1 tsp. vanilla
Mix all together, frost your yummy cookies, get a cold glass of milk. ENJOY!
Kendra
2 c sugar 1 c. milk
2 eggs 2 tsp vanilla
2 tsp salt 6 c. flour
2 tsp soda
MIX in order given, roll out on floured board. Cook @ 400 for 5 min
BUTTERCREAM FROSTING
1 cube butter ½ c. shortening
1 lb. Powder sugar
1/2 cup shortening
1 tsp. vanilla
Mix all together, frost your yummy cookies, get a cold glass of milk. ENJOY!
Kendra
GRATED APPLE PUDDING
3 large apples [grated] ½ tsp nutmeg
1 c. sugar 1 tsp cinnamon
1 egg ¼ c. shortening
1 tsp soda ½ c. nuts
½ tsp salt 1 c. flour
Mix in order given. ,Bake @ 350 in cookie sheet. 30 min. Cut in 2” squares serve with whip cream and
SAUCE ¾ c. brown sugar, 1 c. water,
2 Tbsp corn starch. Cook until thick add 1 tsp Vanilla and 1 cube butter.
Kendra
1 c. sugar 1 tsp cinnamon
1 egg ¼ c. shortening
1 tsp soda ½ c. nuts
½ tsp salt 1 c. flour
Mix in order given. ,Bake @ 350 in cookie sheet. 30 min. Cut in 2” squares serve with whip cream and
SAUCE ¾ c. brown sugar, 1 c. water,
2 Tbsp corn starch. Cook until thick add 1 tsp Vanilla and 1 cube butter.
Kendra
DEEP FRIED DILL PICKLES
1 c. flour
½ tsp salt
1 tsp baking powder
2 eggs [beaten]
1 Tbsp Melted shortening
½ c. milk
Mix four, salt & baking powder. Mix together eggs, shortening & milk add to dry ingredients. Cut dill pickle long ways dip into batter & fry. Eat w/ fry sauce.
Kendra
½ tsp salt
1 tsp baking powder
2 eggs [beaten]
1 Tbsp Melted shortening
½ c. milk
Mix four, salt & baking powder. Mix together eggs, shortening & milk add to dry ingredients. Cut dill pickle long ways dip into batter & fry. Eat w/ fry sauce.
Kendra
BRYCE’s CREAM PUFFS
1 c. water & 1 cube butter bring to boil
ADD 1 c. flour stir
ADD 4 eggs,1 @ a time stir, stir, stir.
Drop by TBSP on ungreased cookie sheet.
Cook @ 425 15 min. Let cool. Cut off tops, pull out insides and fill w/ pudding or salad or whatever. Can freeze in between tissue paper.
Bryce
ADD 1 c. flour stir
ADD 4 eggs,1 @ a time stir, stir, stir.
Drop by TBSP on ungreased cookie sheet.
Cook @ 425 15 min. Let cool. Cut off tops, pull out insides and fill w/ pudding or salad or whatever. Can freeze in between tissue paper.
Bryce
CASHEW CHICKEN
Marinate 1 lb chicken in 2 Tbsp Soy sauce
1 tsp salt, 1 tsp sugar
Cook cut up chicken in a wok until no longer pink., remove chicken wipe out pan add 1 Tbsp oil , 1 tsp salt ,1 bag frozen peas & carrots. Cook 2 min add 5 oz cashews. In cup mix 1 Tbsp corn starch w/ 10 Tbsp water. dump into vegetables , add chicken and 2-3 Tbsp Oyster sauce. Serve over rice.
Kendra
1 tsp salt, 1 tsp sugar
Cook cut up chicken in a wok until no longer pink., remove chicken wipe out pan add 1 Tbsp oil , 1 tsp salt ,1 bag frozen peas & carrots. Cook 2 min add 5 oz cashews. In cup mix 1 Tbsp corn starch w/ 10 Tbsp water. dump into vegetables , add chicken and 2-3 Tbsp Oyster sauce. Serve over rice.
Kendra
CHERRY CRUNCH
1 c sugar
1 c oatmeal
½ c flourMIX together and add ½ c melted butter. Press ½ of the mixture into 8 x 8 pan pour 1 can cherry pie filling over top cover w/ rest of mix. Bake at 375 for 45 min. Serve w/ whip cream or ice cream
Kendra
1 c oatmeal
½ c flourMIX together and add ½ c melted butter. Press ½ of the mixture into 8 x 8 pan pour 1 can cherry pie filling over top cover w/ rest of mix. Bake at 375 for 45 min. Serve w/ whip cream or ice cream
Kendra
PEANUT BUTTER SQUARES
1 c. peanut butter
1 pkg crushed graham crackers
1 c butter
1 lb powdered sugarMelt butter add peanut butter and cracker crumbs then powdered sugar. Press into cake pan cover w/ 1 bag melted chocolate chips, Let it set up then cut into squares
Kendra
1 pkg crushed graham crackers
1 c butter
1 lb powdered sugarMelt butter add peanut butter and cracker crumbs then powdered sugar. Press into cake pan cover w/ 1 bag melted chocolate chips, Let it set up then cut into squares
Kendra
ORANGE JULIUS
6 oz can orange juice
1 ½ cans milk
1 ½ cans water
½ c sugar
1 tsp vanillaMix in a blender and add ice
Kendra
1 ½ cans milk
1 ½ cans water
½ c sugar
1 tsp vanillaMix in a blender and add ice
Kendra
SWEDISH PANCAKES
3 eggs
2 ½ c. milk
1 ½ c flour
1 tsp salt
2 tsp sugar
3 melted Tbsp butterMix in blender, cook on hot griddle serve rolled up w/ strawberries, whip cream & syrup
Kendra
2 ½ c. milk
1 ½ c flour
1 tsp salt
2 tsp sugar
3 melted Tbsp butterMix in blender, cook on hot griddle serve rolled up w/ strawberries, whip cream & syrup
Kendra
AUNT DONNA’s CARMEL CORN
1 lb brown sugar
1 c. Karo syrup
MIX & ADD
1 can Eagle brand milk
1 cube butter dash saltCook bring to boil 2 min stir all the time and pour over large bowl popped corn
1 c. Karo syrup
MIX & ADD
1 can Eagle brand milk
1 cube butter dash saltCook bring to boil 2 min stir all the time and pour over large bowl popped corn
Meatloaf
1 ¼ lb. ground beef
½ cup chopped onion
2 medium grated carrots
1 cup cracker crumbs
2 eggs, beaten
2 tbls green pepper
½ tsp salt
1/8 tsp thyme
1/8 tsp marjoram
1 crushed bay leaf
Mix all ingredients well. Press into baking dish and top with a mixture of 3 tbls brown sugar, ½ cup catsup, and 2 tbls mustard. Bake at 350 degrees for 1 hour.
Alisha
½ cup chopped onion
2 medium grated carrots
1 cup cracker crumbs
2 eggs, beaten
2 tbls green pepper
½ tsp salt
1/8 tsp thyme
1/8 tsp marjoram
1 crushed bay leaf
Mix all ingredients well. Press into baking dish and top with a mixture of 3 tbls brown sugar, ½ cup catsup, and 2 tbls mustard. Bake at 350 degrees for 1 hour.
Alisha
Yummy Chicken Stir-fry
8 oz angel hair pasta (uncooked)
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Kraft Asian Toasted Sesame Dressing
2 tbls soy sauce
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp crushed red pepper
1/3 cup cashews
Cook pasta, add broccoli to the boiling water for the last 3 minutes of pasta cooking time.
Meanwhile: Spray nonstick skillet, turn stove to medium high and add chicken. Cook chicken thoroughly. Then stir in dressing, soy sauce, ginger, garlic, crushed red pepper; cook 1 minute.
Drain pasta and broccoli, combine with chicken and toss lightly. Sprinkle with cashews.
Alisha
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Kraft Asian Toasted Sesame Dressing
2 tbls soy sauce
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp crushed red pepper
1/3 cup cashews
Cook pasta, add broccoli to the boiling water for the last 3 minutes of pasta cooking time.
Meanwhile: Spray nonstick skillet, turn stove to medium high and add chicken. Cook chicken thoroughly. Then stir in dressing, soy sauce, ginger, garlic, crushed red pepper; cook 1 minute.
Drain pasta and broccoli, combine with chicken and toss lightly. Sprinkle with cashews.
Alisha
Mock Café Rio Chicken Salad
Chicken:
7 chicken breasts
2 cans Rotelle brand tomatoes with diced chilies
1 can pinto beans
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
Dash Tabasco
Dash lime juice
Cook all day in crock pot on low. Shred
Rice:
2 cups water
2 tsp minced garlic
½ bunch cilantro
1 can green chilies
1 tsp salt
1 tbls butter
½ onion
Combine above ingredients in a food processor until pureed.
Add:
4 cups chicken broth
Bring to a boil then add:
3 cups rice
Simmer 20 minutes then remove from heat and add 2 cans pinto beans.
Dressing:
½ bunch cilantro
1 avocado (optional)
1 jalapeño
1 can green chilies
2 tomatillos
Dash lime juice
Puree in food processor. Then add to:
1 buttermilk ranch pkg made with sour cream and milk
Alisha
7 chicken breasts
2 cans Rotelle brand tomatoes with diced chilies
1 can pinto beans
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
Dash Tabasco
Dash lime juice
Cook all day in crock pot on low. Shred
Rice:
2 cups water
2 tsp minced garlic
½ bunch cilantro
1 can green chilies
1 tsp salt
1 tbls butter
½ onion
Combine above ingredients in a food processor until pureed.
Add:
4 cups chicken broth
Bring to a boil then add:
3 cups rice
Simmer 20 minutes then remove from heat and add 2 cans pinto beans.
Dressing:
½ bunch cilantro
1 avocado (optional)
1 jalapeño
1 can green chilies
2 tomatillos
Dash lime juice
Puree in food processor. Then add to:
1 buttermilk ranch pkg made with sour cream and milk
Alisha
Neiman-Marcus Cookies
1 cup butter
12 oz. chocolate chips
2 cups flour
1 cup brown sugar
1 teaspoon soda
½ teaspoon salt
1 cup sugar
½ Hershey Bar grated (4 oz)
2 ½ cups blended oatmeal
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped nuts (optional)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes around 56 cookies.
Alisha
12 oz. chocolate chips
2 cups flour
1 cup brown sugar
1 teaspoon soda
½ teaspoon salt
1 cup sugar
½ Hershey Bar grated (4 oz)
2 ½ cups blended oatmeal
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped nuts (optional)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes around 56 cookies.
Alisha
Coconut Chicken
4-6 Chicken breasts
1 cup butter milk
2 cups coconut
1 cup bread crumbs
In resealable plastic bag marinate the chicken and butter milk overnight.
In another resealable bag mix coconut and bread crumbs.
Place 1 chicken breast in crumb bag and coat thoroughly with crumbs, pressing mixture into both sides. Place chicken on sprayed baking pan. Repeat with remaining chicken. Sprinkle remaining coconut evenly over tops, press into chicken. Spray chicken with pan spray.
Bake at 400 degrees for 20 minutes.
Alisha
1 cup butter milk
2 cups coconut
1 cup bread crumbs
In resealable plastic bag marinate the chicken and butter milk overnight.
In another resealable bag mix coconut and bread crumbs.
Place 1 chicken breast in crumb bag and coat thoroughly with crumbs, pressing mixture into both sides. Place chicken on sprayed baking pan. Repeat with remaining chicken. Sprinkle remaining coconut evenly over tops, press into chicken. Spray chicken with pan spray.
Bake at 400 degrees for 20 minutes.
Alisha
Muffins
1¾ cups flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup oil
Mix dry ingredients together, and then add egg, milk, and oil. Combine until moistened, scoop into tins. Cook 400 degrees for 20 minutes.
Alisha
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup oil
Mix dry ingredients together, and then add egg, milk, and oil. Combine until moistened, scoop into tins. Cook 400 degrees for 20 minutes.
Alisha
Wednesday, April 16, 2008
Chunky Potato Soup
3 cups water
6 chicken bullion cubes
¾ cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
5 cups potatoes, cut up
2 teaspoons salt
2 teaspoons Italian seasoning
Bring to a boil then lower heat and simmer 20-30 minutes until veggies are tender. Mash mixture slightly.
Add:
2 cups milk
Bring back to a boil and cook 1-2 minutes
Serve with muffins
Alisha
6 chicken bullion cubes
¾ cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
5 cups potatoes, cut up
2 teaspoons salt
2 teaspoons Italian seasoning
Bring to a boil then lower heat and simmer 20-30 minutes until veggies are tender. Mash mixture slightly.
Add:
2 cups milk
Bring back to a boil and cook 1-2 minutes
Serve with muffins
Alisha
Microwave Granola
2 ½ cups oatmeal
½ cup wheat germ
¼ cup olive or canola oil
1/3 cup honey
½ cup nuts
Mix, then cook in microwave at 80% for 2 minutes. Then cook for 3 minutes, stirring every 30 seconds. Put on wax paper. Add dried fruit after cooking.
You can also add coconut, pumpkin, sesame, or sunflower seeds to granola.
Alisha
½ cup wheat germ
¼ cup olive or canola oil
1/3 cup honey
½ cup nuts
Mix, then cook in microwave at 80% for 2 minutes. Then cook for 3 minutes, stirring every 30 seconds. Put on wax paper. Add dried fruit after cooking.
You can also add coconut, pumpkin, sesame, or sunflower seeds to granola.
Alisha
Beef Lasagna
1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
14 ½ ounces whole tomatoes, undrained
15 ounces tomato sauce
8 uncooked lasagna noodles
2 cups small curd cottage cheese
½ cup grated parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese
1. Cook beef, onion and garlic in skillet over medium heat, until beef is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350 degrees. Cook noodles as directed on package
4. While noodles are cooking, mix cottage cheese, ¼ cup of the parmesan cheese, the oregano, and remaining 1 tablespoon parsley.
5. Drain noodles. Spread ½ of the beef mixture in ungreased 13 x 9 baking dish. Top with 4 noodles. Spread one half of the cheese mixture over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining ¼ cup parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Alisha
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
14 ½ ounces whole tomatoes, undrained
15 ounces tomato sauce
8 uncooked lasagna noodles
2 cups small curd cottage cheese
½ cup grated parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese
1. Cook beef, onion and garlic in skillet over medium heat, until beef is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350 degrees. Cook noodles as directed on package
4. While noodles are cooking, mix cottage cheese, ¼ cup of the parmesan cheese, the oregano, and remaining 1 tablespoon parsley.
5. Drain noodles. Spread ½ of the beef mixture in ungreased 13 x 9 baking dish. Top with 4 noodles. Spread one half of the cheese mixture over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining ¼ cup parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Alisha
Easy Taco Soup
2 cups chopped cooked chicken
1 can drained kidney beans
1 can drained black beans
1 large can diced tomatoes
1 can corn
1 cup salsa
1 cup water
1 package taco seasoning
Heat everything in a pot. Add cheese on top. Serve with chips.
Alisha
1 can drained kidney beans
1 can drained black beans
1 large can diced tomatoes
1 can corn
1 cup salsa
1 cup water
1 package taco seasoning
Heat everything in a pot. Add cheese on top. Serve with chips.
Alisha
Vegetable Dip
1 cup sour cream
1 cup mayo
1 T. dry minced onion (if you place onion in just a little bit of water from a few mins, to let it soften, it won’t be crunchy in the dip)
1 t. minced dill weed
1 t. bon appetite
1 t. lemon juice
Combine all and refrigerate.
Jeanette
1 cup mayo
1 T. dry minced onion (if you place onion in just a little bit of water from a few mins, to let it soften, it won’t be crunchy in the dip)
1 t. minced dill weed
1 t. bon appetite
1 t. lemon juice
Combine all and refrigerate.
Jeanette
7 Layer Dip
1 can refried beans
2 avocado’s, mashed
mayo
lemon juice
salt
onion salt
mix all to taste. Layer refried bean, then mayo mix, sour cream, tomatoes, olives, and cheese.
Jeanette/Kelly
2 avocado’s, mashed
mayo
lemon juice
salt
onion salt
mix all to taste. Layer refried bean, then mayo mix, sour cream, tomatoes, olives, and cheese.
Jeanette/Kelly
Mozzarella Ranch Bread
2 cups shredded mozzarella
¾ cup ranch dressing (with bacon opt) mix
1 loaf of French bread, sliced lengthwise
2 T. butter
Mix ranch and butter and spread on French bread and place on baking sheet. Broil 4 in from heat until golden brown (watch closely), remove from oven and spread cheese, put back in oven until melted.
Jeanette
¾ cup ranch dressing (with bacon opt) mix
1 loaf of French bread, sliced lengthwise
2 T. butter
Mix ranch and butter and spread on French bread and place on baking sheet. Broil 4 in from heat until golden brown (watch closely), remove from oven and spread cheese, put back in oven until melted.
Jeanette
Zucchini Bread
3 eggs
2 cups sugar
2 cups zucchini, shredded
1 t. vanilla
Mix together, and then add
3 cups flour
1 t. salt
1 t. baking soda
2 t. cinnamon
¼ t. nutmeg
½ t. baking powder
Pour into loaf pans and bake @ 325* for 1 hr, or until inserted toothpick comes out clean. Yields 2 loaves
Jeanette
2 cups sugar
2 cups zucchini, shredded
1 t. vanilla
Mix together, and then add
3 cups flour
1 t. salt
1 t. baking soda
2 t. cinnamon
¼ t. nutmeg
½ t. baking powder
Pour into loaf pans and bake @ 325* for 1 hr, or until inserted toothpick comes out clean. Yields 2 loaves
Jeanette
Banana Bread
2-3 ripe bananas
½ t. salt
½ cup shortening or margarine
2 egg yolks
½ cup brown sugar
1 cup sugar
1 cup nuts
1 t. soda
1 T. water
2 cups flour (or more)
2 beaten egg whites
Mix all ingredients, except egg whites.
Beat egg whites, and then fold into mixture. Bake @ 300-325* for 1 - 1 ¼ hours. (Until inserted toothpick comes out clean)
Jeanette
½ t. salt
½ cup shortening or margarine
2 egg yolks
½ cup brown sugar
1 cup sugar
1 cup nuts
1 t. soda
1 T. water
2 cups flour (or more)
2 beaten egg whites
Mix all ingredients, except egg whites.
Beat egg whites, and then fold into mixture. Bake @ 300-325* for 1 - 1 ¼ hours. (Until inserted toothpick comes out clean)
Jeanette
Pull-a-part sticky buns
24 Rhodes dinner rolls, thawed slightly but still cold
½ box butterscotch pudding mix, non-instant
½ cup pecans, chopped
½ cup brown sugar
½ cup butter or margarine
Thaw rolls until soft (about 2 hours at room temp.) If you are in a hurry you can place 6 at a time in the microwave on defrost for 30 seconds to 1 min. Spray Bundt pan. Cut rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (microwave about 1 ½ mins.) Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with the top of the Bundt pan. Carefully remove plastic wrap. Bake @ 350* for 30-35 mins. Cover with foil the last 15 mins. Immediately after baking, loosen sides of the pan with a knife and invert onto a serving plate.
Toni/Rhodes Rolls
½ box butterscotch pudding mix, non-instant
½ cup pecans, chopped
½ cup brown sugar
½ cup butter or margarine
Thaw rolls until soft (about 2 hours at room temp.) If you are in a hurry you can place 6 at a time in the microwave on defrost for 30 seconds to 1 min. Spray Bundt pan. Cut rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (microwave about 1 ½ mins.) Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with the top of the Bundt pan. Carefully remove plastic wrap. Bake @ 350* for 30-35 mins. Cover with foil the last 15 mins. Immediately after baking, loosen sides of the pan with a knife and invert onto a serving plate.
Toni/Rhodes Rolls
Apple Pudding
2 cups sugar
2 eggs
1 cube butter
4 cups apples
Stir, and then add
2 cups flour
1 t. vanilla
2 t. cinnamon
2 t. baking soda
½ t. salt
1 t. nutmeg
1 cup chopped nuts
Bake @ 350* for 45 mins
Sauce:
1 cube butter
1 cup sugar
½ cup canned milk
1 t. vanilla
Heat through, but DO NOT BOIL!
Pour over cake when it’s done.
Jeanette
2 eggs
1 cube butter
4 cups apples
Stir, and then add
2 cups flour
1 t. vanilla
2 t. cinnamon
2 t. baking soda
½ t. salt
1 t. nutmeg
1 cup chopped nuts
Bake @ 350* for 45 mins
Sauce:
1 cube butter
1 cup sugar
½ cup canned milk
1 t. vanilla
Heat through, but DO NOT BOIL!
Pour over cake when it’s done.
Jeanette
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