This is the recipe that I use often! It is fairly easy and delicious!
Makes wonderful cinnamon rolls, rolls, scones, and bread!
1/4 cup yeast
4 cups warm water
1 cup sugar
2TBSP. salt
1 cup melted butter
4 cups milk
6 eggs
18 to 20 cups flour
Soften Yeast in warm water and sugar. Add remaining ingredients, one by one, and mix well! Let rise untilo double builk. Punch down and let rise again. Shape into loaves and let rise. Bake at 350 degrees for 30 minutes! Makes 9 loaves.
Thursday, October 29, 2009
Wednesday, October 28, 2009
Hopscotch Cookies!
Hopscotch Cookies
Mix one pkg. butterscotch morsels in mircrowave. Stir in 1/2 cup peanut butter. Mix in 3 oz. chow mein noodles. Add 2 cups miniature marshmallows in a large bowl. Add butterscotch and mix thoroughly. Drop onto waxed paper and chill.
Mix one pkg. butterscotch morsels in mircrowave. Stir in 1/2 cup peanut butter. Mix in 3 oz. chow mein noodles. Add 2 cups miniature marshmallows in a large bowl. Add butterscotch and mix thoroughly. Drop onto waxed paper and chill.
Chocolate Rolo Cookies!
Quick, easy, and GOOD! :)
Chocolate Rolo Cookies
1 chocolate cake mix
1/2 cup oil
2 eggs 2 TBSP. flour
Mix together, put rolos in the middle. Roll in sugar and bake at 350 degrees for 11 minutes!
Chocolate Rolo Cookies
1 chocolate cake mix
1/2 cup oil
2 eggs 2 TBSP. flour
Mix together, put rolos in the middle. Roll in sugar and bake at 350 degrees for 11 minutes!
Monster Cookies
Monster Cookies
6 eggs, beaten
1 cup butter
2 cups brown sugar
3 cups peanut butter
1/2 tbsp. light corn syrup
2 cups sugar
1/2 tbsp. vanilla
4 tsp. baking soda
9 cups oatmeal
16 oz. M & M's
16 oz chocolate chips
Preheat oven to 350 degrees. Mix together eggs, butter, brown sugar, and peanut butter. Add corn syrup and vanilla. Add dry ingredients and mix well. Add M&M's and/or chocolate chips. Bake at 350 degrees for 10 minutes.
6 eggs, beaten
1 cup butter
2 cups brown sugar
3 cups peanut butter
1/2 tbsp. light corn syrup
2 cups sugar
1/2 tbsp. vanilla
4 tsp. baking soda
9 cups oatmeal
16 oz. M & M's
16 oz chocolate chips
Preheat oven to 350 degrees. Mix together eggs, butter, brown sugar, and peanut butter. Add corn syrup and vanilla. Add dry ingredients and mix well. Add M&M's and/or chocolate chips. Bake at 350 degrees for 10 minutes.
Pineapple Cake
Pineapple Cake
1 1/2 cup sugar
2 cups flour
2 cups crushed pineapple and juice
1 tsp vanilla
1 egg and 1 egg white (save yolk for topping)
2 tsp. soda
Mix well and pour into greased 9 x 13 pan. Bake at 30-40 minutes at 350 degrees.
Toppings: (start 10 minutes before cake is done)
6 TBSP. margarine
2/3 cup sugar
3/4 cup evaporated milk
1 egg yolk
Mix and boil for 6 minutes over medium heat, stirring constantly. Cool cake for 5 minutes, then pour topping over warm cake.
1 1/2 cup sugar
2 cups flour
2 cups crushed pineapple and juice
1 tsp vanilla
1 egg and 1 egg white (save yolk for topping)
2 tsp. soda
Mix well and pour into greased 9 x 13 pan. Bake at 30-40 minutes at 350 degrees.
Toppings: (start 10 minutes before cake is done)
6 TBSP. margarine
2/3 cup sugar
3/4 cup evaporated milk
1 egg yolk
Mix and boil for 6 minutes over medium heat, stirring constantly. Cool cake for 5 minutes, then pour topping over warm cake.
Chocolate Chip Oatmeal Cake
Chocolate Chip Oatmeal Cake
1 3/4 cup boiling water
1 cup oatmeal
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 cups flour
1 tsp. soda
1/2 tsp. salt
2 TBSP. cocoa
1 cup chocolate chips (save 1/4 cup for the top)
1/2 cup nuts (optional)
Preheat oven to 350 degrees. Pour boiling water over oats and butter in mixing bowl and let stand for 10 minutes.
Add sugars and eggs and mix until well blended.
Add remaining ingredients (reserving 1/4 cups chocolate chips) and mix well.
Pour batter into 9 x 13 pan and sprinkle reserved chocolate chips on top.
Bake at 350 degrees for 30 minutes or until center is done. (Use toothpick to test.)
This cake is heaven on earth when served with vanilla ice cream! :)
1 3/4 cup boiling water
1 cup oatmeal
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 cups flour
1 tsp. soda
1/2 tsp. salt
2 TBSP. cocoa
1 cup chocolate chips (save 1/4 cup for the top)
1/2 cup nuts (optional)
Preheat oven to 350 degrees. Pour boiling water over oats and butter in mixing bowl and let stand for 10 minutes.
Add sugars and eggs and mix until well blended.
Add remaining ingredients (reserving 1/4 cups chocolate chips) and mix well.
Pour batter into 9 x 13 pan and sprinkle reserved chocolate chips on top.
Bake at 350 degrees for 30 minutes or until center is done. (Use toothpick to test.)
This cake is heaven on earth when served with vanilla ice cream! :)
Best Ever Chocolate Cake!
Best-Ever Chocolate Cake
3 cups all purpose
2 cups sugar
6 TBSP. baking cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
2/3 cup vegetable oil
2 tsp. white vinegar
2 tsp. vanilla
In mixing bowl, combine the first five ingredients. Add the water, oil, vinegar, and vanilla. Beat on low speed for 1 minutes. Beat on medium for 1 minute. Pour into a greased 13 x9 pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack.
Frosting:
1 cup cold milk
1 pkg. (3.0 oz) instant chocolate pudding mix
1 carton (8 oz) frozen, whipped topping, thawed
For frosting, in a mixing bowl, beat the milk, and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers!
3 cups all purpose
2 cups sugar
6 TBSP. baking cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
2/3 cup vegetable oil
2 tsp. white vinegar
2 tsp. vanilla
In mixing bowl, combine the first five ingredients. Add the water, oil, vinegar, and vanilla. Beat on low speed for 1 minutes. Beat on medium for 1 minute. Pour into a greased 13 x9 pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack.
Frosting:
1 cup cold milk
1 pkg. (3.0 oz) instant chocolate pudding mix
1 carton (8 oz) frozen, whipped topping, thawed
For frosting, in a mixing bowl, beat the milk, and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers!
Tuesday, October 27, 2009
I found this recipe on http://realmomkitchen.blogspot.com This was the recipe exactly as she had to posted.
I added how I changed it on the side!
Baked Ziti
1lb ground beef (I didn't add any Hamburger)
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained) ( I used whole wheat pasta and it wasn't ziti, but still worked and tasted great!)
2 cups shredded mozzarella cheese (I used part colby jack cheese)
1 cup grated parmesan cheese
I sprinkled FRESH PARSLEY on ours!
1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.
2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.
3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.
Coconut Bread
Coconut Bread
4 eggs
2 cups sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup coconut
Combine eggs, sugar, oil, and flavoring and mix well. Add dry ingredients, mixing well as you add the buttermilk slowly. Stir in the coconut. Makes 2 loaves or 1 bundt pan. Grease and flour pan of choice very well. Bake at 325 degrees for about 1 hour and 15 minutes or until done when tested and golden brown.
Glaze:
Combine 1 cup sugar, 1/2 cup water, and 2 TBSP. butter. Boil for 5 minutes and then add 1 tsp. coconut flavoring. Pour syrup over hot bread.
A really yummy treat!
4 eggs
2 cups sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup coconut
Combine eggs, sugar, oil, and flavoring and mix well. Add dry ingredients, mixing well as you add the buttermilk slowly. Stir in the coconut. Makes 2 loaves or 1 bundt pan. Grease and flour pan of choice very well. Bake at 325 degrees for about 1 hour and 15 minutes or until done when tested and golden brown.
Glaze:
Combine 1 cup sugar, 1/2 cup water, and 2 TBSP. butter. Boil for 5 minutes and then add 1 tsp. coconut flavoring. Pour syrup over hot bread.
A really yummy treat!
Pasta and Fruit Salad
Pasta and Fruit Salad
1/2 box bowtie pasta
1/2 box spiral pasta
4 cups boiled, diced, chicken breasts
1 1/2 cup finely chopped celery
1 1/2 cup whole red seedless grapes
1 cup dried cranberries
1 1/2 to 2 cups cashews
1 (15 oz.) can tidbits pineapple
2 cups mandarin oranges
1 bottle kraft Coleslaw dressing
1/2 cup mayo
Mix all ingredients except oranges, cashews. Add the cashews and oranges just before serving.
1/2 box bowtie pasta
1/2 box spiral pasta
4 cups boiled, diced, chicken breasts
1 1/2 cup finely chopped celery
1 1/2 cup whole red seedless grapes
1 cup dried cranberries
1 1/2 to 2 cups cashews
1 (15 oz.) can tidbits pineapple
2 cups mandarin oranges
1 bottle kraft Coleslaw dressing
1/2 cup mayo
Mix all ingredients except oranges, cashews. Add the cashews and oranges just before serving.
Layered Summertime Salad!
Layered Summertime Salad
2 cups uncooked gemilli(twist) pasta (8 oz.)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, cooked crispy and crumbled (I used Oscar Meyer Real Bacon Bits)
1 cup mayo
1/2 cup shredded colby jack cheese
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp garlic powder
4 cups bite size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower
1 cup broccoli
1 large red pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water, drain. In medium bowl, mix pasta, onions, and half the bacon. In small bowl, mix mayo, cheese, lemon juice, sugar, and garlic powder. In 3 1/2 quart salad bowl layer salad greens, pasta mixture, pea pods, cauliflower, broccoli, and bell pepper. Pour mayo mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
2 cups uncooked gemilli(twist) pasta (8 oz.)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, cooked crispy and crumbled (I used Oscar Meyer Real Bacon Bits)
1 cup mayo
1/2 cup shredded colby jack cheese
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp garlic powder
4 cups bite size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower
1 cup broccoli
1 large red pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water, drain. In medium bowl, mix pasta, onions, and half the bacon. In small bowl, mix mayo, cheese, lemon juice, sugar, and garlic powder. In 3 1/2 quart salad bowl layer salad greens, pasta mixture, pea pods, cauliflower, broccoli, and bell pepper. Pour mayo mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
Craisen Salad
Craisen Salad
1 bag coleslaw mix
1 bag romaine lettuce
1 bag baby spinach
green onions, chopped
1 Brianna's poppy seed dressing
2 cups craisens
1 bottle dry roasted peanutes
Mix all salads. Before you serve add dressing, craisens, and peanuts. Toss.
1 bag coleslaw mix
1 bag romaine lettuce
1 bag baby spinach
green onions, chopped
1 Brianna's poppy seed dressing
2 cups craisens
1 bottle dry roasted peanutes
Mix all salads. Before you serve add dressing, craisens, and peanuts. Toss.
Potato Chowder
Potato Chowder
8 cups diced peeled potatoes
1/3 cup chopped onion
3 can (14 1/2 ounce each) chicken broth (you can make your own with boullion cubes)
1 can (10 3/4 oz.) cream of chickn soup, undiluted
1/4 tsp. pepper
1 package, (8 oz.) cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (or Hormel bacon)
Snipped chives
In a slow cooker, combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, cheese, and chives if desired. Makes 12 servings (3 quarts).
8 cups diced peeled potatoes
1/3 cup chopped onion
3 can (14 1/2 ounce each) chicken broth (you can make your own with boullion cubes)
1 can (10 3/4 oz.) cream of chickn soup, undiluted
1/4 tsp. pepper
1 package, (8 oz.) cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (or Hormel bacon)
Snipped chives
In a slow cooker, combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, cheese, and chives if desired. Makes 12 servings (3 quarts).
Pizza Dough
Pizza Dough
2 3/4 to 3 1/4 cup flour (also good with wheat flour!!)
1 TBSP. yeast
1 cup warm water
2 TBSP. oil
1/3 cup Parmesan cheese
Mix and knead for a couple minutes. Let raise for 10 to 15 minutes. Roll and shape in pan. Prick with a fork. Bake at 400 degrees until it just starts to turn golden brown. Take it out and spread with sauce, cheese, and you favorite toppings. Place back in the oven and cook until cheese is good and melted.
~I liked to spread my pan with butter and sprinkle with garlic powder before I put the pizza dough on it!
2 3/4 to 3 1/4 cup flour (also good with wheat flour!!)
1 TBSP. yeast
1 cup warm water
2 TBSP. oil
1/3 cup Parmesan cheese
Mix and knead for a couple minutes. Let raise for 10 to 15 minutes. Roll and shape in pan. Prick with a fork. Bake at 400 degrees until it just starts to turn golden brown. Take it out and spread with sauce, cheese, and you favorite toppings. Place back in the oven and cook until cheese is good and melted.
~I liked to spread my pan with butter and sprinkle with garlic powder before I put the pizza dough on it!
Sweet and Sour Chicken
The first time I made this Spencer was positive that I had bought it! It took some time before he actually believed that I made it!!!
Sweet and Sour Chicken
3 eggs, beaten
4 chicken breats, chunks
Mix:
1 tsp garlic salt
1/2 cup flour
1/2 cup corn starch
Topping: (I double this)
3/4 cup sugar
1/4 cup vinegar
1 tsp. accent
1 Tbsp. soy sauce
4 Tbsp. ketchup
Beat eggs; mix garlic, salt, flour, and corn starch. Dip chicken chunks in egg mix, then roll chicken in flour mixture. Put small amount of cooking oil in pan and fry chicken until brown. Placed in a greased glass pan. Mix up topping in order given. Pour over chicken. Bake at 350 degrees for 35 minutes. Serve over rice.
Chicken Cacciatore
Chicken Cacciatore
Olive oil
1 clove garlic, pressed
1 onion, cut in large pieces
1/2 green pepper, cut in large pieces
1 carton mushrooms, washed and quartered
Basil, Thyme, Oregano
1 can petite diced tomatoes
Newman's Own Marinara
1 cup chicken stock
8-10 chicken breats (salt/pepper/garlic powder)
Mozzarella cheese
Angel Hair Pasta
Saute garlic, onion and green pepper in olive oil. Add mushrooms and lightly cook. Add herbs (fresh is possible), tomatoes, marinara, and chicken stock. Set aside. (this can be made ahead and refrigerated or simmered in a crock pot until ready to cook chicken.
Season chicken breasts with salt, pepper, and garlic powder. Lightly brown in olive oil. (If marinara sauce was refrigerated, warm before combining with chicken.) Pour red sauce in large lasagna dish or cake pan. Place chicken breasts on top and pushing into sauce. Bake at 350 degrees for 30-40 minutes. Melt mozzarella on top during last 10 minutes (optional)
Cook angel hair pasta according to directions on package (don't overcook)
When cooking times is complete pour 4 cups or so of cold water into angel hair. This will keep the pasta until ready to serve with chicken, but it will stop the cooking and it won't be sticky.
Serve chicken over the angel hair pasta!
Olive oil
1 clove garlic, pressed
1 onion, cut in large pieces
1/2 green pepper, cut in large pieces
1 carton mushrooms, washed and quartered
Basil, Thyme, Oregano
1 can petite diced tomatoes
Newman's Own Marinara
1 cup chicken stock
8-10 chicken breats (salt/pepper/garlic powder)
Mozzarella cheese
Angel Hair Pasta
Saute garlic, onion and green pepper in olive oil. Add mushrooms and lightly cook. Add herbs (fresh is possible), tomatoes, marinara, and chicken stock. Set aside. (this can be made ahead and refrigerated or simmered in a crock pot until ready to cook chicken.
Season chicken breasts with salt, pepper, and garlic powder. Lightly brown in olive oil. (If marinara sauce was refrigerated, warm before combining with chicken.) Pour red sauce in large lasagna dish or cake pan. Place chicken breasts on top and pushing into sauce. Bake at 350 degrees for 30-40 minutes. Melt mozzarella on top during last 10 minutes (optional)
Cook angel hair pasta according to directions on package (don't overcook)
When cooking times is complete pour 4 cups or so of cold water into angel hair. This will keep the pasta until ready to serve with chicken, but it will stop the cooking and it won't be sticky.
Serve chicken over the angel hair pasta!
Chicken Noodle Soup!
I love this chicken noodle soup recipe! It is delicious and simple!
Chicken Noodle Soup
These are rough measurements! You many add more or less to your tastes and likes!
3-5 chicken breasts
1 cup chopped celery
1 tbsp. dry onion flakes
3 carrots, grated
1 tbsp dried parsley
2 tbsp. chicken bouillon (I usually add more)
salt and pepper to tast
4-5 cups egg noodles, uncooked
2 cans cream of chicken soup
1/2 to 1 cup sour cream
Simmer chicken, celery, onion, carrots, parsley, bouillon, salt and pepper in water until meat is cooked. Add egg noodles and cream of chicken soup. Cook until noodles are tender. Add sour cream, heat through. Serve.
Chicken Noodle Soup
These are rough measurements! You many add more or less to your tastes and likes!
3-5 chicken breasts
1 cup chopped celery
1 tbsp. dry onion flakes
3 carrots, grated
1 tbsp dried parsley
2 tbsp. chicken bouillon (I usually add more)
salt and pepper to tast
4-5 cups egg noodles, uncooked
2 cans cream of chicken soup
1/2 to 1 cup sour cream
Simmer chicken, celery, onion, carrots, parsley, bouillon, salt and pepper in water until meat is cooked. Add egg noodles and cream of chicken soup. Cook until noodles are tender. Add sour cream, heat through. Serve.
Good Punch!
Good Punch!
1 ( 6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 tsp vanilla
1 tsp. almond extract
1 cup sugar
9 cups water
1 quart 7-up
Mix all together except 7-up! Chill. Add 7-up just before serving.
1 ( 6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 tsp vanilla
1 tsp. almond extract
1 cup sugar
9 cups water
1 quart 7-up
Mix all together except 7-up! Chill. Add 7-up just before serving.
Chocolate-Peanut Butter Cookie Treats!
These cookie are similar to "Muddy Buddy" They are really good! I took them to a party and everyone loved them!
Chocolate-Peanut Butter Cookie Treats!
Cookies:
1 pouch (1 lb. 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Coating
1 cup semisweet chocolate chips (6 oz.)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
1. Heat over to 375 degrees. In a large bowl, stir cookie mix, oil, water, and egg until soft dough forms.
2. Shape dough into 1 inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small microwaveable bowl, microwave chocolate chips, butter, and peanut butter uncovered on High 1 minute to 1 minute and 30 seconds. Sitr until smooth. Stir in vanilla.
5. Place 1 1/1 cup powdered sugar in 1 gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated,k addding additional powdered sugar to bag as needed.
Chocolate-Peanut Butter Cookie Treats!
Cookies:
1 pouch (1 lb. 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Coating
1 cup semisweet chocolate chips (6 oz.)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
1. Heat over to 375 degrees. In a large bowl, stir cookie mix, oil, water, and egg until soft dough forms.
2. Shape dough into 1 inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small microwaveable bowl, microwave chocolate chips, butter, and peanut butter uncovered on High 1 minute to 1 minute and 30 seconds. Sitr until smooth. Stir in vanilla.
5. Place 1 1/1 cup powdered sugar in 1 gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated,k addding additional powdered sugar to bag as needed.
Banana Sour Cream Bread
Banana Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees. Grease four bread pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees. Grease four bread pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.
Dill Potato Salad
Dill Potato Salad
1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced
Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)
Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.
Makes 6-8 servings.
1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced
Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)
Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.
Makes 6-8 servings.
Avocado Bean Salsa
Avocado Bean Salsa
4-5 tomotoes (chopped)
1 can black eyed beans (rinsed and drained)
1 can corn
1/2 bag frozen white corn
2 avocados (chopped)
1/2 bunch green onion (chopped)
1/2 bunch cilantro (chopped)
Make Good Season Italian Dressing. Use 1/2 bottle or more pour over ingredients. REFRIGERATE and enjoy!
4-5 tomotoes (chopped)
1 can black eyed beans (rinsed and drained)
1 can corn
1/2 bag frozen white corn
2 avocados (chopped)
1/2 bunch green onion (chopped)
1/2 bunch cilantro (chopped)
Make Good Season Italian Dressing. Use 1/2 bottle or more pour over ingredients. REFRIGERATE and enjoy!
Crunchy Asian-Style Pasta Salad
Crunchy Asian-Style Pasta Salad
1 box Betty Crocker Suddenly Salad classic pasta salad mix
1 package( 3 oz.) Oriental flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoons soy sauce
3 cups coleslaw mix
1 cup snow pea pods, string removed, cut diagonally into 1/2 inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz.) mandarin orange segments, drained
Directions:
1. Empty pasta mix into 3- quart saucepan 2/3 cup full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In a large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water, and soy sauce. Add pasta, coleslaw mix, pea pods, almonds, and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
1 box Betty Crocker Suddenly Salad classic pasta salad mix
1 package( 3 oz.) Oriental flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoons soy sauce
3 cups coleslaw mix
1 cup snow pea pods, string removed, cut diagonally into 1/2 inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz.) mandarin orange segments, drained
Directions:
1. Empty pasta mix into 3- quart saucepan 2/3 cup full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In a large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water, and soy sauce. Add pasta, coleslaw mix, pea pods, almonds, and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
Cream Cheese Sheet Cake!
Cream Cheese Sheet Cake
1 cup plus 2 tablesppons butter or margarine, softened
2 pkgs. (3 ounce each) cream cheese, softened
2 1/4 cups sugar
6 eggs
3/4 teaspoon vanilla extract
2 1/4 cup flour
In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into greases 15 in. x 10 in x 1 inch (cookie sheet) baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Frosting
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or margarin
1/2 cup semisweet chocolate chips
Combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes(do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Yield 24-30 servings.
1 cup plus 2 tablesppons butter or margarine, softened
2 pkgs. (3 ounce each) cream cheese, softened
2 1/4 cups sugar
6 eggs
3/4 teaspoon vanilla extract
2 1/4 cup flour
In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into greases 15 in. x 10 in x 1 inch (cookie sheet) baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Frosting
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or margarin
1/2 cup semisweet chocolate chips
Combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes(do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Yield 24-30 servings.
Hot Artichoke Dip
Hot Artichoke Dip
14 oz. can artichoke hearts, drained and chopped
1 1/2 cup mayo (do not use miracle whip)
7 oz. can chopped green chilies
4 oz. shredded Monterey jack cheese
1/2 cup parmesen cheese
Combine all ingredients. Bake at 325 degrees for 30 minutes. Serve with chips.
14 oz. can artichoke hearts, drained and chopped
1 1/2 cup mayo (do not use miracle whip)
7 oz. can chopped green chilies
4 oz. shredded Monterey jack cheese
1/2 cup parmesen cheese
Combine all ingredients. Bake at 325 degrees for 30 minutes. Serve with chips.
Fruit Dip
1 (8 oz.) cream cheese
1 bottle of marshmellow creme
1 to 2 cups cool whip
Whip ingredients together and color with favorite color of food coloring.
1 bottle of marshmellow creme
1 to 2 cups cool whip
Whip ingredients together and color with favorite color of food coloring.
Chocolate Chip Cheese Ball!
Choc. Chip Cheese Ball
1 (8oz) pkg. cream cheese, softened
1/4 tsp. vanilla
2 Tbsp. brown sugar
3/4 cup powdered sugar
1/2 cup butter (No Substitues)
3/4 cup chopped pecans
3/4 cup semisweet chocolate chips
In mixing bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham cracker sticks, regular and chocolate are both tasty.
1 (8oz) pkg. cream cheese, softened
1/4 tsp. vanilla
2 Tbsp. brown sugar
3/4 cup powdered sugar
1/2 cup butter (No Substitues)
3/4 cup chopped pecans
3/4 cup semisweet chocolate chips
In mixing bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham cracker sticks, regular and chocolate are both tasty.
Mini Morsel Shortbread Squares!
Mini Morsel Shortbread Squares
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 cups (12 oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Mini morsels, divided
Preheat oven to 350 degrees
Beat butter and sugar in a large mixing bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13 x9 baking pan.
Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny. Spread evenly. Cool completely in pan on wire rack. Cut into squares.
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 cups (12 oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Mini morsels, divided
Preheat oven to 350 degrees
Beat butter and sugar in a large mixing bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of ungreased 13 x9 baking pan.
Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny. Spread evenly. Cool completely in pan on wire rack. Cut into squares.
Zucchini Bread
Zucchini Bread
Makes 2 loaves
3 eggs
1 cup canola oil
1 cup sugar
1 cup brown sugar
2 cup grated peeled zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp soda
1 tsp cinnamon
1 tsp. nutmeg
1/4 tsp. baking powder
Beat eggs until foamy, add oil, sugar, zucchini, and vanilla; sift in dry ingredients. Bake one hour at 350 degrees.
Makes 2 loaves
3 eggs
1 cup canola oil
1 cup sugar
1 cup brown sugar
2 cup grated peeled zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp soda
1 tsp cinnamon
1 tsp. nutmeg
1/4 tsp. baking powder
Beat eggs until foamy, add oil, sugar, zucchini, and vanilla; sift in dry ingredients. Bake one hour at 350 degrees.
Black Bean Zucchini Quesadillas
Black Bean Zucchini Quesadillas
Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted. (One of my friends made these and added Chicken, she said it was a big hit!)
Yield 4 quesadillas
Time 15 minutes
Ingredients
2 pounds zucchini, grated
1½ t salt
30 oz or canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch tortilla
olive oil
Directions
Toss zucchini with salt in the colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.
To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. We grilled ours! Yummy!
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.
Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted. (One of my friends made these and added Chicken, she said it was a big hit!)
Yield 4 quesadillas
Time 15 minutes
Ingredients
2 pounds zucchini, grated
1½ t salt
30 oz or canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch tortilla
olive oil
Directions
Toss zucchini with salt in the colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.
To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. We grilled ours! Yummy!
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.
Pumpkin Muffins
PUMPKIN MUFFINS!! ( I don't remember where I got this recipe??)
1/2 cup butter
2 cups flour
3/4 cup sugar
1 1/2 tsp. cinnamon
2 eggs
1/4 tsp. allspice
1 tsp vanilla
1 cup pumpkin
1/2 tsp. soda
3/4 cup chocolate chips
1/4 tsp. salt
Mix all ingredients together and bake at 35o degrees for 20-30 minutes! (I baked 25!) These will also freeze well! Happy Baking!
1/2 cup butter
2 cups flour
3/4 cup sugar
1 1/2 tsp. cinnamon
2 eggs
1/4 tsp. allspice
1 tsp vanilla
1 cup pumpkin
1/2 tsp. soda
3/4 cup chocolate chips
1/4 tsp. salt
Mix all ingredients together and bake at 35o degrees for 20-30 minutes! (I baked 25!) These will also freeze well! Happy Baking!
Parmesan Herb Loaf!
PARMESAN HERB LOAF
1 pkg. active dry yeast
1 Tbsp. Italian seasoning
1/2 cup warm water
1 tsp. baking soda
3 cups flour
1/2 tsp. salt
1/2 cup parmesan cheese
1 cup sour cream
1 Tbsp. sugar
1/3 cup milk
1 Tbsp. minced onion
Dissolve yeast in warm water. Add remaining ingredients and mix well. Knead 5-6 minutes of until dough is smooth and elastic. Place in greased bowl in a warm area and allow to raise 3o minutes. Shape in loaf and place in greased loaf pan. Let raise until double. Bake at 350 degress for 30-40 minutes or until bread makes a hollow sound when you thump in the center of loaf. Remove from pan and allow to cool on wire rack!
1 pkg. active dry yeast
1 Tbsp. Italian seasoning
1/2 cup warm water
1 tsp. baking soda
3 cups flour
1/2 tsp. salt
1/2 cup parmesan cheese
1 cup sour cream
1 Tbsp. sugar
1/3 cup milk
1 Tbsp. minced onion
Dissolve yeast in warm water. Add remaining ingredients and mix well. Knead 5-6 minutes of until dough is smooth and elastic. Place in greased bowl in a warm area and allow to raise 3o minutes. Shape in loaf and place in greased loaf pan. Let raise until double. Bake at 350 degress for 30-40 minutes or until bread makes a hollow sound when you thump in the center of loaf. Remove from pan and allow to cool on wire rack!
Tomato Pesto Pasta
This recipe is from Sister's Cafe as well! It's delicious! Spencer was a little skeptically because it was so green, but he loved it!
Tomato Pesto Pasta
1/4 cup basil Pesto( recipe link on side)
1/4 lb penne pasta ( I used whole wheat and it was delicious)
1.5-2 cups tomatoes
Coarse salt and freshly ground pepper to taste
Basil leaves
Shredded parmesan cheese
Prepare Basil Pesto. Store in refrigerator or freeze until ready to serve. Cook pasta according to package directions. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.Makes 2 servings.
Pesto
I have also been craving Pesto! I didn't have a ton of basil and it can be expensive. So I did a little research and decided to use part parsley! The recipe I used came from The Sister's Cafe! Their blog address is http://sisterscafe.blogspot.com/
Pesto
¼ c. walnuts
¼ c. pignolis (pine nuts)
3 T. minced garlic (9 cloves)
5 c. fresh basil leaves, packed (I just added half parsley)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil (I prefer using 1 1/4 c.)
1 c. freshly grated parmesan cheese
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, parsley, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.
Pesto
¼ c. walnuts
¼ c. pignolis (pine nuts)
3 T. minced garlic (9 cloves)
5 c. fresh basil leaves, packed (I just added half parsley)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil (I prefer using 1 1/4 c.)
1 c. freshly grated parmesan cheese
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, parsley, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.
Sugar Cookies!
I found this delicious sugar cookie recipe on The Real Mom Kitchen, Their blog address is http://realmomkitchen.blogspot.com/ These cookies are the best sugar cookies I have found!
Sugar Cookies (I doubled this recipe!)
Cream: 1 cup butter
work in: 1 cup sugar
Add: 2 eggs 1/2 teaspoon vanilla
Sift together 3 times (I just whisk it in a bowl):
3 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
add alternately with the dry mixture in thirds to the butter/sugar mixture: 1 /2 cup sour cream
Chill: 2 to 3 hours
roll out and cut into shapesbake at 375 degrees for 6 to 8 minutes
frost with favorite frosting ( I cheated and used canned rainbow chip and vanilla frosting; I just added food coloring!)
Sugar Cookies (I doubled this recipe!)
Cream: 1 cup butter
work in: 1 cup sugar
Add: 2 eggs 1/2 teaspoon vanilla
Sift together 3 times (I just whisk it in a bowl):
3 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
add alternately with the dry mixture in thirds to the butter/sugar mixture: 1 /2 cup sour cream
Chill: 2 to 3 hours
roll out and cut into shapesbake at 375 degrees for 6 to 8 minutes
frost with favorite frosting ( I cheated and used canned rainbow chip and vanilla frosting; I just added food coloring!)
Easy Scarecrow Cake!
This was so fun for the girls! They loved it! :) I found this idea and recipe on Betty Crocker.com.
1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 box (4 oz) waffle ice cream bowls (10 bowls)
1 box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (6 rolls)
1. Heat oven to 350°F (or 325°F for dark or nonstick pan.) Grease 12-cup fluted tube (bundt cake) pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
3. Place cake on serving plate. Reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.
4. For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.
5. For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake. I used Choc. Chips because Spencer and Maycie at all my Fruit By the Foot!!!
High Altitude (3500-6500 ft): No change.
Pumpkin Fudge
This is excellent! I made it yesterday! I found the recipe on The Real Mom's Kitchen! I just realized I didn't give credit to her! I posted so many recipes the other day and spaced it! I will try and remember better! I will try and take a picture of the fudge I have in the fridge! I am not good at taking picture of food, but I will attempt, because I like to see pictures!
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Pumpkin Bars!
Yummy! I found this recipe on: http://realmomkitchen.blogspot.com/
Pumpkin Bars
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
(chocolate chips or cream cheese frosting or both in my case)
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.
Pumpkin Bars
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
(chocolate chips or cream cheese frosting or both in my case)
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point I sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.
Green Beans!
On Sunday we had family over for dinner! We did the traditionally roast and mashed potatoes! I found this recipe for green beans in my Clean Eating magazine! They were a big hit! I did change the recipe slightly from the original! This is how I did it! Yummy!
1 1/2 lb. green beans (I used frozen beans from our garden)
1 tbsp. olive oil
2 large shallots or onions
4 cloves garlic, minced
1/3 cup low sodium chicken broth
Juice 1/2 lemon
1/4 tsp sea salt
k1/4 tsp. fresh ground pepper
Heat oil in a large skillet over medium-low heat. Add shallots/onions and cook for 3 minutes, stirring often. Add garlic and cook for 1 minute. Add broth and bring to a simmer. Add beans and cook until warm. Add lemon juice, salt, and pepper, and remove from heat. Serve warm.
1 1/2 lb. green beans (I used frozen beans from our garden)
1 tbsp. olive oil
2 large shallots or onions
4 cloves garlic, minced
1/3 cup low sodium chicken broth
Juice 1/2 lemon
1/4 tsp sea salt
k1/4 tsp. fresh ground pepper
Heat oil in a large skillet over medium-low heat. Add shallots/onions and cook for 3 minutes, stirring often. Add garlic and cook for 1 minute. Add broth and bring to a simmer. Add beans and cook until warm. Add lemon juice, salt, and pepper, and remove from heat. Serve warm.
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