Cobbler is the only dessert my husband will DEVOUR. He likes cheesecake and cinnamon rolls, but those he can resist often; cobbler, on the other hand, he can not! It's fantastic. :) And I was not even a fan of pie or cobbler until I tried his Grandma's, and then I was converted! Honestly, enjoy. You will not regret it. (This recipe could be substituted for blueberries or peaches if you add little nutmeg and cinnamon.)
5 packages of 12 oz frozen blackberries
1 cup white sugar
1/4 cup cornstarch (if you use a few more blackberries depending on the size of berry bags you buy, don't forget to add a little more cornstarch)
2 tsp lemon juice
3 Tbsp butter (on top of blackberries)
2 packs of Frozen Pillsbury Pie Crust (don't get an off brand on this one)
Milk to brush on top of crust
Sugar to sprinkle
350 degrees F for 50 mins
Preheat oven.
1. First, warm up blackberries and pie crusts to room temperature.
2. In a large bowl, mix blackberries with sugar and cornstarch. Add lemon juice.
3. Spray a deep, large pan with cooking spray (we use the lasagna size reusable tins you can buy and throw away in the baking aisle.) place 2 pie crusts on the bottom. With a little milk, pinch the crusts together, then place crusts in the oven for a few minutes til lightly brown.
4. Pour blackberry mixture on top of crusts.
5. Cut the butter and place in three different places on top of the blackberries.
6. Lay remaining crust on top of blackberries and pinch the crust together with a little milk again, and pinch the edges (you can do it with a fork to make it look pretty if you want). If you have excess crust hanging over the edges, feel free to cut it and place it in a different spot to make the crust more even even.
7. Poke hole on top of crust with a fork, then brush the top with a little milk and sprinkle with sugar.
8. Bake at 350 for 50 minutes or until crust is brown.
- I was on the search for a dark chocolate ice cream for forever now, and my very own mother fell upon this recipe and I fell in love with it! Originally, it came from chocolatechocolateandmore.com (sounds like my type of website, ha.)
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup cocoa powder (I used Hershey's)
- 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
- In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
- Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
- Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
- Completely chill mixture in the refrigerator for 4 hours or overnight. Freeze in Ice cream Maker according to manufacturer's directions.
Beat:
6 eggs
1/2 cup sugar
Add and beat with eggs
1 TBSP vanilla
1 tsp salt
Beat in last:
1 quart half & half
1 can eagle brand sweetened condensed milk
Put in ice cream machine according to directions.
Enjoy! :)
These are famous at Grandma's house. Whenever there is a holiday or special occasion, everyone expects these to be on the table. :)
3/4 cup shortening
1 cup Instant Mashed Potatoes (prepared 3/4 cup water & 1/4 potatoes)
1/2 cup sugar
2 tsp salt
2 eggs, beaten
1 cup prepared powdered milk
1 TBSP yeast, dissolved in 1 cup warm water
7 cups flour (use 6 at first and then add last cup 1/2 at a time)
Mix all ingredients, following the individual instructions above.
Let rise 1 1/2 hours.
Punch down and let rise again for another hour.
Roll out and use a circle cookie cutter to create each individual roll.
Grease cookie sheet and place cut dough 4 in a row. Fold each one over (see picture) and press edges together with greased fingers (melted butter or cooking spray).
Bake at 375 F for 15 mins until done.
4 pounds green beans
1/2 tsp. crushed red pepper flakes to each quart jar
1 tsp. dill seed to each jar
1/2 tsp. of mustard seed to each jar
1 tsp. minced garlic to each jar
Brine
1/2 cup pickling salt
5 cups vinegar
5 cups water
Combine and heat through til boiling.
(about a cup and a half of brine will be used per quart jar, adjust amount needed after you have all your jars tightly packed.)
Process in water bath for 25 minutes.
If you have questions on water bath or canning etc. give me a call. I am assuming you have done this before, so I left out details.
This is Daddy Randy's specially adapted Jambalaya recipe. It's amazing and perfect.
- 3 Tbsp unsalted butter
- 1/2 lbs smoked Italian sausage (pure pork sausage/Polish Kielbasa), diced into 1/4 in pieces
- 1/2 lbs smoked ham, diced
- 1/2 lbs shrimp, diced
- 2 bay leaves
- 2 Tbsp & 3/4 tsp Chef Paul Prudhomme's Magic Seasoning Blends (Poultry Magic)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 1 Tbsp minced garlic
- 1/2 cup tomato sauce
- 1 cup tomatoes, chopped
- 2 1/2 cups chicken stock
- 1 1/2 cups (3 boxes) cooked rice (2 jambalaya and 1 dirty rice boxes)
Detailed instructions for making the best jambalaya ever:
- Cook rice separate, set aside.
- Sauté onions, peppers, and celery in butter. Add garlic after vegetables are sautéed.
- Brown sausage separate, then chop. Let cool.
- Brown ham in sausage grease.
- Combine both meats with the vegetable mixture. Add tomatoes, tomato sauce, chicken stock, and uncooked rice and mixes, seasonings, and bay leaves.
- Add uncooked shrimp the last 5 minutes of cooking. Let sit on warm for 5 minutes to let sauces sink in.
- Consume the deliciousness!
*TIP: Dad's secret ingredient is a couple drops of Tabasco sauce.
*Copycat recipe of the Chili's Mango Chili Chicken from their Light Menu.
Mango Salsa:
2 Mangoes
1 Avocado
1/2 Purple Onion
2-4 Jalapenos, to taste (If you like spicy, use 4, but it also depends on the heat content of each particular pepper.)
1/2 bunch of Cilantro
Lime Juice, from 1-2 limes
Rub:
3 chicken breasts, cut in halves
2 TBSP chili powder
Oregano, to taste
Cumin, to taste
Salt and pepper, to taste
Lime zest, 2 limes
Squirt of Lime juice
Olive or coconut oil
- Dice salsa ingredients and combine in a bowl. Cover and place in fridge until time to serve.
- Combine rub ingredients in a separate bowl, then cover the chicken entirely. Place chicken on the grill and cook thoroghly.
- Serve hot chicken topped with cool salsa. So easy! So done!
*Mango Salsa also makes a fantastic appetizer served with Tortilla Chips.
*Works as an "Ideal Protein" meal if you exclude the salsa and top the chicken with only cilantro and lime juice.
Finally got Mom to explain this recipe to me! That woman keeps all her recipes in her head and they are all prone to change and vary every time she makes it; its never exactly the same twice, but always tastes great. At least I can write down the gist so I can duplicate it whenever I please! ;)
- 2-3 cans of a variety of navy, kidney, white or garbanzo beans (whatever you have in the pantry)
- 1 large can original Bushes Baked beans
- 1/2 lb ground beef, browned
- 1 onion, diced and browned
- 6-12 pieces of Bacon
- BBQ sauce (your choice)
- Ketchup
- Mustard
- Worcestershire sauce
- 1/2 lb cheddar cheese, cubed
Brown ground beef and onions, set aside. Brown bacon, set aside. Drain and dump all the beans in a casserole dish with the browned beef, onions, and bacon. Add your choice of BBQ sauce, ketchup, mustard and Worcestershire sauce, portions according to your tastes (this is the "Dopp" part of the meal). For example, we like the tang from the mustard so we add more mustard than ketchup. Lastly, add the cubed cheese. Bake on 400 F for 45 mins or until cheese is melted.
Tip: Do not over mix or you will make the beans mushy. If you choose not to mix it at all, you will have beautiful pockets of cheese every couple of bites- which is good too. :)
 |
| It will be as soupy as this picture if you choose to not drain your beans. |
2 cups sugar
Dash of salt
1 stick butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
In a large saucepan bring to a boil the sugar, salt, butter and milk.
Boil mixture over medium heat for 1 full minute. Remove from heat
immediately.
Add peanut butter and vanilla; stir well. Add
oatmeal and stir until thoroughly incorporated. On a sheet of waxed
paper, drop mixture by the teaspoonfuls. Drizzle with a mixture of
cocoa, powdered sugar and water if desired. Cool until set and firm.
3 gallons peeled and diced tomatoes
1 quart diced pickled(nacho style) jalapenos
7-12oz tomato paste
1 quart tomato juice
1 quart diced onion
1 quart chopped cilantro
2/3 cup salt
2 cups vinegar
1/4 cup finely minced garlic
Lemon juice
Put all ingredients together and simmer til it is reduced, about an inch or so down on the pot, then pour into hot jars and process for 25 minutes in a water bath. OPTIONAL: Add 3 Tbls Lemon Juice to each quart jar.
Ingredients:
1 cup butter
1 2/3 cups white sugar
2 eggs
1 ¼ teaspoon vanilla
¾ cup unsweetened cocoa
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 1/3 cups cake flour*
Cream
butter and sugar. Add eggs and vanilla and mix until blended well. Add
dry ingredients and mix. Cookies can be rolled, formed into drop
cookies, or pressed into a 9 x 13 pan (double recipe and bake time).
Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are
done when top is slightly cracked and no longer looks wet.
Marshmallow Creme:
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla
Combine
egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or
until thick. Add powdered sugar and beat on low speed until blended.
Add vanilla and blend. May be frozen for later use.
Chocolate Frosting:
1 cup butter
4-5 cups powdered sugar
milk
½ cup unsweetened cocoa
1 teaspoon vanilla
Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.
Assembly:
Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.
This recipe is a great balance between meat-eaters (like my husband), vegetable lovers, and the health gurus (like myself and my sister Jenn); it has a little of everything. Everything is good in moderation, so that makes this meal perfect. ;) Enjoy!
- 1/2 pound of ground beef (try ground turkey or chicken to make it even healthier)
- 4 large bell peppers
- 1 jar of salsa – Get creative with this. The salsa really makes the dish so change things up by trying a variety of salsas!
- 3/4 cup of cooked quinoa
- 1/2 cup cooked brown rice
- 1/2 diced onion
- 1/3 bell pepper, diced
- 1 small zucchini, diced
- 1 cup or can black beans
- 2 cups of fresh spinach, chopped
- 4 cloves of garlic, minced
- 1 1/2 TBSP of Black Pepper
- Salt to taste
- Pepper jack cheese (Cheddar or cheddar mixtures work too)
1. Cook quinoa and brown rice according to their packages and set aside.
2. Preheat oven to 375 degrees F
3. Brown the meat. When your meat is mostly cooked, add in the diced onion and garlic.*Don't forget to drain the meat juice!
4. Chop all your veggies, Add veggies, beans, and seasonings to meat mixture.
5. Stir in your choice of salsa then carefully stir in the spinach.
6. To prepare your peppers, rinse them well then slice vertically
through the stem. This gives you the biggest opening to load your
peppers up with plenty of filling. Tear out the white membranes with your fingers. You don’t have to
get it all but get as much as you can.
7. Stuff the peppers with as much mixture as you'd like.
8. Top each pepper with cheese. If you want to cut calories a bit you can
go easy on the cheese or eliminate it completely.
9. Bake at 375° for about 30-35 minutes. The peppers should be tender and the cheese should be slightly crispy. If
you want to avoid the cheese getting too crispy, you can cover these
loosely with foil. (I didn't.)
10. Serve immediately. You can serve these over a bed of greens, with a baked potato, or on their own.
My daughter loved it!
When I made this I used chicken breasts and coconut oil and cayenne pepper, because that's what I had in my pantry. I also prefer to always cook with coconut oil because it is much healthier for you and does not taste like coconut. It turned out amazing! I found this recipe off Pinterest. I also served it with roasted broccoli and Teriyaki rice. It was really good!
- 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
- 2 tsp oil (I used coconut oil, but you can use any oil you'd like (olive, vegetable, etc.)
Rub:
- 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coriander, crushed or powdered
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder (I used cayenne pepper- it came out spicy enough)
Glaze:
- 1/2 cup Honey
- 1 Tablespoon Cider Vinegar
Combine the rub spices in bowl and mix well.
Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there!
Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well.
Drizzle honey glaze over chicken (both sides) in the final moments of grilling.
Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving.
*I’m going to warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a BBQ, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
To get your chocolate fix... ;)
- 1 cup butter, softened
- 1 1/3 cups white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F
Mix wet ingredients and mix dry ingredients in separate bowls, then combine. Add chocolate chips.
Bake 8-10 mins.
- 8 ounces uncooked linguine (or whatever pasta you prefer)
- 1 pound chicken breast strips
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 2 medium bell pepper, thinly sliced (any color)
- 8 oz fresh mushrooms, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup skim milk
- 3 tbsp light cream cheese
- 1 tbsp flour
- fresh cracked pepper
- 2 scallions, chopped (optional)
- salt to taste
- cooking spray
(Note: The skim milk, cream cheese, and flour and be substituted for whipping cream if you don't have the other ingredients. The milk makes it a little healthier)
-
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
- Prepare pasta in salted water according to package directions.
- Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
- Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
- Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
- Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy! http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html
We are a wing family. We love our wings and hot sauces! So you can imagine how excited I was to find a recipe that made my wings healthier for me and my wing family. Just by simply baking them, you eliminate the oils and fat that come from frying them. AND they do not loose their crisp or moist! My husband said they taste just as good as frying, I think they taste better. My husband was also worried they wouldn't be as crispy but they turn out very crispy in the end. You also will not miss the oiliness or fryer smell in your house. PLUS, you can have all your wings done and hot at the same time for large groups instead of having to wait for each batch. All the good things about baked wings just keep piling up. ;)
- 2 lbs chicken wing pieces
- salt, your favorite seasonings
- water
- BBQ sauces of your choice
- Preheat the oven to 450 degrees F.
- Heat
up a big pot of boiling water.
- Add salt to the water like you would for
cooking pasta (optional!).
- Boil
the chicken wings for 7-8 minutes, then remove them to a wire rack. Let
them drip dry, then dry them well with a paper towel. (I KNOW, it sounds crazy to boil your chicken, but trust me, you won't regret it. It helps get rid of some of the excess fat, and the chicken wings are crispier.)
- Season
the chicken wings lightly with any seasoning you'd like (optional!). We like cayenne, cajan, black pepper, garlic powder, etc. Depending on the sauce you use, you may not even need seasoning.
- Keep the wings on the wire rack and put the wire rack on a cookie sheet. Bake the chicken wings for 30
minutes on one side, then flip the wings and bake for another 10
minutes on the other side.
- Dump wings into a bowl with a lid and coat them in whatever sauce you desire! (Our favorites are the bottled sauces from Buffalo Wild Wings.) Shake until entirely coated and enjoy.http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/
From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.
- 1/2 lbs fresh mushrooms (1-2 cans)
- 1/2 C onion, chopped
- 2 Tbsp butter
- 2 T all-purpose flour
- 1/2-1 tsp curry powder
- 3 C vegetable broth
- 1 can (15 oz) pumpkin
- 1 can evaporated milk
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- chives to garnish
In large saucepan, saute mushrooms & onions in butter until tender. Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.
1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.
This is a really good soup and it even has a little kick if you like. We Dopps always like a little extra kick. ;)
- 1 can chicken broth
- 1 lb. broccoli, diced
- 2 potatoes, cubed
CHEESE MIX, cubed:
- 1 cube butter
- 1 tsp. chicken bullion
- 1 cup milk
- 1 lb. Velveeta cheese
- 1 tsp. red pepper flakes (optional)
Directions: Add broccoli and potatoes to broth (or water) and simmer 7 minutes. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together. Mix sauce with chicken and veggies-do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).
Compliments from: http://www.favfamilyrecipes.com/2012/02/broccoli-cheese-soup.html
3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste
Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.
Delicious with spaghetti and meatballs. :)
4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl
Directions:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm
water (not hot nor cold!), and half of the flour/salt mixture. Using your hands, mix until
it forms a dough. Then, cover with a dish cloth and let sit at room
temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6.
Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and
form each part into a long baguette. Place on a baking sheet. Let sit
for at least 20 minutes.
7. Place a bowl of water in the oven. Bake
baguettes for about 25 minutes (maybe less). Remove the bowl of water
after 15 minutes of baking.
http://www.famousfrenchdesserts.com/french-bread-baguette-recipes.html
Very delicious and super easy salad recipe!
1 head of cabbage, chopped
2-3 chicken breast, chopped
1-2 green onions, chopped
1-2 packages of raman noodles
Poppyseed dressing of your choice
Season chicken with salt and pepper. Cook and dice chicken, let cool. Chop cabbage and green onions and combine in a large bowl. Toast raman noodles until golden brown (at approximately 500 F for 5 minutes). Mix in raman noodles and dressing right before serving!
I have been on the hunt for an amazing homemade Alfredo sauce and I think I found one. It's simple and delicious! Try it with our homemade veggie crepes recipe (soon to come!). Thanks goes to an old friend, Suzy Shumway. :)
- 3 tablespoons
sweet butter
-
2 tablespoons
olive oil
-
2
garlic cloves, minced
-
2 cups
heavy cream
-
1/4 teaspoon
white pepper
-
1/2 cup
grated
parmesan cheese
-
3/4 cup
mozzarella cheese
Melt butter in medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often!
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR!
- Uncooked pkg of egg noodles (8 oz)
- cheddar cheese
- 2 cups cottage cheese
- 1 green pepper, chopped
- 1/2 cup sour cream
- 1/2 lb Velvetta, sliced
- ground beef (1-1 1/2 lbs)
- 1 onion, diced
- 2 cans tomato soup
- garlic, minced
Cook noodles according to package. Saute onions and cook the ground beef and garlic, and mix it with the tomato soup. Set aside. Spread half of the noodles in a buttered 9x13 pan. Cover with a layer of cheddar cheese (however much you desire), cottage cheese, green pepper, Velvetta, and sour cream. Then add the rest of the noodles on top. Last, layer with meat mixture. Bake for 45 minutes at 350 degrees F.
My oatmeal cookies have to be soft. These are delicious for that reason.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick cooking oats
- raisins or nuts (optional)
Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes approx. 36-60 cookies, depending on how large or small you make them.
We tried this and thought they had a great taste! (From skinnytaste.com)
- 1.25 lbs 93% lean ground beef sirloin
- 1 tbsp steak seasoning or seasoned salt
- 1 carrot, minced (optional)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup bell pepper, minced
- 4 oz mushrooms, minced (optional)
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Makes enough meat for 8-10 buns (depending on how many veggies you put in it).
A Guy Fieri favorite (as seen on the Food Network).
1 1/2 pounds fresh green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP vegetable oil
1 pound mixed mushrooms (such as shiitakes, creminis, oyster, etc.), cleaned and quartered
1/2 tsp thyme
2 cloves garlic, minced
1/4 tsp cayenne powder
1/4 tsp ground nutmeg
2 TBSP all-purpose flour
1 cup chicken broth
1 cup sour cream
1/2 cup heavy cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds OR French's Fried Onions
1 cup all-purpose flour
Olive oil, for shallow frying
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
- Set skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
- Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. OR Substitute this step with store-bought French's Fried Onions.
- Top the green bean casserole with the fried onions and serve.
- 1 (5-oz) package rice (Your choice)
- 1 teaspoon salt
- 1 pound ground hot pork sausage
- 1 (15-oz) can black beans, rinsed and drained
- 1/2 bag (8-oz) frozen corn
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 6 green onions, finely chopped
- 1 (1.25-ounce) package taco seasoning mix
- 1 package egg roll wrappers (approx. 28)
- 1 large egg, lightly beaten
- 4 cups peanut oil
- Garnish: fresh cilantro sprigs
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. If you don't have a way to gauge the temperature like we didn't, place a deep pan with oil on stove top on High, fry for 2 to 3 minutes or until golden and crispy.
- Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 jalapeno, chopped
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Yields: 1 1/2 cups
Process first 5 ingredients in a food processor until smooth.
*NOTE: Also tastes great with Tomatillo Dressing in place of Cilantro Sauce!
We got this recipe from Favorite Family Recipes, one of my favorite recipe blogs. I LOVE frozen hot chocolate! This is an easy and inexpensive one.
5-6 oz chocolate (like Marabou, Ghiradelli bars, or Nestle semi-sweet chocolate chips)- 2 tsp. hot chocolate powder mix
- 1 1/2 Tbsp sugar
- 1 1/2 c. milk
- 3 c. ice (to make it a little more rich, use frozen milk cubes)
- Whipped cream
- Chocolate shavings (optional)
Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.
Thanks to Rachel Truscott for this wonderful recipe!
7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced
Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.
40 lbs Peaches = Approximately 20 Jars of peaches
*You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).
1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.
- BLANCHING: In a saucepan of boiling water, drop peaches to where they're fully submerged. Leave in water for 20 second. Remove peaches with a strained spoon and immediately put in a ice water bath (to stop the cooking process). Then one by one, remove their skins.
3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)
- LIGHT SYRUP: Combine 6 cups water and 2 cups sugar and bring to a boil.
5. Add peaches to jars leaving about an inch from the bottom of the rim.
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.
- SEALING: To seal the jar, first sanitize the lids in a pot of boiling water for 15 mins. Using the magnetic lid lifter, lift out each lid and place them on top of each jar. Twist on the second part of the lid. Next, place 7 jars in the large 21.5-Qt Canner Pot of boiling water (follow instruction on the Canner). Cover with lid and let boil for 40 mins. Repeat until you seal all your jars. Let cool and store at room temperature, refrigerate after opening.
1 6-oz pkg Orange Jello
1 2.9-oz pkg Lemon Cook and Serve Pudding
2 1/4 cups water
1/2 cup sugar
2 egg yolks (beaten)
1 3.4-oz pkg Lemon Instant Pudding
1 3/4 cups milk
Whipped Topping (Cool Whip)
Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.
1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise
Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.
1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled
In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.
5-6 lbs. boneless pork spare ribs
1 (2 liter) bottle Coke
3 Sweet yellow onions; thickly sliced
2 cups Orange Barbecue Sauce* (below)
Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place ribs and onion in layers in crockpot and cook on low until tender (usually 8-10 hours).
Pour off fat and add Orange Barbecue Sauce. Return to crockpot for 30 more min.
Orange Barbecue Sauce:
2 cups ketchup
2 Tbs. tomato paste
2 Tbs. Worcestershire sauce
1 medium onion (minced)
2 cloves garlic
1 cup orange marmalade
2 Tbs. Dijon mustard
Add all ingredients and simmer 20 min.
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14 ounces buttermilk
Preheat oven to 425 degrees. Lightly grease and flour a cake pan. In large bowl combine all dry ingredients. Add buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and back for 30 min (this simulates the bastible pot). Remove cover and bake for an additional 10 to 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
1 cup butter, softened
2 cups sugar
4 eggs
4 ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup-1 cup buttermilk
1 cup nuts, chopped (optional)
Preheat oven to 350 degrees F. In large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix briefly. Mix flour, salt and soda together in separate bowl; add to creamed mixture alternately with buttermilk. Fold in nuts with the last addition of buttermilk. Do not over mix. Pour into a greased and floured jelly-roll pan (17 1/2x12 1/2) or cookie sheet if you don't have a jelly-roll pan. (We found and love our pan from Costco) Bake for 30 min. Allow to cool and frost with glaze.
Glaze:
3 Tablespoons butter
1 Teaspoon vanilla
3 Tablespoons milk
Powdered Sugar
Mix enough powdered sugar until it becomes glaze like and spread over cake.
1/2 cup butter
1/2 cup milk
2 (1-ounce) squares unsweetened baking chocolate, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla
In medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
1 cup vegetable oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup milk
3 (1-ounce) squares unsweetened baking chocolate
1 TBSP vanilla
2 cups grated zucchini
In a large bowl combine oil, sugar, and eggs. Add dry ingredients to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 baking dish at 350 degrees F. for about 25 min. Cool and frost with Chocolate Butter Frosting.
1 cup brown or white rice, uncooked
2 1/4 cups low-sodium chicken broth
1 TBSP olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 tsp fresh chopped oregano or 1 tsp dried
1 stalk celery, finely diced
1 tsp ground cumin
1/4-1/2 tsp dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 tsp finely chopped parsley or cilantro leaves
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, cumin and chili flakes and cook, stirring occasionally, about 6 minutes.
- Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley or cilantro.
- Other varieties: add zucchini, carrots, mushrooms.
I never used to like pancakes and these converted me! Very fluffy and delicious.
2 cup flour
4 TBSP sugar
4 tsp baking powder
1 tsp salt
1 1/2 cup milk
4 eggs, separated (discard the yolks)
4 TBSP butter, melted
Mix dry and wet ingredients separately, excluding the egg whites. Mix dry and wet ingredients together. Whip the egg whites until firm and fold them into the batter. This makes about 16 4"-5" pancakes. You can also substitute the milk for buttermilk if you want (I prefer regular 2% milk though). Great with Buttermilk Syrup.
Compliments of my sister,
Sierra Pack over at
MommaPack.com. She makes these very soft and they are delicious. Topped with homemade cream cheese frosting makes them to die for!
Ingredients:
- 3 cups flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 TBSP ground ginger
- 1 ¾ tsp ground cinnamon
- ¼ tsp ground cloves
- 6 TBSP unsalted butter
- ¾ cup brown sugar
- 1 large egg
- ½ cup molasses
- 2 tsp vanilla
Directions:
- Mix dry ingredients in small bowl.
- In large bowl, beat butter, brown sugar, and egg on medium speed.
- Add molasses and vanilla.
- Gradually stir in dry ingredients until blended and smooth.
- Preheat oven to 375 degrees.
- Place 1 portion of dough on lightly floured surface; roll out with rolling pin.
- Cut out cookies with desired cookie cutter.
- Bake cookies for 7 minutes.
- Dust with powdered sugar or decorate with cream cheese frosting.
We made this for dad's birthday. :)
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.
If you don't like Pineapple Upside-down cake, you will now. :) My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong. I gobbled the whole piece and didn't share, haha.
| 1/4 | cup butter or margarine |
| 2/3 | cup packed brown sugar |
| 9 | slices pineapple in juice (from 14-oz can), drained |
| 9 | maraschino cherries without stems, if desired |
| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1 | cup granulated sugar |
| 1/3 | cup shortening |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 3/4 | cup milk |
| 1 | egg |
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!
- 3 chicken breasts
- 12 oz. Spiral pasta (tri-color works well too)
- baby spinach
- cashews
- 1/2 cup sunflower seeds
- Parmesan cheese
- 1/3 cup green onions, chopped
Vinaigrette:
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/2 cup canola oil
- 1 Tbsp sugar (splenda)
- fresh ground pepper
Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.
When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.
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