3/4 cup flour
1-1/2 tsp sugar
1/4 tsp baking powder
1/8 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1 tsp vanilla
Mix the flour, baking powder, and salt. Add the rest of the ingredients to the flour mixture. Beat until smooth. Spray and heat up a medium sized frying pan (to about medium heat). Pour 1/4 cup batter into the pan, rotating it until the batter covers the entire bottom. Cook until brown on that side, flip and cook the other side. Spread with sliced fruit or fruit puree and whipped cream. Sprinkle with powdered sugar and eat.
Alternate Topping: Nutella spread topped with sliced strawberries and bananas. DELICIOUS!
Sunday, June 8, 2008
Pumpkin Chip Muffins
4 eggs
2 c sugar
1 16 oz can pumpkin
1 ½ c vegetable oil
3 c all purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 c semisweet chocolate chips
In a large mixing bowl, beat eggs, suar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture, mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups ¾ full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 24 standard-size muffins.
2 c sugar
1 16 oz can pumpkin
1 ½ c vegetable oil
3 c all purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 c semisweet chocolate chips
In a large mixing bowl, beat eggs, suar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture, mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups ¾ full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 24 standard-size muffins.
Cabbage and Beef Soup
1 lb lean ground beef
1 c onion, chopped
½ tsp garlic salt
¼ tsp garlic powder
2-16 oz cans kidney beans, drained
1 med head cabbage, chopped
28 oz can tomatoes, chopped
16 oz can tomato sauce
3 c water
4 beef bullion cubes
In Dutch over, brown ground beef with onion. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yields 3 quarts.
1 c onion, chopped
½ tsp garlic salt
¼ tsp garlic powder
2-16 oz cans kidney beans, drained
1 med head cabbage, chopped
28 oz can tomatoes, chopped
16 oz can tomato sauce
3 c water
4 beef bullion cubes
In Dutch over, brown ground beef with onion. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yields 3 quarts.
Fruit Salad Dressing
1/4 c vegetable oil
1/4 c lime juice
2 Tablespoons sugar (or substitute 1 Tablespoon Splenda)
Dash of red pepper sauce (Tobasco)
2 Tablespoons poppy seeds
Combine all ingredients in tight container. Shake well to blend. Serve over any combination of fresh fruit. (Makes enough for a large bowl of fruit)
When my mother in law makes this salad, she uses fresh pineapple, grapes, apples, bananas, kiwi and strawberries! And maybe mango? It is so delicious!
1/4 c lime juice
2 Tablespoons sugar (or substitute 1 Tablespoon Splenda)
Dash of red pepper sauce (Tobasco)
2 Tablespoons poppy seeds
Combine all ingredients in tight container. Shake well to blend. Serve over any combination of fresh fruit. (Makes enough for a large bowl of fruit)
When my mother in law makes this salad, she uses fresh pineapple, grapes, apples, bananas, kiwi and strawberries! And maybe mango? It is so delicious!
Saturday, June 7, 2008
Artichoke Dip
Mix together-
2 cans Artichoke hearts, drained
1 1/2 Tbsp. garlic
2-3 green onions
salt and pepper to taste
2 Tbsp. celery seed
1 1/2-2 cups mayo
Parmesan cheese to taste
Topping-
Sargento mozzarella w/ sun dried tomato and basil
Hollow out french bread and set bread pieces aside.
Fill hollowed out bread with dip
Place in 350* oven until cheese is melted on top
dip bread pieces into dip, or use crackers or sliced bread.
2 cans Artichoke hearts, drained
1 1/2 Tbsp. garlic
2-3 green onions
salt and pepper to taste
2 Tbsp. celery seed
1 1/2-2 cups mayo
Parmesan cheese to taste
Topping-
Sargento mozzarella w/ sun dried tomato and basil
Hollow out french bread and set bread pieces aside.
Fill hollowed out bread with dip
Place in 350* oven until cheese is melted on top
dip bread pieces into dip, or use crackers or sliced bread.
Best Sugar Cookie Recipe
Best Sugar Cookie Recipe
1 1/2 C. butter
2 C. sugar
4 eggs
2 tsp vanilla
5 C. flour
2 tsp baking powder
2 tsp salt
Chill for 2 hours befor rolling out.
Bake at 400* for 6 minutes.
Yummy frosting
Cube of butter, softened
powdered sugar
salt-shake or 2
little almond extract-few drops
mix together until right consistency
1 1/2 C. butter
2 C. sugar
4 eggs
2 tsp vanilla
5 C. flour
2 tsp baking powder
2 tsp salt
Chill for 2 hours befor rolling out.
Bake at 400* for 6 minutes.
Yummy frosting
Cube of butter, softened
powdered sugar
salt-shake or 2
little almond extract-few drops
mix together until right consistency
Bowtie Salad
I have not tried this recipe yet, but I thought it sounded yummy.
Bowtie Salad
1 bunch of romaine lettuce
1 box of bowtie pasta
3-4 C. bean sprouts
2 large cans of mandarin oranges
1 package of frozen peas
6 chicken breast cooked and cut
1 C. slivered almonds
1 bottle of poppy seed salad dressing
Bowtie Salad
1 bunch of romaine lettuce
1 box of bowtie pasta
3-4 C. bean sprouts
2 large cans of mandarin oranges
1 package of frozen peas
6 chicken breast cooked and cut
1 C. slivered almonds
1 bottle of poppy seed salad dressing
Lion House Rolls
Lion House Rolls:
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Homemade Oreo Cookies
Homemade Oreo Cookies
1 box devil's food cake mix
3/4 cup butter or margarine
2 eggs
preheat oven to 350*
blend ingredients, roll golf ball size and slightly flatten on greased cookie sheet
bake for 8 minutes and cool
fill with scoop of ice cream or filling-
For filling beat together-
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tbsp. vanilla
2 Cups powdered sugar
Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
1 box devil's food cake mix
3/4 cup butter or margarine
2 eggs
preheat oven to 350*
blend ingredients, roll golf ball size and slightly flatten on greased cookie sheet
bake for 8 minutes and cool
fill with scoop of ice cream or filling-
For filling beat together-
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tbsp. vanilla
2 Cups powdered sugar
Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
Black Bean Salsa
Black Bean Salsa=YUMMY
This tasty treat will tantalize your taste buds. It is a light and refreshing treat for summer.
1 can black beans, rinsed and drained
1 can corn, drained
1 small bunch cilantro, chopped
1 small bunch green onions, finely chopped
3-4 medium tomatoes
2-3 medium avocados
1 pkg. Good Seasonings Italian dressing mix (mix as directed on pkg.)
Mix together and serve with tortilla chips.
This tasty treat will tantalize your taste buds. It is a light and refreshing treat for summer.
1 can black beans, rinsed and drained
1 can corn, drained
1 small bunch cilantro, chopped
1 small bunch green onions, finely chopped
3-4 medium tomatoes
2-3 medium avocados
1 pkg. Good Seasonings Italian dressing mix (mix as directed on pkg.)
Mix together and serve with tortilla chips.
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