Sunday, November 28, 2010

Harvest Pumpkin Brownies

1 16 oz can pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups flour
2 cups sugar
1 T pumpkin pie spice (or use a mixture of cloves, nutmeg and ginger)
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

6 T butter softened
1 3 oz pkg cream cheese
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
2-3 cups confectioner's sugar

In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well-mixed. Combine dry ingredients; still into pumpkin mixture and mix well. Pour into a greased 15 inch x 1 inch baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool.

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth. Add confectioner's sugar; mix well. Frost brownies. Store in the refrigerator. Yield 5-6 dozen.

Thursday, November 25, 2010

Dutch Apple Pie

1 uncooked pie crust
2 quarts apples (or you can slice up some fresh apples)
2 Tbsp. tapioca
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Crumb mixture as shown in the Apple Betty recipe

Line pie plate with crust. Mix together apples, tapioca, sugar, cinnamon and nutmeg. Let stand together for 15 minutes. Fill crust with the apple mixture. Sprinkle with crumb mixture. Bake in 400 degree oven for 45 to 50 minutes. You may need to cover lightly with aluminum foil during the last part to prevent over browning.


1 loaf french bread
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped fresh mushrooms
1 can cream of mushroom soup
1/2 can chicken broth
1 tsp sage
poultry seasoning (or rub mix)

Slice french into cubes. Let it dry out overnight. Melt butter in saucepan, add vegetables and saute onions begin to look transparent. Put dried crumbs in a large bowl, toss in the cooked vegetable mixture. In a separate bowl, mix together the cream of mushroom soup, chicken broth. Add seasonings to taste. You do not need a lot of salt because the soup already has salt in it. I just sprinkle in a few pinches of McCormick French Herb roasting rub. Toss the soup mixture with the bread/vegetable mixture. Do not stir too much. Spread it in a cake sized pan. Cover and cook at 400 deg for 30 minutes. Take of cover and cook for 5 more minutes if you want to add a slight crisp to it.

Sunday, September 12, 2010

Chicken and Pasta

12 to 14 chicken tenders
2 8oz pkgs Cream cheese
1 packet Dry Italian dressing mix
2 cans Cream of chicken soup
1/2 cup milk

Penne pasta or Fettucine

Soften cream cheese by setting out for a couple hours or soften in microwave for a few seconds. Preheat oven to 325 degrees. Mix together cream cheese, soup, Italian mix and milk with a mixer. Place chicken breasts in a greased 9x13 pan. Spread the mix over the top making sure there aren't many open spots. Bake for one hour. Cook pasta. Serve chicken and sauce over the pasta.

Sunday, April 25, 2010

Buttermilk Waffles

2 eggs
2 cups buttermilk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbs oil

Heat waffle iron. Beat eggs; add remaining ingredients in order given and beat until smooth. Cook in waffle iron.

Saturday, February 27, 2010

Ham and Cheese Calzone

2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2 small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 refrigerated pie crusts
1 oz (30 g) Parmesan cheese, grated

1.Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well. Cut broccoli into small florets; dice ham. Coarsely chop onion. Grate Swiss cheese. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

2.Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough. Press edges to seal. Brush remaining oil over dough. Make 12 slits, in three rows of four each, into top crust.

3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter.

Yield: 8 servings

Monday, February 15, 2010

White Chicken Chilli

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 5 servings.

Baked Ziti

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 teaspoon salt
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

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, oregano and salt. 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.

Monday, February 8, 2010

Fried Shrimp

20 large shrimp, peeled and deveined.
Salt and white pepper, to taste.
2 medium eggs.
1 tablespoon of Dijon mustard.
1 cup of Rice Krispies.
¾ cup of Corn Flakes.
¼ cup of all-purpose flour
Vegetable oil for frying.

Season the shrimp with the salt and white pepper. Lightly beat the eggs with the mustard. In a medium-sized bowl, crush the Rice Krispies and Corn Flakes into very small crumbs.
Dip each shrimp into the flour, then the egg/mustard mixture, then the cereals mixture. Set aside on a plate until ready to fry.
Pour 1-2 inches of vegetable oil into a deep pot and heat to 350°F (180°C), as measured by a deep fat frying thermometer. Fry the shrimp in batches for about 2-3 minutes until golden brown. Remove and drain on a plate lined with paper towels.


Fajitas Marinade

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke* (may add up to 2 t)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder

Marinade meat at least 4 hours


Sunday, January 31, 2010

Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour
1-1/2 tsp soda
1 tsp baking powder
1/2 tsp salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and eggs. Blend in flour, soda, baking powder and salt. Cover and chill.

Heat oven to 375 deg. Shape dough into 1 inch balls. Place 3 inches apart on a lightly greased baking sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 minutes or until set, but not hard.

Saturday, January 2, 2010

Granola Crunch

12 cups oats
3 cups coconut
2 cups wheat germ
2 cups raw sunflower seeds
1 cup sesame seeds
2 cups honey
1 cup oil

Mix together oats, coconut, wheat germ. sunflower seeds, and sesame seeds. Warm together the honey and oil. Pour honey and oil over oat mixture and mix thoroughly. Spread mixture onto two cookie sheets with sides. Bake at 225 deg for two hours, stirring a couple of times. If you want to add almonds, do so for the last hour.