1 lb. ground Italian sausage
1 1/2 t. crushed red peppers
1 lg. diced onion
4 T. bacon pieces
2 t. garlic puree
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb. sliced potatoes
1/4 bunch kale
Saute sausage and red pepper in pot. Drain fat. Refrigerate while preparing other ingredients. Saute bacon, onions, and garlic for about 15 minutes or til onions are soft. Mix together chicken bouillon cubes and water. Add to the onion, bacon, and garlic mixture. Cook until boiling. Add potatoes, and cook until soft, about 1/2 hour. Add heavy cream and cook until thoroughly heated. Stir in sausage. Add kale just before serving.
Thursday, September 27, 2012
Southwestern Chicken Dip
16 oz. velveeta cheese, cut up
1 can Rotel diced tomatoes and chilies, drained
6 oz. southwestern grilled chicken strips, chopped
1/4 c. green onion, chopped
1 t. cumin
Mix all ingredients. Microwave on high 6-7 minutes until cheese is melted, stirring every 3 minutes. Serve with chips.
1 can Rotel diced tomatoes and chilies, drained
6 oz. southwestern grilled chicken strips, chopped
1/4 c. green onion, chopped
1 t. cumin
Mix all ingredients. Microwave on high 6-7 minutes until cheese is melted, stirring every 3 minutes. Serve with chips.
O'Charley's Potato Soup
3 lbs. red potatoes, diced
1/4 c. butter, melted
1/4 c. flour
2 qts. half & half
1 lb. velveeta cheese, cubed
1/8 t. pepper
1/2 t. garlic powder
1 t. hot sauce
1/2 lb. bacon, cooked crispy
1 c. shredded cheddar cheese
1/2 c. chopped chives
Place diced potatoes in pan. Cover with water and bring to a boil. Let boil for 10 minutes or until tender. In separate pan, combine melted butter and flour, mixing til smooth. Add half and half. Stir well. Drain potatoes. Add to cream mixture. Stir in pepper, garlic powder, & hot sauce. Cover and cook on low for 40 minutes. Stir occasionally. Place soup in bowls and top with crumbled bacon and shredded cheese. Enjoy!
1/4 c. butter, melted
1/4 c. flour
2 qts. half & half
1 lb. velveeta cheese, cubed
1/8 t. pepper
1/2 t. garlic powder
1 t. hot sauce
1/2 lb. bacon, cooked crispy
1 c. shredded cheddar cheese
1/2 c. chopped chives
Place diced potatoes in pan. Cover with water and bring to a boil. Let boil for 10 minutes or until tender. In separate pan, combine melted butter and flour, mixing til smooth. Add half and half. Stir well. Drain potatoes. Add to cream mixture. Stir in pepper, garlic powder, & hot sauce. Cover and cook on low for 40 minutes. Stir occasionally. Place soup in bowls and top with crumbled bacon and shredded cheese. Enjoy!
Cheerwine Punch
3, 2 lt. bottles cheerwine
2, 46 oz. cans unsweetened pineapple juice
Mix together. Chill. (or chill ingredients first and then mix together. Makes 36 cups.
2, 46 oz. cans unsweetened pineapple juice
Mix together. Chill. (or chill ingredients first and then mix together. Makes 36 cups.
Redneck Sushi
1 pkg. ham
1 jar dill pickle stackers
1 tub cream cheese, softened
toothpicks
Dry liquid off ham and pickles with paper towels. Spread thin layer of cream cheese on ham. Place pickle on top. Roll up. Cut in slices. Secure with toothpicks. Serve.
1 jar dill pickle stackers
1 tub cream cheese, softened
toothpicks
Dry liquid off ham and pickles with paper towels. Spread thin layer of cream cheese on ham. Place pickle on top. Roll up. Cut in slices. Secure with toothpicks. Serve.
Mango Lassi
1 ripe mango or 1 can chunk mango
1/2 c. plain yogurt
1/2 c. milk
1 T. sugar/splenda
10 ice cubes
Place all ingredients in blender. Process on high til ice is liquified, about 1 minute. Pour lassi into glasses and serve immediately. Makes 2-4 servings.
1/2 c. plain yogurt
1/2 c. milk
1 T. sugar/splenda
10 ice cubes
Place all ingredients in blender. Process on high til ice is liquified, about 1 minute. Pour lassi into glasses and serve immediately. Makes 2-4 servings.
Banana Shake
2 ripe bananas
3 c. milk
1/4 c. orange juice
2 T. sugar
1/8 t. almond extract
crushed ice
Mash bananas with blender or beater. Add milk and all other ingredients, except ice. Blend well. Serve over crushed ice.
3 c. milk
1/4 c. orange juice
2 T. sugar
1/8 t. almond extract
crushed ice
Mash bananas with blender or beater. Add milk and all other ingredients, except ice. Blend well. Serve over crushed ice.
Meat Soup
1 1/2 lbs. ground chuck, cooked, rinsed, and drained
1 lb. beef kielbasa, sliced, cut in half
1 lb. boneless pork chops, cubed and cooked
onion, optional
32 oz. beef broth
28 oz. crushed or diced tomatoes
1-2 T. Tony Chachere's creole seasoning
1/2 t. thyme
1/4 t. cumin
* can also use: boneless, skinless chicken, (cubed and cooked), smoked sausage, (sliced and cut in half), Italian meatballs (cut in quarters), and sliced mushrooms.
Place all ingredients in crockpot (after cooking meats) Add water to fill. Cook 4-5 hours on low. Serve hot with broccoli cornbread or crackers, if desired.
*Soup is delicious and low carb : )
1 lb. beef kielbasa, sliced, cut in half
1 lb. boneless pork chops, cubed and cooked
onion, optional
32 oz. beef broth
28 oz. crushed or diced tomatoes
1-2 T. Tony Chachere's creole seasoning
1/2 t. thyme
1/4 t. cumin
* can also use: boneless, skinless chicken, (cubed and cooked), smoked sausage, (sliced and cut in half), Italian meatballs (cut in quarters), and sliced mushrooms.
Place all ingredients in crockpot (after cooking meats) Add water to fill. Cook 4-5 hours on low. Serve hot with broccoli cornbread or crackers, if desired.
*Soup is delicious and low carb : )
Pasta Fagiole (Italian Bean Soup)
2 t. olive oil
chopped onion
minced garlic
2, 14.5 oz. cans chicken broth
15 oz. can diced tomatoes
15 oz. can cannelloni or white beans, rinsed and drained
1/2 c. ditalini or other small pasta
1/2 lb. Swiss chard leaves or spinach leaves, coarsely chopped
1/4 t. salt
black pepper, to taste
Parmesan cheese
Warm the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3-5 minutes, or until the onion is soft. Add broth, tomatoes (including liquid), beans and pasta. Cook, stirring for 15 minutes, or until pasta is cooked. Add the swiss chard and salt. Cook and stir for 2-3 minutes longer, until chard is wilted. For added flavor, sprinkle parmesan cheese and pepper on the soup just before serving. Tastes great and is good for your body and soul.
chopped onion
minced garlic
2, 14.5 oz. cans chicken broth
15 oz. can diced tomatoes
15 oz. can cannelloni or white beans, rinsed and drained
1/2 c. ditalini or other small pasta
1/2 lb. Swiss chard leaves or spinach leaves, coarsely chopped
1/4 t. salt
black pepper, to taste
Parmesan cheese
Warm the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3-5 minutes, or until the onion is soft. Add broth, tomatoes (including liquid), beans and pasta. Cook, stirring for 15 minutes, or until pasta is cooked. Add the swiss chard and salt. Cook and stir for 2-3 minutes longer, until chard is wilted. For added flavor, sprinkle parmesan cheese and pepper on the soup just before serving. Tastes great and is good for your body and soul.
Italian Puffs
1 can crescent rolls
Italian dressing
sesame seeds
bite size cheese cubes
grated Parmesan cheese
Place a piece of cheese in the center of a crescent dough triangle. Roll into a ball. Dip ball into dressing. Roll in Parmesan cheese mixd with sesame seeds. Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees.
Italian dressing
sesame seeds
bite size cheese cubes
grated Parmesan cheese
Place a piece of cheese in the center of a crescent dough triangle. Roll into a ball. Dip ball into dressing. Roll in Parmesan cheese mixd with sesame seeds. Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees.
Layered Nacho Dip
16 oz. can refried beans
1/2 pkg. taco seasoning mix
6 oz. carton avocado dip
8 oz. sour cream
4 1/2 oz. can chopped olives, drained
15 oz. can chopped tomatoes
chopped onions
4 oz. can chopped green chilies, drained
1 1/2 c. shredded monterey Jack cheese
Tostito chips
Combine beans and seasoning mix. Spread in 13x9 dish. Layer remaining ingredients in order listed. Heat at 250 degrees for 30 minutes. (Do not heat longer or at a higher temperature as avocado and sour cream may separate.) Serve warm with tostitos.
1/2 pkg. taco seasoning mix
6 oz. carton avocado dip
8 oz. sour cream
4 1/2 oz. can chopped olives, drained
15 oz. can chopped tomatoes
chopped onions
4 oz. can chopped green chilies, drained
1 1/2 c. shredded monterey Jack cheese
Tostito chips
Combine beans and seasoning mix. Spread in 13x9 dish. Layer remaining ingredients in order listed. Heat at 250 degrees for 30 minutes. (Do not heat longer or at a higher temperature as avocado and sour cream may separate.) Serve warm with tostitos.
Yellow Party Punch
48 oz. can orange-pineapple juice (or use 12 oz. frozen)
48 oz. pineapple juice
1 qt. pineapple or orange sherbet
2 lt. Mello Yello, chilled
1 qt. gingerale, chilled
Pour juices into large glass bowl. Add sherbet. Add mello yello and gingerale. Stir. Make 40 (5 oz.) servings
48 oz. pineapple juice
1 qt. pineapple or orange sherbet
2 lt. Mello Yello, chilled
1 qt. gingerale, chilled
Pour juices into large glass bowl. Add sherbet. Add mello yello and gingerale. Stir. Make 40 (5 oz.) servings
Southwest Chicken Chimichanga
1 store bought Rotisserie chicken
16 oz. sour cream
4 1/2 oz. can green chilies, chopped
2 c. frozen corn, thawed
1 small onion, diced
1 clove garlic, minced
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 T. cumin
1 t. chili powder
1 c. oil, for frying
1 t. pepper
10, 12" flour tortillas
Debone chicken and shred meat. Add sour cream, chilies, corn, onion, garlic, cheeses, and spices. Toss well. Set oven to 200 degrees. Warm 1/4 c. oil in large pan over medium heat until it sizzles. Put 1/4 c. of chicken filling in each tortilla. Roll. Secure with toothpick. Working with one at a time, pan fry until tortillas are golden brown about 4 minutes, each side. Add more oil with each new tortilla. Drain on paper towels. Transfer to oven to keep warm until ready to serve.
16 oz. sour cream
4 1/2 oz. can green chilies, chopped
2 c. frozen corn, thawed
1 small onion, diced
1 clove garlic, minced
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 T. cumin
1 t. chili powder
1 c. oil, for frying
1 t. pepper
10, 12" flour tortillas
Debone chicken and shred meat. Add sour cream, chilies, corn, onion, garlic, cheeses, and spices. Toss well. Set oven to 200 degrees. Warm 1/4 c. oil in large pan over medium heat until it sizzles. Put 1/4 c. of chicken filling in each tortilla. Roll. Secure with toothpick. Working with one at a time, pan fry until tortillas are golden brown about 4 minutes, each side. Add more oil with each new tortilla. Drain on paper towels. Transfer to oven to keep warm until ready to serve.
Moon Pie Banana Pudding
8 oz. cream cheese, softened
1 can Eaglebrand milk
2 c. milk
5.1 oz. box instant vanilla pudding
6 banana moon pies, cut in wedges
6 bananas, sliced
8 oz. whipped topping, thawed
Cream the cream cheese until smooth. Add Eaglebrand milk. Stir. Whisk pudding with milk, in separate bowl. Combine with cream cheese mixture. In bottom of 2 qt. bowl, add 1 c. pudding mixture, & 3 chopped moon pies. Top with sliced bananas. Repeat. Top with whipped topping. Cover and refrigerate several hours. Scatter crumbs on top.
*This recipe is from the Bell Buckle, TN Moon Pie Festival
1 can Eaglebrand milk
2 c. milk
5.1 oz. box instant vanilla pudding
6 banana moon pies, cut in wedges
6 bananas, sliced
8 oz. whipped topping, thawed
Cream the cream cheese until smooth. Add Eaglebrand milk. Stir. Whisk pudding with milk, in separate bowl. Combine with cream cheese mixture. In bottom of 2 qt. bowl, add 1 c. pudding mixture, & 3 chopped moon pies. Top with sliced bananas. Repeat. Top with whipped topping. Cover and refrigerate several hours. Scatter crumbs on top.
*This recipe is from the Bell Buckle, TN Moon Pie Festival
Chocolate Mint Fondue
1 can Eaglebrand milk
1 c. chocolate chips
10 chocolate covered mint patties, chopped
Fruit: sliced apples, bananas, whole strawberries, etc...
large marshmallows
toothpicks/skewers
In a large saucepan, combine milk, chips, and patties. Cook and stir over medium low heat until smooth. Pour in mini crock pot or fondue pot to keep warm while serving with fruit/marshmallows. Yields: 2 1/2 c.
* If you can find mint chocolate chips or Andes mint de creme bits, you can use them instead, or substitute other chips, if desired.
1 c. chocolate chips
10 chocolate covered mint patties, chopped
Fruit: sliced apples, bananas, whole strawberries, etc...
large marshmallows
toothpicks/skewers
In a large saucepan, combine milk, chips, and patties. Cook and stir over medium low heat until smooth. Pour in mini crock pot or fondue pot to keep warm while serving with fruit/marshmallows. Yields: 2 1/2 c.
* If you can find mint chocolate chips or Andes mint de creme bits, you can use them instead, or substitute other chips, if desired.
Crock Pot Applescotch Crisp
4 c. apples, sliced
2/3 c. brown sugar
1/2 c. SR flour
1/2 c. quick oats
1 t. cinnamon
3 1/2 oz. pkg. cook 'n' serve, not instant, butterscotch pudding mix
1/2 c. cold margarine
Place apples in sprayed crockpot. Combine remaining ingredients. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Cover and cook on low 5-6 hours. Serve with ice cream or whipped topping. YUM!
2/3 c. brown sugar
1/2 c. SR flour
1/2 c. quick oats
1 t. cinnamon
3 1/2 oz. pkg. cook 'n' serve, not instant, butterscotch pudding mix
1/2 c. cold margarine
Place apples in sprayed crockpot. Combine remaining ingredients. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Cover and cook on low 5-6 hours. Serve with ice cream or whipped topping. YUM!
Wednesday, September 26, 2012
Crescent Cookies
1 c. margarine
1/2 c. powdered sugar + additional for dusting cookies
1 1/2 t. water
2 t. pure almond extract, not imitation
2 c. SR flour
1 c. chopped pecans, optional
Cream margarine and powdered sugar well. Add water, flavoring, and flour. Mix well. Add pecans. Chill dough 1 hour. Pinch off dough and shape into crescents (half moon shape). Place on parchment paper covered cookie sheets. Bake at 350 degrees for 8-10 minutes. Let cool for 1 minute. Roll/dust warm cookies in powdered sugar.
*these taste great served with a raspberry sauce to dip them in too : )
1/2 c. powdered sugar + additional for dusting cookies
1 1/2 t. water
2 t. pure almond extract, not imitation
2 c. SR flour
1 c. chopped pecans, optional
Cream margarine and powdered sugar well. Add water, flavoring, and flour. Mix well. Add pecans. Chill dough 1 hour. Pinch off dough and shape into crescents (half moon shape). Place on parchment paper covered cookie sheets. Bake at 350 degrees for 8-10 minutes. Let cool for 1 minute. Roll/dust warm cookies in powdered sugar.
*these taste great served with a raspberry sauce to dip them in too : )
Apple Filling Crisp
2, 21 oz cans apple pie filling
1/2 c. margarine, softened
1 1/2 c. quick oats
1 c. brown sugar/splenda blend
1/2 c. chopped pecans, optional
Preheat oven to 350 degrees. Place pie filling in bottom ox 9x13 pan. Blend softened margarine, oatmeal, brown sugar, and pecans until crumbly. Sprinkle over pie filling. Bake for 30 minutes or until golden brown. Serve warm with vanilla ice cream.
*may substitute different fruit fillings, instead of apple, if desired
1/2 c. margarine, softened
1 1/2 c. quick oats
1 c. brown sugar/splenda blend
1/2 c. chopped pecans, optional
Preheat oven to 350 degrees. Place pie filling in bottom ox 9x13 pan. Blend softened margarine, oatmeal, brown sugar, and pecans until crumbly. Sprinkle over pie filling. Bake for 30 minutes or until golden brown. Serve warm with vanilla ice cream.
*may substitute different fruit fillings, instead of apple, if desired
"Cuppa" Cherry Cobbler
1 c. SR flour
1 c. sugar/splenda
1 c. milk
1 stick margarine, melted
1 can cherries, undrained, not pie filling
Place margarine in iron dutch oven or 2 -3 qt deep pyrex dish. Combine flour, sugar/splenda, & milk. Pour on top of margarine, but do not stir. Add cherries, but do not mix. Bake at 350 degrees for 45 minutes-1 hour, until lightly browned. This recipe makes its own crust. Serve warm with vanilla ice cream.
*other canned or fresh fruits may be used instead of cherry, if desired
**The name comes from using a cuppa flour, cuppa sugar, cuppa milk : )
Picture is of Cuppa Apple Cobbler:
1 c. sugar/splenda
1 c. milk
1 stick margarine, melted
1 can cherries, undrained, not pie filling
Place margarine in iron dutch oven or 2 -3 qt deep pyrex dish. Combine flour, sugar/splenda, & milk. Pour on top of margarine, but do not stir. Add cherries, but do not mix. Bake at 350 degrees for 45 minutes-1 hour, until lightly browned. This recipe makes its own crust. Serve warm with vanilla ice cream.
*other canned or fresh fruits may be used instead of cherry, if desired
**The name comes from using a cuppa flour, cuppa sugar, cuppa milk : )
Picture is of Cuppa Apple Cobbler:
Heath Brownies
1/3 c. margarine
3 sections unsweetened baking bar
1 c. splenda/sugar
2 eggs, beaten
1 t. vanilla
1 c. sr flour
1 1/3 c. Heath baking bits
Heat oven to 350 degrees. Spray 8x8 pan. Melt margarine and chocolate in saucepan over low heat. Stir occasionally. Stir in sugar/splenda. Add eggs. Stir in vanilla. Add flour, stirring until well blended. Spread into sprayed pan. Bake 20 minutes or until brownie begins to pull away from sides. Remove from oven, sprinkle with heath bits. Cover with foil. Cool completely in pan. Cut into squares. Makes 12 brownies.
3 sections unsweetened baking bar
1 c. splenda/sugar
2 eggs, beaten
1 t. vanilla
1 c. sr flour
1 1/3 c. Heath baking bits
Heat oven to 350 degrees. Spray 8x8 pan. Melt margarine and chocolate in saucepan over low heat. Stir occasionally. Stir in sugar/splenda. Add eggs. Stir in vanilla. Add flour, stirring until well blended. Spread into sprayed pan. Bake 20 minutes or until brownie begins to pull away from sides. Remove from oven, sprinkle with heath bits. Cover with foil. Cool completely in pan. Cut into squares. Makes 12 brownies.
Clam Chowder
2 cans cooked clams, undrained
1 jar clam juice
1 lb. salt pork fatback, cut into 1/4" cubes
2 medium onions, chopped
3 stalks celery, including leafy parts, diced
1 pt whipping cream
4 c. whole milk
5 lbs. potatoes, washed, peeled, diced
salt
pepper
oyster crackers, optional
Cook fatback in heated skillet over low heat for 15 minutes. When liquid begins to form in pan, turn to a higher heat and brown the salt pork. When nicely browned, strain out the remainder of the skin leaving behind the drippings. Add onions and celery, cook until browned and softened. In a large stock pot, add undrained clams, clam juice, milk, cream, and potatoes. Turn heat to medium. Add browned celery, onions, and drippings. Bring to a simmer for about 10 minutes. Do Not Boil. Stir often so the milk doesn't clot. Cook on low for 2 hours or until desired texture is reached. Add salt and pepper to taste. Serve with oyster crackers, if desired. Enjoy!
1 jar clam juice
1 lb. salt pork fatback, cut into 1/4" cubes
2 medium onions, chopped
3 stalks celery, including leafy parts, diced
1 pt whipping cream
4 c. whole milk
5 lbs. potatoes, washed, peeled, diced
salt
pepper
oyster crackers, optional
Cook fatback in heated skillet over low heat for 15 minutes. When liquid begins to form in pan, turn to a higher heat and brown the salt pork. When nicely browned, strain out the remainder of the skin leaving behind the drippings. Add onions and celery, cook until browned and softened. In a large stock pot, add undrained clams, clam juice, milk, cream, and potatoes. Turn heat to medium. Add browned celery, onions, and drippings. Bring to a simmer for about 10 minutes. Do Not Boil. Stir often so the milk doesn't clot. Cook on low for 2 hours or until desired texture is reached. Add salt and pepper to taste. Serve with oyster crackers, if desired. Enjoy!
Strawberry Pretzel Salad
2 c. crushed pretzels
3/4 c. margarine, melted
3 T. sugar/splenda
8 oz. cream cheese, softened
1 c. sugar/splenda
8 oz. whipped topping, thawed
6 oz. strawberry jello, I use sugar free
2 c. boiling water
2, 10 oz. pkgs. strawberries
Combine first 3 ingredients and press into 9x13 dish. Bake at 350 degrees for 8-10 minutes. Beat cream cheese and sugar/splenda. Stir in whipped topping. Pour over cooled pretzel crust. Combine jello with water. Let cool. Fold in strawberries. Place in refrigerator. When partially congealed, spread over cream cheese layer and refrigerate til set.
Yummy!
3/4 c. margarine, melted
3 T. sugar/splenda
8 oz. cream cheese, softened
1 c. sugar/splenda
8 oz. whipped topping, thawed
6 oz. strawberry jello, I use sugar free
2 c. boiling water
2, 10 oz. pkgs. strawberries
Combine first 3 ingredients and press into 9x13 dish. Bake at 350 degrees for 8-10 minutes. Beat cream cheese and sugar/splenda. Stir in whipped topping. Pour over cooled pretzel crust. Combine jello with water. Let cool. Fold in strawberries. Place in refrigerator. When partially congealed, spread over cream cheese layer and refrigerate til set.
Yummy!
Blue Cheese Mayonnaise Dressing
1 c. oil
1/3 c. vinegar
2 T. mayo
1 t. salt
1/2 t. dry mustard
1 small clove garlic
2 oz. blue cheese
Place all ingredients in blender on high speed for 6 seconds.
*This is my Aunt Becky's recipe, and though I have never made it, I hear it was delicious!
1/3 c. vinegar
2 T. mayo
1 t. salt
1/2 t. dry mustard
1 small clove garlic
2 oz. blue cheese
Place all ingredients in blender on high speed for 6 seconds.
*This is my Aunt Becky's recipe, and though I have never made it, I hear it was delicious!
Roquefort Dressing
1 pkg. Roquefort
1 pkg. blue cheese
1 pint mayo
13 oz. can pet evaporated milk
1/4 t. garlic powder
1 t. salt
3 T. vinegar
Mix well in blender. Let stand in refrigerator 1 day. Makes 1 qt.
1 pkg. blue cheese
1 pint mayo
13 oz. can pet evaporated milk
1/4 t. garlic powder
1 t. salt
3 T. vinegar
Mix well in blender. Let stand in refrigerator 1 day. Makes 1 qt.
Lye Soap
This is my grandmother's recipe for lye soap, and while I don't expect many of you to make it, I thought you might find it interesting...
After hogs are butchered, take waste fats and render. (Put chunks of fat and same amount of water in large wash pot over open fire outdoors. Boil until all of the fats have melted.) Place same amount of water as first amount. Allow to cool overnight. Skim fat off and put in large container. Pour water out. Put fat back in pot with proper amount of lye. (Lye should be mixed with water.) Proper amount is determined when egg or potato will float! Boil over open fire until soap is formed. Mixture will be a frothy mix. Stirring often with large paddle. Process takes 6-8 hours. Pour soap into crock jars. Dip out as needed. If hard soap is desired, throw salt in near the end of boiling. Allow to cool and cut in pieces.
*Now, don't you appreciate what your grandparents/ancestors went through more?
After hogs are butchered, take waste fats and render. (Put chunks of fat and same amount of water in large wash pot over open fire outdoors. Boil until all of the fats have melted.) Place same amount of water as first amount. Allow to cool overnight. Skim fat off and put in large container. Pour water out. Put fat back in pot with proper amount of lye. (Lye should be mixed with water.) Proper amount is determined when egg or potato will float! Boil over open fire until soap is formed. Mixture will be a frothy mix. Stirring often with large paddle. Process takes 6-8 hours. Pour soap into crock jars. Dip out as needed. If hard soap is desired, throw salt in near the end of boiling. Allow to cool and cut in pieces.
*Now, don't you appreciate what your grandparents/ancestors went through more?
Tuesday, September 25, 2012
Stuffed Chicken Breasts
2 boneless, skinless chicken breasts, pounded to 1/2 " thickness
1/8 t. salt
1/8 t. pepper
1/8 t. garlic powder
shredded cheese
spinach, prepared
onion seasoning
mushrooms
Preheat oven to 350 degrees. Season chicken with salt, pepper, onion, & garlic. Place cheese on top of chicken. Place mushrooms and spinach on top of cheese. Tightly roll chicken up from bottom, around filling and secure with toothpicks. Place in sprayed baking dish. Cover with foil and bake 20 minutes. Remove foil. Bake uncovered for 15 more minutes. Sauce may be added, if desired.
1/8 t. salt
1/8 t. pepper
1/8 t. garlic powder
shredded cheese
spinach, prepared
onion seasoning
mushrooms
Preheat oven to 350 degrees. Season chicken with salt, pepper, onion, & garlic. Place cheese on top of chicken. Place mushrooms and spinach on top of cheese. Tightly roll chicken up from bottom, around filling and secure with toothpicks. Place in sprayed baking dish. Cover with foil and bake 20 minutes. Remove foil. Bake uncovered for 15 more minutes. Sauce may be added, if desired.
Raisin Brownie Ribbons
2 eggs
3 T. oil
1 pkg. (20.5 oz) basic brownie mix
1 1/2 c. chocolate covered raisins
1/2 c. finely chopped nuts, optional
Stir eggs and oil in large bowl. Add brownie mix and stir until completely combined. Dough will be stiff. Stir in 1 c. chocolate raisins. Spread 1/4 batter into a 1 1/2"x10" strip on parchment paper lined cookie sheets. Repeat with remaining dough, placing two strips on each cookie sheet, with space for dough to spread. Top each strip with 2 T. chocolate raisins and nuts. Bake at 350 degrees for 20 minutes, until tops are slightly crinkled. Cool. Slice cooled strips diagonally into 1" wide pieces. Store in airtight container.
*Using an 18.5 oz pkg brownies will result in moister dough and flatter brownies. Makes 2 1/2 dozen.
3 T. oil
1 pkg. (20.5 oz) basic brownie mix
1 1/2 c. chocolate covered raisins
1/2 c. finely chopped nuts, optional
Stir eggs and oil in large bowl. Add brownie mix and stir until completely combined. Dough will be stiff. Stir in 1 c. chocolate raisins. Spread 1/4 batter into a 1 1/2"x10" strip on parchment paper lined cookie sheets. Repeat with remaining dough, placing two strips on each cookie sheet, with space for dough to spread. Top each strip with 2 T. chocolate raisins and nuts. Bake at 350 degrees for 20 minutes, until tops are slightly crinkled. Cool. Slice cooled strips diagonally into 1" wide pieces. Store in airtight container.
*Using an 18.5 oz pkg brownies will result in moister dough and flatter brownies. Makes 2 1/2 dozen.
Chocolate Raisin Caramel Bars
1 c. + 3 T. flour, divided
1 c. quick oats
3/4 c. packed brown sugar
1/2 c. margarine, melted
2/3 c. caramel topping
1 c. chocolate covered raisins
1/2 c. chopped pecans, optional
Combine 1 c. flour, brown sugar, & oats in large bowl. Stir in margarine until well combined. Press firmly into bottom of sprayed 9x13 pan. Bake at 350 degrees for 12 minutes, until lightly browned and set. Combine caramel sauce an remaining flour. Drizzle over hot cookie crust. Sprinkle raisins and nuts over caramel. Bake 16-18 minutes longer until bubbly. Cool completely in pan. Cut into bars.
1 c. quick oats
3/4 c. packed brown sugar
1/2 c. margarine, melted
2/3 c. caramel topping
1 c. chocolate covered raisins
1/2 c. chopped pecans, optional
Combine 1 c. flour, brown sugar, & oats in large bowl. Stir in margarine until well combined. Press firmly into bottom of sprayed 9x13 pan. Bake at 350 degrees for 12 minutes, until lightly browned and set. Combine caramel sauce an remaining flour. Drizzle over hot cookie crust. Sprinkle raisins and nuts over caramel. Bake 16-18 minutes longer until bubbly. Cool completely in pan. Cut into bars.
Chocolate Raisin Party Mix
1 c. chocolate covered peanuts
1 c. chocolate covered raisins
1 c. dried apricots, halved
1 c. dried cranberries/craisins
1 c. bite size pretzels
1 c. rice or corn chex
1 c. dried banana chips
1 c. sunflower seeds
1 c. cashews
Mix all ingredients. Store in airtight container or ziploc bag.
1 c. chocolate covered raisins
1 c. dried apricots, halved
1 c. dried cranberries/craisins
1 c. bite size pretzels
1 c. rice or corn chex
1 c. dried banana chips
1 c. sunflower seeds
1 c. cashews
Mix all ingredients. Store in airtight container or ziploc bag.
Super Easy "Homemade Ice Cream"
1 pint favorite store bought premium ice cream (vanilla or chocolate)
favorite flavors/toppings
Remove ice cream from carton by cutting carton away, do not allow ice cream to soften too much, you want it firm, but pliable. (Think Marble Slab--if you've ever watched them mix ice cream) Cut the ice cream into chunks, on a hard surface or cutting board. Add your favorite toppings and smash together. Place in an airtight container and return to freezer to firm up and allow flavors to blend. (30 minutes - 2 hours--more than that and the toppings start to get soft)
Vanilla Ice Cream Variations:
Banana Pudding:
Fold in 1 mashed banana, 1 c. crushed vanilla wafers, & 1 c. crumbled meringue cookies in ice cream.
Rum Raisin:
Plump 1/2 c. raisins in 3 T. (imitation) rum over low heat. Cool. Fold into ice cream, adding 1/2 c. chopped walnuts, if desired.
Lemon Meringue:
1/4 c. lemon pudding, 1 c. crumbled meringue cookies, 1 c. crumbled graham crackers.
Salted Caramel:
1/4 c. caramel sauce, 1 c. crumbled pretzel nuggets (with peanut butter, if desired).
Strawberry Shortcake:
1 c. sliced strawberries, 2 T. strawberry jam, 1 1/2 c. crumbled pound cake, 1 c. crumbled meringue cookies.
Ginger Peach Cobbler:
1/2 c. diced dried peaches, 1/2 c. chopped candied pecans, 1 c. crumbled ginger snaps.
Cookies and Cream:
1 c. crumbled oreos
Chocolate Chip Cookie Dough:
1 c. crumbled refrigerated chocolate chip cookie dough, 1 c. crumbled chocolate chip cookies.
Chocolate Ice Cream Variations:
Black Forest:
1/2 c. cherry preserves, 1 c. crumbled chocolate wafers.
Turtle:
1/4 c. caramel sauce, 1/2 c. candied pecans, 1/2 c. chopped chocolate chips
S'More:
Broil 1 c. miniature marshmallows in sprayed baking pan until deflated and dark brown. Scrape onto cutting board, cool, chop into small pieces. Add ice cream and 1/2 c. hot fudge sauce, 1 c. crumbled graham crackers and 1/2 c. miniature marshmallows.
Chocolate Hazelnut:
1/4 c. Nutella, 1 c. crumbled chocolate wafers, 1/2 c. roasted chopped hazelnuts.
ENJOY!!
favorite flavors/toppings
Remove ice cream from carton by cutting carton away, do not allow ice cream to soften too much, you want it firm, but pliable. (Think Marble Slab--if you've ever watched them mix ice cream) Cut the ice cream into chunks, on a hard surface or cutting board. Add your favorite toppings and smash together. Place in an airtight container and return to freezer to firm up and allow flavors to blend. (30 minutes - 2 hours--more than that and the toppings start to get soft)
Vanilla Ice Cream Variations:
Banana Pudding:
Fold in 1 mashed banana, 1 c. crushed vanilla wafers, & 1 c. crumbled meringue cookies in ice cream.
Rum Raisin:
Plump 1/2 c. raisins in 3 T. (imitation) rum over low heat. Cool. Fold into ice cream, adding 1/2 c. chopped walnuts, if desired.
Lemon Meringue:
1/4 c. lemon pudding, 1 c. crumbled meringue cookies, 1 c. crumbled graham crackers.
Salted Caramel:
1/4 c. caramel sauce, 1 c. crumbled pretzel nuggets (with peanut butter, if desired).
Strawberry Shortcake:
1 c. sliced strawberries, 2 T. strawberry jam, 1 1/2 c. crumbled pound cake, 1 c. crumbled meringue cookies.
Ginger Peach Cobbler:
1/2 c. diced dried peaches, 1/2 c. chopped candied pecans, 1 c. crumbled ginger snaps.
Cookies and Cream:
1 c. crumbled oreos
Chocolate Chip Cookie Dough:
1 c. crumbled refrigerated chocolate chip cookie dough, 1 c. crumbled chocolate chip cookies.
Chocolate Ice Cream Variations:
Black Forest:
1/2 c. cherry preserves, 1 c. crumbled chocolate wafers.
Turtle:
1/4 c. caramel sauce, 1/2 c. candied pecans, 1/2 c. chopped chocolate chips
S'More:
Broil 1 c. miniature marshmallows in sprayed baking pan until deflated and dark brown. Scrape onto cutting board, cool, chop into small pieces. Add ice cream and 1/2 c. hot fudge sauce, 1 c. crumbled graham crackers and 1/2 c. miniature marshmallows.
Chocolate Hazelnut:
1/4 c. Nutella, 1 c. crumbled chocolate wafers, 1/2 c. roasted chopped hazelnuts.
ENJOY!!
Wednesday, September 5, 2012
Parmesan Pull Aparts
2 cans (7.5 oz) Refrigerated Homestyle biscuits
3 T. margarine, melted
1 t. garlic powder
1/2 t. dried parsley
1 t. dried onion
1 T. Parmesan cheese
1/3 c. shredded Mozzarella cheese
Preheat oven to 425 degrees. Combine margarine, garlic, parsley, onion, and parmesan cheese. Spread mixture in bottom of glass pie plate. Sprinkle Mozzarella evenly over top. Remove biscuits from cans. Place close together over cheese and margarine mixture. Bake biscuits for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto serving plate. Serve warm!
3 T. margarine, melted
1 t. garlic powder
1/2 t. dried parsley
1 t. dried onion
1 T. Parmesan cheese
1/3 c. shredded Mozzarella cheese
Preheat oven to 425 degrees. Combine margarine, garlic, parsley, onion, and parmesan cheese. Spread mixture in bottom of glass pie plate. Sprinkle Mozzarella evenly over top. Remove biscuits from cans. Place close together over cheese and margarine mixture. Bake biscuits for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto serving plate. Serve warm!
Buttermilk Pecan Pie
Crust:
1 1/2 c. pecans
1/2 c. white Karo syrup
1/4 c. sugar
Filling:
1 stick melted margarine
1 c. buttermilk
1/4 c. SR flour
1 1/2 c. sugar
3 eggs
1 t. vanilla
Mix together crust ingredients. Pour in pie pan. Toast in oven set at 350 degrees for 30 minutes. (Place on cookie sheet, before filling) Put margarine in large bowl and add flour. Mix on low speed. Add other dry ingredients. Add all the other ingredients until well blended. Pour into prepared crust. Bake at 350 degrees for 50-55 minutes.
1 1/2 c. pecans
1/2 c. white Karo syrup
1/4 c. sugar
Filling:
1 stick melted margarine
1 c. buttermilk
1/4 c. SR flour
1 1/2 c. sugar
3 eggs
1 t. vanilla
Mix together crust ingredients. Pour in pie pan. Toast in oven set at 350 degrees for 30 minutes. (Place on cookie sheet, before filling) Put margarine in large bowl and add flour. Mix on low speed. Add other dry ingredients. Add all the other ingredients until well blended. Pour into prepared crust. Bake at 350 degrees for 50-55 minutes.
Cornbread Dressing
8" pan of cornbread
6 baked biscuits, crumbled
diced onion
diced celery
1-2 t. sage
Combine all ingredients with turkey or chicken broth and stir. Pour in casserole dish. ( You want it to be good and soupy because it will dry out as it is baked.) Bake at 400 degrees until browned on top. Serve with favorite cranberry sauce and all the other trimmings! Enjoy!
6 baked biscuits, crumbled
diced onion
diced celery
1-2 t. sage
Combine all ingredients with turkey or chicken broth and stir. Pour in casserole dish. ( You want it to be good and soupy because it will dry out as it is baked.) Bake at 400 degrees until browned on top. Serve with favorite cranberry sauce and all the other trimmings! Enjoy!
Nutty Chocolate Chip Malt Cookies
1 c. margarine, softened
1 1/4 c. brown sugar
1/2 c. malted milk powder
1 T. chocolate syrup
1 t. vanilla
1 egg
2 c. SR flour
1/2 t. cinnamon
1 1/2 c. chocolate chips
1 c. chopped pecans, optional
Cream margarine, brown sugar, malt powder, chocolate syrup and vanilla together. Add egg and blend well. Add flour & cinnamon to mixture and stir well. Add chocolate chips and nuts. Roll into 2" balls and place on cookie sheet, 2" apart. Bake at 375 degrees for 10-11 minutes, until cookie begins browning and middle looks firm. Do not overbake. Cool 2 minutes. Remove from cookie sheet. Makes 2 1/2 dozen cookies.
1 1/4 c. brown sugar
1/2 c. malted milk powder
1 T. chocolate syrup
1 t. vanilla
1 egg
2 c. SR flour
1/2 t. cinnamon
1 1/2 c. chocolate chips
1 c. chopped pecans, optional
Cream margarine, brown sugar, malt powder, chocolate syrup and vanilla together. Add egg and blend well. Add flour & cinnamon to mixture and stir well. Add chocolate chips and nuts. Roll into 2" balls and place on cookie sheet, 2" apart. Bake at 375 degrees for 10-11 minutes, until cookie begins browning and middle looks firm. Do not overbake. Cool 2 minutes. Remove from cookie sheet. Makes 2 1/2 dozen cookies.
Coconut Macaroons
14 oz. flaked coconut
14 oz. Eaglebrand milk
2 t. vanilla
1 1/2 t. almond extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine milk and extracts. Mix well. Add coconut. Mix well. Drop by teaspoonfuls onto baking sheets. Bake 8-10 minutes or until lightly browned. Remove from sheets and place on parchment paper covered cooling racks. Store loosely covered at room temperature.
14 oz. Eaglebrand milk
2 t. vanilla
1 1/2 t. almond extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine milk and extracts. Mix well. Add coconut. Mix well. Drop by teaspoonfuls onto baking sheets. Bake 8-10 minutes or until lightly browned. Remove from sheets and place on parchment paper covered cooling racks. Store loosely covered at room temperature.
Tuesday, September 4, 2012
"Last Minute" Easy as Pie
1 can fruit pie filling or 1-2 c. fresh fruit
8 oz. whipped topping, thawed
1 regular or chocolate graham cracker crust
Combine fruit and whipped topping. Spoon into crust. Serve immediately or allow to set in refrigerator for 1-2 hours. Garnish with chocolate shavings, almond slivers, etc...if desired.
**One of our favorite combos is using chocolate whipped topping and crust and cherry pie filling. Yum!
8 oz. whipped topping, thawed
1 regular or chocolate graham cracker crust
Combine fruit and whipped topping. Spoon into crust. Serve immediately or allow to set in refrigerator for 1-2 hours. Garnish with chocolate shavings, almond slivers, etc...if desired.
**One of our favorite combos is using chocolate whipped topping and crust and cherry pie filling. Yum!
Thai Curry Butternut Squash Soup
1 baked butternut squash (with seeds and pulp removed, reserve pulp)
1 chopped onion
1 stalk celery, chopped
1 qt. chicken or veggie broth
salt, pepper, bay leaf, thyme, 1-2 t. Thai red curry paste, red pepper flakes, to taste--depends on how hot you want it!
Saute onion and celery in large soup pot. Add squash, pulp, broth, and seasonings. Simmer 15-20 minutes. Remove bay leaf. Puree with hand blender. Milk and yogurt may be added if you want it creamy. Other vegetables may also be added if desired, (sweet potatoes, white potatoes, carrots) they only make it better. Puree with the soup. To serve, add a spoon of balsamic vinegar or a splash of lemon juice to the top and enjoy with bread and cheese.
1 chopped onion
1 stalk celery, chopped
1 qt. chicken or veggie broth
salt, pepper, bay leaf, thyme, 1-2 t. Thai red curry paste, red pepper flakes, to taste--depends on how hot you want it!
Saute onion and celery in large soup pot. Add squash, pulp, broth, and seasonings. Simmer 15-20 minutes. Remove bay leaf. Puree with hand blender. Milk and yogurt may be added if you want it creamy. Other vegetables may also be added if desired, (sweet potatoes, white potatoes, carrots) they only make it better. Puree with the soup. To serve, add a spoon of balsamic vinegar or a splash of lemon juice to the top and enjoy with bread and cheese.
Kielbasa Appetizers
1-2 lbs or pkgs of kielbasa
1 bottle Kraft sweet and sour sauce
Slice Kielbasa into coin size shapes. Place in preheated pan. Brush sauce sauce on top. Turn and brush the other side. Cook until evenly browned on both sides. Serve on a platter with toothpicks stuck in each one and watch them disappear!
1 bottle Kraft sweet and sour sauce
Slice Kielbasa into coin size shapes. Place in preheated pan. Brush sauce sauce on top. Turn and brush the other side. Cook until evenly browned on both sides. Serve on a platter with toothpicks stuck in each one and watch them disappear!
No Cook Peanut Butter Fudge
12 oz jar creamy peanut butter
1 box 10X confectioners sugar
3 T. milk
1 t. vanilla
1 c. margarine
In microwave, melt margarine, peanut butter, and milk. (Stir once or twice) Add vanilla. Fold in confectioners sugar until stiff enough to knead. Press in ungreased 8x8 pan. Refrigerate 30-45 minutes. Cut in desired size pieces and serve.
**This fudge does not need to be refrigerated after cutting.
1 box 10X confectioners sugar
3 T. milk
1 t. vanilla
1 c. margarine
In microwave, melt margarine, peanut butter, and milk. (Stir once or twice) Add vanilla. Fold in confectioners sugar until stiff enough to knead. Press in ungreased 8x8 pan. Refrigerate 30-45 minutes. Cut in desired size pieces and serve.
**This fudge does not need to be refrigerated after cutting.
Chicken Breast & Stuffing
4 c. Pepperidge Farm Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
paprika
1 can condensed cream of mushroom soup
1/3 c. milk
1 T. chopped fresh parsley, or 1 t. dried parsley flakes
Heat oven to 400 degrees. Prepare stuffing according to directions on package. Spoon dressing across the center of a shallow 3 qt shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with paprika. Stir the soup, milk, & parsley in small bowl. Pour the soup mixture over the chicken. Cover the baking dish with foil. Bake for 30 minutes or until chicken is cooked through.
6 skinless, boneless chicken breasts
paprika
1 can condensed cream of mushroom soup
1/3 c. milk
1 T. chopped fresh parsley, or 1 t. dried parsley flakes
Heat oven to 400 degrees. Prepare stuffing according to directions on package. Spoon dressing across the center of a shallow 3 qt shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with paprika. Stir the soup, milk, & parsley in small bowl. Pour the soup mixture over the chicken. Cover the baking dish with foil. Bake for 30 minutes or until chicken is cooked through.
White Chocolate Cherry Cookies
1 1/2 c. SR flour
1/2 c. margarine, room temperature
1 c. splenda/sugar
1 egg
2 t. vanilla
2/3 c. white chocolate chips
2/3 c. dried cherries
Preheat oven to 375 degrees. Line baking sheet with parchment paper. In large bowl, cream together margarine and sugar/splenda until fluffy. Beat in egg and vanilla. Add flour. Stir well. Add chips and cherries. Drop by Tablespoonfuls onto prepared baking sheet. Bake for 10-12 minutes, until golden color around the edges. Cool for 5 minutes until set, then transfer to racks to cool completely. Store in air tight container.
Makes 2 dozen.
1/2 c. margarine, room temperature
1 c. splenda/sugar
1 egg
2 t. vanilla
2/3 c. white chocolate chips
2/3 c. dried cherries
Preheat oven to 375 degrees. Line baking sheet with parchment paper. In large bowl, cream together margarine and sugar/splenda until fluffy. Beat in egg and vanilla. Add flour. Stir well. Add chips and cherries. Drop by Tablespoonfuls onto prepared baking sheet. Bake for 10-12 minutes, until golden color around the edges. Cool for 5 minutes until set, then transfer to racks to cool completely. Store in air tight container.
Makes 2 dozen.
Pumpkin Pie Squares
Crust:
2 c. SR flour
2 sticks margarine
1/2 c. brown sugar
1 1/2 c. chopped pecans
Filling:
3, 15 oz. cans 100%% pumpkin
12 oz. can evaporated milk
14 oz. can Eaglebrand milk
1/2 c. whipped cream
3 c. splenda/sugar
1 t. salt
2 t. vanilla
2 T. pumpkin pie spice
8 eggs
1/4 c. cornstarch
Topping:
3 c. whipped cream
3/4 c. confectioners sugar
3 T. instant white pudding mix
Preheat oven to 350 degrees. Spray an 11x17 pan, (or 2, 9x13 pans). In large bowl, combine crust ingredients, except pecans, on low. Mixture will be crumbly like oatmeal. Stir in pecans. Spread into pan(s), pat down well and evenly. Bake 15 minutes. While crust is baking, combine filling ingredients. Pour over hot crust and bake 35-45 minutes until center is no longer jiggly. (If it doesn't all fit, spray another pan and pour it in, no crust needed--won't need to bake quite as long--just watch it, or freeze for another time) Remove from oven to cool. Store in refrigerator until ready to serve. When totally cool or ready to serve, beat whipped cream and powdered sugar together. Add pudding mix until thickened. Spread pudding mixture over top or top each individual piece.
**This freezes well, without topping. Place in refrigerator to thaw for one day before serving. Prepare topping and serve.
**You could easily half this recipe for 1 9x13 pan, I just hate wasting evaporated milk and condensed milk, unless I'm going to be using them for another recipe : )
2 c. SR flour
2 sticks margarine
1/2 c. brown sugar
1 1/2 c. chopped pecans
Filling:
3, 15 oz. cans 100%% pumpkin
12 oz. can evaporated milk
14 oz. can Eaglebrand milk
1/2 c. whipped cream
3 c. splenda/sugar
1 t. salt
2 t. vanilla
2 T. pumpkin pie spice
8 eggs
1/4 c. cornstarch
Topping:
3 c. whipped cream
3/4 c. confectioners sugar
3 T. instant white pudding mix
Preheat oven to 350 degrees. Spray an 11x17 pan, (or 2, 9x13 pans). In large bowl, combine crust ingredients, except pecans, on low. Mixture will be crumbly like oatmeal. Stir in pecans. Spread into pan(s), pat down well and evenly. Bake 15 minutes. While crust is baking, combine filling ingredients. Pour over hot crust and bake 35-45 minutes until center is no longer jiggly. (If it doesn't all fit, spray another pan and pour it in, no crust needed--won't need to bake quite as long--just watch it, or freeze for another time) Remove from oven to cool. Store in refrigerator until ready to serve. When totally cool or ready to serve, beat whipped cream and powdered sugar together. Add pudding mix until thickened. Spread pudding mixture over top or top each individual piece.
**This freezes well, without topping. Place in refrigerator to thaw for one day before serving. Prepare topping and serve.
**You could easily half this recipe for 1 9x13 pan, I just hate wasting evaporated milk and condensed milk, unless I'm going to be using them for another recipe : )
Very Cherry Cake & Frosting
1 c. margarine, softened
1 3/4 c. splenda/sugar
2 T. maraschino cherry juice
1/2 t. vanilla
3 c. SR flour
1 c. buttermilk
5 egg whites, beaten stiff
1 c. finely chopped maraschino cherries
Cream cheese-cherry frosting (recipe below)
Preheat oven to 350 degrees. Spray 3 round baking pans. In large bowl, beat margarine and sugar/splenda at medium speed until fluffy. Add cherry juice and vanilla. Beat well. Gradually add flour to margarine mixture, alternating with buttermilk, beginning and ending with flour. Beat well. Gently fold in beaten egg whites until smooth. Gently stir in cherries. Spoon batter evenly into pans. Bake for 20-25 minutes. Cool in pans 10 minutes. Cool completely on wire racks. Spread frosting in between layers and on top & sides of cake. Garnish with more cherries if desired.
Cream Cheese-Cherry Frosting
8 oz. cream cheese, softened
3/4 c. margarine, softened
1/4 c. maraschino cherry juice
2-3 c. confectioners sugar or splenda blend
In a large bowl, beat cream cheese and margarine until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake. YUM!
1 3/4 c. splenda/sugar
2 T. maraschino cherry juice
1/2 t. vanilla
3 c. SR flour
1 c. buttermilk
5 egg whites, beaten stiff
1 c. finely chopped maraschino cherries
Cream cheese-cherry frosting (recipe below)
Preheat oven to 350 degrees. Spray 3 round baking pans. In large bowl, beat margarine and sugar/splenda at medium speed until fluffy. Add cherry juice and vanilla. Beat well. Gradually add flour to margarine mixture, alternating with buttermilk, beginning and ending with flour. Beat well. Gently fold in beaten egg whites until smooth. Gently stir in cherries. Spoon batter evenly into pans. Bake for 20-25 minutes. Cool in pans 10 minutes. Cool completely on wire racks. Spread frosting in between layers and on top & sides of cake. Garnish with more cherries if desired.
Cream Cheese-Cherry Frosting
8 oz. cream cheese, softened
3/4 c. margarine, softened
1/4 c. maraschino cherry juice
2-3 c. confectioners sugar or splenda blend
In a large bowl, beat cream cheese and margarine until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake. YUM!
Saturday, September 1, 2012
Red Velvet Brownies
1 c. margarine, at room temperature
1 1/2 c. sugar
1 1/2 c. brown sugar
4 eggs, at room temperature
2 oz. red food coloring
4 t. vanilla
2 1/2 c. SR flour
6 T. cocoa powder
Preheat oven to 350 degrees. Spray 9x13 pan. Combine sugars and margarine until light and fluffy. Add eggs, one at a time, mixing well after each.. Stir in food coloring and vanilla. Mix until the color is uniformly combined. Mix flour & cocoa. Add mixtures together. Do not over mix. The batter will be thick. Pour & spread batter into prepared pan. Bake for 30-35 minutes, for a thin crust on top and gooey underneath. Set aside to cool. Cut into bars : )
*Ice with cream cheese frosting if desired
1 1/2 c. sugar
1 1/2 c. brown sugar
4 eggs, at room temperature
2 oz. red food coloring
4 t. vanilla
2 1/2 c. SR flour
6 T. cocoa powder
Preheat oven to 350 degrees. Spray 9x13 pan. Combine sugars and margarine until light and fluffy. Add eggs, one at a time, mixing well after each.. Stir in food coloring and vanilla. Mix until the color is uniformly combined. Mix flour & cocoa. Add mixtures together. Do not over mix. The batter will be thick. Pour & spread batter into prepared pan. Bake for 30-35 minutes, for a thin crust on top and gooey underneath. Set aside to cool. Cut into bars : )
*Ice with cream cheese frosting if desired
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