1 qt half & half
1 1/3 T. vanilla
1 c. sugar
1/8 t. salt
2 qt Dole strawberry orange banana or pineapple orange banana juice* (any fruit juice will work if you can't find these, but this is what we like). We have also used Probiotic mango pineapple.
rock salt
ice
Combine first 5 ingredients. Place in can with beater. Add lid. Add ice and rock salt as directed with your freezer until done. We have also added crushed pineapple and 2-3 mashed bananas to the mixture if you like chunky ice cream, but it is good without it. Or serve with diced mango. This is a very refreshing ice cream on a hot summer day! Enjoy!!
*orange peach mango is good too
Wednesday, May 21, 2014
Tuesday, May 13, 2014
Easy Pineapple Upside Down Cake
Duncan Hines pineapple cake mix
15 oz. can crushed pineapple, reserve juice
1 c. brown sugar
1 stick butter
Drain pineapple. Melt butter and add brown sugar. Spread evenly in sprayed 9x13 pan. Sprinkle pineapple over brown sugar mixture. Combine cake mix as directed except use the drained juice instead of the water. Pour over mixture in pan. Bake as directed on box. When done, place covered cookie sheet over pan and flip the cake.
15 oz. can crushed pineapple, reserve juice
1 c. brown sugar
1 stick butter
Drain pineapple. Melt butter and add brown sugar. Spread evenly in sprayed 9x13 pan. Sprinkle pineapple over brown sugar mixture. Combine cake mix as directed except use the drained juice instead of the water. Pour over mixture in pan. Bake as directed on box. When done, place covered cookie sheet over pan and flip the cake.
S'mores Dip
1 c. milk chocolate chips
2 T. milk
1 1/4 c. miniature marshmallows
graham crackers for dipping
In a medium saucepan, add chips, milk, and 1 c. marshmallows. Mix continuously until melted and smooth. Scrape into casserole dish that has been sprayed. Top with remaining marshmallows. Place under broiler for 60 seconds or until browned. Dip crackers and enjoy!
2 T. milk
1 1/4 c. miniature marshmallows
graham crackers for dipping
In a medium saucepan, add chips, milk, and 1 c. marshmallows. Mix continuously until melted and smooth. Scrape into casserole dish that has been sprayed. Top with remaining marshmallows. Place under broiler for 60 seconds or until browned. Dip crackers and enjoy!
Diet Peach Cobbler
2 lbs. frozen peaches
1 box yellow cake mix
1 can diet sprite
Spread frozen peaches in sprayed 9x13 pan. Sprinkle dry cake mix on top. Pour sprite over top. Cover with foil. Bake for 20 minutes at 250 degrees. Uncover and bake for 40 minutes.
1 box yellow cake mix
1 can diet sprite
Spread frozen peaches in sprayed 9x13 pan. Sprinkle dry cake mix on top. Pour sprite over top. Cover with foil. Bake for 20 minutes at 250 degrees. Uncover and bake for 40 minutes.
Pork Chops with Brown Gravy
1 can cream of chicken soup
1 can chicken broth
1 pkt brown gravy
1 pkt onion soup mix
6 porkchops, cubed
Place all ingredients in lined crockpot. Cook 6-8 hours on low. Serve with mashed potatoes.
1 can chicken broth
1 pkt brown gravy
1 pkt onion soup mix
6 porkchops, cubed
Place all ingredients in lined crockpot. Cook 6-8 hours on low. Serve with mashed potatoes.
Crockpot Orange Chicken
2 large carrots, peeled and sliced 1/2" thick
2 large red or green peppers, cut into chunks
3 cloves garlic, minced
4 boneless, skinless chicken breasts, cut into chunks
2 t. ginger
1 t. salt
1/2 t. pepper
8 oz. orange juice
2 c. mandarin oranges, drained
2 green onions, chopped
hot cooked rice
Place carrots, garlic, & peppers in bottom of lined crockpot. Place chicken, ginger, salt, pepper and orange juice in crockpot. Cover and cook on low for 6 hours. Serve on top of rice. Top with orange segments and green onions.
*may also add water chestnuts, bamboo shoots, baby corn, and broccoli if desired.
2 large red or green peppers, cut into chunks
3 cloves garlic, minced
4 boneless, skinless chicken breasts, cut into chunks
2 t. ginger
1 t. salt
1/2 t. pepper
8 oz. orange juice
2 c. mandarin oranges, drained
2 green onions, chopped
hot cooked rice
Place carrots, garlic, & peppers in bottom of lined crockpot. Place chicken, ginger, salt, pepper and orange juice in crockpot. Cover and cook on low for 6 hours. Serve on top of rice. Top with orange segments and green onions.
*may also add water chestnuts, bamboo shoots, baby corn, and broccoli if desired.
Nancy's Buttercream icing
1/2 c. soft butter
1 1/2 c. crisco
3/4 c. very hot water
2 T. vanilla
1 t. salt
4 lbs confectioners sugar
Beat butter and crisco together on high for 15 minutes until very fluffy. Combine next three ingredients and slowly add to butter mixture while beating. Slowly add confectioners sugar while mixing on low until smooth. This recipe makes a lot, and freezes well, if not all is used.
1 1/2 c. crisco
3/4 c. very hot water
2 T. vanilla
1 t. salt
4 lbs confectioners sugar
Beat butter and crisco together on high for 15 minutes until very fluffy. Combine next three ingredients and slowly add to butter mixture while beating. Slowly add confectioners sugar while mixing on low until smooth. This recipe makes a lot, and freezes well, if not all is used.
Cream Cheese Icing
8 oz. pkg cream cheese, softened
1/4 c. butter, softened
2-3 T. milk
1 t. vanilla
1/2 box confectioners sugar (for an 8x8), use a whole box for 9x13 or layer cakes
Combine all ingredients and spread on cooled cakes or bars. So yummy! Store any leftover frosting in a covered container in the refrigerator.
1/4 c. butter, softened
2-3 T. milk
1 t. vanilla
1/2 box confectioners sugar (for an 8x8), use a whole box for 9x13 or layer cakes
Combine all ingredients and spread on cooled cakes or bars. So yummy! Store any leftover frosting in a covered container in the refrigerator.
"Fried" Ice Cream
vanilla ice cream
cinnamon toast crunch cereal, crushed
honey
butterscotch, caramel, chocolate syrups
whipped cream
cherries
allow ice cream to soften a little. Scoop in balls and roll in crushed cereal. Press cereal in ice cream. Place in covered container and place in freezer Freeze until very hard. Cover with toppings when ready to serve.
*I have made these for church gatherings after a Mexican meal
cinnamon toast crunch cereal, crushed
honey
butterscotch, caramel, chocolate syrups
whipped cream
cherries
allow ice cream to soften a little. Scoop in balls and roll in crushed cereal. Press cereal in ice cream. Place in covered container and place in freezer Freeze until very hard. Cover with toppings when ready to serve.
*I have made these for church gatherings after a Mexican meal
Easy Pecan Bars
1 can refrigerated crescent rolls/sheet
3/4 c. chopped pecans (And some halves too)
1/2 c. sugar
1/2 c. corn syrup
2 T. butter, melted
1 t. vanilla
1 egg, beaten
Heat oven to 350 degrees. Unroll dough and press in bottom and 1/2" up sides of 9x13 sprayed pan. Firmly press perforations together if needed. (I just used the sheets instead of the rolls) Bake 8 minutes. In medium bowl, combine remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes or until golden brown. Top with pecan halves right out of oven. Cool completely, about an hour. Cut into bars. These are so yummy!
3/4 c. chopped pecans (And some halves too)
1/2 c. sugar
1/2 c. corn syrup
2 T. butter, melted
1 t. vanilla
1 egg, beaten
Heat oven to 350 degrees. Unroll dough and press in bottom and 1/2" up sides of 9x13 sprayed pan. Firmly press perforations together if needed. (I just used the sheets instead of the rolls) Bake 8 minutes. In medium bowl, combine remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes or until golden brown. Top with pecan halves right out of oven. Cool completely, about an hour. Cut into bars. These are so yummy!
Monday, May 12, 2014
Mini Peach Cobblers
1 c. sugar
1 c. SR flour
3/4 c. milk
1 stick butter, melted
brown sugar
cinnamon
1 can diced peaches
Preheat oven to 350 degrees. Place 1 t. butter into each sprayed muffin cup. Combine first 3 ingredients by hand. Put 2 T. of batter into each muffin cup. Put 1 T. diced peaches on top of batter. Sprinkle with brown sugar and cinnamon. Place muffin tin on top of parchment paper covered cookie sheet to catch any drips. Bake for 12 minutes. Cool almost completely before removing from pan. Use a butter knife to loosen edges from tin and lift them out. Don't forget the ice cream! Yummy!
1 c. SR flour
3/4 c. milk
1 stick butter, melted
brown sugar
cinnamon
1 can diced peaches
Preheat oven to 350 degrees. Place 1 t. butter into each sprayed muffin cup. Combine first 3 ingredients by hand. Put 2 T. of batter into each muffin cup. Put 1 T. diced peaches on top of batter. Sprinkle with brown sugar and cinnamon. Place muffin tin on top of parchment paper covered cookie sheet to catch any drips. Bake for 12 minutes. Cool almost completely before removing from pan. Use a butter knife to loosen edges from tin and lift them out. Don't forget the ice cream! Yummy!
2 Ingredient Brownie Muffins
1 Devil's Food cake mix
15 oz. can pure pumpkin
Preheat oven to 400 degrees. Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform. Don't add any other ingredients that are mentioned on the cake mix box. The mixture will be very thick, DO NOT ADD ANYTHING else to the batter. Evenly distribute into muffin pans that have been sprayed.Place pan in oven and bake until toothpick inserted comes out clean, about 20 minutes. Allow to cool.
*Recipe may be doubled
15 oz. can pure pumpkin
Preheat oven to 400 degrees. Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform. Don't add any other ingredients that are mentioned on the cake mix box. The mixture will be very thick, DO NOT ADD ANYTHING else to the batter. Evenly distribute into muffin pans that have been sprayed.Place pan in oven and bake until toothpick inserted comes out clean, about 20 minutes. Allow to cool.
*Recipe may be doubled
Magical Happiness
1 box angel food cake mix
20 oz. can crushed pineapple--do not drain!
Stir together both ingredients.Do not add any other ingredients! Pour in 9x13 dish. Bake 30 minutes at 350 degrees. Cut into bars when cool. This is a light spongy dessert.
20 oz. can crushed pineapple--do not drain!
Stir together both ingredients.Do not add any other ingredients! Pour in 9x13 dish. Bake 30 minutes at 350 degrees. Cut into bars when cool. This is a light spongy dessert.
Sweet & Sour Chicken
1 pkg Kraft Recipe Makers sweet & sour chicken
1 1/2 c. long grain white rice, uncooked
1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
1 red pepper, chopped
1 small red onion, onion
8 oz. pineapple chunks, drained
simmer and finishing sauces
Cook rice as directed on pkg. Stir fry chicken in half the simmer sauce in large skillet until done. Add vegetables and remaining simmer sauce. Cook and stir 2-4 min or until vegetables are crisp tender. Stir in finishing sauce and pineapple. Stir fry 1-2 min. or until heated through. Serve over rice.
1 1/2 c. long grain white rice, uncooked
1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
1 red pepper, chopped
1 small red onion, onion
8 oz. pineapple chunks, drained
simmer and finishing sauces
Cook rice as directed on pkg. Stir fry chicken in half the simmer sauce in large skillet until done. Add vegetables and remaining simmer sauce. Cook and stir 2-4 min or until vegetables are crisp tender. Stir in finishing sauce and pineapple. Stir fry 1-2 min. or until heated through. Serve over rice.
Chocolate Walnut Tart
9" unbaked pie shell
4 T. butter, softened
1/4 c. brown sugar
2 T. flour
3 eggs
1/3 c. light corn syrup
1 t. vanilla
1 c. chopped walnuts
1 c. chocolate chips
Heat oven to 350 degrees. Cream together butter, brown sugar, sugar, and flour. Add eggs, one at a time, scraping well after each addition. Add corn syrup & vanilla. Add walnuts & chips. Pour into pie shell on top of cookie sheet. Bake for 1 1/4 hrs. until set on top. Cool 30 minutes. Chill 2 hrs.or overnight. Serve with whipped topping.
4 T. butter, softened
1/4 c. brown sugar
2 T. flour
3 eggs
1/3 c. light corn syrup
1 t. vanilla
1 c. chopped walnuts
1 c. chocolate chips
Heat oven to 350 degrees. Cream together butter, brown sugar, sugar, and flour. Add eggs, one at a time, scraping well after each addition. Add corn syrup & vanilla. Add walnuts & chips. Pour into pie shell on top of cookie sheet. Bake for 1 1/4 hrs. until set on top. Cool 30 minutes. Chill 2 hrs.or overnight. Serve with whipped topping.
Lazy Eggs
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham/or cooked bacon in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Honey Garlic Boneless Porkchops
1 1/2 lbs boneless pork chops
1 c. ketchup
1/3 c. honey
1/4 c. soy sauce
3 cloves garlic, minced
salt & pepper
Stir together all ingredients except chops and salt & pepper. Spray broiler pan or baking dish. Lightly season both sides of chops with salt and pepper. Brush chops with sauce and place on broiler pan, or place chops in dish and cover with sauce. Broil in oven 5 minutes, baste with more sauce, and broil another 5 minutes. Turn chop, baste, broil. Repeat until cooked, about 20 minutes. OR bake in 375 degree oven for 25-30 minutes (Depending on thickness of chops) until done.
1 c. ketchup
1/3 c. honey
1/4 c. soy sauce
3 cloves garlic, minced
salt & pepper
Stir together all ingredients except chops and salt & pepper. Spray broiler pan or baking dish. Lightly season both sides of chops with salt and pepper. Brush chops with sauce and place on broiler pan, or place chops in dish and cover with sauce. Broil in oven 5 minutes, baste with more sauce, and broil another 5 minutes. Turn chop, baste, broil. Repeat until cooked, about 20 minutes. OR bake in 375 degree oven for 25-30 minutes (Depending on thickness of chops) until done.
Debra's Sweet Potato Ice Cream with Candied Pecans
2 c. sweet potato, baked and mashed
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk
Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!
Candied Pecans:
16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon
Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk
Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!
Candied Pecans:
16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon
Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.
Kathy's BBQ Ribs
favorite bbq sauce (I like Sweet Baby Ray's Hickory flavor)
pork ribs (I have to cut them in smaller pieces to fit in crockpot)
Place liner in crock pot. Place some bbq sauce in bottom. Add ribs. Add more sauce. Add more ribs, if desired, and top with more sauce. Cook on low for 6-8 hours. These will be fall off the bone tender!
Our oldest son always requests these or pulled pork for his birthday. I serve it with cole slaw, calico beans, dressed eggs, orange stuff salad, and chocolate chip pound cake. YUM!
Thursday, May 8, 2014
Carrot Cake Bars
1 pkg Pillsbury Big Deluxe refrigerated oatmeal raisin cookies (12), or Nestle oatmeal raisin refrigerated cookies (24), room temperature
8 oz. cream cheese, softened
1 1/2 c. finely shredded carrots (mine weren't very fine, but they was tasty too)
1/2 t. cinnamon
1 egg
3/4 c. chopped walnuts. optional
1 1/2 c. cream cheese frosting, or less
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2-3 t. milk
1 t. vanilla
1 box confectioners sugar, or less
Heat oven to 375 degrees. Line an 8x8 pan with parchment paper. Break cookies up in large mixing bowl. Add cream cheese. Beat on low speed until blended. Add carrots, cinnamon and egg. Stir to combine. Fold in walnuts. Spoon mixture into pan. Spread evenly. Bake 28 minutes or until toothpick inserted in center comes out clean. Do not overbake or the bars will be dry. Remove from oven and cool 45 minutes. Spread cream cheese frosting over cooled bars. Cut into 12-16 bars.
*I felt 1 box of confectioners sugar was too much for an 8x8 pan. I had a lot of frosting left over. Next time I will use either 1/2 box or double the recipe for a 9x13. The icing can be made as thick or thin as you like by adding more or using less milk.
Delicious!
8 oz. cream cheese, softened
1 1/2 c. finely shredded carrots (mine weren't very fine, but they was tasty too)
1/2 t. cinnamon
1 egg
3/4 c. chopped walnuts. optional
1 1/2 c. cream cheese frosting, or less
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2-3 t. milk
1 t. vanilla
1 box confectioners sugar, or less
Heat oven to 375 degrees. Line an 8x8 pan with parchment paper. Break cookies up in large mixing bowl. Add cream cheese. Beat on low speed until blended. Add carrots, cinnamon and egg. Stir to combine. Fold in walnuts. Spoon mixture into pan. Spread evenly. Bake 28 minutes or until toothpick inserted in center comes out clean. Do not overbake or the bars will be dry. Remove from oven and cool 45 minutes. Spread cream cheese frosting over cooled bars. Cut into 12-16 bars.
*I felt 1 box of confectioners sugar was too much for an 8x8 pan. I had a lot of frosting left over. Next time I will use either 1/2 box or double the recipe for a 9x13. The icing can be made as thick or thin as you like by adding more or using less milk.
Delicious!
Tuesday, May 6, 2014
Easy Chicken Enchiladas
6 soft taco size tortillas/shells
2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.
*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)
Serve with Sangria : )
2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.
*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)
Serve with Sangria : )
Thursday, May 1, 2014
Sweet Potato Casserole with Carmelized Apples
4 large sweet potatoes
2 T. butter, divided
2 T. olive oil, divided
2 T. heavy cream
1/2 c. applesauce
2 t. grated ginger
1 t. lemon zest
1 t. salt
1 t. pepper
2 Honey Crisp or Fuji apples, cored and sliced (peel if desired)
3 t. light brown sugar
Boil sweet potatoes in skins until soft. Remove skins and mash flesh together with 1 T. butter, 1 T. oil, and cream. Beat with mixer until smooth, about 2 minutes. Add in the applesauce, ginger, lemon zest, salt and pepper. Place in sprayed 4 qt. baking dish. Combine apples and brown sugar. Place remaining butter and oil in pan. Add apples and saute, stirring occasionally until carmelized and golden brown, about 15 minutes. Place on top of sweet potatoes. bake 10-15 minutes or until warmed through. Serve hot.
2 T. butter, divided
2 T. olive oil, divided
2 T. heavy cream
1/2 c. applesauce
2 t. grated ginger
1 t. lemon zest
1 t. salt
1 t. pepper
2 Honey Crisp or Fuji apples, cored and sliced (peel if desired)
3 t. light brown sugar
Boil sweet potatoes in skins until soft. Remove skins and mash flesh together with 1 T. butter, 1 T. oil, and cream. Beat with mixer until smooth, about 2 minutes. Add in the applesauce, ginger, lemon zest, salt and pepper. Place in sprayed 4 qt. baking dish. Combine apples and brown sugar. Place remaining butter and oil in pan. Add apples and saute, stirring occasionally until carmelized and golden brown, about 15 minutes. Place on top of sweet potatoes. bake 10-15 minutes or until warmed through. Serve hot.
Pecan Pie
1 9" unbaked pie shell
6 T. butter
1 c. light corn syrup
3/4 c. sugar
3 eggs
1 t. vanilla
1/2 t. salt
2 c. coarsely chopped pecans, or you may leave them halved, if desired
Heat oven to 350 degrees. Heat butter, corn syrup, and sugar over medium heat til butter is melted. Whisk together eggs, vanilla, and salt. Slowly add hot mixture to egg mixture, whisking constantly. Place pecans in pie shell. Pour mixture over pecans to fill shell. Place pie on cookie sheet. Bake for 1 hour 15 minutes til set on top and golden brown. Cool 30 minutes. Chill 2 hours or overnight. Serve with whipped cream or ice cream if desired. Makes 1 pie.
6 T. butter
1 c. light corn syrup
3/4 c. sugar
3 eggs
1 t. vanilla
1/2 t. salt
2 c. coarsely chopped pecans, or you may leave them halved, if desired
Heat oven to 350 degrees. Heat butter, corn syrup, and sugar over medium heat til butter is melted. Whisk together eggs, vanilla, and salt. Slowly add hot mixture to egg mixture, whisking constantly. Place pecans in pie shell. Pour mixture over pecans to fill shell. Place pie on cookie sheet. Bake for 1 hour 15 minutes til set on top and golden brown. Cool 30 minutes. Chill 2 hours or overnight. Serve with whipped cream or ice cream if desired. Makes 1 pie.
Beefy Tomato & Spinach Rotini
3 c. dry rotini pasta, uncooked
1 lb. ground chuck
1/2 c. chopped onion
15 oz can diced tomatoes with basil, garlic, and oregano, undrained
6 oz can tomato paste
1 c. chicken broth
1/2 t. salt
16 oz. spinach leaves
Cook pasta according to pkg. Cook meat and onion in skillet. Drain and rinse. Stir in tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot. Add pasta to meat mixture. Combine lightly. Gently stir in spinach. Cover. Cook 3 minutes until spinach is wilted, stirring after 2 minutes.
1 lb. ground chuck
1/2 c. chopped onion
15 oz can diced tomatoes with basil, garlic, and oregano, undrained
6 oz can tomato paste
1 c. chicken broth
1/2 t. salt
16 oz. spinach leaves
Cook pasta according to pkg. Cook meat and onion in skillet. Drain and rinse. Stir in tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot. Add pasta to meat mixture. Combine lightly. Gently stir in spinach. Cover. Cook 3 minutes until spinach is wilted, stirring after 2 minutes.
Chicken Fettuccine Parmesan Toss
1/2 lb. fettuccine , uncooked
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 T. tomato paste
1/4 t. garlic powder
1 can diced tomatoes, undrained
1/2 c. water
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
Cook pasta as directed on pkg. Heat oil in skillet on medium heat. Add chicken. Cook and stir 8 minutes or until done. Stir in tomato paste and garlic. Cook and stir on medium high heat 1 minute. Add tomatoes, water, and dressing. Cook 2 minutes, stirring occasionally. Drain pasta. Place in large bowl. Add sauce. Toss to coat. Sprinkle with cheese.
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 T. tomato paste
1/4 t. garlic powder
1 can diced tomatoes, undrained
1/2 c. water
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
Cook pasta as directed on pkg. Heat oil in skillet on medium heat. Add chicken. Cook and stir 8 minutes or until done. Stir in tomato paste and garlic. Cook and stir on medium high heat 1 minute. Add tomatoes, water, and dressing. Cook 2 minutes, stirring occasionally. Drain pasta. Place in large bowl. Add sauce. Toss to coat. Sprinkle with cheese.
Easy Apple Fritters
1 c. SR flour
1 t. cinnamon
1/3 c. milk
1 egg
1 c. chopped apple
1/4 c. sugar
oil
Glaze:
2 c. powdered sugar
1 1/2 T.+ milk
Combine flour, sugar, and cinnamon. Stir in milk and egg. Fold in apple. Pour oil in a deep skillet (or cast iron if you have one) so that it is 1 1/2" deep. Heat oil on high. Oil is ready when dough floats on top. Add heaping teaspoonfuls of dough to hot oil. Cook until brown, about 2 minutes. Then flip. Cook another 1-2 minutes until both sides are brown. Transfer to paper towels to drain. Make glaze. Drizzle over fritters. Wait 3 minutes, then flip and drizzle other side. Best served warm. Yum!
1 t. cinnamon
1/3 c. milk
1 egg
1 c. chopped apple
1/4 c. sugar
oil
Glaze:
2 c. powdered sugar
1 1/2 T.+ milk
Combine flour, sugar, and cinnamon. Stir in milk and egg. Fold in apple. Pour oil in a deep skillet (or cast iron if you have one) so that it is 1 1/2" deep. Heat oil on high. Oil is ready when dough floats on top. Add heaping teaspoonfuls of dough to hot oil. Cook until brown, about 2 minutes. Then flip. Cook another 1-2 minutes until both sides are brown. Transfer to paper towels to drain. Make glaze. Drizzle over fritters. Wait 3 minutes, then flip and drizzle other side. Best served warm. Yum!
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