6 eggs slightly beaten .
1 large can pumpkin
1 ½ c. sugar
1 can evaporated milk .
1 tsp. salt
2 stp. Cinnamon
1 tsp. ginger
½ tsp. cloves
1 cube butter
1 egg
1 yellow cake mix
Nuts (optional)
Mix all but last 4 ingredients till smooth. Pour into 9 x 13 inch pan.
Cut butter into cake mix with pastry blender and add egg . Add chopped nuts if desired. Crumble on top of custard mixture in pan. Bake 350 degrees for 1 hour. Serve warm or chilled with whipped cream.
Tuesday, July 24, 2007
SALSA
14 cups pureed Tomatoes
3 lg Onions chopped
1 green Pepper chopped
1 ½ cups vinegar
2 Tbsp. Sugar
3 Tbsp. Salt
1 Tbsp. Garlic Powder
½ tsp. Marjoram
1 tsp. Cumin
1 tsp. Oregano
½ cup Parsley
1 Tbsp. ground Red Pepper
Fresh or Dried Cilantro
½ cup Cornstarch
Mix all ingredients except cornstarch in large pan and simmer on stove for about 45 minutes un-
covered. Add cornstarch to enough cold water to make liquid. Stir a few Tbsp. Salsa mixture into paste and then slowly add to remaining salsa stirring to thicken. Salsa may be stored in fridge or canned. To can: Pour salsa into clean pint size jars and seal with new lids. Cover jars with hot water and boil for 35 minutes to seal. Carefully remove and cool.
3 lg Onions chopped
1 green Pepper chopped
1 ½ cups vinegar
2 Tbsp. Sugar
3 Tbsp. Salt
1 Tbsp. Garlic Powder
½ tsp. Marjoram
1 tsp. Cumin
1 tsp. Oregano
½ cup Parsley
1 Tbsp. ground Red Pepper
Fresh or Dried Cilantro
½ cup Cornstarch
Mix all ingredients except cornstarch in large pan and simmer on stove for about 45 minutes un-
covered. Add cornstarch to enough cold water to make liquid. Stir a few Tbsp. Salsa mixture into paste and then slowly add to remaining salsa stirring to thicken. Salsa may be stored in fridge or canned. To can: Pour salsa into clean pint size jars and seal with new lids. Cover jars with hot water and boil for 35 minutes to seal. Carefully remove and cool.
Scrambled Eggs Made Yesterday
8-9 slices bacon or ¾ lb. sausage
10 oz can golden mushroom soup
1 cup sharp cheese grated
1 cup jack cheese grated
18 eggs slightly beaten
3 Tbsp milk
1 tsp parsley flakes
1/8 tsp pepper
1/2 tsp thyme
½ tsp paprika
1 small can chilies diced
¼ cup chopped green onion
¼ lb. sliced mushrooms
¼ cup green pepper chopped
½ cube butter
1. Fry drain and crumble meat
2. Heat & stir soup till smooth
3. Grate cheese, mix and set aside
4. Beat eggs, milk and spices
5. Sauté vegees in butter till limp
6. Add chilies, eggs and meat
7. Stir & cook till eggs are soft set
8. Layer ½ egg mixture with ½ soup and cheese
9. Repeat egg soup and cheese layer.
10. Cover and refrigerate overnight
11. Bake uncovered in 325 degree oven for 1 hour.
10 oz can golden mushroom soup
1 cup sharp cheese grated
1 cup jack cheese grated
18 eggs slightly beaten
3 Tbsp milk
1 tsp parsley flakes
1/8 tsp pepper
1/2 tsp thyme
½ tsp paprika
1 small can chilies diced
¼ cup chopped green onion
¼ lb. sliced mushrooms
¼ cup green pepper chopped
½ cube butter
1. Fry drain and crumble meat
2. Heat & stir soup till smooth
3. Grate cheese, mix and set aside
4. Beat eggs, milk and spices
5. Sauté vegees in butter till limp
6. Add chilies, eggs and meat
7. Stir & cook till eggs are soft set
8. Layer ½ egg mixture with ½ soup and cheese
9. Repeat egg soup and cheese layer.
10. Cover and refrigerate overnight
11. Bake uncovered in 325 degree oven for 1 hour.
Key Lime Pie
Crust:
2. vanilla wafers finely crushed
1 c. slivered almonds (I crushed these in the food processor too)
1/3 c. butter melted
Mix well and bake at 350 degrees for 10 min.
Filling:
2 3 oz (small) pkg cream cheese
1/4 cup butter softened
1 can sweetened condensed milk
1/2 cup key lime juice
Process cream cheese and butter till fluffy. Add milk and lime juice and processs till well blended. Pour into cooled crust. Cover and refridgerate 4 hours.
Serve with whipped cream.
Yum!
2. vanilla wafers finely crushed
1 c. slivered almonds (I crushed these in the food processor too)
1/3 c. butter melted
Mix well and bake at 350 degrees for 10 min.
Filling:
2 3 oz (small) pkg cream cheese
1/4 cup butter softened
1 can sweetened condensed milk
1/2 cup key lime juice
Process cream cheese and butter till fluffy. Add milk and lime juice and processs till well blended. Pour into cooled crust. Cover and refridgerate 4 hours.
Serve with whipped cream.
Yum!
Randy’s Famous Hot Fudge Sauce
1 1/2 cup of heavy cream
2/3 cup of Karo syrup
1 large bar Trader Joe Belgian chocolate
Mix together cream and corn syrup in covered saucepan over medium high heat to boil. Remove and add chocolate. Whisk together. Cool.
Store in fridge. Mixture will be gooey.
2/3 cup of Karo syrup
1 large bar Trader Joe Belgian chocolate
Mix together cream and corn syrup in covered saucepan over medium high heat to boil. Remove and add chocolate. Whisk together. Cool.
Store in fridge. Mixture will be gooey.
Egg Cheese Burritos
Fry together in butter:
10 med potatoes (baked and peeled)
¾ lb turkey bacon or sausage cooked and crumbled
1 cup finely chopped onion
Season with Salt Pepper or Lawry’s season salt
Scramble:
2 ½ dozen eggs
Add:
12 slices American cheese
Mix potato and egg mixture together
Fold one cup of mixture with grated cheddar and salsa into 24 flour tortillas
Wrap in foil to bake, store in fridge or freeze.
Bake about 1 hour at 350 when defrosted.
Serve warm with sour cream and salsa.
10 med potatoes (baked and peeled)
¾ lb turkey bacon or sausage cooked and crumbled
1 cup finely chopped onion
Season with Salt Pepper or Lawry’s season salt
Scramble:
2 ½ dozen eggs
Add:
12 slices American cheese
Mix potato and egg mixture together
Fold one cup of mixture with grated cheddar and salsa into 24 flour tortillas
Wrap in foil to bake, store in fridge or freeze.
Bake about 1 hour at 350 when defrosted.
Serve warm with sour cream and salsa.
Grandpa’s Turtles
Purchase:
Whole Pecans
Dipping Chocolate (Trader Joe's Belgium is the best milk chocolate!)
To Make Caramel:
2 cups cream
2 cups sugar
2 cups karo
1/2 tsp salt
Cook to soft ball stage
Add:
2/3 cup evaporated milk
6 Tbsp butter
Continue cooking to firm soft ball stage. Rolling and darkened.
Spoon over 3 pecan halves on buttered pan. Let set and then dip in chocolate barely warmed and set on waxed paper.
Whole Pecans
Dipping Chocolate (Trader Joe's Belgium is the best milk chocolate!)
To Make Caramel:
2 cups cream
2 cups sugar
2 cups karo
1/2 tsp salt
Cook to soft ball stage
Add:
2/3 cup evaporated milk
6 Tbsp butter
Continue cooking to firm soft ball stage. Rolling and darkened.
Spoon over 3 pecan halves on buttered pan. Let set and then dip in chocolate barely warmed and set on waxed paper.
Apple Muffins
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour (I use part whole wheat flour)
3/4 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
1/2 c raisins or fresh diced cranberries or fresh raspberries or craisens
1 1/2 cup diced apples (tart like Granny Smith)
1/2 cup chopped pecans or walnuts
In a large bowl beat oil and sugar. Add eggs and vanilla and beat one minute. Add dry ingredients and stir just to combine. Stir in apples, craisens and nuts. Spoon batter into greased muffin cups and bake 20 minutes at 350 degrees. Cool on rack. Serve warm or cool and store in airtight container. Muffins freeze well. Yield about 12 muffins.
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour (I use part whole wheat flour)
3/4 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
1/2 c raisins or fresh diced cranberries or fresh raspberries or craisens
1 1/2 cup diced apples (tart like Granny Smith)
1/2 cup chopped pecans or walnuts
In a large bowl beat oil and sugar. Add eggs and vanilla and beat one minute. Add dry ingredients and stir just to combine. Stir in apples, craisens and nuts. Spoon batter into greased muffin cups and bake 20 minutes at 350 degrees. Cool on rack. Serve warm or cool and store in airtight container. Muffins freeze well. Yield about 12 muffins.
Taco Soup
Brown in Pan:
1-2 cups chicken or 5 bouillon cubes
1 chopped onion
1/2 tsp garlic powder
Add and Heat:
2 cans Mexican style diced tomatoes
1 can black beans
1 can pinto beans
2 cans sweet corn
1 med.can salsa
1 tsp. chili powder
1 pkg taco seasoning
2 Tbs. brown sugar
Salt and Pepper
4 Cups water
Cheese to taste
1-2 cups chicken or 5 bouillon cubes
1 chopped onion
1/2 tsp garlic powder
Add and Heat:
2 cans Mexican style diced tomatoes
1 can black beans
1 can pinto beans
2 cans sweet corn
1 med.can salsa
1 tsp. chili powder
1 pkg taco seasoning
2 Tbs. brown sugar
Salt and Pepper
4 Cups water
Cheese to taste
Sunday, April 29, 2007
Chicken Marinade
Chicken Marinade (Leanne)
1/2 cup olive oil1/4 cup soy sauce1 tbsp basil1 tbsp pepper3 tsp. garlic1/2 tsp salt 1 tbsp oregano
Put uncooked chicken in marinade for 24 hours and refrigerate prior to cooking.
1/2 cup olive oil1/4 cup soy sauce1 tbsp basil1 tbsp pepper3 tsp. garlic1/2 tsp salt 1 tbsp oregano
Put uncooked chicken in marinade for 24 hours and refrigerate prior to cooking.
Bitter Sweet Chocolate Soufflé
Bitter Sweet Chocolate Soufflé (Kelli)
2 Tablespoons granulated sugar1/2 cup granulated sugar1/4 cup granulated sugar1/2 cup cocoa2 tablespoons flour1/8 teaspoon salt1 tablespoon powdered sugar1/2 cup low fat milk1 teaspoon vanilla2 large egg yolks4 large egg whites1/8 teaspoon cream of tarter3 oz. chocolate chopped.Preheat 350Coat 4 oz. Ramekins w/ cooking spray and sprinkled sugar Combine 1/2 c. sugar, cocoa, flour, salt in small pan. Gradually add milk, stir with whisk until blended. Bring to boil on medium. Cook until thick (about 3 min.) Stir constantly. Remove from heat and let stand for 3 minutes. Gradually stir vanilla and egg yolks. Spoon in large bowl. Place egg whites in a bowl and beat with mixer until foamy. Gradually add 1/4 c. sugar and cream of tarter, beat until stiff peaks. Gently stir in 1/4 chocolate mixture. Gently fold remaining mix and chopped chocolate. Spoon into ramekins Bake for 15 minutes ( until puffy and set) Sprinkle powder sugar over top.
2 Tablespoons granulated sugar1/2 cup granulated sugar1/4 cup granulated sugar1/2 cup cocoa2 tablespoons flour1/8 teaspoon salt1 tablespoon powdered sugar1/2 cup low fat milk1 teaspoon vanilla2 large egg yolks4 large egg whites1/8 teaspoon cream of tarter3 oz. chocolate chopped.Preheat 350Coat 4 oz. Ramekins w/ cooking spray and sprinkled sugar Combine 1/2 c. sugar, cocoa, flour, salt in small pan. Gradually add milk, stir with whisk until blended. Bring to boil on medium. Cook until thick (about 3 min.) Stir constantly. Remove from heat and let stand for 3 minutes. Gradually stir vanilla and egg yolks. Spoon in large bowl. Place egg whites in a bowl and beat with mixer until foamy. Gradually add 1/4 c. sugar and cream of tarter, beat until stiff peaks. Gently stir in 1/4 chocolate mixture. Gently fold remaining mix and chopped chocolate. Spoon into ramekins Bake for 15 minutes ( until puffy and set) Sprinkle powder sugar over top.
Whole Wheat Hot Cakes
Whole Wheat Hot Cakes (Ann)
Basic Mix ( I create a big Tupperware full and freeze it to keep it fresh till used)3 cups finely ground whole wheat flour2 Tbsp baking powder1/2 Tbsp salt1/3 cup sugarMixed wellHotcakes2 1/2 cups mix3 egg yolks3 Tbsp canola oil2 1/2 cups milk3 egg whites beaten stiffMix wheat mixture, yolks and milk. Beat whites and fold into batter. Cook on flat grill
.
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