1/2 cup plain bread crumbs
1/2 cup milk
1 1/2 pounds lean ground beef
2 eggs
2 tbs. dried minced onion
1/2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. garlic salt
1/4 teaspoon cayenne pepper
1 cup beef broth
3/4 cup heinz Chili sauce
Heat oven to 350 degrees. Line a baking sheet with foil or use a broiler pan.
Mix together bread crumbs and milk.
In a large bowl mix ground beef, bread crumbs, eggs, mined onion, cumin, oregano, garlic salt, and cayenne pepper.
Form 30 1" meatballs. Bake for 20 minutes or until they look done.
In a large skillet, combine beef broth and chili sauce. Add your cooked meatballs and simmer, covered, for 10 minutes.
Thursday, May 7, 2009
Corn Casserole
1 can creamed corn
1 can whole kernal corn - drained
1 stick butter
2 eggs
1 box Jiffy Muffin Mix
8 ozs. sour cream
Mix all ingredients together.
Bake in 9 x13 pan for 1 hour at 350 degrees.
1 can whole kernal corn - drained
1 stick butter
2 eggs
1 box Jiffy Muffin Mix
8 ozs. sour cream
Mix all ingredients together.
Bake in 9 x13 pan for 1 hour at 350 degrees.
Tuesday, May 5, 2009
Apple Enchiladas
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
HoHo Cupcakes
The cake is the Cupcake Dr's Brooklyn Black Out reccipe, or just use a choco cake mix. It's just as good
The filling: 1 Tblsp flour
3/4 c milk,
1/2 c sugar,
1/4 c crisco,
1/4 c butter,
1 to 2 tsp almond extract.
Cook the flour & milk on medium until thick. Chill. The colder the better. Cream sugar, crisco and butter. Add flour/milk mixture and almond. Beat until smooth 5 to 10 minutes on high.This is enough for 24 cupcakes or to fill a bundt cake.The frosting I use is Wilton's Chocolate Buttercream recipe.
Enjoy!!
This one still needs a little more information, I will try to find the cake recipe for you. This came from my sister, Amy. She made these cupcakes while I was home visiting in March and they are wonderful!
The filling: 1 Tblsp flour
3/4 c milk,
1/2 c sugar,
1/4 c crisco,
1/4 c butter,
1 to 2 tsp almond extract.
Cook the flour & milk on medium until thick. Chill. The colder the better. Cream sugar, crisco and butter. Add flour/milk mixture and almond. Beat until smooth 5 to 10 minutes on high.This is enough for 24 cupcakes or to fill a bundt cake.The frosting I use is Wilton's Chocolate Buttercream recipe.
Enjoy!!
This one still needs a little more information, I will try to find the cake recipe for you. This came from my sister, Amy. She made these cupcakes while I was home visiting in March and they are wonderful!
Thursday, April 30, 2009
Not everything works.......
Ok, I got sucked into this purchase when returning something to Michael's the other day. This cute silicon pan from Wilton to make brownie pops. I was coming off a "I love Bakerella and her cake pops" high and thought this would be super cute. The top picture, which is sideways, sorry, shows what the pops are supposed to look like. Mine obviously don't look like that. I think I filled the pan too full with batter. Off to clean the pan and try again.Here is Bakerella, I want to be her when I grow up.
Chocolate Crinkles
This comes from an ANCIENT cookbook. Someone in my family has been making these cookies for as long as I can remember. They are one of our favorites at Christmas.
Wednesday, April 29, 2009
Baked Sloppy Joe
1 pound lean ground beef,
1 1/2 cups biscuit baking mix
3/4 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 cups pasta sauce
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese
1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 1–2 minutes. Brown ground beef 5–7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks.
2. Meanwhile, combine biscuit mix, milk, and egg in medium bowl; set aside
3. Drain ground beef and return to pan. Stir in pasta sauce and barbecue sauce; heat, stirring occasionally, until boiling. Pour mixture into 2-quart baking dish and sprinkle with cheese.
4. Spoon batter over meat mixture (spreading to cover evenly). Bake 25 minutes or until golden. Serve.
1 1/2 cups biscuit baking mix
3/4 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 cups pasta sauce
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese
1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 1–2 minutes. Brown ground beef 5–7 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks.
2. Meanwhile, combine biscuit mix, milk, and egg in medium bowl; set aside
3. Drain ground beef and return to pan. Stir in pasta sauce and barbecue sauce; heat, stirring occasionally, until boiling. Pour mixture into 2-quart baking dish and sprinkle with cheese.
4. Spoon batter over meat mixture (spreading to cover evenly). Bake 25 minutes or until golden. Serve.
Beef "Pop" Roast
6 tablespoons flour, divided
1 1/2 pounds chuck roast
3 cups cola
1 cup frozen seasoning blend (contains onions, green peppers, celery)
1 cup baby carrots
1 (14 1/2-ounce) jar beef gravy
1 (10-ounce) box frozen green peas
2 teaspoons Montreal steak seasoning
1/4 cup water
1. Preheat slow cooker on high. Dredge roast in 1/4 cup flour to coat both sides; place in slow cooker. Wash hands. Stir in remaining ingredients except flour and water. Reduce heat to low; cook 8–10 hours.2. 30 minutes before serving, increase heat to high. Break roast apart, using 2 forks. Combine in small bowl, remaining 2 tablespoons flour with water until smooth. Add to roast while stirring continuously. Cook 30 more minutes. Serve.
No one in my family will eat the veggies cooked with the roast so I just omit them.
1 1/2 pounds chuck roast
3 cups cola
1 cup frozen seasoning blend (contains onions, green peppers, celery)
1 cup baby carrots
1 (14 1/2-ounce) jar beef gravy
1 (10-ounce) box frozen green peas
2 teaspoons Montreal steak seasoning
1/4 cup water
1. Preheat slow cooker on high. Dredge roast in 1/4 cup flour to coat both sides; place in slow cooker. Wash hands. Stir in remaining ingredients except flour and water. Reduce heat to low; cook 8–10 hours.2. 30 minutes before serving, increase heat to high. Break roast apart, using 2 forks. Combine in small bowl, remaining 2 tablespoons flour with water until smooth. Add to roast while stirring continuously. Cook 30 more minutes. Serve.
No one in my family will eat the veggies cooked with the roast so I just omit them.
Raspberry Red Velvet Cake
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
This is the perfect cake for Christmas. You will be the queen at any party you take it to!
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
This is the perfect cake for Christmas. You will be the queen at any party you take it to!
Sugar Cookie Glaze
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
DIRECTIONS
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
This is the best!!!! It hardens up so that you can stack the cookies for storage or mailing. Much easier to work with if you are doing large amounts of sugar cookies or working with kids. You can use a clean sponge paintbrush (the 25 cent ones at Michaels) to "paint" this on your cookies. I have several I use and then wash just for this recipe.
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
DIRECTIONS
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
This is the best!!!! It hardens up so that you can stack the cookies for storage or mailing. Much easier to work with if you are doing large amounts of sugar cookies or working with kids. You can use a clean sponge paintbrush (the 25 cent ones at Michaels) to "paint" this on your cookies. I have several I use and then wash just for this recipe.
Margarita Cake
1 (18.25 ounce) package orange cake mix (you can also use yellow as orange is hard to find)
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Pour over cake.
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Pour over cake.
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccine pasta
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream ( I usually use fat free half and half)
DIRECTIONS
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro.
This is Joe's absolute favorite and if you have been to my house more than once for dinner I have probably served this. I first had this meal at my friend Laura Witt's house. Her brother Tyler, and significant other, Chris, came to Fort Dodge to visit. I don't know why the Jameson's got invited to such a special dinner but we did and it was a great time! Thanks Laura for the recipe and all the laughs!
1/3 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream ( I usually use fat free half and half)
DIRECTIONS
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro.
This is Joe's absolute favorite and if you have been to my house more than once for dinner I have probably served this. I first had this meal at my friend Laura Witt's house. Her brother Tyler, and significant other, Chris, came to Fort Dodge to visit. I don't know why the Jameson's got invited to such a special dinner but we did and it was a great time! Thanks Laura for the recipe and all the laughs!
Tuesday, April 28, 2009
Chicken Noodle Hold the Soup
1 rotisserie chicken
2 tablespoons olive oil
1 medium diced onion
2 or 3 carrots, sliced
2-3 celery stalks, sliced
2 small zucchini, cut into matchsticks
salt and pepper to taste
1 pound extra wide egg noodles
1 tablespoon butter
1/2 cup chopped flat leaf parsley
1/2 10 oz. frozen boxed peas, thawed
Cook the egg noodles according to the directions on the package. I put about 4 tablespoons of chicken broth granules in the water along with a little salt to flavor the pasta. Reserve about 1/4 cup of water to add to veggie mix later. When its done cooking, drain it and rinse it, then put it back in the pan to stay warm. Add the butter and parsley and mix well. Discard the skin from the rotisserie chicken and remove the meat from the bones. Shred the chicken meat with your fingers or use two forks. Heat a large skillet over medium high heat and add in the olive oil. Add the onion, carrot, and the celery to the pan, and cook until the veggies begin to get tender, about 3-4 minutes. Then add the zucchini and cook another 3 minutes until veggies are tender. Add the shredded chicken and the peas to the pan with the veggies and cook until heated. Salt and pepper to taste. At this point I also added in the reserved chicken broth/noodle water because it all just seemed a little dry.When you're satisfied with the look of the chicken and veggies, add in the noodles and give it a good stir.
2 tablespoons olive oil
1 medium diced onion
2 or 3 carrots, sliced
2-3 celery stalks, sliced
2 small zucchini, cut into matchsticks
salt and pepper to taste
1 pound extra wide egg noodles
1 tablespoon butter
1/2 cup chopped flat leaf parsley
1/2 10 oz. frozen boxed peas, thawed
Cook the egg noodles according to the directions on the package. I put about 4 tablespoons of chicken broth granules in the water along with a little salt to flavor the pasta. Reserve about 1/4 cup of water to add to veggie mix later. When its done cooking, drain it and rinse it, then put it back in the pan to stay warm. Add the butter and parsley and mix well. Discard the skin from the rotisserie chicken and remove the meat from the bones. Shred the chicken meat with your fingers or use two forks. Heat a large skillet over medium high heat and add in the olive oil. Add the onion, carrot, and the celery to the pan, and cook until the veggies begin to get tender, about 3-4 minutes. Then add the zucchini and cook another 3 minutes until veggies are tender. Add the shredded chicken and the peas to the pan with the veggies and cook until heated. Salt and pepper to taste. At this point I also added in the reserved chicken broth/noodle water because it all just seemed a little dry.When you're satisfied with the look of the chicken and veggies, add in the noodles and give it a good stir.
Bourbon Chicken
2 lbs boneless chicken breasts, cut into bite sized pieces
1-2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in large skillet, add chicken pieces and cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heat over medium until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer from 20 minutes. Serve over hot rice.
I made this just for Joe and I, it had a little kick with the pepper flakes, so the girls ate Alfredo instead. It tastes just like the stuff you get at the food court, next time we will try it with some noodles, lo mien maybe.
Side note, due to the numerous comments by my dear friend Jay, let me just say that there is NO bourbon in this recipe.
1-2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in large skillet, add chicken pieces and cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heat over medium until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer from 20 minutes. Serve over hot rice.
I made this just for Joe and I, it had a little kick with the pepper flakes, so the girls ate Alfredo instead. It tastes just like the stuff you get at the food court, next time we will try it with some noodles, lo mien maybe.
Side note, due to the numerous comments by my dear friend Jay, let me just say that there is NO bourbon in this recipe.
Spicy Pumpkin Cookies
These are one of my favorite cookies
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
In an extra large mixing bowl, beat together shortening and sugar with an electric mixer until fluffy. Add pumpkin and egg; beat until combined.In another bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. Beat into the pumpkin mixture until combined.
Spoon by rounded teaspoonfuls onto ungreased cookie sheets. Bake cookies in a 375 degree oven for 8 to 10 minutes or till the tops seem firm. Transfer to wire racks to cool. Prepare cookie glaze and spread over cookies. Sprinkle with nuts if you like.
COOKIE GLAZE: In a medium saucepan, combine 1/2 cup packed brown sugar, 3 tablespoons butter and 1 tablespoon milk. Heat over medium heat until butter melts, stirring occasionally. Remove from heat. Stir in 1 cup SIFTED powdered sugar and 1 teaspoon vanilla. Note: It's important to sift or double sift the powdered sugar so that there are no lumps. The lumps won't dissolve in the glaze and it looks awful.
1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
In an extra large mixing bowl, beat together shortening and sugar with an electric mixer until fluffy. Add pumpkin and egg; beat until combined.In another bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. Beat into the pumpkin mixture until combined.
Spoon by rounded teaspoonfuls onto ungreased cookie sheets. Bake cookies in a 375 degree oven for 8 to 10 minutes or till the tops seem firm. Transfer to wire racks to cool. Prepare cookie glaze and spread over cookies. Sprinkle with nuts if you like.
COOKIE GLAZE: In a medium saucepan, combine 1/2 cup packed brown sugar, 3 tablespoons butter and 1 tablespoon milk. Heat over medium heat until butter melts, stirring occasionally. Remove from heat. Stir in 1 cup SIFTED powdered sugar and 1 teaspoon vanilla. Note: It's important to sift or double sift the powdered sugar so that there are no lumps. The lumps won't dissolve in the glaze and it looks awful.
German Potato Salad
Here is a great recipe for German Potato Salad that came from my Grandma Eisele.
4 lbs. small red potatoes - boil until done enough to eat, don't overcook or you can't slice them.
1/4 lb. bacon
3 tbs. cornstarch
1 cup vinegar
1 cup water
1/2 cup sugar
1 tbs. salt
pepper to taste
1 tsp. celery seed (don't omit - it makes the dish!)
1 onion finely chopped or grated
1/2 red sweet pepper chopped
3 hard boiled eggs, sliced
1/4 cup minced parsley
Directions:Peel and slice the boiled potatoes and put into large bowl. Fry bacon, do not drain off grease, and stir in cornstarch. Gradually add vinegar and water. Stir in sugar, salt, pepper and celery seed. Cook about 5 minutes. The sauce should be thickening up by now. Add onions, red pepper, and parsley to the mix. Pour this hot sauce over potatoes and stir carefully.(This is where you want semi firm potatoes so you don't have mushy pieces.) Place sliced hard boiled eggs on top to garnish. Serve warm.
A few side notes - this makes a great deal of potato salad - and not everyone likes it. It's tangy and kind of an acquired taste. It's not good after day 2 or 3. I like it warm although Joe likes it cold. We compromise, I put the bowl in the refrigerator and then nuke mine. The one great thing about this is there's no mayo - so it won't get yucky in the heat!!
Enjoy!
4 lbs. small red potatoes - boil until done enough to eat, don't overcook or you can't slice them.
1/4 lb. bacon
3 tbs. cornstarch
1 cup vinegar
1 cup water
1/2 cup sugar
1 tbs. salt
pepper to taste
1 tsp. celery seed (don't omit - it makes the dish!)
1 onion finely chopped or grated
1/2 red sweet pepper chopped
3 hard boiled eggs, sliced
1/4 cup minced parsley
Directions:Peel and slice the boiled potatoes and put into large bowl. Fry bacon, do not drain off grease, and stir in cornstarch. Gradually add vinegar and water. Stir in sugar, salt, pepper and celery seed. Cook about 5 minutes. The sauce should be thickening up by now. Add onions, red pepper, and parsley to the mix. Pour this hot sauce over potatoes and stir carefully.(This is where you want semi firm potatoes so you don't have mushy pieces.) Place sliced hard boiled eggs on top to garnish. Serve warm.
A few side notes - this makes a great deal of potato salad - and not everyone likes it. It's tangy and kind of an acquired taste. It's not good after day 2 or 3. I like it warm although Joe likes it cold. We compromise, I put the bowl in the refrigerator and then nuke mine. The one great thing about this is there's no mayo - so it won't get yucky in the heat!!
Enjoy!
Grilled Meat Loaf
3 TBS Minced onion
3 TBS water
1 tsp beef base
1 egg
1/4 cup steak sauce ( I used A-1)
1/2 cup diced peppers (I used red but you could use green also)
16 saltine crackers
1.5 lbs lean ground beef
1. Preheat grill on medium -high heat for 5 minutes.
2. Combine onion, water, beef base egg, steak sauce and peppers in food processor. Pulse on high for 10 seconds to mix. You can also mix by hand.
3. Crush enough crackers to measure 1 cup. Add cracker crumbs and ground beef to onion mixture.
4. Mix well.
5. Place a 2-foot piece of foil flat on work surface and spray with cooking spray.
6. Shape ground beef mixture into 6 patties and arrange on foil.
7. Place foil on grill. Grill for 13 minutes, turning patties 2 or 3 times.
These are basically fancy hamburgers. They have a great taste and Joe actually liked them. I served them with mashed potatoes and a vegetable.
Enjoy
3 TBS water
1 tsp beef base
1 egg
1/4 cup steak sauce ( I used A-1)
1/2 cup diced peppers (I used red but you could use green also)
16 saltine crackers
1.5 lbs lean ground beef
1. Preheat grill on medium -high heat for 5 minutes.
2. Combine onion, water, beef base egg, steak sauce and peppers in food processor. Pulse on high for 10 seconds to mix. You can also mix by hand.
3. Crush enough crackers to measure 1 cup. Add cracker crumbs and ground beef to onion mixture.
4. Mix well.
5. Place a 2-foot piece of foil flat on work surface and spray with cooking spray.
6. Shape ground beef mixture into 6 patties and arrange on foil.
7. Place foil on grill. Grill for 13 minutes, turning patties 2 or 3 times.
These are basically fancy hamburgers. They have a great taste and Joe actually liked them. I served them with mashed potatoes and a vegetable.
Enjoy
French Cinnamon Coffee Cake
1 stick butter
1 cup sugar
2 eggs
2 cups flour
3/4 cup milk
3 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Topping:
1/2 cup flour
1/2 cup sugar
4 tsp. cinnamon
5 TBS butter
Mix together and then cut in butter.
For Cake:Cream together butter and sugar, beat well. Add eggs and vanilla.
Sift dry ingredients together. Add dry ingredients and milk to sugar mixture alternating between the two. Grease and flour bundt pan. Pour cake in, sprinkle with topping. Bake at 350 degrees for 30-35 minutes or until knife comes out clean when inserted. Cool in pan 10 minutes then remove.
I hadn't made this recipe in a long time and had forgotten how good it was. For those of you who were around in the 70's and 80's there were these little coffee cake snack things - don't remember who made them - anyway, this tastes just like what I remember them tasting like. Next time I make this I'm going to make muffins and see how it turns out.
Enjoy!
1 cup sugar
2 eggs
2 cups flour
3/4 cup milk
3 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Topping:
1/2 cup flour
1/2 cup sugar
4 tsp. cinnamon
5 TBS butter
Mix together and then cut in butter.
For Cake:Cream together butter and sugar, beat well. Add eggs and vanilla.
Sift dry ingredients together. Add dry ingredients and milk to sugar mixture alternating between the two. Grease and flour bundt pan. Pour cake in, sprinkle with topping. Bake at 350 degrees for 30-35 minutes or until knife comes out clean when inserted. Cool in pan 10 minutes then remove.
I hadn't made this recipe in a long time and had forgotten how good it was. For those of you who were around in the 70's and 80's there were these little coffee cake snack things - don't remember who made them - anyway, this tastes just like what I remember them tasting like. Next time I make this I'm going to make muffins and see how it turns out.
Enjoy!
Spicy Nuts
Make all the smart comments that you will, then make these to take to your next party.
1 large egg white
1 teaspoon water
4 cups assorted shelled nuts
1/2 cup sugar
2 Tablespoons Emeril's Essence
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl combine the sugar, Emeril's, cayenne pepper, and salt. Add this mixture to the nut mixture and stir well. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes or so.
Remove from oven and stir to separate. Let cool on baking sheet before storing.
I have used the big can of mixed nuts from Walmart. I have also used cocktail peanuts. Both are good, you just don't want to use a roasted or dry roasted nut - I don't think it will be as good.
1 large egg white
1 teaspoon water
4 cups assorted shelled nuts
1/2 cup sugar
2 Tablespoons Emeril's Essence
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl combine the sugar, Emeril's, cayenne pepper, and salt. Add this mixture to the nut mixture and stir well. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes or so.
Remove from oven and stir to separate. Let cool on baking sheet before storing.
I have used the big can of mixed nuts from Walmart. I have also used cocktail peanuts. Both are good, you just don't want to use a roasted or dry roasted nut - I don't think it will be as good.
Hoppin' John Soup
1 large onion - chopped
1 tablespoon olive oil
1/2 pound kielbasa -- chopped
2 cans black-eyed peas -- drained
1 can navy beans -- drained
1 cup brown rice, cooked
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper -- optional
1/2 teaspoon thymesalt and pepper -- to taste
2 cans chicken broth
In a soup pot, heat oil over medium high heat. Add onion and cook till translucent. Add kielbasa, peas and beans, rice, broth and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup (use the back of your spoon or a potato masher). Serve when hot.
1 tablespoon olive oil
1/2 pound kielbasa -- chopped
2 cans black-eyed peas -- drained
1 can navy beans -- drained
1 cup brown rice, cooked
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper -- optional
1/2 teaspoon thymesalt and pepper -- to taste
2 cans chicken broth
In a soup pot, heat oil over medium high heat. Add onion and cook till translucent. Add kielbasa, peas and beans, rice, broth and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup (use the back of your spoon or a potato masher). Serve when hot.
Penne A La Betsy
This recipe comes to you from the Pioneer Woman website:
1 pound shrimp
3/4 pound penne pasta
Butter
Olive oil
1 small onion
2 cloves garlic
1/2 cup white wine or chicken broth
1 8 oz. can tomato sauce1 cup heavy cream ( I used fat free half and half and it was still good)
Fresh parsley
Fresh basil
Salt and pepper
Cook the penne pasta until al dente.
Peel, devein, and rinse 1 pound of extra large shrimp.
Heat about 1 tablespoon butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them, remove them to a plate and let cool for a few minutes.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 of olive oil. Add the garlic and onion a saute, stirring occasionally.
Now, put the cooked shrimp on the cutting board and pull off the tails. Chip the shrimp into bite sized pieces and set aside. After the garlic and onions have cooked a bit add your with wine. Let the wine evaporate for a few minutes, stirring occasionally.
Now add tomato sauce, and stir well until combined. Then add 1 cup of heavy cream. Continue stirring.
Turn heat down to low and let simmer while you chop you herbs. Use about 1 tablespoon of each parsley and basil.
Because I used the thinner fat free half and half, I had to add a little cornstarch to this to get it to thicken up.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined.
Finally add your cooked penne and give it a good stir.
1 pound shrimp
3/4 pound penne pasta
Butter
Olive oil
1 small onion
2 cloves garlic
1/2 cup white wine or chicken broth
1 8 oz. can tomato sauce1 cup heavy cream ( I used fat free half and half and it was still good)
Fresh parsley
Fresh basil
Salt and pepper
Cook the penne pasta until al dente.
Peel, devein, and rinse 1 pound of extra large shrimp.
Heat about 1 tablespoon butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them, remove them to a plate and let cool for a few minutes.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 of olive oil. Add the garlic and onion a saute, stirring occasionally.
Now, put the cooked shrimp on the cutting board and pull off the tails. Chip the shrimp into bite sized pieces and set aside. After the garlic and onions have cooked a bit add your with wine. Let the wine evaporate for a few minutes, stirring occasionally.
Now add tomato sauce, and stir well until combined. Then add 1 cup of heavy cream. Continue stirring.
Turn heat down to low and let simmer while you chop you herbs. Use about 1 tablespoon of each parsley and basil.
Because I used the thinner fat free half and half, I had to add a little cornstarch to this to get it to thicken up.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined.
Finally add your cooked penne and give it a good stir.
Cheeseburger Bread
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (we used Pillsbury)
1 1/4 cups warm water
10 slices American cheese
1. Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.
We LOVED this for Superbowl Sunday. I served it with pizza sauce on the side.
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (we used Pillsbury)
1 1/4 cups warm water
10 slices American cheese
1. Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.
We LOVED this for Superbowl Sunday. I served it with pizza sauce on the side.
Cherry Tassies
1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon peppermint extract
1 teaspoon vanilla
1 egg
2 1/2 cups all purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 maraschino cherries with stems, drained
Coarse sugar
Preheat oven to 350 degrees. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1 1/2 cups powdered sugar, the baking powder, and salt. Beat in peppermint extract, vanilla, and egg. beat in as much of the flour as you can, stir in remaining flour and candies.Place remaining powdered sugar in a shallow dish. Shape dough in 1 inch balls, roll in powdered sugar. press each ball into the bottom and sides of a 1 3/4 inch muffin cup.Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with Coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
These are very cute for Valentine's Day, and Joe just loved them.
Original recipe from BHG
2 1/4 cups powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon peppermint extract
1 teaspoon vanilla
1 egg
2 1/2 cups all purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 maraschino cherries with stems, drained
Coarse sugar
Preheat oven to 350 degrees. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1 1/2 cups powdered sugar, the baking powder, and salt. Beat in peppermint extract, vanilla, and egg. beat in as much of the flour as you can, stir in remaining flour and candies.Place remaining powdered sugar in a shallow dish. Shape dough in 1 inch balls, roll in powdered sugar. press each ball into the bottom and sides of a 1 3/4 inch muffin cup.Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with Coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
These are very cute for Valentine's Day, and Joe just loved them.
Original recipe from BHG
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