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Showing posts from November, 2007

Cornbread

1 1/2 cup flour
1 cup cornmeal
1 1/2 tsp salt
2 tsp baking powder
3/4 cup sugar
1 1/2 cup evaporated milk
2 eggs
1/4 cup oil
1/4 cup honey

Mix all together until smooth, pour into greased 9x13 pan. Bake 30 minutes at 350.
*for variety you can add 1 small can of diced green chilies, drained.

Want something more savory? Try my other Cornbread recipe.

Blueberry Cream Pie

Beat together:
1 8oz package of cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla

In another bowl beat together:
1 package Dream Whip according to package directions

Fold together gently until blended. Will be a little lumpy. Pour into already baked pie crust. Cover and refrigerate overnight. When ready to serve pour 1 can of blueberry pie filling over the top.

Peaches & Cream Muffins

1 egg
1/2 cup milk or sour cream
1/4 cup oil
1-1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or canned (drained) chopped peaches

Beat eggs and stir in milk or sour cream and oil. In a separate bowl combine flour, sugar, baking powder, and salt. Stir into egg mixture. Stir in Peaches slowly. Pour into paper lined muffin tins 3/4 full. Bake 400 for 20-25 minutes.

Gingerbread Waffles

3 cups flour
4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter

In large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin puree, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir. Spray waffle iron with nonstick spray and cook batter.

Oven Baked French Toast With Orange Syrup

nonstick spray
1 slightly beaten egg
1 slightly beaten egg white
3/4 cup milk
1 tsp vanilla
Texas toast

Step 1: Spray baking sheet. Mix above together, dip bread in mixture, both sides. Place on baking sheet.

Step 2: Bake at 450 for 6 minutes, turn over and bake another 5-8 minutes, until brown.

Orange Syrup
2/3 cup orange juice
1 TBS Honey
1 1/2 tsp Cornstarch
1/2 tsp cinnamon
Mix in saucepan until bubbly and thick. Pour over non-fry french toast.

Mashed Sweet Potatoes with Orange Essence

4 medium sweet potatoes, peeled and cut into a large dice
1/4 cup buttermilk
1/4 cup orange juice
2 tsp orange zest
1/2 tsp salt
1/3 tsp nutmeg
1 TBS butter

Steam potatoes in a large covered pan fitted with a steamer basket until they are tender (about 8 minutes). In a large bowl mash potatoes with the buttermilk and orange juice. Stir in zest, salt and nutmeg. Serve the potatoes topped with butter.

Grandma Sorensen's Thanksgiving Creamed Corn

2 packages 20oz. frozen corn
1/2 pint whipping cream
1/2 pint milk
1 tsp salt
6 tsp sugar
pinch of white pepper
3 TBS melted butter
3 TBS flour

Combine all ingredients except last two in a pot. Bring to boil, simmer 5 minutes. Blend butter with flour, add to the corn while stirring. Mix well and remove from heat. Put corn into heat proof casserole, sprinkle with Parmesan cheese and place under broiler until evenly brown.

Tortilla Soup

Have prepared:
2 cups grated cheddar cheese
3 avocados, diced
4 chicken breasts, cooked and cubed
1 bag of corn tortilla chips
3 lemons cut into wedges

Liquefy in Blender:
2 large tomatoes
1 onion
1 cup water

Pour into large pot and add 5 cups water, 6 chicken bullion cubes, 2 tsp minced garlic, and chopped cilantro (amount determined by your taste). Cook until darkened to a brownish red.

To serve, have people assemble thier own bowl of tortilla chips, grated cheddar cheese, cubed cooked chicken, and diced avocados. Pour soup in last and add a squeeze of lemon just before serving.

Orange-Spiced Sweet Potatoes

2 pounds sweet potatoes, peeled and diced
1/2 cup dark brown sugar, packed
1/2 cup butter, cut into small pieces
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp grated orange peel
Juice from 1 orange
1/2 tsp salt
1 tsp vanilla
Chopped pecans

Place all ingredients except pecans in 4 quart crock pot. Cover and cook on low for 4 hours or on high for 2 until potatoes are tender. Sprinkle with pecans before serving.

German Meatballs

2 TBS Shortening
1 lb ground beef
1/4 cup bread crumbs
1 tsp salt
dash of pepper
1/4 tsp poultry seasoning
1 TBS dried parsley
1/4 milk
1 egg

Melt shortening in large skillet. Mix rest of ingredients together and form small balls. Brown in fat on all sides.

Add:
1 can beef broth
1 small can of mushrooms
1/2 cup onions, chopped

Simmer with meat for 30 minutes

Add:
1 cup sour cream
1 TBS flour
1/4 tsp caraway seed.

Serve over egg noddles.

Oven Bar-B-Que Brisket

5-6 lb beef brisket (flat)
1 1/2 oz. liquid smoke
celery salt
garlic salt
onion salt
salt
pepper
Worcestershire sauce
6 oz. BBQ sauce

Place brisket in baking dish, pour liquid smoke over the brisket. Generously sprinkle with all salts on both sides. cover and refrigerate over night. Sprinkle with salt and pepper and Worcestershire sauce. Cover and bake 275 for 5 hours. Remove foil and cover with BBQ sauce, bake for 1 more hour. Remove and cool for 1 hour before cutting. Slice thin.

Serve in large french bread rolls with Au Jus sauce for dipping.

Country Skillet Supper

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can cream of mushroom soup
1 can beef broth
1 can diced tomatoes
1 small zucchini, sliced
1/2 tsp dried thyme leaves
1 1/2 cups uncooked corkscrew pasta

Cook beef and onions, then add garlic. Pour off fat. Add soup, broth, tomatoes, zucchini, and thyme. Heat to a boil. Stir in pasta. Reduce heat and simmer 15 minutes, stirring often, until pasta is done.

Mom's Meatloaf

1-1 1/2 lbs. ground beef
1 TBS dry onion
1 egg
1 package dry onion soup mix
1 cup bread crumbs
1 small can tomato sauce
3/4 cup evaporated milk
1 TBS Worcestershire sauce

Mix well with (washed) hands. Put in baking pan in the form of a loaf, or in a bread pan. Bake 350 for 1 hour. Top with favorite BBQ sauce.

Can be frozen in raw form in freezer paper for up to 6 months. Thaw and bake as above.

NOTE: Excellent leftovers for sandwiches!

Cheesy Penne

1 lb. Italian sausage
15oz can tomato sauce
14oz can diced tomatoes
1 tsp dried oregano
1 tsp garlic powder
1/4 cup olive oil
2 tsp sugar
3/4 lb penne pasta
1 cup shredded mozzarella

Cook and drain sausage. Put into Crock pot, add tomato sauce, diced tomatoes, oregano, garlic powder, olive oil, and sugar. Mix well. Cook Low for 6-7 hours. Cook penne pasta in pot of water 4-5 minutes less than package directions. Drain and put into Crock pot. Stir in pasta, and top with mozzarella cheese. Cook for 30 minutes more.

Cheesy Potatoes (Funeral Potatoes)

I think there are as many recipes for cheesy potatoes as there are stars in the sky. Maybe more. There are a variety of variations; shredded potatoes vs. cubed potatoes, sour cream or cream of chicken, added onions and peppers or no onions and peppers, and the top debated variation, cornflakes or cheese for the topping! Here is my version.

1 large package of frozen hash browns (country style, not shredded)
2 cans cream of chicken soup
2 cups shredded cheddar cheese, divided
8oz. cream cheese, sour cream and chive flavor

Mix all ingredients together with 1 cup cheddar cheese and pat down into a greased 9x13 pan. Sprinkle with remaining 1 cup cheddar cheese. Bake covered at 350 for 1 hour. Uncover and bake for 15 more minutes if you like crispy edges. And who doesn't like crispy edges!

Tex-Mex Beans with Cornbread Dumplings

3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15oz can garbanzo beans, drained
1 15oz can kidney beans, drained
1 15oz can tomato sauce
1 15oz can corn with chopped peppers
1/4 salt

Cook onion in water until tender, then add the rest of the ingredients. Can be thickened with a mix of cornstarch and water. Simmer for 15 minutes then add dumplings.

Cornbread Dumplings:
1/3 cup flour
1/3 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1 egg white, beaten
1/4 cup milk
2 TBS oil

Mix above and pour on top of bean mixture in 5 mounds. Cover for 10-15 minutes.

Gingered Pork Tenderloin

2 lb pork tenderloin

Marinade:
1/4 cup soy sauce
1 TBS honey
1 TBS brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 tsp ground cinnamon
2 green onions (green parts only), chopped

Marinade pork tenderloin overnight in a plastic bag in the refrigerator. Preheat over to 350. place pork with marinade in a baking dish and bake uncovered for 45 minutes. Let rest 10 minutes before cutting 2 inch servings. Use juice for dressing over the meat.

Feta Craisin Apple Salad With Poppyseed Dressing

1 head Romaine Lettuce
1 bag Spring Mix Salad
2 granny smith apples, chopped
1 cup craisins
1 small tub Feta Cheese
1 cup Pecans, chopped

Dressing:
3/4 cup Olive Oil
1/3 cup Cider Vinegar
3/4 cup Sugar
1/3 cup sweet onion chopped
1 1/2 tsp poppy seeds
1 tsp dry mustard 1 tsp salt

Directions:
Add all salad ingredients to bowl and toss. Add all dressing ingredients to blender except for the vinegar. Blend on low, then slowly add the vinegar while the blender is on.

Suggestion: serve with Feta cheese on the side.

Spinach Almond Salad

1 bag fresh Spinach
1 granny smith apple, sliced thin
1/2 lb. crumbled fried bacon bits
3/4 cup toasted sliced almonds
1 cup craisins

Dressing:
1/4 cup sugar
1/3 cup oil
1/4 tsp salt
3 TBSP cider vinegar
1/8 small green onion

Directions:
Wash and trim Spinach, slice applies thin, fry and crumble bacon. Toss all ingredients for salad in a bowl together. Make dressing in blender, add vinegar last while blending.

Italian Antipasto Salad

1 head Romaine Lettuce
1 head Iceburg Lettuce
1 can Kidney beans, rinsed
1 can Garbonzo beans, rinsed
8 oz Salami, cubed
8 oz. Provlone cheese, cubed
3 roma tomatoes, diced

Top with Red Wine Vinagrette Salad Dressing

Directions:
Mix all ingredients together and toss in bowl, serve dressing on the side.

Barbecue-Roasted Salmon

1/4 cup orange juice
2 TBS fresh lemon juice
2 tsp light brown sugar
1 tsp chili powder
2 tsp grated lemon zest
1 tsp ground cumin
1/2 tsp salt
4 6oz salmon fillets, about 1 inch thick

Preheat oven to 400. Combine all ingredients but the salmon fillets in a bowl and mix well. Place salmon in a baking dish and pour orange juice mixture over the top. lift each fillet to make sure juice is under each one. Bake uncovered for 15 minutes.

*Try using lime juice instead of lemon for a subtly different flavor.

Turkey Meatloaf

3 Cups chopped yellow onions
2 TBS olive oil
2 tsp salt
1 tsp pepper
1 tsp fresh Thyme leaves
1/3 cup Worcestershire sauce
3/4 cup Chicken stock
1 1/2 tsp tomato paste
5 lbs ground turkey breast
1 1/2 cups plain dry bread crumbs
3 large eggs, beaten
3/4 cups ketchup

Preheat over to 325. Cook onions, salt, pepper, and Thyme leaves in olive oil until onions are clear. Add Worcestershire sauce, chicken stock, and tomato paste and mix well. Let cool. In a large bowl combine ground turkey, bread crumbs, eggs, and onion mixture. Mix well and shape into a rectangular loaf on an ungreased sheet pan. spread ketchup on top and bake for 1 1/2 hours.

TIP: A pan of hot water in the oven under the meatloaf will keep the top from cracking.
Great hot, or cold in a sandwich.

Nyla's Chicken and Rice

1 1/2 cup water
1 cup milk
1 package onion soup mix
1 cup uncooked regular rice (not instant)
1 can cream of mushroom soup mix
4-6 boneless skinless chicken breasts (or pork chops)

Brown meat in skillet. In a 9x13 baking dish pour in rice evenly in the bottom, place brown meat on top of rice. pour onion soup mix evenly over the top of the meat. Mix mushroom soup with water and milk in a bowl, then pour over meat. Cover and bake at 350 for 1 hour 15 minutes.

Crockpot Chicken Cacciatore

6 skinless boneless chicken breast
1 jar of spaghetti sauce
2 green bell peppers, chopped
8oz fresh mushrooms, slices
1 onion, finely diced
2 TBS mined garlic

Place chicken in Crock pot, mix the rest in a bowl and pour over chicken. Cook on Low for 7-9 hours. Can be served over Linguine noodles.

Tonie's Crockpot Chicken

4-6 boneless skinless chicken breast
4 TBS melted butter
1 package dried Italian Salad Dressing Mix
1 can cream of chicken soup
1 8oz. package of cream cheese
1 TBS dried chopped onion
salt and pepper

Place chicken in Crock pot. Mix all the rest in a bowl and then pour over chicken. Cook on low for 4 hours. Serve over rice.

Jambalya

3 Tbs Butter
3 lbs Chicken cooked and cubed
1 onion, chopped
3 sticks celery, chopped
1 large green bell pepper, chopped
1 clove garlic
1 cup uncooked regular rice (not instant)
1 can diced tomatoes
6 oz smoked sausage (hotlinks)
4 cups chicken broth
salt and pepper to taste

Melt butter in pan and cook onions until clear. Add celery and pepper, cook for a few more minutes, add garlic. Cook for 1 minute then add rice. Stir until mixed and rice is light brown. Add everything else, mix well and bring to boil. Reduce heat and simmer for 20-25 minutes. Let cool for 15 minutes.

*Can add shrimp to this as well.

Chicken and Cashew Bake

2 TBS Butter
1/ Cup sliced celery
1/4 cup chopped onion
3 cups cooked cubed chicken
1/2 cup chopped salted cashews
1/4 cup water or chicken broth
1 10oz can cream of chicken
1 1/2 cups frozen peas

Topping
1/2 cup chow mien noddles
1/4 cup coarsely chopped cashews

saute celery and onion in butter until tender. Stir in remaining ingredients and pour into 2 quart casserole dish. Back at 350 for 30 minutes. Top and back for 5 more.

Bruschetta Stuffed Chicken

1 can Italian-style diced Tomatoes, undrained
1 1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 package stuffing mix for chicken
8 small boneless skinless chicken breasts
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing


Preheat over to 350. Combine dry stuffing mix with tomatoes, 1/2 cup cheese, and basil. Pound chicken breast to 1/4 inch thick. Spread 1/8 of the stuffing mix into each chicken and roll chicken up as tightly as possible. Place in 13x9 baking dish with seam side down. Pour dressing over chicken and back for 40 minutes. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.

Recipe is from KraftFoods.com