Ingredients
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup shortening
2 cups fresh or frozen blueberries
1 1/3 cups flaked coconut
Directions
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening until crumbly.
In a small bowl, combine eggs and milk; stir into crumb mixture just until moistened. Fold in blueberries. Pour the batter into two greased 9-in. round baking pans. Sprinkle with coconut.
Bake at 375 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Saturday, June 25, 2011
Cooking : Beef and Onion Stew
Ingredients
1 1/2 pounds beef stew meat
all-purpose flour
1/4 cup butter or margarine
3 cups diced onion
1 garlic clove, minced
1 1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
cooked rice or noodles
Directions
Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
1 1/2 pounds beef stew meat
all-purpose flour
1/4 cup butter or margarine
3 cups diced onion
1 garlic clove, minced
1 1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
cooked rice or noodles
Directions
Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Cooking : Best Burger Sauce
Ingredients
1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
2 teaspoons dried minced onion
1/4 teaspoon dried minced garlic
1/8 teaspoon white vinegar
hot sauce to taste
seasoned pepper to taste
Directions
Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
2 teaspoons dried minced onion
1/4 teaspoon dried minced garlic
1/8 teaspoon white vinegar
hot sauce to taste
seasoned pepper to taste
Directions
Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
Cooking : Almond Crunch Oatmeal
Ingredients
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
Cooking : Bacon and Potato Soup
Ingredients
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Directions
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Directions
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Cooking : Butternut Vegetable Soup
Ingredients
1/4 cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2 red potatoes, cubed
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups finely chopped kale leaves
1 (16 ounce) can great Northern beans, rinsed and drained
Directions
Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
1/4 cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2 red potatoes, cubed
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups finely chopped kale leaves
1 (16 ounce) can great Northern beans, rinsed and drained
Directions
Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
Cooking : Antojitos Minis
Ingredients
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Cooking : Brown Sugar Frosting
Ingredients
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
Cooking : Antipasto Pasta Salad
Ingredients
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Cooking : Banana Fritters
Ingredients
1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners' sugar
Directions
In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.
1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners' sugar
Directions
In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.
Cooking : Blackberry Cherry Cobbler
Ingredients
1 (21 ounce) can cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 (7.5 ounce) package refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds
Directions
In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in.x 7-in.x 2-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
1 (21 ounce) can cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 (7.5 ounce) package refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds
Directions
In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in.x 7-in.x 2-in. baking dish.
In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
Cooking : Apple Cheese Crisp
Ingredients
6 cups sliced peeled tart apples
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
3/4 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
5 tablespoons cold butter
Directions
In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 8 minutes, stirring once. In a mixing bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 6 minutes or until apples are tender. rotating dish twice. Serve warm.
6 cups sliced peeled tart apples
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
3/4 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
5 tablespoons cold butter
Directions
In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 8 minutes, stirring once. In a mixing bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 6 minutes or until apples are tender. rotating dish twice. Serve warm.
Cooking : Beef and Barley Soup IV
Ingredients
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
Cooking : Apricot Granola Treats
Ingredients
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
Cooking : Bread N Butter Dressing
Ingredients
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
Cooking : Baked Soy Lemon Chops
Ingredients
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
4 pork chops
Directions
In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
4 pork chops
Directions
In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
Cooking : Boiled Custard
Ingredients
5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt
Directions
Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.
In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.
5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt
Directions
Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.
In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.
Cooking : Apple Crunch a la Mode
Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
Cooking : Blueberry Kuchen
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
Directions
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. beat for 2 minutes or until well blended.
Pour into a greased 13-in. x 9-in.x 2-in. baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees F for 40 minutes or until lightly browned.
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
Directions
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. beat for 2 minutes or until well blended.
Pour into a greased 13-in. x 9-in.x 2-in. baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees F for 40 minutes or until lightly browned.
Cooking : All-Purpose Marinara Sauce
Ingredients
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
Directions
Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
Directions
Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Cooking : Bacon and Blue Brussels Sprouts
Ingredients
4 slices bacon
1 small red onion, thinly sliced
1/4 teaspoon salt
3/4 cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
1/2 cup crumbled Gorgonzola cheese, or to taste
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
4 slices bacon
1 small red onion, thinly sliced
1/4 teaspoon salt
3/4 cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
1/2 cup crumbled Gorgonzola cheese, or to taste
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
Cooking : Beef Summer Sausage
Ingredients
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
Cooking : Apple Muffins
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Cooking : Asian Noodle Toss
Ingredients
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
Cooking : al fresco Roasted Pepper and Asiago Chicken Sausage Frittata
Ingredients
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
Cooking : Apple Pastry Squares
Ingredients
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
Directions
For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. x 2-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust. Bake at 400 degrees F for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry.
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
Directions
For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. x 2-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust. Bake at 400 degrees F for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry.
Cooking : 7-Layer Taco Dip
Ingredients
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
Cooking : Bundle of Veggies
Ingredients
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine, melted
1/2 teaspoon salt or salt-free seasoning blend
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly.
Grill, covered, over medium heat for 20-25 minutes or until tender.
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine, melted
1/2 teaspoon salt or salt-free seasoning blend
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly.
Grill, covered, over medium heat for 20-25 minutes or until tender.
Cooking : Best Ever Creamy Soup
Ingredients
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Subscribe to:
Posts (Atom)