Ingredients:
1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, minced
1/4 c. vinegar
1 T. brown sugar
1 t. paprika
2 T. Worcestershire sauce
1/2 c. ketchup
1 t. salt
1 t. prepared mustard
1/4 t. black pepper
Instructions:
1. Cut beef on diagonal across the grain into 1" thick slices. Place in slow cooker
2. Combine remaining ingredients. Pour over meat. Stir to mix.
3. Cover. Cook on low 3-5 hours.
Source:
Fix-It and Forget-It Recipes for Entertaining
Sunday, February 14, 2010
Waffles
Ingredients:
2 1/2 c. sifted all-purpose flour
4 T. sugar
2 t. baking powder
1/2 t. salt
3 eggs
2 c. milk
1/2 c. vegetable oil
Instructions:
Sift together flour, sugar, baking powder, and salt.
In a bowl, beat the egg yolks, add the milk and then add the sifted dry ingredients.
In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation.
Cook your waffles following waffle maker instructions.
Notes:
Makes about 8 waffles in Krups Waffle Maker. This is a really yummy recipe!
Source:
Krups Waffle Maker Instruction Book
2 1/2 c. sifted all-purpose flour
4 T. sugar
2 t. baking powder
1/2 t. salt
3 eggs
2 c. milk
1/2 c. vegetable oil
Instructions:
Sift together flour, sugar, baking powder, and salt.
In a bowl, beat the egg yolks, add the milk and then add the sifted dry ingredients.
In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation.
Cook your waffles following waffle maker instructions.
Notes:
Makes about 8 waffles in Krups Waffle Maker. This is a really yummy recipe!
Source:
Krups Waffle Maker Instruction Book
Rollo Cookies
Ingredients:
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 t. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
30-36 rollos
2 T. sugar
Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs, and vanilla. Mix together until well blended.
Add flour, cocoa, and baking soda, and mix well.
Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 rollo in the center of each dough ball.
Form the dough ball around the majority of the rollo.
Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes.
Let cool on pan for 1 minute then take off and place on cookie cooling rack.
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 t. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
30-36 rollos
2 T. sugar
Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs, and vanilla. Mix together until well blended.
Add flour, cocoa, and baking soda, and mix well.
Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 rollo in the center of each dough ball.
Form the dough ball around the majority of the rollo.
Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes.
Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Roasted Baked Vegetables
Ingredients:
olive oil
salt
Italian bread crumbs
parmesan cheese
VEGGIES (such as):
potatoes
sweet potatoes
carrots
parsnips
red onion
zucchini
red pepper
tomatoes
Instructions:
Chop desired vegetables
Line bottom of 9 X 13 glass baking dish with one layer of veggies
Pour olive oil and sprinkle salt on top of veggies
Put another layer of veggies in dish
Put olive oil and salt on top
Continue to layer veggies, olive oil, and salt until dish is full
Top with Italian bread crumbs, parmesan cheese, and more olive oil if desired
Bake at 400 degrees for about an hour
Source:
Susan Tate
olive oil
salt
Italian bread crumbs
parmesan cheese
VEGGIES (such as):
potatoes
sweet potatoes
carrots
parsnips
red onion
zucchini
red pepper
tomatoes
Instructions:
Chop desired vegetables
Line bottom of 9 X 13 glass baking dish with one layer of veggies
Pour olive oil and sprinkle salt on top of veggies
Put another layer of veggies in dish
Put olive oil and salt on top
Continue to layer veggies, olive oil, and salt until dish is full
Top with Italian bread crumbs, parmesan cheese, and more olive oil if desired
Bake at 400 degrees for about an hour
Source:
Susan Tate
Chicken Breasts with Orange Glaze
Ingredients:
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce
Instructions:
1. Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Source:
Betty Crocker
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce
Instructions:
1. Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Source:
Betty Crocker
Asparagus
Ingredients:
1 pound fresh pencil-thin asparagus spears
2 tablespoons butter
salt and black pepper to taste
Instructions:
Preheat the oven to 450 degrees. Rinse and drain the asparagus, and snap off the tough ends where they break naturally (do not peel). Arrange the spears in a 13-by-9-inch glass or ceramic baking dish in 1 or 2 layers. Place the butter in a 1-cup glass measure and microwave, covered with a paper towel, on high, until melted, about 30 seconds. Drizzle the butter over the asparagus, and season with salt and pepper to taste. Cover the dish snuggly with aluminum foil. Bake until crisp tender, about 15 minutes, or longer to desired doneness. Serve at once.
Source:
Deseret News
1 pound fresh pencil-thin asparagus spears
2 tablespoons butter
salt and black pepper to taste
Instructions:
Preheat the oven to 450 degrees. Rinse and drain the asparagus, and snap off the tough ends where they break naturally (do not peel). Arrange the spears in a 13-by-9-inch glass or ceramic baking dish in 1 or 2 layers. Place the butter in a 1-cup glass measure and microwave, covered with a paper towel, on high, until melted, about 30 seconds. Drizzle the butter over the asparagus, and season with salt and pepper to taste. Cover the dish snuggly with aluminum foil. Bake until crisp tender, about 15 minutes, or longer to desired doneness. Serve at once.
Source:
Deseret News
Pink Pasta
Ingredients:
2 cans Italian style diced tomatoes
1 pint heavy cream
1 c. parmasan cheese
pasta
Instructions:
Simmer 2 cans italian style diced tomatoes on stove. Let all of the juice boil away and then add 1 pint heavy cream and 1 cup parmesan cheese. Serve over pasta.
Source:
Andrea Scott
2 cans Italian style diced tomatoes
1 pint heavy cream
1 c. parmasan cheese
pasta
Instructions:
Simmer 2 cans italian style diced tomatoes on stove. Let all of the juice boil away and then add 1 pint heavy cream and 1 cup parmesan cheese. Serve over pasta.
Source:
Andrea Scott
Baked Spaghetti
Ingredients:
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese
Instructions:
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Source:
Susan Tate
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese
Instructions:
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Source:
Susan Tate
Brown Sugar Glazed Carrots
Ingredients:
1 pound baby carrots
1 tablespoon butter
1 tablespoon brown sugar
Dash salt
Instructions:
Cook carrots, covered, in a small amount of boiling water 8 to 10 minutes. Drain; remove from pan. In same saucepan combine butter, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook till glazed, stirring frequently. Season to taste with pepper and parsley.
Source:
Adapted from Better Homes and Garden
1 pound baby carrots
1 tablespoon butter
1 tablespoon brown sugar
Dash salt
Instructions:
Cook carrots, covered, in a small amount of boiling water 8 to 10 minutes. Drain; remove from pan. In same saucepan combine butter, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook till glazed, stirring frequently. Season to taste with pepper and parsley.
Source:
Adapted from Better Homes and Garden
Potato Casserole (funeral potatoes)
Ingredients:
1 cup sour cream
2 cans cream of chicken soup
green onions
salt and pepper
1 1/2 cup grated cheese
Instructions:
Mix the above ingredients and put on 2 lbs. frozen hash brown potatoes. Bake at 350 degrees for 1/2 hour.
Source:
Becca Bishop
1 cup sour cream
2 cans cream of chicken soup
green onions
salt and pepper
1 1/2 cup grated cheese
Instructions:
Mix the above ingredients and put on 2 lbs. frozen hash brown potatoes. Bake at 350 degrees for 1/2 hour.
Source:
Becca Bishop
Sour Cream Sugar Cookies
Ingredients:
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream
Instructions:
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.
Source:
Julie Smith
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream
Instructions:
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.
Source:
Julie Smith
Texas Sheet Cake
Ingredients:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon
Instructions:
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.
Prepare icing last five minutes before cake is done and ice cake while it is still warm.
Chocolate Icing:
Ingredients
1 cube butter
3 Tbs. cocoa
5 Tbs. milk
4 cups powdered sugar
1/2 cup chopped walnuts
1 tsp. vanilla
Instructions
Mix butter, cocoa, and milk in saucepan. Heat over low heat. Remove and add other ingredients. Mix well and frost as soon as cake is removed from the oven.
Source:
Susan Tate
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon
Instructions:
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.
Prepare icing last five minutes before cake is done and ice cake while it is still warm.
Chocolate Icing:
Ingredients
1 cube butter
3 Tbs. cocoa
5 Tbs. milk
4 cups powdered sugar
1/2 cup chopped walnuts
1 tsp. vanilla
Instructions
Mix butter, cocoa, and milk in saucepan. Heat over low heat. Remove and add other ingredients. Mix well and frost as soon as cake is removed from the oven.
Source:
Susan Tate
Better than Almost-Anything Cake
Ingredients:
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits
Instructions:
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.
Source:
Betty Crocker
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits
Instructions:
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.
Source:
Betty Crocker
Whole Wheat Bread
Ingredients:
4 cups water
1 Tb. salt
1/3 cup oil
1/3 cup honey
1 ½ Tb. dough enhancer
3 Tb. gluten
2 Tb. SAF yeast
7 cups wheat kernels ground into flour
Instructions:
Add water and several cups (5) flour. Mix briefly. Add salt, honey, oil, dough enhancer, gluten, yeast and jog briefly. While mixer kneads at speed #1, slowly add flour until dough begins to pull away from sides of bowl. Let machine knead for 10-12 minutes. Shape into 4 loaves and place in well-oiled pans. Place in warm oven, 85 degrees. (Turn oven on to lowest setting and turn off before putting bread in to rise.) Let rise until nearly double, about 25 minutes. Turn oven on to 350 degrees and bake for 30 minutes. Immediately remove from pans and cool on a wire rack.
Source:
Susan Tate
4 cups water
1 Tb. salt
1/3 cup oil
1/3 cup honey
1 ½ Tb. dough enhancer
3 Tb. gluten
2 Tb. SAF yeast
7 cups wheat kernels ground into flour
Instructions:
Add water and several cups (5) flour. Mix briefly. Add salt, honey, oil, dough enhancer, gluten, yeast and jog briefly. While mixer kneads at speed #1, slowly add flour until dough begins to pull away from sides of bowl. Let machine knead for 10-12 minutes. Shape into 4 loaves and place in well-oiled pans. Place in warm oven, 85 degrees. (Turn oven on to lowest setting and turn off before putting bread in to rise.) Let rise until nearly double, about 25 minutes. Turn oven on to 350 degrees and bake for 30 minutes. Immediately remove from pans and cool on a wire rack.
Source:
Susan Tate
12-hour Rolls
Ingredients:
1/2 c. sugar
3 eggs well beaten
3/4 tsp salt
1 Tbsp yeast
1 Tbsp sugar
1/2 c warm water
1/2 c butter
1 c. scalded milk
5-6 c. flour
Instructions:
Dissolve yeast in water and add 1 Tbsp sugar. Let raise. Melt butter in milk on stove until milk forms a skin on top. Let cool to room temp. Put the milk and butter mix in larger mixing bowl. Then add the yeast mixture. Blend in eggs and 1/2 c. sugar. Add salt and flour. Cover and let stand overnight or for 8 hours in fridge. Divide dough in 2 equal halves. Roll out in circle and cut like pie wedges. Each half will yield 16 wedges. Roll wedge from large to small end like a croissant. Butter and let raise about 3 hours. Bake at 375 on bottom rack for about 12-15 minutes or till golden brown
Source:
Marne McKnight (via Andrea Scott)
1/2 c. sugar
3 eggs well beaten
3/4 tsp salt
1 Tbsp yeast
1 Tbsp sugar
1/2 c warm water
1/2 c butter
1 c. scalded milk
5-6 c. flour
Instructions:
Dissolve yeast in water and add 1 Tbsp sugar. Let raise. Melt butter in milk on stove until milk forms a skin on top. Let cool to room temp. Put the milk and butter mix in larger mixing bowl. Then add the yeast mixture. Blend in eggs and 1/2 c. sugar. Add salt and flour. Cover and let stand overnight or for 8 hours in fridge. Divide dough in 2 equal halves. Roll out in circle and cut like pie wedges. Each half will yield 16 wedges. Roll wedge from large to small end like a croissant. Butter and let raise about 3 hours. Bake at 375 on bottom rack for about 12-15 minutes or till golden brown
Source:
Marne McKnight (via Andrea Scott)
Lasagna Roll-ups
Ingredients:
Salt and pepper
8 lasagna noodles
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
1 1/2 c. ricotta
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella
Instructions:
1. Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Drain well. While pasta cooks, stir spinach and ricotta together in a bowl; season with salt and pepper.
2. Preheat oven to 350 degrees and mist a 9-inch square baking dish with cooking spray.
3. On a clean work surface, lay out a noodle, spread some spinach-ricotta mixture on top, and roll up noodle. Cover bottom of baking dish with 1/2 cup sauce. Place rolled-up noodle in dish, seam side down. Repeat with remaining noodles and ricotta mixture.
4. Spread rest of sauce over noodles and sprinkle with mozzarella. Bake 25 minutes or until sauce is bubbling and cheese is melted.
Source:
All You Magazine
Salt and pepper
8 lasagna noodles
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
1 1/2 c. ricotta
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella
Instructions:
1. Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Drain well. While pasta cooks, stir spinach and ricotta together in a bowl; season with salt and pepper.
2. Preheat oven to 350 degrees and mist a 9-inch square baking dish with cooking spray.
3. On a clean work surface, lay out a noodle, spread some spinach-ricotta mixture on top, and roll up noodle. Cover bottom of baking dish with 1/2 cup sauce. Place rolled-up noodle in dish, seam side down. Repeat with remaining noodles and ricotta mixture.
4. Spread rest of sauce over noodles and sprinkle with mozzarella. Bake 25 minutes or until sauce is bubbling and cheese is melted.
Source:
All You Magazine
Crockpot Sweet and Sour Chicken
Ingredients:
4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 T. vinegar
2 T. Worcestershire sauce
4 T. soy sauce
Instructions:
Place chicken breasts in crockpot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.
Source:
Ivory Family Favorites
4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 T. vinegar
2 T. Worcestershire sauce
4 T. soy sauce
Instructions:
Place chicken breasts in crockpot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.
Source:
Ivory Family Favorites
Pancakes
Ingredients:
1 1/4 c. flour
3 t. baking powder
1 T. sugar
1/2 t. salt
1 egg
1 c. milk
2 T. vegetable oil
Instructions:
Mix together and bake on hot griddle.
Source:
Ivory Family Favorites
Notes:
To save time, you could mix the dry ingredients ahead of time and store in a ziplock bag. Then just add the last three ingredients and you are ready to go!
1 1/4 c. flour
3 t. baking powder
1 T. sugar
1/2 t. salt
1 egg
1 c. milk
2 T. vegetable oil
Instructions:
Mix together and bake on hot griddle.
Source:
Ivory Family Favorites
Notes:
To save time, you could mix the dry ingredients ahead of time and store in a ziplock bag. Then just add the last three ingredients and you are ready to go!
Basic White Sauce
Ingredients:
2 T. butter or stick margerine
2 T. all-purpose flour
1/4 t. salt
1/8 t. pepper
1 c. milk
Instructions:
Melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Pour white sauce over cooked vegetables or use in a casserole or other dish.
Source:
Betty Crocker cookbook
2 T. butter or stick margerine
2 T. all-purpose flour
1/4 t. salt
1/8 t. pepper
1 c. milk
Instructions:
Melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Pour white sauce over cooked vegetables or use in a casserole or other dish.
Source:
Betty Crocker cookbook
Lime-scented Mango-Strawberry Salad
Ingredients:
3/4 c. sugar
2 tsp. grated lime zest
1/3 c. fresh lime juice
3 cups trimmed, sliced strawberries (about 2 lb)
3 cups peeled, diced mangoes (2 to 3 large mangoes)
Instructions:
Combine sugar and 1/3 cup water in a small sauce pan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from ehat and let cool. Stir in lime zest and juice; let cool to room temperature.
Cut up fruit and mix in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.
Source:
All You Magazine
Notes:
You can use this same lime juice syrup with other fruits such as pineapple, bananas, papaya, or kiwi. You can vary the amount and type of fruits depending on what's available.
3/4 c. sugar
2 tsp. grated lime zest
1/3 c. fresh lime juice
3 cups trimmed, sliced strawberries (about 2 lb)
3 cups peeled, diced mangoes (2 to 3 large mangoes)
Instructions:
Combine sugar and 1/3 cup water in a small sauce pan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from ehat and let cool. Stir in lime zest and juice; let cool to room temperature.
Cut up fruit and mix in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.
Source:
All You Magazine
Notes:
You can use this same lime juice syrup with other fruits such as pineapple, bananas, papaya, or kiwi. You can vary the amount and type of fruits depending on what's available.
Friday, February 12, 2010
Salsa
Ingredients:
2 cloves fresh garlic minced (bottled just doesn't do it)
2 cayenne peppers (dried)crushed or(fresh)minced*
1/2 cup finely chopped SWEET onion
1/4 cup cilantro chopped
2 cups cherry tomatoes
1/2 tsp. salt
2 limes freshly squeezed
Instructions:
Chop the tomatoes in a food processor
Mix in remaining ingredients
Serve with tortilla chips
I vary the amount of tomatoes and onions and cilantro according to how I'm feeling that day. But the more lime juice, the better and the more garlic, the hotter.
Source:
Kim Tate
2 cloves fresh garlic minced (bottled just doesn't do it)
2 cayenne peppers (dried)crushed or(fresh)minced*
1/2 cup finely chopped SWEET onion
1/4 cup cilantro chopped
2 cups cherry tomatoes
1/2 tsp. salt
2 limes freshly squeezed
Instructions:
Chop the tomatoes in a food processor
Mix in remaining ingredients
Serve with tortilla chips
Notes:
*I've tried all kinds of peppers and some make it spicier or better, but I don't know the names of all of them, so experiment with some small chili peppers from your local mexican market.
I vary the amount of tomatoes and onions and cilantro according to how I'm feeling that day. But the more lime juice, the better and the more garlic, the hotter.
Source:
Kim Tate
Tuesday, February 9, 2010
Stuffed French Toast
Ingredients:
1 loaf French bread (not baguette), cut in 1" squares
2 (8 oz) pkg. cream cheese, cut in small cubes
14 eggs
1 1/2 c. half n' half cream
1 C. real maple syrup
2 T. orange flavoring
Directions:
In a 9X13 greased baking dish, put one layer of cubed French bread. Add all the cubed cream cheese, and the second layer of French bread. Beat the eggs, half n' half, maple syrup and flavoring together with a mixer until combined and frothy. Pour over the bread and cheese mixture. Dust with a sprinkling of freshly grated nutmeg and freshly grated orange zest. Bake 1 hour or until set in the middle and light brown.
Source:
Marilyn Hoggan
Notes:
You could add a little freshly grated orange zest to the warmed maple syrup. Serve from the oven with fresh fruit or berries, warmed maple syrup, and Canadian bacon, bacon, or sausage.
1 loaf French bread (not baguette), cut in 1" squares
2 (8 oz) pkg. cream cheese, cut in small cubes
14 eggs
1 1/2 c. half n' half cream
1 C. real maple syrup
2 T. orange flavoring
Directions:
In a 9X13 greased baking dish, put one layer of cubed French bread. Add all the cubed cream cheese, and the second layer of French bread. Beat the eggs, half n' half, maple syrup and flavoring together with a mixer until combined and frothy. Pour over the bread and cheese mixture. Dust with a sprinkling of freshly grated nutmeg and freshly grated orange zest. Bake 1 hour or until set in the middle and light brown.
Source:
Marilyn Hoggan
Notes:
You could add a little freshly grated orange zest to the warmed maple syrup. Serve from the oven with fresh fruit or berries, warmed maple syrup, and Canadian bacon, bacon, or sausage.
Snickerdoodles
Ingredients:
2 C. soft shortening
3 C. sugar
4 eggs
5 1/2 C. flour
4 t. cream of tarter
2 t. soda
1 t. salt
Instructions:
Thoroughly mix shortening, sugar, and eggs.
Stir in remaining ingredients.
Chill in refrigerator.
Roll into balls the size of walnuts.
Roll in a mixture of 4 T. sugar and 4 t. cinnamon.
Place about 2" apart on ungreased cookie sheet.
Bake 8-10 minutes at 400 degrees.
Source:
Marilyn Hoggan
Notes:
Bake until lightly browned (cookie will look a little wet). These cookies puff up at first, then flatten out with crinkled tops.
2 C. soft shortening
3 C. sugar
4 eggs
5 1/2 C. flour
4 t. cream of tarter
2 t. soda
1 t. salt
Instructions:
Thoroughly mix shortening, sugar, and eggs.
Stir in remaining ingredients.
Chill in refrigerator.
Roll into balls the size of walnuts.
Roll in a mixture of 4 T. sugar and 4 t. cinnamon.
Place about 2" apart on ungreased cookie sheet.
Bake 8-10 minutes at 400 degrees.
Source:
Marilyn Hoggan
Notes:
Bake until lightly browned (cookie will look a little wet). These cookies puff up at first, then flatten out with crinkled tops.
Cheese ball
Ingredients:
2 (8 oz) packages of cream cheese
1/2 onion, finely chopped
1-2 T. lemon juice (to taste)
1/4 green pepper, finely chopped
1 T. worcestershire sauce
1/2 c. chopped almonds
Instructions:
Roll into ball and roll in chopped nuts or place in a dish and put chopped nuts on top.
Source:
Marilyn Hoggan
2 (8 oz) packages of cream cheese
1/2 onion, finely chopped
1-2 T. lemon juice (to taste)
1/4 green pepper, finely chopped
1 T. worcestershire sauce
1/2 c. chopped almonds
Instructions:
Roll into ball and roll in chopped nuts or place in a dish and put chopped nuts on top.
Source:
Marilyn Hoggan
Artichoke Dip
Ingredients:
2 pkg cream cheese
4 green onions
1/3 C. parmesan cheese
2 T. Mayo
salt, pepper, and garlic salt to taste
2 cans (10 oz.) artichoke hearts in water, drained
Instructions:
Mix together with electric mixer. Put in baking dish and bake 30 minutes in 325 degree oven.
Source:
Lynette Orme
2 pkg cream cheese
4 green onions
1/3 C. parmesan cheese
2 T. Mayo
salt, pepper, and garlic salt to taste
2 cans (10 oz.) artichoke hearts in water, drained
Instructions:
Mix together with electric mixer. Put in baking dish and bake 30 minutes in 325 degree oven.
Source:
Lynette Orme
Ham and Swiss Melts
Ingredients:
1 dozen Hawaiian rolls
12 slices of ham (deli meat)
6 slices of swiss cheese
1 stick of butter
2 T. worcestershire sauce
1/2 t. garlic salt
Instructions:
Make sandwiches with 1 roll, 1 slice of ham, and 1/2 slice of swiss cheese. Place sandwiches in a casserole dish. Melt butter and combine butter, worcestershire sauce, and garlic salt. Pour over sandwiches. Referigerate overnight Bake at 350 degrees for 10-15 minutes. Serve warm.
Source:
Janitsy Anderson
1 dozen Hawaiian rolls
12 slices of ham (deli meat)
6 slices of swiss cheese
1 stick of butter
2 T. worcestershire sauce
1/2 t. garlic salt
Instructions:
Make sandwiches with 1 roll, 1 slice of ham, and 1/2 slice of swiss cheese. Place sandwiches in a casserole dish. Melt butter and combine butter, worcestershire sauce, and garlic salt. Pour over sandwiches. Referigerate overnight Bake at 350 degrees for 10-15 minutes. Serve warm.
Source:
Janitsy Anderson
Limemade Pie
Ingredients:
1/2 can of frozen limemade
1 .5 qt vanilla ice cream
green food coloring
1 graham cracker crust
Instructions:
Soften ice cream
Mix 1/2 can of frozen limemade with vanilla ice cream
Add a few drops of green food coloring
Spoon mixture into graham cracker crust
Cover and freeze
After the pie has solidified in the freezer, slice and serve it!
Source:
Susan Tate
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