INGREDIENTS
2 cups crushed fresh strawberries (use a potato masher)
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package
DIRECTIONS
Preheat an oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. Top with whipped cream to serve.
Filipino Chicken in Coconut Milk
INGREDIENTS
2 tablespoons garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
2-4 chicken breasts
2 cans coconut milk
1 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
3 tablespoon vinegar
DIRECTIONS
In a large pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 45 minutes. Serve hot over rice.
2 tablespoons garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
2-4 chicken breasts
2 cans coconut milk
1 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
3 tablespoon vinegar
DIRECTIONS
In a large pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 45 minutes. Serve hot over rice.
Ranch Dressing
INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
personal preference amount of buttermilk
DIRECTIONS
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Gradually drizzle/stir in buttermilk until dressing has reached your preferred consistency. Cover and refrigerate for 30 minutes before serving.
*If you are making this as a vegetable dip then don't add buttermilk. If you are making this for salad...then you would add the buttermilk.
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
personal preference amount of buttermilk
DIRECTIONS
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Gradually drizzle/stir in buttermilk until dressing has reached your preferred consistency. Cover and refrigerate for 30 minutes before serving.
*If you are making this as a vegetable dip then don't add buttermilk. If you are making this for salad...then you would add the buttermilk.
Molded Orange Tapioca Salad
INGREDIENTS
3 cups water
1 (3 ounce) package orange jello
1 (3.4 ounce) package cook & serve vanilla pudding mix
1 (3 ounce) package cook & serve tapioca pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed
DIRECTIONS
Bring the water to a boil in a large saucepan. Whisk in the orange jello mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours.
3 cups water
1 (3 ounce) package orange jello
1 (3.4 ounce) package cook & serve vanilla pudding mix
1 (3 ounce) package cook & serve tapioca pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed
DIRECTIONS
Bring the water to a boil in a large saucepan. Whisk in the orange jello mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours.
Sweet and Sour Broccoli Salad
INGREDIENTS
Salad:
2 bunches broccoli chopped fine
1/2 c bacon bits
1 small red onion finely chopped
1/2 cup dried cranberries
1 large golden delicious apple chopped
1/2 pecans chopped
Dressing (Prepare 1 day ahead):
1 cup miracle whip
3 Tablespoons apple cider vinegar
1/2 cup sugar
DIRECTIONS
Prepare dressing 1 day ahead, simply stir all ingredients together and refrigerate over night. For the salad: finely chop all ingredients, mix all together in a large bowl, coat well with dressing. Refrigerate until serving.
*My mom has been making this recipe for years and its always a big hit, definitely a favorite!
Salad:
2 bunches broccoli chopped fine
1/2 c bacon bits
1 small red onion finely chopped
1/2 cup dried cranberries
1 large golden delicious apple chopped
1/2 pecans chopped
Dressing (Prepare 1 day ahead):
1 cup miracle whip
3 Tablespoons apple cider vinegar
1/2 cup sugar
DIRECTIONS
Prepare dressing 1 day ahead, simply stir all ingredients together and refrigerate over night. For the salad: finely chop all ingredients, mix all together in a large bowl, coat well with dressing. Refrigerate until serving.
*My mom has been making this recipe for years and its always a big hit, definitely a favorite!
Lemon Ice Box Cake
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside. Use half of lemon/milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
*This is my family's new favorite!
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside. Use half of lemon/milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
*This is my family's new favorite!
Tofu Sweet Treat
INGREDIENTS
1 12oz pkg firm tofu
1 envelope kool-aid, any flavor you prefer
1 cup splenda
DIRECTIONS
Puree tofu in food processor until completely smooth. Add kool-aid and splenda. Puree together again, spoon into 2 small dessert bowls, cover and refrigerate before serving.
*This recipe is a good suggestion for someone who is concerned about getting sufficient protein or is a vegan/vegetarian. It has a unique flavor that you may need to acquire.
1 12oz pkg firm tofu
1 envelope kool-aid, any flavor you prefer
1 cup splenda
DIRECTIONS
Puree tofu in food processor until completely smooth. Add kool-aid and splenda. Puree together again, spoon into 2 small dessert bowls, cover and refrigerate before serving.
*This recipe is a good suggestion for someone who is concerned about getting sufficient protein or is a vegan/vegetarian. It has a unique flavor that you may need to acquire.
Chicken Lemon Rice Soup
INGREDIENTS
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Miss Otto's Grandma's recipe, yummy!
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Miss Otto's Grandma's recipe, yummy!
Omlette in a Bag
INGREDIENTS
2 eggs
1 tablespoon diced green pepper
1 1/2 teaspoon finely diced onion
1 tablespoon diced ham
2 tablespoons shredded cheddar cheese
2 tablespoons milk
DIRECTIONS
Bring a pot of water to a boil. Place all omlette ingredients in a freezer quality quart size ziplock bag. Squeeze out all excess air. Put bag in boiling water for about 10-12 minutes, make sure the bag is fully surrounded with boiling water (if its laying on the edge of the pot the bag will melt).
2 eggs
1 tablespoon diced green pepper
1 1/2 teaspoon finely diced onion
1 tablespoon diced ham
2 tablespoons shredded cheddar cheese
2 tablespoons milk
DIRECTIONS
Bring a pot of water to a boil. Place all omlette ingredients in a freezer quality quart size ziplock bag. Squeeze out all excess air. Put bag in boiling water for about 10-12 minutes, make sure the bag is fully surrounded with boiling water (if its laying on the edge of the pot the bag will melt).
Broccoli Alfredo Sauce
INGREDIENTS
1 stick butter
4 oz cream cheese (half of a normal size package)
1 tbsp garlic powder
1/2 cup milk
3/4 cup grated parmesan cheese
1/8 tsp pepper
1 tsp dried parsley
DIRECTIONS
Prepare noodles according to directions on box. Melt butter in a medium size non stick sauce pan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Turn heat to low and remove from heat. Add milk a little at a time, stirring to smooth out lumps. Return to burner and stir in cheese and spices. Remove from heat when sauce reaches desired consistency. Thin with cream or milk if too thick. Serve over noodles.
1 stick butter
4 oz cream cheese (half of a normal size package)
1 tbsp garlic powder
1/2 cup milk
3/4 cup grated parmesan cheese
1/8 tsp pepper
1 tsp dried parsley
DIRECTIONS
Prepare noodles according to directions on box. Melt butter in a medium size non stick sauce pan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Turn heat to low and remove from heat. Add milk a little at a time, stirring to smooth out lumps. Return to burner and stir in cheese and spices. Remove from heat when sauce reaches desired consistency. Thin with cream or milk if too thick. Serve over noodles.
Homemade Noodles
INGREDIENTS
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
Stromboli
INGREDIENTS
1 tube refrigerated french loaf bread dough
1/4lb sliced lunch meat (ham, turkey, salami, or a mixture)
1/4lb sliced cheese
finely chopped peppers/onions if preferred
1/4 stick melted butter
Parmesan cheese to taste
DIRECTIONS
Preheat oven to 375F. On a lightly floured baking sheet, unroll dough. Along the length line up the meat, top with cheese, then the veggies. Fold the dough over itself and pinch sides together to seal. Brush top with butter, then sprinkle with parmesan cheese. Bake 20-25 min. The bread will become golden brown.
1 tube refrigerated french loaf bread dough
1/4lb sliced lunch meat (ham, turkey, salami, or a mixture)
1/4lb sliced cheese
finely chopped peppers/onions if preferred
1/4 stick melted butter
Parmesan cheese to taste
DIRECTIONS
Preheat oven to 375F. On a lightly floured baking sheet, unroll dough. Along the length line up the meat, top with cheese, then the veggies. Fold the dough over itself and pinch sides together to seal. Brush top with butter, then sprinkle with parmesan cheese. Bake 20-25 min. The bread will become golden brown.
Soft Pretzels
INGREDIENTS
Just over 1 tsp of yeast
¾ cups warm water
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups flour
1 egg, beaten
coarse salt
DIRECTIONS
Preheat oven to 425° F. Measure warm water into large mixing bowl. Sprinkle in yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough 1 - 2 minutes. Take small balls of dough to roll, and twist into pretzels, make sure each is the same size. Lay twisted pretzels on greased cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt. Bae for 12-15 minutes.
*Other flavor options: cinnamon/sugar, garlic, parmesan cheese, get creative!
German Puff Pancake
INGREDIENTS
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Seperately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Seperately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.
Cake Mix Cookies
INGREDIENTS
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
Tofu Stir Fry
1lb pkg of Extra Firm Tofu
Marinade:
1/4 cup Red Wine Vinegar
1/4 cup Worchestire Sauce
2 tablespoons Hot Sauce
For the frying:
1 beaten Egg
1/2 cup Flour
1/4 cup olive oil
To be eaten with:
16 oz pkg of stir-fry veggies (cook according to package)
Rice to serve with
Directions: Carefully remove tofu from package, slice into 4 pieces and wrap with paper towel, let sit for an hour. Marinate the tofu with the marinade ingredients for a half hour. After marinating, dip the tofu in flour and coat lightly, then dip in egg. Put oil in skillet over med-high heat. Then add the tofu and cook 5 minutes on each side, or until golden brown. Serve with the stir fry veggies and rice.
Marinade:
1/4 cup Red Wine Vinegar
1/4 cup Worchestire Sauce
2 tablespoons Hot Sauce
For the frying:
1 beaten Egg
1/2 cup Flour
1/4 cup olive oil
To be eaten with:
16 oz pkg of stir-fry veggies (cook according to package)
Rice to serve with
Directions: Carefully remove tofu from package, slice into 4 pieces and wrap with paper towel, let sit for an hour. Marinate the tofu with the marinade ingredients for a half hour. After marinating, dip the tofu in flour and coat lightly, then dip in egg. Put oil in skillet over med-high heat. Then add the tofu and cook 5 minutes on each side, or until golden brown. Serve with the stir fry veggies and rice.
Pizza
1 large pizza dough ball (most pizza places sell them for under $2)
1 - 1 1/2 cups pizza sauce
4-5 cups shredded mozzarella cheese
any toppings you prefer
Directions: Preheat oven to 375 F. Toss and stretch out dough until it is the preferred size, the bigger you make it, the thinner the crust will be. Then spread on sauce and top with cheese. Bake for 25 minutes or until cheese is melted and crust is light brown.
Remember...the amounts of ingredients will vary greatly depending upon how you prefer your pizza.
1 - 1 1/2 cups pizza sauce
4-5 cups shredded mozzarella cheese
any toppings you prefer
Directions: Preheat oven to 375 F. Toss and stretch out dough until it is the preferred size, the bigger you make it, the thinner the crust will be. Then spread on sauce and top with cheese. Bake for 25 minutes or until cheese is melted and crust is light brown.
Remember...the amounts of ingredients will vary greatly depending upon how you prefer your pizza.
Vanilla Ice Cream in a Bag
In a small ziplock bag:
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
Mrs. Kimball's Pumpkin Cookies
INGREDIENTS
1/2 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 ½ cups cinnamon chips
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Cream shortening and brown sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
3. Sift dry ingredients, then blend into the "wet" ingredients.
4. Fold in the cinnamon chips. Mix well.
5. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.
Cranberry Sauce
INGREDIENTS
12 oz package fresh cranberries
1 cup sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
*If you prefer a smooth texture of cranberry sauce, once it is fully cooked, pour into blender/food processor and blend until fully smooth. Then cool.
12 oz package fresh cranberries
1 cup sugar
1 cup orange juice
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
*If you prefer a smooth texture of cranberry sauce, once it is fully cooked, pour into blender/food processor and blend until fully smooth. Then cool.
Pumpkin Cookie Dip
INGREDIENTS
1 (8oz) pkg cream cheese softened
2 (7oz) jars marshmallow fluff
1 (15oz) can solid pack pumpkin
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, beat together cream cheese and marshmallow fluff until smooth. Fold in pumpkin and cinnamon. Cover and chill in the refrigerator. Serve with gingersnaps or graham crackers.
1 (8oz) pkg cream cheese softened
2 (7oz) jars marshmallow fluff
1 (15oz) can solid pack pumpkin
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, beat together cream cheese and marshmallow fluff until smooth. Fold in pumpkin and cinnamon. Cover and chill in the refrigerator. Serve with gingersnaps or graham crackers.
Great Recipe Websites
Hey guys you can go to:
www.allrecipes.com
www.sparkrecipes.com
Most of you are very familiar with allrecipes.com it has just about every recipe under the sun. Sparkrecipes.com is a website that offers many healthy recipes. Good luck!
www.allrecipes.com
www.sparkrecipes.com
Most of you are very familiar with allrecipes.com it has just about every recipe under the sun. Sparkrecipes.com is a website that offers many healthy recipes. Good luck!
Quinoa (KEEN-WAH)
INGREDIENTS
1/2 Cup Quinoa
1 Cup Chicken Broth (or Vegetable Broth)
1 Tablespoon Olive Oil
1/2 Cup Black Beans, Rinsed
1/4 Cup Chopped Cilantro
1 Teaspoon Taco Seasoning
2 Roma Tomatoes
1/2 Teaspoon Minced Garlic
DIRECTIONS
In a saute pan, lightly toast quinoa over medium high heat with the olive oil. Once quinoa is fragrant, add broth, turn heat to low and cover pan. Let sit for 20 minutes or until all broth is absorbed by quinoa. Next, mix in all of the other ingredients. Serve warm.
*Quinoa is the only grain that is a complete source of protein, available in the international food aisle of most grocery stores and it is about $5 for a 12 oz container. This recipe leans towards hispanic cuisine, but you can use it as you would use rice for any type of dish.
1/2 Cup Quinoa
1 Cup Chicken Broth (or Vegetable Broth)
1 Tablespoon Olive Oil
1/2 Cup Black Beans, Rinsed
1/4 Cup Chopped Cilantro
1 Teaspoon Taco Seasoning
2 Roma Tomatoes
1/2 Teaspoon Minced Garlic
DIRECTIONS
In a saute pan, lightly toast quinoa over medium high heat with the olive oil. Once quinoa is fragrant, add broth, turn heat to low and cover pan. Let sit for 20 minutes or until all broth is absorbed by quinoa. Next, mix in all of the other ingredients. Serve warm.
*Quinoa is the only grain that is a complete source of protein, available in the international food aisle of most grocery stores and it is about $5 for a 12 oz container. This recipe leans towards hispanic cuisine, but you can use it as you would use rice for any type of dish.
Apple Cake
INGREDIENTS
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced
3/4 cups chopped pecans or walnuts
For the glaze:
1 1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F for 45 minutes or until cake tests done. Let cake cool on a wire rack.
Directions for the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while the glaze still hot.
*If you are lazy and choose to not grease AND flour, there's a huge chance your cake will stick.
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced
3/4 cups chopped pecans or walnuts
For the glaze:
1 1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F for 45 minutes or until cake tests done. Let cake cool on a wire rack.
Directions for the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while the glaze still hot.
*If you are lazy and choose to not grease AND flour, there's a huge chance your cake will stick.
Carebears Care-A-Lot Candies
INGREDIENTS
2 tbsp. butter
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
DIRECTIONS
Melt the butter and put it in medium size mixing bowl. Add the maple syrup and stir. Put the sugar in a little at a time and keep on stirring. Pour in the granola and stir. Break off little pieces and make each one into a ball about the size of a marble. Put the candy in the refrigerator for an hour. Eat it cold and crunchy!
*My best friend Emily and I used to make these candies as little girls, they're sweet little bits of childhood for me :)
2 tbsp. butter
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
DIRECTIONS
Melt the butter and put it in medium size mixing bowl. Add the maple syrup and stir. Put the sugar in a little at a time and keep on stirring. Pour in the granola and stir. Break off little pieces and make each one into a ball about the size of a marble. Put the candy in the refrigerator for an hour. Eat it cold and crunchy!
*My best friend Emily and I used to make these candies as little girls, they're sweet little bits of childhood for me :)
Stir-Fried Rice
INGREDIENTS
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups instant rice, uncooked
DIRECTIONS
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
Heart Healthy Banana Cupcakes
INGREDIENTS
Cupcakes:
1 box yellow cake mix (low sugar or Splenda blend)
3 egg whites
1 cup water (look on cake mix box follow amount on box)
3 ripe bananas (mashed)
Frosting:
1 8oz. cool whip (fat free sugar free or light)
1 3oz. Vanilla Instant Pudding (sugar free)
1 cup fat free milk
DIRECTIONS
Preheat oven to 350 degrees F. Prepare batter as directed on box using egg whites, water and mix. In a small mixing bowl, cut bananas and mash with electric mixer (should be a little chunky). Add mashed bananas to batter. Line cup cake pan with cup cake liners. Fill each liner 2/3 full. Bake for 22 min. While in the oven, prepare frosting: pour package of instant pudding in medium mixing bowl. Add 1 cup milk. Mix with electric mixer. Once set, add container of cool whip. Mix again and chill in refrigerator until cupcakes are ready to be frosted. Once cupcakes are done baking, let them sit in pan five minutes. Place cupcakes on cooling rack to fully cool. Top with frosting once cooled.
Cupcakes:
1 box yellow cake mix (low sugar or Splenda blend)
3 egg whites
1 cup water (look on cake mix box follow amount on box)
3 ripe bananas (mashed)
Frosting:
1 8oz. cool whip (fat free sugar free or light)
1 3oz. Vanilla Instant Pudding (sugar free)
1 cup fat free milk
DIRECTIONS
Preheat oven to 350 degrees F. Prepare batter as directed on box using egg whites, water and mix. In a small mixing bowl, cut bananas and mash with electric mixer (should be a little chunky). Add mashed bananas to batter. Line cup cake pan with cup cake liners. Fill each liner 2/3 full. Bake for 22 min. While in the oven, prepare frosting: pour package of instant pudding in medium mixing bowl. Add 1 cup milk. Mix with electric mixer. Once set, add container of cool whip. Mix again and chill in refrigerator until cupcakes are ready to be frosted. Once cupcakes are done baking, let them sit in pan five minutes. Place cupcakes on cooling rack to fully cool. Top with frosting once cooled.
Cheddar Bay Biscuits
INGREDIENTS
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
½ stick melted butter
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
DIRECTIONS
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10-12 or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
*For the melted butter part... you can use 1 1/2 teaspoons of garlic salt in place of all of the other seasonings if you want.
Vegetarian Stuffed Peppers
INGREDIENTS
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
2 Green, Red or Yellow Peppers, halved and seeded
DIRECTIONS
Preheat oven to 400 degrees F. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
2 Green, Red or Yellow Peppers, halved and seeded
DIRECTIONS
Preheat oven to 400 degrees F. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
Antipasta Pasta Salad
INGREDIENTS
Dressing:
1/4 cup canola oil
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon basil
1 teaspoon salt
1/4 cup parmesan cheese
1/2 tsp minced garlic
Salad:
1/2 box cooked whole grain pasta
1 cup broccoli florets
2 roma tomatoes diced
1/2 cucumber diced
1/2 cup shredded mozzarella
½ cup chopped summer sausage (Hillshire Farms is yummy)
DIRECTIONS
In a small bowl, whisk all dressing ingredients together. In a large mixing bowl, fold all of the salad ingredients together. Gently and evenly pour dressing over the top and fold again until fully covered.
Dressing:
1/4 cup canola oil
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon basil
1 teaspoon salt
1/4 cup parmesan cheese
1/2 tsp minced garlic
Salad:
1/2 box cooked whole grain pasta
1 cup broccoli florets
2 roma tomatoes diced
1/2 cucumber diced
1/2 cup shredded mozzarella
½ cup chopped summer sausage (Hillshire Farms is yummy)
DIRECTIONS
In a small bowl, whisk all dressing ingredients together. In a large mixing bowl, fold all of the salad ingredients together. Gently and evenly pour dressing over the top and fold again until fully covered.
Tres Leches Cake (3 Milk Cake)
INGREDIENTS
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
5 eggs
Toppings:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups milk
Frosting:
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add 5 eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and sweetened condensed milk together. Pour over the top of the cooled cake. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick (about 5-10 minutes). Spread over the top of cake. Top with your favorite berries. Be sure and keep cake refrigerated, enjoy!
*You could "cheat" and prepare a white box cake mix instead of using the batter recipe, although it doesn't taste nearly as yummy!
Mexican Green Rice
INGREDIENTS
2 poblano peppers
1 serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
2 poblano peppers
1 serrano pepper
2 green onions
½ cup parsley leaves
1 cup cilantro leaves
¼ cup water
2 tablespoons vegetable oil
2 tablespoons butter
1 ½ c long grain white rice (not instant)
2 cups chicken broth (about one can)
2 limes
DIRECTIONS
Remove all stems and seeds from peppers. Coarsely chop peppers, onions, parsley and cilantro. Then place in blender with water. Process until smooth. Heat oil and butter over medium-high heat in a 4-quart saucepan with a lid. When butter starts to foam, add rice stirring well to coat each grain. Cook stirring occasionally until rice is fragrant and slightly golden, about 3 minutes. Add blended ingredients to the pan and mix well. Simmer for 1 minute, the stir in chicken broth. Return to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender (about 12-14 minutes). Remove from heat and let rice sit, covered for 5 minutes. Uncover and squeeze fresh lime juice over rice. Fluff well.
Groovy Green Smoothie
INGREDIENTS
1 Banana cut into chunks
1 C green seedless grapes
1 (6 ounce) tub vanilla lowfat yogurt
½ Granny Smith apple, cored and chopped
1 ½ C fresh spinach leaves
DIRECTIONS
Place ingredients in blender. Blend until completely smooth, scraped down sides frequently to make sure it is fully mixed. Pour into glasses and serve.
1 Banana cut into chunks
1 C green seedless grapes
1 (6 ounce) tub vanilla lowfat yogurt
½ Granny Smith apple, cored and chopped
1 ½ C fresh spinach leaves
DIRECTIONS
Place ingredients in blender. Blend until completely smooth, scraped down sides frequently to make sure it is fully mixed. Pour into glasses and serve.
Microwave Apple Crisp
INGREDIENTS
4 apples - peeled, cored and sliced
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon allspice
DIRECTIONS
Spread the apples evenly in a glass pie plate.
In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife.
4 apples - peeled, cored and sliced
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon allspice
DIRECTIONS
Spread the apples evenly in a glass pie plate.
In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice. Sprinkle this topping evenly over the apples. Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife.
Salsa
INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
DIRECTIONS
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Guacamole
INGREDIENTS
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Apple Dumplings
INGREDIENTS
1 large apple, peeled, and cored sliced into 8 pieces
1 can refrigerated crescent roll dough
1/2 stick butter
1/2 cup white sugar
1/2 can Mountain Dew
DIRECTIONS
Preheat the oven to 375 degrees F. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the widest end. Pinch to completely seal and place in a medium size baking dish. Melt butter and sugar in the microwave for about a minute, stir together. Spoon over the apple dumplings. Pour Mountain Dew over the dumplings, until pan is about half full. Bake for 25 to 30 minutes or until golden brown on top.
1 large apple, peeled, and cored sliced into 8 pieces
1 can refrigerated crescent roll dough
1/2 stick butter
1/2 cup white sugar
1/2 can Mountain Dew
DIRECTIONS
Preheat the oven to 375 degrees F. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the widest end. Pinch to completely seal and place in a medium size baking dish. Melt butter and sugar in the microwave for about a minute, stir together. Spoon over the apple dumplings. Pour Mountain Dew over the dumplings, until pan is about half full. Bake for 25 to 30 minutes or until golden brown on top.
Best Big, Fat, Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup butter, fully melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
¼ cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare cookie sheet with silicon baking mat on top of sheet
Sift together the flour, baking soda; set aside. In medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15-17 minutes in preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Subscribe to:
Posts (Atom)