1 Tbs yeast
2 Tbs honey or sugar
1 1/2 tsp salt
3 1/2 cups flour
Preheat oven to 400. Dissolve yeast in 1 1/2 cups warm water. Add honey or sugar and salt. Add flour, knead for 5 min in mixer. Roll into strips. Place on greased sheet. Let rise for 30 minutes. Bake 400 for 15 minutes. Brush with butter.
1/07/2016
8/19/2015
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar (I use 3/4 cup)
3 tsp vanilla
2 cups grated zucchini
1 cup cinnamon chips (or chocolate or walnuts)
Grease and flour two 8x4 inch pans. Preheat oven to 325.
1. Sift flour, salt, baking powder, soda, and cinnamon together.
2. Beat eggs, oil, vanilla, and sugar together. Add sifted ingredients to creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
3. Bake for 40-60 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.
8/19/2015
1 cup flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup mini chocolate chips
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 1/2 cups shredded raw zucchini
Preheat oven to 350. Prepare muffin tins. Combine the first 7 ingredients. Whisk together the eggs, oil, sugars and vanilla until well combined. Add the zucchini and mix together. Slowly add to the flour mixture. Spoon into muffin tins.
Bake at 350 for 18-20 minutes. Makes 12-14 muffins.
8/18/2015
Ingredients:
1 egg
1 1/3 cups mashed bananas (3 medium bananas is what I used)
3/4 cups packed brown sugar
1/3 cup apple sauce (unsweetened)
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup quick cooking oats (i used old fashioned kind and it worked fine)
1/2 cup semisweet choc chips
1/2 cup chopped walnuts
Preheat oven to 350. Lightly grease one 12 cup muffin pan.
In a large bowl, mix egg, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in choc chips and walnuts. Pout batter into prepared muffin cups. Bake for 15-20 min.
8/18/2015
This is some of the best Indian rice we've made, probably because it's authentic. This recipe makes a TON of rice. The only problem is when you try to half the puree, it doesn't really work. I've found that making the puree and then freezing 1/2 of it to use another time works out great. Just don't forget to continue to 1/2 everything else from that point on. It is pretty spicy so go lighter on the chilies if you prefer a milder rice.
5 cups basmati rice
5 green serrano chilies
3/4 of a head of garlic
1/4 cup water
6 carrots, roughly chopped
8 oz frozen peas
1 large onion, finely diced
4-5 whole cloves
2-3 cinnamon sticks
canola oil
Rinse rice and let it soak in water for 1/2 hr. Drain and follow package directiops to cook rice in a rice cooker with 1 tsp salt. In a blender, puree wahed cilantro leaves, chilies, garlic, and 1/4 cup waqter. In a large pan, heat 2 Tbsp oil and sautee carrots until crisp tender. Add frozen peas and a pinch of salt. Cook until heated through. In a separate pan, heat 2 Tbsp oil and roast cinnamon sticks and cloves (your house will smell really good at this point!). Add diced onions and a pinch of salt and cook until translucent. Add the cooked carrots and peas and cook for 5 minutes. Add the cooked rice and cook for 10-12 minutes stirring now and then.
*Acquired by Padma Suresh
8/18/2015
Beat well and cream for 2 minutes until lightly colored:
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
1/4 cup crisco
Mix well:
1 tsp vanilla and 2 eggs
Add and mix well:
1 tsp baking soda
1 tsp salt
2 1/4- 2 1/2 cups flour
1-2 cups chocolate chips
Roll into balls. Bake at 375 for 8-11 minutes. Cookies won't be very brown.
This also makes a beautiful cookie cake. Flatten out on a round cookie pan and bake until cooked through. About 15 minutes.
8/18/2015
1 1/2 cups sugar
1 cup sour cream or yogurt (any flavor)
1/2 cup butter, softened
2 eggs
1 1/2 cups mashed bananas (about 3)
2 tsp vanilla
2 cups flour (or 1 1/2 white, 1/2 cup wheat)
1 tsp salt
1 tsp baking soda
Variations: add nuts, blueberries, chocolate chips, etc.
Cream: sugar, sour cream, butter, eggs. 1 minute
Beat bananas and vanilla on low speed. 30 seconds
Beat in flour, salt baking soda. 1 minute scraping bowl.
Stir in add-ins.
Bake 375 degrees 20-30 minutes depending on pan.
Vanilla Glaze: Mix 2 cups powdered sugar, 1/4 cup softened butter, 1 1/2 tsp vanilla, 2 Tbsp hot water. Add more water for desired consistency.
8/18/2015
1 Tbsp yeast
2 Tbsp honey or sugar
1 1/2 tsp salt
3 1/2 cups flour
Preheat oven to 400 degrees. Dissolve yeast in 1 1/2 cups warm water. Add honey or sugar and salt. Add flour and knead for 5 min in mixer. Roll into strips. Place on greased sheet. Let rise for 30 minutes. Bake for 15 min. Brush with butter.
8/18/2015
Muffins:
1/2 cup butter
2 1/4 cup sugar
3 eggs
1 1/2 cups milk
1/2 cup veg oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 Tbs poppy seed
1 1/2 tsp vanilla
1 1/2 tsp almond
3 cups flour
Glaze:
1 1/2 tsp almond
1/2 tsp vanilla
1/4 cup orange juice
3/4 cup powdered sugar
Cream butter and sugar. Add other ingredients one at a time ending with flour. Beat 2 minutes.
Bake on 350 for 1-1.5 hours. Cool 10 minutes then glaze.
5/19/2009
5 Servings
Prep: 13 min
Cook: 1o min
1 lb ground beef
1/2 cup taco sauce
6 cups bite-sized pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shedded Cheddar cheese (4oz)
1/2 cup Thousand Island dressing
1. Cook beef in skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in taco sauce. Cook 2-3 minutes, stirring occasionally, until heated.
2. Toss lettuce, bell pepper, tomatoes, olives and corn chips in large bowl. Spoon hot beef mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.
1 Serving: Cal 465; fat 32g; cholesterol 80mg; sodium 700mg; carb 12g; protein 25g
Betty Crocker's Quick&Easy Cookbook
5/19/2009
4 Servings
Prep: 10 min
Cook: 10 min
2 cups uncooked penne pasta (6oz)
1 Tbs olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tbs chopped fresh or 1/2 tsp dried basil leaves
2 Tbs chopped fresh parsely
1/4 cup shredded Parmesan cheese
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium-high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.
This is one of my all-time favorites. Plenty of vegetables so I feel like I am eating healthy, but a nice flavor and filling. Oh, and very fast and easy to make. Enjoy.
1 Serving: Cal 330; fat 6g; cholesterol 5mg; sodium 760mg; carb 62g; protein 12g.
Betty Crocker's Quick&Easy Cookbook
5/19/2009
Serves 4
Prep Time: 15 min
Total Time: 35 min
2 Tbs vegetable oil
12 oz shitake mushrooms (stems removed) caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger
coarse salt
2 cans (14.5oz) reduced-sodium chicken broth
1/2 package (4.4oz) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 Tbs fresh lime juice
1 Tbs soy sauce
1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally until mushrooms are tender, 6 minutes.
2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until just tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Per serv: 228 cal; 8 g fat; 11.7 g protien; 32.2 g carb; 2.4 g fiber
Everyday Food, Jan/Feb 2009
5/18/2009
Ingredients:
2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn't grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.
From Allrecipes
5/18/2009
1 cup ground pork
4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 cup
4 tbl minced shallots (about 6 shallots)
3 tbl minced coirander leaves (cilantro)
1/2 tsp salt
1/2 tsp ground white pepper
1 lb large cabbage leaves, blanched until soft
10 whole spring onion green, blanched until soft, for fastening
6 cups chick or pork stock
2 tbl sliced spring onions to garnish
2 tbl fish sauce, for dipping
Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping tablespoon of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.
I had to use a toothpick to hold my rolls together and actually used ground turkey by mistake. It still turned out really well. I was intimidated and scared to eat them, not sure how they would taste, but once I took a bite I thought they were really good. I am not a fan of fish sauce, so prefered dipping them in a hoisen or oyster sauce. It was nice to have something a little different for dinner.
From Triệu Thị Chơi and Marcel Isaak
5/18/2009
3/4 cup butter, room temperature
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp poppy seeds
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla
2 tbsp grated lemon zest, plus 1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup milk
Pre-heat oven to 350 F
In a medium sized bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
With an electric mixer, beat butter and 2/3 cup sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. With the mixer on low, alternately add flour mixture in two parts and the milk in one, beginning and ending with the flour.
Pour batter into a 9x5 inch loaf pan that has been buttered and floured. Smooth the top. Bake about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
In a medium pot, bring lemon juice and 1/3 cup sugar to a boil. Stir to dissolve the sugar, and set aside.
Right after you remove the cake from the oven, poke several holes in the top with a toothpick or bamboo skewer. Set aside 2 tbsp or syrup, but then pour the remainder over he cake. Allow it to cool completely in the pan for about 2 hours. Then turn the cake out of the pan and brush all over with the reserved syrup.
Store covered at room temperature for up to three days, or wrap in plastic wrap and freeze for up to three months.
Every Day Food, May 2008
5/18/2009
INGREDIENTS
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/4 cup chicken stock
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1/8 tsp. pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup pepper jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Put sausage and onion in skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in chicken stock, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes, tomato paste, oregano, basil, garlic and pepper. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with pepper jack cheese and then mozzarella on top.
Bake in preheated oven for 20 minutes, or until cheese is melted.
Adapted from Allrecipes
3/16/2009
Ingredients:
6 cups torn romaine lettuce
1 pound boneless skinless chicken breasts, cooked and diced
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
Creamy Caesar salad dressing (to taste)
Directions:
1. In a salad bowl, combine all ingredients. Toss to coat.
or
2. Place all ingredients on the table and dish out each serving into a small salad bowl. Toss with as much dressing as you like and plate individually after it is thoroughly mixed.
Yield: 4-6 servings.
We had this at a little luncheon the other day and it was delicious. Served it with cherry tomatoes and grapes. It was really fun to mix up my own plate too. I've been craving it ever since.
Acquired by Nicky H.
3/16/2009
Ingredients:
6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend
Directions:
Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.
We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad.
Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g
3/15/2009
TIME: Prep/Total Time: 30 min.
SERVINGS: 8
Ingredients:
3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese
Directions:
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.
Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.
Nutrition Facts
One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.
`
www.tasteofhome.com
3/15/2009
TIME: Prep/Total Time: 25 min.
SERVINGS: 4
Ingredients:
4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice
Directions:
In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.
www.tasteofhome.com
2/07/2009
2/3 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
dash of salt
1 cup chocolate chips
Melt butter. Cream butter and sugar. Add next five ingredients and mix. Stir in chocolate chips. Put in 9X13" greased pan. Bake for 20-25 minutes at 350F until top is firm and sides are done (do not overcook).
This is the perfect treat to make when you don't have much time and want something delicious. It is pretty sweet, but I always gets compliments when I make it.
BYU 6th Stake Enrichement- 2006
1/30/2009
1 package Oreo cookies
8oz Cool Whip
2 quarts vanilla ice cream (or your favorite flavor)
Hershey's chocolate syrup
1. Crush oreo cookies in food processor. Set aside 1/4 cup. Pour remaining oreos into the bottom of a 9x13" baking pan.
2. Soften ice cream so it can easily spread on top of oreo crumbs. You want the ice cream to be able to seep into the oreos.
3. Pour a thick layer of chocolate syrup over ice cream layer.
4. Spread cool whip over chocolate.
5. Sprinkle with 1/4 cup of crushed oreos.
6. Chill in refrigerator over night or for several hours.
This was one of my favorite desserts growing up. Make sure to let the layers all seep into each other; i.e. soften the ice cream and cool whip. If you don't you will have a dry layer of oreos on the bottom instead of an oreo crust. It will still taste good, but after it all melts into each other it will taste even better.
You can get really creative with the recipe by adding in gummy worms, placing in individual containers, and putting in plastic flowers. If you add enough oreos on top, it will look just like a pot of dirt, hence the name, Dirt Cake.
Aquired by Jan Newbold
1/30/2009
Ingredients:
3 Pillsbury Refrigerated pie crusts
1 pomegranate
1 box (4 serving size) vanilla pudding (not instant)
1 3/4 cup whipping cream
2 Tablespoons dark rum or 1/2 teaspoon rum extract
Powdered sugar
Directions:
1. Heat oven to 450F. Remove crusts from pouches; with 2 1/2" round cutter, cut crusts into 36 rounds. Press into mini muffin pan.
2. Back 7-9 minutes.
3. Cool 10 minutes.
4. Cut pomegranate in half and remove seeds, set aside.
5. In medium sauce pan, stir pudding mix and whipping cream. Cook over medium heat until the mix boils (about 5 minutes). Stir constantly. Remove from heat and stir in rum.
6. Spoon into shells. Top with pomegranate seeds.
7. Refrigerate 1 hour.
8. Sprinkle each tartlet with powdered sugar.
Had these at a Christmas party and they looked extravagant and tasted delicious.
Acquired by Nannette.
1/23/2009
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour
Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.
I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe
12/19/2008
2 bunches of broccoli, florets only (5-6 cups of florets)
1/4 cup red onion, chopped
1/2 cup craisins
2/3 cup mayo
1/3 cup sugar
2 tsp white vinegar
1 cup sunflower seeds
6 slices bacon
1. Cook bacon, crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together mayo, sugar and vinegar. Pour over broccoli mixture and toss to coat. Chill in refrigerator.
3. Before serving, sprinkle with sunflower seeds and bacon. Toss and serve.
This is my new favorite salad. We just gobble it up it is so yummy.
Acquired by Sarah Paulsen
12/17/2008
Most of these box dinners aren't my favorite, but this one really works. All you have to do is add chicken. If you can find this at your super market, I'd recommend it. Super easy and tasty.
11/24/2008
1 cup shortening
2 cups sugar
6 ripe broken bananas
4 well beaten eggs
2 1/2 cups flour (sifted 3 times before measuring)
1 tsp salt
2 tsp baking soda
Beat shortening and sugar until fluffy. Add bananas and mix. Then add the well beaten eggs. Mix well. With hand, blend slowly and gradually the dry ingredients to the wet, being careful not to over mix. Pour into 2 greased and floured bread pans. Bake on 350 degrees for 45-50 minutes. Let cool for 10 minutes then turn out of pan. Cool on rack.
The first time I made this I ended up with white flour chunks in the bread- don't think I stirred it in gradually enough (due to Mikey pouring it in too quickly). But it still tasted fine. It also seems to work better in the mini-loaf pans. That way the edges don't burn and the middle cooks through. This is the recipe my grandma makes and hers is so yummy. I have yet to make mine taste as great. Let me know how it turns out for you.
Acquired by Barbara Newbold
11/23/2008
1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip
First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.
In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.
Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.
Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.
Keep refrigerated until served.
We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)
Acquired by Carol McMaster
11/17/2008
Serves 18, 2 dozen
Ingredients:
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5 to 5 1/2 cups all-purpose flour or bread flour
Directions:
1. In a large bowl with electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 Tablespoon vegetable oil all around the sides of the bowl so it is covered with oil. (You can just spray a clean large bowl with vegetable spray, turning the to cover the ball with vegetable spray).
9. Cover with plastic wrap and allow to rise in a warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment lined) baking pans.
13. Let rise in a warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.
www.recipezaar.com
11/08/2008
Serves: 10
1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt water
2- 14 oz cans (about 3-2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean and cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.
Acquired by Dorshan Stevens
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