Friday, December 28, 2007
Tuesday, December 18, 2007
We have a new oven coming tomorrow and gave our old one away on freecycle already so I needed something I didn't need to bake. This fit the bill. I paid just under $10 and it was actually quite good! You throw everything in the crockpot with a cup of water and cook for 6 hours on high(or 11 on low). The veggies are all precut, the meat is trimmed and it comes with a seasoning packet.
Sunday, December 09, 2007
I made these cookies for neighbor gifts this year. They are good with a definite coffee taste! I doubled this and it worked well in one bowl but trying to fold in all the walnuts and chocolate chips evenly was a job!
Justin LOVED them. I was trying to get a picture of the inside detail and he climbed onto the table to get a piece.
Heavenly Chocolate Chunk Cookies
3/4 cup butter
2 tablespoons instant coffee
2 cups plus 2 tablespoons self rising flour
(I used all purpose flour and added 1 1/2 tsp baking powder and 1/2 tsp salt)
1 pkg semisweet choc.mega morsels(I used milk chocolate chips)
1 cup firmly packed brown sugar
1 cup walnuts, toasted
1/2 cup sugar
1 large egg
1 egg yolk
Combine butter & coffee in small saucepan. Cook over low heat until butter and coffee melt. Remove from heat and let cool to room temp. Combine butter mixture, sugar, egg, yolk, in a large bowl. Beat at med. speed until blended. Gradually add flour, beating at lowspeed. Stir in choc chips and walnuts. Drop dough by heaping tablespoons onto ungreased baking sheet. Bake 14min at 325
Saturday, December 08, 2007
Friday, December 07, 2007
The latkes were good but I don't think I'd make them again. They just tasted like corn=)
1 lb ground beef
1/4 cup matzo meal
12 ounces chili sauce
1/2 cup brown sugar
1/4 cup lemon juice
Mix together beef, garlic powder, onion powder, egg, and matzo meal.
Form into small balls and set aside.
Pour chili sauce into medium saucepan.
Refill bottle with water, shake well, and add to pot.
Add the brown sugar and lemon juice, and mix.
Bring sauce to a boil.
Taste and adjust amounts of lemon juice and brown sugar to taste.
Drop in meatballs.
Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).
VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!
VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.
VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
3 cups frozen corn kernels
1 teaspoon sugar or Splenda sugar substitute
3 large egg whites
1/4 cup all-purpose flour
4 teaspoons canola oil
Place two non-stick baking sheets in the oven and preheat to 450°F.
Cook the corn in a medium saucepan with a cup of boiling water ‘until tender, about 2 mintes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. No wringing.
Puree 1 cup of the corn kernels in a food processor. Add salt to taste, sugar and egg whites and process until just mixed. Transfer the mixture to a bowl and stir in the flour, then the remaining corn kernels.
Brush 2 teaspoons of oil on the now hot baking sheets. Spoon small mounds of the latke mixture on the sheets forming 2 to 2 ½ inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.
Bake the latkes in the oven until golden brown, 6 to 8 minutes per side,turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
Serving suggestions: If you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves. Savroy more your style, then try sour cream alone or with some chopped scallions
Wednesday, December 05, 2007
Corrine kept asking if it had eggs in it and only ate her small piece so she could have dessert. I thought it was okay but Justin and Hunter really loved it. Hunter said it is his new favorite over hot pot pie even!
Tuesday, December 04, 2007
I can't really review the taste because I don't like coconut but they went over really well at the party and looked super festive!
This recipe is from nestle.
Friday, November 30, 2007
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
Thursday, November 29, 2007
1 lb ground beef
1/2 jar ragu pasta sauce
1 pkg pepperoni (1 cup)
1 bag tortilla chips
2 cups shredded cheese (marble, cheddar or mozzarella)
*YOUR favorite toppings*
(I used fresh mushrooms browned with the ground beef)
(sour cream for dipping)
In skillet, brown the ground beef (and fresh mushroom if desired), once browned, add ragu and heat for about 5 more minutes.
PREHEAT oven at 350*
On pizza platter OR cookie sheet, spread the bag of tortilla chips. pour the sauce evenly over the chips, sprinkle with desired toppings (pepperoni etc).. and sprinkle cheese.
BAKE at 350* for 5 minutes.
Wednesday, November 28, 2007
This was Melissa's grandma's recipe and I've saved it for about 18 months to try. Everyone gave it a 10. Delicious!
6 slices of bacon
1/2 lb ground beef
1 med onion, chopped
1/2 c ketchup
1/2 t salt OR garlic powder
3/4 c. brown sugar
1 t. dry mustard
2 t. vinegar
1 (16 oz) can pork n beans
1 can kidney beans
1 can lima, or butter beans
Cook bacon and set aside
Cook beef in bacon fat add onion and saute till tender. Mix the ketchup, mustard, salt/garlic powder, vinegar, and brown sugar together. Put the beef mixture in a 3 qt casserole dish and add the liquid mixture. mix together. Partially drain the beans. Add to casserole dish and stir well. Crumble the bacon and sprinkle on top.
Bake for 40 mins at 350*
Tuesday, November 27, 2007
Sunday, November 25, 2007
4 eggs, beaten
15 oz can of pumpkin
1 1/3c sugar
1 c vegetable oil
2 c flour
2 t baking powder
1 t salt
1 t baking soda
2 t cinnamon
1/2 t ginger
3 oz cream cheese, softened
1/4 c butter, softened
3/4 t vanilla
2 c powdered sugar
Beat first four ingredients together. Add next 6 and beat till smooth.
Mix the four ingredients together for frosting until smooth and spread on squares, then cut.
Tuesday, November 20, 2007
The recipe is super simple. One box of german cake mix and a can of pumpkin. Not pumpkin pie mix. You stir the two together without adding eggs or oil etc like you normally would and bake like normal. Makes 24=)
Friday, November 09, 2007
It isn't a super sweet cake...I'm guessing the candy is supposed to make up for that but pb cups really didn't. Shar added a glaze to hers and that is a great idea! I used vanilla yogurt instead of plain because the organic was on sale and I couldn't find "ww pastry flour" so I used whole wheat regular flour.
Halloween leftovers cake
2 cups coarsely chopped chocolate or candy
1 cup flour
1 3/4 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
1 cup plain yogurt
Preheat oven to 350F. Grease a tube pan (10-12 cup capacity) and dust with flour. Sift together flours and baking soda; set aside. In large bowl, cream butter and sugar until soft. Add vanilla and eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with yogurt, scraping bowl as necessary. Add candy and fold in gently. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert.
Monday, November 05, 2007
Alright I couldn't wait to take a bite of the bread...sue me LOL It's cheesy garlic bread...what can I say.
But what I'm posting about it Dorito casserole and it was SO good! I added sour cream after this and it was like having nachos but sooo much easier and the leftovers are great too. Corrine didn't really like it(gave it a ten but didn't eat much) but she's fairly picky. Hunter absolutely loved it. I could definitely make this again.
1 lb. Ground Beef
1 pkg. Taco Seasoning
1 small onion; chopped (optional)
1 can diced green chiles; drained
1 can Campbell's Fiesta Nacho Cheese soup
1 bag of Doritos; crushed
1 bag of shredded cheese
1 can cream of celery soup
Sour cream and salsa for topping
*Preheat oven to 350 degrees Fahrenheit.*1. Brown ground beef and onion; drain.2. Add Taco Seasoning and use following directions on package.3. In a large casserole dish, layer bottom of pan with 1/2 bag of doritos. Set the other half aside.4. In a large bowl combine, taco seasoned beef and onion, can of drained green chiles, can of nacho cheese soup & cream of celery soup. Mix well. 5. Top layer of doritos with beef mixture.6. Layer beef mixture with remaining half of doritos.7. Top with whole bag of shredded cheese.8. Bake at 350 degrees Fahrenheit until cheese is melted or slightly browned.9. Top portions with sour cream and salsa as desired.
Saturday, November 03, 2007
Hunter and Corrine loved it. Hunter ate three! I just wasn't impressed with the barbecue flavor. If the barbecue was replaced with velveeta I think I would absolutely love it and may try that soon!
Friday, November 02, 2007
6 large green peppers
1. Wash peppers. Cut off tops and remove seedy portions. Precook in large amount of boiling water about 5 minutes. Drain well. Place peppers, cut side up, in greased shallow baking pan. Set aside.
2. In large frypan, cook ground beef and onion until meat is browned, stirring frequently. Drain off excess drippings. Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon. Remove from heat. Spoon into peppers, dividing evenly.
3. Bake at 350ºF. about 25 minutes or until filling is thoroughly heated. Remove from oven. Sprinkle tops with cheese. Return to oven. Bake about 5 minutes longer or until cheese melts.
Wash peppers. Cut off tops and remove seedy portions. Lightly saltinside of each pepper. Place peppers, cut side up, in 12x7 1/2x2-in. glass baking dish. Set aside.
Place gr ound beef and onion in 8x8x2-in. glass baking dish. Stir to crumble.
Microwave on HIGH 6 to 7 minutes or until beef is cooked, stirring occasionally. Drain off excess drippings.
Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon.
Spoon filling into peppers, dividing evenly. Cover stuffed pepper with plastic wrap. Poke several holes in plastic wrap to allow steam to escape.
Microwave on HIGH about 15 minutes or until filling is thoroughly heated and peppers are tender. Sprinkle tops with cheese. Microwave on HIGH until cheese melts.
Yield: 6 servingsServing Size: 1 pepper
Thursday, November 01, 2007
Angel Lemon Creme Dessert
1 Angel food cake
1 can sweetened condensed milk
3/4 cup fresh lemon juice (about 3-4 lemons)
1/2 cup sugar
1 large container Cool Whip
Break cake into small pieces and place half of them into a buttered 9x13 glass pan.(do not use metal) Blend the sugar and lemon juice gradually into the sweetened condensed milk, fold in Cool Whip. Spread half of lemon mixture over the cake pieces, add rest of the cake pieces and top with the remaining lemon mixture. Sprinkle with coconut or sliced almonds. Refrigerate 4 hours or overnight
Friday, October 26, 2007
I made this with a pound of beef and a pound of ground turkey. I also did not add the green olives or cheese.
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Monday, October 22, 2007
3 C all purpose flour
2 tsp. ground cinnamon1 tsp. salt
1 tsp. baking soda
2 C sugar
2 C cooked or canned pumpkin1 1/4 C vegetable oil
1 1/2 C semi-sweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt & baking soda. In another bowl, beat the eggs, sugar, pumpkin & oil. Stir into dry ingredients just until moistened Fold in chocolate chips. Pour into regular sized loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near th center comes out clean. Cool for 10 minutes before removing from pan onto wire rack
Saturday, October 20, 2007
1 Roasting beef (med size, to feed your family)
1-2 packages of salted soda crackers
approx 1/2 - 1 cup butter/margarine
1/2 cup flour
2 eggs, beaten
1/2 cup water
1. Cut roast beef in pieces, not too thick, but not too thin.. a little over 1/2 an inch.
2. Heat up a skillet, coating the bottom of it, with butter as needed, keep a good layer of melted butter going,to fry the roast.
3. Dip each piece of roast beef in this order..
into the flour (placed on a plate or bowl)
into the eggs (in a bowl)
into the crushed crackers (on a dinner plate)
4. Fry each piece until golden brown on each side. Salt and pepper to taste
5. In a casserole dish, add the water, and 3 tbsp of butter. Pile the pieces of roast into the casserole.
Bake at 350 degrees for approx 1 hour in "covered" casserole.
In the last 10 minutes, take the lid off, to crisp the roast up slightly. It's ready, when you can cut nicely into the roast
Friday, October 19, 2007
Cook beef and garlic in 12" skillet until beef is browned, stirring to break up meat. Pour off fat. Add zucchini and cook until tender. Stir in sauce.
Stir beef mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in 3-qt. shallow baking dish. Sprinkle with remaining mozzarella cheese.
Bake at 400°F. for 20 min. or until hot.
Thursday, October 18, 2007
6 strip(s) (about 3" by 1" each) orange peel
1 1/4 cup(s)sugar
1 can(s)(12-ounce) evaporated milk
1 cup(s) heavy or whipping cream
1 cup(s) (solid-pack) pumpkin (not pumpkin-pie mix)
6 large eggs
1/4 cup(s) orange-flavored liqueur
1 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1 pinch(s) nutmeg
1 pinch(s) salt
In 1-quart saucepan, heat orange peel, 3/4 cup sugar, and 1/4 cup water to boiling over high heat. Cover and cook 10 minutes. With fork, remove orange-peel strips and discard. Continue cooking sugar mixture, uncovered, until it turns amber in color, about 3 minutes longer. Pour caramel into 9" by 5" loaf pan, swirling to coat bottom. (Hold pan with pot holders to protect hands from heat of caramel.) Set aside.
In heavy 2-quart saucepan, heat evaporated milk, heavy cream, and remaining 1/2 cup sugar just to boiling over medium-high heat.
Meanwhile, preheat oven to 350 degrees F. In large bowl, with wire whisk, mix pumpkin, eggs, orange liqueur, vanilla, cinnamon, nutmeg, and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through strainer into 8-cup glass measuring cup, then into caramel-coated loaf pan. Place loaf pan in roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up side of loaf pan. Bake 55 minutes or until knife comes out clean when inserted 1 inch from edge of custard (center will jiggle slightly).
Carefully remove loaf pan from water. Allow crème caramel to cool 1 hour in pan on wire rack. Refrigerate crème caramel overnight. To unmold, run small spatula around sides of loaf pan; invert crème caramel onto serving plate, allowing caramel syrup to drip down from pan (some caramel may remain in pan).
Tuesday, October 16, 2007
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons quick oats
2 tablespoons packed brown sugar
Preheat the oven to 350°.
Place the raisins in a coffee mug and add hot water to plump them.
In a mixing bowl mash the bananas and them cream oil and sugar.
Add the egg, beating well.
Mix in the extract.
Combine flour, baking soda, and salt; gradually add to the creamed mixture.
Add the quick oats.
Drain the water off the raisins and add them to the cake mix.
Pour into a greased 9 by 5 by 4 loaf pan.
Combine topping ingredients; sprinkle over the batter.
Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack
1 lb ground beef
1 cup onion, diced
1 cup carrot, sliced
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can great northern beans, undrained
1 (15 ounce) can tomato sauce
1 (12 ounce) can V8 vegetable juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 lb ditali pasta, cooked and drained
Brown ground beef in large saucepan or soup pot. Drain.
Add onion, carrot, celery, and garlic.
Simmer 10 minutes, then add remaining ingredients except pasta.
Simmer 1 hour.
Add cooked pasta.
Simmer 5 minutes, then serve!
Friday, October 12, 2007
Corrine showed Justin how to get it out of the bowl.
Justin showed Corrine a MUCH better way of eating from the bowl.
Reeses PB Bars
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar(3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
Hamburger Potato Casserole INGREDIENTS
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted
Wednesday, October 10, 2007
2-4 pork chops, 1/2 inch to 3/4 inch thick
1/4 cup chicken broth
1/8 cup honey
1/8 cup soy sauce
1 tablespoon ketchup
1/4 teaspoon ginger
1/8 teaspoon garlic salt
Brown chops on both sides. Place in greased casserole dish. Mix all remaining ingredients and pour over pork chops. Bake, uncovered, at 350 for one hour.Sides: Make with Green Beans and Mashed Potatoes
Tuesday, October 09, 2007
3/4 cup flour
1 1/3 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract (not syrup)
1 cup flaked coconut
Mix flour with 1 cup sugar, baking powder and salt and set aside. Beat egg whites with cream of tartar and 1/3 cup sugar until soft peaks form, then add vanilla and maple extracts and beat until stiff peaks form. Fold flour mixture into egg whites. Fold coconut into egg whites.
Fill paper cupcake liners 2/3 full (do not grease) and bake in cupcake pan at 300 degrees for about 40 minutes or until just golden. Let cool completely. For a real treat, top these with fresh strawberries and whipped cream
Sunday, September 30, 2007
The cilantro in this is a must! I rarely buy it but it made the dish! We finished the whole pan for dinner=O
1 Tablespoon Vegetable Oil
1 Small Onion, Chopped
1 lb ground pork (or ground beef)
1 Can (14oz) diced Tomatoes
1 Teaspoon dried Oregano
1/4 Teaspoon Salt
1/4 teaspoon Ground Cuminnnn
1/4 Teaspon black pepper
1 1/2 cups shredded pepper jack or taco-flavored cheese
2 Cups Tortilla Chips
1/2 Cup Sour Cream
1 can diced green chili's, drained
2 Tablespoons minced Cilantro
1. Preheat Over to 350
2. Heat oil in large skillet. Add onion, cook and sstir 5 minutes or until tender. Add meat and cook until browned. drain fat. stir in tomatoes, oregano, salt, cumin and pepper. spoon into 11x7 dish. sprinkle with cheese. arrange tortilla's chips over cheese. bake 10-15 minutes until cheese melts.
3. Combine Sour creama nd chiles in small bowl, mix well, dropped by spoonfuls over baked casserole, sprinkle with cilantro.
Saturday, September 22, 2007
I used a big can of soup and added milk at the end to make a gravy to go over mashed potatoes.
Simple Salisbury Steaks
1 can mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms.
In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.
Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.
Friday, September 21, 2007
Justin--wouldn't eat it
Substitutions: spaghetti noodles, diced tomatoes for sauce and cheddar cheese because I didn't realize it called for mozz.
Quick, Easy -N- Fast Italian Hamburger Casserole Recipe
1 1/2 lbs. ground beef
5-6 medium zucchini, sliced
1 chicken bouillon cube
1 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese (or so)
In a large saucepan,bring water, boullion and salt to a boil.
Cover and boil for 3 to 5 minutes until just tender-crisp;drain well.
Arrange half of zucchini in the bottom of a 9-inch pie plate;sprinkle with half the cheddar cheese and half the Parmesan.
Layer the remaining zucchini and cheeses.
Broil for 1 or 2 minutes until cheese melts and bubbles
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
1/3 cup cocoa
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
Beat eggs, add sugar and oil. Next add vanilla and zucchini.
Mix dry ingredients into wet. Stir until mixed.
Grease 2 loaf tins and bake 50-60 minutes at 350.
Thursday, September 20, 2007
And yes the picture fits the name=p
Creamed ground beef sos
1 lb lean ground beef
1/4 cup chopped onions
1/4 cup flour
1 teaspoon beef bouillon powder
3/4 teaspoon salt, to taste
black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder (optional)
cayenne powder, to taste
1/2 teaspoon Worcestershire sauce
2 1/4 cups milk
In a large skillet over medium heat, brown the ground beef and onion.
Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
Saute all together until flour is absorbed, about 5 minutes.
Gradually stir in the Worcestershire sauce and milk.
Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
Serve over toast, biscuits, noodles, rice, or potatoes
Friday, September 14, 2007
Thursday, September 13, 2007
The second is Tee's and I loved hers! I prefer it without cinnamon for sure as did everyone else! I'm putting the recipe for Tee's below and pictures of both.
Teresa's peach cobbler
1 cup sugar
1 cup self rising flour (I added 2 teaspoons baking powder to all purpose flour)
3/4 cup milk
1/2 cup butter
Put butter in a casserole dish and put in oven on 375 til melted. Put peaches in a bowl with one cup of the sugar and set aside. In a mixing bowl, mix together the other cup of sugar, milk, and flour. After the butter has melted, pour in the batter and DO NOT stir after you pour it in. Then spoon the peaches on top of that and do not stir. Bake for one hour. (Mine only took 40 minutes to get this brown)
Tuesday, September 11, 2007
Saturday, September 01, 2007
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.