Sunday, November 30, 2008

Bread Machine Rolls

I got this recipe December 31,2000 from Chenoa on a local mom's list and made it many times before I started this blog. I kept it in the back of my recipe binder to make again and today was the perfect day:)

1 cup water
2 TBS butter, softened
1 egg
3 1/4 C bread flour
1/2 cup sugar
1 tsp salt
3 tsp yeast,regular dry active or bread machine yeast

Put all ingredients in the bread maker and start on the dough cycle. Grease a cookie sheet. Place 2 inches apart on the cookie sheet. (Light pan only!!! Aluminum foil dark pans). Brush with butter. Cover and let rise for 30-40 minutes, or until doubled. Heat oven to 375 degrees and bake 12-15 minutes or until golden brown. Brush with butter.

Wednesday, November 26, 2008

23 Skidoo pie

This reminds me of butternut brownie pie from Luby's but they don't put a chocolate whipped cream on the top and I like the regular cream better:)

23 Skidoo pie

23 Ritz Crackers 3 egg whites
1 c white sugar 1 c chopped pecans
1 t. McCormick's Vanilla extract

Beat egg whites until stiff. Slowly add sugar and vanilla extract. Crush 23 Ritz crackers until very fine and fold them into egg whites; add pecans. Pour into greased pie pan and bake 30 minutes at 350. Cool.
Top with the following whipped together: 1/2 pint whipping cream, 3 T of nestle's instant cocoa (nesquick?) and sugar to taste. Put pie in refrigerator

Triple Layer Mud Pie

This was soooo chocolatey and yummy!

Triple Layer Mud Pie
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 (6 ounce) OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans. Beat milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.

Tuesday, November 25, 2008

Waffles and homemade syrup

The waffles were okay but tasted very strong of egg...not surprising with so many eggs in it. The syrup was great and so easy!

3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon vanilla extract

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Buttermilk waffles

1 3/4 cups all-purpose flour
1/2 cup SACO Buttermilk Blend
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. granulated sugar
1 1/2 cups water
4 eggs
1/2 cup vegetable oil

In medium mixing bowl combine flour, Buttermilk Blend, baking powder, salt and sugar. In small mixing bowl combine water, eggs and oil together. Add egg mixture to dry ingredients, mixing only until moistened. Preheat waffle iron. When hot, brush cooking surface lightly with shortening or oil. Pour 1/2 to 3/4 cup of batter into waffle iron and cook until golden brown. Serve immediately.

Friday, November 21, 2008

E-Z Drop Biscuits

These would be really good for sausage and biscuits. We had them plain with bacon on the side and they were just lacking something. The texture was great even if they look a little flat.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Thursday, November 20, 2008

Corn Casserole

Tee shared this recipe in 2006 and I've made it many many times since. This time I doubled the recipe and made it in a large rectangle glass baking dish. I also only had half the sour cream it needed so I put in a little cream cheese(you can see it in the picture)...I don't think it was actually needed but I loved it. I also drained the whole kernel corn this time so it's a very versatile recipe where you just do what you want!

1 can whole kernel corn, undrained
1 can cream style corn
1 (8oz) sour cream
1 egg--beaten
1 pkg dry corn muffin mix
1/4 cup butter

Preheat oven to 350
Mix together the whole kernel corn, creamed corn, sour cream, and egg.
Add corn bread mix and butter. Mix all together and pour into 2 quart baking dish.
Bake for 1 hour or until top is golden brown.

Tuna Croquettes

I don't usually fry anything at home especially after my okra/fire department issue...but I decided to try it again. These turned out pretty darn good! I added a LOT of flour because the mixture was very thin and that was a very good idea:) 

2 (6 ounce) cans canned tuna
2 tablespoons mayonnaise
1/4 tsp cayenne
2 eggs, lightly beaten
2-3 tablespoons tomato juice
1/2-3/4 teaspoon dried dill
black pepper, to taste
cooking oil
In a large bowl, combine all the ingredients; nix well.
Shape the mixture into 4 equal size patties.
Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
Drain on paper towels to absorb excess oil.

Saturday, November 15, 2008

Hunter's banana bread

Hunter has started wanting to cook so he's done a few recipes lately and this was one. The only time I helped was when I heard him mumbling about 11 1/2 cups of flour...had to help him stop and read it again;)

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.

Philly Cheesesteak Casserole

This made a LOT so I'd recommend only doing half. We all liked this but it isn't a favorite. I don't regret making it at all though:)

Philly Cheesesteak Casserole
1 (16 oz) pkg. bowtie pasta
2 T. vegetable oil
2 onions chopped
1 1/2 lb. ground beef
1 (10 oz) can cream of mushroom soup
1 soup can milk
4 (4 oz) can mushroom
1/2 t. thyme
4 C. shredded Cheddar cheese divided
salt and pepper to taste
1 C. bread crumbs
3 T. butter melted

Preheat oven to 375.

Bring a large pot of lightly salted water to a boil.

Add pasta and cook according to package directions. Drain and set aside.

Heat vegetable oil in a skillet over medium heat. Saute' onions until they begin to soften. Add ground beef and cook stirring until evenly browned. Drain off grease and pour into the bowl with the pasta.

Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 C. of the cheese, and season with salt and pepper.

Pour the mixture into a greased 9x13 baking dish. In a small bowl, mix together the bread crumbs and melted butter.

Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish.

Bake 30-35 minutes or until top if golden and crispy.

Friday, November 14, 2008

California Quesadillas

I got this recipe off recipezaar. They were pretty good! Hearty enough to not need meat for us:) Hunter ate his but I don't think he was particularly thrilled...he would have much rathered cheese I think.
I made them in an electric skillet rather than the oven.
Recipe #195455
2 1/2 cups monterey jack chees, shredded
6 1/2 ounces marinated artichoke hearts, drained and chopped
1/3 cup black olives, chopped
2/3 cup salsa
1/4 cup fresh cilantro, chopped
12 soft taco-size flour tortillas
3 tablespoons butter, melted
In a large bowl combine cheese, artichokes, olives, salsa and cilantro.
Brush one side of the tortilla with the melted butter and place butter side down on a cookie sheet.
Top with 1/6th of the cheese mixture. Top with another tortilla and brush with butter.
Repeat until all tortillas and cheese mixture is gone. You should have six quesadillas.
Bake 10 minutes at 450 degrees or until lightly brown. Watch them carefully.
Cool 5 minutes then cut into wedges.
Serve with additional salsa, sour cream, etc.
You can also add grilled chopped chicken to the cheese mixture for a heartier quesadilla.

Monday, November 10, 2008

Tees Rolls

I made these for the second time this morning as biscuits to go with our sausage for breakfast. They turned out even better! I sprayed the muffin tin with cooking spray so they came out well and I cooked them a bit over 20 minutes.

Quick Delicious Rolls
2 cups self rising flour(I added 8 tsp baking powder and 1 tsp salt to all purpose flour)
4 tablespoons mayo
1 cup milk
2 tablespoons sugar
Mix all together and pour into muffin pan.
Bake 15min. at 375 degrees or until brown.

Saturday, November 08, 2008

Banana muffins

I was headed to make banana cake this morning when I saw Mandi made banana muffins yesterday so I tried them out instead. Her recipe is here.

I think I overmixed them or something because they didn't rise but they still tasted awesome:) I didn't use nuts and I threw in a little cinnamon vanilla(I will use up spices lol) also...oh and I doubled the recipe.

3 large bananas
3/4 cup white sugar
1 egg

1/3 cup butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup walnuts, chopped


1Mash bananas.

2Add sugar and slightly beaten egg.

3Add the melted butter and chopped walnuts.

4Add the dry ingredients stir to mix.

5Fill greased muffin tray with mixture and bake for 20 minutes in a 375F degrees oven.

Friday, November 07, 2008

Leche Quemada

When I was little the restaurant Monterrey House had candies in the bottom of the chip basket. Now the restaurant that took over still has them but they're purchased at the's not the same as finding the treasure under the chip basket:)

I have tried a few recipes to find what kind of candy they are...this is the closest I've found in taste but it still didn't turn out. It is still soft the next day and it's supposed to be firm like fudge(leche quemada actually means burnt milk fudge).

If you don't like sweet, and I mean sickeningly sweet like eating sweetened condensed milk out of the can, then don't even consider trying this:)

2 large cans evaporated milk
5 1/2 cups sugar
5 1/2 tablespoons butter
1 teaspoon salt
1/2 cup brown sugar
Mix milk, sugar, butter and salt in a large heavy pan and bring to boil. Add brown sugar and stir until it dissolves. Continue cooking and stirring mixture over medium heat until it reaches soft ball stage(about an hour). Stir until thick enough (as for fudge). Drop by teaspoonful on a buttered pan or waxpaper or pour into buttered pan and cut into squares.

Taco Stew

This was for Mandi's week and it was really fast and easy! I used fritos because I had them on hand:)
This reminds me of another one Mandi sent a long time ago and I absolutely loved that can be found here.
Easy Taco Stew Recipe
1 lb lean ground beef
1 medium onion, chopped
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (15 ounce) can pinto beans in chili sauce, undrained
1 (1 1/4 ounce) envelope taco seasoning
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup water baked corn tortilla chips or plain Doritos
cheddar cheese, grated
Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated.
TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese.
HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc

Veggie Lasagna

Shar made this and we had to try it. You can see hers here and her pictures are wonderful:) We loved this but I wish I hadn't run out of mozzarella. I had to use just a little more than the recipe called for and I always add looooots more to my lasagna lol

12 uncooked lasagna noodles
1/2 cup chopped onion
2 garlic cloves, minced
2 cups diced zucchini
1 1/2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 (28 ounce) can crushed tomatoes
1 cup water
1 (6 ounce) can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 (15 ounce) container ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated cheddar cheese
Cook lasagna noodles according to package directions (or use ready oven noodles)
Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes.
Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes.
Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes.
Remove 2 cups sauce and set aside.Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and the cheddar cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, four noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.Cover and bake at 350 degrees F for 45 minutes.
Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Saturday, November 01, 2008

Bacon Chicken

This is a recipe from Lissa's week. Turned out good! I wish I'd pounded the chicken first but that's the only regret I have:)

Bacon Chicken
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese

Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6

Buttermilk Bakery Bread

This is by far my favorite white bread that I've made in the bread machine. I would recommend it to anyone and everyone! It smells great, bakes perfectly, looks perfect, cuts perfect and tastes perfect! hee:)

1 1/2 Pound Loaf:
1 cup + 1 Tbsp. water
3 Tbsp. vegetable oil
3 Tbsp. SACO Buttermilk Blend
3 Tbsp. granulated sugar
1/2 tsp. salt
3 cups bread flour
1 Tbsp. Red Star® Active Dry Yeast

Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting.

No-Bake Granola Bars

These are a lot like rice crispy treats - really easy and yummy:)

No-Bake Granola Bars

from Southern Living Magazine

2 1/2 cups crisp rice cereal

2 cups quick-cooking oats

1/2 cup raisins

1/2 cup firmly packed brown sugar

1/2 cup light corn syrup

1/2 cup peanut butter

1 tsp vanilla extract

1/2 cup milk chocolate morsels

Combine first 3 ingredients in a large bowl; set aside.Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes.Stir in chocolate morsels. Press mixture into a 13x9-inch pan; cool in pan on a wire rack. Cut into bars.