You Need:
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 tsp. salt
2 cups confectioners' sugar
1 1/2 cups semisweet morsels
1 tbsp. vegetable shortening
Wax paper
cookie sheet
double boiler
wooden toothpicks
To Do:
Blend everything except the shortening and chocolate together until mixture is stiff.
Line cookie sheet with wax paper.
Roll peanut butter into small bite-sized balls.
Refrigerate until set, may take 30 minutes.
Put chocolate morsels and shortening in top of double broiler. Melt ingredients over medium low heat, blend well.
Insert wooden toothpick into top of chilled peanut butter ball. Dip ball into melted chocolate, leaving only top 1/4 of peanut butter uncovered.
Place coated side on sheet pan. Refrigerate until chocolate is set, may take about 30 minutes.
Keep refrigerated until ready to serve.
Monday, November 23, 2009
Saturday, October 3, 2009
Janet's 5 Cheese Spinach Quiches
You Need:
2 - 6 count "big"refrigerated crescent rolls
2 cups of Eggbeaters
1 box frozen chopped spinach
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup "Mexican" shredded cheese
1 8 oz. package of lite softened cream cheese
To Do:
1. Heat oven to 350°F. Use silicon muffin cup pan or no-stick spray on a traditional metal pan.
2. Put 1 large crescent dough roll into each muffin cup. Place the large part of the triangle into the cup, tear off the smaller points, and use that dough to fill in gaps. Use the remaining dough from that triangle to twist out into a long twisted "snake". Pinch that around the top of the cup so that each cup looks like Big Bird's nest.
3. In large bowl, mix the softened cream cheese, 2 cups of Eggbeaters, and the three different shredded cheeses.
4. Thaw the spinach, rinse, and drain. Add it to the cheese and egg mixture in the bowl. Mix well.
5. Fill each crescent dough nest to the top with mixture.
6. Bake 15 to 20 minutes or until edges of dough are golden brown and fork inserted in center comes out clean.
7. Remove from pan.
Serve warm and enjoy!
2 - 6 count "big"refrigerated crescent rolls
2 cups of Eggbeaters
1 box frozen chopped spinach
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup "Mexican" shredded cheese
1 8 oz. package of lite softened cream cheese
To Do:
1. Heat oven to 350°F. Use silicon muffin cup pan or no-stick spray on a traditional metal pan.
2. Put 1 large crescent dough roll into each muffin cup. Place the large part of the triangle into the cup, tear off the smaller points, and use that dough to fill in gaps. Use the remaining dough from that triangle to twist out into a long twisted "snake". Pinch that around the top of the cup so that each cup looks like Big Bird's nest.
3. In large bowl, mix the softened cream cheese, 2 cups of Eggbeaters, and the three different shredded cheeses.
4. Thaw the spinach, rinse, and drain. Add it to the cheese and egg mixture in the bowl. Mix well.
5. Fill each crescent dough nest to the top with mixture.
6. Bake 15 to 20 minutes or until edges of dough are golden brown and fork inserted in center comes out clean.
7. Remove from pan.
Serve warm and enjoy!
Home Made Applesauce Pie
You Need:
18 small apples
1/4 cup light brown sugar
2 tbsp. cinnamon
2 tbsp. nutmeg
Pillsbury Refrigerated Pie Crusts
To Do:
1. Cut 10 apples into chunks w/the skin on. Discard the core w/seeds, top w/stem, and bottoms.
2. Put the remaining chunks in a large pot.
3. Fill the pot with water.
4. Boil the apples in the water for approx. 10 minutes or until the apples appear mushy.
5. While those apples are cooking, peel and slice the remaining 8 apples.
6. Let the boiled apples cool.
7. Drain the water from the pot.
8. Remove the skin from the chunks.
9. Mash the apple meat in the pot with a potato masher.
10. Add the nutmeg, cinnamon, and brown sugar.
11. Stir until well mixed.
12. Add the slices to the applesauce.
13. Put the Pillsbury Pie Crust into a pie pan.
14. Pour the applesauce and apple slices onto the crust.
15. Place another Pillsbury Pie Crust on top of the mixture.
16. Press the edge of the two crusts together with a fork or your fingers to seal it all the way around the pan.
17. Cut six 1 1/2 inch slices into the top crust around the center of the pie (like the rays from the sun, if the center of the circle was the sun). Do not let the slices touch the center or the edge of the top pie crust.
18. Bake the pie at 400 degrees for 50-60 minutes.
Let cool, serve (with a scoop of vanilla ice cream) and enjoy!
Serve and enjoy!
18 small apples
1/4 cup light brown sugar
2 tbsp. cinnamon
2 tbsp. nutmeg
Pillsbury Refrigerated Pie Crusts
To Do:
1. Cut 10 apples into chunks w/the skin on. Discard the core w/seeds, top w/stem, and bottoms.
2. Put the remaining chunks in a large pot.
3. Fill the pot with water.
4. Boil the apples in the water for approx. 10 minutes or until the apples appear mushy.
5. While those apples are cooking, peel and slice the remaining 8 apples.
6. Let the boiled apples cool.
7. Drain the water from the pot.
8. Remove the skin from the chunks.
9. Mash the apple meat in the pot with a potato masher.
10. Add the nutmeg, cinnamon, and brown sugar.
11. Stir until well mixed.
12. Add the slices to the applesauce.
13. Put the Pillsbury Pie Crust into a pie pan.
14. Pour the applesauce and apple slices onto the crust.
15. Place another Pillsbury Pie Crust on top of the mixture.
16. Press the edge of the two crusts together with a fork or your fingers to seal it all the way around the pan.
17. Cut six 1 1/2 inch slices into the top crust around the center of the pie (like the rays from the sun, if the center of the circle was the sun). Do not let the slices touch the center or the edge of the top pie crust.
18. Bake the pie at 400 degrees for 50-60 minutes.
Let cool, serve (with a scoop of vanilla ice cream) and enjoy!
Serve and enjoy!
Fresh Home Made Applesauce
You Need:
6-12 apples
1-2 tbs. cinnamon
1-2 tbs. nutmeg
1/4-1/2 cup brown sugar
To Do:
1. Cut the apples into chunks. Throw away the core w/seeds, the top w/stem, and bottom.
2. Put all of the chunks of apples into a large pot.
3. Fill the pot w/water.
4. Bring the water to a boil. Let the apples boil in the water for 10 minutes or until they appear mushy.
5. Let the pot cool. Drain out the water.
6. Take the skin off of the apple chunks.
7. Mash the apples with a potato masher.
8. Add in the brown sugar, nutmeg, and cinnamon to taste.
9. Stir.
Serve and enjoy!
6-12 apples
1-2 tbs. cinnamon
1-2 tbs. nutmeg
1/4-1/2 cup brown sugar
To Do:
1. Cut the apples into chunks. Throw away the core w/seeds, the top w/stem, and bottom.
2. Put all of the chunks of apples into a large pot.
3. Fill the pot w/water.
4. Bring the water to a boil. Let the apples boil in the water for 10 minutes or until they appear mushy.
5. Let the pot cool. Drain out the water.
6. Take the skin off of the apple chunks.
7. Mash the apples with a potato masher.
8. Add in the brown sugar, nutmeg, and cinnamon to taste.
9. Stir.
Serve and enjoy!
Tuesday, July 28, 2009
Loveless Cafe in Nashville, TN
Yummy recipes from the famous Loveless Cafe in Nashville, TN. My favorite place to eat!
http://www.lovelesscafe.com/extras.html#recipes
http://www.lovelesscafe.com/extras.html#recipes
Thursday, July 23, 2009
Kisses Peanut Butter Blossoms
48 Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!
1/2 cup shortening
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Heat oven to 375 degrees. Unwrap Kisses.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until fluffy.
Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Press a kiss into the center of each cookie. Cookie should crack around the edges.
Remove from cookie sheet to allow to cool completely.
Makes 4 dozen cookies.
Enjoy!
Sunday, July 19, 2009
Layered Mint Chocolate Fudge
2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring
Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.
Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.
Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk, divided
2 tsp. vanilla extract
1 cup (6 oz.) white candy wafers
1 tbsp. peppermint extract
green or red food coloring
Line and 8 or 9 inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy sauce-pan over low heat.
Remove from heat; stir in vanilla. Spread half of the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
Melt white candy wafers with remaining sweetened condensed milk in heavy sauce-pan over low heat (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.
Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Chocolate Peanut Butter Chip Fudge
2 cups semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips
Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.
Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla extract
1 cup peanut butter chips
Line an 8or 9 inch square pan with waxed paper. Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring frequently.
Remove from heat. Add vanilla and peanut butter chips. Stir just to distribute chips throughout mixture. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Creamy White Fudge
1 1/2 lbs. white candy wafers
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts
Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
1 can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 cup chopped nuts
Line an 8 or 9 inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. remove from heat. Stir in anilla and nuts. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares.
Harvest Apple Streusel Squares
2 cups graham cracker crumbs
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.
beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.
Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.
3/4 cups butter, melted
1/2 cup finely chopped pecans
1 8 oz. package cream cheese, softened
1 14 oz. can Eagle brand sweetened condensed milk
2 large eggs
1 21 oz. can apple pie filing
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/2 tsp. ground Cinnamon
1/2 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans
Heat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.
beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filing over cream cheese layer.
Combine brown sugar, flour and Cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden brown. Do not over bake. Cool before serving.
Caramel Fudge Cake
Crisco no-stick cooking spray
1 package of chocolate cake mix
1 can Eagle sweetened condensed milk
1/2 cup butter
1 package caramels, unwrapped (14 oz.)
1 11.75 oz. jar caramel topping
1 cup coarsely chopped pecans
Heat oven to 350 degrees.
Spray 13 x 9 inch baking pan with no stick cooking spray.
Prepare cake mix as directed on package.
Pour 2 cups batter into prepared pan; bake 15 minutes.
Melt caramels and butter in heavy saucepan over low heat. Remove from heat. add sweetened condensed milk. Mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
Return to oven, bake additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake. Serve.
1 package of chocolate cake mix
1 can Eagle sweetened condensed milk
1/2 cup butter
1 package caramels, unwrapped (14 oz.)
1 11.75 oz. jar caramel topping
1 cup coarsely chopped pecans
Heat oven to 350 degrees.
Spray 13 x 9 inch baking pan with no stick cooking spray.
Prepare cake mix as directed on package.
Pour 2 cups batter into prepared pan; bake 15 minutes.
Melt caramels and butter in heavy saucepan over low heat. Remove from heat. add sweetened condensed milk. Mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
Return to oven, bake additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake. Serve.
Fudgy Mocha Brownies
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup butter
1 can Eagle sweetened condensed milk
1/2 cup unsweetened cocoa
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking powder
1 tsp. instant coffee
1 tsp. hot water
3/4 cups chopped nuts
1 16 oz. can milk chocolate frosting
powdered sugar
Heat over to 350 degrees.
Combine 1 cup flour and sugar in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Press firmly into bottom of ungreased 13 x 9 inch pan. Bake 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powdered in a large bowl. Dissolve instant coffee in hot water. Add cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
Bake 20 minutes or until center is set. Cool. Frost or sprinkle with powdered sugar.
1/4 cup sugar
1/2 cup butter
1 can Eagle sweetened condensed milk
1/2 cup unsweetened cocoa
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking powder
1 tsp. instant coffee
1 tsp. hot water
3/4 cups chopped nuts
1 16 oz. can milk chocolate frosting
powdered sugar
Heat over to 350 degrees.
Combine 1 cup flour and sugar in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Press firmly into bottom of ungreased 13 x 9 inch pan. Bake 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powdered in a large bowl. Dissolve instant coffee in hot water. Add cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
Bake 20 minutes or until center is set. Cool. Frost or sprinkle with powdered sugar.
Perfect Pumpkin Pie
1 15 oz. can pumpkin
1 can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. Cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9 inch unbaked pie crust
Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired.
Store leftovers covered in the refrigerator.
1 can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. Cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 9 inch unbaked pie crust
Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired.
Store leftovers covered in the refrigerator.
Marbled Chocolate Fudge
3 cups semi sweet chocolate chips
1 14 oz. can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 10 oz. package deluxe white baking pcs, coarsely chopped
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in vanilla then white baking pcs. Stir just until blended.
Spread evenly into wax paper lined 8- or9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers in refrigerator.
1 14 oz. can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 10 oz. package deluxe white baking pcs, coarsely chopped
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in vanilla then white baking pcs. Stir just until blended.
Spread evenly into wax paper lined 8- or9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers in refrigerator.
Chocolate Truffles
3 cups semi sweet chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 tbsp. vanilla extract
coating options: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa, confectioners' sugar, colored sugar
In a large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, stir in vanilla.
Pour in medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1 inch balls. Roll balls in desired coating.
Chill 1 hour until firm.
Store leftovers in refrigerator.
1 14 oz. can Eagle Brand sweetened condensed milk
1 tbsp. vanilla extract
coating options: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa, confectioners' sugar, colored sugar
In a large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, stir in vanilla.
Pour in medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1 inch balls. Roll balls in desired coating.
Chill 1 hour until firm.
Store leftovers in refrigerator.
7 layer cookie bars
1 1/2 c graham cracker crumbs
1/2 cup (1 stick) butter melted
1 can (14 oz.) Eagle Sweetened condensed milk
2 cups semi sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts
Preheat oven to 350 degrees.
Combine graham cracker crust and butter in bowl. Mix well.
Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients, pressing down with fork.
Bake 25 minutes or until lightly browned.
Let cool.
Cut into squares and serve.
Enjoy!
1/2 cup (1 stick) butter melted
1 can (14 oz.) Eagle Sweetened condensed milk
2 cups semi sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts
Preheat oven to 350 degrees.
Combine graham cracker crust and butter in bowl. Mix well.
Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients, pressing down with fork.
Bake 25 minutes or until lightly browned.
Let cool.
Cut into squares and serve.
Enjoy!
Sunday, June 28, 2009
"Shipshewana Amish Backroads" recipes
These yummy treats are from the LaGrange County Convention & Visitor's Bureau guide. Learn more at http://www.visitshipshewana.org/
Peanut Butter
10 lb. Peanut Butter
9 qt. marsh mellow cream
6 c. brown sugar
6 c. white sugar
6 c. water
1 lb. butter
2 tsp.maple flavoring
Heat the sugars and water until just about boiling. Melt the butter and mix remaining ingredients together.
credit to: LeAnne Yoder, M&L Acres Homestyle Banquets
Chocolate Chip Pudding Cookies
2 eggs
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. oleo
1 tsp. baking soda
2-1/2 c. Gold Medal flour
1 sm. box vanilla instant pudding
1 c. chocolate chips
Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
credit to: Freida Rober, Davis Mercantile
Apple Butter
2 qts. applesauce
2 c. karo syrup
2 tbsp. vinegar
6 c. sugar
1 tsp. cinnamon
Combine all ingredients. Bake at 250 degrees for 2-3 hours stirring every 1/2 hour. Put into jars and seal.
credit to: Edna Hochstetler, Kids Kreation
"Home Remedies:
Bee Sting: moisten salt and soda for a bee sting. Place on spot!
Insect Bites: A little dab of toothpaste will take itching and swelling out fast.
Sunburns: Cider vinegar splashed on sunburns is cooling and soothing."
Peanut Butter
10 lb. Peanut Butter
9 qt. marsh mellow cream
6 c. brown sugar
6 c. white sugar
6 c. water
1 lb. butter
2 tsp.maple flavoring
Heat the sugars and water until just about boiling. Melt the butter and mix remaining ingredients together.
credit to: LeAnne Yoder, M&L Acres Homestyle Banquets
Chocolate Chip Pudding Cookies
2 eggs
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. oleo
1 tsp. baking soda
2-1/2 c. Gold Medal flour
1 sm. box vanilla instant pudding
1 c. chocolate chips
Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
credit to: Freida Rober, Davis Mercantile
Apple Butter
2 qts. applesauce
2 c. karo syrup
2 tbsp. vinegar
6 c. sugar
1 tsp. cinnamon
Combine all ingredients. Bake at 250 degrees for 2-3 hours stirring every 1/2 hour. Put into jars and seal.
credit to: Edna Hochstetler, Kids Kreation
"Home Remedies:
Bee Sting: moisten salt and soda for a bee sting. Place on spot!
Insect Bites: A little dab of toothpaste will take itching and swelling out fast.
Sunburns: Cider vinegar splashed on sunburns is cooling and soothing."
Monday, April 27, 2009
Janet's Vegetarian Samosas
You Need:
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula
To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.
Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula
To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.
Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!
Monday, April 13, 2009
"It should have a better name than this" fruit dessert
You will need:
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan
To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan
To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!
Tuesday, April 7, 2009
Blueberries with Lemon Creme
This is a yummy, healthy snack! It is a great treat to enjoy on a hot summer day. This recipe is from the St. Joe Diet Center.
You Need:
1 pint of fresh blueberries
1 cup of fat-free whipped topping
2 cartons of no-fat lemon yogurt (8 oz. size containers)
1 tablespoon grated lemon peel
extra lemon peel and blueberries for garnish, if desired
To Do:
In a medium bowl, fold the whipped topping into the yogurt.
Add lemon peel to the mixture.
Layer the blueberries and the yogurt mixture into 4 parfait glasses.
Top each with lemon peel and blueberries.
Serve chilled.
Each serving (1 glass, 1/2 cup) = 1/2 fruit, 1/2 dairy
You Need:
1 pint of fresh blueberries
1 cup of fat-free whipped topping
2 cartons of no-fat lemon yogurt (8 oz. size containers)
1 tablespoon grated lemon peel
extra lemon peel and blueberries for garnish, if desired
To Do:
In a medium bowl, fold the whipped topping into the yogurt.
Add lemon peel to the mixture.
Layer the blueberries and the yogurt mixture into 4 parfait glasses.
Top each with lemon peel and blueberries.
Serve chilled.
Each serving (1 glass, 1/2 cup) = 1/2 fruit, 1/2 dairy
Shar's Thanksgiving Corn Casserole
You Need:
3 eggs
2 boxes of Jiffy corn muffin mix
1 stick of butter
1 cup of shredded sharp cheddar cheese
2 cans of whole sweet corn
2 cans of cream of corn
1 pint of sour cream (regular 15 oz. size)
1 9" x 13" pan
To Do:
Pam or grease the pan.
Mix all ingredients and pour into the dish.
Bake at 350 degrees for 45 minutes or 400 degrees for 30 minutes.
It is done when the top is light brown and the middle is solid.
Enjoy!
3 eggs
2 boxes of Jiffy corn muffin mix
1 stick of butter
1 cup of shredded sharp cheddar cheese
2 cans of whole sweet corn
2 cans of cream of corn
1 pint of sour cream (regular 15 oz. size)
1 9" x 13" pan
To Do:
Pam or grease the pan.
Mix all ingredients and pour into the dish.
Bake at 350 degrees for 45 minutes or 400 degrees for 30 minutes.
It is done when the top is light brown and the middle is solid.
Enjoy!
Sunday, March 15, 2009
Pedro's Pico de Gallo
3 large Tomatoes, diced
1 small Onion, diced
about 5 sprigs Cilantro chopped
1 to 2 Fresh Serrano or Jalapeño seeded and minced (leave the seeds in if you want it hot)
juice from 1/2 a lemon
garlic powder just a pinch
* Salt to taste
Mix and enjoy!
1 small Onion, diced
about 5 sprigs Cilantro chopped
1 to 2 Fresh Serrano or Jalapeño seeded and minced (leave the seeds in if you want it hot)
juice from 1/2 a lemon
garlic powder just a pinch
* Salt to taste
Mix and enjoy!
Tuesday, March 10, 2009
Whole Wheat-Blueberry Muffins from Biggest Loser Pound for Pound Challenge
Whole wheat flour and a touch of honey update classic blueberry muffins. From eatbetteramerica.
Prep Time:15 min
Start to Finish:35 min
makes:12 muffins
Topping
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Muffins
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:35 min
makes:12 muffins
Topping
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Muffins
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.
Asparagus and Tomato Pasta Salad from Biggest Loser Pound for Pound Challenge
Balsamic vinegar perks up fresh tomatoes, asparagus and rotini pasta. From eatbetteramerica.
Prep Time:15 min
Start to Finish:45 min
makes:8 servings (1 cup each)
3 cups uncooked rotini pasta (9 oz)
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
1/4 cup olive, canola or soybean oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired
1. Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2. In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3. In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:45 min
makes:8 servings (1 cup each)
3 cups uncooked rotini pasta (9 oz)
1 box (10 oz) Cascadian Farm® organic frozen asparagus cuts
1/4 cup olive, canola or soybean oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired
1. Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
2. In jar with tight-fitting lid, place oil, vinegar, mustard and garlic salt; shake well.
3. In large bowl, place pasta mixture, bell pepper, tomatoes and oil mixture; toss gently. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 2%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
Spinach Artichoke Dip from Biggest Loser's Pound for Pound Challenge
The addition of artichoke hearts and Parmesan cheese update this classic cold dip. From eatbetteramerica.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
Nutritional Information
1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:2 hr 15 min
makes:2 1/2 cups (10 servings)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 small clove garlic, finely chopped
1 1/2 cups fat-free sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fat-free mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
Nutritional Information
1 Serving (1/4 cup): Calories 60 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 250mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 2g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *% Daily Values are based on a 2,000 calorie diet.
Sunday, March 1, 2009
Poppa's Apple Salad
Cube 5 apples
cut up a few celery stalks
add one can pineapple chunks
add 1 jar marcino cherries cut in 1/2 or 1/4 pieces
drain the cherry juice into a bowl. mix cherry juice with 4.5 oz of mayo+ 1tsp sugar - mix until smooth.
add mini colored marshmellows
mix and enjoy
cut up a few celery stalks
add one can pineapple chunks
add 1 jar marcino cherries cut in 1/2 or 1/4 pieces
drain the cherry juice into a bowl. mix cherry juice with 4.5 oz of mayo+ 1tsp sugar - mix until smooth.
add mini colored marshmellows
mix and enjoy
Monday, February 2, 2009
Teacher Luncheon Spinach and Strawberry Salad
1/2 cup cider vinegar
1/2 cup sugar
1/4 cup oil 1/2 tsp. salt
1/4 tsp. dry mustard
1 bag (10 oz.) fresh baby spinach
1 cup sliced strawberries
1/2 red onion thinly sliced
1/2 cup (2 oz.) shredded Swiss cheese
1/2 cup pecans toasted
Combine vinegar, sugar, oil, dry mustard, and salt in a container with lid, shake vigorously.
Toss spinach, strawberries, onion and cheese with dressing. Sprinkle with toasted pecans.
makes 4- 6 servings.
ENJOY!!!!!!!
Thursday, January 1, 2009
Poppa's Yummy Sweet Potatoes
Yummy Sweet Potatoes
You Need:
4 lbs yams/sweet potatoes
2/3 cup brown sugar
5 tbsp butter
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
½ tsp ginger
2 cups marshmallows
To Do:
Preheat oven to 375 degrees
Mix everything but the potatoes and the marshmallows. Boil until sugar dissolves. Put the potatoes in your glass baking dish and pour warm mixture over potatoes.
Cover dish tightly with foil
Bake 50 minutes
Uncover, cook another 20 minutes
Put marshmallows on top and bake at 500 degrees for 3 minutes
Let cool, serve, enjoy!
You Need:
4 lbs yams/sweet potatoes
2/3 cup brown sugar
5 tbsp butter
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
½ tsp ginger
2 cups marshmallows
To Do:
Preheat oven to 375 degrees
Mix everything but the potatoes and the marshmallows. Boil until sugar dissolves. Put the potatoes in your glass baking dish and pour warm mixture over potatoes.
Cover dish tightly with foil
Bake 50 minutes
Uncover, cook another 20 minutes
Put marshmallows on top and bake at 500 degrees for 3 minutes
Let cool, serve, enjoy!
Jessica Simpson's Chicken Dumplings (with real chicken) and my vegetarian version
Chicken dumplings – real chicken and vegetarian versions
You will need:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
3 packages of refrigerated crescent rolls (10 0z. size)
Poultry seasoning
1 – 1 ½ lbs. or chicken breast
1 package Morningstar Chik’N Strips (no-meat vegetarian chicken substitute)
1 can cream of celery soup
1 glass loaf pan
1 frying pan
1 9” x 13” glass baking dish
1 medium bowl
To Do (for the real chicken version):
Clean and cube the chicken breasts. Cook the cubed chicken in a pan with ¼- ½ can chicken broth and poultry seasoning.
Preheat the oven to 400 degrees.
Once the chicken is cooked, use the crescent roll dough to make the dumplings. Put two or three cubes of cooked and seasoned chicken inside a pocket of dough and close the dough to make a ball. Place the dough ball in the baking dish. Make as many as you can and place them all in the baking dish.
Mix the remaining chicken broth, 1 can of cream of chicken soup and 1 can of cream of mushroom soup in the bowl. Pour this over the dumplings and smooth out with a spoon.
Use some of the remaining crescent dough to cut into strips. Place the strips in a criss cross pattern over the soup layer.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
To Do (for the vegetarian version):
Heat the Chik’N Strips in the microwave for 2 20 second periods. Cut them into little chunks.
Roll 2-3 little Chik’N chunks into dough balls using the crescent roll dough. Place the dough balls in the loaf pan. Make as many as you can and place them all in the loaf pan.
Pour the cream of celery soup over the dough balls. Spread it out evenly with a spoon.
Cut the remaining crescent dough into strips and lay over the soup layer in a criss cross fashion.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
Note to self:
Next time add peas and carrots!
You will need:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
3 packages of refrigerated crescent rolls (10 0z. size)
Poultry seasoning
1 – 1 ½ lbs. or chicken breast
1 package Morningstar Chik’N Strips (no-meat vegetarian chicken substitute)
1 can cream of celery soup
1 glass loaf pan
1 frying pan
1 9” x 13” glass baking dish
1 medium bowl
To Do (for the real chicken version):
Clean and cube the chicken breasts. Cook the cubed chicken in a pan with ¼- ½ can chicken broth and poultry seasoning.
Preheat the oven to 400 degrees.
Once the chicken is cooked, use the crescent roll dough to make the dumplings. Put two or three cubes of cooked and seasoned chicken inside a pocket of dough and close the dough to make a ball. Place the dough ball in the baking dish. Make as many as you can and place them all in the baking dish.
Mix the remaining chicken broth, 1 can of cream of chicken soup and 1 can of cream of mushroom soup in the bowl. Pour this over the dumplings and smooth out with a spoon.
Use some of the remaining crescent dough to cut into strips. Place the strips in a criss cross pattern over the soup layer.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
To Do (for the vegetarian version):
Heat the Chik’N Strips in the microwave for 2 20 second periods. Cut them into little chunks.
Roll 2-3 little Chik’N chunks into dough balls using the crescent roll dough. Place the dough balls in the loaf pan. Make as many as you can and place them all in the loaf pan.
Pour the cream of celery soup over the dough balls. Spread it out evenly with a spoon.
Cut the remaining crescent dough into strips and lay over the soup layer in a criss cross fashion.
Bake in the oven at 400 degrees for 30 minutes.
Let cool for 10 minutes, serve and enjoy!
Note to self:
Next time add peas and carrots!
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