I read recipies the same way I read Science Fiction. I get to the end and think, "Well, that's not going to happen."
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Next Best Thing to Robert Redford
1 c. flour
½ c. butter, softened
1 c. chopped pecans
1 (8 oz.) pkg cream cheese, softened
1 (6 ¾ oz) instant chocolate pudding mix
1 (9oz) carton Cool Whip, thawed
1 (6 ¾ oz) instant vanilla pudding mix
3 c. cold milk
grated candy bar (optional)
Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 9X13" pan.
Bake at 350º for 15 to 20 min., until golden; cool. Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated candy bar, if desired. Cover and refrigerate overnight.
Since I started making this years ago, the size of the pudding mix has changed to 5.1 oz for the large size, so now I use 2 ½ cups of milk instead of the 3 cups called for above. It doesn't seem to make that much difference. For the strawberry variation, I used almonds instead of pecans and used 2 pkgs. of vanilla pudding. Drained, sweetened strawberries were placed between the cream cheese layer and the pudding layer. This is also very good with sliced fresh peaches in between the layers.
Chili-Cheese Casserole Bread
4 cups milk
2 cups buttermilk baking mix
1 tsp salt
2 cans (4 oz each) green chilies, drained, seeded, and chopped
1 lb Monterey Jack cheese, shredded (4 cups)
Preheat oven to 350º. Grease a 13x9x2-inch pan.
Beat eggs, milk, baking mix and salt in a large bowl until foamy.
Add the chilies and cheese to the milk mixture. Pour into the prepared pan.
Bake for 50 min. or until golden brown.
Makes 8 dinner or 15 appetizer servings.
Scented Heat Wrap
I think you may be shocked to hear how easy ... and inexpensive ... these are to make!!!! The ones you see at craft shows may be stuffed with other ingredients, but this is a quick, easy and inexpensive way to make them.
Just mix three cups of long-grain white rice with 1 cup of your herb of choice and 1 tablespoon of
essential oil. Blend well, then put in a big Ziploc bag and allow to "cure" for 2-4 weeks. This gives the rice a chance to absorb the scent of the essential oil and herbs. Then make a tube out of any soft fabric, fill it with as much of the rice mixture as you can, and sew the end shut.
To use, place the collar in the microwave for 1-2 minutes (you may heat it longer if you want it warmer, but heat it in 30-second intervals so it does not become overly hot).
If the scent fades from the collar, you can replace it by dropping 5-10 drops of essential oil onto the collar and allowing it to sit for a while before heating it; or you could open the tube, throw away the old mixture, and refill the collar with a fresh rice mixture.
Golden Milk Bath
4 cups of milk powder
1 cup of boiled water
1/2 cup of dried chamomile or 6 chamomile tea bags
Steep the chamomile in water for about twenty minutes. After twenty minutes strain off the liquid if you used the dried chamomile and then mix the strained or tea bag liquid with the
milk powder and then add it to your warm running bath water.
Homemade Gel Pack
3 parts water
1 part rubbing alcohol
Mix, then seal in a freezer bag, then encase in a second bag. Place in the freezer. The more alcohol you use, the softer the pack will be, making it gentler on injuries than an ice pack.
Von"s has blueberries on sale right now and I found this delicious cobbler to make use of them. Enjoy!!
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter or margarine
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream (optional)
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter or margarine melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
Winter Peach-a-Berry Cobbler: Prepare and bake cobbler as above, except substitute 3 cups drained canned peach slices for the fresh peaches, 1 cup frozen blueberries for the fresh blueberries, and 1/2 cup syrup from the canned peaches for the cold water.
Easy No-Knead Irish Soda Bread
4 C all-purpose flour
1 C. sugar
1 teas. baking soda
2 teas. baking power
1/2 teas. salt
1 pint sour cream
1 C. raisins
2 teas. caraway seeds
1. Preheat oven to 325 degrees F. Grease two 8x4-inch loaf pans.
2. Mix flour, sugar, baking soda and powder, and salt.
Add the eggs, sour cream, raisins and caraway; mix until just combined.
3. Divide dough between pans. Bake at 325 degrees F for one hour.
Turtle Sundae Dessert
Recipe By " Taste of Home" (flyer)1 pkg (18 oz) German chocolate cake mix
1 pkg (14 oz) caramel candy
1/2 cup evaporated milk
6 Tbsp. butter
1 cup pecans -- chopped
1 cup(6 oz) semisweet chocolate chipsMix the cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 13x9" baking pan. Bake at 350° for 18 min.
Meanwhile, in a saucepan over low heat, melt the caramels, milk and butter. Remove from the heat and add nuts. Pour over cake. Sprinkle with the chocolate chips. Pour the reserved batter over the top. Bake 20 - 25 min. more or until the cake springs back when lightly touched. Cool. Cut into squares.
If desired, top each square with a scoop of ice cream and a pecan half.
CRANBERRY PECAN PIE
Another Great Recipe From Karen Geller-Shinn
Fresh berries, not too sweet, enough flavor for small portions!
3 1/2 C cranberries, coarsely chopped (usually one bag)
1/2 C pecans, coarsely chopped
1 C sugar
1 1/2 tablespoons flour
1/2 C golden raisins
1/4 C orange juice
1/2 teaspoon gr. cinnamon
1 tablespoon unsalted butter, melted (I don't use it)
1 9" pie crust
1 1/3 C sour cream
1/2 teaspoon vanilla
3 tablespoons sugar
Method: Preheat oven to 400 degrees F.
Mix all filling ing. in a large bowl; fill crust, and bake 45 minutes.
Remove from oven for 30 minutes to cool leaving oven on.
Mix sour cream, sugar, and vanilla. Spread over top and return pie to oven
for 5 minutes to set.
Cool completely before serving.
Contributed by Karen Geller-Shinn
This is kind of a hybrid combination of fresh and cooked style salsas. Since I don't actually use a recipe, you can adjust this to your taste as you wish.
About a dozen good size tomatillos, washed
1 med onion quartered
1 Serrano chili pepper
1-2 minced garlic cloves
1 Cup chopped fresh tomatoes
Put the first two items together in a saucepan and cover with water; bring to a boil. Cook about 5 minutes, then in a blender or food processor, puree these ingredients. You can add a small amount of the cooking water if needed. I cut the pepper into a few chunks and puree it raw with these hot ingredients.
Add one or two minced garlic cloves, juice of one lime, 1/2 cup of cilantro leaves, and salt to taste. Add the fresh tomatoes.
6 slices bacon
½ lb. ground beef
½ cup onion, chopped
½ cup catsup
1 tsp. salt
¾ cup brown sugar, firmly packed
1 tsp. dry mustard
2 tsp. vinegar
1 can (16 oz) pork and beans
1 can (16 oz) kidney beans
1 can (16 oz) lima or butter beans
Cook bacon in a large skillet until crisp; remove to paper toweling to drain; crumble.
Cook beef in fat remaining in skillet until no pink remains. Add onion, sauté until just tender.
Combine beef, onion, catsup, salt, brown sugar, mustard and vinegar in a 3 quart baking dish.
Partially drain all the beans; add to baking dish, stirring gently to mix. Sprinkle with bacon.
Bake in a 350° oven for 40 min. Makes 8 servings.
This recipe can be adjusted just about any way you would like to experiment with and it still tastes good.
For last month’s dance, I doubled the recipe, using 2 cans baked beans, 1 extra-large can of kidney beans,
1 can of small white beans and 1 can of black beans. I have also used pintos and garbanzos.
Eileen's Famous Oatmeal Raisin Pecan Cookies
Yield: Makes about 3 dozen Cookies.
- 1 1/2 cup pre-sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup soft butter or margarine at room temperature
- 2/3 cup granulated sugar (Baker's Ultra Pure, Super Fine)
- 2/3 cup light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups rolled oats
- 2 cups raisins
- 1 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Spray baking sheets with nonstick vegetable spray.
Sift flour, baking powder, baking soda and salt together.
In large bowl, cream butter and sugars until light and fluffy.
Add vanilla and eggs, beat until well blended.
Gradually stir in flour mixture.
Stir in rolled oats, raisins and pecans.
Drop by tablespoon 2 inches apart onto baking sheets.
Bake at 350F for 15 to 18 minutes or until browned.
After 12 minutes, turn pan around and continue baking for 4 minutes.
Household TipsLadies: If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix-me-up".
Real Woman: If you over-salt a dish while you are cooking, that's too damn bad. Please recite with me, The Real Women's motto: "I made it and you will eat it and I don't care how bad it tastes."
Ladies: Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
Real Woman: Take a lime, mix it with tequila, chill and drink. You might still have the headache, but who cares?
Ladies: Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
Real Woman: Just suck the ice cream out of the bottom of the cone, for Pete's sake. You are probably lying on the couch, with your feet up, eating it anyway.
Ladies: To keep potatoes from budding, place an apple in the bag with the potatoes.
Real Woman: Buy boxed mashed potato mix and keep it in the pantry for up to a year.
Ladies: When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake.
Real Woman: Go to the bakery - they'll even decorate it for you.
Ladies: Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Real Woman: Sara Lee frozen pie directions do not include brushing egg whites over the crust, so I just don't do it.
Ladies: If you have a problem opening jars, try using latex dishwashing gloves. They give a non slip grip that makes opening jars easy.
Real Woman: Go ask the very cute neighbor guy to do it.
And finally the most important tip....
Ladies: Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
Real Woman: Leftover wine??
1 Pkg (10) Hot dog buns
1/4 lb. (1 stick) oleo
2T prepared Italian salad dressing
Parmesan Cheese, Sesame seeds, or Garlic powder
Cut each hot dog bun lengthwise into 6 strips. Lay on large cookie
brush with melted oleo combined with dressing. Bake one hour at 250
F. until crisp and golden.
This recipe came from my mom, Marian Billingham, who figured the calorie
count at 22.5 cal. per stick.--Karen Geller-Shinn
Sandi's Chili Challenge Winner
1-1/2 lb of pork roast
chopped in small pieces
1 lb of stew meat (lightly ground in food processor)
1 29 oz & smaller can of red kidney beans with liquid
1 small can of pinto beans with liquid
1 medium onion chopped
7 oz can of Ortega diced green chilies
3 stalks of celery chopped
1 15 oz can of tomato sauce
1 29 oz can of diced tomatoes
2 tsp of ground cumin
4-1/2 Tbs of chili powder (add more if you wish)
1-1/2 tsp of black pepper
2 tsp of salt
1 12 oz bottle of Heineken beer
1/2 cup of water (add any additional water to keep from sticking over 2
hours of cooking)
1. Brown meat and onion in dutch oven or large pot, using a little olive
oil and drain when meat is cooked.
2. Crumble beef as it cooks.
3. Combine all the rest of the ingredients, and bring to a boil, reduce
heat to a simmer. Cook for 2 hours, making sure to stir it every 15