Monday, December 8, 2008

Bread Pudding

Preheat oven to 350
  • 2 slightly beaten eggs
  • 2 1/4 cups milk
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups day old bread, cubed in 1 inch pieces
  • 1/2 cup brown sugar
  • 1/2 cup raisins
Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread cubes. Stir in brown sugar and raisins. Put into 8 X 1 3/4 inch round cake pan. Place pan in pan with water and put into oven. Cook for 45 minutes.

Friday, November 21, 2008

Zucchini bread

3 eggs
1 cup vegetable oil (or 1 cup of applesauce which is what I use)
2 cups white sugar
2 cups grates zucchini (I usually use about 2.5 or 3 cups)
2 tsp vanilla
3 cups flour
3 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts (optional, of course)

Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans. (Sometimes I sprinkle extra white sugar on the bottom of the pans which makes a nice sugary crust.)
In large bowl, beat eggs until light and frothy. Mix in oil (applesauce) and sugar. Stir in zucchini and vanilla. In a separate bowl combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Quick and Easy Chicken Noodle Soup

1 TBS butter
1/4 chopped onion
1 tsp minced garlic
1/2 cup sliced carrots
1/2 cup chopped celery
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound chopped, cooked chicken breast
1 1/2 cups egg noodles - cooked, drained
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste (kinda a lot)

In large pot over med heat, melt butter. Cook onion, garlic, carrots, and celery in butter until just tenter, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chocolate Chip Pumpkin Cookies

Preheat oven to 375
  • 1 cup pumpkin
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 heaping cup chocolate chips
  • 1 tsp vanilla
  • Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add in flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake for 10 to 12 minutes or until done.

California Pasta with Artichokes and Almond-Citrus Pesto

The hardest part of this recipe is zesting the citris/making the pesto. After that part though, the rest is a cinch, don't be scared of the recipe because it calls for leeks!

2 leeks
2 TBS plus 1/4 cup EVOO (Extra virgin olive oil)
1 10 oz b ox frozen quartered artichoke hearts, defrosted or 1 14 oz can quartered artichoke hearts, drained
Salt and Pepper
1 pound fettuccine
1 TBS orange zest (zest of 1 orange)
1 TBS lemon zest (zest of 1 lemon)
1 TBS lime zest (zest of 1 lime)
1 cup flat leaf (or not) parsley tops
3 TBS (small handful) slivered or blanched almonds, toasted (or not)
1 clove garlic, grated or finely chopped
1/3 cup (a rounded generous handful) grated parmigiano-reggiano cheese (parmigian cheese)
1/2 cup dry white wine (or just water)
Yields: 4 servings

Boil water and cook pasta.
Trim root ends and top green part of the leeks. Cut them in half lengthwise, then into 1/4 inch thick. Wash them vigorously, seperating the layers to free the grit in either a colander under cold water or in a large bowl of water. Drain and pat dry.
Heat 2 Tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, saute 5 minutes and season with salt and pepper.
Place zest, parsley, almonds, garlic and cheese in food processor (or blender) and season with Salt and Pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto paste.
Add wine (water) to the leeks and artichokes, and cook for a couple minutes. Stir in the pesto sauce and about a cup of water. Add cooked pasta to the skillet. Toss pasta with sauce evenly.

Chicken and Rice Quesadillas

  • flour tortillas
  • cheese
  • rice, plain or spanish rice
  • tomatoes, diced
  • salsa
  • sour cream
  • chicken, cut into strips
Cook chicken strips and rice per package instructions. Spray a pan with pam and place a flour tortilla on it. Put chicken strips, rice and cheese in it. Fold in half. Cook until cheese is melted and tortilla is slightly browned. Flip over 2/3 of the way through. Put on a plate and add in tomatoes, salsa and sour cream. Enjoy.

Mountain Man Dinner

  • Can of pineapple chunks, drained
  • Hot dogs
  • Bush's baked beans
Cut up a few hot dogs and fry them in a pot on the stove for a few minutes. You can also fry up the pineapple chunks if desired. Add in baked beans to pot and heat through.

Wednesday, November 19, 2008

Raisin Puff Cookies

Preheat oven to 350
  • 1 1/2 cups raisins
  • 1 cup water
  • 1 cup margarine or butter
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 eggs, well beaten
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 3 1/2 cups flour
Boil raisins and water in a large pan until water is gone. Stir in butter until melted. Cool. Add baking soda, vanila, eggs, sugar, salt and flour. Form into balls, roll in sugar and cinnamon.

Pecan Brittle

  • 1 cup butter
  • 1 cup sugar
  • 3 TBSP water
  • 1 TBSP corn syrup
  • 2 cups pecans, broken up

In a large skillet, heat all ingredients except pecans. Allow to boil rapidly until mixture turns to the color of a paper bag (stirring constantly). On a large cookie sheet, evenly spread out the pecans (have them touching and covering approximately 1/3 of cookie sheet). Pour cooked mixture over the pecans, then allow to cool. Cover with melted chocolate if desired. Cool. Break into pieces.

Hot Fudge

  • 1/2 cup sugar
  • 1/4 cup light cream
  • 1/2 cup corn syrup
  • 1 1/2 TBSP butter
  • 1/4 cup cocoa
  • pinch of salt
  • 1/2 tsp vanilla

Melt butter in saucepan and dissolve in sugar on medium heat, then add cocoa. Add the rest of the ingredients then bring to a boil on medium heat, stirring constantly. Let it boil for 2 minutes, continuing to stir, then remove from heat and let stand for a few minutes.

Almond Crunch

  • 1 pound butter
  • 2 cups sugar
  • 1/2 cup water
  • 1 cup raw almonds chopped, or other nuts

Cook either on the stove in a pot or in an electric frying pan. Stir. Bring to a boil and keep boiling to a hard ball stage. Color should change to a caramelized color. Once done pour onto a buttered cookie sheet. You can pour melted chocolate over the top if desired.

Old Fashioned Frog's Eye Salad

  • 1/2 cups sugar
  • 1 TBSP all purpose flour
  • 1/4 tsp salt
  • 1 can (20 oz) pineapple chunks; undrained
  • 1 can (8 oz) crushed pineapple; undrained
  • 1 egg, beaten
  • 2 tsp lemon juice
  • 1 1/3 cup (8 oz) acini pepe; uncooked (I like Ronzoni)
  • 2 cans (11 oz each) mandarin orange segments; drained
  • 3 1/2 cups (8 oz) cool whip, thawed
  • 3 cups mini marshmallows
  • 1/2 cup flaked coconut, optional
  • maraschino cherries, optional
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add pineapple, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries.

Almond Joys

  • 2 1/2 cups (7 oz) dry coconutBulleted List
  • 2/3 cup light corn syrup
  • whole shelled almonds
  • melted milk chocolate (mixed with a little crisco during melting)

In a medium saucepan heat cocnut and corn syrup until bubbly around edges, NOT brown. Cool and then shape into oblong spheres. Place an almond on top of spheres. Make sure coconut is shaped tightly around the almond before dipping in melted milk chocolate. Place on wax paper and allow to cool.

Oatmeal Cookies

Preheat oven to 350
Makes 14 dozen
  • 2 cups butter
  • 2 cups brown sugar
  • 2 cups white sugar
  • 2 tsp vanilla
  • 4 eggs
  • 3 cups flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 6 cups quick rolled oats
  • 1 1/2 cups chocolate chips, coconut, nuts or raisins

Cream butter and sugar. Add vanilla and eggs. Sift in a separate bowl flour, salt and baking soda then add to creamed mixture. Add in oats then chocolate chips, nuts etc. Bake 10-15 minutes.

Mashed Hot Dogs

Preheat oven to 350
  • Hot dogs
  • Mashed potatoes, instant or homemade
  • cheese
Cook potatoes per package directions. Make a cut lengthwise in the hot dogs (without cutting all the way through). Pile potatoes inside hot dog slit and sprinkle with cheese. Cook 10-20 minutes, or until hot dogs are done and cheese is melted.

Homemade Ice Cream

  • 1/2 pint sour cream
  • 4 cups sugar
  • 6 eggs
  • 1 TBSP vanilla
  • fresh or frozen fruit, mashed
  • 1/2 can evaporated milk
  • 1 qt half and half
In a large bowl blend 2 cups sugar into the sour cream using a fork or wire whisk. Add eggs, one at a time, and beat with fork after each addition. Add vanilla. In separate bowl combine mashed fruit with 2 cups sugar. Add fruit mixture to sour cream mixture. Stir very gently, but thoroughly, with a large spoon. Pour evaporated milk into the bottom of chilled freezer cannister. Whip evaporated milk with a wire whisk until frothy. Pour sour cream/fruit mixture on top of evaporated milk. Do not mix. Pour half and half on top of fruit mixture. Do not mix. Freeze ice cream according to your ice cream freezer directions.

Chocolate Chip Cookies

Preheat oven to 350
Makes about 6 dozen

  • 1 lb butter (2 cups)
  • 1 1/2 cups sugar
  • 1 1/2-2 cups brown sugar
  • 2 tsp vanilla
  • 4 cups chocolate chips
  • 3 eggs
  • 6 cups flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda

Beat sugar until smooth. Add butter and cream well. Add eggs and vanilla, and mix. Mix dry ingredients together in a separate bowl and then add to creamed mixture. Bake 8-10 minutes.

Lemon Thyme Wafers

Preheat oven to 350.
Line a baking sheet with a baking mat or parchment and spray lightly with nonstick cooking spray
  • 1/4 cup heavy cream
  • 4 strips lemon zest (1 1/2 inches)
  • 3 sprigs thyme, plus 2 TBSP picked thyme leaves, for sprinkling
  • 4 large egg whites
  • 1 cup superfine sugar
  • 1 cup all purpose flour, sifted
  • pinch of salt
  • 5 TBSP unsalted butter, melted and cooled
  • 1 tsp pure lemon extract

In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15-20 minutes. Pour cream through a sieve, and reserve. In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds. Pour batter into a medium pastry bag fitted with a # 11 round tip. Pipe silver dollar size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.

Pumpkin Log

Preheat oven to 350
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 TBSP lemon juice
  • 3/4 cup flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt

Beat eggs for 5 minutes with an electric beater. Slowly add in sugar while still beating. Fold in pumpkin and lemon juice. Mix the rest of the ingredients together in a separate bowl and fold into egg and pumpkin mixture. Pour the batter into a greased and floured jelly roll pan, lined with wax paper (grease the pan, line with wax paper, then grease and flour the wax paper, leaving tabs of wax paper coming out of either side to lift the cake when it's finished). Spread the batter evenly in the pan, as it will not even out itself while it's baking. Sprinkle batter with nuts if desired. Bake for 15 minutes. Immediately, turn cake out of pan onto a tea towel dusted with powdered sugar. Remove the wax paper and roll it up. When it's completely cool, unroll it and top with frosting.


  • 8 oz cream cheese, softened
  • 4 TBSP butter, softened
  • 1 tsp vanilla
  • 1 cup powdered sugar

Beat ingredients together. Spread on cake. Roll up again, without tea towel. Chill. Cut into slices with thread or dental floss and enjoy.

Rice Pudding

  • 2 cups water
  • 1 cup medium or short grain white rice
  • 1 cinnamon stick, broken into pieces
  • 1 can (12 fl oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup raisins
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs, slightly beaten
  • ground cinnamon
Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12-15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

Frosted Banana Bars

Preheat oven to 350
  • 1/2 cup margarine
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups mashed ripe bannaas
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • pinch of salt

Cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine flour, baking soda and salt in a separate bowl; add to creamed mixture and mix well. Pour into greased 15x10x1 baking pan. Bake for 20 minutes. Cool and frost.



  • 1/2 cup margarine
  • 1 package (8 oz) cream cheese
  • 4 cups powdered sugar
  • 2 tsp vanila

Cream butter and cream cheese in a bowl. Add powdered sugar and vanilla. Beat well and spread over cooled bars.

Candy Popcorn

  • 3-4 bags butter popcorn
  • 1 cube butter
  • 1 1/2 cups light corn syrup
  • 1 cup white sugar
  • 1 tsp vanilla

Microwave popcorn, remove extra kernals and put popcorn into large bowl. Bring butter, corn syrup, sugar and vanilla to a boil the boil for 1 1/2 minutes. Pour over popcorn slowly while mixing. Let cool on a cookie sheet covered with wax paper

Chocolate Popcorn

  • 1 lb chocolate (a little over 2 cups chocolate chips)
  • 3 bags buttered popcorn

Microwave popcorn and sift out kernels. Melt chocolate in 25 second intervals stirring in between. Pour melted chocolate over popcorn and cool completely. May also mix in mini marshmallows, m&m minis or other treats in popcorn while chocolate still hot. Pour onto wax paper on cookie sheet and let cool completely.

Tuesday, November 18, 2008

Caramel Popcorn

  • 1/2 to 1 cup butter
  • 2 cups golden brown sugar
  • 1/2 cup corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • optional 1 tsp vanilla
  • popcorn (approximately 5 qts or about 1/2 cup kernels) with uncooked kernels removed.
Combine butter, brown sugar, corn syrup and salt in a pot and bring to a boil while stirring. Boil for 3-4 minutes without stirring. Take off stove top and add baking soda and optional vanilla. Pour over warm popcorn (keep warm in 250 oven) and stir while pouring. Mix with hands if you'd like. Place on 1-2 large, shallow baking dishes that are oiled (or has a nonstick paper of some sort). Put in oven at 250 for 45 minutes stirring 3 times throughout. Cool and break into pieces. Store in a covered container.

If you prefer soft caramel popcorn, no need to bake.

Popper cooked or pan cooked popcorn is best but you can use 3 bags of microwave popcorn too.

Banana Chocolate Chip Bars

Preheat oven to 350
  • 1 cup soft butter
  • 4-6 mashed bananas
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 3 cups flour
  • chocolate chips

Mix all ingredients together except chocolate chips. Put in large jelly roll pan (cookie sheet) or two 9x13 pans. Sprinkle chocolate chips on top. Bake in oven for 2-3 minutes. Take out and swirl with knife then add more chocolate chips on top. Bake for 18-22 minutes.

Spanish Omlette

  • potatoes, washed, peeled and cubed
  • onions, thinly sliced
  • eggs, whisked

Put an equal amount of potatoes and onions in frying pan with hot oil. Make sure oil covers them. Fry until cooked thoroughly. Take out onions/potatoes and drain. Mix with whisked eggs and fry in pan. Serve very hot and fresh. Good with ketchup.

Mexican Stuffed Shells

  • 24 uncooked jumbo pasta shells
  • 1 lb lean ground beef
  • 1 cup salsa
  • 1 can (8 oz) tomato sauce
  • 1 cup canned corn
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • sour cream
  • salsa
  • olives
  • cheese
Cook shells according to package directions. Cook ground beef in skillet till done. Stir in salsa, tomato sauce, corn and beans. Spoon into pasta shells, reserving a small amount to put on bottom of 9x13 pan. Place shells in pan and sprinkle with cheese. Cover and bake at 350 for 40 minutes. Add desired toppings.

Crock Pot Italian Chicken

  • 4-6 boneless chicken breasts, whole or cubed
  • 1/4 (1/2 cube) cup butter
  • 1-2 packets good seasons italian dressing mix
  • 2 cans cream of chicken or cream of mushroom soup
  • 8 oz (1 pack) softened cream cheese
Add chicken, dressing mix, and butter to crock pot. Cook on high for 3 hours or 5-6 hours on low (or until chicken is tender and breaks apart easily). Remove chicken. Add soup and cream cheese to pot and whisk until smooth. If sauce is too thick, add a little milk. Return chicken to pot and cook until heated (about 30 minutes). Serve over rice.

**I add all ingredients at the beginning except of the milk which I add at the end.
**I cook for less time than suggested, like 4 hours on low.

Monday, November 17, 2008

Gravy (Bill's)

  • Juice of roast or beef cube bouillon
  • 1 to 3 cups water
  • 1/2-1 cup cornstarch (mix with small amount of water)
  • 1/2-1 cup flour (mix with small amount of water)
  • salt
  • pepper

Boil roast juice and water. While continuing to boil, add cornstarch and flour. Simmer 30 minutes.

Babushka Sandwich

Monkey Bread

  • 1 1/2 cups milk
  • 2 TBSP shortening
  • 4 TBSP sugar
  • 1 tsp salt
  • 1 egg
  • 2 TBSP yeast
  • 4 cups flour
Scald milk and add shortening. Cool to lukewarm. Add sugar, salt, egg, yeast and flour and beat and stir by hand. Raise once. Divide dough into 10-12 balls. Roll each ball out into a 4-5 inch circle.
  • 1 lb hamburger
  • onion
  • green pepper
  • chili powder
  • 1/4 cup canned milk
  • 1 beaten egg
Brown hamburger with above ingredients. Place filling on a monkey bread circle and add ketchup and grated cheese. Fold over and pinch edge of dough together. Place on greased baking sheet with sealed edge down. Raise 30 minutes. Bake 350 for 15-20 minutes. Brush with melted butter.

Chili's Fajitas for 2

  • 1/4 cup fresh lime juice
  • 1/3 cup water
  • 2 TBSP vegetable oil
  • 1 garlic clove, pressed
  • 3 tsp vinegar
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp pepper
  • dash onion powder
  • 2 boneless skinless chicken breast or top sirloin
Combine above ingredients and put in fridge over night. Then grill or cook on stove.
Combine the following and cook until peppers and onions are tender crisp
  • 1 TBSP vegetable oil
  • 1 tsp soy sauce
  • 2 TBSP water
  • 1/2 tsp lime juice
  • dash pepper
  • dash salt
Serve meat, onions and peppers in a warm flour tortilla with sour cream

Sweet Rolls (Lenora Parkinson)

Preheat oven to 350

  • 1 1/8 cups warm water
  • 3 1/2 TBSP yeast
  • 1/2 lb butter
  • 2 cups hot water
  • 1 1/4 cups sugar
  • 8 eggs, well beaten
  • 11 cups flour
  • 1 TBSP salt

Sprinkle yeast over warm water and set aside. Combine sugar, butter and hot water in pan and stir until butter is melted. Mix until it cools down a little. Add eggs and 2 cups flour. Mix well. Add dissolved yeast. Add remaining flour and salt and stir until dough comes away from side of mixing bowl. Bake.

Sweet Roll Icing - Mix together 1 1/2 cups very soft, not melted, butter, 16 cups powdered sugar, 2 cups whipping cream, not whipped, 1/2 cup milk and 1 1/2 TBSP vanilla.

Caramel Nut Topping - Melt 1 lb butter in pan. Add 2 1/2 cups brown sugar, 2 TBSP cinnamon and 2 1/2 cups nuts, mixing until nuts have cooked for one minute.

Orange Rolls

Yield 2 dozen rolls
  • 2 TBSP yeast
  • 1/4 cup warm water
  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1 cup hot water
  • 3 well beaten eggs
  • 2 tsps salt
  • 4 to 4 1/2 cups flour

Sprinkle yeast over warm water and set aside. Combine sugar, margarine and salt with hot water and stir until margarine is melted. Add beaten eggs and 1 cup flour, mix well. Stir in dissolved yeast thoroughly. Add remaining flour and stir until well mixed. Cover and refrigerate overnight.

Turn dough onto floured board. Divide into two portions. Roll each portion into rectangle 1/4 inch thick and spread with half of orange filling (see below). Roll up as for jelly roll. Cut into 1 inch slices and place into buttered muffin tins. Allow to rise 3 to 4 hours. Bake at 375 for 10-12 minutes or until done. Remove from oven and while still hot pour orange glaze (see below) over top.

Orange Filling - cream together 1/3 cup sugar, 1/2 cup margarine and grated rind of 1 orange

Orange Glaze - combine juice of f1 orange and 1 lb box powdered sugar and blend together until smooth.

Chewy Bread Sticks

Preheat oven to 400

  • 1 1/2 cups warm water
  • 1 TBSP dry yeast
  • 1 TBSP malted milk powder, natural flavor
  • 1 TBSP honey
  • 1 tsp salt
  • 4-4 1/2 cups flour

Soften yeast in water for a few minutes. Mix ingredients together. Let rest for 5-10 minutes. Take dough out of bowl and knead once on counter or pastry cloth. Divide in half. Divide again, and then divide each piece into three sections (12 breadsticks). Form into shape, dip in or brush with melted butter. Roll in or shake on parmesan cheese. Place on cookie sheet. Lightly shake salad supreme on top of each breadstick. Let rise for 20 minutes. Bake for 15 minutes.

Sour Cream Pound Cake

Preheat oven to 325
Butter and flour two 10 inch tube pans

  • 1 cup butter at room temperature
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 TBSP vanilla
  • 1 cup sour cream
In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined. With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with rubber spatula. Tap pan on counter to let batter settle. Bake until tooth pick inserted in center comes out clean and cake is golden brown, 60-70 minutes (I do 60). Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan, then invert on to cooling rack, and cool completely.

Corn Bread

Preheat oven to 350
Greased 9x9 pan

  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1/2 cup yellow corn meal
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 3 TBSP butter, melted
  • 1/3 cup oil

Mix flour, sugar, corn meal, baking powder and salt together. Add in milk, eggs, butter and oil. Pour into pan and cook 18-20 minutes.

Friday, November 14, 2008

Lindsay's Lasagna

Preheat oven to 350

1 1/2 lbs ground beef
48 oz spagetti sauce
1 package lasagna noodles
8 oz sour cream
8 oz cottage cheese
1 egg
1 1/2 lbs monterey jack cheese (about 6 cups)

Precook lasagna noodles. Brown beef and add spaghetti sauce. Mix together sour cream, cottage cheese and egg. Grate cheese. Layer meat, then noddles, sour cream mixture, then cheese; repeat 2 more times. Bake for 30 minutes or as long as the noodles you are using say to bake.

Thursday, November 13, 2008

Uncooked Banana Pudding

  • 8 oz sour cream
  • 8 oz frozen whipped topping, thawed
  • 1 (5 oz) package instant vanilla pudding mix
  • 2 cups whole milk
  • 1 (16 oz) package vanilla wafer cookies
  • 4 banans, peeled and sliced

In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Hawaiian Haystacks

  • 2 cans cream of chicken soup
  • 1/2 cup chicken broth
  • 3 cups cooked, chopped chicken
  • 1 cup sour cream
  • 1 cup milk
  • 1 can chow mein noodles
  • 3 medium tomatoes, diced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped green onion
  • 1 can crushed pineapple
  • 1 cup grated cheddar cheese
  • 4 cups cooked rice
  • 1/2 cup slivered almonds
  • 1/2 cup coconut
  • 1 cup chopped celery
Combine soup, chicken broth, chicken, sour cream, and milk in medium saucepan to make sauce. Stir to blend. Simmer about 8-10 minutes, until heated through. Serve sauce over rice and top with whatever toppings you like.

Taco Salad

  • tortilla chips
  • 1-2 avocados
  • 2 tomatoes
  • 1 small head lettuce
  • 1 cup jack or cheddar cheese
  • 1 can kidney beans
  • 1 lb hamburger
  • 1 packet taco seasoning, optional
Cook hamburger and add taco seasoning per packet instructions. Mix all ingredients in large bowl.


  • 1 1/2 cups salsa mixed with mayo. Mix as much mayo in as you want for taste.

Cranberry Pear Salad

  • 1 large romaine lettuce, chopped or a bag of pre-chopped romaine lettuce
  • 1/2 cup craisins
  • 1 pear, cubed
  • 1 apple, cubed
  • 1 cup shredded swiss cheese
  • 1 cup cashews, slightly broken

Mix salad together and pour dressing over the top as needed

Salad Dressing Ingredients

  • 1/2 cup sugar
  • 2 tsp chopped onion or dehydrated onion
  • 1/2 tsp salt
  • 1 TBSP poppy seeds
  • 1/3 cup lemon juice
  • 1 TBSP dijon mustard
  • 2/3 cup olive oil

Mix and Chill.

Life Fruit Dip


  • 2 eggs, beaten
  • 1/3 cup sugar
  • 2 TBSP cornstarch
  • 1 (6 oz) can undiluted limeade or lemonade frozen concentrate
  • 2-3 drops green food coloring
  • 1 cup whipped cream or 1 cup non-dairy whipped topping, thawed

In top of double boiler, combine beaten eggs, sugar, cornstarch and limeade. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen or kept in refrigerator 1-2 weeks.

Potato Soup

  • 1 leek, chopped
  • 2 medium onions
  • 1/4-1/2 cup butter
  • 10 potatoes, peeled and thinly sliced
  • 8 cups chicken or beef broth or water
  • 1 TBSP salt
  • 4 cups milk
  • 4 cups cream
Cook leek and onions in butter until tender, not brown. Add potatoes, broth and salt and cook until potatoes are tender. Add milk and cream. Mix in blender in batches and heat thoroughly.

Tortellini Soup

  • 2 cups reduced fat or lean italian turkey sausage, crumbled
  • 1/2 cup finely diced onion
  • 1/4 cup red wine
  • 1/2 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1 can (15 oz) no salt added diced tomatoes with juice
  • 3 cans (14.5 oz each) fat free reduced-sodium chicken broth
  • 2 1/2 cups uncooked three cheese tortellini
  • 1/2 tsp ground black pepper
Coat a large soup pot with cooking spray. Add sausage and onion and cook over medium high heat for 7 minutes or until sausage begins to brown. Add wine to deglaze pan. Cook for 2 minutes or until wine is almost completely evaporated. Add basil and oregano and cook for 1 more minute. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Add tortellini and pepper. Cook for another 10 minutes.

Tavia's White Chicken Chili

  • 1 lb chicken, canned or fresh (shredded, cooked or cubed)
  • 1 medium onion, chopped (steam in water until translucent)
  • 1 (16 oz) can chicken broth
  • 1 (16 oz) can cream of chicken soup
  • 1 small can chopped green chilies
  • 1 cup water or more, depending on consistency
  • 1 can (11 oz) green giant brand mexi-corn
  • 2 (16 oz) cans of great northern beans
  • 1 1/2 tsp garlic powder or fresh garlic
  • 1/2-1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • ------------------------
  • 1/2 cup whipping cream or evaporated milk
  • 1 cup sour cream (you can also use the entire can of evap. milk and omit sour cream)
  • cheese
  • tortilla chips
Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

Also tastes great dairy free (no cream of chicken soup, evaporated milk, sour cream and cheese)

Popeye Pancakes

Preheat oven to 400
Oil 9x13 pan

  • 1 cup flour
  • 1 cup milk
  • 6 eggs
  • dash of salt (aprox 1/2 tsp)
  • 4-6 TBSP butter (melted)
  • applesauce and powdered sugar (optional)
Heat butter in pan in oven. While butter is melting, blend eggs in a blender, then add flour, milk, and salt and blend agin. Pour into buttered pan and bake for 15-20 minutes. Serve with applesauce and powdered sugar if desired.

Steiner Wheat Buttermilk Pecan Pancakes

  • 1 cup whole wheat flour
  • 1 TBSP sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 TBSP oil

Combine flour, sugar, baking powder, baking soda and salt. Combine separately buttermilk, egg and oil. Mix wet and dry ingredients together. Add water as needed, up to 1/2 cup. Pour onto griddle to make silver dollar pancakes, sprinkle the middle with chopped pecans.

Flour Tortillas

  • 4 cups flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 5 TBSP lard
  • 2 cups hot water

Mix flour, salt and baking powder. Add lard and cut into dry ingredients. Add 2 cups hot water. Work well and knead until no longer sticky. Let set at least 1/2 hour before rolling out. When cooking, turn only 3 times.

Sparkle Drink

  • 1 raspberry package of kool aid
  • 1 lemon package of kool aid
  • 48 oz pineapple juice
  • 2 cups sugar
  • 2 liters sprite

Mix and enjoy.

Chris' Salsa

  • 2 28 oz cans whole tomatoes
  • 1 28 oz can tomato sauce
  • 1 bunch green onions
  • 1 bunch cilantro
  • 1-2 dried red peppers (optional)
  • jalapenos (optional)
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/2 tsp salt

Mix in blender until desired consistency.

Wednesday, November 12, 2008


  • 5 lbs of meat
  • 15 cups masa harina (5 lbs)
  • 1 1/2 lbs lard
  • 3 1/2 tsp baking powder
  • 3 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp pepper
  • 5 whole cloves
  • 1-2 cloves of garlic
  • 1/2 lb chili soaked in water
Mix all dry ingredients together. Add lard into dry ingredients. Add warm broth and mix well. Puree chili and water chili soaked in with small amount of dry masa harina to form a past. Shred meat and add pureed chili. Steam tamales for aproximately one hour or until done.

Fresh Pesto Pasta

Preheat oven to 350

  • 1/2 cup pine nuts
  • 4 cups lightly packed fresh basil leaves (2 ounces)
  • 1/2 cup grated parmesan cheese
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/3 cup extra-virgin olive oil (more or less)
  • cooked pasta
Spread nuts on rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8-10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube;process until smooth. Makes 1 cup. Combine with pasta.

Basil Butter


  • 1 cup butter

  • 1/2 cup finely chopped fresh basil

  • salt

  • pepper

Combine room temperature butter and basil. Season generously with salt and pepper. Stir until well combined. Transfer to a piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter;twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise. To store refrigerated, wrap in wax paper up to 1 week. To freeze, transfer cylinder, wrapped in wax paper, to a ziplock bag and freeze up to three months.

Gulliver's Corn


  • 1 lb frozen corn
  • 12 oz cream (not whipped)
  • 1 1/2 TBSP butter
  • 2 TBSP sugar
  • 1 1/2 TBSP flour
  • 1/2-1 tsp salt
  • 1/2 tsp accent
  • 1-3 TBSP parmesan cheese, if desired

Combine corn and cream and bring to a boil, simmer 2-3 minutes until tender. Drain and save cream from corn. Make a paste with butter, flour and about 1/2 cup of the cream. Blend the paste into the remaining cream. Heat and simmer for 5 minutes. Add salt, accent, sugar and corn. Bring to a boil SLOWLY. Remove from heat. Add parmesan cheese right before serving.


Preheat oven to 250

  • 4 egg whites
  • 1 cup sugar
  • 2 tsp white vinegar or lemon juice
  • 1 tsp cream of tarter
  • 1 TBSP vanilla
  • 1 TBSP cornstarch
  • whipping cream
  • fruit- strwberries, kiwi, bananas
Place wax paper on cookie sheet (or just grease a cookie sheet) and dust it with powdered sugar and cornstarch. Beat egg whites until stiff, then slowly add the sugar, beating until stiffer. Fold in corn starch, cream of tarter, vinegar, and vanilla. Pile high on cookie sheet and 7-8 inches across. Bake for 1 hour. OR, cook in several circles and cook 30-45 minutes. Do not allow to color on top. Cool, then spread with whipped cream and fruit. Leave door open after cooking until pavlova cools.

Baked Custard

Preheat oven to 350

  • 2 cups milk
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

Beat eggs until blended, add sugar, salt, vanilla and cinnamon. Mix thoroughly. Add milk gradually stirring constantly. Pour into buttered pyrex/casserole dish and cook 30-40 minutes until inserted knife comes out clean.

Enchiladas (my own made up recipe)

  • 1 lb ground beef or shredded pork/beef (I sometimes buy the already cooked shredded pork or beef at Costco and use green sauce instead of red, and omit the spaghetti sauce and ketchup)
  • cheese
  • enchilada sauce 28 oz can - I like Old El Paso Red Sauce for ground beef
  • ketchup
  • spaghetti sauce
  • sour cream
  • 8-12 flour tortillas (mission medium size fit in an 8X8 best but mission large burrito size also work)

Cook ground beef. Add in enough spaghetti sauce to moisten beef then add a few TBSP ketchup to taste. Place tortilla on a plate and spread enchilada sauce on both sides. Then place sour cream followed by ground beef and cheese in the middle. Roll up and place in either two 8x8 pans or one 13x 9 pan. Continue to make enchiladas until all the meet sauce is used up. Then put sour cream and cheese across the top of the rolled up enchiladas in the pans. Cook for 15-25 minutes in the oven on 350.

Cream Sauce Pasta

  • 1 pint heavy cream
  • salt
  • pepper
  • parmesan cheese
  • ham or chicken
  • pasta

Heat cream, salt and pepper in pan on medium stirring constantly until mixture thickens and turns off white. Take off burner and add parmesan cheese. Pour above sauce over cooked pasta and add in cooked chicken or ham.

Cinnamon Roll Frosting

Ingredients (enough for 2-4 cream cheese braids)
  • 2 cups powdered sugar
  • 1/4 cup softened butter
  • 1/2 tsp vanilla
  • 2 TBSP water

Easy Bread Recipe

Preheat oven to 350

  • 10 1/2 cups white bread flour
  • 1/2 cup sugar or 1/3 cup honey
  • 1 TBSP salt
  • 3 TBSP rounded saf-instant yeast
  • 3 TBSP liquid lecithin (approximate, do not measure) or 4 TBSP oil
  • 4 cups hot water
Mix dry ingredients. Add the rest of the ingredients and mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Once consistency is reached, mix for 5 minutes. Do not add more water or flour after this time. Spray counter and pans (4) with pam. Shape loaves and cover with a dish towel. Raise 25 minutes then bake for 25 minutes. Makes 4 loaves.

Unraised loaves can be frozen for later use.

May use whole wheat flour instead of white flour. Just add one cup of applesauce as PART of the hot tap water. mix for 10 minutes.
May also use dough for rolls (16-24 rolls), bread sticks, or cream cheese braids.
Pizza crust(makes 4): do not raise dough and cook for 18-20 minutes at 400 or 450.



Robust and aromatic.
Prep: pull leaves from stems and wash and dry well. Use leaves whole or chopped.
To use: top pizza with whole leaves, sprinkle on tomato soup, add to sandwiches or salads.


A delicate onion flavor with a hint of garlic.
Prep: rinse then snip with kitchen scissors or a sharp knife.
To use: add to beaten eggs. Stir in sour cream for potatoes, spread on fish before broiling or add to salads.


A unique earthy flavor commonly used in Mexican cuisine
Prep: wash and chop leaves and stems
To use: add to salsas, make pestos, great on tacos and in salads.


Peppermint and spearmint are the most popular varieties. Sprigs are a lovely garnish.
Prep: wash and pull leaves from stems and use whole or finely chopped
To use: add a few sprigs when cooking green peas, stir in fruit salads, add to lemonade


Similar to marjoram but more robust and aromatic. Use sparingly or it will dominate other flavors.
Prep: rinse then remove stems from leaves and chop
To use: sprinkle on tomato halves and broil, add to pot roasts, add to meatballs, add to salad dressings or pasta sauces.


Strong and distinctive. The leaves have a piney flavor.
Prep: rinse and remove the leaves by running two fingers down the stem from top to bottom. Chop leaves.
To use: toss with oiled potatoes before roasting, stir in biscuit dough, add to lamb dishes or use as dipping oil.


Aromatic so a little goes a long way.
Prep: chop leaves or cut in shreds unless whole are called for. The flowers can be added to salads.
To use: add a leaf to french onion soup, tuck leaves under poultry skin before cooking, add to stews or stuffings.


The intense flavor develops as it cooks. Just a pinch is all that is needed.
Prep: remove tiny leaves from stem by running fingers from top to bottom. Chop or use whole.
To use: simmer in stews, add to meatloaf, sprinkle leaves on fish or poultry before broiling, use in sauces.

Chicken Bowtie Pasta

Preheat Oven to 350
Cook time 45-60 minutes

  • 8 oz cream cheese (room temperature)
  • 1 can cream of mushroom soup (medium or large can)
  • 1 can cream of chicken soup (medium or large can)
  • 1 pkg italian seasoning
  • 4-6 chicken breasts or tenders (uncooked)
  • Bowtie pasta (aprox. 500g or 17.6 oz) or 1-2 lbs cooked
Mix all ingredients except chicken and pasta in a bowl and place to the side. Cut chicken into small chunks and place in a 9x13 pan. Pour above mixture over chicken and bake for 45-60 minutes. Once mixture is done cooking, mix in cooked bowtie pasta.
You can also precook the chicken or use chicken from a precooked rotisserie and mix it into the cream sauce and then heat in the oven until hot. Then mix in the pasta as mentioned above. You can also use a crock pot.