1 gallon apple juice or cider
1/2 gallon cranberry juice (can use orange juice)
4 whole cinnamon sticks
4-5 whole cloves
1 t allspice
1 C brown sugar
Heat and serve.
December 19, 2010
Monday, December 27, 2010
Festive Pineapple Cranberry Salad
1 20 oz can crushed pineapple, undrained
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
Chunky Salsa
2 cans corn
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
Fresh Salsa #2
3 T finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
Fresh Salsa
5 tomatoes, peeled, seede, finely chopped
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
Cherry Jam
4 C bing cherries (chopped or blended)
3 C sugar OR 1 1/2 c Splenda (for sugar-free jam)
1 C water
1 pkg pectin
1 pkg unsweetened cherry Kool-aid powder
Mix all ingredients together and bring to a boil. Boil for 5 minutest stirring constantly, (longer for thicker jam.) Bottle, (with lid & rim,) and turn upside down to seal. (No need to process.)
August 22, 2010
3 C sugar OR 1 1/2 c Splenda (for sugar-free jam)
1 C water
1 pkg pectin
1 pkg unsweetened cherry Kool-aid powder
Mix all ingredients together and bring to a boil. Boil for 5 minutest stirring constantly, (longer for thicker jam.) Bottle, (with lid & rim,) and turn upside down to seal. (No need to process.)
August 22, 2010
Frozen Fruit Bites
12 vanilla wafer cookies
1/2 c vanilla yogurt
1/2 c cream cheese, softened
1 t lemon juice
1 t honey
Sliced kiwi, strawberries, or whole blueberries
Place liners in a mini-cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.
In a medium size bowl, whisk together the yogurt, cream cheese, lemon juice and honey until smooth.
Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.
Cover the pan with plastic wrap, then place it in the freezer until fruit bites are firm, about 1 to 1 1/2 hours.
Remove the tray from the freezer about 15-25 minutest before serving.
Sept 19, 2010
1/2 c vanilla yogurt
1/2 c cream cheese, softened
1 t lemon juice
1 t honey
Sliced kiwi, strawberries, or whole blueberries
Place liners in a mini-cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.
In a medium size bowl, whisk together the yogurt, cream cheese, lemon juice and honey until smooth.
Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.
Cover the pan with plastic wrap, then place it in the freezer until fruit bites are firm, about 1 to 1 1/2 hours.
Remove the tray from the freezer about 15-25 minutest before serving.
Sept 19, 2010
BBQ Chicken Kabobs
1 lb skinless, boneless chicken breasts
1 large green bell pepper
1 large red bell bepper
1 large yellow onion
1 large pkg mushrooms
2 cups diced fresh pineapple
Cube chicken into bite size pieces. Cube green and red peppers and yellow onion into bite size pieces. Leave mushrooms whole.
Sauce:
1 c ketchup
1/2 c mustard
2 T steak sauce
1/4 c bottled hot pepper sauce
1/4 c pineapple juice
1/2 c sugar
Mix together sauce ingredients in a sauce pan over medium heat. Cook on low heat for 10 minutes. Divide into two containers. Use one container of sauce to baste kabobs before and during cooking on grill. Use other container to drizzle sauce ofer kabobs prior to serving.
Spear chicken, veges and pineapple onto skewers, alternating pieces to give a variety on each. Coat each kabob with sauce and cook over medium hot grill about 10-15 minutes or until vegetables are softened and chicken is done. Serves 4-6.
August 8, 2010
1 large green bell pepper
1 large red bell bepper
1 large yellow onion
1 large pkg mushrooms
2 cups diced fresh pineapple
Cube chicken into bite size pieces. Cube green and red peppers and yellow onion into bite size pieces. Leave mushrooms whole.
Sauce:
1 c ketchup
1/2 c mustard
2 T steak sauce
1/4 c bottled hot pepper sauce
1/4 c pineapple juice
1/2 c sugar
Mix together sauce ingredients in a sauce pan over medium heat. Cook on low heat for 10 minutes. Divide into two containers. Use one container of sauce to baste kabobs before and during cooking on grill. Use other container to drizzle sauce ofer kabobs prior to serving.
Spear chicken, veges and pineapple onto skewers, alternating pieces to give a variety on each. Coat each kabob with sauce and cook over medium hot grill about 10-15 minutes or until vegetables are softened and chicken is done. Serves 4-6.
August 8, 2010
Shish Kabobs
1 lb top sirloin
1 red pepper
1 whole mushrooms
1/2 sweet onion
Marinade:
3/4 c Catalina dressing
3/4 c zesty Italian dressing
Cut meat and all vegetables, except mushrooms, into 2 inch chunks. Place into a zip-lock bag, add dressing and mix well. Marinate for 4 hours to overnight.
Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.
Serves 4.
August 8, 2010
1 red pepper
1 whole mushrooms
1/2 sweet onion
Marinade:
3/4 c Catalina dressing
3/4 c zesty Italian dressing
Cut meat and all vegetables, except mushrooms, into 2 inch chunks. Place into a zip-lock bag, add dressing and mix well. Marinate for 4 hours to overnight.
Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.
Serves 4.
August 8, 2010
Tuesday, September 7, 2010
Carol Richardson’s Excellent Fruit Salad/Dessert
· 1 Qt Buttermilk
· 1 (6 oz) package of instant vanilla pudding mix
· 1 (12 or 16 oz) tub of cool whip (either size works, use more or less depending on how many you’re serving!)
· 3 cups of frozen fruit (easiest is Costco’s frozen triple berry mix – blueberries, strawberries and …some other kind of berry, but any small frozen fruit will work)
Pour the buttermilk into a large bowl. Add pudding mix and whisk or blend until thick. Add cool whip and more gently blend it in. About ½ hour before serving, fold in frozen fruit.
Keep refrigerated. You can use the buttermilk/pudding/cool whip part of this recipe as a fruit dip and serve fresh fruit separately. Before you add in the fruit, the pudding part can last for a few days and be tasty. After you add the fruit, the salad will need to be eaten within a day or so. It doesn’t save very well. You can make this salad early waiting to fold in the fruit until you’re ready to serve.
From Salad Night Enrichment July 2010
(Lynn Pack)
· 1 (6 oz) package of instant vanilla pudding mix
· 1 (12 or 16 oz) tub of cool whip (either size works, use more or less depending on how many you’re serving!)
· 3 cups of frozen fruit (easiest is Costco’s frozen triple berry mix – blueberries, strawberries and …some other kind of berry, but any small frozen fruit will work)
Pour the buttermilk into a large bowl. Add pudding mix and whisk or blend until thick. Add cool whip and more gently blend it in. About ½ hour before serving, fold in frozen fruit.
Keep refrigerated. You can use the buttermilk/pudding/cool whip part of this recipe as a fruit dip and serve fresh fruit separately. Before you add in the fruit, the pudding part can last for a few days and be tasty. After you add the fruit, the salad will need to be eaten within a day or so. It doesn’t save very well. You can make this salad early waiting to fold in the fruit until you’re ready to serve.
From Salad Night Enrichment July 2010
(Lynn Pack)
Jody's Pasta Salad
- Tri-color pasta: cook until done (a little firm)
- Cucumbers, Tomatoes, Broccoli, Purple Onion, Green or Red Pepper, ham and cheese: cut all into cubes
- 1 Large bottle of Zesty Italian Dressing: (depending on the size of salad - I use the entire bottle because the pasta soaks it up,* this is the secret to moist Pasta salad) Add shredded Parmesan Cheese. Toss all items together and serve.
*It tastes really good the second day.
From Salad Night Enrichment July 2010(Jody Zabriskie)
Chicken Won Ton Salad
· 2-3 Chicken breasts
· 1 to 1 ½ heads of lettuce
· 2-3 green onions
· ¼ cup slivered almonds
· Fried won ton strips
Dressing:
· 2 Tbsp sugar
· 3 Tbsp rice vinegar
· 3Tbsp soy sauce
· ¼ cup vegetable oil
· Dash garlic salt
Chop lettuce and green onions. Add shredded chicken breasts and almonds and toss. Mix dressing in a separate bowl. Toss dressing and won tons with salad just before serving.
From Salad Night Enrichment July 2010
(Jenny Hansen)
· 1 to 1 ½ heads of lettuce
· 2-3 green onions
· ¼ cup slivered almonds
· Fried won ton strips
Dressing:
· 2 Tbsp sugar
· 3 Tbsp rice vinegar
· 3Tbsp soy sauce
· ¼ cup vegetable oil
· Dash garlic salt
Chop lettuce and green onions. Add shredded chicken breasts and almonds and toss. Mix dressing in a separate bowl. Toss dressing and won tons with salad just before serving.
From Salad Night Enrichment July 2010
(Jenny Hansen)
Super Easy & Delicious Chinese Chicken Salad
Chinese Chicken Salad Kit (from Costco)
2-3 Heads Romaine Lettuce (chopped
2 small cans Mandarin Oranges (drained)
½ cup chopped Green Onions
½ cup chopped Red Pepper
Mix all ingredients in a large salad bowl. Toss with dressing just before serving
From Salad Night Enrichment July 2010
Margot Gardiner)
2-3 Heads Romaine Lettuce (chopped
2 small cans Mandarin Oranges (drained)
½ cup chopped Green Onions
½ cup chopped Red Pepper
Mix all ingredients in a large salad bowl. Toss with dressing just before serving
From Salad Night Enrichment July 2010
Margot Gardiner)
Calico Corn Salad
· 32 oz. package frozen corn, thawed
· 4 small zucchini, diced
· 1 large sweet red pepper, diced
· 2 cans (4 oz. each) chopped green chilies, drained
· 1 med onion, finely chopped
· 2/3 C. olive or vegetable oil
· ¼ C. fresh lime juice
· 2 T. cider vinegar
· 2 to 2-1/2 t. ground cumin
· 1-1/2 t. salt
· 1 t. pepper
· ½ t. garlic salt
In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a blender, or a jar with tight-fitting lid, combine remaining ingredients; blend or shake well. Pour over the salad and stir gently.
Chill several hours or overnight. Serves 8-10.
From Salad Night Enrichment 2010
(Kimberlie Paulson)
Sarah's Salad
· 1 head iceberg lettuce
· 3 strips bacon
· 1/2 of 10 oz. pkg. frozen peas
· 1/4 tsp. sugar
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/2 cup shredded swiss cheese
· 2/3 c. green onion, chopped
· 1/4 . mayo
· 1/4 c. salad dressing (any kind of white dressing)
Wash, drain, and dry lettuce. Cut up bacon in small pieces, saute' it and drain it. Pour hot water over the frozen peas then sprinkle them with spices. Layer half the lettuce, bacon, peas, cheese, and dressing, then repeat.
From Salad Night Enrichment July 2010
(Cheryl Wilde)
· 3 strips bacon
· 1/2 of 10 oz. pkg. frozen peas
· 1/4 tsp. sugar
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 1/2 cup shredded swiss cheese
· 2/3 c. green onion, chopped
· 1/4 . mayo
· 1/4 c. salad dressing (any kind of white dressing)
Wash, drain, and dry lettuce. Cut up bacon in small pieces, saute' it and drain it. Pour hot water over the frozen peas then sprinkle them with spices. Layer half the lettuce, bacon, peas, cheese, and dressing, then repeat.
From Salad Night Enrichment July 2010
(Cheryl Wilde)
Spinach/Pea Salad
· 1 pkg baby spinach (may substitute any preferred lettuce)
· 1 red pepper, chopped
· 2 carrots, peeled and grated
· 1 small red onion, thinly sliced
· 1 10 oz. frozen peas
· 1 cup mayo (lowfat)
· ½ cup sour cream
· 3 TBSP lemon juice
· ½ tsp salt and pepper
· 2 tsp sugar
· ½ cup finely grated parmesan/ cheddar/ blue cheese
· 4 sliced bacon cooked & chopped or ½ cup roasted cashews (Optional)
Place lettuce in bowl or 9X13 dish. Layer bell pepper, onions, carrots and then peas. Mix dressings and cover last layer. Cheese can be mixed in dressing or sprinkled on top. Refrigerate 30 minutes or up to 24 hours. Add bacon or nuts just before serving.
From Salad Night Enrichment July 2010
(Sasha Lyon)
· 1 red pepper, chopped
· 2 carrots, peeled and grated
· 1 small red onion, thinly sliced
· 1 10 oz. frozen peas
· 1 cup mayo (lowfat)
· ½ cup sour cream
· 3 TBSP lemon juice
· ½ tsp salt and pepper
· 2 tsp sugar
· ½ cup finely grated parmesan/ cheddar/ blue cheese
· 4 sliced bacon cooked & chopped or ½ cup roasted cashews (Optional)
Place lettuce in bowl or 9X13 dish. Layer bell pepper, onions, carrots and then peas. Mix dressings and cover last layer. Cheese can be mixed in dressing or sprinkled on top. Refrigerate 30 minutes or up to 24 hours. Add bacon or nuts just before serving.
From Salad Night Enrichment July 2010
(Sasha Lyon)
Summer Supreme Salad
· 1 small pkg cook n serve vanilla pudding
· 1 small pkg cook n serve tapioca pudding
· 1 small pkg jello (flavor to match fruit)
· 1 tub cool whip
· 1 12 oz pkg frozen fruit
Pour puddings and jello into a medium sauce pan. Add 3 cups water. Bring to a boil and boil for 1 minute. Chill mixture overnight. Next day, add cool whip and fruit to mixture. Chill until ready to eat.
From Salad Night Enrichment July 2010
(DeLonne Hucks)
· 1 small pkg cook n serve tapioca pudding
· 1 small pkg jello (flavor to match fruit)
· 1 tub cool whip
· 1 12 oz pkg frozen fruit
Pour puddings and jello into a medium sauce pan. Add 3 cups water. Bring to a boil and boil for 1 minute. Chill mixture overnight. Next day, add cool whip and fruit to mixture. Chill until ready to eat.
From Salad Night Enrichment July 2010
(DeLonne Hucks)
DeLonne Hucks’ Candy Apple Salad
- Any size apples, cut up
- 1 pkg snickers, cut into bit size pieces
- 12 oz. Cool Whip
Mix all ingredients together and serve.
From Salad Night Enrichment July 2010
(Kandis Orchard)
Crab Salad
· 16 oz pkg small shells pasta
· 1 cup of thawed frozen peas (or more if you want)
· 8 oz pkg of imitation crab meat, diced into cubes
· 1 tomato (optional)
· ¾ cup of mayo
· 1 TBSP minced onion
· Parmesan Cheese
· Seasoned Salt
· Pepper
Cook the pasta and rinse in a colander. In a salad bowl, put in the crab meat, onions, peas, tomato, and mayo. Add pasta and stir. Sprinkle thin layer of parmesan cheese on top of salad and then salt and pepper to taste. You can add more mayo if you like it more saucy.
From Salad Night Enrichment July 2010
(Andie Chen)
· 1 cup of thawed frozen peas (or more if you want)
· 8 oz pkg of imitation crab meat, diced into cubes
· 1 tomato (optional)
· ¾ cup of mayo
· 1 TBSP minced onion
· Parmesan Cheese
· Seasoned Salt
· Pepper
Cook the pasta and rinse in a colander. In a salad bowl, put in the crab meat, onions, peas, tomato, and mayo. Add pasta and stir. Sprinkle thin layer of parmesan cheese on top of salad and then salt and pepper to taste. You can add more mayo if you like it more saucy.
From Salad Night Enrichment July 2010
(Andie Chen)
Salpicao
· 3 small carrots, shredded
· 1 cup of frozen peas, thawed
· 1 cup frozen corn, thawed
· 2 cups shredded mozzarella cheese
· ½ cup chopped ham
· 1 head of romaine lettuce, shredded
· 1 lemon
· Mayo and crushed potato chips
Just before serving, toss salad with enough mayo to coat. Add crushed potato chips and a little lemon juice if desired.
From Salad Night Enrichment July 2010(Michelle DeOliveira)
7 layer Green Salad
· 1 head lettuce, shredded or chopped
· 1 cup celery, diced
· Green onions
· 4 hard boiled eggs, cut up
· 1 10 oz. pkg frozen peas
· 8 sliced of bacon cooked and chopped
Dressing:
· 2 cups mayonnaise, Sugar, Vinegar
Sprinkle shredded cheese on top.
(Tiawna Lucas)
Tuesday, July 27, 2010
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda, and salt until smooth.Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Removed from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.
Shared July 18, 2010
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda, and salt until smooth.Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Removed from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.
Shared July 18, 2010
Wednesday, June 16, 2010
Chimichangas
6 large flour tortillas
3 C Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 C guacamole
1/2 pint sour cream
6 ripe olives for garnish
Warm tortillas in oven about 5 minutes. Heat Mexican Meat Mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mexican Meat Mix over lower third of each tortilla.
Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpicks. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
Makes 6 chimichangas.
June 28, 2009
3 C Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 C guacamole
1/2 pint sour cream
6 ripe olives for garnish
Warm tortillas in oven about 5 minutes. Heat Mexican Meat Mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mexican Meat Mix over lower third of each tortilla.
Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpicks. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
Makes 6 chimichangas.
June 28, 2009
Mexican Meat Mix
5 lbs beef roast or combination of beef and pork roasts
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin
Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.
(Use with recipes such as Chimichangas.)
June 28, 2009
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin
Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.
(Use with recipes such as Chimichangas.)
June 28, 2009
Really Yummy Chocolate Chip Cookies
1 lb butter (no substitutes)
3 eggs, beaten
1 1/2 C sugar
2 T baking soda
2 C brown sugar
5 C flour
4 T vanilla
4 C chocolate chips
1 t salt
Cream the butter and sugars. Add vanilla, eggs, salt and soda. Blend in flour well. Fold in chocolate chips. Bake at 350 degrees for 5-7 minutes.
Makes 4-5 dozen cookies.
August 30, 2009
3 eggs, beaten
1 1/2 C sugar
2 T baking soda
2 C brown sugar
5 C flour
4 T vanilla
4 C chocolate chips
1 t salt
Cream the butter and sugars. Add vanilla, eggs, salt and soda. Blend in flour well. Fold in chocolate chips. Bake at 350 degrees for 5-7 minutes.
Makes 4-5 dozen cookies.
August 30, 2009
Make Ahead Garlic Mashed Potatoes
4 to 5 lbs potatoes
8 oz creamed cheese
1 C sour cream
Garlic powder to taste
Salt & pepper to taste
Cook potatoes. Mash with creamed cheese and sour cream. Add garlic powder, salt, and pepper to taste.
These can be made ahead of time and heated in oven, microwave or crock pot before serving. They will keep several days and unlike regular mashed potatoes, reheat beautifully.
August 16, 2009
8 oz creamed cheese
1 C sour cream
Garlic powder to taste
Salt & pepper to taste
Cook potatoes. Mash with creamed cheese and sour cream. Add garlic powder, salt, and pepper to taste.
These can be made ahead of time and heated in oven, microwave or crock pot before serving. They will keep several days and unlike regular mashed potatoes, reheat beautifully.
August 16, 2009
Deep Dish Apple Pudding
6 large apples, peeled and sliced
2 T lemon juice
1/4 C water
1 C sugar
1 t cinnamon
3/4 C flour
1/2 t salt
6 T butter
Place apples into deep 8" casserole dish. Add lemon juice and water. Mix cinnamon with 1/2 C sugar and sprinkle over the apples. Combine remaining sugar with flour and salt. Cut butter in with pastry blender until the texture is like coarse meal. Sprinkle over apples and pat smooth. Bake at 375 degrees for 40 minutes or until apples are tender and crust is lightly browned.
Very good with cream or ice cream!
October 11, 2009
2 T lemon juice
1/4 C water
1 C sugar
1 t cinnamon
3/4 C flour
1/2 t salt
6 T butter
Place apples into deep 8" casserole dish. Add lemon juice and water. Mix cinnamon with 1/2 C sugar and sprinkle over the apples. Combine remaining sugar with flour and salt. Cut butter in with pastry blender until the texture is like coarse meal. Sprinkle over apples and pat smooth. Bake at 375 degrees for 40 minutes or until apples are tender and crust is lightly browned.
Very good with cream or ice cream!
October 11, 2009
Raspberry Pretzel Jello
2 (3 oz) pkgs raspberry Jello
2 C boiling water
2 (10 oz) pkgs frozen raspberries
1 stick (1/2 C) butter, melted
3 T sugar
2 1/2 C pretzels, crushed
1 (8 oz) pkg cream cheese
1 (12 oz) Cool Whip
1 C sugar
Mix 3 T sugar, butter and pretzels together. Pat into a 9X13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip, and 1 C sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let gel slightly. Spread Jello mixture on top.
(If you like strawberries better, just use strawberry Jello and strawberries instead of raspberries.)
November 15, 2009
2 C boiling water
2 (10 oz) pkgs frozen raspberries
1 stick (1/2 C) butter, melted
3 T sugar
2 1/2 C pretzels, crushed
1 (8 oz) pkg cream cheese
1 (12 oz) Cool Whip
1 C sugar
Mix 3 T sugar, butter and pretzels together. Pat into a 9X13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip, and 1 C sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let gel slightly. Spread Jello mixture on top.
(If you like strawberries better, just use strawberry Jello and strawberries instead of raspberries.)
November 15, 2009
Safe Turkey Stuffing
~Rather than stuffing a turkey you can bake stuffing in the oven or better yet, use your crock pot. Many food safety experts recommend this method anyway, since it can be difficult to make sure the stuffing is hot enough to kill the bacteria.
~You can put a halved onion and some celery inside the turkey to give the turkey the flavor of stuffing or you can mix some softened butter with herbs and rub it between the skin and flesh and over the skin before you star the roasting process.
~Make sure to check the cooking times. The roasting times for stuffed vs unstuffed turkeys are different.
Also on Helpful Hints blog.
November 15, 2009
~You can put a halved onion and some celery inside the turkey to give the turkey the flavor of stuffing or you can mix some softened butter with herbs and rub it between the skin and flesh and over the skin before you star the roasting process.
~Make sure to check the cooking times. The roasting times for stuffed vs unstuffed turkeys are different.
Also on Helpful Hints blog.
November 15, 2009
Judy Anderson's Fondant Cake Decorating Tips
Baking the cake:
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)
Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).
Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.
How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)
Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.
(Taught at a Young Women Activity in 2010.)
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)
Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).
Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.
How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)
Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Pan Release
1/2 C vegetable oil
1/2 C white shortening
1/2 C flour
Mix together and use to grease pans. Store in the refrigerator.
Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
1/2 C white shortening
1/2 C flour
Mix together and use to grease pans. Store in the refrigerator.
Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Buttercream Frosting
2 sticks of salted butter, room temperature
1 C white shortening
2 lb bag powdered sugar
3 t vanilla
5-6 T cold milk
Cream butter and shortening until light and fluffy. Add vanilla then add powdered sugar and mix. Add milk and mix well for 3-5 minutes.
Use alone or under fondant when decorating cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
1 C white shortening
2 lb bag powdered sugar
3 t vanilla
5-6 T cold milk
Cream butter and shortening until light and fluffy. Add vanilla then add powdered sugar and mix. Add milk and mix well for 3-5 minutes.
Use alone or under fondant when decorating cakes. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
Judy Anderson's Marshmallow Fondant
16 oz bag marshmallows (NOT Jet Puffed brand)
2 T water
2 T white shortening
2 lb bag powdered sugar
Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.
Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
2 T water
2 T white shortening
2 lb bag powdered sugar
Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.
Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
Monday, June 14, 2010
Feather Yeast Rolls / Crescent Rolls
1 pkg yeast dissolved into 1 T warm water
1/2 C butter, melted (not margarine)
2 eggs, beaten well
1 1/2 C milk, scalded and cooled
1 tsp salt
5 C flour
Mix all ingredients except flour with an electric mixer. Stir in flour all at once. Cover and refrigerate 3-4 hours or overnight.
For crescent rolls: Cut dough in half then in half again. Working with on-fourth of the dough, roll it into a circle. Spread with butter. Cut circle into eight pie-shaped wedges. Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Repeat with remaining dough. Let rise 2 hours, or until doubled in size. Bake at 350 degrees for 10 minutes or until turning golden (sometimes they take a little longer).
Makes 32 rolls.
(You can also make cinnamon rolls out of this dough.)
March 7, 2010
1/2 C butter, melted (not margarine)
2 eggs, beaten well
1 1/2 C milk, scalded and cooled
1 tsp salt
5 C flour
Mix all ingredients except flour with an electric mixer. Stir in flour all at once. Cover and refrigerate 3-4 hours or overnight.
For crescent rolls: Cut dough in half then in half again. Working with on-fourth of the dough, roll it into a circle. Spread with butter. Cut circle into eight pie-shaped wedges. Roll up from wide to narrow end, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Repeat with remaining dough. Let rise 2 hours, or until doubled in size. Bake at 350 degrees for 10 minutes or until turning golden (sometimes they take a little longer).
Makes 32 rolls.
(You can also make cinnamon rolls out of this dough.)
March 7, 2010
Thursday, June 10, 2010
Strawberry Spinach Salad
1 head romaine lettuce
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
Easy way to peel potatoes
Bring water to a boil, wash potatoes and score with knife all the way around the middle. Drop gently in boiling water and boil for about 15 minutes. Prepare a bowl of ice water. Remove one of the potatoes from water with tongs and place in ice water. Move it around in the ice for about 10 seconds. Remove from water and take the skins right off. See a demonstration on Youtube.com - "Dawn Wells Potato Peeling Video".
May 2, 2010
Also on Helpful Hints blog.
May 2, 2010
Also on Helpful Hints blog.
Wednesday, June 9, 2010
Thumbprint Cookies
1 C Parkay margarine
1/4 C sugar
1 t vanilla
2 C fruit
1/4 t salt
1. Cream margarine and sugar.
2. Mix in the rest of the ingredients.
3. Roll into tiny balls (about the size of a penny) and push your thumb in to make an indentation that can later be filled with frosting.
4. Bake about 20 minutes at 300 degrees.
5. Let cool then fill with frosting.
Frosting for Thumbprint Cookies
1/2 C powdered sugar
1/2 t almond extract
Food coloring
Enough water to make it runny enough to drip from a spoon but thick enough that it will set up after it is dropped.
Mix together and drop from spoon into indentation in cookies.
Makes 50-60 cookies.
June 6, 2010
1/4 C sugar
1 t vanilla
2 C fruit
1/4 t salt
1. Cream margarine and sugar.
2. Mix in the rest of the ingredients.
3. Roll into tiny balls (about the size of a penny) and push your thumb in to make an indentation that can later be filled with frosting.
4. Bake about 20 minutes at 300 degrees.
5. Let cool then fill with frosting.
Frosting for Thumbprint Cookies
1/2 C powdered sugar
1/2 t almond extract
Food coloring
Enough water to make it runny enough to drip from a spoon but thick enough that it will set up after it is dropped.
Mix together and drop from spoon into indentation in cookies.
Makes 50-60 cookies.
June 6, 2010
"Berry" Delicious Dessert
(From the RS Leadership Meeting)
LAYER ONE: Crust
Mix: 1 1/3 C flour, 1 T sugar, 1 1/3 cubes butter, 1/2 C chopped nuts (pecans)
Press into a 9 X 13" pan and bake at 425 degrees for 10-13 mins. Cool completely.
LAYER TWO: Creamy Base
Beat together: 8 oz cream cheese, 3/4 C powdered sugar, 1 1/2 C whipped topping.
Spread on cooled crust.
LAYER THREE: Fruit
Options include ~ Any kind of berries, sliced bananas, drained crushed pineapple, etc.
(I chose to use sliced strawberries and fresh blueberries, covered with: 1 pkg Strawberry Danish Dessert, cooked and drizzled over the berries.)
LAYER FOUR: Creamy Topping
Mix: 2 pkgs instant lemon (or vanilla or combination) pudding mix with 3 1/2 C cold milk
Fold in: 1 C whipped topping
Spread over fruit layer and chill for several hours.
TOP WITH WHIPPED TOPPING WHEN SERVING! Yummy......
May 23, 2010
LAYER ONE: Crust
Mix: 1 1/3 C flour, 1 T sugar, 1 1/3 cubes butter, 1/2 C chopped nuts (pecans)
Press into a 9 X 13" pan and bake at 425 degrees for 10-13 mins. Cool completely.
LAYER TWO: Creamy Base
Beat together: 8 oz cream cheese, 3/4 C powdered sugar, 1 1/2 C whipped topping.
Spread on cooled crust.
LAYER THREE: Fruit
Options include ~ Any kind of berries, sliced bananas, drained crushed pineapple, etc.
(I chose to use sliced strawberries and fresh blueberries, covered with: 1 pkg Strawberry Danish Dessert, cooked and drizzled over the berries.)
LAYER FOUR: Creamy Topping
Mix: 2 pkgs instant lemon (or vanilla or combination) pudding mix with 3 1/2 C cold milk
Fold in: 1 C whipped topping
Spread over fruit layer and chill for several hours.
TOP WITH WHIPPED TOPPING WHEN SERVING! Yummy......
May 23, 2010
Parmesan Crusted Chicken
Ingredients:
Cooking spray
2/3 C flour
Generous amounts of salt & pepper
1 t garlic powder
Dash of cayenne
1 t Italian seasoning
2 lbs boneless skinless chicken breasts cut into 1/2 inch wide strips
2/3 C milk
2/3 C Parmesan cheese
1 C quick cooking oats
1 t garlic powder
1 t onion powder
1 t dried oregano
1. Preheat oven to 400 degrees.
2. Coat a large baking pan covered with aluminum foil with cooking spray.
3. In a shallow dish combine flour, garlic powder, cayenne, Italian seasoning, salt & pepper.
4. Add chicken to flour mixture and turn to coat.
5. In a third shallow dish or plastic bag combine Parmesan, oats, garlic powder, onion powder and oregano.
6. Dip flour coated chicken into milk and then transfer to oat mixture.
7. Place chicken on baking sheet and spray the chicken with cooking spray.
8. Bake 15 minutes until crust is golden brown and chicken is cooked through.
Serve with Creamy Honey-Mustard Dip.
May 9, 2010
Cooking spray
2/3 C flour
Generous amounts of salt & pepper
1 t garlic powder
Dash of cayenne
1 t Italian seasoning
2 lbs boneless skinless chicken breasts cut into 1/2 inch wide strips
2/3 C milk
2/3 C Parmesan cheese
1 C quick cooking oats
1 t garlic powder
1 t onion powder
1 t dried oregano
1. Preheat oven to 400 degrees.
2. Coat a large baking pan covered with aluminum foil with cooking spray.
3. In a shallow dish combine flour, garlic powder, cayenne, Italian seasoning, salt & pepper.
4. Add chicken to flour mixture and turn to coat.
5. In a third shallow dish or plastic bag combine Parmesan, oats, garlic powder, onion powder and oregano.
6. Dip flour coated chicken into milk and then transfer to oat mixture.
7. Place chicken on baking sheet and spray the chicken with cooking spray.
8. Bake 15 minutes until crust is golden brown and chicken is cooked through.
Serve with Creamy Honey-Mustard Dip.
May 9, 2010
Creamy Honey-Mustard Dip
1/2 C sour cream
1/2 C mayonnaise
4 t Dijon mustard
4 t honey
Whisk together and serve with chicken. (e.g. Parmesan Crusted Chicken)
May 9, 2010
1/2 C mayonnaise
4 t Dijon mustard
4 t honey
Whisk together and serve with chicken. (e.g. Parmesan Crusted Chicken)
May 9, 2010
Brunch Rolls
Yeast roll dough
2 C cheese finely grated
1 8-oz pkg cream cheese softened
1 C fresh Parmesan cheese, finely grated
2 C ham, chopped
1 C scallions, finely chopped
1 1/2 C broccoli, chopped
1. Make your favorite yeast rolls (using half wheat flour is okay).
2. Roll the dough out as if making cinnamon rolls.
3. Spread with cream cheese and butter.
4. Top with ham, broccoli, cheese, Parmesan cheese and scallions.
5. Roll up and slice.
6. Let raise.
7. Bake at 350 degrees for 20 minutes or until golden brown.
To make them extra pretty, brush with butter and sprinkle with sea salt, sesame seeds or poppy seeds, prior to baking.
March 14, 2010
2 C cheese finely grated
1 8-oz pkg cream cheese softened
1 C fresh Parmesan cheese, finely grated
2 C ham, chopped
1 C scallions, finely chopped
1 1/2 C broccoli, chopped
1. Make your favorite yeast rolls (using half wheat flour is okay).
2. Roll the dough out as if making cinnamon rolls.
3. Spread with cream cheese and butter.
4. Top with ham, broccoli, cheese, Parmesan cheese and scallions.
5. Roll up and slice.
6. Let raise.
7. Bake at 350 degrees for 20 minutes or until golden brown.
To make them extra pretty, brush with butter and sprinkle with sea salt, sesame seeds or poppy seeds, prior to baking.
March 14, 2010
Mustard Sauce for Ham
Mix together:
3/4 C sugar
3 T dry mustard
1/3-2/3 C white vinegar (You can do this to taste, but Cheryl usually uses an amount right in the middle.)
1/3 C water
1 pkg unflavored gelatin (Knox) mixed with 1 T cold water
4 beaten eggs
Heat over a double boiler and stir until creamy. Cool. Whip 1/2 C whipped cream, then fold into mustard mixture. Refrigerate the leftovers.
When it cools, this will thicken and almost gel up. When you are ready to use it, heat it in the microwave and it will be a pourable sauce.
March 28, 2010
3/4 C sugar
3 T dry mustard
1/3-2/3 C white vinegar (You can do this to taste, but Cheryl usually uses an amount right in the middle.)
1/3 C water
1 pkg unflavored gelatin (Knox) mixed with 1 T cold water
4 beaten eggs
Heat over a double boiler and stir until creamy. Cool. Whip 1/2 C whipped cream, then fold into mustard mixture. Refrigerate the leftovers.
When it cools, this will thicken and almost gel up. When you are ready to use it, heat it in the microwave and it will be a pourable sauce.
March 28, 2010
DeLonne's Hot Fudge Sauce
1 (12-oz) pkg semi-sweet chocolate chips
2 cubes butter (1 C)
2 2/3 C evaporated milk
4 C powdered sugar
2 t vanilla
Melt butter then add chocolate chips and melt them over low heat.
Turn heat to medium and add milk and powdered sugar alternately stirring after each addition.
Bring to gentle boil and boil for 8 minutes, stirring constantly.
Remove from heat and stir in vanilla.
March 21, 2010
2 cubes butter (1 C)
2 2/3 C evaporated milk
4 C powdered sugar
2 t vanilla
Melt butter then add chocolate chips and melt them over low heat.
Turn heat to medium and add milk and powdered sugar alternately stirring after each addition.
Bring to gentle boil and boil for 8 minutes, stirring constantly.
Remove from heat and stir in vanilla.
March 21, 2010
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