it's been forever since anyone has posted anything so i thought i'd break the silence with something everyone will love...dessert!
preheat oven to 350
1 devil's food cake mix
2 eggs
1/2 cup veggie oil (veggies-now you can eat two extra cookies!)
2 tablespoons water
mix with spoon (may still be lumpy)
roll one rolo in with about 1 tbs of dough (like the yolk of an egg)
bake at 10 mins
*makes about 30 cookies
*hint: in substitution of the rolos, you can mix in about 1 cup chocolate chips if you want chocolate chocolate chip cookies. these cookies may be shiny when the buzzer goes off at 10 mins, take them out anyway. they really are done.
Saturday, February 28, 2009
Thursday, October 30, 2008
Dinner in a Pumpkin
1 small to medium pumpkin
1-2 lbs ground meat
1-2 c cooked rice
1/2 onion
1 green pepper
1 can water chestnuts (8 oz)
1 Can cream of mushroom
2 T soy sauce
2 T brown sugar
*You could try it will celery & carrots too, I'm sure it'd be great.
Cut off the top of pumpkin, clean out & draw on a face
Saute onions & peppers until tender then add meat until brown
Add soy sauce, sugar & soup - simmer 10 minutes
Add rice & water chestnuts
Put all into pumpkin
Cook 1 hour at 350' with lid on
Serve from the pumpkin. Scrape the sides of the pumpkin as you serve it so you have an extra veggi. Delicious & very festive!
1-2 lbs ground meat
1-2 c cooked rice
1/2 onion
1 green pepper
1 can water chestnuts (8 oz)
1 Can cream of mushroom
2 T soy sauce
2 T brown sugar
*You could try it will celery & carrots too, I'm sure it'd be great.
Cut off the top of pumpkin, clean out & draw on a face
Saute onions & peppers until tender then add meat until brown
Add soy sauce, sugar & soup - simmer 10 minutes
Add rice & water chestnuts
Put all into pumpkin
Cook 1 hour at 350' with lid on
Serve from the pumpkin. Scrape the sides of the pumpkin as you serve it so you have an extra veggi. Delicious & very festive!
Monday, October 20, 2008
Thank you Andersons!
Pumpkin Chocolate Chip Cookies:
15 oz can of pumpkin
1 box of spice cake mix
1 cup small chocolate chips (the small chips make the chocolate go farther without more fat/calories
bake at 350* We've always found it takes longer than the standard 10 minutes. Just watch until it seems done. The inside stays really moist so, unlike most cookies, I let these cookies get light brown underneath and on the sides.
**The only 3 things in this recipe are the mix, pumpkin and chocolate---don't follow the box directions like I did the first time...they really are as easy as they seem...yum yum!
15 oz can of pumpkin
1 box of spice cake mix
1 cup small chocolate chips (the small chips make the chocolate go farther without more fat/calories
bake at 350* We've always found it takes longer than the standard 10 minutes. Just watch until it seems done. The inside stays really moist so, unlike most cookies, I let these cookies get light brown underneath and on the sides.
**The only 3 things in this recipe are the mix, pumpkin and chocolate---don't follow the box directions like I did the first time...they really are as easy as they seem...yum yum!
Props to Zub for These!
Red Lobster Cheddar Bay Biscuits:
2 cups bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp italian seasoning
mix together bisquick, cold water and cheese. mix according to directions on bisquick box. cut biscuits with cutter. melt butter and seasonings together. dip biscuits into butter mixture and place in pan. cook 8-10 mins at 450.
Taco Soup:
1 lb hamburger
1 package taco seasoning
1 can flavored tomatoes
1 can pinto beans
1 can corn
brown hamburger with taco seasoning. drain off excess grease. add tomatoes, beans and corn (do not drain cans) allow it to simmer for about 20-30 mins and serve with chips and other goodies
Scotcheroos:
1 cup karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
chocolate and butterscotch chips
bring sugar and karo to a boil. remove from heat and add peanut butter. and rice krispies and press into a greased 9 x 13 pan. allow to cool then top with melted chocolate chip and buttersotch chips (i prefer mostly chocolate chips)
2 cups bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp italian seasoning
mix together bisquick, cold water and cheese. mix according to directions on bisquick box. cut biscuits with cutter. melt butter and seasonings together. dip biscuits into butter mixture and place in pan. cook 8-10 mins at 450.
Taco Soup:
1 lb hamburger
1 package taco seasoning
1 can flavored tomatoes
1 can pinto beans
1 can corn
brown hamburger with taco seasoning. drain off excess grease. add tomatoes, beans and corn (do not drain cans) allow it to simmer for about 20-30 mins and serve with chips and other goodies
Scotcheroos:
1 cup karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
chocolate and butterscotch chips
bring sugar and karo to a boil. remove from heat and add peanut butter. and rice krispies and press into a greased 9 x 13 pan. allow to cool then top with melted chocolate chip and buttersotch chips (i prefer mostly chocolate chips)
Chicken Enchiladas
This is a little variation I made up from mom's base recipe. It might sound like it will be spicy, but it is actually very mild and creamy. They're not really enchiladas, but I didn't have a better name for them...let me know if you do.
Keep each set of ingredients separate until you're putting the enchiladas together
Boil Chicken with a bullion cube
shred chicken
1 can black beans
1 can corn
1 can chopped green chilies (4.5oz)
1/2 T Tabasco sauce
Mix together
1 can cream of chicken soup
1 carton sour cream (no more than 16 oz)
1/4 c broth from boiled chicken
1/2 T lemon juice
Lemon pepper
Garlic Salt
Mix together
Compile it all like enchiladas. Bake them covered for about 40 minutes at 375' (uncover for the last 10 min).
Keep each set of ingredients separate until you're putting the enchiladas together
Boil Chicken with a bullion cube
shred chicken
1 can black beans
1 can corn
1 can chopped green chilies (4.5oz)
1/2 T Tabasco sauce
Mix together
1 can cream of chicken soup
1 carton sour cream (no more than 16 oz)
1/4 c broth from boiled chicken
1/2 T lemon juice
Lemon pepper
Garlic Salt
Mix together
Compile it all like enchiladas. Bake them covered for about 40 minutes at 375' (uncover for the last 10 min).
Wednesday, October 15, 2008
Lentil Stew
1 cup lentils
1 quart water
1 cube bouillon
1 can diced tomatoes (I used the ones that are flavored in basil & garlic)
1 glove garlic
1/4 c bbq sauce
2 t cumin
1 t chili powder
1 large onion
carrots
peas
celery
Boil lentils in bouillon & water then simmer for about 15minutes.
Add everything and simmer for another 20 minutes.
S&P and serve.
**Add as many veggies as you want I put in carrots, frozen peas, and celery and at least a cup of each and it was fabulous.
**It's not the prettiest dish since the lentils get all mushy so you can't really tell what you're eating, but it's delicious!
1 quart water
1 cube bouillon
1 can diced tomatoes (I used the ones that are flavored in basil & garlic)
1 glove garlic
1/4 c bbq sauce
2 t cumin
1 t chili powder
1 large onion
carrots
peas
celery
Boil lentils in bouillon & water then simmer for about 15minutes.
Add everything and simmer for another 20 minutes.
S&P and serve.
**Add as many veggies as you want I put in carrots, frozen peas, and celery and at least a cup of each and it was fabulous.
**It's not the prettiest dish since the lentils get all mushy so you can't really tell what you're eating, but it's delicious!
Mom's 6-week bran muffins
2 cups All Bran Cereal
2 cups boiling water
*soak these together
2 cups sugar
1 cup shortening
*cream together
add 2 eggs
*mix
blend in 1 quart buttermilk
add 4 cups Bran Buds
then add the All Bran mixture
stir together: 5 cups flour, 4 tsp baking soda & 1 tsp salt
add to mixture
fill muffin tins and bake at 7375' for about 20 minutes
Unused batter may be saved in a closed container for up to six weeks.
2 cups boiling water
*soak these together
2 cups sugar
1 cup shortening
*cream together
add 2 eggs
*mix
blend in 1 quart buttermilk
add 4 cups Bran Buds
then add the All Bran mixture
stir together: 5 cups flour, 4 tsp baking soda & 1 tsp salt
add to mixture
fill muffin tins and bake at 7375' for about 20 minutes
Unused batter may be saved in a closed container for up to six weeks.
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