6 C. quick oats
1 C. sugar
1 C. packed brown sugar
2 t. salt
1 t. baking powder
2 C. milk
1 C. veg. oil
4 eggs slightly beaten
Bake at 350 for 25-35 mins. Don't over cook or it will be to dry
Combine all, pour into greased pan, bake, and serve with additional milk
Also, good as a dessert with ice cream
Can be halved or doubled easily
10/31/07
10/30/07
Taco Soup
I've been asked to post this recipe. I got it from Lauren a few years ago and it is always a hit.
1 1/2 lb. ground beef or turkey
small onion
1 can white corn
1 can yellow corn
1 can pinto beans
1 can black beans
1 can red beans
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco seasoning
2 cans Ro-tel
2 cans diced tomatoes
Brown the meat with the onion and then put all together in a large pot or crock pot. Leave the juices from all the canned goods.
1 1/2 lb. ground beef or turkey
small onion
1 can white corn
1 can yellow corn
1 can pinto beans
1 can black beans
1 can red beans
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco seasoning
2 cans Ro-tel
2 cans diced tomatoes
Brown the meat with the onion and then put all together in a large pot or crock pot. Leave the juices from all the canned goods.
10/15/07
Pineapple Upside-down Biscuits
This is a yummy,casual dessert and an easy one for the kids to help make.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1(12-ounce) package refrigerated biscuits (10 count)
Preheat oven to 400 degrees F
Grease 10 cups of a muffin tin. Strain the crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry ( if you wish and have them on hand) in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place a biscuit in each cup on top of pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes. Invert the pan onto a plate or lift biscuits out and spoon out any pineapple mixture that is in bottom of muffin cup. Serve warm. Yummy comfort food!
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1(12-ounce) package refrigerated biscuits (10 count)
Preheat oven to 400 degrees F
Grease 10 cups of a muffin tin. Strain the crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry ( if you wish and have them on hand) in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place a biscuit in each cup on top of pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes. Invert the pan onto a plate or lift biscuits out and spoon out any pineapple mixture that is in bottom of muffin cup. Serve warm. Yummy comfort food!
10/14/07
Chicken Buffalo Dip
Chicken Buffalo Dip
3 chicken breast
2 - 8 oz. cream cheese (set out ahead to get soft)
1 cup buffalo sauce (Frank's)
2 cups. shredded cheddar cheese
8 oz. ranch dressing
Boil chicken, let cool and shred chicken. Then add buffalo sauce to the chicken. ( This can be done a day ahead) Spray 9 X 13 pan with Pam and spread cream cheese on bottom of pan. Then put chicken on top of cream cheese. Then spread ranch dressing over chicken and top with cheddar cheese. Bake at 350 degrees for 20 - 30 min.
3 chicken breast
2 - 8 oz. cream cheese (set out ahead to get soft)
1 cup buffalo sauce (Frank's)
2 cups. shredded cheddar cheese
8 oz. ranch dressing
Boil chicken, let cool and shred chicken. Then add buffalo sauce to the chicken. ( This can be done a day ahead) Spray 9 X 13 pan with Pam and spread cream cheese on bottom of pan. Then put chicken on top of cream cheese. Then spread ranch dressing over chicken and top with cheddar cheese. Bake at 350 degrees for 20 - 30 min.
10/12/07
Granola---Quick and easy
8 C. old fashion oats
3C. wheat germ or 2 pkg. shredded wheat (big squares)
4C. bran flakes
1C honey
1C maple syrup
2/3 oil
vanilla
Mix the wet ingredients together and bring to a boil in the microwave and then add the vanilla
Pour over the oatmeal-flake mixture and put it on a jelly roll pan---Cook in the oven at 300 for 6-8 mins. stir it and cook another 6-8 mins.
Note: I half the recipe and use the shredded wheat--cooking time depends on you and your oven---I like mine soft so I only cook for 6 mins
Enjoy it with yogurt, as your cereal, fruit and add ins are always good too (coconut, nuts, raisins, craisins ect.)
3C. wheat germ or 2 pkg. shredded wheat (big squares)
4C. bran flakes
1C honey
1C maple syrup
2/3 oil
vanilla
Mix the wet ingredients together and bring to a boil in the microwave and then add the vanilla
Pour over the oatmeal-flake mixture and put it on a jelly roll pan---Cook in the oven at 300 for 6-8 mins. stir it and cook another 6-8 mins.
Note: I half the recipe and use the shredded wheat--cooking time depends on you and your oven---I like mine soft so I only cook for 6 mins
Enjoy it with yogurt, as your cereal, fruit and add ins are always good too (coconut, nuts, raisins, craisins ect.)
10/10/07
Grape Salad
I was shocked at how delicious this is. It really is a dessert.
3-31/2 lbs. red grapes, seedless (may be sliced in half if you wish; I don't)
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Topping Ingredients:
1 cup brown sugar, packed
1 cup chopped pecans
Wash and stem grapes; set aside
Mix sour cream, cream cheese, sugar and vanilla by hand until blended
Stir grapes into mixture and pour into large serving bowl
For topping combine brown sugar and pecans
Sprinkle topping over grapes and cover tightly
Chill overnight
Makes approx. 15 servings
3-31/2 lbs. red grapes, seedless (may be sliced in half if you wish; I don't)
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Topping Ingredients:
1 cup brown sugar, packed
1 cup chopped pecans
Wash and stem grapes; set aside
Mix sour cream, cream cheese, sugar and vanilla by hand until blended
Stir grapes into mixture and pour into large serving bowl
For topping combine brown sugar and pecans
Sprinkle topping over grapes and cover tightly
Chill overnight
Makes approx. 15 servings
Pork Chop Casserole
1 can apple pie filling ( with cinnamon is good)
4-5 thin boneless pork chops, browned
1 box seasoned stuffing mix, prepared according to directions
Pour pie filling into greased 9x13 casserole dish
Top with browned pork chops
Spread prepared stuffing mix over chops
Cover and bake at 350 degrees for 25 minutes
Uncover and bake 10-15 more minutes
4-5 thin boneless pork chops, browned
1 box seasoned stuffing mix, prepared according to directions
Pour pie filling into greased 9x13 casserole dish
Top with browned pork chops
Spread prepared stuffing mix over chops
Cover and bake at 350 degrees for 25 minutes
Uncover and bake 10-15 more minutes
Spinach Salad
This dressing is so good that even Kelley will eat spinach and that says a lot! My friend, Majken, introduced me to this salad. Everything she cooks is good!
Fresh spinach plus 2 or 3 of the following ingredients.
sliced mango
blueberries
red onion,sliced thinly
fresh strawberries, sliced
cherry tomatoes
dried cranberries (craisins)
pine nuts
Toss salad with dressing.
Dressing:
4 tablespoon olive oil
4 tablespoon orange juice
2 teaspoon white balsamic vinegar
2 teaspoon Dijon mustard
1 packet Splenda ( may use equivalent sugar)
salt and pepper to taste.
Mix the above ingredients and pour over spinach.
Fresh spinach plus 2 or 3 of the following ingredients.
sliced mango
blueberries
red onion,sliced thinly
fresh strawberries, sliced
cherry tomatoes
dried cranberries (craisins)
pine nuts
Toss salad with dressing.
Dressing:
4 tablespoon olive oil
4 tablespoon orange juice
2 teaspoon white balsamic vinegar
2 teaspoon Dijon mustard
1 packet Splenda ( may use equivalent sugar)
salt and pepper to taste.
Mix the above ingredients and pour over spinach.
Coconut Cream Pie
This is my family's favorite dessert
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut
1 9" deep dish baked pie shell
meringue
In sauce pan combine sugar, cornstarch, and salt. Gradually add in milk. Cook and stir over med. heat until bubbly, then cook for 2 minutes. Stir a small amount of hot mixture into egg yolks, stir and then return mixture to pan and cook for 2 minutes, stirring constantly. Remove from heat, add butter and stir til butter is melted. Add vanilla and coconut and stir. Pour into baked pie crust. Spread the meringue on top (get the recipe somewhere else, if you don't know how to make it, so I don't have to type it!), sprinkle 1/3 cup coconut over meringue and bake until meringue is light brown (about 12-15 min. at 350 degree) Cool. This is better served cold.
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut
1 9" deep dish baked pie shell
meringue
In sauce pan combine sugar, cornstarch, and salt. Gradually add in milk. Cook and stir over med. heat until bubbly, then cook for 2 minutes. Stir a small amount of hot mixture into egg yolks, stir and then return mixture to pan and cook for 2 minutes, stirring constantly. Remove from heat, add butter and stir til butter is melted. Add vanilla and coconut and stir. Pour into baked pie crust. Spread the meringue on top (get the recipe somewhere else, if you don't know how to make it, so I don't have to type it!), sprinkle 1/3 cup coconut over meringue and bake until meringue is light brown (about 12-15 min. at 350 degree) Cool. This is better served cold.
Frozen Dessert
This is so easy and can be made ahead, and frozen until needed. Run cutting knife through hot water to make slicing easier.
1 can Strawberry Pie filling
1 small can crushed pineapple
1 can Eagle Brand milk
1/4 cup lemon juice
1 large Cool Whip
Mix, pour into freezable container, and store in freezer until needed.
1 can Strawberry Pie filling
1 small can crushed pineapple
1 can Eagle Brand milk
1/4 cup lemon juice
1 large Cool Whip
Mix, pour into freezable container, and store in freezer until needed.
Stonewall Kitchen's Pumpkin Pancakes
2 c. flour
2 T. brown sugar
1 T baking powder
1 1/2 t. pumpkin pie spice
1 t. salt
1 3/4 c milk
1/2 c. canned pumpkin
1 large egg
2 T. veg. oil
Combine dry ingredients and mix with wire whisk: set aside. In a large bowl, beat milk. pumpkin, egg and oil. Gradually add the dry ingredients. The batter will be lumpy. Cook on griddle and serve warm. We enjoy these with fresh whipped cream, maple syrup, and fresh fruit (blueberries, bananas, and strawberries are out favorite) Also, I make Pumpkin Bread with the remaining pumpkin
2 T. brown sugar
1 T baking powder
1 1/2 t. pumpkin pie spice
1 t. salt
1 3/4 c milk
1/2 c. canned pumpkin
1 large egg
2 T. veg. oil
Combine dry ingredients and mix with wire whisk: set aside. In a large bowl, beat milk. pumpkin, egg and oil. Gradually add the dry ingredients. The batter will be lumpy. Cook on griddle and serve warm. We enjoy these with fresh whipped cream, maple syrup, and fresh fruit (blueberries, bananas, and strawberries are out favorite) Also, I make Pumpkin Bread with the remaining pumpkin
Best Ever Banana Muffins
3 large bananas
3/4 cup brown sugar
1/3 cup butter (I use the real thing)
1 egg
vanilla
__________
1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 cup choc. chips
Mix dry ingredients together and then add to the rest.
Bake at 350 for 15-18 mins.
Makes a dozen.
3/4 cup brown sugar
1/3 cup butter (I use the real thing)
1 egg
vanilla
__________
1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 cup choc. chips
Mix dry ingredients together and then add to the rest.
Bake at 350 for 15-18 mins.
Makes a dozen.
Lasagna - Pioneer Woman style
1 1/2 lbs ground beef
1 lb hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatoes
2 6 oz cans tomato paste
2 Tbs parsley flakes
2 Tbs diced basil
1 tsp salt
3 C low fat cottage cheese
2 eggs, beaten
1/2 C Parmesan cheese
1 lb sliced mozzarella cheese
10 oz pkg lasagna noodles
In a skillet, combine ground beef, sausage and minced garlic.
Cook until brown.
Drain off about half of the fat.
Add whole tomatoes and tomato paste.
Add parsley, basil, and salt.
Mix thoroughly and simmer, uncovered about 45 minutes, stirring occasionally.
While simmering, boil noodles al dente.
When finished cooking, drain, rinse with cool water, and lay flat on sheet of aluminum foil.
Wile meat mixture and noodles are cooking, mix 3 C cottage cheese with 2 beaten eggs.
Add Parmesan cheese, parsley flakes, and 1 tsp. salt.
Mix together well.
Build assembly line of: meat mixture, mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
Lay 4 noodles in the bottom of pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over noodles.
Lay half pound mozzarella cheese slices on top.
Spread a little less than half of the meat mixture over the mozzarella cheese slices.
Repeat process.
Sprinkle Parmesan cheese on top.
Bake at 350 for 20-30 minutes.
1 lb hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatoes
2 6 oz cans tomato paste
2 Tbs parsley flakes
2 Tbs diced basil
1 tsp salt
3 C low fat cottage cheese
2 eggs, beaten
1/2 C Parmesan cheese
1 lb sliced mozzarella cheese
10 oz pkg lasagna noodles
In a skillet, combine ground beef, sausage and minced garlic.
Cook until brown.
Drain off about half of the fat.
Add whole tomatoes and tomato paste.
Add parsley, basil, and salt.
Mix thoroughly and simmer, uncovered about 45 minutes, stirring occasionally.
While simmering, boil noodles al dente.
When finished cooking, drain, rinse with cool water, and lay flat on sheet of aluminum foil.
Wile meat mixture and noodles are cooking, mix 3 C cottage cheese with 2 beaten eggs.
Add Parmesan cheese, parsley flakes, and 1 tsp. salt.
Mix together well.
Build assembly line of: meat mixture, mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
Lay 4 noodles in the bottom of pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over noodles.
Lay half pound mozzarella cheese slices on top.
Spread a little less than half of the meat mixture over the mozzarella cheese slices.
Repeat process.
Sprinkle Parmesan cheese on top.
Bake at 350 for 20-30 minutes.
Southwest Ranch Dip
8oz cream cheese, softened
8oz sour cream
1 packet Ranch dressing mix (1oz)
1 can RoTel with green chilies, well-drained
2 Tbs cilantro
1 Tbs lime juice
Process all ingredients in food processor until smooth and well blended.
Serve with fresh vegetables or tortilla chips.
makes about 2 1/2 cups
8oz sour cream
1 packet Ranch dressing mix (1oz)
1 can RoTel with green chilies, well-drained
2 Tbs cilantro
1 Tbs lime juice
Process all ingredients in food processor until smooth and well blended.
Serve with fresh vegetables or tortilla chips.
makes about 2 1/2 cups
Scotcharoos
1 C light corn syrup
1 C sugar
1 C creamy peanut butter
6 C Rice Krispies
6 oz butterscotch chips
6 oz chocolate chips
Bring syrup and sugar to boil.
Remove from heat.
Add peanut butter.
Mix
Pour over Rice Krispies.
Mix
Pat into greased 9X13X2.
Melt chips.
Spread over bars.
This is a favorite of Brad and I. Nelda G. used to make this when we were kids and we would eat so much we would be sick....but it's oh so worth it!
1 C sugar
1 C creamy peanut butter
6 C Rice Krispies
6 oz butterscotch chips
6 oz chocolate chips
Bring syrup and sugar to boil.
Remove from heat.
Add peanut butter.
Mix
Pour over Rice Krispies.
Mix
Pat into greased 9X13X2.
Melt chips.
Spread over bars.
This is a favorite of Brad and I. Nelda G. used to make this when we were kids and we would eat so much we would be sick....but it's oh so worth it!
Cream Cheese Bars
1 box cake mix (any flavor)
1 stick melted butter
1 egg
Mix all 3 ingredients, spread in bottom of 9X13X2
8 oz cream cheese
2 eggs
1 box powdered sugar
1 tsp. vanilla
Mix all ingredients, pour on top.
Bake 350 for 30 min.
Should be a little "giggle" when coming out of the oven.
1 stick melted butter
1 egg
Mix all 3 ingredients, spread in bottom of 9X13X2
8 oz cream cheese
2 eggs
1 box powdered sugar
1 tsp. vanilla
Mix all ingredients, pour on top.
Bake 350 for 30 min.
Should be a little "giggle" when coming out of the oven.
Spaghetti Pie
1 box angel hair pasta
1 can spaghetti sauce
1 pkg sausage
1 cup Parmesan cheese
2 eggs, whipped
1 lg container cottage cheese
mozzarella cheese
Cook noodles and drain.
Cook sausage.
Mix cooked sausage and sauce.
Add whipped eggs to noodles.
Mix sausage & sauce and noodles.
Spread in 9X13X2 pan.
Add cottage cheese.
Sprinkle mozzarella cheese.
Bake at 350 for 20 min.
1 can spaghetti sauce
1 pkg sausage
1 cup Parmesan cheese
2 eggs, whipped
1 lg container cottage cheese
mozzarella cheese
Cook noodles and drain.
Cook sausage.
Mix cooked sausage and sauce.
Add whipped eggs to noodles.
Mix sausage & sauce and noodles.
Spread in 9X13X2 pan.
Add cottage cheese.
Sprinkle mozzarella cheese.
Bake at 350 for 20 min.
Chicken Enchiladas
Enchiladas
5 ckn breast, cooked
8 oz cream cheese (softened)
1/2 C chopped cooked onion (sauted in butter)
1 can green chilies (4oz)
1/4 tsp. cumin
1/4 tsp cayenne pepper
1/2 C milk
tortillas
Chop or shred ckn; place in large bowl.
Add cream cheese, onion, green chilies, spices, milk.
Spoon into tortillas.
Place in 9X13X2
Topping
1 lb Velveeta
1 can Cream of Ckn soup
1 can green chilies
1 C milk
8 oz sour cream
Melt cheese.
Add soup & chilies.
Stir in milk & sour cream.
Pour over pan of enchiladas.
Bake 350 for 30 min.
5 ckn breast, cooked
8 oz cream cheese (softened)
1/2 C chopped cooked onion (sauted in butter)
1 can green chilies (4oz)
1/4 tsp. cumin
1/4 tsp cayenne pepper
1/2 C milk
tortillas
Chop or shred ckn; place in large bowl.
Add cream cheese, onion, green chilies, spices, milk.
Spoon into tortillas.
Place in 9X13X2
Topping
1 lb Velveeta
1 can Cream of Ckn soup
1 can green chilies
1 C milk
8 oz sour cream
Melt cheese.
Add soup & chilies.
Stir in milk & sour cream.
Pour over pan of enchiladas.
Bake 350 for 30 min.
Earthquake Cake
1 C flaked coconut
1 C chopped pecans
1 pkg german chocolate cake mix
1 stick butter
1 pkg cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
Spread coconut on bottom of well greased pan.
Spread pecans over coconut.
Prepare cake mix as described on box.
Pour over pecans.
Mix softened butter, cream cheese, and powdered sugar.
Drop from spoon in dollops onto top of cake batter.
DO NOT STIR!
Bake at 350 for 45-50 min.
1 C chopped pecans
1 pkg german chocolate cake mix
1 stick butter
1 pkg cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
Spread coconut on bottom of well greased pan.
Spread pecans over coconut.
Prepare cake mix as described on box.
Pour over pecans.
Mix softened butter, cream cheese, and powdered sugar.
Drop from spoon in dollops onto top of cake batter.
DO NOT STIR!
Bake at 350 for 45-50 min.
Buttermilk Oatmeal Pancakes
night before (at least 8 hours)
2 C oats
2 C buttermilk 2 eggs
combine and refrigerate overnight 1/2 stick butter (room temp.) 1/2 C flour 1 Tbs brown sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt mix ingredients into oats/buttermilk pour onto griddle makes approx. 12 pancakes (thank you Teresa for passing this on to me!)
combine and refrigerate overnight 1/2 stick butter (room temp.) 1/2 C flour 1 Tbs brown sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt mix ingredients into oats/buttermilk pour onto griddle makes approx. 12 pancakes (thank you Teresa for passing this on to me!)
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