1 box white cake mix
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)
Three cake pans floured
350 degrees 12-15 mins
Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)
8/23/17
Vanilla Ice Cream
1 pt. heavy whipping cream
1 pt. whipping cream
2 cans condensed milk
4 cups whole milk
1 T. vanilla
4 eggs (use egg beaters)
(Larger freezers require 1½ - 2 x’s recipe)
1 pt. whipping cream
2 cans condensed milk
4 cups whole milk
1 T. vanilla
4 eggs (use egg beaters)
(Larger freezers require 1½ - 2 x’s recipe)
4/22/17
Pimento cheese casserole
8 slices white bread trimmed
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper
Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper
Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.
4/4/17
Blueberry muffins
3 c flour
1 c oatmeal
4 t baking powder
1 t salt
1/2 t baking soda
1 c oil
1 c sugar
1 c orange juice
3 eggs
3 c blueberries
1/2 c sugar
1 t cinnamon
1/4 c chopped walnuts
Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside.
Mix oatmeal and orange juice and let stand.
Combine remaining ingredients except blueberries in a large bowl and mix well.
Add oatmeal & orange juice.
Add blueberries and mix gently.
Put in cupcake tins.
Top with topping mixture.
Bake at 400 degrees for 15 minutes.
Makes 2 1/2 dozen.
Recipe from Alice Burgess
1 c oatmeal
4 t baking powder
1 t salt
1/2 t baking soda
1 c oil
1 c sugar
1 c orange juice
3 eggs
3 c blueberries
1/2 c sugar
1 t cinnamon
1/4 c chopped walnuts
Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside.
Mix oatmeal and orange juice and let stand.
Combine remaining ingredients except blueberries in a large bowl and mix well.
Add oatmeal & orange juice.
Add blueberries and mix gently.
Put in cupcake tins.
Top with topping mixture.
Bake at 400 degrees for 15 minutes.
Makes 2 1/2 dozen.
Recipe from Alice Burgess
2/13/17
Short Ribs in slow cooker
1 medium onion, sliced
4 cloves garlic, peeled and crushed
1/4cup rice vinegar
1/4cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds short ribs (preferably flanken)
2cups white rice
1/2pound snap peas, sliced
Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.
4 cloves garlic, peeled and crushed
1/4cup rice vinegar
1/4cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds short ribs (preferably flanken)
2cups white rice
1/2pound snap peas, sliced
Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.
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