This side is no-fail!! Can also use beef cubes if you need a side dish with beef. When I was in Cameroon, the missionary kids absolutely loved this!!!
3 cubes chicken stock
2 cups hot water
½ onion, chopped
2 T butter
¾ c. rice
Dissolve the bullion in the water. Mix all ingredients together. Bake covered 325 degrees for 1 hour or 300 degrees for 1 ½ hours.
Saturday, September 11, 2010
Tuesday, September 7, 2010
Spicy Black Bean, Corn and Chicken Salad
This recipe came from The Washington Post:
I have adapted the recipe, leaving out the chicken, and then serve it as a "chip n' dip" kind of dish.
1 1/2 cups frozen corn (I just rinse with cold water to thaw it a bit)
One 1-pound, 13-ounce can black beans, rinsed and drained (about 3 cups)
4 scallions (also known as green onions), ends and tough green tops trimmed, thinly sliced (about 1/2 cup)
1 red, yellow or orange bell pepper, cored, seeded and diced (about 1 cup)
1/2 red onion, chopped into small pieces
3 T. Lime juice (from the bottle)
1/4 cup olive oil
1 teaspoon ground cumin, or more to taste
Salt
Ground black pepper
I LOVE all the onion in it! And it is such an easy dish to throw together. I like to let it "sit" in the fridge over night. The flavors just combine so nicely, and it is plenty good to eat after a few days too (if there is any leftover).
I have adapted the recipe, leaving out the chicken, and then serve it as a "chip n' dip" kind of dish.
1 1/2 cups frozen corn (I just rinse with cold water to thaw it a bit)
One 1-pound, 13-ounce can black beans, rinsed and drained (about 3 cups)
4 scallions (also known as green onions), ends and tough green tops trimmed, thinly sliced (about 1/2 cup)
1 red, yellow or orange bell pepper, cored, seeded and diced (about 1 cup)
1/2 red onion, chopped into small pieces
3 T. Lime juice (from the bottle)
1/4 cup olive oil
1 teaspoon ground cumin, or more to taste
Salt
Ground black pepper
I LOVE all the onion in it! And it is such an easy dish to throw together. I like to let it "sit" in the fridge over night. The flavors just combine so nicely, and it is plenty good to eat after a few days too (if there is any leftover).
Saturday, May 1, 2010
Strawberry Shortcake
It is strawberry time, and I love strawberry shortcake. My favorite way to have it is the "Bisquick" way. By the way, why not try some shortcake for breakfast soon. Can't be worse for you than pancakes and syrup! Here is the Bisquick recipe:
4 C. sliced fresh strawberries
1/2 c. sugar
2 1/3 c. original bisquick mix
1/3 c. milk
3 Tbs sugar
3 Tbs butter, melted
1 8oz container frozen whipped topping, thawed
1. Mix strawberries and sugar together and set aside, preheat oven to 425 (I do mine at 400)
2. Stir bisquick, sugar, butter and milk together to form a soft dough.
3. Drop by 6 spoonfuls onto an ungreased cookie sheet
4. Bake 10-12 minutes or until golden brown (I don't like mine to get too done, so I keep an eye on them pretty closely--I start checking at 8-9 min.)
5. Split warm cakes, fill and top with strawberries (lots) and cool whip
** note...you can use the heart healthy bisquick (follow recipe on box) and fat free cool whip to make a very low fat dessert that still tastes yum and worth the calories!
4 C. sliced fresh strawberries
1/2 c. sugar
2 1/3 c. original bisquick mix
1/3 c. milk
3 Tbs sugar
3 Tbs butter, melted
1 8oz container frozen whipped topping, thawed
1. Mix strawberries and sugar together and set aside, preheat oven to 425 (I do mine at 400)
2. Stir bisquick, sugar, butter and milk together to form a soft dough.
3. Drop by 6 spoonfuls onto an ungreased cookie sheet
4. Bake 10-12 minutes or until golden brown (I don't like mine to get too done, so I keep an eye on them pretty closely--I start checking at 8-9 min.)
5. Split warm cakes, fill and top with strawberries (lots) and cool whip
** note...you can use the heart healthy bisquick (follow recipe on box) and fat free cool whip to make a very low fat dessert that still tastes yum and worth the calories!
Quick and Easy
Update to last post...settled for peanut butter on fresh wheat bread for lunch yesterday. It was delicious. Jiff reduced fat...that's my favorite kind of pb!
On another note, last night we had hot dogs for dinner. I cannot tell you what a terrible month April was on the budget, or the lack of following our food budget. I am determined to not eat out as much in May. We get in a hurry, and it is easier to go out, rather than eat in. But, I know it is my responsibility to get my act together and get organized about meals. Back to the hot dogs...Hebrew National (7 in a pack), all beef. They are soooo good. You will never eat another ball park or oscar myer (well, we will, but they just don't measure up).
So here is my recipe for a quick, easy meal:
Hebrew National Hot Dogs
Buns
Mustard
Ketchup
Onion
Jerusalem-artichoke reslish
Hellman's light Mayo
Grill hot dogs. Serve in buns. Throw in a side of chips, beans, slaw, carrots...whatever you have on hand. Enjoy!
Quick, easy and a lot cheaper than eating out!
P.S. Strawberry Short cake for dessert!
On another note, last night we had hot dogs for dinner. I cannot tell you what a terrible month April was on the budget, or the lack of following our food budget. I am determined to not eat out as much in May. We get in a hurry, and it is easier to go out, rather than eat in. But, I know it is my responsibility to get my act together and get organized about meals. Back to the hot dogs...Hebrew National (7 in a pack), all beef. They are soooo good. You will never eat another ball park or oscar myer (well, we will, but they just don't measure up).
So here is my recipe for a quick, easy meal:
Hebrew National Hot Dogs
Buns
Mustard
Ketchup
Onion
Jerusalem-artichoke reslish
Hellman's light Mayo
Grill hot dogs. Serve in buns. Throw in a side of chips, beans, slaw, carrots...whatever you have on hand. Enjoy!
Quick, easy and a lot cheaper than eating out!
P.S. Strawberry Short cake for dessert!
Friday, April 30, 2010
Eating and Fridays
Sunday comes and goes, and Monday we start the week off with a refrigerator full of leftovers. Each day, the leftover stock is dipped into, and by Friday, well, it looks pretty bleak. There's always peanut butter and jelly if we are feeling economical. If we feel like eating out, Hunan chicken with white rice is one of my favorites. I love our little China Express. Speaking of food...maybe my boss is in the mood for some too :).
Monday, April 26, 2010
Cheesy Chicken Chowder
8 Tablespoons butter
2 c. shredded carrots
1/2 c. chopped onion
1/2 c. flour
3 c. Chicken broth
3 c. milk
2 c. diced cooked chicken
1 t. Worcestershire
8 oz. shredded cheddar cheese
2 Tablespoons red wine vinegar
1 t. salt
1/2 t. pepper
1/2 t. curry powder
1 cup 1/2 and 1/2
1 c. corn (fresh or frozen)
Melt butter, add carrots and onion. Saute until tender. Blend in flour. Add broth and milk. Cook and stir until thick and smooth. Add remaining ingredients.
Just a few notes: I like to add more corn. :). Have made with reduced fat/fat free half and half, and it is good too. Just depends on how rich you want it! Same with the milk--of course whole milk will be the creamiest, but not absolutely necessary!
2 c. shredded carrots
1/2 c. chopped onion
1/2 c. flour
3 c. Chicken broth
3 c. milk
2 c. diced cooked chicken
1 t. Worcestershire
8 oz. shredded cheddar cheese
2 Tablespoons red wine vinegar
1 t. salt
1/2 t. pepper
1/2 t. curry powder
1 cup 1/2 and 1/2
1 c. corn (fresh or frozen)
Melt butter, add carrots and onion. Saute until tender. Blend in flour. Add broth and milk. Cook and stir until thick and smooth. Add remaining ingredients.
Just a few notes: I like to add more corn. :). Have made with reduced fat/fat free half and half, and it is good too. Just depends on how rich you want it! Same with the milk--of course whole milk will be the creamiest, but not absolutely necessary!
Tuesday, April 20, 2010
Murphy's Hot Hamburger
Another recipe from the Pioneer Woman's website. Not healthy but ohhhhh soooo good!
Ingredients
•1 pound Ground Beef
•1 Tablespoon Minced Garlic
•1 Tablespoon Onion Powder
•1 teaspoon Seasoned Salt
•5 Tablespoons Flour
•2 cans (14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
•5 whole Large Potatoes
•1 Tablespoon Oil, Or As Needed
•Salt And Pepper, to taste
Preparation Instructions
Preheat oven to 425 degrees.
Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.
In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.
Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken.
To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!
Ingredients
•1 pound Ground Beef
•1 Tablespoon Minced Garlic
•1 Tablespoon Onion Powder
•1 teaspoon Seasoned Salt
•5 Tablespoons Flour
•2 cans (14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
•5 whole Large Potatoes
•1 Tablespoon Oil, Or As Needed
•Salt And Pepper, to taste
Preparation Instructions
Preheat oven to 425 degrees.
Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.
In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.
Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken.
To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!
Cinnamon Rolls from the Pioneer Woman
I have a new friend...she is the Pioneer Woman. Well, I don't really read her blog much BUT she has the BEST recipes. The following is from her website:
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
Hot Fudge Sauce
This is so quick...I try to keep the ingredients on hand. Unfortunately sometimes I run out of ingredients, usually when I am craving some :)!
4 baking squares of semi-sweet chocolate
2 Tablespoons butter (I cut this in half or so)
1 Can sweetened condensed milk
Melt butter and chocolate squares over low heat (I, of course, am not very patient and do this over medium and just keep stirring). Add can of sweetened condensed milk and heat until warmed through. I love this over ice cream with strawberries. It is sort of fudge-like! Refrigerate leftovers, add a little drop of water and reheat in microwave (careful...it will heat fast. Don't want to burn it...you hate to waste this stuff)!
4 baking squares of semi-sweet chocolate
2 Tablespoons butter (I cut this in half or so)
1 Can sweetened condensed milk
Melt butter and chocolate squares over low heat (I, of course, am not very patient and do this over medium and just keep stirring). Add can of sweetened condensed milk and heat until warmed through. I love this over ice cream with strawberries. It is sort of fudge-like! Refrigerate leftovers, add a little drop of water and reheat in microwave (careful...it will heat fast. Don't want to burn it...you hate to waste this stuff)!
Layered Tortellini-Spinach Salad
I found this recipe online from Taste of Home and have made it multiple times. It has received rave reviews each time! I do not drizzle the dressing on the salad but let people do that themselves. I have served the salad with ranch, italian, greek and other dressings. Enjoy!
Ingredients
1 package (19 ounces) frozen cheese tortellini
2 packages (6 ounces each) fresh baby spinach
6 cups shredded red cabbage
1 pint cherry tomatoes, quartered
3 tablespoons thinly sliced green onions
1 package (1 pound) sliced bacon, cooked and crumbled
1 bottle (16 ounces) ranch salad dressing
Directions
Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions.
Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving. Yield: 18 servings.
Ingredients
1 package (19 ounces) frozen cheese tortellini
2 packages (6 ounces each) fresh baby spinach
6 cups shredded red cabbage
1 pint cherry tomatoes, quartered
3 tablespoons thinly sliced green onions
1 package (1 pound) sliced bacon, cooked and crumbled
1 bottle (16 ounces) ranch salad dressing
Directions
Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions.
Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving. Yield: 18 servings.
Monday, February 15, 2010
Easy Crecent Roll-Sausage recipe
2 cans crescent rolls
1 lb. sausage
8 oz. Cream cheese
Brown sausage, drain grease, and mix sausage and cream cheese together.
Roll one can of crescent rolls into bottom of 9x13 pan and press seams together. Spread sausage and cream cheese mixture on top and then cover with 2nd can of crescent rolls (pinching seams together). Bake according to instructions on crescent rolls. These may be put together ahead of time and refrigerated until ready to bake. May be served warm or at room temperature. I have received raving reviews :). This is another Lisa Bundrick recipe! Most recently I cut them into about 1 inch squares and served as appetizers. I have also served as part of a breakfast meal. Super easy and tasty!
1 lb. sausage
8 oz. Cream cheese
Brown sausage, drain grease, and mix sausage and cream cheese together.
Roll one can of crescent rolls into bottom of 9x13 pan and press seams together. Spread sausage and cream cheese mixture on top and then cover with 2nd can of crescent rolls (pinching seams together). Bake according to instructions on crescent rolls. These may be put together ahead of time and refrigerated until ready to bake. May be served warm or at room temperature. I have received raving reviews :). This is another Lisa Bundrick recipe! Most recently I cut them into about 1 inch squares and served as appetizers. I have also served as part of a breakfast meal. Super easy and tasty!
Monday, January 18, 2010
Peppy Pizza Pasta
A recipe one of our teens shared with me....it's a family favorite of theirs and will become one of ours as well. You may add any other "pizza ingredients" (such as olives, mushrooms, onions, green pepper....whatever you like) to the list I have written. Enjoy!
Hey Carrie! I know I just left your house but I don't think I explained the Peppi Pizza Pasta recipe very well so I'm going to try again. First you spread a nice layer of pizza sauce on the bottom of the pan. Next, you pour in half of your noodles (you want to boil 4 cups of noodles per casserole) and mix them into the sauce. Third, spread half of the sausage and pepperoni all over the noodles. Then pour the rest of the noodles into the pan and spread the rest of your sauce onto the noodles and mix the sauce and noodles together. Finally, spread the remainder of the sausage and pepperoni on the top and once that is done sprinkle about 2 cups of mozzerella cheese all over the top! (or however much cheese you want to) Bake the casseroles in the oven at 350 for 20-30 minutes. When you stick the casseroles in the oven, make sure they're covered with foil. Anna
P.S. This is a rough list of what you need for ONE casserole.
4 cups of noodles (elbow macaroni is what we used)
2 cups of mozzerella (or however much you want on it)
30 slices of pepperoni (cut in half)
3-4 cups of pizza sauce
1 1/2 -2 cups of sausage (or however much you feel the casserole needs)
I asked Mom about all this so I'm sure this is right!
Hey Carrie! I know I just left your house but I don't think I explained the Peppi Pizza Pasta recipe very well so I'm going to try again. First you spread a nice layer of pizza sauce on the bottom of the pan. Next, you pour in half of your noodles (you want to boil 4 cups of noodles per casserole) and mix them into the sauce. Third, spread half of the sausage and pepperoni all over the noodles. Then pour the rest of the noodles into the pan and spread the rest of your sauce onto the noodles and mix the sauce and noodles together. Finally, spread the remainder of the sausage and pepperoni on the top and once that is done sprinkle about 2 cups of mozzerella cheese all over the top! (or however much cheese you want to) Bake the casseroles in the oven at 350 for 20-30 minutes. When you stick the casseroles in the oven, make sure they're covered with foil. Anna
P.S. This is a rough list of what you need for ONE casserole.
4 cups of noodles (elbow macaroni is what we used)
2 cups of mozzerella (or however much you want on it)
30 slices of pepperoni (cut in half)
3-4 cups of pizza sauce
1 1/2 -2 cups of sausage (or however much you feel the casserole needs)
I asked Mom about all this so I'm sure this is right!
Saturday, January 16, 2010
Mt. Dew Apple Treat
A great, easy recipe that is sure to disappear. Not low in calories, but we aren't counting on this one. Thanks to Lisa Bundrick for sharing!
2 Granny Smith Apples
2 cans crescent rolls
2 sticks butter (I used 1)
1 1/2 c. sugar (I used half this amt)
1 tsp. vanilla
1 can MT. Dew (I used 1/2)
Peel and cut each apple into 8 slices. Roll up one slice of apple in each crescent roll and place in greased 9x13 pan. Melt butter, and then combine it with the sugar and vanilla. Spoon mixture over crescent rolls. Pour Mt. Dew around edges (but not over). Bake at 350 for 45 minutes or until golden. Serve with ice cream if you like :). I also like to give them some time to sit before I serve....the juice gets "gooier."
Another helpful hint: These can be baked ahead and then reheated before you serve them. (I have done in the night before for serving the next evening). Cover in foil until you reheat and serve!
Monday, January 4, 2010
Cheryl's Broccoli Casserole
2 1b. frozen broccoli cuts
2 eggs, beaten
2 T. minced onion
1 c. mayonnaise (Hellman's regular is best)
1 can cream of celery soup (I, Carrie, use 98% fat free)
1 can French onion rings (or any brand)
1 c. grated sharp cheddar cheese
salt and pepper to taste
Boil broccoli 5 minutes; drain. Combine remaining ingredients, excluding the onion rings. Pour into greased 9x13 or similar shallow casserole dish. Bake at 350 for 45 minutes. Top with onions for the last five minutes, being careful not to overbrown.
This recipe is a great side dish to go with ham, roast, or whatever you like!
2 eggs, beaten
2 T. minced onion
1 c. mayonnaise (Hellman's regular is best)
1 can cream of celery soup (I, Carrie, use 98% fat free)
1 can French onion rings (or any brand)
1 c. grated sharp cheddar cheese
salt and pepper to taste
Boil broccoli 5 minutes; drain. Combine remaining ingredients, excluding the onion rings. Pour into greased 9x13 or similar shallow casserole dish. Bake at 350 for 45 minutes. Top with onions for the last five minutes, being careful not to overbrown.
This recipe is a great side dish to go with ham, roast, or whatever you like!
Red Raspberry Jello
1 10 oz. package frozen sweet red raspberries, thawed
2 3 oz.. packages raspberry jello
2 cups boiling water
1 pint Haagen-Dazs vanilla ice cream
1 6 oz. can frozen pink (or raspberry lemonade) lemonade concentrate, thawed
Drain raspberries and reserve syrup. Dissolve jello in boiling water; add ice cream and stirr until melted. Stir in lemonade and reserved syrup (there is not much syrup, sometimes as little as 2 Tablespoons) Chill until slightly thickened. Add raspberries; Use a 6 to 8 cup mold and chil until firm.
2 3 oz.. packages raspberry jello
2 cups boiling water
1 pint Haagen-Dazs vanilla ice cream
1 6 oz. can frozen pink (or raspberry lemonade) lemonade concentrate, thawed
Drain raspberries and reserve syrup. Dissolve jello in boiling water; add ice cream and stirr until melted. Stir in lemonade and reserved syrup (there is not much syrup, sometimes as little as 2 Tablespoons) Chill until slightly thickened. Add raspberries; Use a 6 to 8 cup mold and chil until firm.
Friday, January 1, 2010
Almond Crusted Torte
1 2/3 c. flour
1 1/2 c. sugar
1 c. butter, melted
1/8 tsp. salt
2 Tbsp. almond extract (or 1 Tbsp vanilla and 1 Tbsp. almond)
2 eggs, beaten
2 1/4 sliced or slivered almonds
Stir together all ingredients, except almonds. Pour into greased 10” pie plate. Sprinkle almonds on top.
Bake 350 degrees for 40 mintues.
This is an EASY recipe--wonderful with Cool Whip on the top!
1 1/2 c. sugar
1 c. butter, melted
1/8 tsp. salt
2 Tbsp. almond extract (or 1 Tbsp vanilla and 1 Tbsp. almond)
2 eggs, beaten
2 1/4 sliced or slivered almonds
Stir together all ingredients, except almonds. Pour into greased 10” pie plate. Sprinkle almonds on top.
Bake 350 degrees for 40 mintues.
This is an EASY recipe--wonderful with Cool Whip on the top!
Poogan's Porch Bread Pudding
1/2 loaf-day old bread, in chunks (Best Country White)
1/2 c. raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 stick butter, melted
3/4 c. sugar
2 eggs
2 c. milk
Place bread, raisins, cinnamon, nutmeg and butter in bowl and mix together. In a separate bowl, beat sugar and eggs until well combined. Heat the milk but do not boil. Add egg mixture to hot milk, mixing well. Add bread mixture and stir. Pour all into a greased casserole dish. Place the dish in a large roasting pan. Fill the roasting pan with water halfway up the dish, taking care, Carrie, not get any water into the casserole. Bake at 350 degrees for 1 hour.
Bourbon Sauce
1 stick butter
1 cup 10x sugar
1 egg
1 Tbsp. bourbon
Melt butter in medium saucepan. Add sugar and cook, stirring constantly until glossy. Remove from heat. Whip in the egg with a whisk. Add the bourbon and stir until well blended. Serve over bread pudding (drizzle it with a spoon).
1/2 c. raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 stick butter, melted
3/4 c. sugar
2 eggs
2 c. milk
Place bread, raisins, cinnamon, nutmeg and butter in bowl and mix together. In a separate bowl, beat sugar and eggs until well combined. Heat the milk but do not boil. Add egg mixture to hot milk, mixing well. Add bread mixture and stir. Pour all into a greased casserole dish. Place the dish in a large roasting pan. Fill the roasting pan with water halfway up the dish, taking care, Carrie, not get any water into the casserole. Bake at 350 degrees for 1 hour.
Bourbon Sauce
1 stick butter
1 cup 10x sugar
1 egg
1 Tbsp. bourbon
Melt butter in medium saucepan. Add sugar and cook, stirring constantly until glossy. Remove from heat. Whip in the egg with a whisk. Add the bourbon and stir until well blended. Serve over bread pudding (drizzle it with a spoon).
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