Here is a recipe I reluctlantly give out because it is so addictive:
BUSTED BARS
Soda crackers (enough to line jelly roll pan)
1 C butter
1 C brown sugar
12 oz bag milk chocolate chips
Layer crackers on foil-lined pan. Melt butter and brown sugar; boil for 3 min. Pour over crackres. Bake at 350 degrees 5 minutes. Sprinkle chips on top; melt and spread over hot toffee. Chill for at least 1 hr. Invert pan, peel off foil, and break into various pieces. Keep refrigerated.
Monday, November 22, 2010
Saturday, June 26, 2010
Abigail has arrived!
We have our new little granddaughter, Abigail Marie. She was born on June 7, 2010, weighed 8 pounds 1 ounce and measured 21 inches long! She is so precious. What a blessing.
Friday, March 12, 2010
Lemon Bundt Cake
This is a favorite - I'm giving it (along with a Bundt pan) to a new bride-to-be:
LEMON BUNDT CAKE
Ingredients:
• 3/4 lb butter, softened
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 tablespoons lemon extract
• 3/4 cup carbonated lemon-lime beverage
Directions:
• Cream butter and sugar together for 2 minutes.
• Add eggs, 1 at a time, beating after each addition.
• Add flour and lemon extract.
• Fold in 7-Up.
• Pour into well-greased 12-cup Bundt pan or tube pan.
• Bake at 325 degrees for 1 to 1 1/4 hours.
• Make Lemon Glaze- mix powdered sugar and lemon juice together.
• When cake is cooled, drizzle with Lemon Glaze or Pistachio Frosting.
LEMON GLAZE
• 2/3 cup powdered sugar
• 1 tablespoon lemon juice
PISTACHIO FROSTING
• Box of Pistachio Pudding, mixed according to directions.
• Packet of Dream Whip, mixed according to directions.
Fold the two together. Slice cake in half through the middle. Spread 1/3 of frosting mix on cake. Put together and frost rest of cake, including middle. Keep refrigerated.
LEMON BUNDT CAKE
Ingredients:
• 3/4 lb butter, softened
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 tablespoons lemon extract
• 3/4 cup carbonated lemon-lime beverage
Directions:
• Cream butter and sugar together for 2 minutes.
• Add eggs, 1 at a time, beating after each addition.
• Add flour and lemon extract.
• Fold in 7-Up.
• Pour into well-greased 12-cup Bundt pan or tube pan.
• Bake at 325 degrees for 1 to 1 1/4 hours.
• Make Lemon Glaze- mix powdered sugar and lemon juice together.
• When cake is cooled, drizzle with Lemon Glaze or Pistachio Frosting.
LEMON GLAZE
• 2/3 cup powdered sugar
• 1 tablespoon lemon juice
PISTACHIO FROSTING
• Box of Pistachio Pudding, mixed according to directions.
• Packet of Dream Whip, mixed according to directions.
Fold the two together. Slice cake in half through the middle. Spread 1/3 of frosting mix on cake. Put together and frost rest of cake, including middle. Keep refrigerated.
Tuesday, February 9, 2010
Lentil Hotdish
This is a great dish - no meat, but it's hearty!
1 Cup lentils (washed)
1/2 Cup brown rice
4 Cup chicken broth
Combine above and add:
sautéed onion
yellow pepper
2 garlic cloves
1 T dried basil
1 T oregano flakes
1 T vegetable flakes
1 t thyme
1 t salt
pepper to taste
Put above mixture into greased 9 x 13 pan. Cover with foil and bake at 300 degrees for approximately 2 hours. Serve with cottage cheese and broccoli.
Enjoy!
1 Cup lentils (washed)
1/2 Cup brown rice
4 Cup chicken broth
Combine above and add:
sautéed onion
yellow pepper
2 garlic cloves
1 T dried basil
1 T oregano flakes
1 T vegetable flakes
1 t thyme
1 t salt
pepper to taste
Put above mixture into greased 9 x 13 pan. Cover with foil and bake at 300 degrees for approximately 2 hours. Serve with cottage cheese and broccoli.
Enjoy!
Thursday, November 5, 2009
Southwest Stew
Bill and I never get tired of this comfort food:
Southwest Stew
2 T vegetable oil
3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn
In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.
Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.
Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.
stewstewstewstewstewstewstewstewstewstewstewstew
Southwest Stew
2 T vegetable oil
3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn
In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.
Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.
Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.
stewstewstewstewstewstewstewstewstewstewstewstew
Monday, August 17, 2009
European Vacation
Bill and I are having the time of our lives. We have visited Rome, Naples (Italy), Athens, Mykenos, and Rhodes (Greece). Tomorrow we experience Ephesus (Turkey). I have so many great pictures and memories to share, but will post them when I get home as computer time onboard is too limited.
Friday, August 7, 2009
Stuffed Cream Puffs
This is one of my favorite recipes - I make it all the time for luncheons:
Chicken Almond Cream Puffs
1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese
Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.
Stuffing
2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture
Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.
Chicken Almond Cream Puffs
1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese
Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.
Stuffing
2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture
Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.
Subscribe to:
Posts (Atom)
