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Thursday, February 26, 2009
1 cup Brown sugar (packed)
1/3 cup Shortening (softened)
1 ½ cup Dark molasses
2/3 cup Cold water
7 cup Flour
2 tsp Soda
1 tsp Salt
1 tsp Allspice
1 tsp Ginger
1 tsp Cloves
1 tsp Cinnamon
In mixing bowl, combine brown sugar, shortening, and molasses; mix thoroughly. Stir in cold water. In separate bowl, mix together flour, soda, salt, allspice, ginger, cloves, and cinnamon. Stir dry ingredients into wet mixture. Chill dough.
Roll dough out very thick (1/2”). Use cookie cutter to cut out cookies and use a spatula to transfer to a lightly greased baking sheet. Press raisins (or gumdrops or red hots) into dough for eyes, nose, mouth, and buttons. Bake in 350 degree oven for 12-15 minutes. Cool slightly then carefully remove from baking sheet.
¾ cup Shortening
1 cup Brown sugar
¼ cup Molasses
2 ¼ cup Flour
2 tsp Soda
½ tsp Salt
1 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves
Cream together shortening, brown sugar, molasses, and egg till light and fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form into small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 F. about 8-10 minutes, when cracks appear on top. Remove from pan immediately.
2 cups Flour
2 TBS Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 cups Buttermilk (or milk + 1 TBS lemon juice)
4 TBS Oil
Add dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Drop onto hot griddle.
2 cups Flour
3 tsp Baking powder
1 TBS Sugar
¾ tsp Salt
½ cup Shortening or margarine
¾ cup Milk
Preheat oven to 450 F. Mix flour, baking powder, sugar, and salt. Cut shortening in finely. Stir in milk to make a soft dough. Knead (or mix) for about 30 seconds. Roll into small balls and place on ungreased baking sheet. Bake at 450 F. for 10-12 minutes.
4 TBS Margarine or butter
4 TBS Flour
½ tsp Salt
¼ tsp Pepper
2 Cups Milk
Boil 6 eggs until hard-cooked. Peel eggs, then slice each egg in small chunks.
Heat margarine in 1 ½ quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg slices to sauce. Heat a few more minutes, until eggs are warmed. Serve over biscuits or toasted bread.
6 Hard-cooked eggs, cooled
½ tsp Dry mustard (or yellow mustard)
1/8 tsp Salt
Dash of pepper
2-3 TBS Mayonnaise
1 ½ tsp Vinegar
1 TBS Sweet pickle relish
Remove shells from eggs and halve lengthwise. Carefully remove yolks and place in small bowl. Mash yolks with fork and add remaining ingredients except paprika; mix until fluffy. Fill egg white halves with yolk mixture. Sprinkle with paprika. Refrigerate until serving.
(Makes 6 servings)
1/2 lb Beef (thinly cut, not roast)
1/2 Cup Soy Sauce
1 large head Broccoli
3 TBS Oil
1 TBS Minced Garlic
½ tsp Pepper
½ tsp Celery Seed (opt.)
1 ½ tsp Sesame seeds (opt.)
1 TBS Brown Sugar
1 tsp White Sugar
2 TBS Cornstarch
1/4 Cup Water
Serve over rice
Cut beef into thin strips and marinate in the soy sauce for 30 minutes or more (however long you would like).
Boil Broccoli for about 10 minutes (cooked, but not soft), and strain out the water.
Put Oil in a large frying pan or wok along with the meat and marinade on low. Sprinkle garlic, pepper, celery seed, and sesame seeds on top0 of the cooking meat. If there is not enough liquid, add a little soy sauce or water to keep the meat juicy and tender. Cook the meat until it is not pink. Sprinkle on the brown sugar and white sugar.
Mix cornstarch and water in a separate cup until cornstarch is dissolved, then add by spoonful into cooking meat sauce until sauce is desired consistency. Then add the broccoli to the meat. Mix the broccoli in well with the meat and cook until the broccoli is ready (about 10 mins). Then serve over rice.
Wednesday, February 25, 2009
With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.
4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
2 TBSP parsley (optional)
Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.
- 2 TBSP dry yeast
- 2 C warm water
- 1/2 C sugar
- 1/2 C margarine (melted)
- 1/2 C nonfat dry milk
- 4 1/2 - 5 1/2 C flour
Mix yeast, warm water and then sugar together. Then add rest of ingredients. Mix. Let it rise in dark place until it doubles. Take a ball of dough and roll like a snake and twist into each other tucking the end in...spiral little balls of dough in the end.
Bake 375-400 degrees for 8-10 minutes. Butter tops while hot.
Works great for stews, soups, Thanksgiving, etc.
Sift together 3 c flour, 1 1/2 tsp salt and 1 1/2 tsp baking powder.
Alternate flour mixture with 1 1/2 c milk and add to egg mixture.
Add 1 1/2 tsp almond extract, 1 1/2 tsp butter flavoring extract, 1 1/2 tsp vanilla, 2-4 Tbsp poppy seeds.
Grease and flour 2 loaf pans. Pour in batter. Back at 350 degrees for 1 hour. Cool and remove from racks. Cover with glaze.
Glaze: Heat 1/4 c frozen orange juice concentrate, 3/4 c powdered sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp butter flavoring extract. Stir until smooth.
Poke holes in bread. spoon glaze over bread.
2 tsp. baking soda
1 c shortening
2 c sugar 4 eggs
5 c sifted flour
1 tsp each cinnamon, cloves, nutmeg and salt
-Beat first 5 ingredients. Add flour and spices
-Stir chocolate chips.
-Place on cookie sheet in balls
-Back at 375 degrees for 8 minutes.
1 1/2 c. warm water
1 Tbs. honey
1 tsp. salt
3-4 c. flour
1 cube margarine
Grow yeast in water. Add salt and honey. Mix. Gradually add flour (1 cup at a time) until dough is workale. Divide dough into 16 pieces. Roll into sticks. Place on greased 9x13 pan. Pour melted butter over top of sticks. Sprinkle top with cheese. Let rise 30 min. Bake @ 375 degrees for 20-30 min. YUM!
Tuesday, February 24, 2009
1 can of each of the following:
- pinto beans
- kidney beans
- black beans
- cannelini (white) beans
- diced tomatoes
- chicken broth
- 2 Cups diced/shredded chicken (you can use canned chicken)
- taco seasoning to taste
Combine all cans in large pot including all juices (do not drain any of the cans). Add chicken and taco seasoning. Serve with grated cheese, tortilla chips or anything desire =D
From Erin Murdock
- 1 TBSP yeast
- 3 1/2 -4 Cups Flour
- 1 1/2 Cups Water (divided)
- 2 TBSP sugar
- 1/2 tsp salt
- 1 stick butter
- 1/4 Cup mayo
- 1/4 Cup Parmesan cheese
- 1/4 tsp parsley flakes
- 1/4 tsp garlic salt
Soften yeast in 1/2 Cup warm water.
Mix together sugar, salt, 1 Cup water, 3 1/2 Cup flour and yeast.
Blend well, add flour to form soft dough, knead 6-8 minutes.
Cover and let set for 10 minutes.
Grease cookie sheet and roll out dough and spread topping.
Cut horizontal line down the middle and vertical lines across.
Let rise till almost double and bake 350 degrees for 20-25 minutes.
From Megan MacBeth
*These went fast that I didn't get to take a picture....
Monday, February 23, 2009
Wednesday, February 18, 2009
Well, these Mini Meatloaves in a Muffin Tin are perfect for dinner served with little mini carrots and baby asparagus!
This idea came from the magazine Kraft Food & Family. I subscribe to their quarterly magazine and it’s FREE! It has great easy recipes with lots and lots of pictures (every recipe book needs pictures!) They do advertise using almost all Kraft products, but I just use whatever I’ve got at home already.
Mini Meatloaf Recipe:
- Favorite Meatloaf recipe
- bbq sauce
- salt & pepper
- cheese - cheddar, or something stronger would be yum
Spray your muffin tin with cooking spray. Place in a handful of prepared meatloaf into each muffin tin. Press your thumb into each meatloaf ball, making a space for toppings. Squirt a dollap of bbq sauce into the space and salt and pepper. Bake in a pre-heated 375* oven for 30 minutes or until cooked through (160F). Add your favorite cheese and bake for another 5 or so minutes.
Now serve these on a mini plate on a tiny table in your smallest room with your cutests kids and enjoy!
Peanut Butter Waffle Taco
- 1 whole grain waffle
- 4 tablespoons Jif® Creamy Peanut Butter
- ½ banana diced
- ¼ cup pretzels
- 3 tablespoons organic strawberry yogurt
- sweetened, dried cranberries to garnish
- Toast waffle until just barely crisp on the outside and spread peanut butter on waffle. Arrange bananas on top. Squeeze together and secure taco with toothpicks.
- Put pretzels into a zippered baggie and use a mallet or heavy spoon to crush into small pieces.
- Drizzle taco with yogurt. Sprinkle with pretzel pieces and add sweetened, dried cranberries to garnish.
Tuesday, February 3, 2009
3 Thawed Chicken Breasts (you can cut them up or leave them whole)/canned chicken
2 Cans Cream of Chicken
1/2 Cup Sour Cream
1 Box Stove Top Stuffing
Mix soup and sour cream. Pour into a pan and put chicken on top. I cut my chicken into chunks. Spread a thin layer of soup mixture on top of chicken. Sprinkle dry stuffing on top. Cover and bake at 375 for 45 min or until chicken is done. Serve on top of rice or potatoes.