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Monday, March 16, 2009

Chocolate Mousse

Makes 6-8 Servings

1 pkg Large instant chocolate pudding (5.9 oz)
1 ½ cup Milk
6 oz Chocolate chips, melted
12 oz Cool Whip
2 cup Whipping cream, whipped

Mix chocolate pudding with half the milk required by box directions. Add melted chocolate chips and mix well. Stir in Cool Whip and whipped cream; chill.

Chocolate Cookies

Makes 2 dozen cookies

1 box Duncan Hines Devil’s Food cake mix
1/3 cup Vegetable Oil
2 Eggs

Combine ingredients to form a very thick dough. Use a cookie scoop to form balls of dough. Roll balls in granulated sugar. Cover cookie sheet with parchment paper or aluminum foil. Place cookie balls 2 inches apart, 12 cookies per sheet. Flatten each cookie to ½ inch in height, with a glass dibbed in sugar to prevent sticking. Bake at 375 degrees for 9-11 minutes, until cracks appear on top of cookies. Cool on cookie sheet. Cookies also freeze well!

German Pancakes

Makes a 9x13 pan

½ cup Butter
6 Eggs
1 tsp Salt
1 cup Flour
1 cup Milk

Preheat oven to 400 degrees. Melt butter and then pour into a 9x13 pan. Place pan in the refrigerator until the butter hardens. In a bowl, mix the rest of the ingredients. Then pour on top of butter. Bake for 10-15 minutes. Note: Do not place on top rack because it will bubble and foam more than a few inches.

Bread/Rolls

2 ½ cup Warm water
2 TBS Sugar
2 TBS Yeast
2 TBS Oil
1 TBS Salt
6-8 cup Flour

Mix together all ingredients. Add the flour until the dough is not very sticky. Let rise in bowl for 5 minutes. Then form into loaves, rolls, or place bread pans. Let rise until rolls/loaf doubles in size. Then bake at 400 degrees for 15 minutes.

Optional: While cooling, you can paint on top a beaten egg or rub butter on rolls.

Tuesday, March 10, 2009

Chicken Salad (w/ Fruit)

Makes about 6 servings

2 lbs Raw chicken breast
2 cups Chopped celery
3 Bread and Butter pickles, (abt 24 slices), diced
3 Green onions, chopped
15 oz Pineapple tidbits, drained
2 oz Sliced almonds, toasted
1 ½ cup Seedless red grapes
1 Apple, chopped
8 oz Water chestnuts, drained
1 cup Mayonnaise
2 tsp Sugar
½ tsp Salt
1/8 tsp Pepper

Boil raw chicken in salted water for one hour; drain water and de-bone chicken. Cut chicken into bite-sized pieces. In a large bowl, combine chicken, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours.

Chicken Salad

Makes 10 servings

5 cups Chicken breast, cooked, shredded
6 Hard-boiled eggs, chopped
3 cups Chopped celery (4 lg stalks)
¼ cup Minced onions
¼ cup Lemon juice
2 cups Real Mayonnaise
2 cups Shredded cheddar cheese
2 cups Salted cashews
Craisins (opt)

Mix together all ingredients except cheese, cashews, and Craisins. Add cheese and cashews just before serving. Serve with Craisins on the side, and with fresh bread, or serve in pita bread.

Snickerdoodles

Makes about 40 cookies

1 cup Soft margarine
1 ½ cup Sugar
2 ¾ cup Flour
2 Eggs
2 tsp Cream of tartar
1 tsp Soda
¼ tsp Salt
3 TBS Sugar
3 tsp Cinnamon

Beat margarine, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda, salt and stir into wet mix. Form dough into balls the size of walnuts. Roll in mixture of cinnamon and 3 TBS sugar. Place 2” apart on ungreased baking sheet. Bake at 400 degrees for about 10 minutes.

Lemon Bars

1 cup Butter, melted
½ cup Powdered sugar
2 cups Flour
6 TBS REAL lemon juice
¼ tsp Salt
¼ cup Flour
4 Eggs
2 cups Sugar
½ tsp Baking Powder

Crust: Combine butter, sugar, and 2 cups flour to form crust. Press into 9” x 13” pan. Bake at 350 degrees for 15 minutes.

Filling: Mix ¼ cup flour, eggs, sugar, baking powder, lemon juice, and salt together. Pour onto warm crust. Bake at 350 F. for 25 minutes. Cool; sprinkle with additional powdered sugar. Cut into small squares; serve warm or cold.

Sugar Cookies

Makes about 70 cookies

2 cups Sugar
1 cup Butter
1 cup Milk
2 Eggs
1 tsp Cream of Tartar
½ tsp Salt
1 tsp Vanilla
7 cups Flour

Cream sugar and butter together. Add milk, eggs, cream of tartar, salt, and vanilla. Add flour until dough is stiff enough to roll. Roll dough and cut with cookie cutters. Place cookies on greased cookie sheet. Bake at 375 F. for 15 minutes. Cool on rack; decorate as desired.

Orange Rolls

1 cup Scalded milk
5 TBS Shortening
2 Eggs
4 TBS Sugar
1 tsp Salt
1 TBS Yeast
4 cups Flour

Filing:
½ cup Sugar
6 TBS Melted butter
1 Orange peel grated

Stir shortening into scalded milk and let the shortening melt. While shortening is melting, beat 2 eggs in separate bowl. When milk is cooled, add beaten eggs, sugar, salt, and yeast. Mix and stir. Add 4 cups of flour to create sticky dough. Cover with a dish towel and let rise for 1-1 ½ hours (until it doubles in size).

While dough is rising, mix together the filing ingredients. When dough is ready, roll it out in a large rectangle and spread the filing on it. Then roll it up like a cinnamon roll and cut it into about 1-1 ½ inch circles. Let these rise for about an hour. Then bake at 400 degrees for about 10 minutes.

Sunday, March 8, 2009

Carrot Cake with Cream Cheese Frosting

I took this recipe from Sara Brown and attempted it...didn't turn out too bad but I did make a couple of mistakes as noted....


2 c flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon

1/2 c coconut, ground
1/2 c walnuts, ground
1/2 c raisins, ground
3 cups carrots, peeled and grated
2 c sugar
1 c oil
4 eggs


1. Measure dry ingredients into a bowl and mix.
2. Grind coconut, walnuts, and raisins in food processor till very fine. (I just used my food chopper...not as fine, but still does a decent job) Set aside. Peel and grate carrots (I accidentally just chopped them in the food chopper....still turns out well). Set aside.
3. In a separate bowl combine sugar and oil and mix well. Add eggs and beat till creamy. Add dry ingredients and beat until well blended. Add nut mixture and carrots and beat until blended.
4. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. When cake is completely cool, frost with cream cheese frosting. For cupcakes it only took about 15 minutes.

*Cream Cheese Frosting (From Betty Crocker Cookbook)

1 - 8oz pkg cream cheese, softened

1/4 C butter

2-3 tsp milk

1tsp vanilla

4 C powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth. Gradually beat in powdered sugar, 1 C at a time until smooth and spreadable. If making cupcakes, probably only need 1/2 of frosting.

Remember to put frosting in fridge as well as anything that was frosted because of cream cheese.

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