I used this recipe today and I didn't just make bread. With this recipe I made 4 mini loaves, 16 muffins, and 2.5 dozen cookies. For the cookies add a little extra flour so that the dough isn't too runny.
3 C Sugar
1 1/2 C Oil
4 eggs
1 29 oz can Pumpkin
4 C Flour
1 tsp Salt
1 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/2 tsp cloves
1 1/2 tsp Cinnamon
1 1/2 tsp nutmeg
Chocolate chips (optional)
Cream together the Sugar, Oil, and Eggs. Add Pumpkin and mix well. Mix dry ingredients together and then add to the pumpkin mixture. Mix until smooth. Add chocolate chips. Grease and flour 3 bread pans. Pour into pans and bake at 325 degrees for 60 minutes.
Saturday, November 22, 2008
Sunday, September 21, 2008
Mom's Potato Soup
2 Slices Bacon
2 1/2 C Chopped Potatoes
1 C Chopped Onion
1 tsp Chicken Bouillon
1 tsp Worcestershire sauce
1/4 tsp Crushed Thyme
1/8 tsp Pepper
2 C Milk
1 C Half-&-Half (or Evaporated Milk)
2 Tbls Flour
In a large saucepan cook bacon until crisp. Remove bacon reserving 1 Tbls drippings in pan. Drain bacon and crumble. Set aside. Stir potatoes, onion, bouillon, Worchistershire, thyme, and pepper into saucepan. Bring to a boil, reduce heat. Cover and simmer until potatoes are tender. Stir together milk, half-&-half, and flour. Add to potato mixture. Cook and stir for a few minutes until it is thickened and bubbly. Makes about 7 cups.
2 1/2 C Chopped Potatoes
1 C Chopped Onion
1 tsp Chicken Bouillon
1 tsp Worcestershire sauce
1/4 tsp Crushed Thyme
1/8 tsp Pepper
2 C Milk
1 C Half-&-Half (or Evaporated Milk)
2 Tbls Flour
In a large saucepan cook bacon until crisp. Remove bacon reserving 1 Tbls drippings in pan. Drain bacon and crumble. Set aside. Stir potatoes, onion, bouillon, Worchistershire, thyme, and pepper into saucepan. Bring to a boil, reduce heat. Cover and simmer until potatoes are tender. Stir together milk, half-&-half, and flour. Add to potato mixture. Cook and stir for a few minutes until it is thickened and bubbly. Makes about 7 cups.
Saturday, May 10, 2008
Olive Garden House Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Buffalo Chicken
3 dozen chicken wings (1st and 2nd wing pieces)
12 fluid ounces louisiana hot sauce
6 tablespoons unsalted butter
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Bake or deep-fry the wings until they are done. Mix all the sauce ingredients except flour in a saucepan. Cook over medium-low heat. When warm, add flour to thicken sauce; stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix the rest of the sauce with wings and place in baking dish. Bake at 300°F for about 20 minutes or until warm. Serve with celery sticks and blue cheese dressing. These are great reheated, but be warned that they get hotter each time!
12 fluid ounces louisiana hot sauce
6 tablespoons unsalted butter
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Bake or deep-fry the wings until they are done. Mix all the sauce ingredients except flour in a saucepan. Cook over medium-low heat. When warm, add flour to thicken sauce; stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix the rest of the sauce with wings and place in baking dish. Bake at 300°F for about 20 minutes or until warm. Serve with celery sticks and blue cheese dressing. These are great reheated, but be warned that they get hotter each time!
Saturday, April 5, 2008
Coconut Bread
4 eggs
½ tsp baking powder
2 c sugar
½ tsp soda
1 c oil
1 c buttermilk
2 tsp coconut flavoring
1 c coconut
3 c flour
1 c chopped nuts
Beat eggs until foamy. Add sugar, oil, and flavoring. Sift dry ingredients. Add to egg mixture alternately with the buttermilk. Fold in coconut and nuts. Grease and flour 2 loaf pans. Pour in batter. Bake at 320° for 60-75 mins. Let bread cool slightly, then top with glaze.
Glaze:
1 c sugar
2 tsp butter
½ c water
1 tsp coconut flavoring
Combine ingredients in saucepan and heat to a boil. Pour over loaves while still in pans. Leave at least 4 hours before removing from pans.
½ tsp baking powder
2 c sugar
½ tsp soda
1 c oil
1 c buttermilk
2 tsp coconut flavoring
1 c coconut
3 c flour
1 c chopped nuts
Beat eggs until foamy. Add sugar, oil, and flavoring. Sift dry ingredients. Add to egg mixture alternately with the buttermilk. Fold in coconut and nuts. Grease and flour 2 loaf pans. Pour in batter. Bake at 320° for 60-75 mins. Let bread cool slightly, then top with glaze.
Glaze:
1 c sugar
2 tsp butter
½ c water
1 tsp coconut flavoring
Combine ingredients in saucepan and heat to a boil. Pour over loaves while still in pans. Leave at least 4 hours before removing from pans.
Chicken Breasts with Wild Rice Alfredo
1 ½ c uncooked wild rice, rinsed and drained
1 c roasted garlic chicken broth
1 c water
1 tsp dried thyme leaves
2 Tbsp butter and margarine
6 boneless, skinless chicken breast halves
1 pkg sliced mushrooms
1 (7 oz) jar roasted bell peppers, drained and chopped
1 jar alfredo pasta sauce
In saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45-60 mins or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased baking dish.
Heat oven to 350° in skillet, heat butter over med-high heat. Cook chicken in butter 8-10 mins, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3-5 mins, stirring occasionally, until lightly browned. Stir in bell peppers and alfredo sauce; pour over chicken.
Bake uncovered 45-55 mins or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.
1 c roasted garlic chicken broth
1 c water
1 tsp dried thyme leaves
2 Tbsp butter and margarine
6 boneless, skinless chicken breast halves
1 pkg sliced mushrooms
1 (7 oz) jar roasted bell peppers, drained and chopped
1 jar alfredo pasta sauce
In saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45-60 mins or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased baking dish.
Heat oven to 350° in skillet, heat butter over med-high heat. Cook chicken in butter 8-10 mins, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3-5 mins, stirring occasionally, until lightly browned. Stir in bell peppers and alfredo sauce; pour over chicken.
Bake uncovered 45-55 mins or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.
Chicken Piccata
3 Tbsp all purpose flour
½ tsp salt
¼ tsp black pepper
4 boneless skinless chicken breasts
2 tsp olive oil
1 tsp butter
2 cloves garlic, minced
¾ c fat-free reduced sodium chicken broth
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 Tbsp drained capers
Lemon slices and parsley sprigs (optional)
Combine flour, salt, and pepper in shallow pie plate. Reserve 1 Tbsp of flour mixture.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to ½ in thickness. Dredge chicken in flour mixture.
Heat oil and butter in skillet over med heat until butter is melted. Cook chicken 4-5 mins per side or until no longer pink in center. Transfer to serving platter; set aside.
Add garlic to same skillet; cook and stir over med heat 1 min. Add reserved flour mixture; cook and stir 1 min. Add broth and lemon juice; cook 2 mins, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon slices and parsley sprigs, if desired.
½ tsp salt
¼ tsp black pepper
4 boneless skinless chicken breasts
2 tsp olive oil
1 tsp butter
2 cloves garlic, minced
¾ c fat-free reduced sodium chicken broth
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 Tbsp drained capers
Lemon slices and parsley sprigs (optional)
Combine flour, salt, and pepper in shallow pie plate. Reserve 1 Tbsp of flour mixture.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to ½ in thickness. Dredge chicken in flour mixture.
Heat oil and butter in skillet over med heat until butter is melted. Cook chicken 4-5 mins per side or until no longer pink in center. Transfer to serving platter; set aside.
Add garlic to same skillet; cook and stir over med heat 1 min. Add reserved flour mixture; cook and stir 1 min. Add broth and lemon juice; cook 2 mins, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon slices and parsley sprigs, if desired.
Lemon-Dijon Chicken with Potatoes
2 lemons
½ c chopped fresh parsley
2 Tbsp Dijon mustard
4 cloves garlic, minced
2 tsp EVOO
1 tsp dried rosemary
¾ tsp black pepper
½ tsp salt
1 whole chicken (about 3 ½ pounds)
1 ½ lbs small red potatoes, cut in halves
Heat oven 350°. Squeeze 3 Tbsp juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper, and salt in a bowl; blend well. Reserve 2 Tbsp mixture.
Place chicken on rack in baking pan; gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from the meat, being careful not to tear skin. Spoon remaining parsley mixture between skin and meat (secure skin with toothpicks) and place lemon halves in cavity of chicken. Bake 30 mins.
Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken ; bake 1 hour or until juices run clear and thermometer inserted in thickest part of thigh registers 180°. Let chicken stand 10 mins before removing skin and slicing. Sprinkle any accumulated juices from bottom of pan over chicken and potatoes.
½ c chopped fresh parsley
2 Tbsp Dijon mustard
4 cloves garlic, minced
2 tsp EVOO
1 tsp dried rosemary
¾ tsp black pepper
½ tsp salt
1 whole chicken (about 3 ½ pounds)
1 ½ lbs small red potatoes, cut in halves
Heat oven 350°. Squeeze 3 Tbsp juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper, and salt in a bowl; blend well. Reserve 2 Tbsp mixture.
Place chicken on rack in baking pan; gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from the meat, being careful not to tear skin. Spoon remaining parsley mixture between skin and meat (secure skin with toothpicks) and place lemon halves in cavity of chicken. Bake 30 mins.
Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken ; bake 1 hour or until juices run clear and thermometer inserted in thickest part of thigh registers 180°. Let chicken stand 10 mins before removing skin and slicing. Sprinkle any accumulated juices from bottom of pan over chicken and potatoes.
Delicious Chicken Salad
4 c small shell pasta
2 c apples
4 c cubed chicken, cooked
2 Tbsp green onion
2 c sliced, drained water chestnuts
1 ½ c slivered almonds
¾ c mayonnaise
2 c celery
¾ c cole slaw dressing
2 c seedless red grapes
Combine in large bowl and keep refrigerated until serving.
2 c apples
4 c cubed chicken, cooked
2 Tbsp green onion
2 c sliced, drained water chestnuts
1 ½ c slivered almonds
¾ c mayonnaise
2 c celery
¾ c cole slaw dressing
2 c seedless red grapes
Combine in large bowl and keep refrigerated until serving.
Creamy Peachsicle Smoothies
1 c frozen sliced peaches
1 banana, thickly sliced
½ c vanilla low-fat yogurt
1 ½ c orange juice
1 Tbsp honey
Place all ingredients in blender. Cover and blend on high speed about 1 min or until smooth and creamy.
1 banana, thickly sliced
½ c vanilla low-fat yogurt
1 ½ c orange juice
1 Tbsp honey
Place all ingredients in blender. Cover and blend on high speed about 1 min or until smooth and creamy.
Italian-Style Meat Loaf
1 8oz can no salt added tomato paste
1 c water
1 tsp minced garlic
½ tsp dried basil leaves
½ tsp dried oregano leaves
¼ tsp salt
¾ lb 95% lean ground beef
¾ lb 93% lean ground
1 c fresh whole wheat bread crumbs (about 2 slices)
turkey breast
½ c shredded zucchini
2 egg whites (¼ c egg substitute)
Heat oven to 350°. Combine tomato paste, water, garlic, basil, oregano, and salt in saucepan. Bring to boil; reduce heat to low. Simmer, uncovered, 15 mins. Set aside.
Combine meats, bread crumbs, zucchini, egg whites, and ½ c reserved tomato paste in bowl. Mix well. Shape into loaf in ungreased loaf pan. Bake 45 mins. Discard any drippings. Pour remaining tomato mixture over top of loaf. Bake 15 mins more or until juices run clear. Place on serving platter. Cool 10 mins before cutting into slices. Garnish as desired.
1 c water
1 tsp minced garlic
½ tsp dried basil leaves
½ tsp dried oregano leaves
¼ tsp salt
¾ lb 95% lean ground beef
¾ lb 93% lean ground
1 c fresh whole wheat bread crumbs (about 2 slices)
turkey breast
½ c shredded zucchini
2 egg whites (¼ c egg substitute)
Heat oven to 350°. Combine tomato paste, water, garlic, basil, oregano, and salt in saucepan. Bring to boil; reduce heat to low. Simmer, uncovered, 15 mins. Set aside.
Combine meats, bread crumbs, zucchini, egg whites, and ½ c reserved tomato paste in bowl. Mix well. Shape into loaf in ungreased loaf pan. Bake 45 mins. Discard any drippings. Pour remaining tomato mixture over top of loaf. Bake 15 mins more or until juices run clear. Place on serving platter. Cool 10 mins before cutting into slices. Garnish as desired.
Bishop’s Dutch Oven Cake
1 chocolate cake mix
½ c cocoa
1 cube butter
2 c water
1 c brown sugar
1 c marshmallows
Line dutch oven with heavy duty tin foil. Mix chocolate cake according to directions on pkg. Set cake mix aside.
In dutch oven, melt butter and add brown sugar and cocoa; stir well (don’t tear foil). Add water and marshmallows. Pour cake mix over all ingredients in dutch oven. Bake at 350° for 30 mins (8-10 coals on bottom, 14-20 coals on top). Don’t overcook.
½ c cocoa
1 cube butter
2 c water
1 c brown sugar
1 c marshmallows
Line dutch oven with heavy duty tin foil. Mix chocolate cake according to directions on pkg. Set cake mix aside.
In dutch oven, melt butter and add brown sugar and cocoa; stir well (don’t tear foil). Add water and marshmallows. Pour cake mix over all ingredients in dutch oven. Bake at 350° for 30 mins (8-10 coals on bottom, 14-20 coals on top). Don’t overcook.
Taco Ring
1 lb ground beef, cooked and drained
1 med green bell pepper
1 pkg taco seasoning mix
2 c shredded cheddar cheese
2 Tbsp water
2 (8 oz) pkg refrigerated crescent roll dough
lettuce
tomato
onion
olives
Salsa
sour cream
Preheat oven to 375°. Combine meat, seasoning meat, cheese, and water in a bowl. Arrange crescent triangles in a circle on a 13 in round baking stone, with bases overlapping (5 in diameter circle) in center (points to outside). Spoon meat mix over rolls. Fold points of triangles over filling and tuck under base at center (filling should not be completely covered). Bake 20 to 25 mins or until golden brown. Cut “v” shapes in top of bell pepper. Shred cheese and cut up other toppings. Place pepper in the middle of the ring and fill with salsa. Garnish with sour cream. Cut with pizza cutter and serve.
1 med green bell pepper
1 pkg taco seasoning mix
2 c shredded cheddar cheese
2 Tbsp water
2 (8 oz) pkg refrigerated crescent roll dough
lettuce
tomato
onion
olives
Salsa
sour cream
Preheat oven to 375°. Combine meat, seasoning meat, cheese, and water in a bowl. Arrange crescent triangles in a circle on a 13 in round baking stone, with bases overlapping (5 in diameter circle) in center (points to outside). Spoon meat mix over rolls. Fold points of triangles over filling and tuck under base at center (filling should not be completely covered). Bake 20 to 25 mins or until golden brown. Cut “v” shapes in top of bell pepper. Shred cheese and cut up other toppings. Place pepper in the middle of the ring and fill with salsa. Garnish with sour cream. Cut with pizza cutter and serve.
Creamy Reception Punch
2 qt vanilla ice cream
2 (28 oz) bottles 7-Up or Sprite, chilled
4 c orange juice
½ c lemon juice
Spoon ice cream into large punch bowl. Add orange juice and lemon juice, stirring to muddle ice cream. Slowly pour in chilled pop; and gently stir to mix. Makes 36 (4 oz) servings.
Pastel Punch: Prepare as above, except substitute 1 qt orange sherbet for ice cream. Add 1 (10 oz) jar undrained maraschino cherries.
Easy Sherbet Punch: Prepare as above, except substitute any fruit flavored sherbet for ice cream. Add additional 28 oz pop. Omit fruit juices.
2 (28 oz) bottles 7-Up or Sprite, chilled
4 c orange juice
½ c lemon juice
Spoon ice cream into large punch bowl. Add orange juice and lemon juice, stirring to muddle ice cream. Slowly pour in chilled pop; and gently stir to mix. Makes 36 (4 oz) servings.
Pastel Punch: Prepare as above, except substitute 1 qt orange sherbet for ice cream. Add 1 (10 oz) jar undrained maraschino cherries.
Easy Sherbet Punch: Prepare as above, except substitute any fruit flavored sherbet for ice cream. Add additional 28 oz pop. Omit fruit juices.
Fruit Dip
1 (8 oz) Cream Cheese
1 large container Cool Whip
1 can sweetened condensed milk
1/3 c Lemon Juice
Combine all ingredients. Serve with fresh fruit.
1 large container Cool Whip
1 can sweetened condensed milk
1/3 c Lemon Juice
Combine all ingredients. Serve with fresh fruit.
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