1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 1/3 cups oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup walnut (opt)
3/4 cup raisins (opt)
Mix margarine and sugar (white and brown) until creamed. Add pumpkin, egg and vanilla then mix. Combine flour, oats, baking soda, cinnamon and salt then add to mixture. Add walnuts and raisins if desired. Bake for 14-16 minutes @ 350 degrees.
Showing posts with label Submitted by Stacy. Show all posts
Showing posts with label Submitted by Stacy. Show all posts
Monday, September 29, 2008
Peanut Butter Rice Krispie Treats
1 cup Peanut Butter
1 cup sugar
1 cup Karo Syrup
6 cups Rice Krispies
1 12 oz. package of chocolate chips
Bring sugar and karo syrup to a boil. Remove from heat and add peanut butter. Stir. In a bowl add peanut butter mixture to Rice Krispies. Melt chocolate chips and pour over top. (Easiest way to melt, stick in a bowl in the microwave - nuke for 30 seconds at a time until totally melted).
1 cup sugar
1 cup Karo Syrup
6 cups Rice Krispies
1 12 oz. package of chocolate chips
Bring sugar and karo syrup to a boil. Remove from heat and add peanut butter. Stir. In a bowl add peanut butter mixture to Rice Krispies. Melt chocolate chips and pour over top. (Easiest way to melt, stick in a bowl in the microwave - nuke for 30 seconds at a time until totally melted).
Golden Syrup Cookies
1 1/3 cup butter
1 1/3 cup sugar
1 tsp baking soda
3 cups flour
2 Tbsp honey
Cream butter and honey, then add sugar. Add flour sifted together with baking soda. Mix in Kitchen Aid until dough sticks together enough that it's not sticking to the side of the bowl. Form into ropes about the thickness of your thumb. Place on cookie sheet (when they are done cooking they will be about 3"-4" wide, so make sure you leave enough room for them to expand). Bake 15-20 minutes at 325 degrees. Take from oven and cut immediately into bars (diagonally). Cool and store in airtight container.
1 1/3 cup sugar
1 tsp baking soda
3 cups flour
2 Tbsp honey
Cream butter and honey, then add sugar. Add flour sifted together with baking soda. Mix in Kitchen Aid until dough sticks together enough that it's not sticking to the side of the bowl. Form into ropes about the thickness of your thumb. Place on cookie sheet (when they are done cooking they will be about 3"-4" wide, so make sure you leave enough room for them to expand). Bake 15-20 minutes at 325 degrees. Take from oven and cut immediately into bars (diagonally). Cool and store in airtight container.
Chocolate Torte
1 cup flour
1/2 cup butter
1/2 cup finely chopped walnuts
8 oz cream cheese (you don't need to buy a whole tub, you can usually find the small 8 oz. squares!)
1 cup powdered sugar
1 container of cool whip
2 small boxes instant chocolate pudding
3 cups milk
Crust: Mix flour, butter and walnuts. Press into 13x9 pan. Bake at 350 for 15 minutes. Let cool.
1st Layer: Mix cream cheese, sugar and half of cool whip. Blend until creamy, spread on crust.
2nd Layer: Blend pudding and milk. Spread on next.
Final Layer: Wait 5 minutes for pudding to set in fridge. Spread cool whip on top of pudding. Sprinkle with walnuts as desired.
1/2 cup butter
1/2 cup finely chopped walnuts
8 oz cream cheese (you don't need to buy a whole tub, you can usually find the small 8 oz. squares!)
1 cup powdered sugar
1 container of cool whip
2 small boxes instant chocolate pudding
3 cups milk
Crust: Mix flour, butter and walnuts. Press into 13x9 pan. Bake at 350 for 15 minutes. Let cool.
1st Layer: Mix cream cheese, sugar and half of cool whip. Blend until creamy, spread on crust.
2nd Layer: Blend pudding and milk. Spread on next.
Final Layer: Wait 5 minutes for pudding to set in fridge. Spread cool whip on top of pudding. Sprinkle with walnuts as desired.
Caramel Chocolate Squares
50 light caramels (14 oz package of caramel squares)
2/3 cup evaporated milk
1 Package German Chocolate Cake Mix
1/4 cup butter or margarine melted
1 cup chopped nuts
1 cup Chocolate Chips
Set oven at 350. Generously grease and lightly flour 13x9 baking pan. Combine caramels and 1/3 cup evaporated milk. Cook using double boiler or melt in microwave - do 30 second increments until all is melted. In large bowl combine dry cake mix, butter, remaining 1/3 cup evaporated milk, and nuts. Stir until dough holds together. Press half of dough into prepared pan. Reserve remaining dough for topping. Bake dough for 6 minutes. Sprinkle chocolate chips over baked crust. Pour caramel mixture over chocolate chips. Spread remaining dough on top. Use hands to form large pieces of dough to lay on top of caramel mixtures, since dough is sticky and won't spread with a spoon. Bake for 15-20 minutes. Cool, then cut into bars. If desired, refrigerate.
2/3 cup evaporated milk
1 Package German Chocolate Cake Mix
1/4 cup butter or margarine melted
1 cup chopped nuts
1 cup Chocolate Chips
Set oven at 350. Generously grease and lightly flour 13x9 baking pan. Combine caramels and 1/3 cup evaporated milk. Cook using double boiler or melt in microwave - do 30 second increments until all is melted. In large bowl combine dry cake mix, butter, remaining 1/3 cup evaporated milk, and nuts. Stir until dough holds together. Press half of dough into prepared pan. Reserve remaining dough for topping. Bake dough for 6 minutes. Sprinkle chocolate chips over baked crust. Pour caramel mixture over chocolate chips. Spread remaining dough on top. Use hands to form large pieces of dough to lay on top of caramel mixtures, since dough is sticky and won't spread with a spoon. Bake for 15-20 minutes. Cool, then cut into bars. If desired, refrigerate.
Almond Pastry Puff
Crust - Mix 1 cup flour, 1/2 c margarine, 2 tsp water. Pat into 2 strips 3" wide on a cookie sheet.
Topping - Boil 1 cup water & 1/2 cup butter. Add 1 cup flour & remove immediate from heat. Stir until smooth. Add 3 eggs. Stir until smooth. Add 1/4tsp salt & 1/2tsp almond flavoring. Put onto crust. Bake at 375 for 45 minutes.
Frosting - Mix 1 Tbsp butter, 1 cup powdered sugar, 1/2tsp almond flavoring & dash of milk until smooth. Spread on top of topping and sprinkle with slivered almonds.
Topping - Boil 1 cup water & 1/2 cup butter. Add 1 cup flour & remove immediate from heat. Stir until smooth. Add 3 eggs. Stir until smooth. Add 1/4tsp salt & 1/2tsp almond flavoring. Put onto crust. Bake at 375 for 45 minutes.
Frosting - Mix 1 Tbsp butter, 1 cup powdered sugar, 1/2tsp almond flavoring & dash of milk until smooth. Spread on top of topping and sprinkle with slivered almonds.
BIG Salad
Salad
2 heads butter lettuce
1 head romaine lettuce
Red Onion or Walla Walla sweet onion, finely sliced
2 apples diced - Fuji or Crisp apple
Blue cheese, crumbled
Raisins
Dressing
3/4 cup sugar
1 Tbsp dry mustard
1 Tbsp onion juice
1 tsp salt
1/3 cup apple cider vinegar
1 cup salad/vegetable oil
1 1/2 Tbsp poppy seeds
2 heads butter lettuce
1 head romaine lettuce
Red Onion or Walla Walla sweet onion, finely sliced
2 apples diced - Fuji or Crisp apple
Blue cheese, crumbled
Raisins
Dressing
3/4 cup sugar
1 Tbsp dry mustard
1 Tbsp onion juice
1 tsp salt
1/3 cup apple cider vinegar
1 cup salad/vegetable oil
1 1/2 Tbsp poppy seeds
Stacy's YUMMY potato rolls
Start to finish: 4 hrs (3 of which is spent rising)
Makes: 50 rolls
1 package dry yeast (1/3 of strip)
1 1/2 cups WARM water
2/3 cup sugar
1 cup warm mashed potatoes (instant work fine)
4 cups flour
2/3 cup shortening
2 eggs
1 1/2 tsp salt
3-3 1/2 cups more flour
Dissolve yeast in water - not hot, otherwise the yeast will not work and your bread will not rise, just warm! Add sugar, salt, shortening, eggs and potatoes. Beat until smooth. Beat in 4 cups flour. Beat until smooth. Add additional flour until it makes a soft dough. (If you have added 3 additional cups, and it still seems sticky, let it set 5-10 minutes, then check it.) Kneed about 2 minutes with Kitchen Aid, or about 10 minutes by hand. Put in a greased bowl to rise. Cover with plastic wrap that you have sprayed with pan spray. Let rise until double. (In a warm place this takes a couple hours. In the fridge, leave overnight.) Punch down dough and shape. Cover again with sprayed wrap and let rise until double (About 45 minutes if dough is warm, around 2 hours if cold). Roll dough and cut out rolls - a glass works great. Butter one side of the rolls, fold over and place on cookie sheet.Bake 10-12 minutes @ 400 degrees.
Makes: 50 rolls
1 package dry yeast (1/3 of strip)
1 1/2 cups WARM water
2/3 cup sugar
1 cup warm mashed potatoes (instant work fine)
4 cups flour
2/3 cup shortening
2 eggs
1 1/2 tsp salt
3-3 1/2 cups more flour
Dissolve yeast in water - not hot, otherwise the yeast will not work and your bread will not rise, just warm! Add sugar, salt, shortening, eggs and potatoes. Beat until smooth. Beat in 4 cups flour. Beat until smooth. Add additional flour until it makes a soft dough. (If you have added 3 additional cups, and it still seems sticky, let it set 5-10 minutes, then check it.) Kneed about 2 minutes with Kitchen Aid, or about 10 minutes by hand. Put in a greased bowl to rise. Cover with plastic wrap that you have sprayed with pan spray. Let rise until double. (In a warm place this takes a couple hours. In the fridge, leave overnight.) Punch down dough and shape. Cover again with sprayed wrap and let rise until double (About 45 minutes if dough is warm, around 2 hours if cold). Roll dough and cut out rolls - a glass works great. Butter one side of the rolls, fold over and place on cookie sheet.Bake 10-12 minutes @ 400 degrees.
Sweet and Sour Chicken
Batter:
1/2 cup flour
1/2 cup cornstarch
1 tsp baking soda
3/4 cup water
Sauce:
3/4 sup sugar
2 Tbsp vinegar
3 Tbsp ketchup
2 Tbsp cornstarch + water = 3/4 cup
Combine ingredients for batter. Add cubed chicken pieces. Deep fry until brown. For sauce combine all ingredients - mixing water and cornstarch seperately then add with the rest. BOIL UNTIL THICK!!! Serve over rice.
1/2 cup flour
1/2 cup cornstarch
1 tsp baking soda
3/4 cup water
Sauce:
3/4 sup sugar
2 Tbsp vinegar
3 Tbsp ketchup
2 Tbsp cornstarch + water = 3/4 cup
Combine ingredients for batter. Add cubed chicken pieces. Deep fry until brown. For sauce combine all ingredients - mixing water and cornstarch seperately then add with the rest. BOIL UNTIL THICK!!! Serve over rice.
Pulled Pork Sandwiches
Start to finish: 4 3/4 - 6 3/4hrs Makes: 9 sandwhiches
3lb pork roast (rump or shoulder)
1-2 bottles of fav BBQ sauce
1 Package of Kaiser rolls/hamburger buns
Cook pork roast (barely covered in water) in crock pot on low heat until very tender (4-6 hrs depending on thickness of roast and if it's totally thawed). Remove from crock pot when cooked and cool. Using 2 forks (large meat forks work great) pull pork apart (if it cooked long enough it should fall apart fairly easily). Add BBQ Sauce to taste. Put meat back in crock pot to heat thoroughly. Serve on buns or rolls.
3lb pork roast (rump or shoulder)
1-2 bottles of fav BBQ sauce
1 Package of Kaiser rolls/hamburger buns
Cook pork roast (barely covered in water) in crock pot on low heat until very tender (4-6 hrs depending on thickness of roast and if it's totally thawed). Remove from crock pot when cooked and cool. Using 2 forks (large meat forks work great) pull pork apart (if it cooked long enough it should fall apart fairly easily). Add BBQ Sauce to taste. Put meat back in crock pot to heat thoroughly. Serve on buns or rolls.
Monday, September 22, 2008
Chicken Salad
Prep Time:10 min
Start to Finish:10 min
Makes:4 servings
2 cups chopped cooked chicken
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon onion powder
1/8 teaspoon salt
Dash pepper
In small bowl, mix all ingredients. Cover; refrigerate until ready to serve.
Start to Finish:10 min
Makes:4 servings
2 cups chopped cooked chicken
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon onion powder
1/8 teaspoon salt
Dash pepper
DIRECTIONS:
In small bowl, mix all ingredients. Cover; refrigerate until ready to serve.
Cowboy BBQ Chicken Pizza
Prep Time:10 min
Start to Finish:35 min
Makes:8 servings
2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
DIRECTIONS:
Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.
Start to Finish:35 min
Makes:8 servings
2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
DIRECTIONS:
Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.
Apple Cheese Soup
6 tablespoons unsalted butter
1 medium onion, chopped (about 1 cup)
2 medium Golden Delicious apples, peeled, cut into 1/4 -inch dice (about 2 1/2 cups)
3/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
2 to 3 tablespoons Calvados or Apple Jack, optional
4 cups chicken broth, homemade or low-sodium canned
1 cup milk
1 cup finely grated sharp orange cheddar cheese (about 3 ounces)
1 cup finely grated sharp white cheddar cheese (about 3 ounces)
2 1/2 teaspoons kosher salt Freshly ground black pepper
Serving Suggestions: Toasted whole grain bread, mango chutney, and crumbled cooked bacon
DIRECTIONS:
In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more.
Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.
Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.
Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.
Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.
Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.
Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.
Chicken Cashew
2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.
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