1 ½ cup warm water
1 Tbs. yeast
2 Tbs. sugar
3 ½ cup flour
1 tsp. salt
1 cube real butter - melted
Toppings: Garlic powder & parmesan OR Salad supreme seasoning
Dissolve yeast in warm water then add other ingredients. Knead 3 min. If too sticky, add a little more flour. Let rise once, beat down, and then roll out to 1/2” thick. Cut into ¾ inch strips and twist 2 together. Dip into melted butter and place on cookie sheet. Sprinkle with garlic powder and parmesan cheese OR salad supreme seasoning. Bake at 375° for 12-15 minutes.
Monday, September 29, 2008
Chicken Soup
4 chicken breasts with skin/bones
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream
Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Peas
Optional – scoop of sour cream
Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.
Opulent Chicken
8 boneless chicken breasts
4 cans cream of chicken soup
1 Tbs lemon juice
1 cup sour cream
8 slices of swiss cheese
Topping:
2 cups stuffing
1/2 cup melted butter
Cut up chicken into big chunks. Place chicken (raw) in 9x13 pan. Place slices of swiss cheese over the chicken and then pour the sauce on. Mix stuffing with butter and sprinkle on top of sauce. Cover with foil and bake for 3 hours at 250. Uncover at very end to brown stuffing. Serve with rice.
4 cans cream of chicken soup
1 Tbs lemon juice
1 cup sour cream
8 slices of swiss cheese
Topping:
2 cups stuffing
1/2 cup melted butter
Cut up chicken into big chunks. Place chicken (raw) in 9x13 pan. Place slices of swiss cheese over the chicken and then pour the sauce on. Mix stuffing with butter and sprinkle on top of sauce. Cover with foil and bake for 3 hours at 250. Uncover at very end to brown stuffing. Serve with rice.
Monte Cristo Sandwiches
4 eggs - room temp.
1 Tbs baking powder
1 tsp salt
2 cups milk
2 cups flour
Blend on high in blender. Make sandwiches with ham, turkey and cheese. Stick toothpick(s) through middles of sandwiches to keep them together while cooking. Cut off crusts and saturate sandwich in batter. Heat oil in deep pan and deep fry sandwiches until golden. Cut sandwich in half crosswise when done and sprinkle with powdered sugar. Serve with strawberry jam and/or mustard.
1 Tbs baking powder
1 tsp salt
2 cups milk
2 cups flour
Blend on high in blender. Make sandwiches with ham, turkey and cheese. Stick toothpick(s) through middles of sandwiches to keep them together while cooking. Cut off crusts and saturate sandwich in batter. Heat oil in deep pan and deep fry sandwiches until golden. Cut sandwich in half crosswise when done and sprinkle with powdered sugar. Serve with strawberry jam and/or mustard.
Pumpkin Cookies
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.
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.
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.
Subscribe to:
Posts (Atom)