submitted by Lorraine Branham
2 Cups sugar
3/4 cup shortening
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 cup buttermilk
1 Tablespoon Almond flavoring
1 teaspoon vanilla
Cream sugar and shortening together. Beat in eggs one at a time. Sift dry ingredients and add alternately with buttermilk.
Bake in greased Bundt pan at 350 for 45-50 minutes.
Wednesday, May 6, 2009
Monday, February 23, 2009
Butterfinger Cake
submitted by Dara's Aunt Lorna Gundaker of Arkansas
One Box Devils Food Cake Mix
One can of Caramel topping
One can of condensed milk
One large tub of cool whip
One large Butterfinger candy bar
Prepare cake according to pkg directions. Immediately after removing cake from the oven poke several wholes into the top of the cake with a fork. Mix sweetened condensed milk and caramel together. Pour over the hot cake and spread as evenly as possible. Chill well. After cake has cooled completely spread cool whip over the top. Place Butterfinger in a large plastic zip lock bag and break into crumbs. Spread the Butterfinger bar all over the top!
Tuesday, February 3, 2009
Banana Chip Oatmeal Muffins
submitted by Kim Rojak - Missionary to Vanuatu
1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)
Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.
1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)
Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.
Chocolate Lowfat Muffins
Submitted by Kim Rojak - Missionary to Vanuatu
3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips
sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla
Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.
Yum!
Enjoy with a cup of tea or cold milk
3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips
sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla
Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.
Yum!
Enjoy with a cup of tea or cold milk
Sunday, February 1, 2009
WHITE BEAN AND KALE SOUP
submitted by Stephanie Doll
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar
1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often
2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.
3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.
serves 6
GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE
submitted by Stephanie Doll
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar
1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally
2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.
3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce
Serves 8
CURRIED APPLE-POTATO SOUP
submitted by Stephanie Doll
2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder
1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl
2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.
2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder
1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl
2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.
MEXICAN RICE
submitted by Stephanie Doll
1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste
1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
serves 4
1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste
1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
serves 4
CHICKPEA TACOS
submitted by Stephanie Doll
1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)
1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper
2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash
3. Build your own taco
serves 4 people
1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)
1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper
2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash
3. Build your own taco
serves 4 people
Chicken & Broccoli Alfredo
Submitted by Dara Singleton
given to me by Darla Davis
Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.
Pour Alfredo sauce all over top, and top with mozzarella cheese.
Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter
given to me by Darla Davis
Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.
Pour Alfredo sauce all over top, and top with mozzarella cheese.
Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter
Poppy Seed Bread
submitted by Dara Singleton
from the kitchen of Renae Whitley
3 eggs, beaten
2 cups sugar
1 cup oil
1 1/2 t. butter flavoring
1 1/2 t. vanilla flavoring,
1 1/2 t. almond flavoring
2 T poppy seeds
MIX WELL.
Add:
3 cups flour alternately with 1 1/2 cups milk, 1 1/2 ts. salt, & 1 1/2 ts. baking powder.
Grease and flour loaf pan. Then grease and flour wax paper and line pans before pouring in batter. Bake at 350 for 1 hour and then cool for 3 minutes in pan before removing. Remove wax paper, Glaze Immediately -
Glaze:
1 cup powdered sugar
2 T orange juice
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1/2 tsp butter flavoring
Makes 2 loaves.
from the kitchen of Renae Whitley
3 eggs, beaten
2 cups sugar
1 cup oil
1 1/2 t. butter flavoring
1 1/2 t. vanilla flavoring,
1 1/2 t. almond flavoring
2 T poppy seeds
MIX WELL.
Add:
3 cups flour alternately with 1 1/2 cups milk, 1 1/2 ts. salt, & 1 1/2 ts. baking powder.
Grease and flour loaf pan. Then grease and flour wax paper and line pans before pouring in batter. Bake at 350 for 1 hour and then cool for 3 minutes in pan before removing. Remove wax paper, Glaze Immediately -
Glaze:
1 cup powdered sugar
2 T orange juice
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1/2 tsp butter flavoring
Makes 2 loaves.
Strawberry Nut Bread
submitted by Dara Singleton
from the kitchen of Lorna Gundaker (my Aunt)
3 cups all purpose flour
1 ts. baking soda
1 ts. salt
1 T cinnamon
2 cups sugar
4 eggs, beaten
1 1/4 cup veg oil
2 cup thawed sliced frozen strawberries
1 1/4 cup chopped pecans
Combine dry ingredients. Add eggs, oil, and strawberries, and pecans; stir just until all the ingredients are moistened. Spoon batter into two well greased 9x5x3 inch loaf pans. Bake at 350 for 60-70 minutes or until bread tests done. Cool in pans 5 minutes; remove to wire rack to cool. Makes two loaves.
from the kitchen of Lorna Gundaker (my Aunt)
3 cups all purpose flour
1 ts. baking soda
1 ts. salt
1 T cinnamon
2 cups sugar
4 eggs, beaten
1 1/4 cup veg oil
2 cup thawed sliced frozen strawberries
1 1/4 cup chopped pecans
Combine dry ingredients. Add eggs, oil, and strawberries, and pecans; stir just until all the ingredients are moistened. Spoon batter into two well greased 9x5x3 inch loaf pans. Bake at 350 for 60-70 minutes or until bread tests done. Cool in pans 5 minutes; remove to wire rack to cool. Makes two loaves.
Breakfast Casserole
Submitted by Dara Singleton
8 eggs, beaten
6 slices of bread, cubed
1 lb. sausage, cooked and crumbled
1 cup grated mild cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard
Mix ingredients and refrigerate 12 hours in 9x13 pan. Bake 35 min @ 350.
8 eggs, beaten
6 slices of bread, cubed
1 lb. sausage, cooked and crumbled
1 cup grated mild cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard
Mix ingredients and refrigerate 12 hours in 9x13 pan. Bake 35 min @ 350.
Krista's Meatloaf
submitted by Dara Singleton
from the kitchen of Krista Lake
2 lbs. Hamburger
1 lb. mild sausage
2 tsp. sage
2 eggs
1 onion
1 pkg. crackers (saltines)
1 cup milk
1 tsp. salt
Combine all ingredients and make into two loafs. Bake one hour at 350, then add ketchup and cook one hour more.
from the kitchen of Krista Lake
2 lbs. Hamburger
1 lb. mild sausage
2 tsp. sage
2 eggs
1 onion
1 pkg. crackers (saltines)
1 cup milk
1 tsp. salt
Combine all ingredients and make into two loafs. Bake one hour at 350, then add ketchup and cook one hour more.
Ham Balls
submitted by Dara Singleton
from the kitchen of Betty Swaim
1 1/4 lb. ground smoked ham
1 lb. ground lean pork
1/2 lb. ground beef
2 eggs
1 cup milk
1 1/2 cup crushed graham crackers
Mix all ingredients and form into balls. 1/4 cup per ham ball.
Sauce:
2 cans tomato soup
6 T vinegar
2 1/4 cup brown sugar
2 ts. dry mustard (or regular mustard)
Pour sauce over the ham balls and bake at 325 for 1 hour.
from the kitchen of Betty Swaim
1 1/4 lb. ground smoked ham
1 lb. ground lean pork
1/2 lb. ground beef
2 eggs
1 cup milk
1 1/2 cup crushed graham crackers
Mix all ingredients and form into balls. 1/4 cup per ham ball.
Sauce:
2 cans tomato soup
6 T vinegar
2 1/4 cup brown sugar
2 ts. dry mustard (or regular mustard)
Pour sauce over the ham balls and bake at 325 for 1 hour.
Salt Dough
submitted by Dara Singleton
2 1/2 c. flour
1 cup salt
1 cup water
bake at 350 for one hour.
(We use this for making Christmas Ornaments - don't forget to make a hole for the hook!)
After ornaments have cooled - paint with craft paints.
2 1/2 c. flour
1 cup salt
1 cup water
bake at 350 for one hour.
(We use this for making Christmas Ornaments - don't forget to make a hole for the hook!)
After ornaments have cooled - paint with craft paints.
Forgotten Cookies
Submitted by Dara Singleton
(a Holiday Tradition at our house - but great any time!)
1 cup chocolate chips
2 egg whites at room temperature
1 cup chopped pecans
3/4 cup sugar
1 t. vanilla
pinch of salt
Beat egg whites till stiff peaks form, add sugar slowly. Fold in remaining ingredients. Drop by teaspoonfuls on a cookie sheet that is covered with foil.
Preheat oven to 350, Turn the oven off and leave cookies in the oven all night. They will be done in the morning.
Peal off the foil and eat up!
(a Holiday Tradition at our house - but great any time!)
1 cup chocolate chips
2 egg whites at room temperature
1 cup chopped pecans
3/4 cup sugar
1 t. vanilla
pinch of salt
Beat egg whites till stiff peaks form, add sugar slowly. Fold in remaining ingredients. Drop by teaspoonfuls on a cookie sheet that is covered with foil.
Preheat oven to 350, Turn the oven off and leave cookies in the oven all night. They will be done in the morning.
Peal off the foil and eat up!
Saturday, January 31, 2009
DaraDarans (A Molasses Sugar Cookie)
Submitted by Dara Singleton
When I was a teenager my Neighbor Daran and I created this recipe. His mom was my music teacher and we made cookies quite often after school. These won't last long in your cookie jar!
3/4 cup. Shortening
1 cup brown sugar
1 egg
1/4 cup Molasses
2 1/3 cup flour
2 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
granulated sugar
Cream Shortening, Sugar, Egg, and Molasses. Mix in remaining ingredients, except for the extra granulated sugar. Roll in balls, and then into the granulated sugar. Heat the oven to 375. Place cookies 3 inches apart on greased cookie sheets. Bake 8 minutes. Yield 4 dozen - depending on size.
When I was a teenager my Neighbor Daran and I created this recipe. His mom was my music teacher and we made cookies quite often after school. These won't last long in your cookie jar!
3/4 cup. Shortening
1 cup brown sugar
1 egg
1/4 cup Molasses
2 1/3 cup flour
2 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
granulated sugar
Cream Shortening, Sugar, Egg, and Molasses. Mix in remaining ingredients, except for the extra granulated sugar. Roll in balls, and then into the granulated sugar. Heat the oven to 375. Place cookies 3 inches apart on greased cookie sheets. Bake 8 minutes. Yield 4 dozen - depending on size.
Peaches and Cream Cake
submitted by Dara Singleton
1 yellow cake mix
1/2 cup melted butter
1 egg
1 (29 oz peaches, drained) Reserve liquid for topping.
1 cup sugar
1 ts. cinnamon
2 8 oz. pkg cream cheese
Reserve 1-3 T juice for top and set aside.
Combine cake mix, egg, and mix in melted butter. Press dough in bottom and halfway up sides of a 9x13 pan. Cover with drained peaches. Mix cream cheese, sugar, and juice til creamy. Spread over peaches. Sprinkle with cinnamon. Bake at 350 for 30-35 minutes, til golden brown.
1 yellow cake mix
1/2 cup melted butter
1 egg
1 (29 oz peaches, drained) Reserve liquid for topping.
1 cup sugar
1 ts. cinnamon
2 8 oz. pkg cream cheese
Reserve 1-3 T juice for top and set aside.
Combine cake mix, egg, and mix in melted butter. Press dough in bottom and halfway up sides of a 9x13 pan. Cover with drained peaches. Mix cream cheese, sugar, and juice til creamy. Spread over peaches. Sprinkle with cinnamon. Bake at 350 for 30-35 minutes, til golden brown.
Thursday, January 29, 2009
Cranberry Punch
submitted by Dara Singleton
from the kitchen of Carol Pilcher
4 cups fresh cranberries
3 1/2 quarts water
12 whole cloves
4 sticks cinnamon
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cup sugar
In a large kettle or crock pot combine cranberries, water, cloves, and cinnamon. Bring to a boil; cover, reduce heat and simmer 12 - 15 minutes. Strain the cooked cranberries through a fine sieve or cheese cloth. (discard pulp) add orange juice, lemon juice, and sugar. Serve piping hot! Yield 25 1/2 cup servings
from the kitchen of Carol Pilcher
4 cups fresh cranberries
3 1/2 quarts water
12 whole cloves
4 sticks cinnamon
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cup sugar
In a large kettle or crock pot combine cranberries, water, cloves, and cinnamon. Bring to a boil; cover, reduce heat and simmer 12 - 15 minutes. Strain the cooked cranberries through a fine sieve or cheese cloth. (discard pulp) add orange juice, lemon juice, and sugar. Serve piping hot! Yield 25 1/2 cup servings
Roasted Veggies
Submitted by Dara SingletonFor a quick Daniel Diet side item we often just slice up various veggies, and roast them in the oven with a little olive oil, fresh cracked black pepper, and kosher salt!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!
I have done this with Potatoes and Onions and a bit of Emeril's Southwest Essence in place of the salt and pepper. Its Delicious, Healthy, and best of all EASY!!!
Grandma Branham's Banana Pound Cake
Submitted by Dara Singleton
from my late Grandma's kitchen
1 1/2 cup oil
2 1/2 cups sugar
3 cups flour
3 eggs
1/2 cup buttermilk
1 t baking soda
1/2 t salt
1 T vanilla
1 1/2 half cups Bananas - about 4
Optional:
1/2 cup pecans
1 cup coconut
Cream the oil and sugar, add eggs and beat well. Add dry ingredients except for baking soda. Mix the Baking soda with buttermilk and add to mixture along with vanilla. Fold in banana's nuts, and coconut.
Bake in a bundt pan at 325 for 90 minutes or until toothpick comes out clean!
Icing:
1/2 stick of butter
powdered sugar
vanilla
make into a thin consistency (glaze)
You can also add cream cheese to this.
The note in my cookbook from Grandma says, "Just do your thing Honey!"
from my late Grandma's kitchen
1 1/2 cup oil
2 1/2 cups sugar
3 cups flour
3 eggs
1/2 cup buttermilk
1 t baking soda
1/2 t salt
1 T vanilla
1 1/2 half cups Bananas - about 4
Optional:
1/2 cup pecans
1 cup coconut
Cream the oil and sugar, add eggs and beat well. Add dry ingredients except for baking soda. Mix the Baking soda with buttermilk and add to mixture along with vanilla. Fold in banana's nuts, and coconut.
Bake in a bundt pan at 325 for 90 minutes or until toothpick comes out clean!
Icing:
1/2 stick of butter
powdered sugar
vanilla
make into a thin consistency (glaze)
You can also add cream cheese to this.
The note in my cookbook from Grandma says, "Just do your thing Honey!"
Mandarin Orange Tropical Cake
Submitted by Dara Singleton
from the kitchen of Lanora Krenc
1 Yellow Cake Mix
4 eggs
1 sm instant vanilla pudding mix
Beat for 4 minutes. Then add:
1 sm can crushed pineapple
1 can mandarin oranges - drained
Beat well.
Grease and flour 9x13 pan
Spread in pan
Bake Approx - 35 minutes - golden brown.
Test with pick, - it will sink a little in the middle while cooling.
Frosting:
1 regular size cool whip
1 sm instant vanilla pudding pkg
1 sm can crushed pineapple - drained
Mix well and Frost!
Sprinkle with toasted coconut.
from the kitchen of Lanora Krenc
1 Yellow Cake Mix
4 eggs
1 sm instant vanilla pudding mix
Beat for 4 minutes. Then add:
1 sm can crushed pineapple
1 can mandarin oranges - drained
Beat well.
Grease and flour 9x13 pan
Spread in pan
Bake Approx - 35 minutes - golden brown.
Test with pick, - it will sink a little in the middle while cooling.
Frosting:
1 regular size cool whip
1 sm instant vanilla pudding pkg
1 sm can crushed pineapple - drained
Mix well and Frost!
Sprinkle with toasted coconut.
Easy Almond Coffee Cake
Submitted by Dara Singleton
from the kitchen of Barb Soutter (Mitchelville IA)
1 cup sugar
1 pkg yellow cake mix
1 lb. almond paste
Crumble together the sugar and almond paste. Prepare cake mix according to the directions on package. Into a greased 9x13 pan sprinkle half of the almond sugar mixture. Cover with batter plus lastof the almond sugar mixture. Bake according to cake mix instructions. While warm drizzle with a powdered sugar icing. Serve warm with coffee!
from the kitchen of Barb Soutter (Mitchelville IA)
1 cup sugar
1 pkg yellow cake mix
1 lb. almond paste
Crumble together the sugar and almond paste. Prepare cake mix according to the directions on package. Into a greased 9x13 pan sprinkle half of the almond sugar mixture. Cover with batter plus lastof the almond sugar mixture. Bake according to cake mix instructions. While warm drizzle with a powdered sugar icing. Serve warm with coffee!
German Chocolate Upside Down Cake
from the kitchen of Mitzi Alexander
submitted by Dara Singleton
1. Put in the bottom of a 9x13 pan sprayed with non stick cooking spray:
1 cup coconut
1 cup of chopped pecans
2. Mix a german chocolate came mix according to pkg directions and pour into the pan.
3. Heat to soften and blend:
1 stick of butter
1 8 oz pkg of cream cheese
Add:
1 lb. of powdered sugar and blend well.
Drizzle over the top of the cake mix. Do not touch the sides of the pan with the cream cheese mixture because it will burn.
Bake according to box directions,
Remember this is a moist cake - do not over bake!!!
submitted by Dara Singleton
1. Put in the bottom of a 9x13 pan sprayed with non stick cooking spray:
1 cup coconut
1 cup of chopped pecans
2. Mix a german chocolate came mix according to pkg directions and pour into the pan.
3. Heat to soften and blend:
1 stick of butter
1 8 oz pkg of cream cheese
Add:
1 lb. of powdered sugar and blend well.
Drizzle over the top of the cake mix. Do not touch the sides of the pan with the cream cheese mixture because it will burn.
Bake according to box directions,
Remember this is a moist cake - do not over bake!!!
Wednesday, January 28, 2009
Red Rose Sweet Tea
Submitted by Dara Singleton
(Here in Iowa this brand is found in the "hot tea" section in the smaller 40 count boxes. If you live in Ohio or California you can purchase in 100 count boxes) Anyone can purchase this tea online at www.redrosetea.com
1 gallon of Purified Water
1 cup of Sugar
8 Red Rose Tea bags.
Using only purified water - Bring to a boil about 3 cups of water on the stove, remove from heat and add 8 Red Rose Tea Bags.
Allow this to steep for 5-10 minutes.
While the tea is still hot pour the hot steeped tea into a pitcher containing the sugar and stir, allowing the sugar to dissolve. Pour in the rest of your purified water - and enjoy!
Makes 1 gallon of the best sweet tea you ever put in your mouth!
(Here in Iowa this brand is found in the "hot tea" section in the smaller 40 count boxes. If you live in Ohio or California you can purchase in 100 count boxes) Anyone can purchase this tea online at www.redrosetea.com
1 gallon of Purified Water
1 cup of Sugar
8 Red Rose Tea bags.
Using only purified water - Bring to a boil about 3 cups of water on the stove, remove from heat and add 8 Red Rose Tea Bags.
Allow this to steep for 5-10 minutes.
While the tea is still hot pour the hot steeped tea into a pitcher containing the sugar and stir, allowing the sugar to dissolve. Pour in the rest of your purified water - and enjoy!
Makes 1 gallon of the best sweet tea you ever put in your mouth!
Grilled Asparagus with Balsamic Vinegar
Submitted by Dara Singleton
taught by cooking class at Harvard
1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar
1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.
taught by cooking class at Harvard
1 pound thin Asparagus spears
1 tsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Cooking spray
1 T balsamic vinegar
1. Prepare grill.
2. Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, toss well to coat. Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender. Place asparagus in a bowl drizzle with vinegar. Serve immediately. Yield 4 servings.
Cool Lime Cheesecake
Submitted by Lorraine Branham
Crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
Filling:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup (8 oz) sour cream
3 T all purpose flour
3 eggs
2/3 cup lime juice
1 t. vanilla extract
a couple drops of green and yellow food coloring (optional)
whipped cream + lime slices or powdered sugar icicng made with juice of lemon, water, + vanilla
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 10-inch spring form pan. Bake at 375 for 8 minutes. Cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla, and food coloring if desired just until mixed. Pour into crust, Bake at 325, for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate over night. Remove sides of pan. Garnish with whipped cream and lime. Yield 12-14 servings.
Crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
Filling:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup (8 oz) sour cream
3 T all purpose flour
3 eggs
2/3 cup lime juice
1 t. vanilla extract
a couple drops of green and yellow food coloring (optional)
whipped cream + lime slices or powdered sugar icicng made with juice of lemon, water, + vanilla
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 10-inch spring form pan. Bake at 375 for 8 minutes. Cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla, and food coloring if desired just until mixed. Pour into crust, Bake at 325, for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate over night. Remove sides of pan. Garnish with whipped cream and lime. Yield 12-14 servings.
Barbie Lake's Dip
Submitted by Lorraine Branham
1/4 tsp Cumin
1 T Chili powder
3/4 cup Sour cream
1 cup Cheddar cheese
1 cup Monterrey jack
1/2 pkg Cream cheese
1 cup Picant'e salsa
Bake @ 350 for 30-40 mintues.
1/4 tsp Cumin
1 T Chili powder
3/4 cup Sour cream
1 cup Cheddar cheese
1 cup Monterrey jack
1/2 pkg Cream cheese
1 cup Picant'e salsa
Bake @ 350 for 30-40 mintues.
Connie's Grandma Nix's Dip
submitted by Lorraine Branham
1 lb. Extra sharp cheddar cheese - shredded
1 Small grated onion - food processor
1 Green jalapeno - food processor
2 T Real mayonnaise (or more)
2 T Apple Cider vinegar
Dash garlic salt
Dash season salt
Dash Worcestershire
Mix all together, let set in the refrigerator one hour - Eat with frito scoops !
1 lb. Extra sharp cheddar cheese - shredded
1 Small grated onion - food processor
1 Green jalapeno - food processor
2 T Real mayonnaise (or more)
2 T Apple Cider vinegar
Dash garlic salt
Dash season salt
Dash Worcestershire
Mix all together, let set in the refrigerator one hour - Eat with frito scoops !
Tuesday, January 27, 2009
Maple - Balsamic Dressing
Submitted by Dara Singleton
found in Cooking Light Magazine
Maple-Balsamic Dressing
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also compliments rich meats, such as pork or dark-meat chicken.
1/2 cup tomato jucie
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 T minced fresh rosemary
2 tsp. Dijon Mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, minced
2 1/2 T extra virgin olive oil
1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined. Yield: about 1 cup (serving size: 1 Tablespoon)
found in Cooking Light Magazine
Maple-Balsamic Dressing
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also compliments rich meats, such as pork or dark-meat chicken.
1/2 cup tomato jucie
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 T minced fresh rosemary
2 tsp. Dijon Mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, minced
2 1/2 T extra virgin olive oil
1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined. Yield: about 1 cup (serving size: 1 Tablespoon)
Fresh Corn Cakes
submitted by Dara Singleton
found in Southern Living Magazine
Makes about 3 dozen; Prep: 20 minutes
Cook: 7 minutes per batch
2 1/2 cups fresh corn kernals (about 5 ears)
3 large eggs
3/4 cup milk
3 T butter melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) pkg fresh mozzarella cheese grated
2 T chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
(This recipe is said to be by - Magdalena Di Rocco of Brevard, North Carolina) I can't wait to try it. Josh had corn cakes while in Venezuela and we always notice corn cake recipes, and try them to see if we can come close to what he had there.
found in Southern Living Magazine
Makes about 3 dozen; Prep: 20 minutes
Cook: 7 minutes per batch
2 1/2 cups fresh corn kernals (about 5 ears)
3 large eggs
3/4 cup milk
3 T butter melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) pkg fresh mozzarella cheese grated
2 T chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
(This recipe is said to be by - Magdalena Di Rocco of Brevard, North Carolina) I can't wait to try it. Josh had corn cakes while in Venezuela and we always notice corn cake recipes, and try them to see if we can come close to what he had there.
Dump Cake
submitted by Dara Singleton
Dump into a 9X13 pan
in this order:
1 can pineapple
1 can cherry pie filling
1 box yellow cake mix
1 stick of sliced butter patted over the top
sprinkle pecans over the top
Bake at 350 for 1 hour.
Dump into a 9X13 pan
in this order:
1 can pineapple
1 can cherry pie filling
1 box yellow cake mix
1 stick of sliced butter patted over the top
sprinkle pecans over the top
Bake at 350 for 1 hour.
Cream Cheese Pie
submitted by Dara Singleton -
Grandma Branham's recipe
Blend together 1/3 cup of sugar with 1 T. Cornstarch. Add 9 oz. can crushed pineapple. Cook until thick and then cool.
Blend 8 oz pkg of cream cheese with 1/2 cup of sugar, 1 t. salt.
Add 2 eggs, blend in 1/2 cup milk and 1 t. vanilla. Spread cooked pineapple over bottom of pie shell. Pour in cheese mixture. Sprinkle with Pecans.
Bake at 400 for 10 minutes - then reduce heat to 325 for 50 minutes.
Grandma Branham's recipe
Blend together 1/3 cup of sugar with 1 T. Cornstarch. Add 9 oz. can crushed pineapple. Cook until thick and then cool.
Blend 8 oz pkg of cream cheese with 1/2 cup of sugar, 1 t. salt.
Add 2 eggs, blend in 1/2 cup milk and 1 t. vanilla. Spread cooked pineapple over bottom of pie shell. Pour in cheese mixture. Sprinkle with Pecans.
Bake at 400 for 10 minutes - then reduce heat to 325 for 50 minutes.
Krunch Korn
submitted by Krista Lake
3 qts of Popcorn
1 1/2 cup Sugar
2 sticks of butter
1/2 cup white syrup
Cook sugar, butter, and syrup to hard crack stage; remove from heat, then add:
1 t vanilla
1 t baking soda
Beat very hard.
Pour over corn, spread out on wax paper.
Nuts are optional
3 qts of Popcorn
1 1/2 cup Sugar
2 sticks of butter
1/2 cup white syrup
Cook sugar, butter, and syrup to hard crack stage; remove from heat, then add:
1 t vanilla
1 t baking soda
Beat very hard.
Pour over corn, spread out on wax paper.
Nuts are optional
Bella Pepper Dressing
submitted by Dara Singleton
given to me by Sherry Jackson - This is her take on one of my favorite restaurant salad dressings. Unlike the Tipton Ford Recipe - we do not have the exact recipe, but this is pretty close to Bella Pepper.
Bring to a Boil:
1/3 cup oil
1/3 cup vinegar
After boiling add very tiny slices of red bell peppers, and 1/2 cup of sugar. After the sugar is all melted and the peppers have become translucent - remove and store in the refrigerator.
given to me by Sherry Jackson - This is her take on one of my favorite restaurant salad dressings. Unlike the Tipton Ford Recipe - we do not have the exact recipe, but this is pretty close to Bella Pepper.
Bring to a Boil:
1/3 cup oil
1/3 cup vinegar
After boiling add very tiny slices of red bell peppers, and 1/2 cup of sugar. After the sugar is all melted and the peppers have become translucent - remove and store in the refrigerator.
Cucumbers & Onions
submitted by Dara Singleton - Grandma Branham's Recipe
1 cup water
1 cup vinegar
1 t. celery seed
2 T sugar
salt
Onions & Cucumbers
THINLY slice the onions and cucumbers and place in a refrigerator dish cover with the vinegar mixture and enjoy after being chilled!
1 cup water
1 cup vinegar
1 t. celery seed
2 T sugar
salt
Onions & Cucumbers
THINLY slice the onions and cucumbers and place in a refrigerator dish cover with the vinegar mixture and enjoy after being chilled!
Spaghetti Salad
Submitted by Dara Singleton
(from Landmark Tabernacle, Tulsa, OK)
1 12 oz pkg spaghetti
1/2 cup chopped bell pepper
1/2 cup green onions
1/2 cup chopped tomatoes
1/2 cup chopped radishes
1/2 jar salad supreme (found in the spice section)
1/2 bottle Italian Dressing
Cook spaghetti according to directions on pkg. Drain and rinse in cold water. Add remaining ingredients and mix well. Cool in refrigerator.
This is a delicious recipe - the Salad Supreme makes this, it is a special seasoning that is a McCormick brand spice.
(from Landmark Tabernacle, Tulsa, OK)
1 12 oz pkg spaghetti
1/2 cup chopped bell pepper
1/2 cup green onions
1/2 cup chopped tomatoes
1/2 cup chopped radishes
1/2 jar salad supreme (found in the spice section)
1/2 bottle Italian Dressing
Cook spaghetti according to directions on pkg. Drain and rinse in cold water. Add remaining ingredients and mix well. Cool in refrigerator.
This is a delicious recipe - the Salad Supreme makes this, it is a special seasoning that is a McCormick brand spice.
Creamy Parmesean Dressing
submitted by Dara Singleton
received from Gil Meier
1 qt mayonnaise
2/3 - 3/4 cup orange french dressing
3/4 oz. minced garlic
1/2 cup Parmesan cheese
1 T sugar
1/2 t. salt
1/2 t. white pepper
Mix and let stand in refrigerator for 3 days to mix flavors!
received from Gil Meier
1 qt mayonnaise
2/3 - 3/4 cup orange french dressing
3/4 oz. minced garlic
1/2 cup Parmesan cheese
1 T sugar
1/2 t. salt
1/2 t. white pepper
Mix and let stand in refrigerator for 3 days to mix flavors!
Awesome Chocolate Sauce
submitted by Dara Singleton
1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk
In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!
To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.
1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk
In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!
To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.
Tropical Cake
submitted by Dara Singleton
given to me by Josh's Mom November 2008
1 box yellow cake
1 can of eagle brand milk
1 can of cream of coconut
1 cup of coconut toasted
1 pkg of cool whip
Bake yellow cake according to box directions.
Poke holes (the more the better) in the cake with the end of a wooden spoon while the cake is still warm.
In this order pour over the cake:
1 can of eagle brand milk
1 can of cream of coconut - if the surface of this looks hard - give it a good stir - the oil has just separated.
Let this all soak in good and wait for the cake to completely cool.
Then, spread over the top one regular sized container of cool whip, then sprinkle the cup of toasted coconut over the top and then pecans!
Refrigerate and serve cold - this is so much better even the next day!
This recipe is a 5 star one for me - I love it! Its very easy and impressive in its taste!
given to me by Josh's Mom November 2008
1 box yellow cake
1 can of eagle brand milk
1 can of cream of coconut
1 cup of coconut toasted
1 pkg of cool whip
Bake yellow cake according to box directions.
Poke holes (the more the better) in the cake with the end of a wooden spoon while the cake is still warm.
In this order pour over the cake:
1 can of eagle brand milk
1 can of cream of coconut - if the surface of this looks hard - give it a good stir - the oil has just separated.
Let this all soak in good and wait for the cake to completely cool.
Then, spread over the top one regular sized container of cool whip, then sprinkle the cup of toasted coconut over the top and then pecans!
Refrigerate and serve cold - this is so much better even the next day!
This recipe is a 5 star one for me - I love it! Its very easy and impressive in its taste!
Tipton Ford Cafe's Salad Dressing
Submitted by Dara Singleton
(This recipe comes from a restaurant that we visited many times as a kid. They were famous for their fried chicken that was AMAZING, and their house dressing was a SECRET for FOREVER - We got ahold of it from a new owner, after the business was no longer around. Juanita would turn over in her grave if she knew that it was out! It is especially good when you dip your fried chicken in it! My mouth is currently watering...)
1 26 oz. Can of Campbells Tomatoe Soup
1 1/3 c. Sugar
1 T., plus 1 t. Pepper
3 T. granulated garlic
1 T. Worcestershire Sauce
6 oz. water
6 oz. vinegar
1 T. Salt
1 T. Finely (and we do mean very finely) chopped onion with juice.
This is my all time favorite dressing. I give this 5 stars.
(This recipe comes from a restaurant that we visited many times as a kid. They were famous for their fried chicken that was AMAZING, and their house dressing was a SECRET for FOREVER - We got ahold of it from a new owner, after the business was no longer around. Juanita would turn over in her grave if she knew that it was out! It is especially good when you dip your fried chicken in it! My mouth is currently watering...)
1 26 oz. Can of Campbells Tomatoe Soup
1 1/3 c. Sugar
1 T., plus 1 t. Pepper
3 T. granulated garlic
1 T. Worcestershire Sauce
6 oz. water
6 oz. vinegar
1 T. Salt
1 T. Finely (and we do mean very finely) chopped onion with juice.
This is my all time favorite dressing. I give this 5 stars.
Sweet Potatoe Casserole
Submitted by Dara Singleton
(received on Thanksgiving of 2003 from Pat Vulgar)
3 cups smashed sweet potatoes (canned)
1/2 cup milk
1/2 tsp. salt
1 T vanilla
1 cup brown sugar
1/2 cup butter - (dont ruin this with margarine - pull a Paula Deen and buy the real thing!)
dash of cinnamon
2 eggs
Mix all together in a 9x13 pan or long glass dish!
Topping:
1/2 cup chopped pecans
dash of salt and cinnamon
1 cup white sugar
1/3 cup flour
1/4 cup butter melted
Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole.
Bake at 350 for 45-55 minutes
I give this recipe 5 stars! It has become a holiday tradition and is so nummy - you could even do it for dessert. NONE of it gets thrown out around here!
(received on Thanksgiving of 2003 from Pat Vulgar)
3 cups smashed sweet potatoes (canned)
1/2 cup milk
1/2 tsp. salt
1 T vanilla
1 cup brown sugar
1/2 cup butter - (dont ruin this with margarine - pull a Paula Deen and buy the real thing!)
dash of cinnamon
2 eggs
Mix all together in a 9x13 pan or long glass dish!
Topping:
1/2 cup chopped pecans
dash of salt and cinnamon
1 cup white sugar
1/3 cup flour
1/4 cup butter melted
Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole.
Bake at 350 for 45-55 minutes
I give this recipe 5 stars! It has become a holiday tradition and is so nummy - you could even do it for dessert. NONE of it gets thrown out around here!
Mac & Cheese
Submitted by Tiffany Patterson
(her grandma's slap you down delicious recipe)
1 lb. of Velveeta (half a brick)
1 lb. of Macaroni
1 stick of butter
4 cups water
1/2 t. pepper
1 cup of milk
Boil Butter and Water - add Macaroni
DO NOT DRAIN
Add Velveeta sliced into small chunks, and cover.
Melt on LOW, stirring occasionally, add pepper and milk - serve!
HALLELUJAH CHORUS RESOUNDS! I give this recipe 5 stars!
(her grandma's slap you down delicious recipe)
1 lb. of Velveeta (half a brick)
1 lb. of Macaroni
1 stick of butter
4 cups water
1/2 t. pepper
1 cup of milk
Boil Butter and Water - add Macaroni
DO NOT DRAIN
Add Velveeta sliced into small chunks, and cover.
Melt on LOW, stirring occasionally, add pepper and milk - serve!
HALLELUJAH CHORUS RESOUNDS! I give this recipe 5 stars!
Slaw Salad
Submitted by Dara Singleton
1 and 3/4 pkg slaw
1 cup sunflower seeds
8-12 green onions - chopped
2-3 pkgs of ramen noodles (uncooked)
slivered almonds
Dressing:
4 T sugar
1 t salt
3/4 cup olive oil (or salad oil of your choice)
4 T rice vinegar
Combine:
Slaw, sunflower seeds, green onions, in a large bowl.
Crush the Ramen Noodles into bite sized pieces and discard the flavor packets.
In an extra tablespoon or so of olive oil saute the slivered almonds until just golden brown.
Combine all the ingredients together, then pour on the dressing just before serving and toss together!
DELICIOUS!
1 and 3/4 pkg slaw
1 cup sunflower seeds
8-12 green onions - chopped
2-3 pkgs of ramen noodles (uncooked)
slivered almonds
Dressing:
4 T sugar
1 t salt
3/4 cup olive oil (or salad oil of your choice)
4 T rice vinegar
Combine:
Slaw, sunflower seeds, green onions, in a large bowl.
Crush the Ramen Noodles into bite sized pieces and discard the flavor packets.
In an extra tablespoon or so of olive oil saute the slivered almonds until just golden brown.
Combine all the ingredients together, then pour on the dressing just before serving and toss together!
DELICIOUS!
Black Bean & Brown Rice Stuffed Peppers
Ingredients:
1 qt 100% Vegetable Juice
2 cups cooked black beans/drained
1 cup cooked brown rice (I use a whole grain blend)
1 can sweet corn/drained
2 med green onions (chopped)
¼ cup fresh cilantro (chopped)
2 tbsp extra virgin olive oil
2 tbsp lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseeded)
(I use yellow, orange & red peppers)
Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!
Garden Salsa
submitted by Amy Rodgers Ailabouni
Ingredients:
- 6 medium tomatoes, finely chopped
- 2 tomatillos, finely chopped
- 3/4 cup finely chopped green pepper
- 1/2 cup finely chopped onion
- 1/2 cup thinly sliced green onions
- 6 garlic cloves, minced
- 2 teaspoons cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 to 2 teaspoons minced jalapeno pepper
- 1 to 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper
- Tortilla chips
Directions:
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.Saturday, January 24, 2009
Crock Pot Enchiladas
Submitted by Lorraine Branham
Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis
cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!
Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis
cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!
Great Chili Beans
Submitted by Lorraine Branham
2 cans Pork-n-Beans
2 cans Ranch style Beans with jalapenos
1 cup brown sugar
1 cup Kraft Thick and Spicy Hickory BBQ
1 lb. ground beef
1 onion chopped and sauted.
Place ingredients in crock pot! Enjoy after a few or several hours - depending on your schedule and cook temperature!
2 cans Pork-n-Beans
2 cans Ranch style Beans with jalapenos
1 cup brown sugar
1 cup Kraft Thick and Spicy Hickory BBQ
1 lb. ground beef
1 onion chopped and sauted.
Place ingredients in crock pot! Enjoy after a few or several hours - depending on your schedule and cook temperature!
Mexican Corn Casserole
Submitted by Pat Eichenburger
5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt
Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.
5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt
Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.
Apple Butter and Golden Delicious Smoked Turkey Panini Sandwich
submitted by Dara Singleton
(by Chef Nick Brozek)
8 servings
1 loft of asiago take and bake bread
1 pound of golden delicious apples
1 jar of Amana natural apple butter
1 pound of smoked turkey
12 pieces of provolone cheese
1. Core the apples - it takes two apples for 8 sandwiches, then slice apples in rings.
2. Soak the apple rings in a bowl with 1 1/2 cup of cold water and a shot of lime or lemon juice. (to prevent from turning brown)
3. Slice your bread in 1/2 inch slices. You should be able to get 16 slices.
4. After slicing lay all of them flat and coat with apple butter, the more the better!
5. Then tear cheese in half and form to the bread 1 1/2 pieces for each sandwich.
6. Then place on the apple slices - 3 is best for each sandwich.
7. Add smoked turkey.
8. Then the other piece of bread with apple butter on it!
9. Get saute pan hot with vegetable oil, get it hot and then sear your sandwiches to golden brown, both sides make sure the cheese melts good!
10. Serve with chips!
(by Chef Nick Brozek)
8 servings
1 loft of asiago take and bake bread
1 pound of golden delicious apples
1 jar of Amana natural apple butter
1 pound of smoked turkey
12 pieces of provolone cheese
1. Core the apples - it takes two apples for 8 sandwiches, then slice apples in rings.
2. Soak the apple rings in a bowl with 1 1/2 cup of cold water and a shot of lime or lemon juice. (to prevent from turning brown)
3. Slice your bread in 1/2 inch slices. You should be able to get 16 slices.
4. After slicing lay all of them flat and coat with apple butter, the more the better!
5. Then tear cheese in half and form to the bread 1 1/2 pieces for each sandwich.
6. Then place on the apple slices - 3 is best for each sandwich.
7. Add smoked turkey.
8. Then the other piece of bread with apple butter on it!
9. Get saute pan hot with vegetable oil, get it hot and then sear your sandwiches to golden brown, both sides make sure the cheese melts good!
10. Serve with chips!
White Bean Dip
Submitted by Dara Singleton
(this is a Giada De Laurentiis Recipe)
1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 T fresh lemon juice
1/3 cup olive oil
1/4 cup loose leaf parsley leaves
Salt
Place all of the ingredients in a food processor. Pulse until the mixture is coarsely chopped- season with salt and pepper, to taste!
Serve with Pita chips!
(this is a Giada De Laurentiis Recipe)
1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 T fresh lemon juice
1/3 cup olive oil
1/4 cup loose leaf parsley leaves
Salt
Place all of the ingredients in a food processor. Pulse until the mixture is coarsely chopped- season with salt and pepper, to taste!
Serve with Pita chips!
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