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by Laurie | Sep 21, 2015 | Casseroles
1 lb. hamburger
1 lb. spicy pork sausage
1 can refried beans
1 can cheddar cheese soup
1 small jar Prego spaghetti sauce
1 lg. onion, diced
1 green pepper, diced
1 clove of garlic, minced
1 rib of celery, diced
salt and pepper to taste
10 flour tortillas
(Salsa and cheddar cheese to top, sour cream)
Brown meat and drain. In a lg. bowl, mix meat, refried beans, soup, and spaghetti sauce, onion, garlic, celery, green pepper, salt and pepper. Spread mixture in tortillas and roll up. Place seam side down in a greased 9×13 pan. Pour some salsa over the top. Bake 30 min. at 325 degrees and then top with some cheddar cheese and bake up to 15 min. more. Serve with salsa and sour cream. Freezes well.
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by Laurie | Sep 21, 2015 | Cakes, Desserts
1 C. walnuts, chopped
6-8 medium carrots, peeled & shredded
2 C. sugar
2 C. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 C. oil
1 t. vanilla
5 eggs
Cream Cheese Frosting
This recipe is originally designed for a food processor but it could also be done with other kitchen tools.
Insert steel blade into work bowl, add nuts. Process with pulse switch until coarsely chopped. Remove nuts from work bowl, set aside. Insert shredding disc and shred carrots into the bowl. Remove from work bowl, set aside. Reinsert steel blade into work bowl. Add sugar, flour, baking soda, cinnamon and salt. Pulse dry ingredients 4 to 5 times to mix. With food processor running, slowly pour oil and vanilla through the feed tube.
With food processor running, add eggs one at a time. Remove cover, add nuts and carrots to batter. Cover and pulse 8 to 10 times or until nuts and carrots are evenly distributed.
Pour batter into a greased and floured 9×13 pan. Bake in preheated 350 degree oven for 40-50 min. or until wooden toothpick comes out clean. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 pkg. cream cheese, quartered (8 oz.)
1/2 C. butter, quartered (1 stick)
1 t. vanilla
2 C. powdered sugar
Insert steel blade into work bowl, add cream cheese, butter and vanilla. Process until smooth. Add sugar and process until light and fluffy. Frost carrot cake. Makes 15 to 20 servings.
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by Laurie | Sep 21, 2015 | Breads
1 egg
1/2 C. Miracle Whip
1 1/3 C. mashed fully ripe bananas (about 3)
1 1/2 C. flour
1 C. sugar
1/2 C. chopped walnuts
1 t. baking soda
1 t. salt
1/2 C. chocolate chips (or peanut butter, butterscotch, cinnamon)
Heat oven to 350 degrees.
Beat egg, dressing and bananas in lg. bowl with whisk until blended. Mix remaining ingredients. Add to banana mixture, stir just until moistened. Add chocolate chips.
Pour into loaf pan sprayed with cooking spray.
Bake 1 hour or until toothpick inserted comes out clean. Cool in pan 10 min., remove from pan to wire rack. Cool completely.
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by Laurie | Sep 21, 2015 | Breads
2 1/2 C. flour
2 t. baking powder
1/2 t. salt
3/4 t. cinnamon
1/2 t. nutmeg
1/2 C. sugar
1/4 C. vegetable oil
2 eggs
3/4 C. milk
2 C. apples, peeled and chopped
2 C. (8 oz.) shredded cheese
Sift together dry ingredients into bowl. Make a well and add oil, eggs and milk. Mix only until blended. Fold in chopped apples, nuts and cheese. Pour into a well-greased loaf pan. Bake at 350 degrees for 60-70 min.
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by Laurie | Sep 16, 2015 | Cookies
2 1/4 C. all-purpose flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 C. butter, softened (1 stick)
1/2 C. confectioner’s sugar
1/2 C. plus 2 T. granulated sugar
1 large egg
1/2 C. vegetable oil
1 t. vanilla extract
1. Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda, cream of tartar, and salt.
2. In large bowl, with mixer on med. speed, beat butter, confectioner’s sugar, and 1/2 C. granulated sugar until creamy, 2 minutes. On low speed, beat in egg, then oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula.
3. Place remaining 2 T. granulated sugar in saucer. With hands, shape dough by rounded measuring teaspoons into 3/4 inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip glass w/ a star bottom into sugar and flatten each ball.
4. Bake until edges are golden 10-12 minutes. With wide metal spatula, transfer cookies to wire rack to cool.
5. Store in an airtight container for up to one week.
From Good Housekeeping “The Cookie Jar” (2011)
