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by Laurie | Oct 10, 2016 | Christmas Recipes, Salads
8 oz. cream cheese, softened
1/2 c. sugar
8 oz. Cool Whip, thawed
20 oz. can crushed pineapple, drained well
1 1/2 C. crushed pretzels
1 stick butter, melted
1/2 C. sugar
Mix crushed pretzels, melted butter and sugar. Spread on a cookie sheet. Bake at 400 degrees for 5-6 minutes. When cool, crumble into small pieces.
Mix cream cheese, sugar, Cool Whip, and pineapple. Refrigerate. (This can be done the night before.) When ready to serve, add pretzel mixture to cream cheese/pineapple mixture.
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by Laurie | Oct 10, 2016 | Christmas Recipes, Main Dishes
2 lbs. ground beef
1 C. bread crumbs
2 eggs, beaten
2 T. Soy Sauce
1/4 t. black pepper
1/2 t. garlic powder
1/3 C. ketchup
2 cans jellied cranberry sauce (one can be whole berries)
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray’s Honey)
2 T. brown sugar
1 T. lemon juice
Preheat oven to 350 degrees.
Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
In a saucepan over low heat combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meatballs and simmer for 1 hour. Serve warm.
7-10 servings
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by Laurie | May 11, 2016 | Salads
Salad:
1 (19 oz.) bag frozen cheese tortellini pasta
2 orange bell peppers, finely diced
1 English cucumber, diced
1/2 med. red onion, finely diced
12 oz. (about 2 heaping cups) ham, diced
1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided
Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
1/2 c. pineapple juice (reserved from the can of pineapple tidbits)
1 T. granulated sugar ( I used a bit more)
1 T. Dijon mustard
1 t. Gourmet Garden garlic paste or fresh grated garlic
2 t. Gourmet Garden ginger paste or fresh grated ginger
1 t. black pepper
salt to taste
Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Combine salad ingredients in a large bowl. Set aside.
In a pint size mason jar add dressing ingredients. Shake until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serves 8
From Donna Elick–The Slow Roasted Italian
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by Laurie | May 11, 2016 | Fruit
1 envelope unflavored gelatin
1 1/2 C. white grape juice, divided
1 1/2 C. sweet wine or additional white grape juice
1/4 C. sugar
1 can (15 oz.) mandarin oranges, drained
1 C. green grapes, halved
3/4 C. fresh raspberries
In a small saucepan, sprinkle gelatin over 1/2 C. juice, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the wine, sugar and remaining juice. Cook and stir until sugar is dissolved.
Pour into a 1 1/2 quart serving bowl. Refrigerate until set but not firm, about 1 hour. Fold in the oranges, grapes and raspberries. Refrigerate until firm.
Serves 6
From Taste of Home
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by Laurie | Jan 20, 2016 | Main Dishes
Burger Mixture
1 lb. lean ground beef
1 Large onion, chopped
1 T. Worcestershire sauce
1 t. garlic salt
1 C. shredded cheddar cheese
Baking Mixture
1/2 C. milk
1/2 C. Bisquick (regular or low fat)
2 eggs
Garnishes, if desired
dill pickle relish
tomato
ketchup
mustard
Heat oven to 375 degrees. Spray 12 regular-sized muffin cups with cooking spray.
In a skillet, cook beef and onion over medium heat for 5-7 minutes, stirring frequently. When cooked thoroughly, drain. Cool 5 minutes, stir in Worcestershire sauce, garlic salt and cheese,
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon scant tablespoon baking mixture into each muffin cup. Top with about 1/4 C. burger mixture. Spoon 1 T. baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and add desired garnishes.
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by Laurie | Jan 17, 2016 | Cakes
2 C. Crisco
2 T. vanilla extract (Wilton’s clear)
2 lbs. powdered sugar (sifted)
4-6 T. water (5-6 for frosting cake but less for roses)
Pinch of salt
Cream shortening, salt and vanilla for about 3 minutes. Slowly add powdered sugar and water. Mix another 3 minutes. Use paste food coloring to add color to frosting.
Almond or butter extract can be added for extra flavor.
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by Laurie | Jan 17, 2016 | Cakes
1 C. Miracle Whip Salad Dressing (regular or lite)
1 C. sugar
4 T. baking cocoa
2 C. flour
2 t. baking soda
1 C. cold water
Mix first three ingredients together using an electric mixer. Gradually add remaining ingredients and beat until combined. (The batter will be the consistency of chocolate pudding.) Place baking liners into muffin tins, and fill each 1/2- 3/4 full. Bake at 350 degrees for about 15 minutes, or until toothpick inserted into cupcakes comes out clean. Place cupcakes on cooling rack to completely cool before frosting. Yield: Approx. 18 cupcakes
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by Laurie | Dec 29, 2015 | Breads, Breakfast
We spent some time with our son’s host families this past summer. A breakfast with fresh rolls, cut in half and topped with jams and cheese is a common morning meal in Denmark. I’ve tried to find a similar recipe and this one is close. The thing I thought was the most interesting is that you mix the yeast with cold water and let it rise overnight in the refrigerator. I had to convert this from metric so the amounts are odd but I don’t measure exactly for these amounts and they still turn out fine.
4.9 C. all purpose flour (I use half all-purpose and half whole wheat)
1.9 C. oats
1/2 C. flax seeds
1/2 C. sunflower or other nuts
2.9 C. water
1 pkg. yeast
3 T. honey
1 T. salt
3 T. canola oil
Topping:
Poppy seeds
Sesame seeds
At Night: Mix cold water, salt, honey, oats and oil in a bowl. Add yeast and add the flour a little at a time. Add flax seeds and nuts. Cover with plastic wrap and refrigerate overnight.
Next Morning: Take the dough out of the refrigerator. Using an ice cream scoop, shape into 9 or 10 rolls and place on parchment paper lined baking sheets. Let dough rest while you preheat the oven to 430 degrees. Sprinkle with poppy seeds, sesame seeds or both.
Bake for 18- 20 minutes.
Cut in half and top with a mild white cheese and assorted jams or meat and cheese. These are eaten open-faced.
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by Laurie | Sep 24, 2015 | Vegetables
1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
2 T. cooking oil
16 oz. can diced tomatoes, undrained
4 medium zucchini, diced
3/4 t. salt
1/2 t. oregano
1/4 t. basil
8 oz. mozzarella cheese, shredded
Saute onion, green pepper and garlic in oil until vegetables are almost tender. Add tomatoes, zucchini, salt and herbs. Cook until zucchini is tender.
Spoon into casserole dish and top with mozzarella cheese.
Bake at 350 degrees for about 10 min. or until cheese melts.
Serves 6
From “Favorite Recipes From Quilters” (1992)
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by Laurie | Sep 24, 2015 | Misc.
1 1/2 C. pumpkin seeds, rinsed
2 T. oil or melted butter
salt or other seasoning
Toss oil with seeds, sprinkle with salt or other seasonings. Spread on a cookie sheet and bake for 45 min. in a 300 degree oven. Stir seeds a few times to help them bake evenly.
Suggestions for seasonings: garlic powder, taco, cajun, mexican. You can also go sweet and use cinnamon and sugar. I lined my pan with parchment paper. When the 45 min. was up, I took out the seeds, stirred them again, turned off the oven and let them sit in the warm oven for another 15 min. This helped them to get crispy without burning.
