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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)
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by Laurie | Feb 4, 2015 | Desserts
1 1/2 C. creamy peanut butter
1/2 C. butter, softened
1 t. vanilla extract
2 1/2 c. semisweet chocolate chips
2 T. shortening
4 C. confectioner’s sugar
1. Using an electric mixer, mix peanut butter, butter, vanilla and confectioner’s sugar. (Mixture will be stiff)
2. Shape into small balls and refrigerate to cool. (I used Pampered Chef’s smallest cookie scoop)
3. In a double boiler, melt chocolate chips and shortening. Dip balls in the melted chocolate and let them cool. I also piped white chocolate on the tops in different patterns and placed in small muffin papers.
Makes about 48
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by Laurie | Jan 9, 2015 | Christmas Recipes
1/2 C. butter
1 1/2 C. graham cracker crumbs
1 1/2 C. flaked coconut
1 C. chopped walnuts
1 can sweetened condensed milk
1 2/3 C. Nestle Toll House Morsels (Christmas colors)
Preheat over to 350 degrees.
Melt butter and sprinkle graham cracker crumbs over butter. Stir well and carefully press into the bottom of a 9×13 pan. Sprinkle with coconut and walnuts. Pour sweetened condensed milk evenly over the top. Sprinkle with morsels and press down lightly.
Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.
Makes 2-3 dozen bars
Tips: I ran the coconut through the food processor so it was fine. I also used a combination of red and white swirled vanilla chips and chocolate chips in place of the Nestle morsels.
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by Laurie | Oct 24, 2014 | Breads
4 eggs
2 C. granulated sugar
3/4 C. Miracle Whip Light
1 can pumpkin (14 oz.)
2 3/4 C. flour
2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1 C. chocolate chips
Heat oven to 400 degrees.
Beat eggs and sugar with electric mixer on medium speed until well blended. Stir in Miracle Whip, pumpkin and pecans, mix well.
Mix flour, baking soda, salt and cinnamon. Add flour mixture into the pumpkin mixture. Beat 2 minutes on medium. Add chocolate chips toward the end of the mixing time. Spoon into paper-lined muffin pans, filling 1/2 -3/4 full.
Bake 15-20 minutes or until toothpick comes out clean. (18 min. worked best for me.)
Made 30 muffins.
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by Laurie | Apr 11, 2014 | Vegetables
1 1/2 lbs. broccoli, cut into bite sized pieces
3 T. soy sauce
2 t. white vinegar
1/4 t. ground black pepper
1/4 C. butter
1 T. brown sugar
2 garlic cloves, minced
1/3 C. chopped salted cashews
1. Place the broccoli into a large pot with about 1 inch of water on the bottom. Bring to a boil, and cook for 7 minutes or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt butter in a small skillet over med. heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Serves 6.
Allrecipes.com
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by Laurie | Apr 11, 2014 | Main Dishes
1 large can crushed tomatoes
3 C. vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 lb. uncooked medium shell pasta
1/2 C. heavy whipping cream
1 t. salt
1/2 t. pepper
1-2 C. shredded sharp cheddar cheese
1. Cook onion and garlic in olive oil. Add vegetable broth, tomatoes, pasta, whipping cream, salt and pepper. Bring to a boil. Cover and cook 6-8 minutes or until pasta is firm, stirring occasionally.
2. Remove from heat and half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3-4 minutes or until cheese is melted.
Good served with garlic toast, can also add cooked hamburger.
Serves 10.
