2 boxes rice chex (or a mixture of chex cereals or crispix)
1 lb. butter (no substitutes)
3 c. brown sugar
3/4 c. karo syrup
1 1/2 tsp vanilla
2 tsp baking soda
M& Ms
Place Chex in a large brown paper bag. Now, in a saucepan, bring to a boil for three min.:
Butter, br. sugar and karo.
Remove from heat and add vanilla and soda.
Pour over chex...shake. Microwave 2 min. at a time ....3 times..shaking between cooking times. Pour onto waxed paper and let cool. Add M&Ms.
Saturday, January 30, 2010
Friday, January 29, 2010
Want to come home, after being away all day, to a wonderful smelling dinner awaiting you? Your family will rave over this meal!
Crockpot Lasagna
1 lb. ground beef
2 tsp minced garlic
1 onion
1-28 oz can tomato sauce
1- 6 oz can tomato paste
1 1/2 tsp salt
1 tsp oregano
1 pkg (12 oz) lasagna noodles
12 oz cottage cheese
16 oz. Mozzerella cheese
1/2 c. grated parmesan
Brown beef,onion, and garlic. Add tomato paste and sauce, salt and oregano. Stir until well mixed. Cook until heated thru. Now in a bowl, mix the cottage cheese, mozzerella adn Parmesan. Put a layer of the sauce in the bottom of the crockpot. Now put layers in this order until used up:
raw noodles (broken to fit crockpot )
Cottage cheese
sauce
Cook on low for 6-8 hours.
Throw in a loaf of frozen garlic bread and dinner will be ready in a matter of min.
Note: I first got this recipe from a friend, Kathy and we made it in the microwave.
I spray my crockpot with a cooking spray before i put anything in it....saves on the soaking and scrubbing later :)
Crockpot Lasagna
1 lb. ground beef
2 tsp minced garlic
1 onion
1-28 oz can tomato sauce
1- 6 oz can tomato paste
1 1/2 tsp salt
1 tsp oregano
1 pkg (12 oz) lasagna noodles
12 oz cottage cheese
16 oz. Mozzerella cheese
1/2 c. grated parmesan
Brown beef,onion, and garlic. Add tomato paste and sauce, salt and oregano. Stir until well mixed. Cook until heated thru. Now in a bowl, mix the cottage cheese, mozzerella adn Parmesan. Put a layer of the sauce in the bottom of the crockpot. Now put layers in this order until used up:
raw noodles (broken to fit crockpot )
Cottage cheese
sauce
Cook on low for 6-8 hours.
Throw in a loaf of frozen garlic bread and dinner will be ready in a matter of min.
Note: I first got this recipe from a friend, Kathy and we made it in the microwave.
I spray my crockpot with a cooking spray before i put anything in it....saves on the soaking and scrubbing later :)
Thursday, January 28, 2010
It's a Homemade Chicken Soup kinda day!
I know we've had quite a few chicken recipes but since we have colds, it's time to whip up a batch of comforting, healing chicken soup. It's sooo easy and soooooooo delicious!
Homemade Chicken Soup
1 whole Chicken (the bigger the chicken, the more tasty!)
2 Carrots, Diced
2 stalks Celery, Diced
1 Onion, Diced
1 teaspoon salt
½ teaspoons turmeric
¼ teaspoons ground Thyme
2 teaspoons Parsley Flakes
Cover chicken in water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot, remove meat from the bones, slightly shredding meat . Add the meat to the pot.
Add the carrots and celery and onions to the pot, followed by the spices.
Add cooked noodles to the soup....simmer combining flavors.
Now for the noodles..I kinda just "wing it" but this is what the real recipe calls for :
6 eggs
3 c flour
I add a tsp of salt to this mixture, but you don't have to.
Mix altogether in a bowl..You may end up using your washed hands to mix it well.
Divide dough into 2 parts and roll each part thinly on your floured counter or cutting board. Now,our grandma's used to let these noodles dry and dry..but it's really not necessary if you want soup NOW! :). Cut the noodles into strips (I use my pizza cutter for this)...let dry if you wish, if not, drop into your boiling soup or boiling water if you prefer not to have your soup thickened by the flour.
Cook until desired tenderness (we like ours cut big and pretty chewy). Add to soup if you've boiled in water.
Enjoy!
Homemade Chicken Soup
1 whole Chicken (the bigger the chicken, the more tasty!)
2 Carrots, Diced
2 stalks Celery, Diced
1 Onion, Diced
1 teaspoon salt
½ teaspoons turmeric
¼ teaspoons ground Thyme
2 teaspoons Parsley Flakes
Cover chicken in water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot, remove meat from the bones, slightly shredding meat . Add the meat to the pot.
Add the carrots and celery and onions to the pot, followed by the spices.
Add cooked noodles to the soup....simmer combining flavors.
Now for the noodles..I kinda just "wing it" but this is what the real recipe calls for :
6 eggs
3 c flour
I add a tsp of salt to this mixture, but you don't have to.
Mix altogether in a bowl..You may end up using your washed hands to mix it well.
Divide dough into 2 parts and roll each part thinly on your floured counter or cutting board. Now,our grandma's used to let these noodles dry and dry..but it's really not necessary if you want soup NOW! :). Cut the noodles into strips (I use my pizza cutter for this)...let dry if you wish, if not, drop into your boiling soup or boiling water if you prefer not to have your soup thickened by the flour.
Cook until desired tenderness (we like ours cut big and pretty chewy). Add to soup if you've boiled in water.
Enjoy!
Wednesday, January 27, 2010
Another day has dawned! Today, I'm gonna share a recipe for a casserole dish that I had at a Christmas party this year. Pretty simple fare, hope your family loves it!
9 Layer Casserole
6 slices white bread
4 c. cooked chicken, cut into bite sized pieces
8 oz. sliced mushrooms (optional)
2 T. butter
1-8 oz can water chestnuts (drained and chopped)
1/2 c mayonnaise or salad dressing
6 oz. sliced Monterey Jack cheese
4 oz. sliced American cheese
3 beaten eggs
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c butter, melted
2/3 c. fine bread crumbs
Butter a 9 x 13. Line with bread slices. Sprinkle chicken over bread. In a saucepan, cook mushrooms in 2 T. butter, using a slotted spoon, spoon over chicken. Combine water chestnuts and mayonnaise...spoon over top. Top with cheeses. Combine eggs and milk; pour into dish. combine soups, spread ofover cheese. cover and chill at least 3 hours.
Bake uncovered in a 350 deg. oven for 1 1/4 hours. Combine melted butter and crumbs. Sprinkle over casserole. Bake 10 min. Serves10-12.
9 Layer Casserole
6 slices white bread
4 c. cooked chicken, cut into bite sized pieces
8 oz. sliced mushrooms (optional)
2 T. butter
1-8 oz can water chestnuts (drained and chopped)
1/2 c mayonnaise or salad dressing
6 oz. sliced Monterey Jack cheese
4 oz. sliced American cheese
3 beaten eggs
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c butter, melted
2/3 c. fine bread crumbs
Butter a 9 x 13. Line with bread slices. Sprinkle chicken over bread. In a saucepan, cook mushrooms in 2 T. butter, using a slotted spoon, spoon over chicken. Combine water chestnuts and mayonnaise...spoon over top. Top with cheeses. Combine eggs and milk; pour into dish. combine soups, spread ofover cheese. cover and chill at least 3 hours.
Bake uncovered in a 350 deg. oven for 1 1/4 hours. Combine melted butter and crumbs. Sprinkle over casserole. Bake 10 min. Serves10-12.
Tuesday, January 26, 2010
Bread machine Banana Bread
Mornin' everyone! It's so exciting to see more and more fans here. How fun! Today, I'm gonna make a favorite of mine in the bread machine. Why would I work hard making bread when I have a machine to do it? Answer me that! LOL
Can't remember where I found this recipe but it's deeelicious as my grandaughter would say. Toasted with peanut butter is even better (or in my case sunflower butter due to my peanut allergy).
Try it! Let me know if you like it!
Bread Machine Banana Bread (yeast bread)
1.5 lb loaf
2/3 c water...
3/4 c. mashed bananas
2 T. butter
1 egg
3 1/4 c. flour
3 T. sugar
1 1/4 tsp salt
2 1/2 tsp. yeast
"bake" on sweet bread setting. I use light crust.
Can't remember where I found this recipe but it's deeelicious as my grandaughter would say. Toasted with peanut butter is even better (or in my case sunflower butter due to my peanut allergy).
Try it! Let me know if you like it!
Bread Machine Banana Bread (yeast bread)
1.5 lb loaf
2/3 c water...
3/4 c. mashed bananas
2 T. butter
1 egg
3 1/4 c. flour
3 T. sugar
1 1/4 tsp salt
2 1/2 tsp. yeast
"bake" on sweet bread setting. I use light crust.
Monday, January 25, 2010
Stuffed Pumpkins or Squash
A tea room in St. Ansgar, Iowa used to grow their own pumpkins for this and then served them in the fall. You had to order ahead because on stuffed pumpkins for lunch days, they always ran out. I was "lucky" enough to obtain the recipe. The tea room has since closed, but now I can make these at home. We have them at least once every fall. File this recipe away for next fall when you can get small pie pumpkins at your local farmers market or pumpkin patch. Can also be used with other varieties of squash that you can get now.
1 med. onion, chopped
2 T. oil
1 1/2 lbs. browned hamburger
2 T. soy sauce
2 T. brown sugar
4 oz sliced mushrooms
1 can cream of mushroom soup
1 1/2 c. cooked rice
8 oz. water chestnuts, sliced
4 individual sized pumpkins (or use with other types of squash..such as acorn, etc.)
Saute onion with oil. Add browned hamburger, soy sauce, brown sugar and simmer 10 min. Add mushrooms, rice, soup and water chestnuts. Cut cap from pumpkins; clean out seeds. Spoons immered mixture into pumpkins. Cover with pumpkin caps and bake 1 1/2 hours at 350 degrees.
1 med. onion, chopped
2 T. oil
1 1/2 lbs. browned hamburger
2 T. soy sauce
2 T. brown sugar
4 oz sliced mushrooms
1 can cream of mushroom soup
1 1/2 c. cooked rice
8 oz. water chestnuts, sliced
4 individual sized pumpkins (or use with other types of squash..such as acorn, etc.)
Saute onion with oil. Add browned hamburger, soy sauce, brown sugar and simmer 10 min. Add mushrooms, rice, soup and water chestnuts. Cut cap from pumpkins; clean out seeds. Spoons immered mixture into pumpkins. Cover with pumpkin caps and bake 1 1/2 hours at 350 degrees.
Sunday, January 24, 2010
The cookie jar is empty already again! So... I'll be making my favorite chocolate chip cookies one of these next days...
I once saw a recipe contest in the Taste of Home magazine for a cookie recipe. The winner was called MMMMMM Minnesota (something or others). It listed ingredients but not amounts...so...I came up with this recipe. Upon visiting the Reiman Center/Taste of Home in Greendale, WI a couple years later...I and a neighbor had the chance to taste that cookie. The neighbor said that mine was actually better..I imagine that is a matter of taste.:)..but anyway...here's the recipe:
Charla's version of Mmmmmm Minnesota Munchers
3 sticks of butter, softened
2 tsp vanilla
1 tsp salt
1 1/2 c. sugar
2 eggs
1 1/2 c. brownsugar
2 tsp soda
1 c. chopped pecans
1 pkg. semi sweet chocolate chips
1/2 pkg. Skor toffee bits
4 1/2 c. flour
Again, you know me...dump the ingredients in a few at a time and mix...
Bake at 375 degrees. Take them out while they're just a little underdone. Let cook on pans a few min and transfer to (as a friend, Pat taught me years ago) a brown paper bag tore open and lying on your counter. This absorbs extra "grease/oil"
I once saw a recipe contest in the Taste of Home magazine for a cookie recipe. The winner was called MMMMMM Minnesota (something or others). It listed ingredients but not amounts...so...I came up with this recipe. Upon visiting the Reiman Center/Taste of Home in Greendale, WI a couple years later...I and a neighbor had the chance to taste that cookie. The neighbor said that mine was actually better..I imagine that is a matter of taste.:)..but anyway...here's the recipe:
Charla's version of Mmmmmm Minnesota Munchers
3 sticks of butter, softened
2 tsp vanilla
1 tsp salt
1 1/2 c. sugar
2 eggs
1 1/2 c. brownsugar
2 tsp soda
1 c. chopped pecans
1 pkg. semi sweet chocolate chips
1/2 pkg. Skor toffee bits
4 1/2 c. flour
Again, you know me...dump the ingredients in a few at a time and mix...
Bake at 375 degrees. Take them out while they're just a little underdone. Let cook on pans a few min and transfer to (as a friend, Pat taught me years ago) a brown paper bag tore open and lying on your counter. This absorbs extra "grease/oil"
Sauced up Beef (for burgers or steaks)
It's burger day here in my house so the guys can watch their football! Oh my, I can't wait for you to try this sauce on your burgers (or your steaks, which is how the recipe was first used when it was given to me)! Two of my kids would faint dead away with all these onions, but they don't know what they're missin'!
Sauced up Burgers
2 lb. hamburger
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese (yes, use it, even if you don't like blue cheese...I promise..you'll love it in this!)
Make your hamburgers the way you normally do, and then serve this sauce on...
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, until golden brown. Turn heat down and pour in cream. Cook for 3 to 5 minutes,until thickened (and the mixture is reduced by 1/2). Stir in blue cheese until melted.
Sauced up Burgers
2 lb. hamburger
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese (yes, use it, even if you don't like blue cheese...I promise..you'll love it in this!)
Make your hamburgers the way you normally do, and then serve this sauce on...
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, until golden brown. Turn heat down and pour in cream. Cook for 3 to 5 minutes,until thickened (and the mixture is reduced by 1/2). Stir in blue cheese until melted.
Friday, January 22, 2010
Weekend Sloppy Joes
Whether you call these sandwiches sloppy joes, beef burgers, maidrites or taverns (yes, that's what they call them up here in NW Iowa), They're a filling, delicious sandwich. Now, a friend and I went to many a craft sale years ago and tasted a million different recipes (some good, some, not so much-gross!) and I decided to keep mine. Try it and let me know how much you love it :)
2 lb. ground beef, browned
minced onion , to taste
3 T. brown sugar
1 T. dark vinegar
2 T. worchestershire sauce
1 tsp mustard
3/4 c. ketchup
Brown hamburger and drain. Mix with remaining ingredients and simmer.
Serve in buns.
The longer this simmers, the better. Even better if made the day before!
2 lb. ground beef, browned
minced onion , to taste
3 T. brown sugar
1 T. dark vinegar
2 T. worchestershire sauce
1 tsp mustard
3/4 c. ketchup
Brown hamburger and drain. Mix with remaining ingredients and simmer.
Serve in buns.
The longer this simmers, the better. Even better if made the day before!
Tuesday, January 19, 2010
Oatmeal Chocolate Chip "Tookies"
Most people call them cookies but the little boy I do day care for helped me make "tookies" today :).
As I was throwing the ingredients into the mixing bowl, I said, "We need butter". He says, "NO! I don't like butter on my tookies".and on it went..he didn't want those things "on" his "tookies". Maybe this is the first time he's made cookies or at least known what goes in them, but how cute is that?
Now that it's nap time, I'm going to bake them so they'll be ready for after nap snack.
Was gonna make oatmeal raisin but darn it, I couldn't find the raisins I just knew I'd boughten..maybe I didn't. Could very well be!
So...we make this Oatmeal chocolate chip variety.
2 c flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1 c shortening (I use 1/2 margarine and 1/2 butter)
1 c sugar
1 c br. sugar
2 eggs
1 tsp vanilla
1 c quick cooking oats
2 c coconut
1 pkg semi sweet chocolate chips
Ok, you know me...Throw everything in but flour, oats, coconut and chocolate chips in.Mix it all up...then throw in the oats and coconut. Mix. The flour and mix and then finally, the chocolate chips.
375 deg. 9-12 min.
I only use real chocolate chocolate chips for my cookies and I also don't use "generic" or store brand flours. That makes all the difference in the world of how they look and taste if you ask me. Just my honest opinion.
As I was throwing the ingredients into the mixing bowl, I said, "We need butter". He says, "NO! I don't like butter on my tookies".and on it went..he didn't want those things "on" his "tookies". Maybe this is the first time he's made cookies or at least known what goes in them, but how cute is that?
Now that it's nap time, I'm going to bake them so they'll be ready for after nap snack.
Was gonna make oatmeal raisin but darn it, I couldn't find the raisins I just knew I'd boughten..maybe I didn't. Could very well be!
So...we make this Oatmeal chocolate chip variety.
2 c flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1 c shortening (I use 1/2 margarine and 1/2 butter)
1 c sugar
1 c br. sugar
2 eggs
1 tsp vanilla
1 c quick cooking oats
2 c coconut
1 pkg semi sweet chocolate chips
Ok, you know me...Throw everything in but flour, oats, coconut and chocolate chips in.Mix it all up...then throw in the oats and coconut. Mix. The flour and mix and then finally, the chocolate chips.
375 deg. 9-12 min.
I only use real chocolate chocolate chips for my cookies and I also don't use "generic" or store brand flours. That makes all the difference in the world of how they look and taste if you ask me. Just my honest opinion.
Monday, January 18, 2010
Cream Cheese Cranberry Cake
A friend posted this recipe on another site in Dec. I was always going to try it and never got around to it until today. Decided to bake it and take it to quilt group tonight for dessert. Smelled really good while baking...and it tastes wonderful..even after just coming out of the oven! Next time I'm gonna try it with raspberries. YUM!
Cream Cheese Cranberry Cake
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested (I used 3T. of Real Lemon and 1 tsp of lemon peel (from the spice section)
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)
Yields: 1 bundt cake, 8-12 servings depending on slice size
Cream Cheese Cranberry Cake
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested (I used 3T. of Real Lemon and 1 tsp of lemon peel (from the spice section)
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)
Yields: 1 bundt cake, 8-12 servings depending on slice size
Sunday, January 17, 2010
I found "the prize"!
A friend of mine loves thrift shops, garage sales and the like. She is always looking for "the prize". Yesterday, I had to call her immediately after finding "the prize". I was on 3rd floor of a thrift shop in Algona, IA and there was an old cupboard full of cookbooks. I love the "church type" ones where the recipes are tried and true. I found (for 10 cents each, mind you) one that was actually hand written and then the pages copied. It's from a town in Arkansas and then one that was from Bode, IA from 1951! The PRIZE, for sure!
I love to read them like novels and then I'll pass it on to her to "read". Heck, you might even see some of the recipes here, after I try them. How fun!!!
To top it off, I got a great big hug from a client whom I used to take care of (over 20 years ago), where I worked with the mentally challenged. Now THAT, might have actually been "the (real) prize"!
I love to read them like novels and then I'll pass it on to her to "read". Heck, you might even see some of the recipes here, after I try them. How fun!!!
To top it off, I got a great big hug from a client whom I used to take care of (over 20 years ago), where I worked with the mentally challenged. Now THAT, might have actually been "the (real) prize"!
Friday, January 15, 2010
My Favorite Cheesecake
I got to thinking of cheesecake this evening when I was mulling over whether I should make one for an upcoming silent auction at church. I obtained this recipe from a cheesecake class I took here in Orange City. Cheesecakes "taste" like they're really hard, but they're not. The first thing you need to go buy , if you don't own one, is a 9 " springform pan...that's a MUST.
New York Cheesecake
crust:
1 stick butter
1/4 c sugar
1 egg yolk
1 tsp grated lemon zest
1/2 tsp vanilla
1 c flour
Preheat oven to 400 deg. Spray a 9 inch springform pan with Pam. In a small mixing bowl, cream together 1 stick butter and 1/4 c sugar until light and fluffy. Beat in one yolk, lemon zest and vanilla. Gradually add flour. Pat over bottom of pan. Bake 8-10 min at 400 or until browned. Cool on wire rack. Turn oven to 500. Refrigerate while preparing filling.
Using two pieces of heavy duty foil, cover bottom and up sides of pan (on the outside) to prevent darkness and leaking.
Filling:
5-8 oz. pkgs cream cheese-only Philadelphia brand (room temp)
I find the other off brands don't mix as well.. they remain too lumpy/aren't as creamy
1 3/4 c sugar
3 T. all purpose flour
1 1/2 tsp grated lemon zest
1 tsp vanilla
5 whole eggs
2 egg yolks
1/4 c whipping cream
Combine cream cheese, sugar, flour, lemon zest and vanilla in large bowl. Beat eggs in ONE AT A TIME. Now Beat egg yolks in ONE AT A TIME. Add cream. Pour into crust lined pan.* Bake 8 min. at 500 deg. decrease to 350 deg. and cont baking one hour. Middle should be shaky but not wet. Cool on wire rack. Run a knife around the sides when taking out of oven.
When completely cooled, remove sides of pan. Can be frozen or remain in frig for several days.
*After pouring cheese mixture into pan, "stir" with a toothpick to rid it of bubbles. Any bubble will be a brown spot on top of the cake.
For no cracks...beat ALOT...til the cream cheese glistens. Let alot of air into it. MIX IT VERY WELL.
To make a Turtle cheese cake...top the crust with caramel ice cream topping, pecans and chocolate chips or chunks before adding cheese mixture.
New York Cheesecake
crust:
1 stick butter
1/4 c sugar
1 egg yolk
1 tsp grated lemon zest
1/2 tsp vanilla
1 c flour
Preheat oven to 400 deg. Spray a 9 inch springform pan with Pam. In a small mixing bowl, cream together 1 stick butter and 1/4 c sugar until light and fluffy. Beat in one yolk, lemon zest and vanilla. Gradually add flour. Pat over bottom of pan. Bake 8-10 min at 400 or until browned. Cool on wire rack. Turn oven to 500. Refrigerate while preparing filling.
Using two pieces of heavy duty foil, cover bottom and up sides of pan (on the outside) to prevent darkness and leaking.
Filling:
5-8 oz. pkgs cream cheese-only Philadelphia brand (room temp)
I find the other off brands don't mix as well.. they remain too lumpy/aren't as creamy
1 3/4 c sugar
3 T. all purpose flour
1 1/2 tsp grated lemon zest
1 tsp vanilla
5 whole eggs
2 egg yolks
1/4 c whipping cream
Combine cream cheese, sugar, flour, lemon zest and vanilla in large bowl. Beat eggs in ONE AT A TIME. Now Beat egg yolks in ONE AT A TIME. Add cream. Pour into crust lined pan.* Bake 8 min. at 500 deg. decrease to 350 deg. and cont baking one hour. Middle should be shaky but not wet. Cool on wire rack. Run a knife around the sides when taking out of oven.
When completely cooled, remove sides of pan. Can be frozen or remain in frig for several days.
*After pouring cheese mixture into pan, "stir" with a toothpick to rid it of bubbles. Any bubble will be a brown spot on top of the cake.
For no cracks...beat ALOT...til the cream cheese glistens. Let alot of air into it. MIX IT VERY WELL.
To make a Turtle cheese cake...top the crust with caramel ice cream topping, pecans and chocolate chips or chunks before adding cheese mixture.
Taco Pie
Friday and it's for once, not snowing or blizzarding! Wow, can't believe my eyes...hope I don't jinx us!
Thought I'd share a Taco pie recipe with you today. This is something that we all like and look forward to.
And easy too!
Try it this weekend, hope you enjoy!
Taco Pie
Brown 1 lb hamburger and 1/2 c onion. Drain. Add 1/2 pkg taco seasoning mix and add 1/2 the water the pkg calls for. (can use taco sauce) Simmer.
Add 1/2-3/4 c sour cream
Now, form like pie crust...one tube crescent rolls in a 10 " pie plate.
Sprinkle on crushed taco chips.
Fill with meat mixture. Top with 1-4 oz pkg shredded cheddar cheese and 1- 4oz pkg mozzerella cheese...shredded.
Add another layer of crushed chips.
Bake at 325 for one hour
Top with shredded lettuce, tomatoes and more cheese.
Ole'...you have a meal in one!
Thought I'd share a Taco pie recipe with you today. This is something that we all like and look forward to.
And easy too!
Try it this weekend, hope you enjoy!
Taco Pie
Brown 1 lb hamburger and 1/2 c onion. Drain. Add 1/2 pkg taco seasoning mix and add 1/2 the water the pkg calls for. (can use taco sauce) Simmer.
Add 1/2-3/4 c sour cream
Now, form like pie crust...one tube crescent rolls in a 10 " pie plate.
Sprinkle on crushed taco chips.
Fill with meat mixture. Top with 1-4 oz pkg shredded cheddar cheese and 1- 4oz pkg mozzerella cheese...shredded.
Add another layer of crushed chips.
Bake at 325 for one hour
Top with shredded lettuce, tomatoes and more cheese.
Ole'...you have a meal in one!
Thursday, January 14, 2010
Cowboy Cookies
I'm finally caught up to where I am putting these on facebook but feel this may be a better way to share. We'll try both for awhile and see how it goes. Let me know what ya think.
I was going to make these with the little feller who comes for day care but his nap cut into our baking time today so I promised we'd make "tookies" again next week. I was even gonna take a picture of him helping me..so shoot...anyway...here's the recipe. Try them this weekend.
c butter or margarine
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
1 c sugar...
1 c brown sugar
2 eggs
1 tsp vanilla
2 c oatmeal
6 oz chocolate chips *I use a whole bag
1 c raisins
1 c coconut
2 c flour
nuts if desired
mix altogether..The heck with cream this, sift this..do that..I tend to throw everything but the flour, choc. chips, raisins and coconut in a big bowl...Mix. Now I add the flour and the "stir ins" (chips, raisins and coconut).
bake at 350 deg. How long you ask? I don't know..til you smell them done (that's how I do it really, that's true!). We tend to like our cookies a little "underdone". Maybe I'll time them sometime and let you know, if it really bugs ya not to be able to set a timer :).
I was going to make these with the little feller who comes for day care but his nap cut into our baking time today so I promised we'd make "tookies" again next week. I was even gonna take a picture of him helping me..so shoot...anyway...here's the recipe. Try them this weekend.
c butter or margarine
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
1 c sugar...
1 c brown sugar
2 eggs
1 tsp vanilla
2 c oatmeal
6 oz chocolate chips *I use a whole bag
1 c raisins
1 c coconut
2 c flour
nuts if desired
mix altogether..The heck with cream this, sift this..do that..I tend to throw everything but the flour, choc. chips, raisins and coconut in a big bowl...Mix. Now I add the flour and the "stir ins" (chips, raisins and coconut).
bake at 350 deg. How long you ask? I don't know..til you smell them done (that's how I do it really, that's true!). We tend to like our cookies a little "underdone". Maybe I'll time them sometime and let you know, if it really bugs ya not to be able to set a timer :).
Pat's Chicken on Sunday
This recipe, I received from a friend when I lived in Swea City, IA many moons ago. Believe it or not, I didn't think I liked rice up until that time...but that's what she served for dinner and I was a guest. I was hooked! This is also good with pork chops and a cousin of mine says she adds a cup of cheese to the rice mix. Everything is better with cheese. YUM!
Pat's Chicken on Sunday
1 fryer chicken, cut up
1 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 soup can milk
1 pkg dry onion soup mix
In a greased 9 x 13...mix rice, soups and milk. Now lay on top, the raw chicken pieces. Top by sprinkling on 1/2 - 1 pkg dry onion soup mix...
bake at 325 deg. for 2 1/2 -3 hours.
I've also done this in the crockpot on low for 6-7 hours. The rice gets a bit mushier then but it still tastey.
Pat's Chicken on Sunday
1 fryer chicken, cut up
1 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 soup can milk
1 pkg dry onion soup mix
In a greased 9 x 13...mix rice, soups and milk. Now lay on top, the raw chicken pieces. Top by sprinkling on 1/2 - 1 pkg dry onion soup mix...
bake at 325 deg. for 2 1/2 -3 hours.
I've also done this in the crockpot on low for 6-7 hours. The rice gets a bit mushier then but it still tastey.
Crockpot Rice Pudding
8 cups milk (I used 2 %)
1 cup long grain white rice
1 cup sugar
then:...
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
I add raisins (opt) to taste.
The Directions.
I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
1 cup long grain white rice
1 cup sugar
then:...
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
I add raisins (opt) to taste.
The Directions.
I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
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