Kristen's Kitchen

Peanut Butter Waffles

2012-01-08T15:25:00.000-08:00

2 1/4 cups whole wheat flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 tablespoon sugar
2 eggs beaten
2 1/4 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt

Directions & note from Becky:

I just finished making the waffles and washing the dishes. I figured I'd send you the recipe while I remembered. I am just going to list the ingredients. I just blend them all in my Kitchen Aid and then pour the batter onto the hot waffle iron for about 3-5 minutes. The only thing unusual about these waffles is that they seem to stay softer than others do. I freeze them in freezer bags with waxed paper in between them and then toast them in the morning for a quick breakfast. They would probably be an easy lunch for you too though. They are pretty filling.

Napa November 2011 Menu

2011-11-20T13:55:00.000-08:00

Monday-

Breakfast: Bagels

Lunch: PB packed in lunchboxes

Dinner: Buy Subway in Fairfield

Tuesday-

Breakfast: Uncle Dan Sandwiches/English Muffins

Lunch: Sandwiches (Send Mike to the Deli)

Dinner: Lasagna

Wednesday-

Breakfast: Steel Cut Oats

Lunch: Sandwiches

Dinner: Tigger Chicken and Rice

Thursday-

Breakfast: Hashbrown Breakfast Bake

Lunch: Sandwiches

Dinner: Turkey Dinner @ Aunt Fran's

Friday-

Breakfast: Frozen Waffles

Lunch: Sandwiches

Dinner: Fettucini Alfredo and Ham

Saturday-

Breakfast: Cereal

Lunch: Sandwiches

Dinner: Cheddar Meatloaf & Potatoes

Pot Pie

2011-03-19T13:03:00.001-07:00

Stan's Tamale Pie

2011-01-30T16:35:00.000-08:00

2 tablespoons of salad oil, 1 medium onion (chopped fine), 1 large diced green chilies (can), 1.5 lbs of ground beef, 1 tablespoon of chili ppowder, 1 cup of red or green taco sauce, 3 cups cheddar cheese, 1 avocado, 1 small can of corn nibblets.

first get some corn meal... 1.5 cups to 3.5 cups of water, .5 teaspoons of ground cumin, salt, and ground red pepper. bring to boil and stir continuously until cornmeal is thick enough to leave a path for 2 sec. spread this over a 3 quart casserole dish (up the sides too)

next pour the oil in a frying pan over med heat and add onions, green chilies. brown till translucent. set aside.
brown the ground beef & chili powder and remove the fat.

stir in onion and green chilies mix into meat. add the taco sauce and half the cheese and mix together...
Put into cornmeal crust.

bake at 350 for 30 to 35 mins. put the rest of the cheese on top with the corn nibblets on top 5 mins prior to finish bake

take the avocado and cube it or slice it or make guacamole... as a accompaniment also cilantro/ sour cream/ or olives/ diced tomatoes is nice over the top!

Vanishing Oatmeal Cookies

2010-11-24T13:42:00.000-08:00

The Quaker Oats recipe has changed a bit over the years. They now use 2T less butter and 1/4 less sugar. I like the recipe I copied from my oatmeal years ago.

1/2 pound butter or margarine softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

11/2 cup flour

1 tsp soda

1 tsp cinnamon

1/2 t. salt optional

3 cup quick oats

1 cup raisins

Pumpkin Pancakes

2010-11-14T14:20:00.000-08:00

It's been hard to find canned pumpkin. I did however find the 10 1/2 cup size can. I needed to make my Pumpkin Dessert for a Thanksgiving Potluck with out Sunday School class. I also made some pumpkin muffins for the kids and then froze the pumpkin in 2 c. quantities for more muffins. There was 1 c. left over so I made these pancakes. YUM! Well, that's what I heard. I don't eat wheat anymore, so I didn't taste them.

Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Strawberry Spinach Salad

2010-11-14T10:46:00.000-08:00

1 c. vegetable oil.

3/4 c. sugar

1/2 c. red wine vinegar

2 cloves garlic

1/2 t. salt

1/2 t. paprika

1/2 t. ground white pepper

Combine in a jar. Cover tightly and shake vigorously.

1 lb. baby spinach, washed

1 pt. strawberries, sliced

1 c. jack cheese, grated*

1/2 c. toasted walnuts, chopped

Combine salad in a large bowl. Shake dressing and pour over, toss gently.

*I use 6 oz crumbled feta.

Rhonda's Stromboli

2010-11-14T10:36:00.000-08:00

1 pkg. Bridgeford Bread Dough, thawed*

Thinly sliced meats and cheese of your choice

1 jar of your favorite Italian red sauce

Parmesan cheese, grated

1 well beaten egg

Divide dough for one loaf in half. Roll each piece out to a 9" square. Cover dough with layers of red sauce, meat, and cheese.** Roll each piece tightly in jelly roll fashion. Pinch ends and seam along the length to seal filling. Place on lightly greased & floured baking sheet (I use a PC stoneware and they never stick). Brush lightly with egg wash and sprinkle with Parmesan cheese. Let dough rise in a warm place for 10-15 minutes (but no longer or the sandwiches will have air bubbles.) Bake at 350 for 25-30 minutes or until well browned. Remove from pan immediately; slice thinly for appetizers or in half for sandwiches. Serve with sauce for dipping.

*Lately, I've used the PW recipe for pizza dough for these.

** I don't put the red sauce inside of the kids Stromboli.

Crock Pot Chicken Tortilla Soup

2010-11-14T10:19:00.000-08:00

2 c. shredded cooked chicken*

1 (15 oz) can tomatoes

1 med. onion, chopped**

1 (4 oz) can chopped green chilies

1 can black beans

1 (14 1/2 oz) can chicken broth

1 (10oz) can enchilada sauce.

1 clove garlic minced

2 c. water

1 t. cumin

1 t. chili powder

1 t. salt

1/4 t. pepper

1 (10 oz) pkg frozen corn (petite white is best)

1 -2 T. cilantro

Combine all in crock pot. Cook 6-8 hours on low or 3-4 on high. Serve with crushed tortilla chips and grated cheddar cheese in bottom of bowl, then ladle soup over. Top with sour cream, chopped green olives, and/or olives for garnish.

*I've used the Louis Rich Chicken Strips, a deli roasted whole chicken, and even canned chicken in an emergency.

**We like the onion sauteed before it's thrown in the soup or I use onion powder or minced onion. My kids don't like finding big pieces of onion.

Sandy's Spanish Rice

2010-07-25T23:07:00.000-07:00

2 cups long grain rice
3 Tbsp cooking oil
3 & 1/2 cups boiling water
1 tsp salt
3/4 tsp cumin powder
2 chicken bouillon cubes or packets
3/4 tsp garlic powder or 2-3 cloves of fresh garlic
1 small can tomato sauce
1 small onion, diced

Brown rice slowly in skillet with cooking oil. When golden, turn fire way down and slowly* add boiling water, tomato sauce and spices. DO NOT STIR.

The more you stir, the mushier your rice will be. When it has cooked about 15 minutes, cover with tight lid and make sure your fire is on low or number 2 or 3 on knob. If it looks dry but not yet done, add a little more hot water, around 1/4 to 1/2 cup.

*Make sure you do this SLOWLY. The boiling water splashed up and burned my hand.

Sandy's Beef Enchiladas

2010-07-25T22:33:00.000-07:00

6 dozen tortillas

Cooking oil enough to cover about 1-2 inches in skillet.
2-3 lbs ground beef cooked and browned
2 cans chili no beans I Like Wolf brand or Hormel
2 large 303 cans of tomato sauce

1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 tsp garlic powder or 2-3 cloves of fresh garlic2 med-large onion chopped or minced
1 large loaf of Velveeta (2Lbs)
1 lb of shredded fiesta blend cheese (white and yellow
cheeses for Mexican dishes) or cheddar (your choice)

Cook and brown hamburger meat, taking care to chop up large lumps. Drain fat and or rinse with hot water to remove as much fat as possible. Add chili, tomato sauce, 1 of the onions and the spices. Clean out cans of sauce and chili with about a can or two of hot water.

After stirring this and mixing well, spoon or pour entire mixture (slowly) through a colander, separating the juice-sauce from the meat. This will make your chili meat very tasty, but you do not want it to be too runny. Set aside the sauce for the topping of the dish later.

Heat about 1 cup of cooking oil till "frying hot." While this is heating, prepare a cookie sheet with paper towels for them. This will be your working space to roll them. Be prepared to arrange them in 6stacks (or 4 if you have a small cookie sheet) for easier and faster rolling. DO NOT FRY tortillas but take 2 at a time and place them in hot oil

for just a second or two then take out quickly. You just want to soften them. If you do not remove quickly they will get too hard and crispy to roll.

Place in each softened and hot tortilla a strip or two of the Velveeta, a tablespoon or so of meat and extra chopped onion IF you like onion as much as I do. You can leave it out if you want as long as it has good flavor. For those who like the flavor of onion but do not care for the onion crunch, blend it and add it to the meat mixture.
Once you have these things in the center, or actually in a row in the middle of the tortilla, begin to roll it by pulling the ingredients to the edge with the edge of the tortilla. Roll as tightly as possible and place neatly in a baking dish or plate.

If you are fixing for a crowd, a cake pan does well, or a glass oven proof baking dish. When finished rolling, spoon sauce over enchiladas generously so they won't be dry. Top with grated cheese, chopped green onion, minced red peppers, or whatever you like to decorate with. If you will put the cheese along the middle of the row of
enchiladas you will be able to see where to cut and serve the enchiladas better. In other words, leave a little on each end of the enchilada without cheese, but be sure to cover entire enchilada with sauce first. You do not want your sauce to be too thick. It should be like a thin gravy in consistency. They are wonderful on a plate and cooked in the microwave. But be careful not to overcook. Normally, unless completely frozen, each enchilada including rice and beans on the plate should not cook for more than 30 seconds. In other words if you have 3 on a plate, 1 & 1/2 minutes is all it needs, max.
For oven baking, heat oven to 375 degrees and place in oven for 15-20 minutes or until sauce is bubbling and cheese looks melted. Avoid browning the cheese or letting it overcook and become crusty. They are much better if they are hot but soft and tender, so you can cut them with a fork.

I always make plenty of enchiladas and freeze trays for another day when I do not have time to cook. These make nice gifts for busy people who enjoy good mexican food. You can choose to use the cheddar cheese instead of the Velveeta but I have had more compliments with the Velveeta because it melts and blends with the meat mixture so well. Most people do not know I use Velveeta ONLY for the inside of the enchilada. And only for the BEEF enchilada.

Serve with Spanish rice, beans, refried beans, guacamole, salsa & chips, and anything else you can think of that sounds good with enchiladas.

Sandy's Chicken Enchiladas

2010-07-25T22:30:00.000-07:00

4 lg chicken breasts, cooked and shredded or cut in small pieces (I like mine shredded)

2 medium size onions, (or one really large) minced or dices small
3 cans green chiles (walmart has their brand GV for .67 cents and they are just right (mild)
1 lg of Monterrey Jack cheese, cut in strips or shredded. Can use mozzarella if you have it.
Chicken bouillon, enough to make 6 cups of broth
1 teaspoon garlic powder or 2-3 cloves fresh garlic minced
1 red bell pepper chopped small or minced (for decor as well as flavor)
1/2 to 1 cup green onions sliced thin (for decor as well as flavor)
1/2 pint sour cream (I use FAT FREE or LOW FAT)
Corn Starch
5-6 dozen corn tortillas or 2 dozen large flour tortillas

Take the chicken and cook it first. Take out of pan to cool once it's cooked. When cool cut shred (pull apart with hands). Set broth aside to make sauce.

To shredded chicken add 2 cans green chiles and 1 chopped onion. (My hubby likes cooked onions so I saute them quickly in a teaspoon of oil or PAM.)
You can either add 2 cups of shredded MJ cheese or cut in narrow strips for each enchilada. Salt, pepper and garlic powder or fresh garlic to taste

Making sauce: (this is the secret to a good enchilada I think)
Make sure you have about six - 8 cups of liquid. Add water if
necessary. Add chicken bouillon to make a rich broth. Add 1 can green chiles, 1/2 chopped or minced onions, salt, pepper (to taste) and garlic powder. Make a paste with 1/2 cup water and 2/3 cup corn starch. When completely smooth, slowly add to the chicken broth and stir continuously until smooth and thick. Needs to be about the
consistency of thin cake batter. IF YOUR SAUCE IS TOO THIN, make a little more corn starch paste taking care to use COLD water. IF YOUR SAUCE IS TOO THICK, quickly
add water and bouillon and stir.

Heat about 1 cup of cooking oil till frying hot. While this isheating, prepare a cookie sheet with paper towels for them. This will be your working space to roll them. DO NOT FRY tortillas but take 2 at a time and place them in hot oil for just a second or two then take out quickly. You just want to soften them. If you do not remove quickly they will get too hard and crispy to roll. As soon as you can handle them, place chicken mixture and cheese in each tortilla (about 2 tablespoons) making sure you do not have them too full to roll. Roll tightly and place in a baking dish or cake pan.

Once you have rolled the enchiladas, cover with this sauce generously and then top with shredded cheese either cheddar or more white cheese) and decorate with green onions sliced thin and minced or chopped red and or green bell peppers.

You can vary this dish with green salsa added to the sauce, make them as hot as you like, or serve the salsa on the side, to please everyone.

They are wonderful on a plate and cooked in the microwave. But be careful not to overcook. Normally, unless completely frozen, each enchilada including rice and beans on the plate should not cook for more than 30 seconds. In other words if you have 3 on a plate, 1 & 1/2 minutes is all it needs, max. For oven baking, heat oven to 375 degrees and place in oven for 15-20 minutes or until sauce is bubbling and cheese looks melted. Avoid browning the cheese or letting it overcook and become crusty. They are much better if they are hot but soft and tender, so you can cut them with a fork. I always make plenty of enchiladas and freeze trays for another day when I do not have time to cook. These make nice gifts for busy people who enjoy good mexican food.

GRABBIES

2010-07-25T13:49:00.000-07:00

(from Kim S.)

Serves 12

1 pkg. of English muffins

1 lb. pork sausage (I like spicy flavor)

2 jars Old English Brand Cheese (I buy at Smart & Final the16 oz. Kaukauna)

Chile powder and spicing of your choice

Fry pork sausage. Pour off excess fat. Stir in cheese, melted butter and Chile powder to taste-about 1 teaspoon. Mound on English Muffins cut in half. At this point you could bake them in a 400 degree oven for about 5 min. or put them on a cookie sheet and freeze them. After they are frozen, put them in a large plastic bag. Whenever you are in the mood, just grab one from the freezer (hence the name) and bake it in a oven at 400 degrees for about 10 min. Serves 12. Particularly easyfor a Holiday breakfast or morning, when you need something easy that has been prepared ahead. 226 calories, 23 grams total fat (10 grams saturated fat)

Crock Pot Breakfast Potatoes

2010-07-25T13:48:00.000-07:00

This is my friend Melissa’s crock pot version of the MOPS basicpotato casserole…I love it because you can do it all ahead.

What you need:

•2# bag frozen hash browns

•1/2 c. chopped green onions

•1½ cube melted margarine

•1 can cream of chicken soup

•1 small jar of cheez whiz (she sometimes uses 2 c shredded cheddar cheese)

•1 sm (8oz) container sour cream

•3c. corn flakes (measure first then crush)

What to do:

1. In crock pot place potatoes. Sprinkle green onions on top. Pour ½ of melted butter.

2. Mix and heat soup, cheez whiz, and sour cream. Pour over potatoes

3. Mix remaining butter with corn flakes and pour over potatoes.

Cook on LOW 3-4 hours.

BlueBerry French Toast

2010-07-25T13:41:00.000-07:00

(from Ruth Bingle’s red booklet)

What you need:

•12 slices white bread, crusts removed

•16 oz. cream cheese

•1c. fresh or frozen blueberries

•12 eggs

•2c. milk

•1/3 c. maple syrup or honey

Sauce:

•1c. sugar

•2T. cornstarch

•1c. water

•1c. fresh or frozen blueberries

•1T. butter or margarine

What to do:

Cut bread into 1” pieces (I just quartered the crustless slices). Place (arrange

in a flat layer) ½ of bread in a greased 9x13. Cut cream cheese into 1” cubes (I

sliced it about ½” thick) and place over bread. Top with berries and remaining

bread. Beat eggs; add milk and syrup, mixing well. Pour over bread. Cover

and chill 8 hours or overnight. Remove from refrigerator 30 min. before baking.

Cover with foil and bake at 350 for 30 min. Uncover and bake additional 25-30

min or until golden brown and center is set. In a saucepan, combine sugar and

cornstarch, add water. Bring to a boil over medium heat, boil for 3 minutes (set a

timer) stirring constantly. Stir in berries and reduce heat. Simmer for 8-10 min.

or until blueberries have burst. Stir in butter. Serve over French Toast.

Apple Pancake Casserole

2010-07-25T13:37:00.000-07:00

What you need:

•3 tart apples

•1/3 stick butter

•3 Tbs. sugar

•pancake mix (and water, milk, oil, or eggs, as directed)

•extra touches (optional; see below)

What to do:

1. Preheat oven to 400 degrees Fahrenheit.

2. Peel apples and cut into wedges. In a medium-sized skillet, melt butter, then add apples and

sugar. Cook at medium-high heat until tender, about 4 to 6 minutes. Spoon apples and juices into

an oven-safe casserole dish.

3. Prepare batter for 10-12 pancakes (usually one cup of mix), following package directions. Kids can help measure and mix.

4. If you like, add extra touches to the batter. Try these ideas or make up your own:

•Apple Mania: dried apples, applesauce, cinnamon

•Brisk Weather Warmer: pecans, maple syrup

•Circus Circus: caramel candy, chocolate chips

•Comfort Casserole: walnuts, raisins

5. Pour the batter on top of the apples. Bake until brown and puffy, about 20-30 minutes.

6. Serve hot or cold.

this recipe is from Scholastic.com.

I just tried this (10-11-2006) I had some peaches that I just

bought but were a bit mealy and not great to just eat. Rather than

throw them out I decided to cook them…so I thought I’d try this.

I used 4 peaches with butter, sugar, and cinnamon in a skillet.

Layered cooked peaches in 9x13, then poured the pancake mix

over top. I used the heart smart bisquick. The pancake recipe

on back called for milk and 1 egg…make 14 pancakes…I figured

that was close enough. It’s awesome…the kids gobbled it up. It

seemed like cobbler and we ate it as desert, so I served it with

whipped cream.

MONSTER COOKIES

2010-07-25T13:35:00.001-07:00

1 lb. butter

4 c. sugar

2 lb. brown sugar

(cream together butter and sugars)

3 lb. peanut butter (here I'm making a half batch)

1 dozen eggs

1 T. vanilla

1 T. corn syrup

(add wet ingredients, mix well)

1 t. salt

8 t. baking powder

2 c. chopped walnuts

1 lb. chocolate chips (we like mini because they cookies slice better)

(add salt, baking powder, chocolate and nuts, mix well)

18 c. oats

(blend in the oats….you’ll need to get your hands dirty. My mixer just fits a 1/2 batch. If you don't have a 6qt mixer, your hands and a bowl the size of a kitchen sink are your only option.)

Form rolls 3” dia. and 18”-24” long. Wrap first in waxed paper, then in foil. These rolls

will refrigerate for up to 1 week, and freeze for up to 3 months.

Oh wait, using the mixer didn't save me completely. I still had to get my hands dirty. I looked like this after rolling the dough.

Slice chilled rolls 3/8” thick. Arrange slices on a cookie sheet, leave plenty of room around…these cookies grow. Decorate with M&M’s. Bake for 12 min. in 350* oven. Don’t over bake! These cookies are best when soft. If they brown, then they’ll be too crisp. Eat those quickly because they’re not good the next day.

Mary's Chicken -n- Rice

2010-06-27T20:20:00.000-07:00

Whole Chicken (I crock pot the chicken…save the broth)

2 c. rice (cook in 4 c. chicken broth)

1 can cream of chicken soup

1 can cream of celery soup

8 oz of Cheez Whiz

1 box of chopped broccoli (thawed & drained)

I crock pot the chicken putting it on about 8:30am. I covered the bottom of the crock pot with celery and onion then placed the whole chicken on top. I filled the crock pot with water almost to the top so I would have lots of broth. It was done by 4pm.

While I pulled the chicken off the bones I cooked the rice in broth. (If the casserole is too sticky at the end it may need a bit more broth, don’t get rid of it yet.)

When the rice is cooked, stir in the soups and cheese. Then stir in the broccoli and chicken. Dump into a 9x13 casserole and cover with foil. Bake at 350 until bubbly. This time I made it without the broccoli since my Gramp can't have broccoli. It looks a little better with the green.

Graham's Irish Soda Bread

2010-04-01T13:40:00.000-07:00

4 cups unsifted regular all-purpose flour

1 t. salt

3 t. baking powder

1 t. soda

1/4 cup sugar

1/8 t. cardamon

1/4 cup butter

1 egg

1 3/4 cups buttermilk

2 cups currants (optional)

Combine in a large bowl the flour, salt, baking powder, soda, sugar and spices. Add butter and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blending. Turn out on a floured and knead until smooth, 2 to 3 minutes. Divide the dough in half and shape each into a round loaf, place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. with a very sharp knife cut crosses on tops of loaves, about 1/2 - inch deep in the middle of both loaves. Bake in a moderately hot oven (375) for 30 to 40 minutes. Makes 2 Loaves, which freeze very well double wrapped to prevent drying out.

Melissa's Chinese Chicken Salad Dressing

2010-02-16T20:50:00.001-08:00

2-3T. toasted sesame seeds

1 chopped green onion (green and white parts)

3 cloves minced garlic

2-3T. soy sauce

1/2c. sugar

1/4.c rice wine vinegar

1/4c. sesame oil

Swedish Pancakes

2010-02-14T20:40:00.000-08:00

I LOVE my Gram's Swedish Pancakes!

1 1/2 c.four

3 T. sugar

1/2 t. salt

3 eggs

2 c. milk

2 T. melted butter

Mix all the ingredients and let the batter sit. My Gram usually made the batter the night before and let it sit until morning. When I make these for dinner, I mix the batter in the morning.

Here's the batter on my Gram's cast iron pan. This pan is older than I am. =0)

Now the batter is ready to flip.

And here's the pancake once it's flipped.

The 2nd side doesn't get as dark. Here's a stack of the rolled pancakes waiting for my family.

And the close up!

And Mike took a little video of me pouring the last pancake.

Candied Walnuts

2009-12-21T21:21:00.000-08:00

While in Napa over Thanksgiving, Mike headed to the end of Gramp's street. He picked walnuts every day. We drove home with a paper boxes full. Mike did all the cracking with a hammer in the back yard. And tonight, we tried this recipe. It was Mike's first time using a candy thermometer. The walnuts came out terrific. These will be our Christmas gifts this year!

Two days later we made Sweet & Spicy Walnuts. Not sure about these yet.

Might try this next. Honey Roasted Walnuts

1 1/2 cup sugar
1/4 teaspoon salt
1/4 cup honey
1/2 cup water
1/2 teaspoon vanilla
3 cups walnuts, halved or large pieces

boil sugar, salt, honey and water together stirring often until it read 242 degrees on a candy thermometer (firm soft ball stage). remove from heat and stir in the walnutsand the vanilla, stirring until creamy. turn candy onto wax paper and seperate the nuts using two forks

Cheerio Bars

2009-12-15T14:06:00.000-08:00

http://www.cooks.com/rec/view/0,1810,146182-230198,00.html

I made 1 1/2 times the recipe. But, used only 2 c. PB and substituted 1 12oz bag of M&M's.

Gram's Lil' Cheddar Meat Loaves

2009-11-28T11:57:00.000-08:00

originally from Taste of Home

1 egg

3/4 c. milk

1 c. shredded cheddar cheese

1/2 c. quick oats

1/2 c. chopped onion

1 t. salt

1 # lean ground beef

2/3 c. ketchup

1/2 c. packed brown sugar

1 1/2 t. mustard

In a bowl, beat the egg and milk. Stir in cheese oats, onion, and salt. Add beef and mix well. Shape into 8 loaves; place in 9x13. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 for 45 min. or until the meat is no longer pink and a meat thermometer reads 160. Yield: 8 servings.

Persimmon Cookies

2009-11-28T11:52:00.000-08:00

from Lena Murray (Grace Baptist)

1 c. sugar

1/2 c. margarine

1 egg

1/2 t. cinnamon

1 c. mashed ripe persimmon

1 c. raisins

1 c. chopped nuts

2 c. flour

1 t. soda

Bake at 350 for 15 min.

Makes 3 dozen+

Evelyn's Banana Bread

2009-11-28T11:45:00.000-08:00

My Gramp's SIL

1 c. Sugar

1/2 c. butter

2 eggs

2 T. milk

1 t. soda

3 bananas

2 c. flour

Cream together sugar and butter

Add eggs

Mash bananas

Add milk & soda (dissolved in a little hot water)

Add flour

Bake at 350 for 1 hour

Makes 1 9x5 loaf

Gram's Cut-Out Cookies

2009-11-27T20:53:00.000-08:00

Makes 4 dozen

1 c. (2 sticks) butter or margarine

1 1/2 c. unsifted powdered sugar

1 egg

1 t. vanilla

2 1/2 c. all-purpose flour

1 t. baking powder

frosting: 1 egg white beat until foamy and 1/2 c. powdered sugar. (can be tinted)

Soften butter, and beat until creamy.

Beat in sugar until smooth.

Add egg and vanilla, mix well.

Stir in flour and baking powder until thoroughly mixed.

Chill 2 to 3 hours

Roll dough thin on floured floured board.

Cut into desired shapes.

Frost before baking, sprinkle if desired.

Bake on ungreased cookie sheet in 375 oven (8-10 min)

Resurrection Rolls

2009-11-26T14:18:00.001-08:00

Makes 6 dozen

2 packets yeast

1 t. sugar

1 c. 110 water

2 c. milk (scalded, cooled) *

*(next to this, Gram has a note for 2 1/2 c. H2O and 2/3 c. pwd milk)

2/3 c. melted margarine (or veg. oil)

3/4 c. sugar

4 t. salt

2 beaten eggs (room temp)

10-11 cups flour

Proof yeast (put first 3 ingred. in small bowl, stir and let stand until frothy -10 min)

Put sugar, marg., salt, eggs into large bowl.

Add yeast, then flour stirring as you add each cup.

Let stand 10 min.

Knead on lightly floured surface about 10 min. (until smooth and elastic.)

Place in greased bowl, cover and refrigerate

Shape rolls 2 or 3 hours before baking - bow knots.

Bake at 375 for 15-20 min.

Gram's Crescent Rolls

2009-11-26T13:38:00.000-08:00

Makes 3 dozen

1/4 c. sugar

3/4 c butter or margarine

1 packet yeast

1/4 c. warm water (to proof yeast)

1 c. milk (scalded and cooled)

1/2 t. salt

2 medium eggs (room temperature)

4 c. flour

Mix together, then refrigerate.
Roll into 3 circles
Brush with melted butter
Cut into 12 pie wedges
Roll from wide end to point
Place on parchment lined cookie sheets
Let rise until double in bulk
Bake @ 375 for 10-15 min.

This is all the instructions my Gram had. The rest was in her head. Here's how I made these.

In Kitchen Aid, cream together butter and sugar
Proof yeast in 110 water with 1 t. sugar (This took us 3 tries since we didn't have a thermometer for the water. Or it could have been the yeast. But, we finally had success in a small metal bowl, not the pyrex measuring cup.)
Scald milk by heating in microwave then cool
Alternating, slowly add milk, yeast, and flour
Refrigerate overnight

Nana's Stuffing

2009-11-26T09:49:00.000-08:00

1 lb. mushrooms

8 oz. bag of shredded carrots

1 small sweet onion, diced

1 clove garlic, minced

3 stalks celery, finely chopped

2 cans of water chestnuts, drained and finely chopped

1 qt. chicken broth

1 16 oz. bag of herbed stuffing

Saute onion, garlic, celery and carrot in 2T. butter. Set aside.
Saute mushrooms
Add stuffing, chestnuts, and veggies to mushrooms.
Add broth to moisten.
Spoon into a baking dish.
Bake at 350 until bubbly.

Recipes we've found for next year...

2009-11-26T09:42:00.000-08:00

Pumpkin-Chocolate Strudel

Breakfast The Night Before

Make Ahead French Toast

Holiday Lime Jello

2009-11-25T15:09:00.000-08:00

2 c. boiling water

1 (6 oz) pkg lime Jello

1 (20 oz) can crushed pineapple

1 (8oz) box cream cheese

1 c. heavy whipping cream, whipped

Soften cream cheese. Whip with crushed pineapple (include liquid) and set aside.
Whip cream and refrigerate.
Pour boiling water over Jello. Wisk until disolved. Freeze Jello in the Kitchen Aid bowl until it's the consistency of loose jam. Freeze the beater too.
Whip Jello until it forms stiff peaks.
Fold in cream cheese mixture.
Fold in whipped cream.
Pour into bowl and refrigerate until set.

My Pumpkin Chiffon Pie

2009-11-25T14:01:00.000-08:00

I started to make Libby's Gingersnap Pumpkin Chiffon Pie, except the store didn't have the Pumpkin Pie Filling, only the Canned Pumpkin. (Knowing there's a shortage this year...I was grateful, but we needed to improvise.)

I'm using a purchased Graham Cracker Crust so I needed less filling than the recipe called for (they had a 9" deep dish pie.)

Filling:

2 envelopes unflavored gelatin
1/4 c. very hot water
1 15 oz. can pumpkin
1/3 c. sugar
1 1/2 t. pumpkin pie spice
2/3 c. evaporated milk
1 box (3.4oz) vanilla instant pudding
1 c. thawed, CoolWhip

Place gelatin in small saucepan. Pour water over gelatin; let stand for 1 min. Heat over low heat stirring often, until the gelatin is dissolved. Add evaporate milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

Beat canned pumpkin, sugar, spice, and pie mix. Slowly pour in milk & gelatin. Beat on high for 2 minutes total. Carefully fold in whipped topping. Spoon into crust. Refrigerate for 2 hours.

Visit to Gramp's House

2009-11-24T12:56:00.000-08:00

Day 1 Dinner: Ikea Meatballs, Mashed Potatoes, Cooked Carrots

Day 2 Breakfast: Elsie & Cereal

Lunch: Grilled Ham & Cheese, Pears, Ben & Jerry's Cookie Dough Ice-Cream

Dinner: Mustard Chicken, Steamed Red Potatoes, Zucchini, Applesauce, & Cookies

Baking: Peanut Butter Cookies

Day 3 Breakfast: Elsie & Cereal

Lunch: Tortilla Soup, Tortilla Chips & Cheese, Skinny Cow Ice-Cream

Dinner: Gram's Cheddar Meatloaf, Campbell's Rice-n-Roni, Green Beans

Day 4 Breakfast: Cinnamon Rolls, Eggs & Sausage

Lunch: Deli Sandwiches

Dinner: Chicken Kisses & Salad. Raspberry Pie

(Gramp couldn't eat the crescent roll, so I made a bit of the chicken mix in a ramekin with mashed potatoes topping it like a shepherd's pie. This was a hit.)

Baking: Pumpkin Chiffon Pie

Day 5 (Turkey Day) Breakfast: English Muffins

Lunch: Crackers & Cheese & Deli Meat & Apples & Grapes

Turkey Dinner!!!

Day 6 Breakfast: Elsie & Cereal

Lunch: Bean Burritos

Dinner: Thanksgiving Left-Overs

Baking: Nanny B's & Cut-Outs

Day 7: Breakfast: Make Ahead Breakfast

Lunch: Deli Sandwiches

Dinner: Ham & Steamed Red Potatoes & Carrots

Baking: Banana Bread & Persimmon Cookies

Day 8: Breakfast for the Road: Uncle Dan Sandwiches...that's what my kids call "egg mc muffin's"

***Extras: We didn't get around to making the Turkey Cobbler, so I've left the chunk turkey in the deep freeze for our next visit. We were able to mail a box to Uncle Roy with 3 mini loaves of banana bread, Nanny B's, Peanut Butter Cookies, Cut Outs, and the Koolhaas hat.

Thanksgiving Menu 2009

2009-11-24T09:13:00.000-08:00

Turkey (rubbed with Bell's Poultry Seasoning)

Gravy

Rolls

Mashed potatoes

Stuffing 1 & Stuffing 2

Jello (raspberry jello with raspberry juice and pears, lime with purred pineapple)

Yams with marshmallows

Applesauce

Cranberry Sauce

Tossed salad with candied walnuts and pomegranates

Pumpkin Chiffon Pie

Pumpkin Dessert

2009-11-21T20:31:00.000-08:00

1 lg. can pumpkin

1 c. sugar

1 13 oz can evaporated milk

3 eggs

4 t. pumpkin spice

1/2 t. salt

1 box yellow cake mix

1/2 c. walnuts

1 1/2 stick melted butter

Mix all but last 3 ingredients.

Pour into a 9 x 13.

Sprinkle with cake mix.

Dribble with butter.

Sprinkle nuts. Bake at 350 for 45-50 min.

In search of the perfect cole slaw...

2009-10-26T16:28:00.000-07:00

Tonight I tried the Neelys Sweet and Spicy Coleslaw. I subbed 1/2 chili powder and 1/2 paprika for the cayenne because that's what I had. I also used white wine vinegar. Go figure, I have red wine, white wine, balsamic, and rice wine vinegar but no apple cider. The mustard didn't specify so I used dijon. We're having Brisket on Whole Wheat French Rolls and M wanted to try some new cole slaws. We'll see if this recipe is a keeper, or if we're still in search of the perfect coleslaw. There were some other recipes I wanted to try. Blue Cheese Cole Slaw. And Cole Slaw with Pecans and Spicy dressing (this one has Granny Smith apples).

Criss Cross Applesauce

2009-10-14T15:58:00.001-07:00

This summer, our family went to the Gravenstein Apple Fair. Gravenstein apples taste like my Grandma's applesauce. In Daily City, and again in Napa, the trees in their backyard were Gravenstein. We just had to buy 2 bushels. That's roughly 160 apples.

We drove home in a car that smelled like apples. Quickly, I tried to see how many would fit in my fridge. The rest became applesauce right away. Gravensteins have a short shelf life.

1/8 the apples, fill a pot, add a little water at the bottom of the pan, bring to a boil, stir and simmer until you have applesauce.

Here's what you'll have after cooking. Now all you need is a foley food mill.

I don't have an after photo, but the food mill takes out the seeds, stems, and peels leaving you with smooth applesauce that tastes just like my Gram's. YUM!

Sunflower Slaw

2009-03-13T07:39:00.000-07:00

It's been awhile since I've made this, but it always gets rave reviews at potlucks and parties. It's from a Taste 0f Home cookbook. This potluck favorite recipe calls for 10# of shredded cabbage. Here's my modified recipe for a smaller group.

2 packages of Ramen noodles (3 oz each)
1 package of slivered almonds (2-1/4 oz)
1/2 cup sunflower kernels
2 T butter or margarine (melted)
1 cup oil
2/3 cup vinegar
2/3 cup sugar
1 T plus 2 t. cup soy sauce
1 t. salt
2-3 # of cabbage shredded (for me this is a smallish head, and I shred it using a box grater with large holes. I'm sure a food processor would be nice but I don't have one.)

Break the noodles into small pieces (save the seasoning envelope for another use). Place noodles almonds, and sunflower kernels on a 15 x 10 x 1 pan, drizzle with butter, mix well, bake at 350 for 8-10 minutes (or lightly browned) stirring several times. Set the noodle mix aside. Combine oil, vinegar, sugar, soy sauce, and salt. Toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mix just before serving. Serve with a slotted spoon. This makes 22 (3/4 c.) servings.

Potato Soup

2009-01-27T13:21:00.000-08:00

This is something I modified from a crock pot recipe. Last year sometime I had this soup going in my crock pot when it decided to quit working. I dumped it in a soup pot and realized how quick this was on the stove top. This is my go-to soup. I really don't measure.

In my soup pot (I think it's 8 qt) I add 7-8 pounds of potatoes peeled and diced. Sprinkle with parsley, garlic powder, and onion powder. Add 1 box of TJ's chicken broth or 3 heaping teaspoons of chicken bouillon (depending on what I have) then fill the pot with enough water to cover the potatoes. Bring to a boil then simmer until the potatoes are cooked (about 20 min.). Here's where I cheat. I thicken the soup with a bit of instant mashed potatoes. Since the soup is already hot, I just pour in somewhere between 1/2c. and 1c. from the box. Add a can of condensed milk to make it creamy. Season to taste with salt and pepper. Serve with bacon and shredded cheese. YUM!

***As a rule at our house, things are seasoned pretty mild. With kids, I know they can be picky. And if it's 'spicy' they're quicker to complain. I can always add spice to my bowl but I can't take it out of theirs.

Tortilla Soup

2009-01-25T20:33:00.000-08:00

But, to be honest, we leave out the tortilla chips a lot. =0)

This soup mix is for a gift jar...but we like it so much I keep the mix in the pantry for a quick dinner. On a rushed night, dumping a bunch of things into a pot to simmer for 20 minutes is my kind of dinner.

Seasonings:

2T. chichen bouillon granules

2t. lemonade powder with sugar

1t. lemon pepper

1t. dried cilantro leaves

1/2 t. garlic powder

1/2 t. ground cumin

1/2 t. salt (I usually leave this out)

1/4 c. dried minced onions (I use 2 T.)

1c. rice

1 10 oz. can chicken

1 14.5 oz can tomatoes (I like Hunt's Fire Roasted or something with green chilies)

Add everything to a pot with 10c. water. Bring to a boil. Reduce heat, and simmer for 20 minutes. Serve with crushed chips at the bottom of the bowl. Garnish with shredded cheese, sour cream, avocado, olives...you name it. YUM!

Playdough

2008-07-12T15:00:00.000-07:00

2c. flour
1c. salt
4t. cream of tarter
2T. baby oil
2c. water

cook on low until it's like thick mashed potatoes.

Peanut Butter Kisses

2007-12-30T18:48:00.001-08:00

1/2 c. sugar

1/2 c. brown sugar

1/2 c. margarine

1/2 c. peanut butter

2 T. milk

1 t. vanilla

1 egg

1 3/4 c. flour

1 t. baking soda

1/2 t. salt

Roll into 1 " balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Decorate immediately with a kiss.

Nanny B's

2007-12-30T18:43:00.000-08:00

1/2# butter (2 sticks)

2/3 c. sugar

2 c. flour

1 t. baking powder

1/8 t. salt (I just use salted butter instead)

1 t. almond extract

1/4 c. sugar and chopped almonds for garnish

Shape like a finger and flatten. Brush with egg white and sprinkle with sugar almond mixture. Bake 10 minutes at 350 degrees.

Aunt Stella's Cookies

2007-12-30T17:53:00.000-08:00

1 c. butter

1 c. sugar

1 egg seperated

1 t. vanilla

1 1/2 - 2 c. flour

Cream together butter and sugar. Add egg yolk and vanilla. Add flour until it forms a good dough. Roll into 3/4" balls and flatten slightly. Brush with egg whites. Garnish with a walnut or a marachino cherry half. Bake 7 minutes in a 350 degree oven.

Gram's Shortbread

2007-12-30T15:01:00.000-08:00

1/2 c. superfine sugar

1 c. butter

1 egg

2 1/2 c. flour

Roll into small balls. Criss Cross with a fork. Decorate with assorted sprinkles. Bake 300 degrees for 20 minutes on an ungreased cookie sheet.

Holiday French Toast

2007-11-22T08:56:00.000-08:00

This used to have fancy directions. I save bowls and spoons by not measuring.

4 apples -peeled and sliced or diced placed in the bottom of a 9x13.
3/4 c. brown sugar -sprinkled on the apples.
A sprinkling of cinnamon.
1 stick of butter melted and poured over.
10 slices of french bread* -layered on top of the apples.
8 eggs -wisked together with 1 1/2 c. milk and vanilla
Pour the egg mixture over the bread.
Cover with saran and press down to soak the bread egg.
Refrigerate overnight.

In the morning, bake covered with foil @ 350 for 45 min.
Uncover...and place the foil below in case the french toast bubbles over.
Bake 10 more minutes, or until puffy and golden.

*I usually use the grocery store french bread warm from the bakery. But I've also used whatever bread I have in the house. It's yummy with whole wheat bread too.

Cinnamon Pecan Rolls

2007-07-29T07:15:00.000-07:00

(DB – My Mom)

2 pkgs. yeast
2 ½ c. warm water (110)
1 c. butter or margarine
¾ c. sugar
1 ½ t. salt
2 eggs
8 ¼ c. flour

*Dissolve yeast in 1 ½ c. warm water – let stand about 10 min. until bubbly. With electric mixer, beat margarine and sugar until fluffy. Add eggs and salt, beat well. Add dissolved yeast and 4c. flour (1 at a time). Beat 5 minutes on medium speed. With mixer or by hand, stir in remaining 1 c water and 4 c. flour to form a soft dough. Turn dough into a large greased bowl, cover with plastic wrap, refrigerate 8 hours (up to 5 days). To shape for baking, punch down dough, divide it in half. On floured board, foll half of dough into a 10”x24” rectangle. Brush with melted butter, sprinkle with ½ c. sughar mixed with 2 t. cinnamon. Roll up (jelly roll fashion). Cut into 1” pieces. In small pan, combine:

½ c. margarine
½ c. brown sugar
2T. light corn syrup

Stir over low heat until melted. Pour into baking pan. Add lots of chopped or half pecans. Place cut rolls on top of the nuts. Let rise about 1 ½ hours, or until doubled in size. Bake at 375 for 20-30 min. Invert onto serving plate. Serve warm. Repeat with second half of dough whenever you need them.

For the frosted version:

Make a frosting of whipping cream and powdered sugar. Flavor with a drop of vanilla if desired. Omit the caramel sauce poured into pan & nuts. Line pan with parchment. Allow to cool slightly, remove rolls from pan, then drizzle with frosting.

Palouse Soup Mix

2007-06-28T20:58:00.000-07:00

2 1/2 cups green split peas (1 pound)
2 1/2 cups lentils (1 pound)
2 1/2 cups pearl barley (1 pound)
2 cups alphabet macaroni (8 ounce pkg.)
1 cup dried onion flakes (2 3/8 ounce pkgs.)
/2 cup celery flakes (1 3/8 ounce pkg.)
1/2 cup parsley flakes (1 1/4 ounce pkg.)
Optional:1 1/2 teaspoon thyme
1 1/2 teaspoon white pepper
Mix all ingredients together.
Store in a jar with a tight- fitting lid.
Stir before using. Makes 10 cup of mix.

To cook: Combine 1 cup of soup mix with 4 cup of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. (for me...I simmered a lot longer) Add 1/2 teaspoon salt if desired.

Minestrone Variation
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cup water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 teaspoon salt, if desired.

Personal notes: I made the mix without the celery flakes. They looked gross dried and I don’t really like celery in my soup. The second time I made this we left out the alphabet noodles. I thought they just got soggy when the soup was cooked long enough to make the peas tender. When I made this for dinner, I used 2c. mix, chicken broth, and 1# browned ground turkey. It was just enough for us for dinner and left-overs for M and I for lunch today. We ate the soup with toast, and M liked his with a bit of shredded pepper-jack.

Lucy Miller's Frosting

2007-06-28T20:48:00.000-07:00

½ c. Crisco
1 stick margarine
2T flour
a dash of salt
1 t vanilla (it’s supposed to be clear vanilla or butter vanilla. In a pinch you could use regular vanilla, but your frosting won’t be as white. Not bad if you’re coloring the whole batch…but it does affect some colors too.)
1 box powdered sugar
½ c whipping cream (put ½ cup in measuring cup, but you likely won’t need it all. Add gradually until you get the right consistency.)

You really need a good stand mixer to make this (Kitchen-Aid) or it will be difficult. Mix together all ingredients except the cream. Now add the cream gradually. Letting it mix in thoroughly, then add a bit more. When you’ve added the necessary cream, whip on high for 10 minutes. (I have a professional series mixer…so I don’t have to use speed 10…but really pretty high)

Becky's Pancakes

2007-06-28T20:43:00.000-07:00

1 1/2 cups whole wheat flour
1 1/2 cups oatmeal
2 1/4 cups buttermilk (she uses milk plus 3 t. vinegar, I use the buttermilk)
3/4 cup milk
3 eggs
2 T. honey
4-6 T. oil
3 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt

Just now as I was coppying this from my email, I saw the 3 eggs in the recipe. I've never put the eggs in. We love the pancakes...but I'll have to try them withthe eggs now. =0)

**ETA: They're much fluffier with the eggs. Too funny.

Gram's Cheesy Scalloped Potatoes.

2007-06-28T20:41:00.000-07:00

1/2# chedder cheese shredded.
1/4 c. margarine
5T flour
2 1/2 c. milk
1/4 c. minced onion ( I use about 1/2 Maui sweet onion diced and sauted)
1 1/2 t salt
3/4 t. pepper
7 1/2 cups sliced potatoes (1/8" thick...too thick and they won't cook well)

Make white sauce, turn off heat, add cheese, stir until melted.In a 9x13 pyrex layer sauce, potatoes, onions, potatoes, then top with remaining sauce.Bake at 350 covered for the first 45 min, then uncover for an additional 15 min.(The times here are aprox. Every cook/oven is different. And here we use recipes as guidelines not the law. When it's done, the potatoes will be tender to fork, and the cheese will be bubbly goodness.)

Mexican Lasagna

2007-06-28T20:38:00.000-07:00

There is no “real” recipe, and feel free to add and change.

The basic:
9x13 Pyrex
6 Flour tortillas (I use soft taco size)
Enchilada sauce
Refried beans 30oz can
1# Ground beef (browned)
Taco seasoning packet (I use about ½ packet to 1# meat…but my kids don’t like spicy…and you can always add heat later but you can’t take it out)
Shredded Cheese (2c. shredded pkg…or more if you like)

In the bottom of the Pyrex, pour a little enchilada sauce.
Layer 2 tortillas to cover the bottom.
½ can of beans
½ seasoned meat
2 fistfuls of cheese
some more E. sauce
repeat
top with 2 tortillas and some E. sauce

Bake covered until heated through…maybe 20-30 min at 350
Then uncover…sprinkle with cheese and bake until cheese melts.

Variations…
Use chicken, use different beans, I’ve even used whole wheat tortillas (you could use corn…I just don’t like them) sometimes I’ll serve with olives, avocado, cilantro, or cotija cheese on top.