I have added recipes from friends, too! Yummy stuff!
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| Mom's Pumpkin Bread | for Terri 's contacts |
| Category: | Baking | |
| Style: | American | |
| Servings: | Two Loaves |
Description:
This is the pumpkin bread my mom used to make every Thanksgiving. It is moist and delicious. I hope you like it! We sure do!
Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 TBSP cinnamon
2 cups sugar
1/2 (or so) cups chopped nuts (walnuts OR pecans)
4 beaten eggs
2 cups pumpkin (I use one 15 ounce can & it works fine)
1 1/4 cups oil (vegetable oil works best - not canola or other substitutes)
Directions:
Mix all the dry ingredients together in a bowl.
Add the wet ingredients and stir (I don't use a mixer)
Bake in two loaf pans that have been sprayed generously with PAM
Bake at 350 degrees for one hour, or until the center springs back
I love it with lots of butter spread on - Joe likes it plain. It's very good!
This is the pumpkin bread my mom used to make every Thanksgiving. It is moist and delicious. I hope you like it! We sure do!
Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 TBSP cinnamon
2 cups sugar
1/2 (or so) cups chopped nuts (walnuts OR pecans)
4 beaten eggs
2 cups pumpkin (I use one 15 ounce can & it works fine)
1 1/4 cups oil (vegetable oil works best - not canola or other substitutes)
Directions:
Mix all the dry ingredients together in a bowl.
Add the wet ingredients and stir (I don't use a mixer)
Bake in two loaf pans that have been sprayed generously with PAM
Bake at 350 degrees for one hour, or until the center springs back
I love it with lots of butter spread on - Joe likes it plain. It's very good!
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| Chocolate and Peanut Butter Bars | for Terri 's network |
| Category: | Desserts | |
| Style: | American |
Description:
This recipe is really called "Buckeyes" but I got lazy and decided not to roll the peanut butter mixture into balls to dip in the chocolate. Instead, I pat the peanut butter mixture into a 9 x 13 cake pan, then pour the melted chocolate over the top, spread it evenly and let it set up over night. Cut them into squares and enjoy!! Tastes like Reece's Cups.
Ingredients:
2 cups peanut butter (I use smooth)
1 cup melted butter (use real butter)
1 cup brown sugar
5 cups powdered sugar
1 tsp vanilla
2 cups or a bit more chocolate pieces (I use Ghiradelli)
Directions:
Blend together all but the chocolate (add the powdered sugar last and a little at a time). I do this in my Kitchen Aid mixer, with the paddle. It's a killer if you try it by hand! When smooth, pat into a 9 x 13 cake pan (I use Pam on the pan before, but you probably don't need to). Carefully melt the chocolate (I do it in the microwave) and stir until melted and smooth. Pour onto the peanut butter mixture and spread evenly. Let it set up over night. It does not need to be refrigerated. Cut into squares, like you would fudge. It's yummy!!
This recipe is really called "Buckeyes" but I got lazy and decided not to roll the peanut butter mixture into balls to dip in the chocolate. Instead, I pat the peanut butter mixture into a 9 x 13 cake pan, then pour the melted chocolate over the top, spread it evenly and let it set up over night. Cut them into squares and enjoy!! Tastes like Reece's Cups.
Ingredients:
2 cups peanut butter (I use smooth)
1 cup melted butter (use real butter)
1 cup brown sugar
5 cups powdered sugar
1 tsp vanilla
2 cups or a bit more chocolate pieces (I use Ghiradelli)
Directions:
Blend together all but the chocolate (add the powdered sugar last and a little at a time). I do this in my Kitchen Aid mixer, with the paddle. It's a killer if you try it by hand! When smooth, pat into a 9 x 13 cake pan (I use Pam on the pan before, but you probably don't need to). Carefully melt the chocolate (I do it in the microwave) and stir until melted and smooth. Pour onto the peanut butter mixture and spread evenly. Let it set up over night. It does not need to be refrigerated. Cut into squares, like you would fudge. It's yummy!!
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| Icing for Red Velvet Cake | for Terri 's network |
| Category: | Desserts | |
| Style: | American |
Description:
This is the icing my mom always made for her red velvet cakes. You don't have to make the cake from scratch. A red velvet mix works fine - and so does a German chocolate cake mix.
I double the recipe because I love this icing and like lots of it on the cake!
Ingredients:
1 cup milk
5 TBSP flour
1 cup butter (real butter)
1 cup powdered sugar
1 tsp vanilla
Directions:
Cook the flour and milk until thick. Refrigerate until later. Beat together the butter, sugar, vanilla (I do this with my Kitchen Aid mixer). Slowly add the chilled flour mixture to it and mix until smooth. For a round, layer cake, put the icing between the layers (generously if recipe doubled), and the remainder on top. It doesn't cover the sides, but looks real pretty if it "drips" over the sides from between the layers. YUMMY!
This is the icing my mom always made for her red velvet cakes. You don't have to make the cake from scratch. A red velvet mix works fine - and so does a German chocolate cake mix.
I double the recipe because I love this icing and like lots of it on the cake!
Ingredients:
1 cup milk
5 TBSP flour
1 cup butter (real butter)
1 cup powdered sugar
1 tsp vanilla
Directions:
Cook the flour and milk until thick. Refrigerate until later. Beat together the butter, sugar, vanilla (I do this with my Kitchen Aid mixer). Slowly add the chilled flour mixture to it and mix until smooth. For a round, layer cake, put the icing between the layers (generously if recipe doubled), and the remainder on top. It doesn't cover the sides, but looks real pretty if it "drips" over the sides from between the layers. YUMMY!
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| Black Bean and Orzo Salad | for Terri 's contacts |
| Category: | Salads | |
| Style: | American | |
| Servings: | Serves 6 |
Description:
Nice dish to take for a pot-luck dinner.
Ingredients:
3 1/2 cups Orzo, cooked (I used 3-color Orzo)
1 cup Red bell pepper, chopped
1/2 cup purple onion, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
15 ounces of black beans (cooked)
1/4 cup red wine vinegar
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoon sugar
1 teaspoon pepper
3/4 teaspoon salt
2 cloves of garlic, minced
Directions:
Combine orzo, pepper, onion, parsley, basil and beans; set aside.
Combine vinegar, water, balsamic vinegar, olive oil, sugar, pepper, salt and garlic; mix well and toss with salad.
I "sort of" followed the recipe, but cooked 2 cups of orzo and used 2 cans of black beans (rinsed and drained). The rest I really didn't measure... just guestimated, since I used more orzo and beans. I don't really think you can mess this up. It would also be good if you use a bottled vinaigrette dressing, or an Italian dressing.
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From my friend, Linda:
1 Can of cream corn
1 Can of whole kernel corn
2 Cups of chicken broth
8 Ounces of diced ham(even good without this)
1 Cups of diced onions
1/4 Cup of butter
2 Cups of half and half
Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker. Cook on low for 7-8 hours. Mash the mixture to your desired consistency and then add the butter and half and half. Cook for an additional 30 minutes on high, and you are set.
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From my friend, Carol:
Hormel® Natural Choice® ham
can be substituted for the bacon. It has no preservatives and is 100
percent natural with no artificial colors or flavors, and no added
nitrites or nitrates and is gluten free.
4 small potatoes, skin on, diced
3 small carrots, diced
4 ribs of celery, minced
1 med. onion, minced
1 Carmen red pepper or red bell pepper (sweet), diced
1 jalapeno pepper, minced
3-4 cans of clams. Do not drain. If minced, use as is. If chopt, run through food processor first. This is simply a preference. I don't like big, rubbery hunks of clam. Ew!!!Also, I prefer Gorton's brand.
2 quarts of whole milk
3/4 c. flour
1 bay leaf, broken in pieces
1-2 t. thyme (I used 2 t.)
black pepper
sea salt to taste
Open 3-4 cans of clams, pour all (incl. juice) into saucepan. Add potatoes and carrots and cook til they are just tender, not mushy.
In a skillet, saute celery, onion, peppers in a couple T. butter until tender.
In a separate bowl, whisk flour into a couple cups of the milk. Add remaining milk little by little, whisking as you add so there are no lumps.
Pour all (including the liquid from the potato/carrots/clams) into my large Martha Stewart stainless steel pot which doesn't let anything stick on the bottom. Heat on Low, stirring. Add seasonings.
Bring to near boil, but DON'T BOIL. At this point, you can then cool the chowder and keep refrigerated overnight OR (if you're going to eat in a couple hours,) let sit covered, then bring back to temperature and serve.
A great accompaniment to my clam chowder: popovers
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From my friend, Judy (Cranberry Morning):
Danish Puff - Recipe
In a bowl, place 1 c. flour and 1/2 c. soft butter. Cut butter in like you would for a pie crust. (Actually, the last two times I've made this, I used my food processor for that and it worked great!) You may want to add up to a tablespoon of water to get it to stick together, but it may not need any water. Form into a ball with your hands, then cut the ball in half.
Spray a large jelly roll pan with Pam, then shape each dough ball into a long 'snake,' (it will help to put a bit of flour on the counter and form your 'snake' by rolling it on the counter - remember, like you used to do with modeling clay when you were a kid!) set it on the pan, and press each 'snake' until it's about 3-4"wide and 15" long. They will lie parallel to each other on the pan.
Bring 1 c. water and 1/2 c. butter to a boil. Remove from heat. Quickly and thoroughly whisk in 1 c. flour, then whisk in 3 eggs, one at a time. Add 1/4 t. almond extract, 1/4 t. vanilla, 1/4 t. salt. This mix will resemble a very thick pudding.
Place spoonfuls of above mixture on the pastry strips in the jelly roll pan. Use a spoon to spread the mixture out so that the pastry is covered almost edge to edge with the pudding-like topping. You may want to dip the spoon into water now and then to keep it from sticking as you're trying to smooth out the topping.
Bake in a 375 degree oven for 40 - 45 minutes. Check after 40 minutes. When crust is golden and makes a hollow sound when tapped, the Danish Puff is ready to take from the oven.
When it has cooled, place about 3/4 c. powdered sugar in a bowl. Stir in 2 T. soft butter and a little cream or milk, and a bit of almond extract or vanilla, maybe 1/4 t.
Beat by hand until frosting is a smooth consistency that can be drizzled over the Danish Puff. You're almost done. Now, sprinkle some sliced or chopped almonds over the top.
Nice dish to take for a pot-luck dinner.
Ingredients:
3 1/2 cups Orzo, cooked (I used 3-color Orzo)
1 cup Red bell pepper, chopped
1/2 cup purple onion, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
15 ounces of black beans (cooked)
1/4 cup red wine vinegar
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoon sugar
1 teaspoon pepper
3/4 teaspoon salt
2 cloves of garlic, minced
Directions:
Combine orzo, pepper, onion, parsley, basil and beans; set aside.
Combine vinegar, water, balsamic vinegar, olive oil, sugar, pepper, salt and garlic; mix well and toss with salad.
I "sort of" followed the recipe, but cooked 2 cups of orzo and used 2 cans of black beans (rinsed and drained). The rest I really didn't measure... just guestimated, since I used more orzo and beans. I don't really think you can mess this up. It would also be good if you use a bottled vinaigrette dressing, or an Italian dressing.
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From my friend, Linda:
Crockpot Corn
Chowder
4
potatoes (peeled and diced)1 Can of cream corn
1 Can of whole kernel corn
2 Cups of chicken broth
8 Ounces of diced ham(even good without this)
1 Cups of diced onions
1/4 Cup of butter
2 Cups of half and half
Place potatoes, both cans of corn, chicken broth, ham, and onions into the slow cooker. Cook on low for 7-8 hours. Mash the mixture to your desired consistency and then add the butter and half and half. Cook for an additional 30 minutes on high, and you are set.
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Chuck's Jambalaya
Ingredients
3 TBS. Oil
3 1/2-4 lbs Chicken
1 ½ Tsp Creole Seasoning plus 1 Tsp for seasoning chicken and shrimp
1 ½ Lb. Andoule Sausage cut into half moons (Any sausage will work fine)
2 Lg. Onions
4 Med. Ribs Celery finely Chopped
1 Green Bell Pepper seeded and Chopped
1 bunch Scallions Chopped
6 cloves Garlic Pressed and minced
¼ cup Tomato Paste
1 – 4 oz can Green Chiles drained
1 tsp dried thyme crumbled
2 Bay Leaves
1 Tsp Salt (or to taste)
½ Tsp Louisiana Hot Sauce
5 Cups Chicken Stock
1 ½ Cup fresh tomatoes chopped – (1 can)
3 Cups long grained rice
½ Cup chopped fresh parsley
In a very large heavy dutch oven or stove top casserole, heat the oil over high heat.
Season the chicken with the Creole Seasoning on all sides.
Add the Chicken pieces to the hot pan, in batches if necessary , and saute until browned on all sides, 6-8 minutes.
Transfer Chicken pieces to a separate bowl and set aside.
Add the sausage to the pan, reduce the heat to medium high, and saute,
stirring frequently until the sausage is browned on all sides, 4-5 minutes.
Remove the sausage with slotted spoon and transfer to the bowl with the chicken.
Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and saute over medium heat until vegetables are tender, about 5 minutes.
Return the chicken and sausage to the pan, along with 1 ½ teaspoons of Creole seasoning, and tomato paste, canned chiles, thyme, bay leaves, salt, pepper, crushed red pepper, hot sauce, stock, tomatoes and bring to a simmer, stirring well to mix.
Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasoning.
Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked.
Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked.
Add the shrimp seasoned with Creole Seasoning. Remove the Dutch oven from heat, taste, and adjust seasoning if necessary.
Remove the bay leaves and gently stir in the parsley. Let stand for 15 minutes, covered, before serving.
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From my friend, Carol:
MOTHER'S BREAD PUDDING
Combine:
- 2 beaten egges
- 1/2 c. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 c. raisins (optional)
- 3-3½ c. scalded milk
- 1/4 c. margarine (melt in hot milk)
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 egg, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup brandy
Slowly add:
Mix well.
Add: approx. 16
slices of stale white bread, or 3 c. of Italian bread,
torn into pieces. It's best to leave the torn bread sit out over-night
to dry out a bit.
Blend until all the
bread is soaked.
Pour into buttered
baking dish. (2 qt.)
Sprinkle ground
cinnamon over top. Do not cover.
Set dish in pan of
hot water.
Bake at 350° for
50-60 minutes or until a
butter knife
inserted in center comes out clean.
Optional:
(My mother never added a
sauce for us kids, but it is an option.)
SAUCE…
For the sauce:
Mix together the
granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.
Stir together until the sugar is melted. Add the brandy, stirring well. Pour
over the baked bread pudding.
Serve warm or cold.
Judy's Clam Chowder:
10 slices of hickory-smoked bacon, fried crisp, broken into tiny pieces
4 small potatoes, skin on, diced
3 small carrots, diced
4 ribs of celery, minced
1 med. onion, minced
1 Carmen red pepper or red bell pepper (sweet), diced
1 jalapeno pepper, minced
3-4 cans of clams. Do not drain. If minced, use as is. If chopt, run through food processor first. This is simply a preference. I don't like big, rubbery hunks of clam. Ew!!!Also, I prefer Gorton's brand.
2 quarts of whole milk
3/4 c. flour
1 bay leaf, broken in pieces
1-2 t. thyme (I used 2 t.)
black pepper
sea salt to taste
Open 3-4 cans of clams, pour all (incl. juice) into saucepan. Add potatoes and carrots and cook til they are just tender, not mushy.
In a skillet, saute celery, onion, peppers in a couple T. butter until tender.
In a separate bowl, whisk flour into a couple cups of the milk. Add remaining milk little by little, whisking as you add so there are no lumps.
Pour all (including the liquid from the potato/carrots/clams) into my large Martha Stewart stainless steel pot which doesn't let anything stick on the bottom. Heat on Low, stirring. Add seasonings.
Bring to near boil, but DON'T BOIL. At this point, you can then cool the chowder and keep refrigerated overnight OR (if you're going to eat in a couple hours,) let sit covered, then bring back to temperature and serve.
A great accompaniment to my clam chowder: popovers
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From my friend, Judy (Cranberry Morning):
Danish Puff - Recipe
In a bowl, place 1 c. flour and 1/2 c. soft butter. Cut butter in like you would for a pie crust. (Actually, the last two times I've made this, I used my food processor for that and it worked great!) You may want to add up to a tablespoon of water to get it to stick together, but it may not need any water. Form into a ball with your hands, then cut the ball in half.
Spray a large jelly roll pan with Pam, then shape each dough ball into a long 'snake,' (it will help to put a bit of flour on the counter and form your 'snake' by rolling it on the counter - remember, like you used to do with modeling clay when you were a kid!) set it on the pan, and press each 'snake' until it's about 3-4"wide and 15" long. They will lie parallel to each other on the pan.
Bring 1 c. water and 1/2 c. butter to a boil. Remove from heat. Quickly and thoroughly whisk in 1 c. flour, then whisk in 3 eggs, one at a time. Add 1/4 t. almond extract, 1/4 t. vanilla, 1/4 t. salt. This mix will resemble a very thick pudding.
Place spoonfuls of above mixture on the pastry strips in the jelly roll pan. Use a spoon to spread the mixture out so that the pastry is covered almost edge to edge with the pudding-like topping. You may want to dip the spoon into water now and then to keep it from sticking as you're trying to smooth out the topping.
Bake in a 375 degree oven for 40 - 45 minutes. Check after 40 minutes. When crust is golden and makes a hollow sound when tapped, the Danish Puff is ready to take from the oven.
When it has cooled, place about 3/4 c. powdered sugar in a bowl. Stir in 2 T. soft butter and a little cream or milk, and a bit of almond extract or vanilla, maybe 1/4 t.
Beat by hand until frosting is a smooth consistency that can be drizzled over the Danish Puff. You're almost done. Now, sprinkle some sliced or chopped almonds over the top.
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Peggy Williams' Blueberry Congealed Salad
2 (3 oz) packages Royal brand blackberry gelatin (or Jell-o brand raspberry or grape)
2 cups boiling water
1 (8 oz) can crushed pineapple, undrained
1 (21 oz) can blueberry pie filling
topping:
1 (8 oz) package cream cheese, softened
1 cup sour cream
1/2 cup white sugar
1 tsp. vanilla extract
In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a glass baking dish and refrigerate for at least 2 hours.
In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin.
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Crockpot Recipes from Mari
Slow Cooker Creamy Ranch Pork chops and Potatoes
1 1/2 pounds pork chops, boneless (4-6 chops, thick sliced)
8 medium redskin potatoes, cut into large pieces
1 small bag, baby carrots
2 cans cream of chicken soup
2 packages dry Ranch dressing mix
1 cup milk
In a bowl, mix together soups, milk and ranch dressing mixes and pour into a resealable 2 gallon sized freezer bag. Combine other ingredients and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours.
*We've already used this one and it was delicious!
Slow Cooked Beef and Mushrooms
3 pounds stew meat, cubed
1 can cream of mushroom soup
2 (4 ounce) cans mushrooms with liquid
1/2 cup apple juice
1 packet dry onion soup mix
Combine all ingredients in a resealable gallon sized freezer bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on high for 6 hours or low for 10 hours. Serve over rice.
Chicken Taco Chili
1 medium onion, chopped
16 ounce can black beans, drained
16 ounce can kidney beans, drained
8 ounces tomato sauce
10 ounces frozen corn
2- 14.5 ounce cans diced tomatoes
1 envelope taco seasoning
1 tablespoon chili seasoning
3-4 boneless, skinless chicken breasts
Combine onion, black beans, kidney beans, tomato sauce, corn, tomatoes, taco seasoning, cumin and chili seasoning in bowl. Place chicken in large freezer bag and pour other ingredients over top. Zip closed and freeze. When ready to use, remove from freezer and thaw in fridge for 24 hours. Place in crockpot and cook on low for 10 hours. Before serving, shred chicken and return to crock pot.
Serve over tortilla chips or rice. May top with shredded cheese and sour cream.
Slow Cooker Pineapple Glazed Ham
4 thick slices of boneless ham, fully cooked
1/3 cup brown sugar
20 ounce can crushed pineapple (do not drain)
2 tablespoons mustard - optional
Mix together brown sugar, pineapple and mustard in resealable gallon sized freezer bag. Place ham inside and zip bag. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on high for 3 hours or low for 5-6 hours.
Slow Cooker Sweet and Tangy Meatballs
12 ounce jar chili sauce
16-18 ounce jar grape jelly
2 pound package frozen meatballs
Combine chili sauce and grape jelly until smooth. Place meatballs into resealable freezer bag and pour sauce over. Mix in bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 4 hours. Serve over rice, or use as an appetizer and serve with toothpicks.
Teriyaki Chicken
1/4 cup cooking oil
1/4 cup soy sauce
1/4 cup dry cooking sherry
1 teaspoon ground ginger
1 teaspoon garlic powder
2 pounds boneless, skinless chicken breasts
Combine oil, soy sauce, sherry, ginger and garlic in large freezer bag. Place chicken in bag, removing air from bag and place in freezer. When ready to use, remove from freezer and thaw in fridge for 24 hours.
Drain sauce from chicken and grill or cook in crockpot for 6 hours on low.
French Dip Sandwiches
1 - 3 pound beef chuck roast
2 cups water
1/2 cup soy sauce
1 teaspoon rosemary
1 teaspoon garlic powder
3-4 whole peppercorns
1 teaspoon dried thyme
1 bay leaf
slices of swiss or colby jack cheese
bakery style hot dog buns
Mix water, soy sauce, rosemary, garlic powder, peppercorns, thyme and bay leaf in large freezer bag. Place roast into bag and freeze. When ready to use, remove from freezer and thaw in fridge for 24 hours. Place in crock pot and cook on low for at least 12 hours, until meat is very tender. Shred meat with 2 forks. Place on hot dog bun with a slice of cheese. Pour broth into individual small cups and serve with sandwich for dipping.
Jo Mama's World Famous Spaghetti
By:
Chuck Carmichael
- Serves:5-7,Yield: 2 quarts
- Ingredients
- 1 lb Italian sausage, casings removed ( mild or hot)
- 1/2 small onions, chopped (optional)
- 1 1/2-2 garlic cloves, minced
- 1 (14 ounce) cans diced tomatoes
- 2 (3 ounce) cans tomato paste
- 2 (7 1/2 ounce) cans tomato sauce
- 1 cup water ( for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
- 1 1/2 teaspoons basil
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon fresh coarse ground black pepper
- 1/8 cup red wine ( a good Cabernet!)
- 1/2 lb thin spaghetti
- 1/2 to taste parmesan cheese
Directions
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
This
is one of the best Spaghetti Sauce Recipes Ever! Make a lot and
Freeze for later dining Pleasure - Signed, Chuck
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Grandma’s Chocolate Pie -
½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill
From my blogging/facebook friend, Brenda....
RUM CAKE
Pre-Heat Over to 325 degrees
Grease a large Bundt Pan
1 Package of Super Moist Yellow Cake Mix
(if you can find the “pudding in the Mix” kind that is the bestest)
½ Cup Chopped Nuts
4 Large Eggs
½ Cup of Butter
½ Cup of Cold Water
½ Cup of Rum
Beat all ingredients together until batter is smooth, or no huge lumps
Bake for 55 to 60 minutes.
Top Sauce as in the Sauce Pan not in the Sauce
½ Cup Butter
1 Cup of Sugar
¼ Cup of Rum
Bring to a boil stirring constantly over low boil about 2 minutes
Pour the sauce into the cake WHILE STILL IN THE BUNDT PAN
Let sit until well absorbed – about 20 minutes.
Invert on a plate
Makes about 12 to 14 serving, or 4 days worth of breakfast!
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This is from Mari:
1 cup peanut butter
3/4 cup oleo
1 1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 cup quick oats
1 teaspoon baking soda
1/4 teaspoon salt
2 cups M & M's
Beat together peanut butter, oleo and sugar. Add eggs and vanilla. Mix flour, oatmeal, soda and salt. Add to oleo mixture. Mix in 1 cup M & M's. Press into jelly roll pan. Sprinkle remaining M & M's over dough. Bake 350 degrees for 25 minutes.
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From Mari
This is the stickiest bread dough I've ever worked with, but the results are always the same: lovely and light. Despite being messy, the less the dough is kneaded the better the bread.
Ingredients:
1 package dry yeast
1 3/4 cup lukewarm water
1/2 cup sugar
2 beaten eggs
1 teaspoon salt
2/3 cup melted shortening (I use vegetable oil)
6 cups sifted flour
Directions:
Dissolve yeast in water. Add sugar, eggs, salt and shortening. Mix well and add flour. The dough will be sticky. Knead for a few times on a floured board, keeping your hands floured. Put the dough in a well-greased bowl and cover with waxed paper and a damp cloth. Place in fridge. Let stand at least two hours before using. Shape into rolls and let rise about 1 1/2 hours. Bake at 400º F for 15 minutes.
Some words of advice:
I usually let the yeast sit in the warm water for about 10 minutes before I start adding the other ingredients. I also add a teaspoon of sugar to the yeast and water to further activate the yeast.
I form balls for the rolls - no other shapes. Make sure you keep your hands floured while you're making the balls.
From Mari
Balsamic Roasted Tomatoes
Large tomatoes
Minced garlic or garlic powder
Olive oil
Balsamic vinegar
salt
pepper
sugar
Oregano, thyme, basil
Preheat oven to 450 degrees. Wrap a rimmed baking sheet with foil and line with parchment paper.
Cut tomatoes into 3/4 inch slices. Remove seeds and juice. Poke holes
in the bottoms of any end pieces. Drain, cut side down on a paper towel
or a few minutes.
Place tomato slices on prepared pan. Sprinkle with garlic, then drizzle
with olive oil and balsamic vinegar. Sprinkle with salt, pepper and
sugar.
Place in oven for 20-25 minutes, until tomatoes are soft, dark and carmelized.
Sprinkle with herbs, allow to sit for a few minutes and enjoy!
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Brenda in Madrid gave me this recipe!
Here is my recipe for Icebox Rolls:
This is the stickiest bread dough I've ever worked with, but the results are always the same: lovely and light. Despite being messy, the less the dough is kneaded the better the bread.
Ingredients:
1 package dry yeast
1 3/4 cup lukewarm water
1/2 cup sugar
2 beaten eggs
1 teaspoon salt
2/3 cup melted shortening (I use vegetable oil)
6 cups sifted flour
Directions:
Dissolve yeast in water. Add sugar, eggs, salt and shortening. Mix well and add flour. The dough will be sticky. Knead for a few times on a floured board, keeping your hands floured. Put the dough in a well-greased bowl and cover with waxed paper and a damp cloth. Place in fridge. Let stand at least two hours before using. Shape into rolls and let rise about 1 1/2 hours. Bake at 400º F for 15 minutes.
Some words of advice:
I usually let the yeast sit in the warm water for about 10 minutes before I start adding the other ingredients. I also add a teaspoon of sugar to the yeast and water to further activate the yeast.
I form balls for the rolls - no other shapes. Make sure you keep your hands floured while you're making the balls.
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from "Simply Linda"
Southern Ham Glaze
Ingred:
3 cups brown sugar
1/2 cup mustard or Spicy Mustard
Bottle of Rootbeer or Can
1/2 stick butter
Add to pan, stir let it boil.
Turn it down and let it simmer about 20 min. It will be dark brown and thicker. Start glazing after the 1st hr.
Before putting the ham in the oven, make sure you diamond pattern, glaze every 20-30 min.
