Ingredients
2 cups potatoes, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8-ounce package shredded Cheddar cheese
15-ounce can corn, drained
1-1/2 cups cooked ham, cubed
Directions
In a saucepan, bring potatoes, carrots, celery, onion, water, salt and pepper to a boil. Reduce heat; simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat; set aside. Melt butter in another saucepan over low heat; blend in flour. Pour in milk; cook and stir until thickened. Sprinkle in cheese and stir until melted; stir into potato mixture. Return to low heat; add corn and ham. Cook until heated through.
Makes 6 to 8 servings
**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**
**Thoughts~Well, this recipe was definitely "quick and easy" just like the title of the cookbook said. It was also tasty as all get out! Give it a try.**
Tuesday, August 10, 2010
Monday, August 9, 2010
Creamy Cucumber Bites
Ingredients
8-ounce package cream cheese, softened
1/2 cup mayonnaise
1-ounce package ranch salad dressing mix
1/2 teaspoon dill weed
1 loaf sliced party rye bread
1 cucumber, thinly sliced
Garnish: dill weed
Directions
Combine cream cheese, mayonnaise, dressing mix and dill weed in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve.
Makes 2 dozen
**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**
8-ounce package cream cheese, softened
1/2 cup mayonnaise
1-ounce package ranch salad dressing mix
1/2 teaspoon dill weed
1 loaf sliced party rye bread
1 cucumber, thinly sliced
Garnish: dill weed
Directions
Combine cream cheese, mayonnaise, dressing mix and dill weed in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve.
Makes 2 dozen
**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**
Pizza Dippers
Ingredients
2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2/3 cup shortening
1/2 lb. ground Italian sausage, browned and drained
1/3 cup plus 1 tablespoon cold water
Directions
2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2/3 cup shortening
1/2 lb. ground Italian sausage, browned and drained
1/3 cup plus 1 tablespoon cold water
Directions
Combine flour, cheese and salt in a mixing bowl; cut in shortening until mixture is the size of small peas. Stir in browned sausage. Add water a little at a time, tossing and stirring with a fork until dough is just moist enough to hold together. Shape into one-inch balls; arrange on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve hot with warm Pizza Sauce (recipe below) for dipping.
Makes 15 to 25
Pizza Sauce
Ingredients
8-ounce can tomato sauce
2 tablespoons Parmesan cheese
1 tablespoon oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon salt
Directions
Combine all ingredients in a small saucepan. Heat to boiling; reduce heat and simmer about 5 minutes.
**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**
Makes 15 to 25
Pizza Sauce
Ingredients
8-ounce can tomato sauce
2 tablespoons Parmesan cheese
1 tablespoon oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon salt
Directions
Combine all ingredients in a small saucepan. Heat to boiling; reduce heat and simmer about 5 minutes.
**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**
Sunday, August 8, 2010
Apple Cake
Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon baking soda
3 apples, peeled, cored and diced
1 cup chopped pecans
1 teaspoon vanilla extract
3/4 cup oil
3 eggs, beaten
Garnish: powdered sugar
Directions
Mix flour, sugar, salt, cinnamon and baking soda in a large bowl. In a separate bowl, mix apples with pecans and combine with flour mixture. In a small bowl, mix vanilla, oil and eggs together; add to flour mixture. Place in a lightly greased and sugared Bundt pan. Bake at 350 degrees for one hour or until tested done. Let cool for 10 minutes and invert onto a serving plate. After cool, sprinkle with powdered sugar.
Makes 10 to 20 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon baking soda
3 apples, peeled, cored and diced
1 cup chopped pecans
1 teaspoon vanilla extract
3/4 cup oil
3 eggs, beaten
Garnish: powdered sugar
Directions
Mix flour, sugar, salt, cinnamon and baking soda in a large bowl. In a separate bowl, mix apples with pecans and combine with flour mixture. In a small bowl, mix vanilla, oil and eggs together; add to flour mixture. Place in a lightly greased and sugared Bundt pan. Bake at 350 degrees for one hour or until tested done. Let cool for 10 minutes and invert onto a serving plate. After cool, sprinkle with powdered sugar.
Makes 10 to 20 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Peanut Butter Pie
Ingredients
3-ounce package cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
12 ounce whipped topping, divided
9-inch graham cracker pie crust
Directions
In a large mixing bowl, cream together cream cheese and peanut butter until well combined. In a separate bowl, mix powdered sugar and 1/2 of the whipped topping together; combine with cream cheese mixture and pour into crust. Frost pie with remaining whipped topping. Refrigerate for several hours to set.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3-ounce package cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
12 ounce whipped topping, divided
9-inch graham cracker pie crust
Directions
In a large mixing bowl, cream together cream cheese and peanut butter until well combined. In a separate bowl, mix powdered sugar and 1/2 of the whipped topping together; combine with cream cheese mixture and pour into crust. Frost pie with remaining whipped topping. Refrigerate for several hours to set.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Sunny Banana Pie
Ingredients
1 banana, sliced
9-inch graham cracker pie crust
8-ounce package cream cheese
2 cups milk, divided
3-1/2 ounce package instant banana pudding mix
Garnish: shaved chocolate
Directions
Place sliced banana in pie crust. Mix cream cheese with one cup of milk until blended. Mix pudding and remaining milk. Pour over sliced bananas. Sprinkle chocolate over all. Cover and chill for 3 hours.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 banana, sliced
9-inch graham cracker pie crust
8-ounce package cream cheese
2 cups milk, divided
3-1/2 ounce package instant banana pudding mix
Garnish: shaved chocolate
Directions
Place sliced banana in pie crust. Mix cream cheese with one cup of milk until blended. Mix pudding and remaining milk. Pour over sliced bananas. Sprinkle chocolate over all. Cover and chill for 3 hours.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Warm Turtle Cake
Ingredients
14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided
Directions
In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.
Makes 12 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided
Directions
In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.
Makes 12 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Cream Cheese Muffin Puffs
Ingredients
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed
Directions
Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.
Makes 10 to 12
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed
Directions
Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.
Makes 10 to 12
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Don't Watch Me Minestrone
Ingredients
1 lb. stew meat, cubed
6 cups water
28-ounce can chopped tomatoes, undrained
2 cubes beef bouillon
1 onion, chopped
2 tablespoons dried vegetable flakes
2 cups cabbage, finely sliced
1 zucchini, thinly sliced
16-ounce can garbanzo beans, drained
1 cup elbow macaroni, uncooked
1/4 cup grated Parmesan cheese
Directions
In a slow cooker, combined meat, water, tomatoes, bouillon, onion, vegetable flakes and cabbage. Cover and cook on low for 7 to 9 hours or until the meat is tender. Add zucchini, beans and macaroni. Cook on high for 30 to 40 minutes or until vegetables and noodles are tender. Serve with Parmesan cheese sprinkled over individual servings.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 lb. stew meat, cubed
6 cups water
28-ounce can chopped tomatoes, undrained
2 cubes beef bouillon
1 onion, chopped
2 tablespoons dried vegetable flakes
2 cups cabbage, finely sliced
1 zucchini, thinly sliced
16-ounce can garbanzo beans, drained
1 cup elbow macaroni, uncooked
1/4 cup grated Parmesan cheese
Directions
In a slow cooker, combined meat, water, tomatoes, bouillon, onion, vegetable flakes and cabbage. Cover and cook on low for 7 to 9 hours or until the meat is tender. Add zucchini, beans and macaroni. Cook on high for 30 to 40 minutes or until vegetables and noodles are tender. Serve with Parmesan cheese sprinkled over individual servings.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Cauliflower-Cheese Soup
Ingredients
1 cauliflower head, chopped
1 cup celery, diced
1 cup onion, diced
6-1/2 cups water, divided
8-ounce package cream cheese
1/2 cup cornstarch
2 lbs. Cheddar cheese, grated
2 cups milk
1 teaspoon parsley
salt and pepper to taste
Directions
In large saucepan, simmer vegetables in 6 cups water until tender; drain. Add cream cheese. In a small bowl, dissolve cornstarch in remaining water, then add to saucepan. Blend in Cheddar cheese. Add milk, parsley, salt and pepper. Heat until ready to serve.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 cauliflower head, chopped
1 cup celery, diced
1 cup onion, diced
6-1/2 cups water, divided
8-ounce package cream cheese
1/2 cup cornstarch
2 lbs. Cheddar cheese, grated
2 cups milk
1 teaspoon parsley
salt and pepper to taste
Directions
In large saucepan, simmer vegetables in 6 cups water until tender; drain. Add cream cheese. In a small bowl, dissolve cornstarch in remaining water, then add to saucepan. Blend in Cheddar cheese. Add milk, parsley, salt and pepper. Heat until ready to serve.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Beefy Mushroom Soup
Ingredients
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Saturday, August 7, 2010
Farmer's Casserole
Ingredients
3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Apple-Pork Tenderloin
Ingredients
3 lb. pork tenderloin
6 to 8 apples, peeled, cored and sliced
1 onion, chopped
1 teaspoon cinnamon
2 tablespoons sugar
1 cup apple cider
2 tablespoons garlic, minced
Directions
Place pork in the center of a roasting pan. Combine apples, onion, connamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Spread garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours or until pork is cooked.
Makes 8 servings
*Cookbook says that this dish is excellent with mashed potatoes and acorn squash.*
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3 lb. pork tenderloin
6 to 8 apples, peeled, cored and sliced
1 onion, chopped
1 teaspoon cinnamon
2 tablespoons sugar
1 cup apple cider
2 tablespoons garlic, minced
Directions
Place pork in the center of a roasting pan. Combine apples, onion, connamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Spread garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours or until pork is cooked.
Makes 8 servings
*Cookbook says that this dish is excellent with mashed potatoes and acorn squash.*
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Mashed Potato-Meat Loaf Casserole
Ingredients
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
Ham & Noodle Casserole
Ingredients
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Creamed Chicken and Mushrooms
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Baked Oatmeal
Ingredients
2 eggs, beaten
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick-cooking oats, uncooked
Directions
Mix all ingredients together with mixer. Pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Do not let brown.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
2 eggs, beaten
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick-cooking oats, uncooked
Directions
Mix all ingredients together with mixer. Pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Do not let brown.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Blueberry Jam Muffins
Ingredients
1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, melted
1/2 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1 banana, mashed
1 to 2 tablespoons milk
1/2 cup blueberry jam
Directions
Mix dry ingredients together in a bowl. Stir in butter, sour cream, egg, vanilla and banana. Add a little milk if batter seems to thick. Spoon batter into 10 to 12 greased muffin cups about 1/2 full. Drop one teaspoon of jam into middle of teach muffin. Bake at 400 degrees for 12 to 15 minutes. Cool slightly before removing from pan. Makes 10 to 12 muffins.
**Note~You can use any flavor jam or preserves.**
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, melted
1/2 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1 banana, mashed
1 to 2 tablespoons milk
1/2 cup blueberry jam
Directions
Mix dry ingredients together in a bowl. Stir in butter, sour cream, egg, vanilla and banana. Add a little milk if batter seems to thick. Spoon batter into 10 to 12 greased muffin cups about 1/2 full. Drop one teaspoon of jam into middle of teach muffin. Bake at 400 degrees for 12 to 15 minutes. Cool slightly before removing from pan. Makes 10 to 12 muffins.
**Note~You can use any flavor jam or preserves.**
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Blueberry 'N Cheese Coffee Cake
Ingredients
1/2 cup plus 2 tablespoons butter, softened & divided
1-3/4 cup sugar, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries
8-ounce package cream cheese, cubed and softened
2 tablespoons lemon zest
Directions
In a mixing bowl, beat 1/2 cup butter at medium speed until creamy; gradually adding 1-1/4 cup sugar and beat well. Add eggs one at a time, beating well after each addition. In a small mixing bowl, combine 2 cups flour, baking powder and salt; stir well. In a separate bowl, combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition until mixture is well blended. Gently stir in blueberries and cream cheese. Pour batter into a greased 11"x7" pan. In a medium bowl, combine remaining flour, sugar, lemon zest and butter; sprinkle mixture over batter. Bake, uncovered at 375 degrees for 50 to 55 minutes or until golden brown. Serve warm.
Makes 12 to 16 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 cup plus 2 tablespoons butter, softened & divided
1-3/4 cup sugar, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries
8-ounce package cream cheese, cubed and softened
2 tablespoons lemon zest
Directions
In a mixing bowl, beat 1/2 cup butter at medium speed until creamy; gradually adding 1-1/4 cup sugar and beat well. Add eggs one at a time, beating well after each addition. In a small mixing bowl, combine 2 cups flour, baking powder and salt; stir well. In a separate bowl, combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition until mixture is well blended. Gently stir in blueberries and cream cheese. Pour batter into a greased 11"x7" pan. In a medium bowl, combine remaining flour, sugar, lemon zest and butter; sprinkle mixture over batter. Bake, uncovered at 375 degrees for 50 to 55 minutes or until golden brown. Serve warm.
Makes 12 to 16 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Friday, August 6, 2010
Carrot Cake
Ingredients
1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup chopped walnuts
3 cups carrots, grated
Directions
Mix together oil, vanilla, and eggs in a small bowl; set aside. In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture. Add nuts and carrots, mixing well. Pour batter into 3, greased and floured 8" round cake pans. Bake layers at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Cool in pans for several minutes, then invert onto wire racks to cool completely. Spread icing between layers and over top and sides of cake.
Serves 8 to 10
Icing:
Beat together 1/2 cup butter, 8 ounces cream cheese, and 2 cups powdered sugar until smooth.
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup chopped walnuts
3 cups carrots, grated
Directions
Mix together oil, vanilla, and eggs in a small bowl; set aside. In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture. Add nuts and carrots, mixing well. Pour batter into 3, greased and floured 8" round cake pans. Bake layers at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Cool in pans for several minutes, then invert onto wire racks to cool completely. Spread icing between layers and over top and sides of cake.
Serves 8 to 10
Icing:
Beat together 1/2 cup butter, 8 ounces cream cheese, and 2 cups powdered sugar until smooth.
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
Thursday, August 5, 2010
Banana-Poppy Seed Dressing
Ingredients
1 banana, mashed
1 cup sour cream
1/4 cup sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 teaspoon dry mustard
3/4 teaspoon salt
Directions
Mix all ingredients together; chill for 30 minutes.
Makes about 3 cups
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
1 banana, mashed
1 cup sour cream
1/4 cup sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 teaspoon dry mustard
3/4 teaspoon salt
Directions
Mix all ingredients together; chill for 30 minutes.
Makes about 3 cups
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
BBQ Green Beans
Ingredients
6 slices bacon
1/2 cup onion, chopped
1 cup catsup
1 cup brown sugar, packed
2 tablespoons barbecue sauce
3 14-1/2 ounce cans French-style green beans
Directions
Heat bacon and onion in a skillet; crisply cook bacon and saute onion until soft. In a mixing bowl, combine catsup, sugar and barbecue sauce; add green beans, bacon and onion. Pour into a greased 2-quart baking dish; bake at 250 degrees for 2-1/2 hours.
Serves 6
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
6 slices bacon
1/2 cup onion, chopped
1 cup catsup
1 cup brown sugar, packed
2 tablespoons barbecue sauce
3 14-1/2 ounce cans French-style green beans
Directions
Heat bacon and onion in a skillet; crisply cook bacon and saute onion until soft. In a mixing bowl, combine catsup, sugar and barbecue sauce; add green beans, bacon and onion. Pour into a greased 2-quart baking dish; bake at 250 degrees for 2-1/2 hours.
Serves 6
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
Nana's Cowboy Coffee Cake
Ingredients
2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
Garnish: walnuts
Directions
Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly. Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg; mix in buttermilk and eggs. Pour into a 13"x9" baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter. Bake at 375 degrees for 25 to 30 minutes. Remove and cool on wire rack.
Serves 12 to 15
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
Garnish: walnuts
Directions
Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly. Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg; mix in buttermilk and eggs. Pour into a 13"x9" baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter. Bake at 375 degrees for 25 to 30 minutes. Remove and cool on wire rack.
Serves 12 to 15
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
Wednesday, August 4, 2010
Applesauce Puffs
Ingredients
2 cups biscuit baking mix
1/2 cup sugar, divided
2 teaspoons cinnamon, divided
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons oil
2 tablespoons butter, melted
Directions
Combine biscuit baking mix, 1/4 cup sugar and one teaspoon cinnamon in a mixing bowl; set aside. Mix together applesauce, milk, egg and oil in a separate bowl; pour into dry ingredients. Beat vigorously for 30 seconds. Fill 24 greased muffin tins 2/3 full. Bake at 400 degrees for 12 minutes. Cool in pan for several minutes. Combine remaining sugar and cinnamon in a small bowl. Dip each puff in melted butter then in cinnamon-sugar mixture.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
2 cups biscuit baking mix
1/2 cup sugar, divided
2 teaspoons cinnamon, divided
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons oil
2 tablespoons butter, melted
Directions
Combine biscuit baking mix, 1/4 cup sugar and one teaspoon cinnamon in a mixing bowl; set aside. Mix together applesauce, milk, egg and oil in a separate bowl; pour into dry ingredients. Beat vigorously for 30 seconds. Fill 24 greased muffin tins 2/3 full. Bake at 400 degrees for 12 minutes. Cool in pan for several minutes. Combine remaining sugar and cinnamon in a small bowl. Dip each puff in melted butter then in cinnamon-sugar mixture.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**
Best-Ever Banana Bars
Ingredients
2 cups all-purpose flour
1-1/3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
3/4 cup shortening, melted
4 eggs
2 teaspoons vanilla extract
Directions
Combine flour, sugar, baking soda and salt in a large mixing bowl; set aside. Mix bananas, shortening, eggs and vanilla in another mixing bowl; blend well. Add banana mixture to flour mixture; stir until just moistened. Pour into a greased 15"x10" baking sheet; bake at 350 degrees for 20 minutes or until center springs back when touched. Top with cream cheese frosting and cut into bars.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
2 cups all-purpose flour
1-1/3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
3/4 cup shortening, melted
4 eggs
2 teaspoons vanilla extract
Directions
Combine flour, sugar, baking soda and salt in a large mixing bowl; set aside. Mix bananas, shortening, eggs and vanilla in another mixing bowl; blend well. Add banana mixture to flour mixture; stir until just moistened. Pour into a greased 15"x10" baking sheet; bake at 350 degrees for 20 minutes or until center springs back when touched. Top with cream cheese frosting and cut into bars.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
S'More Muffins
Ingredients
1 cup shortening
4 eggs
1 cup sour cream
2 cups sugar
4 tablespoons baking cocoa
2 teaspoons salt
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 cup graham crackers, crushed
1 cup mini marshmallows
1 cup chocolate chips
Garnish: marshmallow creme, graham cracker crumbs
Directions
Combine shortening, eggs, sour cream and sugar; set aside. Mix remaining ingredients in a separate mixing bowl; stir both mixtures together. Fill greased muffin tins 3/4 full and bake at 325 degrees for 30 to 40 minutes. Cool in pan for 20 minutes; remove muffins and spread with marshmallow creme. Sprinkle tops with graham cracker crumbs before serving.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
1 cup shortening
4 eggs
1 cup sour cream
2 cups sugar
4 tablespoons baking cocoa
2 teaspoons salt
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 cup graham crackers, crushed
1 cup mini marshmallows
1 cup chocolate chips
Garnish: marshmallow creme, graham cracker crumbs
Directions
Combine shortening, eggs, sour cream and sugar; set aside. Mix remaining ingredients in a separate mixing bowl; stir both mixtures together. Fill greased muffin tins 3/4 full and bake at 325 degrees for 30 to 40 minutes. Cool in pan for 20 minutes; remove muffins and spread with marshmallow creme. Sprinkle tops with graham cracker crumbs before serving.
Makes 2 dozen
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
Creamy Pecan Chicken
Ingredients
8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup plus 2 Tablespoons Dijon mustard, divided
1 cup chopped pecans
16 ounce carton sour cream
1/3 cup water
Directions
Sprinkle chicken with salt and pepper then place in a greased 13"x9" baking dish. Stir together butter and 1/4 cup mustard; pour over chicken breasts. Sprinkle pecans over the top; bake, uncovered, at 375 degrees for 35 minutes or until juices run clear when chicken is pierced. Remove chicken to a serving platter; reserve drippings. In a large saucepan, combine remaining mustard, drippings and sour cream and water. Cook over medium heat until bubbly; stirring constantly. To serve, pour mix over chicken.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup plus 2 Tablespoons Dijon mustard, divided
1 cup chopped pecans
16 ounce carton sour cream
1/3 cup water
Directions
Sprinkle chicken with salt and pepper then place in a greased 13"x9" baking dish. Stir together butter and 1/4 cup mustard; pour over chicken breasts. Sprinkle pecans over the top; bake, uncovered, at 375 degrees for 35 minutes or until juices run clear when chicken is pierced. Remove chicken to a serving platter; reserve drippings. In a large saucepan, combine remaining mustard, drippings and sour cream and water. Cook over medium heat until bubbly; stirring constantly. To serve, pour mix over chicken.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
Apple-Pumpkin Butter
Ingredients
1-3/4 cups canned pumpkin
1 cup apple, peeled, cored and grated
1 cup apple juice
1/2 cup brown sugar, packed
3/4 teaspoon pumpkin pie spice
Directions
Combine all ingredients in a medium saucepan; bring to a boil. Reduce heat to low; simmer for 1-1/2 hours, stirring occasionally. Makes 3 cups.
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
OMG! Can you imagine how good your house will smell after making this? I can't wait for Autumn!
1-3/4 cups canned pumpkin
1 cup apple, peeled, cored and grated
1 cup apple juice
1/2 cup brown sugar, packed
3/4 teaspoon pumpkin pie spice
Directions
Combine all ingredients in a medium saucepan; bring to a boil. Reduce heat to low; simmer for 1-1/2 hours, stirring occasionally. Makes 3 cups.
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
OMG! Can you imagine how good your house will smell after making this? I can't wait for Autumn!
Cheddar Quick Bread
Ingredients
3-1/2 cups biscuit baking mix
2-1/2 cups shredded sharp Cheddar cheese
1 teaspoon garlic salt
1/3 cup fresh chives, chopped
2 eggs
1-1/4 cups milk
Directions
Combine biscuit mix, cheese, garlic salt and chives in a large mixing bowl; set aside. Beat eggs and milk together in another mixing bowl; stir into cheese mixture until moistened. Pour into 4 greased and floured 5"x3" loaf pans; bake at 350 degrees for 35 to 40 minutes. Cool for 10 minutes; remove from pans. Slice and serve warm.
Makes 4 mini loaves.
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
3-1/2 cups biscuit baking mix
2-1/2 cups shredded sharp Cheddar cheese
1 teaspoon garlic salt
1/3 cup fresh chives, chopped
2 eggs
1-1/4 cups milk
Directions
Combine biscuit mix, cheese, garlic salt and chives in a large mixing bowl; set aside. Beat eggs and milk together in another mixing bowl; stir into cheese mixture until moistened. Pour into 4 greased and floured 5"x3" loaf pans; bake at 350 degrees for 35 to 40 minutes. Cool for 10 minutes; remove from pans. Slice and serve warm.
Makes 4 mini loaves.
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
Wednesday, July 28, 2010
Butterscotch Cake
Ingredients1 yellow cake mix
1 box of butterscotch pudding (not instant)
1/2 cup oil
butterscotch chips
chopped pecans
Directions
Cooking pudding according to package directions, and let it cool. Once cool, mix together the cake mix, pudding and oil. Pour into a 9 x 13 inch pan. Sprinkle with butterscotch chips and pecans. Bake for 30-40 minutes at 350 degrees.
**Delicious!! I love that you can change this one up too. You could do a chocolate cake mix with chocolate pudding and chocolate chips, or you could try a white cake mix with banana cream pudding and chocolate chips. You are only limited by your imagination! **
Saturday, July 24, 2010
Bacon Ranch Green Beans
Ingredients
16 ounce frozen green beans
2 tbsp butter
1 envelope ranch dressing mix
4 slices of bacon, cooked and crumbled
Directions
In a skillet, saute the green beans in butter. Add the salad dressing and toss to coat. Just before serving, sprinkle in the bacon and mix.
**I got this recipe from the Menus 4 Moms website.**
**Thoughts~Not bad. Definitely worth trying. It is a nice change of pace from plain ol' green beans, but also, not a recipe I would want to eat all the time.**
16 ounce frozen green beans
2 tbsp butter
1 envelope ranch dressing mix
4 slices of bacon, cooked and crumbled
Directions
In a skillet, saute the green beans in butter. Add the salad dressing and toss to coat. Just before serving, sprinkle in the bacon and mix.
**I got this recipe from the Menus 4 Moms website.**
**Thoughts~Not bad. Definitely worth trying. It is a nice change of pace from plain ol' green beans, but also, not a recipe I would want to eat all the time.**
Tuesday, July 20, 2010
Fruit Pizza
Ingredients
1 roll of Pillsbury sugar cookie dough
7 ounces of Kraft Marshmallow Creme
8 ounces Philadelphia Cream Cheese, softened
Fruit
Directions
Roll out the cookie dough into your desired shape. Bake for 10-12 minutes. Let cool.
While this is cooling, cream together Marshmallow Creme and softened Cream Cheese. Put a generous layer on the sugar cookie. You will have some remaining, but you can use this as a fruit dip.
Cut up any fruit that you like, and put it on top.
Delicious and Refreshing!!
Friday, July 16, 2010
Maple Syrup Cookies
Ingredients1 teaspoon baking soda
1 tablespoon milk
1 egg
1/2 cup plus 2 tablespoons shortening
1 cup maple syrup
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (8 ounce) package semisweet chocolate chips
Directions
Preheat oven to 350 degrees. In small cup, dissolve baking soda in milk and set aside. Cream egg, shortening and syrup. Add flour, baking powder, salt, vanilla, and baking soda mixture; blend well. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet and bake for 12 to 15 minutes.
**This recipe is from the Amish Friends Cookbook by Wanda E. Brunstetter.**
Monday, July 5, 2010
Hash Brown Potato Casserole
Ingredients
2 lb. frozen hash browns, thawed
1 stick butter
1 cup chopped onion
1 8 ounce package shredded Cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 pint sour cream
1 can cream of chicken soup
2 cups crushed Ritz crackers
Directions
Cut butter into small slices. Combine all ingredients except crackers. Pour into casserole dish. Sprinkle crackers on top. Bake at 350 degrees for 1-1/2 hours.
**This recipe comes from Sharing Our Best: Girlfriends Unlimited, New Hope Church.**
2 lb. frozen hash browns, thawed
1 stick butter
1 cup chopped onion
1 8 ounce package shredded Cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 pint sour cream
1 can cream of chicken soup
2 cups crushed Ritz crackers
Directions
Cut butter into small slices. Combine all ingredients except crackers. Pour into casserole dish. Sprinkle crackers on top. Bake at 350 degrees for 1-1/2 hours.
**This recipe comes from Sharing Our Best: Girlfriends Unlimited, New Hope Church.**
Saturday, July 3, 2010
Chicken Macaroni Casserole
Ingredients
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
Thursday, March 18, 2010
Blueberry Buttermilk Coffeecake
Ingredients
for the coffeecake:
1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
for the topping:
2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.
In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Friday, February 26, 2010
Creamy Peanut Butter Pie
Ingredients
8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup
Directions
In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.
**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**
8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup
Directions
In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.
**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**
Thursday, February 11, 2010
Chicken Cordon Bleu
Ingredients
8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Makes 8 servings
Chicken Cordon Bleu published in Taste of Home December/January 2008, p34
8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Makes 8 servings
Chicken Cordon Bleu published in Taste of Home December/January 2008, p34
Monday, January 25, 2010
Country-Fried Steak
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cube steaks (1 pound total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk
Directions
In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip in the buttermilk and coat with crumbs.
In a large skillet over medium-high heat, cook the steaks in oil for 2-3 minutes on each side of until golden and no longer pink. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 beef cube steaks (1 pound total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk
Directions
In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip in the buttermilk and coat with crumbs.
In a large skillet over medium-high heat, cook the steaks in oil for 2-3 minutes on each side of until golden and no longer pink. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**
Tuesday, January 12, 2010
Chicken & Broccoli Braid
Ingredients
12 ounces cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
1 tsp dried dill weed
1/4 tsp salt
2 pkgs (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Directions
Preheat oven to 375 degrees. Chop chicken & broccoli; place in large bowl. Chop bell pepper and add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese, mayonnaise, dill mix, and salt. Mix well.
Unroll 1 pkg. of crescent doughl do not separate. Arrange longest sides of dough acress width of a 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, life strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25 to 28 minutes or until deep golden brown. Cut and serve.
Yields: 10 servings
Tuesday, January 5, 2010
Pizza Biscuit Bake
Ingredients
3-1/3 cups Original Bisquick Mix
1 cup milk
2 cans (8 oz each) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Directions
Heat oven to 375 degrees. Spray 13 x 9 inch glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).
Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Bake 20-25 minutes or until golden brown.
Note~Yummy...especially for kids! So easy to make, which was great for me. You can play around with this base recipe and add ingredients. Anything you would put on pizza can be added.
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