Monday, November 14, 2011
- Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cupsonions in a 3-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
- For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
- For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
- For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
- For a festive touch, add 1/2 cup chopped red pepper with the soup.
- For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
- For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
Saturday, November 12, 2011
Wednesday, October 19, 2011
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 8 oz bag shredded cheddar cheese
- 1 tsp salt
- 1/4 tsp pepper
- 5 potatoes peeled and sliced
- 2 onions sliced
Tuesday, October 18, 2011
Saturday, October 1, 2011
Source: My Mom
1 c. cream cheese
1/3 c. sugar
1 unbeaten egg
1/8 tsp. salt
1 c. mini chocolate chips
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. cocoa
1 c. water
1/3 c. oil
1 T. white vinegar
1 tsp. vanilla
Cheesecake center: Combine cream cheese, 1/3 cup sugar, egg, and 1/8 teaspoon salt in a small bowl. Beat well. Stir in mini chocolate chips. Set aside.
Chocolate bottom: In a large bowl, combine flour, baking soda, 1 cup sugar, 1/2 teaspoon salt, and cocoa. Add water, vinegar, oil, and vanilla; stir to combine.
Line a muffin pan with paper cupcake liners. Fill each cup 1/3 full of chocolate batter. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for 30 - 35 minutes. Makes 18'ish.
I always seem to have extra cheesecake batter. I drop a 'Nilla Wafer, an Oreo, a crushed up graham cracker ... or whatever I have on hand ... into the bottom of a couple of cupcake liners as a crust, top them with the leftover cheesecake batter, and bake these up as mini cheesecakes right along with the cupcakes. I've even used a couple of animal crackers as the crust! These make-shift mini cheesecakes are quite tasty, too.
Friday, September 2, 2011
- 4 boneless skinless chicken breasts
- 4 slices of swiss cheese
- 1 can Cream of Chicken soup
- 1/4 cup of milk
- 1 cup of stuffing cubes - I use Pepperidge Farm Sage and Onion but any kind will do
- 1/2 cup butter melted
Tuesday, August 23, 2011
Wednesday, August 17, 2011
2 tbsp butter
3/4 cup sugar
2 eggs, separated
juice of 1 lemon
grated rind on 1/2 lemon
1 Cup milk
2 tbsp. flour
Cream butter and sugar.
Beat in egg YOLK, flour, lemon juice and rind. Add milk and then fold in stiffly beaten egg whites. Pour into a small casserole dis. Set this dish in a pan of water and bake at 350F until set.
Saturday, August 13, 2011
1 stick (4 oz) butter, melted
1 c + 3 tbsp granulated sugar, divided
1 c all purpose flour
2 tsp baking powder
1/4 tsp salt
1 c milk
1 tsp vanilla
3-4 ripe peaches, peeled, pitted and thinly sliced
1/2 tsp cinnamon
Preheat oven to 375F.
Pour melted butter into a 2 qt baking dish (11” x 7” or 8” square). In a mixing bowl, combine 1 c sugar, flour, baking powder and salt. Stir to blend.
Stir in vanilla and milk until blended.
Pour batter over melted butter.
Toss peaches with remaining 3 tbsp sugar and 1/2 tsp cinnamon. Arrange peach slices over batter.
Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan.
Serve warm with whipped topping or vanilla ice cream.
Friday, July 29, 2011
- 1 unbaked pie shell
- 2 c shredded cheese (cheddar & mozzarella)
- 3 medium fresh tomatoes (thinly sliced)
- 1/2 onion (thinly sliced)
- 6 sliced mini bella mushrooms (optional)
- 1 t dried basil
- 1/4 t garlic salt
- cracked pepper - to taste
- 2 eggs
- 3/4 c milk
- 3 T grated parmesan cheese
Sprinkle bottom of pie shell with cheeses then layer tomatoes, onions and mushrooms over cheese. Sprinkle basil, garlic salt & pepper on top. Then beat the eggs and milk together and pour over all. Sprinkle with parmesan cheese.
Bake at 350F for 45-50 minutes.
Thursday, July 28, 2011
Tuesday, July 19, 2011
Mix together biscuit mix and water to form a soft dough. Divide dough between 12 ungreased muffin cups. Press dough on bottom and up sides of each cup with floured hands. Cook beef, garlic, and onion until browned: drain. Stir in bbq sauce and heat through. Spoon mixture into cups, sprinkle cheese on top. Bake at 400 degrees for about 15 minuted till crist is golden. Makes 12... and they're yummy!
Friday, June 17, 2011
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1 egg white
3/4 cup chopped walnuts
1/2 cup jam or jelly
Cream butter and sugar, add yolk and vanilla. Add flour and form a ball...make little one inch balls, roll in egg white then chopped nuts. Place on cookie sheet and make a dent and fill with jam.
Bake 350F for 12-15 min
1 cup uncooked white rice
2 cups water
1/2 tsp salt
2 tsp butter
4 cups milk, heated
1 1/2 cups white sugar
dash of salt
2 tsp vanilla
a dash of nutmeg and a dash of cinnamon
Bring water to a boil and add the rice, 1/2 tsp salt and butter. Stir. Reduce heat and cover. Steam the rice until done, about 20-25 minutes. The rice should be tender. While the rice is steaming, beat eggs slightly; add sugar then the milk. Add vanilla, cooked rice and a dash of salt. Stir all ingredients together. Pour into large pyrex baking dish (9 x 11) and sprinkle with a little nutmeg and cinnamon.
Set the pan into a larger baking pan and add hot water to the BOTTOM pan. This will create a steam bath for the rice pudding. Bake in a 350 degree oven for 45-55 minutes. Bake until the center is firm and an inserted knife into the center comes out clean.
Sunday, June 12, 2011
1 C. Margarine
1 C. sugar
2 tsp. Almond extract
1 tsp. Vanilla
2 1/4 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
Combine margarine, sugar, egg, almond extract and vanilla, beat until fluffy. Mix dry ingredients and add to the margarine mixture. Chill dough. Preheat oven to 350 degrees. Shape dough into 1” balls, dip in sugar and push on an almond. Place on an ungreased cookie sheet and bake for 12 min. or until lightly brown. Enjoy!~P
Saturday, June 11, 2011
2 cups flour
1 cup sugar
3/4 cup butter or marg. (room temp)
Mix with pastry blender until well blended, but crumbly. Put 1 1/4 cups aside for topping. To the original mix, add:
2 tsp baking powder
1/2 tsp baking soda
1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
Mix baking powder and soda into dry ingredients, then add egg and buttermilk.
Spread into greased 10"round, 9x9 or 9x13 pan. Sprinkle with 2 cups blueberries and crumb mixture. Squeeze crumbs a bit as you drop them by handfuls.
Bake in upper part of oven, at 375F for 35 - 45 min. Cool or serve warm with ice cream.
Friday, June 10, 2011
Thursday, June 9, 2011
A pound or two of chicken breasts, tenderloins, legs and thighs, or wings (every part of the chicken works well with this! My favorite are legs and thighs.)
Olive oil to coat chicken
Salt and pepper to taste
2 Tbs garlic, minced
Fresh rosemary *
Fresh thyme *
Lay chicken pieces in a mixing bowl or container. Cover in olive oil. Add a liberal amount of salt and pepper. Press garlic cloves in a garlic mincer and cover the surface of the chicken. Now sprinkle with fresh herbs, sliced in 1/2 inch pieces.
Flip over chicken and repeat for opposite side.
Wednesday, June 8, 2011
Mix up one yellow cake mix following the directions on the box. Pour into a greased cake pan.
Put three cups of chopped rhubarb over the top.
Sprinkle one cup of sugar over the top of that.
Pour a pint of whipping cream over the top of that. (I only had half and half and that worked fine)
Bake according to the cake mix (mine needed an extra five minutes)….It isn’t really pretty looking when it comes out. To serve it, flip the portion upside down. Whip cream would be WONDERFUL on this.
The cream and sugar makes a custard like pudding on the bottom of the pan. Definitely try this recipe…if you like rhubarb, you’ll love it! I would refrigerate it…and it’s even better the next day….yum.
Tuesday, June 7, 2011
1 tsp cinnamon
soft butter to spread on bread
10-12 slices of bread....white, raisin, cranberry, fruit
2 C. milk
1 tsp vanilla
Grease 13"X 9" cake pan. Set oven to 350F.
Butter one side of half the bread, sprinkle with sugar and cinnamon mixed together.
Cover with unbuttered bread...like a cinnamon/sugar sandwich.
Cut each sandwich in 4 triangles.
Stand up in dish.
Beat eggs, milk, vanilla and pour all over bread. Let soak in. You can leave this over night in the fridge if you want.
Bake 35-40 minutes until golden. You can start by covering with foil so it doesn't brown too much.
Serve with syrup!! Delish!!
Monday, May 16, 2011
Rhubarb Crisp With Oat Crumble Crust
To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.
To Make Crust: Mix crust ingredients with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350F for 45 minutes, until crisp is bubbling. Serves 8. (I usually double this recipe when I make it!!:o)
Friday, May 6, 2011
Jackie’s Chocolate Chip Cookies (YUM!)
3/4 cup sugar
3/4 cup brown sugar
3/4 butter, softened
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
18 ounces semisweet chocolate chips (yes, the more the merrier)
Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you have a Kitchen Aid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat for 30 seconds.
Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2 minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir speed and mix until blended.
Drop by scoopfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10 minutes first. Then check and bake until just slightly brown or slightly undercooked. Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie rack to cool.
Monday, April 11, 2011
- 2 Tablespoons of soft butter
- 1 cup of sugar (you may need more sugar depending on how juicy your lemons are)
- 2 eggs
- juice of 2 lemons
Place ingredients into a glass jug and beat well using a whisk. (make sure you beat well or you will end up with small dobs of egg white throughout the butter)
Microwave for 3-4 minutes depending on your microwave wattage (I only needed to cook min for 2 1/2 minutes), stirring every minute.
Remove from microwave and beat well with a wooden spoon. The lemon butter is ready when it will leave a coating on a metal spoon.
Cool slightly and pour into a sterilized jar. Keep in the refrigerator - it will last about a week.
Tuesday, March 29, 2011
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
Saturday, February 12, 2011
1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 tsp salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup maraschino cherries (chopped) I prefer mine chopped quite fine, so I run them through my small food processor
48 Hershey's chocolate kisses
Heat oven to 325 degrees F. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until thoroughly mixed and then add cherries; mix well.
Shape dough into 1" balls and then roll in sugar. Place balls 2" apart on an ungreased cookie sheet. Bake 12 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Return cookies to oven and bake an additional 2 minutes or until cookies are lightly browned on the bottom. Transfer to wire racks; cool. Makes 48.
If you have just joined us, please visit the Christmas Quilt Along 2011 tab just under my header to see what today is all about.
Tuesday, February 1, 2011
1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 c. peanut butter
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal
Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.
Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).
6 T. butter, softened
6 T. cocoa
2 2/3 c. powdered sugar
2 tsp. vanilla
2-3 T. milk
Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.