Killer Coleslaw (B of B)

Killer Coleslaw

Rate It Yuck! Not for me. Liked It. Mmm. Good. Incredible!

Makes 6 servings

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Susan

A forever family favourite from Best of Bridge!

INGREDIENTS

• Salad Ingredients:
• 1/2 Cabbage - chopped
• 5 stalks green onions - chopped
• 1/4 cup slivered almonds - toasted
• 1/4 cup sunflower seeds - toasted
• 1 Pkge. Japanese Noodle Soup Mix (I used Ichiban Original)
• (Save the seasoning package for the dressing
• Dressing:
• 1/4 cup rice (or white) vinegar
• 1/4 cup olive oil
• Seasoning package from Noodles

DIRECTIONS

Combine all salad ingredients except noodles. Before serving, toss with the dressing. add crunched up noodles and toss again. If there’s any left over - save it - it’s great the next day!

Source: Best of Bridge - Grand Slam pg. 76

REVIEWS

Green Bean Casserole

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French's® French Fried Onions

• 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.

RECIPE TIPS

• 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.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar

 3/4 cup soy sauce;

6 tablespoons cider vinegar

  3/4 teaspoons ground ginger

 3/4 teaspoon minced garlic

1/4 teaspoon pepper

 4 1/2 teaspoons cornstarch

 4 1/2 teaspoons cold water

 Hot cooked long grain rice.

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until the chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir  into liquid and stir until sauce is thickened.  Serve with chicken and rice!!  SO YUMMMMMMMMMMMMMMMY!!

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

• 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

Melt butter in pan and then blend in the flour.  Cook for 1 minute, stirring.  Whisk in the milk, stirring constantly until it thickens a bit.  Stir in cheese until melted and then add the salt and pepper.

In a greased 9 x 13 spread 1/2 of the cheese mixture on the bottom.  Arrange the spuds and onions over the cheese mixture and spread the remaining cheese mix on top. 

Bake at 350 uncovered for 1 hour until potatoes are tender. 

Roast Beef Hash (for left over roast)

1/2 to 1 Pound Cooked Roast Beef

6 to 7 Medium Potatoes

1 Medium Yellow Onion

4 to 5 Tbsp. Vegetable Oil

2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)

1/4 Tsp. Lawry's Seasoned Pepper (Optional)

Salt & Pepper to taste

To Prepare

Finely dice onion and parsley.

Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).  

Cut roast into bite-sized pieces.

Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.

Add the potatoes, onions, roast, and seasonings to the pan, and stir. 

Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.

Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

Stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.

Black Bottom Cupcakes

Black Bottom Cupcakes
Source:  My Mom

Cheesecake center:
1 c. cream cheese
1/3 c. sugar
1 unbeaten egg
1/8 tsp. salt
1 c. mini chocolate chips

Chocolate bottom:
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.

Crunchy Chicken

Crunchy Chicken (family name)

• 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

I pound my chicken breasts just a little to make them even thickness for baking.  Place chicken in a sprayed glass pan - I use a 8x8 pan.  Place a slice of cheese on each piece of chicken.  Mix together the soup and the milk until blended - pour over the chicken.  Sprinkle with the stuffing (I usually use more than the recipe calls for because I like the crunch, lol)  Pour the butter over it all. If you use more stuffing like me which is usually about a 1/2 cup more don't use more butter than the 1/2 cup - you don't need more.  Bake at 350 for 50-55 minutes.

Dill Pickles (in the fridge)

Ingredients

• 12 3 to 4 inch long pickling cucumbers
• 2 cups water
• 1 3/4 cups white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 tablespoons coarse salt
• 1 tablespoon pickling spice
• 1 1/2 teaspoons dill seed
• 1/2 teaspoon red pepper flakes, or to taste
• 4 sprigs fresh dill weed

Directions

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Home: Rhubarb & Strawberries < Previous Recipe Next Recipe >         Rhubarb Streusel Coffee Cake This is one of my favorite rhubarb treats. I like to make this for breakfast on spring and summer weekends - yummy!   Ingredients: Filling: 3/4 cup white sugar 3 tablespoons cornstarch 3 cups diced fresh rhubarb Cake: 3/4 cup milk 1 tablespoon lemon juice 2 1/4 cups flour 3/4 cup white sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup finely chopped walnuts 1 egg, beaten Directions: Filling: In a medium saucepan combine sugar and cornstarch. Stir in rhubarb. Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool. Cake: Combine milk and lemon juice. Set aside. Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping. To the remaining flour mixture add baking powder, baking soda, and walnuts. Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened. Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch

Lemon Pudding

Lemon Pudding

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.

Peach Cobbler

Peach Cobbler
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.

Tomato Onion Quiche

Tomato Onion Quiche

• 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

Directions:
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.

Oat Cakes

3 C. oatmeal (any kind)
3 C. flour
1 C. sugar
1 tsp. salt

Mix- cut in 2 C. margarine.  Add 1/2 C. water to hold dough together (may need more).

Form a ball and roll out.  Cut into 2" diamonds.  Bake for 15 at 350 degrees.
Delish!

BBQ Muffin Cups

~BBQ Cups ~

2 c biscuit baking mix (can use Bisquick+water or Cloud biscuit recipe)

1/2 c+ cold water

1 lb ground beef

minced garlic, about 1 clove

1/2 c diced onion, she used dried onion

1/2 c bbq sauce

1/2 grated cheese

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!

Thimble Cookies

1/2 cup butter
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

Rice Pudding

Rice Pudding:

1 cup uncooked white rice

2 cups water

1/2 tsp salt

2 tsp butter

8 eggs

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.

Almond Cookies

Almond Cookies

1 C. Margarine

1 C. sugar

1 egg

2 tsp. Almond extract

1 tsp. Vanilla

2 1/4 C. flour

1/2 tsp. baking soda

1/2 tsp. salt

blanched almonds

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

Quick Blueberry Struesel

QUICK BLUEBERRY STREUSEL

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.

Yummo Salad Dressing

4 oz red wine vinegar
1/2 clove garlic
4 oz olive oil
1/8 cup sugar
salt and pepper to taste
1/4 c grated parm cheese

Pour over green leafy salad mix, sliced red peppers and sliced red onion....or whatever you have in your fridge!

Herb Grilled Chicken

Herb Grilled Chicken

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.

Rhubarb Surprise

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.

Cinnamon Toast Strata

3 Tbsp granulated Sugar
1 tsp cinnamon
soft butter to spread on bread
10-12 slices of bread....white, raisin, cranberry, fruit

6 eggs
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!!

Rhubarb Crisp (or any fruit can be sustituted)

Rhubarb Crisp With Oat Crumble Crust

Rhubarb Mixture:

6	cups	Rhubarb
1/3	cup	Brown sugar
2	TBSP	Flour
1/2	TSP	Cinnamon

To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.

Oat Crust:

1/2	cup	Butter, softened
1/2	cup	Brown sugar
1/2	cup	Flour
2/3	cups	Rolled Oats

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)

Jackie's Chocolate Chip Cookies

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar

3/4 cup brown sugar

3/4 butter, softened

2 eggs

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.

Lemon Butter (great on toast!)

Lemon Butter

• 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.

Goode Pumpkin Bread

Goode Pumkin Bread

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

Directions
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.

- Show quoted text -

Shakerwood's Christmas Cookies

CHERRY CHOCOLATE KISSES

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
granulated sugar
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.
Cathi

Peanut Butter Bars

Peanut Butter Bars

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
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).

Chocolate Frosting

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.

Chicken Pot Pie

2c cooked chicken, chopped

15 oz frozen mixed vegetables (I added frozen broccoli as well, yummo)

2 cans cream of chicken soup

1 c milk

10 oz tube of refrigerated biscuits

Combine first four ingredients, place in (I used a) 9x13 baking dish. Bake at 400 for 20 minutes. While baking, cut biscuits (use your kitchen scissors!) into quarters, set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture, bake until golden 10-20 minutes.