Sunday, November 30, 2008
1 16 oz turkey kielbasa, sliced
1 green, yellow or red pepper, diced
1 can fat free, reduced sodium chicken broth
1 can black beans, juice included
1 cup salsa (depending on how spicy you want the soup you choose mild, medium, etc)
Salt and pepper to taste
Saute` kielbasa for a couple minutes in large pan.
Add pepper and cook another couple minutes.
Add chicken broth, beans and salsa. Bring to boil. Cover, reduce heat to simmer for 5minutes. Season with salt and pepper, and optional cilantro.
This is super easy, yummy and a good "light" recipe for a cold day.
Wednesday, November 26, 2008
Saturday, November 22, 2008
Brown sausage. Drain, reserving 2 tbs fat. Sauté onion and pepper in 2 tbs fat reserved from the sausage. Combine cheese and flour, toss. Stir in sausage, pepper, and onion (I freeze my sausage cooked so my sausage was cool when I stirred them together). Spread evenly in pie crust. Thoroughly combine remaining ingredients and pour into pie shell over sausage mixture.
Place on a cookie sheet and bake in a preheated oven at 375°F for 40 minutes, until brown and set.
Thursday, November 20, 2008
Idaho's Pinto Bean Pie
· 1 heaping cup mashed pinto beans (Note: 1 1/2 cups cooked beans equals about 1 cup, mashed)
· 1/2 cup sugar
· 1 cup brown sugar
· 1/2 cup butter
· 2 eggs, beaten
· 1 9-inch unbaked pie shell
Blend sugars, eggs, and butter until creamy. Add the mashed beans and blend thoroughly.
Pour into a 9-inch unbaked pie shell. Bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.
6 cps flour
3 cps shortening
3 t. salt
Mix together with fingers until mixture resembles corn meal.
1 1/2 cps water
Fold together to from soft ball of dough. This recipe will make six, two crust pies.
Dot the top of pie with milk and sugar before baking. Always bake pies on bottom rack in over. Bake pies at 375 for 1 hr. Frozen pies need an extra 10 minutes.
Saturday, November 1, 2008
One of my fall favorites. If you’re too scared to make a roll cake, I’m here to tell you to be afraid no longer. Super easy and frosting, as always, hides almost all baking sins.
Gather all the ingredients and lets get to work. First thing first, six eggs into the mixer. Whip it.
Whip it good.
Whip it real good.
It takes about five minutes on high with the kitchen aid. That monstrous drop you see at hanging on to dear life; it never fell. That’s how you know the egg whipping is done.
Next add the sugar. I sprinkle it in while it whips after the 5 min. mark. Then slop in the pumpkin and keep on keeping on.
Throw in the spices and the flour. When well blended (the time it takes to line a bakers half-sheet with foil, two layers) pour into the lined, cooking sprayed pan. (Extra precautions to make sure the foil removes easily.) Smooth out the hills and valleys and push it into a preheated, 375 degree oven for 15-20 mins. or until the toothpick test is clean.
While baking, lay out a large kitchen towel and top with two sheets of waxed paper sprinkled heavily with powdered sugar. Make it look like a winter wonderland.
After baking, flip the entire pan over onto the sugared waxed paper. Carefully peel off the foil, making sure that the cake doesn’t follow. No reason to have a candle tart when you’ve got the real thing.
Instead of a winter wonderland, go for a blizzard.
Let’s roll. Be brave; start at the beginning with a little curl and work your way to the end. The towel will come in contact with the sugar, but there’s no need to worry unless it happens to be the one you mopped up the kids’ muddy footprints with.
There! Doesn’t that look nice? Now into the fridge to set.
After a sufficient amount of time, gingerly unroll, be sure to remove the paper and towel, smear with cream cheese frosting and roll it up again. Slather on the rest and voila! Pumpkin roll.
These can be made ahead of time and stored in the freezer. Just make sure you don’t frost the outside until right before you serve. I think I might make a Yule log, using chocolate curls as bark, chocolate cake and butter pecan frosting for the filling.
2 c sugar
1 1/3 c canned pumpkin
2 t lemon juice
1 1/2 c flour
2 t baking soda
4 t cinnamon
2 t ground ginger
1 t nutmeg
1 t salt
1 c crushed walnuts (if desired)
Beat eggs on high for five minutes until frothy. Blend in sugar. Stir in pumpkin and lemon juice. After combining flour, salt, soda, and spices, add to mixture until well incorporated.
Spread evenly onto a sprayed and foil lined half sheet. Sprinkle with nuts. Bake @ 375 for 15-20 mns. or until clean.
Remove from oven and turn out onto a towel topped with wax paper and powdered sugar. Roll from the shorter side of the cake. Cool.
Unroll and spread with cream cheese frosting. Roll again, place seam side down and continue frosting the outside. Cover and chill in fridge for 3 hrs. before serving. Freezes well for several months.
Cream Cheese Frosting
2 c powdered sugar
8 T (or a stick) softened butter
12oz softened cream cheese
1 t vanilla
Whip until smooth. Refrigerate unused frosting.
Monday, October 27, 2008
1 c margarine softened
1 c sugar
1 c brown sugar (packed)
2 tsp. vanilla
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 c oats
2 bars of Hershey chocolate, chunked into bits
2 c white chocolate chips
1 c nuts (either pecans, walnuts, almonds)
1 c flaked coconut
Cream margarine and sugars, add egg and vanilla. Mix powder, soda, salt and flour together and add slowly. Toss in the oats. Remove from mixer and add chocolates, nuts, and coconut. The dough will be quite thick, hands work great.
In the palm of your hand, roll a doughnut hole sized ball and place on an ungreased cookie sheet. Bake in a 350 oven for approx. 14 mins. Remove and cool on a wire rack, store inside an airtight container.
Monday, October 6, 2008
If you love settling down on the couch with a bowl of vanilla icecream and a bag of Mother’s ginger snaps, this is the recipe for you. These break-your-teeth-off cookies have just the right bite and are perfect for fall!
Grandma Beans Ginger Snaps
3/4 c butter (marg. works too)
1 c granulated sugar
1 c brown sugar
1 c molasses
1 T baking powder
5 c flour
1 T ginger
1/8 t salt
1/2 c cold water
Cream butter and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with sugars alternating with water. Drop by tsp. on greased cookie sheet. Bake at 350 for 15 mins. Cookies will be soft and waxy when taken from the oven. Remove from sheet and let cool. Variation: Roll in sugar and flatten with a fork.
~Recipe from Melody Bingham
Sunday, October 5, 2008
Bake according to pie recipe. For a baked pastry shell, shape edges, pierce copiously with a fork and bake at 450 for 8-10 min.
Mix the ingredients and gently fold into peeled, sliced peaches.
Place pies on a cookie sheet to catch any over flow. Bake at 400 degrees for 45 minutes or until done.
1/3 C sugar
1 cube melted butter
1 Tbsp frozen orange juice
2 cans Pillsbury buttermilk biscuits
*spray bunt pan
line pan with biscuits
pour mixture over top of biscuits
Bake 350 degrees 15-18 minutes -voila!
Monday, September 29, 2008
Start with sugar and water.
And VOILA....It's done!
2 cups sugar
1 cup water
1 capful of Mapleine flavoring
1/2 capful vanilla extract
Cook over high heat until just boiling. Remove from heat and add maple and vanilla. Serve warm..... This can be stored in your cupboard for 5 days and in the fridge for about 1 month.
1 med sized yellow squash diced or sliced (Zucchini would be wonderful too!)
1-2 garlic cloves chopped
1/2 bag of frozen peppers & onions (SUPER CONVENIENT)
1 tsp. italian seasoning
salt to taste
3 TBSP Butter
Start the microwave in 3 minute increments.
After 9 minutes I added 1 ripe tomato cubed.
Then I put it back in for 1 minute. But it depends on how you like your squash cooked. You don't want the squash super-smooshy, but not super-crunchy either. ENJOY!!!
Saturday, September 27, 2008
Thursday, September 25, 2008
If my life was somehow hanging in the balance and all I had to do to save myself or the ones that I love was to make chocolate chip cookies – we’d all be pushing up daisies. That is, until I found this recipe for the cookie-crippled like me. These actually turn out soft and not pools of goo resembling something of a cookie afterthought.
Cream the shortening and sugars then add the eggs and vanilla with a flip of a switch, then measure out the dry.
Fluff with a fork and slowly dump it in.
I said SLOWLY!!!
That’s better, keep it going a few seconds longer, just until…
it pulls clean from the sides. That way we don’t have to wash the bowl. Just kidding.
Add the chippage. Yeah, I just made up a new word.
This time I thought I’d try something different since the chips were gargantuan. I rolled some dough and stuck a bit of edible love in the center.
Line them up on an ungreased sheet so that these belly-bombs can practice their expanding powers; like what will happen to my thighs after eating them.
Look! They’re puffy and not piles of goopey-grossness that harden to the point of needing to be fully submerged in a tall, cool glass of milk just so you don't ruin all that dental work you spent the kids college fund on.
The moment of truth. Deflation within acceptable standards while cooling.
Success!!! Yummy goodness to be devoured by rabid wolves, bears, and webolos? If I can do it, so can your three year old.
Goof-Proof Chocolate Chip Cookies
1 cup shortening (butter flavor's best)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 bag (or half) of chocolate chips
Nuts if you want'em.
Cream shortening and sugars. Add eggs and vanilla. Mix dry and slowly add. Stir until it pulls clean, scoop or form into balls. Bake at 375 for 8-10 min. Cool 1 min. on sheet before removing to rack. Store in airtight container.