I've had a hankering for cake (well frosting all week)....enjoy the recipe...I'm off to get a frosting shot at the cupcake station...
Pineapple Cream Cheese Cake B. Lowe (notes very good)
2 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 20 oz can crushed pineapple juice and all
Mix all ingredients together and pour into 13 x 9 greased pan. Bake 30 to 35 minutes. 350 degrees. Cool cake & Frost.
Icing
1 box 8-oz cream cheese
½ stick oleo [butter]
1 teaspoon vanilla
2 cups confectionery sugar
Mix all ingredients at room temperature and spread on cake.
Friday, January 28, 2011
Wednesday, January 19, 2011
Beef Brisket Betty Murphy
5 lbs beef brisket
1 package dry onion soup
¼ cup chili sauce
1 can beer
2 tablespoons brown sugar
Put dry onion soup over beef and mix other ingredients. Cover with aluminum foil. Bake 300 degrees about 3 hours. Take foil off and about 30 minutes longer.
Notes
For a weeknight recipe: This can go in a crockpot for 10 hrs on low and I throw in some strips of red peppers so dinner's is done when I walk in the door.
Enjoy!
5 lbs beef brisket
1 package dry onion soup
¼ cup chili sauce
1 can beer
2 tablespoons brown sugar
Put dry onion soup over beef and mix other ingredients. Cover with aluminum foil. Bake 300 degrees about 3 hours. Take foil off and about 30 minutes longer.
Notes
For a weeknight recipe: This can go in a crockpot for 10 hrs on low and I throw in some strips of red peppers so dinner's is done when I walk in the door.
Enjoy!
Tuesday, January 18, 2011
Stuffed Peppers
This is adapted from several different recipes I found...I don't know why I always found Stuffed Peppers so daunting. They are actually really easy and I found that you could really make the "insides" ahead of time and just make as many peppers as you want right now and then freeze the "insides" until you buy peppers next and then its an even quicker dinner fix.
6 red or green peppers (I prefer red)
"Insides"
1 lb ground sirloin
1 clove garlic minced
1 medium onion
3/4 cup uncooked rice
28 oz diced tomatoes
1/2 of a medium zucchini, chopped
I used 1 tab italian seasoning
"Topping"
Cheddar Cheese
Bring a pot of water to boil, once boiling place 6 whole peppers in pot - whole for 3 minutes, than rotate for 3 minutes more. Once the peppers are done, take out and let cool while browning meat. Cut the tops off the peppers and dice for the filling. You can leave the rest whole or slice in 2 and fill the halves with the filling below.
Brown the meat on medium heat. Once meat is browned, add the garlic & onion. After 2 minutes, add the zucchini, diced peppers, diced tomatoes, and seasoning. Bring to a simmer and add rice. Let simmer for 10 minutes, scoop into the peppers and top with cheddar cheese. If you are impatient - eat now, if not put in the oven on broil just for a minute or 2 - keep your eye on them, they'll burn quickly! Once the tops are browning...yum. take out and eat!
I used italian seasoning which tasted good; you could do 2 tsp basil instead and it would taste good too.
If you are making the insides for later - just dice the tops of the peppers you are making now or dice a half of a pepper and throw it in and don't worry about dicing the tops (or dice & freeze for another recipe). You can complete the entire recipe & freeze but I find it takes longer to defrost (all day). This way you can just save the stuffing in a few bags that are a serving worth, take out and defrost what you need which is quicker and tastes fresher (microwave for 2.5 minutes and then put in the pepper, cover w/cheese & broil).
Enjoy!
6 red or green peppers (I prefer red)
"Insides"
1 lb ground sirloin
1 clove garlic minced
1 medium onion
3/4 cup uncooked rice
28 oz diced tomatoes
1/2 of a medium zucchini, chopped
I used 1 tab italian seasoning
"Topping"
Cheddar Cheese
Bring a pot of water to boil, once boiling place 6 whole peppers in pot - whole for 3 minutes, than rotate for 3 minutes more. Once the peppers are done, take out and let cool while browning meat. Cut the tops off the peppers and dice for the filling. You can leave the rest whole or slice in 2 and fill the halves with the filling below.
Brown the meat on medium heat. Once meat is browned, add the garlic & onion. After 2 minutes, add the zucchini, diced peppers, diced tomatoes, and seasoning. Bring to a simmer and add rice. Let simmer for 10 minutes, scoop into the peppers and top with cheddar cheese. If you are impatient - eat now, if not put in the oven on broil just for a minute or 2 - keep your eye on them, they'll burn quickly! Once the tops are browning...yum. take out and eat!
I used italian seasoning which tasted good; you could do 2 tsp basil instead and it would taste good too.
If you are making the insides for later - just dice the tops of the peppers you are making now or dice a half of a pepper and throw it in and don't worry about dicing the tops (or dice & freeze for another recipe). You can complete the entire recipe & freeze but I find it takes longer to defrost (all day). This way you can just save the stuffing in a few bags that are a serving worth, take out and defrost what you need which is quicker and tastes fresher (microwave for 2.5 minutes and then put in the pepper, cover w/cheese & broil).
Enjoy!
Monday, January 17, 2011
Cauliflower Dip
A snack for the new year...
Cauliflower Dip Bernadette Lowe (Notes V. Good)
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon garlic salt
1 teaspoon horseradish
1 teaspoon vinegar
1 teaspoon grated onion
This is a very flavorful dip which is why its paired with the cauliflower, I think broccoli and carrots work well too...
Enjoy!
Cauliflower Dip Bernadette Lowe (Notes V. Good)
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon garlic salt
1 teaspoon horseradish
1 teaspoon vinegar
1 teaspoon grated onion
This is a very flavorful dip which is why its paired with the cauliflower, I think broccoli and carrots work well too...
Enjoy!
Friday, January 14, 2011
Yummy Granola- Updated
As much as we've all enjoyed the gelatin recipes the last few days, here's a welcome break.
This is soo easy to make, enjoy!
Granola
In a large bowl mix:
3 cups oatmeal
1 cup wheatgerm
2 tablespoons cinnamon
1 1/2 teaspoons nutmeg
3/4 cup milk chocolate morsels
1/2 cup chopped pecans
In a second bowl - mix this:
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup vegetable oil
3/4 cup honey
Other Ingredients:
1 cup dried cranberries
Mix the two bowls together (reserve cranberries for later) and put on a cookie sheet lined with parchment paper. Put in the oven at 325 degrees for 30 minutes. You'll want to stir every 10 -11 minutes so the top doesn't burn. Once you pull it out of the oven, add the cranberries right away, mix and let it cool completely before storing.
A couple of helpful hints:
The granola won't seem crunchy when you pull it out of the oven, it will get crunchy as it cools, so don't be tempted to overcook.
Wheatgerm - I found it next to oatmeal in the breakfast aisle---UPDATE and by the way --- if you are like me and don't read labels very well -- refrigerate the Wheatgerm after opening or it will go rancid in a few days.
Enjoy!
This is soo easy to make, enjoy!
Granola
In a large bowl mix:
3 cups oatmeal
1 cup wheatgerm
2 tablespoons cinnamon
1 1/2 teaspoons nutmeg
3/4 cup milk chocolate morsels
1/2 cup chopped pecans
In a second bowl - mix this:
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup vegetable oil
3/4 cup honey
Other Ingredients:
1 cup dried cranberries
Mix the two bowls together (reserve cranberries for later) and put on a cookie sheet lined with parchment paper. Put in the oven at 325 degrees for 30 minutes. You'll want to stir every 10 -11 minutes so the top doesn't burn. Once you pull it out of the oven, add the cranberries right away, mix and let it cool completely before storing.
A couple of helpful hints:
The granola won't seem crunchy when you pull it out of the oven, it will get crunchy as it cools, so don't be tempted to overcook.
Wheatgerm - I found it next to oatmeal in the breakfast aisle---UPDATE and by the way --- if you are like me and don't read labels very well -- refrigerate the Wheatgerm after opening or it will go rancid in a few days.
Enjoy!
Thursday, January 13, 2011
Creamy Strawberry Salad
Okay... I promise I'll change themes tomorrow.
Creamy Strawberry Salad
1 8¾ oz. crushed pineapple
1 pkg strawberry jello – 3oz
1 – 8oz carton strawberry yogurt
1 10z strawberry – frozen
Dash salt
Thaw strawberries, drain pineapple, reserving syrup. Add enough water to make 1 cup- heat to boiling. Mix strawberries, jello and yogurt. Add liquid slowly and stir until jello dissolved. Add salt, pineapple & strawberries including syrup. Mix well. 1 qt mold – Serves 4 to 6.
B. Lowe Notes: I discovered that it is better to cut strawberry juice to ½ cup
No notes on where this recipe is from...and I probably should have started a pudding/jello category before now...
Creamy Strawberry Salad
1 8¾ oz. crushed pineapple
1 pkg strawberry jello – 3oz
1 – 8oz carton strawberry yogurt
1 10z strawberry – frozen
Dash salt
Thaw strawberries, drain pineapple, reserving syrup. Add enough water to make 1 cup- heat to boiling. Mix strawberries, jello and yogurt. Add liquid slowly and stir until jello dissolved. Add salt, pineapple & strawberries including syrup. Mix well. 1 qt mold – Serves 4 to 6.
B. Lowe Notes: I discovered that it is better to cut strawberry juice to ½ cup
No notes on where this recipe is from...and I probably should have started a pudding/jello category before now...
Wednesday, January 12, 2011
Cheater's Jam
Since we're into gelatin this week -- and oh yes there are so many more recipes of Grandma's relating to pudding & jello that I could probably do a whole month. But don't worry I'll switch it up soon. (between gelatin & chicken salads, she had the market cornered).
Anyway, I digress.
Cheater's Jam
Here are the rules:
4 cups of fruit
2 cups sugar
1 3 oz pack of gelatin
Mix sugar & gelatin together. If fruit is frozen or from fridge, heat fruit in pan on low for 3 minutes. Add sugar & gelatin mixture to saucepan, heat 4 minutes longer until fruit breaks down just a little bit and mixture gets thicker. Place in containers in fridge or freezer (careful on picking your container - you don't want the jam to melt a plastic container).
My notes:
I used 2 cups blueberries, 1 cup blackberries, 1 cup cranberries. My blueberries and blackberries were frozen, my cranberries were not. I think if I were to do cranberries again I'd put them in the processor really quick before adding. I used 1 cup sugar, 1 cup splenda cooking sugar -- careful some splendas don't measure like sugar - note if I hadn't have used cranberries, I probably could have reduced the sugar. I used strawberry gelatin because I wanted the flavor as a backdrop to my other berries. The end result is quite tasty.
Anyway, I digress.
Cheater's Jam
Here are the rules:
4 cups of fruit
2 cups sugar
1 3 oz pack of gelatin
Mix sugar & gelatin together. If fruit is frozen or from fridge, heat fruit in pan on low for 3 minutes. Add sugar & gelatin mixture to saucepan, heat 4 minutes longer until fruit breaks down just a little bit and mixture gets thicker. Place in containers in fridge or freezer (careful on picking your container - you don't want the jam to melt a plastic container).
My notes:
I used 2 cups blueberries, 1 cup blackberries, 1 cup cranberries. My blueberries and blackberries were frozen, my cranberries were not. I think if I were to do cranberries again I'd put them in the processor really quick before adding. I used 1 cup sugar, 1 cup splenda cooking sugar -- careful some splendas don't measure like sugar - note if I hadn't have used cranberries, I probably could have reduced the sugar. I used strawberry gelatin because I wanted the flavor as a backdrop to my other berries. The end result is quite tasty.
Tuesday, January 11, 2011
Pineapple Jello
This just seems to fit with the posts this week....
Pineapple Jello Mary Sinerir?, it's a well used card
2 packages Jello
13 ½ oz can pineapple crushed
8 oz sour cream
2 pkg frozen strawberries 10 oz
2 bananas
Dissolve Jello in 2 cups hot water; add frozen strawberries; add pineapple with juice, add diced banana. Put half in 9 inch pan, let jell. Spread sour cream and add rest of jello on top.
Pineapple Jello Mary Sinerir?, it's a well used card
2 packages Jello
13 ½ oz can pineapple crushed
8 oz sour cream
2 pkg frozen strawberries 10 oz
2 bananas
Dissolve Jello in 2 cups hot water; add frozen strawberries; add pineapple with juice, add diced banana. Put half in 9 inch pan, let jell. Spread sour cream and add rest of jello on top.
Monday, January 10, 2011
Chocolate Eclair Pudding
After yesterday's post, I started thinking about this Dessert and decided it should be posted next! But! I give you fair warning - don't make this unless you are taking it somewhere - you'll eat the whole thing.
Chocolate Eclair Sarah Gano
2 instant French vanilla puddings
(prepare as directed except use half of milk required on the box)
Cool Whip (8 oz)
Graham Crackers
Chocolate Frosting
Mix pudding & cool whip together. Spread thin layer on the bottom of a 9x13 pan. Place a layer of graham crackers on top. Then layer with half of the remaining mixture, top with graham crackers, layer with last of pudding. Put this in the fridge for 1/2 hr to an hour (if you are in and out of your fridge - at least an hour). Cover with a layer of chocolate frosting. (yes frosting, could it get any better?)
Enjoy!!
Chocolate Eclair Sarah Gano
2 instant French vanilla puddings
(prepare as directed except use half of milk required on the box)
Cool Whip (8 oz)
Graham Crackers
Chocolate Frosting
Mix pudding & cool whip together. Spread thin layer on the bottom of a 9x13 pan. Place a layer of graham crackers on top. Then layer with half of the remaining mixture, top with graham crackers, layer with last of pudding. Put this in the fridge for 1/2 hr to an hour (if you are in and out of your fridge - at least an hour). Cover with a layer of chocolate frosting. (yes frosting, could it get any better?)
Enjoy!!
Sunday, January 9, 2011
Graham Cracker Pudding
Happy New Year! (9 days too late...) but I'm back on track now...I've been trying new recipes out the last few days and have a list to cook up this week too. I'll be posting the ones that work out soon.
The first thing I did wasn't a real 'new recipe', but I made the Chicken Empanadas I posted just before Christmas into Dinner size instead of Appetizer size. Very Yummy - just cut the premade pie dough in two, stuff, use a fork to close and cook!, it takes about 5-8 minutes longer to cook but soo much quick prep time. Don't forget to put a hole on the top w/a fork or you'll end up with a mess. Honestly - using a checkout chicken, it took me 6 minutes to prepare from beginning to end. While mine cooked for dinner I made 4 others & froze them for later. I can pop them directly from freezer to oven later - just add 5 minutes to the cooking time).
Okay...onto a real recipe, this one is my Grandma's...
Graham Cracker Pudding B. Lowe, notes very good
1 lb. Graham Crackers, rolled fine
1 ½ cups sugar
½ lb butter
3 egg yolks
1 small can crushed pineapple (juice & all)
1 ½ nut meats, cut fine (unshelled nuts chopped)
3 egg whites
Cream butter; add sugar and blend thoroughly. Add egg yolks, pineapple and nuts. Mix thoroughly, then fold in stiffly beaten egg whites. Spread crackers ¾" thick in bottom of deep dish (lined with wax paper) then add a layer of mixture and another layer of crumbs and so on, making four layers. Place in ice box (refrigerate) over night. To serve, cut in squares and top with whipped cream.
Do you like how it says place in ice box!? I wasn't sure about the pineapple and nuts - and i couldn't decide what type of nut. I finally settled on walnuts but now that pudding's in a box and just as tasty...I'd probably use Vanilla instant pudding and use half milk half crushed pineapple to make this recipe.
The first thing I did wasn't a real 'new recipe', but I made the Chicken Empanadas I posted just before Christmas into Dinner size instead of Appetizer size. Very Yummy - just cut the premade pie dough in two, stuff, use a fork to close and cook!, it takes about 5-8 minutes longer to cook but soo much quick prep time. Don't forget to put a hole on the top w/a fork or you'll end up with a mess. Honestly - using a checkout chicken, it took me 6 minutes to prepare from beginning to end. While mine cooked for dinner I made 4 others & froze them for later. I can pop them directly from freezer to oven later - just add 5 minutes to the cooking time).
Okay...onto a real recipe, this one is my Grandma's...
Graham Cracker Pudding B. Lowe, notes very good
1 lb. Graham Crackers, rolled fine
1 ½ cups sugar
½ lb butter
3 egg yolks
1 small can crushed pineapple (juice & all)
1 ½ nut meats, cut fine (unshelled nuts chopped)
3 egg whites
Cream butter; add sugar and blend thoroughly. Add egg yolks, pineapple and nuts. Mix thoroughly, then fold in stiffly beaten egg whites. Spread crackers ¾" thick in bottom of deep dish (lined with wax paper) then add a layer of mixture and another layer of crumbs and so on, making four layers. Place in ice box (refrigerate) over night. To serve, cut in squares and top with whipped cream.
Do you like how it says place in ice box!? I wasn't sure about the pineapple and nuts - and i couldn't decide what type of nut. I finally settled on walnuts but now that pudding's in a box and just as tasty...I'd probably use Vanilla instant pudding and use half milk half crushed pineapple to make this recipe.
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