Ingredients:
3 large eggs
1/2 stick of butter, melted
2 cups sugar
1 1/2 T flour
1/4 c of cocoa
1/8 c shredded coconut
1/2 c pecans, chopped
1/2 large can evaporated milk
1/2 T vanilla
2 oreo crusts
Mix dry ingredients. Add wet ingredients and mix well. Divide evenly between crusts. Bake at 325 degrees for 50-60 minutes. Let cool for 10-15 minutes. This is really good with a little vanilla ice cream.
Pralines
2 cups granulated sugar
3/4 cup buttermilk
1/3 cup heavy cream
1 teaspoon baking soda
3 tablespoons butter
1½ teaspoons vanilla
1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice—or a combination)
WHAT TO DO:
Mix sugar, buttermilk, cream and baking soda in a heavy, medium-size saucepan. Cook over medium-low heat, stirring occasionally to keep mixture from burning as it thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. found in wsj
Philly Mushroom Sandwich
2 teaspoons Extra-virgin olive oil
1 Medium onion, sliced
4 mushrooms (Large portobello mushrooms, stems and gills removed (see Tip), sliced work great)
1 Large red bell pepper, thinly sliced
2 tablespoons Minced fresh oregano or 2 teaspoons dried
1/2 teaspoon Freshly ground pepper
1 tablespoon All-purpose flour
1/4 cup Vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces Thinly sliced reduced-fat provolone cheese
4 Whole-wheat buns, split and toasted
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Tip: If using portobello mushrooms--The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
1 Medium onion, sliced
4 mushrooms (Large portobello mushrooms, stems and gills removed (see Tip), sliced work great)
1 Large red bell pepper, thinly sliced
2 tablespoons Minced fresh oregano or 2 teaspoons dried
1/2 teaspoon Freshly ground pepper
1 tablespoon All-purpose flour
1/4 cup Vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces Thinly sliced reduced-fat provolone cheese
4 Whole-wheat buns, split and toasted
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Cook's Notes
Tip: If using portobello mushrooms--The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Chicken Parmesan Sub
1/2 cup All-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted
Preparation
1. Position oven rack in top position; preheat broiler.2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls
Recent Earthquake Activity
Check out the follosing us gov earthquake sites. Hard to believe that there are that many earthquakes everyday in the world.
1. U. S. gov earthquake site
2. Earthquake Activity
1. U. S. gov earthquake site
2. Earthquake Activity
Prepare for Earthquakes
American Red Cross planners offer simple tips for residents to prepare for earthquakes:
1. Learn fire evacuation and earthquake plans for all of the buildings you occupy on a regular basis.
4. Keep a flashlight and study shoes by each person's bed.
5. Keep and maintain an emergency supplies kit in an easy-to-access location.
6. Make sure your home is securely anchored to its foundation.
7. Bolt and brace water heaters and gas appliances to wall studs. Bolt bookcases, china cabinets, and other tall pieces of furniture to wall studs. Brace overhead light fixtures.
8. Hand heavy items, such as pictures and mirrors, away from beds, couches and anywhere people sleep or sit.
9. Install strong latches or bolts on cabinets. Place large or heavy items in the cabinets closest to the floor.
10. Learn how to shut off the gas valves in your home, and keep a wrench handy for use.
11. Learn about your area's seismic building standards and land use codes before you start construction.
12. Designate an out-of-area contact, because local lines can be difficult to access during a disaster. In the aftermath of a disaster, family members can call the contact person from out of the area to report on their status and to check on others. A text message from a wireless communication device often works if a cellular signal is not strong enough to make a voice call.
1. Learn fire evacuation and earthquake plans for all of the buildings you occupy on a regular basis.
2. Select safe places in each room of your home, workplace or school. The safe place could be under a piece of furniture, or against an interior wall away from windows, bookcases or tall furniture.
3. Practice drop, cover and hold on in each safe place. If you do not have study furniture to hold on to, sit on the floor next to an interior wall and cover your head and neck with your arms.4. Keep a flashlight and study shoes by each person's bed.
5. Keep and maintain an emergency supplies kit in an easy-to-access location.
6. Make sure your home is securely anchored to its foundation.
7. Bolt and brace water heaters and gas appliances to wall studs. Bolt bookcases, china cabinets, and other tall pieces of furniture to wall studs. Brace overhead light fixtures.
8. Hand heavy items, such as pictures and mirrors, away from beds, couches and anywhere people sleep or sit.
9. Install strong latches or bolts on cabinets. Place large or heavy items in the cabinets closest to the floor.
10. Learn how to shut off the gas valves in your home, and keep a wrench handy for use.
11. Learn about your area's seismic building standards and land use codes before you start construction.
12. Designate an out-of-area contact, because local lines can be difficult to access during a disaster. In the aftermath of a disaster, family members can call the contact person from out of the area to report on their status and to check on others. A text message from a wireless communication device often works if a cellular signal is not strong enough to make a voice call.
Freezer Meals 2/24/2011
We put together x 3
Dump Teriyaki Chicken
Dump Honey Sesame Chicken
Dump Russian Chicken
Spaghetti Sauce using 2 #10 cans
Stuffed Cabbage Rolls
I'll give a report when we take out of the freezer to eat. The chicken recipes were quick and easy to put together. The spaghetti sauce was easy. The stuffed cabbage a little more time consuming
Dump Teriyaki Chicken
Dump Honey Sesame Chicken
Dump Russian Chicken
Spaghetti Sauce using 2 #10 cans
Stuffed Cabbage Rolls
I'll give a report when we take out of the freezer to eat. The chicken recipes were quick and easy to put together. The spaghetti sauce was easy. The stuffed cabbage a little more time consuming
Lasagna Roll Ups
4 c. homemade spaghetti sauce (or) ½ lb. ground turkey
2 garlic cloves, minced
1 (32 oz.) jar spaghetti sauce
2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary. Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally.
2 garlic cloves, minced
1 (32 oz.) jar spaghetti sauce
2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary. Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally.
Filling:
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt
1/2 c. mozzarella cheese
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt
1/2 c. mozzarella cheese
Topping
4 oz. (1 c.) shredded lowfat part skim mozzarella cheese
Heat oven to 350 degrees. Cook lasagna noodles as directed on package. (not too done or they'll fall apart). Drain, rinse with hot water. Separate and lay out on sprayed cookie sheets.
In a small bowl, combine cottage cheese or ricotta cheese, carrot, spinach, egg or egg whites, salt and moz. cheese; mix well. Spread each cooked lasagna noodle with generous (abt. 1/4 cup spinach filling) to within 1 inch of one of the short ends. Roll up firmly toward unfilled end.
Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12 x 8 inch (2 quart) baking dish. Arrange roll ups seam-side down in sauce. Pour reserved sauce over roll ups. Cover; bake at 350 degrees for 30-40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake uncovered an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving.
Crockpot Mixed Beans and Turkey Ham
http://savingdinner.com/news/beans1.html check out this link for tips on how to successfully cook dry beans
Serves 6
1 cup dry beans - mixed, your choice
Pre-soaked (see above for instructions)
3/4 cup carrots- Diced
3/4 cup celery – Diced
3/4 cup onion – Chopped
1 1/2 cups turkey ham Chopped
2 cans chicken broth (or veggie broth)
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
Salt and pepper, to taste
Cook beans on high for four hours in crock pot (or until beans are tender). After beans are cooked, add remaining ingredients and cook 2-3 more hours until done. Add more water as needed.
Per serving: 223 Calories; 4g Total Fat; 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg Cholesterol; 1026mg Sodium Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with cornbread and a big green salad.
VEGETARIANS: Skip the ham and you're there!
Serves 6
1 cup dry beans - mixed, your choice
Pre-soaked (see above for instructions)
3/4 cup carrots- Diced
3/4 cup celery – Diced
3/4 cup onion – Chopped
1 1/2 cups turkey ham Chopped
2 cans chicken broth (or veggie broth)
1 1/2 tablespoons parsley flakes
1/4 teaspoon thyme
1/2 teaspoon baking soda
Salt and pepper, to taste
Cook beans on high for four hours in crock pot (or until beans are tender). After beans are cooked, add remaining ingredients and cook 2-3 more hours until done. Add more water as needed.
Per serving: 223 Calories; 4g Total Fat; 21g Protein; 10g Fiber; 26g Carbohydrate; 33mg Cholesterol; 1026mg Sodium Food Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with cornbread and a big green salad.
VEGETARIANS: Skip the ham and you're there!
Stuffed Cabbage Rolls (Can be a freezer meal)
1 head cabbage
filling:
8 mushrooms, sliced
1 3/4 cups ground beef
1/4 cup of ground pork or sausage
1 16 oz can tomatoes-drained and chopped
1 cup shredded carrot
1/4 cup chopped onion
2 minced garlic clove
Salt to taste
1/2 teaspoon basil
1/4 teaspoon rosemary
1/8 teaspoon pepper
Sauce:
1/3 cup chopped onion
2 tablespoons oil
1 15 ounce can tomato sauce
1 to 2 tablespoons brown sugar
2 teaspoons beef bullion granules
2 teaspoons cider vinegar
1/2 teaspoon basil
Cut the center core from the cabbage. Steam until leaves can be separated easily. Remove ten leaves and cut the rib from each leaf. Set aside. Saute the sliced mushrooms for the filling. Shred 2 cups of cabbage, add the rest of the filling ingredients and mix together. Spoon filling equally onto the center of each leaf. Fold in sides. Roll up and secure seam with wooden picks. Place cabbage rolls into a freezer bag seam side down. Saute onion in oil onion is tender. Stir in remaining sauce ingredients. Pour sauce into the bag over the cabbage rolls. Label and freeze. When thawed place in a baking dish at 350 degrees about 50 minutes.
filling:
8 mushrooms, sliced
1 3/4 cups ground beef
1/4 cup of ground pork or sausage
1 16 oz can tomatoes-drained and chopped
1 cup shredded carrot
1/4 cup chopped onion
2 minced garlic clove
Salt to taste
1/2 teaspoon basil
1/4 teaspoon rosemary
1/8 teaspoon pepper
Sauce:
1/3 cup chopped onion
2 tablespoons oil
1 15 ounce can tomato sauce
1 to 2 tablespoons brown sugar
2 teaspoons beef bullion granules
2 teaspoons cider vinegar
1/2 teaspoon basil
Cut the center core from the cabbage. Steam until leaves can be separated easily. Remove ten leaves and cut the rib from each leaf. Set aside. Saute the sliced mushrooms for the filling. Shred 2 cups of cabbage, add the rest of the filling ingredients and mix together. Spoon filling equally onto the center of each leaf. Fold in sides. Roll up and secure seam with wooden picks. Place cabbage rolls into a freezer bag seam side down. Saute onion in oil onion is tender. Stir in remaining sauce ingredients. Pour sauce into the bag over the cabbage rolls. Label and freeze. When thawed place in a baking dish at 350 degrees about 50 minutes.
Spaghetti Sauce (using #10 can crushed tomatoes--makes about 12 cups)
3 cloves garlic, minced or 1 t. garlic powder
1-2 Green or red peppers, diced (optional)
1 lb. ground beef, turkey, or chicken
1/4 to 1/2 lb. sausage or ground pork (optional)
1 can beef bouillon--14.5 oz. (I have used chicken broth when I didn't have any beef)
1 1/2 T. Dried Basil Leaves
1 1/2 T. Dried Oregano Leaves
1/4 - 1/2 t. ground pepper
2-3 T. sugar
1 1/2 T. Dried parsley or 3 T. finely chopped parsley
1 #10 can crushed tomatoes in rich puree
4 T. Parmesan (add just before taking off the heat)
salt to taste
(I use a large, stainless steel pan.) Saute onions and peppers until tender. Add garlic and parsley, briefly saute. Add ground meat and fry, stirring occasionally until it is well browned. Add seasonings and can of Broth. Boil and let liquid reduce just a little. Add crushed tomatoes. Stir to mix well. Bring to a boil, reduce heat, cover and simmer. You can eat it in about 30 minutes, but I like it best when it simmers for 2-3 hours. Stir sauce occasionally during cooking. (If dried onion and garlic powder are used, just fry the meat and add the rest of the ingredients.) If you have a large crock pot, you can cook this in the crock pot on low for 6 to 8 hours. You can also freeze this very easily when it is cooled.
Spaghetti Sauce Elisa
2 small cans tomato paste
3 cans water
2 T. minced onions, dried
2 T. parmesan cheese
1 T. sugar
1 ½ t. Italian Herb Seasoning
½ t. oregano
½ t. parsley
½ t. salt
½ t. garlic powder or 3 cloves of minced garlic
1/8 t. ground pepper
1 beef bouillon cube
1 lb. ground meat--seasoned and cooked (can use ground turkey, chicken breast, sausage, or hamburger)
Brown meat and add all other ingredients. Boil, then turn heat down to low. Cook on low for at least 30 minutes or put it all in the crock pot on low for 6 to 8 hours.
3 cans water
2 T. minced onions, dried
2 T. parmesan cheese
1 T. sugar
1 ½ t. Italian Herb Seasoning
½ t. oregano
½ t. parsley
½ t. salt
½ t. garlic powder or 3 cloves of minced garlic
1/8 t. ground pepper
1 beef bouillon cube
1 lb. ground meat--seasoned and cooked (can use ground turkey, chicken breast, sausage, or hamburger)
Brown meat and add all other ingredients. Boil, then turn heat down to low. Cook on low for at least 30 minutes or put it all in the crock pot on low for 6 to 8 hours.
Crock Pot Chow Mein-Elisa
Ingredients:
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
Veal Parmesan adapted from Weight Watchers Pantry to Plate
8 (2 oz.) thin-sliced veal cutlets
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese
1. Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.
2. In a bowl, combine the flour and 1/4 t. salt. Put the egg in a separate bowl and the bread crumbs in a third bowl. Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs. Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray. Bake until cooked through and lightly browned, 6-7 minutes. OR heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned.
3. Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese. Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese
1. Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.
2. In a bowl, combine the flour and 1/4 t. salt. Put the egg in a separate bowl and the bread crumbs in a third bowl. Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs. Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray. Bake until cooked through and lightly browned, 6-7 minutes. OR heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned.
3. Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese. Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.
French Bread Pizza
1 loaf of French Bread or 1 12.5 oz. package English Muffins
1 1/2 c. Homemade Spaghetti Sauce or 1 (14 oz.) jar Spaghetti or Pizza Sauce
1 cup grated cheese (mozzarella, Parmesan, cheddar, or combination)
Pizza Toppings of your choice:
Cooked sausage, hamburger, ground turkey, ground chicken . . .
Canadian Bacon, Pepperoni
Red or Green Peppers, sliced
Diced onion
Fresh Basil
Olives
Pineapple Chunks
Sliced Mushrooms
Sliced Tomatoes
Heat oven to 400 degrees F.
Cut French bread lengthwise and scoop out some of the bread. Toast it for a few minutes and then spread spaghetti sauce over it or spread spaghetti sauce on toasted English muffins. Sprinkle with cheese, then add desired pizza toppings. Bake 8-12 minutes or until cheese is melted. Cook on a broiler pan or a baking stone for crispier crust. (English Muffin pizzas may not take as long to bake.)
1 1/2 c. Homemade Spaghetti Sauce or 1 (14 oz.) jar Spaghetti or Pizza Sauce
1 cup grated cheese (mozzarella, Parmesan, cheddar, or combination)
Pizza Toppings of your choice:
Cooked sausage, hamburger, ground turkey, ground chicken . . .
Canadian Bacon, Pepperoni
Red or Green Peppers, sliced
Diced onion
Fresh Basil
Olives
Pineapple Chunks
Sliced Mushrooms
Sliced Tomatoes
Heat oven to 400 degrees F.
Cut French bread lengthwise and scoop out some of the bread. Toast it for a few minutes and then spread spaghetti sauce over it or spread spaghetti sauce on toasted English muffins. Sprinkle with cheese, then add desired pizza toppings. Bake 8-12 minutes or until cheese is melted. Cook on a broiler pan or a baking stone for crispier crust. (English Muffin pizzas may not take as long to bake.)
Tortillas --whole wheat
4 c. flour (wheat, white, or a combination)
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water
Whisk together flour, salt, and baking powder. Mix in oil. Stir in boiling water. The dough should be soft and pliable but not sticky or stiff. Adjust flour or water to get correct texture. After dough cools finish mixing it with your hands. Some oil lumps may remain. Roll dough out into a circle (or close to a circle). Grill the tortilla over medium-low heat on a griddle or in a dry pan. (no oil) When the tortilla bubbles up, flip it over and bake on the other side. Makes 7 or 8 tortillas. (Recipe can be doubled.) If you want it to be a pita, bake on a stone in a 400 degree oven.
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water
Whisk together flour, salt, and baking powder. Mix in oil. Stir in boiling water. The dough should be soft and pliable but not sticky or stiff. Adjust flour or water to get correct texture. After dough cools finish mixing it with your hands. Some oil lumps may remain. Roll dough out into a circle (or close to a circle). Grill the tortilla over medium-low heat on a griddle or in a dry pan. (no oil) When the tortilla bubbles up, flip it over and bake on the other side. Makes 7 or 8 tortillas. (Recipe can be doubled.) If you want it to be a pita, bake on a stone in a 400 degree oven.
Potato Flake Rolls
1/2 c. powdered milk
2 T. instant yeast
1/2 c. butter or shortening
1/2 c. sugar
1 c. potato flakes
2 eggs
1 T. salt
abt. 8 c. Flour
3 c. hot water
Combine all ingredients except hot water. Mix together and add enough flour to make a soft dough. Knead for 5-6 minutes if using white flour and 10 minutes if using wheat flour. Let rise until double in size in a sprayed or greased bowl. Roll out for dinner rolls or cinnamon rolls. Let rise again. (abt 30 minutes). Bake at 350 degrees for 20 minutes.
Bottled Fruit Cake
1 qt fruit blended with juice
1 c. oil (or 1/2 c. oil and 1/2 c. applesauce)
2 c. sugar
4 c. flour
1 t. salt
1 t. nutmeg
4 t. baking powder
4 t. cinnamon
1 t. cloves
nuts, rainsins, coconut (optional)
Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a sprayed 9 x 13 inch pan. Put 2 cups of batter into a separate sprayed bread loaf pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Frost with a powdered sugar and butter frosting.
1 c. oil (or 1/2 c. oil and 1/2 c. applesauce)
2 c. sugar
4 c. flour
1 t. salt
1 t. nutmeg
4 t. baking powder
4 t. cinnamon
1 t. cloves
nuts, rainsins, coconut (optional)
Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a sprayed 9 x 13 inch pan. Put 2 cups of batter into a separate sprayed bread loaf pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Frost with a powdered sugar and butter frosting.
Chicken (Dump Recipes) Teri
Dump the ingredients in a 1 gallon freezer bag, and freeze with 4 to 6 pieces of chicken for each recipe. Remove from the freezer the night before you want to use it. Bake at 350 degrees for abt 45 minutes or until no longer pink. You can also cook it in your crock pot.
Dump Citrus Ginger Chicken
4-6 pieces of chicken
1/4 c. orange marmalade
1 T. honey-mustard
3/4 t. ground ginger
1/8 t. red pepper (opt)
Dump Cranberry Chicken
4-6 pieces of chicken
2 T. melted butter
1 T. soy sauce
1/2 c. cranberry sauce
1/4 c. orange juice
1/8 t. cinnamon
Dump Creole Chicken
4-6 pieces of chicken
1 T. olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
2 tsp. Worcestershire
1 can whole tomatoes (14 oz. chopped and undrained)
2 t. red wine vinegar
1/2 t. dried basil
1/4 t. salt
1/4 t. pepper.
1/4 t. pepper sauce (optional)
Dump Honey Glazed Chicken
4-6 pieces of chicken
1/4 cup butter, melted
1/8 c. soy sauce
1/2 c. honey
Dump Honey Sesame Chicken
4-6 pieces of chicken
1/2 c. grape juice
3 T. sesame seeds
3 T. honey
2 T. Dijon mustard
1/2 t. pepper
2 cloves crushed garlic
Dump Lemon and Garlic Chicken
4-6 pieces of chicken
2 cloves chopped garlic
4 T. olive oil
2 T. chopped parsley
3 T. lemon juice
1/8 t. pepper
Dump Russian Chicken
4-6 pieces of chicken
2/3 c. apricot preserves
16 oz. Russian dressing
1-2 pkg. dry onion soup mix
Dump Spiced Citrus Chicken
4-6 pieces of chicken
2 T. olive oil
2 T. lime juice
2 T. orange juice
2 T. lemon juice
2 T. chili powder
2 T. paprika
1 t. cayenne
1/2 t. pepper
1/2 t. salt
Dump Spicy Sweet Glazed Chicken
4-6 pieces of chicken
2 t. minced garlic
2/3 c. apricot preserves
1/3 c. soy sauce
1/3 c. ketchup
1 tsp Tabasco
Dump Sweet and Spicy Chicken
4-6 pieces of chicken
1 pkgs taco seasoning
8 oz apricot jam
12 oz. salsa
Dump Teriyaki Chicken
4-6 pieces of chicken
1 clove garlic, crushed
1/3 c. soy sauce
2 T. orange juice
1 1/2 T. cider vinegar
1 1/2 T. brown sugar
1 1/2 T. minced ginger
Dump Citrus Ginger Chicken
4-6 pieces of chicken
1/4 c. orange marmalade
1 T. honey-mustard
3/4 t. ground ginger
1/8 t. red pepper (opt)
Dump Cranberry Chicken
4-6 pieces of chicken
2 T. melted butter
1 T. soy sauce
1/2 c. cranberry sauce
1/4 c. orange juice
1/8 t. cinnamon
Dump Creole Chicken
4-6 pieces of chicken
1 T. olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
2 tsp. Worcestershire
1 can whole tomatoes (14 oz. chopped and undrained)
2 t. red wine vinegar
1/2 t. dried basil
1/4 t. salt
1/4 t. pepper.
1/4 t. pepper sauce (optional)
Dump Honey Glazed Chicken
4-6 pieces of chicken
1/4 cup butter, melted
1/8 c. soy sauce
1/2 c. honey
Dump Honey Sesame Chicken
4-6 pieces of chicken
1/2 c. grape juice
3 T. sesame seeds
3 T. honey
2 T. Dijon mustard
1/2 t. pepper
2 cloves crushed garlic
Dump Lemon and Garlic Chicken
4-6 pieces of chicken
2 cloves chopped garlic
4 T. olive oil
2 T. chopped parsley
3 T. lemon juice
1/8 t. pepper
Dump Russian Chicken
4-6 pieces of chicken
2/3 c. apricot preserves
16 oz. Russian dressing
1-2 pkg. dry onion soup mix
Dump Spiced Citrus Chicken
4-6 pieces of chicken
2 T. olive oil
2 T. lime juice
2 T. orange juice
2 T. lemon juice
2 T. chili powder
2 T. paprika
1 t. cayenne
1/2 t. pepper
1/2 t. salt
Dump Spicy Sweet Glazed Chicken
4-6 pieces of chicken
2 t. minced garlic
2/3 c. apricot preserves
1/3 c. soy sauce
1/3 c. ketchup
1 tsp Tabasco
Dump Sweet and Spicy Chicken
4-6 pieces of chicken
1 pkgs taco seasoning
8 oz apricot jam
12 oz. salsa
Dump Teriyaki Chicken
4-6 pieces of chicken
1 clove garlic, crushed
1/3 c. soy sauce
2 T. orange juice
1 1/2 T. cider vinegar
1 1/2 T. brown sugar
1 1/2 T. minced ginger
Wheat Berry Muffins
1 c. Sugar
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
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