4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1 cup sour cream
Cream butter and sugar until fluffy. Add egg, vanilla and sour cream- mix until blended. Add flour, baking powder, soda and salt. Mix until blended Dough will be a little sticky. Roll out and leave a little thick. Bake 350 degrees 8-10 minutes, then let cool.
Butter Cream Frosting:
cup butter (2 sticks), softened at room temperature.
1 tsp. vanilla
1 lb. powdered sugar
1 to 3 tsp milk or cream
Use an electric mixer to cream ingredients together adding a tsp. of milk at a time until desired texture. You don't want it too runny. Frost and decorate!
Showing posts with label Becky. Show all posts
Showing posts with label Becky. Show all posts
Friday, April 9, 2010
Tuesday, October 27, 2009
Cherry Dump Cake
1 can cherry pie filling,
1 large can crushed pineapple,
one box yellow cake mix,
1 cube butter.
Grease a 9X13 pan, put cherry pie filling first, put pineapple next undrained, put dry cake mix over top of that and dot with butter on top. Bake at 350 for 1 hour. You can put nuts on top also before baking if you wish. It is so easy and great warm with vanilla ice cream.
1 large can crushed pineapple,
one box yellow cake mix,
1 cube butter.
Grease a 9X13 pan, put cherry pie filling first, put pineapple next undrained, put dry cake mix over top of that and dot with butter on top. Bake at 350 for 1 hour. You can put nuts on top also before baking if you wish. It is so easy and great warm with vanilla ice cream.
Pineapple Coconut Angel Food Cake
This is another recipe of Catherine Tackett's and is incredibly good!!!!
Using a box of Angel Food Cake- make as directed, except in place of the water add a can of crushed pineapple, juice and all! (DO NOT ADD THE WATER). Pour into a greased 9x13 pan, top with coconut and bake! Serve with ice cream! Try not to eat the entire pan yourself!
Using a box of Angel Food Cake- make as directed, except in place of the water add a can of crushed pineapple, juice and all! (DO NOT ADD THE WATER). Pour into a greased 9x13 pan, top with coconut and bake! Serve with ice cream! Try not to eat the entire pan yourself!
Blender Salsa
If you want a quick salsa, this is so easy and so yummy!
2 cans mexican stewed tomatoes (do not use store brands, it is not as good, use name brands)
1 can diced green chiles
1/4 cup cilantro
1 bunch green onions
1 tsp garlic salt
Mix in a blender!
2 cans mexican stewed tomatoes (do not use store brands, it is not as good, use name brands)
1 can diced green chiles
1/4 cup cilantro
1 bunch green onions
1 tsp garlic salt
Mix in a blender!
MARINATED FLANK STEAK
Ingredients:
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large re-seal able plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired done-ness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees;
well-done, 170 degrees).
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large re-seal able plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired done-ness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees;
well-done, 170 degrees).
Pork Loin Roast
Ingredients:
1 pork loin
Bread crumbs-Italian seasoned
Dijon mustard, small jar
Black pepper
Preheat oven to 450 F.
To a bowl, add Dijon mustard, 1 tablespoon of ground black pepper. Paint the loin with the mustard mix and then roll in seasoned breadcrumbs until it is completely covered. Place loin on a broiler rack and cook for 45 minutes. DO NOT BROIL. Bake on the lower rack of the oven. Slice and serve. This is excellent either hot or cold and reheats in the microwave very well.
1 pork loin
Bread crumbs-Italian seasoned
Dijon mustard, small jar
Black pepper
Preheat oven to 450 F.
To a bowl, add Dijon mustard, 1 tablespoon of ground black pepper. Paint the loin with the mustard mix and then roll in seasoned breadcrumbs until it is completely covered. Place loin on a broiler rack and cook for 45 minutes. DO NOT BROIL. Bake on the lower rack of the oven. Slice and serve. This is excellent either hot or cold and reheats in the microwave very well.
Baked Chicken Parmesan
BAKED CHICKEN PARMESAN
2 Tbsp Olive Oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 teaspoon black pepper
6 skinless, boneless chicken breast halves
Bake at 350 in a lightly greased 9 x 13 baking dish
Mix olive oil and garlic. In a separate bowl, mix bread crumbs,Parmesan cheese, basil, and pepper. Dip chicken breast in the oil mixture, then in the bread crumb mixture. Put in a lightly greased, 9X13 baking dish and top with any remaining bread crumbs. Bake 30 minutes or until chicken is not pink.
2 Tbsp Olive Oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 teaspoon black pepper
6 skinless, boneless chicken breast halves
Bake at 350 in a lightly greased 9 x 13 baking dish
Mix olive oil and garlic. In a separate bowl, mix bread crumbs,Parmesan cheese, basil, and pepper. Dip chicken breast in the oil mixture, then in the bread crumb mixture. Put in a lightly greased, 9X13 baking dish and top with any remaining bread crumbs. Bake 30 minutes or until chicken is not pink.
Tuesday, September 1, 2009
French Dip Sandwiches
One eye of round roast (fat trimmed off)- covered in sea salt (and/or garlic salt) & crushed pepper.
One can of beef consume
Cook in the crock pot on low.
I also throw in some onions ...and peppers (for me).
You can shred the meat after several hours. Buy your favorite sandwich rolls and wallah...french dip!
Save your meat & make Bethany P.'s Sheppard's pie the next night ( http://recipemamas.blogspot.com/2007/10/shepherds-pie.html)
One can of beef consume
Cook in the crock pot on low.
I also throw in some onions ...and peppers (for me).
You can shred the meat after several hours. Buy your favorite sandwich rolls and wallah...french dip!
Save your meat & make Bethany P.'s Sheppard's pie the next night ( http://recipemamas.blogspot.com/2007/10/shepherds-pie.html)
Friday, June 5, 2009
Cornflake Balls (2 versions)
This is a recipe I got from a friend of a friend, these are so yummy! My kids devour them...
The old-fashioned recipe:
1 cup sugar
1 cup light corn syrup
1 1/2 cups crunchy peanut butter
1 tsp vanilla
6 cups cornflakes
Healthier alternative to the original recipe:
1 cup sugar
1 cup brown rice syrup
1 1/2 cups natural crunchy peanut butter
1 tsp vanilla
6 cups organic or non-genetically modified corn flakes
In a microwave safe dish mix the first 4 ingredients together and microwave just until bubbly. Pour over cornflakes and mix together. Drop balls onto wax paper or tin foil. Let cool and enjoy.
Wednesday, March 4, 2009
Black Cookies
2 cups- sugar
1 cube- butter/margarine
1/2 cup cocoa
1/2 cup milk
3 cups oatmeal
1 tsp. vanilla
Combine 1st four ingredients & heat to a boil. Turn stove down to medium heat for FIVE minutes. Then remove from heat and add oatmeal and vanilla. Mix well. Scoop out spoonfuls on wax paper and let cool.
Very similar to Janell's no bake cookies, this is Kent's family's version....
1 cube- butter/margarine
1/2 cup cocoa
1/2 cup milk
3 cups oatmeal
1 tsp. vanilla
Combine 1st four ingredients & heat to a boil. Turn stove down to medium heat for FIVE minutes. Then remove from heat and add oatmeal and vanilla. Mix well. Scoop out spoonfuls on wax paper and let cool.
Very similar to Janell's no bake cookies, this is Kent's family's version....
Friday, February 6, 2009
Chex Muddy Buddies
15 minute prep time
18- 1/2 cup servings
9 cups any flavor CHEX cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Measure cereal. Put in a large bowl and set aside.
In 1-QT. microwavable bowl, microwave choc. Chips, peanut butter and butter uncovered on HIGH 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable storage plastic bag.
Add powdered sugar. Seal bag; shake until coated. Spread on waxed paper to cool. Store in an air-tight container in the refrigerator.
18- 1/2 cup servings
9 cups any flavor CHEX cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Measure cereal. Put in a large bowl and set aside.
In 1-QT. microwavable bowl, microwave choc. Chips, peanut butter and butter uncovered on HIGH 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable storage plastic bag.
Add powdered sugar. Seal bag; shake until coated. Spread on waxed paper to cool. Store in an air-tight container in the refrigerator.
Sunday, January 4, 2009
Preparedness Tip
Preparedness Tip - Inexpensive Eggs for Food Storage:
Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
To Make One Egg: Stir 1 tsp. unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir. Decrease liquid called for in your recipe by about one-fourth cup to compensate for the added water from the egg.
Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
To Make One Egg: Stir 1 tsp. unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir. Decrease liquid called for in your recipe by about one-fourth cup to compensate for the added water from the egg.
Tuesday, December 23, 2008
Pumpkin Cheesecake
CRUST:
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter
FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)
Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter
FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)
Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.
Sunday, December 7, 2008
Chicken Lasagna
4 chicken breasts; cooked and cubed
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs
Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs
Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.
Sweet and Sour Chicken
INGREDIENTS:
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.
DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.
DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.
LIME CHICKEN
whisk together:
juice of 4 limes
juice of 1 lemon
3 cloves of garlic minced
3 T. fresh chopped cilantro
3tsp veg oil
1/2 tsp red pepper
2 shakes of pepper
3 shakes of salt
Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!
Monday, November 17, 2008
Pizza Salad
Tomato-Basil Dressing:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 cup loosely packed fresh basil leaves (or dry basil to taste)
Mix tomatoes, oil and garlic in a saucepan and cook over medium heat for 5 minutes. Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend and set aside.
Salad:1 Boboli crust(baked at 450 degrees for 8-10minutes and then cut into 2" squares)
3 medium tomatoes, coarsely chopped
1/2 lb. diced mozzarella cheese
6 cups green leaf lettuce pieces (I use romaine)
1/2 of 3.5 oz. package of pepperoni, cut in half
Combine all ingredients and add dressing.
Toss and serve. To die for!!
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 cup loosely packed fresh basil leaves (or dry basil to taste)
Mix tomatoes, oil and garlic in a saucepan and cook over medium heat for 5 minutes. Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend and set aside.
Salad:1 Boboli crust(baked at 450 degrees for 8-10minutes and then cut into 2" squares)
3 medium tomatoes, coarsely chopped
1/2 lb. diced mozzarella cheese
6 cups green leaf lettuce pieces (I use romaine)
1/2 of 3.5 oz. package of pepperoni, cut in half
Combine all ingredients and add dressing.
Toss and serve. To die for!!
Friday, November 14, 2008
Turtle Pumpkin Pie
(This was taken before I added all additional toppings)
Prep Time: 15 minutes, plus refrigeration.
1/4 cup, plus 2 Tbsp. of caramel (ice cream topping), divided
1 Graham cracker pie crust
1/2 cup, plus 2 Tbsp. Pecan pieces, divided
1 cup cold milk
2 Pkg. (3.4 oz each) Jell-o Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tub of cool whip, thawed and divided
POUR: 1/4 caramel topping into crust, sprinkle with 1/2 of pecans. (the best part!!)
BEAT: milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups of cool whip. Spread into crust.
Refrigerate at least an hour. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10 servings.
Friday, September 26, 2008
White Texas Sheet Cake
Ingredients:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans (optional)
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans (optional)
In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.
Cook time: 22 minutes
Sunday, August 24, 2008
Reese's Peanut Butter Cookies
30-48 mini Reese's cups (one bag)
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 1/4 cup flour
1 1/4 cup flour
3/4 tsp. soda
1/2 tsp. salt
combine butter, sugars, egg, vanilla and peanut butter in a bowl (or mixer). Mix until smooth. Combine flour, soda and salt. Add to creamed mixture and chill. Roll in small balls. Place in greased mini-muffin tin. Bake at 375 degrees for 8-10 minutes. Remove and immediately press mini Reese's (top up) into cookie. Cool for 10 minutes and carefully spoon out of pan. YUM!!!!
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