2 Jars Classico Tomato Basil spaghetti sauce
1 bag (8oz.) of shredded Parmesan cheese
12 oz. sour cream
Diced garlic, fresh or ½ t. from a jar
1 tsp. Oregano
Dash of olive oil
Briefly mix all ingredients in blender (do not over mix). Warm in crock pot.
Monday, November 23, 2009
Monday, November 16, 2009
Pumpkin Cinnamon Rolls with Caramel Frosting
Ingredients:
• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter
•
Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!
Caramel Frosting
• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T. milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar
In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.
• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter
•
Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!
Caramel Frosting
• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T. milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar
In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.
Tuesday, November 10, 2009
Creamy Vegetable Soup
4 medium peeled and diced potatoes
1 lb. bag baby carrots
1 head cauliflower (chopped)
1 head broccoli (chopped)
2 family size cans cream of chicken soup ( or 4 regular size cans)
1/2 lb. grated cheese
Cook potatoes and carrots until not quite done in just enough water to cover them.
Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover.
Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened.
Add the cheese in a little at a time until it is all melted.
Bev Lawson
1 lb. bag baby carrots
1 head cauliflower (chopped)
1 head broccoli (chopped)
2 family size cans cream of chicken soup ( or 4 regular size cans)
1/2 lb. grated cheese
Cook potatoes and carrots until not quite done in just enough water to cover them.
Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover.
Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened.
Add the cheese in a little at a time until it is all melted.
Bev Lawson
Monday, November 2, 2009
Corn Chowder
by JaNae Munden from “Ladies Night Out
3 large potatoes peeled and cubed
1 can cream style corn
2 T. butter
1 T. salt
2 c. whole milk or ½ & ½
½ c. chopped onion
1 can evaporated milk
1 c. shredded cheddar
6 slices bacon cooked and crumbled
Salt and pepper to taste
In a large pan, cook potatoes in enough water to cover potatoes and salt. Boil for 10 minutes. Add cream style corn to this. In a separate pan, sauté onions in butter. Cook bacon and crumble. Add canned milk, whole milk and onion to potatoes. Add cheese and stir to melt. Salt and pepper to taste. Top with crumbled bacon.
3 large potatoes peeled and cubed
1 can cream style corn
2 T. butter
1 T. salt
2 c. whole milk or ½ & ½
½ c. chopped onion
1 can evaporated milk
1 c. shredded cheddar
6 slices bacon cooked and crumbled
Salt and pepper to taste
In a large pan, cook potatoes in enough water to cover potatoes and salt. Boil for 10 minutes. Add cream style corn to this. In a separate pan, sauté onions in butter. Cook bacon and crumble. Add canned milk, whole milk and onion to potatoes. Add cheese and stir to melt. Salt and pepper to taste. Top with crumbled bacon.
Monday, October 12, 2009
Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:• 1 German Chocolate Cake Mix
• 1/2 cup sweetened condensed milk
• 1 egg
• ½ c. butter, melted
• 1/2 package of caramels, melted (or caramel ice cream topping)
• 1 cup milk chocolate chips
• Pretzel Crumble:
• ¼ c. butter, melted
• 2T. brown sugar
• 1 c. crushed pretzels
Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.
Sunday, September 20, 2009
Peach Ice Cream
6-7 peaches, blended
1 qt. heavy cream or half/n/half
½ tsp. salt
1 tsp. vanilla
2 1/2 c. sugar
Pour into ice cream freezer and add milk to fill freezer and freeze and Enjoy!
1 qt. heavy cream or half/n/half
½ tsp. salt
1 tsp. vanilla
2 1/2 c. sugar
Pour into ice cream freezer and add milk to fill freezer and freeze and Enjoy!
Thursday, September 17, 2009
Jams
Peach Jam (Tastes like marmalade)
5 c. smashed peaches
5 c. sugar
1 small bottle marschino cherries (8 oz.)
1 can pineapple, crushed (Lg can) (20 oz.)
1 pkg. orange jello (3 oz.) (Nina says you need to use real jello mix not a generic brand. It has more flavor.)
1pkg. lemon jello (3 oz.)
Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches, sugar, cherries, pineapple in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.
Makes 6 pints of jam
Strawberry Peach Jam
5 c. smashed peaches
5 c. sugar
2 3 oz. pkgs of Strawberry jello ( or 1 6 oz. pkg) (Nina says you need to use real jello mix not a generic brand. It has more flavor)
Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches and sugar in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.
Makes 4 pints of jam
Two other recipes that were discussed are below. If any of you try these you will have to let us know how they work out.
Zuchini Jam
4-5 c. sugar
2 c. grated Zuchini
1/4 c. lemon juice
2 1/2 pkgs of Kool aid punch powder (Strawberry, raspberry, orange or grape. Your choice.)
1 small can crushed pineapple(8 oz.)
1 pkg pectin
Mix all together in pot. Bring to a hard boil for 4 mins. Seal in hot jars. Invert to cool.
Grape Jelly (Made from beet juice)
4 c. beet juice
1/2 c. lemon juice
1 pkg pectin
1 pkg grape jello
Boil for 4 minutes. Then add 6 c. sugar. Boil 2 more minutes. Pour into hot jars. Invert to cool.
5 c. smashed peaches
5 c. sugar
1 small bottle marschino cherries (8 oz.)
1 can pineapple, crushed (Lg can) (20 oz.)
1 pkg. orange jello (3 oz.) (Nina says you need to use real jello mix not a generic brand. It has more flavor.)
1pkg. lemon jello (3 oz.)
Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches, sugar, cherries, pineapple in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.
Makes 6 pints of jam
Strawberry Peach Jam
5 c. smashed peaches
5 c. sugar
2 3 oz. pkgs of Strawberry jello ( or 1 6 oz. pkg) (Nina says you need to use real jello mix not a generic brand. It has more flavor)
Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches and sugar in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.
Makes 4 pints of jam
Two other recipes that were discussed are below. If any of you try these you will have to let us know how they work out.
Zuchini Jam
4-5 c. sugar
2 c. grated Zuchini
1/4 c. lemon juice
2 1/2 pkgs of Kool aid punch powder (Strawberry, raspberry, orange or grape. Your choice.)
1 small can crushed pineapple(8 oz.)
1 pkg pectin
Mix all together in pot. Bring to a hard boil for 4 mins. Seal in hot jars. Invert to cool.
Grape Jelly (Made from beet juice)
4 c. beet juice
1/2 c. lemon juice
1 pkg pectin
1 pkg grape jello
Boil for 4 minutes. Then add 6 c. sugar. Boil 2 more minutes. Pour into hot jars. Invert to cool.
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