From Taste of Home Simple & Delicious July/August 2008 p. 51 (Priscilla Gilbert)
Makes 16 biscuits
3 cups baking mix
3 tablespoons snipped chives
2/3 cup water
2/3 cup sour cream
1. In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened.
2. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 450 degrees for 8-10 minutes or until lightly browned. Serve warm.
Of course I only made half this recipe and had a few left over as well. These have a really great texture.
Thursday, July 30, 2009
Fast & Easy Beef Stroganoff
From A Flood of Recipes From the 12th Ward p. 81 (Nancy Wiser)
"Serves a large family, so you can reduce this for smaller ones."
1 1/2 lbs hamburger (I use ground turkey)
1 onion, minced
2 cans cream of mushroom soup
1-16oz. pkg. sour cream
Brown hamburger and onion. Add soup and sour cream. Mix well and simmer for 10 minutes. Serve over cooked noodles. (We use egg noodles).
"Serves a large family, so you can reduce this for smaller ones."
1 1/2 lbs hamburger (I use ground turkey)
1 onion, minced
2 cans cream of mushroom soup
1-16oz. pkg. sour cream
Brown hamburger and onion. Add soup and sour cream. Mix well and simmer for 10 minutes. Serve over cooked noodles. (We use egg noodles).
Wednesday, July 29, 2009
Breadsticks
From A Flood of Recipes From the 12th Ward p 53 (Merl Duersch, Jennifer Morrison)
Makes 2 cookie sheets full
1 1/2 cup warm water
2 T sugar
1 T yeast
3 cups flour
1/2 teas. salt
1 cube butter (I just melt some and put in on top or just brush on from soft tub)
parmesan cheese
garlic salt
Salad Supreme
Dissolve yeast and sugar in water. Add flour and salt. Knead 1-3 minutes. Let rest. Roll out dough on floured surface (Melt butter to roll breadsticks in-I don't do this) Roll into long strips, or whatever shape you prefer. Sprinkle with garlic salt, parmesan cheese, and/or Salad Supreme. Let raise 15-20 minutes or until double. Bake at 375 degrees for 15-20 minutes.
*The less you let them raise, the crispier they are, so whatever suits your fancy.
Makes 2 cookie sheets full
1 1/2 cup warm water
2 T sugar
1 T yeast
3 cups flour
1/2 teas. salt
1 cube butter (I just melt some and put in on top or just brush on from soft tub)
parmesan cheese
garlic salt
Salad Supreme
Dissolve yeast and sugar in water. Add flour and salt. Knead 1-3 minutes. Let rest. Roll out dough on floured surface (Melt butter to roll breadsticks in-I don't do this) Roll into long strips, or whatever shape you prefer. Sprinkle with garlic salt, parmesan cheese, and/or Salad Supreme. Let raise 15-20 minutes or until double. Bake at 375 degrees for 15-20 minutes.
*The less you let them raise, the crispier they are, so whatever suits your fancy.
Sarah's Baked Pasta
From ME
This is as creative as I get, folks.
12-16 oz. cooked pasta (anything other than spaghetti, linguine, fettuccine, or egg noodles work best)
1 jar alfredo Sauce or homemade
1-2 green onions, sliced
3-4 strips bacon, cooked and crumbled
4 oz white cheese, grated
2-3 chicken tenders (breaded is really good)
Toss cooked pasta in alfredo sauce of choice, add green onion, bacon, chicken, and cheese. Bake in oven at 350ish for 15-20ish minutes.
I use jarred alfredo sauce, but homemade would be good too.
This is as creative as I get, folks.
12-16 oz. cooked pasta (anything other than spaghetti, linguine, fettuccine, or egg noodles work best)
1 jar alfredo Sauce or homemade
1-2 green onions, sliced
3-4 strips bacon, cooked and crumbled
4 oz white cheese, grated
2-3 chicken tenders (breaded is really good)
Toss cooked pasta in alfredo sauce of choice, add green onion, bacon, chicken, and cheese. Bake in oven at 350ish for 15-20ish minutes.
I use jarred alfredo sauce, but homemade would be good too.
Homemade Maple Syrup
From Mom & Dad
Fills two honey bears
1 cup water
2 cups sugar
1 teas. maple flavoring
Boil water, add sugar until dissolved and then add maple flavoring. Stir and let cool slightly before pouring into honey bears or other container. You may also put into a gravy boat and serve with a ladle while hot.
*This syrup is quite thin, and a thicker version can be made using corn syrup... which I will find someday. I prefer the original recipe, though. And for me, half the recipe lasts a good while. Enjoy over waffles, pancakes, aebleskivers, etc.
Fills two honey bears
1 cup water
2 cups sugar
1 teas. maple flavoring
Boil water, add sugar until dissolved and then add maple flavoring. Stir and let cool slightly before pouring into honey bears or other container. You may also put into a gravy boat and serve with a ladle while hot.
*This syrup is quite thin, and a thicker version can be made using corn syrup... which I will find someday. I prefer the original recipe, though. And for me, half the recipe lasts a good while. Enjoy over waffles, pancakes, aebleskivers, etc.
Honeyville Pancakes
From a bag, a box, the store
Honeyville Pancake mix
water
Mix until a desired consistency. Heat a sprayed griddle, pour on batter, cook to perfection, turn over until done. Add a little soft spread butter, homemade maple syrup, and enjoy.
Honeyville Pancake mix
water
Mix until a desired consistency. Heat a sprayed griddle, pour on batter, cook to perfection, turn over until done. Add a little soft spread butter, homemade maple syrup, and enjoy.
Tuesday, July 28, 2009
Sarah's Special Pasta
From ME
Serves as many as you want
Spaghetti, or any other type of pasta
Cheese, preferrably some kind of cheddar
Garlic Salt
Cook spaghetti according to package directions. Drain, put on plate. Shred cheese over hot spaghetti, sprinkle garlic salt over top and enjoy with a fork. YUMMY!
Serves as many as you want
Spaghetti, or any other type of pasta
Cheese, preferrably some kind of cheddar
Garlic Salt
Cook spaghetti according to package directions. Drain, put on plate. Shred cheese over hot spaghetti, sprinkle garlic salt over top and enjoy with a fork. YUMMY!
Garlic Bread
From ME
Serves as many as you'd like
Bread
Butter (soft margarine)
garlic salt
cheese (mozza, italian mix, parmesan... you mix it up!)
Butter bread, sprinkle garlic salt, then top with cheese of your choice. Broil in the oven for a few minutes.
Husband's version
Toast bread, then butter, sprinkle garlic salt, and cheese. Broil to melt cheese. This way both sides are toasted.
*We usually have this with pasta dishes or pizza. It's so quick & easy.
Serves as many as you'd like
Bread
Butter (soft margarine)
garlic salt
cheese (mozza, italian mix, parmesan... you mix it up!)
Butter bread, sprinkle garlic salt, then top with cheese of your choice. Broil in the oven for a few minutes.
Husband's version
Toast bread, then butter, sprinkle garlic salt, and cheese. Broil to melt cheese. This way both sides are toasted.
*We usually have this with pasta dishes or pizza. It's so quick & easy.
Italian Zuchinni over Spaghetti
From Shanna Westergard
Serves 2-4
1/2 pound stir-fry beef
1 small zuchinni sliced thin
1 small tomato diced
1 bottle italian dressing (I use light; maybe only 1/2 a bottle too)
parmesan cheese
Spaghetti noodles or linguine
Lightly spray nonstick frying pan with cooking spray. Fry beef in pan until browned. Add zuchinni, tomato, and italian dressing. Let cook until zucchini is tender. Meanwhile, boil spaghetti until cooked completely. Drain and pour italian mixture over spaghetti or linguine noodles. Sprinkle with parmesan cheese.
Serves 2-4
1/2 pound stir-fry beef
1 small zuchinni sliced thin
1 small tomato diced
1 bottle italian dressing (I use light; maybe only 1/2 a bottle too)
parmesan cheese
Spaghetti noodles or linguine
Lightly spray nonstick frying pan with cooking spray. Fry beef in pan until browned. Add zuchinni, tomato, and italian dressing. Let cook until zucchini is tender. Meanwhile, boil spaghetti until cooked completely. Drain and pour italian mixture over spaghetti or linguine noodles. Sprinkle with parmesan cheese.
Strawberry Salad with Poppyseed Dressing
From Lori Colledge
Serves.... a lot or a little (I halved or quartered the dressing recipe)
Salad
Romaine Lettuce
Sliced Strawberries
Walnuts (candied preferred)
Shredded Parmesan Cheese
Poppyseed Dressing
1/2 cup red onion
1 cup white sugar
1 teas. dijon mustard
1 teas. salt
2/3 cup vinegar
blend in blender or small food processor, then add
2 cup vegetable oil
3 TBSP poppy seeds
Mix together. Stir before serving, as oil separates.
I made this for lunch today, but I didn't do the strawberries and stuff; just the dressing and lettuce--yummy.
Serves.... a lot or a little (I halved or quartered the dressing recipe)
Salad
Romaine Lettuce
Sliced Strawberries
Walnuts (candied preferred)
Shredded Parmesan Cheese
Poppyseed Dressing
1/2 cup red onion
1 cup white sugar
1 teas. dijon mustard
1 teas. salt
2/3 cup vinegar
blend in blender or small food processor, then add
2 cup vegetable oil
3 TBSP poppy seeds
Mix together. Stir before serving, as oil separates.
I made this for lunch today, but I didn't do the strawberries and stuff; just the dressing and lettuce--yummy.
Monday, July 27, 2009
Red Velvet Cake Mix Cookies
From A Flood of Recipes From the 12th Ward p. 123 (Ashley Mecham) & my special touch
Makes a lot
1 pkg. cake mix (Red Velvet is the BEST)
2 cups flour
1/2 cup vegetable oil
1 teas. vanilla
2 eggs
1 cup water
Mix together (Kitchen Aid) and drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes.
Makes a lot
1 pkg. cake mix (Red Velvet is the BEST)
2 cups flour
1/2 cup vegetable oil
1 teas. vanilla
2 eggs
1 cup water
Mix together (Kitchen Aid) and drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes.
Pound Cake Muffins
From ________ (an email from my sister)
Makes..... I don't remember
2 cups flour
3 teas. poppyseeds
1/2 teas. salt
1/4 teas. baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 cup yogurt (plain unless you want a little flavor)
1 teas. vanilla or almond flavoring
1. Stir first four ingredients together.
2. Cream the sugar and butter together.
3. Add eggs, yogurt, and vanilla or almond flavoring to creamed mixture.
4. Add the flour mixture to the rest.
Pour into muffin pan. Bake at 400 degrees from 15-20 minutes.
Makes..... I don't remember
2 cups flour
3 teas. poppyseeds
1/2 teas. salt
1/4 teas. baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 cup yogurt (plain unless you want a little flavor)
1 teas. vanilla or almond flavoring
1. Stir first four ingredients together.
2. Cream the sugar and butter together.
3. Add eggs, yogurt, and vanilla or almond flavoring to creamed mixture.
4. Add the flour mixture to the rest.
Pour into muffin pan. Bake at 400 degrees from 15-20 minutes.
Shirley's Hot Rolls
From Grandma Beverly
Makes 24 rolls
1 cup hot water
1/2 cup shortening or lard
1/2 cup sugar
1 TBS yeast
2 eggs
1 cup cold water
6 cups flour
1 teas. salt
Mix first 3 ingredients. Add yeast when water is lukewarm. Add the rest and mix. (Love my Kitchen Aid mixer!)
Cover and let raise (Or set your oven to proofing).
Make into rolls (I put them into three square pans).
Cover and let raise again (or use that lovely proofing).
Bake at 375 degrees for approx. 20 minutes.
*For half the recipe, I fill two pans (the rolls aren't as big, but just as tasty!) These are my signature rolls now. We love them! Also, they are really good right after you make them, but they are even BETTER the next day for some reason.
Makes 24 rolls
1 cup hot water
1/2 cup shortening or lard
1/2 cup sugar
1 TBS yeast
2 eggs
1 cup cold water
6 cups flour
1 teas. salt
Mix first 3 ingredients. Add yeast when water is lukewarm. Add the rest and mix. (Love my Kitchen Aid mixer!)
Cover and let raise (Or set your oven to proofing).
Make into rolls (I put them into three square pans).
Cover and let raise again (or use that lovely proofing).
Bake at 375 degrees for approx. 20 minutes.
*For half the recipe, I fill two pans (the rolls aren't as big, but just as tasty!) These are my signature rolls now. We love them! Also, they are really good right after you make them, but they are even BETTER the next day for some reason.
Orzo with Parmesan and Basil
From Taste of Home Simple & Delicious July/August 2008 p. 22 (Anna Chaney/Antigo, Wisconsin)
Makes 4 servings
1 cup uncooked orzo pasta
2 TBS butter
1 can (14-1/2 oz) chicken broth
1/2 cup grated Parmesan cheese
2 teas. dried basil
1/8 teas. pepper
1. In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil, and pepper.
Makes 4 servings
1 cup uncooked orzo pasta
2 TBS butter
1 can (14-1/2 oz) chicken broth
1/2 cup grated Parmesan cheese
2 teas. dried basil
1/8 teas. pepper
1. In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil, and pepper.
Garland Fire Salmon Fry Famous Butter Sauce
From Garland Fire Department
1 pound butter
4 TBS Kikkoman teriyaki sauce
8 TBS real lemon juice
2 chopped green onion
pepper and parsley flake to taste.
cook over low heat, DO NOT boil.
Pour over Salmon.
Do not do this in the crock pot. It will not work. Just cook it on the stove for a few minutes VERY low until the butter melts everything together. Grill the salmon for a nice touch.
1 pound butter
4 TBS Kikkoman teriyaki sauce
8 TBS real lemon juice
2 chopped green onion
pepper and parsley flake to taste.
cook over low heat, DO NOT boil.
Pour over Salmon.
Do not do this in the crock pot. It will not work. Just cook it on the stove for a few minutes VERY low until the butter melts everything together. Grill the salmon for a nice touch.
Spicy Vegetable Quesadillas
From Mexican Fiesta p. 246
Makes 8 servings
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teas. chili powder
1/2 teas. ground cumin
8 (6-in.) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder, and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove veggies and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving.
*I just make a small amount and make 1 or 2 quesas for lunch... yum. I don't use cilantro unless I happen to have it on hand. This is perfect for a few little leftover veggies.
Makes 8 servings
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teas. chili powder
1/2 teas. ground cumin
8 (6-in.) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder, and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove veggies and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving.
*I just make a small amount and make 1 or 2 quesas for lunch... yum. I don't use cilantro unless I happen to have it on hand. This is perfect for a few little leftover veggies.
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