Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
5. Crockpot Sweet - and- Sour Pot Roast
Posted by: “Jane
Crockpot Sweet-and-Sour Pot Roast
12 small white potatoes, peeled
2 1/2-3 lbs boneless beef chuck roast
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt
Place potatoes in a 5-qt. crockpot. Trim fat from roast; brown in hot
oil on all sides in a skillet. Place meat in the crockpot. Discard
all but 1 tablespoon drippings from skillet; sautè onion until
tender; add garlic and sautè about 2 more minutes. Stir in tomato
sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over
meat and potatoes. Cover and cook on high for 4-5 hours or until the
meat is tender. Before serving, pour gravy into a skillet. Cook and
stir over medium-high heat until thickened, may add flour or
cornstarch slurry if thicker gravy is desired. Serve as is or over
egg noodles.
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6. Crockpot Chicken Paprikash
Posted by: “Jane
Crockpot Chicken Paprikash
3 tablespoons flour
2 1/2 to 3 pounds boneless, skinless chicken breasts, cut into 1/2-
inch strips
2 cups chopped onion
2 cups chicken broth (or can use 1 3/4 c. broth and 1/4 c. white wine)
1 chopped large green or red bell pepper
3/4 cup chopped carrots, small chop
3 tablespoons Hungarian sweet paprika
1 tablespoon minced garlic
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8-ounces sliced mushrooms
2 cups reduced-fat sour cream
Mix together the flour and chicken in a large bowl. To a 5-quart
crockpot, add chicken mixture, onion, broth, bell pepper, carrots,
paprika, garlic, salt, black pepper and mushrooms. Cover and cook on
low 7 hours. Stir in sour cream and serve immediately over egg
noodles or mashed potatoes.
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7. Re: Baked Ziti — REVIEW
Posted by: “Debbie Faubion” dfaubion@gmail.com coffeecravings
Date: Sat Jun 21, 2008 3:54 pm ((PDT))
I just made this tonight. I’m not a vegetarian so I do tend to like meat in
my entrees. I added a pound of (browned) ground beef to this and it came
out really well. (You could probalby get away with 1/2 lb. if that’s all
you had left over from something else.)
Thanks for the recipe! It was good.
Debbie
On Wed, Jun 4, 2008 at 1:42 PM, Beth
>
> Baked Ziti
> Casserole Cookbook
>
> Many of my casserole recipes have been frowned upon by my children, but
> they give a cheer when they hear we’re having Baked Ziti for supper.
> I’ve tried to incorporate more meatless meals into our menus. No one
> misses the meat in this one. Even the leftovers are
> well-liked.—Charity Burkholder, Pittsboro, Indiana.
>
> SERVINGS: 6
> CATEGORY: Main Dish
> METHOD: Baked
> TIME: Prep: 20 min. Bake: 50 min.
>
> Ingredients:
> 3 cups uncooked ziti or small tube pasta
> 1-3/4 cups meatless spaghetti sauce, divided
> 1 cup (8 ounces) 4% cottage cheese
> 1-1/2 cups (6 ounces) shredded mozzarella cheese, divided
> 1 egg, lightly beaten
> 2 teaspoons dried parsley flakes
> 1/2 teaspoon dried oregano
> 1/4 teaspoon garlic powder
> 1/8 teaspoon pepper
>
> Directions:
> Cook pasta according to package directions. Meanwhile, in a large bowl,
> combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella
> cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta;
> stir into cheese mixture.
> In a greased 8-in. square baking dish, spread 1/4 cup of spaghetti
> sauce. Top with pasta mixture, and remaining sauce and mozzarella.
> Cover and bake at 375° for 45 minutes. Uncover; bake 5-10 minutes
> longer or until bubbly. Yield: 6 servings.
>
http://www.tasteofhome.com/Recipes/Baked-Ziti-2
http://www.tasteofhome.com/Recipes/Baked-Ziti-2
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8a. Shrimp Marinara
Posted by: “Beth
Shrimp Marinara
Quick Cooking
In Galesburg, Illinois, Sue Mackey simmers a flavorful marinara sauce
for most of the day. Then shortly before mealtime, she simply adds
cooked shrimp, which merely require being heated through. Served over
spaghetti, it makes a delicious dressed-up main dish.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 30 min. Cook: 3 hours 20 min.
Ingredients:
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound fresh or frozen shrimp, cooked, peeled and deveined
1 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional
Directions:
In a 3-qt. slow cooker, combine the first nine ingredients. Cover and
cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes
longer or just until shrimp are heated through. Serve over spaghetti.
Garnish with Parmesan cheese if desired. Yield: 6 servings.
Nutrition Facts
One serving: (prepared with no-salt-added tomato paste and without salt
and Parmesan cheese) Calories: 383 Fat: 2 g Saturated Fat: 0 g
Cholesterol: 90 mg Sodium: 256 mg Carbohydrate: 68 g Fiber: 0 g Protein:
21 g
http://www.tasteofhome.com/Recipes/Shrimp-Marinara
http://www.tasteofhome.com/Recipes/Shrimp-Marinara
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9. FETTUCCINE ALFREDO WITH ASPARAGUS
Posted by: “angel
Source: Food and Wine Quick from Scratch
Fettuccine Alfredo with Asparagus
Ready to go at a moment’s notice, this asparagus-embellished classic is
not only creamy, quick, and delicious, but it dirties only one pot.
Serves: 4
Prep. time: 10 minutes
Cooking time: 12 minutes
~ 1 pound asparagus
~ 3/4 pound fettuccine
~ 4 tablespoons butter, cut into pieces
~ 1 cup heavy creampinch ground nutmeg
~ 3/4 teaspoon salt
~ 1/8 teaspoon fresh ground black pepper
~ 1/2 cup Grated Parmesan cheese, plus more for serving
Snap the tough ends off the asparagus and discard them. Cut the
asparagus spears into 1-inch pieces. In a large pot of boiling, salted
water, cook the fettuccine until almost done, about 8 minutes. Add the
asparagus; cook until it and the pasta are just done, about 4 minutes
longer.
Drain the pasta and asparagus. Toss with the butter, cream, nutmeg,
salt, pepper, and Parmesan. Serve with additional Parmesan.
1997 American Express Publishing Corporation. Excerpted from the Quick
from Scratch cookbook series. Reprinted with permission from American
Express Publishing Corporation. All rights reserved.
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10. Impossibly Easy Chicken and Broccoli Pie
Posted by: “Richard
Impossibly Easy Chicken and Broccoli Pie
1 10 ounce package frozen chopped broccoli thawed and drained well
1 1/2 cups shredded cheddar cheese
1 cup cut up cooked chicken
1 medium onion chopped
1/2 cup Bisquick
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Heat oven to 400 degrees. Grease pie plate, 9 x 1 1/4
inches. Sprinkle broccoli, 1 cup of the cheese, the
chicken and onion in pie plate. Stir remaining ingredients
until blended. Pour into pie plate. Bake 30-35 minutes
or until knife inserted in center comes out clean. Sprinkle
with remaining 1/2 cup cheese. Bake 1-2 minutes or until
cheese is melted. Let stand 5 minutes before serving. High
altitude 3,500-6,500 feet: Heat oven to 425 degrees.
Increase first bake time to 33-38 minutes. Makes 6 servings.
Recipe from Bisquick
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11. Crockpot Chicken Lickin’
Posted by: “Richard
Crockpot Chicken Lickin’
8 Chicken Legs, Thighs And/Or Breasts
1/2 Tsp Ginger — ground
1/2 Tsp Chili Powder
3 Tbls Butter
1 16 Oz Whole Tomatoes
1 Large Onion — Chopped
4 Oz Mushrooms — Sliced & Drained
1 Clove Garlic — Minced
1 1/2 Tsp Salt
1/2 Cup Heavy Cream
2 Tsp Paprika
Rinse the chicken parts and pat dry. Melt the butter in a skillet.
Brown the chicken on all sides in the butter. Place the chicken in the
crockpot. Combine all the other ingredients except the cream
together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10
hours. Stir in the heavy cream just before serving. Serve over hot
spaghetti.
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12. Vegetable Stew with Cornmeal Dumplings
Posted by: “*~Tamara~*”
Vegetable Stew with Cornmeal Dumplings
3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 14-1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green
beans
Paprika
In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms,
undrained tomatoes, Great Northern beans, the water, garlic, Italian
seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10
hours or on high-heat setting for 4 to 5 hours.
For dumplings: In a medium bowl, stir together flour, cornmeal,
Parmesan cheese, parsley, baking powder, and salt. In a small bowl,
whisk together egg, milk, and oil. Add to the flour mixture; stir
with a fork just until combined.
If using low-heat setting, turn to high-heat setting. Stir frozen
green beans into stew. Drop the dumpling dough into six mounds on top
of the stew. Sprinkle with paprika. Cover and cook for 50 minutes
more. (Do not lift lid while dumplings are cooking.)
Makes 6 servings.
From BH&G
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13. Creamy Tortellini Soup
Posted by: “*~Tamara~*”
Creamy Tortellini Soup
1 1.8-ounce envelope white sauce mix (see note)
4 cups water
1 14-ounce can vegetable broth
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
1 12-ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.
Gradually add the water to the white sauce mix, stirring until
smooth. Stir in broth, mushrooms, onion, garlic, basil, salt,
oregano, and cayenne pepper. Cover and cook on low-heat setting for 5
to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Stir in dried tortellini. Cover and cook on low-heat setting for 1
hour more or high-heat setting for 45 minutes more. Stir in
evaporated milk and fresh spinach. If desired, sprinkle individual
servings with black pepper and Parmesan cheese.
Makes 4 servings.
Note: White sauce is a basic cooking sauce made with margarine or
butter, flour, and milk, cream, or stock. White sauces are quickly
made by stirring together the flour and melted margarine or butter,
then adding the liquid. The creamy mixture is cooked and stirred
until it is thickened and bubbly. Sometimes cornstarch is used
instead of flour for thickening.
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14. Slow-Cooker Vegetable Curry
Posted by: “*~Tamara~*”
Slow-Cooker Vegetable Curry
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes,
garbanzo beans, green beans, onion, garlic, tapioca, curry powder,
coriander, crushed red pepper, salt, and cinnamon. Pour broth over
all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3-1/2 to 4-1/2 hours. Stir in undrained tomatoes. Cover;
let stand for 5 minutes. Serve over hot cooked rice.
Makes 4 servings.
15. Crockpot Chili 03
Posted by: “gwen
Crockpot Chili 03
2 1/2 pounds ground beef, lightly browned, drained
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon allspice
1 1/4 teaspoons salt
1 tablespoon vinegar
1 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons A-1 sauce
1 quart water
Place all ingredients into crockpot, mix well. Cover. Cook
on low for 12 hours.
This is another great group owned by *~Tamara~*
Last 15 recipes from:
http://groups.yahoo.com/group/casseroles_and_crockpots/
Grilled Marinated Steak
Posted by: “Vergie”
Grilled Marinated Steak
1 1/2 Pounds Steak (your choice) — cut in three pieces
3 Tablespoons Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Olive Oil
2 Garlic Cloves — minced
1 Freezer Zip Bag — gallon size
Cut steak into three pieces and place into freezer zip bag. Combine
marinade ingredients and add to bag with meat; freeze.
To prepare: thaw steak in bag with marinade. Barbecue or grill under
oven broiler until desired doneness.
Warning! Do NOT reuse or serve marinade!
Serves 3
2a. Apple Pie Spice
Posted by: “Vergie”
Apple Pie Spice
1/4 cup cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ground ginger
Makes 1/4 cup. Store in tightly closed container.
Messages in this topic (2)
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3a. Bread Machine Mix
Posted by: “Vergie”
Bread Machine Mix (Basic White Bread)
3 cups flour
2 Tbsp. sugar
1 Tbsp. nonfat dry milk powder
1-1/2 tsp. salt
2-1/2 tsp. active dry yeast
1-1/4 cups warm water
1 Tbsp. vegetable oil
In large bowl, mix flour, sugar, dry milk and salt until combined.
Place inside a one quart jar with screw top lid. Put yeast in a very
small ziplock plastic bag and place over flour mixture in jar before
adding lid. Label and store in a cool place.
When ready to bake bread, place warm water and vegetable oil into the
bottom of the bread pan of your bread maker. Place dry ingredients
from jar on top of wet ingredients, reserving yeast for last or
follow directions of your bread maker manufacturer. Select White -
Light Crust Color. Remove bread from pan after baking cycle and cool
on wire rack for 1 hour before slicing.
Granny note:
this is the same recipe that I make up when I am making bread, all you need to add is oil and water and punch start.........I do wait until it is in the pan to add yeast.
Note: for the bread machine ‘instant yeast’, use 1 and 1/2 teaspoon or you will have a loaf as big as the kitchen....
And I don’t mix it up, dump the flour in a bag or jar and put the rest of the dry ingredients on top, when dumped into the bread pan, the flour is on top and that is where I want my yeast.
I always put my salt, sugar, and dry milk in the water with the oil.........or the milk may be forgot and dumped in the flour.
granny.
4. Orange Sherbet
Posted by: “Vergie”
Orange Sherbet
2 cans condensed milk
1 (2 liter) orange soda
Mix soda and milk well. Pour mixture into ice cream container and
freeze. Using ice with ice-cream salt on it in usual manner. Makes 2-3
quarts.
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5. Orange Sherbet #2
Posted by: “Vergie”
Orange Sherbet #2
2 liter Orange Crush soda
2 cans Eagle Brand sweetened condensed milk
1 lg. can crushed pineapple
2 bags ice
Rock salt
Mix together, put in 1 gallon ice cream electric churn, 30 minutes.
Makes 1 gallon.
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6. Milky Way Ice Cream
Posted by: “Vergie”
Milky Way Ice Cream
1 lb. Milky Way candy bars
1 can sweetened condensed milk
2 qts. milk
Melt candy bars and sweetened condensed milk over low heat. Allow to
cool enough so that regular milk will not curdle. Add 1 quart of milk
and stir until melted candy bars are mixed well. Pour in ice cream
freezer and add remaining 1 quart of milk.
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7. More Ice Cream Freezer Recipes
Posted by: “Vergie”
Peach Ice Cream
2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk
Combine sweetened condensed milk and peaches; add flour. Beat well.
Add vanilla and milk; mix well. Pour in hand freezer; freeze
according to your freezer directions.
Peach Ice Cream #2
12 fresh peaches
2 c. sugar
1 c. sweetened condensed milk
2 qt. milk
1 (8 oz.) carton sour cream
2 tsp. vanilla
Peel and slice peaches. Mix peaches and sugar together in blender.
Add peaches and sugar mixture to other ingredients and churn until
frozen.
Makes 4 quarts.
Peach Ice Cream #3
1 qt. milk
2 c. sugar
1 (10 oz.) pkg. marshmallows
1 (14 oz.) sweetened condensed milk
2 c. half & half
3 c. mashed fresh peaches
Combine milk and marshmallows in a Dutch oven. Cook over medium heat,
stirring constantly until all of the marshmallows melt. Remove from
heat. Add sugar and remaining ingredients; mix well. chill. Pour
mixture into freezer container of a 1 gallon freezer. Freeze
according to manufacturer’s instructions. Allow to ripen 1 to 1 1/2
hours. Yield 1 gallon. Strawberries or bananas or other fruit could
be substituted for peaches.
Banana Ice Cream
1 can condensed milk
1 c. sugar
1 tsp. vanilla flavoring
3 med. chopped bananas
Milk, as needed
Blend all ingredients together until well mixed. Then pour rest of
freezer amount of milk to make 1 gallon. Use electric freezer or turn
style.
Butter Pecan Ice Cream
2 c. chopped pecans
3 tbsp. margarine
1 (14 oz.) can sweetened condensed milk
2 (13 oz.) cans evaporated milk
1 tbsp. butter flavoring
1 tsp. vanilla flavoring
2 qts. milk (approx.)
Melt margarine and mix with nuts. Spread on pan and toast for 15
minutes at 325 degrees. Cool. Mix well sweetened condensed milk and
evaporated milk with butter and vanilla flavorings and cooled pecans.
Pour into 1 gallon freezer and add milk to freeze line and freeze.
Vanilla Ice Cream
1 c. sugar
1 can sweetened condensed milk
1 lg. can evaporated milk
1 pt. half and half or whipping cream
1/2 gal. sweet milk
1 tbsp. vanilla
Beat sugar and all other ingredients (except 1/2 gallon milk) with
mixer until mixed good. Add 1/2 gallon milk. Pour the mixture into a
freezer and prepare according to the manufacturer’s directions.
Chocolate Ice Cream
2 qt. half and half
2 (14 oz.) cans sweetened condensed milk
1 tsp. vanilla extract
1 (6 oz.) box instant chocolate pudding mix
2 c. chopped pecans
In a large bowl combine all of the ingredients. Pour the mixture into
a freezer and prepare according to the manufacturer’s directions.
Serves 6-8.
Chocolate Ice Cream #2
1 can condensed milk
2 qts. chocolate milk
1 (16 oz.) Cool Whip
Mix together and put in freezer container and freeze until firm. Can
be frozen in electric or
manual freeze.
Strawberry Ice Cream
2 pts. frozen strawberries
2 cans condensed milk
Complete to fill line with strawberry soda. Churn until ready.
In the Freezer Chocolate Ice Cream
2 sq. Hershey’s baking chocolate
1 c. sweetened condensed milk
1 c. water
1/4 tsp. vanilla
1 c. heavy cream, whipped
Melt the baking chocolate in a double boiler over simmering water.
Add the condensed milk and stir over boiling water for 5 minutes. Add
the water and blend well. Cool, then add vanilla. Fold in stiffly
whipped cream. Pour into a chilled pan (8x8x2 inches) and place in
freezer and freeze. Serve individually with fancy wafers. Yield: 6
servings.
.
Vergie’s other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
http://groups.yahoo.com/group/cookingandbakingmixes/
I’m an icecreamaholic ... this was cruel, Granny! I had to give my electric freezer away during my twelve step program.
1. Roasted Tomatillo and Garlic Salsa
Posted by: “Dorie”
Roasted Tomatillo and Garlic Salsa
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water, or as needed
salt and pepper to taste
Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
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2. Flaming Evil Hot Wings of Doom
Posted by: “Richard
Flaming Evil Hot Wings of Doom
1 bottle Crystal hot pepper sauce
2 Tbsp. Tabasco
1 jalapeño, finely chopped
1/4 c. spicy ketchup
1 tsp. red pepper flakes
2 Tbsp. each lemon juice, Worcestershire & olive oil
1 c. flour
1 tsp. salt
cayenne to taste
3 Pounds of Wings
Mix all marinade ingred. together. Joint wings, & soak them
overnight (or at least 3 hrs.) in the marinade.
Remove wings from marinade, Dredge in flour, cayenne & salt to
taste. Dip back in marinade, & place in a baking dish. Spoon
remainder of marinade over all. Bake for 35-45 min. in a 375 F. oven.
http://groups.yahoo.com/group/Simply-Spicy/
Butternut Squash Salsa
Good with Chorizo Cornbread Stuffing and as an accompaniment with turkey or
chicken. Makes 1 cup. 1 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/2 c. carrots, diced
1/4 c. fresh tomatoes
1 Tbs. rice wine vinegar
1 Tbs. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1-2 Tbs. chopped cilantro
lime juice and sugar to taste
Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not
brown. Add squash and carrots. Cover and steam until just tender. Cool and add
tomatoes. In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno
chile and cilantro. Add a little lime juice and a pinch of sugar to taste.
Pour mixture over cooled vegetables and toss to mix. Serve at room
tempreature. Best made ahead so flavors can blend. Store any leftovers covered in
refrigerator.
Black Bean Chipotle Dip
1 can (16 ounces) refried black beans
1/2 cup jarred chipotle salsa
1 container (1 pound) prepared guacamole
1 cup sour cream
1/2 cup (2 ounces) preshredded Mexican four-cheese blend
1 bunch scallions, all parts, sliced (1/2 cup)
bite-size white tortilla chips
1. Coat a 1-quart straight-sided glass or ceramic dish with cooking spray.
Add the beans and salsa. Stir to mix. Spread on the guacamole and then the
sour cream. Sprinkle with the cheese and scallions. Serve with the tortilla
chips.
Serves: 12
Herbed Vegetables
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. fresh basil leaves, chopped
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
1/4 tsp. salt
1/4 tsp. black pepper
1 medium red onion, cut into 8 wedges
1 medium red bell pepper, cut into 8 chunks
1 medium zucchini, cut into 1-inch slices
2 ears corn, cut into 3/4-inch slices
8 large fresh mushrooms
Combine olive oil, vinegar, basil, rosemary, thyme, salt and pepper.
Place onion, red pepper, zucchini, corn and mushrooms in plastic bag with
zippered closing; add olive oil mixture to bag. Seal; shake or turn bag to
coat. Marinate in refrigerator 2 to 4 hours.
Remove vegetables from marinade; reserve marinade. Thread vegetables onto 8,
10 inch skewers. Grill or broil 4 to 5 inches from heat, turning, and
basting with reserved marinade, 10 to 15 minutes, or until vegetables are tender.
http://groups.yahoo.com/group/NDNcookingandhomemaking/
[Interesting thought, have no idea if it is true...granny]
Re: Dinner Ideas On The Cheap-grocery shopping tip
Posted by: “Vickie”
Keep an eye on the stock market for food and drink items. The local
stores here watch the stock market and when they can get their items
cheaper they put them on sale. So, if you want to figure out what will
be on sale next week,(especially good for those who use coupons) look
to see what fell on the stock market....works for most things except
gasoline :(
http://groups.yahoo.com/group/FunOnABudget/
Arugula Pesto Recipe
Posted by: “**Cee**”
I got this recipe at the farmer’s market this morning. Several customers were raving about how good it is. I haven’t tried it yet but I will.
3 - 4 cups arugula
1/4 cup walnuts aor pecans
olive oil
1 large clove garlic
1/2 cup feta cheese
black pepper
Using a food processor grind the arugula and garlic with some olive oil till a green paste forms. Add the nuts and feta cheese and a little more olive oil, just enough so the food processor doesn’t get bogged down. Season with some black pepper.
What to do with arugula pesto?
—Freeze it
Drop pesto by tablespoonfuls onto a wax paper lined cookie sheet or drop tablespoonfuls into ice cube trays. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months. Thaw in refrigerator.
—Make ravioli and use arugula pesto for the filling
—Use it instead of basil pesto
—Toss it with hot pasta, sprinkled with lots of freshly grated romano or parmessan
—Stirred it into yogurt cheese and dipped organic celery sticks in it
—Stirred it into sour cream and dipped organic carrot sticks in it
—Toss it with boiled new red potatoes
—Serve over fish or chicken
—Make Arugula Pesto Cream Cheese Spread:
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup (or more if desired) arugula pesto
1/2 cup freshly grated hard cheese
Place all ingredients in a medium bowl and mix well. Will keep several days in the refrigerator. Tastes even better after a day or two.
With This Spread:
—Put it on crackers.
—Mixed it with equal parts homemade Farm Dressing (or Homemade Ranch: combine yogurt, sour cream, bit of mayo, balsamic vinegar, dijon mustard, onion and garlic powder, salt & pepper, chopped freshly parsley) and use as a dip for pretzels and cut up veggies.I
—Used as a salad dressing
—Stir it into mashed potatoes
—Use it as a sandwich spread
—Spread it on thin baguette slices and pop them under the broiler for a minute or two for an appetizer
There are probably even more ways to use pesto.
**Cee**
Freezer Buttermilk Biscuits
Recipe #247911 | 40 min | 15 min prep
By: Crafty Lady 13
Aug 21, 2007
Another one of my favorites from Grandma’s Best-Loved Recipes. Biscuits
that you make ahead and freeze so that you have biscuits any time you
want them. I used these for dinners, sausage gravy and biscuits or
whenever I am in the mood for biscuits with jam or honey. Preparation
time does not include freezing time.
16 biscuits Serving Size 1 biscuits 49g
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk
Directions
1 Tip: You can substitue soured fresh milk. To sour milk, place one
tablespoon lemon juice plus enough milk to equal one cup into a 2 cup
measure. Stir, let stand 5 minutes before using.
2 Combine flour, baking powder, sugar, baking soda and salt in large
bowl. Cut in shortening with pastry blender or 2 knives until mixture
resembles fine crumbs. Stir buttermilk into flour mixture until mixture
forms soft dough that leaves side of bowl.
3 Turn out dough onto well-floured surface. Knead 10 times, roll into
8-inch square. cut dough into 16 (2 inch) squares. Place squares on
baking sheet lined with plastic wrap. Freeze about 3 hours or until
firm. Remove squares and place in airtight freezer container. Freeze up
to 1 month.
4 When ready to prepare, preheat oven to 400 degrees. Place frozen
squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25
minutes or until golden brown, Serve warm.
5 Tip: To bake immediately, preheat oven to 450 degrees. Place squares
1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or
until golden brown. Serve warm.
http://www.recipezaar.com/247911 http://www.recipezaar.com/247911
Cappuccino Chip Cupcakes
Posted by: “Beth
Cappuccino Chip Cupcakes
Quick Cooking
Kris Presley of Summerville, South Carolina uses a muffin mix, vanilla
chips and instant coffee granules to make these moist morsels in half an
hour. With their big chocolate flavor, they’re sure to garner smiles.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (18-1/4 ounces) double chocolate muffin mix
1 cup water
1 egg
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/2 cup vanilla or white chips
Directions:
In a large bowl, combine the muffin mix, water, egg, coffee granules and
cinnamon just until moistened. Fold in chips. Fill greased muffin cups
three-fourths full. Bake at 425° for 18-21 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 242 Fat: 9 g Saturated Fat: 4 g
Cholesterol: 19 mg Sodium: 273 mg Carbohydrate: 35 g Fiber: 3 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Cappuccino-Chip-Cupcakes
http://www.tasteofhome.com/Recipes/Cappuccino-Chip-Cupcakes
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5a. Cappuccino Muffins
Posted by: “Beth
Cappuccino Muffins
Taste of Home
These are my favorite muffins to serve with a cup of coffee or a tall
glass of cold milk. Not only are they great for breakfast, they make a
tasty dessert or midnight snack. I get lots of recipe requests whenever
I serve them. The espresso spread is also super on a bagel. -Janice
Bassing, Racine, Wisconsin
SERVINGS: 14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Directions:
In a food processor or blender, combine the spread ingredients; cover
and process until well blended. Transfer to a small bowl; cover and
refrigerate until serving.
In a large bowl, combine flour, sugar, baking powder, cinnamon and
salt. In another bowl, stir milk and coffee granules until coffee is
dissolved. Add butter, egg and vanilla; mix well. Stir into dry
ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
375° for 17-20 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Serve with espresso
spread. Yield: about 14 muffins (1 cup spread).
Nutrition Facts
One serving: (1 each) Calories: 273 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 44 mg Sodium: 261 mg Carbohydrate: 34 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins
________________________________________________________________________
5b. Cappuccino Muffins
Posted by: “Beth
Cappuccino Muffins
Taste of Home
“I found this recipe while thumbing through some old cookbooks,” Leslie
Rosengarten relates from Minster, Ohio. “The muffins are great with a
cup of coffee, but my kids like them with milk.”
SERVINGS: 15
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
TOPPING:
6 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions:
In a large mixing bowl, combine the flour, sugars, baking powder, coffee
granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla;
stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full.
For topping, combine the flour, brown sugar and cinnamon in a small
bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over
batter. Bake at 375° for 22-24 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 15 muffins.
Nutrition Facts
One serving: (1 each) Calories: 291 Fat: 14 g Saturated Fat: 8 g
Cholesterol: 41 mg Sodium: 203 mg Carbohydrate: 41 g Fiber: 1 g Protein:
4 g
Comments
Re: Cappuccino Muffins
This recipe is awesome-my whole family loves them. I have made several
similar versions, but this one is the best!
sg0713
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins-3
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins-3
________________________________________________________________________
5c. Cappuccino Muffins
Posted by: “Beth
Cappuccino Muffins
Taste of Home’s Holiday & Celebrations Cookbook
These airy muffins capture the wonderful flavor of coffee. Folks are
pleasantly surprised to find a creamy chocolate center. —Susan
Wagers, Minot, North Dakota
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1-1/3 cups buttermilk
3 tablespoons vegetable oil
4-1/2 teaspoons instant coffee granules
2 teaspoons vanilla extract
12 chocolate kisses
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions:
In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt
and baking soda. In another bowl, beat the egg, buttermilk, oil, coffee
granules and vanilla until coffee granules are dissolved. Stir into dry
ingredients just until moistened.
Spoon 2 tablespoons batter into greased muffin cups. Place a
chocolate kiss in the center of each; top with remaining batter. Combine
sugar and cinnamon; sprinkle over batter.
Bake at 425° for 16-20 minutes or until a toothpick inserted into
muffin comes out clean. Cool for 5 minutes before removing from pan to a
wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 221 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 20 mg Sodium: 322 mg Carbohydrate: 38 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins-2
http://www.tasteofhome.com/Recipes/Cappuccino-Muffins-2
. Caramel Apple Bread
Posted by: “Beth
Caramel Apple Bread
Light & Tasty
“With its caramel topping, this bread is great for snacking,” Valerie
Long writes from Oklahoma City, Oklahoma. “Low in fat but big on flavor,
it’s a winner that never lasts long in our house.”
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 45 min. + cooling
Ingredients:
1 cup fat-free plain yogurt
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chopped peeled tart apples
3/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon fat-free milk
Directions:
In a large mixing bowl, beat the yogurt, sugar, eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to yogurt
mixture and beat until just combined. Fold in apples and pecans.
Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with cooking
spray. Bake at 350° for 45-55 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing
from pan to a wire rack.
In a small saucepan, bring the brown sugar, butter and milk to a
boil, stirring constantly. Cover and cook for 1 minute. Cool slightly.
Spread over cooled bread. Let stand for 15 minutes. Yield: 1 loaf (12
slices).
Nutrition Facts
One serving: 1 slice Calories: 239 Fat: 8 g Saturated Fat: 2 g
Cholesterol: 41 mg Sodium: 232 mg Carbohydrate: 38 g Fiber: 2 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Caramel-Apple-Bread
http://www.tasteofhome.com/Recipes/Caramel-Apple-Bread
________________________________________________________________________
________________________________________________________________________
7. Caramel Apple Coffee Cake
Posted by: “Beth
Caramel Apple Coffee Cake
Country
When you visit friends or relatives in my area of the country, you can
be sure the coffee will be brewing soon and their favorite dessert will
be served. This is my favorite - maybe that’s why I get a lot of
visitors!
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
Ingredients:
3 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups chopped peeled apples
1 cup coarsely chopped pecans
TOPPING:
1/2 cup butter
1/4 cup milk
1 cup packed brown sugar
Pinch salt
Directions:
In a large mixing bowl, beat eggs until foamy; gradually add sugar.
Blend in oil and vanilla. Combine flour, salt and baking soda; add to
egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube
pan; bake at 350° for 1-1/4 hours or until a toothpick comes out
clean. Cool for 10 minutes before inverting onto a serving plate.
In a small saucepan, combine topping ingredients. Bring to a boil;
boil 3 minutes, stirring constantly. Slowly pour over warm cake (some
topping will run down onto the serving plate.) Yield: 12-16 servings.
Nutrition Facts
One serving: (1 slice) Calories: 545 Fat: 33 g Saturated Fat: 7 g
Cholesterol: 56 mg Sodium: 313 mg Carbohydrate: 61 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Caramel-Apple-Coffee-Cake
http://www.tasteofhome.com/Recipes/Caramel-Apple-Coffee-Cake
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
8. Caramel Bubble Ring
Posted by: “Beth
Caramel Bubble Ring
Country Woman
SERVINGS: 12-16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
3/4 cup sugar
4 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans
2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter or margarine, melted
Directions:
Combine the sugar and cinnamon; set aside. Combine caramel topping and
maple syrup; set aside. Sprinkle half the pecans in a greased 10-in.
fluted tube pan. Drizzle with a third of the caramel mixture. Open the
tubes of breadstick dough (do not unroll). Cut each into eight slices;
dip in butter, then roll in cinnamon-sugar. Place half in the pan;
sprinkle with remaining pecans. Drizzle with half of the caramel
mixture. Top with remaining dough. Drizzle with remaining caramel
mixture. Bake at 350° for 20-25 minutes or until golden brown. Cool
for 2 minutes. Invert onto a serving platter; serve warm. Yield: 12-16
servings.
Nutrition Facts
One serving: (1 each) Calories: 176 Fat: 7 g Saturated Fat: 3 g
Cholesterol: 10 mg Sodium: 220 mg Carbohydrate: 28 g Fiber: 1 g Protein:
2 g
http://www.tasteofhome.com/Recipes/Caramel-Bubble-Ring
http://www.tasteofhome.com/Recipes/Caramel-Bubble-Ring
________________________________________________________________________
________________________________________________________________________
9a. Caramel Cinnamon Rolls
Posted by: “Beth
Caramel Cinnamon Rolls
Country Woman Christmas
My husband and our four sons are delighted when I bake these sweetly
satisfying cinnamon rolls with a terrific caramel glaze. They make any
meal special.
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 30 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup butter, softened
1 cup sugar
1 cup mashed potatoes (prepared without milk or butter)
2 eggs
1 teaspoon salt
1-1/2 cups whole wheat flour
7-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
3 tablespoons ground cinnamon
CARAMEL GLAZE:
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
1 cup miniature marshmallows
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk,
butter, sugar, potatoes, eggs, salt and whole wheat flour; beat until
smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a floured surface; divide into thirds.
Roll each portion into a 12-in. x 8-in. rectangle; spread with melted
butter. Combine brown sugar and cinnamon; sprinkle over dough to within
1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to
seal. Cut each into 12 slices; place cut side down in three greased
13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled,
about 45 minutes.
Bake at 350° for 27-30 minutes or until golden brown. Cool for 5
minutes before removing from pan to a wire rack.
Meanwhile, for glaze, combine the cream, sugars and butter in a
large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove
from the heat; stir in marshmallows until melted. Beat in confectioners’
sugar and vanilla. Drizzle over rolls. Yield: 3 dozen.
Nutrition Facts
One serving: (1 each) Calories: 293 Fat: 10 g Saturated Fat: 6 g
Cholesterol: 38 mg Sodium: 157 mg Carbohydrate: 48 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Caramel-Cinnamon-Rolls
http://www.tasteofhome.com/Recipes/Caramel-Cinnamon-Rolls
________________________________________________________________________
9b. Caramel Cinnamon Rolls
Posted by: “Beth
Caramel Cinnamon Rolls
Country Woman
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 30 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup vegetable oil
1 egg
3 teaspoons baking powder
2 teaspoons salt
6 to 7 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1-1/2 cups sugar
4 teaspoons ground cinnamon
TOPPING:
1 cup packed brown sugar
1 cup vanilla ice cream
1/2 cup butter
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk,
sugar, oil, egg, baking powder, salt and 3 cups flour; beat until
smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion into a 12-in. x 10-in. rectangle. Spread each
with 2 tablespoons butter.
Combine the sugar and cinnamon; sprinkle over butter to within 1/2
in. of edges. Roll up jelly-roll style, starting with a long side; pinch
seam to seal.
Cut each into 12 slices. Place cut side down in two greased 13-in. x
9-in. x 2-in. baking pans. Cover and refrigerate for up to 24 hours.
To bake, remove rolls from the refrigerator and let stand for 30
minutes. In a saucepan, combine topping ingredients. Bring to a boil;
boil and stir for 1 minute. Pour over dough. Bake at 350° for 30-35
minutes or until golden brown. Immediately invert onto serving plates.
Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 306 Fat: 10 g Saturated Fat: 5 g
Cholesterol: 28 mg Sodium: 321 mg Carbohydrate: 50 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Caramel-Cinnamon-Rolls-2
http://www.tasteofhome.com/Recipes/Caramel-Cinnamon-Rolls-2
________________________________________________________________________
________________________________________________________________________
10. Caramel Orange Ring
Posted by: “Beth
Caramel Orange Ring
Country Woman Christmas
It’s tradition for me to set out this sugary ring at Christmas brunch.
I’m glad to do it because it’s so easy! The recipe relies on purchased
marmalade, refrigerated biscuits and a few other simple ingredients.
SERVINGS: 10-14
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min. + cooling
Ingredients:
1/2 cup orange marmalade, warmed
1/2 cup chopped pecans
2 cups packed brown sugar
2 teaspoons ground cinnamon
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted
Directions:
Spoon marmalade into a greased and floured 10-in. fluted tube pan.
Sprinkle with pecans. In a small bowl, combine brown sugar and cinnamon;
set aside. Separate biscuits into 20 pieces. Dip in butter, then roll in
the brown sugar mixture. Arrange biscuits side by side with the narrow
edge standing upright. Drizzle with remaining butter; sprinkle with
remaining brown sugar mixture. Bake at 350° for 30-35 minutes or
until lightly browned. Cool for 10 minutes; invert onto a serving
platter. Yield: 10-14 servings.
Nutrition Facts
One serving: (2 each) Calories: 292 Fat: 10 g Saturated Fat: 4 g
Cholesterol: 18 mg Sodium: 293 mg Carbohydrate: 51 g Fiber: 1 g Protein:
2 g
http://www.tasteofhome.com/Recipes/Caramel-Orange-Ring
http://www.tasteofhome.com/Recipes/Caramel-Orange-Ring
http://groups.yahoo.com/group/breadsanddoughs/
Crockpot Chicken Lickin’
Posted by: “Richard
Crockpot Chicken Lickin’
8 Chicken Legs, Thighs And/Or Breasts
1/2 Tsp Ginger — ground
1/2 Tsp Chili Powder
3 Tbls Butter
1 16 Oz Whole Tomatoes
1 Large Onion — Chopped
4 Oz Mushrooms — Sliced & Drained
1 Clove Garlic — Minced
1 1/2 Tsp Salt
1/2 Cup Heavy Cream
2 Tsp Paprika
Rinse the chicken parts and pat dry. Melt the butter in a skillet.
Brown the chicken on all sides in the butter. Place the chicken in the
crockpot. Combine all the other ingredients except the cream
together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10
hours. Stir in the heavy cream just before serving. Serve over hot
spaghetti.
http://groups.yahoo.com/group/slowcooker/
I’m an icecreamaholic ... this was cruel, Granny! I had to give my electric freezer away during my twelve step program.<<<
How sad.
LOL, I knew they would get your attention.
In the old days, we turned a jar in salted ice/in bucket and it made ice cream, if you had enough kids to keep turning it.
I guess you can’t have a goat, as their milk makes the best ice cream of all.
Put fresh or frozen strawberries in a blender, add goat milk, a dash of salt and sugar or honey to taste, blend and pour in the freezer.
I usually settle for a ‘health shake’, now: one large banana, heaping tablespoon of creamy peanut butter, eight ounces of cold skim milk, 1/4 cup uncooked one minute oats, five or six ice cubes ... blend until the ice stops making breaking sounds. It’s not only good, it’s good for you ... the oat gluten in the colon, that is.
My family will only eat butter!!!! I buy it when it’s on sale and freeze. It lasts for months in the freezer.
I make my own spreadable butter using olive oil and it spreads just like the expensive stuff. It will easily last a month or more in the refrigerator altho mine lasts only a couple of weeks.
2 sticks of softened butter
A little more than 2/3 cup olive oil**
Mix with an electric beater until smooth. Pour into plastic container and refrigerate. It is spreadable right out of the refrig.
** I buy plain olive oil for this. The extra virgin and other olive oils have a different taste. We prefer the flavor of the plain.
Mary in TX
Sound good, a dash of vanilla would not hurt it.
when I have goats, I do not drink colas, LOL, too many ways to drink the milk.
I like a dash of raspberry or strawberry jello in a glass of milk, either shake it or in the blender.....
Or of course chocolate syrup or cocoa powder....and ice cubes.
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