tag:blogger.com,1999:blog-32693347089642059052024-03-13T00:26:11.849-06:00What's Cooking?An online community of friends sharing tried and true recipesThe Blaisdell Familyhttp://www.blogger.com/profile/16990351684675752533noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-3269334708964205905.post-45404577738671596102011-11-23T18:38:00.004-07:002011-11-23T18:44:40.822-07:00Cream Soup SubstituteThis recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!<br /><br />Ingredients:<br /><br />2 c. non fat dried milk<br />3/4 c. corn starch<br />1/4 c. chicken or beef bouillon particles<br />2 Tbsp. dried minced onion<br />1 tsp. thyme<br />1 tsp. basil<br />1/2 tsp. pepper<br /><br />Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-28890491397571979222011-06-16T10:25:00.002-06:002011-06-16T10:28:25.050-06:00Yummy GranolaIngredients:<br /><br />4 cups rolled oats <br />1 1/2 cups nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews <br />1/2- 1 cup dried unsweetened shredded coconut<br />1 teaspoon ground cinnamon, or to taste<br />1/2 cup maple syrup or honey <br />1/2 cup raisins, or chopped dried fruit<br />1/4 cup vegetable oil<br />** you can also add 1/4-1/2 cup wheat germ<br /><br />1. Preheat the oven to 350. Oil 1 large rimmed baking sheet (or 2 smaller ones).<br /><br />2. In a large bowl, combine all ingredients, except raisins or dried fruit)<br /><br />3. Pour out onto prepared sheet. I used one large sheet and the mixture was about 3/4 to 1 inch thick. Place in oven. Bake for about 25 minutes, stirring every 5-7 minutes. Mixture should brown evenly; the borer it gets without burning, the crunchier it will be.<br /><br />4. Add raisins, or dried fruit and put back in oven for 3-5 minutes.<br /><br />5. Remove pan from oven and cool on a rack, stirring once in a while. Transfer to an air-tight container. Some recipes store in fridge, others don’t. I’m going to try it in my cupboard. Fridge instructions say it will last “indefinitely”; cupboard for about 2 weeks.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-81998033891289781002010-10-07T06:11:00.002-06:002010-10-07T06:14:43.302-06:00Asian Chicken Pasta SaladSalad:<br />3 chicken breasts, seasoned with lemon pepper, grilled, cut into bize-sized pieces<br />6-8 oz. bow tie pasta, cooked and cooled<br />1 small package baby spinach<br />1/2 c. sunflower seeds<br />2-4 TB. sesame seeds<br />1 can sliced water chestnuts<br /><br />Dressing:<br />1/2 c. oil<br />1/2 c. sugar<br />1 tsp. salt<br />1 tsp. sesame seeds<br />3 TB. soy sauce<br />2 TB. rice vinegar<br />1/2 tsp. sesame oil<br />1 tsp. garlic<br /><br />Whisk dressing until sugar is dissolved. Toss all salad ingredients with the dressing and chill or serve at room temperature.Hilleryhttp://www.blogger.com/profile/07562729830547363099noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-90607464977267485072009-12-05T20:43:00.000-07:002009-12-05T20:44:13.981-07:00Grandma Johnson's Famous Peanut Butter CookiesIngredients:<br />1/2 cup sugar<br />1/2 cup brown sugar<br />1/2 cup peanut butter<br />1/2 cup butter or shortening (butter is better!)<br />1 egg<br />1-1/2 cup flour<br />3/4 tsp. baking soda<br />1/2 tsp. baking powder<br />1/4 tsp. salt<br /><br />Preheat oven to 375 degrees. Cream sugar, brown sugar, peanut butter & butter. Mix in egg. Add flour, soda, salt & baking powder. Spoon onto ungreased cookie sheet. Bake 8-12 minutes or until golden brown. Enjoy!!!Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-74191036249012176252009-10-06T14:35:00.003-06:002009-10-06T14:39:07.249-06:00Peanut Butter and Chocolate Chip Pancakes1 cup pancake mix<br />1 large egg<br />1/2 cup peanut butter<br />1 cup milk<br />1/2 teaspoon vanilla<br />1 cup semisweet chocolate chips<br /><br />Mix it all together. You all know how to make pancakes. Enjoy!Hilleryhttp://www.blogger.com/profile/07562729830547363099noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-64890870908136344862009-05-26T17:00:00.003-06:002009-08-19T12:05:56.465-06:00Oven Baked Bacon<div>I wish someone told me about this long ago!! We don't eat a lot of bacon, but I hate making it when we do because it's SO messy. This takes the mess out of bacon.....</div><div><br /></div><div><br /></div><ol><li>Preheat oven to 425 degrees</li><li>Line a pan (that has edges) with foil</li><li>Bake bacon for 15-20 min. or how crispy you want it.</li></ol><div><br /></div><div>That's it. Nice and simple, the bacon stays flat, there's no splashes to wipe up, and the foil cuts cleaning in half!</div>The Blaisdell Familyhttp://www.blogger.com/profile/16990351684675752533noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-46491938369859671132009-03-22T17:50:00.004-06:002009-03-22T17:56:41.072-06:00Cinnamon Cider Syrup1 cup sugar<br />1 tsp. cinnamon<br />3 Tbsp. Bisquick<br />2 cups apple cider<br />1 Tbsp. lemon juice (optional)<br />1/4 cup butter, melted<br /><br />Combine first 5 ingredients in small saucepan. <br />Bring to a boil, stirring constantly. <br />Boil 1 minute. Remove from heat. <br />Add melted butter. <br />Pour over <a href="http://friendswithrecipes.blogspot.com/2009/03/belgian-waffles.html">waffles</a> or pancakes. <br /><br />So Yummy!Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-13261542493933609522009-03-13T08:45:00.004-06:002009-03-13T08:54:50.230-06:00Quick Tofu "Lo Mein"Ingredients:<br /><br /> 1 box of firm tofu<br /> egg substitute for 1 egg<br /> 3/4 cup cornstarch<br /> vegetable oil for frying<br /> 2-3 (3 oz.) pkg. pork flavored Ramen Noodles<br /> 1 1/2 cups water (may need more water if you use 3 pkg. of noodles)<br /> 1 red* or yellow pepper, cut into strips<br /> 2 cups broccoli florets* or cauliflower<br /> 3 med. green onions, chopped<br /> 2 tsp parsley<br /> 1 1/4 tbsp soy sauce<br /> <br /><br />Directions:<br /><br />Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacement as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.<br /><br />Heat oil in pan and fry tofu pieces until golden. Drain oil.<br /><br />Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-1810150121822395262009-03-10T17:18:00.002-06:002009-03-10T17:19:49.239-06:00Simple Chickpea Vegetable BakeIngredients: <br /><br /> 2 medium white potatoes<br /> 1 medium sweet potato<br /> 1 can drained chickpeas (or 1-2 cups cooked)<br /> 8-10 asparagus spears<br /> 2 cloves chopped garlic<br /> seasoning to taste<br /><br />Directions:<br /><br />Preheat oven to 425 degrees F.<br /><br />Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.<br /><br />Meanwhile, chop the asparagus and mince the garlic.<br /><br />Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.<br /><br />Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.<br /><br />Serve and enjoy!<br /><br />Serves: 2-4<br /><br />Preparation time: 45 minutesBobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-32990317697357237942009-03-09T12:43:00.002-06:002009-03-09T12:47:20.008-06:00Belgian Waffles2 cups cake flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />4 large eggs, separated<br />2 Tbsp. sugar<br />1/2 teaspoon vanilla extract<br />4 Tbsp. unsalted butter, melted<br />2 cups milk<br />non-stick cooking spray<br /><br />Preheat the waffle iron according to the manufacturer's instructions. <br /><br />In 1 medium bowl sift together flour, baking powder, and salt. Set aside. <br /><br />In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. <br /><br />Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. <br /><br />In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. <br /><br />Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! <br /><br />Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-15675237642270367812009-02-26T16:53:00.003-07:002009-02-26T16:57:24.701-07:00Texas Sheet CakeThe Cake:<br /><br />Bring to a boil:<br />2 sticks margarine<br />1 cup water<br />3 Tbsp. cocoa<br /><br />Mix together in a 4-quart bowl:<br />2 cups flour<br />2 cups sugar<br />1/2 tsp. salt<br /><br />In a large bowl, combine the following:<br />2 eggs<br />1 tsp. baking soda<br />1/2 cup butter milk<br />1 tsp. vanilla<br />1 tsp. cinnamon<br /><br />Combine all three mixtures together and pour into a greased and floured half-size bun pan or 15 x 11 baking pan. <br />Bake at 350-degrees for 20 minutes or until tests done.<br /><br /><br />The Icing:<br /><br />Heat the following in a saucepan:<br />1 stick margarine<br />3 Tbsp. cocoa<br />6 Tbsp. milk<br /><br />When heated thoroughly, remove from heat and add:<br />1 lb. powdered sugar<br />1/2 cup chopped pecans<br />1 tsp. vanilla<br /><br />Mix well. Pour on hot cake as soon as it comes out of the oven.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-62917945696653994622009-02-26T16:46:00.003-07:002009-02-26T16:52:36.285-07:00Raspberry TrifleIngredients:<br /><br />4 (10 oz) pkgs. frozen raspberries with juice (must use boxed raspberries)<br />1/4 cup corn starch<br />1/2 tsp. almond extract<br />1 can sweetened condensed milk (14 oz.)<br />1 cup cold water<br />1 (3 1/2 oz.) pkg. instant vanilla pudding<br />2 cups heavy whipping cream<br />3 Tbsp. sugar<br />1 (10 oz) pkg. frozen butter pound cake (I couldn't find frozen butter pound cake, so I used angel food cake. It might have gotten soggier than pound cake would have, but I thought it was still yummy!)<br />Diluted orange juice<br /><br />*Thaw raspberries in hot water, and then drain juice into sauce pan.<br />*Add corn starch and almond flavoring to saucepan, stirring constantly until thick.<br />*Place mixture into bowl and chill for 5 min., then fold raspberries into sauce and chill again.<br />*In another bowl, blend condensed milk, pudding and water, then chill for 5 min.<br />*In another small bowl, add sugar and cream and whip until blended, then add to pudding mixture and place back into refrigerator.<br />*Cut pound cake into cubes and put half on bottom of large bowl and sprinkle with orange juice. <br />*Place half of raspberry mixture on top of pound cake then place half of pudding mixture on top of that.<br />*Repeat with remaining pound cake and mixtures.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-29297498687001520882009-02-24T17:49:00.003-07:002009-02-26T16:44:32.530-07:00Vegan LoafIngredients :<br /><br />*substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)<br />*1 tablespoon soy sauce<br />*1 box medium firm silken tofu (350 g)<br />*3/4 cup chopped walnuts<br />*1 packet onion soup mix (1.5 oz)<br />*1 teaspoon oil<br />*1 onion, chopped<br />*1 celery rib, chopped<br />2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)<br />1 1/2 teaspoon oregano<br />1 1/2 teaspoon basil<br />1/2 teaspoon sage<br />1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)<br /><br />Directions:<br /><br />Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.<br /><br />Saute vegetables in oil until onions are transparent (add other diced veggies if you wish - ie: peppers, carrots, etc). Add herbs/spices while vegetables are frying.<br /><br />Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.<br /><br />Press into a greased loaf pan. (Or, instead of a loaf pan, use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")<br /><br />Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-82031893954380924492009-02-16T19:18:00.001-07:002009-02-16T19:19:43.135-07:00Yummy Vegan LasagnaIngredients:<br /><br /> 28 oz. spaghetti sauce<br /> 1-16 oz bag of spinach leaves<br /> 1/2 lb. carrots<br /> 1/4 cup chopped fresh parsley<br /> 2 cloves minced garlic<br /> 1/4 cup canned low-sodium veggie broth<br /> 1 lb. herbed tofu, drained (not silken tofu)<br /> 8 oz. vegan cream cheese (I used regular cream cheese)<br /> 2 Tbs. lemon juice<br /> 1/8 teaspoon nutmeg<br /> 12 lasagna noodles, cooked<br /> 1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)<br /><br />Directions:<br /><br />Preheat oven to 375.<br />Slice carrots and steam, set aside. <br />Add olive oil to a large skillet, place over medium-high heat until hot. <br />Add parsley and garlic, saute for 1 minute.. <br />Add carrots and veggie broth; simmer uncovered for 5 min. <br />Add herbed tofu, vegan cream cheese, and lemon juice; stir well. <br />Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.<br /><br />Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that. <br />Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated. <br /><br />Serves a lot.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-62002689168902359122009-01-31T14:17:00.003-07:002009-02-01T13:07:29.606-07:00Apple Turnovers1 medium tart apple, peeled and chopped (ie:Granny smith)<br />1/2 cup applesauce<br />3/4 tsp. ground cinnamon, divided<br />1 tube refrigerated biscuits<br />1 Tbsp. butter, melted<br />2 Tbsp. sugar <br />vanilla ice cream<br /><br />Heat oven to 400-degrees. Combine apple, applesauce, and 1/4 tsp. cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vailla ice cream.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-44212740083634654412009-01-31T14:13:00.002-07:002009-01-31T14:16:39.806-07:00Tasty Pork Tenderloin1/3 cup all purpose flour<br />1/2 tsp salt<br />1/2 tsp pepper<br />2 pork tenderloins (about 1 lb. each)<br />2 Tbsp. butter<br />1/2 cup onion, chopped<br />1 garlic clove, minced<br />2 cups applesauce, unsweetened<br />1/4 cup brown sugar, packed<br />1/4 cup soy sauce<br />1/4 cup apple sauce<br />1/2 tsp. ginger, ground<br /><br />Preheat oven to 350. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter, dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place por in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160-degrees.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-81483600660083791872009-01-31T14:04:00.003-07:002009-02-01T06:18:59.242-07:00Chalupas2 lb. lean pork loin roast, boneless<br />1 lb. pinto beans<br />2 cloves garlic, chopped<br />1 onion, chopped<br />2 Tbsp. chili powder<br />1 Tbsp. salt<br />1/2 Tbsp. ground cumin<br />1 tsp. oregano<br />1 small can green chilies, peeled and roasted<br /><br />Put all ingredients in crock pot and cover with water. Cook covered over low heat. Add water as needed. After about 6 hours, take out meat and shred. Cook with lid off until thick, about 1 hour. Serve over tortillas,chips, in a burrito, or over a salad. Add toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, guacamole, sour cream, black olives, salsa, hot sauce, etc.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-1046819525371841562009-01-31T13:59:00.004-07:002009-01-31T14:04:32.343-07:00Open Faced Lasagna Ciabattas1 lb. ground Italian sausage<br />1 (26 oz.) jar favorite pasta sauce<br />8 leaves fresh basil, chopped<br />1 (15-oz.) container ricotta cheese<br />1/2 cup grated Parmesan cheese<br />1 cup shredded mozzarella cheese<br />1/4 tsp. salt<br />1/4 tsp. pepper<br />1/4 tsp. Italian seasoning<br />8 ciabatta rolls<br />1 ball shredded fresh mozzarella cheese<br />Parmesan cheese<br /><br />Preheat oven to 375. Cook sausage over medium heat until browned, about 5-7 minutes; reserve 1/4 cup sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved 1/4 cup sausage, ricotta, 1/2 cup Parmesan, mozzarella, salt, pepper and Italian seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (you probably won't use all of ricotta) Top with a couple spoonfuls of pasta sauce, and lots of fresh mozzarella cheese. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-66976667695764643262009-01-08T19:37:00.004-07:002009-01-08T19:45:00.372-07:00Bolognese SauceI made this sauce for a <a href="http://friendswithrecipes.blogspot.com/2009/01/spaghetti-pie.html">spaghetti pie</a>, but I liked it so much I thought I'd post it again by itself. I think it would be really yummy in lasagna, sloppy joes, spaghetti, or by itself! It makes a big batch, so plan on freezing half of it for later use!<br /><br /> * 2 lbs. Hot Italian Sausage (I used mild)<br /> * 2 lbs. ground beef (from freezer)<br /> * 1/4 cup olive oil<br /> * 1 lg. yellow onion, diced (from freezer)<br /> * 1 green pepper, diced<br /> * 2 stalks celery, diced<br /> * 2 cans crushed tomatoes (28 oz.)<br /> * 1 bay leaf<br /> * 3 T. dried oregano<br /> * 2 T. dried basil<br /> * 2 tsp. salt<br /> * 1 tsp. pepper<br /> * 1 cup dry red wine (optional)<br /> * 2 cans tomato paste (6 oz. each)<br /> * 1/8 tsp. cinnamon<br /> <br />Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.<br /><br />Brown ground beef, drain, rinse as above, and set aside.<br /><br />Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes.<br /><br /><br />***Bobbi's Note: When I made this, I completely forgot to add the tomato paste and the cinnamon. I thought it was very delicious without it!! I'm anxious to see if it's even better with all the ingredients! (not likely)Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-22112862179948158662009-01-08T19:26:00.003-07:002009-01-08T19:37:13.312-07:00Spaghetti Pie* 6 oz. spaghetti, cooked and still warm<br /> * 2 tbsp. butter<br /> * 1 well beaten egg<br /> * 1/3 c. grated Parmesan cheese<br /> * 1 c. cottage cheese<br /> * 1 c. Mozzarella cheese, shredded<br /> * 2-3 cups Bolognese sauce (recipe to follow)<br /><br />Bolognese Sauce: (This recipe makes a lot of sauce and is absolutely delicious. You will only need about a fourth of the sauce for the spaghetti pie, so plan on freezing the extra to use later for lasagna, sloppy joes, spaghetti or by itself!)<br /><br /> * 2 lbs. Hot Italian Sausage (I used mild)<br /> * 2 lbs. ground beef (from freezer)<br /> * 1/4 cup olive oil<br /> * 1 lg. yellow onion, diced (from freezer)<br /> * 1 green pepper, diced<br /> * 2 stalks celery, diced<br /> * 2 cans crushed tomatoes (28 oz.)<br /> * 1 bay leaf<br /> * 3 T. dried oregano<br /> * 2 T. dried basil<br /> * 2 tsp. salt<br /> * 1 tsp. pepper<br /> * 1 cup dry red wine (optional)<br /> * 2 cans tomato paste (6 oz. each)<br /> * 1/8 tsp. cinnamon<br /> <br />Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.<br /><br />Brown ground beef, drain, rinse as above, and set aside.<br /><br />Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags. <br /><br /> <br />Spaghetti Pie: <br /><br />Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.<br /><br /><br />***Note: I just realized as I was copying this recipe down that I completely forgot to add the tomato paste and cinnamon to the sauce!!! Oops! It was still very delicious!!!Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-2030317617878008402009-01-07T10:16:00.002-07:002009-01-07T10:18:13.055-07:00Chicken Tetrazzini* 8 oz. linguine, cooked<br /> * 2 cups chicken, cooked & shredded<br /> * 6 Tbsp. butter<br /> * 6 Tbsp. flour<br /> * 1 tsp. salt<br /> * 1/8 tsp. pepper<br /> * 1/2 tsp. celery seed (optional)<br /> * 1 can chicken broth<br /> * 1/4 cup water<br /> * 1 cup heavy cream (may be labeled whipping cream or table cream)<br /> * 8 oz. sliced mushrooms<br /> * 1/4 cup skinned almonds, toasted <br /> * 1 Tbsp. dried parsley<br /> * 1/3 cup Parmesan cheese<br /> * 3 Tbsp. Sherry (substitute broth if necessary)<br /><br />In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375°F until it bubbles. Does not freeze well.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-27573912163752766052008-12-08T21:24:00.004-07:002008-12-08T21:27:50.097-07:00Marbled Almond Roca<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUr2dWo00iDT_IKcZFyhSBZgf9HXfZJCco_Ul-9JycKWwPOZK_ZN2NYcUdQw3d3F1XTnBMY_dnyWLi8EDZmtRFzp4-sdj02PaxakaUW4lalvFIRLMoHdowqwbvRaJg1d_AgNTE0qAvog/s1600-h/122854.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUr2dWo00iDT_IKcZFyhSBZgf9HXfZJCco_Ul-9JycKWwPOZK_ZN2NYcUdQw3d3F1XTnBMY_dnyWLi8EDZmtRFzp4-sdj02PaxakaUW4lalvFIRLMoHdowqwbvRaJg1d_AgNTE0qAvog/s400/122854.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5277642349933191618" /></a><br /><br />INGREDIENTS:<br /><br />1/2 cup slivered almonds<br />1 cup butter or margarine<br />1 cup sugar<br />3 tablespoons boiling water<br />2 tablespoons light corn syrup<br />1/2 cup semisweet chocolate chips<br />1/2 cup vanilla baking chips<br /><br />DIRECTIONS:<br /><br />Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-85432015602203580232008-12-07T13:57:00.003-07:002008-12-07T13:59:43.336-07:00Tortilla SoupYou guys are going to love this recipe. It's my new favorite because it's so DANG EASY! This was given to me from Mikail Roberts.<br /><br />Tortilla Soup by Linda Smith Ingredients:<br /><br />1 lb. cooked chicken or browned hamburger meat (I usually use one can of canned chicken)<br />2 cans Cream of Chicken Soup<br />1 can chicken broth<br />1 can corn<br />1 can Ranch Style Beans<br />1 can black beans, rinsed<br />1 can Ro-Tel<br /><br />Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.<br /><br />Now for Mikail's 2 cents:<br />I try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, we have tried thinner restaurant style chips and they get too soggy. Tostitos are the best. The cool thing about this recipe is that you can "customize" it. You can add chunks of avocado, or even a dollop of guac on top after you serve it. You can add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge. Although we usually eat it so fast it never is in the fridge more than 24 hours or so. So there you go ladies. Sorry it took so long.Lyssa Bethhttp://www.blogger.com/profile/14804336292519100545noreply@blogger.com0tag:blogger.com,1999:blog-3269334708964205905.post-27191140832854157922008-11-23T21:34:00.002-07:002008-11-23T21:38:03.381-07:00Lime French ToastMy mom makes this for special occasions and it is always delicious!! You must prepare it the night before and bake the next day for the best flavor.<br /><br />1/4 c. butter<br />1/4 c light corn syrup<br />4 TB frozen limeade concentrate*<br />1/2 c light brown sugar, packed<br />Zest of 2 limes<br />1 1/2 c. milk<br />5 eggs<br />1 TB vanilla<br />Dash of salt<br />1 loaf French bread cut into 1” slices<br /><br />Spray lightly a 9X13 baking dish with non-stick spray. <br /><br />In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.<br /><br />In a bowl, mix eggs, milk, vanilla and a dash of salt.<br /><br />Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. <span style="font-weight: bold;">Cover and refrigerate overnight.</span><br /><br />Half hour before baking, remove the French toast dish from the refrigerator. <br />Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.<br /><br />Serve with whipping cream and strawberries.<br /><br />VARIATION:<br />* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugarUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-3269334708964205905.post-58078936195296708822008-11-23T20:24:00.001-07:002008-11-23T20:25:54.679-07:00Pumpkin BreadIngredients:<br />1 (15oz) can of pumpkin puree<br />4 eggs<br />1/2 c vegetable oil<br />1/2 c applesauce<br />2/3 c water<br />3 c white sugar<br />3 1/2 c all purpose flour<br />2 tsp baking soda<br />1 1/2 tst salt<br />1 tsp ground cinnamon<br />1 tsp ground nutmeg<br />1/2 tsp ground cloves<br />1/2 tsp ground ginger<br /><br />Directions:<br />1-Preheat oven to 350 degrees. Grease and flour three 7x3 in loaf pans. ( I used smaller pans, and one large pan, just adjust the batter to whatever size you want to use)<br />2- In a large bowl, mix together pumpkin puree, eggs, oil, water, applesauce & sugar until well blended (be careful will splatter!!)<br />In separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves & ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.<br />3- Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.Bobbihttp://www.blogger.com/profile/17933230319899356088noreply@blogger.com0