Kids love taking turns shaking the bag to make yummy ice cream.
Ice Cream in a bag
1/4 C. sugar
1/2 tsp. vanilla
1 C. milk
1 C. half and half
Put in a 1 Qt. bag and seal. Fold a piece of tape over the seal. Place the bag in a gallon size bag. Pack 1 C. or more of Crushed ice around the bag with ingredients. Pour 1 C. rock salt evenly over the ice. Seal the bag and shake for about 10 minutes. Wipe off inner bag to be sure salt water doesn't get in your ice cream. Cut a corner off the bag and squeeze into cups. Add fresh fruit or toppings as desired.
September 30, 2010
Chocolate Scotcheroos
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. rice krispies or Cocoa Krispies
1 C. semi sweet chocolate chips
1 C. butterscotch chips
Spray a 9x13 pan with cooking spray. Place corn syrup and sugar into a 3QT. saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add rice krispies and stir until well coated. press into pan and set aside.
Melt chocolate and butterscotch chips together over low heat, stirring constantly. Spread over bars. Let stand until firm. Cut into bars when cool and enjoy!
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. rice krispies or Cocoa Krispies
1 C. semi sweet chocolate chips
1 C. butterscotch chips
Spray a 9x13 pan with cooking spray. Place corn syrup and sugar into a 3QT. saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add rice krispies and stir until well coated. press into pan and set aside.
Melt chocolate and butterscotch chips together over low heat, stirring constantly. Spread over bars. Let stand until firm. Cut into bars when cool and enjoy!
My Award winning recipe!
These take awhile to make, but they are SO worth it!
Chocolate Mint Brownies
Brownies:
1/2 C. butter
1 1/2 C. sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
4 oz. unsweetened chocolate
3 eggs
1 C. flour
Mint frosting:
1/4 C. softened butter
1 1/2- 3 Tbsp. milk
Green food coloring
2 1/2 C. powdered sugar
1/2 tsp. peppermint extract
Topping:
3/4 C. chocolate chips
3 Tbsp. butter
Heat oven to 350. Grease a 9" square pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute, stir, and 1 minute more.
Stir until smooth. In a seperate bowl, whisk together the sugar and eggs. Stir in the chocolate and vanilla. Finally, stir in the flour and salt until combined. Pour into the prepared pan, then bake for 25 minutes or until done. cool for 1 hour.
To make mint frosting, cream the butter and powdered sugar. Add the milk 1 Tbsp. at a time, beating until smooth and spreadable. Beat in the peppermint extract and food color to desired shade. Frost the cooled brownies, cover and chill for 1 hour.
To make chocolate topping, pour the chips into microwave-safe bowl, add the butter and microwave and stir until melted and smooth. Pour over brownies and smooth. Refrigerate for 45 minutes or until the coating hardens. Bring the brownies to room temperature then cut.
Chocolate Mint Brownies
Brownies:
1/2 C. butter
1 1/2 C. sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
4 oz. unsweetened chocolate
3 eggs
1 C. flour
Mint frosting:
1/4 C. softened butter
1 1/2- 3 Tbsp. milk
Green food coloring
2 1/2 C. powdered sugar
1/2 tsp. peppermint extract
Topping:
3/4 C. chocolate chips
3 Tbsp. butter
Heat oven to 350. Grease a 9" square pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute, stir, and 1 minute more.
Stir until smooth. In a seperate bowl, whisk together the sugar and eggs. Stir in the chocolate and vanilla. Finally, stir in the flour and salt until combined. Pour into the prepared pan, then bake for 25 minutes or until done. cool for 1 hour.
To make mint frosting, cream the butter and powdered sugar. Add the milk 1 Tbsp. at a time, beating until smooth and spreadable. Beat in the peppermint extract and food color to desired shade. Frost the cooled brownies, cover and chill for 1 hour.
To make chocolate topping, pour the chips into microwave-safe bowl, add the butter and microwave and stir until melted and smooth. Pour over brownies and smooth. Refrigerate for 45 minutes or until the coating hardens. Bring the brownies to room temperature then cut.
Easiest Ever Pumpkin Cookies
also known as weight watchers pumpkin cookies... but shhhh! Don't tell the kids!
1 box spice cake mix
15 oz. can of pumpkin
1/ C. flour
1 pkg. chocolate chips
Blend first 3 ingredients. Add chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350. for 10-12 minutes.
also known as weight watchers pumpkin cookies... but shhhh! Don't tell the kids!
1 box spice cake mix
15 oz. can of pumpkin
1/ C. flour
1 pkg. chocolate chips
Blend first 3 ingredients. Add chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350. for 10-12 minutes.
I've heard these called many names... I prefer No Bake!
No Bake Cookies
1 cube butter or margarine
2 C. sugar
1/2 C. cocoa
1/2 C. milk
combine and boil for 1 minute.
Stir in: 1 Tbsp. vanilla
1 C. peanut butter
3 C. quick oats
Mix and drop on wax paper. Let cool.
You can be creative with this recipe. We did them as Dinosaur Delight once and as we added ingredients we called them: Dirt(cocoa), Swamp water (green food color in the milk), Crushed Dino bones(sugar), Fat (butter), Squashed bugs(peanut butter), Dino tears (vanilla), and Dead grass (oatmeal).
No Bake Cookies
1 cube butter or margarine
2 C. sugar
1/2 C. cocoa
1/2 C. milk
combine and boil for 1 minute.
Stir in: 1 Tbsp. vanilla
1 C. peanut butter
3 C. quick oats
Mix and drop on wax paper. Let cool.
You can be creative with this recipe. We did them as Dinosaur Delight once and as we added ingredients we called them: Dirt(cocoa), Swamp water (green food color in the milk), Crushed Dino bones(sugar), Fat (butter), Squashed bugs(peanut butter), Dino tears (vanilla), and Dead grass (oatmeal).
Refrigerator Fudge Cookies
1 Can sweetened condensed milk
2 C. semi sweet chocolate chips
3 C. crushed graham crackers (about 48 squares)
1/2 C. chopped walnuts
1 tsp. vanilla extract
Powdered sugar
In a microwave safe bowl, combine milk and chocolate chips. Microwave, uncovered for 1-2 minutes or until chips are melted. Stir until smooth. Stir in cracker crumbs, nuts and vanilla. Shape into a 17-inch log. Roll in powdered sugar. Wrap in plastic wrap. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4"slices.
Store in Refrigerator.
1 Can sweetened condensed milk
2 C. semi sweet chocolate chips
3 C. crushed graham crackers (about 48 squares)
1/2 C. chopped walnuts
1 tsp. vanilla extract
Powdered sugar
In a microwave safe bowl, combine milk and chocolate chips. Microwave, uncovered for 1-2 minutes or until chips are melted. Stir until smooth. Stir in cracker crumbs, nuts and vanilla. Shape into a 17-inch log. Roll in powdered sugar. Wrap in plastic wrap. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4"slices.
Store in Refrigerator.
It's time for Eggnog!
Eggnog Pancakes
2 C. flour
1/2 tsp. salt
2 eggs, slightly beaten
2 C. eggnog
1 Tbsp. baking powder
1/4 tsp. nutmeg
1/4 C. cooking oil
In a large bowl combine the dry ingredients. In a second bowl combine other ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle over medium heat. For each pancake, pour 1/4 C. batter onto the griddle. Cook until golden, turn when tops are bubbly and edges are slightly dry.
2 C. flour
1/2 tsp. salt
2 eggs, slightly beaten
2 C. eggnog
1 Tbsp. baking powder
1/4 tsp. nutmeg
1/4 C. cooking oil
In a large bowl combine the dry ingredients. In a second bowl combine other ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle over medium heat. For each pancake, pour 1/4 C. batter onto the griddle. Cook until golden, turn when tops are bubbly and edges are slightly dry.
I learned this recipe in my 8th grade cooking class!
For years, this was the Christmas morning tradition. My brothers would also request it for dinner often!
German Pancakes
6 eggs
1 C. milk
1 C. flour
1/ tsp. salt
5 Tbsp. butter
Preheat oven to 450. Whip eggs until thick and lemon colored. Add milk, flour and salt. Melt butter in 9x13 pan. Pour batter into pan of melted butter. Bake at 450 for 10-15 minutes. Top with powdered sugar and your favorite syrup.
It is fun to watch as it cooks, The sides grow!!
German Pancakes
6 eggs
1 C. milk
1 C. flour
1/ tsp. salt
5 Tbsp. butter
Preheat oven to 450. Whip eggs until thick and lemon colored. Add milk, flour and salt. Melt butter in 9x13 pan. Pour batter into pan of melted butter. Bake at 450 for 10-15 minutes. Top with powdered sugar and your favorite syrup.
It is fun to watch as it cooks, The sides grow!!
Cinnamon Roll Cake
1/2 C. butter, melted
3/4 C. packed brown sugar
2 tsp. grated orange peel
3/4 C. chopped pecans
1/3 C. sugar
1 tsp. cinnamon
2 cans Grands cinnamon rolls with icing
Heat oven to 375. Spray 9x13 pan with cooking spray. In a bowl, mix butter, brown sugar and orange peel. Pour into pan. Top with 1/2 c. of the pecans. Seperate dough into 10 rolls, cut each roll into quarters. In a small bowl, mix cinnamon and sugar. Place dough in sugar mixture and toss to coat. Arrange in a single layer in the pan. Bake 20-25 minutes or golden brown. Drop icing by teaspoonfuls over top of the cake. Sprinkle with remaining pecans. Cool 10 minutes and cut into squares. Serve warm.
1/2 C. butter, melted
3/4 C. packed brown sugar
2 tsp. grated orange peel
3/4 C. chopped pecans
1/3 C. sugar
1 tsp. cinnamon
2 cans Grands cinnamon rolls with icing
Heat oven to 375. Spray 9x13 pan with cooking spray. In a bowl, mix butter, brown sugar and orange peel. Pour into pan. Top with 1/2 c. of the pecans. Seperate dough into 10 rolls, cut each roll into quarters. In a small bowl, mix cinnamon and sugar. Place dough in sugar mixture and toss to coat. Arrange in a single layer in the pan. Bake 20-25 minutes or golden brown. Drop icing by teaspoonfuls over top of the cake. Sprinkle with remaining pecans. Cool 10 minutes and cut into squares. Serve warm.
French Toast Waffles
4-6 slices bread
2 Tbsp. butter or margarine, melted
1 egg, beaten slightly
1/2 C. milk
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. vanilla (optional)
Combine all ingredients, except the bread. Dip the slices into the mixture, coating both sides, but not drenching. Cook the french toast in a well oiled, hot waffle iron until crisp.
This recipe makes 4-6
4-6 slices bread
2 Tbsp. butter or margarine, melted
1 egg, beaten slightly
1/2 C. milk
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. vanilla (optional)
Combine all ingredients, except the bread. Dip the slices into the mixture, coating both sides, but not drenching. Cook the french toast in a well oiled, hot waffle iron until crisp.
This recipe makes 4-6
Green Rice
1 C. chopped green onions
1 C. fresh parsley, minced (or use 1 tbsp. flakes)
4 1/2 tsp. olive or vegetable oil
4 1/2 tsp. butter or margarine
1 1/2 C. uncooked long grain rice
3 C. chicken broth
1/8 tsp. cayenne pepper
1 bay leaf
In a saucepan, saute onions and parsley in oil and butter for 1 min. or tender. Add rice, cook covered over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.
1 C. chopped green onions
1 C. fresh parsley, minced (or use 1 tbsp. flakes)
4 1/2 tsp. olive or vegetable oil
4 1/2 tsp. butter or margarine
1 1/2 C. uncooked long grain rice
3 C. chicken broth
1/8 tsp. cayenne pepper
1 bay leaf
In a saucepan, saute onions and parsley in oil and butter for 1 min. or tender. Add rice, cook covered over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.
As close to Grandma's as I can get.
My Grandma Taylor makes the best potato salad, and I can never get the recipe from her....."oh, it's a little of this, and some of that."
This one I found is pretty close!
Potato Salad
1 C. miracle whip
1 tsp. mustard
1/2 tsp. celery seed
1/2 tsp. salt
4 C. cubed, cooked potatoes (see note at end of recipe)
2 hard-boiled eggs, chopped
1/2 C. chopped onion
1/2 C. celery slices
1/2 C. chopped sweet pickle
Stir together miracle whip and spices. Add other ingredients. Mix and chill.
To cook potatoes: Put in pan, cover with water. Bring to a boil then cover and simmer for 20 minutes. Drain and let cool slightly. Peel and cube.
This one I found is pretty close!
Potato Salad
1 C. miracle whip
1 tsp. mustard
1/2 tsp. celery seed
1/2 tsp. salt
4 C. cubed, cooked potatoes (see note at end of recipe)
2 hard-boiled eggs, chopped
1/2 C. chopped onion
1/2 C. celery slices
1/2 C. chopped sweet pickle
Stir together miracle whip and spices. Add other ingredients. Mix and chill.
To cook potatoes: Put in pan, cover with water. Bring to a boil then cover and simmer for 20 minutes. Drain and let cool slightly. Peel and cube.
Creamy Poppyseed Pasta and Fruit Salad
From Kraftfoods.com
4 C. Bowtie pasta, cooked, drained and cooled
12 oz. Chicken pieces, cooked and cubed
2 C. fresh strawberries, sliced
2 C. seedless red grapes, halved
2 C. Cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
3/4 C. poppyseed dressing
Combine all ingredients and refrigerate for 30 min.
From Kraftfoods.com
4 C. Bowtie pasta, cooked, drained and cooled
12 oz. Chicken pieces, cooked and cubed
2 C. fresh strawberries, sliced
2 C. seedless red grapes, halved
2 C. Cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
3/4 C. poppyseed dressing
Combine all ingredients and refrigerate for 30 min.
September 5, 2010
Swirled Spice Loaves
2 C. flour
1 1/3 C. sugar
2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 1/4 C. whipping cream
2 Tbsp. molasses
3 Tsp. vanilla extract
1 1/2 Tsp. pumpkin pie spice (or cinnamon,nutmeg and cloves)
In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs and cream; stir into dry ingredients until combined. Remove 1 1/2 C. batter to another bowl. Stir in the molasses, vanilla and spice until blended.
Spoon 1/4 of molasses batter into 2 greased loaf pans. Top each with 1/4 C. of plain batter. Repeat layers, and cut through batter with a knife to swirl. Bake at 350 for 45-50 minutes. Cool.
2 C. flour
1 1/3 C. sugar
2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 1/4 C. whipping cream
2 Tbsp. molasses
3 Tsp. vanilla extract
1 1/2 Tsp. pumpkin pie spice (or cinnamon,nutmeg and cloves)
In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs and cream; stir into dry ingredients until combined. Remove 1 1/2 C. batter to another bowl. Stir in the molasses, vanilla and spice until blended.
Spoon 1/4 of molasses batter into 2 greased loaf pans. Top each with 1/4 C. of plain batter. Repeat layers, and cut through batter with a knife to swirl. Bake at 350 for 45-50 minutes. Cool.
Orange Knots
12 rhodes rolls, thawed but still cold
1 orange rind, grated
1/2 c. sugar
1/4 C. butter, melted
Glaze:
1 C. powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tsp. vanilla extract
Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 for 15-20 minutes. Remove from baking sheet and place on cooling rack. brush with citrus glaze while still warm.
12 rhodes rolls, thawed but still cold
1 orange rind, grated
1/2 c. sugar
1/4 C. butter, melted
Glaze:
1 C. powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tsp. vanilla extract
Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 for 15-20 minutes. Remove from baking sheet and place on cooling rack. brush with citrus glaze while still warm.
Kids have such big imaginations, so why not make dinner fun every once in awhile.
Use your imagination to create fun meals in a theme your kids will "eat right up". I got this recipe from parents magazine a few years ago.
Breadstick Snails
Spread 12 unbaked refrigerated breadsticks with 1/4 C. prepared pesto sauce. Roll each into a coil, curving one end under to make the head. Place snails upright on a baking sheet, secure with a toothpick, and bake at 375 for 10 minutes, or until golden. To serve, poke holes for antennae and insert two carrot slivers.
Use your imagination to create fun meals in a theme your kids will "eat right up". I got this recipe from parents magazine a few years ago.
Breadstick Snails
Spread 12 unbaked refrigerated breadsticks with 1/4 C. prepared pesto sauce. Roll each into a coil, curving one end under to make the head. Place snails upright on a baking sheet, secure with a toothpick, and bake at 375 for 10 minutes, or until golden. To serve, poke holes for antennae and insert two carrot slivers.
Raspberry Muffins
From my Sweet neighbor, Cindy Urban
2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cube melted butter
1/2 c. milk
2 eggs
1 tsp. vanilla
1 C. frozen raspberries, slightly thawed
Mix dry ingredients and set aside. Whisk eggs, milk, vanilla and butter together. Stir in dry ingredients (batter will be thick). Fold in berries. Bake at 375 for 15-20 minutes. Dip warm muffin tops in sugar.
From my Sweet neighbor, Cindy Urban
2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cube melted butter
1/2 c. milk
2 eggs
1 tsp. vanilla
1 C. frozen raspberries, slightly thawed
Mix dry ingredients and set aside. Whisk eggs, milk, vanilla and butter together. Stir in dry ingredients (batter will be thick). Fold in berries. Bake at 375 for 15-20 minutes. Dip warm muffin tops in sugar.
Chocolate chip Pumpkin Bread
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Marachino Cherry Muffins
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
I mixed a few recipes to come up with this one that we use now! I also make homemade noodles with this when I have time and I rarely have leftovers! I don't have amounts because I adjust for how much soup I am making.
Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.
Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.
White Chicken Chili
From my sister Callie
1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes
Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.
From my sister Callie
1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes
Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.
YUMMY! My kids request homemade noodles and soup quite often. I usually triple the recipe because my kids like them so much.
Homemade Egg Noodles
1 beaten egg
2 Tbsp. milk
1/2 Tsp. salt
1 C. flour
Mix well. Add more flour or water as needed. Roll out and cut into strips. Cook in boiling water for 15 minutes.
Homemade Egg Noodles
1 beaten egg
2 Tbsp. milk
1/2 Tsp. salt
1 C. flour
Mix well. Add more flour or water as needed. Roll out and cut into strips. Cook in boiling water for 15 minutes.
This one is good for anytime, not just on St.Patricks Day. It is a great way to get the kids to eat some broccoli!
St. Paddys Pasta
1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets
In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.
St. Paddys Pasta
1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets
In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.
Lemon Linguine
8 oz. linguine
3 Tbsp. butter or margarine, melted
1 Tbsp. lemon juice
1 1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 C. parmesan cheese
In a pan, cook linguine in boiling water until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil and lemon pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add cheese and toss.
8 oz. linguine
3 Tbsp. butter or margarine, melted
1 Tbsp. lemon juice
1 1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 C. parmesan cheese
In a pan, cook linguine in boiling water until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil and lemon pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add cheese and toss.
Mermaid Shells
2 C. large shell noodles
1 C. frozen carrots and peas, thawed
1/2 C. diced ham
1 Tbsp. butter
1 C. spaghetti sauce
1/4 C. half and half
Cook shells according to directions. Add veggies to water the last 3 minutes. Drain well; stir in ham and butter.
In a saucepan, heat spaghetti sauce over medium heat until warm. Stir in half and half and cook to heat through. Divide sauce among serving bowls and place veggie and ham filled pasta shells on top.
2 C. large shell noodles
1 C. frozen carrots and peas, thawed
1/2 C. diced ham
1 Tbsp. butter
1 C. spaghetti sauce
1/4 C. half and half
Cook shells according to directions. Add veggies to water the last 3 minutes. Drain well; stir in ham and butter.
In a saucepan, heat spaghetti sauce over medium heat until warm. Stir in half and half and cook to heat through. Divide sauce among serving bowls and place veggie and ham filled pasta shells on top.
Chicken Roll ups
This is a recipe I got from my Mom. I have always loved these, and I'm glad my kids do as well.
Chicken Roll ups
2 C. cooked chicken, diced
6 oz. cream cheese (don't tell my hubby! shhhh!)
1/4 C. margarine, softened
salt and pepper to taste
1/2 c. celery, diced
1/4 c. onion, diced (optional... I use minced onion flakes)
1 egg, beaten
2 packages crescent rolls
GRAVY
1 can cream of chicken soup
1/2 can water or milk
Mix chicken, cream cheese and margarine. Season with salt and pepper. Add diced celery and onion. Unroll crescent rolls; Add a spoonful of mix to each roll and roll up, sealing the edges. Brush with a beaten egg. Bake at 325 for 30-40 minutes or until golden brown. Make gravy by warming up soup and water or milk.
Chicken Roll ups
2 C. cooked chicken, diced
6 oz. cream cheese (don't tell my hubby! shhhh!)
1/4 C. margarine, softened
salt and pepper to taste
1/2 c. celery, diced
1/4 c. onion, diced (optional... I use minced onion flakes)
1 egg, beaten
2 packages crescent rolls
GRAVY
1 can cream of chicken soup
1/2 can water or milk
Mix chicken, cream cheese and margarine. Season with salt and pepper. Add diced celery and onion. Unroll crescent rolls; Add a spoonful of mix to each roll and roll up, sealing the edges. Brush with a beaten egg. Bake at 325 for 30-40 minutes or until golden brown. Make gravy by warming up soup and water or milk.
15 Minute Herbed Chicken
This one is WAY easy to make, and I usually have all the ingredients on hand, and my kids love it!
15 Minute Herbed Chicken
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
Herbs to taste (I use Parsley, oregano, salt and pepper)
In skillet, over medium-high heat, heat oil. Add chicken and cook for 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk and herbs and heat to a boil. Return chicken to pan and reduce heat to low. Cover and cook 5 minutes or until chicken is done.
15 Minute Herbed Chicken
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
Herbs to taste (I use Parsley, oregano, salt and pepper)
In skillet, over medium-high heat, heat oil. Add chicken and cook for 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk and herbs and heat to a boil. Return chicken to pan and reduce heat to low. Cover and cook 5 minutes or until chicken is done.
Blonde Brownies
Blonde Brownies
2/3 C. margarine, melted
2 C. brown sugar
2 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 lg. eggs
1 1/2 tbsp. water
2 3/4 C. flour
2 C. chocolate chips (mix white, semi, and milk chocolate)
Mix first 7 ingredients together, then add flour. Blend together. Add chocolate chips and stir. Spread into a 9x13 pan. Bake at 340 for 22-24 minutes, until brownies begin to slightly brown on the edges.
**Variation-- omit chocolate chips and frost with your favorite chocolate frosting.
2/3 C. margarine, melted
2 C. brown sugar
2 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 lg. eggs
1 1/2 tbsp. water
2 3/4 C. flour
2 C. chocolate chips (mix white, semi, and milk chocolate)
Mix first 7 ingredients together, then add flour. Blend together. Add chocolate chips and stir. Spread into a 9x13 pan. Bake at 340 for 22-24 minutes, until brownies begin to slightly brown on the edges.
**Variation-- omit chocolate chips and frost with your favorite chocolate frosting.
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