1 1/2 c. cooking oil
3 c. sugar
29 oz. solid pack pumpkin or 3 cups
3 t. baking soda
3 t. cinnamon
3 cups flour
6 eggs
3/4 t. salt
Mix together oil and sugar. Add eggs and beat well. Add in pumpkin and mix well. Add in dry ingredients. Pour into 2 large greased pans (like the kind for sheet cakes). Bake at 350 for 20 - 25 minutes. Frost when cool. This can be halved.
Frosting (for one sheet):
8 oz. cream cheese
1/2 cup margarine or butter
1 t. vanilla
powdered sugar
Blend until smooth.
Monday, November 17, 2008
Tuesday, November 11, 2008
Deann's Easy Breakfast Casserole
Anna's activity days leader made this for a recent recognition day breakfast. I've made it for my family twice since then. It's a keeper.
Ingredients:
1/2 pound spicy or mild pork sausage (I used Bacon)
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
**of course, I add garlic to taste
mild salsa, optional
Preparation:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.
Ingredients:
1/2 pound spicy or mild pork sausage (I used Bacon)
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
**of course, I add garlic to taste
mild salsa, optional
Preparation:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.
Thursday, October 16, 2008
Hot Aritichoke Dip
2 cans artichoke hearts, drained and chopped
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies
Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.
This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies
Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.
This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.
Sunday, June 22, 2008
Creamy Coleslaw
Combine 1 (16-oz) package carrot-and-cabbage coleslaw, 1/2 cup sliced red onions, 1/4 cup light cream, 1 Tablespoon white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Toss to combine.
Easy and delicious!
Easy and delicious!
Friday, May 23, 2008
Dutch Babies
Set oven to 450 F
Melt 1/3 c. butter in a 13×9 pan
Blend 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 t. salt
3 T. sugar
1 1/2 tsps vanilla
Pour into pan, bake 20-25 minutes. Serve w/ syrup, fruit, applesauce, powdered sugar, or whatever your wee little heart desires.
Melt 1/3 c. butter in a 13×9 pan
Blend 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 t. salt
3 T. sugar
1 1/2 tsps vanilla
Pour into pan, bake 20-25 minutes. Serve w/ syrup, fruit, applesauce, powdered sugar, or whatever your wee little heart desires.
Thursday, May 22, 2008
Quick Soft Breadsticks
1 cup warm water
3 T. brown sugar
1 t. salt
1/4 oil (olive is good!)
3 cups flour
2 1/2 t. yeast
Dissolve yeast in the warm water and set aside. Mix together flour, sugar and salt in a medium sized bowl (I use my Kitchenaid). Add yeast mixture and oil and mix until combied. Roll out into a 10x12 rectangle and with a pizza cutter, cut into 3/4 inch strips. Give each strip a twist and place on greased cookie sheet or stone. Cover and let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and sprinkle with garlic and parmesan cheese.
3 T. brown sugar
1 t. salt
1/4 oil (olive is good!)
3 cups flour
2 1/2 t. yeast
Dissolve yeast in the warm water and set aside. Mix together flour, sugar and salt in a medium sized bowl (I use my Kitchenaid). Add yeast mixture and oil and mix until combied. Roll out into a 10x12 rectangle and with a pizza cutter, cut into 3/4 inch strips. Give each strip a twist and place on greased cookie sheet or stone. Cover and let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and sprinkle with garlic and parmesan cheese.
Tuesday, May 13, 2008
Chicken Sate
The sauce got mixed reviews, but everyone enjoyed the chicken. I served it with rice, green beans and rolls.
RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes
Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes
Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
Subscribe to:
Posts (Atom)