2 pounds lean ground beef
1 large onion, chopped
1 small can whole corn or mexicorn
2 tablespoons chili powder
1 large package flat noodles
2 cans tomato sauce
1 small can ripe black olives, chopped
Salt to taste
Grated mild cheddar cheese
Cook noodles in salted water. Brown beef with onions. Combine both mixtures adding corn, olives, chili powder, tomatoes sauce and salt. Mix well. Place in large casserole dish and completely cover with grated cheese. Bake at 350 degrees for 30 minutes.
*My Notes:*
-Thanks Becky! My boyfriend raves about this one.....and he isn't a big spicy person, so it must be pretty good!
Thursday, December 18, 2008
Wednesday, December 10, 2008
Cooking Tips: Cutting Hot Brownies
Today I made a batch of brownies for an end of the year celebration for my Fem Reading class. Last night I was flipping through Taste of Home's Simple and Delicious and found a tip that helped out today.
*If you don't have time to wait for brownies to cool before running out the door, use a silicone spatula to cut the brownies. Not only does it make a clean neat line, but you could take the brownies while they are still hot! Make sure it is a silicone spatula, the magazine warns bakers that plastic ones will melt!*
*If you don't have time to wait for brownies to cool before running out the door, use a silicone spatula to cut the brownies. Not only does it make a clean neat line, but you could take the brownies while they are still hot! Make sure it is a silicone spatula, the magazine warns bakers that plastic ones will melt!*
Tuesday, December 9, 2008
A blog without pictures
I finally got a camera, so I promise to start posting pictures with the recipes in the next few weeks!!
-Ashli
-Ashli
Funnel Cakes
2 eggs, beaten
1-1/2 cups milk
2 cups flour
Pinch of salt
1 teaspoon baking powder
Mix together and put into funnel. Swirl into little cakes. Put on hot fat; brown on both sides and dip into confectioner's sugar. Serve warm.
*My Notes:*
-This is my great gram's recipe.
1-1/2 cups milk
2 cups flour
Pinch of salt
1 teaspoon baking powder
Mix together and put into funnel. Swirl into little cakes. Put on hot fat; brown on both sides and dip into confectioner's sugar. Serve warm.
*My Notes:*
-This is my great gram's recipe.
Fudge Frosting
Melt:
3 squares chocolate
1/4 cup butter
Pinch of salt
Combine:
3 cups sifted confectioners' sugar
5 tablespoons hot milk
1 teaspoon vanilla
Pour melted ingredients into sugar mixture, working rapidly. Blend well. Garnish with chopped nuts if desired.
3 squares chocolate
1/4 cup butter
Pinch of salt
Combine:
3 cups sifted confectioners' sugar
5 tablespoons hot milk
1 teaspoon vanilla
Pour melted ingredients into sugar mixture, working rapidly. Blend well. Garnish with chopped nuts if desired.
Whipped Cream Frosting
1/2 cup milk
2 tablespoons flour
1/4 cup shortening
1/4 cup butter
1/2 cup, or less, sugar
1 teaspoon vanilla
Combine flour and milk and cook over low heat until paste is formed, stirring constantly. Cool.
Cream butter and shortening, blend with sugar. Beat 4 minutes.
Add paste and beat 4 minutes. Fold in vanilla and beat well.
2 tablespoons flour
1/4 cup shortening
1/4 cup butter
1/2 cup, or less, sugar
1 teaspoon vanilla
Combine flour and milk and cook over low heat until paste is formed, stirring constantly. Cool.
Cream butter and shortening, blend with sugar. Beat 4 minutes.
Add paste and beat 4 minutes. Fold in vanilla and beat well.
Strawberry Frosting
1 cup sugar
1/3 cup shortening
1/2 cup butter
1/2 cup strawberry juice
1 egg white, stiffly beaten
Combine sugar, shortening, and butter. Add juice; mix well. Add egg white and beat until smooth.
1/3 cup shortening
1/2 cup butter
1/2 cup strawberry juice
1 egg white, stiffly beaten
Combine sugar, shortening, and butter. Add juice; mix well. Add egg white and beat until smooth.
Peanut Butter Frosting
3 tablespoons butter, softened
3 cups confectioners' sugar
4 to 5 tablespoons milk
2 tablespoons peanut butter
Combine ingredients above and mix well.
3 cups confectioners' sugar
4 to 5 tablespoons milk
2 tablespoons peanut butter
Combine ingredients above and mix well.
Cream Cheese Frosting
1 pkg. ( 8 oz) cream cheese
1/2 cup butter
1 pound confectioners' sugar
2 teaspoons vanilla
Combine ingredients listed above, beating well. Add nuts if desired and mix.
*My Notes:*
-Cocoa may be added for a chocolate cream cheese frosting
1/2 cup butter
1 pound confectioners' sugar
2 teaspoons vanilla
Combine ingredients listed above, beating well. Add nuts if desired and mix.
*My Notes:*
-Cocoa may be added for a chocolate cream cheese frosting
Chocolate Snickerdoodle Drops
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.
Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture.
Bake in a 375 degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks.
*My Notes:*
-Thanks Peg
-These cookies are great like snickerdoodles but they have an extra bonus, chocolate!
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.
Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture.
Bake in a 375 degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks.
*My Notes:*
-Thanks Peg
-These cookies are great like snickerdoodles but they have an extra bonus, chocolate!
Saturday, December 6, 2008
Gram's Pizza Crust
1 tablespoon yeast (Active Dry)
1 cup warm water (with 1 teaspoon sugar)
1 tablespoon sugar
2-1/2 cups flour
2 tablespoons oil
Put yeast in warm water with a teaspoon of sugar. Let foam on top. Make sure all "little balls" dissolve.
Mix in water mixture into flour and oil.
Let dough relax about 5 minutes.
Roll out dough onto greased pan with hands.
Put empty crust in 350 degree oven for about 5 minutes.
Take out of oven and put on desired toppings. Let in oven at 350 degrees for about 20 minutes or until you like it.
*My Notes:*
-Crust could be made ahead of time and frozen.
1 cup warm water (with 1 teaspoon sugar)
1 tablespoon sugar
2-1/2 cups flour
2 tablespoons oil
Put yeast in warm water with a teaspoon of sugar. Let foam on top. Make sure all "little balls" dissolve.
Mix in water mixture into flour and oil.
Let dough relax about 5 minutes.
Roll out dough onto greased pan with hands.
Put empty crust in 350 degree oven for about 5 minutes.
Take out of oven and put on desired toppings. Let in oven at 350 degrees for about 20 minutes or until you like it.
*My Notes:*
-Crust could be made ahead of time and frozen.
Horseradish Deviled Eggs
6 hard cooked eggs
1/4 cup mayonnaise
1 to 2 tablespoons horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
dash pepper
dash paprika
Cut eggs in half. Remove yolks. Mash yolks; add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well. Spoon into egg whites.
*My Notes:*
-my mom has been making this recipe since I could remember. No other deviled eggs add up to them.
-to make them a little fancy, instead of spooning mixture into egg whites, use a cookie press or pastry decorator.
1/4 cup mayonnaise
1 to 2 tablespoons horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
dash pepper
dash paprika
Cut eggs in half. Remove yolks. Mash yolks; add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well. Spoon into egg whites.
*My Notes:*
-my mom has been making this recipe since I could remember. No other deviled eggs add up to them.
-to make them a little fancy, instead of spooning mixture into egg whites, use a cookie press or pastry decorator.
Cheddar Parmesan Potatoes
5 tablespoons butter or margarine
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups (about 5 medium) potatoes, sliced and cooked
In a saucepan, melt 4 tablespoons butter or low heat; stir in flour until smooth.
Gradually add milk; cook and stir over medium heat until thickened. Remove from heat; stir in salt and cheese until melted. Add potatoes; stir gently to mix.
Place in greased 2 quart baking dish.
Melt the remaining butter; toss with bread crumbs. Sprinkle over potatoes.
Bake uncovered at 350 degrees for 30-35 minutes.
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups (about 5 medium) potatoes, sliced and cooked
In a saucepan, melt 4 tablespoons butter or low heat; stir in flour until smooth.
Gradually add milk; cook and stir over medium heat until thickened. Remove from heat; stir in salt and cheese until melted. Add potatoes; stir gently to mix.
Place in greased 2 quart baking dish.
Melt the remaining butter; toss with bread crumbs. Sprinkle over potatoes.
Bake uncovered at 350 degrees for 30-35 minutes.
Parmesan Potatoes
4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Place half of the potatoes in a greased 2 quart baking dish. Top with onion; add remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper, and garlic powder.
Bake uncovered at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.
*My Notes:*
-This is a good side dish with any kind of meat.
1 small onion, thinly sliced and separated into rings
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Place half of the potatoes in a greased 2 quart baking dish. Top with onion; add remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper, and garlic powder.
Bake uncovered at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.
*My Notes:*
-This is a good side dish with any kind of meat.
Friday, December 5, 2008
Chocolate Chip Cheese Ball
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).
*My Notes:*
-Thanks Irene!
-This completely goes against the laws of cheese balls, but if you are want something sweet, this is the perfect fix!
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).
*My Notes:*
-Thanks Irene!
-This completely goes against the laws of cheese balls, but if you are want something sweet, this is the perfect fix!
Caramel Corn Puffs
1 package (8 ounces) popped popcorn (I use 3 bags of microwave popcorn)
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Place popcorn in a large bowl and set aside.
In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat.
Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Yield: about 4-1/2 quarts
*My Notes:*
-Thanks Irene!
-This recipe is absolutely amazing! You will never settle for store bought caramel corn again.
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Place popcorn in a large bowl and set aside.
In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat.
Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.
Yield: about 4-1/2 quarts
*My Notes:*
-Thanks Irene!
-This recipe is absolutely amazing! You will never settle for store bought caramel corn again.
Wednesday, December 3, 2008
Corn Bake
2 cans of corn, drained
2 cans of creamed corn
2 sticks of butter, softened
2 boxes of corn muffin mix
Mix all ingredients in casserole dish and bake at 350 degrees for 1 hour or until center is firm and top is browned.
*My Notes:*
-Thanks Uncle John
- This is good side dish for a holiday meal
2 cans of creamed corn
2 sticks of butter, softened
2 boxes of corn muffin mix
Mix all ingredients in casserole dish and bake at 350 degrees for 1 hour or until center is firm and top is browned.
*My Notes:*
-Thanks Uncle John
- This is good side dish for a holiday meal
Subscribe to:
Posts (Atom)
